Hotline Topics
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Why is it that purple potatoes retain their pretty color when cooked but purple string beans go all green?
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What is the difference in flavor between white, red and black quinoa?
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What is the best way to prepare colossal shrimp?
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Where is the best place in the frig to store cheese? I recently heard that you shouldn't store it in the cheese compartment because it's too...
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Wondering what you consider the best cutting board material . . .
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Can I toast my own sesame oil from plain sesame oil?
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Any suggestions for must-eat food in Amsterdam and Bruges!?
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Sometimes my meringue doesn't come out as fluffy as other times...why, and can I do anything to remedy it?
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Is there a difference between Greek and French Feta?
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Why do they say never to melt butter in the microwave?
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Anthony Bourdain is anti garlic-press... what are your thoughts? Yay or nay?
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how do I substitute liquid eggs for 2 large eggs? How much liquid should I use?
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Anyone know why the 30 peppers I just roasted have a metallic taste? And how I can get rid of it or mask it?
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I have 30 bell peppers I need to roast. Are there any shortcuts to peeling them post-roasting? All I know is to paper-bag them or cover them...
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Is there any way to tell from the outside of a peach if it's a cling or a freestone variety?
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What's the easiest way to remove a cake from a tube pan?
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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 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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