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How Chemical Leaving Agents Work (the difference between baking soda and baking powder)

Ruby asks: I am working on a science project that determines if you add baking soda in a cupcake recipe that calls for baking powder, will it make a difference, and I cant remember which cupcakes I put baking soda/powder in!! Any suggestions to help me determine which is which? Please answer ASAP!!!!

Baking S.O.S. […]

Gluten-Free, Vegan Cornbread Recipe

Jim asks: I made some corn bread using gluten-free flour, soy milk and flax seed for eggs, but it came out heavy. Everything I try comes out the same. I am allergic to all three. Please help.

Baking S.O.S. says: It is a real challenge to make baked goods that taste good and have a […]

Why Does the Top Crust Separate from my Pound Cake?

Wanda asks: I have used a pound cake recipe, handed down from my grandmother, for years without any problems. Lately the crust has separated and crumbled from the rest of the cake. I use 6 egg whites that are whipped to soft peaks, then folded into the cake batter. I initially thought that I was […]

Techniques for Tender vs. Crisp Pizza Crust

Ron asks: I would like to make a pizza that when fully cooked has a brown, soft, non crispy bottom crust, and is fully foldable. When you bite into the pizza, the crust just seems to blend in with the toppings. The crust reminds me of a cross between pastry and pizza dough. I’ve tried […]