• Is there a way to lighten up whipping cream?
• What exactly is instant dissolving fruit and berry sugar?
• My melted chocolate has clumped together. What happened?
• What should I be looking for when buying pots?
• How can I reduce the fat in my favourite baked goods?
• Can I substitute one variety of squash for another?
• Can I substitute margarine for butter in my baking?
• My cake fell in the centre -- what went wrong?
• Is it safe to defrost meat on the counter?
• Do you have any tips for cooking a recipe then freezing it?
• Which kind of coffee does one use to make cappuccino, espresso, regular?
• When a recipe calls for butter, how do you know whether to use salted butter or unsalted butter?
• Are raw eggs safe?
• Where can I purchase edible gold flakes and are they expensive?
• Can you mix lard and shortening together to make pie crust?
• Could you recommend the best frozen puff pastry to buy?
• What is chocolate shot?
• How do I bake gingerbread cookies so they are soft?
• What are possible substitutes for butter or margarine or oil in baking recipes?
• We often buy imitation crab. What is the nutritional value and what fish is this made of?
• Can rice flour be substituted in a cookie recipe?
• Do you have some suggestions for baking good quality cookies that are low-fat?
• Can you please tell me the difference between marzipan and almond paste?
• How do I thaw and cook a 30 lb. turkey?
• What could I serve as a brunch menu to a guest that is gluten and lactose intolerant?
• What vegetable dish can be made ahead of time?
• How many appetizers should I allow per person for a reception?
• I want to cook my turkey stuffing outside of the bird for reasons of food safety, time and ease, but it always comes out too dry.
• Do you offer cooking classes?
• How should I adjust your cookie recipes to bake in a convection oven?
• Should I use a liquid or dry measure for honey?
• I am having trouble making candy - can you help?
• How do I make a cream sauce without using cream?
• What is the difference in between semi-sweet and bitter sweet chocolate?
• What can replace buttermilk in baking?
• Can Shepherd's Pie be frozen and then reheated?
• What is a pomelo (citrus fruit)? How do you eat it?
• When should a pie shell be baked before adding the filling?
• Why has my jelly not set?
• My cookie dough never seems to hold together - help!
• I need some clarfication regarding your recipe for Roast Prime Rib with Rosemary Jus Lie.
• I am interested in recipes for gluten-free baking.
• Should I brown meatballs before freezing them?
• Can meringue powder be substituted for egg whites?
• What's the difference between cilantro and coriander?
• A recipe calls for 750 g of white flour. How many cups is that?
• Can I substitute phyllo pastry for puff pastry?
• Do you have any suggestions regarding substitutions for tomato bases?
• What is a good way to cook raw corned beef?
• Can regular milk be substituted for evaporated milk in recipes?
• How does one poach chicken breasts?
• The top shell of my pie crusts sometimes shrinks. Am I overworking the dough?
• Is it okay to mix individual dry ingredients directly into a creamy mixture for baking?
• Can I substitute all-purpose flour for pastry flour?
• Can I substitute ground ginger for gingerroot?
• What is all-purpose flour called in England?
• How can I bread chicken without using egg?
• Can whole wheat flour be substituted for all-purpose flour?
• Could you clarify the recipe for lemon squares in your Christmas cookbook?
• I just bought your Slow Cooker Recipe magazine. I was wondering if you could make the recipes without a slow cooker?
• How many days will home-made ceasar salad dressing keep?
• Can you successfully freeze Black Forest Cake?
• Can you tell me the difference between crockpots and slow cookers?
• Can I bake cakes meant for bundt or tube pans in regular cake pans?
• How do I roast garlic?
• Are oil and margarine are interchangeable in volume?
• Can I freeze homemade turkey noodle soup?
• Do you have a recipe for a healthy cream of mushroom soup?
• My teens and I love garlic and onion but my husband doesn't. Is there a compromise?
• Are there any substitutes for eggplant in recipes?
• I come across many baking recipes that call for double-acting baking powder, but I can't find it in the grocery store.
• What is the best way to store fresh dill?
• I find that baking recipes taken from U.S. magazines don't turn out well. Is there a conversion for the amount of flour I should use?
• My marmalade is too thin. Can I thicken it somehow?
• How long can you keep hard-boiled eggs in the fridge?
• How can I keep brown sugar from going hard?
• I have a cookie recipe that calls for ammonium bicarbonate. What can I substitute for this?
• Can you tell me the three-letter name of a Canadian cured cheese?
• How long does soy sauce keep? Must it be refrigerated?
• Why do some recipes call for just the egg yolk rather than the whole egg?
• What are oven rack levels used for and for what types of food dishes?
• What is the best way to make lasagna ahead of time? Should I bake it before freezing or freeze it unbaked?
• What is unbleached flour?
• Why don't my cupcakes get risen tops like muffins?
• How should I decide whether to use dark or light brown sugar in a recipe?
• I like sending care packages to my daughter. What is something I can make that will keep well for a couple of weeks?
• What herbs best suit what roasts of meat?
• How many teaspoons are in one cake of yeast?
• Can I defrost meat or chicken, use it in a casserole and then refreeze the finished product?
• I have a favourite recipe for pasta salad. Can you recommend a substitute for the balsamic vinegar? It upsets my son's digestive system.
• Can agar be substituted for gelatinin a recipe?
• In baking, can I substitute salted butter for unsalted butter?
• I have to prepare a "Canadian" meal for a school auction. Any suggestions?
• How do I hard-boil eggs and not get a dark yolk?
• How do you re-soften brown sugar that has hardened in the canister?
• Any tips for low-sodium cooking?
• When one of your recipes specifies using a metal pan, can I use a pyrex dish instead and lower the temperature of the oven?
• How do I clean the inside of my coffee machine?
• Can I substitute spreadable cream cheese for the "brick" cream cheese in a recipe?
• Can cheesecake be frozen?
• How do you calculate the required amount of rolls/buns and cold cuts per person?
• My husband is a vegetarian and I'm lactose intolerant. Can you recommend some books that can get us away from stir-frying?
• How long does vinegar keep?
• What is couscous and what salads can it be used in?
• What is the difference between the many olive oils? Extra-virgin, virgin -- I thought a virgin was a virgin!
• Any tips for cooking with low-fat cheese?
• Ho do I store my homegrown chives?
• Are there any recipes specific to buffalo or do I use beef recipes and substitute the meat?
• What exactly is Canadian bacon?
• We're planning an afternoon tea for 40 people. How many sandwiches and sweets should we allow per person?
• must I use unsalted butter in a recipe or can I use regular butter and omit the salt the recipe calls for?
• What do they mean when they ask you to cut lamb crosswise?
• Can you provide simple instructions for baking bread?
• How can I prepare a cast iron pan to prevent sticking?
• What type of apple is best for making an apple strudel or apple cake?
• What is the best way to clean a pizza stone?
• How do I cook a tenderloin beef roast from frozen?
• Why does my lemon meringue pie have beads of water on top?
• What is dry mustard and in a recipe, can you substitute prepared mustard instead?
• How long do you boil or steam brussels sprouts?
• It's my first time cooking Thanksgiving dinner. Help!
• Is there a foolproof way to have a creamy cheesecake that's still set all the way through?
• How do I know if baking powder is still fresh enough to use?
• Why does my cake keep falling in the centre?
• How do you toast almonds?
• What is the best way to clean and prepare different types of wild mushrooms?
• What is tyhe best way to keep fresh rosemary until I need it?
• Can you recommend a gourmet cooking school in the GTA?
• What is the difference between blanched and unblanched almonds?
• What types of cookies can be packaged together without spoiling each other?
• I can't keep the mildew out of my fridge - what to do?
• How long can pastry be kept in the fridge?
• How do I sour milk?
• How should I store walnuts so that they don't go rancid?
• Where can I find canned chestnut purée?
• What's the best way to freeze pies ahead of time, and should I cook them frozen or thaw them?
• What can I substitute for wine in a recipe?
• Is feta the same as goat cheese?
• Can you cook your Christmas turkey a day ahead or night before Christmas?
• Can I freeze cake batter?
• When ending a meal with cheese, is it offered after dessert or as the dessert?
• What is curry paste?
• Can your Coconut Cream Cake be made in advance and frozen?
• How do I make the candied lilacs for your Frozen Lemon Soufflé?
• Where can I buy fun cookie cutters in a range of different shapes?
• I halved the ingredients from one of your recipes and it didn't work at all. What gives?
• I followed the baking instructions but my panettone loaf split at the top. What did I do wrong?
• DO you need to grease parchment paper when baking?
• Can I freeze latkes and reheat them in the oven?
• Can I substitute whole wheat flour for all-purpose flour in a bread recipe?
• What makes a cake fall in the centre?
• How do I season a wok?
• What are different types of potatoes best used for?
• Since most recipes call for only a small amount of fresh herbs, how do I preserve the remainder?
• Is there a difference in timing between barbecuing on a charcoal grill and a gas grill?
• Can I substitute yogurt for sour cream or buttermilk in a baking recipe?
• Can I substitute icing sugar for fine sugar in a baking recipe?

Want to ask our experts a question?

Sign up for My CL and you can!