You Should Absolutely Be Topping Pumpkin Pie With Cranberry Sauce
While these ingredients may not seem to go together at first instinct, we think you're missing out if you don't top your pumpkin pie with cranberry sauce.
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What Exactly Goes Into A Gin And Tonic Cake?
If you're into the G&T drink, you'll enjoy its edible counterpart. Here's an in-depth look at what goes into a gin and tonic cake so you can make one yourself. -
For Mouth-Watering Rosh Hashanah Apple Cake, You Need Orange Juice
When making an apple cake for Rosh Hashanah, the addition of orange juice sounds strange. But, here's why adding it can help with the cakes flavor layers. -
Why You Shouldn't Make Pumpkin Bars Using A Cake Recipe
The season of delicious, fall-time bakes edges nearer. If you want to make pumpkin bars to celebrate, just make sure you don't accidentally make a cake instead. -
A Dollop Of Greek Yogurt Takes Your Pumpkin Pie To The Next Level
One easy hack: add Greek yogurt to your pumpkin pie filling mixture. Or you can add a dollop atop your pumpkin pie once it's baked to elevate its flavor. -
How To Cook With Frozen Heavy Cream, Depending On Your Recipe
If you properly freeze heavy cream to use at a later date, you can store it for one to two months in the freezer and then thaw it when you need it again. -
Red Velvet Vs. Blue Velvet: The Real Difference Between The Two Cakes
There's more to know about the differences between red velvet and blue velvet cakes than just their color. Here's what makes each of these cakes unique. -
Amp Up Your Fall Spice Cake Batter With A Dollop Of Molasses
Spice cake includes flavors like pumpkin, maple, and even hints of caramel. If you want a simple way to amp up any variety, add a bit of molasses. -
How Long Can Cream Cheese Safely Sit At Room Temperature?
Many recipes will ask for the cream cheese to be softened. But just how long can that package of cream cheese sit out before it's unsafe to eat? -
Mayo Is The Unexpected Way To Give Blueberry Crisp Some Extra Tang
You might initially balk at the idea of using mayonnaise in your standard blueberry crisp, but in reality, it's a tried and true way to add a perfect tang. -
What Makes Japanese Castella Cake So Unique?
Castella cake is a type of sponge cake with a bouncy, moist texture. The cake is easily recognizable by its golden brown top and fluffy yellow interior. -
All You Need Is A Spoonful Of Mayo For The Fluffiest Biscuits
Fluffy homemade biscuits are easy to make, and the key ingredient is mayonnaise. Here's a tip on how to use mayo the next time you bake a batch. -
Why It's So Important To Prebake Cheesecake Crust
If you're a fan of creamy desserts that also have a sturdy structure, you should know why it's so essential to prebake your cheesecake crust. -
The Marshmallow Hack For A Truly Spooky Halloween Spider Web Cake
Looking to creep out your friends and family this Halloween? Creating the ultimate spiderweb cake is easier than you think. All you need are some marshmallows. -
Why You Should Always Taste Chocolate Before Baking With It
It's easy to toss chocolate chips straight into baked goods, but you should sample those chips before baking them - and not just because they taste good! -
Why You Really Shouldn't Be Using Chocolate Chips For Melting
Chocolate chips can be a temperamental ingredient to cook with, especially when you're intent on melting them. Here's why you should avoid it. -
The Freezer Hack That Makes Grating Chocolate Mess-Free
Chocolate shavings on top of your dish make an elegant garnish. You can get the same effect at home; you just need to utilize your freezer. -
The Microwave Mistake To Avoid When Melting Chocolate
Melting chocolate in the microwave is faster than breaking out the double boiler pot, but it has its pitfalls. -
Turrón: The Classic Spanish Dessert With Moorish Origins
Many consider turrón, a popular Christmas dessert, as nearly synonymous with Spain. But there's a lot more to the origin story of turrón than you might think. -
The Pepper Grinder Hack For Perfectly Crushed Oreos
There's a more elegant and quieter method for crushing up Oreos than crushing them with a rolling pin. All you need is an extra pepper shaker. -
What Is A Lady Baltimore Cake And How Did It Get Its Name?
Lady Baltimore cake is a classic, but you may not know what exactly it is or where its name comes from. Here's what it's made of, plus a bit of its history. -
The Simple Storage Tip For Keeping Chocolate Fresh
While you may gobble up chocolate as soon as you get it home, sometimes -- like with baking chocolate -- you want to store it. Here's a tip to keep it fresh. -
14 Substitutes For Cocoa Powder You Should Know About
When your recipe calls for cocoa powder, but you don't have any in your kitchen, there are other common ingredients you should be able to use instead. -
How To Properly Choose A Pumpkin For Cooking Or Baking
While the canned variety is quick and easy, the flavor of fresh pumpkin can't be beat when baking and cooking. Here's how to choose the best of the bunch. -
What Is French Opera Cake And What Does It Taste Like?
If you've never had French Opera cake, then you're missing out on a historic dessert with decadent flavors. Here's a mouth-watering description of L'Opéra. -
Mayo Is The Secret Ingredient That Makes Banana Bread Super Moist
It might not be easy to picture, but if your banana bread has struggled with dryness in the past, mayonnaise could be your saving grace. -
Why You Should Always Give Your Frozen Blueberries A Rinse Before Baking
If you want blueberries in your baking but they're out of season, use frozen. Read why you should always give your frozen blueberries a rinse before baking.
