The Sweet Liqueur Ina Garten Swears By For The Best Blueberry Pie
Ina Garten uses a unique liqueur in her blueberry pies. We've got all the deets on how to incorporate it, and some alternatives for a similarly yummy dessert.
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The Tell-Tale Sign That Your Key Lime Pie Is Overbaked
Unlike cookies or cakes, pies (especially those with a custard filling like key lime pie) don't change dramatically in appearance until they are overbaked. -
The Ingredient Swap You Need For Soft, Chewy Cookies
While butter lends a creamy richness, moisture, and consistency to cookies, applesauce is the way to go for a well-balanced treat with a perfectly chewy bite. -
Boxed Cake Mix Is The Secret To The Best Pumpkin Cookies
Don't be ashamed reaching for a boxed cake mix, that stuff is magical. Quickly create a variety of delicious baked goods that are technically homemade. -
7 Substitutes When You Don't Have Buttermilk
If you are like many people, buttermilk is not something you always have on hand. But that's okay! Fortunately there are plenty of substitutes you can use. -
What To Consider Before Adding Citrus Juice To Pie (Besides Flavor)
In the kitchen, citrus has many different uses. And although it can help the flavors meld in your pie filling, too much will ruin the consistency. -
Throw Banana Bread On The Barbecue And Thank Us Later
For a simple and quick upgrade to slices of banana bread, give them a quick blast on the barbecue for a light char and yet intensified flavor. -
Fix Crumbly Shortbread Dough With Ina Garten's Easy Trick
If you find yourself with a shortbread dough that just isn't up to snuff, Ina Garten recommends adding in this one simple ingredient. -
The Crucial Tip For Baking Brownies At A High Altitude
Baking at high altitude isn't the same as whipping up desserts at sea level. So when you're craving brownies in the Rockies, follow this crucial tip. -
The Clever Hack To Remember When To Use Baking Soda Vs Powder
It's easy to confuse baking powder and baking soda, but these two ingredients are not the same. Use this hack to keep the distinction between the two clear. -
The Poke Test Is The Foolproof Way To Check Your Sourdough's Rise
Sourdough bakers rejoice! All you need to test whether your dough has risen enough and is ready to bake in the oven (or whether its overproofed) is your finger. -
The Simple Mistake That's Ruining Your Cookie Dough
As far as home-baked desserts go, cookies are on the quicker, easier side. Just avoid this one mistake with your dough and you'll enjoy the best results. -
The Step You're Missing For Ultra-Crispy Baked Kale Chips
It's so very disappointing when a batch of kale chips turn out soggy. With a little patience, you can achieve the best batch you've ever made. -
How Different Types Of Pans Affect Your Cakes
When baking a cake, the type of pan you use can make a huge difference. Here's our expert explainer of all the different types and how they'll affect your cake. -
The Step You Can Ignore When Baking On Parchment Paper
If you're baking at home and want to cut a step out of the process, all you need is to whip out a roll of parchment paper. Here's why. -
Why It Is A Mistake To Ignore Your Recipe's Suggested Oven Rack Position
There's a reason a lot of recipes specify where in the oven you should cook your dishes or bakes, and there are good reasons why you shouldn't ignore it. -
Is It Better To Use Canned Or Frozen Peaches For Peach Cobbler?
Haver you ever wondered if it's better to use canned or frozen peaches for cobbler? We don't like to pick favorites but there is a clear winner. -
The Simple Tip For Baking With Nuts Like A Pro
If you follow this quick extra step when baking with nuts, your favorite peanut chocolate chip cookies or walnut banana bread can fly to new flavorful heights. -
Avoid Hand Mixer Splatter With One Genius Hack
If a messy countertop has been stopping you from mixing up your favorite baked goods, we've got just the thing. Luckily it's a budget-friendly and easy hack. -
The Easy Fix To Try Before Tossing Burnt Brown Butter
Brown butter is a thing of beauty, adding a nutty depth of flavor to cooking and baking. But what if you burn yours? Here's the easy fix you need. -
13 Mistakes Everyone Makes With Homemade Garlic Bread, According To A Chef
Homemade garlic bread is delicious, but hard to get right. Our expert is taking a look at 13 mistakes to avoid if you want to achieve garlic bread perfection. -
Ina Garten's Trick To Prevent Key Lime Pie From Sticking To The Pan
Key lime pie is rewarding to make, but the graham cracker crust has a tendency to stick to the pan. That's why you need Ina Garten's handy trick. -
The Secret To Cloud-Like, Fluffy Muffins Is In The Flour
All purpose flour does a solid job whatever bake it's used for. But there's a reason specialist flours exist, and it makes a difference to your muffins. -
We Baked, Tasted, And Ranked 8 Store-Bought Chocolate Cake Mixes
To help you choose the absolute best chocolate cake mix to grab from the grocery store, we baked and ranked eight of them. One stood out as a winner. -
Add Beer To Your Sourdough For Unbeatable Flavor
With a basic mixture of flour, yeast, and water, you wouldn't think varied flavors could be achieved in sourdough. But add beer into the mix and thank us later. -
Prince William's Groom's Cake Was A Sweet Ode To Queen Elizabeth II
The cake William chose for his wedding day was not only his childhood favorite but was also a tribute to his grandmother, the late Queen Elizabeth II. -
The Biggest Mistake You'll Make If You're Weighing Eggs For A Recipe
Think twice before you crack that egg right into the bowl. It's time to learn how to use your scale properly to get the most accurate measurements for eggs.
