Please hit me with your best butterscotch cake/dessert recipes. [more inside]
posted by orange swan on Dec 21, 2009 - 7 answers

Quick! Help me continue my snickerdoodle baking extravaganza now that I'm out of cream of tartar! [more inside]
posted by padraigin on Oct 28, 2009 - 8 answers

Fresh Lemon Zest - so yummy yet so annoying to grate. There must be an easier solution! [more inside]
posted by wiretap on Oct 16, 2009 - 29 answers

Punching down risen dough (and slicing it with a dough scraper). Cooking garlic in sizzling hot butter. Putting potatoes through a ricer. Help me find more incredibly satisfying things to do in the kitchen! [more inside]
posted by ORthey on Oct 13, 2009 - 72 answers

I'm looking for a poster showing the weights of various commonly used ingredients. [more inside]
posted by The corpse in the library on Oct 13, 2009 - 7 answers

I'm participating in a baked goods/confectionary exchange. What are some things I can make that can be easily packed and that won't spoil/stale during shipping?
posted by Mayhembob on Oct 2, 2009 - 7 answers

My lovely castle cake pan is sadly suffering from disuse. Help me out with your favorite bundt cake recipes and glazes. [more inside]
posted by misha on Sep 28, 2009 - 13 answers

Best way to clean bowl in which you've mixed bread dough?
posted by markcmyers on Sep 24, 2009 - 20 answers

CookieFilter! I have this cookie press with the standard lot of holiday themed dies that came with it. I am either looking for a particular set of dies, or a way to create them myself. [more inside]
posted by Gonestarfishing on Sep 11, 2009 - 5 answers

Skim Milk: Useless or mostly useless? [more inside]
posted by EatTheWeak on Sep 7, 2009 - 26 answers

Where can I buy a notebook/journal intended to let me record the meals I cook? [more inside]
posted by Maia on Aug 9, 2009 - 7 answers

Since London's fickle summer is in full swing, I need recipes for dishes that can be eaten either hot or cold. [more inside]
posted by Mutant on Aug 4, 2009 - 18 answers

Are there some tasty dessert recipes I can make that don't require baking or any of the things I have trouble getting in Ghana? [more inside]
posted by BusyBusyBusy on Jul 10, 2009 - 22 answers

How can I make perfect baked potatoes while roasting other meats? [more inside]
posted by Fairchild on Jun 27, 2009 - 8 answers

Please suggest me some snacks, light or portable dishes that are both healthy and involve baking or cooking. [more inside]
posted by schmoo on Jun 21, 2009 - 10 answers

How do I prevent pizza dough from forming big gas bubbles in the oven?
posted by markcmyers on Jun 20, 2009 - 16 answers

What am I doing wrong when I make meringue? [more inside]
posted by pluckemin on Jun 14, 2009 - 16 answers

Unique ingredient filter: Does anyone know where I can buy some cherry blossom extract, preferably online or around Chicago? [more inside]
posted by CoralAmber on Apr 3, 2009 - 6 answers

What are your favourite kitchen and pantry management tricks to avoid the waste of food and money? [more inside]
posted by orange swan on Mar 28, 2009 - 34 answers

I found a recipe for delicious-looking coconut buns, but it's missing a bit of info and has distinct ESL qualities. Can anyone help me make sense of it? [more inside]
posted by CKmtl on Feb 17, 2009 - 6 answers

I need help selecting classic cuisine dishes to perfect and new exercises and activities to try as part of my New Year's Resolution! [more inside]
posted by ReneeOg on Dec 30, 2008 - 11 answers

Home made bagels. Christmas bagels actually. [more inside]
posted by Mutant on Dec 11, 2008 - 13 answers

I'm thinking about building a gingerbread house this year, and as usual for food topics that have yet to show up on Good Eats, I'm at a loss for where to find a good recipe. [more inside]
posted by ErWenn on Dec 8, 2008 - 5 answers

I am a culinary student in NYC studying the art of Pastry. I would like to start a small home business and make pastries to sell at local craft fairs. Does any one know how to go about this? How do the laws and regulations differ for home baking versus commercial baking? Is it even permissible to bake at home and sell at craft fairs? Would it be easer to rent out commercial space and then sell at the fairs? Help would be appreciated. Thanks! [more inside]
posted by Stagecraft on Sep 23, 2008 - 6 answers

I'm cooking my first ever pie for a lunch tomorrow (apple pie from Jamie Oliver's "Jamie's dinners" book if that makes a difference). I'm likely to be busy in the morning so can I get away with making it tonight so it just needs heating tomorrow? Or will the pastry go soggy overnight? Second option is to make the pastry and filling tonight, keep separate and assemble tomorrow. Or just get up ridiculously early? Thanks!
posted by hibbersk on Sep 13, 2008 - 16 answers

What do you do with Brewer's Yeast? [more inside]
posted by otherwordlyglow on Aug 11, 2008 - 15 answers

how safe are cakes baked in mason jars? [more inside]
posted by anonymous on Jul 13, 2008 - 13 answers

What should I do with all of these cherries? [more inside]
posted by k8lin on Jun 20, 2008 - 24 answers

I can make apple muffins, banana muffins, and carrot muffins. So what else can I muffinise (oh, did I just invent a verb there)? [more inside]
posted by Mutant on Jun 2, 2008 - 32 answers

What has been your experience working as a baker, sous-chef, pastry chef, or on prep staff in a bakery or restaurant? What was the job like? The hours? What skills did you need to know before being hired, and what was OK for you to learn on the job? Did you have any significant professional training before beginning, or was it all self-taught? I have discovered a love of baking and cooking, and am considering going into the field for a couple of years. Is this feasible to do so without culinary school? [more inside]
posted by schroedinger on May 28, 2008 - 12 answers

Looking at my rhubarb patch, it seems I'm going to be eating a lot of rhubarb this summer. Though my mother always had some in our garden, I don't think I've ever eaten rhubarb in any form but in rhubarb pie or rhubarb crisp. What's your favourite rhubarb recipe?
posted by orange swan on May 16, 2008 - 37 answers

After 50 years of success, my Mom's favorite chocolate cake recipe is now failing to meet expectations. Betty Crocker blames Crisco, and Crisco denies blame. Not only do the cakes not rise like before, they tend to sag in the middle. It's a devil's food recipe from the original BC Cookbook, and she has been using the same ingredients forever. I calibrated the oven, and even watched her make one to insure it wasn't due to an error by a sometimes forgetful 84 year old baking Ninja. Any ideas on how Mom can get her Mojo back?
posted by lobstah on Apr 8, 2008 - 18 answers

What should I make with all of this milk? [more inside]
posted by k8lin on Mar 12, 2008 - 25 answers

Cupcakefilter. I have a cupcake recipe I want to change in order to produce other flavors with the same approximate texture. Details below, because I've included a link to the recipe. [more inside]
posted by FritoKAL on Feb 26, 2008 - 4 answers

I've been squeezing oranges for the lat 2 hours. I have a big bowl of pulp and a kitchen bag full of rinds. Any cooking/baking/home use suggestions?
posted by biddeford on Feb 26, 2008 - 10 answers

What is the secret to bread texture? [more inside]
posted by rouftop on Feb 19, 2008 - 28 answers

For a jack of all trades bakeware, what is the best material? Ceramic, Metal (aluminium), Glass (Pyrex), or Silicone?
posted by riffola on Dec 28, 2007 - 16 answers

Why do my banana muffins go so mouldy so quickly? [more inside]
posted by Mutant on Dec 14, 2007 - 14 answers

I need some tried and true delicious vegan recipes. [more inside]
posted by sneakin on Dec 13, 2007 - 13 answers

I have a newfound biscotti obsession. So far I have made a fabulous chocolate chip and toasted almond biscotti and a rather insipid one with matcha and almond. What other ingredients make great biscotti? What can I add to the matcha biscotti to make it more interesting? [more inside]
posted by arcticwoman on Dec 1, 2007 - 17 answers

What parts of your cooking do you strictly DIY? I'm looking for more ways to incorporate "doing it myself" into my cooking. [more inside]
posted by lucyleaf on Nov 9, 2007 - 79 answers

Do convection microwave ovens work? [more inside]
posted by Nelson on Oct 11, 2007 - 10 answers

I want to improve my very limited baking skills, primarily focusing on baking cakes. What are essential tools and how-to baking cookbooks? [more inside]
posted by hazyspring on Sep 18, 2007 - 31 answers

It's Mother's Day soon... And I want to cook/bake my mum something - but I've got no oven! Suggestions? [more inside]
posted by teststrip on May 8, 2007 - 15 answers

Why do recipes that call for certain items in small quantities -- salt, baking powder, etc. -- instruct you to mix the item in with the other dry ingredients first, rather than to add them right to the wet? It would seem that adding 1 tsp. of salt to the eggs/milk would mean that it would disperse and disolve better than if you added it to the flour/sugar and then added that whole mix to the wet.
posted by Framer on Jan 3, 2007 - 15 answers

My wife once threatened me with death if I ever dared present her with housewares as gifts. "I want real gifts" said she. Fifteen great years later, she wants good bakeware for Christmas. Good is defined as "won't ever rust" and "not that floppy silicone nonsense". So, Mefites, Hope Me! [more inside]
posted by Irontom on Dec 18, 2006 - 29 answers

My oven burns stuff on the bottom yet is undone on top, despite using prescribed minimum bake temp/time. WTD? [more inside]
posted by jacobjacobs on Dec 4, 2006 - 17 answers

Do you know any good Brazilian desert recipes? Cookies or something similiar would be ideal-- I want something to take to Poruguese class on our last day. If you know what part of Brazil it's from, even better.
posted by bookish on Dec 3, 2006 - 7 answers

I'd like to make this (links to a YouTube anime clip including a recipe for making bread in a rice cooker). Unfortunately, all the measurements are listed in grams. How can I convert from grams to more conventional North American measurements? [more inside]
posted by DrSkrud on Nov 10, 2006 - 11 answers

Where can I buy cookie cutters in Atlanta (or online)? [more inside]
posted by jessicapierce on Oct 4, 2006 - 22 answers