Want Your Store-Bought Cookie Dough To Taste Homemade? Add This Pantry Staple
There's nothing wrong with store-bought cookie dough, but that doesn't mean you can't make it better with some extra ingredients, especially this pantry staple.
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The Savory Upgrade Your Chocolate Chip Cookies Need
This unexpected ingredient is the perfect addition for chocolate chip cookies that are savory and sweet, according to baking expert Audra Fullerton. -
The Easiest Pie Crust Starts With A Roll Of Store-Bought Cookie Dough
Making a pie at home can be a frustrating experience no matter how prepared or careful you are, so take some of the pressure off with store-bought cookie dough. -
Baking Bread? When You Should Definitely Avoid Opening Your Oven
Food Republic talked to Vivian Villa, chef and product developer, about why you need to avoid opening your oven at certain times when baking bread. -
The Must-Have Item For Baking Bread At Home
Nothing is quite as rewarding as enjoying a loaf you've made from scratch, but you may be missing out on a must-have tool for better bread at home. -
The One Rule To Remember When Making Chocolate-Covered Potato Chips
Chocolate-covered potato chips take the sweet-and-salty pairing to new heights with a crispy crunch, but remember this one rule when making them. -
Spike Your Brownies With Leftover Beer For A Seriously Epic Dessert
There are a few foods out there that are natural pairings, and dark beer and chocolate are two. Here's how to make better brownies with your fav beer. -
Here's How To Assemble Baklava Without Working Layer By Layer
Baklava is delicious, delicate, and incredibly tricky to make. Food Republic consulted with an expert to learn how to make it a bit easier at home. -
The Reason Your Homemade Bread Isn't As Fluffy As Bakery Loaves
You may notice that when you buy bread from a bakery, it's light, it's fluffy, it lasts a long time -- why is it so different from bread we make at home? -
The Mistake You're Probably Making With Your Homemade Banana Bread
Delicious and straightforward, banana bread is quite forgiving. However, there's one common mistake you might be making that ruins your loaves every time. -
If Eggs Are Too Expensive, There's A Cheaper Ingredient To Replace Them In Boxed Cake Mix
With the price of eggs currently at a fever pitch, shoppers are looking for cheaper substitutions. For your boxed cake mix, reach for this inexpensive item. -
The Right Time To Fill Homemade Croissants With Chocolate
If you want to bake the best chocolate croissant, you can't just stuff it with so-so cocoa and hope for the best. You need to add it at the right time. -
The Secret Ingredient For Ultra-Moist Banana Bread
Does your banana bread always turn out just a little bit dry? Do you want the ultimate tender crumb? Then you need to add this one ingredient. -
Why Baked Potatoes Taste Better At Restaurants
If you want to get that top of the line, restaurant-quality baked potato, then you need to think like a restaurant chef and prepare your spud accordingly. -
For The Fluffiest Vanilla Mousse, Patience Is The Most Important Step
Achieving a cloud-like vanilla mousse requires more than just skill. Without exercising patience, your dessert is bound to fall flat - literally. -
What's The Best Type Of Chocolate To Add To Your Banana Bread And How Do You Incorporate It?
If you're baking some banana bread at home, one classic way to amp things up is with chocolate, but which type is best and how should you add it? -
Why Bread Flour Isn't Ideal For Cakes
There are specific types of flour that one should use when baking a cake, and bread flour is definitely not one of them. Here's what you need to know. -
Why A Danish Dough Whisk Is The Ultimate Tool For Bakers
If you're a frequent baker and haven't picked up a Danish dough whisk yet, here's why it should become your new go-to tool for doughs, batters, and more. -
Flavor Isn't The Only Thing That Makes Boxed Cake Mixes So Delicious
Boxed cake mixes are iconic at this point, but flavor isn't the only thing that makes them delicious. Here are some other reasons to love boxed cake mix. -
The Pasta Cooking Rule You Don't Need To Follow
Discover the surprising pasta cooking rule you can ignore. Learn the secrets to perfect pasta every time by challenging traditional and embracing creativity. -
Blend Up Popcorn For A Tasty Addition To Your Baked Goods
Popcorn is tasty and incredibly versatile, but it's more than just a snack food. Here's how you can make popcorn flour, a fabulous addition to baked goods. -
The Mild, Secret Ingredient To Add For Perfectly Moist Cakes
If you want a cake that's full of rich, delicious moisture but still has a light, gentle crumb, you need to add this one type of dairy to your bake. -
The Sweet Reason You Should Be Milling Your Own Flour
It may sound very 19th century, but milling your own flour when doing some at-home baking is a great way to improve the taste of your baked goods. -
When You Should Avoid Putting Softened Butter Back In The Fridge
Softened butter is necessary for plenty of different recipes, but does this process it make a difference once you cool it back down? As it turns out, it does. -
Can You Substitute All Purpose Flour And What's The Best Way To Do So?
Substituting all-purpose flour in baking can be tricky, but baking expert Jerrelle Guy has some tips on the best way to use alternative flours in your bakes. -
Sweet And Easy 3-Ingredient Breakfast Rollups Start With Canned Croissants
Making a satisfying breakfast doesn't have to be difficult. With just three ingredients and a few minutes, you can make your own sweet and delicious roll-ups. -
Betty Crocker Vs Duncan Hines: Which Boxed Devil's Food Cake Mix Is Better?
We decided to put two cake brand champs up against each other to see which has the better boxed devil's food cake mix. Let's cut some cake and find out.
