Baking a great loaf of bread does require a few special tools, but this one purchase that aids with proofing can be replaced by something you already have.
Cheesecakes are as delicious as they are finicky, but there's good news. You can save yourself a lot of heartache with this one easy trick for a water bath.
The flavor of the sweetened ricotta filling can make or break a cannoli, so it's important that you nail it to execute this classic Italian dessert properly.
Cassava root has a nutty flavor and a very high starch content, which makes its ground-up flour perfect for combatting sogginess in your gluten-free bread.
Egg wash may seem simple enough -- simply beat an egg and brush it onto your dough -- but Paul Hollywood advocates for this extra step for a better bake.
Parchment paper can be a godsend for cooking and baking, saving time on cleanup in the end. But there's an even easier way to work with it - wet it first.
You might vinegar would make a pie crust taste odd, but Ree Drummond swears by this subtle addition for a better texture and more ease when handling the dough.
You can easily make Pop-Tarts at home with ingredients you can get at the store. By using pre-made crust, you can experiment with filling and frosting flavors.
If you want that perfectly sliced first piece of pie, it really matters how you cut into the dessert. Here's why you should always start with three cuts.
Changing up your tres leches cake is as simple as using different types of milk, and chocolate milk with extra chocolately toppings is a sure crowd pleasure.
No one wants to ruin their baked goods by not having a cooling rack on hand, but sometimes, it happens. Save the day by using an upside-down muffin tin.
Macarons are a great swap for cookies in ice-cream sandwiches - their chewier texture will hold up when the dairy melts, and their mini size is great for kids.
Join us as we explore the tips and tricks that Ina Garten has taught us about cakes, from how to keep crumbs out of icing to steering clear of fake vanilla.
Food Republic talked to Jessie Sheehan - a recipe developer, podcast host, and author of several cookbooks - to get her expert tips for elevating cake mix.
A dry cake is hardly a cake at all. If you want your home bakes to retain as much of their moisture as possible, then we have some helpful tips for you.