I'm making chocolate chip cookies. Am I doing something wrong if my cookies look flat on top, and soft, and brown on the bottom. They're soft on top and are cru
My dough is not proving because the room temperature is too cold in my house. Is there another method to make my dough rise without over-provi
I've made this chocolate Guinness cake (Nigella Lawson) before. It's delicious and looks good. But it would look even better baked in pint glasses (or half pi
I read a recipe that said don't preheat the oven when baking a pound cake. Why wouldn't you preheat the oven? Every recipe I've ever read said preheat the oven.
I baked a German Apple Cake with a basic streusel on top, it rose on the edges and fell in the center. I'm wondering if it was because the streusel didn't reach
I was under the impression that Xanthan Gum could be used in bread in order to increase the hydration and make it fluffier. I have tried it three times (0.5% -
My husband has made this boxed Gluten Free Banana Bread Mix a number of times. It's easy, always comes out moist, and stays fresh for 3 or 4 days. Ingredients:
I live in Australia and what is a cheaper substitute for Gruyere Cheese for baking cheese puffs?
I'm baking cupcakes and the recipe calls for espresso but I was wondering if I could substitute decaf coffee instead since it's for children.
I make a simple bread dough in a large bowl, cover with plastic, and let it rest overnight. In the morning, I want to put some chocolate morsels and raisins in
This was the first time bake a cake (basic sponge cake) with an electric beater. The final result was that the cake was smelling very bad of eggs, it was was ve
I found a bunch of mini pie tins on sale at the grocery store and decided that instead of a regular sized cheesecake I would make mini ones for Thanksgiving.
I have a plethora of whole grains (barley, rye, wheat berries, kamut, spelt) sitting around my kitchen, and I'm getting bored with soups and salads. Is it poss
I've been asked to bake at someone else's house that I'm traveling to. I thought it might be easier to measure all the dry ingredients at home and combine them
If one increases the ratio of sugar to flour in the dough of, say, chocolate chip cookies, at what point (if any) will it no longer make chocolate chip cookie
Recipes keep repeating on how the ingredients you add (at least in pie crust dough) should be cold. A quote: If your dough gets too warm, send it back into
I am following this Serious Eats pie crust recipe. It's the second time already where I struggle with the dough folding stage. The dough is too crumbly when I
I live in a place with no easy access to an oven. If I wanted to bake a cake, could I do this with an appliance like this?
I have a three-wheat batter bread recipe that calls for baking in four 16 oz cans. What size pan can I substitute?
I make buns and they comes out soft, but not as fluffy and light as the ones they have in McDonald's. Is there any specific ingredient or technique I should use