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Cooking Corner

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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. All the little tips and tricks you need to know. After extensive testing, I have developed the perfect cake pop.

How to Make Perfect Cake Pops: Part 2- Recipe & Instructions

This originally started as a single post.  Then I discovered so much information, did so much testing, and researched so ...
Read More
Answers to all your cake pop questions. What cake to use. What frosting to use. How to melt the chocolate. What chocolate to use. How to dip. How to decorate.

How to Make Perfect Cake Pops: Part 1- Questions & Answers

This originally started as a single post.  Then I discovered so much information, did so much testing, and researched so ...
Read More
The Ultimate KitchenAid Mixer Review: Comparison Chart & Everything You Need to Know. Is a KitchenAid mixer really worth it? What you need to know before you buy

The Ultimate KitchenAid Mixer Review: KitchenAid Comparison Chart & Everything You Need to Know

A KitchenAid Stand Mixer is a fairly big investment for the average household. So you're going to want to buy ...
Read More
Ever wondering how to improve a recipe that isn’t just quite right? Or develop your own recipe? A step-by-step guide to develop a recipe (or improve one).

How to Develop A Recipe (or Improve One)

I get a lot of compliments on my recipes. I've also gotten constructive criticism. And some not so constructive, but ...
Read More
Cilantro: everything you need to know and how to choose the best substitute. Where to find, where to use, how to store, and more.

Cilantro: All About and How to Choose the Best Substitute

Ahhh, delicious cilantro. At least, it's delicious to me. Cilantro is the single herb that causes debate and hatred that ...
Read More
Bread Making 101: how to make bread and everything you need to know. Ingredients, ratios, process, what works, & what doesn't. Plus tips & tricks!

Bread Making 101: How to Make Bread, Everything You Need to Know

There are a few things in the baking world that seem almost magical to others. Bread making is one of those. To ...
Read More
Crusty French Bread. How to Bake the Perfect Loaf of French Bread: Step-by-step pictures. Tips & tricks on how to make the perfect crusty loaf.

How to Bake the Perfect Loaf of French Bread

Perfect, crusty French bread. Which is better? The crusty, chewy outside? The soft, delicate inside? The combination together? Whatever your ...
Read More
Parsley: everything you need to know and how to choose the best substitute.

All About Parsley and How to Choose the Best Substitute

We've gone through a lot of ingredients over the last year or so during my "Ingredients: Everything You Need to ...
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Everything about salt substitutes. Conversion ratios for types of salts, low- and no-sodium alternatives, potassium chloride free options, and non-salt flavor ideas.

Salt Substitutes: Conversion Ratios for Types of Salt -and- Salt Alternatives

Funny story time. Back when I knew very little about cooking, I didn't know salts were different. Salt was just ...
Read More
How to measure ingredients accurately: everything you need to know. Are dry and wet ingredients measured the same? Is flour supposed to be packed or sifted? Are you supposed to weigh flour? Plus free printable.

How to Measure Ingredients Accurately: Everything You Need to Know

Do I sift flour before measuring? Is sugar supposed to be packed? Are liquid and dry measurements the same? What ...
Read More
Substitutes for leaveners: baking powder, baking soda, yeast, etc. Everything you need to know!

Substitutes for Leavening Agents: Baking Powder, Baking Soda, Yeast, etc.

Leavening agents are fundamental to the recipes that call for them. You may be able to make chocolate chip cookies ...
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Understanding Leavening Agents: Yeast, Baking Powder, Baking Soda, etc.

Understanding Leavening Agents: Yeast, Baking Powder, Baking Soda, etc.

Today, I’m going to explore leavening agents: baking soda, baking powder, yeast, rapid-rise yeast, etc. I suspect the hidden cause ...
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How to remove pin bones from salmon

How to Remove Pin Bones from Salmon

My husband loves salmon. I dislike the price, but I like a happy husband. And I can admit it tastes ...
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Cooking 201: Substitutes for Fats: Oils, Butter, Shortening, & more

Cooking 201: Substitutes for Fats: Oils, Butter, Shortening, & more

Have you ever been in the middle of making a recipe and discovered you were out of something? Or practicing ...
Read More
Perfect Homemade Wheat Bread (and it works for sandwiches). Tastes better & saves money! Step-by-step pictures and descriptions.

Perfect Homemade Wheat Bread (& it works for sandwiches!)

I love bread. Who doesn’t? Especially homemade bread. The small fills the house. Warm from the oven, smothered with butter ...
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Substitutes for Everything Chocolate: Cocoa, Semi-Sweet Chocolate, Baker's Chocolate, & more

Substitutes for Everything Chocolate: Cocoa, Semi-Sweet Chocolate, Baker’s Chocolate, & more

We learned ALL about chocolate a few posts back (see "All About Chocolate" if you missed it). In a perfect world, ...
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All About Chocolate: Cacao, Cocoa, Baker's Chocolate, & more

All About Chocolate: Cacao, Cocoa, Baker’s Chocolate, & more

Chocolate...who doesn't love chocolate? [Looks around...hears crickets] I've learned a lot throughout my lifetime. As a kid, I learned that ...
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Substitutes for Dairy Products: Milk, Whipping Cream, Heavy Cream, Buttermilk, and more

Substitutes for Dairy Products: Milk, Whipping Cream, Heavy Cream, Buttermilk, and more

It's been busy around here. At least we have a break before the next holiday! Anyway, I decided it's time ...
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13 ways to use your KitchenAid mixer, without buying extra attachments. Make butter, bread, shred chicken, and more. Save time & money.

13 Ways to Use Your KitchenAid Mixer (without buying extra attachments)

I was browsing on reddit the other day and read that I could use my KitchenAid mixer to shred chicken ...
Read More
Ingredients Matter: Understanding the Many Types of Wheat

Ingredients Matter: Understanding the Many Types of Wheat

Previously I covered the many types of wheat flour, including: all-purpose, self-rising, bread flour, cake flour, pastry flour; as well as ...
Read More
Why does bread rise? Fermentation, leavening, gluten matrixes....explained in English.

Why Does Bread Rise?

As I've been learning more about cooking and baking, I've discovered that understanding the fundamentals behind recipes is vital. Yes, ...
Read More
Non-Wheat Flours: Definitions & Substitutions

Non-Wheat Flours: Definitions & Substitutions

I bought a grain grinder when I lived in Charleston. The ducks in our front pond (yes, our apartment complex ...
Read More
Ingredients Matter: Milk and Cream Dairy Products

Ingredients Matter: Milk and Cream Dairy Products

This post is one I was going to research and do later in the year. But...I'm in the middle of ...
Read More
Substitute Sundays: Non-sugar Sweeteners

Substitute Sundays: Non-sugar Sweeteners

We all have that moment. Gathering ingredients at the beginning of  baking something (because we always remember mise en place), ...
Read More
Ingredients Matter: Liquid Fats: Oils

Ingredients Matter: Liquid Fats: Oils

A little personal background: I have to admit to a prejudice against oil. If a recipe calls for it, I ...
Read More
Substitute Sunday: Sweeteners- Sugars

Substitute Sunday: Sweeteners- Sugars

We all have that moment. Gathering ingredients at the beginning of  baking something...walking to the cupboard...looking in...and then exclaiming "I ...
Read More
Ingredients Matter: Solid Fats- Butters, Shortening, & Lard

Ingredients Matter: Solid Fats- Butters, Shortening, & Lard

As you have probably noticed, there is a bit of a trend towards trying to make everything healthier. (Could you ...
Read More
Save Money: 12 Practical Uses for Ice Cube Trays. How to save extra fruits, veggies, buttermilk, herbs, wine, and more that you would normally throw out. #money #save #savemoney #icecubetray

12 Ways Ice Cube Trays Can Save Time and Money

Update 2018: I was browsing through old posts and stumbled across this! First, forgive the image quality. I took these ...
Read More
Ingredients Matter: Salts

Ingredients Matter: Salts

Semi-quick story: My husband likes coarse sea salt. I don't get it, but whatever. I don't dump salt on finished ...
Read More
Substitute Sundays: Flours

Substitute Sundays: Flours

We all have that moment. Gathering ingredients at the beginning of  baking something...walking to the cupboard...looking in...and then exclaiming "I ...
Read More
Make Boxed Cake Mix Taste Like It Was Made From Scratch

Make Boxed Cake Mix Taste Like It Was Made From Scratch

I was in a rush the other day...so I gave in and grabbed a boxed cake mix from the shelf ...
Read More
Ingredients Matter: Sweeteners

Ingredients Matter: Sweeteners

The cause of many failed recipes is bad ingredients. Not bad as in spoiled or expired; bad as in low-quality ...
Read More
Ingredients Matter: Sugars

Ingredients Matter: Sugars

I suspect the hidden cause of many a failed recipe is bad ingredients. Not bad as in spoiled or expired ...
Read More
Substitute Sundays- Fats: Oils

Substitute Sundays- Fats: Oils

****There is more thorough information on an updated blog post 'Cooking 201: Substitutes for Fats: Oils, Butter, Shortening, & More'*** ...
Read More
Flours: Part 1- Wheat Flours

Flours: Part 1- Wheat Flours

As I've said before, ingredients matter. High-quality and the correct ingredients are the difference between a delicious recipe and a...well, ...
Read More

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