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The Takeout
The Takeout
Baking
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Baking

  • A person ordering at a restaurant

    Why You Won't See Some Chefs Ordering This Comfort Food At Restaurants

    Chefs can be hard to please as diners, but in this case, these food professionals have a very good reason when they avoid this particular item at restaurants.

    By Maria Scinto 1 day ago Read More
  • Four banana-oatmeal cookies with a few oats beside them.

    No Flour, No Problem — These Cookies Only Require 3 Ingredients

    You don't need flour, eggs, or sugar to whip up a batch of tasty cookies. Instead, try this simple and comforting three-ingredient rendition.

    By Paige Hughes 1 day ago Read More
  • A colorful mix of green, red, and yellow apples in a cardboard box

    15 Types Of Apples And The Best Ways To Cook With Them

    Each apple variety plays a distinct role in your snacks and fall-inspired sweet or savory recipes, boasting flavors from tart and juicy to sweet and crisp.

    By Elizabeth Arnold 1 day ago Read More
  • Brownies on a yellow plate

    The Chicago Hotel Where You Can Taste The First Brownie Recipe Ever Invented

    Like many enduring and great sweets, the brownie's beginnings take place at a hotel. Today, you can visit that Windy City spot and try the original recipe

    By Joe Hoeffner 3 days ago Read More
  • Halloween-shaped cookies, carved pumpkins, and snacks

    This Flea Market Find Will Bring Vintage Vibes To Your Halloween Celebrations

    On your next flea market or thrift store crawl, watch for these charming old-school kitchen items. They'll lend vintage charm to your Halloween festivities.

    By Maria Scinto 3 days ago Read More
  • Cookies on plate and wire rack on marble surface

    For The Perfect Batch Of Cookies Never Skip This Step Before Baking

    We spoke to a chef about how to avoid baking bad cookie batter, and he also revealed how to work around an oven issue some home chefs might be unaware of.

    By Rolland Judd 3 days ago Read More
  • Pieces of peanut butter fudge on a cutting board

    The Decadent 2-Ingredient Peanut Butter Fudge That'll Be Your New Favorite Dessert

    Nothing beats biting into melt-in-your-mouth fudge. But move over, other fudge, this two-ingredient peanut butter fudge is gonna be your new favorite dessert.

    By Laura Christine Allan 4 days ago Read More
  • Hand slicing a loaf of banana nut bread on parchment

    Turn Banana Bread Into A Treat You'll Want To Make Every Week With This Overlooked Addition

    If you're a fan of banana bread -- and who isn't? -- try adding this extra ingredient to your recipe for next-level flavor that you will adore.

    By Erica Martinez 4 days ago Read More
  • Browned pie on flowered cloth

    For The Most Flavorful Kentucky Sawdust Pie, Always Do This To The Nuts

    Sawdust pie is a classic dessert from the Bluegrass State. Do this simple method to the chopped pecans first if you want to upgrade the flavor of this pie.

    By Erica Martinez 5 days ago Read More
  • Alton Brown wears glasses and smiles on an event red carpet

    The Store-Bought Flour Brand Alton Brown Swears By

    Alton Brown does the research on his recipes, including testing this ingredient for decades. Here's his favorite flour brand, so you can snap it up yourself.

    By Dylan Murray 8 days ago Read More
  • sock it to me bundt cake with slice cut

    The Decadent Retro '70s Cake That Hides A Delicious Secret Inside

    Retro cakes can be a ton of fun to recreate, but in the Southern U.S., this one never went anywhere. You can find it on diner menus to this day.

    By Lindsey Reynolds 8 days ago Read More
  • Close up of miso and peanut butter cookies on wire rack

    Why You Should Be Careful When Pairing Miso With Vanilla In Your Baking

    Miso paste brings savory balance and a craveable salty touch to loads of baked goods, but take care when adding it to vanilla-forward recipes.

    By Dennis Lee 9 days ago Read More
  • Overhead view of a blueberry pie on a wooden table

    Give Any Pie A Flavor Boost By Turning Your Favorite Cereal Into A Delicious Crust

    Don't settle for boring, flavorless pie crust. Here's how to use your favorite breakfast cereal to elevate this classic dessert.

    By Creshonda A. Smith 9 days ago Read More
  • A hand holds up a box of Pillsbury Ready to Bake Pumpkin Shape Sugar Cookie Dough above a refrigerated case of more boxes

    The '90s Transformation That Made Pillsbury's Halloween Shape Cookies So Iconic

    Baking cookies is easy with Pillsbury's Halloween Shape Cookies. But a change in the 1990s made it even easier to have holiday-themed treats.

    By Ashley M. Jacobs 10 days ago Read More
  • A person removes a loaf of bread from a bread maker

    Bread Makers Are Convenient But Have Some Major Downsides

    Missed out on '90s bread-core? Bread machines offer fresh-baked carbs with the flick of a switch, but we "knead" to be real about the downsides. Here's why.

    By Maria Scinto 10 days ago Read More
  • Fried dough dusted with powdered sugar on brown paper

    Why You Can't Make Fried Dough In Your Air Fryer

    Just because the word "fry" is in the name of the appliance doesn't actually mean an air fryer can fry dough. Here's why, according to an expert.

    By Rolland Judd 10 days ago Read More
  • A measuring cup full of pumpkin purée

    Step Aside, Libby's — This Superstore Makes The Best Canned Pumpkin

    See ya later, Libby's. Prep succulent pies, tender muffins, and luscious loaves with the best canned pumpkin in the store. And you probably already shop there.

    By Jonathan Kesh 10 days ago Read More
  • Pale chocolate chip cookies coming out of an oven on a Silpat and baking sheet

    Here's What To Do If Your Cookies Aren't Browning

    Baking cookies is a shockingly nuanced process for a dish that feels so simple. If you're running into browning issues, here's what you should do.

    By Laura Christine Allan 11 days ago Read More
  • Grasshopper pie slice with whole pie in background

    The Bright-Green, Old-School Pie You Don't See People Eat Anymore

    Has your favorite dessert seen trendier days? Let's bring this refreshingly bright-green pie out of the old-school archives and back onto our dessert plates.

    By Alba Caraceni 11 days ago Read More
  • Peach cake in a pie pan on a picnic table

    The Temperature Secret To The Best Grilled Cake

    Give your favorite scratch-made cake deliciously smoky flavor by throwing it on the grill! Here's how to dial in the grill temperature for the sweetest results.

    By Maria Scinto 12 days ago Read More
  • A Bundt cake with a slice removed

    You Don't Need A Bundt Pan When You Can DIY One In Seconds

    You want to make a Bundt cake. Seems simple enough — only thing is, you don't have a Bundt pan. As it turns out, you don't need one if you have a pan and a can.

    By Kat Olvera 13 days ago Read More
  • Homemade no-knead bread in a Dutch oven

    The Secret To Perfect No-Knead Bread Is This Key Ratio

    Other than resisting the urge to knead it, the perfect loaf of no-knead bread requires mastering the key ratio behind its deliciously simple ingredients.

    By Maria Scinto 17 days ago Read More
  • Top view of pumpkin bread in loaf pans alongside small pumpkins

    The Fall-Friendly Way To Give Pumpkin Bread A Protein Upgrade

    Sweet and spiced pumpkin bread is the perfect fall treat, and you can make it even more satiating by adding this delicious and proteinaceous ingredient.

    By Jonathan Kesh 17 days ago Read More
  • Former President Jimmy Carter smiling in front of an American flag

    President Jimmy Carter's Favorite Pie Was A Creamy Classic Made Specially By His Wife

    Jimmy Carter's favorite pie was made by his wife, Rosalynn. The easy recipe yields a dessert that's nutty, creamy, and undoubtedly a crowd-pleaser.

    By Kat Olvera 18 days ago Read More
  • Sliced bread on a plate in a microwave

    Why Microwaving Bread Almost Always Backfires

    Thirty seconds on low botching your ciabatta? Here's why nuking bread almost never works, and the few types of bread that are totally living for the microwave.

    By Dennis Lee 22 days ago Read More
  • A chef cooks with flames on a commercial kitchen stove

    Why Professional Chefs Prefer Gas Stoves (But Electric Ovens)

    Fiery, smokin' stovetops are as prized as the quiet control of consistent ovens. Here's why professional chefs prefer gas on top, and electric on the bottom.

    By Alexandra Fay 23 days ago Read More
  • Row of baked goods in bakery case

    The Absolute Best Bakery In Each State

    Bakeries are a dime a dozen in the U.S., but some are better at crafting tasty bread and perfect pastries than others. These are the standouts in each state.

    By Khelil Bouarrouj 23 days ago Read More
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