Untitled Document

What is agodolce?
Baking

How are Belgian waffles different from others?
Can you help us out with our bagel formula? We are trying to make a whole wheat cinnamon raisin bagel, but are not having much success. Any help you could give us would be much appreciated.
What gives the distinctive flavor to a traditional linzertorte?
During proofing and baking, our bagels are closing up, and the finished product has a lot of "pimples" on the surface. What are we doing wrong?
I've seen different methods for making puff pastry. Could you explain the basic differences?
What type of yeast and recommended levels are best for producing frozen doughs?
When adding raisins to dough, is there a way to prevent them from losing their moisture?
When freezing oven fresh bread in a blast/flash freezer, what would you say is the right "core temperature" after the freezing?
I would like to run some promotions that include some interesting baking facts. Do you know the history of the term "baker's dozen"?
I would like to get different effects of some of my products with egg wash. What combinations can I use?
What is the difference between single and double acting baking powder? J.S., Round Rock, Texas
We have created a new line of pies, but wonder if we should call them tarts? How are pies and tarts defined?
To keep up with the demand for Hispanic baked products, I want to add dulce de leche to our product line. Can you help?
What kind of flour should we use to dust a workbench in preparation for bench resting our bread dough?
My wife and I just recently opened a bakery in California. We are at 1,100 to 1,250 feet above sea level. Do we need to make changes in our formulas due to the higher altitude?
Do you know the amount of dried dill I can add to bread formulas?
I have heard a lot of talk about specific gravity. Could you briefly explain what it is?
We are having trouble with our proofer temperatures. Any idea what to do?
I know that crispy rice treats should be one of the simplest things to make, however I can't get it right. Can you help me?
What cheese mixtures do you recommend for our savory flans? We are using grated cheddar cheese, but want a more dominant flavor.
How much whole wheat flour do we have to use in a bread formulation to label a loaf "whole wheat bread"?
Our breads burst randomly during baking. How can we prevent this?
Have you ever heard of a linzertorte? I would like a formula to make this cake.
When a bread formula calls for shortening, what kind do I need and why?
We are having problems with out Danish dough. During proofing, most of the roll-in leaks out from between the layers. What are we doing wrong?
Our pumpkin and sweet potato pies are cracking during baking. We make them with lots of egg whites. Can you help?
We make lemon curd from scratch, but most of the time the curd coagulates. What are we doing wrong.
Our cookies don't spread enough during baking. We like their flavor, but what should we do differently?
How can I get a more intense peach flavor when poaching peaches?
What can I use instead of lye flakes to dip pretzels?
Do you have any suggestions for a hazelnut (filbert) filling?
Do you know how to make pan coating? We have tried several variations with no luck
When comparing formulas, I have noticed inconsistencies in what is considered flour when calcuating baker's percent. Could you please explain what should be included in the total flour weight?
Do convection ovesn have different baking temperatures than gas ovens?
We have several customers that have requested products with spelt flour. What is spelt?
I would like to get different effects on some of my products with egg wash. What combinations can I use? S.S., Las Vegas
Can I substitute buttermilk for fresh milk in quickbreads?
What are general factors affecting the quality of flour mixtures?
What are critical factors in choosing a low water activity filling for baked product fillings?
What is a standard biscuit suppose to look like?
How may mixing affect a baking powder biscuit?
What are the different types of ethnic breads?
I have a great recipe for a Bundt cake but do not want to buy a Bundt pan. What could I use instead?
I have a chocolate chip cookie formula that we use with our wire cut cookie drop machine. It works fine. however, I am buying a jumbo chocolate chip cookie, which is chewy and spreads to 4 ins. when it bakes. Ours spreads a little, but is not chewy. how can I change my formula to get a chewy cookie that spreads to 4 ins?
I'm looking for a simple coconut cookie formula. Do you have one? K.H., Red Bank, N.J.
Why don't my cream puffs puff?
Our baker used to make a potato donut, and we have lost the formula. Do you have one?
How can I make dough art?
Is a white filmy yeast growth on the surface of fermenting foods a problem?
What is the affect of flour in baked products?
In the past I have bought flour from bulk containers at an "all natural" health food store. This flour was a off-color, somewhat a dusty orange, I asked the clerk about it and they said it was a green flour. Was it?
How can I find out how much protein is in my flour?
I 've noticed bags of "self-rising flour" on the same shelf with the usual 5-pound bags of all-purpose flour. What is self-rising flour, and what is it used for?
Green flour refers to the fact that the flour has not oxidized-- that is the sulfhydryl groups have not been converted into disulfide groups due to oxidizing agents. Bleaching agents are generally oxidizing agents. Green flour also indicates that it has been ground from "new wheat". Wheat flour which is not bleached may be oxidized if it is allowed to set a while and"naturally" oxidize. The dusty orange could be due to a little bit of bran and the carotenoids.
What is self-rising flour? M.G., Milwaukee
I found some formulas that call for whole white wheat flour. Is there such a flour, or is it a whole whgat flour misprint? D.B., Stillwell, Kan.
Do you know a good spice blend we can use for our Lebkuchen, or honey cakes?
Why is kneading of doughs critical?
Why do some recipes call for both baking powder and baking soda?
We are using a lot of active dry yeast. Could you give us proper handling advice?
What is the difference between single and double acting baking powder?
Can I add extra baking powder if I want extra-high muffins?
Why is my banana bread heavy?
I found a formula that calls for baker's ammonia, but I don't know what it is. Can you help?
What is the origin of Aunt Jemima Ready-Mix Foods?
Why does marble keep pastry cool?
Several products in our pastry production use aluminum foil. Should we place the dull or shiny side against the products?
Several of our products are made with phyllo pastry. Could you give us some handling tips?
Several of our products are made with phyllo pastry. Could you give us some handling tips? E.S., Manhattan KS.
How do I make a stronger pastry crust to hold a meat filling?
Why do some pastry recipes call for vinegar?
Why don't my popovers pop?
What is the origin of rice?
What is a tart? What is the history of the tart?
What is the standard way of finishing a Sacher torte, and do you have a formula for the batter?
We have created a new line of pies, but wonder if we should call them tarts? How are pies and tarts defined?
My wife and I just recently opened a bakery in California. We are at 1,100 to 1,250 feet above sea level. Do we need to make changes in our formulas due to the higher altitude?
How can I improve the shelflife of apple pie?
How can I keep a chocolate coating for Èclairs from falling off?
Why are eggs so important in the production of baked products?

Beverage

Is drinking of tea important to my health?
What is the history of scotch?
What is the amount of caffeine in various products? I don't like to cook with alcohol. Can you please recommend good substitutes that I can use?
We want to offer smoothies throughout the day. Do you have a formula?
At what temperatures do consumers like to drink coffee?

Bread

Do you have a formula for bread made with milk?
Have you ever heard of steamed bread?
My baker mixes our brioche using a straight mixing method. The end product is dry and heavy. Would a sponge method improve our product?
How do I braid a Challah loaf?
What is a good formula for Challah, the traditional Jewish bread?
How do we calculate our scaling weight for bread dough to get a finished product of 16 ozs. And 24 ozs.?
Soft garlic bread sticks are high in demand. Can you provide a formula?
I recently came across a rice breading using wild rice within the loaf. I would like to try making it with some added special ingredients. Would you have a formula for a basic rice bread?
Some of my customers were asking about salt rising bread. I thought that salt dehydrates yeast, so how can salt and yeast be a leavening agent?
On my last vacation, I visited a bakery that had an interesting bread. It was called "Mason Raisin Bread," and it had a combination of whole-wheat flour, bread flour, cornmeal and raisins in it. Do you have a formula for such a bread that you could share?
Why does one scald milk for bread production?
What is the key to developing flavor in our breads? We don't seem to be getting a good flavor especially with no-time dough additives.
How is starch and protein affected by the ingredients in the making of bread?
Which of the loaves of bread most likely represents increasing amounts of soy flour?
Which of the loaves of bread most likely represents increasing amounts of soy flour?
I've seen articles on baking that mention the desirability of a "closed crumb" versus an "open crumb." What, exactly, are bakers talking about when they talk about "crumb"?
Why do some yeast breads include mashed potatoes?
What is a generalrecipe for making bread?
What are the flavor components in bread?
What is the nutrient content of specialty breads?
Why does one scald milk for bread production?
What bacteria are involved in sour dough bread production?
What gives bread its light, fluffy texture?
We want to par-bake some of our breads. How long do we bake the bread, and how do we need to store the bread?
We have trouble with our puff pastry. It always has a poor volume. What do we need to change?
I'm looking for a formula for sweet, soft sandwich rolls. Any suggestions?
Our sales area is fully air-conditioned. What temperature and humidity do you recommend we keep it at, so our breads have the longest shelf life? Jake, via e-mail.
To make our production more effective, we want to freeze some of our rolls and breads. What temperatures do you recommend for the freezing process? J.R., Baltimore.
What is the history of baker's dozen'?
What are some different types of bread attributed to cultures?
Do you know the amount of dried dill I can add to bread formulas?
We are having trouble with our proofer temperatures. Any idea what to do?
What can we do with bread that has not sold? E.S., Arcadia, Ore.
What is the average weight loss for white bread during baking and cooling?
Many experts recommend using rye flour to prepare a sponge or starter. Do you agree?
Is adding oil to our bread formula a good idea?
I feel that our bread does not have optimal volume after baking. Is our flour affecting the volume?
I want to add different seeds to some of our breads. What quantities do you recommend?
Do you have any guidelines for how long we should bake our rye breads?
Our bread products constantly have large holes in the center of the loaves. We poke air holes during proofing to eliminate some air pockets. We have been told to add less yeast, among other suggestions. It primarily occurs in white breads. However, it also is very common in pumpernickel and most other breads. What is causing this? Is there an ingredient we could add to eliminate this or do you have any other suggestions?
We are in need of a new oven for our bread prodution. Should we buy a rack or deck oven?
Most of our bread is baked in a strap pan. However, at times only two loaves are baking in a four-pan strap. The result is empty, burned pans with melted coating. How can we prevent this?
How do I know if we applied enough steam to our breads?
We want to offer fresh baked bread when we open every morning. However, it is impossible to make this happen, due to our hours of production. What can we do?
I have a problem with a formula that I received from another baker for rice flour bread. I've seen it made many times. However, when I try to make it, it fails. Please look at the formula and tell me what it's missing. B.D., Lincoln, Neb.
We are having a problem with our Italian bread. The bread gets large holes inside, and we are trying to get a tighter crumb. Do you have any suggestions how we might accomplish this? B.S., Jamestown, N.Y.
Can we make choux pastries without eggs?
Are there any definitions or standards for buttercream? Can an icing made with shortening be called buttercream?

Cake

What temperature is recommended for cake batters and why?
How can we prevent marzipan from hardening to much when placed on cakes?
How does one determine specific gravity?
What is the typical baking process of something like a shortened cake?
What are considerations in the selection of mixing procedures for a shortened cake?
I'm trying to reduce the sweetness in some of my cakes, but when I reduce the sugar in the recipes, the cakes tend to be dry and tough. What can I do to balance the reduction in sugar and get close to the original textures of my baked goods?
What might be a disadvantage of using iodized salt in lemon cake mixes?
What are considerations in selection of a flour for an optimum quality shortened cake?
How can I keep the berries put in muffins and cakes from streaking?
How can I make cake decorations perfectly with melted chocolate?
Do you have a date bar or date cake formula that you would share? The one I use dries out too quickly.
What considerations should be made in selection of a lipid for an optimum shortened cake?
Why do the carrots in my carrot cake turn green? Do you have a recipe?
Why do they turn angelfood cakes upside down for cooling?
How do I adjust a cake recipe for high altitudes?
I'm looking for a simple ganache coating for our bundt cakes.
Do you have the formulas to mix some of the more popular colors used in cake decorating?
Many of my customers have asked me about the origin of German Chocolate Cake. Did it originate in Germany?
Can you provide a formula for a German chocolate cake icing?
To what temperature should we cool ganache before pouring it over the cakes? How much confectioners' sugar should I add to our almond paste, so I can use it to cover cakes? D.W. , Sevierville, Tenn.
My bakery has received several requests for gluten-free bread. Do you have a formula you would share?S.F., Hayward, Calif.

We are not happy with our chocolate ganache as a coating for our tortes and cakes. Are there any alternatives to ganache?
Occasionally our ganache breaks and the fat separates, giving the ganache a curdled appearance. How can we fix this?
Candy

How can we prevent marzipan from hardening to much when placed on cakes?
What are the different types of fondant?
Can I make sugarless candy?
What is the caramelizing candy test?
What are the different types of fondant?
What is fondant?
Years ago the hawkers on the Texas trains sold a confection called cactus candy. Do you have the recipe for this strange concoction?

Carbohydrates

I want to try a new formula using isomalt. Can you give some insight to this ingredient?
What is the formula for chitin?

Cereal, Grains

What kind of flour should we use to dust a workbench in preparation for bench resting our bread dough?
What are the four parts of a grain of rice?
Where is the nutritional value of rice primarily?
We have several customers that have requested products with spelt flour. What is spelt?
What is superfine sugar and how is it used?
What is the formula for chitin?

Color

What is the browning reaction in foods?
I can not afford to buy a colorimeter, is there another approach I can use to standardize color in my products?

Occasionally a recipe calls for creme fraiche. What's the best substitute if I can't find the real things?
We want to make our own crËme fraiche, can we? How?
Culture

Where can I order a dna test for detailed information on African, Jewish, European or Native American origins?

Dairy

What is the substitutition of buttermilk for fresh milk in regard to leavening?
How can I make crËme fraiche?
What are the characteristics of various cheeses?
How can I remove cheese from a food processor bowl?
Is moldy cheese safe to eat?
What is the origin of Monterey Jack cheese?
Occasionally our ganache breaks and the fat separates, giving the ganache a curdled appearance. How can we fix this?
I would like to make low-cholesterol cheesecakes, and I am in the process of modifying some of the regular formulas I use. Do you have any helpful tips on converting formulas?
I've read that a few drops of lemon juice added to cream before whipping can prolong the life of the whipped cream. Does it work?
Why does nonfat dry milk sometimes become tan or brownish?
What are some bioactive functions of milk constituents?
I have a recipe for sour milk, where can I find it or how can I make it?
How does goats and whole cows milk differ in nutritive content?
What is the role of oligosaccharides in milk? Do they bind microorganisms?
Can heavy or whipped cream be frozen?
What are the temperatures important to milk storage?
What is dulce de leche? Is there a way to make the product?
What are the sensory and reference descriptors used in cheeses?
What is the optimal amount of sugar needed to sweeten heavy whipping cream?

Dry

How can I prevent my home dried food from turning unacceptably dark?
Why do dried foods sometimes mold during storage?
How do I tell when foods I am drying are dry enough?
I want to use a recipe book that gives different temperatures for various foods. How do I regulate dryer temperature?

Egg

Why are eggs so important in the production of baked products?
Are egg foams improved by beating in a copper bowl?
Are brown eggs more nutritious than white eggs?
What are organic and free-range eggs and do they differ nutritiously?
Where are the vitamins and minerals located in the egg?
Is it safe to eat raw eggs?
How fresh is an egg?
Can you freeze egg white and egg yolks?
How do egg whites work to clarify a broth?
If you had two eggs, one fresh and one cooked, which eggs are hard-cooked?
Can overbeaten egg whites be salvaged?
How do you "fold in" egg whites?
Can curdled Hollandaise sauce be saved?
A recipe I have calls for 10 eggs. I don't want any left over as I am leaving on vacation. What size should weight size of eggs should I get?
What is the likely reason for the thinning of egg white?
What is the structure of a typical eggs? Of what importance is this?
What are the temperatures at which the different components of eggs coagulate?
Many of our formulas call for beaten egg whites. However, we have not been able to successfully beat them to the required volume. What are we doing wrong? D.N., Chicago
I would like to get different effects on some of my products with egg wash. What combinations can I use? S.S., Las Vegas

Energy

What is the difference between a convection oven and a conventional oven? What are the advantages and disadvantages of each? J.J., Cincinnati
How can I create steam in a commercial oven without having a professional steam system installed? J.J., Chicago.
Can I use aluminum foil in my microwave oven?

What is French salad dressing?
Enzyme

How does rennet function?
How are enzymes named?
What is an enzyme?
What gives bread its light, fluffy texture?
What is the source and applications of some industrial enzymes?

Is a white filmy yeast growth on the surface of fermenting foods a problem?
How can I chop rosemary?
Equipment

Do you know the meaning of the stamped number on an ice cream scoop?
What are some simple tests to determine food quality?
How does one determine specific gravity?

Fat/lipid/Butter/Oil

Is there a difference between margarines and hydrogenated fats? What has caused butter stored in the refrigerator to have an off-odor?
My Grandmother talked about churning butter. How can I show my children how to churn butter?
How can we clarify butter?
What is clarified butter?
Do you have a formula for a quick buttercream? K.G., Honolulu
What is the composition of cocoanut oil?
Why are there off-odors and - flavors in oil and shortening?
Why are there off-odors and - flavors in oil and shortening?
What do we need to do to maintain our donut frying oil so it lasts longer?
How much oil is in the flesh, seeds, kernels or pits of fruits and vegetables? What are the characteristics of the oil?
What is polymorphism?
What are some emulsifying agents used in foods?
What is the HLB number to determine emulsification?
What is an unsaturated fatty acid? What is a saturated fatty acid?
What are the contributions of fats to foods?
One day some butter melted and Hillary decided to cool it slowly. Which of the following best describes this product? (Note: think of the results in comparison of contrast of the melted butter rapidly cooled).
One day some butter melted and Hillary decided to cool it slowly. Which of the following best describes this product? (Note: think of the results in comparison of contrast of the melted butter rapidly cooled).
What is the difference between olive, grape-seed, tea and avocado oil?
Which of the following triglycerides (fats) would be most firm at room temperature 27C, 70F)?
Which of the following triglycerides (fats) would be most firm at room temperature 27C, 70F)?
If there were two isomers of triglycerides B, one having "hydrogen" in CIS form and the other in the TRANS form, which would likely have the higher melting point? Why?
What is fatcrystallization?
What is polymorphism?
Is there a difference between margarines and hydrogenated fats?
Many formulas call for clarified butter. What is the procedure to make clarified butter?
When should I use high-ratio shortening?
How important is the absorption value of icing shortening? G.F., Vineland, N.J.
Why is it of interest to know about fatty acids and how triglycerides are formed?
How do I use low-fat and fat-free dairy products?
Should oil in a deep fry kettle that has a strong odor and smokes be save to use again or discarded?

Fish

What are flatfish?
What are the different types of rockfish?
What are fish of the salmon family?
What are flavor profile terms that may be used with cooked fish?

Flavor Frequently Asked Questions
When should food be thrown away?
How can I make ice cream? Why does it freeze at room temperature?
What are the differences between egg, milk and soy gels? [other than they come from different sources].
Can we substitute granulated gelatin for sheet gelatin?
Gum

I am confused about using gelatin. Some formulas call for gelatin sheets, others call for gelatin granules. Can I substitute one for the other? Also, is there a gelatin substitute for vegetarians?

Liquor, Spirits

How can we use liquor effectively in our cakes and pastries?

Measurement, Weights, Standards

What is the "standard" weight for some common measurements of foods?
How does one convert volumes to measurements and vice versus?

Meat:Beef, Fish, Seafood, Poultry, Pork, Rabbit, Elk

What is the nutritive value of elk?
Why does my beef jerky have an off-odor after 2 months storage?
Why was my last batch of jerky crumbly?
Is it possible to make a low-salt jerky?
If veal is young beef, shouldn't it be classified as tender? Why is it usually cooked with moisture?
What causes a dark red color in the meat next to the bones of cooked chicken?
Is beef irradiated?
How much cholesterol is there in squid?
What is the average composition of squid?
What is the fatty acid composition of squid?
If you decided to make a flour or starch thickened soup from chicken broth versus beef broth, you would likely observe that the chicken broth required a greater amount of"thickener". What could be the reason(s) for this requirement?
I like sushi containing raw fish, is that any food safety problem?
Why does ham spoil inside near bone?
Should I not buy moldy country ham?
When is my hamburger done?
What is "London broil" ?. Is there another cut of meat I can use for this dish?
How long should meat be cured?
Can one identify an animal species?
What is the relationship of the calories, fats and cholesterol in ostrich, chicken, turkey, beef, and pork?
Why may there be air pockets in sausages?
Why do casings in sausage making seem to tear easily?
Is it possible to make low-fat sausage?
I've heard that there are earthworms in hotdogs and bologna. Are there?
What are there gritty crystals in canned tuna?
FAQ regarding turkey

Are nitrates and nitrities a problem in the diet?
Nutrition, Health

How can I treat eczema?
What is the weight-volume of selected foods?
Is chocolate good or not for me healthwide?
What can I take for arthritis pain?
Does obesity add to health-care costs?
What are the symptoms of celiac disease?
What is the formula for aspirin?
Will bitter melon help reduce blood sugar?
Will butterbur prevent migraines?
Will cherryjuice help with arthritis?
Are there herbs to help my panic attacks?
Do nutrients regulate genes?
Does tonic water cause tinnitus?
Does one make vitamin D if the sunlight is coming through glass?
Does what I drink affect the vitamins or medications I take?
Will vinegar remove my wart?
Will cornmeal help with toenail fungus?
Will spice tumeric help with scalp psoriasis?
What are "bioactives"? What are some?
I'm curious about fresh vegetables cooked in stews. Does the long cooking time, reduce the nutritional value, or are the nutrients retained because you eat the cooking liquid?
How do I determine Body Mass Index. FMI is to determine whether students are at risk for obesity. BMI compares a score to a standardized tables.
What is the body mass index?
What is the lutenin content of green and yellow vegetables?
Why are spinach, kale and other greens so good for you?
What are antioxidant phytochemicals and what foods are they found in?
What are some examples of zoonutrient classes and dietary benefits?
How can I determine the nutritive value or food composition of an ingredient or food?
What is a flexitarians?
Dear Dr. Donohue: I have a beer belly without drinking beer. My stomach extends out like I swallowed a medicine ball. The quantity of food I eat is small. Is there some exercise that can help me?-bb.
What are some plant-derived medicial compounds?
What are the environmental, behaviorial and biological hypotheses for obesity?
Are there natural ways to keep jock itch from returning?
What is the dominant cause of death in the United States?
What are age-essential micronutrients?
If dihydrolipoic acid functions as the antioxidant, why do you give lipoic acid instead to animals in experiments.
Are commercially available lipoic acid supplements identical to the substance that you use experimentally?
Vitamin C is considered to be the most powerful antioxidant in plasma. How do the antioxidant functions of lipoic acid differ from those of vitamin C, and what other biochemical effects might lipoic acid have that aren't found with vitamin C?
Is lippoic acid actively transported into cells like vitamin C?
Is the lower vitamin C levels in the elderly, cause by less efficient transport or diet, have much of an impact on health?
How old is an elderly rat?
Is it also possible to increase the cellular concentration of vitamin C in the old animals by giving lipoic acid?
Does the combination of carnitine and lipoic acid produce better results than either substance alone, and if so, why?
Commercial supplements of carnitine are usually found as L-carnitine or acetyl-L-carnitine. What's the difference between these?
What are the interactions of drugs and foods?
What are the interactions of drugs and foods?
I was cleaning up my flower beds for fall when a wasp flew up and stug me on the cheek. Not only did it hurt, but I also feared it might swell up so my eye would shut. What can I do?
I used to think Coumadin was just for old folks, but I recently developed two blood clots in my legs at age 42. My work requires hours on end sitting at a computer terminal, and my doctor thinks that contributed. I am totally confused about what I can and can't eat and which drugs or supplements to avoid. My pharmacist warned me about aspirin and cranberries. Is there anything else I should know about?
What is the DRI/UL, function and signs of toxicity and good food sources for vitamins?
What is the DRI/UL, function and signs of toxicity and good food sources for minerals?
I was surprised that in a recent column you seemed unfamilar with using mustard for leg cramps. Last year you recommended that very same remedy.
My mother has leg cramps almost every night. What can I do?
My doctor suggested I take up flute to help with my asthma. As I increased my breath control, my breathing problems with less severe but it wasn't until I learned to breathe from the diaphragm that the flute playing and the asthma both improved dramatically. I haven't had an attack in years. Is there any information on this kind of breathing for asthmatics?
What are the interactions of drugs and foods?
I'm a type 2 diabetic. I read the cinnamon can reduce blood-sugar levels, but it doesn't work for me. Does it help?
What can you tell me about guggul? I read that it can lower cholesterol, and I'd like to try it. I just wonder if it is safe.
What can you tell me about bitter orange? I see that it is an ingredient in weight-loss products and wonder if it is safe.
A few years back by teenage son suffered terribe foot odor. My husband and I would not let him bring his sneakers into the house, nor whould we let him put his dirty socks in the hamper! Ö..I then read in your column a solution to eliminate foot odor. Urinate on your feet in the shower! I mentioned the column to my son and then kept quite. Within a day, the odor was eliminated.
What are the sulfites to inhibit enzymatic browning in foods and beverages allowed?
I read about the benefits of cinnamon several years ago and tried it. I believe it helped lower my blood sugar, cholesterol and triglycerides, but after two years I realized it was also causing heartburn. When I stopped the cinnamon, the heartburn stopped immediately.
Are sulfites found in foods other than dried fruits and vegetables and wines?
What is the body mass index?
How do we develop food cravings?
What is the pH of stomach juices in an "average" person?
What are some examples of zoonutrient classes and dietary benefits.
What are the important food allergens?.

Related FAQ sites
How do I determine my pan size?
Product Development

How do I develop and market my food product?

I would like to produce a brown-and-serve Focaccia or pizza shell that the customer could dress and bake.
Plants: Fruits and Vegetables

Preservation

How can you distinguish between jam, jelly, preserves, marmalade, and conserves?
I received home canned low-acid food and do not know the processing history, must it be discarded?
Should I can products without established processing times? (I want to can vegetables in a thickened sauce, but cannot find a recipe. My mother's spaghetti sauce is better than the USDA rceipe.)
Why did my jars not seal?
Is mold inside jars during canning serious?
I know now that I did not process long enough; can I redo it?
What about using outdated processing times?
How can I keep rings from rusting?
Is processing in a boiling-water canner necessary?
What may cause off-flavors, -colors, or -odors in thawed food?
How long will food keep at 10F (-12C), the temperature of the freezer compartment above the refrigerator?
Preservation FAQ from the USDA.
What publications on foods and food preservation are available on the web?
Jam and Jelly FAQ from the USDA.
FAQ Jam and Jelly Questions From USDA
Jelly syrup doesn't sheet off spoon by the time it has reached 221F (105C). What should be done?
Jelly syrup doesn't sheet off spoon by the time it has reached 221F (105C). What should be done?
Why does jelly foam during boiling?
What are the crystals that are found in grape jelly?
Can jelly and jam recipes be doubled?
What if the finished jelly is too soft?
What if jelly or jam is too firm?
What causes weeping jelly?
What if paraffin was used on jelly?
How should liquid pectin be stored?
How is powdered pectin stored?
Is sterilizing or scalding used for jars before filling with jelly and jams?
What is the sheet test used in jam and jelly making?
What makes jelly cloudy?
Why do crystals form in jelly?
What causes jelly to be too soft?
What can be done to make soft jellies firmer?
What makes jelly sirupy?
What causes weeping jelly?
What makes jelly too stiff?
What makes jelly tough?
What makes jelly gummy?
What causes fermentation of jelly?
Why does mold form on jelly or jam?
What causes jelly or jam to darken at the top of the container?
What causes fading in jams or jellies?
Why does fruit float in jam?
How does one test for doneness of jams or jellies?
What is the role of fruit in jellies, jams and preserves?
What is the role of pectin in jellies, jams and preserves?
What is the role of acid in jellies, jams and preserves?
What is the role of sugar in jellies, jams and preserves?
Which types of fruit contain enough pectin and acid to make jelly without adding a commercial pectin?
Is the ratio of fresh produce to vinegar important in pickling?
What about alum in pickles?
Can I use homemade vinegar in pickling?
Can the amount of salt be reduced in pickling?
What type of salt is required for pickling?
How can I make unique pickled products?
What is the purpose of lime in pickles?
Can I change the size of the fruit or vegetable in pickling?
What is the effect of metals in pickling?
Why did the dill in my pickled cucumbers turn red?
Why did the garlic in my pickles turn blue-green?
Can I use salt substitutes when making pickles?
Is chocolate good or not for me healthwide?
What is some of the history of mustard?

In the past I have bought flour from bulk containers at an "all natural" health food store. This flour was a off-color, somewhat a dusty orange, I asked the clerk about it and they said it was a green flour. Was it?
Safety

When is food left unrefrigerated safe to eat?
How can I determine if refrigerated food is safe to eat?
How can I determine if food that shows changes is safe to eat?
What are the the symptoms, sources of contamination, and disease incidence for foodborne pathogens?

Sensory Evaluation

What are some examples of score cards or forms used in sensory evaluation?
What is the threshold test? How do I do it?
What are some common odor descriptors?
What are some flavor descriptors for off-flavors in chicken? Can I prepare a series of reference standards?
What might a scorecard for the Threshold Sensory Test look like?
What causes a heat and cool perception in foods?
What is a supertaster?

I enjoy making sorbet, but after storing it in the freezer, it becomes as hard as granite. What can I do?
What is 18/10 stainless steel?
SERVICE

What is the aim of table service?

SPICES, HERBS

Is there a reason for specific types of salt in a formula?
Have you ever heard of salt yeast? H.S., Salt Lake City
What are the primary spice-producting countries?

STORAGE

Prepared foods often separate when refrigerated. Is this a sign of spoilage?
What should be done with packages that have been stored at the proper temperature, but for longer periods than recommended by the manufacturer?to Top

What should be done with food in the freezer past recommended storage times?
Are blackened jar lids a sign of spoilage?
How long can leftovers be safely stored in the refrigerator?
Is refrigeration necessary after opening the jar?
What causes texturechanges in produce during storage?
What are the problems of insects in dry foods?
What causes yellow-brown off-flavors during storage?
How can I improve the shelflife of apple pie?

SUGAR

What is the average fructose content in common fruits?
How does crystalline fructose differ from high fructose cornsirup?
What is sorghum molasses?
What is sugar?
Is there a difference between sugar produced from sugar beets and sugar produced from sugar cane?
Is there a difference between sugar produced from sugar beets and sugar produced from sugar cane?
How is sugar processed?
What is raw sugar?
What is brown sugar?
What is turbinado sugar?
What is evaporated cane juice?
What is molasses?
What is invert sugar?
What is honey?
What is blended sugar (sugar/dextrose)?
What is high fructose corn syrup??
What is fructose?
What are fruit juice concentrates?
Are some sweeteners more nutritious than others?
Why is sugar found in many processed foods?
How much sugar and sweeteners do Americans eat?
How can I tell if my sugar is beet or cane??
Does sugar spoil?
What can I do about white sugar that has hardened?
How can brown sugar be stored to prevent hardening?
Can I substitute brown sugar for white granulated sugar in recipes??
What is the difference between light and dark brown sugar?
Can confectioners (powdered) sugar be substituted for granulated sugar in a recipe?