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Spiralizing cookbook recommendation?
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What is the taste supposed to be like when added to a glass of sparkling? I followed the recipe to the letter (pretty easy, did the oven method) a...
Recipe Question For: Carey Nershi's Angostura Sugar Cubes for Champagne Cocktails -
Hi, Part of my kids' Christmas gift is freezing portion sized lunches that they can heat up in the microwave at school. They are both vegetarian and
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Can you use the four egg coddler for two eggs?
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Salt, pasta, water
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Best Italian cookbook for beginners / sorted by regions? Christmas gift help!!
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Do you think frozen cherries could be used in this recipe?
Recipe Question For: Easy Cherry Puff Pastry Tart -
I have a pork shoulder in the oven that needs another hour to finish cooking. Can I stop cooking now, refrigerate it and finish cooking tomorrow?
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Hors d'oeuvres to make the night before
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How much powdered milk and water would you need to make exactly 5 tablespoons of Milk?
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A new bag of raw cocao nibs smells like vinegar. Has it gone bad? Can I use them? Help! Thank you.
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We have a variety pack of candy in our office and the little square chocolate ones always go uneaten. How can make them taste better and use them?
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Whole fish
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I don't understand how to caramelize the cabbage in one layer. Are the wedges intact and I lay them on their side? Do I pull apart the layers and...
Recipe Question For: Weeknight Pasta with Caramelized Cabbage, Sage-Infused Brown Butter & Walnuts -
Nduja ideas
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Most heat-resistant handle cover for cast iron?
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A new way to cook dinner says to store lemons and garlic in a linen bag of plastic bag lined with paper towels. I have always stored my garlic...
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Can I make the dough today and bake it 2 days later?
Recipe Question For: Dan Leader's 4-Hour Baguette -
Could I use a spring form pan for this? Or would leaking be an issue
Recipe Question For: Pearl's Lemon Olive Oil Cake (with Self-rising Flour) -
What's another name for Shanghai noodles? Possible substitutions?
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