Ask the TK!

January 19, 2009 | By | Comments (3)

TkstaffDo you have a burning question about a cooking technique, special ingredient, or a tricky recipe? Then our newest franchise is just for you: Ask the TK! (That’s Cooking Light shorthand for "Test Kitchens," btw.)

Our staff of trained Test Kitchens professionals spends office hours in the kitchen and at the market, tirelessly testing every recipe that makes it to print (and many others that don’t). Every day at lunch, they sit down with the food editors for a rigorous taste testing session, evaluating and adjusting each recipe until it reaches their high standards for taste and good nutrition. Often a recipe requires several fine-tunings before this tough crowd gives it a "pass."

All this cooking and tasting means a wealth of knowledge and culinary expertise that’s here to help answer your best questions. We may not be able to answer all of them, but we’ll pick the ones that we find the most useful and post the answers right here on our blog.

To submit a question, just send us an email! We look forward to hearing from you.


  1. Pam

    A number of your recipes have egg substitute listed in the ingredients. I do not use egg substitutes. How do I translate the egg substitute into regular eggs?

    March 14, 2010 at 3:40 pm
  2. Martha Hart

    The pecan pie on the cover of the November 2009 magazine says it is enriched with dates but I see no mention in the recipe of how many dates or how to prepare them for the recipe. Would like to try the recipe with dates.
    Thanks, Martha

    December 20, 2009 at 7:13 pm
  3. Joan

    My son is allergic to wheat and gluten. Can I substitute corn starch for flour in sauces? Would it be the same amount? Thanks, Joan

    June 14, 2009 at 11:10 pm

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