When I make a layered gelatin salad, the layers slide off one another. What am I doing wrong? —C.H., Orient, South Dakota
Our Test Kitchen has found that this happens when a layer of…
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I was wondering if leftover potato salad could be frozen to enjoy later. The recipe I have in mind is a molded salad made with lemon gelatin, prepared potato salad, green peppers and cucumbers.…
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I have a recipe for lemon cream cake that calls for lemon curd filling. What is lemon curd? I can't find it anywhere and no one seems to know what it is. Can you help me out? —I.W.,…
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What is the difference between light brown and dark brown sugar? Can they be used interchangeably? —W.S., Middle Grove, New York
Both types of brown sugar are a mixture of sugar and…
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I make a Brazil nut cake that calls for lining the pan with waxed paper. I grease the pan and then put in the paper. But the paper sticks to the nuts at the top edge of the pan, and I have a…
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Sometimes when I bake a blueberry pie, the sugar does not dissolve but crystallizes into lumps throughout the pie. The pie has plenty of juice, so I don't understand why this happens. —D.D.,…
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My mom and I would like to know if we can make mashed potatoes ahead of time and keep them in a slow cooker until serving. —J.H., Quakertown, Pennsylvania
With the holidays just around…
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When a recipe calls for mayonnaise, there is sometimes an editor’s note saying that reduced-fat or fat-free mayonnaise may not be substituted. Can whipped salad dressing be substituted for…
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I have a simple way to measure solid vegetable shortening and peanut butter. I found this method in a cookbook years ago: If you want to measure 1/2 cup shortening, fill a measuring cup with 1/2…
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Each time I make a pie with meringue topping, a clear liquid develops under the meringue that causes the crust to get soggy. What causes this and is there a solution? —A.E. Bossier City,…
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