My wife made some chocolate chip cookies tonight using the same recipe she has for years; it's the one on the back of the Tollhouse Chocolate Chips bag. The onl
More generally, what are the limitations of rapid rise yeast compared to other types of yeast?
I have found that every time I make cupcakes (or muffins, cornbread & hot dog muffins, etc) that the paper liner sticks to the finished cupcake. I know its
I've eaten hot cheesecake in restaurant. It looked like the cheesecake was properly baked and then only a slice of it, which was going to the plate, was fried o
How would you adapt a brownie recipe to a two-bite cupcake size? Additional constraint, I usually bake with whole wheat flouer, and try to reduce butter in fav
I ran out of "normal" wheat flour a few days ago, so I had to bake my bread with the closest thing - spelt flour. I noticed the dough was a lot stickier than w
I have very little experience in cooking fish (of any type, using any method). So I was wondering, what type of fish is suited for baking? For reference, recen
I have made a recipe where I take a number of ingredients and cover them with Creme Fraiche and then bake it in the oven for a while. I have been making this re
I have a cupcake recipe that I've doubled successfully in the past. I'd like to triple it for an upcoming party but I seem to recall reading that some ingredie
Some time ago, I baked a cake (Sachertorte to be exact). The taste and texture was fine, so my recipe is okay. My biggest issue was the shape. In the middle it
I have a hard time finding "dutch process cocoa" in the store sometimes. What other names might dutch process cocoa be known as? Is there something else in
I feel very stupid for asking this, but I've never worked with gelatin. I know how to work with powder or sheets, if you put it in something like panna cotta. I
I screwed up and put 1 1/4 cup veg oil instead of water in my box cake recipe. Is there any way to fix this? Can I add flour or something? Or is it doomed for t
I am trying to create a few new recipes and I am stuck on what other ingredients (flavours) would go well with espresso in a baked item.
When creaming butter or shortening with sugar, how can I tell when it's creamed enough? With the mixer as low as 3 or 4, even a few minutes of mixing seems e
I think I may make some traditional food for Easter this year. What I love most is a type of rich sweet bread called kozunak. The perfect kozunak is defined by
Will using egg whites instead of whole eggs have an effect on the finish product when baking?
Is there anything I can add to/change about a store bought white or yellow cake mix to take it from ordinary to extraordinary?
Question is in the title - if anyone has experience working in a bakery that would be great. Thanks!
I am not sure if it is even possible or not. I baked a almond and walnut chocolate brownie. While I was preparing the mixture I added extra cocoa powder, I thou