This week Marianne Kovacs asked me this question about buttercream: I have been trying to make buttercream frosting without success. I am using a recipe that calls for a simple syrup to be heated to the softball stage and gradually added down the side of the mixer bowl. My syrup hardens down the sides and [...]

Jane Blair asks me to tell her about this confusing ingredient: Please tell me the difference between “tapioca flour” and “tapioca starch”, and the difference between “potato flour” and “potato starch”.

This week’s Foodie’s Ask question is from Tanya Spruyt who asks: Could someone explain the difference between certain molasses? I have blackstrap molasses for a special recipe. Other recipes I would like to try call for unsulfured molasses or blackstrap molasses. What is the difference? Can I use blackstrap in their place? Please help me. [...]

This week’s reader’s question is: Can you use a product like “just egg whites” to make meringues instead of cracking and separating eggs?

Here is a follow up question to my baking powder post from Bonnie Brooks: “I have a question regarding baking powder in recipes that can be doubled, such as my chocolate cake recipe. When doubling a recipe, do you double the baking powder and baking soda (if called for)? I always double everything, but not [...]

This week Barb Holland asks me for tips on baking: “Can one use double acting baking powder instead of regular baking powder, only using less”?

This weeks question is from Jaqueline and she asks; I’m having a dinner guest with a gluten allergy. I’d like to made a rustic pear tart for dessert. The recipe calls for AP flour. Can I substitute 1:1 with rice flour? Also, what is the difference between soft and hard flour, what applications are each [...]

This week’s question comes from Dianne: “I have a question about crème fraîche. I can’t find it in my supermarket …  do you have a recipe for crème fraîche? Thanks in advance.”

This week’s question comes from an anonymous reader who wants to know “In baking with honey, do I just substitute the called for sugar?” Here is the scoop on cooking with honey: go ahead and substitute honey for sugar in a salad dressing or marinade in equal quantities or to taste. You will probably be [...]

I received this comment from Chris in the Pumpkin Pie post, “On the subject of pumpkins, why is it that in several recent pumpkin recipes I see squash as the ingredient instead of pumpkin? Also, as one who hates to waste, I know that pie pumpkins are more flavourful but does nobody use the flesh [...]