There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
Going to the Hotline is like stepping into the best classroom you could ever imagine; it's filled with hungry, knowledgeable home cooks, ready to offer their expertise, and probably in need of yours. Normally, it's the place we go if we have a burning food question (At what temperature do I cook chicken? And, what is the best way to season it?), but it's also a place we go to learn. Give it a try -- scan our latest questions, and the chances are good you'll pick up a new tip, or temperature, or recipe to try.
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Every week from here on out, we'll be picking one Hotline question to feature. It'll be one that we think has great answers already, but one that we think you might have answers to, too. Think of it as a weekly workshop. Today we're talking ginger juicing. Some of the best tips we've seen?
• Grating the ginger on the large side of a box grater and then pressing it in a citrus squeezer, from aargersi.