Follow friends and influencers
By following your friends and influencers you'll be able to see what they're saving in real time.
Sign up
Loading…
My Basket ()
-
-
␣
Loading…()
()
-
␣
In a cooking dilemma? Have a burning question? Hotline is here to help!
-
I have a question about the recipe "Nectarine Slump" from amanda. The first time I made this, the results were outstanding. Yum! But when I made it the second time, it was pretty curdled and the fat had separated out. The difference was that...
judyschwab asked a question about a recipe almost 5 years ago: Nectarine Slump/ Last answered almost 5 years ago -
rescueing burned enamelware
asked by mee almost 5 years ago/ Last answered almost 5 years ago -
What are the nutritional benefits of matcha tea?
asked by a Whole Foods Market Customer almost 5 years ago/ Last answered almost 5 years ago -
High heat
asked by Banana#5 almost 5 years ago/ Last answered almost 5 years ago -
Can anyone recommend good recipes for preschool snacks that are nut-free?
asked by laurakelso almost 5 years ago/ Last answered almost 5 years ago -
Looking for good soups to soothe a terrible throat ache. Recipe suggestions?
asked by @MoriahBee via @Food52Hotline almost 5 years ago/ Last answered almost 5 years ago -
leftover rice
asked by Madame Sel almost 5 years ago/ Last answered almost 5 years ago -
Apple pie spice: What is the best blend/ratio of spices for apple pies, apple crisps and similar desserts? Thanks so much, everyone. ;o)
AntoniaJames is a trusted source on Bread/Baking.
asked almost 5 years ago/ Last answered almost 5 years ago -
What's a good, easy dinner for a movie night?
asked by minibakersupreme almost 5 years ago/ Last answered almost 5 years ago -
Looking for a good apple sauce recipe
asked by ameulensteen almost 5 years ago/ Last answered almost 5 years ago -
one turkey? or two turkey?
asked by Morpheus almost 5 years ago/ Last answered almost 5 years ago -
masa vs. maseca
asked by linzarella almost 5 years ago/ Last answered almost 5 years ago -
Is beurre noisette (brown butter) shelf stable or does it need to be refrigerated.
asked by Bill F almost 5 years ago/ Last answered almost 5 years ago -
I have a question about the recipe "Zucchini Quinoa Burgers" from Gena Hamshaw. What is the best way to freeze these? Should I freeze the patties uncooked? (I'd freeze separately on a cookie sheet, then store with slips of parchment between...
AntoniaJames is a trusted source on Bread/Baking.
asked a question about a recipe almost 5 years ago: Zucchini Quinoa Burgers/ Last answered almost 5 years ago -
Soaking Beans
asked by foodynewty almost 5 years ago/ Last answered almost 5 years ago -
Pickles
asked by Kathy B almost 5 years ago/ Last answered almost 5 years ago -
Anyone ever dehydrate frozen blueberries?
asked by a Whole Foods Market Customer almost 5 years ago/ Last answered almost 5 years ago -
A question for those of you who make your own almond milk: what do you do with the pulp, once you've squeezed out the milk? ;o)
AntoniaJames is a trusted source on Bread/Baking.
asked almost 5 years ago/ Last answered almost 5 years ago -
Baking apple pie. Which is better substitute for starch? White flour or sweet rice flour?
asked by Sim,Blaustein almost 5 years ago/ Last answered almost 5 years ago -
Last I made a pork roast in the crockpot! Loads of Broth leftover, full of spices like cumin and chili powder. Looking for good ideas to use
asked by missb503 almost 5 years ago/ Last answered almost 5 years ago
-
i need to fix pulled barbeque chicken sliders for 35 to 40 people,i dont know how much chicken to purchase
asked by christie about 3 hours ago -
Recommendations on a Center City Phila. restaurant celebrating a 40th birthday
asked by Nan about 7 hours ago/ Last answered about 6 hours ago -
What is cheese cake supposed to look like out of the oven
asked by Jan about 24 hours ago/ Last answered about 19 hours ago -
How can I delete my account
asked by j123 2 days ago/ Last answered 2 days ago -
Cooking a roast in an oven for 5 hours at 275 degrees is equivalent to how long in slow cooker on high?
asked by Mary 5 days ago/ Last answered 4 days ago -
meatloaf did not bind
asked by helen 7 days ago/ Last answered 7 days ago -
Substitute for onion powder
asked by Stephanie 8 days ago/ Last answered 7 days ago -
Dough dry on top
asked by Laurie 8 days ago/ Last answered 8 days ago -
Dough dry on top
asked by Laurie 8 days ago/ Last answered 8 days ago -
do I have to season a copper pan?
asked by Jen 9 days ago/ Last answered 9 days ago -
Whipped cream Thickening problem
asked by Kalpana Bochare 10 days ago/ Last answered 9 days ago -
How much confectioner's sugar can I add to store bought frosting to make it stiff for piping onto cupcakes?
asked by Jennifer 10 days ago/ Last answered 9 days ago -
What do i do if i put the meringue on and i have to store it overnight?
asked by Mack 12 days ago/ Last answered 12 days ago -
Ballarini pan size decision
asked by Carol Silver 12 days ago/ Last answered 12 days ago -
Honey hard candy recipe please!
asked by sile 19 days ago/ Last answered 19 days ago -
Precooking zucchini for a galette
asked by chez_mere 19 days ago/ Last answered 19 days ago -
I am baking muffins that call for 1 1/2 c oat flour. Can I use 1 1/2 c all purpose flour instead?
asked by mallory 22 days ago/ Last answered 21 days ago -
Keep making a white chocolate lasagna dessert is the Cool Whip supposed to be a room temperature
asked by Celestine Marshall 29 days ago/ Last answered 29 days ago -
What can I make using chicken, yams, and cranberries that is not "classic" "homestyle" food?
asked by hans about 1 month ago/ Last answered about 1 month ago -
How much rice should i cook for 4 large men hibatchi style- to fill plate
asked by Connie about 1 month ago/ Last answered about 1 month ago
-
i need to fix pulled barbeque chicken sliders for 35 to 40 people,i dont know how much chicken to purchase
asked by christie about 3 hours ago -
Will my jam set if I put to much sugar in it
asked by Sharon Mcleod 1 day ago
