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...

I'm completely new to baking, so I decided to start by making a basic loaf of bread. I proofed the yeast, checked the water temp first at 110 F, did all the...

Hi, how do you get 'em? I've tried butter; lots of oil to no avail. I want to get something like the kfc turnover crust, and malaysian curry puff...

Sorry if these are dumb questions... 1. Is it ok to leave a cake that is decorated with an icing made from butter and cream cheese, powdered sugar and water...

How long does marzipan need to harden before I use it as decoration on a cake? Any tips on handling and using it? (or recommended websites?) TIA, -L.

We are looking for an enthusiastic baker with experienced on various French and other European bread & patisserie, viennoiserie. Offering a truly exciting...

I am looking for Bruno Crespin, a French pastry chef originally from Fougeres, France. He recently worked in a bakery in New York City, and previously at Old...

What has been your experience with building gingerbread houses or anything else? Do you have different formulations for different applications? Have you ever...