My son is getting married in June. He and his fiancée want me to make 200-300 4” Monster Cookies for the reception. They have ordered M&M’s with their names on them. Some of the M&M’s will be mixed into the dough. When the cookies come out of the oven I plan to push the printed M&M’s into the hot cookies so they... Read more →

I have a pan I think is called "muffin tops", which makes 6 muffins 1/2" deep and 3" wide. What baking time, temperature and can I use any muffin or cake mixture?--Helen You may recall the Seinfeld episode where Elaine suggests just selling the tops of muffins, but why are they the best part? Because they are crunchy, and because of the... Read more →

I have been making my own barbecue sauce. As of yet I have not been able to make the sauce thick enough. When I do achieve the right thickness and process bottles in a pressure cooker, the thickener I use breaks down and my sauce is the consistency of water. Any suggestions on the best thickeners to use?--Bob Since you didn't say... Read more →

At work we order ground coffee from our supplier and keep it in a tin in the fridge. Is this a good place to store it?--Monique Two major factors which can deteriorate coffee are oxygen and moisture. If you store your ground coffee in the fridge, then every time you open the can to make another pot you are letting room temperature air... Read more →

I have heard that to stop guacamole from turning black that you should save the avocado pit and put it on top of the guacamole once it is made. How does this work?--Marc This tip works only if the avocado pit is big enough to completely cover the bowl from edge to edge. What it does is exclude oxygen. Once the avocado fruit has been cut... Read more →

Hi. I managed to find two beef roasts of about 8 pounds each that together are enough to serve company coming for Easter dinner. My question is, how long do I need to cook them? Do I treat them like one 16 pound roast? --Shaun The amount of time that it takes a roast to cook depends on two major factors: the temperature at which the meat... Read more →

I have heard that there is a faster method to soak dried beans rather than leaving them overnight. What is it? Also, is it true that if you discard the soaking water you will reduce reduce flatulence? --Diana The traditional method for soaking dried beans is to pick through them to remove any foreign matter and shriveled or damaged beans... Read more →

Some things I just don't get. A local restaurant serves their steaks on sizzle platters, those shallow cast iron frying pans set on a serving base. The platter is heated before service so that the steak arrives at your table crackling and hissing, in billow of smoke and steam. So, what's wrong with that? Well, I like my steak cooked... Read more →

What goes into Chinese Five-Spice Powder that gives it its distinctive flavor. Can I make it at home? -- Bette Five spice powder may be made from a variety of spices, and sometimes more than five of them. The basic, common ingredients that give five-spice powder its distinctive flavor are star anise, and either fennel or anise seeds. All... Read more →

I have a salad recipe that says to use Jerusalem Artichokes. I can't find them anywhere. What are they and is there anything I can use instead?--Sheri Jerusalem artichokes aren't really artichokes at all. They are the root tuber of a variety of sunflower plant. According to the second edition of The Food Lover's Companion, the name... Read more →