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Baking Tips
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Baking Tips

  • A maple leaf shaped glass bottle of syrup next to a ramekin of syrup, a maple leaf, a towel, and a honey dipper

    You Can Substitute Maple Syrup For Sugar, But Follow One Rule

    Maple syrup brings more than just sweetness to baked goods. When you choose to use it over sugar it's crucially important to follow this rule.

    By Martha Brennan Read More
  • lattice crust cherry pie

    Give Homemade Pie Crust A Sweet Shine With This Type Of Sugar

    What many bakeries use to achieve a sweet shine and slight crisp on their pie crusts is a sprinkling of this sugar. Here's how to use it on yours.

    By Amanda Berrill Read More
  • Pound cake in air fryer

    The Best Tool For Baking Cakes In An Air Fryer

    They're highly flexible, making cake removal a breeze. The desserts slip right out of the pans, so there's no risk of your air fryer cake falling apart.

    By Elizabeth Okosun Read More
  • Bowl of honey next to vanilla beans

    Is Honey A Worthy Substitute For Vanilla Extract?

    Vanilla extract effortlessly improves just about any recipe, but if you're out of this culinary must-have, can a spoonful of honey be swapped in its place?

    By Sylvia Tomczak Read More
  • A loaf of sliced banana bread

    Here's What Those Black Squiggles In Your Banana Bread Are

    After the baking is done and you cut into that fresh, steamy loaf of banana bread, you may notice tiny black squiggles throughout.

    By Holly Tishfield Read More
  • Cupcakes with cream cheese frosting

    How To Fix Separated Cream Cheese Frosting (And Prevent It In The First Place)

    The best-laid plans for cream cheese frosting can go awry in the form of separation. Here's how to avoid that issue and a simple way to remedy it if it occurs.

    By Wendy Leigh Read More
  • Pouring sourdough discard from a bowl directly on the table

    The Classic Cookie You Should Be Baking With Sourdough Discard

    Want to make good use out of your abandoned sourdough discard? Instead of keeping it in your fridge, try using it to bake some delicious cookies.

    By Martha Brennan Read More
  • vanilla layer cake with berry filling

    Why Layer Cakes Lean And How To Prevent It From Becoming A Disaster

    A homemade layer cake is sure to impress all your guests ... as long as it doesn't fall over. So we asked an expert how to keep layer cakes upright.

    By Gene Gerrard Read More
  • cookie dough with chocolate cookie shot glass

    How To Turn Your Chocolate Chip Cookie Dough Into A Shot Glass

    With some chocolate chip cookie dough and a few simple kitchen tools, you can make shot glasses that, quite literally, are good enough to eat.

    By Martha Brennan Read More
  • Pan of cinnamon rolls with a cup of black tea

    How To Give Your Cinnamon Rolls A Total Protein Boost

    Cinnamon rolls are the ideal sweet treat -- and with this frosting hack, you can easily boost the protein and make the perfect post-workout snack.

    By Javaria Akbar Read More
  • slices of homemade baklava on a plate

    The Only Type Of Butter You Should Be Using For Homemade Baklava

    When it comes to baklava, there is one type of butter that is traditionally used. Here's why you should use this type when making this pastry at home.

    By Austin Havens-Bowen Read More
  • A loaf of Irish soda bread on a wooden board next to bread knife

    The Best Flour To Choose For Irish Soda Bread (And Why)

    Irish soda bread is unique and can be extremely difficult to make properly knowledge. Luckily, we have an expert to provide tips and guidance.

    By Eibhlis Gale-Coleman Read More
  • oreo icebox cake on a plate with a gold fork

    Transform Oreo Cookies Into An Indulgent Icebox Cake With Just 3 Ingredient

    Icebox cake is a no-bake recipe that's as easy as it sounds and yields delicious results. All you need are Oreos and two extra ingredients.

    By Julia Holland Read More
  • baklava on plate

    The Most Common Baklava Baking Disaster And How To Avoid It

    When making baklava, you'll be working with phyllo dough and plenty of syrup. And, while things can go awry with a common mistake, it's easily solveable.

    By Grace Haass Read More
  • banana smoothie, powder, and fruit

    Yes, Banana Flour And Banana Powder Are Different. Here's How

    Banana flour and banana powder are both great kitchen staples, especially in gluten-free households, but you should use them very differently.

    By Molly Harris Read More
  • pizza oven on an outdoor counter

    The Rich Spanish Dessert You Can Make With Your Pizza Oven

    Pizza ovens are versatile appliances that can do much more than cook a pizza. That includes making this traditional sweet and decadent dessert.

    By Grace Haass Read More
  • Paula Deen speaking at event

    Paula Deen's Banana Pudding Features An Unexpected Cookie

    Leave it to celebrity chef Paula Deen to find a way to switch up banana pudding by swapping vanilla wafers with Pepperidge Farm's Chessmen Butter Cookies.

    By Austin Havens-Bowen Read More
  • A fondant cake with rainbow border cut in half

    Yes, You Can Refrigerate Fondant (But There's A Catch)

    Fondant has a reputation for being difficult to work with, especially if it's been refrigerated. But you can (and sometimes should) refrigerate your cakes.

    By Holly Tishfield Read More
  • Someone pouring water into a dish for a hot water bath

    The Biggest Mistake To Avoid When Using A Water Bath In Baking

    If you plan on using a water bath when baking your cheesecake, there is one mistake you need to avoid before filling your pan.

    By Martha Brennan Read More
  • mason jar and four bowls of food on yellow background

    12 Foods You Should Be Serving In Mason Jars

    Mason jars are no longer just used for food storage. These versatile glass containers are also a great way to serve desserts, salads, and meals for the week.

    By Catherine Brookes Read More
  • cutting up beef tallow on a cutting board

    The Dishes You Should Absolutely Never Cook With Beef Tallow, According To A Chef

    Beef tallow is having a moment, from people spreading it on their skin to cooks using it for frying. We asked an expert where we shouldn't use tallow.

    By Kat Lieu Read More
  • Bowl of homemade potato chips

    The Must-Have Kitchen Appliance For Baked Potato Chips

    Frying potato chips is an obvious technique, but baking them is a little less messy. The key to making sure every chip crisps evenly is this kitchen tool.

    By Austin Havens-Bowen Read More
  • Top view of a key lime pie

    Add This Canned Ingredient To Your Pie Filling For Double The Sweetness

    Here's how you can make use of this canned pantry staple to add more sweetness to your pie filling, among other benefits in the baking process.

    By Luna Regina Read More
  • Overview of cinnamon rolls in a cast iron skillet on a wooden table

    The Secret Ingredient That Makes Cinnamon Rolls Extra Soft And Fluffy

    It's hard to imagine improving on cinnamon rolls too much. But adding this one easy secret ingredient to your next batch will make them extra soft and fluffy.

    By Emily Hunt Read More
  • sliced loaf of cheddar cheese swirled bread

    The Best Cheeses To Make Epic Cheesy Bread At Home

    While cheese and bread are always an iconic duo, the type of cheese you mix into your cheesy bread matters. Here are the best ones to use, according to a chef.

    By Julia Holland Read More
  • Irish soda bread loaf and slices on paper

    Don't Skip This Crucial Step When Making Irish Soda Bread

    Much of the beauty of soda bread hinges on getting that ideal rise and bite. We asked an expert about baking the best possible version.

    By Courtney Iseman Read More
  • sourdough loaf of bread on a cookie sheet

    How To Bake Sourdough Without A Dutch Oven (And Still Get Great Results)

    Most home bakers use a Dutch oven to bake sourdough, but you don't need one. An expert explains how to bake a loaf without one.

    By Claire Redden Read More
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