Don't have the correct size baking pan for a cake or casserole? Downsize a larger one by simply molding a piece of heavy duty foil and fitting it in the pan to adjust for the desired dimensions as shown. You could also add a second piece of foil perpendicular to the one in place to adjust the width of the pan as well as the length. Then line the entire pan with parchment or a sheet of foil and pour in batter or casserole ingredients. This has worked many times for me in a pinch when the pan I had on hand was too big and I did not want to end up with a flat cake.
By Carolyn from Bellevue, WA
The right tools make all the difference when baking and cooking. I saved for years to acquire the very best kitchen tools I could find, especially for the "luxury" tools that I now consider essentials, such as different scoops for cookies, meatballs, etc.
When making chocolate brownies or cake and the recipe says "grease and flour the pan" substitute Nestle's Quik for the flour. The cake, or whatever you're making, will release from the pan more easily and the extra taste on the sides is a real family pleaser (especially when you make chocolate fudge brownies).
Can flour, butter, sugar, and vanilla that has been left in the cupboard for 3 days be used to make shortbread cookies. Is it safe to eat the cookies even though the ingredients were left in the cupboard in a bowl for 3 days?
What can I substitute for a tart baking dish?
By Harriet
Glass pie dish.:)
I just bought a couple new bread pans. Nice shiny ones. It turns out that because of the shine, the bread browns on the top, but doesn't bake or brown well on the bottom. My husband found the perfect remedy.
If you don't have the air cushioned cookie sheets, just stack two regular cookie sheets together. No more burnt bottoms and lots cheaper than the air sheets! By Debbie
Put a 2 section piece of paper towel on the counter when you start to bake. If you spill anything, it all goes in the trash when you clean up. Mixing spoons and spatulas go on it, too.
When making cookies and squares, I never find that I need as many chocolate chips or nuts as the recipe calls for. I have reduced the fat content of the sweets and have some ingredients left over for the next batch.
According to some cooks the best way to remember the difference is that dark pans result in darker crusts, or cookie bottoms and lighter pans mean higher ones. This is a page about when to use dark or light baking pans.
For many recipes, shortening and butter can be used relatively interchangeably. This is a page about substituting butter for shortening.
Paper liners can make removing muffins easier. However, a layer of butter or shortening will also allow the muffins to come out just fine. This is a page about using muffin pans without paper liners.
Unbleached all purpose flour is interchangeable with regular all purpose flour. The only difference is that the unbleached flour hasn't gone through the chemical process to make it white.
I have a delicious recipe for fresh rhubarb loaf. Can I make muffins with this recipe and if so how long should I bake them. The loaf recipe calls for 55 to 60 minutes at 350F.
By Dorothy
I have several old baking recipes that say bake only in a gas oven. When I tried to bake these cookies in my electric oven they would be burnt or uncooked in the center. Have any suggestions?
By Thelma S
This is a page about low-fat baking tips. You can reduce the fat in your baked goods without a loss of flavor.
