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• How long past the expiration date can I use flavoured coffee syrup?

  Asked by iphigeneia | 5 responses

• Anybody have a good pumpkin bread recipe?

  Asked by hannahsugs | 13 responses

• I have too much milk- how do you suggest I use it up?

  Asked by Ame_Evil | 21 responses

• Does anyone have experience baking bread at high altitudes?

  Asked by Aqua | 10 responses

• I just found an unopened box of Bisquick in my cabinet with a Best By date of 04 Sept 04. Do you suppose there's any scientific/collectible/archival interest in it?

  Asked by ibstubro | 9 responses

• Why does my bread dough tear rather than stretch?

  Asked by rozzland | 8 responses

• Best way to make macaroni and cheese?

  Asked by occ | 15 responses

• Can I leave the egg out of this bread recipe?

  Asked by gemiwing | 6 responses

• I am looking to learn some new exciting recipes, could anyone help me?

  Asked by Ame_Evil | 16 responses

• How long does cake last?

  Asked by sillymichelleyoung from iPhone | 8 responses

• Baker's Help:How can I change a chocolate cake recipe to a vanilla one?

  Asked by Taciturnu | 13 responses

• Bakers, I need your help with a cookie recipe tweak - where to add the cocoa?

  Asked by poofandmook | 9 responses

• Does anyone have a great cheesecake recipe?

  Asked by annikalshore | 21 responses

• What should I bake to win a baking contest?

  Asked by dianalauren | 21 responses

• Looking for a recipe for soda bread "scones"?

  Asked by Zajvhal | 6 responses

• Has anyone ever made bread using wild yeasts?

  Asked by christine215 | 13 responses

• Would a professional photographer get into the same trouble as Masterpiece Cakeshop?

  Asked by josie | 16 responses

• Should I lower the oven temperature or shorten the cooking time?

  Asked by keobooks | 10 responses

• Do you have a secret for a faster baked potato with a crispy skin and fluffy interior?

  Asked by ibstubro | 8 responses

• Cream cheese icing on a chocolate cake?

  Asked by Perchik | 12 responses

• Can I mix dried yeast with other dry ingredients for a recipe beforehand? If so is there a time it will be good for?

  Asked by Bacchus | 8 responses

• What makes a dessert rich?

  Asked by bobbinhood | 35 responses

• How can I make a carrot cake with only a few of the required ingredients?

  Asked by Ame_Evil | 16 responses

• Is it possible to buy food coloring in the US without red 40?

  Asked by keobooks | 7 responses

• When making whole wheat bread, why are such ingredients as dry milk and/or potato flour included?

  Asked by l509 | 2 responses

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