How Sweet And Spicy's Rebrand Took Over The Culinary Scene
From jalapeño margaritas to the Vietnamese dipping sauce nuoc cham, the flavor pairing of sweet and spicy - also known as swicy - is here to stay.
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Why Ina Garten Always Skips Weighing Ingredients
Ina Garten doesn't include weight measurements in her baking recipes because most home cooks don't own a kitchen scale; therefore, she focuses on technique. -
The Secret Ingredient That Can Level Up Any Dessert
This exotic fruit can be added to cakes, custards, mousses, and more to provide a surprisingly and unique burst of flavor, making any treat more special. -
The Ingredient Ina Garten Adds For Better Reheated Chicken
There may be a million ways to reheat chicken, but Ina Garten has the absolute best tip to help impart even more flavor to the meat with things you likely have. -
The Easiest Solution To Fix A Cracked Cheesecake
The best laid schemes of mice and men may oft go awry, but if your cheesecake cracks, don't panic. There's an easy solution -- well, there are a few. -
The Biggest Mistake You're Making With Red Velvet Cake
According to content creator and baking expert Sarah Fennel, overbaking is the primary issue home bakers face when trying to make red velvet cake. -
Why You Should Never Throw Away Frozen Puff Pastry Scraps
When working with frozen puff pastry dough, you may end up with some scraps. Don't throw them away! Here's how to repurpose them into a tasty snack. -
The Layered Difference Between Choux And Puff Pastry
Choux pastry and puff pastry seem extremely similar at first glance, but their ingredients and methods of preparation are surprisingly different. -
How Ashure Became One Of The Oldest Desserts In The World
What is likely the world's oldest dessert is warm, comforting, and full of a delicious blend of flavors and textures that has withstood the passing of time. -
You Can And Should Skip The Oil When Roasting Vegetables
We've all been taught to brush oil onto our veggies before putting them into the oven for roasting, but it turns out that dry roasting is more effective. -
What Is Vertical Layer Cake?
For every occasion, there is the perfect cake to go along with it. But if you want to switch things up and serve something new, try a vertical layer cake. -
What Sets Shortbread Apart From Other Cookie Doughs
Shortbread has a high ratio of fat to flour, and its dough yields a cookie that looks firm and crisp but is tender, crumbly, and melts in your mouth. -
How Does Fruitcake Stay Edible For The Entire Year?
From ingredients to moisture, these are the factors that result in fruitcake's infamously long shelf life, which can stretch up to a whole year. -
Julia Child's Trick For Achieving The Creamiest Pumpkin Pie
Julia Child may be known for her mastery of French cuisine, but she was just as passionate about traditional American cooking, including her light pumpkin pie. -
Why Giada De Laurentiis Loves Store-Bought Pizza Dough
Giada De Laurentiis is the reigning ruler of Italian fare, and if she says that store bought pizza dough is good enough for her, then it's good enough for us. -
Metal Vs Ceramic Pie Weights — Which Is Better?
Anyone who has ever baked a pie without weights knows it's risky business. Weights definitely help keep crusts, well, crusty, but which are best? -
The Pantry Ingredient That Prevents Dry, Gray Pie Dough
If you want the best pie dough ever and that golden flaky crust, you might want to think about adding this pantry ingredient into the mix for great results. -
Make Garlic Bread Ultra Fancy With Brie Instead Of Mozzarella
You can use Brie in different ways to class up your favorite garlic bread, adding more gooey and melty goodness with a touch of sophistication. -
The Flour Mistake That Makes Homemade Bread Fall Apart
There's no substitute for homemade bread but creating it can prove a challenge if you don't understand the exact science of the baking process. -
Martha Stewart Swears By The Slow Cooker For Creamier Cheesecakes
If you want to ensure your cheesecake stays creamy, smooth, and delicious, take Martha Stewart's advice and use a slow cooker for your baked goods. -
There Is A Right Way To Add Sprinkles To Sugar Cookies
This is the best and most efficient way to create an even coating of sprinkles on your sugar cookies, all while keeping your workspace neat. -
Don't Bother Buying Frozen Puff Pastry If It's Not All Butter
Frozen puff pastry can be a huge time-saver, but to avoid buying a version that tastes lackluster, you must look for products labeled as all-butter. -
The Biggest Mistake You Can Make With Mug Cakes
Making mug cakes is a great way to enjoy the dessert you love without all the mess or leftovers. But there may be one big mistake you're making in the process. -
How To Fix Seized Chocolate With Just Boiling Water
Melting chocolate can be a tough process, but even if the worst case scenario happens and you end up with seized chocolate, you can fix it with boiling water. -
What Is A Cold Whisk In Recipe Instructions?
When a baking or dessert recipe asks you to use a cold whisk, this is what you need to do to follow that direction and get the best end result. -
The Ham Labels You Need To Avoid At The Grocery Store
Whether you're planning a nice holiday meal or simply a big weekend brunch, it pays to always avoid ham that has too much water when shopping at the store. -
Martha Stewart's Key To Better Pies Is All In The Butter
Martha Stewart is chock full of useful baking tips. Her simplest tip for baking better pies is all about using the best butter possible for the pie crust.
