Hotline Topics
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I would like to bake cakes in a 6 inch cake pan using recipes that call for 8 or 9 inch pans. Do I need to change measurements, time, oven te
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Will the pie filling mixture keep well for a day or two?
Recipe Question For: Autumn in New England Apple Pie -
My latest batch of toffee was sugary rather than smooth and toffe-like. What happened?
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I'm not really sure how to store my ice cream.
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my wife has a frosting made with white chocolate and powered sugar. How does she get it smooth like the picture????
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I am making sweet chili wings and would like to know if I can freeze them for serving later.
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Our favorite bacon is on sale-- how long does poked bacon last in the freezer? Is 6 weeks REALLY the longest it can go?! Thanks!
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Do you think I can replace butter with coconut oil in a brittle recipe?
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1/2 c cake flour? This question, I see came up before, but never got answered. Any chance anyone can clear this up?
Recipe Question For: Triple Chocolate Madness Cookies -
Canning maple bacon marmalade
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Can I bake in the morning and reheat later in the day? Need to transfer to another location but can't bake it there due to no oven space. I can re...
Recipe Question For: Strata with Sausage and Greens -
My turkey meatballs fell apart while browning, so in desperation, I threw the meat into the crockpot sauce & decided I'm making a sauce vs m
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I'm getting my wisdom teeth removed tomorrow. What should I eat?
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Interesting sole recipes, a good rub or marinade?
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Crostinis
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Best buffet for open house birthday party?
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looking for a "flavoring/infusion recipe I think was on the blog recently with savory spices for cocktails. help?
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Why should a boiling liquid never be added to a hot roux
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I came across a wonderful food blog written by the winner of the Taste of Nova Scotia -Chef Bryan Picard. Excellent variety. www.thebitehouse.com
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Solba noodles
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