Visit Korea, and you’ll most likely come across stacks of circular pieces of bread. The fried golden pieces hide a sweet filling inside. Known as hotteok, these flour-based pancakes are cooked to crispy perfection on the outside. On the inside,…
Perhaps you’ve already discovered that you can use Costco’s morning buns to make savory breakfast sandwiches. Now it is time to open up your creative culinary arsenal by turning towards the stacks of croissants. Coscto’s croissants are made daily, and the…
There’s a time and place for rich, fudgy brownies, but this isn’t the only type you can aim for when whipping up a batch of these treats. We also love brownies when they’re cakey, boozy, and made with avocados — and…
Sponge candy goes by many names, including sea foam, fairy food, and cinder toffee. Originating in Buffalo, New York, sponge candy is often confused with its cousins, honeycomb toffee and nut brittle. All three start by bubbling sugar, corn syrup,…
If you’re baking a homemade cake, you may want to save time and energy by using store-bought frosting instead of making your own. Unfortunately, store-bought frosting does not taste as good as its homemade counterpart. Luckily, there are some tricks…
A touch of booze is a great way to liven up a batch of two-ingredient chocolate truffles. The bittersweet chocolate flavor and velvety texture of the truffles combined with the rich burn of a good spirit can make for a decadent…
Whether you’re looking for a dairy-free butter substitute for your vegan baking projects or just ran out of your usual stock of butter and have your heart set on a recipe that requires the ingredient, you have options. Though it might sound like culinary…
Bakeries and eateries in New York City sure know how to create viral concoctions, like the cronuts introduced by Dominique Ansel back in 2013, as well as more recent indulgences like the Suprême croissant that has foodies and influencers in lines wrapped…
Bakers know how tricky it is to bake with marshmallows, which are technically aerated puffs of sugar foam that melt and revert back to liquid form when baked at high temperatures. It’s often a hit or miss when making cookies…
Uncovering how certain sauces or fruity desserts get their thick consistency can seem like a mystery, but most of the time, cornstarch is the culprit behind it all. And yet, there are a few good reasons you may want to…