Test Kitchen Tips

From secret ingredients to thrifty tricks, these traditional Amish cooking secrets will help anyone become a savvier cook.

Before you preheat, make sure you know the difference between these two cookies. Macaroons vs. macarons—they've very different (but both...

People often ask us if they really need separate measuring cups for wet and dry ingredients. If you are serious...

Expert advice from Food Editor Karen Scales

Dress up desserts with this no-fuss garnish! We'll teach you how to make chocolate curls the easy way.

Ever read a recipe that calls for browning sauce and thought, "Wait, what is browning sauce?". We've got the answer—plus...

Need a chicken broth substitute for a favorite recipe? We've got solutions for you if you find that your pantry...

If you've ever been part of the old-fashioned oats vs. quick oats debate when it comes to breakfast and baking,...

Ask the Test Kitchen

Learn how to temper chocolate, a professional technique for chocolate creations that look as incredible as they taste.

You can swap in puff pastry for phyllo dough in a pinch, and the other way around, but don't expect...

Are you ready to bake the perfect pie? Learn these tips on how to prevent soggy pie crust and you'll...

Still trying to make the perfect cookie? It's easier than you think! All you need to do is chill cookie...

Learn the safe (and proper) way to handle raw chicken by keeping certain chicken food safety tips in mind and...

Cakes, pies, cookies, bread—we love creating homemade treats. And we’re putting a new twist on baking with Bakeable from Taste...