Baking

Turn All-Purpose Flour Into Self-Rising Flour With 2 Staple Ingredients

If you're a regular baker, you may be familiar with self-rising flour. However, you don't actually need to fill up precious pantry space by stocking up on it.

By Catherine Nyorani Read More

The One Brand Of Chocolate Ina Garten Always Bakes With

Professional chefs can be very picky about the ingredients they use, and culinary icon Ina Garten is no different when it comes to the chocolate she bakes with.

By Ann Meyer Read More

The Oven Hack To Guarantee A Moist Cheesecake Every Single Time

There's nothing worse than a dry, cracked cheesecake. Luckily, there's a simple trick you can use to ensure your dessert comes out perfectly every time.

By Allie Ward Read More

Make Your Strawberry Shortcake Even Better By Swapping Out The Cake

Strawberry shortcake is a classic dessert, but you can give the summertime favorite a major upgrade by substituting the cake for something a bit flakier.

By Emmy Schneider-Green Read More

What's The Best Flour To Use For Your Sourdough Starter?

One of the easiest ways to customize your sourdough starter is by using different varieties of flour - but is one type better than the rest?

By Elias Nash Read More

The Simplest Way To Elevate No-Bake Dirt Cakes

Dirt cakes are delicious no matter what. But, if you want to up the ante, there is one tip you can try -- using something that's likely already in your pantry.

By Kathryn Steane Read More

The One Minute Trick To Make Store-Bought Cookies Seem Fresh

Store-bought cookies can still wow your guests as much as a handmade batch with this one simple move. All you need is a minute of your time.

By Julia Mullaney Read More

Give Your Cookie Dough An Ice Bath To Solve An Annoying Baking Problem

Most cookie recipes call for chilling the cookie dough for an hour before baking. But if you don't have time, this quick trick can get it done faster.

By Allie Ward Read More

You Think You Don't Need To Chill Cookie Dough, But Here's Why You Do

Refrigerating cookie dough before baking it can be a tempting step to skip. But there's more than one reason you should let your dough chill.

By Hilary Wheelan Remley Read More

The Italian Cookie That Turns Ground Beef Into Dessert

Who says ground beef can't be part of dessert? This chocolate- and beef-filled Italian pastry from Sicily creates this surprising combination for a sweet treat.

By Patricia Grisafi Read More

The Secret To Making Tall Cakes In A Short Pan

If you're making a tall cake, there's no need to go out and buy a new pan. Instead, there's a much easier solution that costs almost nothing.

By Emmy Schneider-Green Read More

The Butter Mistake That Immediately Ruins Muffins

Butter has varying effects on baked goods, and using the wrong temperature butter for muffins will make the end product way too doughy and dense.

By Camryn Teder Read More

The Simple Egg Swap For Even Creamier Brownies

If you prefer a dense, rich, and creamy brownie to a light and airy one, consider this simple trick before you fold your eggs in with the brownie batter.

By Tim Forster Read More

What's The Best Temperature To Bake Potatoes At, Really?

Baked potatoes aren't exactly hard to make, but how hot should your oven be? The best potato-baking temperature is elusive, but we have a solution.

By Emmy Schneider-Green Read More

How Much Money Can You Really Save By Making Your Own Bread?

With the cost of groceries right now in America, it seems like it might be worth it to start baking your own bread at home. Here's how much you could save.

By Emmy Schneider-Green Read More

For The Best Canned Biscuits, Skip The Oven

If you're looking to upgrade your canned biscuits from good to the best, skip the oven and instead bake them in something you might not have thought of.

By Buffy Naillon Read More

How Boston Cream Pie Got Its Inaccurate Name

If you've ever seen a Boston cream pie, then you know the name of this classic dessert is pretty misleading. However, it wasn't always that way.

By Kathryn Steane Read More

The Secret Ingredient You Need Every Time You Bake Muffins

While adding a splash of vanilla or a handful of walnuts can elevate muffins, there is a secret ingredient you need to add every time you bake these pastries.

By Camryn Teder Read More

Make Angel Food Cake So Much Easier With One Extra Ingredient

Angel food cake keeps things sweet and surprisingly simple, calling for only a few ingredients. But as with any recipe, there's always room for improvement.

By Ann Meyer Read More

Make Your S'mores A Little More Interesting With One Simple Swap

S'mores are already a must-have treat regardless of whether you're anywhere near a campfire, but one simple, surprising swap makes them even more irresistible.

By Kathryn Steane Read More

What To Do If You Accidentally Overproof Your Bread

Baking bread isn't overly complicated, but it's easy to accidentally overproof your dough, potentially ruining the loaf. Here's what to do if that happens.

By Tim Forster Read More

This Is The Best Place To Proof Bread In Your Kitchen

If you want the absolute best outcome when baking bread, there's one kitchen location in particular that you need to take advantage of when proofing your dough.

By Elias Nash Read More

Toss A Shot Of Vodka In Your Pie Crust For Extra Flaky Results

Vodka can amp up your pie crust -- and there's a scientific reason why. If you don't have vodka on hand, plenty of other liquors can offer the same perk.

By Hilary Wheelan Remley Read More

The Underrated Vegetable That Belongs In Your Cakes

There are all kinds of interesting ingredients that you can bake into a cake, but there is one vegetable in particular that's especially underrated.

By Kathryn Steane Read More

Don't Throw Out Sour Milk. Bake Bread With It Instead

Few would want to pour sour milk over their breakfast cereal, but consider giving sour milk a second lease of life by baking bread with it.

By Matthew Lee Read More

Gel Vs Liquid Food Coloring: Which Is Best For Your Cookies?

If you're adding a pop of color to baked goods, liquid and gel food colorings will yield different results. Here's how to choose the right one for your cookies.

By Camryn Teder Read More

Joanna Gaines Gives Pecan Pie A Spicy Twist With Ancho Chile

Classic pecan pie is a gooey, sweet delight, but lifestyle entrepreneur Joanna Gaines uses ancho chile peppers to steer hers in a spicy direction.

By Kathryn Steane Read More