Cooking Chart

Heat; not necessarily stale water or poor flour, is typicaly why you end up with a brick of baked bread rather than light loaves. Because … Read more

Have you ever added water to flour only to find yourself grasping a soggy goo incapable of forming anything? Or maybe it’s too dry and … Read more

You’re standing there in your kitchen, holding a piece-of-crap cake board half-covered in frosting, when suddenly it hits you: the guest list has shifted; somebody … Read more

While this isn’t always true (a rectangular cake can be smaller than anticipated), this stress come from not knowing exactly what size serving you’re getting. … Read more

How can two egg-cartons at the grocery store be exactly alike (you stand there and stare), yet one is priced higher? It seems like a … Read more

There’s one type of panic that strikes when you remember that your guest list have expanded since last Tuesday. You got out the flour. You … Read more

Next time you visit your local butcher shop and stroll past the lamb counter, you’ll be faced with a dilemma: How exactly do you prepare … Read more

The first time I went in to buy meat at a butcher’s counter was daunting; everything looked vaguely familiar but behaved quite different. Pointing at … Read more