Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up.

Sign up to join this community
Anybody can ask a question
Anybody can answer
The best answers are voted up and rise to the top

Explore our questions

4 votes
3 answers
8k views

What is table cream? I livd in US and have never heard term

5 votes
3 answers
5k views

Why not blind bake with two pie plates?

6 votes
7 answers
19k views

How do I stop my brownies from rising?

0 votes
0 answers
46 views

Will freezing homemade brownies affect the texture and taste?

5 votes
0 answers
151 views

Can Yudane method be used when making cookie dough?

7 votes
5 answers
3k views

How can I alter this brownie recipe to make it chewier and more moist?

1 vote
1 answer
113 views

Nutella nougat very oily

7 votes
1 answer
590 views

Yield of construction gingerbread

2 votes
1 answer
99 views

vegan meringue substitute without aquafaba for cake

14 votes
2 answers
3k views

Cocoa vs cacao pâte vs 100% dark chocolate

2 votes
1 answer
1k views

Flourless cake didn't set

6 votes
2 answers
454 views

Preserving sweetness during baking without sugar

0 votes
1 answer
207 views

Temperature to bake/warm up a pumpkin pie that isnt frozen

0 votes
1 answer
83 views

I made a triple batch of plain cookies and realized I had added too much sugar..hard, crisp and very sweet. Can I make a sort of cake ball with it?

Browse more Questions