Make Store-Bought Pie Crust Look Expensive With A Cookie Cutter Trick
This is how to use cookie cutters to create beautiful decorative designs out of store-bought pie dough, for desserts that look like you spent hours on them.
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The Best Substitute For Cake Flour Is Also The Easiest
If you don't have cake flour on hand, you can substitute all-purpose flour mixed with cornstarch for delicious cake with a light and delicate crumb. -
12 Ingredients That Will Take Your Boxed Cake Mix To Another Level
Ready to bid farewell to boring boxed cakes? Try adding one of these secret ingredients to take your boxed cake mixes to new gourmet heights. -
Duff Goldman's Prep Tip For Unrivaled Oatmeal Raisin Cookies
If you want the best oatmeal raisin cookies possible, there's two things you can do to the main ingredients to prep them, according to Duff Goldman. -
Why Frosting And Icing Aren't Interchangeable
Frosting and icing are both sugary ingredients often used to decorate baked goods, but they have very different components and shouldn't be swapped. -
The Tedious Step Duff Goldman Never Skips While Baking
Duff Goldman used to be skeptical about a certain prep step found in many baking recipes, but he now understands and believes in its power, as should you. -
What Makes The Perfect British Pie, According To Expert Judges
In Britain, pie is more than a meal: It's an illustrious tradition, full of history and flavor. Our experts discuss what, exactly, makes the perfect pie. -
Alton Brown's Secret Weapon Ingredient For Velvety Cheesecake
Alton Brown uses an easy-to-find secret ingredient to give his cheesecake an extra creamy texture and balanced flavor, with no cloying sweetness in sight. -
Add Champagne To Your Pizza Dough For A Better Crust
Do you love a nice, crispy pizza crust that still has a deliciously bubbly rise? If yes (of course it's yes), then you need to put Champagne in your dough. -
The Baking Mistake That Causes Domed Cakes
It can be a drag to painstakingly slice off the domed tops of your layer cakes, so can avoid these mistakes and a few precautions to keep doming to a minimum. -
Butter Shouldn't Be The Only Fat You Use When Making Cookies
When you want the best baked cookies, you might think it's ideal to load in the butter. But actually there's another fat you should add in, too. -
Dry Vs. Liquid Measuring Cups: Which Is Better For Mayo?
Mayonnaise seems neither totally liquid nor solid, and while one type of popular measuring cup is better for this ingredient, other tools be more accurate. -
For More Flavorful Box Cakes, Swap Out The Plain Milk
There are so many ways to doctor up boxed cake mix, but one of the absolute easiest things to do is swap out water (or milk) with something more flavorful. -
The Easiest Way To Thin Out Melted Chocolate
If your chocolate becomes a little too thick to use after melting, you can thin it by adding some cocoa butter to enhance its texture and final appearance. -
How To Store Royal Icing
Leftover royal icing should always be stored in an airtight container to keep it hydrated, and protect it from bacteria and absorbing smells from nearby food. -
White Lily Flour Is The Secret To Unbearably Fluffy Biscuits
White Lily Flour is made from soft red winter wheat, which contains less protein than hard wheats and, therefore, produces perfectly pillowy biscuits. -
Ina Garten's Favorite Cookie Recipe Is A Real Crowd Pleaser
Ina Garten, queen of the Hamptons and our hearts, knows her way around the kitchen, and she's a fantastic baker, too. Her favorite cookie? It's a game changer. -
The Muffin Tin Hack For Delicious Cookie Cups
Want to know what makes any day of the week a whole lot better? A scoop of ice cream inside a cookie cup. You don't need fancy tools to make one, either. -
Simplify Your Purim Hamantaschen With Cake Mix
Purim is known for costumes, drinking, and hamantaschen -- take away some of the difficulty of making those little cookies by using a kosher cake mix. -
The Easy Egg Swap For Tender Purim Hamantaschen
There are as many recipes for hamantaschen as there are bakers who make them, but trust us when we say yours should include a plain egg yolk for a tender crumb. -
The Boozy Vanilla Extract Alternative You Need In Rotation
Vanilla extract is pivotal in so many desserts and baked goods -- or is it? If you find yourself plumb out, you can turn to your liquor cabinet for a swap. -
Replace Flour With Chickpeas For Ridiculously Rich Chocolate Cake
That can of chickpeas sitting in your pantry is actually the secret ingredient for a deeply delicious and decadent gluten-free chocolate cake. -
DIY TikTok's Viral Crookie With Store-Bought Cookie Dough And Croissants
TikTok has made yet another pastry go viral, and while the OG is in Paris, you can make it at home yourself with only two simple ingredients. -
The Bacon Alternative Gordon Ramsay Uses For His Vegan BLTs
Gordon Ramsay has gone vegan -- for lunch. To make some truly stellar 'facon,' the celebrity chef combines two things: rice paper and tofu crumbles. -
Mix Cool Whip And Cream Cheese For An Easy, Decadent Frosting
Frosting -- it's the delicious topper on your cake, but gosh it can be a pain to make. Want an easy mix? Simply blend Cool Whip and cream cheese. -
Toasted Flour Is The Key To Bakery-Worthy Dough
If you want your home-baked goods to take like they came straight from a professional bakery, you need to start toasting your flour before you cook. -
The Biscuit Cutter Fix For The Roundest Cookies Ever
While some people prefer their baked goods to look homemade, sometimes you want that perfectly round look. Luckily, all you need is a biscuit cutter.
