I always cook bacon this way. Preheat oven to 400. Place bacon in single layer on a rimmed baking sheet. Bake 15-20 minutes. You don’t need to do anything else unless your oven heats unevenly. If so, you’ll want to... (8 replies, last updated by Diane in Bexley September 20, 2007)

any suggestions for reference and resource material for learning how to bake artisan breads? Any books on the subject, and or classes to take would be greatly appreciated, thanks in advance, (10 replies, last updated by bogie February 23, 2007)

I guess it’s not as a simple question as I originally though. At work, in our group, I bake a cake for each person when it’s his or her birthday. In the past when it’s other people’s birthday, this lady... (8 replies, last updated by Kater February 27, 2007)

Just ordered Jeffrey Alford’s FLATBREADS & FLAVORS, with the intention of learning to bake at home. How difficult is it? On a scale from 1 to 5, 5 being the most difficult. Am I over my head here? (27 replies, last updated by bacchante February 6, 2005)

I’m a crust guy over a filling guy when it comes to pie, and love a good flaky, buttery, salty crust. My mom makes a good one and I’m working on getting to down, but I’d also like to know how I can bake pumpkin... (12 replies, last updated by GenieinTX October 21, 2008)

I’ve now read several times that the best way to barbecue is to use indirect heat, so that the fat from your chicken/ribs/beef/etc doesn’t drip onto coals and flare up. If you use “indirect heat”, how does... (3 replies, last updated by THM July 3, 2002)

been exposed to warm, humid conditions. I don’t recall anyone describing how it goes bad, but I am guessing that if it gets damp, some of the baking soda and acid will react. So you could end up using a mixture that is half... (5 replies, last updated by paulj November 20, 2007)

I’ve often found that most of their croissants are sold out by the evening, so I figured they must bake them on a daily basis. That said, I went in EARLY this morning— around 7:30 (they open at 7) after dropping... (2 replies, last updated by sperkins March 10, 2007)

My only problem with baking muffins is they raised FLAT!!!!! Anyone please share with me how to make the nicely raised top like a doom shaped muffin? (5 replies, last updated by Non Cognomina April 7, 2007)

Chowhounds, I am wanting to make a sweet potato pie and wondered the best technique for baking one. I have tasted some that are bland with no flavor or they are stringy. I want to make about four sweet potato pies that are... (12 replies, last updated by sizzle0 October 31, 2003)

I see. But how about baking it? I usually end up with a burnt outside since I want my macaroons to be cooked on the inside. I remember something like submerging into water (about half of them) while baking it (don’t know... (16 replies, last updated by sbp January 8, 2009)

I had a baked Mac and Cheese with lobster pieces/bits in it at a restaurant. I want to TRY and remake this at home but wasn’t sure when we add in the lobster, or if we need to do anything with it. I did a google search... (3 replies, last updated by AndreaLynn September 24, 2007)

I really enjoy baking cakes and cookies but am very much so turned off by the amount of butter and fat called for by many recipes. Does anyone have a general rule for modifications or recipes that they use that are dramatically... (7 replies, last updated by valerie January 12, 2009)

I am hosting a dinner party for 10 adults. How much should I prepare? Would 1 9x13 pan be enough. We are having salad and french bread with the meal. Thanks! (2 replies, last updated by grampart October 23, 2008)

, oatmeal cookies, my deluxe chocolate brownies... and I need a few more cookies or slices. Any ideas? And how many cookies do you think I need to bake for 150 people? (4 replies, last updated by Kajikit August 28, 2009)