/ck/ - Food & Cooking

As a European I've noticed a few major differences when it comes to European baking versus American baking.

First off, in America it's apparently difficult to even find a place to buy fresh yeast. This is a baking staple in Europe. And buying "cake mixes" and such isn't a thing here. If you're baking, it's made from scratch always.
Also, we don't have "self-rising flour", we just mix in baking powder. Vanilla essence is rare, instead vanilla sugar is used. "Cooking spray" is not a thing, also we don't share the American paranoia over eating raw eggs. Baking with Kitchen Aids and such machines is also seen as a very American thing.

What are some more regional differences when it comes to cooking and baking?

Where is this stuff used? I see it all the time when I go shopping but I've never seen a recipe that calls for it.