Ask the Expert

To make a good substitute for 1 cup of cake flour, combine 3/4 cup plus 2 tablespoons of all-purpose flour with  2 tablespoons of cornstarch.

For more ingredient substitutions, see our Ingredient Substitutions guide.

"Are table salt, sea salt and kosher salt interchangeable? How do I know when to use each?"

Common table salt is mined salt that has been iodized (to prevent thyroid disease) and treated with anti-clumping additives. Sea salt and kosher salt are generally not treated with additives. Table salt is commonly sold finely ground; sea salt is sold in both coarse and fine grains, and kosher salt is coarse.  

As a cook, you need to know that fine and course salt measure differently. Most recipes, unless they specify otherwise, assume you are using table salt. You may substitute fine sea salt in the same amount, but kosher salt, because it has larger grains, measures differently. You will need about 1 1/8 – 1 1/4 teaspoons kosher salt to get the same amount of “saltiness” is 1 teaspoon of fine salt.

The best way to understand the difference in flavor is to taste table salt side-by-side with sea and/or kosher salt. Table salt has a sharper, more chemical flavor, which sea and kosher salt taste, well-- purely of salt.

For more information on using salt in recipes, see 7 Ways with Salt.

The cup measure of 1 pound of flour will vary, depending on the type of flour. Here's a guide:

If your recipe calls for 1 pound of all-purpose flour, use 3 1/3 cups.

If your recipe calls for 1 pound of cake flour, use 4 1/2 cups.

If your recipe calls for 1 pound pastry flour, use 4 1/4 cups.

If your recipe calls for 1 pound whole wheat flour, use 3 1/3 cups.

To see How to Measure Flour correctly, watch our video.

"I want to turn my layer cake into cupcakes. How many will I get and what do I need to do?"

You will likely get 24-30 cupcakes. Start by lining  the cups in a muffin pan with paper cup or coating the pan cups directly with nonstick spray or butter and flour. Fill each cup 1/2- 3/4 of the way. Most cupcakes take about 15-20 minutes to bake—test for doneness by inserting a toothpick in the center. It should come out clean. Cool the cupcakes first in the pan for about 5 minutes, then on a wire rack until they are completely cool.

Recipe: Coconut Cupcakes with Coconut-Cream Cheese Frosting

Compressed yeast and dry yeast can be used interchangeably in baking. Use one package, which is about 2 1/4 teaspoons, of active dry yeast for 1 (0.6-ounce) cake of compressed yeast. 

Compressed, or fresh, yeast may be softened in liquid or crumbled directly into the dry ingredients, according to recipe directions. Dry yeast is generally dissolved in warm water prior to use. Again, though, be sure to follow recipe directions. 

A simple spoon almost always tells you the answer—but that answer depends on what you’re cooking!

If you are making tomato sauce, for example, when you lift the spoon out of the sauce, it should be thick enough to leave residue on your spoon. If you are making a glaze, on the other hand, you want the glaze to really coat the spoon. A good overall way of telling that your sauce has thickened is to run the spoon across the pan at the beginning of cooking, and note that the ingredients close right back over the pathway of the spoon. Once the sauce begins to thicken, you will be able to see the line in the pan, as if you are drawing it. That line takes longer to fade as the sauce becomes thicker.

For all types of sauces, see our collection of Sauce Recipes and see how to make classic sauces in Master Cooking Sauces.

Regular ultra-pasteurized whipping cream will hold up well in the refrigerator for about 4 hours. If it seems a little deflated, whisk it by hand to help revitalize the texture.

See the notes on Angel Food Cake Stuffed with Whipped Cream and Berries for some additional tips on whipped cream and watch our video, How to Make Whipped Cream.

There are times when cornstarch is a perfectly fine substitute for flour, and times when flour works better to thicken a sauce.

Unlike flour, cornstarch has no real flavor to mask, results in a shiny, glossy sauce and it has twice the thickening power of flour—so use 1 tablespoon of cornstarch for every 2 tablespoons of flour your recipe calls for.

However, if your sauce has a lot of acid, such as lemon juice or vinegar, you are better off with flour, which isn’t “broken down” by the acid. Also, sauces based on egg yolks, butter or other fat, won’t thicken as well with cornstarch as they will with flour.

This Mushroom Sauce from Cooking Light is a great example of a sauce that's best thickened with cornstarch.

For more information on substitutions, see our guide to Ingredient Substitutions.

I have a recipe that calls for the Middle Easter spice za’tar. What can I substitute?

Za’tar is a spice blend that gets a lot of its character from the Middle Eastern spice sumac, which has a mild citrus flavor. To make a spice blend similar to za’tar, combine:

 2 teaspoons sumac

1 1/2 teaspoons thyme

1 1/2 teaspoons marjoram

1/4 teaspoon salt

3/4 teaspoon toasted sesame seeds

If you enjoy Middle Eastern cuisine, see our collection of Middle Eastern Recipes.

The cream should be good until the date on the carton or 7-10 days after opening—whichever date comes first. Keep it in the back of the refrigerator (where it is coldest)  for maximum shelf life.

For more tips on food storage, see Can Your Refrigerator Kill You?