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Meet griddled angel food cake, your new best friend.| Serious Eats
These Snickerdoodle cookies are made without cream of tartar, but they are still the best you'll ever have! Soft, thick, and cinnamon!| State of Dinner
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Our tried-and-true, go-to milk, dark, and extra-dark chocolate bars for better baked goods at home.| Serious Eats
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We love the richness that natural cocoa powder lends to our baked goods. Here are our editor-favorites and the best cocoa powder you can buy.| Serious Eats
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The best Dutch cocoa powder is alkaline and dark, with a flavor that's earthy and deep. These four brands are guaranteed to make baked goods even better.| Serious Eats
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Learn the secrets and science behind the best browned butter chocolate chip cookies in this classic recipe from The Food Lab.| Serious Eats
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There are three types of dry yeast: instant, active, and fast-acting. They're not all interchangeable, but this guide will teach you when to bake with each type of yeast, and when they can be substituted.| Serious Eats