Pantry
Advice, Questions, and Discussions about Pantry
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Does anyone have a good recipe for lupini beans?
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Can I sub a different flour than Quinoa?
Recipe Question For: Double Corn, Quinoa & Cheddar Muffins -
What are your tricks for keeping brown sugar soft?
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Thoughts welcome on some great new spices I scored!
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Recipes to use up lots of dried fruit?
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Are there any spices you're not supposed to toast?
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What to cook when you're packing up your kitchen?
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This should be simple: How do I soften hardened brown sugar?
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How long can dried black eyed peas stay in the pantry? The package, sealed up, was opened in January. Are they still good??
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Sometimes the vinegar I have on hand has gone cloudy or a skin has formed on/in it. Is it still okay to use it?
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What, exactly, is pickling salt? If a recipe calls for it, may I use instead a coarse sea salt to which no anti-caking agents or other substances...
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Can anyone suggest a good brand of sherry vinegar?
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What is your go to brand for canned tomatoes?
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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'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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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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Are farro and spelt the same thing?
Showing 1-19 of 19 results