My chocolate chips cookies are always too crisp. How can I get chewy cookies, like those of Starbucks? Thank you to everyone who has answered. So far the tip t
I'm interested in baking thighs, legs, breasts and wings. How long do each of these items need to bake and at what temperature?
Is there really an advantage to sifting flour that I bought that was labeled 'sifted'?
In this article by Chef Michael Smith, he mentions a recipe where leaving the dough to rest for 18 hours removes the need to knead the bread. Is this a viable a
I have a wonderful pancake recipe that I would like to convert into a waffle recipe. Is there a generally accepted formula for doing this? Based on other reci
The biggest issue with make good rye bread is to make the starter since it needs to rise in a very controlled temperature for some time. What are good and relia
I made a some pies a couple of days ago. The recipe called for cornstarch and it thicken the filling after it came out of the oven. The only thing is I could ta
Through trial and error I've discovered that squeezing a fresh lime over roast parsnips (prior to roasting) make the end product absoutely sublime. The problem
For Pizza cooking at home. What is the best alternative to the pizza stone?
Nothin' better on a hot summer afternoon than a slice of cold pie... And nothin' says "summer" like a great big fluffy meringue topping over that slab of rhubar
What dough would you recommend for when you need to wrap up a lemon pie fairly quickly?
I don't have a spring form pan but I watched a show where they seemed to cook their cheesecakes in regular pans. Is this possible or did I just not notice that
I'm looking for an oven and wanted to know if there is any difference between a gas or electric oven when it comes to baking things like cakes, biscuits and sco
Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose? Is it really necessary to stock 3 types
I've tried many macaron recipes, and all have tasted very good. The problem is they always end up as a meringue, or looking like cookies. They usually don't h
What are the best varieties of potatoes to use for baking with a roast that will give a nice golden brown finish on the outside? [Edit: to clarify, I'm from Au
I have several members of my family who are GF. Baking for them has become a real challenge. I'm looking for good references to learn to understand how to work
Every once in while we run out of "Baking powder". What would be a good recipe for a substitute that you have used that works well?
The last time I checked, most sugar is really dry (unless it's something like brown sugar). So why is it categorized as "wet"?
What is the logic behind the choice of temperature for baking? Obviously if you're following a recipe it will say what temperature to use, but I'd like to unde