I am trying to figure out the specific type of cheese used on the Patsy's Old Fashioned Margherita pizza. I don't think it's buffalo or another fresh mozzarell
I have a recipe from my grandmother that calls for a bar of Baker's Chocolate. What size (weight) were these bars made by Baker's Chocolates when they were firs
This is an old form I got from my German mother-in-law, here in Southern Germany. It is 10 cm (~ 4 in) long and 5 cm (~ 2 in) wide at the widest part. From the
I find creaming butter a pretty annoying process. I would like to make lots of it at once and aliquot for later use. Is creamed butter less stable than butter?
I bake large quantities of bread like 50kg a day. People are complaining that the butter bread, when I slice it, is like a sponge in texture and gets moldy in t
I have made cookies based on this recipe, and we have really liked the taste. The appearance was not ok but not perfect, partly because my make-a-ball-and-flatt
I've made oatmeal cookies twice, and both times they have ended up tasting "soapy" and a touch bitter - the first time really strongly, the second less so, but
I've been baking this recipe for over a year now, flavour and texture are wonderful, the guests love it but half of the time I get these air pockets on the bott
I have a chewy peanut butter brownie recipe that uses 1/2 cup JIF peanut butter. The recipe also includes 1/3 cup butter; 1 cup flour; & 2 eggs. I want to i
I am interested in baking on a baking steel. I was wondering if there is an inexpensive DIY way to make one out of steel plate purchased from a local metal reta
I've noticed that stacks of built-in/wall ovens and microwaves are almost always installed with the microwave on top and the oven at the bottom, regardless of w
I am trying to buy a measuring scale so that I can stop using cups and start measuring by weight. I’m personally not sure which to buy. Here are two optio
I just returned from the store with all the ingredients for baking cookies, and now I notice that I am out of baking paper. Is there some common household item
Recipe for fruitcake cookies calls for soaking candied fruit in bourbon overnight. Does this change the taste? Texture? Why do it?
I've just started studying baking ratios. I like to learn to cook/bake on Youtube, and as I've been analyzing alot of the cooking/baking ratios I notice that qu
I am following the Cook's Illustrated recipe for Snickerdoodles, which calls for a 2:1 ratio of cream of tartar to baking soda. They state explicitly at the ver
My grandmother would always create her famous Sticky Buns every year around christmas time. Since she has passed, I would like to carry on the tradition. Howeve
This is what I'm using for my rye bread in the bread machine. Overall it's tasty and rises okay, but the top sinks a little bit, and is really rough. 1 ⅓
I'm planning to make a coconut macaroon recipe that calls for: 1 cup of cream of coconut 2 tablespoons light corn syrup 4 egg whites 3 cups of unsweetened shred
I followed this video recipe for croissants, but whereas the video shows a soft, silky dough that proofs beautifully, I ended up with a dense, dry dough that ha