The Best Butter To Use For Making Cookies
Does the butter you use for making cookies really matter? It turns out the answer is yes. We spoke to two baking experts who gave us the best choice.
Read MoreDoes the butter you use for making cookies really matter? It turns out the answer is yes. We spoke to two baking experts who gave us the best choice.
Read MoreFor those of us just starting our sourdough journeys, we may accidentally be killing off our starter by overlooking this important aspect of fermenting.
Read MoreWhile some may like a crispy cookie, if you prefer yours to be delightfully chewy, you need to skip the granulated or white sugar for this easy swap.
Read MoreDo you want your baked potato to have crunchy skin that's perfectly salty all over? Of course you do. You need to brine your tots before they go in the oven.
Read MoreDo your cakes often get stuck in your bundt pan? It's a common problem, but one that has a shockingly simple solution. Just soak the pan in some hot water.
Read MoreIf you need to cool down a batch of cookies or fried chicken ASAP, but you don't own a wire cooling rack, here's how to use chopsticks as a substitute.
Read MoreIf you want to make a delicate cake or dessert but don't have a springform pan that would normally protect it, here's what you can use instead.
Read MoreFor perfect baked Brie that's gooey, melty, and flavorful throughout, don't skip this simple prep step that only requires a sharp knife and a few minutes.
Read MoreThere is a sweet balance between just perfectly ripe avocados and avocados that have entered zombie territory. To preserve them, try the freezer.
Read MoreYou're in the middle of a recipe, and disaster strikes: You're out of cocoa powder! Thankfully, there are some quick alternatives to save the day.
Read MoreIf you want to bake classic desserts like Ina Garten, here are 11 tips for how she elevates desserts like chocolate cake and meringue from sweet to superb.
Read MoreThe sous vide approach is your best bet if you find baking cookies in the oven tricky in terms of avoiding burning, uneven cooking, and moisture loss.
Read MoreYou've heard of pineapple upside-down cake, but that same technique can be applied to many kinds of tarts for a perfectly caramelized and crisp top.
Read MoreTo avoid poorly-mixed cake batter that turns out cakes that are dense or inconsistent in texture, follow a few simple steps to try the reverse creaming method.
Read MoreIna Garten has given us countless baking and cooking tips over the years, but her trick to use metal tins when making a pie is one of her best yet.
Read MoreThe pièce de résistance in any Caesar salad is, undeniably, the croutons. And yes, making them yourself is easy. Here's how to make the best croutons ever.
Read MoreFortunately, with time and practice, it's possible to bake the cornbread of your dreams. If you're making these cornbread mistakes, here's how to fix them.
Read MoreIt may sound odd, but there's a good reason why adding mashed potatoes to bread dough can create the fluffiest, most long-lasting dinner rolls you've ever had.
Read MoreMuffin tins can be used for far more purposes than just making the sweet breakfast treat. Try using them to make individual-sized cheesy potatoes too.
Read MoreIf you love red velvet cake but not the artificial red dye often used to make it, there's another way according to baker and expert Sarah Fennel.
Read MoreIna Garten is particular about the tools she uses around the kitchen. When it comes to lining her sheet pans she always uses this item and for good reason.
Read MoreIna Garten is known for her fabulous cooking -- and her fabulous taste. The two often combine, and her love of this Italian cocoa powder is no exception.
Read MoreWant to ensure that your cake mix doesn't turn out dry and crumbly? The answer is a simple packet of instant pudding to create the moistest cake of your life.
Read MoreFrom jalapeño margaritas to the Vietnamese dipping sauce nuoc cham, the flavor pairing of sweet and spicy - also known as swicy - is here to stay.
Read MoreIna 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.
Read MoreThis 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.
Read MoreThere 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.
Read More