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Tasting Table
Tasting Table
You Can Use Anise Extract In Place Of The Seed, But There's One Caveat
RECIPES NEWS EXCLUSIVES RESTAURANTS Cook Drink FEATURES GROCERY Culture ENTERTAIN HOLIDAYS

Baking Tips

  • Spoonful of anise seeds
    Chloe O'Donnell

    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.
    Read More
  • sweet potato chocolate chip cookies
    Corin MJ Bae

    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.
    Read More
  • Cookies and cookie dough next to eggs
    Nikki Munoz

    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.
    Read More
  • Close up of Ina Garten
    Karen Hart

    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.
    Read More
  • chiffon cake on plate
    Kyle Grace Mills

    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.
    Read More
  • lemon bars
    Peggy Aoki

    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.
    Read More
  • Batch of homemade cinnamon rolls
    Nikki Munoz

    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.
    Read More
  • Alex Guarnaschelli close up and grinning
    Helena Nichols

    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.
    Read More
  • Cookie dough on sheet pan
    Nikki Munoz

    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.
    Read More
  • Stuffed baked apple
    Kyle Grace Mills

    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.
    Read More
  • finished coconut cake
    Michelle Welsch

    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.
    Read More
  • Homemade jalapeno cheese cornbread
    Autumn Swiers

    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.
    Read More
  • brownies on wire rack
    Stephanie Friedman

    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.
    Read More
  • chiffon cake
    Stasia Stockwell

    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.
    Read More
  • S'mores ingredients
    Anna Staropoli

    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.
    Read More
  • variety cookies baked
    Peggy Aoki

    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.
    Read More
  • Cinnamon rolls in pan
    Kyle Grace Mills

    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.
    Read More
  • Gina Homolka close up
    Helena Nichols

    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
    Read More
  • plate of homemade pop tarts
    Stasia Stockwell

    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.
    Read More
  • many donut types
    Dani Zoeller

    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.
    Read More
  • Mini pumpkin and pecan pies
    Karen Hart

    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.
    Read More
  • walnut-topped muffins
    Molly Harris

    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.
    Read More
  • person writing on cake
    Molly Harris

    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.
    Read More
  • Cake on countertop with ingredients
    Karen Hart

    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.
    Read More
  • classic tiramisu
    Molly Harris

    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.
    Read More
  • Chocolate lava cake ice cream
    Sara Klimek

    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.
    Read More
  • Close up of Ina Garten
    Karen Hart

    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.
    Read More
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