Frequently Asked Questions
An archive of visitor-submitted recipe and cooking-related questions.
Questions and answers are listed in the order they were submitted.
Unable to find the answer to your cookery question? Submit your question here.
- Now that packaged cake mixes are smaller, what can I do when a recipe calls for the old package size of 18.25 ounces?
- What is the difference between dark brown sugar and light brown sugar?
- What is a hot roll mix?
- What type of bran is used for bran muffins?
- My rosettes turned soggy!
- Milk chocolate chips turned a light brown, are they okay?
- Can I omit the corn syrup when making candy?
- My mother use to make a date log roll, do you have a recipe?
- How exactly do I measure shredded cheese by the cup?
- How can I tell if baking powder's still good?
- How many cups or ounces in 6 squares of chocolate?
- Can I use butter in place of vegetable shortening?
- I want to bake for the holidays without using eggs.
- What is a parfait?
- Why did my cookies spread out like pancakes?
- What is the size of a jelly roll pan?
- How does parchment paper compare to waxed paper?
- Can you substitute light brown sugar for dark brown?
- The recipe calls for brick cheese - what can I substitute?
- I am looking for a thin icing for cookies.
- Can I omit the sugar in a walnut pie crust recipe?
- Are you suppose to eat the rind on brie cheese?
- How do you prepare cranberry sauce using port wine?
- Why did my cookies become so moist after a day or so?
- Can Carnation evaporated milk be chilled and whipped?
- Should you bake crust before filling for a cream pie?
- Can I use red hots candy in place of cinnamon oil?
- Can I use all-purpose flour in place of cake flour?
- How much yeast is actually in a package of dry yeast?
- What can I do with an abundance of milk chocolate bars?
- Why would cookies become too crisp after being baked?
- 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?
