The recipe said semisweet. You grabbed bittersweet because it was on sale. The brownies came out fine, probably, but there's always that small, nagging doubt when you pull something out of the oven, and it tastes almost right. Chocolate is the one ingredient home bakers tend to treat as interchangeable, and it rarely is. There are more types of baking chocolate on grocery … [Read more...] about Bittersweet, Semisweet, Unsweetened: The Chocolate Guide Every Home Baker Needs
kitchen guides
What to Do When You’re Out of Heavy Cream, Buttermilk, or Bread Crumbs
There is a particular kind of kitchen panic that strikes about twenty minutes before dinner. You're halfway through a recipe, the onions are already soft in the pan, and you've just discovered the carton of buttermilk you thought was in the refrigerator is nowhere to be found. The recipe calls for a cup. You have none. This is the moment where a good substitution either … [Read more...] about What to Do When You’re Out of Heavy Cream, Buttermilk, or Bread Crumbs
8 Heavy Cream Substitutes That Actually Work (and When to Use Each)
There is a particular kind of Sunday afternoon panic that cooks know well. The soup is simmering, the recipe calls for a cup of heavy cream, and the carton in the fridge is either empty or two days past its prime. The store is twenty minutes away. Dinner is not. The good news is that heavy cream is one of the more forgiving things to substitute in cooking as long as you … [Read more...] about 8 Heavy Cream Substitutes That Actually Work (and When to Use Each)