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Kayelle--this looks great! Do you use fat-free Greek yogurt, or a higher fat level? Would love to try this! Tim

Hi Lavender, As someone who is very interested in nutrition, I hear your perspective. I bake a lot and I actually looked into the whole agave nectar not spiking your blood sugar. It's because it's mostly fructose. Fructose can only be stored in humans in the liver. Not in the muscles. Glucose...

Hi Garey, First--from looking at your pictures, it really looks like it was a recipe issue. You can even see the beautiful bubbles from the creaming, and it is definitely cooked all the way through. Those cakes, from my guess, just don't have enough flour. They didn't just fall flat. They...

Hi Garey, Sorry the creaming method didn't improve your results :sad:. If the new recipe doesn't work or you don't like it, maybe folding in the flour is a mistake? If she added the flour with the mixer going, it would encourage a stronger gluten structure, which would promote a more stable...

Hi Betty, I actually make from scratch cake with sour cream all the time. In my experience, just replace the liquid (whether it be water or milk) from the box mix instructions with sour cream. It will result in a thick batter that is delicious. Of course, you still need to add the butter or...

Hi Garey, I've made pound cakes with butter, not shortening. That said, I may be able to help you. First, are you looking for a cake with a rounded top? Often, mine will puff nicely in the oven, then deflate a little--they still look good, though. The important thing with poundcake is to...

Hi -- and welcome to discuss cooking! Mascarpone cheese has a very similar texture as cream cheese, but is definitely a little smoother. In terms of taste, mascarpone is pretty different. At its creamiest, it will taste like thick, cream-cheese-textured whipping cream. It will be buttery...

My favorite, by far, is Alton Brown's Chewy Chocolate Chip Cookie recipe. If it's not on foodtv anymore, pm me for it. I add a handful each of oatmeal, ground pecans, and sweetened dried coconut. Sometimes it's just one or two. And I use milk chocolate chips. If you bake them at 375 (like the...

Hi everyone, There's a brand of tri-ply stainless cookware at William Sonoma that, I think, is beautiful. It's Lagostina (can find on WS' website). Has anyone ever used it? I'd consider it for some bigger items, like pasta pots and large saucepans. Thanks, Tim

Hi Betty, I've found two ways that have worked for me. 1. If you have a big serrated knife, you can just cut through the cake with the knife. The easiest way to do this is by placing the cake between two blocks (anything -- wood sticks, plastic containers, etc...) of equal height that come...

Of course, babetoo. Let me know how it goes for you!

I made chocolate cheesecake last night and we tried it today. It was great -- not too chocolaty, you could still taste the cheesecake part, but it also had some chocolate.

Hi everyone, So, I had always heard people talk about this "lemon vinaigrette." But I never made it until today. Here goes to one of the best dressings I've ever had. Of course, this is probably more of a reminder than mind-numbingly new recipe. equal parts extra virgin olive oil and lemon...

I've found there is usually a little bit of sticking. For me, especially with chicken, it rarely slides around. That said, and as GB alluded to, there are some things you can do. First, make sure your meat is dry -- use paper towels to pat it dry. If it's wet, it might stick. Second, use...

First -- there are a couple of recipes where you melt the butter and combine it with the eggs and liquid, then mix with all the other ingredients. It's really easy, and only a couple more steps than a box mix (especially if you have a digital scale and don't have to get out the measuring cups)...

Yakuta -- what kind of turkey do you use? I find that extra-lean beef can have less fat than regular ground turkey. If you like the flavor of beef more, it's worth checking out :) That said, my default is ground turkey breast. I use it for tacos, meatballs, and even tomato sauce sometimes. Once...

Hi Lizaand -- I must have missed this response! Sorry for the delay. I actually ended up making another Key lime cake. I used a fluffy yellow cake recipe (the one from cook's illustrated, actually), but substituted pureed limes (sans the peel) for the buttermilk. To be clear, I didn't supreme...

Hey expatgirl, People have thrown out some awesome suggestions. Here is mine. Saute dried/fresh thyme/basil/oregano (combo or just one -- I really like it with thyme) in olive oil. Add red pepper flakes or black pepper. Add minced garlic or shallot and saute until fragrant. Season with salt...

Hey kadesma, Looks like my kind of dessert! Could you describe the end product? Looks like it will be dense and buttery, with a risen edge but fallen middle. Almost like a blondie? Tim

If you use cereal in your other recipe, I don't see why whole grain cheerios wouldn't work! Just make sure that you measure the crumbs, not the cereal. Falkes, for example, would measure and turn into crumbs differently than the cheerios. Once they're crumbs, though, you should be fine. What...

What a good thread! I've always shared recipes, too. And I have encountered people who won't. I am always at a loss of words for any sort of response. Frank -- that cheesecake looks delicious, but no eggs! I will have to try it sometime. I suspect the relatively low amount of sugar (some...

Hey Andy -- I did have some trouble with oils going rancid. My apartment right now is situated so that we used to store the oils above the oven and stove and that area can get pretty hot. I had some troubles with chocolate melting, etc... It was not good! So the fridge is more a convenience than...

Thanks for the replies, everyone. It's good to know that "geling" is normal. So far they've been fine (even the olive). I don't imagine moisture would be a problem as long as the bottle is sealed. Tim

Hey Andy. Thanks for the reply! I'm curious -- which oils gel at fridge temps? I'm guessing ones that are more saturated would. Tim

Hi everyone, I've recently started storing my oil (olive, safflower) in the fridge. I figure it's cold and dark, so the oil won't degrade as quickly. Are there any cons to this? Thanks! Tim