Category Archives: Cooking Basics

The basics of cooking – handy online measurement conversion table, pantry items, converting recipes to low fat, egg substitutes and more.

History of White Flour

Before 1870 there was only stone ground wheat. By 1880 all stones had been replaced with iron, steel, or porcelain rollers throughout Europe and America. It marked the beginning of the industrial revolution of our food. Refined flour was the first fast food so to speak. (more…)...
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Food Preservatives in What You Eat

Preservatives in food are a type of food additives. They can be natural or artificial. Different kind of preservative work in a different ways. However, mostly preservatives are added to the food to prevent the food from decomposing by microbial growth or by any undesirable chemical changes. Read more

How To Make Homemade Bread Crumbs

Making your own homemade bread crumbs is easier than you think! It's a great way to use up left-over slices of bread, bread crusts, hamburger and hot dog rolls, potato rolls, crackers and even thin small pretzels. (more…)...
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How to Convert a Recipe to Gluten-Free

When it comes to cooking and baking, you don't have to limit yourself to gluten-free cookbooks just because you have Celiac disease or a wheat allergy. In fact, most recipes can be easily made without gluten, a protein found in wheat, rye and barley products. Here's how to convert a recipe to gluten-free. Read more

How to Use Fat Substitutes in Baked Goods

Cutting back on fat in baked foods may help out if you want to consume fewer calories. But according to Jananne Finck, University of Illinois Extension nutrition and wellness educator, lowering the fat and still having a tasty product can be a challenge. Here's how to do it without compromising quality. Read more