Sitemap / Hotline Questions

• I'll be using a gravity fed smoker.
• how do I substitute liquid eggs for 2 large eggs? How much liquid should I use?
• Grinding Indian spices (Garam masala) in a Krupps coffee grinder that I use...
• recommendation for brand of pectin?? Making jam and would love any advice!
• What is best order of layering jam and (butter)cream on top of forts layer of...
• Student wanting to learn how to make chicken marsala but my establishment does...
• A recipe for labneh calls for it
• I want to make some cakes from the Momofuku Milk cookbook, but most of them...
• any suggestions for what to do with very, very bitter arugula?
• how long can opened cocnut oil be kept before it gets rancid ? Does it even ?
• Can I substitute table salt or sea salt for kosher salt? 1:1?
• I made fattoush last week, but had no sumac since my local grocery did not...
• Can I make pork tenderloin the day before event? I was planning to sear it,...
• What temperature should I set my oven to for baking salmon?
• Till now we've always browned the ground beef first, but tonight my husband...
• I've made gnocchi several times and every time I'm content with the results. I...
• Has anyone read a treatise/article/book chapter that focuses on techniques and...
• Which brand of tuna packed in oil is the tastiest? I recently bought an...
• I know there is already a thread for a dessert that is a bit different than...
• I made lemon chicken soup but it's too lemony how do I make it less bitter
• I'm catering a small party for 25-30 people, and I'm serving a skirt steak...
• My husband started to home brew recently and there are tons! of spent grains...
• I purchased a bag of dried green chickpeas (hara chana or desi chickpeas) at...
• I frequently come across recipes that call for cumin, a spice I loathe with a...
• I bought a new wooden carving board; I don't want to use mineral oil. I have...
• I followed the cleaning instructions for my carbon steel wok, but the bottom...
• How many apples do i need to fill a 10-inch pie plate? And what are the best...
• I've made veal cutlets. Dipped in egg/milk and then slammed with seasoned...
• I am cooking two three-rib roasts at the same time. Each weighs 7 lbs. In...
• I'm hoping to make some this evening but don't want to have to go to the...
• What is (and in) Sriracha Sauce? How does it differ from other hot sauces?
• They'll be going on the grill.
• I once tried a pork chop for this and it was dry and bland, maybe because...
• I want to make a hot water crust but some folks don't eat pork. Can I use...
• I am making vegan macarons. I realized after piping my batter that it is too...
• Using basic cookies like sugar or ginger bread, not any with filling.
• I am making a Meyer Lemon Cake from the One Girl Cookie cookbook. The...
• Recipe calls for cheese. Is cheese essential? Donna 10/13/15
• I have tried to make a balsamic reduction. I read dozens of online recipes...
• I was wondering if somebody knows whether there is a specific professional...
• Hi everyone, I have some family guests that are staying with me for 1 week....
• Food 52 just posted a recipe for making tomato soup where they said to heat...
• I have a question about Ms. Maxman's article, about the fried onions, chopped...
• How to save glaze once the cream separated while making chocolate ganache
• i'm cooking and assembling my lasagna now. question - is it better to cook it...
• What are the best substitutes for cognac? I've done a little research myself,...
• I'm making pot pies I usually just put the puff pastry on top but I'm going to...
• I'm serving an ultra-rich spinach and mushroom lasagna for a dinner party this...
• I'd like to use brown rice flour (for flavor) in cookies, but I am not...
• i did a mistake by adding minced garlic way too late on a chili stew , now...
• I just recieved a "group" of Maitake mushrooms from our organic farmer...
• I baked Meta Given's pumpkin pie for 35 minute but after 2 hours out it's...
• I have leftover peanut butter frosting from cookies I made on Friday, about a...
• Do I rinse the corned beef before cooking and what is the best method for...
• Hi! I'm hosting a welcome party for the new families at our school. It's...
• I am making flounder tonight - fried meuniere style. Anyone have any tips or...
• I'm venturing into the land of homemade fresh pasta for the first time...
• Every time I have a baking recipe that calls for putting the dough in the...
• I've seasoned my pan(s) several times and the food still sticks. What am I...
• making chili
• I don't have have frosting or ingredients to make one but I have a lots of ice...
• Whenever I put the dates and other the ingredients in the blender, the blender...
• I have two 11 lb bone in pork shoulders roasting. I started the process...
• Our own Jenny just wrote an article for the NY Times about a Montana senator...
• Dallas unlike Toronto seems to hate escarole! It's not anywhere to be found....
• I have acquired a leg of prosciutto but am without a meat slicer. Any...
• I am making a dinner party for 14 on Saturday night. and looking for a main...
• i am interested in international culinary center in nyc pastry program, but...
• What can I do with 1/2 pot of good, strong leftover coffee?
• Do you have to use cream of tartar to make a successful meringue cookie? I...
• Does anyone know the difference between molasses and golden syrup? I use...
• What should I serve for dessert tonight, to follow pizza at an impromptu...
• Turkey sausage
• want to make vegan butterscotch pudding. Is there a reliable way to replicate...
• Although I don't have a grill handy, I want to make steak kebabs for dinner....
• I made jam a week ago and now want to can it in a water bath for long term...
• I'm looking for a reliable way to test the accuracy my oven's temperature.
• Good food and cocktails
• how to cook perfect rice
• It's always perplexed me as to why you add vanilla extract to chocolate cake...
• Has anyone used baking powder , baking soda, ammonium bicarbonate in fried...
• Right now, I am thinking bacon wrapped dates/prunes/figs stuffed with almonds...
• my boyfriend has recently told me he loves lemon pound cake- does anyone have...
• I am a Baking and Pastry Student and my team was in charge of making 40...
• Don't want to dry out the bird
• I really want to try this one recipe, but a whole pound of livers! I think I...
• How long to bake 2 small Ooey Gooey Butter cake versus 1 large 9x13 size @...
• what's the best way to store bread?
• I don't often cook with turkey. When I do, it's typically roasted whole....
• Homemade. Basil, garlic, mint, oil,s&p, lemon juice. How long will it stay in...
• Just made pumpkin pie ahead to freeze then thaw and serve for Thanksgiving. I...
• Friends just returned from a very successful fishing trip in Alaska and have...
• I know to score it depending on the fish but what Im really looking for is a...
• I just bought a beautiful "unused" Romertopf (sp) clay pot in the shape of a...
• I want to use more leafy green herbs to add flavor to stir-fries and such but...
• A dear friend (and very good cook) recently moved from the Midwest to the...
• How do I know if a duck egg is too old to use? Is it the same as a chicken...
• My sister and brother's birthday falls on Thanksgiving and often a birthday...
• I have a question about step 6 on the recipe "Crema di Limoncello - Limoncello...
• serving a ceviche (snapper or halibut) as a main for 2 people. How much...
• I have 8 ounce dessert cups (not oven-proof) and 16 ounce soup bowls (that are...
• I have recently restarted baking bread but I noticed even after changing the...
• I am using the ATK almost no-knead recipe. You place the bread (in dutch oven)...
• I've made kugel with Mazoh and it didn't turn out very well. I've also made it...
• I want to buy an immersion blender. What brand do you recommend, and why?...
• Pineapple, brown sugar, tequila, & vanilla bean
• I can't handle doing everything in one morning/day. I like to prep as much as...
• Hey! I have cake improving gel. A recipe calls for GMS (Glycerol...
• My family has been using the same turkey recipe Fromm Gourmet for the last...
• This year my mashed potatoes turned gluey. I used Yukon Gold potatoes peeled....
• Does cooking potatoes in the microwave before baking them in the oven taste...
• It smells ok
• we got baking chocolate instead of almond bark to dip truffles. Will the...
• Would love recipe suggestions or general recommendations!
• We're having a cookout at work tomorrow. Some of my coworkers went fishing...
• I'm eager to try the focaccia featured today and not sure what kind of flour...
• I have a jar of pickled peppers but the taste of vinegar is too strong for my...
• I love Ortiz anchovies and am willing to pay a small fortune for them. What is...
• Aren't they the same in taste and texture?
• Can I do something with the empty pea shells after cooking the peas? If pea...
• When the official food52 'feast your eyes' post comes out, it would be...
• I very recently found that raw carrots and I do not get along anymore, so I...
• Does anyone have advice on which is a better brand - All-Clad or Calphalon?...
• For some reason my body does not like Lemon . I get very sick with lemon, but...
• Hello all, My husband has an avocado allergy. Does anyone have any ideas of...
• Our breakfast this morning had us discussing the what makes the difference...
• I can't find challah or brioche bread at any local bakeries and the only one...
• How can I get a sticky bun like topping on a banana bread?
• Will be on a clear liquid diet for a week- made and filtered chicken broth but...
• I am about to dump a bunch of tomato sauce in my iron skillet for a ragu but...
• I've tried soaking the popcorn seed in dye for 18+ hours then letting them dry...
• I have a question about step 1 on the recipe "Sunday Pork Ragu" from...
• IIRC, i've not had luck trying to reheat it( from chilled) over heat. I seem...
• Ingredients are shallots, white wine vinegar, sugar, white pepper, Dijon...
• What are black seeds and where can I get them.
• In Africa they eat okra cooked with a few spices, and chopped onions... stewed...
• any danger in using expired cream of tartar? will it still work? fate of...
• Hi food52, We are cooking a buffet dinner for 50 with three main courses. The...
• Ratio for Substitute agar agar for gelatin
• Hi, I have LOADS of home made plum jam, and need to make a pavlova for a...
• I have a question about the ingredient "head of broccoli, cut into florets" on...
• I have a question about the ingredient "arugula, lightly packed" on the recipe...
• Last few years I have roasted veggies for my in-laws potluck style...
• My Mom used Pastene (brand) California Sherry in her "famous" brisket recipe....
• The last two batches of oatmeal cookies I made were too dry, like granola...
• This is the recipe:...
• im making a no bake cake, and the crust calls for almonds, dates and coconut...
• I've been loving A New Way to Cook Dinner. We've worked our way through all...
• can u half cook a roast chicken and then carry on after 4-6 hours??
• Is there another name for flageolet beans
• Is there an appreciable difference in quality/flavor between a salmon steak...
• Has to be delicious
• I have a question about step 6 on the recipe "Ima's Challah" from Rivka. It...
• I'm looking for a caramel recipe that can be used as a filling for a wedding...
• Refrigerate?
• Is 1 shallot the entire bulb (2 cloves) or is 1 shallot 1 clove within the...
• I am making stove top Mac and cheese today for a party tomorrow. What's the...
• College kids coming home the Tuesday before Thanksgiving, but one has to head...
• I have a beautiful old cast iron skillet that I rejuvenated and seasoned a...
• How bad for your health is eating lamb fat? Are there any benefits to eating...
• Can basmati white rice be cooked a day or two ahead of time and reheated?
• what ingredients do I need for basic chocolate chip cookies?
• What's a general, loose measurement for a "knob" of butter? A tablespoon? A...
• One of my favorite cookies is a butter cookie rolled very thin and decorated...
• Nice to see the Fer à Cheval line at FOOD62. Is the Fragrance / Perfume in...
• I decided to make pumpkin cheesecake bars today. However, as I was reading...
• I'm making a porterhouse roast. Is it okay to brown it on the stove, then let...
• I have 3 starter lemon tree plants, when do I transplant them to a bigger...
• Why do my burgers puff up when I grill them, I do put an indent in the center
• I don't have any cornstarch but I'm making cherry pie—how do I sub in flour?...
• When baking, when should I use top+bottom vs bottom heat, fan vs no fan? I...
• I am having a huge bbq tomorrow and wanted to serve mac n cheese as a side...
• I have a for all my fellow cakers .. This weekend me & My daughter made 2...
• I am thinking about making a dessert that calls for baking in ramekins @ 450...
• I have made a beautiful puff pastry that I wanted to turn into some rustic,...
• can you store unused pate fermentee in the fridge for later use, then just...
• OK so I have a nicely cooked pork chop left over but like all meat leftovers I...
• I made a big batch of salsa for a Cinco de Mayo party last night, and I still...
• What is a good replacement for Grana Padano cheese?
• I made a simple syrup but forgot to refrigerate it. It's been a few weeks. I...
• I'd like to make this for dinner tonight. My wife has celiac, so GF pasta is a...
• What is the best food to have on your birthday?
• i nees to know how to make soyachunks juicy from inside for soyabean biryani
• ;o)
• What is the best brand of almond paste? Any preferences? Thanks!
• We have family coming to stay with us at for a week. Any ideas for a couple...
• 22 pound unstuffed turkey. Oven temperature and amount of time to roast?
• I'm wanting to make sore throat lollipops with pineapple, ginger cinnamon,...
• I think I heard something about mixing leaves with a powder substance, but I...
• I have an invite to my 1st Passover Seder and was asked to bring a potato...
• I am as green as can be when it comes to making soup, but I am going to give...
• How can I make a great lemon merengue pie
• We are going to a potluck after church this Sunday and I can't think of...
• How long do uncooked fresh rice noodles last, when kept fully wrapped,...
• I put too much pepper in the soup and it is overwhelming. How can I reduce...
• Why did my ravioli dough turn a greenish color after 4 days in the fridge?...
• I have a first cut top round roast. Can I cut it up to use for beef strog.?...
• I'm making pretzel rolls as part of my Thanksgiving bread basket. I've made...
• I have a question about the recipe "Pan Bagnat: Le French Tuna Salad...
• So I just finished making two batches of vinegar- apple cider and red wine....