Milk Mixed With Acid Isn't The Buttermilk Substitute You Thought It Was
Milk mixed with acid isn't the clever substitute for buttermilk you may think. Here's why it just isn't the same, and what you can use instead.
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For Little Baking Tasks, Skip The Stand Mixer
You don't need to pull out the big guns every time a recipe says "whisk," "whip," or "cream." For smaller tasks, your own two hands will do just fine. -
Spice Up Your Carrot Cake By Turning It Into Cookies
Whether you buy it in a box or use your family's long-kept secret recipe, carrot cake is a delicacy for any occasion. Here's how you can spice it up. -
How Superfine Sugar Can Transform The Texture Of Your Cookies
Baking cookies from scratch is a noble balancing act not for the weak. For a delicate and light cookie texture, superfine sugar is the answer. -
The Unconventional Cake Slicing Method For Clean, Party-Worthy Cuts
Slicing a cake into clean even pieces can be tricky. Thankfully, there is a hack that will help give you perfectly sliced pieces of cake. Here are the details. -
The 13 Best Baking Chocolate Brands, Ranked
If you feel overwhelmed by all of the options for baking chocolate out there, do not worry. We will help you find the chocolate of your baking dreams. -
Telltale Signs That Cake Batter Is Overmixed Vs. Undermixed
One aspect of baking a cake that can be difficult is knowing how much to mix the batter. Both overmixing and undermixing can ruin a cake for different reasons. -
The Unexpected Ingredient That Can Transform Milk Into A Heavy Cream Substitute
If you've been left looking for a way to substitute milk for heavy cream in a recipe, there's one unexpected ingredient that can transform it. -
Your Ice Cube Trays Are The Secret Weapon For Perfect Homemade Pizza Rolls
Some people think ice cube trays aren't good for anything except for ice cubes. We're here to tell you those folks need to think harder about pizza rolls. -
Pop Your Cadbury Easter Eggs In The Air Fryer And Thank Us Later
Jelly beans, marshmallow Peeps, chocolate crosses, rabbits: these are just a few of the many sugary delights and treats that are sold around the Easter season. -
How Long To Let Tiramisu Rest For Optimal Flavor
Tiramisu is the ultimate dessert which could be tricky to make at home. One of the hardest factors is how long it needs to rest. Here are the details. -
Instant Pudding Mix Belongs In Your Cookies Too, According To TikTok
To amp up the taste and texture of your next batch of cookies, TikTokers say to add a packet of instant pudding mix. -
Elevate The Crave-Ability Of Shortbread Cookies With Fish Sauce
The inherent buttery nature of shortbread is crave-able, but there's one unexpected ingredient you can add to your shortbread that will elevate them further. -
What Is Cream Of Tartar And Why Is It Important For Baking?
If you're an avid baker, you may have heard of cream of tartar or seen it listed on a recipe. But what is cream of tartar and how does it work? -
What Does It Mean To 'Pool' Eggs (And Should You Be Doing It)?
The practice of pooling eggs is straightforward and can save money in the long run. That’s especially important while eggs have seen the effects of inflation. -
Here's Why 350 Degrees Fahrenheit Is Always The Suggested Temperature For Baking
At 350 degrees, a number of valuable chemical reactions take place at a moderate temperature. The number serves as a reliable baseline for bakers. -
How Much Nutmeg Does It Take To Cause Hallucinations?
Did you know a spice you may have in your pantry can cause hallucinations? Science has found similarities between the effects of nutmeg and various drugs. -
What A Recipe's Long-Winded Intro Can Tell You About Its Quality
Searching for a recipe online can be simple, but scrolling past the long intro can be daunting. Understanding why the intro is there and what it means can help. -
The Easiest Way To Make Bunny-Shaped Cupcakes For Easter
On Easter, everyone's likely flexing their baking skills with carrot cake or Easter bread - but here's the easiest way to make some cute bunny-shaped cupcakes. -
It Pays To Bake With Powdered Buttermilk (And It's Just As Good)
You might assume the powdered version of buttermilk is inauthentic or flawed somehow, but powdered buttermilk is, in fact, superior to the liquid version. -
The Clever Bakery Bread Hack That Guarantees Fresh Loaves In A Flash
This clever bakery hack allows grocery stores to quickly produce freshly-baked bread loaves -- and you can use it in your own home. -
The Gluten-Free Ingredient That Gives Brownies A Huge Fiber Boost
You can give your brownies a fiber boost with one simple ingredient. The best part is, they'll taste amazing and fill you up quickly. -
What Is A Banneton Basket And Will It Improve Your Homemade Bread?
If you like to bake bread at home, it may be difficult to achieve the perfect shape and design you want. Then you should try using a banneton basket. -
The Ultimate Tip For Preventing Misshapen Cookie Logs
To remedy the flat-side problem that often accompanies cookie logs, try flipping the log so that the side resting on the cutting board changes with every slice. -
Need A Vegan Baking Substitute For Eggs? Try Soda Water
The bubbles in soda and seltzer water hold air inside the mix in the same way that whipping egg whites infuses cake batter with air, adding a fluffy texture. -
Massive Sheet Pan Croissants Are The Decadent Dessert You Didn't Know You Needed
Traditional French pastries can be difficult to master, which is why huge sheet pan croissants might just be the indulgent treat you've been missing. -
Carla Hall's Tip For Making Homemade Caramel A Breeze
Making caramel can be a daunting affair. Luckily, chef Carla Hall has us covered with an insanely easy trick that ensures you get perfect caramel every time.
