How To Make Grilled Cheese Sandwiches With A Hot Iron
Stuck in a hotel? Stove and microwave suddenly broken and all you have left is a clothes iron? Never fear! You can actually cook a grilled cheese.
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The Water Hack That Tells You If Your Blueberries Will Be Sweet
With this trick that only requires a bowl of water, you can separate tart blueberries from the sweet ones, and never be surprised by a sour shock again.
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Mayonnaise Is The Secret To Unbelievably Moist Tuna Steaks
Want to ensure you get a perfectly cooked tuna steak that's positively juicy? You don't need fancy equipment -- just a touch of mayonnaise on the outside.
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Cast Iron Cookware Hacks You Wish You Knew Sooner
Already revered, cast iron cookware has even more uses than many might think. Get the most out of your skillets with these simple, surprising hacks.
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Giada De Laurentiis' Fruity Substitute For Egg Wash
To give pastries a shiny glaze that's totally egg-free and vegan, use Giada De Laurentiis' egg wash substitute that adds a bonus burst of fruity flavor.
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Why Some Bakers Prefer To Make Bread With Sour Milk
Sour milk, similar to buttermilk, can vastly improve the crumb and texture of your baked goods -- and no, it won't make you sick if you time things right.
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The Kitchen Tool Duff Goldman Says Every Beginner Baker Should Have
Duff Goldman is a baker extrodinaire, with a successful business and TV empire, so when he says beginner bakers need this tool to start, we listen.
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The Only Flour You Need For Perfect Oatmeal Raisin Cookies
This special type of flour that's easy to buy or DIY is the key to oatmeal cookies that are chewy, moist, and flavorful, with no dryness in sight.
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The Yeast Mistake That Stops Bread From Rising
Yeast is like Goldilocks - you don't want to feed it anything too hot or cold. Scalding it with boiling water will kill it, preventing your bread from rising.
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Skip Preheating For The Best Pound Cake Around
If you want the best pound cake ever, there's one big baking tip to keep in mind - skip preheating your oven. Using a cold oven will help it rise better.
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Carla Hall's Worst Kitchen Nightmare
Carla Hall is not only a world-class cook, but she's an accomplished baker to boot. Even so, she's only human, and like us all, has made some mistakes.
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11 Dishes Ina Garten Improves With A Secret Ingredient
Ina Garten has been dishing out food advice to home cooks everywhere for years. Some of her most noteworthy dishes shine thanks to secret ingredients.
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What Is Tres Leches Cake And Why Doesn't It Get Soggy?
Generally, a tres leches cake boasts a light and airy sponge, which allows the milk to soak into its pockets without overly weighing down the dessert.
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Mayonnaise Is The Creamy Shortcut Your Homemade Biscuits Need
Making biscuits from scratch can take up tons of time and effort, unless you use mayonnaise as a secret weapon for fluffy, delicious results in a flash.
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The Non-Kitchen Tool Alton Brown Uses To Raise Bread Dough
Master chef Alton Brown has a surprising kitchen trick for speeding up bread dough rising. Learn his secret to create the perfect dough anytime of year.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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