For Easter, I am planning to make an Easter Bunny cake. My problem is that I can never get bright, vibrant color in my icing. It always turns out a pale pastel color instead. How can I get brighter colors?--Tony Your problem is likely that you are using the liquid food coloring that is available at most supermarkets and grocery stores... Read more →

Hi, Can you tell me if the 2 : 1 : 1 ratio of onions to carrots to celery in a mirepoix is by weight or volume? Thank You.--Pat C Interesting question! The Culinary Institute of America gives a ratio of 8 ounces of chopped onions to 4 ounces each of chopped carrots and celery for a basic Mirepoix, so they are using a 2 : 1 : 1... Read more →

For most special occasions around our house, whether it's Christmas, a birthday or an anniversary, we have Eggs Benedict for breakfast. The recipe is pretty straightforward. Toast and butter English muffin halves, top with ham or Canadian bacon slices and a poached egg, and nap the whole thing with Hollandaise Sauce. That is... Read more →

Whenever I read instructions on how to cut up a chicken, the writer seems to invariably talk about the 'oysters'. What are they and how do I find them?--Sandy They oysters are small tender pieces of dark meat situated just forward (toward the front of the chicken) of where the thighs meet the backbone. Because they do very little work... Read more →

I have a cookie formula that calls for baking ammonia. What are the proportions to replace the baking ammonia with baking soda or baking powder. I know that baking powder is a mixture of soda and Cream of tartar. I will appreciate your help. --Ted Baking ammonia, also known as ammonium bicarbonate, is a white powder or crystal that... Read more →

I like to sear and cook scallops in butter, but I have a hard time getting a great sear on the scallops without the butter really browning too much. The issue isn't the scallops as much as it is the sauce that I attempt to make after the scallops have seared, After the scallops sear I build my sauce by adding more butter, sautéing... Read more →

What is the difference between a brunoise and a mirepoix?--Sylvia Both brunoise (pronounced "broon-WAHZ") and mirepoix (pronounced "meer-PWAH") are preparations of vegetables used in cooking. A mirepoix is a dice or rough chop of carrots, onions and celery used as a flavor base in cooking. The dice is usually around 1/4 inch (6 mm)... Read more →

I understand that the common wisdom nowadays is to cook stuffing separately from the turkey. Why?--Karen In order for salmonella and other bacteria to be killed, most food, including turkey, should be cooked to an internal temperature of 165°F (74°C). The temperature should be measured at the center of the food. The ideal cooking... Read more →

Here's my problem. I love tzatziki but every time I make some, it ends up so runny you could almost drink it with a straw. It is too runny for dipping pita or vegetables in. How can I make it thicker? --Gail Tzatziki is a traditional Greek dish made by combining yogurt, crated cucumber and other ingredients. There are two things... Read more →

Hi I substituted white whole wheat flour in a Challah recipe that says to use just whole wheat flour. I found that it tasted and smelled like play dough. Is there a difference in white whole wheat flour and whole wheat flour. If so what is the difference? Do you have any good idea for a whole grain healthy Challah?--Julie By... Read more →