Healthy breakfast ideas for teenage kids
Posted by shirley susan mathew from India - August 21, 2009
I use Nestlé's All purpose cream & condensed milk as my fruit salad dressing. How come,...
Posted by liza from Philippines - August 19, 2009
How is fruit ripening treated in industry,at home, in supermarkets,for shipping
Posted by shanice from Jamaica - August 10, 2009
How much cream of tartar is used in candymaking to prevent crystallization?
Posted by almstnecessities@aol.com from United States of America - July 17, 2009
Does Nestlé sell in the United States an equivalent for the Creme de leite sold in Brazil by...
Posted by Célia Nobre from Brazil - June 26, 2009
My recipe calls for a small can of condensed milk - they don't seem to sell it here, so how much of...
Posted by hilary from United States of America - June 26, 2009
Hello, I am currently attempting to make sushi from a recipe with strange measurements, and it is...
Posted by Sushi Padawan from United States of America - June 26, 2009
Is Carnation evaporated milk gluten free?
Posted by debra from United States of America - June 12, 2009
Dear Gilla, I bought All purpose cream on my last visit to the Phillippines in order to use it in my...
Posted by Erica from Japan - June 8, 2009
Can you freeze Laura Lynn heavy whipping cream?
Posted by Donna Dearstone from United States of America - June 2, 2009
I would like to know where I can buy liquid Glucose.
Posted by nina from United States of America - June 2, 2009
What is homogenised milk?
Posted by Lucy from Australia - April 29, 2009
Recently I read from some website saying that Maggi seasoning is fermented from wheat, and Maggi...
Posted by christine from Hong Kong - April 27, 2009
I live in Hawaii and I am having problems finding heavy cream, they have whipping cream or canned...
Posted by Arleen from United States of America - April 24, 2009
I would like to make a steak and kidney pie but I only have self-raising flour in the cupboard. Can...
Posted by jonny from United Kingdom - April 22, 2009
I hate the taste of cinnamon but would like to make oatmeal cookies, what can I replace cinnamon...
Posted by olya from United States of America - April 15, 2009
Hi Gilla. I have a pasta recipe that calls for heavy cream. Is it possible to use Nestlé All...
Posted by pingpong from Singapore - April 15, 2009
Can I use evaporated milk for mac and cheese? Do I dilute with water or use it as it is?
Posted by ron.va from United States of America - April 6, 2009
I would like to know why does steam-egg looks greenish? The green colour is similar to the green...
Posted by Grace Neo from Singapore - March 25, 2009
Hi! Is there a way to fix an over whipped whip cream? I was making chocolate mousse and when I...
Posted by Katrina from Philippines - March 23, 2009
What is the equivalent of dried instant yeast to 50g compressed baker's yeast? Can they be...
Posted by Sintia from United Arab Emirates - March 16, 2009
Can you freeze Nestlé Toll House chocolate morsels and reuse them at a later time? Do...
Posted by bakergrl from United States of America - March 6, 2009
Hi Gilla,
I read about your answer for heavy & sterilized cream and still have a question....
Posted by esther from Finland - March 4, 2009
Hi Gilla,
What type of milk should I use for sour cream substitute? Can I use...
Posted by louise from Philippines - March 2, 2009
Can you freeze milk in their cartons. I bought 1 litre cartons which were on special.
Posted by carmel from Canada - March 2, 2009
I have a bamboo steamer rack but I don't have a wok. I am wondering how do you put the steamer on...
Posted by Cathy O'Donnell from United States of America - February 23, 2009
My friend lives in Brazil and he cannot buy Buttermilk. He took home Ranch dressing mix and...
Posted by mreid98 from United States of America - February 11, 2009
How is whipping procedure done?
Posted by jhelaine from Philippines - February 9, 2009
Hi. I was just wondering if Nestlé's condensed milk is homogenized? My boyfriend can't use any...
Posted by Jenny from Finland - February 9, 2009
What happens to the emulsion when egg yolk reduced by 50% or omitted? Could you please explain why?
Posted by zelim1984 from Singapore - February 4, 2009
What is the standard measurement/recipe for a Nestlé cream, condensed milk and gelatin? I...
Posted by abi from Philippines - January 26, 2009
Hello Gilla, my grandaughter and I just made wholewheat buns, at least we are ready to put them in...
Posted by Joy from Canada - January 19, 2009
I made a ham and navy bean soup with leftover Christmas ham, but I believe due to the glaze that was...
Posted by TPeters356 from United States of America - January 12, 2009
We have some already shelled pecans which became damp in the bag and we just discovered they have...
Posted by Carla from United States of America - December 29, 2008
Hi Gilla, Just wondering, I love making an ice cream but I usually fail because it becomes...
Posted by majorvin from Philippines - December 29, 2008
If I forgot to include the baking soda in my gingerbread cookie recipe can I add it to the batter...
Posted by K from United States of America - December 23, 2008
What is the shelf life of powdered sugar?
Posted by colleen from United States of America - December 23, 2008
If recipe calls for 3 eggs and you want to make 1/2 recipe do you have to beat the 3. I was using 1...
Posted by lee from Canada - December 19, 2008
What is cream of tartar made of? Is it heathy for use in baking?
Posted by Angie from Canada - December 17, 2008
What do grams and milliliters have in common?
Posted by 4leq85 from United States of America - December 10, 2008
How many chocolate chips equal 1 pound of chocolate? Thank you.
Posted by dodawson from United States of America - December 8, 2008
How do I turn Nestlé Toll House Chocolate Morsels into Mint chocolate morsels. I can never...
Posted by Gravecrtr from United States of America - December 8, 2008
I need to know how to do those cookies in the muffin cups for Xmas gifts. How do you stand the...
Posted by Laura from United States of America - December 8, 2008
I often watch Food Network and sometimes I try their recipes, putting my own Trini twist to it....
Posted by daisy from Trinidad and Tobago - December 8, 2008
Does it make a difference what size egg I use in the Toll House Cookie recipe? I use jumbo eggs and...
Posted by Cindy from United States of America - December 5, 2008
I have a Christmas cake recipe that calls for "1 cup heavy whipped cream" would you whip the cream...
Posted by Saddie from Canada - December 5, 2008
How can I remove fat from meat.
Posted by 5H3EIS from Nigeria - November 24, 2008
Once the chocolate chips that I'm trying to melt become "seized" or hard, how can I get them back to...
Posted by sandy from United States of America - November 17, 2008
Can I use Nestlé All Purpose Cream to make a whipped cream?
Posted by ana from Philippines - November 17, 2008
I love preparing shredded beef in onions and green pepper sauce. I know I have to use cornflour to...
Posted by welma from Ghana - November 17, 2008
Where can I find recipes for good and tasty meals without using dairy products, in my family my...
Posted by Rebeca Montenegro from Panama - November 12, 2008
If I don't have "scalded milk" can I use Carnation? In fact, I don't understand the...
Posted by caroline from Canada - August 22, 2008
How do you make a successful pasta recipe?
Posted by nova from Indonesia - August 18, 2008
Should I freeze lasagna before or after baking? What if there are uncooked eggs in the ricotta...
Posted by bertac from United States of America - July 25, 2008
How many green onions equals 1/4 cup of chopped green onions?
Posted by patm from United States of America - July 22, 2008
How come my spaghetti sauce always turned out very sour? Too much salt or too much sugar?
Posted by veronica from Malaysia - July 21, 2008
Hello Gilla, As I am a recovering alcoholic, I do not keep alcohol in the house, nor do I wish to...
Posted by jenny from Australia - July 21, 2008
How can you make the presentation of the carbonara glossy but still creamy to taste?
Posted by wengskie from Philippines - July 18, 2008
Hi Gilla, I was desperately searching internet to figure out if I could use liquid glucose...
Posted by Jenny from United Kingdom - July 17, 2008
Hello Gilla - In your expert opinion, what is the best way to store herbs in your refrigerator to...
Posted by joe from United States of America - June 25, 2008
How do you glaze walnuts?
Posted by virgocakes from United States of America - June 17, 2008
What is slow cooking? What makes fish so digestible? Thank you
Posted by Rita Acheampong from Ghana - June 12, 2008
Hi, I am making an italian ricotta cheesecake, can you tell me if I can replace 50g of corn starch...
Posted by Sylvia from Australia - April 30, 2008
Hi Gilla, Can canned cream be used to make butter? And where can I purchase it? Thank you for your...
Posted by JP from Unknown - April 28, 2008
I am an avid gumbo cook that just moved to Italy. As I don't care for a file gumbo, I need an okra...
Posted by shieldlp from Italy - April 28, 2008
I want to cook cauliflower with a fast cheese and onion sauce but it says to use double cheese. Can...
Posted by Catherine from United States of America - April 7, 2008
Béarnaise Sauce: how long will it keep in the refrigerator and can the sauce be frozen?
Posted by Maria from United States of America - March 26, 2008
Hi,
If i have 17.5 ml of salt over 500 ml of water how many grams of salt do I have?
Posted by princess from United States of America - March 25, 2008
Hi Gilla, I live in France and want to make Banoffee pie. I need condensed milk but can only find...
Posted by Lorraine from France - March 12, 2008
I accidentally used sweetened evaporated milk in my potato soup. What could I add to unsweeten the...
Posted by robertbb97 from United States of America - March 10, 2008
Can I freeze cream puffs filled with a mix of vanilla pudding and Cool Whip?
Posted by Ruth Ann from United States of America - March 5, 2008
Is there a healthy substitution for marshmallows? Recipe is all nuts and seeds with marshmallows as...
Posted by knjs from United States of America - March 5, 2008
I have purchased Carnation Light condensed milk by mistake. Can I use it instead of regular...
Posted by margie from United Kingdom - March 5, 2008
I would like to know what exactly are "grits" Thanks in advance
Posted by Patty Velasco from Mexico - March 3, 2008
Can you make Béarnaise sauce from Hollandaise sauce. If so, how?
Posted by BARBARA from United States of America - March 3, 2008
What is the difference between bread flour and pastry flour? Can they be used interchangeably?
Posted by Terri from United States of America - February 29, 2008
Can I use peanut oil instead of vegetable oil? I am out. Thank you
Posted by melissa from United States of America - February 25, 2008
I am making a cake and the recipe calls for 3 eggs. I have 2. What could I use instead of the other...
Posted by mama7 from United States of America - January 30, 2008
I kept some fat from a goose I cooked recently. How long will it stay usable in the fridge?
Posted by Paddy from United States of America - January 23, 2008
I want to make several things including tablet and caramel shortcake for a Scottish party I'm...
Posted by EC from United Kingdom - January 23, 2008
Is there any concern about combining 'cooked lean hamburger' and 'cooked leftover turkey' in meat...
Posted by Ted from Canada - January 21, 2008
What is dicing?
Posted by sharon from United States of America - January 9, 2008
When substituting another oil for vegetable oil in a baking recipe(cake or such) will it affect...
Posted by nonr from United States of America - January 9, 2008
I am making chocolate fondue for the first time and it is calling for heavy cream. Can I use half...
Posted by Curious Cook from United States of America - January 7, 2008
Lately, I have seen a lot of people mention that they bake breaded chicken or fish to prepare a...
Posted by laila from India - January 7, 2008
I'm new to preparing beans. I would like to know how I could prepare and cook lima beans in a...
Posted by tkins02 from United States of America - January 3, 2008
Hi, I am making pumpkin cheesecake and it calls for cornstarch. Is there a replacement for this?...
Posted by donna from United States of America - January 3, 2008
Hi, I've tasted a semi-sweet fettucine carbonara at a resto here in Chicago.If I want to replicate...
Posted by Carlo Quidlat from United States of America - December 31, 2007
How long would a 10lb prime rib roast take to cook med. rare
Posted by dave from Canada - December 28, 2007
I want to store chocolate for a long time. Which form of chocolate do you recommend, and how would...
Posted by JR from United States of America - December 12, 2007
When I make brownies or marble fudge cake and bake them and then freeze them they come out fine....
Posted by Janice from United States of America - December 12, 2007
I am making chocolate covered cashews,as gifts, how long does it take for the chocolate to become...
Posted by margaret from United States of America - December 11, 2007
For years I've been using a slice a bread to soften up cookies which I've previously stored in the...
Posted by rh from United States of America - December 11, 2007
Hi Gilla, Does a 12oz package of chocolate chips equal 2 cups? Thank you! Lydia
Posted by ladyofpurplelydia from United States of America - December 9, 2007
I have made a chicken pie with double cream in it, can I freeze it?. Thanks
Posted by conie from Portugal - December 6, 2007
Can you freeze lasagna with tofu filling or regular lasagna after it is baked?
Posted by nan from Canada - December 6, 2007
I have many recipes that call for a small package of chocolate chips. I am not able to find these in...
Posted by Cheri from United States of America - December 5, 2007
I am from Brazil and would like to know what are the substitutes for Leite Moca and Creme de Leite...
Posted by rosana from United States of America - November 28, 2007
I was given a recipe some years ago by a chef in Melbourne, and the recipe used Maltose. Do you know...
Posted by LaBelle from Australia - November 10, 2007
When a recipe calls for a sliced green onion, does this mean it is cut across the onion or down the...
Posted by jorjmiller from United States of America - September 14, 2007
I've heard that storing chocolate in the refrigerator degrades the chocolate. What is the best way...
Posted by Sandi from United States of America - September 7, 2007
Can bananas be refrigerated & frozen?
Posted by salma from Saudi Arabia - August 15, 2007
What is the difference between white wine vinegar and cooking white wine vinegar? I'm making a...
Posted by Julia from United States of America - August 2, 2007
Hello, I'm breastfeeding my 1st child and I've been told to stay away from garlic as it upsets the...
Posted by sassystew from United States of America - July 26, 2007
I cannot handle garlic very well - in any prepared dishes, dips, etc. What can be used as a...
Posted by Roxanne Moran from United States of America - July 25, 2007
What is first in sautéing, is it the onion or garlic?
Posted by chie from Philippines - July 18, 2007
What ingredients are most used in Switzerland, and what is a common meal for their habitants.
Posted by Abreu from Dominican Republic - June 13, 2007
Will boiling raisins remove the sugar from them? The raisins are to be used in oatmeal cookies for a...
Posted by lynn from United States of America - May 28, 2007
Can I cook lentils and beans in a rice cooker?
Posted by ani from United States of America - May 25, 2007
Is is okay to thicken a wine and butter sauce with corn starch?
Posted by Steve from United States of America - May 23, 2007
Are there any substitutions for cream? Something that doesn't contain lactose.
Posted by lee from Australia - May 14, 2007
Is there any way to remove excess oil/butter from a pasta dish when reheating? My mother made a...
Posted by Winifred from United States of America - May 9, 2007
When deep frying my potatoes (strips-as in french fries), they always turn out limp. How do I get...
Posted by Angelo from United States of America - April 23, 2007
I would like to know a substitution for vegetable oil in a cake recipe (which asks for 1/2 cup)....
Posted by MARY from United States of America - April 23, 2007
My recipe calls for half a freshly grated nutmeg. I have new ground nutmeg which I want to use. How...
Posted by bt from United States of America - April 19, 2007
When a recipe calls for "green onions, sliced", does that mean slice the green stalks only, or slice...
Posted by Luckyldyib from United States of America - April 4, 2007
I would just like to ask why, every time I fry, the oil always splatters on me, even when it is...
Posted by MR.JOHANN from United States of America - March 26, 2007
In baking cookies, can I use vegetable shortening instead of butter flavored shortening? What's...
Posted by Monica from Philippines - March 23, 2007
My recipe calls for half a freshly grated nutmeg. I have new ground nutmeg which I want to use. How...
Posted by bt from United States of America - March 19, 2007
How can I stop my cream from curdling when I add it to my fish chowder. It calls for wine as well so...
Posted by Ken Anderson from Canada - March 19, 2007
Our son loves lemon meringue pie, but is allergic to corn. What can I use in place of cornstarch to...
Posted by Casey from Canada - March 19, 2007
What is lemon zest?
Posted by bob from United States of America - March 14, 2007
Hello, please can you tell me why my spring rolls are never crispy after frying?
Posted by zuumcentre from Nigeria - February 28, 2007
Dear Gilla, Can I substitute sour cream with all purpose cream ? I have a bread recipe that asks for...
Posted by brenda from Philippines - February 28, 2007
Gilla: I just read the answer you gave to "Rose" about burning her toffee. I am trying to make...
Posted by Littlemouse from United States of America - February 16, 2007
I have found an old, favorite recipe for prune cake that my mom use to make that calls for "thick,...
Posted by Marcia from United States of America - February 16, 2007
Can genache be frozen or refrigerated for future use? If so, how does one defrost it. Thanks Teri
Posted by Teri from United States of America - February 16, 2007
When making cookies, why do cookie recipes say to mix dry ingredients separately? With the exception...
Posted by Beth from United States of America - February 12, 2007
How can I fry onions so that they are brown but not burnt? I love fried onions but mine always burn!...
Posted by stan from United Kingdom - February 12, 2007
How do you increase fiber content in shellfish dishes?
Posted by MJP from United Kingdom - February 9, 2007
Hello Gilla, I live in a country where the semi-sweet chocolate chips are not available so friends...
Posted by Jennifer from Austria - February 7, 2007
Hi, Could you please tell how to store the Nestlé canned cream after opening it. I tried...
Posted by zikku from Oman - February 5, 2007
How do you keep the shells from sticking on hard-boiled eggs?
Posted by sherwelsh from United States of America - February 2, 2007
I am preparing an Italian dessert I need to know what a zest of lemon, a vanilla pod, double cream,...
Posted by julie from Venezuela - January 31, 2007
If I were to melt chocolate chips and pour them in the bottom of a baking dish, will the chocolate...
Posted by true.love.waits from United States of America - January 29, 2007
How do you make drawn butter as you get with Lobster or crab dishes out? I know it isn't just melted...
Posted by Barb from United States of America - January 26, 2007
I am fairly new at cooking. I have a recipe for cookies and it says to cream the butter and both...
Posted by Chandra from United States of America - January 17, 2007
In a recipe which called for 6 eggs (a gateau) I found upon cracking the eggs that 2 were double...
Posted by dumoyer2 from United States of America - January 15, 2007
I am preparing for a baby shower. I plan to use a chocolate fountain and slice apples. How long do...
Posted by Kerry from United States of America - January 11, 2007
If I have a dish that cooks for one hour at 350 degrees. How long should It cook at 275? Is there a...
Posted by jeff5045 from United States of America - January 11, 2007
I have a cookie recipe that calls for 1/4 cup of cornstarch, but am out of cornstarch. Is there...
Posted by Nancy from United States of America - January 5, 2007
How can I make good tasty coffee with Nescafé.
Posted by mahaa from India - January 3, 2007
Approximately how long is a turkey good after it has been defrosted in the refrigerator?
Posted by JJ from United States of America - December 29, 2006
Can you freeze baked yams?
Posted by Melissa from United States of America - December 27, 2006
I will be roasting my potatoes in goose fat this year (for the first time) but I have heard that one...
Posted by philip from United Kingdom - December 27, 2006
Can you make a jello mold in a bundt pan, and will it be easy to unmold it?
Posted by Ruth Bittner from United States of America - December 27, 2006
I am driving acrross town to a roast beef dinner. I am to provide yorkshire pudding. Can I pre-mix...
Posted by pinkyatcirclep from United States of America - December 27, 2006
I have a recipe that calls for Butternut flavoring which has a very distinct taste. I am having a...
Posted by Barbara from United States of America - December 22, 2006
What is the best way to heat up a smoked whole ham?
Posted by tinman from United States of America - December 22, 2006
The oatmeal cinnamon cookie recipe in a jar calls for quick cooking oatmeal. Does it matter if you...
Posted by Donna from United States of America - December 22, 2006
I have never seen desiccated coconut in the store here. Is it the same as flake coconut here in the...
Posted by Gretchen from United States of America - December 22, 2006
How do I keep the oil from foaming over when frying doughnuts?
Posted by carol from United States of America - December 22, 2006
Hi, I have a recipe for a dessert, it calls for eggs, milk, melted butter, melted chocolate, and...
Posted by Rasha from United States of America - December 18, 2006
Gilla, I am making Swedish gingerbread and the recipe says 1,3 litres of flour. What is...
Posted by Arlene from Australia - December 18, 2006
Hello Gilla, I have come across cornstarch in a recipe. Would that be cornflour for
Posted by doris from United Kingdom - December 18, 2006
Hello Gilla, I am planning to make chocolate fudge and peanut butter fudge for Christmas. My recipes...
Posted by American in toulouse from France - December 15, 2006
How long does it take for a stick of butter to soften?
Posted by ddonova3 from United States of America - December 13, 2006
How many ounces in a large can of sweet condensed milk? I am making fudge and the recipe just says...
Posted by w izzo from United States of America - December 11, 2006
I brought a whole gallon of whole milk from the store. Brought it home and put it into the fridge....
Posted by Tee Baby from United States of America - December 11, 2006
Hello Gilla, What is shortening in recipes. I get quite a few recipes on the net. Thank you Doris
Posted by Doris from United Kingdom - December 8, 2006
Can a recipe using raw beaten eggs be stored overnight in the refrigerator and cooked the next...
Posted by tlmorrison from United States of America - November 27, 2006
Dear Gilla, It's difficult to find bread flour, can you suggest how to make bread flour by using...
Posted by pit from Angola - November 20, 2006
Hello Gilla, I'd like to know if you can substitute white sugar with brown sugar in a cake recipe...
Posted by Tracy from Canada - November 17, 2006
My bran muffin recipe calls for milk. Can I replace it with buttermilk without ruining the muffins?
Posted by Regina from United States of America - November 15, 2006
Gilla - I was taking antibiotics a while back, and I got to wondering about alcohol used in cooking...
Posted by Peter from Switzerland - November 13, 2006
Will sauteing onions before putting them in a spaghetti sauce take away from the flavor of the...
Posted by jred125 from United States of America - November 13, 2006
Does butter spoil in the refrigerator? What is the shelf life? Thanks
Posted by Regina from United States of America - November 13, 2006
A lot of the recipes I would like to try require wine and liqueur. I would like to know if there are...
Posted by marlenla from United States of America - November 13, 2006
My question is how come everytime I freeze pizza dough when I defrost it and try to use it to make...
Posted by Laura Giannini from Switzerland - November 10, 2006
Why do my cakes/brownies etc get too done on the edges but not done in the middle? Thanks
Posted by acjalon from United States of America - November 8, 2006
What is the standard weight for one tablespoon butter?
Posted by geraldine from New Zealand - October 31, 2006
Dear Gilla, I am a retired hospital cook, now cooking at a seniors center. I wish to make Chiffon...
Posted by Julie Pratt from Canada - October 30, 2006
My husband just found out that he is a diabetic, do you have any recipes that I can use for him?
Posted by purplewitch from United States of America - October 23, 2006
What can you substitute for alcohol like sherry or vermouth?
Posted by leanna from United States of America - October 13, 2006
I found a 2
lb. bag of powdered sugar in the back of my cupboard...
Posted by Bailey from United States of America - October 9, 2006
I'm making Fantasy Fudge that requires condensed milk. All I find in my cupboard is Sweetened...
Posted by GoBonnieGo from United States of America - September 29, 2006
Can you freeze vacuum sealed shredded Cheddar cheese? I bought a huge bag and would like to divide...
Posted by Sammy4130 from United States of America - September 13, 2006
In the traditional Nestlé Toll House Cookie recipe, are you supposed to use regular butter or...
Posted by CookieDebate from United States of America - September 13, 2006
Dear Gilla, Please can you tell me is a size 3 egg large or medium.
Posted by elton78 from United Kingdom - September 1, 2006
Hi,
Can you tell me the difference between best before and use by expiry dates in food...
Posted by sammy from United Arab Emirates - August 30, 2006
I want to make italian beef in the crock pot. I live in a rural area with the nearest large grocery...
Posted by Diane from United States of America - August 28, 2006
I made pastry cream (custard cream) for first time. For thickening, I didn't have cornstarch so I...
Posted by Doremi from United States of America - August 28, 2006
Can sesame oil replace sesame seed in a sauce recipe? Thanks.
Posted by pgogol from United States of America - August 18, 2006
Gilla, Which is the best for oven for baking,
Posted by jyoti from India - August 11, 2006When cooking can double cream be replaced by milk in any recipe?
Posted by Tristan Hasler from United Kingdom - August 4, 2006
I have been diagnosed with a stomach ulcer, and I have been trying to eat well since the diagnosis....
Posted by samantha from United Kingdom - August 4, 2006
When frying chicken with onions and garlic, for example, do you have to brown the chicken first...
Posted by cmillls45 from United States of America - July 27, 2006
When watching chefs bake they crack the eggs individually into separate cups. They all say just in...
Posted by didianski from United States of America - July 25, 2006
Can I use evaporated milk as substitute for heavy cream in making carbonara sauce? What kind of...
Posted by yzza from Philippines - July 14, 2006
What makes a roasting pan a roasting pan? Will a cake pan work? Thank you. Lisa
Posted by lisa from United States of America - July 12, 2006
What should I do to compensate for the lack of salt if I use unsalted butter in the Original Toll...
Posted by lk8r8 from United States of America - July 12, 2006
I can no longer have milk because of lactose intolerance. I do use lactose-free milk in my cooking...
Posted by CookieLady242 from United States of America - July 3, 2006
Can we boil eggs in microwave oven? If yes, what power and how much time should we use? If no,...
Posted by lopa from India - June 26, 2006
I have just cooked a German dinner and now have leftovers. Can German potato salad and...
Posted by Kath from United States of America - June 20, 2006
Gilla, How do you use a bamboo steamer? I read on-line that you put it in a wok or pan but do you...
Posted by Chris from United States of America - June 16, 2006
I have dry mustard seeds. If I crush them and pulverize them, can it be substituted for recipes that...
Posted by rxrated7 from United States of America - June 15, 2006
My friend cannot eat recipes that have cloves of garlic, whole or chopped in them as she suffers...
Posted by Diane from United Kingdom - May 31, 2006
My husband and I love really thick and creamy soups. We are both on a low carb/fat diet....
Posted by Lisa from United States of America - May 29, 2006
Will a pot of water boil dry quicker with the lid on or off?
Posted by brown hound from United States of America - May 23, 2006
Hi Gilla, what is the chunky salsa?
Posted by lilian from Jordan - May 16, 2006
Can you use olive oil in baking instead of vegetable oil? I am baking brownies.
Posted by Pat from United States of America - May 16, 2006
Hi Gilla, I was making a pizza with cheddar cheese and it didn't taste very nice to tell you the...
Posted by Patrick from United Kingdom - May 7, 2006
Hello Gilla, I am having a Mexican Fiesta party next month in June. Can I cook, shred and freeze the...
Posted by Natasha from United States of America - May 7, 2006
In an attempt to continue eating healthily and to lose some additional weight (we have lost over 100...
Posted by Susan from United States of America - May 7, 2006
I have an old fudge recipe that calls for 1 large tin of evaporated milk. Can you tell me what the...
Posted by rockpcdoc from United States of America - May 3, 2006
I have a recipe that calls for 3 cups cake flour and 1/2
tsp...
Posted by Leanna from United States of America - May 3, 2006
Dear Gilla, Is it possible to make mayonnaise with egg whites, no yolks?
Posted by Linda from United States of America - April 21, 2006
My sister was making potato latkes on saturday (she has made them many many timesbefore without a...
Posted by Bruceg212 from United States of America - April 19, 2006
When a recipe calls for "melted butter" do you measure the butter before or after it's melted? Many...
Posted by Helen G. from Canada - April 17, 2006
Hi Gilla, I would like to know how you can hasten the process of ripening bananas? Thank you....
Posted by MADDYM from United States of America - April 13, 2006
I would like to know how to convert grams to ounces or pounds.
Posted by irmaberrios from United States of America - April 13, 2006
My wife cooks condensed milk on the cooker for three hours in the sealed tin for for Banoffee pie....
Posted by Steve from United Kingdom - March 29, 2006
Is there a way to safely heat china - plates, serving pieces - just prior to serving, so they're...
Posted by leslie from Canada - March 29, 2006
What is lime zest?
Posted by travis from United States of America - March 27, 2006
For the tiramisu recipe on your website, what is the equivalent of the "35% cream" in
Posted by Hayley from United Kingdom - March 24, 2006
How long can I store Toll House (basic chocolate chip) cookie dough in the refrigerator before it...
Posted by rachel from United States of America - March 23, 2006
I am making Chocolate Chip Cookies and I don't have baking powder. Is there anything that I can use...
Posted by fuzbunny69 from United States of America - March 21, 2006
I remember my grandmother pouring the "dirty" water off the black-eyed peas when she cooked them....
Posted by Madge from United States of America - March 20, 2006
Hi, Can you tell me why you have to chill evaporated milk before whipping to get it thick, creamy...
Posted by marion from United Kingdom - March 13, 2006
Hello, I was wondering if unopened plastic jugs of whole white milk can be frozen. If so; does it...
Posted by dan from United States of America - March 9, 2006
Hi Gilla, I would like to know how many teaspoons equals one package of active yeast. Sometimes the...
Posted by karenina from Mexico - February 27, 2006
Can I freeze buttermilk to use later in baking recipes? Thank you, Gilla!
Posted by Brad & Kathy Niermann from United States of America - February 20, 2006
Can you use red wine vinegar in place of rice wine vinegar for a marinade?
Posted by Mary from United States of America - February 15, 2006
Hi, Can you let me know the best way to cook vegetables in order to get the most vitamins out...
Posted by glenns61 from United States of America - February 15, 2006
I have seen a lot of recipes calling for "heavy cream" or "light cream." However, I'm very confused...
Posted by jules from United States of America - February 15, 2006
Dear Gilla, is it safe to use soft tofu that is a day or so out of date? Can it be frozen for later...
Posted by LANURSE97 from United States of America - February 13, 2006
Hi, I want to know what is the difference between whisking and whipping cream. Please explain...
Posted by minie from India - February 13, 2006
Why do you have to use a wooden spoon to stir certain cookie recipes?
Posted by jeni from United States of America - February 13, 2006
I'm planning on making the cake for my wedding and I'd like to make cheesecake. I've found a...
Posted by Jen from United States of America - January 27, 2006
I made a wonderful New England clam chowder a couple of years ago for friends leaving for the East...
Posted by Ana from United States of America - January 23, 2006
I have a question about roasting a leg of lamb. If I cut the leg in half would I then cut the...
Posted by Rhia from United States of America - January 12, 2006
Is there anything different about using a glass bottom spring form pan to using a metal bottom pan?
Posted by carol nichols from United States of America - January 3, 2006
Hi, when making a casserole of ham and homemade scalloped potatoes, twice now the cheese sauce has a...
Posted by vikki from United States of America - January 3, 2006
My mum makes delicious guacamole but I can't get the hang of the processes she uses in order to...
Posted by Cameron from New Zealand - January 3, 2006
When cutting a recipe in half and the recipe calls for 1 egg, what do I do? Should I just go ahead...
Posted by Amberly from United States of America - December 27, 2005
I have a recipe for cookies that calls for butter-flavored shortening. If I do not have flavored...
Posted by harliemae from United States of America - December 27, 2005
We were trying to make a ginger raspberry ice cream. When we added fresh grated ginger to a milk and...
Posted by JonK from United States of America - December 22, 2005
How much is 1 cube butter? How do you tell when something is cooked to soft ball stage?
Posted by tr from United States of America - December 22, 2005
I have a recipe for a 5 ounce can of evaporated milk, how many cups is that? Thanks
Posted by jal from United States of America - December 22, 2005
Gilla, When a recipe calls for an amount of melted butter, ex. 4 tablespoons melted butter, does it...
Posted by kfaithe from United States of America - November 23, 2005
I was wondering when you dip the apple in the lemon juice to prevent the browning, doesn't that...
Posted by sandy from United States of America - November 23, 2005
If you get a soup or stew too spicy (
i.e. with...
Posted by Sandi from United States of America - November 22, 2005
When should you soak peeled potatoes in water and salt, and for how long?
Posted by Yourprince from Spain - November 22, 2005
Is it possible to freeze Pumpkin Cranberry bread after baking and using it 2 weeks later?
Posted by knucklehead536 from United States of America - November 18, 2005
Please, please help me! There are tons of recipes I've always wanted to try, however my husband...
Posted by Ketchermom from United States of America - November 10, 2005
Isn't it better to add dry to wet when mixing?
Posted by gholly6118 from United States of America - November 9, 2005
I make my own mayonnaise because all the commercial mayonnaise here is made with soy oil. Soy is bad...
Posted by kf4hpo from United States of America - November 9, 2005
Can you please tell me the difference between dicing and grating an apple? What kind of tool do you...
Posted by Deborah T from United States of America - November 8, 2005
Dear Gilla, every time I melt my block of chocolate for dipping angel candy, my candy has light...
Posted by Dan Becker from United States of America - October 28, 2005
This is a very easy question. Will water come to a boil quicker if you have a lid on or off the pot?
Posted by terri jo from United States of America - October 20, 2005
How do I make and then freeze roasted peppers for the winter? Can I do yellow or orange peppers as...
Posted by kathy kristhoffer from United States of America - October 13, 2005
Hi, Is one gram equal to 1 milliliter? Hope you can help
Posted by Daniel Robinson from United Kingdom - October 10, 2005
I recently made and canned spaghetti sauce. I put too much salt in the sauce. How can I salvage my...
Posted by Donna from United States of America - October 2, 2005
My husband has been recently diagnosed with diabetes. I am looking for low cal/low salt/low carb...
Posted by Carolyn from United States of America - September 30, 2005
Can pickle relish be frozen?
Posted by Joyce Mitchell from United States of America - September 30, 2005
How do you eliminate those tiny beads of moisture that form on the meringue as a lemon meringue pie...
Posted by Gayle from United States of America - September 26, 2005
Hi Gilla - What is the best way to drain the oil off my fried foods? Is paper towel the best there...
Posted by Susan from United States of America - September 23, 2005
How does Maggi seasoning compare to
MSG? Is it a...
Posted by Skipo from Yemen - September 23, 2005
How long after the expiry date can you use Carnation Milk. (Mine says best before Nov 2004) I was...
Posted by Kathy-joy from United States of America - September 22, 2005
I would like to know the dietary information for Carnation Instant Milk. Particularly the amount of...
Posted by drsmoove from United States of America - September 22, 2005
If a food is too salty, what can you add to counter act the salt?
Posted by NATS from United States of America - September 22, 2005
I have a tiny kitchenette, with no room for bulky appliances. How can I adapt a slow-cooker recipe...
Posted by Miriam from United States of America - September 19, 2005
Dear Gilla, It is the time for mooncakes and I seem to have found a great, easy recipe. However, I...
Posted by alkaline water from Switzerland - September 19, 2005
My family and I are vegans. Can you help with the following: What can be use to subsitute eggs and...
Posted by Josh from United Kingdom - September 12, 2005
Sometimes when I make chicken and dumplings, the dumplings do not swell and get fluffy, they just...
Posted by teresa lozano from United States of America - September 12, 2005
My family and I are vegans. Can you help with the following What can be use to subsitute eggs and...
Posted by Josh from United Kingdom - September 9, 2005
I know the guideline for keeping frozen steak is 12 months. However, I have had vacuumed sealed...
Posted by catspike from United States of America - September 4, 2005
Hi Gilla, I just want to ask you about risotto. Does risotto rice need to be soaked in water several...
Posted by rose from Bahrain - September 1, 2005
Hello. What is light and heavy cream. Are they magarine or butter? What is whipping cream? Is...
Posted by sharon from Malaysia - August 25, 2005
What is your favorite brand of high quality cookware? For example non stick frying pans and pots?...
Posted by okeefe from United States of America - August 22, 2005
What is the difference between Maggi's Bearnaise Sauce and Hollandaise Sauce?
Posted by jess from Australia - August 10, 2005
Egg safety - I have an ice cream dessert recipe that has raw eggs in it. Does freezing kill the...
Posted by Laurie from United States of America - August 10, 2005
Gilla, My mom is allergic to milk protein. She can have butter, and goat's milk, but it makes a lot...
Posted by Efellai from United States of America - July 6, 2005
I would like to know the difference in the types of vinegars called for in recipes and if I can...
Posted by Gloria from Canada - June 9, 2005
Can heavy cream be substituted with half and half?
Posted by koolcook from United States of America - May 25, 2005
Hi Gilla, What are these and what are their substitutes, if any, and the quantity in desserts?...
Posted by rose from Bahrain - May 22, 2005
When using fresh mushrooms are you supposed to peel them? I think you should, my friend doesn't -...
Posted by cdl20 from United States of America - May 16, 2005
Hello Gilla, please tell me what can we substitute brandy and brandy products in some desserts as we...
Posted by rose from Bahrain - May 6, 2005
Hello Gilla, I just want to ask about what kind of cream I can use for cooking in a hot sauce....
Posted by Aveen from Iraq - May 3, 2005
Gilla, much is said about the health benefits of chocolate. Can Nestlé Semi-Sweet Morsels be...
Posted by Bernie from United States of America - May 2, 2005
Whenever I make food at home my child dosen't like it. He only likes outside food. I am worried...
Posted by vibuti from India - May 1, 2005
Why do my potatoes turn dark gray after I boil them and they are cooling. I need them for making...
Posted by Diane from United States of America - April 8, 2005
Dear Gilla: Can you please tell me how to keep egg yolks for some time? My problem is that I enjoy...
Posted by vanda from Portugal - April 6, 2005
Hello dear Gilla, I am a young girl who is loosing weight, but sometimes I get bored with the food...
Posted by VERO from Ecuador - April 3, 2005
How would one convert the cooking time and temperature from a cake recipe to a cupcake recipe?
Posted by Rene from United States of America - March 31, 2005
Dear Gilla, Could you please tell me how to make sure that eggs are hard boiled but not blue?
Posted by Coty from Peru - February 11, 2005