Hotline Topics
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Can I make the dough at night to bake before lunch the next day?
Recipe Question For: Pita Bread From 'Savory Baking' -
What is the best way to reheat the pudding? Would like to reheat it the next day.
Recipe Question For: Cranberry-Molasses Pudding with Vanilla Hard Sauce -
Cooking pot roast on stove...why did it rise to the top of the water
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can i substitute maple syrup for honey in my balsamic vinagrette recipe
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fine vs. course semolina flour?
Recipe Question For: Vegetable-Stuffed Snack Cakes -
I am a vintage tabletop collector and I’d like to inquire about selling some of my pieces on your website. Is that possible?
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Substitution for nut-free version?
Recipe Question For: Buccellati (Sicilian Christmas Fig Cookies) -
Do we trim the fat on bone in roast beef?
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Pulled chicken featured in podcast
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Thinning pecan pie filling to create a sauce
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Ny Tuscan saltless bread came out wuth a crust so hard I can hadly cut it and the iiii indide
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Could this be done in a slow cooker?
Recipe Question For: Sweet & Savory Brisket -
Doubling and baking time adjustments
Recipe Question For: Laurie Colwin’s Damp Gingerbread -
I mixed all filling ingredients for shaker lemon pie to sit overnight instead of just the sugar and lemon. Is it ruined?
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I don't eat meat (I do eat fish). What substitutions do you suggest for the bacon? Just leave it out?
Recipe Question For: Chesapeake Crispy Corn Croquettes -
Can I make this with fish (e.g., salmon) or a vegetarian version instead of ham?
Recipe Question For: Serrano Ham & Manchego Croquetas With Smoked Pimentón Aioli -
Can this cake be 'dressed up' for a holiday dessert?
Recipe Question For: Louisa's Cake -
I’m cooking a 8lb and a 5lb beef Wellington for Christmas. Can I bake at the same time and how long do I bake them for?
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Hello! I'm assuming the 1/3 cup sugar goes in the pear filling, and the 1 cup sugar goes in the cake? Both are listed under the ingredients for the fi
Recipe Question For: Amalfi Pear and Ricotta Cake -
Why did the Millionaire Bars have runny caramel center
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