I recently came across a recipe for pickling onions. I have never heard of them and could not find them in the grocery store. What is the difference between pickling onions and regular onions?…
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I recently made popovers that tasted great but didn't rise very high. What am I doing wrong? —S.S., Maynard, Massachusetts
You could get a higher return on those popovers by following…
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When I make popovers, they rise so nice in the oven. When I take them out of the oven they soon shrink to nothing. Can you help me? —E.H., Beloit, Wisconsin
Popovers can fall after…
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I have found that it is hard to remove popovers from the pan without having them stick. Should I remove them when they are hot or cool? —H.B., Boston, Massachusetts
For best results,…
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Is it safe to eat baked potatoes when they have a hint of green in the skins? —L.P., Cleveland, Ohio
It's best not to. The green tint comes from high levels of solanine, which can be…
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I have a brownie recipe that calls for three envelopes of pre-melted unsweetened chocolate. I can't find it in the grocery stores and would like to substitute baking cocoa. How much should I use?…
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I have noticed that busy cooks often freeze meals ahead of time. I'm wondering how to do this. Any help you can give me would be greatly appreciated. —T.H., Oakdale,…
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Could you please tell me what to do to keep my pie crusts from getting soggy? Thanks for your help. —M.Y., Midland, Texas
There are several tricks you can try to prevent soggy…
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When a recipe calls for process American cheese, what exactly is it referring to? Does it mean Velveeta? —D.K., Sterling, Virginia
Process cheese is a blend of different cheeses that…
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What is the proper egg size to use in recipes? - C.B., Bloomington, Minnesota.
Test Kitchen: We use large eggs as the standard size in all our recipes.
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