Nagging Question rss

All Articles The Basics Cooking Tips Entertaining Slow Cooker Nagging Question Food and Kitchen Hacks

Why Can Lactose-Intolerant People Eat Some Cheeses and Not Others?

Why Can Lactose-Intolerant People Eat Some Cheeses and Not Others?

Given our seemingly insatiable obsession with foods like mac 'n' cheese, grilled cheese sandwiches, and mac 'n' cheese–stuffed gri... READ MORE

What’s the Difference Between Crepes and Pancakes?

What’s the Difference Between Crepes and Pancakes?

The butter square softens around the edges as amber sweetness drips down the stack of steaming hotcakes, matching your leisurely Sunday morning pace. Or maybe you order yours at a French café, filled with sugared ricotta or proscuitto and spinach, drizzled with a balsamic glaze. READ MORE

How Is Toffee Different from Caramel?

How Is Toffee Different from Caramel?

Crackly, crunchy toffee and gooey, chewy caramel are sugary candy delights many of us have enjoyed off-and-on since childhood. But when these wonderful burnt sugar bombs are crumbled, chipped, or sauced, they seem like the same thing. You can eat both alone, as candy. And both make great sauces for drizzling over cakes and ice cream. They share the same light-amber hue. Despite their twin-like characteristics, caramel and toffee are brothers with different mothers. READ MORE

Are Brown and White Sugar Interchangeable When Baking?

Are Brown and White Sugar Interchangeable When Baking?

Sort of, is the quick answer. There is a difference between what brown sugar and white sugar do to your pastries and breads, but in a pinch, just use either sugar. Brown and white sugars are somewhat interchangeable, but they will make your bread or pastry slightly different depending which one you choose. READ MORE

What’s the Difference Between Parchment Paper and Wax Paper?

What’s the Difference Between Parchment Paper and Wax Paper?

These kitchen papers are both awesome for making cleanup faster and easier. They're also good for wrapping meat and fish and separating layers of baked goods for storage. But the No. 1 reason parchment paper is far superior to wax paper is because it won't melt or ignite in the oven. That's a biggie. Do not, we repeat, do not put wax paper in the oven. We try to avoid excess flames in the kitchen. The brown paper also has that cool artisanal thing going on when you wrap baked goods in it for gifts, especially with butcher's twine as ribbon — so Brooklyn. READ MORE

Are There Health Benefits to Flavored Yogurt?

No, according to nutrition expert Marion Nestle, author of . There could be some health benefits to yogurt’s friendly bacteria (), which may replace some of the bad bacteria in your body. But research shows that there is a lack of scientific evidence to completely support this claim, so it’s more of an idea than a fact. Sort of like my “idea” that I can eat a donut for breakfast every day, when the fact is that at some point my jeans won’t fit. READ MORE

Potato Salad: How Long Can It Stay at Room Temp?

A lot of us already know that, on its own, commercial mayonnaise poses no threat of food poisoning when kept at room temperature (although it may get a funky flavor you probably want to avoid). But when mayo, a perfectly good kid in his own right, starts hanging out with troublemakers (cross-contaminated or low-acid foods), the likelihood that he will toilet-paper your house (cause food poisoning) is pretty high. READ MORE

Will Raw Milk Make You Sick?

Like your vision after a few Long Island Iced Teas, the answer to that question is blurred. READ MORE

Can You Make Ice Cream Without Eggs?

You sure can—unless you’re set on making a high-fat, superrich ice cream, the kind available in most high-end scoop shops. Otherwise there are plenty of other homemade ice cream styles, ones that don’t call for tons of yolks. Some Italian gelato recipes, for instance, rely on cornstarch for thickening. Philadelphia-style ice creams use just milk, cream, and sugar, with no cooking involved—infinitely easier to make than a French-style ice cream, which calls for tempering eggs and cooking the custard base on the stovetop. READ MORE

Do You Need to Use Cake Flour for Making Cakes?

People come down on both sides of this debate. There are pastry chefs who swear that cake flour is the only road to tenderness, while others happily use all-purpose (with one crucial addition) for cakes. READ MORE