How do you toast almonds?--Katie Almonds or other nuts can be toasted either in the oven or on the stove top. Toasting nuts makes them crunchier and adds to the complexity of their flavor. Some nuts, like pecans, become lighter and almost crumbly. To toast them in the oven, preheat it to 350°F (180 °C). Spread the nuts evenly in a... Read more →

A cooking show I was watching recently said for recipe substitution, 1/2 cup regular table salt equaled 1 cup kosher salt or vice-versa (I can't remember). Please explain. --Rose-Marie Because kosher salt is made of larger grains which may also have air trapped inside, the total amount of salt per unit of measure is less. The... Read more →

I understand that the heat of peppers is measured in Scoville Units. What is a Scoville? --Richard You are right that the heat or pungency of peppers is measured in Scoville Units. The term is named after an American chemist by the name of Wilbur Scoville. To compare the heat of peppers, he mixed samples of various peppers with a sugar... 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 →

Can you prepare muffin batter the night before, store in the refrigerator, and bake off the next morning?--Brad You can prepare muffin batter ahead of time. I'm not sure I would want to leave a batter with whole, uncooked eggs too long, but you should be safe if you are using fresh eggs and you cook the batter within 48 hours. Because... 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 It is a chemical leavening agent originally made from the horns of deer.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 →

Spring has come to Saskatoon*! The past winter has been harsh. It started earlier than usual, lasted longer than usual and saw the worst winter storm in thirty years. Finally spring has arrived, and with it the fresh bounty of a new year. Three weeks ago, I was able to gather fresh chives from my garden. It may not seem like much, but... Read more →

There are so many appliances available nowadays to make coffee. What is the best way to brew coffee in order to get the best flavor?--Sylvia If you like a smooth well flavored coffee without a lot of bitterness, then you want to use water that is just off the boil, somewhere around 200°F (93°C), give or take about 5°F (3°C). Much... Read more →

In soup recipes, I keep seeing mention of a bouquet garni. What is it?--Gaylene A bouquet garni (pronounced boo-KAY gar-NEE) is a bunch of fresh herbs used to add flavor to stocks, soups and sauces. Although there is no single common recipe, typically it will contain parsley, bay leaf and thyme. Depending on what is being made, it may... Read more →

How do I keep an egg from turning dark inside when it is hard boiled?--Raymond The gray-green ring that forms around the yolk of a hard-boiled egg is the result of iron in the yolk combining with sulfur compounds to produce ferrous sulfide. There appears to be some question as to whether the sulfur comes from the white or whether the yolk... Read more →