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

What should I do with all of these cherries? [more inside]
posted 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 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 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 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 on Apr 8, 2008 - 18 answers

What should I make with all of this milk? [more inside]
posted 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 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 on Feb 26, 2008 - 10 answers

What is the secret to bread texture? [more inside]
posted 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 on Dec 28, 2007 - 16 answers

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

I need some tried and true delicious vegan recipes. [more inside]
posted 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 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 on Nov 9, 2007 - 79 answers

Do convection microwave ovens work? [more inside]
posted 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 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 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 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 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 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 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 on Nov 10, 2006 - 11 answers

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

I am looking for classes in the Washington DC area specifically for baking cakes.. So far, the ones I have come up with are: 1. Cake decoration (not preparation) 2. Cookies, cones, holiday preparations 3. $100 for a 3 hour session 4. Semester long programs To put it simply, I want to make my own tiramisu !
posted on Jul 31, 2006 - 9 answers

What sort of stuff do I need to bake a big sheet cake? [more inside]
posted on Jul 19, 2006 - 14 answers

How do I work with freeze-dried foods? [more inside]
posted on Apr 24, 2006 - 3 answers

Why does cookie dough taste better than cookies? [more inside]
posted on Mar 24, 2006 - 20 answers

I would like to buy a 25-50 lb sack of flour in NWDC. The only place I can think of is Costco in Tenleytown, and I'm not a member. I'm limited to metro-accessible areas. Bonus points if it's unbleached white or whole wheat.
posted on Feb 11, 2006 - 10 answers

Just received a big jar of powdered ginger -- what to make with it? [more inside]
posted on Jan 19, 2006 - 23 answers

So I'm making a cd for a friend, entitled "Music To Bake Bread To". I'm looking for suggestions for songs to include that have some sort of punny reference to breadbaking. [more inside]
posted on Nov 4, 2005 - 55 answers

How much is "one cup", as referenced in North American recipes? [more inside]
posted on Jul 23, 2005 - 20 answers

Is there such a thing as a range-powered, detachable stove-top oven that can work with gas ranges? If not is it feasible to make one? [more inside]
posted on Jun 23, 2005 - 3 answers

I'm thinking about buying a bread machine. Should I pony up the extra cash for an expensive brand like the Zojirushi? Is anyone happy with a less expensive model? (please say yes) [more inside]
posted on Mar 13, 2005 - 28 answers

Bakers, help! How do I get my sourdough sourer? [more inside]
posted on Mar 6, 2005 - 21 answers

My father in law is one who can never pass up (in his mind anyway) a bargain. He likes to make bread so instead of buying the small packets of yeast, he buys the big, CostCo, industrial size bag of yeast. Once he opens that, how long until the efficiency of the yeast is diminished?
posted on Jan 17, 2005 - 14 answers

[BakingFilter] What's the best vanilla extract in your opinion, and why? No artificial vanillas need apply, and we already use vanilla beans, so no need to suggest that either. Uses will include baking and homemade ice cream.
posted on Sep 6, 2004 - 9 answers