In case you’ve ever wondered if you can cut corners and swap one type of flour for another, here’s your answer.
About Diana Fijalkowski
Diana began cooking with her mother and grandmother at an early age. She most remembers taco nights after a day at the lake, angel food cakes resting atop glass Pepsi bottles, a counter spread with fresh praline pecans, and thousands of frosted Christmas cookies each December.
What’s a Smoke Point? (And Why is it Important in Cooking?)
Sometimes things aren’t quite as simple as we’d like. So we delve into the science behind the smoke point of oils and help you translate this to your kitchen.
What’s the Difference Between Natural and Dutch Process Cocoa Powder?
Because c’mon, we’ve all wondered whether it really makes a difference what kind of cocoa powder we use. [Spoiler alert: It does. But not always.]