Switch Your Nutmeg
From:
Food Network Magazine
Elena Schweitzer
Ground spices lose flavor after about six months, but you probably won't use a full jar of nutmeg that quickly. Buy whole nutmeg instead (it stays potent for two years) and grate just the amount you need each time. Use a fine grater and add the nutmeg sparingly — it will taste stronger than the pre-grated kind.
Next Up
A Comprehensive Guide to Baking at High Altitudes
Did you know you should you use less baking soda at higher altitudes?
10 Baking Questions We Hear All the Time (That You Won't Like the Answers To)
Do you really need to abide by all these finicky baking rules? Let us give it to you straight.
Out of Baking Soda? Here Are the 6 Best Baking Soda Substitutes
You probably have them in your pantry.
Baking Soda vs. Baking Powder: What's the Difference?
Surprise, the model volcano in grade school explains a lot.
Bake Your Cake and Eat It Too: A Lighter, Naked Chocolate Cake with Fruit
Stick to your New Year's resolutions and enjoy the process of doing so, with the help of this lightened-up chocolate cake.
What Is Cream of Tartar?
The byproduct of winemaking has a myriad of uses in your kitchen, from baking to cleaning coffee stains.
Why Did My Cake Sink In the Middle? (And How to Fix It)
You might be making one of these seven common mistakes.
What's the Difference Between Glass and Metal Baking Pans?
You’ll want to read this before making your next batch of brownies.
6 Next-Level Soft Pretzels That’ll Make You Want to Bake a Batch Right Now
Cheese-stuffed pretzels are only the beginning.
10 Breakfast Baking Projects for Any Day of the Week
Treat yourself to homemade scones, baked French toast and much more.
