Apple Cider Vinegar Substitutes For Perky, Puckery Goodness

As a medium-sharp vinegar, apple cider vinegar is easygoing when it comes to being substituted. It is almost always a quick 1:1 replacement. You may not find its exact fruity, acidic pitch in these substitutes, but you’ll make a vinegar chicken, or sal…

As a medium-sharp vinegar, apple cider vinegar is easygoing when it comes to being substituted. It is almost always a quick 1:1 replacement. You may not find its exact fruity, acidic pitch in these substitutes, but you’ll make a vinegar chicken, or salad dressing, or cheesy chickpea omelet here that lets the show go on. Call it an understudy, dinner edition.

So: Is there a “best” apple cider vinegar substitute? It really comes down to which element of apple cider vinegar you want to replace most: the fruitiness, sweetness, or the sharpness.

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The 4 Best Substitutes for Ginger

I grew up with a steady supply of fresh ginger in my kitchen. While some kids woke up to the smell of pancakes or eggs and bacon, I rose to the sweet and slightly spicy scent of my mother’s ginger tea, a cup of which warmed me up on cold winter morning…

I grew up with a steady supply of fresh ginger in my kitchen. While some kids woke up to the smell of pancakes or eggs and bacon, I rose to the sweet and slightly spicy scent of my mother’s ginger tea, a cup of which warmed me up on cold winter mornings and settled my stomach for the breakfast I’d prepare for myself before school (I was a very picky eater). Nowadays, my mornings begin with a strong cup of coffee, but I always have some fresh ginger on hand in case I’m feeling tea or am cooking something that could use a little extra oomph. But once in a while I reach into the crisper of my fridge to find that I’ve forgotten to replenish my stash: All that’s left behind is a shriveled up and slightly moldy knob that’s headed straight for the trash.

If you find yourself there, too, there’s still hope! When it comes to the best ginger substitutes, it’s certainly easier with some recipes than others. For example, apple pie cookies would be fine with a substitute, but in something like gingery spice cake (or my mom’s tea!), where ginger plays a main role, you might just need to head to the store. Regardless, there are likely a few items knocking around your pantry that can do the trick.

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The Absolute Best Way to Make Chewy Cookies, According to So Many Tests

In Absolute Best Tests, our writer Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s mashed dozens of potatoes, seared more porterhouse steaks than she cares to recall, and tasted enough types of bacon to concern a…

In Absolute Best Tests, our writer Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's mashed dozens of potatoes, seared more porterhouse steaks than she cares to recall, and tasted enough types of bacon to concern a cardiologist. Today, she tackles cookies.


It recently came to my attention that there is no consensus on the definition of “chewy” among the people I count on for taste-testing. Unfortunately, this happened to coincide with the afternoon I asked those exact people to rank that exact characteristic across 24 batches of cookies.

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How to Whip Egg Whites for Lovely, Luscious Peaks

A French macaron without whipped egg whites would be a flat, paper-thin cookie with a gooey ganache filling. Swiss meringue frosting without the meringue would just be a regular, overly sweet buttercream. And a lemon meringue pie without the meringue w…

A French macaron without whipped egg whites would be a flat, paper-thin cookie with a gooey ganache filling. Swiss meringue frosting without the meringue would just be a regular, overly sweet buttercream. And a lemon meringue pie without the meringue would just be, well, lemon pie. Good, but not great.

Whipped egg whites are the secret to cloudlike meringues, beautiful baked goods, and sweet and savory soufflés. Soft peaks keep things light and airy, while stiff peaks bring body to meringue or frosting. But it’s easy to overwhip egg whites, resulting in a too-stiff, curd-like mess that no one wants. So what’s the trick to whipped eggs that are just right for your recipe? Ahead, we break down how much to whip the eggs based on the stiffness of the desired peaks...and a few tricks to ensure that they hold their shape.

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How to Turn Practically Any Grain Into a Pie Crust

I first wrote about grain crusts in 2014. Back then, I was actively praising the concept of “easy” pie crusts. This recipe is incredibly easy. It requires less than 5 base ingredients, and no need to get out the rolling pin—it’s pressed into the pie pl…

I first wrote about grain crusts in 2014. Back then, I was actively praising the concept of “easy” pie crusts. This recipe is incredibly easy. It requires less than 5 base ingredients, and no need to get out the rolling pin—it’s pressed into the pie plate.

But it’s more than the ease that keeps me coming back to these crusts over and over again. See, I first created this method back when I lived alone. I would cook large batches of grains, and sometimes I’d use some of these prepped ingredients to make a mini tart or pie crust for myself on the fly. Very quickly, I found that that these kinds of pie crusts are a wonderful way to remix leftovers, and are infinitely adaptable for all kinds of portion sizes and flavor pairing possibilities. They're also a wonderful way to bake a pie using whole grains, including grains that might be naturally gluten-free.

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The Best Poultry Seasoning Substitutes

It’s almost turkey time, which means we’re looking at creative alternatives to the traditional Thanksgiving menu, starting with homemade poultry seasoning. Poultry seasoning is commonly used for roasting chicken or turkey, but you can find it called fo…

It’s almost turkey time, which means we’re looking at creative alternatives to the traditional Thanksgiving menu, starting with homemade poultry seasoning. Poultry seasoning is commonly used for roasting chicken or turkey, but you can find it called for in stuffing recipes and some soups as well. If you’re like me, your early encounters with poultry seasoning were pretty limited to McCormick. I assumed that all poultry seasoning tasted the same as the one I remember from my mother’s spice rack. While the taste profile of most poultry seasoning is savory, there’s so much variation, depending on the particular combination of herbs and spices. If you can’t find poultry seasoning and need some, or even if you just want to customize your own blend, here is the best way to proceed.


Parsley, Sage, Rosemary & Thyme (Yes Really)

If you’re going by the McCormick blend, the ingredients in poultry seasoning are some combination of sage, marjoram, rosemary, black pepper, and nutmeg. Poultry seasoning based on parsley, sage, rosemary, and thyme is the most common variation (we’re pretty sure the Simon and Garfunkel rendition of “Scarborough Fair” is based entirely on a chicken). This is true especially for stuffing, but another big hitter that works really well for roasting is marjoram. We like marjoram because it has a similar flavor to oregano and even mint, but with a subtly different nuance of flavor.

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10 Brilliant Ways to Repurpose Pie Dough Scraps

Look at everything you can do with pie dough scraps! Pie dough in all of its buttery, flaky glory can go from scraggly bits piled high in the corner of a floured cutting board to a beautiful, transformative treat.

So why do we throw them away? Are we …

Look at everything you can do with pie dough scraps! Pie dough in all of its buttery, flaky glory can go from scraggly bits piled high in the corner of a floured cutting board to a beautiful, transformative treat.

So why do we throw them away? Are we scared to overwork notoriously delicate dough? Skeptical that we could make anything with such a small amount?

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A Handy Guide to Homemade Sandwich Bread

The Perfect Loaf is a column from software engineer turned bread expert (and Food52’s Resident Bread Baker), Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it—basically, every vehicle to slather…

The Perfect Loaf is a column from software engineer turned bread expert (and Food52's Resident Bread Baker), Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it—basically, every vehicle to slather a lot of butter on. Today, he’s discussing sandwich loaves, and whether the best bread comes from Pullman pans or traditional loaf pans.


My pantry is stocked to the brim with baking pans of all shapes, sizes, and materials. I have long rectangular pans with straight sides, medium pans with tapered sides, and even smaller pans the size of two sticks of butter. Materials range from my hefty cast-iron Staub loaf pan to light aluminum or aluminized steel (cast iron makes the crust nice and crispy, while aluminum goes in the thinner direction). With so many baking pan choices, it can be challenging to determine which pan to use. So let’s look at a few different choices and what they bring to your baking arsenal—and even take a look at my all-time favorite pan for just about everything: the Pullman pan.

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How to Make a Flax Egg

Vegan recipes have long been using ground flax seeds mixed with water as a replacement for real eggs. Even if you’re not into vegan baking, you can learn how to make a flax egg substitute for many recipes that require regular eggs for binding ingredie…

Vegan recipes have long been using ground flax seeds mixed with water as a replacement for real eggs. Even if you’re not into vegan baking, you can learn how to make a flax egg substitute for many recipes that require regular eggs for binding ingredients, especially if you’re in, well, a bind.


What the Heck Is a Flax Egg?

A flax egg is a pretty simple mixture of flaxseed or flaxseed flour with water to create a binder in place of an egg. It’s a clever way that vegans and non-egg-eaters have been mimicking the qualities of eggs in vegan baked goods for years. Flax eggs and regular eggs are a 1:1 ratio, meaning that for every egg that a recipe calls for, you’d make one flax egg mixture. To do that, you will need:

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How to Store Apple Pie for a Fresh Slice

No matter how many guides there are for making the right amount of food for Thanksgiving (we even have our own chart for preparing enough food based on your guest count), there are always leftovers. Not that anyone complains. As you’re wrapping up left…

No matter how many guides there are for making the right amount of food for Thanksgiving (we even have our own chart for preparing enough food based on your guest count), there are always leftovers. Not that anyone complains. As you’re wrapping up leftovers on Thanksgiving night, you may be wondering how to store apple pie so that the crust stays crisp and the filling stays flavorful. On Friday morning, enjoy a slice of pie to accompany your breakfast sandwich made with cranberry sauce, turkey slices, and stuffing piled between a sliced buttermilk biscuit. Ahead, find even more delicious tips for ensuring that your apple pie tastes fresh days after Thanksgiving.

How to Store Apple Pie

Of course you may be asking, do I have to store the pie? What if I just ate the rest of it right here, right now? I hear you. I see you. And I’m with you. But if you’re a responsible adult that can practice restraint around baked goods like apple pie, you may want to learn how store it properly so that it stays good for Black Friday and beyond. So what’s the best way to store apple pie? “Once the pie is baked and fully cooled, store it at room temperature on a cool counter (i.e. out of direct heat), under a pie dome, in a pie box, or wrapped in plastic wrap,” says Lana, the office manager of Sister Pie in Detroit, Michigan.

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