One of my favorite recipes these days is making a good bananas foster dessert. Everyone I know enjoys it, to some extent, so it's a go-to dessert, for me. One
I've been making pizza dough for years, and recently found that I have a gluten allergy, and can no longer eat wheat flour! Very sad news, indeed. So... I boug
I have several recipes for seitan which call for nutritional yeast. I've never used it before and am curious about its purpose. Is it for flavor, texture, nut
While recently experimenting with a seitan based fake turkey, I was curious if I was even pursuing the right media for making a fake vegan turkey. With respect
I am making a dairy- and gluten-free cake. What can I use to replace vegetable butter?
Possible Duplicate:What are some good substitions for alcohol in cooking? My Husband is a recovering alcoholic. One of our favorite
How can I incorporate alcohol (rum, in this case) into an existing cake recipe (pumpkin cake, for example)? Can I simply replace the water with rum?
I've been wanting to make a tres leche cake and I have a few cake box mixes at home (yellow cake, spice cake and a chocolate cake). Could I use the yellow cake
I had a great low fat recipe for a squash pie that had in it four eggs. I tried to take only the egg-whites with no yolk but the pie didn't come out right. It j
Our recipe called for frozen pearl onions & I only found fresh. What do I need to do to the fresh ones?
I have a recipe that calls for me to roll up turkey in puff pastry. What can I use as a substitute for the puff pastry, preferably that is lower in saturated fa
The other day I made a batch of sugar cookies intending to roll them out and cut into shapes. I used the standard Martha Stewart's recipe, but didn't have butt
I have seen recipes for Indonesian Beef Rendang that call for tamarind (here is one), but tamarind is a little difficult to find here in Japan. So I have two qu
I've recently been making a parmesan crust for my steaks, the recipe I'm using calls for olive oil on the steak itself, before cooking. It works well for the cr
Is there a substitute for powdered non-dairy creamer that does not have transfat or hydrogenated fat? I want to make dry hot chocolate mix.
Is there a good substitute for port? It's for a slow cooked pork loin recipe. I'm not concerned about the alcohol, but I would like to keep the cost down.
I have a recipe for pastrami that calls for 1 T of pink salt + 3/4 cup of kosher salt. I don't have access to pink salt or saltpeter, but I do have Morton®
When I lived in the United States, I developed an addiction to hot apple cider. I relied on powder mixes (Alpine, Mott's and so on) - just adding hot water to t
I have never cooked with Shaoxing wine, so I'm not sure what would be its best substitute.
Tonight I'm going to make potato dauphinoise but I don't have any cream - at all - and all the recipes call for it! I should also note I have no creme fraiche