You're 3 Ingredients Away From The Easiest Cake Frosting
If you need to whip up a quick and easy frosting for your homemade cake, this foolproof recipe is for you. Here's how to make it.
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Use Chef Jacques Torres' Tip For Better Chocolate Chip Cookies
Most chocolate chip cookie recipes call for plain old all-purpose flour. But Jacques Torres calls for both cake flour and bread flour for good reason.
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Gordon Ramsay's Pro-Tip For Baking A Light And Airy Sponge Cake
Baking a light and airy sponge cake can be tricky. Fortunately, celebrity chef Gordon Ramsay has a helpful tip for perfecting its texture.
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The Quick Pinch Test To Check If Your Pie Dough Needs More Water
This tip really helps out in a pinch. Here's how to do the pinch test on your pie dough to make sure it's perfectly hydrated with the right amount of water.
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The Worst Mistake You Can Make When Aiming For Perfect Macaron Feet
Macarons are notoriously finicky to bake. But you won't want to miss the simple step that makes the difference between frilly feet and, well, not that.
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Never Skip One Important Step When Adding Pumpkin Puree To Baked Goods
Pumpkin puree is a great way to add color and flavor to baked goods, but you should make sure to account for its high water content when using it in recipes.
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White Chocolate Vs Candy Melts: What's The Difference?
White chocolate and candy melts are both used to coat all kinds of sweet treats. However, they differ in a few key ways, from ingredients to flavor.
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Why Ina Garten Starts Prepping The Night Before She Bakes Cookies
When it comes to professional chefs and bakers, few are as experienced as Ina Garten. She likes to prep her cookies the night before. Here's why.
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Herbs Aren't Just For Savory Meals
If you need to use up those leftover herbs from your garden, try adding them to dishes that are on the sweeter side. Here's how.
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Why Buckwheat Pancakes Are A Cornerstone Of West Virginian Cooking
In West Virginia, buckwheat pancakes have a special place on the dinner table. Much of the griddles cake's popularity is due to nutritious buckwheat.
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How To Save Your Pie Crust From Burning With A Piece Of Tin Foil
Looking to avoid a burnt pie crust? Thankfully there is an easy hack that only requires aluminum foil and results in a perfectly browned crust.
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The Secret To Audrey Hepburn's Chocolate Cake? A Shocking Amount Of Eggs
Audrey Hepburn is one of Hollywood's most-revered stars. She was also a skilled baker, and even had her own famous cake recipe with a shocking amount of eggs.
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Store-Bought Cookie Dough Ranked Worst To Best
When you need to bake a batch of cookies, buying store-bought cookie dough is the quickest option. Find out which popular cookie dough brands are worth baking.
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The Mason Jar Lid Hack That Lets You Say Goodbye To Your Muffin Tin
Don't limit yourself to a dozen muffins. Bake as little or as many as you want using this easy Mason jar lid hack for perfect muffins every time.
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How To Easily Turn Store-Bought Yellow Cake Mix Into Spice Cake
For festive flavor at home, you can turn your store-bought yellow cake mix into a spice cake. This dessert's muted, fragrant quality will warm you up in winter.
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Why Tahini Works So Well In Cookies
The next time you roll up your sleeves to make a batch of cookies, try adding tahini to the mix. Here's why the nutty paste works so well in these baked treats.
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The Simple Frosting Swap You Need For Ridiculously Delicious Cookies
The next time you decorate cookies, take inspiration from this classic Italian dessert and substitute your go-to frosting brand or recipe for this topping.
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Why You Shouldn't Donate Homemade Baked Goods To Food Drives
Although your heart may be in the right place, there's a simple reason why food drives can't accept your homemade baked goods.
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Here's How Many Sticks Of Butter Are In One Cup
Not sure how best to measure out your butter for a recipe? Here are a few methods to portion out exactly a cup, whether it's room temp or chilled.
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Here's Why Your Fudge Turned Out Grainy And How To Fix It
If you find yourself with a batch of grainy fudge, don't panic. There's an easy, foolproof way to get the texture smooth again.
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Crunchy Vs Smooth: Does It Matter Which You Use In A Peanut Butter Pie?
Peanut butter pie is a tasty treat that's a consistent crowd pleaser, but what if you only have crunchy peanut butter on hand when it comes time to make it?
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The Vanilla Extract Swap That Adds A Touch Of Spice To Your Cakes
Vanilla extract is a tried-and-true addition to cakes, but there's another ingredient you can use for a slightly spicier finished product.
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What Makes New York Cheesecake Its Own Thing
There are a lot of recipes (and arguments) that revolve around what makes a New York Cheesecake special. Unsurprisingly, the answer is complicated.
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Is There Even A Difference Between Cake Icing And Frosting?
While the two terms can seem interchangeable, there's a significant difference between cake icing and cake frosting, which means they have different purposes.
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Why You Might Want To Use Less Flour In Your Banana Bread
Banana bread is relatively simple to make, but according to an expert, you may want to consider using less flour in your next batter. Here's why.
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The Single Ingredient That Takes Store-Bought Biscuits To The Next Level
If you want to make your store-bought biscuits taste homemade, reach for this common ingredient that you probably already have in your fridge.
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The Store-Bought Secret To Quick Homemade 'Baguettes'
If you want to make baguette-style bread on demand, reach for this store-bought ingredient hiding in the refrigerated aisle of the grocery store.
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