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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?
Has anyone tried All-Clad's new d5 line?
What's the difference between black, green and pink peppercorns? Can I use them interchangeably?
What's the best brand of sea salt?
Are Mexican and Greek oregano interchangeable?
If a recipe calls simply for "bread crumbs" what is the best way to make them yourself? Thank you. ;o)
Is there a difference between honing and sharpening? I have always understood that there is, in that honing with a steel realigns the ed...
I made a cucumber soup from a recipe here (Chilled cucumber soup with yogurt and fresh mint) but the pepper I used (a tobago pepper from ...
I made my own baking powder from Edna Lewis' recipe - how long will it stay fresh?
What is the best brand of vanilla extract?
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