The Flour Swap You Need For Towering Homemade Rye Bread
Rye bread is rich and flavorful, but it's also dense and often doesn't rise as much as other breads. Fortunately, you can fix that with this one trick.
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Your Store-Bought Sourdough Bread Might Be Sourfaux
You might think it's easy to identify sourdough bread by its taste, texture, or label, but one UK operation warns that shoppers might be buying clever fakes.
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Make Starbucks-Style Cake Pops From Store-Bought Sugar Cookies
Starbucks cake pops are a popular treat but can add up fast. To create an easy and affordable version at home, using store-bought cookies as the base.
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Vanilla Wafers Are The Perfect Base For Mini Cheesecake
If you need the quickest cheesecake recipe, a mini version is the way to go, and using vanilla wafers as the crust cuts down on a somewhat time-consuming step.
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Mix 2 Different Sugars For Spongy, Cake-Like Cookies
If you prefer your cookies to be fluffy, soft, and cake-like rather than thin and crispy, follow our tips for using two types of sugar in your recipe.
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How Ina Garten Makes Her Breakfast Cakes So Dreamy
Breakfast cakes are indulgent all on their own, but there are ways to take them up a notch and make them dreamy, including easy tips from Ina Garten.
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How Giada De Laurentiis Turns Store-Bought Cookie Dough Into Cereal
Giada De Laurentiis knows the best way to make her own cookie cereal for a delicious morning treat, and no, you don't make the dough yourself.
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12 Ways To Upgrade Canned Frosting
While canned frosting can taste great on its own, there are plenty of ingredients you can add to it if you want to create a more unique homemade dessert.
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Honey Is The MVP For Perfect Basque Cheesecake
Basque cheesecake is nothing like traditional New York cheesecake, including how it's made or its ingredients. One way to differentiate it more is using honey.
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Wrap Your Cookies In Phyllo Dough For A Crispy Bite
Do you like crispy cookies, but you also want a nice, ooey gooey center? It's time for you to wrap your cookie dough in phyllo pastry for an extra crispy bite.
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The Best Type Of Chocolate To Use For Deliciously Coated Strawberries
Coating fresh strawberries in chocolate seems straightforward enough, but the nuances come down to the best type of chocolate to use and the way it's tempered.
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Coconut Milk Whipped Cream Is A Serious Dessert Game Changer
Whether you want to skip the dairy or simply have too many cans of coconut milk, you can make the most luxurious whipped cream with coconut.
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The Dough Poke Test To Tell If Your Bread Is Perfectly Proofed
Proofing, just like baking in general, is an exact science, but one you can learn with experience and some helpful hints -- like the poke test.
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A Hotel Pan Is The Tool You Need To Keep Pizza Toppings Cool
When the weather is hot, it's so easy for fresh ingredients to spoil quickly under the heat of the sun. To keep pizza toppings fresh, grab a hotel pan and ice.
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Tahini Is The Underrated Ingredient Your Baked Goods Need
Tahini can enhance the flavor of cookies, breads, and more, or you can use it as an alternative to the fatty ingredients frequently used in baking.
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What To Use When You're Out Of Peanut Butter
Running out of peanut butter right in the middle of cooking something is the worst. When that happens, just use one of these peanut butter substitutions.
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The Reason The Milk In Your Scalloped Potatoes Is Curdling
Just when you think you've perfected your scalloped potatoes, your sauce breaks and the milk curdles. Why does this happen? Well, it comes down to fat and heat.
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13 Tips That Will Help Your Bread Stay Soft For Longer
Whether you're baking your own bread or storing a store-bought loaf, these tips will keep your bread soft and moist while avoiding mold and staleness.
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Martha Stewart's Brownie Hack Gives Edge Pieces The Best Flavor
Brownie edge fanatics, your attention please! There's a new hack from Martha Stewart that can help you get the most flavorful, texture-filled pieces ever.
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Ina Garten's Salt Rub Tip For Golden, Flaky Potato Skin
Everyone has their secrets when it comes to making that perfect baked potato, but kitchen guru Ina Garten has the best tip for flavorful crunchy potato skin.
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The Simple Step That Makes Raisins More Delicious
Many, many dishes call for raisins in their recipes, but you can kick things up a notch by soaking your dried grapes in a complementary liquid before cooking.
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How To Substitute Baking Soda With Baking Powder
Baking powder mostly consists of baking soda, so you can use it as a substitute. However, you must triple your amount of baking powder to replace baking soda.
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Wine Bottles Are Your Best Bet For Rolling Out Pastry Without A Pin
There's nothing worse than going to make a nice pastry from scratch only to realize you actually do need a rolling pin. No pin? No problem! Use a wine bottle.
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13 Tips You Need When Making Chicken Pot Pie At Home
Homemade chicken pot pie is the perfect comfort meal for any day of the week. Here's how to make yours come out of the oven perfect every time.
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The Secret To Storing Banana Bread So It Stays Moist
When looking for a way to keep your banana bread nice and fresh, you can't just leave it sitting out on your counter. Here's how to keep it perfectly moist.
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The Best Type Of Oats To Use For Oatmeal Cookies
Instant, steel-cut, and rolled oats all work in most oatmeal-based recipes, but there's a good reason why only one of these is the best choice for cookies.
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The Cake Mix Hack For Delightfully Lazy Banana Bread
Yellow cake mix beautifully complements the taste and creamy texture of baked bananas, making it the perfect foundation for rich, tender banana bread.
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