I was amazed at how much of cooking was simple. Simple, 101-level stuff that they somehow forgot to tell us in school…but that an intelligent 10-year-old could do.
And once I started learning all these simple things, I could do anything!
- I can look at a recipe (because Pinterest has a million recipes…that’s a conservative estimate), and know whether it will work or not.
- I can look at a bread recipe and make adjustments before you even start.
- I can make pasta. (It is BEYOND easy. You don’t even need a bowl…you can literally mix it on the counter if you want).
- Oh, and I now eat delicious food. Better than I’ll ever find in a store or restaurant. Trust me.
- When I do eat out, I pick better things on the menu because food is now an adventure of tastes and methods.
Why visit here? After all, there are master chefs out there who can explain bread and know more about the complex history behind bread than anyone. True. But if you’re anything like me, while the history of grain since the beginning of time is interesting, it isn’t going to affect the loaf of bread in front of me.
What is going to affect the loaf of bread is knowing the following: you really only need 4 ingredients to make bread. Everything else is optional.
You can navigate to the sub-pages:
• Ingredients
• Substitutes
• Cooking 101
• Cooking 201
-or- all the posts are below.

How to Make Perfect Cake Pops: Part 2- Recipe & Instructions
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How to Make Perfect Cake Pops: Part 1- Questions & Answers
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The Ultimate KitchenAid Mixer Review: KitchenAid Comparison Chart & Everything You Need to Know
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How to Develop A Recipe (or Improve One)
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Cilantro: All About and How to Choose the Best Substitute
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Bread Making 101: How to Make Bread, Everything You Need to Know
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How to Bake the Perfect Loaf of French Bread
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All About Parsley and How to Choose the Best Substitute
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Salt Substitutes: Conversion Ratios for Types of Salt -and- Salt Alternatives
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How to Measure Ingredients Accurately: Everything You Need to Know
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Substitutes for Leavening Agents: Baking Powder, Baking Soda, Yeast, etc.
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Understanding Leavening Agents: Yeast, Baking Powder, Baking Soda, etc.
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How to Remove Pin Bones from Salmon
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Cooking 201: Substitutes for Fats: Oils, Butter, Shortening, & more
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Perfect Homemade Wheat Bread (& it works for sandwiches!)
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Substitutes for Everything Chocolate: Cocoa, Semi-Sweet Chocolate, Baker’s Chocolate, & more
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All About Chocolate: Cacao, Cocoa, Baker’s Chocolate, & more
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Substitutes for Dairy Products: Milk, Whipping Cream, Heavy Cream, Buttermilk, and more
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13 Ways to Use Your KitchenAid Mixer (without buying extra attachments)
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Ingredients Matter: Understanding the Many Types of Wheat
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Why Does Bread Rise?
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Non-Wheat Flours: Definitions & Substitutions
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Ingredients Matter: Milk and Cream Dairy Products
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Substitute Sundays: Non-sugar Sweeteners
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Ingredients Matter: Liquid Fats: Oils
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Substitute Sunday: Sweeteners- Sugars
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Ingredients Matter: Solid Fats- Butters, Shortening, & Lard
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12 Ways Ice Cube Trays Can Save Time and Money
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Ingredients Matter: Salts
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Substitute Sundays: Flours
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Make Boxed Cake Mix Taste Like It Was Made From Scratch
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Ingredients Matter: Sweeteners
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Ingredients Matter: Sugars
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Substitute Sundays- Fats: Oils
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Flours: Part 1- Wheat Flours
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