The Ultimate Ranking Of All-Purpose Baking Mixes
All-purpose baking mixes can save time and effort in the kitchen. Our resident pastry chef tested a selection of them to see which one gave the best results.
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13 Baker-Approved Ingredient Swaps That Will Make Your Cobblers And Crisps Taste So Much Better
While there's no shame in making the classic version of these desserts, there are a few genius swaps you can make to give them that extra oomph. -
15 Mistakes Everyone Makes When Cooking With Herbs
Herbs are essential to many delicious dishes. But it's easy to screw up using them. We're taking a look at the most common mistakes everyone makes with them. -
Why You Should Use Both Baking Soda And Powder To Make Cookies
Baking the perfect cookie is the ultimate goal. So why do some recipes call for baking soda, and the others baking powder, when the smart move is to use both? -
For The Best Store-Bought Canned Biscuits, Don't Overlook This Classic Brand
Even celebrity cooks sometimes advocate for store-bought. And there's a canned biscuit that has been a home cook's favorite for more than 50 years. -
The Muffin Tin Trick For A Perfect Donut Pan In A Pinch
When making ring donuts without a donut pan, there's an ingenious way to create the hole in the middle using something you likely already have in your kitchen. -
Make Your Canned Frosting Way Better With This Toasty Tip
If you're looking to take your canned frosting to the next level, upgrade it with this special ingredient, which will impart toasty, caramelized notes. -
Baker Reveals The Best Ways To Upgrade An Old-Fashioned Peach Cobbler
Peach cobbler typically has a rustic look. So even if you don't have advanced baking skills, making a scrumptious and special peach cobbler is still possible. -
The Reason Some Baked Goods Don't Require Sifting
Even for savvy home bakers, sifting can be a time-consuming step in an otherwise joyful process. Thankfully, sometimes it's simply not necessary. -
The Simple Almond Flour Mistake That's Ruining Your Bakes
Whether you're meticulously making French macarons or quickly baking chocolate chip cookies, don't let this mistake with almond flour ruin your bakes. -
The Canned Ingredient Hack For Ridiculously Good Cinnamon Rolls
There is a hack that'll take your cinnamon rolls to the next level, and it comes in a convenient, commonly available package. -
The Simple Expert Tip For Making Your Homemade Candy Truly Shine
Making candies as a gift is a great way to show loved ones you care. And this expert confectioner offers some tips to make them truly stand out. -
Barbecued Cookies Are The Summer Treat You Didn't Know You Needed
One thing that often gets overlooked at a barbecue is dessert. But you can introduce cookies to the grill for a mildly smoky twist and thank us later. -
The Clever Microwave Hack That Makes Frosting Cakes So Much Easier
You don't need to own a professional rotating cake stand to frost and decorate your cakes. It turns out, all you really need is a microwave. -
11 Ingredient Swaps For Chocolate Chips You Should Know About
Yes, we know chocolate chip cookies are amazing. But there are plenty of alternative ingredients that will make your cookies just as swimmingly good. -
Why You Should Embrace Imperfection When Making Candy, According To An Expert
You can sigh a breath of relief after getting this advice from a professional candy maker. It turns out imperfectly shaped treats have a lot to offer. -
The Blender Hack That Makes Your Clafoutis Dreams Come True
Crafting an elegant-looking dessert that's simple to make is always a win-win. Whipping up a classic clafoutis has never been easier thanks to your blender. -
Bake The Gooey Cookies Of Your Dreams With This Quick Tip
Sometimes, your inner Cookie Monster comes out. When that happens and you need to make a fresh batch, bake the gooey cookies of your dreams with this quick tip. -
Cool Whip Is The Secret To The Best Boxed Cake Mix Cookies
Boxed cake mix doesn't just have to be a shortcut to making delicious cakes. If you add a tub of Cool Whip, you can make a batch of cookies in no time, too. -
The Ingredient Swap Alton Brown Swears By For A Dreamy Cheesecake
Cheesecake is usually made with cream cheese -- but Alton Brown swaps it out for something altogether dreamier. We're taking a look at this unique ingredient. -
What Egg Size Are Baking Recipes Based On (And Does It Matter)?
Eggs come in an array of sizes. So when a recipe requires four of them, should you reach for extra large, or will small do? And will it make a difference? -
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. -
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.
