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.
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.
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 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.
Ina Garten doesn't use fancy chocolate bars in her chocolate chip cookie recipe, instead opting for one of the most beloved chocolate chip brands in America.
Making fudge on the stovetop can create some unwanted scenarios like an unwanted grainy texture in the final result. Here's what causes it and how to fix it.
Buttercream is buttercream, right? Wrong! There are three types (not including American buttercream), and they all vary in taste, preparation, and consistency.
Armed with an air fryer, a home cook can do just about anything they want in the kitchen -- including make delicious desserts with just one simple fruit.
Look, we know, everyone errors on occasion when baking gingerbread houses. Perfection doesn't come easy. No prob. We've got all the mistakes you should avoid.
Isomalt is a substance you may have never heard of, but it might become your new best friend if you love crafting sugary decorations for cakes and cupcakes.
Ina Garten knows that sour cream can majorly upgrade a coffee cake, and she takes the improvement a step further by adding yet another flavorful ingredient.
Many of us go to pains to brine our turkeys for the autumn and winter holidays, but you can streamline the whole process with none other than pickle brine.
Have some leftover alfredo sauce but no pasta? No problemo! Alfredo can turn just about any dip into a creamy, delicious dream, perfect for any occasion.
Using a cast iron pan to bake your next loaf of bread might add a few minutes to the cooking time, but the delightfully crunchy end result is worth it.