Hotline Topics
-
What is the difference in flavor between white, red and black quinoa?
-
What is the best way to prepare colossal shrimp?
-
Where is the best place in the frig to store cheese? I recently heard that you shouldn't store it in the cheese compartment because it's too...
-
Wondering what you consider the best cutting board material . . .
-
Can I toast my own sesame oil from plain sesame oil?
-
Any suggestions for must-eat food in Amsterdam and Bruges!?
-
Sometimes my meringue doesn't come out as fluffy as other times...why, and can I do anything to remedy it?
-
Is there a difference between Greek and French Feta?
-
Why do they say never to melt butter in the microwave?
-
Anthony Bourdain is anti garlic-press... what are your thoughts? Yay or nay?
-
how do I substitute liquid eggs for 2 large eggs? How much liquid should I use?
-
Anyone know why the 30 peppers I just roasted have a metallic taste? And how I can get rid of it or mask it?
-
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...
-
Is there any way to tell from the outside of a peach if it's a cling or a freestone variety?
-
What's the easiest way to remove a cake from a tube pan?
-
Is turbinado sugar directly interchangeable with regular white sugar in recipes for baked goods? Thank you. ;o)
-
What is the best non-stick skillet?
-
Q: How can I perk up fresh basil or other delicate greens that have gone limp?
-
Has anyone tried All-Clad's new d5 line?
-
What's the difference between black, green and pink peppercorns? Can I use them interchangeably?
Showing 43321-43340 of 43357 results