This classic cornbread mix isn't so easy to find at most grocery stores, but you can snag the honey-sweetened stuff at Dollar Tree for only $1.25.
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Most dough needs a warm, humid environment to allow the yeast to ferment quickly, and these simple covering solutions should do just the trick.
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Experts share not only their top recommendations for cocoa powder brands, but also how best to use them to unlock their utmost chocolatey potential.
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You might not realize it, but the type of sugar you use can affect your cookies’ texture and flavor. Discover the sugar to choose for a perfectly crispy bite.
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Rice flour is indeed just rice ground into a fine powder, but making it at home isn't always worth the effort. Here's what you need to know before you try.
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Old, dry cake? Not a problem. With this simple trick, you can regain the cake's moisture and flavor just like it's fresh again, and it only takes a few minutes.
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Jazz up your next batch of biscuits with Martha Stewart's selection of delicious fresh herbs that will add a new level of flavor to every bite.
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Beer is often used to bake breads, but did you know that you can pour it into brownies too? Choose the right style and it will add rich complexity to the treat.
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What's better than a bite-sized dessert at a party? A whole bunch that were easy to make. That's where this store-bought alternative to pie crust comes in.
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This Dollar Tree dupe tastes near identical to a popular Red Lobster biscuit mix and is just as easy to bake, except it comes with a cheaper price tag.
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Most cookie recipes require some sort of fat, like butter or oil, but these additions are not created equal. Here's which option might be best for you.
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Some butter brands are better than others, especially when it comes to making certain recipes. We asked the experts their top picks for baking and why.
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Using the slow cooker is the ultimate "set and forget" way to make a spongy, moist cake. Just be sure to follow these tips before trying it at home.
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The rich, sweet, salty flavors of this award-winning pie are a perfect match for your winter baking routine. Here's what to include for delicious results.
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The reason behind those fork-created crosshatches on peanut butter cookies isn't clear. Is it practical or decorative? We dive into history to find out.
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If you want to switch up your brownies, why not look at tiramisu for inspiration? Here are ways to combine tiramisu and brownies into one decadent dessert.
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For any home baking enthusiast tempted to build a gingerbread house for the holidays, here's some expert advice for better gingerbread construction.
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Up the ante on a run-of-the-mill pumpkin pie with this tangy topping that perfect complements the sweetness of the pumpkin pie without overshadowing it.
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Ina Garten recommends using high-quality Italian ladyfingers, which she says are crispier and the best option if you want the most pleasing texture possible.
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If your desserts feel overly sweet and dense, you'll need an ingredient to balance the sugar and fat, and this acidic fruit might be just the fix.
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When making delicious muffins with frozen fruit, you typically want to prevent said fruit from staining your batter. Here's the easy step to avoid it.
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When it comes to adding espresso beans to chocolate desserts to enhance those delicious flavors, make sure to do this for a richer, more potent addition.
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An overworked pastry dough can shrink in the oven, but you can prevent soggy, uneven pie crusts by keeping these simple temperature tips in mind.
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There's no shame in using store-bought dough to bake a perfectly flaky pie crust, and Ina Garten reaches for this brand to get the job done.
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Who doesn't love decorating cookies during the holidays? If you're looking to take your designs to the next level, we've got some creative ideas for you.
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Instead of using cream cheese for your cheesecake, try this type of cheese for a lighter, fluffier, and more subtle result. Here's how to make it.
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Baking multiple desserts can be tough, especially when they have different temperature requirements. Use this baker's advice to tackle the challenge like a pro.
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