The Type Of Brown Sugar You Use In Cookies Matters
Food Republic spoke to Chef Dennis Littley to determine which type of brown sugar is best for achieving the optimal texture in chocolate chip cookies.
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Why You Should Grab A Fish Spatula When Baking Your Next Batch Of Cookies
If you're constantly frustrated by cookies that stick to the pan or break when you try to lift them up, this thin spatula can really save your day. -
When Baking With Gluten-Free Flour, You'll Need More Extract
When using gluten-free flours for your cakes, cookies, and more, there's a good reason to add a little more vanilla extract (or another kind) than usual. -
Elevate Your Banana Bread With One Creamy Topping
While banana bread may be great on its own, it's even better with a creamy topping that comes together in minutes and can even be customized. -
The Temperature Tip For Crispy, Yet Soft Sugar Cookies
If you want your sugar cookies to be crispy on the edges but soft and perfect in the center, you need to make sure you bake at the right temperature. -
Why Cornstarch Is A Key Ingredient For The Perfect Batch Of Cookies
If you're looking to bake pillowy soft cookies -- the softest you've ever had -- then you need to add a bit of cornstarch to your dough. Here's why. -
Pro Tips For Making The Perfect Pizzelle Every Time
Pizzelle, traditional Italian wafer cookies, take some practice to get right, but they're well worth the effort. We consulted an expert for some tips. -
Your Chocolate Chip Cookies Deserve A Buttery Boost
If you want to amp up the deliciousness of your chocolate chip cookies and get the chewiest texture ever, it's a good idea to turn to browned butter. -
The Best Substitute For Cream Of Tartar In Baked Goods
Cream of tartar is a super useful baking ingredient, but what if you don't have any on hand? We consulted an expert about the best cream of tartar substitutes. -
Here's What You Can Use Instead Of Butter For Perfect Vegan Cookies
If you're a vegan baker, you need to know the best swaps for ingredients like butter when making cookies. We consulted an expert for some tips. -
The Closest Substitute For Baking Chocolate Is A Simple Solution
Attention, bakers! Chef Dennis Littley has shared his simple solution for substituting cocoa powder when solid baking chocolate isn't available. -
Out Of Eggs? Use These Substitutes In Your Next Batch Of Cookies
Chef Dennis Littley, the recipe expert behind Ask Chef Dennis, shared his favorite egg substitutes for baking delicious cookies with Food Republic. -
Can You Use Self-Rising Flour To Make Cookies?
If you are thinking about using self-rising flour in your cookie recipe, see what this expert has to say about how it will affect your cookies. -
The Only 3 Ingredients You Need For Soft And Chewy Peanut Butter Cookies
These peanut butter cookies not only require minimal ingredients, but take just half an hour to make and can be customized endlessly. -
The Yeast To Flour Ratio You Should Know For The Best Bread
When it comes to bread making, the best way to measure out the amount of yeast you need is actually by percentage of weight compared to your flour. -
The Uncommon, Citrusy Spice You Need To Sprinkle On Your Next Batch Of Cookies
If you want to bring a citrusy kick to your cookies without adding citrus -- either juice or zest -- just grind up some of this particular spice. -
How To Replicate The Crust And Crumb Of Artisan Bread At Home
Artisan bread is rustic, crusty, and delicious partly thanks to its particular crumb, but can you make it at home? We talked to an expert to find out how. -
Amp Up The Flavor Of Your Baked Goods With A Simple Butter Infusion
Sofia Schlieben, Corporate Pastry Chef at JF Restaurants, says one of the easiest ways to add concentrated flavor to your baked goods is to use infused butter. -
A Genius 4-Finger Hack Is The Easiest And Fastest Way To Crimp Pie Crust
Crimping pies can be tricky, especially if you don't have a pie crimper handy. To make and easy (and pretty) crimped pie crust, just use your hand. -
The Single Ingredient You Need To Thicken A Runny Glaze
You can make a delicious glaze for desserts with a handful of simple ingredients, but nailing the texture can be a challenge; until now. -
Here's Exactly What To Do If You Forgot To Add Yeast To Your Dough
So you made your dough and an hour into proofing, you realize that you forgot to add the yeast. We spoke to an expert baker to figure out how to fix things. -
The Best Type Of Flour To Use When Making Sourdough
With a variety of flour types available, experimenting with different bakes can be fun, but if you're making sourdough, there is a hierarchy you should follow. -
A Sweet Addition Can Help You Balance Out Over-Salted Foods
Have you ever been cooking and accidentally added enough salt to clear a road in the winter? Reaching for something sweet can help correct your salty mishap. -
Why You Should Start Adding Vinegar To Your Bread Dough
Is your homemade bread turning out too tough or flavorless? If you want a tender crumb or tangy taste without the long proof, try adding vinegar. -
Why Your Fridge Might Be The Key To Better Bread
If you love tangy bread that's easy as pie to knead, then this refrigeration step during proofing might be vital for your next batch of breadmaking. -
4 Pro Tips To Improve The Flavor And Structure Of No-Knead Bread
Bakers who are nervous that no-knead bread won't turn out as well as the traditional kind should use these key pieces of advice for near-guaranteed success. -
The Simple Step To Maximize Cocoa Flavor For Better Bakes
Cocoa powder might not always deliver the same flavor punch as pure chocolate, unless you use this super easy trick to bring out its full potential.
