Q: Bread recipes always say that the amount of flour needed may vary depending on humidity and moisture content, but my automatic bread machine does quite well using the same amount of flour each time. How can that be? The idea that the amount of flour required in a bread recipe will vary because of humidity is actually a kitchen myth. I... Read more →

OK. I confess, I just don’t get it. Admittedly, I am not a fan of low-carb diets, but I’ll leave the debate to the doctors and nutritionists. Personally, I lean towards "Your lips are the gatekeepers of your hips", also known as "If you don’t eat it, you won’t wear it." But what has me scratching my head today is low-carb peanut... Read more →

Q: Why does my ketchup bottle say to refrigerate after opening? When I was a child, we used to keep the ketchup in the cupboard. Good question! And it's not only ketchup. The same thing applies to soya sauce and a bunch of other items. There are four possible reasons for the change. The first, and most cynical, is perhaps because... Read more →

Cookwise: The Hows and Whys of Successful Cooking by Shirley O. Corriher If you are a fan of FoodTV's program "Good Eats", then you will recognize Shirley O. Corriher as the food scientist who graced many of the early episodes. Her book Cookwise explains, in easily understood terms, the decisions and processes that make good recipes and... Read more →

Q: In a recipe I read recently it said to use a ‘bain-marie’. What is this and how does it work? A bain-marie is a water bath made by placing a container in which you are cooking something into another vessel with water in the space between. It is used for delicate dishes such as egg custards or sauces that may be damaged by too much... Read more →

Q: What does it mean when people say that a wine has “legs”? In wine, “legs” refer to the way that wine swirled in a glass runs down the inside surface. Fill a wine glass one quarter full and gently move the glass in a circular motion so that the wine swirls up the sides. Hold the glass still and look at the wine as it runs down.... Read more →

This isn't supposed to be a recipe website (Lord knows, there are enough of those around!), but sometimes I'll find a recipe that is just so-o-o-o good that I want to publish it. So, here is a great recipe for a tasty dessert: Cappuccino Panna Cotta Makes 6 half-cup servings 1 cup Milk 2 cup Whipping Cream - Divided 1/2... Read more →

Q: There are so many varieties of salts available. Which should I use? I assume that you are referring to Sodium Chloride (NaCl), the stuff found in common table salt. As well as table salt, varieties include kosher salt, sea salt, and salts of various colors. The question of which to use is not simple to answer. When salt is used in... Read more →

A frequent response I give when people ask me a cooking question is, “Try it for yourself and see.” The problem with this reply, however, is that it is not always easy to do. I don’t mean that we don’t have the big science lab to test things out. What I mean is that human beings are naturally inclined to find proof in the face of... Read more →

Q: How can I tell if the steak that I am grilling is cooked the way I like? The best way to tell if a steak is cooked properly is with a quick-read thermometer. Following the manufacturer’s directions, insert the tip of the thermometer into the centre of the steak, at least an inch (2.5cm) away from any bone. The temperatures you want... Read more →