tag: sugar
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Ultimate Autumn: Apple Cider Donuts
If there's one thing I love about fall it's apple cider donuts. There's nothing like a fresh, hot, cakey ring to dip in some spiced cider on a crisp fall afternoon.
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Muffin/Cupcake Taxonomy
3 commentsWhat's the difference between a muffin and a cupcake?
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Like Sugar for Butter
When canning food, such as fruit butters, for long-term storage, safety is critical. Is sugar a factor in that safety?
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Corn Syrup vs. High Fructose Corn Syrup
5 commentsWhat's the difference between the corn syrup that you get for baking and high fructose corn syrup? And what's the big deal about that stuff, anyways?
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Bread: Delicate Crumb and Hearty Crust
We've discussed gluten quite a bit, but how can we make use of that knowledge to make some artisan bread?
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Pink Chicken: Always a Menace?
1 commentWe're told, when cooking chicken, to cook it thoroughly to make it safe. Why do we do that, and is it always necessary?
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Kosher vs. Table Salt
2 commentsA lot of people make a fuss about using kosher salt instead of table salt. Here is the why of it, and an in-depth look at crystals.
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The Magic of Maple Substitution
There must be some changes to a baking recipe using maple syrup instead of sugar, right? Indeed there are.
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One egg at a time
2 commentsA standard step with the creaming method of cake preparation is to add the eggs one at a time and fully incorporate before adding the next egg. But… why?
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The Best Chocolate Chip Cookie
1 commentThe Best Chocolate Chip Cookie recipe I've ever had.
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Double or Nothing Jam
5 commentsWhy does the label on the pectin box warn against making a double-batch of jam, and is there anything that can be done to remedy the situation?
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Saving Garlic from Sprouts
5 commentsGarlic is a wonderful addition to many foods, but it seems like it's a lot easier to find bad garlic than good garlic. Find out what causes garlic to lose its wonderfulness and how to prevent that from happening.
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Cooking Eggs with Sugar Alone
8 commentsOccasionally vague and/or strange cooking advice lurks around every corner. Can you cook an egg with sugar alone? And not hot, candy-making sugar, but normal, room temperature sugar? Could be.
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How is sugar wet?
1 commentFollow enough baking recipes, and you'll see the instructions that sugar is to be treated as a wet ingredient. Clearly, if you were dropped into a big pile of sugar, you would not be covered in liquid. Learn why it's considered a wet ingredient.
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Like syrup for candy
2 commentsIs a syrup a syrup for candy-making, or does the origin of the sweet liquid make a difference?
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Toffee Troubles
7 commentsWhat sorts of things can go wrong with toffee making? Will humidity doom a toffee to failure, or could there be something more sinister at work?
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