Hi, I have enjoyed baking my whole life but i am really ready to take it up a notch and get more creative. Where are some good place to buy good products? Such as almond paste, flour, tools, creme fraiche etc...? Any good web site... (4 replies, last updated by faerycloud April 12, 2008)

I can’t recall the name of that place in city that delivers ready-to-cook lobster and clam bakes. Help! (4 replies, last updated by hps December 21, 2006)

Can anyone here say, with any degree of expertise (e.g. knowledge of chemistry), why a recipe might use baking soda in addition to the standard baking powder? I have a recipe that uses 2 t baking powder, and then an additional 1/2... (3 replies, last updated by JK Grence (the Cosmic Jester) October 21, 2003)

What is your favorite butter for baking during this holiday season? http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/12/13/FDGASMT5PD1.DTL (7 replies, last updated by Normandie November 11, 2009)

I recently went to Argentina (specifically to Buenos Aires, Mendoza, Iguazu & Santiago del Estero), and now that I’m back in the States I’m completely craving baked empanadas. I’ve been to some Argentine... (25 replies, last updated by cmarzigliano October 24, 2009)

I need to bake 8-10 potatoes in my oven, and be able to hold them there for perhaps an hour before serving them. I’m not worried about baking them, as I of course have done this many times. However, I am not sure about... (18 replies, last updated by Soop October 21, 2009)

I would like to purchase a baking stone. I am justifying this due to the abundant baking books I have and my desire for freshly baked bread. I am uncertain what type/brand would be sufficient for my needs. I have an electric... (43 replies, last updated by grampart October 19, 2009)

If I bake pumpkin cookies tonight (Monday 10/5) and put them in an airtight plastic bag do you think they’ll still be fresh for use on Friday? Tonight is my only free night this week and cookies have to be delivered... (6 replies, last updated by chowser October 6, 2009)

Where can I find some good baked ziti in this town? You know, the old-fashioned kind where they smother it with mozzerella and ricotta and actually bake (not microwave) it in the oven? (8 replies, last updated by NellyNel September 21, 2009)

My wife and I are baking some savory muffins, and we’ve been topping them with asiago. We are looking for the cheese to get that golden brown color. During the last batch, we took the muffins out halfway through baking and... (3 replies, last updated by chef chicklet September 29, 2009)

Aluminum or not? What is the reason for using baking powder with aluminum? I have some impression that aside from health issues the aluminum adds to some cookies and detracts from others. Perhaps a crispness issue? (0 replies, last updated by Choconutty September 8, 2009)

I want to make some muffins but have no milk in the fridge. Can I substitute with my plain kefir? will it curdle? (1 reply, last updated by Val September 12, 2009)

My grandmother used to make oatmeal that she would bake in the oven, it was delicious. But i never paid attention to how she made it. All I can remember is that it had a crust or a topping that we had to break with a spoon it was... (2 replies, last updated by todao July 31, 2009)

Can I totally emliminate added yeast if I have a starter? Maybe adding additional starter and ... (4 replies, last updated by todao August 13, 2009)

Anyone know of a restaurant that serves Baked Alaska? A wonderful forgotten dessert........... (0 replies, last updated by SLadd April 7, 2009)