With fresh corn on the cob showing up in the markets, how do I choose the best ones? What is the best way to cook it?--Jason Corn on the cob is one of the vegetables that I insist on picking through to find the best ones. It is so easy to get poor quality. Start by looking at the husks, which should be bright leafy green and feel... Read more →

If I have a sauce recipe that calls for wheat flour as a thickener and I want to use cornstarch instead, how much should I use?--Patti Generally, the substitution would be to use one half to two thirds as much cornstarch as the amount of flour called for in the recipe. If possible, start with the lesser amount and add a bit more if... Read more →

I recently came across a cookie recipe that called for "baking ammonia". What is that? --Peggy Baking ammonia, or ammonium bicarbonate, was used before the advent of baking soda and baking powder. It is a chemical leavening agent originally made from the horns of deer. The chemical formula is NH4HCO3. When heated, baking ammonia... Read more →

At work we order ground coffee from our supplier and keep it in a tin in the fridge. Is this a good place to store it?--Monique Two major factors which can deteriorate coffee are oxygen and moisture. If you store your ground coffee in the fridge, then every time you open the can to make another pot you are letting room temperature air... Read more →

I have heard that to stop guacamole from turning black that you should save the avocado pit and put it on top of the guacamole once it is made. How does this work?--Marc This tip works only if the avocado pit is big enough to completely cover the bowl from edge to edge. What it does is exclude oxygen. Once the avocado fruit has been cut... Read more →

I have heard that there is a faster method to soak dried beans rather than leaving them overnight. What is it? Also, is it true that if you discard the soaking water you will reduce reduce flatulence? --Diana The traditional method for soaking dried beans is to pick through them to remove any foreign matter and shriveled or damaged beans... Read more →

There are so many different brands and varieties of olive oil on the store shelves. Which one should I choose? --Malka There are three grades of olive oil generally available in North America -- Extra-Virgin olive oil, Virgin olive oil, and just plain Olive Oil, with no other description. Each is distinguished by its processing... Read more →

Can you tell me if Cream of Tartar has an expiry date? How long can I safely keep it on my shelf?--Sandra Cream of Tartar, chemically known as Potassium Bitartrate (KHC4H4O6), is found as a white crystal on the inside of wine bottles or casks used in the making of wine. It is used to stabilize beaten egg whites and to prevent sugar syrups... Read more →

I'm trying to formulate a whole wheat lemon-blueberry pancake mix. I am using hard white wheat flour, lemon juice powder and lemon peel granules for flavor. I'm wondering if the lemon effects the cooking of the pancakes by reacting with the baking powder. It seems like the first couple of pancakes are better then subsequent ones, which... Read more →

Sometimes when I save an unfinished jar of baby food in the fridge, when I go to use it, it has become runny. Is it still good?--Anna This happens if you save food that has had the spoon which you used to feed baby put back into it. Saliva contains digestive the enzyme amylase that help to start the breakdown of food for digestion.... Read more →