The Genius Hack That Stops Cookies From Spreading In The Oven
Here's how to bake perfectly shaped cookies!
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According To Science, You Really Need To Scrape The Bowl When Making Cookies
Scraping the sides of a mixing bowl might seem gratuitous, but it's also one of the secrets to a perfect batch of cookies.
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The Gooey Reason Ina Garten Freezes Her Cookie Dough Before Baking
Ina Garten has one simple trick to get the perfect chocolate chip cookies. Before baking, she allows the cookie dough to chill in the freezer for 15 minutes.
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Use Cream Cheese Frosting To Get The Most Flavor Out Of Your Cinnamon Rolls
Did you know that you can use cream cheese frosting to get the most flavor out of your cinnamon rolls? Here's the science behind this tangy, sweet treat.
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Brown Butter Is The Secret Ingredient To Ultra Decadent Chocolate Soufflés
Looking to take your chocolate soufflé to the next level? The secret to true indulgence is brown butter -- and we're here to show you how to add it.
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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.
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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?
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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?
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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