I baked macarons earlier and this happened. You can see that they're pretty tall (which I don't want) but mostly importantly, what happened to the shell? I bake
I want to bake Chicken and Chocolate Chip Muffins in an overlapping time period, at the same temperature, in separate pans, of course. I think it saves time, o
I want to replace sugar with fresh fruit when baking. What fruit would produce the most sweetness? The fruit should not produce an undesirable flavor and be eas
I found this recipe online for a chocolate cupcake recipe and I want to make it into a vanilla cupcake recipe. I know what you may be thinking "why doesn't she
I made chocolate-chip cookies from a store-bought mix. I followed all of the directions and added the ingredients as directed. All I had to add was one egg and
Do all thick based pizzas require an oven temperature of at least 300°C (575°F) to cook better as per our reference manual?
In America's Test Kitchen/Cook's Illustrated they have a recipe for an almost no knead bread that has beer as one of it's ingredients. What does the beer add? A
I used yeast,water,milk,egg,sugar and flour in my dough. I forgot to put the butter the recipe called for. My dough has risen already. Can I add the butter af
Whenever I make any type of square using a graham cracker crust, it always falls apart upon slicing. No matter what I try, either following the receipe exactly
I've always done baking and cooking in microwave ovens but I don't have any idea of the ovens installed under the cooktops.. Today I'm trying it first time..bak
Have made many fruitcakes in a 7" metal angel food pan, for ease of time and cleaning. I was excited to try the 7" paper tube pans, but what I ended up with was
In some recipes instant pudding mix/cornstarch are called. What is the main point of adding these two ingredients in your dough. Thank you
I've been starting to bake more cakes and cookies recently, and many recipes say to have some ingredients that are usually stored cold, like milk or eggs, to be
According to this recipe, I did exactly what the author wrote. I ended up with a dough that was too wet and brown. I have several questions about to this recipe
I have just moved to a kitchen with a electric fan oven and I have always been use to using a gas oven. I have always done a lot of cake baking and have put a
Is this normal? I noticed that sometimes it can get really wet and I can even see the yellow liquid on my paper. However, sometimes it isn't wet at all and I ca
I tried making this recipe: Nutella Cookie Crisps. Since I am not in the USA, I had to convert cups to grams. It ended up being about 300g Nutella, 200g soft b
I'm looking into starting to cook with cricket flour as a way to easily consume protein on the go. I'm currently considering various options such a smoothies, m
So, while traveling in Japan, I found that a lot of European-style bakeries have a dish that's essentially a baked potato inside of a bun. Like, it's a small p
I need my cakes to bake flat. I have been told to cover the cake tin with newspaper secured with sellotape, but wouldn't this catch on fire in the oven?