Today I’m covering a topic that I’ve been wanting to get to for ages! I’m going to discuss how to measure flour by weight and volume, and why it’s so important to do it properly. We all know that baking is a science, and adding too much or too little flour to a recipe can
Today, let’s take a closer look at an ancient grain that has become insanely popular in the past few years. Packed with health benefits, quinoa is a versatile ingredient with countless culinary applications. It’s easy to prepare at home, but there are a few tricks to getting it just right. Learn how to cook quinoa on
There’s a bit of confusion when it comes to scallions vs green onions. Are they different? Also, where do spring onions fit into the mix? Are they yet another name for the same thing? Let’s dig in and find out.
Today, let’s take a closer look at chocolate, specifically cocoa powder. Have you ever wondered about the differences between natural and Dutch-processed cocoa powder? Can they be used interchangeably? What should you do if a recipe doesn’t specify which type of cocoa powder to use?
Does egg size matter in recipes? What happens if you use extra-large eggs instead of large eggs in a cake? Is it really that important? Let’s find out!
Have you ever wondered about the differences between baking soda and baking powder, and whether they can be used interchangeably? Why some recipes call for just one, and others call for both? Knowledge is power, and a deeper understanding of these two ingredients is important if you enjoy baking. Time for a quick science lesson!
What are shallots? How are they different from onions? What do they taste like, and how exactly do you use them in recipes? Let’s take a closer look!
What are garlic sprouts? Are they safe to eat? Should they be removed? Let’s take a closer look. When I attended culinary school, my chef instructors were very firm on the rules of the kitchen; there were hardly any grey areas. A perfect example of this was how to deal with the little green garlic