I have a recipe for a lemon marble cheesecake that I am making for Easter Dinner. I have several question for you. I would like to make this in a larger size pan but have been unable to find the volumes for any cheesecake pans. Do you have any idea of the volumes on say a 9 1/2 inch, 10 inch and 12 inch springform pans? Also after... Read more →

Why do you have to add eggs one at a time, or add liquid and dry ingredients alternately in baking? --Mark & Nancy Many cake and cookie recipes start by creaming together a solid fat, usually butter, and sugar. After this they say to add the required number of eggs one at a time, incorporating each one before the next is... Read more →

We’re recently had a few issues raised in our children in that one is very sensitive to highly processed foods and plastic containers. So I’m trying very hard to stay away from all that stuff. I’m trying my hand at jarring/canning, well I have yet to do it. Can I can chicken/beef stock/soups and sauces in the glass jars and then... Read more →

How can you prevent a cheesecake from cracking? --Sr. Celine Cheesecakes crack because the filling expands during cooking and then contracts while it cools. If the filling is not able to relieve the stress caused by this contraction in some way, it cracks. There are a few ways to help prevent cracking, according to Harold McGee. They... Read more →

I love grilled steak but am never sure if I should salt it before putting it on the grill. I have heard that salting the meat before cooking it will cause the juices to leak out of it. Is that true? When is the correct time to salt a steak you are going to grill? Some people prefer to salt their meat after it has been seared, exactly... Read more →

When my Mom used to make tea, she would always rinse the pot out with boiling water before putting the tea leaves in, and she always measured out a rounded teaspoon of tea for each person plus "one for the pot." Is there any reason for either of these rules?--Janice First off, I'll bet your Mom was drinking black tea, which includes the... Read more →

I find that I get inconsistent results when I use gelatin. Even for the same recipe, sometimes it will come out softer or firmer than other times. What is happening? --Sara Gelatin is a protein-based thickening agent used primarily in making desserts, aspics and jellies. It comes in a powdered form which is easy and convenient for... Read more →

I made chicken stock the other day that ended up almost colorless. The taste was fine, though. How can I add more color to my stocks? --Traci Some color in chicken stock may be a result of what the chicken was fed. Most of the color, however, comes from how the stock is made. If you are looking more color, you can try these tricks:... Read more →

For years, I have heard of the technique of using frozen butter to make better biscuits. It's one of those ideas that you say to yourself, "I'll have to try that some day," but somehow you just never get around to it. By grating the frozen butter and then gently mixing it into the dry ingredients, you avoid having the butter soften to... Read more →

We roasted a fresh turkey un-stuffed on Thanksgiving and the left-over pieces have been stored in the refrigerator in it's own container. How long is too long to safely consume the left-over turkey? Thank you. --Betty In our house, most of the leftover turkey is consumed for late night snacks or lunch the next day as Turkey Buns. In... Read more →