Online Cooking School Forum

What are the substitutes for egg-yolk that doesn't affect the cream original white color on creme brulee? (if it is egg-whites) Can or-should I use egg-whites...

How to make the caramel topping on creme brulee stay crusty and stable even after storing? Almost all of my customer file a complaint about their takeaways and...

how to convert the recipe suitable for baking in microwave rather than an oven ?

HI, I am looking for Diastatic Malt Powder/Extract. Must be Diastatic for pizza dough.

I am trying to master some waffle recipes that i have found online, but i cant help thinking that they are not coming out right due to me not using AP flour? Has...

I am looking to buy a quesadilla maker so we can make delicious food for breakfast? I read an article that talks a lot about choosing quesadilla maker. It also...

How do I know which date my course ends?

Do I get a certificate after completing the ' art of baking' course?

Hi may I ask why don't you stock the more affordable Sous vide sticks that are rwadily available everywhere else? I have recently purchased one in Australia for a...

I want u sell ur products in bulk especially ur cooking utensils so r u able to give me in discount if I have joined