The Unique Secret Ingredient For The Softest Chocolate Chip Cookies
If you want to make the softest chocolate chip cookies of your life, you need to follow an Asian baking technique and make a tangzhong to add to your dough.
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The Chilling Mistake You're Making With Buckeyes
To ensure your buckeyes come out with a solid chocolate shell that doesn't melt in your hand, refrigerate the dipped treats for at least 10 minutes. -
Make Cornbread In Your Waffle Maker For Absurdly Crispy Edges
Using a waffle maker to cook your cornbread mix yields versatile waffles that are soft and fluffy on the outside, with perfectly crispy edges. -
The Toasty Flour Your Banana Bread Needs
If you want to amp up your banana bread, you may want to swap out traditional flour for an ancient grain, einkorn. It's toasty, malty, and delicious. -
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Baking Ingredients That Are Totally Different In Britain Vs America
Common baking ingredients in America can look a little different in Britain -- here's what you need to know about the differences in flour, eggs, and more. -
How To Improve Store-Bought Frosting With Just Butter
Baking from scratch is delicious, but boy, it can take time. Store-bought frosting makes life simpler, and you can improve its taste so easily with one thing. -
Giada De Laurentiis' Knife Tip To Easily Chop Chocolate Bars
Eating chocolate? That's easy. Chopping chocolate? Less so. That is, it's a pain unless you're using Giada De Laurentiis' trick. It just takes a knife swap. -
When And How To Feed Your Sourdough Starter
If you want to keep your starter healthy and ready for dough making, you absolutely need to feed it regularly -- and the right amount. Here's how. -
Cooking Spray Is Key To Preventing Sticky Measuring Spoons
The easiest way to prevent sticky ingredients from adhering to your utensils is by applying cooking spray to the surface of your measuring tools. -
The Part Of Puff Pastry Dough You Should Never Roll Out
Puff pastry, whether homemade or store bought, is incredibly finicky to work with. For the best results, never ever roll out your puff pastry along the edges. -
The Flour Swap You Need For Towering Homemade Rye Bread
Rye bread is rich and flavorful, but it's also dense and often doesn't rise as much as other breads. Fortunately, you can fix that with this one trick. -
Your Store-Bought Sourdough Bread Might Be Sourfaux
You might think it's easy to identify sourdough bread by its taste, texture, or label, but one UK operation warns that shoppers might be buying clever fakes. -
Make Starbucks-Style Cake Pops From Store-Bought Sugar Cookies
Starbucks cake pops are a popular treat but can add up fast. To create an easy and affordable version at home, using store-bought cookies as the base. -
Vanilla Wafers Are The Perfect Base For Mini Cheesecake
If you need the quickest cheesecake recipe, a mini version is the way to go, and using vanilla wafers as the crust cuts down on a somewhat time-consuming step. -
Mix 2 Different Sugars For Spongy, Cake-Like Cookies
If you prefer your cookies to be fluffy, soft, and cake-like rather than thin and crispy, follow our tips for using two types of sugar in your recipe. -
How Ina Garten Makes Her Breakfast Cakes So Dreamy
Breakfast cakes are indulgent all on their own, but there are ways to take them up a notch and make them dreamy, including easy tips from Ina Garten. -
How Giada De Laurentiis Turns Store-Bought Cookie Dough Into Cereal
Giada De Laurentiis knows the best way to make her own cookie cereal for a delicious morning treat, and no, you don't make the dough yourself. -
12 Ways To Upgrade Canned Frosting
While canned frosting can taste great on its own, there are plenty of ingredients you can add to it if you want to create a more unique homemade dessert. -
Honey Is The MVP For Perfect Basque Cheesecake
Basque cheesecake is nothing like traditional New York cheesecake, including how it's made or its ingredients. One way to differentiate it more is using honey. -
Wrap Your Cookies In Phyllo Dough For A Crispy Bite
Do you like crispy cookies, but you also want a nice, ooey gooey center? It's time for you to wrap your cookie dough in phyllo pastry for an extra crispy bite. -
The Best Type Of Chocolate To Use For Deliciously Coated Strawberries
Coating fresh strawberries in chocolate seems straightforward enough, but the nuances come down to the best type of chocolate to use and the way it's tempered. -
Coconut Milk Whipped Cream Is A Serious Dessert Game Changer
Whether you want to skip the dairy or simply have too many cans of coconut milk, you can make the most luxurious whipped cream with coconut. -
The Dough Poke Test To Tell If Your Bread Is Perfectly Proofed
Proofing, just like baking in general, is an exact science, but one you can learn with experience and some helpful hints -- like the poke test. -
A Hotel Pan Is The Tool You Need To Keep Pizza Toppings Cool
When the weather is hot, it's so easy for fresh ingredients to spoil quickly under the heat of the sun. To keep pizza toppings fresh, grab a hotel pan and ice. -
Tahini Is The Underrated Ingredient Your Baked Goods Need
Tahini can enhance the flavor of cookies, breads, and more, or you can use it as an alternative to the fatty ingredients frequently used in baking. -
What To Use When You're Out Of Peanut Butter
Running out of peanut butter right in the middle of cooking something is the worst. When that happens, just use one of these peanut butter substitutions.
