New to baking? Registering for your upcoming wedding? Curious which baking pans chefs recommend? Listen now to Chef Erika as she discusses which pans are essential for all bakers, serious beginners or seasoned pros. In this podcast, Chef Erika helps decipher the mystery of muffins pans, the allure of stainless steel, and outlines what other helpful items you’ll need to be a master baker.

All of these items are available for purchase online at Cooking.com’s Catalogue of High-Quality Bakeware

Want to know which chocolate is best for baking?

Learn how chocolate is made, all about the types and brands of chocolates, how to read labels and select the perfect chocolate for making your favorite recipes, and then experience a step-by-step tasting with cookbook author and chocolate expert, Carole Bloom.

ChefsLine’s ‘Chocolate Tasting’ is a 45 minute podcast of a live event with Carole and ChefsLine members held in 2007. During this event, we also celebrate the official release of The Essential Baker cookbook and review that book’s two mos exciting chocolate recipes, Dark Chocolate Madeleines and White Chocolate Shortbread Triangles.

Listen now as Chef Erika presents her expert advice on how to make the most of box cakes and prepared frostings. Chef Erika recorded this podcast for Sharon in Lake Elsinore who wants to re-create her friend’s wedding cake.

Heather in North Logan is having trouble with a recipe for Chocolate Hazelnut Torte, which leaves her cake overbaked. Listen to Chef Adam give a few quick solutions to this common problem.

Nancy in Jenks wants to know what to do about the oil that seeps to the top of her English toffee.

Chances are there is nothing wrong with the butter you are using.

Here are a few tips:
1. Keep it moving. Constantly keep stirring the toffee in the pot, not necessarily vigorously, but don’t let it sit.
2. Lower your temperature. Keep it around 300 F. You’ll have to stir it longer, but that’s what it takes.
3. Add a little hot water. A couple of tablespoons of hot water can moderate the cooking process a bit. Be careful, it may spatter.
4. Use salted butter, or add a teaspoon of salt per pound of butter.
5. Pour it into a thin layer.