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• How long does balsamic vinegar reduction keep?
• Making @chezSuzanne granola w/my daughters, & 7yo wants to know!
• I'm on a quest for Mont St. Benoit cheese. About 30 years ago, I worked a...
• I have a question about step 5 on the recipe "Paule Caillat's Brown Butter...
• This brunch will be the finale of 2 days on an island. We can all sit. Would...
• I've frozen cookie dough before, and haven't been entirely happy with the...
• The plastic mat the meatloaf rested on completely melted, and I’m worried the...
• Not sure if these links will go thru:...
• Okay so I just moved back in with my mom, and her number one rule is NO ONIONS...
• Hi, I'm in the market for a good food mill but don't want to spend the amount...
• I have a great banana nut muffin recipe. Will it change it too much if I add...
• I'll often find myself reading through various recipes and wondering whether...
• I did it again- baked sweet potatoes, turned off the oven when the were done,...
• We bought a lamb share this year and I am stumped as to what to do with the...
• I added a tad too much cardamom to a potato and eggplant Moroccan stew......
• Cumberland sausages are an English Christmas dish. What would be a good...
• My soup broths are always watery. I think they would be better if they were...
• I bought some hot and sweet soppressata/ dry Italian sausage from Emily's Pork...
• I'm having a birthday party for about 20 people on Sunday afternoon (think 3-...
• Better to use a canned chicken broth or bouillon in chicken soup? Brand recs?
• Opinions as to the relative merits of vacuum sealing meat vs. wrapping meat...
• I guess I was spoiled before with my gas stove. I moved into a new apartment...
• I brined a turkey with molasses, honey and kosher salt. It is far to salty....
• I have a question about the ingredient "sour milk" on the recipe "Chocolate...
• I bought uncooked octopus at whole foods and the label said the octopus had...
• It is uncooked…
• Are black eyed peas field peas? Or when a recipe calls for field peas am I...
• I have a question about step 5 on the recipe "Sweet Potato Biscuits" from...
• Looking for lots of novel ways to make steamed vegetables more interesting...
• I have a question about the ingredient "grams fresh yeast" on the recipe "Corn...
• I ordered 2 items on Jan 18th I am curious when they will be shipped. My...
• I have a question about step 4 on the recipe "Ginger Apple Torte" from drbabs....
• Having a hard time finding a jar without running all over town. Need it for a...
• In her honor, I am making her Pan-Roasted Chicken with Rosemary, Garlic, and...
• Where to buy the Springform being used to make the cake?
• Post season play in baseball is on the near horizon. Always a good time to be...
• I roasted white asparagus as I normally do green and it was tender inside but...
• I have 3 or so boxes of S'mores Girl Scout cookies that I do not like. I'd...
• I put a crock pot meal in the garage. It froze. I need to know how long it...
• My pound cake I always make has been tasting metallic/ fishy lately. I can't...
• Am trying various bleu cheese dressing recipes, most mayo and/or sour cream...
• Has anyone successfully made the Alt vodka pastry recipe using another...
• Thank you.
• It's cliche -- as the lady of the house, I get to cook a whole meal for the...
• Hello all-- food52 has been my go-to site for a while, but now I'm faced with...
• I have a question about the recipe "Misoyaki Roast Chicken with Shoyu Onion...
• Is there a difference in taste in the final product between self rising flour...
• Other than cooling it will be a pain is there any other reason not to do...
• Does anyone have a good holiday dessert to recommend to go with cioppino...
• Hi, I am trying to make this...
• I am making a gluten Free chocolate lava cake. It calls for 5 oz of melted...
• I'm not sure if this means the butter has gone bad or it's just separating....
• Maybe my question is too general, but--I want to lend a hint of coconut flavor...
• Need to order a cake for baby shower that will take place in 2 weeks....
• where do I get it?
• Ideas for a slightly interesting couscous or Israeli couscous recipe that will...
• I'm planning a few cooking classes for "healthy Thanksgiving side dishes" but...
• I only added one cup of pinot noir initially. this is the recipe from this...
• Can this be made ahead? Will this be delicious at room temp? I would like to...
• I'm experimenting with toffee recipes to make for christmas gifts. I have a...
• I don't have a tube pan...what's the next best option? Thank you! School's...
• Howdy! Looking for a Soft vanilla cookie recipe that has no dairy, my go to is...
• I'm making a cake and ran out of granulated sugar. Scrounged together one cup...
• I have a question about the ingredient "instant espresso powder (like Medaglia...
• Does anyone have experience cooking with rice powder? I finished reading "The...
• In inherited 5 lbs of raw flax seeds. Got any great flax-heavy recipes?...
• What is your opinion on substituting extract for vanilla bean?
• If tahini lasts for ever, why do sesame seeds go rancid so quickly?
• I'd like to make Melissa Clark's Lemon Bars with Olive Oil and Sea Salt over...
• YOU MENTION BREAD FLOUR IN ALOT OF YOUR RECIPES, COULD YOU PLEASE ADVISE ME...
• I have a question about the ingredient "1 large Meyer lemon cut into pieces (1...
• So many mandolines, so little time to research and comparison shop. Does...
• I have a question about the ingredient "kosher salt" on the recipe "Cheese...
• I have a question about the ingredient "shredded monterey jack cheese" on the...
• Says to cook Quinoa and onions 20 minutes. Should that be 10? Also, add raw...
• I have a question about step 1 on the recipe "Mint Iced Tea" from merrill. It...
• What types of fresh fish freeze best? How long can fish be kept in the...
• I have a question about step 5 on the recipe "Corn Salad with Cilantro &...
• Hi all. My power went out in the storm last weekend, so I'm tossing most of...
• Dang, I didn't add tags, so my pickle didn't post. I have some short dated...
• The question below made me remember that I had put a carton of cream in the...
• Tangerine , Chinese Orange Or Mini Orange ? (I don't 't know the exact name...
• Sometimes they just want frozen pizza or a pot pie, or box mac and cheese. Why...
• Just moved, and want to bake something to leave for our new neighbors (small...
• I'm using the KitchenAid pasta attachment roller to make pasta dough. I've...
• I’m using the famous Libby’s recipe but it calls for evaporated milk and I’m...
• I have a question about step 5 on the recipe "Cappuccino Cheesecake" from...
• Oops messed up my last question so here goes again. I have six gorgeous fresh...
• Im trying my first heritage turkey this year. She's a small thing weighing in...
• I live at 6500 feet, and this is the only thing I can imagine that is causing...
• I'm in charge of making the cake for my brother's wedding this summer, and...
• Where to buy ingredients to make Japanese food?
• I have a question about the ingredient "Split Green Mung Dal (available at...
• I want to make the following recipes, which calls for canned tomatoes, but I...
• Do they have any sunflower seeds?
• I have my mom's recipe.. it calls for me to use an uncooked pie crust, add...
• Baking powder: the label instructions say to keep in "a cool dry place"; can I...
• I'm coating them in various candies so it doesn't have to be very sweet, just...
• Can anyone point me to the basic baking principles for cakes that soak up...
• help! I need a quick simple sauce to go with rainbow trout!
• How do you use the herb savory?
• I was given couple of summer squash yesterday and they are not exactly my...
• I want to prepare cupcake by fortifying it with wheatgrass powder and beetroot...
• I'm looking for the classic Philly sandwich, like you would find at Dinic's or...
• This cookie is made exactly like biscotti in the sense that it is baked (but...
• We’ve got frosting, ambrosia, and sweet potato soup to worry about...
• I am picking up a spatchcocked turkey tomorrow that will be 12-14lbs, and am...
• what caused it?
• I'm going to try my hand at canning strawberry jam. Who makes the best canning...
• Hello friends! My completely charming husband was ruminating (after his 3rd...
• Hi professional bakers! Im dying to know what sort of cupcake liners you like...
• Can I assemble this a day or two ahead of time and bake it the day of?
• Hi i love curry, but i am severely allergic to chillies and peppers, can you...
• Does anyone know if raw weight of cookies, breads, cakes- is the same after...
• Hi! After taking the necessary steps to prepare michael ruhlman's rosemary...
• Washing pots & pans is my least favorite activity. Are dishwasher-safe pans an...
• HELP!i am making my mom's turkey first time- how much adobo salt do you use to...
• I have a bakery, and I bake and prepare cakes. then i store them in the...
• I made a double batch to take to a party tonight but the host now has the flu...
• I need a good recipe for cookies that I can use with cookie cutters and cookie...
• My husband wants to cook a package of Lil Smokies sausages. The "use by" date...
• I wanted to defrost a piece of salmon in the evening, but I left it out...
• How much ingredients do I need to cook chicken curry for 30 people
• teddie's apple cake is stuck in the tube pan. And the top crust fell off....
• How long does clarified butter (homemade) last in the fridge?
• Planning my food gifts for the holiday season (buckeyes, pub bark, etc,) and...
• They fascinate me, these lovelies. I always find myself yearning to know more...
• Referring to this recipe, what are "Swiss" mushrooms? And what variety would...
• I make a chicken parm each week and reticently some of the chickens have been...
• what gluten free festive cooking delights do you recommend? Am hosting Xmas...
• I picked up about 2 lbs of pork belly today, to make tomorrow for dinner. Have...
• The time in the oven is correct (20mins ) as is the temperature, never had his...
• I like to keep things simple. Three kinds of beans, onions and peppers. I...
• Are sanding sugar and pure cane sugar the same thing? I've been on the hunt...
• The only shrimp they had was already pink, but the shells are still on it. Can...
• I recently made Marian Bull's Blueberry Schlumpf. Delicious; love how simple...
• I want to make chocolate bark for Xmas gifts. Food and Wine has a recipe that...
• My stone has black stains, and some dark reddish ones, too. I ended up...
• Buttercup/rutabega soup!
• How do you dry the inside of a glass decanter? Thanks!
• have about 18 to use….guac…already done….anything that sparks the imagination?
• My Aunt Judy is on a restricted diet: no vinegar, citrus, tomato in her salad...
• Ideally, the cookie is large (1/4-1/3 cup dough per cookie) but I can adjust...
• I'm hoping to make these cinnamon buns for Christmas morning:...
• I bought a whole frozen mackerel at the grocery store because it was the only...
• What is the closest substitute to eau-de-vie or pear brandy?
• I need any advice I can get! Friends are celebrating their wedding at their...
• Need appetizer for summer beach dinner with the girls. Main dish is pulled...
• How to store cake
• Baking cake and only have half of what need for white sugar. Have tons brown...
• I surfed a bit and many seem to use it to add to stock or for frying...
• I like to cook both falafel and bean burgers (mostly black bean). When I make...
• A friend invited us for meat fondue and i'm in charge of sauces. He may or may...
• I bought a Pomegranite and have no idea how to prep it. I was going to add the...
• I made broth for soup dumplings on saturday, but because of a change of plans...
• Hi! I usually do a stuffed turkey breast roll for thanksgiving for my husband...
• Have granulated brown sugar- never used before. Is there any adjustments to be...
• So many have ingredients not used in classic mashed potatoes. Others show you...
• Someone removed the labels from my cake flour and bread flour which are stored...
• I am planning on making a recipe that calls for bacon bits. I do not have any,...
• My parents have been making a prime rib during the holidays since forever, but...
• Also I am freezing them for later use. They are green apples and using them to...
• Trying to figure out what we’re allowed to send in a food package and if we...
• I have a recipe for Brown Gravy Mix which calls for 2/3 cup of dried minced...
• I bought some fresh porcini mushrooms, and I'm wondering what to do with them....
• My boyfriend's parents are coming over (for the first time) for dinner...
• I don't want to wind up throwing it away, but in a two-person household, it...
• Just bought a tub of mini bocconcini at Costco to make caprese skewes for bday...
• I have recipes for mains, sides, deserts and margaritas from this site but am...
• I'm making meals for a friend's 1.5 year old, and am needing meal suggestions...
• This time of year, I'm lucky to get screener DVDs of all the top movies, so...
• I see both methods mentioned in various recipes. Are both ways acceptable?
• My son would like to make this for his office. Would it work to scale it up by...
• Made a bunch of chocolate truffles and I'd like to mail them for the holidays....
• I have been making homemade stock and freezing it in quart ziplock freezer...
• You soak a pound of candied cherries and 1/2 pound of raisins in a pint of...
• They are old beans, been in a plastic jar for over a year. Previous batch did...
• usually to make green pastas or doughs I extract the chlorophyl by creating a...
• I am making a tomato sauce that calls for a food mill. I don't have one....
• Oven is really small. If cook side dishes this a.m., what temp to reheat them...
• I made a triple batch of butter based pie dough. I've used part of it for a...
• What's the best way to remove rust from a cast iron skillet? Or should I just...
• I'm right on the fence about buying a pressure cooker. I think I want to buy...
• Res el hanout?
• I have Iced Coffee Max that I got from a Food Bank for free...its exploration...
• Ok, I know this is supposed to be a food related question, but I just want to...
• I live in a college dorm and this is the only appliance available to me. I was...
• Best by 05/08/17 The wrapped sausage was also kept in a thick cardboard box,...
• How long should it take to roast a spatchcocked, 20 pound, wet brined turkey?
• Ask any food question here. We will email you all the responses right...
• As a consequence of a roommate's party, I now have a large box of spring...
• Any thoughts on cavatelli makers, any favorite brands?
• I've read several recipes for DIY butter which recommend letting your cream...
• I'll be working the day I have people over for dinner. It would help me if I...
• Sometimes I run across an ingredient specified as "superfine sugar" and...
• What size turkey should I get for 18 people?
• Any brand recommendations? I'd like a quality blade, but nothing too...
• Cannot consume any alcohol, need to know this. And would an alternative be to...
• Is the oil temperature limited to 350 or 375. How do I Dry Brine chicken?...
• May I successfully roast sweet potatoes a day ahead and reheat to Serve?