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In a cooking dilemma? Have a burning question? Hotline is here to help!
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question for you bakers out there. Can you substitue oat flour for all purpose flour with out making adjustments?
asked by leftoverquiche almost 8 years ago/ Last answered about 1 hour ago -
I have a question about the recipe "Michael Ruhlman's Pasta with Tomato Water, Basil, and Garlic" from Genius Recipes. I've gotten bombarded with tomatoes from my garden that I had to freeze before they went bad. I froze them whole. Will...
Jessica asked a question about a recipe about 4 hours ago: Michael Ruhlman's Pasta with Tomato Water, Basil, and Garlic/ Last answered about 2 hours ago -
Wedgewood Oven Adjustments
asked by srcerer about 17 hours ago/ Last answered about 2 hours ago -
Weird peanut butter combinations?
Sarah is Food52's senior staff writer & stylist.
asked over 3 years ago/ Last answered about 3 hours ago -
Bread dough in freezer
Nancy is a trusted home cook.
asked 1 day ago/ Last answered about 3 hours ago -
slow cooker
asked by Catherine 3 days ago/ Last answered about 4 hours ago -
How can you fix crosscontaminated meat?
asked by A.H. about 17 hours ago/ Last answered about 14 hours ago -
Anyone have a hack for removing peach pits?
asked by Uncle Jess 3 days ago/ Last answered about 20 hours ago -
Anyone tried the RecipeIQ app? Looks great. It provides calorie count & nutritional info on recipes.
asked by [email protected] 8 days ago/ Last answered 1 day ago -
Where can I source the lost bottom for a removable tart pan?
asked by Sugartoast about 5 years ago/ Last answered 1 day ago -
I made vegetable stock with purple cabbage and now it’s bitter - salvageable? If yes, how? Thank you!
asked by Katherine 2 days ago/ Last answered 1 day ago -
How many meatballs (~2 in.diameter) will I get from a pound of ground meat?
asked by Suzi over 6 years ago/ Last answered 2 days ago -
why do I no longer get Food 52 emails daily. I miss them. Jeri Jones [email protected]
asked by Jeri Jones 3 days ago/ Last answered 2 days ago -
Help!!! Swiss Meringue from Hell
asked by Monica Fonseca 3 days ago/ Last answered 2 days ago -
if i'm planning to serve a cheese board early, what is the best entree to follow
asked by cathy 5 days ago/ Last answered 2 days ago -
What is the best way to keep miso?
asked by Deanna Varble-Bielewicz 3 days ago/ Last answered 2 days ago -
why doesn't my Marzipan/almond paste melt completely in my zucchini bread/cake recipe...?
asked by Christine Vichi 3 days ago/ Last answered 3 days ago -
I have a question about the recipe "Dr. Zhivago Borscht" from NakedBeet. Does anyone know how this borscht freezes?? I am making it for a friend with a new baby, and would like her to have the option to freeze it so she can eat it when she...
Joanna asked a question about a recipe 4 days ago: Dr. Zhivago Borscht/ Last answered 3 days ago -
What can I use for a substitute for Accent? (contains MSG)
asked by Melanie Hiniker over 4 years ago/ Last answered 3 days ago -
School party ideas
asked by mgn99 5 days ago/ Last answered 3 days ago
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How can you fix crosscontaminated meat?
asked by A.H. about 17 hours ago/ Last answered about 14 hours ago -
Help!!! Swiss Meringue from Hell
asked by Monica Fonseca 3 days ago/ Last answered 2 days ago -
why do I no longer get Food 52 emails daily. I miss them. Jeri Jones [email protected]
asked by Jeri Jones 3 days ago/ Last answered 2 days ago -
Cooked spinach
asked by Stephanie 4 days ago/ Last answered 4 days ago -
How much lavender extract should I use to replace dried lavender?
asked by Danielle Jack 4 days ago/ Last answered 4 days ago -
Has anyone baked the oatmeal beer rolls from the cookbook recipe
asked by porchapples 4 days ago/ Last answered 4 days ago -
Can Corn after shucked and packaged be stored at room tempature? If so for how long?
asked by Shenee tucker 5 days ago/ Last answered 4 days ago -
What are dimensions of ferment crock pot?
asked by Carol 5 days ago/ Last answered 4 days ago -
i found a receese fudge online and it calls for 1 pound of powdered sugar. Does that make sense? need to know asap as i am making it today as a surpri
asked by Mary 6 days ago/ Last answered 6 days ago -
how do I make my macaroon batter thicker
asked by sofia 9 days ago/ Last answered 8 days ago -
I forgot to scoop out the seeds while shredding zucchini for zucchini bread. Can I make it with the seeds?
asked by Christine Connor Williams 9 days ago/ Last answered 9 days ago -
I seem to have a metallic tint on a london broil after cooking , and marinting 24 hours
asked by Rich Watson 10 days ago/ Last answered 10 days ago -
Cooked potatoes with sprouts
asked by Jessica Allen 12 days ago/ Last answered 11 days ago -
I have ordered one book and been charged for four books!
asked by Michael Silverman 13 days ago/ Last answered 12 days ago -
I'm trying to find the fig tart recipe where Browned Butter Ice Cream was recommended as topping.
asked by Katherine Pearson 13 days ago/ Last answered 12 days ago -
Can I eat salmon that I thawed for half an hour in hot water? They got a little mushy. Then I baked them til flaky.
asked by Amanda 14 days ago/ Last answered 13 days ago -
Cannot job posting on your Workable.
asked by Milton Yen 15 days ago/ Last answered 14 days ago -
I received an all clad regular waffle maker. can i use a belgian waffle recipe in a regular waffle maker?
asked by Canuck 16 days ago/ Last answered 15 days ago -
Is it chilli or chilli soup
asked by Brandon Bush 16 days ago/ Last answered 16 days ago -
why does the flavour profile work in veal blanquette classic dish?
asked by shanon 17 days ago/ Last answered 15 days ago
There are no unanswered questions.
