Everyday Baking: Questions for John Baricelli

John Baricelli - pastry chef, Everyday Food co-host, and creator of that famous meringue birthday cake for Martha Stewart's birthday - is getting his own show. Everyday Baking premieres this week on PBS, and it promises to be packed full of educational and helpful ideas.

It's a taped show, not live, which gives John time and space to demonstrate plenty of tips on baking basic cakes, muffins, tarts, pies, and more. Check your local listings for times...

...and check back here, too, because John is going to answer five questions from our readers. This is great timing; be on the look out for a new contest announcement soon (hint: it has to do with baking) and we're excited to have John's baking expertise here.

Do you have a baking question for John Baricelli of Everyday Baking? Submit it here in a comment - we'll pick five.

Do you have a baking question for John? We'll pick five questions; look for the answers each day next week, along with more baking information, recipes and tips.

Comments (4)

I've watched and read all that the Bread Gurus have to say about bread making, and have made some very tasty artisanal sour dough bread; but I've never seen anyone make a truly good baguette.

Can one make a true baguette at home... can you tell or show us how make an authentic baguette at home?

Thanks,

Val

If you have regular cake flour on hand, but the recipe calls for self-rising cake flour, rather than run out to the store late at night when the baking bug bites, can you concoct something at home to substitute for it?

Baking is something that is easy to overload on when it comes to equipment and accessories. And with the new year, I am sure many people are like myself and have vowed to stream line their life a little... for me this includes my kitchen.
What things are in John's home kitchen that are absolutely needed?

One can only store so many different muffin or cake pans, boards, bags, or flavors without bulging at the seems... what things are the key to a good basic kitchen?

When making a cheesecake that says bake in a water bath can you in a convection oven put a pan of water below the rack that you're placing the cheesecake on instead of putting the foil around the cheesecake pan & placing the pan directly into the water? Also my convection oven only goes up to 450 deg. Not 475 as the recipe calls for. The directions do not say "convection oven" so I'm guessing that cooking in a 450 deg. Convection is good enough. What do you think ? Please help !