Chowhound - The Site for Food Nerds: Cooking Tips, Culinary How-To's, & More.

This Mouthwatering Italian Cake Gets Its Flavor From A Boozy Soak

staff@chowhound.com (Amy Andrews) — Mon, 04 May 2026 17:25:00 +0000

Give classic pound cake a boozy upgrade with this delectable Italian dessert that's bright and citrusy thanks to orange juice and three spirits.

Give Your Banana Bread A Crunchy Upgrade With These Mary Berry-Approved Toppings

staff@chowhound.com (Jennifer M. McNeill) — Mon, 04 May 2026 11:05:00 +0000

Make your banana bread look and taste better than ever with these toppings that Mary Berry uses for her very own crunchy banana bread recipe.

Forget The Sheet Pan: Make Loaded Nachos Like This And Never Go Back

staff@chowhound.com (Megan Shoop-Volz) — Mon, 04 May 2026 02:25:00 +0000

Loaded nachos are delicious, and popularly made on a sheet pan. Next time, try making them with this cake-making tool instead for a whole new presentation.

Canned Pineapples Are The Main Character Of This Classic, Retro Meal

staff@chowhound.com (Hilary Wheelan Remley) — Sun, 03 May 2026 11:05:00 +0000

Canned pineapples used to go in everything. Now, they're still used in this retro meal that can serve as a main, side, or dessert, depending on how you make it.

For The Fluffiest Bakery-Style Cupcakes, Reach For This Type Of Flour

staff@chowhound.com (Lauren Bulla) — Sun, 03 May 2026 03:25:00 +0000

When you want fluffy, bakery-style cupcakes, this is the type of flour to reach for. Its chemistry is perfect for a light texture and delicate crumb.

8 Tips For The Best Results From Boxed Brownie Mix

staff@chowhound.com (Sarah Vallie) — Sat, 02 May 2026 12:15:00 +0000

Upgrade your boxed brownie mix with simple pantry tweaks that boost flavor, texture, and richness, turning an easy dessert into a bakery-worthy treat at home.

How To Substitute Bananas For White Sugar In Any Recipe

staff@chowhound.com (Georgina Jedikovska) — Thu, 30 Apr 2026 12:05:00 +0000

Yes, bananas can be used in place of white sugar. Read an expert's tips on how to make this substitution and what to keep in mind for best results.

Give Your Banana Bread A Rich, Toasty Twist With One Shredded Ingredient

staff@chowhound.com (Jennifer M. McNeill) — Mon, 27 Apr 2026 17:25:00 +0000

You don't need much to make a basic banana bread. However, if you want to switch it up and play with your usual recipe, this nutty item is a worthy addition.

Say Goodbye To Dry Cakes With This Bakery-Approved Water Trick

staff@chowhound.com (Tara Bowen) — Thu, 23 Apr 2026 20:25:00 +0000

A water bath can keep your cake nice and moist as it bakes. Read an expert's advice on how to set one up, plus which cakes need it and which ones don't.

Adding One Pantry Ingredient Makes Store-Bought Frosting Bakery-Level Good

staff@chowhound.com (Jenna Rapsis) — Tue, 21 Apr 2026 18:35:00 +0000

Store-bought frostings are convenient, but their flavor can leave much to be desired. Thankfully, there's one quick way to give them more nuance and depth.

The Fruity Cream That's Been A Mainstay In Italian Desserts Since The 1970s

staff@chowhound.com (Ryan Zanoni) — Tue, 21 Apr 2026 16:25:00 +0000

Of all the creams that have been worked into delicious desserts by Italian bakers, this is one of the fruitiest, and has been since the 1970s.

The Bakery Secret That Keeps Powdered Sugar From Melting On Pastries

staff@chowhound.com (Nicole M. LaMarco) — Mon, 20 Apr 2026 10:05:00 +0000

Ever wondered how to prevent your powdered sugar from melting as soon as it hits your baked pastries? All you need is this common pantry ingredient.

The Hands-Down Best Boxed Yellow Cake Mix We Tried Caught Our Attention Before We Even Tasted It

staff@chowhound.com (Amara Michelle) — Sun, 19 Apr 2026 19:35:00 +0000

We tried seven yellow cake mixes and as soon as this one came out of the oven, we knew we had found a winner. It was an all-round hit.

Bakery Science 101: How Properly Creaming Butter And Sugar Can Transform Your Baking

staff@chowhound.com (Amanda Berkey) — Fri, 17 Apr 2026 17:35:00 +0000

You don't need to cream butter and sugar for every recipe when baking, but when it is called for, it's worth doing. Here's why, plus expert tips to do it well.

The Marble Countertop Myth That's Just Too Good To Be True

staff@chowhound.com (Georgina Jedikovska) — Thu, 16 Apr 2026 12:05:00 +0000

Marble countertops have the reputation of being excellent for pastry since they are colder than other surfaces, but is that true? We asked a pastry instructor.

Should All Your Baking Ingredients Be Room Temperature?

staff@chowhound.com (Tara Bowen) — Thu, 16 Apr 2026 03:25:00 +0000

Waiting for your ingredients to come to room temp can be a drag when you want to bake something fast, but is it okay to skip the step? Here's an expert's take.

You Can Buy Sourdough Starter That Dates Back To The Oregon Trail. Here's How

staff@chowhound.com (Eugenia Lazaris) — Wed, 15 Apr 2026 12:05:00 +0000

If you're a baker and a history buff, you should know that you can own a piece of American history with a sourdough starter that traveled the Oregon Trail.

The Best Place To Proof Bread May Not Be In Your Kitchen After All

staff@chowhound.com (Crystal Antonace) — Sun, 12 Apr 2026 01:25:00 +0000

If your kitchen is too chilly for a decent rise, you may be overlooking another warm spot in your home. One unexpected appliance is perfect for proofing bread.

The One Step To Never Skip When Baking With Natural Peanut Butter

staff@chowhound.com (Megan Shoop-Volz) — Sat, 11 Apr 2026 11:05:00 +0000

Natural peanut butter is rich in taste and dense in texture where the natural fat separates from the peanut paste. This step is a must when baking with it.

Swap Water With This Southern Staple For A Flakier, More Tender Pie Crust

staff@chowhound.com (Crystal Antonace) — Thu, 09 Apr 2026 19:25:00 +0000

Your pie crust deserves better than water if you're looking for a deeper flavor and flakier texture and this substitution is easy to find or make at home.