You Can And Should Skip The Oil When Roasting Vegetables
We've all been taught to brush oil onto our veggies before putting them into the oven for roasting, but it turns out that dry roasting is more effective.
Read More-
-
What Is Vertical Layer Cake?
For every occasion, there is the perfect cake to go along with it. But if you want to switch things up and serve something new, try a vertical layer cake.
Read More -
What Sets Shortbread Apart From Other Cookie Doughs
Shortbread has a high ratio of fat to flour, and its dough yields a cookie that looks firm and crisp but is tender, crumbly, and melts in your mouth.
Read More -
How Does Fruitcake Stay Edible For The Entire Year?
From ingredients to moisture, these are the factors that result in fruitcake's infamously long shelf life, which can stretch up to a whole year.
Read More -
Julia Child's Trick For Achieving The Creamiest Pumpkin Pie
Julia Child may be known for her mastery of French cuisine, but she was just as passionate about traditional American cooking, including her light pumpkin pie.
Read More -
Why Giada De Laurentiis Loves Store-Bought Pizza Dough
Giada De Laurentiis is the reigning ruler of Italian fare, and if she says that store bought pizza dough is good enough for her, then it's good enough for us.
Read More -
Metal Vs Ceramic Pie Weights — Which Is Better?
Anyone who has ever baked a pie without weights knows it's risky business. Weights definitely help keep crusts, well, crusty, but which are best?
Read More -
The Pantry Ingredient That Prevents Dry, Gray Pie Dough
If you want the best pie dough ever and that golden flaky crust, you might want to think about adding this pantry ingredient into the mix for great results.
Read More -
Make Garlic Bread Ultra Fancy With Brie Instead Of Mozzarella
You can use Brie in different ways to class up your favorite garlic bread, adding more gooey and melty goodness with a touch of sophistication.
Read More -
The Flour Mistake That Makes Homemade Bread Fall Apart
There's no substitute for homemade bread but creating it can prove a challenge if you don't understand the exact science of the baking process.
Read More -
Martha Stewart Swears By The Slow Cooker For Creamier Cheesecakes
If you want to ensure your cheesecake stays creamy, smooth, and delicious, take Martha Stewart's advice and use a slow cooker for your baked goods.
Read More -
There Is A Right Way To Add Sprinkles To Sugar Cookies
This is the best and most efficient way to create an even coating of sprinkles on your sugar cookies, all while keeping your workspace neat.
Read More -
Don't Bother Buying Frozen Puff Pastry If It's Not All Butter
Frozen puff pastry can be a huge time-saver, but to avoid buying a version that tastes lackluster, you must look for products labeled as all-butter.
Read More -
The Biggest Mistake You Can Make With Mug Cakes
Making mug cakes is a great way to enjoy the dessert you love without all the mess or leftovers. But there may be one big mistake you're making in the process.
Read More -
How To Fix Seized Chocolate With Just Boiling Water
Melting chocolate can be a tough process, but even if the worst case scenario happens and you end up with seized chocolate, you can fix it with boiling water.
Read More -
What Is A Cold Whisk In Recipe Instructions?
When a baking or dessert recipe asks you to use a cold whisk, this is what you need to do to follow that direction and get the best end result.
Read More -
The Ham Labels You Need To Avoid At The Grocery Store
Whether you're planning a nice holiday meal or simply a big weekend brunch, it pays to always avoid ham that has too much water when shopping at the store.
Read More -
Martha Stewart's Key To Better Pies Is All In The Butter
Martha Stewart is chock full of useful baking tips. Her simplest tip for baking better pies is all about using the best butter possible for the pie crust.
Read More -
Use Sugar Over Rice For A Versatile Pie Weight
Using sugar as a pie weight not only results in a delicious, perfect pie crust but also creates a delicious and versatile byproduct: toasted sugar.
Read More -
Ina Garten's Favorite Brand Of Chocolate Chips Is A Nostalgic Favorite
Ina Garten doesn't use fancy chocolate bars in her chocolate chip cookie recipe, instead opting for one of the most beloved chocolate chip brands in America.
Read More -
The Canned Ingredient That Adds A Sweet Touch To Cornbread Mix
Once added to a cornbread mix, sweetened condensed milk takes on a sophisticated caramelized flavor, and brings a dose of moisture to the cornbread.
Read More -
The Super Moist Ingredient Every Boxed Cake Mix Needs
Since most quality ice creams contain a combination of cream, milk, eggs, and sugar, they make an ideal base for your next boxed cake mix creation.
Read More -
Whiskey Should Be Your Top Choice For Boozy Homemade Cake Icing
Want to spice up your cake with a boozy punch in your frosting or icing? Time to look to a classic! Here's why you should choose whiskey every time.
Read More -
Water Pie Is The Great Depression Dessert You Can Prep In Seconds
This is what really goes into the curiously-named water pie, a Great Depression staple that remains cheap and extremely simple to throw together.
Read More -
What Causes Grainy Fudge And How To Fix It
Making fudge on the stovetop can create some unwanted scenarios like an unwanted grainy texture in the final result. Here's what causes it and how to fix it.
Read More -
What Makes Country-Style Bread Unique?
Round and with a rustic, crusty exterior, country-style bread is as unique as it is delicious. Here's how it differs from other artisanal breads.
Read More -
The Crucial Difference In French Vs Swiss Vs Italian Buttercream
Buttercream is buttercream, right? Wrong! There are three types (not including American buttercream), and they all vary in taste, preparation, and consistency.
Read More
