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Has anyone had any experience baking with Splenda? I have always been a proponent of pure cane sugar in my baked goods and sweets but as I find a need to reduce sugar level intake I now use Splenda in many applications where I used to use sugar. I have not attempted to use it for cooking or...

This is a French term meaning “everything in place”. I started to think about this practice after several recent blunders in our kitchens made it necessary to make last minute Web menu changes. Most of our older recipes began the instruction section with a basic translation of Mise en Place...

This thread could possibly qualify for several forum sections because it deals with baking, healthy/nutrition and cookbooks so help/move if it can fly better in another forum. My wife and I have decided to add more whole grain to our diet. I have been experimenting with some bread recipes by...

I work for a University in house food service where I began as a production Chef/Supervisor. I have since moved into a computer system support position as a specialist for a food management software program. I work closely with our food court managers and chefs entering their recipes into the...