Frequently Asked Questions

Adjusting servings is more than just multiplying every ingredient. Start by scaling the main components (proteins, grains, vegetables) using a reliable factor, but keep an eye on seasonings, leavening agents, and thickening agents. For herbs and spices, increase by about 75 % of the scaling factor to avoid overpowering the dish. Baking recipes are especially sensitive to leavening; a 10 % reduction or increase in baking powder or soda can dramatically change texture. Liquid adjustments should be made gradually, tasting as you go. Finally, consider cooking vessel size—larger volumes may need longer cooking times or higher heat distribution. By tweaking the core ingredients first and then fine‑tuning flavor and texture, you preserve the original balance while serving more or fewer people.

Fresh herbs stay bright when you treat them like flowers. Trim the stems, place them in a jar or glass with about an inch of water, and cover loosely with a plastic bag or a damp paper towel. Store the container in the refrigerator for most herbs; basil prefers room temperature, so keep it on the counter with the same water method. Change the water daily to prevent bacterial growth. For longer storage, you can wrap herbs gently in a slightly damp kitchen towel and place them in a resealable bag, but use them within a week. Freezing in ice‑cube trays with a splash of olive oil or broth works well for herbs you plan to use in cooked dishes, preserving both flavor and color.

When swapping dairy milk, choose a plant‑based alternative that mimics the same fat and protein content. For most baked goods, unsweetened soy milk or oat milk work well because they have a creamy mouthfeel similar to cow’s milk. If you need extra richness, add a tablespoon of melted coconut oil or a splash of nut‑based cream per cup of substitute. For custards or sauces, blend silken tofu with the plant milk to boost protein and prevent curdling. Remember to check for added flavors; unsweetened, unflavored versions keep the original taste intact. Adjust the seasoning slightly—some plant milks are naturally sweeter or nuttier—so the final dish retains its intended balance.

Soggy vegetables usually result from excess moisture and overcrowding on the baking sheet. Pat all vegetables dry with a paper towel before tossing them in oil; even a small amount of surface water creates steam, which softens rather than browns. Spread them in a single layer with enough space for air to circulate—use two sheets if necessary. A high oven temperature (425 °F to 450 °F) encourages caramelization, while a brief pre‑heat of the sheet helps create an initial sear. Finally, avoid over‑seasoning with watery marinades; instead, coat with oil and dry herbs, adding a splash of lemon or vinegar after roasting for brightness without added steam.

Most cakes, muffins, and quick breads bake best at 350 °F (175 °C) because this moderate heat allows the batter to rise evenly while setting the crumb without over‑browning the exterior. Cookies often benefit from slightly higher temperatures (375 °F) to develop crisp edges while keeping the center soft. Bread loaves typically start at 425 °F for an initial “oven spring,” then drop to 375 °F to finish baking without a thick crust. Temperature influences the rate of Maillard reactions, steam generation, and gluten development; too low, and the product may be dense or pale; too high, and it can dry out or burn. Using an oven thermometer ensures you hit the target temperature, especially in older ovens that run hot or cold.

Al dente means the pasta is cooked through but still offers a slight resistance when bitten. Start timing according to the package instructions, then taste a piece a minute or two before the minimum time. Look for a tiny white ring at the center of the cross‑section—this indicates it’s still a bit firm. The texture should be springy, not mushy, and it should hold its shape when tossed with sauce. Remember that pasta continues to cook for about a minute after you drain it, especially if you finish it in a pan with sauce, so pulling it off the heat just shy of perfect al dente ensures a flawless finish.

Yes, most homemade sauces freeze beautifully. Allow the sauce to cool completely, then portion it into airtight containers or freezer‑safe zip‑top bags, leaving about an inch of headspace for expansion. For cream‑based sauces, consider adding a splash of extra cream or a teaspoon of butter before freezing to prevent separation. Label each package with the date and type of sauce. When you’re ready to use it, thaw overnight in the refrigerator, then reheat gently over low heat, stirring frequently. If the sauce looks slightly watery after reheating, finish it with a quick reduction or a small amount of cornstarch slurry to restore thickness.

Start by swapping wheat flour for a gluten‑free blend that contains a mix of rice flour, tapioca starch, and potato starch; this combination mimics the structure of regular flour. Add a binder such as xanthan gum (½ tsp per cup of flour) or psyllium husk to give the dough elasticity. For breads, incorporate a small amount of gluten‑free yeast and allow a longer rise time, as gluten‑free dough often needs more time to develop flavor. When using oats, ensure they’re certified gluten‑free to avoid cross‑contamination. Finally, adjust liquid ratios—gluten‑free batters tend to be thicker—by adding a little extra water or milk until you reach the desired consistency.