19 Tips You Need To Bake Better Muffins
We're guessing you love muffins! Because they're amazing, right? If you'd like to learn how to bake better muffins we've got a whole bunch of tips for you!
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The Easiest Scoring Pattern For Your First Loaf Of Bread
Scoring helps controls the expansion of bread, creating a better technical bake and more beautiful finished loaf. And, it's easier than it looks. -
Olive Oil Cake Doesn't Deserve Your Fancy Olive Oil
There's something about making an olive oil cake that feels deliciously grown up, like serving your friends cocktails with a single large ice cube in the glass. -
Ina Garten's Secret To Irresistible Chocolate Buttercream
In the case of Garten's chocolate cake recipe, she's taken a simple buttercream to the next level with the help of the humble egg yolk, which adds richness. -
The Order Of Operations For Combining Wet And Dry Ingredients
Uncover the secret to baking perfection with the correct order of operations for combining wet and dry ingredients, turning recipes into culinary delights. -
Alton Brown's Trick For Delicious Top-Heavy Muffins
If baker extraordinaire/mad scientist Alton Brown's latest blueberry muffin recipe tells his fans anything, it's that he, too, is a fan of the muffin top -
If You're Bored With Zucchini Bread, Upgrade To Green Tomatoes
But there's a new kid on the culinary bread block, and its rising claim-to-fame centers on an unlikely vine fruit: the tangy and sweet green tomato. -
What Size Eggs To Use When Recipes Don't Specify
When it comes to baking, precision is critical. When it comes to the incredible edible egg, recipes can be vague, and despite what you heard, size does matter. -
The Frosting Mistake That Ruins Make-Ahead Desserts
Don't let a frosting mistake ruin your make-ahead desserts. Learn what to avoid and leave your dinner guests marveling at your bakings skills every time. -
The French Butter Nancy Silverton Always Keeps In Her Fridge
What's the one butter culinary icon Nancy Silverton always keeps in her fridge? Discover the French delicacy she can't do without for irresistible creations. -
How To Adjust Any Recipe For Convection Oven Cooking
Previously only used in professional kitchens, convection ovens have become more mainstream over the past 50 years and have proved to be more efficient. -
Toast Your Homemade Oatmeal To Deepen The Flavor
You obviously can't pop oats into a slotted countertop bread toaster, but there are plenty of other ways to give your oatmeal a roasty and toasty flavor. -
How To Properly Chill Your Dough For Better Cookies
Elevate your cookie-baking experience to new heights with the transformative power of dough chilling, ensuring flawlessly delicious treats every time. -
The Damp Towel Trick To Ensure Even Cake Layers
Cake doming is a common issue, but it's not inevitable. Discover a smart trick to avoid it and ensure even cake layers right out of the oven. -
Why Reducing Salt In Baking Is Rarely A Good Idea
Not only is the amount of salt typically added to baked goods a tiny proportion, it is also crucial for a great final product. -
Ube Cheesecake Brownies Recipe
Instead of a traditional chocolate brownie recipe, try this twist that's made with ube jam and extract for a sweet flavor and purple hue. -
The Best Dried Fruits To Spruce Up Banana Bread
With banana bread as popular as it is, it can be worth experimenting. Here are some of the best dried fruits you can use to spice up the sweet treat. -
How To Hide Messy Frosting With Strategic Ingredients
Master the technique of concealing messy frosting with strategic ingredients. Elevate your baking game and impress with perfectly decorated treats. -
The Best Way To Serve Dessert So Your Dinner Guests Feel Welcomed
How do you make your guests feel welcomed and comfortable enough to indulge at your next party? Bite-sized desserts may just be the best way to go. -
Brown Rice Syrup Is Your Secret Weapon For Subtly Sweet Dishes
Brown rice syrup is the milder, nuttier sugar alternative you didn't know you needed for everything from baked goods to salad dressings, meat glazes, and more. -
The Soufflé Mistake Jacques Pépin Turned Into A Gourmet Dish
She didn't know that in a soufflé, the egg whites need to be separated from the yolks. -
Giada De Laurentiis' Absolute Favorite Flour For Baking
Giada De Laurentiis swears by Petra 9 All-Purpose Whole Wheat Flour to make her sweets (and savories) shine. Here's what makes Petra so prized. -
The Lasagna Shortcut Pro Chefs Won't Touch
While no-boil lasagna sheets do erase a step from the cooking process, many chefs agree it's not worth the time saved to compromise the integrity of the dish. -
Meyer Lemon And Olive Oil Cake Recipe
This Meyer lemon and olive oil cake is bright and refreshing, just in time for Spring. -
The Bitter Flour To Pair With Chocolate Chip Cookies For Complex Flavor
Almost any recipe you find for classic chocolate chip cookies calls for all-purpose flour. Replace it with rye flour, for the same cookie you love, but better. -
The Pantry Staple Ina Garten Uses For Bakery-Level Cookies
Want bakery level cookies approved by Ina Garten herself? If you don't already have instant coffee granules, it's time to start keeping some in your kitchen. -
The Sheet Pan Hack For Cleaner Cake Layers
Bake one large rectangular cake and cut it into circles. Voila - you have even, flat, round cakes that are ready to be filled and frosted however you desire.
