Variety Differences

Advice, Questions, and Discussions about Variety Differences

What does demarara sugar mean
- Posted by:a Whole Foods Market Customer
- August 2, 2011
- Updated over 13 years ago
- 4513 views
- 1 Comment
Semolina = same thing as semolina flour?
- Posted by:a Whole Foods Market Customer
- July 28, 2011
- Updated over 13 years ago
- 14728 views
- 5 Comments
What are field peas? Are they similar to English peas?
- Posted by:a Whole Foods Market Customer
- July 28, 2011
- Updated over 13 years ago
- 14857 views
- 4 Comments
What are differences in taste between different color quinoa?
- Posted by:a Whole Foods Market Customer
- July 27, 2011
- Updated over 13 years ago
- 8698 views
- 4 Comments
Sorghum Molasses
- Posted by:Emily Hanhan
- July 18, 2011
- Updated over 13 years ago
- 33853 views
- 7 Comments
Flour confusion
- Posted by:skittle
- July 17, 2011
- Updated over 13 years ago
- 23194 views
- 8 Comments
What differs between golden and brown flaxseed, nutritionally and taste?
- Posted by:a Whole Foods Market Customer
- July 10, 2011
- Updated over 13 years ago
- 17426 views
- 1 Comment
Difference between brown and golden flax seed
- Posted by:a Whole Foods Market Customer
- June 25, 2011
- Updated over 13 years ago
- flax seed
- variety differences
- 29456 views
- 1 Comment
in Jenny's Spicy Turkey Meatloaf recipe (or any meatloaf recipe) what kind of breadcrumbs should I use? dry from the can, or freshly made?
- Posted by:Ausra
- June 13, 2011
- Updated over 13 years ago
- Breadcrumbs
- variety differences
- 3198 views
- 2 Comments
What is the difference between aioli and chutneys or mayonnaise
- Posted by:pauljoseph
- May 20, 2011
- Updated over 13 years ago
- 12908 views
- 10 Comments
A question about a recipe: Lemon-Oregano Leg of Lamb

Recipe Question For: Lemon-Oregano Leg of Lamb
- Posted by:Kathleen5723
- May 17, 2011
- Updated over 13 years ago
- 3001 views
- 1 Comment
I love polenta but it gets firm pretty quickly after putting it in a serving bowl, thoughts? Also, when a recipe called for cornmeal I never...
- Posted by:Madame Sel
- January 13, 2011
- Updated almost 14 years ago
- 31139 views
- 9 Comments
What dark honey is indigenous to the area around Dijon, France? I'm about to attempt to re-create the pain d'épices described rather breezily...
- Posted by:AntoniaJames
- January 11, 2011
- Updated almost 14 years ago
- Honey
- variety differences
- 3398 views
- 5 Comments
I bought some yellow lentils a while back when I meant to buy yellow split peas. The peas will become soup later this week, but I'm not sure...
- Posted by:healthierkitchen
- January 10, 2011
- Updated almost 14 years ago
- 5189 views
- 7 Comments
Have granulated brown sugar- never used before. Is there any adjustments to be made when using in baking.
- Posted by:maxwell9030
- January 10, 2011
- Updated almost 14 years ago
- 3847 views
- 7 Comments
Baking Browines. Is there a noticeable difference if I use high quality chocolate (Valhrona) versus Nestle Semi-Sweet Chips?
- Posted by:nkoritz
- November 2, 2010
- Updated about 14 years ago
- 14507 views
- 7 Comments
Really want to make those pumpkin caramels, but am wondering if the gray sea salt I have will work or if fleur de sel is worth the purchase...
- Posted by:laura_arenschield_graff
- October 29, 2010
- Updated about 14 years ago
- 2905 views
- 4 Comments
Just bought some fuyu persimmons. I know that I can use them while still firm, unlike achiyas, but does the flavor change at all as they...
- Posted by:healthierkitchen
- October 28, 2010
- Updated about 13 years ago
- 5501 views
- 8 Comments
Has anyone tested different types of varietal pears for their roasting and baking times? I am now really curious about both temperature and...
- Posted by:Sagegreen
- October 25, 2010
- Updated about 14 years ago
- 3066 views
- 5 Comments
How do I know if a duck egg is too old to use? Is it the same as a chicken one?
- Posted by:cheese1227
- October 20, 2010
- Updated about 14 years ago
- 26345 views
- 4 Comments

Showing 1-20 of 49 results