I'm uncertain about whether to use greaseproof paper or baking paper for my baking needs - while both seem similar, I'm not sure if they serve the same purpose or if one is better suited for specific baking tasks. Can the forum community provide guidance on the differences between the two and offer advice on when to use each one ..read more

Hello all, I came here in search for an answer to a problem I have and have found other threads very helpful so far. Anyway, I am in the UK and have acquired some high ratio shortening from Cardowan Creamies in Scotland. I thought these would make amazing cookies if I changed the baking margarine to the high ratio shortening. I had two problems, they were sickly sweet and they didnt spread when baked like they normally do. Is it a bad idea to use high ratio shortening for cookies ..read more

Hi All - would love to hear your thoughts on the best cookie conventions in the US. I'm new to this group and I'd like to attend some conventions that have packaging and equipment vendors - all ideas are welcome. Much thanks! Amy ..read more

I created a form with only 3 questions that I would really appreciate your input on ..read more

Ok, so I’ve just made my first couple of attempts at macarons! They looked beautiful… until you bite into one and find a big air bubble at the top of each one. I realize there are a ton of things that can cause this. If I break one open immediately after it comes out of the oven it looks full and correct but as they cool it’s like the centers fall. So if they're good until they cool is it more likely to be an issue with cooking temp or time? Or is that always how hollow macarons go... Read more ..read more

Hello, I am in need of baking expertise assistance. I want to make use of some tins of mango pulp before they go bad and have always wanted to make wheatgerm, banana, pumpkin seed, mango pulp cookies, somehow. I could try guessing amounts of ingredients but I could also ask if anyone would be experienced at baking enough to help narrow the percentages down. If I list the ingredients I want in there, can anyone help with the numbers for the weights in proportion? Oats Wheatgerm Banana... Read more ..read more

Hi! I've been searching for ages for a recipe to imitate M&S's choc chunk cookies. (M&S = Marks and Spencer's. UK department store. Their cookies are a classic that has been there for generations). While I couldn't find any, I experimented with other recipes — to no avail. However, I finally found one that seemed to be perfect. At least the photos looked just what I wanted. I followed the recipe to the T, and… absolute failure Please, please, please, can anyone help me out? Photo 1... Read more ..read more

I found a recipe for brown sugar bourbon pecan cookies. It calls for 2tsp vanilla extract & 3tbsp bourbon. I have Pure Madagascar Bourbon Vanilla Extract. Was wondering how much of that to add to the recipe instead of doing both the vanilla extract & bourbon. Do I add 2tsp or 3tbsp ..read more

I enjoy cooking fish en papillote, but I am unsure whether to use wax paper or aluminum foil. What are the pros and cons of each, and does the choice of material affect the flavor of the fish ..read more

Hi! I'm baking a large quantity of sugar cookies ahead of time for an event at the end of the month. They will be iced and affixed with an edible wafer paper image. Ok to ice and freeze? With wafer paper, should I freeze with the paper, or defrost, spritz, and affix the paper afterward? Thanks ..read more