The Simplest Bagels You'll Ever Make Only Have 2 Ingredients
You no longer have to carve out an entire morning to bake up a batch of warm and chewy bagels? You can whip up this two-ingredient recipe in under an hour.
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The Secret To Making Flavorful Bakery-Style Croissants At Home
Bakery croissants are tall, light, and impossibly flaky, a texture that might seem hard to achieve at home. But it all depends on this one key ingredient.
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The Best Egg Substitutes For Your Next Baking Project
When your fridge is empty and egg prices soar, you might find yourself needing a reliable egg substitute while baking. Here are some of the best options to try.
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What Makes Graham Flour So Special?
There are many kinds of flours that skilled bakers use to achieve many different results. Among the more special flours is graham. Here's what you need to know.
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Why Your Cakes Crack After Baking Them (And How To Fix It)
Do your cakes always crack after you put them in the oven? There are a few handy tips you can try to make sure you never bake a cracked cake again.
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The Big-Name Flour Brand We Ranked The Worst
If you're shopping for all-purpose flour, you may want to skip this well-known brand, as its low protein percentage isn't ideal for some common baked goods.
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One Easy Technique Gives You Better Zucchini Bread
If you want the most delicious, moist, and smooth zucchini bread around, here's what to do with your zucchini instead of grating it before you bake.
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Why You Should Always Bake With Full-Fat Butter
If you haven't given the fat percentage of butter too much thought, it's time to start. More butterfat generally means better results when baking. Here's why.
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The Trader Joe's Cake Hack For Easy Petit Fours
Trader Joe's is there for you in so many creations, and another hack is turning a few key ingredients into delicious petit fours for your next party.
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Why Your Butterscotch Chips Aren't Melting Properly
Butterscotch chips may look just like chocolate chips, but they don't always act like them. Here's why you may have trouble melting butterscotch.
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Try Ginger Ale In Your 7 Up Pound Cake For A Surprising Twist
For spicier take on the classic 7 Up pound cake, consider swapping in a bit of aromatic and fizzy ginger ale soda.
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Here's What Happens If You Use Margarine Instead Of Real Butter When Baking
Whether for dietary or practical reasons, you might be tempted to swap butter for margarine in your bake. Here's what you should know before you do.
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Why Every Baker Needs A Wooden Spoon In Their Kitchen
Good bakers need an armory of tools to work their magic in the kitchen, and perhaps the most important is the simple wooden spoon. Here's why.
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Ina Garten's Clever Hack For Coring Apples With (Almost) Zero Waste
While cooking her famous French apple tart, the Barefoot Contessa herself Ina Garten has revealed her genius way of coring apples to reduce waste.
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Learn To Scald Milk And Unlock Smoother, Richer Recipes
Knowing how to scald milk can transform your recipes, and there are so many ways to use it. Here's how to scald it perfectly for the best results.
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Dry, Crumbly Cornbread? Head To Your Pantry For This Popular Canned Ingredient
If your cornbread falls apart with a little pressure from a butter knife, try adding this canned ingredient to your batter to help it hold together better.
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How Does Yeast Actually Work?
Yeast is one of the first things in your shopping cart when you're planning to make a fluffy loaf of homemade bread. But do you understand how it really works?
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What It Means When A Recipe Tells You To 'Dock The Dough'
If you're baking the perfect pie crust and get to the part of the recipe that asks you to dock your dough, this is everything you need to do.
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The Easiest Muffin Liner Substitute Is Right In Front Of You
There's nothing worse than setting up to make muffins, only to realize you're all out of liners, but fortunately there's a very simple solution for that.
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Why You Should Make Your Next Batch Of Cornbread In The Air Fryer
Though the cast iron skillet may be the traditional choice for a batch of cornbread, your air fryer can get some pretty tasty results.
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Can You Heat-Treat Flour In The Microwave?
Surprisingly, most flour is considered a raw food. It needs to be heat-treated before it can be safely eaten, but is it safe to heat-treat it at home?
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The Chalky Dark Chocolate To Avoid Buying At The Grocery Store
Texture can be a major part of enjoyment when it comes to chocolate, and one dark chocolate bar stood out for its chalky texture.
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How To Save A Separated Caramel Sauce
Caramel can be tough to make, but if it separates halfway through the process, there are still ways to salvage it. Here's what to try.
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The Unexpected Ingredient Martha Stewart Uses For Light And Fluffy Cinnamon Rolls
If you're looking to upgrade your cinnamon rolls and make them the fluffiest they've ever been, you need this unexpected ingredient approved by Martha Stewart.
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Does The Milk's Fat Content Matter For Baking?
What if your baking recipe calls for milk, but the only kind you have in your fridge is skim? Will that still do the trick? Here's what to know.
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Yes, You Can Use Your Slow Cooker For Cornbread. Here's How
Cornbread doesn't have to be made in just a cast iron skillet. Instead, turn to your slow cooker for the most decadent slice of cornbread.
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The Light, Crispy Secret Behind Duff Goldman's Cheeseburger Buns
If you want to change up your cheeseburger game, consider trying the same type of crispy, chewy bun that Duff Goldman uses.
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