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Food Forum

The how2heroes Food Forum is a place you can post your culinary questions and get answers from fellow cooks, how2heroes or our featured experts. Want to know how to slice a mango without making a mess or how to gauge the temperature of the grill? This is the place to find out. Click "Ask a Question" to post your own, or check out some of the newest items posted below. Click the various tabs to browse through questions on technique, cooking, baking and more.

2 answers

I'm having trouble finding a food processor powerful enough to properly knead bread dough. Any suggestions?

Posted Thursday, March 11, 2010 at 9:41 pm by Ruthann
2 answers

I am using my oven as a warm place for dough to rise. I boil water and pour into a pan on lowest shelf and place the bowl of covered dough on shelf above. Is this the best method? How do you get your dough to rise? Thanks JackieO

Posted Wednesday, March 30, 2011 at 10:11 pm by Jackie
3 answers

I'd like to make your simply sugar cookies but I don't understand the mesure of butter! can you give me a weight?

Posted Saturday, December 11, 2010 at 10:25 am by maudag
1 answer

when Bobby and Joanne Chang were into the throwdown of Sticky buns, did joanne put the dough into the goo and then in the frige over nite?

Posted Monday, July 26, 2010 at 12:46 am by misstukwila
4 answers

Is there a way to keep brown sugar from getting clumpy and rock-solid after opening it? It's one frustrating part of baking I don't know how to resolve.

Posted Tuesday, February 23, 2010 at 3:17 pm by DMV
1 answer

What size disher (#20, #40, #60, etc) should I use to make the Mexican Wedding Cookies described in a video on your site?

Posted Wednesday, February 10, 2010 at 1:27 am by Harry
1 answer

Can you use Wax paper to bake with?

Posted Thursday, January 7, 2010 at 6:46 pm by Andrew Zubatkin
2 answers

I'm thinking about making my own chocolate for my wedding favors next year, is making chocolate hard to do? Can they be stored for a while? I was thinking chocolate leaf lollypops maybe. Thanks!

Posted Wednesday, October 14, 2009 at 11:06 pm by Nancy
1 answer

Is there a hard & fast rule on when to grease or not grease the pan? Cookies/cakes/breads/etc?

Posted Saturday, August 29, 2009 at 12:39 am by Lindah
1 answer

What's the best way to work with phyllo dough?

Posted Thursday, August 20, 2009 at 5:09 pm by Brooke Toubeau
1 answer

What's the difference between baking soda and baking powder?

Posted Monday, August 10, 2009 at 8:22 pm by Lynne
1 answer

What differentiates a cobbler from a crisp or a Betty?

Posted Wednesday, August 12, 2009 at 7:49 am by Conor Olmstead
1 answer

In what circumstances can you substitute cream cheese for heavy cream?

Posted Wednesday, August 12, 2009 at 7:48 am by Eleni
1 answer

When making pie crust, the dough cracks when I try to roll it. What can I do?

Posted Wednesday, August 12, 2009 at 7:49 am by Eleni

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