Hotline Topics
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Anyone know why the 30 peppers I just roasted have a metallic taste? And how I can get rid of it or mask it?
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I have 30 bell peppers I need to roast. Are there any shortcuts to peeling them post-roasting? All I know is to paper-bag them or cover them...
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Is there any way to tell from the outside of a peach if it's a cling or a freestone variety?
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What's the easiest way to remove a cake from a tube pan?
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Is turbinado sugar directly interchangeable with regular white sugar in recipes for baked goods? Thank you. ;o)
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What is the best non-stick skillet?
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Q: How can I perk up fresh basil or other delicate greens that have gone limp?
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Has anyone tried All-Clad's new d5 line?
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What's the difference between black, green and pink peppercorns? Can I use them interchangeably?
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What's the best brand of sea salt?
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Are Mexican and Greek oregano interchangeable?
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If a recipe calls simply for "bread crumbs" what is the best way to make them yourself? Thank you. ;o)
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Is there a difference between honing and sharpening? I have always understood that there is, in that honing with a steel realigns the edge...
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I made a cucumber soup from a recipe here (Chilled cucumber soup with yogurt and fresh mint) but the pepper I used (a tobago pepper from my...
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I made my own baking powder from Edna Lewis' recipe - how long will it stay fresh?
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What is the best brand of vanilla extract?
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What is the best way to cook corn on the cob?
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How often should I hone my knives?
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I have friends who stick ALL their produce in the fridge. What is the proper way to store summer fruits and vegetables like fresh tomatoes...
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What can I substitute for preserved lemons?
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