Is there a difference between greasing your cookie sheet with butter, a spray, shortening, or using parchment?
Jennifer - from Newington
Answer: Parchment paper is treated and most things don't need any more grease, spray or butter to release. Butter will add a bit of flavor, but what you make shouldn't need it.

What is the differences between using brown sugar and light brown sugar? Is one less fattening?
Beverly - from East Hartford

Answer: The Darker the sugar the more molasses. Calories are tough to figure out because by weight they have less calories then even white sugar. But by volume (when they are packed) they are more. Tablespoon of brown is 48 calories and a tablespoon of white is 45 calories.

Is it easier to separate cold eggs than warm eggs? AND When you're using egg yokes in a recipe, what can you do with the egg whites?
Eva - from Rocky Hill

Answer: Nope-just as easy to separate cold or warm. When using whites, try meringue, mousses, icings, cookies and cakes. This category might be endless. They usually are room temperature which gives them more volume if you are whipping.

How do I make my chocolate chip cookies crispy?
Dave - Hartford

Answer: In general more fat equals flatter crispy cookies. White sugar will help as opposed to brown or dark brown. Touch of water with the eggs will crisp. Cool on a wire rack instead of the pan.