3. Get a crunchier brownie top by whipping together eggs and sugar.
The middle still remains fudgy! Just add the dry mixture after you whip up the eggs and sugar. Not convinced? Check out the magic here.
Or if you’re lazy, spread a small amount of vegetable oil or milk over the brownie batter before baking.
4. Add espresso and vanilla to chocolate cake mix to enhance the chocolate flavor.
7. Measure by weight instead of cups because it’s more accurate and less messy.
Think about it: There’s way less you need to clean if you just measure everything in the same container! You can get a good kitchen scale here. Before measuring, always make sure to zero out the weight of the cup.
13. If you can, wait a day or at least a few hours to serve fruit pie, since this will allow the filling to completely set (no runny juices).
Other tips for baking the perfect pie are cutting your fruits correctly (the flatter the better) and venting properly. Check out more pie science here.
16. Make two versions of ~royal~ icing: one thick for outlining and the other thin for “flooding.”
The ingredients for royal icing are meringue powder (or egg whites), milk, confectioner’s sugar, and food coloring. The first batch should be relatively thick (be careful with adding milk). Once you’re done outlining the cookies, thin the icing with milk and use a piping bag to flood the inner portions of the cookies. Swirl some designs if you’d like! See more here.
19. Keep butter in the freezer and then use a grater to shred it when you bake.
Freezing helps the butter last even longer than keeping it in the fridge. If you need soft butter, it will thaw quickly once it’s grated.
If you’re using a recipe that needs cold butter, like pie dough, streusel topping, or biscuits, you can grate the butter straight into the dough and it will incorporate more evenly and quickly than big chunks.
20. Perfect the art of bread with a crunchy crust by creating your own steam oven.
22. Soak your raisins in rum before turning them into oatmeal raisin cookies for extra deliciousness.
Oh, chocolate chip cookies are your favorite? Think again.
23. Be mindful of how long you’re mixing batter after you add dry ingredients: The longer you mix, the flatter the cake.
If you over-mix batter once you add flour, it can overdevelop the formation of gluten strands, which will make the cake heavy and dense. Make sure to only mix until “just combined” (so that you can’t see any dry flour) if you want a fluffy cake that’s still easy to manage.