I was wondering, what if it was possible to bake cookies using blowtorches? It would be the ultimate in convenience. I do realise, though, that the surface woul
I'm making a Lady Baltimore cake the recipe called for chopped raisins and figs to be soaked in 1/2 cup of brandy can I substitute something other than liquor?
A few times now I've been cooking vegetables like butternut squash, sweet potatoes or normal potatoes in the oven and it took ages to get them to soften up. Us
I work in a cafe but I am still a little new to some things so my question is: If I turn yesterday's bakers into today's mashed potatoes will they taste any dif
I recently completed a project where I would bake several sponge cakes using various recipes so I could test how the different ingredients suc
Wanted to use up expired orange juice in muffins or cake.
I made a batch of lemon squares last night with my tried and true recipe that I have made multiple times. When it was done, I let it sit on the counter until co
My homemade Taiyaki always turn out wrong in texture: They are soft and chewy both on the inside as well as the crust. While inner texture is right — fluf
What makes some formulas of food coloring, like AmeriColor, heat-safe and other formulas, like Wilton's icing color, not? For that matter, ground beets, beet ju
i can't find anywhere on the internet on how to fix naan bread that is rubbery. My customer has switch to a self raising flour which has a higher protein leve
I just made arepas for the 2nd time ever. Here's the abbreviated version of the recipe I used: 1 cup masarepa 1.5 cups hot water pinch salt Mix together dough
I'm making banana bread I am a half a cup short of flour what can I use to substitute? I have pancake mix could I use that to replace the half a cup of flour I
Are there differences in the different types of yeasts? Does one yield slightly differently? I know many people say that they can be used interchangeably but
I want to make sesame sticks the recipe calls for 2 cups of bisque mix can I use self riseing flour in place of the bisque mix?
As a beginner baker, I find services where they deliver a box of pre-portioned ingredients with instructions how to bake a cake very useful (and fun!). However,
I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf
I made challah earlier today and the texture is a bit off- it's slightly too dense and not as fluffy as it should be. The recipe I used calls for only yeast, no
Ordinarily when we make pizzas we throw all of our toppings on and then put raw chicken right on the pizza. Put it in the oven at 425 for about 30 minutes and i
I am a vegan and love to bake cakes. But every cake recipe requires egg which I don't want to use. So can anybody tell me what should I use in
I’m looking to make gnocchi. Lydia Bastianich says in her cookbook that we should boil the potatoes. Bryan Talbot says that we should bake them with a lit