Chopsticks Make A Perfect Cooling Rack When You're In A Pinch
If you need to cool down a batch of cookies or fried chicken ASAP, but you don't own a wire cooling rack, here's how to use chopsticks as a substitute.
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What To Use If You Don't Have A Springform Pan
If you want to make a delicate cake or dessert but don't have a springform pan that would normally protect it, here's what you can use instead.
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The Step You Should Never Skip When Baking Brie
For perfect baked Brie that's gooey, melty, and flavorful throughout, don't skip this simple prep step that only requires a sharp knife and a few minutes.
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Too Many Ripe Avocados? Freeze Them Whole For The Best Results
There is a sweet balance between just perfectly ripe avocados and avocados that have entered zombie territory. To preserve them, try the freezer.
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The Easiest Substitutes For Cocoa Powder In A Pinch
You're in the middle of a recipe, and disaster strikes: You're out of cocoa powder! Thankfully, there are some quick alternatives to save the day.
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11 Ways Ina Garten Elevates Classic Desserts
If you want to bake classic desserts like Ina Garten, here are 11 tips for how she elevates desserts like chocolate cake and meringue from sweet to superb.
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Sous Vide Your Cookies For The Softest Possible Results
The sous vide approach is your best bet if you find baking cookies in the oven tricky in terms of avoiding burning, uneven cooking, and moisture loss.
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Make Tarts Upside Down For Extra-Caramelized Toppings
You've heard of pineapple upside-down cake, but that same technique can be applied to many kinds of tarts for a perfectly caramelized and crisp top.
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For Light, Velvety Cakes, Try The Reverse Creaming Method
To avoid poorly-mixed cake batter that turns out cakes that are dense or inconsistent in texture, follow a few simple steps to try the reverse creaming method.
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Ina Garten Only Uses Metal Pie Tins. Here's Why
Ina Garten has given us countless baking and cooking tips over the years, but her trick to use metal tins when making a pie is one of her best yet.
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How To Make The Absolute Best Croutons For Caesar Salad
The pièce de résistance in any Caesar salad is, undeniably, the croutons. And yes, making them yourself is easy. Here's how to make the best croutons ever.
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12 Mistakes Everyone Makes When Trying To Master Cornbread
Fortunately, with time and practice, it's possible to bake the cornbread of your dreams. If you're making these cornbread mistakes, here's how to fix them.
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Add Mashed Potatoes To Homemade Dinner Rolls For The Ultimate Fluff
It may sound odd, but there's a good reason why adding mashed potatoes to bread dough can create the fluffiest, most long-lasting dinner rolls you've ever had.
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Muffin Tins Are A Game Changer For Cheesy Potatoes
Muffin tins can be used for far more purposes than just making the sweet breakfast treat. Try using them to make individual-sized cheesy potatoes too.
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How To Make Vibrant Red Velvet Cake Without Dye
If you love red velvet cake but not the artificial red dye often used to make it, there's another way according to baker and expert Sarah Fennel.
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How Ina Garten Prefers To Line Her Sheet Pans
Ina Garten is particular about the tools she uses around the kitchen. When it comes to lining her sheet pans she always uses this item and for good reason.
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The Gourmet Cocoa Powder Ina Garten Likes Best
Ina Garten is known for her fabulous cooking -- and her fabulous taste. The two often combine, and her love of this Italian cocoa powder is no exception.
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The Instant Pudding Hack To Elevate Dry Cake Mix
Want to ensure that your cake mix doesn't turn out dry and crumbly? The answer is a simple packet of instant pudding to create the moistest cake of your life.
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How Sweet And Spicy's Rebrand Took Over The Culinary Scene
From jalapeño margaritas to the Vietnamese dipping sauce nuoc cham, the flavor pairing of sweet and spicy - also known as swicy - is here to stay.
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Why Ina Garten Always Skips Weighing Ingredients
Ina Garten doesn't include weight measurements in her baking recipes because most home cooks don't own a kitchen scale; therefore, she focuses on technique.
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The Secret Ingredient That Can Level Up Any Dessert
This exotic fruit can be added to cakes, custards, mousses, and more to provide a surprisingly and unique burst of flavor, making any treat more special.
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The Ingredient Ina Garten Adds For Better Reheated Chicken
There may be a million ways to reheat chicken, but Ina Garten has the absolute best tip to help impart even more flavor to the meat with things you likely have.
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The Easiest Solution To Fix A Cracked Cheesecake
The best laid schemes of mice and men may oft go awry, but if your cheesecake cracks, don't panic. There's an easy solution -- well, there are a few.
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The Biggest Mistake You're Making With Red Velvet Cake
According to content creator and baking expert Sarah Fennel, overbaking is the primary issue home bakers face when trying to make red velvet cake.
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Why You Should Never Throw Away Frozen Puff Pastry Scraps
When working with frozen puff pastry dough, you may end up with some scraps. Don't throw them away! Here's how to repurpose them into a tasty snack.
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The Layered Difference Between Choux And Puff Pastry
Choux pastry and puff pastry seem extremely similar at first glance, but their ingredients and methods of preparation are surprisingly different.
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How Ashure Became One Of The Oldest Desserts In The World
What is likely the world's oldest dessert is warm, comforting, and full of a delicious blend of flavors and textures that has withstood the passing of time.
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