The Rookie Cook

Heavy cream is not the same as whole milk. Also called “heavy whipping cream,” a heavy cream has between 36% to 40% milk fat, and will double in volume when you whip it—whip it good.
That having been said, in a pinch you can indeed substitute whole milk for heavy cream, but to be honest I [...]

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Cornstarch has homestead rights in my pantry.  At just about any time of the year, you can find that yellow box on the shelf.  Corn syrup is generally in residence when I’m baking pies, but there have been times when I’ve wanted to make pies and yet couldn’t really justify a special run to the [...]

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If you’re on a low-carb diet and have been hating the posts and videos this week, hate no more. You have not been forgotten. This post is dedicated to you.
Culinary science has made some advances since the early days of low-carb diets, but if you’re tired of hunting for low-carb pasta or [...]

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So there I was, whipping up a batch of my triple-chocolate brownies … and I discovered that I did not, in fact, have the 4 eggs required by the recipe. Three eggs will not turn into 4 eggs no matter how hard you stare at the carton. I didn’t have time to make [...]

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