Baking Answers

Egg safety

When making chocolate-covered strawberries, is it OK to use butter instead of shortening?

Read Answer
Cleaning crystallized sugar off pans

I have several old baking pans with baked-on crystallized sugar which I am having much trouble removing when I clean the panes. Is there a good way to remove...

Read Answer
Working with store-bought puff pastry

If puff pastry has been thawed in the refrigerator and left there for 2-3 days, can it still be used? Will I get the same results as if I had let the puff pa...

Read Answer
Cooking in a water bath/bain marie

Many flourless cake recipes call for using a springform pan and putting that pan into a water bath. After my first disaster, (the water leaked in and ruined ...

Read Answer
What is almond flour?

I have come across a few recipes that call for almond flour and have not been able to find any reference to the making of it anywhere. Can you please help?

Read Answer
Troubleshooting a brownie recipe

Lately, after baking brownies I notice craters or indentations on the bottoms. I can't figure out why this is happening. Should I try tapping the pan on a co...

Read Answer
Pumpkin pie without the crust

I would like to make pumpkin pie filling without it being in a pie shell. Is it possible to do this and if so, how do I do it?

Read Answer
Making bread chewier

I would like to know how I can make my homemade breads very chewy. I use bread flour from the supermarket. Is there a better flour to use that will help?

Read Answer
Making Dobos Torte

Dobos Torte, a famous Hungarian cake, should be made with a special baking pan, multi-layered, so as to bake the 7 or 8 layers at the same time. Where can I ...

Read Answer
Measuring superfine sugar

Do you use the same amount of superfine sugar as you do regular sugar? This may sound kind of stupid, but I've never used superfine sugar before!

Read Answer
Lining a pan with parchment paper

A recipe for a cheesecake instructs one to, "Grease, lightly flour and line the bottom of an 8- inch springform pan." My question is this: what do you line t...

Read Answer
Kneading pizza dough

I've tried to make pizza dough and I just can't make it nice and smooth. It's always sticky. Sometime it doesn't even rise.

Read Answer
Is my yeast alive?

How do you know for sure that yeast is active? Does it have to bubble???

Read Answer
Jazzing up a boxed cake mix

Can I add unsweetened cocoa to a store-bought white cake mix to make chocolate cake mix? And how much cocoa would I add?

Read Answer
Creaming butter for cookies

Consumer Reports once did an article on the Perfect Chocolate Chip Cookie, with their own tested recipe. I tried it and sure enough, it was the best I'd ever...

Read Answer
Creaming butter

I never had trouble creaming butter until last night; it just wouldn't cream. The recipe called for 3 Tbsp. of butter and 1-1/2 cups of sugar. I thought it w...

Read Answer
Cleanly cutting pies & cakes

I have a hard time cutting lemon pie with my butcher knife; it always sticks to my knife. Is there a trick to it so I will not pull all the meringue apart? A...

Read Answer
A pretty apple crisp

I recently made an apple crisp with red Rome apples. Long story short, the eye appeal of the finished dessert was less than appealing! Many of the apples tur...

Read Answer