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 →

For Christmas this year, I asked for and was given a Cuisinart Convection Bread Maker, model CBK-200C. If your idea of a bread maker is, "I'll set this up and have fresh bread when I get home from work," or "when I get up in the morning," then the CBK-200C is probably not the one for you. I have only had it for three months, and have... Read more →

While you mentioned that cream of tartar, in a properly sealed container, can be kept indefinitely, I used mine last evening and the beaten egg whites did not turn out to be stiff as described in the recipe. I suspect the culprit is my cream of tartar being too old, even though it was kept in a tightly sealed container.-- Lucy Cream... Read more →

Do Basa fish fillets have another name and where does this fish come from?-- Ruth Basa is a type of catfish. Other names include Basa Fish, Bocourti, Bocourti Catfish, Bocourti Fish, Sutchi Catfish, and Pangasius. The scientific name for Basa is Pangasius bocourti. A close relative, Pangasius hypophthalmus, or Tra, is also sometimes... Read more →

Now you can follow KitchenSavvy on Twitter, a social networking and micro-blogging service. Posts on Twitter are called "Tweets" and are limited to just 140 characters. How will I use it? To post random food thoughts To answer questions received from readers and that don't require a lot of detail To let readers know when a new... Read more →

Once again, the mind boggles! On a recent trip to the grocery store, I noticed plastic clam shells full of diced onions -- cost $4.99 for 283 grams (just over 1/2 pound). I could get yellow onions, red onions, or a mix of diced onions and celery, each for that price. I checked the cost of whole onions. A three pound (1.36 kg) bag of... Read more →

I love cooking with caramelized onions. They have a rich, complex flavor which is suited to many applications. They are the basis of dishes like classic French Onion Soup and and Pissaladiere. Caramelized onion can also be used stews and braises, in making bread and as a complement to meat. On a recent trip to France, we discovered a... Read more →

What can I substitute for Gruyère cheese? -- D To some extent, that depends on what you are using it for. In fondue, Emmental would be the standard substitution. If you can't find Emmental, look for generic Swiss Cheese. The Food Substitutions Bible suggests you can also use Comté or Beaufort as a general substitute for... Read more →

If you live in or around Vancouver, British Columbia, you should definitely go to Tapastree Restaurant. If you don't live nearby, get on a plane and go to Vancouver! Tapastree is in Vancouver's West End, just off Denman on Robson. It describes itself as tapas style cuisine with an international and West Coast influence at an affordable... 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 →