Bob (this one) wrote: chembake wrote: I have dealt with people worse than you are in the kitchen and incidentally many of them are chefs....no...

Hi - I recently purchased fig cake with almonds and am afraid it is going to dry out before I am able to eat it all :o) It is actually more like a bread and...

I am new to this group, I would like to ask advice from experienced chefs. I have read recently that the teflon coating (non-stick coating) on frypans gives...

Any suggestions? I am mainly interested in making whole-wheat and cheese bread. My old crappy one finally died. -L.

I have been asked by a retailer to come up with a promotion involving a small loaf cake, preferably chocolate, and covering it with a white frosting that just...

Is there a distinction between the terms "rolled-in" dough and "laminated" dough? Or are they just different words that mean exactly the same...

Here is a site that was definitely worth checking out at http://www.gabbyinc.biz!

How can I prevent a pie crust from shrinking when it's baked without a filling (pre-baked)? -- "A wise man can see more from the bottom of a well than a...

Hello, I don't usually post here but I'm hoping someone can help. I have a recipe for chocolate, cream cheese filled cupcakes and I forgot to buy the...

In Mary Crownover's book "I love cheesecake," she writes: "While it is more fashionable to use a spring form cake pan, I have found that a pan with a solid...

I just came across a web site that lets you search all kinds of cooking and recipe sites. Great place to start a search for all your cooking and recipe...

I made a pizza today following your advice regarding pre-cooking the crust and also maxing out the oven temp. Delicious! Thanks for the advice! H.

http://i1.tinypic.com/n4fayg.jpg Pastorio

I beluieve there was some discussion on here a while back, regarding Rough Puff Pastry, or Blitz Pastry. If I make up a slab of pastry this way, would it hurt...

For all bakers, student bakers, those starting up a bakery, home bakers and interesting in baking keep track of your formula,recipes and production...

There was a discussion on this awhile back. I have a response by Martha Stewart on the subject that just happened to be in a local paper. I'd be happy to key...

Friends and I have been getting into this Japanese animation (anime) series lately entitled "Yakitate!" about a boy who aspires to win Japan over with his...

Hi all, I am on a mission to make an outstanding cannoli (my favorite food ever) but I need help...a decent lot actually, given my first attempt. I bought a...

I've been having fun with the Breadman machine DH gave me for Hanukkah. First couple of loaves were fine, next one I forgot to put the paddle in (3 hours...

I made a "finding Nemo" Birthday cake for my son's birthday and decorated it using marzipan to make sea weed, coral and sea creatures. I am pretty pleased with...

I would like a recepi for rye bread. I have tried many formulations and each time the bread turns out to be very heavy and not very tasty. My formulations...

Not my site. Some good stuff, some questionable, but broad in scope. Some glimpses at professional baking for the non...

http://www.pdxconnect.com/doughscaler.jpg We saw this thing operating at the large bakery at Fisherman's Wharf in S.F. a while ago. The worker loaded in a...

When making bread in a stand mixer, is it best to: Put the liquid into the bowl first and add the flour to it ...or... Put the flour into the bowl and add the...

Hi, I'm a newbie to this board. I'm getting married this summer and am planning our wedding registry (although depending on which store(s) we end up...