Hotline Topics
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I recently made zabaglione for tiramisu. It came out fine texturally, but had a strong eggy flavor. Is this how it's supposed to taste or did I do s
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Why is baked chicken breast so dry?
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Are there preparations where a factory farmed bird is more appropriate than a free-ranged one?
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Hi - My nephew says he would like a choc. chip cookie cake for his birthday tomorrow. That sounds easy enough, but I would like to make him something
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A question about a recipe: Bagna Cauda Salad
Recipe Question For: Bagna Cauda Salad -
Black (Swan) Flan with Black Sesame Brittle for an Oscar party, concocted with advice from foodpickle on @food52: http://flic.kr/p/9mDwWg
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Ideas for using up my kaffir limes?
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Apple Crisp?
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Extract vs essence vs oil: can you use them interchangeably? Is there any kind of formula for substituting them with each other?
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POTATOES best way to store them? Can you still eat them if they are green or germinating? Mine always seem to go bad so quickley. Any suggestions?
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In the Matzo Ball recipe, eggs are not listed in the ingredients, and a mysterious "1/3 cake 10" is -- hoping foodfanatic can update to correct t...
Recipe Question For: Carrot and sweet potato soup with ginger and almond matzo balls -
Is there a way to counteract onion?
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What's a good substitute for pita crisps
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Can I substitute bread flour for all-purpose in a baking recipe?
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Any suggestions for using up leftover citrus peel?
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A question about a recipe: Shrimp Biryani (Indian Shrimp and Rice)
Recipe Question For: Shrimp Biryani (Indian Shrimp and Rice) -
I thickened it up with corn flour and it was lovely I was concerned about ruining the taste with flour
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a question about substituting self-rising flour
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Hi foodpickle I made a salmon cured in salt sugar and dill today, its been curing for 48 hours but its now massively too salty, any advice?
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what do i do with canary beans
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