I would like to try brining a turkey but have heard that only all-natural turkeys can be used. What type of turkey should I look for? —S.R., Charleston, South Carolina
When choosing a…
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During some of our travels, we've had broasted chicken. It was delicious. It tasted like fried chicken, but there was no grease and it was so tender! My question is—how is broasted chicken…
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Can I bake a bundt cake in an angel food cake pan with a removable bottom? —M.J., Spokane, Washington
Yes, indeed, as long as the cake batter fills the pan about two-thirds full. To…
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I rarely have butter in the house. Can you tell me what will happen if I use margarine in a recipe that calls for butter? Thanks for your help! —M.H., New Castle, Pennsylvania
Our Test…
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When a recipe calls for both margarine and shortening, why can't I use just one or the other? —L.P., Arvada, Colorado
Butter, margarine and shortening all have different properties…
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When a recipe calls for buttermilk, can I add vinegar or lemon juice to milk as a substitute? —A.C., New York, New York
There are a number of substitutes for buttermilk in baking. For…
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Where can I buy Cajun seasoning? I have looked in a couple of grocery stores and can't seem to find it. —K.J., Port Clinton, Ohio
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When trying a new cake recipe and it doesn't specify "beat well" or "beat just until blended," which is the best method to use? —F.P., Newark, New York
As a general rule, cake…
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What's the difference between cake flour and all-purpose flour? —V.K., Algonquin, Illinois
Cake flour is used in recipes where a fine, tender crumb is desired, such as in a layer cake.…
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The directions for making cakes often instruct you to alternate adding the dry ingredients with the liquid. How many times should you alternate for the best outcome? Thanks! —M.S., Puyallup,…
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