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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 ...
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 t...
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?
Is turbinado sugar directly interchangeable with regular white sugar in recipes for baked goods? Thank you. ;o)
What is the best non-stick skillet?
Q: How can I perk up fresh basil or other delicate greens that have gone limp?
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