Need help from experienced bakers: how do I get rid of the eggy smell that clings to otherwise delicious biscotti (and some other baked goods) after they come out of the oven? The only advice I have found is to add a teaspoon of honey to the batter. (I use your standard eggs, out of the shell) Does this work? What causes the eggy smell anyway? How do industrial biscotti-bakers avoid having the smell?
posted on Jun 7, 2008 - 4 answers

I am a fan of turnovers, pasties, empanadas and similar instances of the global phenomenon of creating a portable meal by putting something yummy in the middle of pastry. I usually put ground beef in my turnovers, but I'm getting bored of variations on spiced ground beef. Help me find new delicious things to encase in pie crust! I'm looking for recipes, links to recipes, ideas for recipes, and cookbook recommendations. Feel free to recommend things that are sweet, savory, or both.
posted on Feb 12, 2008 - 33 answers

BakingFilter: Who here has used Splenda Baking Mix as a sugar substitute in baking? [more inside]
posted on Nov 7, 2007 - 19 answers

What's the best way to ship mostly semi-dry desserts like cookies, cakes, and brownies around the country? There's [more inside]
posted on Jul 12, 2006 - 6 answers