An Egg Carton Is Perfect For Transporting Mini Muffins
Mini muffins are meant to be shared, and if you want to easily transport them from your kitchen, an empty egg carton might be the best method.
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Ditch The Oven And Make Fluffy Cornbread In The Air Fryer
Your air fryer can do a lot of the same things an oven can in smaller batches. Though you may have never made cornbread this way, it may be time to change that. -
Duff Goldman's Simple Tip For More Legible Cake Writing
Duff Goldman rose to prominence as an expert cake decorator in "Ace Of Cakes." Use his helpful cake writing tip to create legible messages on your bakes. -
The Ingredient Swap That Brings Out The Toasty Flavor Of Carrot Cake
Have you been making carrot cake wrong this whole time? Swapping just one ingredient in your recipe could result in the best carrot cake you've ever had. -
The Biggest Mistake To Avoid When Baking With Dairy-Free Milk
Baking with dairy-free milk is relatively straightforward, but there's one big shopping mistake to avoid, as it can throw off the flavor of your vegan sweets. -
Give Your Casserole An Extra Layer Of Crunch With Phyllo Dough
Make it all about the crunch in your casserole by adding a thin, crispy layer of phyllo dough to your everyday bakes. Here's how. -
Take Your Buttercream To The Next Level With Toasted Milk Powder
Buttercream is the ultimate fluffy frosting for a delicious cake. But it can be even better with the addition of toasted milk powder. Here's why. -
Upgrade Your Next Cake With The Rich Coffee Goodness Of Kahlua
Kahlua is a rich, decadent liqueur that brings a lot of benefits to baking all kinds of cakes. Take this tip and try adding some to your next bake. -
11 Ingredient Swaps That Will Make Any Boxed Cake Mix Taste So Much Better
Elevating a store-bought cake mix can be as simple as swapping water for chocolate milk, or adding spoonfuls of jam for bright bursts of fruit. -
Substituting Real Butter For Dairy-Free Is Way Easier Than You'd Think
Whether you've recently gone vegan or are looking to surprise and delight plant-based friends and family with baked goods, we have great news. -
Use Up That Stale Pound Cake And Make Dessert Croutons
There's no need for food waste when there are creative ways to use up stale pound cake. Don't sleep on dessert croutons to add to some tasty dishes. -
Depression-Era Water Pie Is Actually Really Tasty
If you haven't seen the viral water pie on social media, get ready: It's a fantastic way to use pantry staples and it tastes better than it sounds. -
Trust Us, It's Time To Start Making Your Cheesecake In A Slow Cooker
If your cheesecake often comes out with dry texture or cracks on top, the slow cooker can be your hero that delivers extra-silky cheesecakes every time. -
Toss A Little Texture On Your Cheeseboard With Crunchy Parmesan Crisps
When looking to add some crunch to a charcuterie or cheese board, many people reach for the crackers. But consider parmesan crisps as a flavorful alternative. -
Here's Some Tips For Combating Super Sticky Rice Krispie Treats
Although a delicious throwback to our childhood, making Rice Krispie treats can turn into a sticky mess. Fortunately there are ways to lessen the hassle. -
13 Common Mistakes That Ruin Your Homemade Pies, According To A Baker
Making a pie from scratch is an involved process, and in the experience of professional baker Courtney Yost, these mistakes will mess up the final product. -
For Perfect Homemade Sourdough, Consider Using 2 Scales
At every stage in the process, baking sourdough bread is all about precision. A second kitchen scale can help you be exact even with minuscule quantities. -
Brown Butter Is The Ingredient Your Sweet Potato Pie Has Been Missing
Brown butter, which has less moisture than the straight-from-the-fridge stuff, helps create an additional richness in your sweet potato pie filling. -
Use Your Leftover Champagne For A Deliciously Elevated Vinaigrette
Don't toss your flat, leftover Champagne - instead, use it to add a vibrant zest to your homemade vinaigrettes and level up your salad game. -
You Don't Need Cast Iron For A Crispy, Gooey Skillet Cookie
Although cast iron seems to be the go-to skillet to make giant chocolate chip cookies, there is other cookware you can use to achieve the same result. -
It Isn't Always A Sin To Use Fake Vanilla In Your Desserts
Home and professional bakers alike may be surprised to learn that it isn't always a terrible thing to use imitation vanilla extract in desserts. Here's why. -
What To Keep In Mind When Cooking With Cultured Butter
Cultured butter is the Rolls Royce of butter offerings, but make sure you know the dos and don'ts of using this product before adding it to your recipes. -
Flaxseed Is Your Secret Ingredient For Delicious Vegan French Toast
When you have a craving for French toast but have to do without eggs, versatile flaxseed is the ingredient you need for the best vegan version. -
It's Time To Start Frosting Your Bakes With Ice Cream
If making frosting from scratch intimidates you, it couldn't be easier to turn your favorite ice cream into frosting to pair with cupcakes, brownies, and more. -
For Unbeatable Honey Pie, Your Honey Choice Really Matters
It's important to make the right selection of your star ingredient when making honey pie. Different varieties of honey will impact the flavor and color. -
Why Fruit Puree Can Help Achieve An Incredibly Tender Cake
Whether it's strawberry or lemon, a cake made with fruit puree is packed with ripe flavor. But did you know that same ingredient makes for a more tender cake? -
13 Mistakes Everyone Makes When Cooking A Soufflé
There are many things to learn about making a soufflé, from the preparation process to the equipment you use to how you whip the egg whites.
