All You Need For Better Boxed Cornbread Is A Cast Iron Skillet
Boxed cornbread is a great way to make the southern staple with ease, but there's a way to really level it up - and all it takes is using a cast iron skillet.
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How To Toast Hot Dog Buns Without Jamming Them In The Toaster
Don't reach for the toaster when you want to toast your hot dog buns. Instead, preheat that oven or use a skillet for the best results and supreme hot dogs. -
Why Andrew Zimmern Never Trims His Brisket
Andrew Zimmern knows his way around a brisket, so when his advice is to leave the fat cap on until you're ready to serve your meat, we listen. -
The Viral 4-Ingredient Cheez-It Dupe That Looks Even Better Than The Real Thing
Making your own Cheez-Its has never been easier, and the best part of this four-ingredient dish is that they taste even better than the real deal. -
Ditch The Cinnamon And Try Lemon Rolls For A Fresh Twist
If you love cinnamon rolls, try varying it up with fresh lemon for a new twist on the classic dish, whether you add zest to the batter or juice to the frosting. -
Mason Jar Hacks To Take Your Dishes To The Next Level
If you look at mason jars and only see your next canning project, it's time to widen your horizons with new ways to use these handy tools in the kitchen. -
The Crunchy Addition You Should Be Adding To Boxed Brownies
Boxed brownies are a go-to for a quick and yummy dessert, but you can easily make them better by adding a little crunch and a sprinkle of salt. -
Don't Want To Scoop Cookie Dough By Hand? Try The Freezer Hack
Scooping cookie dough by hand can be tedious and time-consuming. Instead, freeze your cookie dough and simply slice into it with a knife for easy portioning. -
How To Turn Oreos Into An Easy 3-Ingredient Mug Cake
The latest clever twist on mug cakes is to use crushed Oreos, along with milk and baking soda to hold the crumbs together, to cook a pastry in minutes. -
Ranking Brands Of Chocolate Chips From Worst To Best
A great chocolate chip offers a range of textures as it snaps upon biting and then melts in your mouth to a satisfyingly gooey finish. Taste matters too! -
The Cooking Tip Ree Drummond Uses For Flaky Salmon Every Time
Ree Drummond, aka the Pioneer Woman, uses her friend's cooking hack to ensure that her salmon stays perfectly cooked and deliciously moist: a cold oven. -
Enhance The Texture And Flavor Of Your Cookies With One Ingredient
Sure, a cakey cookie is nice, but we'd be lying if we said we didn't want a little crunch in there too. To amp up flavor and texture, add this type of sugar. -
Does The Ice Bath Hack Really Make Brownies Better?
Before you try the viral ice bath hack for fudgier brownies, you should know that there are risks involved and the results are far from certain. -
The Inspiration Behind One Of Ina Garten's Absolute Favorite Desserts
One of Ina Garten's go-to easy and delicious desserts, which she even says she's 'obsessed' with, is heavily inspired by another female chef. -
The Simple Tip That Tells You If Your Baking Powder Has Expired
Once baking powder is past its prime, you're likely to end up with dense or misshapen baked goods. Luckily, there's a key way to prevent this pitfall. -
Cool Whip And Boxed Cake Mix Are Key For Making 3-Ingredient Crinkle Cookies
Decadent crinkle cookies are just as welcome at a BBQ or birthday party as they are at a holiday spread - and you only need three ingredients to make them. -
One Simple Tip That Prevents Your Parchment Paper From Curling
So, you're baking, and you go to roll out your parchment, only for it to roll back up on you over and over. To get it to lie flat, you need to crumple it. -
The Expert Tip You Shouldn't Skip When Making Soft Pretzels At Home
Baking soft pretzels isn't nearly as difficult as it might appear, and our expert baker explains why you should never skip this crucial step. -
The One Ingredient That Transforms Canned Frosting Into Edible Play-Doh
Try making a Play-Doh duplicate with canned frosting and powdered sugar, which can adjust the texture and keep the product safe for raw consumption. -
The Egg Mistake You Should Avoid When Making Macarons
Macarons are notoriously finicky, especially when it comes to whipping up a proper meringue, and this simple tip can help you achieve a better structure. -
The Cheesy Spin Ree Drummond Puts On Her Meatloaf
Ree Drummond, the Pioneer Woman, knows how customizable a meatloaf is, and her cheeseburger meatloaf is a delightful take on the classic dish. -
A Cold Oven May Be Key To Perfecting Your Bacon
Do you want crispy, perfectly crunchy bacon with no unpleasantly clumpy fat lumps? Of course you do! The key is, shockingly, starting with a cold oven. -
Skip The Oil To Turn Boxed Cake Mix Into A Bakery-Worthy Creation
When it's time to bake up a sweet treat, a boxed cake mix could help you prepare a dessert quickly - but there's a way to take your cake to the next level. -
For The Most Decadent Cookies, Only Use One Part Of The Egg
To achieve ultra-rich and delicious homemade cookies, using only the yolks - instead of the whole egg - when building your dough is the way to go. -
To Frost Cakes In Seconds, Try This Microwave Hack
Frosting a cake can be a mighty endeavor, even if you skip the crumb coat. To make your life simpler, try microwaving the frosting first to make it pourable. -
The Spicy Ingredient That Elevates Boxed Cornbread (And It's Not Jalapeños)
Jalapeño cornbread may be classic, but another spicy ingredient works with both savory and sweet recipes and elevates boxed mixes to more delicious heights. -
Miso Is All You Need To Take Peanut Butter Cookies Up A Notch
If you want to add a dash of complexity to your peanut butter cookies (and, frankly, many types of desserts), break out the shiro miso paste.
