The Underrated Ingredient You Can't Skip For Crispy Chicken Wings
If you're in the mood for the crispiest of crispy chicken wings, forgo the flour -- all you need is a bit of aluminum-free baking powder in your rub.
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Julia Child's Key To Great Bread Is All In Smacking The Dough
To make the best French bread in the style of chef Julia Child, there's a good reason why you have to put some real work to knead the dough.
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The Freezer Mistake That Ruins Canned Biscuit Dough
So, you've got too many cans of biscuit dough and decide to freeze them. Avoid catastrophe by letting them thaw in the fridge, not on the counter.
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Martha Stewart's Timing Advice For Golden Brown Pie Crust
Making pie crust can be tough work, but Martha Stewart's simple advice for baking the best pie can help you avoid a mushy, soggy, underbaked result.
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15 Mistakes Everyone Makes When Baking Apple Pie (And How To Fix Them)
Here are some common mistakes people make when baking apple pie (and how you can totally fix them all in no time). You could say it's as easy as pie.
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The Extra Step You Should Take For Gluten-Free Cookies
If you want the most delicious, chewy gluten-free cookies ever, there's one big extra step you should take when it comes to working with the flour.
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No-Bake Dark Chocolate Oreo Cheesecake Recipe
Made with classic Oreos, this dessert is elegant and nostalgic while being a no-back cheesecake that's full of dark chocolate flavor.
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The Creamy Secret Ingredient For Muffins That Are Light As Air
Are you struggling to make your muffins as fluffy and light as you want? Then you need to try a secret ingredient, yogurt, to make the muffins of your dreams.
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The Creamy Ingredient Martha Stewart Uses To Level Up Banana Bread
The queen of home entertaining and baking, Martha Stewart, has a tried and true method for boosting banana bread - she adds this creamy ingredient to the batter
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Ingredients That Will Make Your Oatmeal Cookies Irresistible
Are you ready to up your oatmeal cookie game? We hope so -- because we've got some excellent ingredients that will get the job done. Pineapple, anyone?
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Tired Of Using Pie Crust For Your Quiche? Try Tortillas
There are quite possibly a million ways to experiment with quiche, but it's usually regarding the filling. Switch things up with the crust by using tortillas.
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You Should Stop Using The Microwave To Reheat Steak
While it may seem quick and easy to simply zap your leftover steak, you're likely going to end up with leather. Avoid the heartache by reheating it in the oven.
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Make Your Cakes Effortlessly Creamy With Sourdough Discard
To repurpose your sourdough discard instead of throwing it out, try using it to make your cakes, muffins, and other baked goods more tender and delicious.
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Ina Garten's Chocolate Cake Uses Coffee 2 Ways
While, yes, coffee adds a bit of caffeine to your dessert, it perfectly complements the tasting notes in chocolate, making things taste even more chocolatey.
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Keep Bananas From Browning In Your Pudding Or Pie With One Ingredient
Keep your banana cream pies and puddings as bright and aesthetically pleasing as possible by spritzing a bit of lemon juice on them to prevent browning.
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Ina Garten's Genius Trick To Fit Pie Dough In The Pan Without Stretching
Ever had a pie shell shrink on you in the oven? Queen of the kitchen, Ina Garten, knows exactly how to avoid such catastrophe from striking our beloved pies.
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The Pavé Method Is Your Key To Undeniably Crispy, Flaky Potatoes
Potatoes are a fan favorite no matter how you slice them, but if you go the extra mile with potato pavé, you'll have the crispiest, creamiest potatoes ever.
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Chilling Your Batter Is The Secret To Towering, Moist Muffins
There are so many tips for baking muffins, but it turns out that ensuring homemade muffins are up to par with bakery versions is simpler than you may think.
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Why Ree Drummond Preps Cinnamon Rolls In Her Dutch Oven
Chef Ree Drummond's cinnamon roll recipe uses a Dutch oven in a clever way, helping you to make perfectly fluffy rolls without dirtying extra dishes.
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6 Of The Best And 6 Of The Worst Box Cake Mixes At The Grocery Store
Okay, so you love cake mixes. Awesome. And we know that. That's why we have a list of the best and worst boxed cake mixes, according to reviews. Dig in!
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The Crucial Instruction You're Ignoring With Canned Frosting
To make your store-bought frosting taste more like homemade, try this extra prep step that only takes a few minutes for deliciously fluffy results.
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Freeze Your Rolling Pin For Superior Pastry Dough
If you want the best pastry dough of your life, to stop your butter from melting in the pastry, you need to chill your rolling pin before you use it.
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Smoke Your Chocolate For Richer Desserts Every Time
You've heard of smoked meats, smoked cheeses, but did you know that you can also smoke your chocolate? It brings s'mores quality to all your goodies.
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What To Look For When Buying Challah Bread
With its many braided strands, challah is a stunning addition to any meal, but if you're not familiar with it, picking the best loaves can seem tricky.
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Extra Eggs Are The Secret To Better Boxed Brownies
If you want better boxed brownies, the details are all in extra egg yolks. Plan another egg or two beyond what the box calls for and be ready to be amazed.
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The Key Difference Between Pies And Tarts
Pies and tarts may seem similar, and they are! But there are some differences that make them distinct, and that mostly comes down to the crust.
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Ditch Your Basic Croutons For Flaky Air-Fried Croissants
Fossilized grocery store croutons can sabotage a salad. Why not dice up some buttery croissants and take advantage of your air fryer for a flaky, crispy topper?
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