A Dash Of Chile Powder Is All You Need To Liven Up Your Boxed Brownies
Making boxed food better isn’t very tricky; add complementary ingredients for your own spin. Here’s what you can do with chile powder and boxed brownies.
Read More-
-
Is Marshmallow A Type Of Meringue?
Sometimes all you need to be satiated is a light and fluffy bite of sweetness. This is where two treats shine: marshmallows and meringue. But are they the same?
Read More -
Why Parchment Paper Is The Secret Hack To Becoming A Cake Decorating Pro
You may be able to make a great-tasting cake, but decorating is another story. Here's why parchment paper is the secret hack to becoming a cake decorating pro.
Read More -
For The Most Colorful Blueberries, Frozen Is Always Better. Here's Why
Frozen blueberries let us enjoy fruit out of season. But freezing also helps to sustain that intense violet hue that gives the blueberry its name.
Read More -
The Creamy Ingredient That Makes Twice-Baked Potatoes Way Better
Want to improve the way you make twice-baked potatoes for dinner or even lunch? This is the creamy ingredient that makes twice-baked potatoes way better.
Read More -
For Restaurant-Quality Scones, Make Sure To Use Cold Butter
Scones are one of the recipes that bakers tend to hold pretty close to the chest. But the secret to a great scone is simple -- and it starts in your fridge.
Read More -
When Do You Use Salted Butter Vs. Unsalted?
There are many times salted and unsalted butter are interchangeable, but you should know the differences and how they can impact your recipe.
Read More -
The Smashing Trick For Instagram-Worthy Blueberry Muffins
Try this smashing trick for Instagram-worthy blueberry muffins that will impress your friends and taste simply divine.
Read More -
You Won't Need An Icing Bag If You Have Parchment Paper
Once you learn to turn parchment paper into a makeshift piping bag, you'll never have to worry about finding the right size pastry bag or tip again.
Read More -
The Stunning Amount Of Hours Yacht Chefs Work (But The Tips Might Be Worth It)
It would be incredible to have a personal chef making every meal, even if it’s only on vacation. For the hours yacht chefs put in, is it worth the money?
Read More -
The Secret Ingredient Melissa King Adds To Tiramisu For Complex Flavor
Chef Melissa King gives the classic Italian treat a more robust flavor boost thanks to one secret ingredient: Hong Kong-style instant milk tea.
Read More -
The Hawaiian-Inspired Trader Joe's Cake Mix That's Almost Too Easy
Just in time for summer, Trader Joe's is now touting a tasty cake mix that will be a smash hit at backyard barbecues, picnics, and other outdoor events.
Read More -
Why You Should Be Baking Salmon In Foil
Salmon is a fattier fish and can withstand cooking methods that would turn delicate white fish filets to jerky, but that doesn't mean that it's invincible.
Read More -
The Secret Ingredient That Will Take Eggless Royal Icing Up A Notch
Have a taste for some eggless royal icing? Here's a secret ingredient that will kick it up a notch.
Read More -
The Key To Better Baked Goods Is Hard-Boiled Eggs
If you balked at the thought of adding hard-boiled eggs to your baking, we're not talking about a bundt cake split open to show a perfectly formed egg.
Read More -
Easily Soften Butter By Breaking Out Your Rolling Pin
Though it may be tempting to skip the softening step, attempting to cream cold butter won't work. Using a rolling pin to soften cold butter is a quick solution.
Read More -
Martha Stewart Elevates Her Pound Cake With Brandy, And So Should You
Martha Stewart recently showed off a brandy pound cake, but what exactly happens when you bake with booze? The answer is more than just a buzz.
Read More -
The Foolproof Method For Perfectly Flat Pie Crumb Crusts
Pie is good all the time, but nothing hurts a good pie like an uneven crust. With this foolproof hack, though, your pie crust will be perfectly even and crisp.
Read More -
The Pan Tip You Need To Make Better English Muffins
Sure, you could go buy English muffins at the store, but what if you want to smear some butter, honey, or jam on bread you made yourself? Here's a tip.
Read More -
Avoid The Mess Of Cutting Rice Krispie Treats (Just Use A Muffin Tin)
For a dessert that is easy to make, Rice Krispie Treats can be incredibly messy. There's a way to avoid this fate, and it's as simple as using a muffin tin.
Read More -
13 Mistakes You're Probably Making With Your Convection Oven
Convection ovens can produce amazing results when baking and roasting, but they have their quirks. Avoid these mistakes and get great results every time.
Read More -
The Butter Topping Hack For Photo-Worthy Loaf Cakes
A picture-perfect loaf cake usually has a slight crack along the top middle. Luckily, to nail this look, there's a simple butter-topping hack that can help.
Read More -
The Unexpected Way To Take Brown Butter To The Next Level
Chefs and at-home cooks are always looking for ways to amplify their dishes. If you make your own brown butter, here's how you can enhance it in recipes.
Read More -
Save Some Money And Reuse Your Parchment Cake Liners. Here's How
If you're yearning to get creative with cake recipes but want to limit your waste in the kitchen, reusing cake liners is a sustainable trick.
Read More -
What's The Difference Between Meal And Flour?
Products labeled as meal or flour can be made from the same thing and look remarkably similar to the naked eye. So, does it matter which one you buy?
Read More -
If Your Stand Mixer Can't Reach Food At The Bottom Of The Bowl, Here's What To Do
Stand mixers are the workhorses of many kitchens. But, if the attachments don't reach the bottom of the bowl, you may get bad results. Here's how to fix that.
Read More -
The Biscuit Dough Scrap Hack That's Way Easier Than Wasting Them
With this hack, you get to bake all of the dough, and you get smaller biscuits that are great for snacking or using in other recipes.
Read More
