What’s the difference between Belgian and regular waffle?
Today’s question comes from Jenni Stock who asks:
“I would like to have someone explain to me the difference between Belgian waffles and normal waffles… Please advise. For example, could a waffle recipe be used in either machine, Belgian or classic? Thank You So Much, Jenni”
Unbleached Flour vs Bleached Flour - What’s the Difference?
This week’s question comes to me from Catherine who writes:
“This is a question for Christine @ The Foodie File. I am not sure if you have covered this topic before but I was wondering what would be the difference in using unbleached flour as opposed to the usual all-purpose flour? Does it make a difference [...]
How To Serve an Avocado
I chose Marjorie’s question for this week’s Foodies Ask because I just got back from Mexico where I had the most delicious and perfectly ripe avocados. More on Mexico, tequila and yummy street food over the next week but for now Marjorie writes me…
“Hi, I would like to know how do you prepare Avocados. We [...]
Can You Change the Pan Size of a Recipe?
This weeks question comes from June who writes:
I’m really enjoying your site. My question is in recipes that call for pan that are 8×8, and 9×9, can they be doubled to 9×13’s,and would the timing be any different? Thanks June
Yam vs Sweet Potato, what’s the Difference?
This weeks Foodie’s-ask question is from Caroline who writes:
“Hi Christine:
Is there a difference between yam and sweet potato? If there is, which is better to use mashed? Looking forward to your reply.”
This question can spark quite a bit of controversy as you can witness in this forum thread on the topic of sweet potato versus [...]
Cooking without Wine
Today’s foodie question is about substituting wine in cooking:
My partner is a recovering alcoholic - our fave’s include coq-au-vin, mussels cooked in white wine, beef bourguignonne, etc. Is there a simple trick to “substitute” white wine or red wine WITHOUT affecting the taste?
Can you Freeze Leftover Cream or Milk?
This week’s question comes from Chris Steeves:
“I hope this is the right place to ask another question. Can you freeze leftover unwhipped 35% cream to use for sauces and soups later?”
Chris - the answer is yes, and here are some details. The problem with freezing any milk products is that they will separate when they [...]
Can you replace trans fat with butter?
This week I have a question from Kris T:
I have a baking question for you: I have stopped using shortening in an attempt to eliminate trans fats from my diet. When I bake a recipe that calls for shortening, can I substitute butter? I have tried this with a few recipes. Some have turned out [...]
What makes Red Velvet Cake red?
Today’s question comes from Elaine Samuel and she askes me,
“I love to make a Red Velvet Cake for my family. We all love it and it is just so pretty. The recipe calls for a full bottle of RED FOOD COLOUR. It bothers me to add all that food colouring to the cake. Is [...]
Is it OK to eat green potatoes?
This week’s reader question comes to me from Lisa Neuls who asks:
“Is it alright to peel/cut the outermost green layer of the potato and still eat the inside white core?”
If the potato has a lot of green or tastes bitter, it’s best to discard it. If not, peel and cut out any green parts and [...]
