This week’s question is from Pam Vallance. Pam asks, “I want to make the prizewinning apple pie. If I make it Friday for Saturday dinner, should I freeze it for the one night to keep it fresh, or just store it at room temperature for approximately 36 hours”.

I’m going with another question for today’s blog post because it is seasonal. Plus, I’ve had four different people ask me this question today so I think other bakers out there might be interested. Lora asks me: “What is the secret to baking a pumpkin pie without that awful split/crack forming in the custard portion?” [...]

This week’s question is about cookies. Sandra asks me: “What can I do/add to keep my cookies from flattening and spreading too much? I like them a little more domed.” My Answer: When Sandra says “cookies”, I am assuming she means a drop cookie, like a chocolate chip or oatmeal cookie. In this case, she [...]

Candycanejane e-mailed this week with this question: Can red curry be used in place of curry for a recipe. Whats the difference? Thanks, Candy. The word curry really refers to a blend of spices and aromatics and really could be based on an number of different spices. Asian countries tend to have curry blends that [...]

In this week’s question, Nazia’s dilemma is about pound cake. “I have tried making a pound cake, the flavour of the cake is fine but the texture is too moist. It looks as if the cake has not been baked fully (everything clamped together). Is it because the butter and sugar have not been creamed [...]

This week, a reader asks about baking cheesecake: Debbie asks: 1. How do I cover the springform properly if I’m baking a cheesecake using the water-bath method? 2. It’s very difficult to cut the cheesecake into slices because it sticks to the base of the springform. Any solution to this problem?

In this week’s question Karen asks me: In your May 2008 issue there is a recipe for Pitcher Cosmopolitans, on page 140. I started making this last night but was aghast at the proportions of vodka/liqueur to cranberry juice. One and three-quarters cups of alcohol to one half cup juice – yikes! Also, if I [...]

Lynda Collins emailed me with this question about fruit coulis: I unexpectedly had guests cancel a visit. I had prepared raspberry coulis as part of the dessert. Is it possible to freeze the coulis to use at a later date?

This weeks question comes from Creina, “What does oyster sauce taste like? Does it have a fishy taste? If so, what is a substitute for it in recipes (stir-fry, etc.) Thanks, Creina”