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4
votes
2answers
750 views

What is the difference between a macaron and an amaretti biscuit?

Other than differing in origin (Italian (amaretti) and France (Macaron)), what is the difference between these two biscuits?
24
votes
4answers
3k views
3
votes
1answer
4k views

Proper proportion of cream of tartar to baking soda for snickerdoodles

When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is ...
3
votes
2answers
561 views

Where can I find or make Irish cream soda?

I had this when I was going to college and now I miss it a lot. It is a non alcoholic drink.
7
votes
6answers
1k views

Flaky pie crust for sweet fruit pie: butter, shortening, lard, or combination?

I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.
5
votes
3answers
144 views

Heirloom tomatoes

What makes a tomato "heirloom" and what is the difference to conventional tomatoes? Edited: heritage -> heirloom, makes more sense that way.
7
votes
4answers
275 views

Removing fat from a recipe

If I see a recipe I like, and it includes a marinade or sauce in which butter or oil is a significant ingredient, is there any way to substitute that fat and preserve a similar taste and texture? For ...