Hotline Topics
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What is the best non-stick skillet?
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Q: How can I perk up fresh basil or other delicate greens that have gone limp?
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Has anyone tried All-Clad's new d5 line?
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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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Are Mexican and Greek oregano interchangeable?
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If a recipe calls simply for "bread crumbs" what is the best way to make them yourself? Thank you. ;o)
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Is there a difference between honing and sharpening? I have always understood that there is, in that honing with a steel realigns the edge...
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I made a cucumber soup from a recipe here (Chilled cucumber soup with yogurt and fresh mint) but the pepper I used (a tobago pepper from my...
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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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What is the best way to cook corn on the cob?
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How often should I hone my knives?
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I have friends who stick ALL their produce in the fridge. What is the proper way to store summer fruits and vegetables like fresh tomatoes...
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What can I substitute for preserved lemons?
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I am wondering if there is a rule of thumb about substituting whole wheat flour for unbleached a-p flour in cookie recipes.
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I'm trying to write a question that's more than 140 characters long to see what happens. Has anything happened yet? Surely I'm getting close...
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What's a chinois?
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What's a pluot?
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Are farro and spelt the same thing?
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