One Quick Addition Will Help Cut The Sweetness In A Store-Bought Pie
If you like store-bought pies but get thrown off by the immense sweetness, don't fret. All you need to off set the sweetness is one simple ingredient.
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The Secret Savory Ingredient Valerie Bertinelli Adds To Homemade Lemon Bars
Valerie Bertinelli has a secret ingredient that she adds to her lemon bars to really make the flavor pop, and it's something you'd never expect.
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The Simple Addition That Takes Homemade Brownies Up A Notch
If you are looking for the easiest, moistest, chocolatiest brownie recipe, then this unexpected premade mix combination could be everything you want.
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The Iron-Clad Rule For Swapping Honeycrisp Apples With Granny Smiths
If your apple-related recipe calls for Honeycrisp but you're a Granny Smith devotee, make the swap with one easy addition due to their tart, acidic bite.
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Is An Etrog The Same As A Lemon, And What's Its Significance During Sukkot?
Etrogs are citrons used in the Jewish holiday of Sukkot. Here's how this citrus fruit differs from a lemon, and how to use the peel in your cooking.
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The Baking Ingredient Prue Leith Prefers Store-Bought Over Homemade
There are many culinary undertakings worth doing the old-fashioned way. But, Prue Leith gives home cooks permission to buy one store-bought baking ingredient.
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The Secret Ingredient For The Easiest No-Bake Pumpkin Pie
Even experienced bakers can struggle with pies. Both the crust and filling present unique challenges. Fortunately, there is a way to make no-bake pumpkin pie.
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When Softening Butter, Patience Is Key
If you need to soften butter, pause before making a beeline straight for the microwave. If you have the time, the better move is to simply let it sit.
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Can You Substitute Chocolate Chips For Baking Chocolate?
You're starting your next baking project and realize you're out of chocolate chips. Is that bar of baking chocolate going to give you the same results?
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The French Dessert That Inspired Prue Leith To Become A Cook
The inimitable Prue Leith's new cookbook reveals a few personal secrets and some stellar recipes. One of these recipes changed the course of her life.
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The Ingredient Ina Garten Uses To Serve Cake Like A Restaurant
Take a page out of the Barefoot Contessa's book and plate restaurant-worthy slices of cake with this simple but elegant fruity garnish.
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How To Make Boxed Cake Mix Taste Homemade With 13 Unique Ingredients
Just because you use boxed cake mix doesn't mean you have to feel ashamed. Instead, feel inspired by these ingredients that can make any cake taste homemade.
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What Makes Jerusalem Bagels Unique?
If you're already a fan of the American and Canadian style of making bagels, you should know about what makes Jerusalem bagels so different.
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The Unique Pumpkin Variety That Dates Back To The 19th Century
Did you know there's a unique pumpkin variety that dates all the way back to the 19th century? Here's how it came to be - and where it is today.
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Ina Garten Might Just Have The Answer For Your Collapsing Carrot Cake
If your carrot cakes keep turning out less-than-perfect with a big old dent in the middle, culinary icon Ina Garten might just have the solution you need.
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How To Store Leftover Lemons, Zest, And Juice
When it comes to lemon storage, here are the best ways to wrap, store, freeze your leftover lemons -- whether they're whole, sliced, juiced, or zested.
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The Unexpected Origins Of The Baked Potato
The baked potato is popular in North America and can be found everywhere from fast food joints to upscale restaurants. But its origins are somewhere far away.
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Your Broiler Is Key To Making Mess-Free Grilled Cheese With Tomatoes
Even a single slice of tomato can change the constitution of your crunchy, melty grilled cheese sandwich. You're better off using one small but critical trick.
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How Many Cups Of Sugar Are In One Pound?
Baking is an exact science, and when it comes to measuring your ingredients, it pays to be precise. Let's break down how many cups of sugar are in one pound.
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The Swap You Should Make For The Silkiest Buttercream Frosting
Have you ever wished buttercream frosting could taste a bit more like butter and cream and a bit less like a mountain of powdered sugar? We have the answer.
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For The Best Buttercream Frosting, You Need The Best Vanilla
While it could be tempting to reach for that cheaper bottle of imitation vanilla extract, you need to invest in something more authentic for buttercream.
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The Array Of Citrus Ina Garten Adds To Her Apple Crisp
Have you ever felt your apple crisp was missing that last bit of oomph you were looking for? Renowned chef Ina Garten has the answer.
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Never Suffer Dry Muffins Again With One Extra Step
Don't settle for dry, underwhelming muffins ever again. A drizzle of this sugary concoction will rescue your muffins and act as a vector for flavor.
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How Many Pumpkins Do You Need For A Pie?
Pumpkin pie season's here and there are many recipes you can make at home. Many will call for canned pumpkin purée, but what if you want to make your own?
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Are Derby Pie And Pecan Pie The Same?
Derby pie and pecan pie are both warm, gooey, nut pies, but that's about where the resemblance ends. Each has its own unique history and flavor.
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What Does It Mean To Blind Bake Your Pie Crust?
Plenty of recipes call for blind baking but they don’t actually explain what it means. We take a look at what blind baking is and when you need to do it.
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How To Add An Extra Burst Of Citrusy Flavor To Lemon Cake
If your guests enjoyed your lemon cake's tangy glazed top rather than the plainer center, here's a trick to help prevent this common conundrum.
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