Hotline Topics
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What is the "cloudy" stuff in miso soup and is there a good alternative?
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What's your favorite recipe in the cookbook: Cooks Illustrated Best Recipes.
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What is slow food?
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is sherry cooking wine the same as sherry wine? I'm using it in a cake recipe...
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How do you go about making puffed rice from scratch?
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Can you use soy milk past the expiration date
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What is the difference between golden and dark raisins?
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Apparently duck fat is more healthful than butter. Does anyone know how it compares to coconut oil?
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Brown rice risotto--has it been done successfully? are there tricks? (short grain rice, of course)
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Need about 6 cups of rendered pork fat--how much solid backfat do I need to start with?
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Does sherry need to be stored any particular way?
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I am making homemade granola bars, I want to switch it up a bit but will still need a binding ingredient. Currently I am using marshmallows but I want
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A question about a recipe: Steamed Scrambled Eggs with Prosciutto Breadcrumbs and Tarragon
Recipe Question For: Steamed Scrambled Eggs with Prosciutto Breadcrumbs and Tarragon -
A question about a recipe: Steamed Scrambled Eggs with Prosciutto Breadcrumbs and Tarragon
Recipe Question For: Steamed Scrambled Eggs with Prosciutto Breadcrumbs and Tarragon -
anyone have a simple recipe for Halibut that won't stink up the house?
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Are hot paprika and smoked paprika interchangeable?
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Does anyone know the ANDI score of quinoa?
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I made these beets last night and they were to die for! If I chose not to serve w/ the cheese, what type of meat entree could I serve with this?
Recipe Question For: French "Peasant" Beets -
How do I cook scarlet beans?
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if I take the cocoa powder out of a cake recipe because I dont want it to be chocolate will it mess up the texture of the cake?
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