Balsamic vinegar is made from sweet white grapes and aged in wooden barrels for at least 10 years (that explains the hefty price!). You can substitute cider vinegar or a mild red wine vinegar.…
Read more »
Baking soda is used as a leavening agent in cakes, quick breads and biscuits. It requires acidic ingredients such as buttermilk, lemon juice or molasses to activate it. Many recipes call for 1/4…
Read more »
When covering a baking sheet with aluminum foil, it makes little difference which side is up. However, experts recommend that cookies be baked with the shiny side of the foil down.
Read more »
Shortening is 100% vegetable oil that is solid at room temperature. It’s commonly sold under the brand names Crisco and Spree.
Read more »
Baking soda and baking powder are both leaveners that cause baked goods to rise and give them a light texture. But - and this is a big but - baking soda neutralizes acidic ingredients (buttermilk,…
Read more »
One bouillon cube or 1 teaspoon of granules dissolved in 1 cup of boiling water may be substituted for 1 cup of broth in any recipe.
Read more »
There’s no need to run to the store if you’re out of brown sugar—you can substitute 1 cup granulated sugar or 2 cups sifted confectioners’ sugar for 1 cup brown sugar. (It’s important to sift the…
Read more »
I’m always looking to save fat and calories where I can. I discovered that I can replace butter or margarine with Molly McButter or Butter Buds in mashed potatoes, macaroni and cheese, stuffing,…
Read more »
When a recipe calls for vegetable oil, canola oil can be substituted in equal amounts. There should be no difference in the final product.
Read more »
Bittersweet and semisweet chocolate are sometimes used interchangeably. But true to its name, bittersweet is not as sweet as semisweet. It's available in packages of 1-oz. squares, chips and candy…
Read more »