Can you tell me what makes salt kosher? Is there something added or done to the salt that makes it kosher?-- Ruth 'Kosher Salt' should really be referred to as 'Koshering Salt'. Kosher salt is the same sodium chloride compound that you find in other types of salt such as sea salt and table salt. What makes it different is that kosher salt... Read more →

I have a cinnamon roll recipe that calls for 7.5 lbs of high-gluten spring wheat bread flour along with 4.0 ounces of yeast. Since its an old recipe, I assume this is for compressed yeast. This flour/yeast ratio is where I need your opinion. Originally, I was using 4 ounces of dry yeast but the rolls literally swelled out of the pan so I... Read more →

Hi. Is there any difference between dry and liquid measuring cups? Do they measure the same amount, and if so, why do I need both? I had heard once that there is a difference between the volume of dry and liquid measures.--Bob The volume measured by dry and liquid measuring cups typically used in the kitchen is the same. To be clear, I... Read more →

A friend gave me a recipe for honey bun cake, and also a finished cake. Hers was so moist it seemed almost wet, but when I made one it was like a typical packaged cake, rather dry. Also, hers seemed bumpy on top, whereas mine was smooth. My question is - would baking it for a shorter time help? Or maybe a lower temperature? Or does... Read more →

My wife makes home made bread and we love it, but she can't seem to get it to rise enough. This is regular dough bread. She lets it rise once then forms it in the pans and lets it rise again, but it doesn't raise enough to suit us. What can we do? There are a number of things your wife can try, or check, that might help. First, be sure... Read more →

I notice sometimes that meat in the display counter at my local butcher shop has a green and magenta sheen to it. What causes this? Is the meat still okay to eat?--Toni What you are noticing is likely a phenomenon referred to as iridescence, or more technically birefringence. Essentially, this is the same effect as light passing through a... Read more →

There are so many different brands and varieties of olive oil on the store shelves. Which one should I choose? --Malka There are three grades of olive oil generally available in North America -- Extra-Virgin olive oil, Virgin olive oil, and just plain Olive Oil, with no other description. Each is distinguished by its processing... Read more →

One of the most common questions I get has to do with cake recipes or variations on cake recipes. Some examples of the questions I receive are: - What is the correct ratio of baking powder to baking soda for a cake?- How much baking soda should I use per cup of buttermilk or sour cream?- Should I use baking powder or baking soda? One of... Read more →

Can you tell me if Cream of Tartar has an expiry date? How long can I safely keep it on my shelf?--Sandra Cream of Tartar, chemically known as Potassium Bitartrate (KHC4H4O6), is found as a white crystal on the inside of wine bottles or casks used in the making of wine. It is used to stabilize beaten egg whites and to prevent sugar syrups... Read more →

If you are like me, you probably enjoyed the recent Food TV program Top Chef. In the final episode of Season 1, Lorraine Bracco of The Sopranos fame and owner of Bracco Wines, said that she didn't care about the drama behind the scenes, and that the back story really doesn't mean anything, that it is what she was served that counts. OK... Read more →