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Is the butter melted? I assume so, but double checking.
Recipe Question For: Easy Mini Cheesecakes -
Should Portokalopita be refrigerated after baking?
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I have not found a good beef broth brand. Has anyone used Swanson Chicken stock here? Or recommend a beef or bone broth they used successfully.
Recipe Question For: Old-School Swedish Meatballs -
"Proceed like this until all four dough balls are stacked."
Recipe Question For: Win Son's Bacon, Egg & Cheese Scallion Pancake -
I'm confused... Divide the roll into 8 balls, then how do we get 4 balls?
Recipe Question For: Win Son's Bacon, Egg & Cheese Scallion Pancake -
Milk Substitute Recommendation?
Recipe Question For: Cardamom Hot Chocolate -
Substitute for Cream of Tartar
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Pie tins? Which one? Noticed that the pie pictured seems to be in a metal pan, although glass is listed. Is one preferred over the other?
Recipe Question For: Chicken Pot Pie -
Would This Recipe Work for Individual Pot Pies?
Recipe Question For: Chicken Pot Pie -
Can I substitute 00 flour for the All Purpose? Will it need kneading, will measurements be off, and should I bother? be off
Recipe Question For: Jim Lahey's No-Knead Pizza Dough + Margherita Pie -
Has anyone hears of cooking eggs whites only them yokes? Gives a basic scramble egg
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I am planning for a prom and need some ideas on what kind of food to make. The theme is "Greek Garden," so something along those lines. I also want to
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What does the term "shimming" potatoes mean?
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Can you give an idea for what temperature we should cook the strudel to?
Recipe Question For: Foolproof Strudel Dough -
If you don't have a stand-up mixer, can a hand mixer with beaters work?
Recipe Question For: King Cake With Cream Cheese Dough -
Amaretto anyone? Have you tried adding that?
Recipe Question For: Moist and Light Yellow Cake -
What size oval banneton works best for this recipe?
Recipe Question For: Table Loaf -
Since tomatoes are not good in winter,what canned options would you suggest? Thanks in advance.
Recipe Question For: Tomato Soup With a Whole Head of Garlic -
Every time I make this recipe, the custard center always sinks and is not as firm as it should be. How can i correct this?
Recipe Question For: Pastel De Nata -
Stuffed Cabbage refrigerated uncooked
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