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Pantry Pointers

Storing Sugar

Store sugar in a pitcher with a tight lid. Just pour out what you need. —Cora H., Tiffin, Ohio

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Storing Vinegar

Vinegar should be kept in a cool dark place. Unopened, it will keep indefinitely; once opened, it can be stored for up to 6 months.

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Substitute for Corn Syrup

For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water.

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Substitute for Sour Cream

Plain yogurt can be substituted in equal amounts for sour cream in baking recipes as well as in casseroles, dips and sauces. You may notice dips and sauces might be thinner in consistency when…

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Testing Baking Powder and Soda

If you don't seem to have much success with making baked goods, there may be a simple answer—your baking powder and/or baking soda may not be fresh. The shelf life for these products is…

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Tricks for Opening Jars

Have a hard time opening new jars of pickles, jam and such? Stick a spoon between the lid and the glass threads and gently pry until you hear a pop. Then the lid will twist right off. —Suzi R.,…

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Types of Sugar

There’s no difference between powdered sugar and confectioners’ sugar—some cooks use one name, and some use the other.

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Using Baking Powder

Baking powder, like baking soda, is a leavening agent. It contains both baking soda and the correct amount of acid to activate it. Many recipes call for 1 teaspoon of baking powder per 1 cup of…

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Waxed vs. Parchment Paper

Waxed paper and parchment paper are not the same—parchment paper is heavier than waxed paper. But in many cases, the two can be interchanged. Waxed paper has lots of uses—loosely covering foods in…

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White Baking Chocolate

White baking chocolate is usually sold in 1-ounce squares in the baking section of grocery stores. You can substitute vanilla baking chips in place of squares, but be certain to use the same…

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