The Proper Amount Of Custard For A Perfectly Moist French Toast Bake
If you've never had a French toast bake before, you don't know what you're missing. Here's the perfect custard to toast ratio for achieving the best texture.
Read More-
-
The Truly Unexpected Substitute For Eggs In A Pinch
Running out of eggs last-minute doesn't have to mean the end of your culinary plans. This unexpected egg substitute takes some of the stress out of baking.
Read More -
The Unexpected Beverage That Adds Oodles Of Flavor To Boxed Cake Mix
Boxed cake mixes are actually highly effective at what they do, but the flavors can sometimes feel a bit too plain. This common drink will make any cake shine.
Read More -
How To Create A Makeshift Piping Bag For Decorating Bakes
Piping bags are the professional way to decorate a dessert with frosting, but not everyone needs them daily. Here's a DIY trick for making a piping bag at home.
Read More -
How Is Japanese Cheesecake So Wonderfully Bouncy?
American and Japanese cheesecake contain the same ingredients, but different techniques and baking processes change the texture of the tasty export from Japan.
Read More -
Baking Experts Tell Us The Biggest Mistakes People Make When Baking Cheesecake
Baking cheesecake can be a fun and interesting process, but there are some pretty big mistakes people can make when baking it that you want to avoid.
Read More -
It Only Takes 2 Added Ingredients To Turn Cottage Cheese Into Pancakes
Looking for a go-to high-protein breakfast that's quick and easy to make? This three ingredient pancake hack will elevate your morning routine.
Read More -
The Savory Addition Your Rice Krispies Treats Have Been Missing
There's a savory, salty twist you'll want to add to your Rice Krispies treats the next time a sweet craving strikes. It's super easy and an unforgettable combo.
Read More -
The 2-Ingredient Trick For Homemade Thin Mint-Inspired Crackers
If you're having a mid-season craving for Girl Scout Thin Mint cookies, you will love our hack for making a quick and easy copycat version at home.
Read More -
Chocolate Mayonnaise: The Mousse That Time Forgot
You know about chocolate mousse, but what about its predecessor, chocolate mayonnaise? Henri de Toulouse-Lautrec made the treat that has been all but forgotten.
Read More -
Can You Use Powdered Sugar In Sugar Cookie Recipes?
Sometimes the craving for sugar cookies comes out of the blue which means you may not have granulated sugar on hand. Can you use powdered sugar instead?
Read More -
Can You Make A Vegan Cake If You Start With Boxed Mix?
Starting from scratch every time can be a drag when you're in the mood for sweets. See what to watch for when trying to make a vegan cake using a boxed mix.
Read More -
Toss Granola In The Air Fryer For A Quick And Toasty Crunch
No need to crank up the whole oven just for a bit of granola. See how you can whip up your sweet, sticky grains, nuts, and what have you with an air fryer.
Read More -
The Shortcut You Need To Try For Quicker Apple Fritters
If the thought of freshly fried apple fritters makes your mouth water, but the idea of making them from scratch feels overwhelming, there's a simple shortcut.
Read More -
Cookie Fries Are The Only Way We Want To Enjoy Milk And Cookies
There's a new TikTok food trend that's caught our eye recently. If you're anything like us and love milk and cookies, this is one trend you won't want to miss.
Read More -
Wake Up Your Boring Boxed Cake Mix With Some Maple Syrup
Following the recipe on the back of boxed cake mix can be boring. One way to elevate the mix, if you're a fan of fall flavors, is to use maple syrup.
Read More -
The Science Behind Using Baking Soda In Cookies
Baking soda is often used in cookie recipes when you want them nice and chewy. Here's the science behind it, and how baking powder differs.
Read More -
Bake Deep Cakes In A Shallow Pan With A Parchment Paper Trick
If you want to bake a deep cake but only have a shallow cake tin, here's a convenient little trick to use parchment paper to get the cake you want.
Read More -
Bacon Belongs In Your Chocolate Bark (We're Serious)
If you're a meat eater, it's hard to imagine bacon not being a great addition, but chocolate? Of course it's a win there too -- so how to bind the two.
Read More -
Pink Velvet Vs Red Velvet Cake: What Is The Difference?
Red velvet cake is a gold standard for desserts, but have you tried its brighter, bubble-gummy-looking sidekick, pink velvet? We explain the key difference.
Read More -
The Genius Cooling Rack Alternative You Can Use In A Pinch
With baking, it's generally a good idea to avoid last-minute improvisation, but when you don't have to right tool to cool your cakes, there are other options.
Read More -
We Have The Little Something Your Rice Krispies Treats Are Missing
You may think you've done Rice Krispies Treats up all the best ways, but we'd bet money this is a new one on you. A little can will do wonders for them!
Read More -
Unexpected Ways To Use Canned Crescent Rolls
These are some clever ideas for how to use that can of crescent rolls sitting in the back of your fridge. Perfect for snacks, desserts, or even breakfast.
Read More -
The Key To Sweet And Savory Cornbread Is Already In Your Pantry
Cornbread on its own is fantastic enough already, but there's an additional ingredient that most everyone has on hand which you really should use next time.
Read More -
Is It Possible To Bake A Cake In A Rice Cooker?
So you've noticed that your rice cooker has a setting labeled "cake." What does this mean? Can you really bake a cake with just this one appliance?
Read More -
Avoid Thawing Frozen Pie Crust In The Microwave At All Costs
It's helpful to have a stock of pie crusts in your freezer, but it's important to thaw it properly. Skip the microwave to avoid a soggy pie crust.
Read More -
It Only Takes 2 Ingredients To Make Your Own Powdered Sugar
Run out of powdered sugar aka confectioner's sugar? No problem. Just whip out these two ingredients and get to blitzing. You'll be dusting cakes in minutes.
Read More
