For The Perfect Deep-Dish Pie, Bake It In A Springform Pan
Sometimes when you're in the mood for dessert, a classic pie simply is not enough. That's when you need to go for a deep dish version made in a springform pan.
Read More-
-
Why A French Rolling Pin Should Be Your Go-To When Making Pie Crust
When it comes to pie crusts, for instance, French rolling pins are your best bet -- thanks in no small part to their ease of use and the control they provide.
Read More -
Ina Garten Takes Mocha Frosting To A Boozy New Level With Kahlúa
Mocha with cream is never a bad decision, and 'Barefoot Contessa' Ina Garten includes her mocha frosting in a specific cake that is quick to win hearts.
Read More -
Science Says You Can't Cream Sugar With Melted Butter
When a recipe says to cream together sugar and room-temperature butter, it might be natural to assume that melted butter would work too, but that isn't true.
Read More -
It's Time To Use That Sourdough Starter For Chewy Chocolate Chip Cookies
It's time to use that sourdough starter or discard as an ingredient to upgrade your chocolate chip cookies. Find out why and how to add this pandemic staple.
Read More -
Egg Yolk Is The Single Ingredient That Separates Chiffon Cake From Angel Food
Imagine that two cakes are set on the table. One is chiffon cake, the other is angel food. If asked to point out which is which, you may say they're the same.
Read More -
Don't Underestimate The Power Of Your Blender When Making Lemon Curd
Most recipes for homemade lemon curd that you look into will tell you to use your stovetop to cook it, but all you need is a high-speed blender.
Read More -
Forget Chocolate And Upgrade Your Cookies With Butterscotch Chips
Chocolate chips aren't the end-all be-all cookie mix-ins. Butterscotch chips deserve more love either in place of or alongside chocolate chips.
Read More -
This Is How To Substitute Unsalted Butter For Salted In Your Dishes
If you're about to start baking and realize that you have the wrong type of butter, salted or un, fret not. Use this easy tip to substitute one for the other.
Read More -
Add Fresh Mint To Your Next Batch Of Chocolate Chip Cookies For A Zing
Chocolate and mint are often found swirled together in delicious candies and ice creams, so why not use them in your next batch of cookies?
Read More -
12 Ways To Add A Crunchy Element To Your Cakes
Nothing sets a cake apart like crunchy elements as a frosting topper or to complement the soft center. Here are creative suggestions for adding crunch to cake.
Read More -
17 Creative Ways To Use Pretzels, Other Than For Snacking
There's no snack quite like a pretzel. Here's how to use your pretzels to elevate your cooking and baking, and to bring them into the kitchen beyond snacking.
Read More -
12 Creative Ways To Use Up Extra Donuts
Extra donuts can be used up in a variety of ways by creating everything from decadent breakfasts to delicious takes on traditional desserts.
Read More -
Don't Be Afraid To Swap Sugar With Molasses In Buttercream Frosting
We love a reliable buttercream frosting, but sometimes it's nice to spice things up. Sweet, rich, and dark, molasses is the perfect sugar stand-in for the job.
Read More -
The Benefits Of Making Caramel Sauce In A Slow Cooker
Why go to the trouble of making homemade caramel sauce instead of buying it from the store? Well, with your slow cooker it's actually no trouble at all.
Read More -
The Rolling Mistake To Avoid For Perfectly Even Pita Bread
If you're going to the trouble of making pitas, don't suffer ones that are too thin or don't form a decent pocket. See our tip for perfect rolling every time.
Read More -
Fennel Seed Is The Flavorful Herb That Will Elevate Your Favorite Loaf Of Pumpernickel
Pump up your pumpernickel loaves by adding fennel seeds for a crunch and licorice-like flavor - a delightful bread upgrade is just a tip of the spice jar away!
Read More -
Brighten Up Your Breakfast Streusel Bread With A Fruit Addition
Enjoying a nice slice of cinnamon streusel bread in the morning is a great way to start the day. But there's a way to make it even better: Add fruit.
Read More -
Combine Milk And Cream For A Well-Balanced Custard
Using milk or cream doesn't have to be an either/or situation when making custard. Combining them unlocks new textures and flavors to play with.
Read More -
How Using Almond Flour Will Alter Your Chocolate Chip Cookies
Throw out any misconceptions you've had about almond flour. The gluten-free flour is a great stand-in for all purpose flour when making chocolate chip cookies.
Read More -
Elevate Your Brownies By Mixing In Candied Fruit Peels
Sprinkle in a bit of fun in the form of candied fruit peels and you just might find brownies to be much more enjoyable than they already are.
Read More -
Use Cool Whip As An Easy, Sweeter Alternative For Heavy Cream
If you're all out of heavy cream or just looking for a sweeter replacement, use Cool Whip, which brings lightness alongside the added sweetness.
Read More -
Martha Stewart Elevates Irish Soda Bread With Wheat Bran
Wheat bran refers to the exterior layers of wheat grain kernels. It can add more complexity to the flavor with its subtly sweet nuttiness and impart texture.
Read More -
Candied Ginger Will Elevate Your Next Batch Of Brownies
Both sugary and spicy, candied ginger packs a complex flavor that will elevate your next batch of gooey, chocolate brownies.
Read More -
The Flour Mix You Need For Deliciously Gluten-Free Tarts
Creating a deliciously crispy crust when you have to keep it gluten-free isn't easy, but this combo of flours is the key to perfect gluten-free tarts.
Read More -
The Absolute Best Type Of Chocolate To Use For Ganache
Creating a perfectly decorated cake with a beautiful chocolate ganache takes more than just artistic skill; you need to use the right chocolate!
Read More -
Oranges Are The Key To Packing A Bright Punch In Your Next Carrot Cake
When you're making your next homemade carrot cake, there's another orange ingredient that deserves inclusion alongside the titular vegetable.
Read More
