I was wondering if there is a way to make jam without going through a gelatin type product. There is no real motive behind that question, except for curiosity
I am aware that wikipedia has a nice list of olive varieties including tastes (sometimes). However, I'd prefer a considered answer, so this is the place. I'm l
I have always heard that you should stay away MSG. For example when buying bouillon crystals we should always make sure that it doesn't contain MSG. Yet I came
I am told that I use too much sugar, and I am trying to use it less. What should I use instead of the sugar to cook, preparing desserts?
I'm making a dish that calls for six cardamom pods added while cooking. After the dish cooks, should I make the effort to locate and remove the pods? I'm assumi
What can I substitute for 1 cup of butter in baking recipes (e.g. cookies, muffins, cakes, etc.)? I'm looking for something that has less saturated fat (and a
Are there any substitutes for honey when trying to activate yeast? I have a bottle of corn syrup and was wondering if I could just use that.
Can you substitute capers for green peppercorn? I'm making a sauce for a roast.
I just came across this recipe that calls for 1 1/4 cups of fresh cranberries. I was wondering if it was possible to substitute frozen cranberries instead. I am
There are many recipes (or recipe variants) that require honey as ingredient. Barbecue Spareribs Honey Lamb Chops Honey Raisin Choc Drops Honey Shortbread Bisc
I like to make a quick cheese omelet in the microwave, in a bowl (no pans to clean up). I had the technique working well, but one day switched from shredded che
I'm going to attempt this hot and sour chinese eggplant recipe which calls for chinese eggplant. However, I only have a "regular" eggplant that you find in the
I've heard that arrowroot can be used just like cornstarch as a thickening agent. If I have both ingredients on hand, under what circumstances would I choose o
I have a tomato sauce recipe that calls for 1 can (28oz) of diced tomatoes (including the liquid). How can I replace the can with fresh tomatoes? I'm not sure i
I have a book with several bread recipes that call for 1-2 tablespoons of powdered milk. This isn't something I usually use and I was thinking substituting it w
I typically have heavy cream on hand but not milk so I'm frequently in need of a method to substitute the milk in recipes with cream. It seems to me that addin
In many recipes, mostly desserts, it is suggested that you can substitute oil with applesauce to reduce the fat content. But why applesauce? Is there something
I'm curious, are any other substances that could substitute for guar gum or xanthan gum in gluten-free baking? Xanthan isn't an option because of allergies, an
I have several friends with the soap gene (cilantro tastes like soap to them), my father's allergic (it gives him a headache) and because of a lifetime of avoid
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