Do you have any idea where I can find malted milk powder? If I can't buy it, what's a good substitute? ...more

November 29, 2009

I tried to make meringues last week. The recipe says to bake at 175 degrees for 90 minutes or until browned. Mine were in the oven for more than two hours and still didn't get brown. The insides were still soft, too. Should I increase the heat or the time when I try them again? ...more

March 22, 2009

Can children allergic to milk develop a tolerance for it? Recently, a small observational study randomly assigned 20 children (average age 10 years) with a severe milk allergy to take a gradually increasing dose of nonfat powdered milk or fake powdered milk daily. ...more

December 20, 2008

Do I really have to keep olive oil in the refrigerator like they said on TV? My refrigerator is getting to be more full of supplies than it is fresh food! ...more

November 23, 2008

Consumer tips for for substituting for whole wheat pastry flour, making refrigerator pickles, keeping olive oil fresh, making apple butter and other kitchen questions. ...more

November 18, 2008

What is the benefit of adding gluten to a bread recipe? I tried it and couldn't tell that it came out any different. ...more

October 12, 2008

The note posted in July on the Web site of China's food safety inspection agency came from a doctor: There had been a sudden rise in infants turning up at his hospital with kidney stones after drinking the same brand of formula. ...more

September 24, 2008

What is the difference between chili and chili con carne? Basically, chili is made of beans in a tomato-and-pepper sauce. The term "con carne" is Spanish for "with meat." So chili con carne should contain ground meat or chunks of meat, too. ...more

July 23, 2008