It seems that no matter how I hard-cook eggs, they are always difficult to peel. Any suggestions? —D.P., Denver, Colorado
Very fresh eggs can be difficult to peel. The American Egg…
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I know olive oil is a healthier choice than corn, soybean and other vegetable oils, but can I use it in cake mixes and other baked goods that call for vegetable oil? —C.I., Grants Pass,…
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I make a braided challah yeast bread. In the baking process, the braids always pull apart at the top. Do you have a solution? —C.R., Valparaiso, Indiana
When making braided breads, use…
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Is there any way recipes could be written for folks living at high altitudes as well as at sea level? Sometimes I'm not sure what recipes to adjust and how to adjust them.
—P.W., Buena…
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I would like to use my home-canned tomatoes in recipes that call for stewed tomatoes. What should I add to them to get the same flavor? —L.M., Lexington, Kentucky
Typically, stewed…
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I'd like to make my own cake flour. What is the ratio of cornstarch to flour? —J.M.Wyalusing, Pennsylvania
For every cup of cake flour, use 1 cup minus 2 tablespoons bleached…
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I love to make the salad dressings in Taste of Home! How long do homemade dressings keep in the refrigerator? —J.D., Lino Lakes, Minnesota
The "shelf life" of salad dressings varies…
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My homemade spaghetti sauce tastes wonderful, but when I serve it over spaghetti noodles, water always accumulates on the plate. How can I prevent this from happening? —J.P., Grand Blanc,…
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Is there an easy way to clarify homemade chicken or beef stock? I like to make my own basic soup stock for homemade soups, but it always comes out looking like dirty dishwater. —P.T.,…
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I would love to replace the sugar in my favorite oatmeal cookie recipe with honey. Is there a formula for converting sugar to honey in a recipe? —S.H., St. Paul, Minnesota
If you…
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