Cornstarch Substitute: 5 Thickeners That Work
Replace cornstarch with flour, arrowroot, tapioca and more. Here are five thickeners and the right ratios for sauces.
Baking Soda Substitute: What to Use
No baking soda? Baking powder can fill in, though you need about three times as much. Here is…
Baking Powder Substitute: Quick Fixes
Out of baking powder? Make your own with baking soda and cream of tartar. Here are the ratios…
Egg Substitute in Baking: What Works Best
Replace eggs in baking with applesauce, mashed banana, flax eggs and more. Here is which substitute to use…
Buttermilk Substitute: 4 Easy Swaps
Make a quick buttermilk substitute by adding lemon juice or vinegar to regular milk. Here are four easy…
Dutch Process vs Natural Cocoa Powder: What’s the Difference?
Natural cocoa is acidic and works with baking soda, while Dutch-process is alkalized and milder. Here is how…
Salted vs Unsalted Butter for Baking: Which to Use?
Bakers prefer unsalted butter for control over salt and freshness. Here is why, and how to adjust if…
Braising vs Stewing: What’s the Difference?
Braising cooks large pieces partly in liquid, while stewing simmers small pieces fully submerged. Here is when to…
Roasting vs Baking: What’s the Difference?
Roasting uses higher heat for already-solid foods, while baking sets and rises softer batters. Here is the difference…
Boiling vs Simmering: What’s the Difference?
Boiling is a rolling 212 F, while simmering is a gentle 185 to 205 F. Here is how…