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 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
Whether you’re roasting a whole bird or searing bone-in skin-on thighs, knowing the correct chicken internal temperature is a critical for food safety. So what is the proper internal temperature? How do you properly measure it? And is it the same for light and dark meat?
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?
Understanding basic kitchen math will save you tons of time in the kitchen. Have you ever wondered how many teaspoons are in a tablespoon? This is one of the simplest kitchen equations to memorize, and you’ll be amazed how often it comes in handy.
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!
I think most (if not all) meat eaters will agree that bacon is an essential addition to any breakfast or brunch menu. However, trying to cook more than a few slices on the stove can get messy, especially if you’re also preparing other items like eggs and pancakes at the same time. Cooking bacon in
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!
Lemon curd is faster to prepare at home than you might think, and the results taste incredible! It comes together in around 15 minutes and tastes WORLDS better than jarred versions. It’s tart, sweet, and buttery, with a custard texture that works well on biscuits and scones. You can also use this easy lemon curd
Have you ever found yourself craving a hot stack of buttermilk pancakes or a fresh, buttermilk biscuit, only to realize you don’t have the most important ingredient on hand? Or perhaps your recipe only calls for one cup of buttermilk, and it seems wasteful to purchase an entire carton. I have a solution! Learn how