Whiskey Should Be Your Top Choice For Boozy Homemade Cake Icing
Want to spice up your cake with a boozy punch in your frosting or icing? Time to look to a classic! Here's why you should choose whiskey every time.
Read MoreWant to spice up your cake with a boozy punch in your frosting or icing? Time to look to a classic! Here's why you should choose whiskey every time.
Read MoreThis is what really goes into the curiously-named water pie, a Great Depression staple that remains cheap and extremely simple to throw together.
Read MoreMaking 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.
Read MoreRound and with a rustic, crusty exterior, country-style bread is as unique as it is delicious. Here's how it differs from other artisanal breads.
Read MoreButtercream is buttercream, right? Wrong! There are three types (not including American buttercream), and they all vary in taste, preparation, and consistency.
Read MoreArmed 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.
Read MoreThis is how to turn leftover mashed potatoes into two delicious types of bread, using just a few extra ingredients and a bit of preparation time.
Read MoreIf sufganiyot are a mainstay at your Hanukkah gatherings, check out our roundup of delicious fillings that will add new flavors to the classic treat.
Read MoreLook, 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.
Read MoreIsomalt 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.
Read MoreIna 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.
Read MoreIf you've been using wax paper in the same manner as parchment paper to roast or bake foods in the oven, you should know why the practice isn't safe.
Read MoreMany 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.
Read MoreAn egg wash lends any baked good a crispy golden finish that's oh-so pretty. But why bother with the mess of eggs when you can use mayo instead?
Read MoreHave 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.
Read MoreUsing 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.
Read MoreGot plans to make your world-famous Bisquick coffee cake? Before you do, consider adding some sour cream to the batter for an extra-tender crumb.
Read MoreIf you want to double a baked good recipe, it may not be as simple as multiplying the ingredients called for. Instead, Ina Garten advises to take this step.
Read MoreOne of the main differences between a professional dessert and homemade? Presentation. Nail those chocolate curls with Ina Garten's stress-free tip.
Read MoreHave a leftover loaf of crusty bread and want something deliciously satisfying for breakfast (or breakfast for dinner)? It's time to meet the strata.
Read MoreIf you want to enhance your cornbread recipe and even add in some extra moisture, try adding some fruits to the mix, from blueberries to peaches.
Read MoreSo you're halfway through the recipe and you've realized -- you don't have yogurt, or it's gone bad. Whatever you do, don't grab the mayo. It just won't work.
Read MoreIf you love making pies but hate cleaning up the mess, there's a trick you can do with a sheet pan to prevent any spillage and keep your oven clean.
Read MoreIf your banana bread turns out dense, mushy, and soggy instead of fluffy and moist, it's likely that the balance of your ingredients is to blame.
Read MoreGrilled cheese is as classic an American lunch as one can get -- but if you want to amp things up, you need to swap sourdough for croissants.
Read MoreTo achieve a perfectly moist and velvety chocolate cake without it becoming too greasy, consider substituting mayonnaise for oil in your next recipe.
Read MoreDecided to investigate the beauty and wonder that are powdered egg whites, but not sure how to use them? Don't worry; it's actually really simple.
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