The Toasty Flour Your Banana Bread Needs
If you want to amp up your banana bread, you may want to swap out traditional flour for an ancient grain, einkorn. It's toasty, malty, and delicious.
-
-
13 Mistakes Everyone Makes When Baking A Cake (And How To Avoid Them)
If you can't seem to nail the perfect cake, you might be making one of these common and potentially dessert-ruining mistakes with your sweet bake. -
Bloody Mary Mix Is An Easy Shortcut For Exceptional Meatloaf
Just as easy to cook with as it is to drink, bloody mary mix is a great way to ramp up the taste of homemade meatloaf by adding a kick of fruity spice. -
The Unexpected Kitchen Tool To Perfectly Mash Avocados
Using a fork to mash avocados can take forever and give you a cramp in your wrist, so grab this common kitchen tool instead for the perfect mash in seconds. -
Baking Ingredients That Are Totally Different In Britain Vs America
Common baking ingredients in America can look a little different in Britain -- here's what you need to know about the differences in flour, eggs, and more. -
How To Improve Store-Bought Frosting With Just Butter
Baking from scratch is delicious, but boy, it can take time. Store-bought frosting makes life simpler, and you can improve its taste so easily with one thing. -
Giada De Laurentiis' Knife Tip To Easily Chop Chocolate Bars
Eating chocolate? That's easy. Chopping chocolate? Less so. That is, it's a pain unless you're using Giada De Laurentiis' trick. It just takes a knife swap. -
Guy Fieri's Go-To Base For Actually Satisfying Veggie Burgers
If your veggie burgers turn to mush when you cook them, take a tip from Flavortown master Guy Fieri and use this base for the most satisfying results. -
Here's How Long You Can Use Buttermilk After Opening
Buttermilk is so versatile that you might not have trouble using it up, but once you open it, you ought to know when it goes bad and how to tell it's spoiled. -
Why Does Spinach Shrink So Much When It's Cooked?
If you hate when spinach shrinks while cooking, learn why it happens and what you can do to at least prevent it from being soggy in addition to shrunken. -
Why You Should Avoid Cutting Avocados With Metal Knives
Avocados are a very sensitive fruit, so your choice of kitchen tool is important when prepping them to eat. Here's why you should avoid metal knives. -
What Is A Breve Coffee And How Is It Not A Latte?
If you've heard of breve coffee and wondered how it's different from a latte, the answer is: not very! After all, breve just means half and half. -
When And How To Feed Your Sourdough Starter
If you want to keep your starter healthy and ready for dough making, you absolutely need to feed it regularly -- and the right amount. Here's how. -
The Best Place In Your Freezer To Store Ice Cream
Storing ice cream where you can easily reach it seems convenient, but neglecting to store it in the best spot can lead to disappointing changes down the line. -
Bobby Flay's Answer To The Charcoal Vs Gas Grill Debate
Charcoal or gas grills - it's the never-ending debate. But if you want an expert chef's opinion, Bobby Flay has a take on the matter, always choosing this one. -
Cooking Spray Is Key To Preventing Sticky Measuring Spoons
The easiest way to prevent sticky ingredients from adhering to your utensils is by applying cooking spray to the surface of your measuring tools. -
Boost Your Snack Game With Stuffed Crust Tortilla Pizza
Craving pizza and can't wait 20 minutes for one to cook up in the oven? Try making a stuffed crust tortilla pizza in your air fryer using minimal ingredients. -
How To Tell Pepitas And Pumpkin Seeds Apart
Edible pumpkin seeds are often called pepitas, but pepitas are actually a more specific term for a type of pumpkin seed with a different taste and texture. -
The Part Of Puff Pastry Dough You Should Never Roll Out
Puff pastry, whether homemade or store bought, is incredibly finicky to work with. For the best results, never ever roll out your puff pastry along the edges. -
How To Butterfly A Lobster Tail Without Hurting Your Fingers
Need to butterfly a pair of lobsters for a romantic dinner? No need to injure your fingers. With a few snips and cracks, you'll have them prepped in no time. -
Serve Up A Better, Fresher Salad By Chilling The Bowls
For salads that are as fresh, cool, and crisp as ones from a great restaurant, learn how to effectively chill your bowls for both tossing and serving. -
15 Ways To Upgrade Store-Bought Alfredo Sauce
If you want more from your jarred pasta sauces, check out these 15 quick tips for turning your plain, store-bought alfredo sauce into a next-level pasta topper. -
The Dish Ina Garten Never Serves At Dinner Parties
Ina Garten is just as known for her hosting abilities as she is for her mastery in the kitchen, so when she says to avoid certain dishes, we listen. -
How To Spike Your Starbucks Vanilla Latte For A Tasty Kick
Vanilla lattes are nice enough on their own, but you can take your Starbucks favorite home and add alcohol to create the cocktail of your dreams. -
Ina Garten's Favorite Brand Of Pots And Pans Is The Epitome Of Bougie
Ina Garten's favorite brand of pots and pans is a bit expensive, but quality items are a worthy investment for your kitchen at the end of the day. -
Duff Goldman's Tip For When To Cut Cake At A Party
Party planning can be enough of a challenge, let alone figuring out when to cut cake during the event. But leave it to Duff Goldman to provide an expert tip. -
Ina Garten's Undercooking Tip For Incredibly Moist Chicken
If your chicken routinely turns out dry, you might be overcooking it, but not in the way you expect. Follow Ina Garten's expert advice for moist chicken.
