Sandy Baker
School
Baldwin-Wallace College, Cleveland State University
Expertise
Traditional Cooking Styles, Health-focused Dieting, Menu Planning
- Sandy enjoys learning old-school methods of cooking, often from goodies grown in her organic garden.
- She's always loved baking — from growing up by her grandmother's side in the kitchen to holiday cookies with the kids — and she's regularly elbow-deep in flour.
- Though not formally trained as a chef, she has worked in restaurants since she was 16.
Experience
Sandy has written for numerous food blogs and sites over the 20+ years of her career. Her work can be found in print publications, including The Cleveland Magazine, as well as local cookbooks. Through a need to learn as much as she can about the food industry, Sandy has books and journals of notes, recipe books, tried-and-proven (and a few failed) recipes, and much more. She hopes one day to launch a bakery with her family.
Education
Sandy earned a B.S. in business administration from Baldwin Wallace University.
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Stories By Sandy Baker
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Canning is a yearly tradition but what happens when the process gets out of hand and more than one canner is needed? Call in the large stainless-steel pot.
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If you would love to replicate smoked flavor at home, but the cost is a bit daunting, Alton Brown has a rather simplistic way of smoking without the investment.
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Seized chocolate, as it is called, isn't going to create the sauce you were hoping for, but Alex Guarnaschelli has a way of fixing seized chocolate.
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When it's potluck time or game day, we want our drinks ice cold and our casseroles and dips piping hot. But does an insulated cooler work for both?
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After a fish fry, you'll likely have a good amount of oil left over. Many chefs save cooking oil for future meals. But should you keep oil you've fried fish in?
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If you like to home-can food, put a ring on it, specifically a ring band. But there's a good reason to remove that band before you store the jar in the pantry.
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There's much to know about cooking with enoki mushrooms, but what's most important is staying on top of recalls to avoid purchasing high-risk ingredients.
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You're ready to cook a low-carb, veggie-centric meal with zucchini when you wonder, "Do I need to peel this?" Here's your answer.
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If you've thawed and cooked a previously frozen ham, you may wonder if it's safe to refreeze the leftovers. We've got the answers.
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Does your tap water give off a taste like chlorine? There are a few things you can do to get rid of that odor and taste from your tap water before consuming it.
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Weighing the cost of food, you may be tempted to preserve all the food products you purchase. But you should never put unripe fruit in the fridge. Here's why.
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Using reusable grocery bags is an easy way to cut your plastic use, but when it comes to meats, it must be safety first. See how to keep your meat in totes.
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Ina Garten offers a fantastic lasagna recipe that uses turkey sausage to bring flavor to this decadent dish. And she has a tip that can make it a true success.
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Though some people say it is possible to cook canned foods in the can since the canning process eliminates the bacteria present, there's still a risk.
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Ina Garten offers two simple things you can do when making meatballs to help keep them juicy and full of flavor in her Real Spaghetti and Meatballs recipe.
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Does the size of an egg matter? It can. But if a recipe calls for an extra large egg and you only have a large one, what should you do? Read this first.
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Cold butter isn't likely to create a smooth consistency and doesn't gel well with other ingredients. But it may be ideal for certain cookie recipes.
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If you try to can some food at home, but one or two of the jars don't seal properly. Does that mean the food must be tossed out? Is it safe to re-can them?