Here's How Thick To Roll Out Cookie Dough For Soft-Baked Vs Crispy Results
If you want to have crispy or soft sugar cookies, the difference comes down to technique, including how thick your dough should be rolled out to.
Read MoreIf you want to have crispy or soft sugar cookies, the difference comes down to technique, including how thick your dough should be rolled out to.
Read MoreOne of the problems with gluten-free baking is your goods falling (or crumbling) apart thanks to how gluten holds things together. Xanthan gum fixes that.
Read MoreWhether you have a party coming up or need to whip something up for a bake sale -- fast -- using a sheet pan makes more brownies than a brownie tin.
Read MoreSouthern cooking is known for its affinity for butter, but there's a smokier fat that can add a savory depth of flavor to cornbread: bacon fat.
Read MoreIf you want your store-bought waffle mix to taste as if you made gourmet batter from scratch, then just substitute oil for equal parts melted butter.
Read MoreMaking donuts from scratch can be an all-afternoon project, but using a store-bought dough alternative can give you delicious donut holes in no time.
Read MoreWhether mixed into the batter of your boxed cake mix or whipped into some canned frosting, a splash of booze can upgrade your cake mix in big ways.
Read MoreEvaporated milk is far more versatile than you might think, and with a few adjustments, it can sub in for several other dairy products in all kinds of recipes.
Read MoreWhen the summer air starts to turn crisp, we begin to crave foods that bring warmth, like cornbread. You can make it feel more autumnal with a few add-ins.
Read MoreIf you find American buttercream can often be a bit grainy and overly sweet, try Russian buttercream, which cleverly uses sweetened condensed milk.
Read MoreWhen you're baking anything - a cake, meat, veggies - there's one very important tip to make sure it comes out right any time, and it involves your oven.
Read MoreChocolate comes in more forms than you might be familiar with, and compound and couverture are two prominent but very different styles that have distinct uses.
Read MoreWhen you have too many buns and not enough burgers on your hands, turn them into bread pudding for a super-easy, no-waste, customizable dessert.
Read MoreToo much homemade bagel dough? This is why you should actually form and par-bake the bagels before freezing, instead of cooking them all the way.
Read MoreComing together with a handful of ingredients, these cheesecake pinwheels are possibly the easiest pumpkin dessert ever, besides buying a store-bought pie.
Read MoreYou can make the easiest croissants ever, with a delightful crisp yet chewy texture, by using rice paper and just a few pantry and fridge staples.
Read MoreBaking is an exact science, so knowing when to use active dry versus instant yeast will surely upgrade you from amateur baker to sourdough savant.
Read MoreIf you want to bring some vibrant color and a fresh burst of flavor to your bakes and cakes, all you need is freeze-dried strawberry powder.
Read MorePair your favorite boxed cookies with fruit, spice, and nut extracts - thinking beyond vanilla - to instantly put an exciting twist on the flavor.
Read MoreCanned fruit can be a fantastic alternative during those winter months when fresh fruit is more difficult to come by - but can it be used as a pie filling?
Read MoreThink cinnamon rolls from can can't be any easier? Use our tips for cooking them in the air fryer for a super-speedy, preheating-free experience.
Read MoreBoxed cake mix is a fantastic starting point for a home-baked cake, but it can instantly be improved with one simple pantry-staple ingredient.
Read MoreBread pudding is praised for its simplicity and use of leftover bread, but to achieve the best results, there's one prep step you shouldn't skip.
Read MoreNothing really feels fancier than a well-executed, homemade beef Wellington, but to master the meal, you need this particular cut of tender beef.
Read MoreNothing beats a fresh cinnamon roll straight from the oven, but you can get bakery-level results with just two canned ingredients for the easiest breakfast.
Read MoreMaking a quick-setting pumpkin cheesecake was never easier -- all you need is to blend up some cottage cheese, pumpkin, and the sweetener of your choice.
Read MorePerhaps you’ve noticed, on television or in real-life restaurants, that chefs often use towels instead of oven mitts while they’re cooking. Here’s why.
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