On a recent trip to Victoria, British Columbia, Pat and I visited the home of some friends -- old friends for her, new friends for me. As probably is happening among foodies all over nowadays, conversation turned to the movie Julie & Julia which had just come out and, with that, discussion of the supposedly challenging and difficult... Read more →

Isn't it true that 16 oz of dry goods is different than 16 oz of liquid measure. If a recipe calls for 8oz of flour, you should measure it using a scale rather than using a cup (which is a liquid measure, no matter what kind of cup you use). I'm confused. --SM The confusion comes from the fact that in English we use the word "ounce"... Read more →

What on earth! Here is my internet journey, seeking the answer to "Baking soda vs. baking powder." Baking powder can replace baking soda Baking powder cant replace baking soda Baking powder can't replace baking soda and vice versa. Here are some excerpts: "You can substitute baking powder in place of baking soda (you'll need more... Read more →

Breadmaker Jewish Rye Bread(click for recipe) ... Read more →

Those who follow this blog know that one of my all time favorite salads is Insalata Caprese. Two years ago, I wrote a post about the joy of fresh foods from our local Farmers' Market and how much I enjoy making a Caprese salad with fresh ingredients. For those readers who don't recall the previous post, an Insalata Caprese is nothing more... Read more →

What is the best way to store fresh, uncooked eggs?--Sharon Eggs should be bought from the seller's cooler and kept in the refrigerator, at a temperature between 32°F (0°C) and 40°F (4°C). They should be consumed by the "best before" date on the package, or if there is no date within one week of purchase. Some sources recommend not... Read more →

For years, I have been trying to make a good thin crust pizza. When my wife and I were in Italy several years ago, we really enjoyed a pizza we had in Rome, near the Trevi Fountain. The crust was so thin and crisp that it was almost cracker like. I tried everything I could think of to make a crust like that -- varying the water/flour... Read more →

I have a question about self-rising flour. I have a recipe that calls for yeast and warm water. I was wondering if I can substitute self-rising flour and avoid all the yeast and it's complications (like water at 110 degrees etc.)? The recipe is for cinnamon rolls. Thank you so much for your help.--Shannon Self-rising flour is a lower... Read more →

Is it necessary to remove the gills in mushrooms while cooking?-- Sneha There are a few reasons why you might want to remove the gills from mushrooms, but none of them is absolutely necessary. If you are making a light colored sauce, such as a mushroom cream sauce, you might want to remove the gills from your mushrooms, particularly... Read more →

I have a family favorite flank steak marinade that uses vegetable oil. Can I substitute olive oil (health reasons) and get the same taste and marinade? I am worried that when the meat is marinaded over night in the refrigerator that the olive oil will harden. Thank you for your assistance.--Sandy The reason for using fat of any sort... Read more →