If you are anything like us, then cooking and baking can be very therapeutic for you. You can try out new recipes, make delicious meals and snacks, and enjoy having friends and family over for dinner.
But, there’s nothing worse than spending hours preparing an exquisite dinner to find that you are out of one vital ingredient, that you really cannot go without.
Lime is one of the best substitutes for lemon juice. It’s a citrus fruit and has a very similar taste and acidity level to lemon.
If you’re looking for a preserving substitute for lemon juice, then lime juice once again is a suitable option because of its similar pH level. Other alternatives, like vinegar, are not as acidic and won’t preserve tinned or canned for as long.
Yes, you can use baking powder instead of baking soda. In fact, baking powder is one of the best substitutes for baking soda. While baking powder is typically used in European recipes more often than here in the US and Canada, it’s still available to purchase.
If you’ve tried to make your own salsa at home, then you’ll probably have noticed it often ends up far too watery. Store-bought and restaurant quality salsa is usually yummy and thick, but that’s not as easy to achieve when you’re making it yourself at home.
Typically, the reason for this is in the ingredients you used to make it. The most common reason behind homemade salsa that turns out watery is your choice of tomatoes.
I recently found a jar of Filippo Berio Sun-Dried Tomato Pesto at my local grocery store, and I was excited to try it. After cooking egg tagliatelle in a pot of generously salted water and saucing them with it that night, I tasted the pasta dish.
Here’s how I found it (along with a few other things you need to know about this jarred red pesto sauce).
You stopped by to read this, so I’m going to make two bets. First, you own a cast iron skillet, grill pan, or Dutch oven. Second, you want to learn about the best oils for cooking with it.
Too few TV chefs, cookbook authors, and food bloggers talk about the importance of selecting cooking oils. This often baffles me, as the wrong choice of oil can affect how your food tastes and make it unhealthy.
Every now and then, a health-conscious friend will ask me if cold-pressed olive oil is a better choice than other oils in the store.
My short answer is always “yes.” If you’re here because you found yourself asking the same question, there’s a pretty good chance you’re already cooking with it.
Confused? Let me help.
When I popped open a carton of eggs to make breakfast this morning, I saw that a few of them had wrinkled shells.
I hadn’t seen eggs like these before, and I wasn’t sure if they were safe to eat. So I did what I usually do in cases like these: I went online and did some research.
Red pesto is a classic Italian sauce that’s been around for hundreds of years. Some even say it has predecessors that go back as far as ancient Rome.
Traditionally, it’s made by hand-crushing sun-dried tomatoes, roasted red peppers, fresh basil leaves, garlic, pine nuts, Parmigiano-Reggiano cheese, extra virgin olive oil, and Mediterranean sea salt with a pestle and mortar.
