- 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?
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