Although the rule of thumb is 1 teaspoon baking powder or ¼ teaspoon baking soda per cup of flour, Sheehan puts 1 tablespoon ...

The retired Minnesota Supreme Court justice and Vikings player talks about the importance of education, the lasting impact of ...

For instance, flax seed gel is one of the most recommended egg replacements in baking because it has the protein, fat, and ...

Whether you're missing an ingredient or substituting for an allergy, you can still make your favorite recipes. Find out more ...

There’s nothing quite like a big pile of steamed blue crabs, covered in Old Bay seasoning, served with drawn butter, an ...

Unless you have your own backyard chicken flock, you may be scrambling for a way to cut down on egg consumption these days.

Unless you’re ordering dessert at a restaurant, it’s rare to enjoy a baked treat if it’s only you and a loved one. It’s a ...

We asked readers for the cooking and baking rules they always break, and received plenty of thoughts in return. Some we'll ...

Roll about 1 ½ to 2 teaspoons of the cookie dough into balls. Roll the balls in the cinnamon-sugar mixture. Place about 2 ...

Baking a cake doesn’t need to break the bank or use up all those eggs in your fridge. Here are four substitutes you might ...

As egg prices soar, this vintage Depression-era cake recipe with no eggs or dairy lets penny-pinchers have their cake and eat ...