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

2 votes
1 answer
159 views

How would I manipulate this recipe (or another) to make Jäger Bomb flavoured macarons?

2 votes
0 answers
92 views

how to bake with nutella without burning it?

0 votes
1 answer
163 views

Is there a way to second-rise a wet dough in the same container?

7 votes
2 answers
1k views

What is this Tibetan dessert?

1 vote
1 answer
74 views

Why are the tops of my sponge cakes tough and cracking?

2 votes
1 answer
231 views

What's the easiest dough for a Lemon Pie that still tastes good?

3 votes
0 answers
149 views

Clear vs tinted glass bakeware

5 votes
5 answers
8k views

How to reduce the moisture when making tarte tatin

9 votes
1 answer
1k views

Can I add thick cream to whipping cream to increase fat content and make the whipped cream more stable?

0 votes
1 answer
47 views

Sifted rye flour bread why is syrup needed

0 votes
3 answers
140 views

Baking muffins filled with cream cheese frosting instead of cream cheese filling

4 votes
2 answers
84 views

Can you successfully use a wet filling with hot water pastry?

4 votes
2 answers
117 views

How to make a gratin dauphinois stay together?

2 votes
2 answers
1k views

What ingredient should I add to my cookies to increase shelf life?

Browse more Questions