Ask the Test Kitchen

Dutch Baby

I would like to make a Dutch baby recipe but do not have an ovenproof skillet. Is there some other type of baking dish I could use? Or could I make this in individual dishes? —J.R.…

Read more »

Eat Beets

Can raw beets be eaten? I have not seen a recipe in any of my cookbooks using them. —V.T., New Cumberland, Pennsylvania

Beets can be eaten raw, and they add a nice texture and color to…

Read more »

Edible Petals

Is it true that some flowers used to decorate cakes are edible? If so, what types are they? —F.R., Canterbury, Connecticut

Yes, some garden-fresh flowers are fine for decorating…

Read more »

Egg Substitute

I have a recipe for lemon bars that calls for 1/2 cup egg substitute. Can I use fresh eggs instead and how many? —E.O., Parma, Ohio

You can substitute 2 fresh eggs for 1/2 cup egg…

Read more »

Evaporated Milk vs. Sweetened Condensed Milk

What's the difference between evaporated milk and sweetened condensed milk? Sweetened condensed milk is a mixture of whole milk and sugar from which 60% of the water has been removed. Unsweetened…

Read more »

Falling Souffle

Every time I make a souffle, it looks beautiful when it comes out of the oven, but within 10 minutes, it falls. What am I doing wrong? —A.S., Estell Manor, New Jersey


Read more »

Fennel Bulbs

What are fennel bulbs? I see them listed often in salad recipes. —B.S., South Bend, Indiana

Fennel is an aromatic herb and a member of the carrot family. It has a large pale green…

Read more »

Filling Cupcake Liners

Is there a simple way to fill cupcake liners? —M.J., Hales Corners, Wisconsin

Our Test Kitchen prefers to use a dry measuring cup if the batter is thin and a spring-loaded ice cream…

Read more »

Filling Cupcakes

Is there a mixture I can place in cupcakes before baking that will have a creamy consistency similar to the filling in Twinkies? Most fillings I've tried dissolve during baking, leaving an…

Read more »

Finding the Right Flour

I've asked several women this question and no one seems to know the answer. When a recipe calls for flour but doesn't specify self-rising or all-purpose flour, how do you know which one to use?…

Read more »

Page 7 of 23   ...3 4 5 6 7 8 9 10 11 12 ...