Hotline Topics
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Is buttermilk an OK substitute for sour milk in a recipe? I need a cup of the former and I'd hate to sour some perfectly good milk when there...
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Is elephant garlic the same/more/less powerful than regular garlic?
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what's the best way to store bread?
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Why do recipes for baked goods that have you combine alternately, at the end, dry ingredients and wet ingredients ...
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And photo #4. They all seem to have gorgeous purple flowers
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Photo #3 - are these herbs or just daisies......I suspect my basket of goodies has some decorative flowers in.
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Here is photo #2 of another herb which I don't know. I suspect its oregano but....
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i got a delightful bounty of late summer veggies and herbs............but I can't tell what they all are! Can you help?
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Can anyone suggest a good brand of sherry vinegar?
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Do you have any "can't-miss" restaurants in France or Italy?
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Overload of fresh tomatoes in my kitchen. Is it ever OK to store some in the fridge? Produce goes from ripe to soft so quickly in this hot...
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This is a general food safety question, but I'll make it specific. I made WinnieAbs Smokey Minestrone soup a couple days ago and am now enjoying...
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Two ingredients:
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Is peanut butter a condiment
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What is the best and easiest way to open a whole fresh coconut? I want to make ribbon rice tomorrow which calls for fresh coconut.
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Can you substitute golden raisins for dried currants in a recipe?
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What's the best reasonably priced but good, usable chef's knife?
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What is your go to brand for canned tomatoes?
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I just got a KichenAid pro 500 stand mixer where you raise and lower the bowl rather than a tilt-head.
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I recently had someone tell me they used their oven to can green beans. Shouldn't you use a pressure cooker ?
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