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