I tried to bake a sweet potato today, but instead of getting soft, the skin kept getting tougher and tougher. Eventually i took it out and when I cut into it, t
I'd like to make something like pretzel buns/bites in a muffin tin. Could I just take a normal pretzel recipe, skip the rolling step, put the dough balls in the
Would it make a difference in my cheesecake if I used liquid heavy whipping cream instead of heavy cream? ( Husbandbought the wrong thing)
I found a recipe by Brave Tart (Stella Parks) for pie crust that's blind baked at 350F. I'm using it for one pie but I have a Cook's Illustrated Dutch Apple Pie
I'm a little panicked. I could obviously just wait and see but if someone sees this and can ease my mind... I used the big 29 oz cans of Libby's 100% Pure Pump
When baking a Japanese cheesecake, I will occasionally get an incredible rise in the cheesecake - doubling or tripling in volume. During cooling, this falls bac
Whenever I'm making a recipe that calls for blind baking pastry, they always provide alternatives for ceramic baking beads (such as rice) in case you don't own
Based on this question, I got to thinking about alternative ways to blind bake, especially since I always have issues with butter crusts slumping. One thing wh
I don't know if this question has been asked earlier, but tomorrow I am going to attempt making a New York style baked cheesecake for the first time. The recipe
My oven's max temperature is 200 degrees Celcius( 392 Fahrenheit). There are some baking recipes which ask for more than 392 F. How do I adjust the baking proce
I'm a Type 2 diabetic who loves bread and pasta, so I'm exploring ways of making my favorite foods more "blood sugar friendly", hoping that I can re-integrate t
I have a recipe that I am trying to make but it calls for regular yellow cornmeal. I have self rising yellow corn meal mix, so the question is how do I make the
I'm making chocolate cupcakes and halving the recipe. Do I halve the baking time as well? I'm not changing pans, it's a normal cupcake tin.
I am a college student living in a dorm for the first time. One of the luxuries I used to have at home was the ability to cook store-bought cookie dough cookies
A lot of pie recipes will tell you to take out the liquid in juicy fruits, like apple and peaches, for pie baking. The purpose is to avoid a soggy crust with
I'd like to make a single cylindrical tower for my gingerbread house this year, about 8 inches in diameter and probably 6-8 inches tall. This doesn't have to b
I have my shortening, sugar and eggs in a bowl ready to cream. I realized I don’t have the extract I need. Can I cream them and let them sit until I drive
Most people are trying to make their baked goods lighter and fluffier. I have the opposite issue. I am trying to recreate a recipe my mother made years ago call
I have an old fruit cake recipe and it calls for spry, what can I substitute for spry?
This video gives the following bread recipe: 1 kg flour 600 ml water 15 g yeast 18 g salt After doing all the preliminary stuff you'd expect, you shape the d