with Greg Patent, Award Winning Cookbook Author

Baking equipment

Making Sense of Pie Pan Sizes

Making Sense of Pie Pan Sizes

What you see in the photo is all the 9 pie plates I own, accumulated over decades of baking. They range in size from 8 inches to 10 inches in diameter–that’s the measurement across the opening at the top of the pie plate.

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 […]