Baking powder and baking soda are pantry ingredients that don’t always have a high turnover. If you bake irregularly, chances are good that you’ll have that box of baking soda on the shelf for a very long time. Even if you bake regularly, it takes a while for a container of baking …
Standard cake pans are usually round or square, and they are used for all kinds of cakes, cookies and other desserts. If you’re going to have just one pan, it’s a good idea to have one of a standard size because it gives you the most versatility. But the standard pans aren’t …
Peanut butter pie is, quite honestly, something that I didn’t think would appeal to me the first time I had it. I like peanut butter, but a pie with a super-creamy peanut butter base actually sounded like it would be a bit (or a lot) too much. When I was a pie …
Although whoopie pies have been in the news lately and have been popping up in bakeries left and right, there is nothing like a big slice of real pie, with a flaky pastry crust and a filling from fruit to custard. Mrs. Rowe’s Little Book of Southern Pies is a cookbook devoted …
Most recipes tell you what a particular dish is – vanilla cake, chocolate chip cookies, etc – but some also give you a little more information by telling you about where that recipe is from. A New York-Style Cheesecake is a great example of this, and this dense and creamy type …
Whoopie pies seem to be all the rage right now, and even governments are arguing about them. They’re so popular that companies are coming out with a variety of pans specifically designed to bake these cake-like treats. The regular pans actually work very well, easily creating uniform cakes with …
When recipes call for uncooked eggs, many cooks shy away from them. There is good reason for this, of course, since there is a small chance that raw eggs contain salmonella. This is a very small risk to begin with, and few recipes call for uncooked eggs (mayonnaise and some …
I don’t want to play down the seriousness of OCD as a condition that many have to deal with, but if you’ve ever tried to really learn the knife skills that classically trained chefs have used for generations, you’ll know that a small element of OCD might actually be helpful in mastering …
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