Recipe Fixes

I was attempting blueberry croissants and tried a new butter folding in method. Frankly I do think the recipe is partly to blame as it cautioned greatly against overmixing the dough but I think it ...

After reading all the previous comments (from 2015), I have decided to take my hard beans and soup out of crock and put into pot on stove and boil then let cool; if that doesn't work, I'll try the...

Hoping to get some advice here - I’m so nervous about ruining this very pricey piece of meat! I started this recipe yesterday and followed the directions as stated through the second cook. htt...

I put my favourite banana bread into muffin tins in the hopes of getting some portable portions. I greased and floured the muffin tin like I do my loaf pans. I baked the batter for 25 minutes at 3...

I smoked a brisket this weekend and it was very dry. In the past I have had different levels of success although they never really turn out super moist. I am using a smaller RecTec pellet smoker ...

Okay, how about this one. I've been making this brownie recipe for years: https://www.epicurious.com/recipes/member/views/king-arthur-flour-fudge-brownies-51608421 Totally my favorite. I get ask...

Has anyone ever used jello as a meat glaze or for stir fry sauce? My dad has diabetes and hypertension, he likes lemon and orange stir fry sauce but the sugar and sodium levels are not good for hi...

Trying to make my own gummies. Browsed around and most of the recipes calls for taking some kind of flavored liquid (commonly juice), plain gelatin, and sugar and melting it all together over low h...

I made some candied cherries, using this recipe. https://www.wenthere8this.com/candied-cherries-recipe/ The problem is they turn very mushy after the simmering process. I was hoping they would ...

Rhubarb with sugar, egg and a little milk. With oatmeal nut crisp topping. I wanted it to be deeper so that that the crisp part didn't overwhelm the rhubarb custard. I left it in the oven longer...

Any secrets to making a moist falafel? I've been making them from scratch lately, they aren't bad but I want them to be more moist? More onion? Baking soda? Thanks

Whenever I try to make a beef stew, the meat pretty much always comes out tough, and is not tender etc as the recipe always promises. What am I doing wrong? Today's stew was stew meat from New Le...

I have made cream puffs many, many times in the past and they're usually successful. I made them the other night and they didn't puff! They turned golden and dry, and didn't taste terrible (kind of...

I make an ice cream cake for my husband's birthday every July. Over the years I have varied the non ice cream layers, sometimes using cookie crumbs as a layer sandwiched between ice cream but it a...

After a long time not using it, I dragged out the Ronco rotisserie and proceeded to cook 2 beautiful bone-in port chops to death. Without a recipe I really overestimated the cooking time. So they...

I love bars of all types ( aka tray bakes) but often wonder why some recipes call for a brief (10 minutes-ish) precook of the crust. Many recipes are very similar except for that step. You know t...

Hi all, I made a tomato sauce from scratch that called for a small tin of anchovies (2 oz) and 2 28oz cans of crushed tomato, along with the usual onion, garlic, wine, butter, etc. I used a tin...

I made TWO batches of mayo that failed. i use half a lemon.. pinch of salt and pepper... one egg.. squeeze of mustard and 1 cup avocado oil... i poured the oil very slowly into the blender as it ...

Followed a wonderful recipe, and the flavor was spot-on. Unfortunately, the texture was grittier than I would have liked. Is this due to my (inexpensive) food processor? Thanks!!

Sometimes when I go to make an egg, be it sunny side up or over easy/medium/hard, the egg is this beautiful, white, glossy oval. Almost like something out of a cartoon. (Then sometimes I can't make...