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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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.
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The Reason Your Sourdough Starter Might Be Failing
For those of us just starting our sourdough journeys, we may accidentally be killing off our starter by overlooking this important aspect of fermenting.
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For The Chewiest Cookies, Skip The Granulated Sugar
While 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.
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For The Best Baked Potatoes Of Your Life, Try A Salt Water Brine
Do 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.
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The Water Trick That Gets Cakes Out Of Bundt Pans Easily
Do 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.
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Chopsticks Make A Perfect Cooling Rack When You're In A Pinch
If 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.
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What To Use If You Don't Have A Springform Pan
If 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.
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The Step You Should Never Skip When Baking Brie
For 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.
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Too Many Ripe Avocados? Freeze Them Whole For The Best Results
There is a sweet balance between just perfectly ripe avocados and avocados that have entered zombie territory. To preserve them, try the freezer.
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The Easiest Substitutes For Cocoa Powder In A Pinch
You'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.
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11 Ways Ina Garten Elevates Classic Desserts
If 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.
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Sous Vide Your Cookies For The Softest Possible Results
The 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.
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Make Tarts Upside Down For Extra-Caramelized Toppings
You'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.
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For Light, Velvety Cakes, Try The Reverse Creaming Method
To 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.
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Ina Garten Only Uses Metal Pie Tins. Here's Why
Ina 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.
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How To Make The Absolute Best Croutons For Caesar Salad
The 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.
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12 Mistakes Everyone Makes When Trying To Master Cornbread
Fortunately, 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.
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Add Mashed Potatoes To Homemade Dinner Rolls For The Ultimate Fluff
It 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.
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Muffin Tins Are A Game Changer For Cheesy Potatoes
Muffin 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.
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How To Make Vibrant Red Velvet Cake Without Dye
If 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.
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