I’d love to know if any oil is good for baking? Some recipes call for coconut oil and others for sunflower. Other than taste, do they behave differently from one another?

One of the most frequent questions we get at Rouxbe is “what can I swap for X ingredient?” For example, How do arrowroot, corn, and tapioca compare? Are all these starches are a 1:1 swap? And, what about using oil as a replacement for dairy butter, or the differences between various types of cocoa powder and plant-based milks? Chef Fran will even dive into the world of egg substitutes, offering lots of reliable information plus good ole common sense. Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry, for an enlightening Live Event that will finally give the answers about equivalents, swaps, and substitutions. This session promises to be both informative and engaging, offering you valuable insights into modifying and developing recipes.