I just moved from CO to VA- having mastered high altitude baking. But here I can't bake anything: cookies are burned on the bottom and uncooked on top, pizza do
Since I'm British, I'm used to biscuits that are crisp, dry and crunchy all the way through, with no soft chewy centre. Most chocolate chip cookie recipes are t
Is it safe to eat the skin of a baked or boiled potato, or are there any health or sanitary reasons not to eat it? Contrarily, are there any
I have a chocolate chip cheesecake recipe I have made several times before without problem. My mother's recipe says to use a particular brand of cream cheese. I
I invented my own recipe for meatloaf: hamburger, bread, 1 egg, dried onion bits, Worcestershire sauce, a bit of ketchup. Put into the oven at 350 degrees F. P
I made a short bread recently(it was my first try at baking) and the recipe said that I should use a wooden spoon. My question is this: could I have used a do
I'm tweaking the recipe I have for bread, as I'm always trying to make it better. It calls for 4c of ap flour, and uses honey rather than white sugar (there is
I suspect that if one cooks a whole fish with the guts still in, the result wouldn't be good. Other than gutting it first, is any other preparation needed for
I'm dairy intolerant but I really love to bake. I've found success by substituting butter with either lard or coconut oil. The other night, I made a short pas
I wish to calculate how economic a breadmaker is compared to store bought bread. Does anyone know how many kilos of bread can be made from one kilogram of flour
I have an issue with the bread we make in our bread maker. My wife claims it is not fresh enough to eat if it is more than 1 day old; however, she will eat shop
I have about a dozen eggs which are very near the expiration date and about half a dozen week or so old eggs. Now I thought I could either take advantage and
I have a Betty Crocker cookie mix and I find it too sweet. Is there a way to adapt it and make it less sweet? I'm not an experienced baker so I don't know if
I remember listening to an America's Test Kitchen podcast where they compared UK v. US scone styles. They asserted that they were quite different from one anoth
The glass lid for my pyrex 10x10 baking dish broke. What can I substitute? Tin foil doesn't work -- nothing cooks! Ideas? Thank you.
Is it customary, in Greek or any other cuisine, to put a nickel (or any other coin) inside the bread? I know it is tradition to bake an inedible baby figure in
It's been a week since I started some cake and cookie decorating, and normally one needs many colors to come up with a lovely colorful final result whether it i
I have tried making meat stuffed Calzones from pizza dough. It came out really crispy, but after 10 minutes or so the bread was kind of rubbery. It was weird be
I'm making rice krispies cakes, but I just realized I'm out of gelatin and marshmallows. My mate suggested mixing normal granulated sugar with some water and it
I tried this recipe: http://www.foodnetwork.com/recipes/alton-brown/devils-food-cake-recipe.html However, when I did it, the cake came out dry and dense and n