Sitemap / Hotline Questions

• 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?
• I bought mushrooms at the farmers' market, but won't be using them for a...
• I want to only frost inbetween each layer, leaving the rainbow edges visible....
• My husband and I are visiting Nashville in Feb for two days three nights. If...
• I need a new waffle iron, preferably Belgian-style. My old electric one...
• I have a question about step 5 on the recipe "Louisa's Cake" from SML Office....
• Cloves and mustard are the main spice components.
• 1 tbsp of vanilla? Is that correct? It seems like a lot.
• I know what an ombre cake is ( a layer cake with graded hues of a single...
• I'm thinking of the "earth pan scan pan " types with a ceramic interior
• (choc cake & lemon frosting? Lemon/vanilla with choc decor?)
• I was at my mom's home attempting to use overripe bananas in a banana bread,...
• I braised a few days back as per Ruhlmans Twenty and am searing/browning for...
• Hi, I'm looking for interesting variations on Nicoise salad (not necessarily...
• Wondering if anyone has tried coconut oil in place of butter for chocolate...
• Food52 contest has inspired me to make candy at home ... any suggestions for a...
• I'm making these:...
• What can I do with corn husks and silks, aside from throwing them away?
• Has anyone experimented with vacuum pickling? I bought a simple vacuum sealer...
• Does anyone have a good kochukaru (Korean chili powder) substitution?
• I frequently roast vegetables for dinner on a large rectangular sheet pan....
• Want to ice my fondant cake but I don't know what icing to use
• Anybody have good tips for grilling/cooking spanish mackerel? How about...
• How soon before I am ready to make mashed potatoes can I peel and dice the...
• how do I make bahraini bread?
• Smoking a Boston Butt for my wife's friends on Sat. I have cole slaw and baked...
• I have three 8 oz filet mignons in freezer. I'd like to cook on Sat. When...
• Can you substitute molasses for dark corn syrup for the Mississippi pecan pie...
• I worked at a restaurant where we had a cake with this icing and it was divine...
• can i keep pealed potatoes in salted water in refrigerator for 12 hrs before...
• In my in-laws' family gift exchange, we drew my sister-in-law and her husband....
• They have been gutted, but are whole otherwise.
• Yellow with orange stripes (not green, so probably not delicata), about 9...
• I used 1 can of Natural Value brand no-preservative coconut milk (17-19% milk...
• I like the idea of steaming lobster, to preserve the flavour, and it also...
• Thank you so much, everyone. ;o) P.S. I'm creating a password-protected...
• This pie filling is perfect--not too light, not too heavy. Does anyone who's...
• Does anyone happen to have an advice on how to keep those unpleasant and...
• I've roasted a couple acorn squash. About to puree for soup or side dish. In...
• I need to make a savory dish that uses unflavored pop rocks (which are still...
• I bought a lovely local sheeps milk feta at the market and I'm now left with a...
• I'm roasting potatoes for a dinner party and would like to prep them about 2...
• My grandmother's recipe for champagne mustard requires the dry mustard powder...
• I noticed recently at my favorite produce market that they sell garlic cloves...
• My crumble is too liquidy after baking. Anything I can do?
• I have been roasting chicken for my husband's sandwiches and deglaze the pan...
• ANy suggestions on what I could do in terms of long term use?.. other than...
• I have some molasses I want to use up and I have a cookie recipe that calls...
• I am comparing different cake recipes and was wondering if there is a...
• im gonna make a mud cake and i'll have to refrigerate that. after taking it...
• Colors, trying to avoid white and cream, tan - thinking of pale mustard or a...
• Tonight I was teaching a friend how to make a basic roast chicken. When it was...
• There was a video on food52 with Amanda showing how to bake a pie crust. I...
• What's the difference between farro and wheatberries?
• I would like to make some apple and raspberry jam. Not much experience making...
• I'm making a recipe from GBBO Season 2. It's the "berry crumble traybake," and...
• So my wife just had a baby and the pediatrician is telling us some interesting...
• I need to make a savory hors d'oeuvre for my office holiday party, so it has...
• I had big plans to make cookies so I left a stick of unsalted butter out on...
• What's a tasty apple for apple pie that won't get mushy?
• Made a batch of peanut sesame noodles tonight and wound up with way too much...
• Any ideas for an Irish Hot Dog (take off of an Italian HotDog...
• Is creamy horseradish sauce the same as prepared horseradish? Using it to...
• What is a substitute for cornstarch ?
• all i have is a bag of frozen ravioli, and some butter. my stovetop is not...
• I made soup today and I want to freeze it. When do I transfer from hot pan to...
• A couple of days ago I was gifted with just over a pint of fresh currants. In...
• From Guatemala, used in papusa... I'd love to have more information on how...
• Hi, I'm not much of a chef but I'm making chocolate bark for my boyfriend for...
• I recently purchased the Ciao Bella cookbook with some amazing recipes. On the...
• I'm trying to make this recipe (Ruby Tandoh's pretzel peanut butter pie):...
• I bought some shrimp and chicken on Tuesday night. I put both in a soy sauce...
• A friend gave me some rhubarb from his garden, and I began to cut it, but then...
• not enough bake time on Food 52 recipe, "world peace cookies
• I am making vegan pancakes. Milk is easy to substitute, but egg, especially...
• be made in advance and reheated before serving
• I'm looking to serve an amuse bouche soup starter for a catering event.
• Hi, I am making stuffing on Thanksgiving, and I just bought the bread. Do I...
• What is the purpose of putting an egg white in a gin fizz? i am looking at...
• I was able to buy over-ripe peach baskets at our famers' market this summer...
• I seem to do best with summer recipes (though I'm told I make a mean...
• I have a question about step 3 on the recipe "Split Pea Soup for a Winter's...
• I tend to make my own broth using a 3-4 lb whole chicken. When I start, I...
• Hello: I have a recipe for a 7-8 pound pork shoulder that says it should be...
• I'M IN A NEW APT AND THE STOVE ISN'T WORKING YET. I HAVE AN ANCIENT 3.5 QT...
• I LOVE apple pie, and want to make it for Thanksgiving. But I'm cooking most...
• Hi All, I don't have a bundt pan but I found a recipe I'd like to make today...
• I have been searching for a double chocolate muffin recipe that matches those...
• So I'm relatively new to cooking and VERY new to using stainless. I took a...
• I have a question about step 2 on the recipe "Nectarine Slump" from amanda. It...
• Don't ever let your girl friend, wife, significant other, get into your...
• For our wedding next month, I'm planning to make a series of pound cakes...
• I planted a LOT of greens in my garden this spring--kale, chard, beets, bok...
• After everyone's good ideas for my leftover jalapenos (and my pending CSA box...
• How do you make chicken pakora?
• From my tiny home kitchen, I need to cater a baby shower get together for my...
• Thanks so much. ;o)
• I'm looking to bake something for a family friend who is an extremely picky...
• I have a question about the recipe "Serrano Ham and Manchego Croquetas with...
• I brought back some large black cardamon from Vietnam. They are about the size...
• Need a tried and true stuffing-inside-the-bird using homemade cornbread.
• I bought Kirkland Signature Broccoli Cheese soup, because usually they have...
• I am working on essays and I need some ideas of culinary point of views. If...
• It's starting to get pretty cold here in NYC and I'm wondering what I should...
• Hello - Have a few recipes I'd like to try calling for balsamic vinegar. I'm...
• It's an Italian theme 1920's evening but I'm thinking the lamb shanks might be...
• Beef tenderloin is covered with ground fennel, fresh rosemary, fresh ground...
• Many recipes say to use chocolate mixed with cocoa, powdered sugar, and salt,...
• If I add my own homemade cream-cheese frosting "made from scratch" does that...
• What's the best way to store super-firm tofu? Does it need to be in water? How...
• It's been 30 minutes in the oven. I spread out a meatloaf mixture on a 13x9...
• My spouse is presently in the kitchen making David Chang's ramen broth. He...
• Does it take regular store bought rolls?
• I have a small counter top oven, which is fickle and unreliable. I can make...
• I have a programmable drip coffee maker. Later it has been evaporating the...
• Every time I lightly grease and flour my cake pans, the finished cake ends up...
• I have a question about step 3 on the recipe "Mr. L's Mashed Potatoes" from...
• What is the white foam and why is it bad? Is it just starch? Does it affect...
• We always grill & smoke a large (20-23 lb) turkey for either Thanksgiving or...
• I have a manual pasta roller--an Imperia. It is so much fun to use but a bear...
• Hi! I use to make oatmeal cookies as a kid that just had oats, sugar, and...
• cooking turkey chili, normally use red wine with beef chili, should o use red...
• Is there a difference between pickling salt and regular table salt.
• Thinking about making a salad recipe that calls for beets but I'm not a fan....
• I have a few to recommend; I'll post them after you all answer. Thanks so...
• In Viking use and care instruction and recipe book Mayonnaise recipe they say...
• So against my better judgement I bought some herbed cashew cheese. I was...
• I'd like this 52 recipe but I dislike the cornsyrupy-too-sweet butterscotch...
• Stored in crawlspace, sunchokes got soft. Can I still use'em? How best to...
• I want to make Spinach Cakes with Shiitake Mushrooms and Goat Cheese from...
• Is there any reason that I can't simply insert my split vanilla beans directly...
• I am planning on making shrimp poached in butter tomorrow. There will be quite...
• Gluten free, meat free please!
• Cooking a pot roast. It's been so long since I've cooked one. Temp says it's...
• I know it was at the right temperature. Can it be too soft from underbeating?...
• About a year ago, I bought a massive package of Dole frozen mango chunks. The...
• I bake a LOT of cookies, but tend to gravitate toward the soft and chewy type...
• Q: how can you tell if a radish is spicy or mild? I eat all kinds and never...
• I am an inexperienced candy maker, and I'd like to try this recipe:...
• What do you cook for the following when chicken/turkey and pizza gets boring:...
• Sorry that I seem like I spend all of my time asking questions, but here goes...
• ...(e.g., bananas in banana bread) into a base of wet ingredients (typically...
• I'm stocking my freezer for returning to work after maternity leave. So far I...
• I have a question about step 1 on the recipe "Pine Nut Brittle with Rosemary"...
• I have a question about step 1 on the recipe "Russ Parsons' Dry-Brined Turkey...
• What's the difference between Pfeffernusse and Gewurz Platzchen?
• Hi has anyone had issues with making sauerkraut in a desert? I've just moved...
• So I've realized that I have an affinity for packaged coconut water and it...
• For the first time I am cooking a FRESH turkey! How long do I cook a 15.8 oz...
• I just noticed a new feature on the my profile page. Next to each cook I...
• make ahead, main dish, easy to transport
• I just rinsed some chickpeas that I left to soak while I was at work. Half of...
• I live in Boston and a new popular chef owned restaurant here, Alden and...
• I've made tortillas before using masa flour from Bob's Red Mill. Just picked...
• I'm having a cold buffet luncheon for my tennis team. I'll be making a poached...
• I would like to make the Cilantro-Scallion Bread from the new Bon Appetit,...
• I have a question about the ingredient "very cold vegetable shortening, cut...
• I have a large pot and can immerse it in boiling water, but is there a way to...
• I'm looking for a recipe, or even a name, for a sweet hot-pepper condiment as...
• I am baking a cheese cake and don't have any nutmeg. Will cinnamon be a good...
• I'm looking for a recipe for tartlet shells that can be made ahead by at least...
• What would you recommend as a good blow torch for home use? Is it necessary if...
• I have both buttermilk and cream, but I have never made a cheese scone before....
• I'm really tired of all my standard dinner recipes! As a working Mom with a...
• For kids....
• I will soon be spending part of the summer with my best friend's soon to be...
• I've made this bread every week for the past 4 months, but tonight I oops'ed...
• it is a week past the use by date on freshly sliced ham bought at the...
• we are planning to grill tonight to eat in 2 hours. I have an olive oil based...
• I have tried MANY different pizza dough recipes from thin crust, to Chicago...
• can you freeze fresh ricotta?
• I used soft white winter wheat to make a bread recipe & it just didn't rise...
• How long can you keep bacon grease in the fridge? I'd guess forever, but it...
• I'm making a cake that requires vanilla extract in the icing. I only have...
• If you were making this with small Japanese eggplants (6-8" and fairly...
• If you don't have agar, and you have neither the time nor the energy to go out...
• Hello i was just uh cooking some cheese for nachos and well as you can see...
• If I don't have access to the leaves to make dolmades (stuffed grape leaves),...
• I have about 15-20 very spicy red and green jalapeno peppers as well as about...
• I don't see sweet potatoes on the ingredient list. By sweet potatoes do you...
• I'm a picky eater and I prefer relatively bland food. I like to dip things in...
• I have a question about the ingredient "half n half" on the recipe "Carmel...
• Having guests tonight and making this dish:...
• Canned almond paste such as ones sold under the Solo brand next to poppyseed...
• I currently have a HACCP program in place, however I need to have an audit for...
• I'm making SmittenKitchen's Mushroom Bourguignon for the family Christmas...
• I cannot have wine or alcohol right now but many of the pasta dishes I want to...
• I am looking for snacky/appetizer/finger food that may pair well with Gin and...
• I want the muffin to retain the moisture but not leak all over the microwave...
• Can anyone point me to a general recipe for lacto-fermented vegetables (not...
• I am making lamb chops for dinner for the first time on Thursday (today is...
• The other day I splurged on a bottle of aged fig balsamic vinegar that I...
• Calling DonnyG! AntoniaJames! KitchenKim! All my Food52 Pickleheroes! I'm in...
• I have bought London Broil for years-and despite a few times of overcooking...
• How do I make a good Chinese Chicken and Sweetcorn Soup?