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Frequently Asked Questions

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Why do your recipes call for coarse salt?

How many ounces does a #2 can contain?

What is heavy cream?

I put too much brown sugar in my baked beans!

When making candy what causes my syrup to sugar?

Is there in difference between all-purpose and bread flour?

Why are purchased bran muffins darker?

Why does my crust fall away from pumpkin or custard pie?

Should I use vegetable oil to thin out chocolate?

What is panini?

What are the general rules for baking with miniature pans?

What is 5-spice powder and where can I find it?

Is it safe to make stuffing and freeze until ready to use?

Where should the oven rack be to bake pie crusts?

How long will chocolate chips stay safe in the freezer?

Can I use heavy whipping cream for heavy cream?

How can I keep my pumpkin pie from cracking?

Can I make green bean casserole with another cream soup?

Can I use self-rising flour in yeast bread recipes?

Do you have a chart for metric equivalents?

How long can you keep frozen spinach in the freezer?

Can I substitute all-purpose baking mix for biscuit mix?

My quick breads are done on the bottom, gooey on top.

What can I use as a substitute for evaporated milk?

Can I substitute unbleached flour for white bleached flour?

How many mini marshmallows in jar of marshmallow creme?

Equivalent of a cup measurement in ounces or grams?

Do I need to dissolve yeast first using a bread machine?

Do you have a recipe box?

What can I use as substitute for oleo in a recipe?

Is scalding milk a necessary step making yeast bread?

What type of flour is generally used in recipes?

What are the five mother sauces of cooking?

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