You may have noticed that more than a few of my baking recipes, especially for scones and quick breads, both here and in my cookbook (if you've bought it...hint, hint) call for something called cream of tartar.

Many of you may know what cream of tartar is but I think just as many don't, judging from the questions I keep getting about it, including, "what is it?", "why is it called cream when it's a powder?", "will it cause tooth decay?" and "why are you putting tartar sauce in a cake ?!?"

Of course you know what a scone is. Or do you? It was George Bernard Shaw, I think, who said "England and America are two countries separated by a common language". Well, he said it. I didn't. But, I have to say something for the number of times I've been asked why the "scones" at certain fried chicken joints were presented on the menu as "biscuits"?, and for the fact that I've eaten and love both.

Now just what would someone who's neither British nor American know about biscuits or scones? ...