The Timing Rule To Follow For Better Oven-Baked Salmon
Salmon is one of the most delicious types of fish - when it's cooked properly. To avoid over-baking, make sure you follow this simple timing rule.
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Frozen Tater Tots Are Unbelievably Versatile
Need a potato side in a pinch? Heck, do you need an idea for what to make for dinner but have minimal goods in the fridge? Tater tots are the solution. -
Avocado Is The Secret To Ultra Moist Chocolate Chip Cookies
Do you crave moist, ooey gooey, cakey chocolate chip cookies? The cookie of your dream may just be a little green. Try swapping in some avocado! -
Use Your Favorite Halloween Sugar Cookies As A Tasty Cheesecake Base
To really get into the spooky spirit, it's time to amp up your cheesecake game with this easy (and delicious) no-bake cheesecake, sugar cookie hack. -
The Secret Ingredient To Give Baked Desserts Instant Depth
Only a few ingredients are typically needed to make cakes, brownies, and muffins, but there is a secret addition that can give all your treats instant depth. -
Extra Lemon Curd? Make Easy Homemade Pop-Tarts
Lemon curd can be used in so many applications, but homemade Pop-Tarts is perhaps one of the best. Here's how to make them with just three ingredients! -
Ina Garten's Clever Trick To Get More Out Of Measuring Cups
Ina Garten is the queen of making things easy in the kitchen, including this clever trick that lets you get more out of measuring cups. -
Alton Brown's Countertop Hack For Sweeter Sugar Cookies
Alton Brown is known for his quirky humor and his know-how when it comes to food science. That's why his trick for sweet sugar cookies is so fantastic. -
Tian Op, The Candle That Perfumes Thai Desserts
Those who've experienced the exotic results of the Thailand's tian op describe the flavor as floral, sweet, and musky with hints of smoky caramel. -
Buddy Valastro's Favorite Ingredients To Boost Box Brownie Mix
Boxed mixes, like brownies, make life so much simpler. Still, you can make them even better by following Buddy Valastro's extra ingredient boost. -
The Common Mistake That Can Ruin Boiled Cabbage
Boiled cabbage gets a bad rap, but it's a delicious food that can be used to create hearty sides and tantalizing main courses. Just don't overcook it. -
Here's What Ina Garten Keeps On Her Counter For Quick Cooking Access
Ina Garten, queen of the East Hamptons, reigning monarch of effortless perfection at dinner parties, has the perfect tip to make cooking just that much easier. -
Wire Racks Can Save You From Soggy Veggies
You pull your roast chicken out of the oven, steamy and ready to serve with a side off, well, mushy veg. Yuck. Here's how you can prevent soggy vegetables. -
The Best Ingredient For Chewy Chocolate Chip Cookies
If you want your chocolate chip cookies to be ooey-gooey chewy delights, then you absolutely need to try this swap. Your cookies will never be the same. -
Bake Pumpkin Pies Just Right With The Wiggle Test
No one wants a cracked pie, especially on a holiday when one may or may not try to impress the family. With the wiggle test, your pumpkin pie will be perfect. -
Caramelize Your Roast Chicken With Lemon Curd For Deep, Juicy Flavor
Want to really amp up the flavor and juiciness of your chicken while ensuring you get deliciously crispy skin, every time? You need lemon curd. -
What Exactly Is A Bento Cake?
Bento cakes are generally no bigger than three to four inches in diameter and typically only feature two to three short layers of cake and icing. -
Say Goodbye To Rubbery Rhubarb With Marcus Samuelsson's Foolproof Trick
Rhubarb can be absolutely delicious - that is, when it's prepared properly. Marcus Samuelsson breaks down how to ensure your rhubarb is always juicy and soft. -
The Benefits Of Separating Eggs Cold Vs. Room Temperature
Depending on what you're making, having some yolk in your egg white (or vice versa) could ruin your dish. This is why the temperature of your eggs is vital. -
The Frozen Fruit Tip For Perfect Muffins
Baking muffins can be a great way to celebrate the weekend, but how do you get the perfect pastry every time? Why, with frozen fruit of course! -
Alton Brown's Misguided Crusade Against Pastry Bags
Anyone who watches Alton Brown knows he is on a quest against unitaskers, one of which is pastry bags. The only thing? He's totally wrong about pastry bags. -
Doughp: Here's What Happened After Shark Tank
Doughp sought to bring something loved by many to the many -- it created an as-is edible cookie dough, both safe and delicious. But what did the Sharks think? -
Make Lemon Cookies Extra Soft With A Sugar Swap
Since the choice of sugar can significantly influence the lemon cookie's texture and flavor, opting for powdered sugar over granulated sugar can do wonders. -
The Secret Ingredient To Add To Icing For Undeniable Flavor
Icing is a great way to decorate cakes and cookies and give it some flavor. But if you're using royal icing it could use a boost with this ingredient. -
The Ultimate Secret Ingredient For Instantaneous Tiramisu
With a box of instant pudding, you can create an instant, egg-free thickener that produces results as fluffy and light as those of traditional tiramisu. -
Why Your Chicken Breading Won't Stick And How To Fix It
Ah, there's nothing quite so satisfying as crispy fried chicken, so how can you make sure your breading stays on the meat? With a few handy tips, of course. -
How To Soften Brown Sugar With Apple Slices
If your brown sugar has turned into a rock hard mess, try adding a few apple slices to the container and watch the sugar come back to life.
