You want to make cookies, but you ran out of flour -- luckily, if you spot this one boxed mix in your pantry, your plans for the homemade cookies can continue.
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Sure, you can put most types of cake batter in the fridge to store it, but how long do you have, and why can't all kinds of batter go in for a rest?
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Making homemade cookie dough is more complicated than it might seem, especially when it has spent too long in the mixer -- avoid pitfalls with these expert tips
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If you've been digging through your cupboards and found a cake mix from you-can't-remember-when, you may be curious if it's still safe to bake with.
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After taking the time to bake, cool, and frost a cake, the last thing you want is messy slices full of crumbs. Get the perfect cut with this technique.
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Boxed cake mix is convenient and can be delicious; however, if you want a trick to take your dessert from good to downright impressive, make this DIY finish.
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Store-bought brownie mix is user-friendly with delicious results, but this unexpected condiment will level up your boxed mix for gooey, chocolatey perfection.
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Using a boxed cake mix to bake a cake is totally valid, but not every brand is up to the task -- and one in particular should be avoided at all costs.
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Do you struggle to slice a cake and get even layers? Ensuring each layer looks the same is the key for structural integrity, so here's how to do it.
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Perfecting the ultimate cake recipe can be a bit of a struggle -- avoid collapsed, sunken centers with this expert approved baking tip.
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There's nothing worse than a dry chocolate cake, so there are many different ways to add moisture. This sour ingredient may be in your fridge already.
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You've gone to the trouble to bake a cake, so you want to be sure it turns out perfectly. To do so, don't overlook this step when you cool it.
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Chocolate mug cakes are already easy and delicious, and with this one expert-approved ingredient addition, they'll become your new go-to dessert.
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Chia seeds are a nutritious food ingredient that can be used in several ways. The seeds may even make a good replacement for eggs in your recipes.
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Cookie salad may sound like a bit of an oxymoron, but this sweet, midwestern classic has been enjoyed in certain regions of the U.S. for decades.
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No candy thermometer? No problem. Pastry chef Yami Mercado explains how you can use a simple, tried-and-true water test to reliably check your confections.
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Poached pears are delicious, and always great to have on hand. However, to capture the perfect balance of flavors, you have to pick the right wine.
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Many no-bake cookies are delicious and easy to make whenever you crave something simple and sweet, but what do you do if they don't harden properly?
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After transforming hard candy into functioning straws, you'll want to ditch every single other straw material -- it might not be reusable, but it is edible.
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When a plain old box of yellow cake mix just isn't doing the trick anymore, consider these three ingredient additions to craft a fruity, tangy, dessert.
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One of the best parts of eating a hot dog is biting into and getting that perfect snap. Here's how to cook them in the oven and get that snap every time.
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You might think that because butter has such a rich, creamy flavor that it will make your cake even better, but you should use this fat with caution.
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Do you often find that your sponge cake runs a little dry? That it crumbles a little too quickly? The answer might lie in this particular bar cart staple.
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When you need a quick egg substitute, especially when you are baking or need a binding agent, this vegan alternative is the perfect (and easiest) fit.
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Store-bought cake mix is a pantry staple that you can whip up in a flash, but what if we told you that you could make it even better with one canned ingredient?
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At its best, carrot cake is moist, flavorful, and delicious. However, if you're making this common ingredient swap, you might end up with a dry cake.
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If you want to master a chiffon cake and other types of sponge cakes, you need to know the exact temperature of the water to use in your batter.
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