Hotline Topics
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What are your favorite methods for drying fresh herbs?
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Quick! Your favorite non-gross decaf teas that are actually made with tea!
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Is there a non-HFCS equivalent to Del Monte's Fruit Chillers? Are they just frozen, sweetened puree? They're really tasty, but I've given...
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I recently tried a recipe that called for a cornmeal topping which baked in the oven. The instructions for preparing it were to cook it on...
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Trying to go gluten free in Paris but I can't find xanthan gum or sorghum flour anywere. All my recipes call for these ingredients.I've tried...
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I just made fresh ricotta for the first time, and I got a quart of whey out of it. Normally, I would just put the whey into bread dough, but...
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I've had a bottle of fish sauce in my frig door for, well, forever. Seriously... I'm thinking years. 1) Does the stuff go bad? 2) If yes...
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I read somewhere that quarry tiles are great to use for baking bread and pizza at high temperatures. I am eager to try this, as it will enable...
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While searching for something way in the back of the refrigerator, I found a bag containing two sticks of Crisco. I don't have a clue as to...
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I recently bought (in Chinatown) a jar of "Shrimp Paste," which consists of fermented shrimp and salt, period. It's used in a Malaysian curry...
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If you were planning to prepare Amanda's Warm Salad with Bacon Dressing (discussed about a week ago in the Blog . . . . http://www.food52...
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What do people know about Laughing Bird farmed shrimp? I bought some once, not too long ago, and they were very delicious. I had heard from...
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I've been making my pie dough in my food processor lately. It's a recipe I've had forever and it always works when done by hand. In the...
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Q: What can I do with cocoa nibs?
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Duh, I'm going to ask foodpickle Speaking of #ramen, is it true that rinsing the noodles twice will take away a little of the bad stuff?
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I'm a lawyer, and in the past week 2 judges in front of whom I regularly practice have lost their wives. I want to bring by some food. I...
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Do chicken and apples go well together? Like pork and apples? My fiance doesn't eat pork (eeek I know!) and I was going to make 2 dishes...
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What can I replace with Calvados?
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I made some pickles (refrigerator and processed) and after pening the first canned, Im totally grossed out! The pickling spice is so clove...
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I have sheet gelatin from France. How to I use it in recipes calling for granulated gelatin?
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