You’re in the mood to bake and have everything you need to whip up something sweet...except the eggs. No need to rush off to the store—there’s very likely a suitable substitute for eggs in your ...

Q. In an article on puddings, you used cornstarch as a thickening product. I have found arrowroot produces much silkier results, never clumps and is superior to cornstarch. Any thoughts? When I'm ...

Looks like cornstarch, thickens like cornstarch . . . definitely isn't cornstarch! If you don't know about it already, it's time to get to know arrowroot powder — also known as arrowroot starch — the ...

If you hand me a list of instructions, I am sure to quickly scan through the list, nodding my head in understanding and then do almost the exact opposite. This is why I only know half the things my ...