News & Opinion : Ask the Chef
News & Opinion
Can I Bake a Pie with Green Rhubarb?
Q. Some of my friends have rhubarb with green stalks. Can this rhubarb be used successfully in pies? - Joan, Springfield, Ill.
Chef
News & Opinion
Can You Bake Banana Cake on a Gas Grill?
Q: Is it possible to make a banana cake/bread on a gas grill?
Chef
News & Opinion
Can Scalloped Potatoes Be Cooked Ahead?
I'm wondering if I can cook scalloped potatoes completely ahead of time, throw in the 'fridge, and reheat 2 days later? Or would it ruin the end result and make them dry, mushy, mealy ...
Chef
News & Opinion
Can I Freeze Cheesecake Filling Before Baking?
I was intending to prepare a BAKED Cheesecake which contains full fat soft cheese and soured cream, then freeze it before baking a week later. Is this okay?
Chef
News & Opinion
Are There Conversion Charts for Sugar vs. Honey and Other Sweeteners?
Q. Are there conversion charts for substituting honey instead of sugar, and Splenda and Truvia vs. sugar? Do these exist somewhere?
FoodChannel Editor
News & Opinion
I Need a High Altitude Baking Expert
I need a high altitude baking expert and I will be forever grateful. I have a special sour cream, butter coffee cake that I used to make in Los Angeles. It is a favorite family ...
Chef
News & Opinion
In Search of the Perfect Bread Recipe
From our Ask the Chef series: I am in search of the perfect bread recipe. I just found a recipe that made good tasting bread, but it calls for adding cold water to stop the ...
Chef
News & Opinion
How To Cook a Low-Sodium Blackened Steak
From our Ask the Chef series: Restaurant-style blackened steak can be done at home if you use a good quality steak and prepare this recipe for a tasty rub.
Chef
News & Opinion
Ask the Chef: Favorite Chocolate Chip Cookies
From our Ask the Chef series: I love chocolate chip cookies but the ones I remember baking when I was a kid forty-five years ago. I have been trying for years to recreate the recipe ...
FoodChannel Editor
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News & Opinion
What Is a Good Egg Substitute?
Whether you’re allergic, trying to go vegan, or just trying to reduce your cholesterol, there are a number of reasons to use an egg substitute in a recipe, particularly in baked goods, where you ...
