Cooking How-To » my fondant keeps tearing what do i do

my fondant keeps tearing what do i do?

Ask a Chef » how to beat cream for cake

hi whenever i make cake and beat cream for it, its always runny especially in hot summers in pakistan/please tell me the method how could i make it thick.

Ask a Chef » how to beat cream for cake

hi

Flavor Sensitivity » Opening

I've quit smoking some time ago now, and while I realized my sense of taste would become more acute, I did not expect some of the changes I've experienced. 

Some flavors I'm accustomed to now overpower me; Cilantro is almost unbearably strong in most restaraunts, and I've had to cut down on the spicy peppers that I used to really love.

I've also wondered if anyone else has wondered about changes in taste concerning temperatures.  Many if not most foods to me are now better cold than hot.  Particularly anything with cheese.  quiche and fritattas, some meats, and a few miscellanious things now to me have a much different and preferable flavor when chilled after preparation, rather than served hot...

If anyone else would care to discuss this I would appreciate it.

Cooking How-To » pumpkin pie

Can I use squash in a recipe that calls for pumpkin?