Think Tasty- The Tastier Side of Life

Springform Pan Needed for Cheesecake?

by Elizabeth Skipper March 12th, 2014 | Ask the Chef

I want to try making my first cheesecake. Every recipe calls for a springform pan, but I don’t own one. I’d rather not buy one if this is the only time I make a cheesecake. Do I have to buy a springform pan?

"Every recipe calls for a springform pan," should be a clue that you need one. I've never seen a recipe that didn't call for one, in fact. Why? Why can't you just use a regular cake pan?

First, many cheesecakes are taller than a 1½ - 2" high cake pan will accommodate. Then how about using a

An easy way to get each week's content from your favorite PeKu Publications

Click Here

Eggs Pomodoro

by BnB Finder March 11th, 2014 | Best BnB Bites, Recipes

Our theme for March is bread, and this recipe brings you a very special take on the humble sandwich. Freshly baked biscuits are split into halves and topped with oven-roasted tomato slices, ham or bacon (your choice) and poached eggs. Pesto (or just fresh basil) and Parmesan cheese add a touch of exotic flavor, and a little broiling finishes the dish. If you've never poached eggs, this recipe tells

Freshly Baked White Bread

by TT March 10th, 2014 | Breads, Recipes

I have been baking for as long as I can remember. I started as a young child, acting as the assistant to my mom when she made cookies or other baked goods. When I hit my teen years, I began baking on my own. I stuck with simpler baked goods: cookies, brownies, quick breads. When I became a mom and left my first career to stay home with my children, I decided to give yeast breads a try. Although it takes a little trial and error initially, I was hooked.

Baking yeast breads is a favorite pastime of mine, when

Fresh-Tasting Leftovers

by Jane Wangersky March 6th, 2014 | Cooking Basics

A few days ago I was overwhelmed with leftovers. It happens to all of us from time to time. Somebody doesn’t make it home to dinner, or somebody’s appetite suddenly falls off, or whatever. Anyway, you’ve got a fridge full of cold food, and nobody, including yourself, is going to want to eat it if all you do is reheat it in the microwave.

So what do you do?

The first thing to do is see what you have that’ll go together. I had lots of leftover chicken thighs, some of them cooked with tomato sauce and some cooked without it.

Keeping Pork Tenderloin Moist

by Elizabeth Skipper March 5th, 2014 | Ask the Chef

How I can I make a pork tenderloin moister? I took mine out of the oven at 145, per USDA guidelines, and it was dry. Help!

I can think of a few reasons why your pork tenderloin was dry, even though you feel you cooked it right. The first one you actually mention, though you may not realize it. By waiting until the thermometer reading was 145°F before removing the pork from the oven, you ensured it would cook to a higher temperature than that.

There's a phenomenon known as "carry-over" cooking. Solid foods like roasts retain heat and their temperature