Such as: Splenda Artificial Sweeteners Sugar "In the Raw" Honey Stevia Molasses Can they be used interchangeably in recipes or do they have to be used at diffe
The last time I checked, most sugar is really dry (unless it's something like brown sugar). So why is it categorized as "wet"?
Certain brands of carrot juice taste sweeter than any raw carrot I've ever eaten, yet are made only with carrots, with no added sweeteners. Are carrots sold in
On a hot summer day and with a basketful of lemons I often want a nice cold glass of lemonade. A lot of recipes suggest making lemonade with simple syrup, which
I'm curious about what I can use for a sugar substitute while baking. I'm not interested in artificial sweetners, really. For instance, I've found that apple ju
I just made a plum and apple crumble, which was delicious but I was worried it was going to be too sweet because when I was pouring the sugar in straight from t
The baking recipes I use specify many kinds of sugar e.g. caster, raw, white, soft etc. Generally, I always just use raw sugar, mainly for convenience. Does i
The other day I was making flan and decided to try palm sugar instead of white sugar to make the caramel. Although palm sugar is better than white in a lot of
I need to make cubes of sugar that are 1 inch cubes and cool them down enough to hold their shape and support weight as quickly as possible. What techniques ca
I got distracted while assembling the dry ingredients for a cookie recipe and added the sugars, which were supposed to be creamed with the butter first. Fortuna
A lot of cooking involves caramelization, and I want to get a better understanding it. Does caramelization happen instantly when each sugar molecule reaches the
I have this old family ginger wine recipe, but some of the ingredients are hard to find or may not exist any more... Essence of Ginger 12mls Tincture of Capsic
Is there a practical difference between light and dark brown sugar? I ask because I've seen many recipes specify one or the other. Do they really behave differe
i have had a sealed container of white sugar for about 5 years now, we have been using it slowly, but is it safe/healthy to continue using it because of its age
Some background: We had some visitors from Austria recently and they wanted to make a cake. The cake called for a couple of ingredients not terribly easily ob
Based on a the coffee questions I've seen, it seems that hot beverage questions are in scope, so here goes mine: We like keeping iced coffee in the fridge, pa
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 had a roommate many years ago that was from a Caribbean island, but I don't remember which one. His general technique for cooking almost anything was to start
I once tried to make a cranberry sauce like the one I tasted on Long Island, but the one I made tasted differently (it was more sour). I guess I used less sugar
I made a burnt sugar caramel sauce tonight that turned out beautiful. It is just what it sounds like; you make a normal caramel sauce but cook the sugar until i