I am going to be traveling with pastries that will be served the next day. I will not have a good way to keep them cold. I was wondering if ha
I have a cake recipe, which is based on a mixture of 250 g dates and 200 g almonds, which is mixed in the end. Can I use dried dates instead of fresh
I've tried to make macarons eight times in a row and I failed. I used this recipe (text version is in the description below the video). They all cracked on top
I'd like to make these root beer float cupcakes. The recipe calls for root beer extract, but I haven't found any locally, and the cost plus shipping on Amazon i
I'm making a white pain de mie. I'd like to try to use up some buttermilk powder in place of the dry milk in the recipe. I've swapped out some of the water for
Ok so I started my starter (no pun intended) a few days ago. I got a recipe that said I should keep it at room temp and feed it once a day wit
I have recently started baking sourdough bread (with a 100% hydration starter). My current method is: Take starter from the fridge, feed, wait a couple of hou
I saw a video on Facebook the other day...and it was about seasoning a steak...(it didn't say what kind,)..... but I will be using a rib eye. after seasoning i
Can I freeze a baked frangipane puff pastry braid and have it come out right when thawed? Will it be soggy or change the texture?
On television I have seen cooks use plastic wrap, then foil over a pan of food that is going to be baked. I can see how this would stop the chemical reaction be
Easter is coming and I was interested in baking some cupcakes with a solid/praline-filled chocolate surprise inside. Please refer to the image below. Little sid
I have some Turbofan convection ovens which I use for baking. They have a program mode but it only supports one time and temperature setting. What I really need
I've made a lot of variations of snickerdoodle recipes and I always seem to get the same results. I can make a thick chocolate chip cookie but snickerdoodles ve
I have a basic sourdough bread recipe that I've made a few times with consistent results, so I decided to try modifying it with different flavors and fillings.
I have three dishes that need to be baked but all have different temps. My oven is a standard, 80's range with oven and broiler - nothing special. I am cooking
My baking paper has two sides: one waxy looking silky-feeling side, and one clean looking side with more friction when you run your finger over it. Which side
I am making hot cross buns and wondering why the buns have to have a glaze... Any scientific answer or is it just because it's nicer?
I recently read that one of the methods for keeping the (non-blind-baked) bottom crust of a pie from getting soggy is to preheat a baking pan with the oven and
I've been watching tons of videos on making sourdough recently, and quite a few say to let the sourdough loaf do its final proof, or rise, in the fridge. Is thi
I'd like to press some edible flowers onto a cheesecake I will be making. I'll need some sort of a glaze, and my first instinct was egg whites, but then I learn