You Can Use Anise Extract In Place Of The Seed, But There's One Caveat
Technically the two come from the same source, but they are not equals in their finished forms. Follow this tip so you end up with a well flavored outcome.
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The Ultimate Trick For Soft And Chewy Cookies Is Mashed Sweet Potatoes
Mashed vegetables aren't the most obvious choice to add to cookie dough, but don't dismiss the idea. Sweet potatoes make for super soft and chewy cookies. -
What Role Do Eggs Play Exactly When It Comes To Baking Cookies?
We get it — sometimes, you're halfway through a batch of cookie dough before you realize you don't have eggs. Here's why they may be a tough step to skip. -
Ina Garten's Simple Trick To Avoid Crumbs While Frosting A Cake
The Barefoot Contessa is well known for not just her cooking skills, but her hosting skills as well. Follow these icing tips for a professional-looking cake. -
How The Pan You Choose Could Sabotage Your Delicate Chiffon Cake
If you've already mastered getting the batter perfectly fluffy, don't mess up your chiffon cake by cooking it in the wrong pan. Here are some tips. -
The Simple Presentation Tip That Will Make Your Lemon Bars Pop
Lemon bars are absolutely delicious, but there's a presentation tip that can make them even more tasty. -
Why You Should Never Use Melted Butter In Cinnamon Roll Filling
As you may have learned from baking cookies, there is a big difference between softened and melted butter. Don't make the same mistake with your cinnamon rolls. -
The Meatball Mixing Hack You Should Be Using, According To Alex Guarnaschelli - Exclusive
There's a trick to mixing meatballs that you haven't used yet. Alex Guarnaschelli told Tasting Table about the hack you can add to your arsenal. -
Some Butter And Brown Sugar Will Give Store-Bought Cookie Dough A Major Boost
While you may not have time to whip up a batch from scratch, a few simple tweaks will elevate your store-bought cookie dough to homemade caliber. -
How To Transform Standard Baked Apples Into A Decadent Dessert
Learn how to transform a regular baked apple into a delicious dessert using additional spicy, tangy, or sweet ingredients to liven up the fall season. -
The Easy Way To Upgrade The Flaky Finish On Coconut Cake
While coconut cakes can be relatively easy culinary projects to master, even a perfectly frosted cake can benefit from flaky, crunchy toasted coconut. -
Jalapeños And Cheese Are All You Need To Spice Up Gameday Cornbread
If you're having cornbread on game day, play for keeps. That means keep it jalapeño-hot and cheesy for a winning flavor combo. -
Doctor Up Your Brownie Mix With A Simple Can Of Soda
If you're looking to give your brownies a boost, try adding a car of soda. Dr. Pepper can give your baked goods a fluffier texture and enhance the taste. -
Why You Should Whisk Chiffon Cake Batter Instead Of Folding It
Chiffon cakes are delicious, and part of what makes them lovely is the texture. That means it's important to get your batter just right. -
Upgrade Your Air Fryer S'mores With A Cookie Dough Topping
Though summer is coming to a close, doesn't mean s'mores season has to end. Next time you whip them up in an air fryer, try adding cookie dough. -
Refrigerate Dough In Batches For Customized Cookies On Demand
The only limit is what you've got on hand in the pantry when you whip up and refrigerate a batch of simple, plain cookie dough for later. -
An Oiled Bowl Is Key For Letting Your Cinnamon Roll Dough Rise
There are some key steps you have to accomplish in order to make successful cinnamon rolls, one of which includes properly greasing your bowl with oil. -
Gina Homolka's New Cookbook Profiles How Easy A Nutritious Meal Can Actually Be - Exclusive Interview
Gina Homolka wants to keep things simple and nutritious for your dinner table. She told Tasting Table how this can happen with her newest cookbook -
The Trick To Making Homemade Pop-Tarts Dough That Doesn't Crumble
Pop-Tarts are not only easy to replicate at home, but they often taste better, too. In order to achieve that sweet, flaky dough, follow these tips. -
20 Popular Types Of Donuts, Explained
Whether you're an aficionado seeking to refine your palate or aiming to make next weekend's baker's dozen a breeze, here are some popular donut types. -
Use A Muffin Tin So There's No Debate Over The Last Slice Of Apple Pie
Creating mini pies instead of one big pie allows you to make a variety. But if you plan on making mini versions for a party, you should use a muffin tin. -
The Baking Butter Swap That Adds Nutty Richness To Your Recipes
Looking for a simple way to elevate the flavor of your muffins or cake? Luckily, you may have to look no further than the pantry for your nut butter. -
Frosting Sheets Are The Saving Grace For Bakers With Bad Handwriting
When it comes to writing a message on a gorgeous cake canvas, the fear of ruining it with messy handwriting can be daunting. Luckily, there's a hack. -
Add An Extra Egg To Your Boxed Cake Mix For A Richer Bite
Boxed cake mixes are wonderful for their streamlined ingredients list and instructions. Try adding an extra egg next go around for a richer and denser cake. -
Substitute Espresso With Tea For A Tiramisu Without The Coffee Taste
For a delicious tiramisu without the caffeine kick, try subbing tea for espresso. With so many kinds to choose from, it's difficult to go wrong. -
20 Best Cake And Ice Cream Pairings
You've probably heard of pie à la mode, but what about cake? These are the best cake and ice cream pairings that you really need to try at least once. -
The Timing Mistake Ina Garten Warns Will Ruin Chilled Pastry
Ina Garten explains in her cookbook that you need to chill dough for 60 minutes so it becomes elastic. But there's a key aspect to remember about the chilling.
