In researching the answer to a question of why the apples in a pie became mushy, I noticed that two of my cookbooks contradicted each other on the Winesap apple
I've noticed that often when using recipes from the US that corn syrup is called for, and I was wondering what the best alternative to it would be to get in the
In an attempt to streamline my weeknights I plan on baking several mini calzones and freezing them for later. How would I go about this without ruining the crus
I've seen conflicting advice on how to store bagels. I make 6 at a time, for use over the course of a week (or less). Should I store the ones I'm planning o
How can I get my chocolate chip cookies to come out thick and soft? I always use real butter; is this a problem?
I think I understand what convection does, and (some) of the benefits, such as eliminating hot/cold spots, and being more efficient overall.
I've baked my first pita bread in home, the pockets was almost well formed but the crust is hard, crunchy. I've applied some variations because of time/number/
I'm trying to modify a recipe for a cake which calls for 3 cups of shredded butter nut squash. I thought I could replace this with roughly the same amount of pu
I've been using a rotisserie oven to bake my chickens for a while now. However, it's no longer available to me. My first attempt at baking a chicken in a long
I've made latkas and used flour as the binder, no egg. I placed the patties on an oiled baking sheet and cooked them in the oven at 375F for about 30 mins. When
Still trying to restock my kitchen pans after my recent move and am on a budget, but what I do have is as set of clear pyrex, that looks about like this set: ht
I saw a question about meatloaf in a pyrex dish, and one of the answers said that glass gets hotter than the metal when in the oven, which got me wondering. I
Some cake recipes calls for rum, and there is none available. How to substitute? If possible, it should be non-alcoholic. Also, what is its role in baking or c
I've been trying to work on nice bread but am having issues with the bread not rising in the oven. The first rise after kneading seems to go well, as does a sho
I see this in baking recipes, but I've never been quite clear on the difference between mixing and "folding."
I've found a pita bread recipe (that turned out well) that indicates to knead after rising the dough (for about 3 hours). What's the difference between kneadin
I attempted to make pancakes this morning, only to discover that I was out of baking soda. I tried substituting baking powder, but it didn't work at all. The pa
I've been considering making butterscotch chip cookies with homemade butterscotch chips for a while now, but every time I look for recipes I find only buttersco
In Hungary, they sell "rétesliszt", strudel-flour. What makes it better for strudel? Is it higher gluten? Lower? Softer? Harder? Which flour in a typical
I'm considering entering a gingerbread house contest with my mom this year. I might've done a few as a kid, but I've only done one before in my adult life, mor