The Absolute Best Flour To Use For Angel Food Cake
Angel food cake is adored for its lofty height and angelic lightness — qualities that are directly influenced by the type of flour a baker uses.
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What To Keep In Mind Before Adding Inclusions To Sourdough
When a plain sourdough just won't do, a few inclusions can easily give your recipe a upgrade. Just remember one tip, prior to folding in any tasty extras.
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Transform This Cereal Into No-Bake Cookies With Just A Few Extra Ingredients
Baking cookies can be tough and exhausting work, so it's helpful to keep a solid no-bake cookie recipe handy. Here's one that utilizes cereal.
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13 Ways To Use Cookie Cutters That Don't Involve Making Cookies
If you're looking to increase the number of ways to use your various cookie cutters, we've assembled 13 ways to use cookie cutters beyond the namesake.
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This Nostalgic Pantry Staple Makes Strawberry Frosting A Breeze
Crafting a strawberry frosting from scratch is easy, if you use the right ingredients. Luckily, one iconic pantry staple can simplify the process even further.
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Hand Pie Vs Turnover: What's The Difference?
While fruity or savory hand pies and turnovers seem interchangeable there are a few key style and prep differences between the two delicious portable pastries.
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Here's What Happens If You Don't Activate Yeast Before Baking With It
Since yeast often comes in easy packets, you might be tempted to just toss it into your dough without activating it. Here's what happens to your bake if you do.
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Don't Throw Out Pickle Juice — Why You Should Add It To Bread Dough Instead
Pickle juice might seem like its ready for the trash once you've eaten all of the pickles, but there are many great uses for it, like using it in bread.
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The Silly Mistake That's Making Your Popovers Turn Out Flat
It's really difficult to put your finger on what exactly makes a popover such a perfect bite. Here's how to avoid baking flat, uninspiring popovers.
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What Is Emulsification And How Will It Make (Or Break) Your Cake?
Baking cakes can be an easy and rewarding activity, but there's a little bit of kitchen science to know regarding emulsification before you break out the mixer.
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Do You Need To Temper White Chocolate?
The general rule of thumb is to temper regular chocolate, but does that carry over to their white counterpart? An expert baker weighs in with advice.
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What To Consider Before Substituting Liquid Sweetener For Sugar, According To An Expert
If you're thinking about using liquid sweetener instead of sugar in your next baking masterpiece, heed this expert's words first.
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Don't Throw Away Your Excess Pie Dough. Turn It Into A Sundae Topping Instead
Pie crust can be a finicky pastry to make, so if you take the time to make a homemade version, you should absolutely use up all your leftover dough.
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The Easiest Soft Bread To Make At Home
If you want to try your hand at bread-making but are a complete beginner, an expert recommends starting with this super-easy and forgiving soft bread.
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Here's When You Need To Blind Bake Pie Crust
If you've always wondered when you're supposed to blind bake pie crust, this expert offers some advice you may need to hear.
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Is A Bread Machine Worth It? We Asked An Expert
Not sure if buying a bread machine is the right move for you? Here's what an expert had to say on the matter — and why you should take his advice.
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The 2 Key Tips To Make Sure Your Panna Cotta Sets Properly Every Time
Expert baker and cookbook author Erin Jeanne McDowell told us the two keys to an ideal set on your panna cotta recipe every time.
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How To Keep Pie Dough From Melting During The Summertime
The sweltering temperatures are at odds with pie dough, but there are ways to keep the crust cool on the hottest of summer days.
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This Is When To Choose Sour Cherries Over Sweet Ones
With so many types of cherries available, you're probably wondering when you would use sour cherries over sweet varieties of the fruit. Here's a breakdown.
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12 Sweet Uses For Amaretto Beyond Drinks
An amaretto sour is a great cocktail, but the almondy liqueur can be used for more than just drinks. Here are some of our favorite sweet ways to use it.
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Bake Candy Bars Into Monkey Bread For A Ridiculously Gooey Treat
If you've ever tried monkey bread, you know how deliciously ooey-gooey it is. Let's explore how to add candy bars to this dessert — and which ones to try.
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Give Your Brownies A Coffee-Flavored Twist By Making This Ingredient Swap
Coffee is all it takes to elevate boxed brownie mix to new heights and leave dinner party guests asking if you made your brownies from scratch.
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Sponge Cake Vs Pound Cake: What Are The Key Differences?
Sponge cake and pound might look similar at a glance, but they're quite different in practice. Here are the specifics that you need to know.
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How To Swap Vanilla Extract With Liquor For Extra Flavor
Vanilla extract is surprisingly simple to make, but also, it may not be necessary to include at all. Here's how you can easily swap for spirits in your recipe.
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What Makes A Butter Cookie Different From Other Cookies
A butter cookie is a unique entity, but what exactly sets it apart from other types of cookies? To find out, we reached out to a baking expert.
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How Many Peaches Do You Actually Need For A Single Pie?
Not sure the right number of peaches to collect from the store? Be sure to read this before baking your next homemade peach pie.
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Upcycle Clay Flower Pots To Make Beautiful Baked Breads
If you want to bake bread in clay vessels, you don't need to shell out loads of dough on fancy pans. Instead, you could repurpose some clay flower pots.
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