Aluminum foil can look intact when you wrap dinner, then show dark spots or tiny holes after a night in the refrigerator. It might seem like the foil was too thin or got punctured while handling, but the food touching it could be responsible. Tomato Continue Reading

Keeping a sourdough starter alive can feel like feeding something that grows faster than you can use it. You add fresh flour and water, watch the jar fill, then throw part of it away before the next feeding. I used to think a large, bubbling jar Continue Reading

Cookie dough starts out firm enough to roll, but after several passes with the rolling pin, it begins clinging to the counter. Adding more flour seems like the obvious fix. Sometimes it works, but when butter in the dough gets too warm, another Continue Reading