I absolutely love cannolis but every recipe I see requires a deep frier. Is it possible to make them without one?
In most of the recipes that have any sweet citrus flavoring, it is usually Orange (zest and juice). In fact I've hardly seen a recipe that uses a substitute lik
I used vegetables juice for the additional liquid ingredients in milk bread, and it didn't rise. I think there is something in vegetables juice that killed the
I made a rhubarb custard pie that turned out nicely; the custard was flavored with orange zest and 2 tablespoons of orange juice and 1 teaspoon of orange flowe
I looked at the history of Corn Flakes on Wikipedia but it doesn't really tell me how I could go from raw ingredients to the final product. Should I use corn fl
So this past weekend I encountered a peculiar line in a recipe which I am hoping someone with more cooking knowledge than me can shed light on Combine flour
I am an absolute newbie to baking bread. Just started baking veggies recently. Before I buy any baking pot, I would like to ask a few questions about bread baki
I'm trying to add unsweetened non-dutched cocoa powder to a biscotti recipe (this one). I've read that this type of cocoa is strongly acidic. Will I need to ma
I used a juicer to juice vegetables. Then, I used the juice in making bread. Some of my friends said that something in vegetables affects the
How hot/long should I bake my porkchops (bone-in)? I've done a bit of google searching and have gotten mixed results. Is it better to do the low temp slow bakin
I have a recipe for Madeleine's which calls for the tins to be buttered, sprinkled with flour and then put in the fridge or freezer for the remainder of the pre
Just found out that adding potato to a bread recipe can make it softer and more moist. I'd like to experiment with this. If I were following a recipe that didn'
Given a recipe for bread/buns, what can I do to make it softer and more moist? From what I have gathered in various recipes on the net: scald the milk use butt
This is a question about the science of baking. What factors contribute to the softness and moistness of the Cinnabon® brand cinnamon rolls? Particularly, I
I'm looking for a large baking pan for cooking individual square brownies, preferably at least 8cm x 8cm (3.14 inches) but I can't find anything anywhere!! Can
What properties of margarine makes it better as a schmear in cinnamon rolls? According to an online source: The oil-based fat holds up better than butter un
I have been searching and searching online but can't get the answer. Inside cup cakes, without the frosting, you can find some coloured sweet pieces of "I am no
Nearly all "good" bread (from a traditional bakery, made at home by a competent baker) comes with a thick, hard crust. However in every supermarket there are sh
How do I use this ingredient in making marshmallows? I've tried all other recipes and they just don't come out like the store bought ones. They also don't roast
I'm using a recipe for chocolate crinkle cookies and it calls for 4 squares of unsweetened baker's chocolate. Can I substitute cocoa powder for the baker's cho