I wonder where the shape of pretzels originated. My guesses: The holes make it easy to put them on a stick or rope and store them in a place (under the roof?)
I was making a scratch cake, and my sugar (to my chagrin) was inferior. When I beat it into the batter, it turned into many tiny lumps. Has anyone ever figure
My ciabattas tend to have be domed along both axis. So towards the ends they are too thin, and near the middle I end up making them are thicker than I want. I t
This is a three-part question: Which classes of cake are unsuitable for cupcakes? Can I do angel food cake or pound cake? What changes do I need to make when
My brown rice bread is not rising and I do not know if I am doing something wrong or if yeast does not work with brown rice flour. I baked brown rice bread in
I'm attempting to make this recipe for Greek Meatza which calls for baking ground beef in a pan on top of parchment paper. I don't have access to parchment pa
I would like to make muffins that have that "spilled over" look that shop bought muffins have, but no matter what I do, the ones I make always look flat or only
I have two cupcake recipes that I would like to combine into one marbled cupcake. However one recipe bakes at 350 degrees and the other bakes at 375 degrees.
If I wrap a sandwich in foil and toast it, the entire sandwich seems to warm more evenly, so I don't get burnt edges of bread. Can someone explain what is goin
I want to make a lemon tart, but I want tins with straight walls, like the ones in this image. How would I find them - is there a name I can look for? I've b
I have a recipe for grilling a pear crisp that calls for grilling for 15 to 20 minutes over indirect medium heat. Can I instead bake this in an oven? At wha
I am making a quiche. The recipe tells me to "blind bake" the crust at 375 degrees for 7-9 minutes. What is "blind baking"? Is it anything more complicated than
I want to make palmiers and refrigerate or freeze them overnight then bake them in the morning. Can i do that, or would they not turn out right?
I'm baking a cheesecake with pieces of pears, using rich shortcrust pastry. The problem is that, during the baking, the pear juice is soaking the pastry. How co
I recently decided to make something that required liquid glucose, 140g of it. No problem in general, but for some reason none of my usual suppliers had stock (
What is the temperature used in a tandoor for making naan or kulcha? I know it's higher than 500 deg. F [260 deg. C], but don't know the exact range of temperat
A few weeks ago, I bought a few vanilla beans to make mint ice cream. I only needed one, so I put the other bean back into the glass container it came in. Today
I saw many questions regarding converting baking recipes towards gluten-free, and it seems it's not an easy process. But none of the questions I came across hel
Why would one need to mix the dry ingredients (flour, salt, soda) separately and before mixing into the liquid (butter, sugar) than just mixing everything into
Was looking through my pantry and I found some instant biscuit mix that is still good by date. When I tried making a batch of the mix, the dough did not rise at