The Simple Hack For Making Your Own Cupcake Liners In A Pinch
If you're an avid baker, it's easy to run out of cupcake liners without realizing it. If you don't have time to run to the store, here's how to improvise.
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The Egg Trick For Making Banana Bread With Unripe Fruit
If you're in the mood for baking some banana bread but you only have unripe bananas, add an egg yolk to quickly ripen them before adding other ingredients. -
Add Brownie Batter To Your Next Batch Of Banana Bread And Thank Us Later
If your regular old brownies and banana bread just aren't cutting it anymore, try combining the two treats. You'll thank us, and your taste buds will thank you. -
The Parchment Paper Tip That Makes Boiling Bagels Way Easier
After your homemade bagels have proofed, here's an easy tip to help you transfer them to a water bath without splashing yourself or ruining the shape. -
For Perfect Pancakes, Make Sure You're Not Using Old Baking Soda
You know the secret to fluffy pancakes is baking soda. But what if they still come out flat? Well, it all comes down to how old the baking soda is. -
Pop Your Oatmeal In The Air Fryer For A Delicious Breakfast Cookie
If you could make a healthy oatmeal cookie for breakfast, would you? If you could make that cookie in your air fryer in less than 10 minutes, why wouldn't you? -
For Cookies With A Lusciously Soft Interior, You Need Egg Yolks
If you're looking to bake the most chewy cookies that are rich and fudgy in texture and have a delectable custard-like flavor, look no further than egg yolks. -
How To Properly Blanch Pistachios For Delicious Desserts
To use pistachios in desserts, it's best to rid them of their skins, which have a flavor incompatible with sweets. The best way to do it is by blanching them. -
How To Make Sure Your Mochi Donuts Are Nice And Chewy
Mochi donuts are characterized by their deliciously chewy texture. More than its ingredients, there's a technique to achieving this distinctive gummy bite. -
Yudane Vs Tangzhong: The Difference Between The 2 Milk Bread Methods
While milk bread methods yudane and tangzhong are similar in some ways, there are differences between them you should know before using either at home. -
For Perfect Cookie Dough, Make Sure Your Butter Isn't Too Soft
We've all done the butter in the microwave thing when baking, but here's why that's a terrible idea, and anyway, bake-ready butter is cooler than you think. -
What Makes Chiffon And Sponge Cake Different?
No matter what kind you get, it's pretty well accepted that cake is delicious. But what is actually the difference between sponge and chiffon cakes? -
Out Of Shortening? Use Avocado Instead
This simple swap will keep your dishes tasty while giving them a bit of a healthier spin. Here's how to make the switch. -
The Top Tip To Remember If You've Never Used A Cookie Press Before
When it comes to beautiful cookies, it doesn't better than spritz cookies. Here's an important tip to remember for the best results when using a cookie press. -
Matcha Powder Is Your Secret For Rice Krispies Treats With Extra Flair
Brighten up your favorite sticky treat, literally and figuratively, with this unexpected ingredient. Just be sure to add it at the right time. -
It's A Big Mistake To Leave Your Bread Dough Uncovered At Any Point
There's a lot to know when it comes to homemade bread, so don't forget how important it is to not leave your dough uncovered during proofing. Here's why. -
A Roll Of Cookie Dough Is The Secret Ingredient For The Best Boxed Brownies
You may think that cookie dough should only be used to bake cookies, but it turns out your homemade brownie recipe might benefit from it as well. -
Why Cake Decorators Put A Dollop Of Frosting Underneath Their Bakes
Cake decorators don't just use frosting to make their creations look good. Frosting can also serve a different purpose when layering cakes after baking. -
For Bakes That Call For Amaretto, Almond Extract Also Works Wonders
For anyone who wants to avoid booze or only requires a splash of Amaretto rather than an entire bottle, almond extract is an excellent substitute. -
For Easier Homemade Croissants, Try Using Softened Butter
Making croissants at home can be a tricky endeavor, but if you want to have an easier go of things, try using softened butter instead of a cold slab. -
What Are Kitchen Sink Cookies Made Of?
The beauty of kitchen sink cookies is that the ingredients are not set in stone. It's hard to find such a flexible recipe in the world of baked goods. -
Don't Sleep On Monterey Jack Cheese For A Delicious Homemade Pizza
Swap the mozzarella for Monterey Jack when you're making your next homemade pizza and enjoy the subtle flavor difference of your gooey cheese. -
The Sourdough Mistake That Just Takes Some Patience To Fix
From starter to finished loaf, making sourdough bread is an exercise in patience, so don't be in such a rush to bake bread that you make this avoidable mistake. -
The Science Behind How Egg Whites Toughen Up Cake Batter
Have you ever wondered why cake batter often calls for egg whites in place of the whole egg? There's a scientific reason this ingredient is included. -
Instantly Upgrade Bread Pudding By Using French Toast
Upgrade your homemade bread pudding recipe by using French toast instead of traditional bread for a dessert that feels like breakfast but tastes like heaven. -
Andrew Zimmern's Tip For Delicious Tomato Sorbet
Food personality Andrew Zimmern has an effective suggestion for those who want to make a delicious tomato sorbet at home -- and it's easier than you think. -
Tahini Is A Slept-On Ingredient For Chocolate Chip Cookies
Too many people are sleeping on tahini as an ingredient for chocolate chip cookies. A shame, since adding the sesame paste yields dream-worthy baked goods.
