PIPING HOT NEWS: BAKING911.COM & Baking 9-1-1

"ASK THE TEST KITCHEN: Substitution requires care," Detroit Free Press, by Susan Selasky, May 3, 2006, "QUESTION: How can I substitute baking chocolate squares for cocoa powder? -- Lisa Mazzola, Farmington Hills. ANSWER: Unsweetened chocolate squares can be used instead of cocoa powder, but you'll also need to adjust the fat in the recipe. In "Baking 9-1-1" by Sarah Phillips (Fireside, $14), which features frequently asked baking questions and recipes, the author gives this formula when asked how to make a cake more chocolaty: "If a chocolate cake has cocoa powder, substitute about 2 or 3 chocolate squares per recipe." The fat ingredient in the recipe will need to be adjusted because you are adding fat (cocoa butter) in the recipe by using the chocolate squares. Phillips writes that "3 level tablespoons Dutch-process or natural cocoa PLUS 1 tablespoon oil or melted shortening or butter equals 1 square of unsweetened baking chocolate."...Other factors need to be considered when making this substitution, Phillips, CEO and founder of www.baking911.com, wrote in an e-mail. 'When you exchange the cocoa powder and fat with chocolate squares, it also affects the flour, leaveners, sugar and liquid in the recipe. When you take cocoa powder from a recipe, you have to replace it with flour. Cocoa powder contains starch and helps provide structure. And the butter or fat in the recipe may need to be adjust downwards along with the sugar depending on the type of chocolate used. With the liquid you may need to adjust upwards or downwards.' "

"Dressing up: Easy, fun strategies turn ordinary Easter cakes into something special", 7-Cities Wine and Dine, By Robin Mather Jenkins from the Chicago Tribune, 4-06, "Shredded coconut, granulated sugar and confectioner's sugar are simple to tint, which makes them even more versatile in decorating. These tips are from Baking911.com."

"Tasty terms take the wedding cake", Courier News, March 26, 2006, "buttercream, fondant, etc." Source: baking911.com

"There’s panache in the ganache", Herald Democrat, by Edward Southerland, March 24, 2006, "Ganache is what you get when chopped or melted chocolate is beaten into hot cream; when the mixture cools, it can be made into all manner of treats to tempt the palate — chocolate truffles for example. Simple enough; well, not quite. As described at www.baking911.com: “Ganache is a really a complex combination of an emulsification and a suspension that occurs between the chocolate and cream ingredients. To emulsify the chocolate and cream, the cream is first heated which reduces its water content. The hot cream is poured over the chocolate and it melts after sitting for a few minutes. They are slowly mixed together. The waiting time also serves to bring down its temperature down because emulsions form better at 90 degrees to 110 degrees F. The emulsification takes place by the combination of work or stirring, which breaks down the fat in both the cream and chocolate into microscopic droplets, small enough to be suspended within the water — and the use of an emulsifier to stabilize the system, or fatty acids present in the milk.”

"Towering wedding cakes get extreme makeovers", The Town Talk Alexandria-Pineville, Louisiana, March 22, 2006, "Tasty terms take the wedding cake - Cake and icing terms. Source: baking911.com."

"Website of the Day for March 22--Baking911.Com", News Channel 5 KSDK, St Louis, March 22, 2006, "There's nothing like staying inside and baking something delicious on a cold day. Our website of the day (baking911.com) can help you with your baking."

"Cake Know-How", The Shreveport Times (Gannett News Service), March 21, 2006, "In the market for a wedding cake? Here's where to start, according to baking911.com..."

"Towering wedding cakes get extreme millennium makeovers", tennesean.com, Jolene Ketzenberger, Gannett News Service, March 15, 2006, "Cake and Icing Terms, Source: baking911.com•  Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake, by Dede Wilson (John Wiley & Sons, $29.95).• The Perfect Wedding Cake, by Kate Manchester (Stewart, Tabori and Chang, $22.50).• The Wedding Cake Book, by Dede Wilson (Wiley, $39.95).• Romantic Wedding Cakes, by Kerry Vincent (Merehurst, $29.95)."

"Chocolate holds many delights to appeal to all your senses", Mercury News/Macon Telegraph, March 15, 2006, "Not all chocolate is alike. It can come in different forms, namely, white, milk and dark chocolate, and with different flavors. And chocolate quality can vary, as well...Here are a few tips on what to look for when chocolate testing...Source: Godiva, baking911.com

"'Yummy' factor offsets difficulty of baking puff pastry", Commercial Appeal, by Charlotte Durham, March 8, 2006, "Here's how Sarah Phillips, who writes the baking911.com Web site, explains puff pastry baking..."

"Recipes: Chocolate chip cookies and chocolate fudge cake", twincitiespress, January 24, 2006

"Reshaping tradition: Elegant cake-on-cake style replaces teetering towers of the past", indystar.com, (The Indianapolis Star) by Jolene Ketzenberger, February 1, 2006, "Cake and icing terms...Source: baking911.com"

"Will sourdough rise to the occasion?", Toronto Star - Canada, by Susan Sampson, February 1, 2006, "A thick starter adapted from Baking911.com and attributed to American pastry chef Nick Malgieri."

"Healthy baking not an oxymoron", azcentral (Arizona), By Stacey Morris, January 31, 2006. See below.

"Baker's mission: reduce calories, retain flavor", St. Paul Pioneer Press, by Stacey Morris, January 24, 2006, "Baking experts and nutritionists agree that with a few easy substitutions, favorite recipes can be transformed into healthier versions of baked treats without sacrificing flavor and enjoyment. Lifelong baker Sarah Phillips, author of "The Healthy Oven Baking Book," (Doubleday; 1999) saw no reason why muffins and cakes had to have a day's worth of calories in a single serving, so she set about on a lengthy course of baking experimentation that ultimately led to her book....The revised recipe and others like it are on her Web site, http://www. baking911.com  ..."

"Recipes: Chocolate chip cookies and chocolate fudge cake", St. Paul Pioneer Press, January 24, 2006, Recipes by Sarah Phillips

"Baker sifts out fat, calories from her sweets", Special to the Times Union, By Stacey Morris, January 18, 2006, "Baking experts and nutritionists agree that with a few easy substitutions, favorite recipes can be transformed into healthier versions of baked treats without sacrificing flavor and enjoyment. Lifelong baker Sarah Phillips, author of "The Healthy Oven Baking Book," (Doubleday; 1999) saw no reason why muffins and cakes had to have a day's worth of calories in a single serving, so she set about on a lengthy course of baking experimentation that ultimately led to her book....The revised recipe and others like it are on her Web site, http://www. baking911.com ...."

"Go hog-wild this holiday season Gingerbread pigs can be a tasty tradition", Concord (NH) Monitor, by Hillary Nelson, December 14, 2005, "To use royal icing: The simplest thing to do is to spread the cookies with royal icing using a knife or small spatula. If you'd like to make detailed decorations on the cookie, you'll need to use some sort of a piping bag. Piping bags and tips can be bought at a cake decorating supplier. You can also make piping bags out of parchment paper triangles rolled into cones (for instructions on making paper cones, visit http://www.baking911.com/decorating/pb_prchmtcones_pg2.htm ).

"Chewing on some homemade caramel tips", Milwaukee Journal Sentinel, Dec. 11, 2005, "Making homemade caramels? Follow these tips for a smoother process...For more advice on caramel making, visit www.baking911.com/candy/caramels.htm."

"Holiday cookie contest", Palm Beach Post, Jan Norris, December 8, 2005, "Cookie Baking 101:More tips for fixing cookie malfunctions. Cookies seem so innocent and simple - cooks can churn out dozens at a time, and recipes are straightforward enough for kids to handle. But the problems they can cause can bring on kitchen tantrums. Sources: Better Homes and Gardens Christmas Cookies; Shirley Corriher, author of CookWise; baking911.com, joyofbaking.com.

"Bake up Winter Warmth with Homemade Herbal Breads" and "Convert Your Handmade Bread Recipes for Use with Bread Machines", Herb Companion, by Susan Belsinger, December 1, 2005,  "For more information on recipe conversions, visit http://www.baking911.com/bread/machines.htm "

"Cuisine Quest", Salt Lake Tribune , Kathy Stephenson, November 23, 2005,"This time of year, most families just have to make - and decorate - sugar cookies.
   And about every recipe...calls for "creaming" the butter and sugar until light and fluffy.
   Many may not realize this is one of the most important steps in baking recipes, explains Sarah Phillips in Baking 911: Rescue from Recipe Disaster (Fireside Book; $14). Creaming introduces air into the mixture and makes it light and fluffy.
   Phillips said it usually takes...5 ...minutes on medium speed to reach the right texture and pale ivory color. Be careful not to overbeat as the butter can soften too much, diminishing its ability to hold air.
   Phillips offers a few clues to determine if you have creamed properly: Volume of the butter and sugar has increased; color of the butter has become lighter, usually a pale ivory; texture becomes fluffy; the mixture has numerous ridges in it from the beaters and is sticky when they are lifted; the mixture coats the bottom and slightly up the sides of the bowl; and when touched, it will have the consistency of thick, gritty (from the sugar) facial cream."

"Pastries gone postal. Make shipping your baked goods a piece of cake", mke home and life, by Laura Gawrisch, November 3, 2005, Sources: www.baking911.com; "The Cake Mix Doctor," by Anne Byrn; "Tips on Ordering and Shipping Foods Through the Mail," North Carolina State University

"Food processor: Put your PC to work in the kitchen - Let your computer be your sous-chef this holiday season", Microsoft Home Magazine, by Alyson Munroe, November, 2005, "Find culinary inspiration online. Unless you're an expert, she says, you should only use websites that test their recipes, like Epicuious, Food & Drink magazine, and Baking911.

"My meringue gently weeps", St Louis Post Dispatch, September 14, 2005, "HELLO, THIS IS for some good bakers out there. Can you please tell me how to keep the meringue in a cream pie from weeping? Do you cool it before you put it in the refrigerator or what do you do? I would like to make a cream pie with meringue on top and not have my meringue weep. Please tell me what to do. Thank you. Editor's note: Refrigeration is not recommended; it causes weeping sooner. www.baking911.com recommends various ways to prevent weeping. They include adding cornstarch, piping gel, precooking the meringue and making sure the sugar is dissolved thoroughly."

"Cooking tips from A to Z", The Seattle Times, August 26, 2005,  Sources: "Williams-Sonoma Kitchen Companion"; "Cookwise: The Hows and Whys of Successful Cooking with over 230 Great-Tasting Recipes" by Shirley O. Corriher; "The Kitchen Hand: A Miscellany of Kitchen Wisdom" by Anthony Telford; "365 Quick Tips: Kitchen Tricks and Shortcuts to Make You a Faster, Smarter, Better Cook" by the editors of Cook's Illustrated Magazine; "Baking 9-1-1: Rescue from Recipe Disasters" by Sarah Phillips; "The Penguin Companion to Food" by Alan Davidson; "Mastering the Art of French Cooking" by Julia Child, Simone Beck and Louisette Bertholle

"The Catch's Grown-Up Root Beer Float", The Orange County Register, by Register Food Editor, August 18, 2005, "Optional garnish: White chocolate "cigarette" (for instructions on how to make them, go to www.baking911.com/decorating/chocolate.htm)"

"Baker's ammonia", Commercial Appeal (Memphis, TN), August 3, 2005, "Sarah Phillips, author of "Baking 9-1-1," wrote on her Web site (baking911.com) that in addition to King Arthur Flour, baker's ammonia is sold by Sweet Celebrations. They have a catalog, too, and a toll-free number. Write to Sweet Celebrations Inc., P.O. Box 39426, Edina, Minn. 55439-0426 or call (800) 328-6722. Phillips also said that some pharmacies sell baker's ammonia, and it's also found at some ethnic groceries, particularly European or Middle Eastern shops."

"Dinner Bell: Cook to impress with spirited flames of fiery desserts",  Arkansas-Democrat Gazette, Irene Wassell, August 3, 2005, "Most of us are "aaahed" when served anything that has alcohol poured over it and set afire. Bananas Foster and Cherries Jubilee come to mind quickly...Following are guidelines for flambéing from the Web site baking911.com"

"Flay will play, share grill talk at Hard Rock...Weep for those wimpy meringues no more", Orlando Sentinel, (FL), Heather McPherson, June 29, 2005, "Recently a reader called seeking a remedy for weepy meringues on her lemon pies...Baking911.com recommends..."

"Cooking ideas", NAPSA, (10,000 US newspapers), "The kitchen can be a great place for families to get together and practice teamwork. One of the best ways to get children involved in the baking process is to bake with yeast dough. It's fun to play with, easy to make and can also inspire creativity in kids, say experts at www.baking911.com. For tips and recipes the family can make together, visit Fleischmann's Yeast at www.breadworld.com."

"Heavenly biscuits not recipe from Crocker's", Beacon Journal (Ohio), Debby Stock Kiefer, 6-15-05, "Here are tips on making biscuits, most of them from www.baking911.com".

"The scoop on scoops", gmtoday.com (Knight-Ridder Newspapers), Clarion-Ledger, 6-14-05, "The Web site www.baking911.com offers these tips for perfect scoops."

"Sandwich sayings made easy", The Telegraph, 5-11-05, "With so many new breads, ingredients and styles of sandwiches, it sometimes feels as though you need a dictionary just to know what you're ordering or shopping for. Here are some of the sandwich words - both old and new - to watch for in cookbooks, on menus or while shopping at bakeries and markets...Sources: Webster's New World Dictionary of Culinary Arts (Prentice Hall, $27.95) www.baking911.com; Bread Bakers Guild of America.

"Raising the bar - Americans developing a taste for finer chocolates", MetroTimes (Detroit), Ric Bohy, 4-20-05, "Plenty of information on chocolate is to be found online, one of the best sites being cookbook author Sarah Phillips’ baking911.com."

"New food column seeks to answer readers' questions," The Free Lance-Star Publishing Co. of Fredericksburg, Va., 4-20-05, "Howell suggested the following resources for finding out more about pies: "The Pie and Pastry Bible" by Rose Levy Beranbaum and "Pie" by Ken Haedrich. On the Internet, check out baking911.com and epicurious.com...I've also included a single pie crust recipe from baking911.com."

"Baking and decorating a cake", HELP!tv, (Canada), Comcast, 3-30-05

"Two-Minute Expert: Softening brown sugar" Dallas (TX) Morning News, Linda Ehret, 3-18-05, "The best way to keep brown sugar supple is to store it in an airtight container in a cool, dry place. An airtight plastic bag in the pantry works just fine. For extra assurance, keep a piece of bread in the container with the sugar. SOURCES: Imperial Sugar Co.; baking911.com"

"Two-Minute Expert: Line a baking pan", Dallas (TX) Morning News, Linda Ehret, 3-11-05, "Make a "sling" out of foil to easily lift sturdy bar cookies out of their pan for clean cutting and easy cleanup. SOURCES: baking911.com; Fine Cooking Holiday Baking"

"Proper flour sifting and measuring can make a dramatic difference",  Commercial Appeal (TN), 3-9-05, "...Speaking of a canister, Sarah Phillips reminds us in her book "Baking 9-1-1" that "flour doesn't keep forever and is more susceptible to spoilage than you might think. If flour is stored improperly or for too long -- especially whole-wheat flour -- it can develop a rancid flavor. The fat from the germ in whole grain flour can rot over time, and you can tell by smelling it. Phillips recommends storing white flours in a dark, cool pantry in an airtight container. She doesn't recommend refrigerating or freezing white flour, but she said she does freeze her whole-wheat flour to give it a longer shelf life. "

"Dr. McCay’s Miracle Loaf", Mother Earth News, Issue # 208 — February/March 2005, "McCay’s original recipe is for manual baking. If you’d like to try it in a bread machine, go to www.baking911.com/bread_machines.htm for formulas to convert regular bread recipes to be made in machines..."

"HELP! What Do I Do When...", FoodSmarts, (American Media Publication), November, 2004 - March, 2005, Nationwide in supermarkets and Wal-Mart. Article on "Answers to some of the most frequently asked baking questions" by Sarah Phillips, excerpt from Baking 9-1-1, Simon and Schuster, 2003

"Baking Up Family Fun", NAPSI with Fleischmann's Yeast (10,000 US newspapers, January - February, 2005), "I have found that children love to touch, play and feel dough, especially kneading it and smacking it down from the first rise," says Sarah Philips, founder of the Web site www.baking911.com and author of "Baking 9-1-1: Rescue From Recipe Disasters." She offers these tips for baking with yeast..."

"February is Bake For Family Fun Month", Associated Release Service, 2- 2005

"Recipes Lost to Time", The York Dispatch, Tammy Motter, 1-26-05, "And Janice Bissonette of York is looking for some help with technique in making whipped cream....The Web site baking911.com says to 'Beat [the cream] on low speed until small bubbles form, about 30 seconds and then increase to medium then high. Move the beaters of the hand-held electric mixer up, down and around the sides of the bowl while whipping. Just before it becomes soft and billowy, slowly add the sugar and any other flavorings (1 teaspoons sugar for 1 cups of cream) at the sides of the bowl and continue to mix.'"

"From tart to sweet, citrus in winter covers the range", Asheville (NC) Citizen-Times, Rick McDaniel, 1-11-05, "This time of year area markets are exploding with fresh citrus fruit. You know about oranges and grapefruit, but what's a Honey Bell? Have you ever sunk your teeth into a Satsuma?...Types of Citrus Fruit...Storage Tips..."

"Great Cakes: When it comes to baking, the secret is in the science", Sioux Falls Magazine, Kristen Parish Lueth, January, 2005, "It smells wonderful. You followed the directions. But why does your cake lean to one side? How come it doesn't look like the picture in the cookbook?...Information adapted from baking911.com".

"How best to butter up your cookie batter"

"Symbols of the Season: Christmas Carols", Courier-Post (NJ), Eileen Oczkowski, 12-25-04, "Christmas cookies...have been a part of celebrations long before the first Christmas...Visit www.baking911.com/baking_terms_c.htm"

"Condensed Milk Caramel", Herald Tribune (FL), Linda Brandt, 12-23-04, "After a recent column on the differences between evaporated and condensed milks, several readers sent in their recipes for making caramel from sweetened condensed milk in the can. For safety reasons, Eagle Brand discourages this practice and offers these suggestions instead. I found them at www.baking911.com..."

"Two-Minute Expert: What is Cream of Tartar?", Dallas Morning News, Laura Ehret, 12-17-04. "Technically, cream of tartar is potassium acid tartrate or tartaric acid..." SOURCES: Fine Cooking Holiday Baking; baking911.com

"Get Answers to Cookie Questions", Chicago Tribune and Sun Sentinel (South Florida), Donna Pierce, 12-16-04, "It's holiday cookie season, and several questions regarding the role of butter and other fats in cookie recipes have rolled into the test kitchen...For baking considerations, room temperature butter should register 65-68 degrees when an instant-read thermometer is inserted in the center of the stick. At this temperature, the butter is firm but leaves an indention when gently pressed. In Baking 911 (Fireside, 2003), author Sarah Phillips describes room-temperature butter as firm but bendable, with a shiny but not greasy surface."

"Two-Minute Expert: Softening Butter", Dallas Morning News (TX), WVEC (Norfolk, VA) and K5 News (Seattle, WA), Laura Ehret, 12-10-04, "There's that moment when the urge to bake strikes. But the butter's cold..." SOURCE: baking911.com "

"Fudge Fantasies", Arkansas Morning News, by Marla Hinkle, 12-10-04, "Cooks at baking911.com agree that the secret to creamy and smooth fudge is candy full of thousands of tiny sugar crystals...Experts at baking911.com prefer sweet butter because of its added flavor."

"Thanksgiving Recipes", Detroit Free Press, 11-23-04, Pumpkin Creme Brulee Recipe, Adapted from www.baking911.com and "The Dessert Bible" by Christopher Kimball. Tested by Susan Selasky for the Free Press Test Kitchen.

Fine Living Television, Need to Know: Food Storage - The kitchen is the heart of the home! Show some love and store your food with care, so it’s always at its freshest. #3 - Baking911.com

"Two-Minute Expert: Roasting nuts", Dallas Morning News, by Laura Ehret, November 19, 2004, "Woo-hoo! We're giving you three cooking techniques for roasting nuts in minutes"...sources: baking911.com

"Don't crack up while trying to hide cheesecake cracks", Pittsburgh Post-Gazette, by Suzanne Martinson, 11-14-04, "Find out how to prevent cheesecakes from cracking," I hollered. No sooner had the prescient words escaped my lips than he appeared with a printout of a "solution" from something known as www.baking911.com  -- Cheesecake 101 division...This online expert -- "Sarah's Tips" -- even had the explanation of why vs. why not: If the cheesecake contains a starch, such as flour or cornstarch, no water bath is needed..."

"A little taste of home - Tips on how to send those favorite treats to troops abroad", The Salt Lake Tribune, 11-2-04, "With thousands of Utahns likely to spend the upcoming holidays in Iraq, Afghanistan and other posts abroad, many families are already thinking about making and sending these most-appreciated gifts.
   And some foods are better travelers than others.
   In general, baked goods should be moist and firm, but not brittle, says author and baking guru Sarah Phillips, on her Web site http://www.baking911.com.
   "If you're not sure how well a food will ship, test it," Phillips writes. "Place the food in a container and shake it a few times. If it holds its shape, it should mail well."
   For those not interested in culinary science experiments, Phillips offers the following guidelines on the best things to mail..." (FYI: How to Mail Baked Goods)

"Baking 911", Food in the News, Canada, 10-20-04, "Delve into this site for all sorts of cooking tips. The host, a cookbook author, has been answering questions from new and experienced bakers for more than 15 years. She understands that there is more to baking a “made-from-scratch” recipe than throwing in all the ingredients into a bowl and turning on the mixer."

"Click-on cookbooks can offer cupboard full of meal ideas", The Oregonian, 10-14-04, "Baking911.com...Delve into this site for all sorts of cooking tips. The host, a cookbook author, has been answering questions from new and experienced bakers for more than 15 years. She understands that there is more to baking a "made-from-scratch" recipe than throwing all the ingredients into a bowl and turning on the mixer."

"Creative Cakes for Kids", Arizona Parenting, 10-2004, "An exceptional website on cake decorating and baking in general is www. Baking911.com."

"Croquembouche", Contra Costa Times (CA), 9-29-04

"What if you're allergic to chocolate?", Herald Tribune (FL), September 28, 2004, "White chocolate is made from cocoa butter (fat), sugar, milk solids, and flavor. It is so totally different from what we think of as chocolate, according to www.baking911.com because it does not contain any cocoa solids."

"Egg substitute", Herald Tribune, August 25, 2004, "An e-mail from Dr. L.B. Wish asked for an egg substitute that contains no whites or yolks...An Internet search yielded more than a baker's dozen of possibilities as well as information on how best to use them. I'm including some of them here, but I highly recommend a visit to baking911.com for a complete list."

"For crusty biscuits, apply a little science", Commercial Appeal, Memphis (TN), 8-18-04, "...(To answer your question) First I went to my old pal Sarah Phillips, who's an expert in baking problems. She wrote the book on them, in fact, called "Baking 9-1-1," and she has a terrific Web site (baking911.com)..."

"Angel in disguise", The Spokesman-Review.com, 7-28-04, "Heavenly Angel Cake (Recipe), By Marion Cunningham, published in "Birthday Cakes," by Kathryn Kleinman; Cunningham's directions are as follows. However...(additional) directions gleaned from Cook's Illustrated, baking911.com and "Brilliant Cooking Tricks and Food Tips".

ABC Sydney, Australia, Regulars on Sally Loane's Morning Show, Australia, 6-16-04, baking911.com...Links for more information on bread starters"

"It's crispy outside, soft on the inside", Arizona Daily Star, 5-26-04 - If "sweet and chewy" translates to cookie bliss, this recipe from "Baking 9-1-1" (Fireside, $14) is a perfect treat.

"Recipes and good cooking ideas", ABC News, Sydney, Australia, Wednesday 19th May, 2004 in RealMedia format 

"Oatmeal cookies blend sweet with chewy", Duluth News Tribune, 5-19-04 - "If sweet and chewy translates to cookie bliss, this recipe from "Baking 9-1-1" (Fireside, $14) is a perfect treat."

"Cool, creamy classic turns tropical", Daytona Beach (FL) News, 5-6-04

"Secrets of the Sweet Kind", TimesLeader (PA), 4-7-04 - "If you prefer to use real chocolate, Gourmet Magazine and www.baking911.com offer this basic recipe..."

"Baker Should Know When to Grease and/or Flour", Commercial Appeal, Memphis (TN) The E.W. Scripps Company Newspaper, 3-31-04 - "'Baking 9-1-1'Like a cup of brown sugar, "Baking 9-1-1" (Fireside, $14) is firmly packed, but with tips and how-tos for hundreds of techniques and conundrums (from breads and sponge cakes to emergency substitutions and culinary rescue missions)."

"Smorgasbord", Grand Forks Herald, 2-11-04 - "'Baking 9-1-1'Like a cup of brown sugar, "Baking 9-1-1" (Fireside, $14) is firmly packed, but with tips and how-tos for hundreds of techniques and conundrums (from breads and sponge cakes to emergency substitutions and culinary rescue missions)."

"Sandwich "Author offers to give your baking a lift", (Lake) Erie Times, 2-10-04

"Help for the Home Cook", Tallahassee (FL) Democrat, 2-04-04 - "Like a cup of brown sugar, 'Baking 9-1-1' (Fireside, $14) is firmly packed, but with tips and how-tos for hundreds of techniques and conundrums (from breads and sponge cakes to emergency substitutions and culinary rescue missions). Author Sarah Phillips offers dozens of recipes, including one for fantastic oatmeal-raisin cookies. The book is sold at some Barnes & Noble stores and online at amazon.com."

"Take your time, use lower heat for curdle-free boiled custard", The Commercial Appeal, Memphis (TN) The E.W. Scripps Company Newspaper, 2-04-04

"News from RBA - Check it Out Websites", The Retailer's Bakery Association, 1-13-03 - "baking911.com offers tips, terms, events, recipes and more. Recipes include everything from sorbet to sourdough on a very easy-to-use site."

"Yikes! What To Do When Your Betty Cobbles, Browns, Slumps or Grunts", Epinions.com,1-03-04 - Baking 9-1-1 Book: "Well-organized and formatted; sage advice for the novice to intermediate baker...Recipes are so good, I wanted more...For those daunted by the intricacies of choux pastry, searching for the elusive flakiest pie crust, creamiest cheesecake or finest chocolate chip cookie, look no farther."

"Baking experts answer common cookie-baking questions", The Seattle (WA) Times, 12-30-03 "Here is a collection of answers to many of the most common cookie-baking questions. The answers come from various sources, including the Land O' Lakes Web site (www.landolakes.com), and the new cookie cookbook, "Baking 9-1-1: Rescue from Recipe Disasters" by Sarah Phillips (Fireside, $14). "

"Cooking confessions", Salt Lake (UT) Tribune - "Nobody's perfect: Finally, Sarah Phillips makes a living trying to rescue home cooks from disaster. But even she admits to being bumbling baker on occasion. ' I'm one of the biggest baking klutzes on the planet," said Phillips, creator of a Web site, www.baking911.com, and the corresponding cookbook, Baking 9-1-1: Rescue from Recipe Disasters (Fireside, $14).'

"Holiday Baking Ideas at Your Fingertips", The Arizona Republic, by Meghan Pembleton, 12-10-03 - "Baking 9-1-1: Rescue From Recipe Disasters, by Sarah Phillips (Fireside, $14). How do I halve a recipe that calls for three eggs? Why are my cookies flat and crispy? Phillips answers these and other questions she has heard often as founder of Baking911.com. Chapter topics include cheesecakes, cookies and pies, with recipes for each."

"Growing the Practice of Home Baking", Kansas Wheat Commission, 12-9-03 - “I’m not convinced that baking is dead,” said Sarah Phillips, author of a soon-to-be released book, Baking 9-1-1 and who solves baking problems at www.baking911.com. Phillips has found that home bakers want more details in recipes with great flare in presentation, but which are still easy to follow. Phillips stated that there are different types of “I made it myself” recipe trends. Some may make it one hundred percent from scratch while others purchase ready-made products, assemble and bake."

"Wrapping up Left Over Cookie Questions", Milwaukee (WI) Journal Sentinel, 12-9-03 - "This week we answer more of your cookie-baking questions, with help from Land O' Lakes (www.landolakes.com); the new cookie cookbook, "Baking 9-1-1:Rescue from Recipe Disasters" by Sarah Phillips (Fireside, $14); and Jean Draeger, and nutritional educator for the University of Wisconsin Extension in Waukesha County."

"Web Sites: Candy Making", Big Learning News, Franklin Institute, Washington D.C., 12-3-03 - "Candy-making is hot during the holiday season – a great way to make inexpensive gifts sure to please...Here are some sites that explain it all: Baking 911 http://www.baking911.com/candy_chart.htm In addition to this chart showing the sugar stages, you'll also find recipes and techniques for making all kinds of candy, and, sadly, nutritional information for various kinds of candy (do you really want to know?). "

"Creating Cookies That Make the Cut", Milwaukee (WI) Journal Sentinel, 12-2-03 - "Our gift to you this holiday season is a collection of answers to many of the most common cookie-baking questions. We asked readers to submit their questions, and we received roughly 200...The answers come from various sources, including the Land O' Lakes Web site...and the new...cookbook, "Baking 9-1-1:Rescue from Recipe Disasters" by Sarah Phillips (Fireside, $14)."

"Cookie Baking Tips", Akron (Ohio) Beacon Journal, 12-3-03 - "Some of the...tips came from Baking 9-1-1 by Sarah Phillips (Simon & Schuster)."