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I’m looking for tools like melon baller, fruit cutters, crinkle cutter, contour knives, etc. I’m planning to make fresh fruit arrangements for gifts. And also, if you have received a gift from Edible Arrangements or happen to work there, what do they use to attach the wooden skewers with the fruits to the basket?

If you had to keep a batch of hypothetical cookies soft during their transit to a land far far away, how would you do it?
TX2step if you really ship cookies over eBay why haven’t you heard of this white bread phenomenon that all the other answerers are talking about?

I love two soft boiled eggs for breakfast. However I always have a hard time cracking the top off. Any suggestions?

Hello, today in central London I asked a soft-serve vendor what ingredients does he use to make the soft-serve – he said just vanilla and full-fat milk. Is this true? Do you need special soft serve mix to make it, or just milk? I’m asking this as I’m wanting to start a new ice-cream business! Thank you in advance!!!

I would like a tip, or better yet, a good recipe, for soft chocolate chip cookies! Every recipe I try, the cookies will cool and be like little rocks! HELP!!!!

Hey there, so I was wondering, how do you cook chicken ****** so it’s soft when you like make it for a sandwhich? I mean, when you go to restaurants ors oemthing, and their chicken is nice and soft, do you know what I mean? How do I get this, Mine always ends up having the skin on the outside of it getting like harder like when you grill it.

Received a pasta maker as a gift and the British instructions (the only ones in English) say to use soft wheat flour.

Would it turn out good or would it be of a different texture than what a soft pretzel should be?

If I do this, would I just roll the dough into the ropes, shape into a pretzel, top with kosher salt and bake?

I just thought I’d make pretzels but would like to use up my frozen dough. Thanks for any help
Thanks for the quick responses!

The recipe calls for 2 1/2 pounds. It was bought in error and I know there is more air in the soft. I’m not quite sure what the effect would be.

Seems when I bake the cookies are soft for such a short time, I would like to know if there is an additive maybe they put in SOFT cookies?