10 Of The Most Common Baking Measuring Mistakes, According To A Professional Chef
Incorrectly measuring ingredients can completely ruin your baking. Take a look at some of our tips on how to fix baking measuring mistakes in the kitchen.
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Claire Saffitz's Special Ingredient For Donuts With The Perfect Balance Of Tangy And Sweet
Pastry chef, cookbook author, and former Bon Appétit food editor Claire Saffitz has a secret ingredient for donuts that makes these treats both tangy and sweet.
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The Layering Rules You Need To Follow For Structurally Sound Casseroles
Making a good casserole isn't too difficult, but that doesn't mean there aren't rules to follow to ensure your casserole is the best it can be.
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Early Vs Late Season Olive Oil: Which Is Best For Sweets?
There are some key differences between early and late season olive oils. To figure out which is best for sweets, we asked some experts. Here's what they said.
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Give Store-Bought Cinnamon Rolls A Mouthwatering Casserole Makeover
Turn canned cinnamon rolls into a sweet and simple casserole fit for a weekend brunch with only a few ingredients. It's easy to customize to your tastes, too.
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Dolly Parton's 3-Ingredient Southern Cornbread Is Too Simple Not To Make
Dolly Parton is beloved for a litany of reasons. Add a new reason to love her by learning her simple, three-ingredient cornbread that packs a flavorful punch.
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This Boozy One-Ingredient Zucchini Bread Upgrade Is So Easy And Flavorful
To give your next batch of zucchini bread a flavorful upgrade, try adding this liquor to it before you bake. Here's how to make this expert addition.
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The Reason Your Pumpkin Bread Always Turns Out Gummy
Can't keep your pumpkin bread from going gummy every time you bake it? Try using these expert tips for perfectly moist and fluffy pumpkin bread every time.
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This Little Debbie Hack Is Your Ticket To No-Bake Cake Pops
If you're craving a fresh cake pop but don't want to make them from scratch, use this Little Debbie hack to transform prepackaged treats into a new dessert.
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How Leftover Mashed Potatoes Were Turned Into A Crispy Bakery Treat During The Great Depression
Potatoes are a nearly worldwide food staple for a reason, and you can baked your mashed potatoes into a great bakery treat from the Great Depression.
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The Old School Dessert That Will Be Your New Favorite (And It's Only 3 Ingredients)
It's apple season and there's no better way to cozy up to fall than with this three-ingredient, old school dessert that couldn't be sweeter, or easier, to make.
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French Vs American Apple Pie: What's The Difference?
When it comes to apple pie, there's an American version and a French version. Do you know what differentiates these variations of the classic dessert?
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Not All Sourdough Bread Is Vegan: What To Know Before You Order
Sourdough bread can be made completely vegan, but some bakers use animal-derived ingredients in their recipe. Here's how to distinguish between the two.
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French Bread Pizza Isn't From France. Here's Where It Actually Comes From
One of the yummiest frozen pizza treats you can eat is French bread pizza, but despite the name this tasty snack doesn't actually come from France.
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Proofing Vs Fermenting Dough: What's The Difference?
Fermenting and proofing dough are both two different steps in the bread-making process that you should have a handle on before you start baking.
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The Nostalgic Snack You May Not Have Thought To Use As A Garnish For Casseroles
Forget the crispy fried onions. This salty, crunchy snack from your youth may be due for a revival as the perfect topping to elevate your casseroles.
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Grits Pie: The Southern Staple You Can Serve For Breakfast Or Dessert
If you're from the South, you've probably at least heard of grits pie. This classic dish proves that you can, indeed, have pie for breakfast or dessert.
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Never Forget This Vital Step Before Freezing Pizza Dough
Looking for the best way to freeze your extra pizza dough? Use this clever tip before you toss it in the freezer. Your future pizza will thank you.
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Boxed Dump Cake Gets A Fall Twist With This Fresh Addition
Sometimes an extra step is all it takes to elevate your dump cakes, and you'll have an even richer flavor by using the fresh version of this autumn produce.
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Skip This Step When Making Hasselback Potatoes (You're Ruining Their Texture!)
For Hasselback potatoes with the perfect crispy edges and creamy interior, skip the step that some recipes call for; it's ruining your taters' texture.
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The Possible Reasons Your Cake Batter Curdled (And How To Fix It)
There are a number of different reasons your cake batter might curdle. Luckily, we wrangled some expert advice to help achieve perfect bakes.
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Don't Have A Springform Pan? This Hack Will Give You The Second Best Results
When a recipe calls for a springform pan, you don't always necessarily need one. Here's a simple hack you can use to get a similar final result.
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Did Costco Discontinue This Fan-Favorite Bread Option?
Costco has too many products worth buying to name, but one of its best was this fan-favorite bread. However, to the sadness of its fans, it may be discontinued.
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Don't Toss That Dry Chocolate Cake — This Easy Trick Revives Moisture (And Flavor)
Save your delicious cakes from going to waste too soon with a trick that not only keeps them tasting fresh longer, but also levels up their flavor.
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Julia Child's Trick For Lighter, Fluffier Pumpkin Pie
Julia Child learned how to bake the fluffiest pumpkin pie from her Aunt Helen, and thankfully, you can recreate this recipe's magic with one clever mixing tip.
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Give Homemade Donuts Pillowy Soft Layers With This Technique
If you prefer your donuts soft and fluffy instead of dense and cakey, give this dough trick a try for layered, bakery-style donuts.
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How To Freeze Homemade Cinnamon Rolls To Bake Later
Freezing cinnamon roll dough before baking it can be the perfect solution to busy Saturday mornings or a leisurely family breakfast the day after a holiday.
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