Give me your best non-froofy Devil's Food Cake recipes, please. [more inside]
posted on Jul 26, 2008 - 6 answers
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
Looking for a way to bake some treats without baking the entire apartment. [more inside]
posted on Jun 2, 2008 - 25 answers 
1 Cupcake short of a Baker's Dozen...or how to arrange 12 cupcakes on a circular plate. [more inside]
posted on Apr 8, 2008 - 13 answers
Granola me! How can I make really really tasty granola? What granola recipes do you love love love? Where the hell can I find brown rice syrup in Chicago? [more inside]
posted on Apr 4, 2008 - 21 answers
I need some tried and true delicious vegan recipes. [more inside]
posted on Dec 13, 2007 - 13 answers
Trying to find a company that makes a machine that can make food moulds in the shape of an animal. Anyone? [more inside]
posted on Oct 30, 2007 - 3 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 think people would pay to watch me do (tame) stuff on the internet, but getting from that idea to the whole moving forward, I need help. [more inside]
posted on Jan 2, 2006 - 18 answers
What's the secret to baking cookies that stay soft? [more inside]
posted on Dec 14, 2005 - 44 answers
Coffee Walnut Chocolate Chunk Cookies. Originally known from David's Cookies, in NYC. Recipe? [more inside]
posted on Mar 12, 2005 - 5 answers
Bakers, help! How do I get my sourdough sourer? [more inside]
posted on Mar 6, 2005 - 21 answers
So I'm thinking of starting a new small business... it involves food, though. My idea is to make a very small range of products -- say, baked goods -- and sell it at farmer's markets and upscale grocery stores. Since it involves food, I imagine I have to jump through more hoops than I might otherwise, but I don't even begin to know where to look about what all is involved. Health inspections? Licenses? Anyone have any experience in this sort of thing?
posted on Oct 14, 2004 - 7 answers
Today's theme ingredient is...APPLES! What apple-based dessert recipe would you recommend for a picnic? 1) I don't care much for the very tart varieties of apple (e.g., Granny Smith), so I prefer a recipe that uses, or at least works with, the less tart varieties. 2) There will be several hours between baking and serving, so it should be servable at room temperature. 3) I'm reasonably skilled in the kitchen; you need not shy away from more difficult recipes.
posted on Sep 15, 2004 - 13 answers
