with Greg Patent, Award Winning Cookbook Author

Baking tips

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 […]

The Miraculous Egg

The Miraculous Egg

The chicken egg is an amazing invention of nature.  It has an appealing ovoid shape and comes in all sorts of colors depending on the breed.  And aside from its original purpose as a self-contained chamber for the development and nourishment of an embryo, its […]