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This is a new one to me, someone I know told me that if you boil milk it will increase its shelf life. I am not to sure about this because once you open the package, the milk is exposed to air which shortens the shelf life. I could Google this, but I though it may be interesting as a general...

Every once in a while I hear someone say that cooking or heating things up in a microwave oven is unhealthy especial for a baby. I have been using microwaves since they first came out and I am still alive and healthy. So I don't see much merit in these claims. The only hazard I can think of...

I have been looking for a NY style crumb topping, with the big crumbs - not crunchy, and I come across two schools of thought. One says to use melted butter and the other to use cold butter. Well that is not much help unless I want to try each recipe. :neutral: So what do you do to make...

I have a recipe for a home made Whoopie Pie and one of the ingredients is sour milk (1 cup milk plus 1 tsp white vinegar) in the batter. Why would sour milk be used as opposed to regular milk? Thanks

Where does one find out what kind of materials are used, graphics design, packaging for shelf life, machinery etc. for snack cakes like Little Debbie Swiss Roll or Hostess Cup Cake? Doing a Google search is not really turning up anything too useful. Thanks, Joe C

I am able to find sources for hollow milk chocolate truffle shells but want I really want is the shape of something like the cherry cordial. This way I can place the fruit and fondant in and seal the bottom. The truffle shells have I think too small of a hole from what I can see in the...

One of my favorites shows to watch is Food Factory but is watching is I notice that when baking they use oddball temperatures like 343°F, 372°F etc. whereas at home we would use 375°F, 350°F, 325°F and so on. What is the reasoning for this? Better control of the baking process? More accurate...

I am looking to make Graham cracker but I want them to be soft, not hard like the Graham crackers you get in the box. This way I can put a filling in between and hopefully it won't squeeze out when some one take a bite. Does anyone have a suggestions? Thanks, Joe C.

When baking cakes we are faced with the question what flour to use, should it be cake flour, self-rising, all purpose, bleached, unbleached etc. So I am curious, what are your preferences?

I made a yellow sponge cake from scratch (using the Cakeboss recipe) over the weekend. The cake turned out to be very good. The only thing I wanted (or was hoping for) is the have the texture a little bit softer so when some one takes a bite, the creme filling doesn't squeeze out. Do you...

I live in NJ and where ever I go out for breakfast and have pancakes they are light and fluffy. You eat three of them and you are still hungry. But when I visit other states and have pancakes for breakfast, the pancakes are huge, probably over 1/2" thick and the size of the plate. One pancake...

Hi All, I want to make a white vanilla ganache glaze and as a starting point I am looking for a good ratio between white chocolate and heavy cream. I assume that I can use the White Morsels (like fromToll House) and from what I have seen on the web the ratio for white chocolate to cream is...

Hi All, I want to make a small yellow cakes with the consistency of a Twinkie or SuzyQ so that it can be eaten without any utensils. If I used a standard cake mix from the store, the cake is crumbly which is not a bad thing but not what I am looking for. Is there an ingredient added to the...