How to use reduced-fat spread in baking
Q: "I notice you use reduced-fat spread in your recipes for baking. Can...
Ask the experts: Hydrogenated fat
Q: "I recall listening to an American cardiologist on television last year discussing...
Ask the experts: Alcohol in recipes
Q: "I've heard that any alcohol content is burnt off during cooking. Does...
Ask the experts: Egg alternatives in cooking
Q: "My partner is allergic to wheat, eggs and dairy products. I would...
Ask the experts: Baking substitutes
Q. "A number of your recipes use apple purée as a binding agent and...
Ask the experts: Dried vs cooked weights
How do I interpret the weight on a pasta pack? Q: "I have always...
Ask the experts: Tomato intolerance
Q: "My husband and children have a tomato intolerance. I really miss lasagne...
How to get good results when baking
Q: I’m a beginner baker and I am enjoying trying all sorts of...
Using chickpeas in stews, casseroles and soup
Q: "I am unable to eat lentils or beans of any sort. I...
Vegetarian fish sauce substitute
Q: "What is fish sauce, and can I substitute something else for it?...
How to make egg sandwiches healthier
Q: "I love your healthy makeovers of food faves, and I was wondering...
