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Latest Recipes
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Mascarpone substitute: what to use, and how to keep it from splitting
The best mascarpone substitute is cream cheese plus heavy cream. Here’s the ratio for tiramisu, cheesecake, pasta, and dairy-free cooking, plus the mixing order that stops it splitting.
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Substitute for vegetable oil in baking (and what each swap does to the crumb)
Every swap works – they just don’t all give you the same cake. The ratio for each one, what it does to the crumb, and the half rule that keeps applesauce from turning it gummy.
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Butter substitute in baking: pick by what you’re making, not off a list
Butter doesn’t do one job in baking, it does three. Here’s which swap works for cookies, biscuits, or muffins, plus every ratio and the salt fix.
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