Chef Jacques Pépin creates magic in the kitchen, but he works legit miracles by turning boring cereal into a chocolatey treat you'll actually want to eat.
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No-bake cheesecake recipes deliver the dessert's sweet, tart taste in less time and none of the heat. Just be sure you don't forget this one crucial ingredient.
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Baking is a surprisingly exact science, so the temperature of the eggs you're using makes a difference. Here's what you need to know about egg temperature.
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One of Abraham Lincoln's favorite cookies gave him an interesting anecdote that he loved to share to teach lessons about generosity, unfairness, and desire.
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When making a batch of chocolate-covered strawberries, there's one type of chocolate that's the perfect match, both in flavor and in texture.
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Pillsbury cinnamon rolls deliver sticky-sweet goodness in just minutes of cooking time. But what if we told you that you could upgrade them — in a very big way?
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Maybe one cracked cheesecake can be called artisanal, but if you want that perfectly smooth top, here's exactly why your cheesecake cracks and how to avoid it.
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Chocolate ganache is a taste that's smooth and rich unless you apply heat, in which case be prepared for a grainy filter which ruins the dessert.
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If your boxed brownies seem a little bland, ditch the water in favor of something richer. This fatty liquid is a good way to get that process started.
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If it's fall, we're team pumpkin spice. Or is it apple pie spice? Find out if there's a difference between pumpkin and apple pie spice, and how to use both.
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Pumpkin pie is fantastic any day of the year, but not if you mess it up. This simple mistake has an easy fix which assures your pie will come out perfectly.
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There are any number of ways to bake a cake, but if you haven't tried it before you really ought to consider boiling the cake batter before baking it.
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There is nothing more disappointing than a bungled, dull brownie. We talked to an expert baker to make sure this never happens to you again.
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Crème brûlée can look intimidating so we talked to an expert about how to be sure yours cooks through in the middle without getting too burnt on the top.
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When you want to make something sweet without turning on your oven, no-bake desserts are ideal. These old-fashioned no-bake treats have stood the test of time.
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Overmixing your cake batter can be so easy to do, especially if you're excited to dig in. However, avoiding it is much easier with this baking technique.
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Cornbread and ice cream don't need to sit at separate ends of the table. Bring your favorite foods together for a sweet and savory dessert you'll never forget.
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Bakers are often looking for ways to make their brownie recipe richer, chocolatier, and chewier, and one old school powder can give your sweets extra oomph.
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A lime is a lime — except when it's a key lime, which is the tart foundation of key lime pie. But do you have to use fresh limes, or will bottled juice work?
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If you want bigger and better muffins, this baking expert has a few key tips that'll help you turn out tender results in no time.
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There's a rule of thumb in cooking which says you should only use wine you'd be just as happy to drink as cook with. Does that also apply to baking wine?
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Oregano may not be the first herb you'd consider adding to desserts, but this expert-approved addition brings intrigue, depth, and texture to sweet dishes.
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Chocolate truffles have an air of luxury which puts most home bakers off, but you really only need two ingredients to put these delicious treats together.
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Look beyond your go-to bag of white flour when making oatmeal raisin cookies. This chef-approved flour addition will improve the texture and taste.
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Pie crust is best when it has a flaky texture as opposed to wet and soggy. It may not sound that appetizing, but this dusty addition is just the ticket.
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Sprinkles are known as jimmies in some regions of the United States, especially on the East Coast and in New England, but why is this the case?
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Seeing double after cracking an egg? Lucky or not, here's which chickens lay eggs with two yolks, and what to do with a double-yolker when you find one.
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