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To ensure that her cakes turn out light and fluffy, Patty Steiner relies on a trick she says always works. “I substitute club soda for the water that’s called for on a cake mix package,” writes the Mead, Washington baker. “This also works with homemade biscuits and pizza crust.”
When I want crispy French toast, I add a touch of cornstarch to the egg mixture. —Ada D.,…
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To give tuna macaroni salad zip, Pam H. of Cooperstown, New York pours on a splash of Italian…
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