The Vanilla Extract Swap That Adds A Touch Of Spice To Your Cakes
Vanilla extract is a tried-and-true addition to cakes, but there's another ingredient you can use for a slightly spicier finished product.
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What Makes New York Cheesecake Its Own Thing
There are a lot of recipes (and arguments) that revolve around what makes a New York Cheesecake special. Unsurprisingly, the answer is complicated.
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Is There Even A Difference Between Cake Icing And Frosting?
While the two terms can seem interchangeable, there's a significant difference between cake icing and cake frosting, which means they have different purposes.
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Why You Might Want To Use Less Flour In Your Banana Bread
Banana bread is relatively simple to make, but according to an expert, you may want to consider using less flour in your next batter. Here's why.
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The Single Ingredient That Takes Store-Bought Biscuits To The Next Level
If you want to make your store-bought biscuits taste homemade, reach for this common ingredient that you probably already have in your fridge.
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The Store-Bought Secret To Quick Homemade 'Baguettes'
If you want to make baguette-style bread on demand, reach for this store-bought ingredient hiding in the refrigerated aisle of the grocery store.
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The Traditional Chinese Technique That Yields The Fluffiest Bread
If you want to upgrade your bread loaf to be the absolute fluffiest around, you need to know this traditional Chinese bread-making technique.
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Why You Should Be Adding Yogurt To Your Cakes
According to a baking expert, the secret to creating a richer, moister cake crumb lies in using full-fat, tangy yogurt.
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Why Fresh Pumpkin Is Worse Than Canned For Your Pie
Though it may seem like the cheater's way to make a pumpkin pie, there's a key reason that canned pumpkin is better for pie baking than homemade puree.
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Ground Vs. Fresh Ginger: Which Is Best For Baking Cookies?
Ginger can mean different things in recipes. Nail the most warm and spicy bake by using the best type of ginger for your next batch of cookies.
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The Expert-Approved Tip For Upgrading Homemade Chicken Pot Pie
Homemade chicken pot pie is a cozy and comforting staple during the holiday season. To upgrade your recipe, try this tip from a pastry expert.
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Effortlessly Decorate Frosted Cakes With The Brilliant Paper Towel Hack
With this retro paper towel hack, bakers can begin to add an extra element of intricate design to their cake frosting.
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Easily Upgrade Your Apple Pie With One Warm Spice
Apple pie is a classic, but that doesn't mean you can't elevate the dessert. According to an expert, including this warm spice is a great way to do that.
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Your Air Fryer Is The Answer For A Small Batch Of Homemade Muffins
If you're craving muffins for breakfast, but don't want to deal with the process (and mess) of baking a large batch, make them in your air fryer. Here's how.
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The Difference Between Active Dry And Instant Yeast Explained
Bread baking is an intimidating discipline to learn, but it all begins with understanding the simple difference between instant and active dry yeast.
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Prevent Cracks In Your Cheesecake With This Simple Cooling Trick
While there are many ways to fix a cracked cheesecake, follow this cooling tip to keep it from cracking in the first place.
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What's The Best Temperature To Bake Banana Bread At, Really?
Banana bread can be deceptively difficult to bake. If you aren't sure of the optimal oven setting for the quick bread, try this expert's recommended temp.
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The Closest Substitute For Caster Sugar In A Recipe
Commonly used in delicate baked goods like meringues, caster sugar or superfine sugar has an easy-to-find substitution according to our baking expert.
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Why Rotating Your Pans Matters For Baked Goods
If you've ever wondered whether you can skip this pesky step, don't. We'll explain exactly why you should always rotate your baking pans.
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The Butter Mistake Keeping You From The Flakiest Pie Crusts
If your pie crust keeps turning out mushy, it's time to change your technique. Here's an expert baker's advice on how to achieve the flakiest pie crust.
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Why You Should Never Make Key Lime Pie Filling In Advance
Don't get carried away when working in advance on your Key lime pie. The pie has a special ingredient that makes time of the essence.
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The Easy Way To Make Store-Bought Apple Pie Seem Homemade
Nothing beats homemade apple pie, except maybe one from the store. Here's how to flip a store-bought apple pie so it tastes like it's straight from the oven.
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The Simple Trick For Making Store-Bought Pumpkin Pie Seem Homemade
There's nothing wrong with serving store-bought pumpkin pie, but if you want the dessert to seem homemade, try this expert tip to prepare the perfect topping.
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The Simplest Way To Blind Bake A Pie Crust, For The Uninitiated
If you're baking a pie, you may have stumbled across the term "blind bake" in a recipe. Here's an easy, expert-approved method for completing this crucial step.
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The Delicious Ingredient You Should Actually Avoid For Better Cinnamon Rolls
If you're making homemade cinnamon rolls, make sure that you're incorporating this key ingredient perfectly. Here's why.
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How To Make The Most Of A Store-Bought Pie Crust
There's no shame in baking with a store-bought pie crust. In fact, we asked an expert which type is best for the task, plus how to elevate it for a better pie.
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13 Baking Staples To Stock Up On At Costco
You can get great deals buying bulk ingredients at Costco, especially for baking. Find out the best baking ingredients to buy during your next Costco trip.
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