Sitemap / Hotline Questions

• What is banyuls vinegar and how does it taste compared to other vinegars?
• Hey @Food52Hotline can I freeze a cheese ball to use Christmas day? Cream...
• Dear people who cook more than I do, We bought some very special short ribs...
• Why would making chicken stock with raw bones be good, and the same with...
• I know a serving size of the pulled pork I'm going to eat tomorrow is 8 oz....
• We received a fancy jar of delicious maraschino cherries for Christmas, and...
• I need a side dish to go with a Mexican lasagna I've made and I don't know...
• Making a stir-fry dish and out of dry sherry. Are there any comparable...
• Turkey will be rubbed with olive oil, garlic, mustard, rosemary and thyme....
• I'm gluten free, but I'll figure that mess out myself, any traditional recipe...
• There are limited sources of quality ingredients while there so I need to plan...
• I want to make mini cheesecakes for a party and I was planing on using a...
• Could regular oregano be a decent substitute in Mexican recipes?
• Hi, I am looking for some ideas to make with beef bourguignon for Sunday...
• Stocks
• Is it best to dry them? Can I make salsa verde? Any pepper-heavy recipes would...
• Can anyone recommend the best online recipe organizer - I'd like to upload...
• I have a question about Gena Hamshaw's vegan caesar salad with polenta...
• I have the probe thermometer and will wait until the temp is 165 but I would...
• Can you freeze risotto and heat it up at a later date to eat?
• I know this is a much debated topic, so here goes. I often find that I miss...
• I'm not even sure I made dumplings correct, but basically I took some flour,...
• We baked a ham on Sunday and I saved the juices that were in the pan. It's...
• I just started in on Imam Biyaldi... but the eggplant I'm chopping is really...
• my strawberry swiss roll was made last thursday and it's been 5 days, i am not...
• I see them sometimes at the farmer's market and am curious to know if people...
• What is a good substitute for potato starch?
• My panna cotta did not set up. So, now I am wondering what I can do with it....
• We are catering our own wedding this August. 165ish people. Grilling chicken...
• Planning Christmas Eve dinner and this year we"re making my in-laws'...
• I am in a rental and need to steam some vegetables, but no steamer basket. Any...
• can i buy them wednesday evening, and make pasta w. clam sauce thursday ?...
• My sister asked for a cookbook for Christmas, with the following requirements:...
• what's the difference between chorizo and salami?
• I keep jars of rendered fat on hand all the time. I always have some bacon &...
• I'm hoping to serve homemade buttermilk rum raisin ice cream with my homemade...
• If you use a slow cooker, can you skip soaking beans? Like, from dry to done...
• how long do those typical ice cream makers with the core that you freeze tend...
• For Thanksgiving, I made maple-roasted carrots and roasted delicata squash...
• I just made reservations for a trip in late December and I'm really excited to...
• I was deep frying some fish for tacos, using the flour-liquid-more flour...
• I always see them wrapped in plastic and in the refrigerator case at the...
• Should I buy mangos in the Summer or Winter?
• Looking for head-on shrimp for Thanksgiving. Any thoughts on where in SF or...
• (I'm not a big fan of dense cheesecakes)
• I made a full batch of an apple spice brine, but I don't have a bringing bag...
• I recently made a cheesecake and had the cream cheese and butter at room...
• Specifically, I'm planning to make this Truly Scrumptious Apple Pie (Wildcard...
• Is sugar cane healthy?
• can i use dark brown sugar instead of light brown sugar in blondie recipe?
• If you cut a bread recipe in half, do you also cut the yeast in half or use...
• Do any of you have one that you love? I remember my mother's plain stainless...
• When in the dough making process do I add raisins
• Is there any reason this dish cannot be assembled ahead of time - maybe 3-4...
• It's my first time cooking a turkey. I put seasonings and half a stick of...
• i, I made some chicken soup. Here is what I did. I put a 7 lb chicken in a...
• Vodka crust is flaky and soooo good.
• Just received a box of pomegranates from a California cousin. I adore to eat...
• Because of the chemical change is the nutrition changed?
• I have discovered and fallen hard for the low fat/ non dairy chinese...
• This will be a baby shower, very casual. But I think this number of people is...
• I've made some delicious thai flavored tofu based veggie burgers. I've pan...
• What makes mangoes stringy and is the skin good for you? Re the latter, I...
• 1. What kind of rice is used in Korean cuisine? 2. Is the Korean food (Like...
• Looking for new ideas for Christmas cookies. Would really like to try new ones...
• I want to make white chocolate covered pretzels with red & green sprinkles for...
• OK, here's a new one. The Clairol ad which is appearing on the right-hand side...
• I misread a recipe and used 1 TABLESPOON of crushed black pepper instead of 1...
• Kraft Japan reduced the amount in a box of Philly cream cheese from 250 grams...
• Just wondering, since I don't need to use an entire container's worth for a...
• I’m baking an Italian honey cookie that calls for two tablespoons of grappa....
• I made a plum conserve yesterday and processed the jars in a hot water bath....
• I made a nice chicken pie which contains double cream chicken and lots of veg,...
• Can I substitute dry dill for fresh when making pickles? What is the...
• I need to make a key lime pie with meringue topping for a birthday "cake"....
• I bought some rather expensive mussels at our farmer's market fish stand,...
• Making Fig Preserve and the recipe says to place figs in jar and pour brandy...
• Have you read this book by Marie Kondo and used her methods? I cleaned out my...
• How long does raw shrimp need to sit in lime juice to b "cooked"? #ceviche
• What's the best method of removing dark oil stains from cupcakes and cheese on...
• I just found quark in my Whole Foods so I can look for my old German...
• Can I freeze Roasted Tomatillo Sauce
• How to check oven temperature using oven thermometer? I put oven...
• ...more research than most of us would care to do:...
• Recently, I roasted two duck legs, a la NYT Cookbook. It produced some of the...
• I put the pie in the fridge 7 hours ago and it is still runny
• I make a fresh "Fruit Cake" and would like to stabilize it with unflavored...
• For our next podcast, we want to answer all of your questions around...
• I have a question about step 4 on the recipe "Roast Chicken with Mustard and...
• I have a question about the recipe "Faulknerian Family Spice Cake, with...
• Is making this cake possible without an electric mixer?
• I don't own a microwave...how would you reheat plain cous cous?
• I have searched online for help with par baking dinner rolls. If you are par...
• What are some uses for barley malt syrup, besides bagels?
• The stovetop can be such a mess. I'm making two 5lb briskets so using a large...
• What recipes can I use mortgage lifter beans in.
• I am planning to dry-brine then spatchcock my turkey, but didn't realize I...
• Attending dinner party with vegetarian chili as the entree. Hostess requested...
• I had a misunderstanding about an Instacart order and I now have 1 lb. of 70...
• I made a gingerbread cookie recipe (from Joy of Cooking) and put the dough in...
• A friend does not want to use butter or margarine. She wants the cookies to...
• My mother-in-law is craving this dessert that her grandmother made for her....
• I just read this recipe that popped up when I did a search for a Whole Foods...
• I made brownie batter, but I want to make pancakes. Can I somehow turn the...
• Sandy sandwiches are sad sandwiches. Does anyone have tips for keeping sand...
• Can you ever use self rising flour for cake recipes? Has anyone ever done...
• It's an all clad paella pan. (Next time I'll use cast iron.)
• I just bought a large container of pre-sliced mangoes. They looked lovely in...
• How do you peel butternut and acorn squash? I've been cooking them more and...
• And now cooking it for 1-1/2 hours more at 300 degrees instead of for 1 more...
• Or does the eggplant get watery and dilute the dish? Thanks in advance!
• I am moving into a fabulous apartment with one significant drawback: an...
• I have a question about the ingredient "1/2 cups light corn syrup" on the...
• Need insight and recommendations on the best (and authentic) cooking classes...
• This group won't be interested in appetizers. Green salad is a given. I would...
• We've got a roast that we unfroze and can't tell if it's good or not; how can...
• Invited to dinner at friend's home. The man of the house likes to cook and he...
• I recently impulse-bought a big bag of celery (3 heads.) 2 3/4 heads remain,...
• Friday Night in Jerusalem and Shabbat is in full swing; no shops will be open...
• dumb question, what's better with chicken vegetable stir fry and white...
• Or, at least that's what it always says when I look at recipes: "use within a...
• I'm braising pork chops (pre-seared) for an hour at 300 F. Recipe doesn't say...
• ;o)
• Also, how long will last refrigerated?
• I was the recipient of a lot of very good blueberry jam and I'm worried it's...
• My brother sent me a boneless chicken with crawfish stuffing. I need ideas...
• I'm cooking Thanksgiving dinner at someone else's house--so I need to do as...
• I have everything , jars ,cukecumbers , dill -
• Making risotto tonight, the recipe calls for white wine. The only white I...
• How long is cooked meat good for in the fridge? I cooked several chicken...
• I am hosting a sleepover for my daughter's birthday and she wants me to...
• Is there some kind of chemistry that is specific to Dijon mustard, or is it...
• I have been making six-minute eggs often and am wondering if there's a way to...
• I have a monthly meat CSA and I get a few pre-formed ground beef patties every...
• Recently i've been getting into more home baking, making things i'd normally...
• I am in a pickle. Due to an unforeseen convergence of work crises and travel...
• Well done London broil how can I make it moist?
• I'm making nannydeb's Heirloom Tomato and Mascarpone Tart. I'm wondering if...
• I have a recipe I'm making while on vacation. But, it calls for 1/4 cup of...
• baked last nite. cut and ate two pieces but it is too too gooey. can i return...
• I'm making vegetable stock right now, and it's been going for around an hour...
• My tomato meat sauce came out too sweet (I changed the brand of tomato paste...
• I bought three duck confit legs from a great butcher about two weeks ago. We...
• Our family typically grazes for hours!
• Has anyone used one or both of these? I was about to purchase the Weber; but...
• Thanks so much, everyone. ;o)
• Hello, a friend of mine who lived in Paris swore by the use of super neutrose...
• Can a port wine be substituted for a dry red or white wine in a recipe for a...
• It's been on low for the past two hours and I don't have a working meat...
• Duck confit is pretty great, n'est pas? But what is the optimum time to leave...
• Used it for the first time ...coated it with olive oil and added onions and...
• What's the best way to roast a spaghetti squash? If I cut in half and roast...
• I know margarine is oil and not used widely in baking now days, but wondered...
• I added 2 Tablespoons of cornstarch to apple pie filling instead of 2...
• We are having two couples for dinner... One couple doesn't like fish, the...
• For years Ive made due with the smallest food processor available (4 cup is...
• I know I should use paella rice, but my grocery store doesn't stock it and I...
• Its my turn to host cooking club next month and need suggestions. We've done...
• i melted butter the one cup of butter the recipe called for, and added it to...
• When a recipe calls of 1 1/2 tablespoon, is it A) 1 tablespoon + 1/2 of...
• I'm making a compound butter that calls for dried cranberries. Should I plump...
• I recently tried making a granita with sake and it turned out more like a...
• Going to Italy this summer and would like to bring back some Parma or San...
• Can the following dishes be frozen a week ahead of Passover? Matzo balls,...
• I have 9 pint-and-a-half jars filled with blanched tomatoes, lemon juice and...
• I collect old cookbooks, and many from the 50s-present incorporate Campbell's...
• I'm looking for dried shiitake mushrooms but the store is out. Is there a...
• Hi all, I was just wondering if anyone had a favourite food science book to...
• I've recently been getting into testing my own recipes! A really exciting...
• How long after canning to eat pickled okra?
• I'm wanting to make a basic Mac & Cheese sauce in my slow cooker. It starts...
• How can I make a good cajun turkey breast? Bought the turkey breast only, 3lbs...
• What can I use as a substitute for jalapeno in tortilla soup?
• I bought some black sesame seeds in bulk and plan to use them as garnish on...
• I'm making the pork shoulder with crispy skin, Matilda, maple, and garlic for...
• I have never been crazy about cranberry sauce, but it is tradition. Can you...
• I have leftover enchiladas that probably won't get eaten. Do you think they...
• I'll have a kitchen, but who knows how well it will be equipped. Looking for...
• Admittedly I am not a baker. But, I made a Devils food cake & when I split the...
• Happy Halloween! Where did the year go to? Trick or Treaters will be showing...
• I've been using Wusthof Classic knives for a long time. But recently, I found...
• I’m torn between giving in to the utter decadence (pommes aligot!) or trying...
• I looked high and low last night but could only find nonfat plain yogurt at...
• I am trying to create an eruption in a volcano cake. The instructions from the...
• I have a question about the recipe "Shades of Green Chopped Salad" from...
• I've been on a turbinado kick lately, especially after using it in several...
• I added too much citrus to my butter chicken. I've added honey. Now it's tart...
• Every time I cook fresh spinach, it always has so much liquid in the bottom of...
• i haves 2 big fruiting olive trees and would love to be prepared this year to...
• I'm having family this weekend, and need to have 3 squares on Saturday. I've...
• when polenta says to cook it for 30 minutes or until thick, and it thickens...
• I don't know what it is supposed to smell like, I don't like it but am using...
• My caramel seized up when I added the cream. Is there any way to salvage it?
• Suggest some substitute for sour cream. (Requirment: For a Chocolate Cake...
• how long should u cook kippers for and grill or fry?
• Chopped or whole?
• Peas won't soften
• Late night snack
• Do you have a excellent receipe for Homemade Tomatoe Soup