So, I was making some cookies the other day and I used both a flat cookie sheet and a rimmed baking sheet, and I gotta say, I noticed a difference in how they turned out. The cookies on the flat sheet cooked up faster and puffed up more during baking than the ones on the rimmed sheet. Do any of... Read more

Hey, so I'm trying to make a blueberry cream pie for a friend who's got celiac disease and needs a gluten-free recipe. I've never done this before, so I'm not sure which flour to use. Do I need a special gluten-free flour, or would almond or oat flour be better? And do I need to add xanthan gum? Thanks for... Read more

Hi baking friends! I've got a wedding cake coming up and the couple is vegan. I'm planning on making a coconut milk ganache for the cake construction and covering. They're also interested in making the cake black in color. In the past I've made plenty of black buttercreams using dutch process black cocoa (and I love it both taste and... Read more

I'm looking for recipes where I can prep some ingredients together in single-serve freezer bags/boxes and then just throw the single-serving into the skillet from the freezer to heat it. Not particularly picky about the ingredient mix. Does anyone have recommendations of recipes that might work for this use?

So I'm gonna make some French buttercream as filling for my cake since I will end up with extra yolks and I was thinking of flavouring it with caramel.

Have seen a lot of other caramel flavoured buttercreams but not a French one and I was wondering if it would just end up ruining some perfectly fine buttercream.

I've been making the same recipe for years now and suddenly they are flattening out! I'm so embarrassed to even give them to the intended people. I've recently replaced my baking soda and powder. And I always chill my dough for at least 30 minutes. We moved to a much higher altitude in the past 2 years, but I don't... Read more

Pretty much what it says in the title. I'm making half traditional funfetti and half chocolate. And by chocolate I do mean vanilla cake with chocolate replacing the colorful sprinkles. I was hoping someone would know if chocolate sprinkles would hold up or if I should just use mini chocolate chips instead. Thanks!

I've had electric ovens all my life and never had this issue until we moved into this house. The electric oven it came with (brand new) only uses the bottom element while baking, which I've learned is typical.

However, I swear I've seen the top element in my other ovens glow red on the normal baking setting just like the... Read more

Okay. This is hard to navigate so bear with me. Please find bold text to find my TLDR/point of the post

I am a 30 year old fat white American. My parents fed me the typical processed American foods, and now I want to move away from that. Only I'm super picky for autistic reasons.

I tried to be the... Read more

If im making a lemon curd, if i substitute half of the lemon juice and zest for orange juice and zest, will that work? should the ratio be a bit different? like 3 parts orange, 1 part lemon or vice versa?

Hello! I only have a microwave and an oven right now - no stovetop.

I've searched for oven only recipes, only to find they all require meat to be browned in a skillet or veggies to be sautéed.

Do you have any good meal/dinner recipes you'd like to share? We like chicken, beef, and vegetarian dishes best. No fish please.... Read more

What are some tips for creating perfectly crispy and flaky puff pastry, and how do you avoid common pitfalls like overworking the dough?

What are some of the best flour substitutes for gluten-free baking, and how do they affect the texture and flavor of the finished product?

Hello all , I want to try making vanilla chocochip cookies at home. Can it be made with wheat flour ? Can someone share the recipe for the same ? Also I do not have an oven but have microwave with convection mode , so Can I bake the cookies in it ?

Hello Peeps! When baking brownies what is a substitute for vegetable oil?

I have been baking for a while now. Which oil is best for baking cakes? I have been using olive oil all this while.

How to brown ground beef with baking soda? Any prior experience doing this?

How to marinate fish for baking? Do we do it in a regular way or is it different?

Guys! How big is 3 quart baking dish?

I just wanted to know about the great american baking show and where is it filmed? Any guesses?