Here is a fully rewritten, unique, and more personable FAQ page for Cooking Savory Bites:

Frequently Asked Questions

Got a question? You're probably not alone! Below are answers to the things I get asked most often, from recipe troubleshooting and ingredient swaps to how the site works. If you don't find what you're looking for, my inbox is always open.

🍽️ Recipe Questions

Do your recipes come with nutrition information? Not typically, and here's why nutrition values shift quite a bit depending on the brands you use, how you measure, and any substitutions you make. Rather than give you numbers that might not reflect your actual dish, I recommend plugging ingredients into a trusted calculator like Cronometer or VeryWell Fit for a personalized breakdown.

Can I swap in gluten-free flour? In many cases, yes! A number of my recipes are naturally gluten-free, and I always note when they've been tested that way. For standard baking recipes, a 1:1 gluten-free all-purpose flour often works well — though expect slight texture differences depending on the blend. Head over to my Gluten-Free category for recipes specifically developed and tested with gluten-free flours.

I live at high altitude, will your recipes work for me? My recipes are developed and tested at sea level here in North Carolina, so high-altitude bakers may need to make a few tweaks to leavening agents, sugar levels, and liquid ratios. King Arthur Baking's High-Altitude Guide is a fantastic resource I always recommend for dialing in those adjustments.

What ingredient substitutions do you recommend? Baking is a science, so I only suggest swaps I've personally tested. Here are a few of my most-used ones:

• No cake flour? Use 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch. Sift together and you're good to go.
• No buttermilk? Stir 1 tablespoon of lemon juice or white vinegar into 1 cup (240ml) of milk. Let it sit for 5 minutes until it curdles slightly — works like a charm.
• Yogurt vs. sour cream? These two are almost always interchangeable in equal amounts. Either works beautifully in cakes, muffins, and sauces.

Can I cut back on the sugar? You can, but do it gradually. Sugar does more than sweeten, it affects moisture, structure, and how evenly your baked goods brown. I'd suggest reducing by no more than 10–15% at a time and tasting as you go. Going too low too fast can leave you with a dry or pale result.

My cake turned out dense and dry. What went wrong? This is one of the most common baking frustrations, and it almost always comes down to one of three things: overmixing the batter, packing too much flour into your measuring cup, or an oven that runs hotter than it claims. Try using the spoon-and-level method when measuring flour, and pick up an inexpensive oven thermometer, you might be surprised how far off your oven dial actually is.

My cookies are spreading all over the pan. Help! Spreading usually points to butter that's too soft or warm, or slightly too little flour. Two easy fixes: chill your dough for at least 30 minutes before baking, and always measure your flour carefully rather than scooping straight from the bag. Those two steps alone make a huge difference.

Can I use a different pan size than what's listed? Often, yes! When I've tested a recipe in multiple pan sizes, I'll mention it in the notes. If I haven't, check out my Cake Pan Conversion Guide, it'll walk you through adjusting volumes and baking times so your results still turn out great.

How long can a frosted cake sit out on the counter? For most buttercream-frosted cakes, up to 24 hours at room temperature is perfectly fine, provided your kitchen isn't too warm. After that, pop it in the fridge. Any cake frosted with a dairy-based topping cream cheese, whipped cream, mascarpone, should go straight into the refrigerator and be enjoyed within 3–4 days.

Do I always need to sift flour? Only when the recipe says so — and the wording matters. "1 cup sifted flour" means sift first, then measure. "1 cup flour, sifted" means measure first, then sift. It's a small distinction that can actually affect your results, so always read the recipe through before you start.

My pie crust keeps falling apart. Any advice? Pie crust can be fussy, but these tips make it so much more manageable:

• Keep everything cold — your butter, your water, even your mixing bowl if you can.
• Use unsalted butter for better control over flavor and structure.
• Add ice water slowly, just a tablespoon at a time, until the dough barely holds together.
• Stop mixing the moment it comes together — overworked dough = tough crust.
• Those small streaks of visible butter? That's exactly what you want. They create flaky layers as they bake.
• Always chill the dough before rolling, and blind-bake when your filling is very wet or no-bake.

💻 Website Questions

How do I sign up for your newsletter? Scroll to the bottom of any page and you'll find the newsletter sign-up form waiting for you. Once you join, you'll get seasonal recipes, kitchen tips, and the occasional behind-the-scenes peek at what I'm cooking up, delivered straight to your inbox, no fluff.

Can I save recipes to come back to later? Absolutely. You can bookmark any recipe in your browser, or create a free account to save your favorites and access them across all your devices whenever the mood strikes.

Can I share or republish your recipes? I'm so glad you love the recipes enough to want to share them! Here's what works for everyone:

• Share a photo with the watermark visible and tag Cooking Savory Bites.
• Always include a direct link back to the original recipe on this site.
• Please don't copy and paste the full recipe text — a short excerpt and a link are perfect.

For licensing, collaborations, or any other use, reach out at elizabeth@cookingsavorybites.com and I'll get back to you.

Can I use your photos? One photo per post, with proper credit and a link back to the original recipe — that's the deal! Please don't crop out or alter watermarks. If you need images for commercial, editorial, or brand use, drop me an email and we can talk through licensing options.

Do you accept guest posts? Not at this time. Every recipe and piece of content on Cooking Savory Bites is written, tested, and photographed by me. That consistency and personal touch is something I'm committed to protecting, so I'm not currently opening the site to outside contributors.

Can I send you products to review? I'm selective about this. I don't accept free products in exchange for reviews, I only talk about tools and ingredients I genuinely use and believe in. That said, if your brand shares the same values around real food and home cooking, I'd love to hear from you. Reach out and let's start a conversation.

How do I get in touch with you directly? The best way is always email, I read every message personally and do my best to reply within a few days.

📧 elizabeth@cookingsavorybites.com 📍 North Carolina, United States

Still have a question that isn't answered here? Send me a message - I'm always happy to help.