Seriously, how much leavening does one recipe need? Let's find out if baking powder and baking soda are needed for some recipes, or if we could get by with one…
Follow enough baking recipes, and you'll see the instructions that sugar is to be treated as a wet ingredient. Clearly, if you were dropped into a big pile of sugar,…
Why would a perfectly respectable blood orange turn green? There's only one real answer, and it has nothing to do with aliens.
Sometimes the kitchen can be a perilous place. Knives, flames, and making suggestions for how to "improve" the cook's dish. But gelatin? Is that really all that dangerous?
Is there a special touch needed to make sourdough bread rise? Is there perhaps some special music or proper colored light that will convince the yeast to make their magic?…
Conflicting advice can lead you to doubt your favorite recipes, even for something as simple as fresh pasta. Do you listen to your heart, or listen to what others tell…
Blooming with spices doesn't mean that you're planning on growing them as plants. Instead, it's a way of opening up the flavor and making it more effective in your cooking.…
糖浆是糖浆佛吗r candy-making, or does the origin of the sweet liquid make a difference?
A traditional bit of advice in cookbooks is to avoid putting salt in the cooking water for beans. Will this toughen the beans, or is that advice not entirely correct?
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