Hotline Topics
-
When I use my tube pan (or a pan with a removable bottom) to bake cakes, it often leaks. How can I prevent this?
-
I want to make a recipe calling for ricotta salata but can't find any. What's a good substitute?
-
Is a Vitamix worth the money? If so, what do you make with it?
-
Diver scallops.
-
Why is it that purple potatoes retain their pretty color when cooked but purple string beans go all green?
-
What is the difference in flavor between white, red and black quinoa?
-
What is the best way to prepare colossal shrimp?
-
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...
-
Wondering what you consider the best cutting board material . . .
-
Can I toast my own sesame oil from plain sesame oil?
-
Any suggestions for must-eat food in Amsterdam and Bruges!?
-
Sometimes my meringue doesn't come out as fluffy as other times...why, and can I do anything to remedy it?
-
Is there a difference between Greek and French Feta?
-
Why do they say never to melt butter in the microwave?
-
Anthony Bourdain is anti garlic-press... what are your thoughts? Yay or nay?
-
how do I substitute liquid eggs for 2 large eggs? How much liquid should I use?
-
Anyone know why the 30 peppers I just roasted have a metallic taste? And how I can get rid of it or mask it?
-
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...
-
Is there any way to tell from the outside of a peach if it's a cling or a freestone variety?
-
What's the easiest way to remove a cake from a tube pan?
Showing 43301-43320 of 43342 results