with Greg Patent, Award Winning Cookbook Author

Baking equipment

Making Sense of Pie Pan Sizes

Making Sense of Pie Pan Sizes

Can you identify the most common pie pan called for in recipes in the above picture? I had a chat recently with Kate McDermott, author of the highly celebrated and best-selling cookbook, “Art of the Pie,” about the bewildering variation in pie pans or pie […]

My Vintage KitchenAid Mixer

My Vintage KitchenAid Mixer

I’m a kitchen gadget freak with a houseful of oddities such as a beaten biscuit machine, antique pie crimpers, rolling pins of all shapes and sizes, to name just a few. But my newest pride and joy is my KitchenAid Model 3-C stand mixer from the 1960s.

Kitchen Utensil: Foley Fork

Kitchen Utensil: Foley Fork

The Foley Fork, also called a blending fork, is a 6-tined kitchen utensil that has become a rather chic item to own.  Julia Child used one occasionally on her original The French Chef television series, and she waxed poetic over it.  The fork does a […]

Flour: To Measure or to Weigh

Flour: To Measure or to Weigh

The success of a recipe often depends on how flour is measured. The best way to measure flour is to weigh it.  I cannot stress this enough.  More recipes fail because of the improper amount of flour, and no wonder.  How did the flour get […]

To Sift or Not to Sift

To Sift or Not to Sift

This is a pile of dry ingredients for Chocolate Doughnuts passed through a sifter.  It makes an attractive, well-aerated conical mound that will combine easily with the wet ingredients to give you a smooth dough. It’s rare these days to read recipes that actually require […]

Whipping Egg Whites with a Flat Wire Whip

Whipping Egg Whites with a Flat Wire Whip

When whipping whites you can do the job by hand with a wire whip or with an electric mixer. For angel food cake, which uses about 14 egg whites, either elbow grease or electricity accomplish the task in minutes.  When I posted my recipe and […]