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Can I substitute regular horseradish for grated horseradish root?
Recipe Question For: Collard Roll Ups with Coconut Curry Kale -
Using potassium citrate in cooking
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This recipe looks wonderful but it would be helpful to have an approximation of the amount of beets- beets can be really small or really large
Recipe Question For: Beet Tartare with Dijon and Capers -
Cover pork roast while slow cooking?
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Why do my cupcakes don't rise
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Pavlova
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How far in advance can I make the rhubarb curd for Rivka's Rhubarb Curd Shortbread?
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Could you assemble this the night before, keep in the refrigerator and bake the next morning without compromising taste/texture/cooking time etc?
Recipe Question For: Apple Cinnamon Danish Braid -
I'm cooking 4 chickens at once -- how much longer will it take than cooking 1 chicken?
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best way to reheat pre-cooked brisket?
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What is American Sauce?
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What is the best potato to use for Greek Lemon Potatoes?
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My dough has come out like a batter. What am I doing wrong / can I just add flour to "fix" it?
Recipe Question For: Apple Cinnamon Danish Braid -
What are some good side dishes to go with chicken cutlets other than spaghetti?
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burnt macaroons
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Herb & spices that go together
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coconut confusion
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A recipe for baguette says 2 cups of water to 20 ounces of flour (2.5 cups), but this ratio turns out like batter. Help?
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Where would a westerner buy White Lily flour? Order from Smuckers?
Recipe Question For: Shirley Corriher's Touch-of-Grace Biscuits -
In the 2nd step you say add the meat, then wine etc, then, in the same step you say again: "return meat to pot". So when exactly do you return the...
Recipe Question For: Red Roasted Asian Beef Stew
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