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38
votes
4answers
3k views

What is the difference between baking soda and baking powder?

And can I use one in place of the other in certain recipes?
27
votes
7answers
5k views

What is the difference between various types of flour?

Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose? Is it really necessary to stock 3 types of flour in my pantry or is this just a ...
24
votes
4answers
2k views

Why do some recipes recommend Kosher salt?

Is it healthy or more tasty?
7
votes
9answers
733 views

Additional ingredients to homemade pasta? [closed]

I would like to make interesting, unusual home-made pasta. I am looking for ideas on what to add to the pasta dough to add colour and taste (especially taste). Well-known additions include: puréed ...
5
votes
3answers
458 views

Looking for a recipe generator [duplicate]

Possible Duplicate: How does one find recipes given an ingredient rather than the recipe name? I'd like to get a recipe by given food (fridge content;)...
20
votes
3answers
849 views

When, if ever, are dried herbs preferable to fresh herbs?

Sometimes I see a recipe call for dried herbs. If I have access to fresh herbs, should I go fresh instead? Is there any benefit in using dried herbs with some recipes?
7
votes
2answers
619 views

What are the major differences between yams and sweet potatoes?

I was just wondering what the major difference between yams and sweet potatotes. I know yams are more orange and I love yams!
16
votes
3answers
855 views

What makes fleur de sel different from regular salt?

Fleur de sel is the salt from the top of the pot when you heat salted water. But what makes it different from the rest of the salt in the pot?
12
votes
3answers
5k views

How much difference is there between brands of flour?

How much real difference is there between flours (specifically all-purpose) such as King Arthur, Gold Medal at a considerable savings and a store brand which is even less expensive?
8
votes
4answers
584 views

Saving pasta water

When making pasta, I often use small amounts of pasta water as an addition to sautes or to lengthen sauces. I have thought of saving more of the pasta water to refrigerate and use within 2 or 3 days, ...
8
votes
3answers
268 views

Difference between natural and organic

For products such as bread, state they are either natural or organic, what is the difference?
3
votes
1answer
3k views

What is the difference between Yoghurt and Curd

They taste almost same. Are they different?
2
votes
3answers
229 views

Carb Free Thickener

Can you suggest any Carb Free thickeners that don't affect the flavour of soups/casseroles?
1
vote
3answers
3k views

How can I make very small quantities of balsamic reduction?

Last night, a dish called for a drizzle of balsamic reduction. I thought that, in order to get a good reduction and not burn anything, I'd need way more balsamic than the recipe called for. Is there ...