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

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 [...]

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 [...]

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 [...]