I'm making a batch of Brown Sugar Smokies for a potluck, and wanted to provide a vegetarian alternative. I know that brown sugar'd carrots are good, so I figur
My wife's chicken cake recipe calls for mayonnaise as one of the batter ingredients. In my opinion, mayonnaise is completely unsuitable for high-temperature pro
I've noticed that many pate de fruit recipies call for a small amount of glucose in addition to sugar. My local store didn't have any glucose, but I have glucos
I would like to know more about effective stabilizers for egg-based cakes and similar dishes. I've heard that some people use gelatine, but wouldn't that make t
I'm trying a handful of vegan dishes, and have found a broth recipe which requires a small amount of soy or rice protein powder (1Tbsp). This eventually makes
I noticed that good Romano costs 1/3 as much as good Parmesan. I know that Romano is aged much less than Parmesan is and that accounts for the difference in co
I learned to make caramel sauce pretty recently and for a while was on a serious sauce-making kick. Anyway, the day after Christmas I went to make a batch and
Can almond milk be substituted for evaporated milk in a custard pie recipe?
I got to thinking... I usually hear chefs (particularly Alton Brown as of late, since I am watching Good Eats) say that water is neutral and should only be used
I see in several recipes for spice cake to do things like "combine dry ingredients through cloves" or "add flour through cloves". What does that mean? I'm looki
In this recipe, I enjoy the mix of spices: serrano, cilantro, mint, cinnamon... Next time we'll cook it, we won't have serrano available. What could be a subst
I love onions; however, someone that I cook for does not. Absolutely hates them and can tell whenever they are in the dish. That said, so many recipes call f
I can't really find shallots and i'm short on time. Are there any close substitutions for shallots?
I've been reading (most) questions and answers (here) about baking bread (which I love) and how to replace eggs in many recipes (which I wish I didn't need). Tu
What can I use as a substitute for corn syrup in a recipe for boiled icing?
Shepherd's pie recipes usually involve cooking the lamb mince with tomato paste or chopped tomatoes from a can, for example in this BBC recipe, or this Good Foo
How can I make custard for a friend (as part of a desert) who is egg and gluten intolerant? Should I just not bother?
Is there a substantial difference in using fresh vs frozen broccoli when making Broccoli Cheese Soup? And if I do make the substitution, should I thaw it first
I've found a recipe for cupcakes that I want to try. The ingredient list of the frosting is this: 3 ounces (90 grams) unsweetened chocolate, coarsely chopped
I am not even sure what the difference between squash and pumpkin is - the botanists seem to not recognize it at all, and cooking sources on the Internet are co