What The Heck Is A Snacking Cake?
You may have seen the trend or already enjoy a slice or two yourself, but what exactly sets a snacking cake apart from a standard cake? Mostly, the effort.
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How To Use Sumac To Transform Your Desserts
With its unique blend of earthy mineral notes and overtones of bright lemony citrus, sumac is a delicious spice that pairs shockingly well with desserts. -
The Secret Smoky Ingredient For An Award-Worthy Bowl Of Chili
To take your chili up a notch and leave everyone wondering just how you got it so flavorful, simply add just a dash of this one easy ingredient. -
Croissants Are The Ice Cream Sandwich Base You Didn't Know You Needed
Croissants are usually considered a breakfast pastry, but these versatile baked goods can also be used to create an epic ice cream sandwich. -
Why You Should Freeze Sweet Potatoes Before Baking Them
We all know the tried-and-true method of wrapping your sweet potato in foil and tossing it into the oven, but to get the best results, freeze it first. -
Take Your Pizza Night To New Heights With Canned Biscuits
Are you hosting a make-your-own-pizza party? Use canned biscuit dough for an easy way to let everyone personalize mini pies, and that's not the only option. -
For Easy Cake Cutting, Break Out The Dental Floss
Cutting into a cake is a high stakes game, no one wants to ruin the presentation of the celebratory dessert. Break out the dental floss for a cleaner cut. -
The Extra Step That Makes Store-Bought Cookies Taste Gourmet
Store bought cookies are a great dessert option in a pinch, but they can be a bit boring. A few simple, sweet additions can take them to the next level. -
The Best Way To Whisk Up Self-Rising Flour At Home
Not everyone keeps self-rising flour on hand, but if with this simple substitute using plain all-purpose, you can make virtually any recipe you please. -
Effortlessly Fix Runny Rhubarb Pie With An Extra Step
Rhubarb pie is the ultimate spring treat, but it can easily be ruined if your filling is too runny. Luckily, there is an extra step that can prevent this. -
The Textural Difference Between Pavlova And Meringue
Meringue and pavlova look similar, and are mostly made with the same ingredients, but there are distinct differences between these delicate delights. -
Give Your Tuna Casserole The Crunch It Deserves With A Trip To The Snack Drawer
Want to amp up your tuna casserole with some crunchy texture? All you need to do is take a quick trip to your snack drawer for the perfect option. -
The Fruity Ingredient You Should Be Adding To Your Homemade Meatloaf
To make your meatloaf pop and add a delicious juiciness to every bite, you can add ketchup, or you can try this unique, fruity ingredient instead. -
The Proofing Tool You Actually Don't Need For Great Bread
Baking a great loaf of bread does require a few special tools, but this one purchase that aids with proofing can be replaced by something you already have. -
Alton Brown's Genius Paper Towel Trick For Easy Bacon Cleanup
There are a million ways to cook bacon, but if you use the oven, you absolutely need to know Alton Brown's paper towel trick to make cleanup a cinch. -
Prevent Soggy Cheesecake Crust With One Simple Tip
Cheesecakes are as delicious as they are finicky, but there's good news. You can save yourself a lot of heartache with this one easy trick for a water bath. -
What Exactly Does It Mean To Crumb Coat A Cake?
If you want to really level up your cake baking skills, you need to learn not just how to apply a crumb coat but the reason behind why you need one. -
Pro Tips For Crafting The Perfect Ice Cream Cake
Ice cream cakes are notoriously finicky, and getting it just right can seem next to impossible, which is why we turned to an expert for the best tips. -
What's Really In Cannoli Filling?
The flavor of the sweetened ricotta filling can make or break a cannoli, so it's important that you nail it to execute this classic Italian dessert properly. -
Cassava Flour Is Your Best Weapon Against Soggy Gluten-Free Bread
Cassava root has a nutty flavor and a very high starch content, which makes its ground-up flour perfect for combatting sogginess in your gluten-free bread. -
The Extra Step You Need To Take For Better Egg Wash, According To Paul Hollywood
Egg wash may seem simple enough -- simply beat an egg and brush it onto your dough -- but Paul Hollywood advocates for this extra step for a better bake. -
Wait, Are You Supposed To Wet Parchment Paper?
Parchment paper can be a godsend for cooking and baking, saving time on cleanup in the end. But there's an even easier way to work with it - wet it first. -
Why Ree Drummond Adds Vinegar To Her Pie Crust
You might vinegar would make a pie crust taste odd, but Ree Drummond swears by this subtle addition for a better texture and more ease when handling the dough. -
What To Keep In Mind If You're Glazing Your Own Bacon
Nothing beats a breakfast that includes a side of glazed bacon, but to get things tasting just perfect, don't overlook this one thing when cooking. -
Store-Bought Pie Crust Is The Gateway To Easy Homemade Pop-Tarts
You can easily make Pop-Tarts at home with ingredients you can get at the store. By using pre-made crust, you can experiment with filling and frosting flavors. -
How To Make Banana Bread With Just 3 Ingredients
In a hurry and want a no-fuss, no-mess banana bread recipe? Try this easy three-ingredient take that will have you slicing and enjoying in no time. -
To Slice A Fresh Pie Perfectly, Make 3 Cuts
If you want that perfectly sliced first piece of pie, it really matters how you cut into the dessert. Here's why you should always start with three cuts.
