Sitemap / Hotline Questions

• The instructions say to "add condensed milk and whole milk," but there is no...
• In the advertisement for the "natural fiber puzzle assembly board" there is a...
• I love to make pound cakes with the crispy crust but can't remove from the pan...
• In lieu of a turkey, I'm getting an 8-pound chicken. Yes, eight pounds. We...
• I need to make three batches of Martha's mac and cheese, and I'm wondering if...
• Am I missing something? Most brown rice lists a cooking time of 40 – 45...
• I have been a little hesitant to make American pie dough because there seems...
• How much caramel should you have? The amount of cider left in the pot is very...
• Hi all, as you know instant east has been hard to come by but I was able to...
• I thawed out on package for lasagna and it has a funky taste. Is there...
• Can I use this method with a butterball? I am also considering braising the...
• The Judy Bird has been my go-to turkey recipe for the last 5 Thanksgivings -...
• i would like to add chicken bouillon seasoning to the batter of fried chicken...
• I am wondering if this recipe would work if I didn't blend the fruit. I kind...
• Which is correct 1/2 teaspoon or 1/2 Tablespoon. The gingerbread tasted...
• Some times I like to put a streusel topping on other things besides pies and...
• I am making a cranberry chutney that has raspberries in it. The recipe calls...
• I love to cook Asian, style, and inspired dishes. I try to go with a couple of...
• Hi Coral - Though the visible part was very dark and pulling from the edges...
• For the first time, I made my broth using only chicken feet. Normally, after...
• In my post-Thanksgiving dinner assessment, I'm puzzled by the texture of our...
• could you use this technique with other root veggies...like squash??
• In the video you say you can store the tin foil on top and reuse it, but isn't...
• Hi community, As you may have read (we wrote about it here:...
• Greetings Coral - the egg yolks are cured, the salt is oven drying before...
• This dish looks scrumptious! Other than a young cheddar, what other cheeses do...
• Love this idea. I am trying on butternut squash @ 375 degrees. Hope it works...
• Some of the ingredients are missing from the list - cherries, chicken stock,...
• Hello! Would buttermilk be a fair substitute here for the cream? I have some...
• I've been feeding my sourdough starter over the past few days with equal parts...
• Are there to be cherries in this? I see cherries in the instructions, but not...
• There is no mention of the onion, leeks, garlic, and chorizo in the area to...
• Hello, I use a container to place the dough inside the fridge but when I...
• How hard are the baked chickpeas? Similar to cornnuts? My roasted chickpeas...
• I have a simple aioli sauce that several recipes from the Mealime app call...
• Hi there! Can you please be more specific about how long this should cook on...
• I have access to maitake, chanterelles, lion’s mane, and a few other...
• Any answers I would appreciate thank you
• Any thoughts on substitutions for the anchovies? Ok if just left out?
• I'm making elderflower liqueur for the first time. I combined about 20 flower...
• I have a standard plastic ice cube tray-- there are 16 wells, and you pop the...
• same
• Is it possible to swap the milk for a non dairy substitute ? Almond, oat or?
• It seems like some things are missing from the ingredient list. The recipe...
• I can’t wait to try your parathas recipe - it looks absolutely amazing!...
• Do we want the pastry cream reach simmer stage or stop prior to that? If it...
• Can these be substituted successfully?
• Just wondering if it's important to use them when a recipe calls for them, or...
• I am thinking about making the Challah myself and using Maggie Glezer's...
• I'm dying to make these, but have no idea from the instructions how long to...
• If a recipe calls for 1/2 teaspoon of water for 1/2 cup of dry mix, does that...
• Would steaming the broccoli have the same effect as boiling it?
• Hello, me again! I've been trying to make hamburgers but the patties fall...
• What is the best doneness guide for beef, chicken, fish and shrimp? Also, I’d...
• I do not have a spring-form pan. Any concerns with using a regular 9-in cake...
• Hello, you're probably all sick of me and me questions by now, but if it...
• i did a recipe that specifically tells me to use a pate brise'e because the...
• Can I make this with white meat chicken? Would it get too dry?
• Is it the structure of the ribs and the back bone? Also, is the chicken raw...
• *Found (original?) at Serving Dumpling site...it says 1 cup!
• I made cornbread in a pan I cover the top with foil paper and the next day I...
• i'm in israel which uses the euro egg-size grading system. medium eggs are...
• I'm roasting a bone in turkey breast and hind quarter with a duck breast, any...
• i forgot to turn the temp up after i had pre-baked. the savory tart had 3...
• How to maintain the best conditions to store vegetables safely in the kitchen...
• I love the weekly newsletter but awhile back you started adding video ads that...
• Ok, since I’ve been successful thusfar....I’m looking for a beef stew...
• In a pinch, could pecorino be used for nachos? Or would that be weird?
• I am a real beginner trying to use time to stop eating poorly . so I bought...
• In the middle of struggling through this recipe. it ask for vegetable,...
• They are sweet watermelon rind pickles and the juice is not as thick as I...
• Really only 2 cups of flour? It seems really liquid.
• Hi, the sugar is missing, how much should it be? Thanks
• Planning a (socially distant) scotch night and need keto friendly appetizers...
• In my baking I use store brand unsalted butter. I have just switched stores...
• I find most chicken recipes to end up to greasy. Thanks
• What do to do if it started to smell burnt? Can I clean it?
• what is the replace for wine and balsamic vinegar if they are not available
• Usually heat to 190-195 (per Melissa Clark nyt recipe) but lost track and let...
• Anyone know where I can find the herb lovage? Whole Foods? Fairway? Found this...
• Ever find that your powdered sugar has a soapy taste and any idea why this...
• I baked for over 45 minutes and my pie was still “wet (undercooked) in the...
• Can I use butter or vegetable oil in place of shortening? I have been baking...
• There appears to be an additional ingredient in the dish pictured on Instagram...
• It sounds like storing this is not an issue for most but I'm thinking of...
• and where can i find a decent dictionary for things like this
• Ok. I want to keep my momentum up.I’m considering a soup, probably...
• How much ginger should go in the curry? It's not listed in the ingredients but...
• What kind of dish brush or sponge do you use for this kitchen soap when you...
• I pulled my crust out of the oven and it was okay, but it cracked as it was...
• I have a lot of levain already and I’d like to use it without making more, per...
• I had mediocre fruit last winter from a Florida mail-order orange grove. Can...
• I am considering cooking through a whole cookbook in 2021 and I was wondering...
• Can I make this with Olo’s harissa paste? If yes, how much should I use? Thx!
• How much heavy cream should I use? 1/3 Cup is way less than 173g. Both are...
• Using a basic white sauce (butter, flour, milk) can you turn it into a sweet...
• directions not clear
• Nutritional notes as in: energy in calories; protein in grams; carbohydrates...
• Hi- I’d really like to make this but can’t eat pork- can I substitute a veal...
• I made this for the first time and doubled the recipe and baked in 2 aluminum...
• Years ago a very popular hot dog shop near where I lived made a cheese sauce...
• Last night I brushed flatbread with olive oil when preparing a pizza crust and...
• Thank you
• I read Nik Sharma's piece on cooking rice and liked it very much. But I have a...
• I made a Pork Rendang and the diced pork has turned to blocks or rubber, I...
• The original recipe calls for 3 lbs of boneless pork shoulder/pork butt. I am...
• My family loves beef stew and brisket. The last few times I’ve cooked them,...
• If I need one teaspoon of dried cayenne pepper, how many will I need for fresh...
• Maybe this is a dumb question but you use the mix as is or you make the mix...
• Do you think this oil could be lightly filtered, stored and reused for...
• I occasionally use powdered milk in bread recipes. I used to buy Alba...
• I have farm eggs that are all different, so I am attempting to follow the...
• This is my first time using the instant pot. Could you clarify please should...
• How easy or difficult is it find ground venison? I haven’t tried my grocers...
• Looking forward to making this too, but dough ingredients are a tad confusing....
• I have a recipe I'd like to try with salmon. It calls for canned salmon and I...
• How can I fix this. Thank you very much. I need to serve the soup for dinner.
• What do think I should include??! Things like cocktail bites, finger foods,...
• Candice recipe be made for cupcakes I know a lot of times you make certain...
• Just out of curiosity, has anyone tried using their instant pot for this? The...
• I work with a recipe for vegetarian burgers (kebabs) that I try to cook on a...
• Regarding the step that just says "Turn over," what is done after it's turned?...
• When turning a non-chocolate (blonde) baked good into a cocoa/chocolate one...
• What am doing with the two eggs and the vinegar???
• The amount of flour is missing among the ingredients at the top. It is only...
• I've never had a pumpkin bar and I was wondering what the texture is like! Are...
• What size/type pan? Should we use the cast iron skillet? Should we trim the...
• How much onion do you need, and how should it be chopped. Thanks!
• ...nto a homemade purée?
• So how much lemon juice should one add? Thank you.
• Has anyone made this - it appeals to me to try due to the freezing aspect. I...
• Thank you, Lori T. I have done the work and got rid of the rust, and it was...
• Made a fairly successful pie dough yesterday following Erin's tutorial. Was...
• Replacing my 14 yo kitchenaid food processor. Looking for one that will make a...
• Is it better to cook, low and slow in the oven or, low temperature crockpot?
• I'm in the middle of cooking tamales and there mushy on the top still but...
• I love the idea of a cast iron skillet, and received one as a present a year...
• So I hear people say that kosher salt tastes better -- and I see baking...
• This is just like my mothers except she always added eggs to hers. I wondered...
• I have a sourdough starter question. I just began my own starter yesterday....
• i love to make raspberry jam and blackberry jam, and prefer (at least...
• Can I use granny smith apples in recipies calling for macintosh, golden...
• What can I do with over Rippe watermelon? I’m serving my sweet heart tonight....
• I've seen quite a lot of tin-lined, but very few silver lined copper cookware....
• Maybe this is obvious but would freshly grated potatoes work as well here? Not...
• I wasn’t sure if 14 oz of butter was by weight or volume. Can you confirm the...
• I purchased a wooden cutting board from Art on the Green in Couer d'Alene. I...
• Whaddya think? Would they work? Drained or no?
• It pulled out little chunks of the sides of the cake, "refusing" to leave the...
• Hello! So say I have a recipe that calls for 3 pounds of meat and 2 teaspoons...
• Shiitake mushroom stems . . . I understand some advocate using them to flavor...
• I have raw buckwheat groats. Is it possible to toast them myself, and, if so,...
• There is no quantity measurement for the Meyer lemon juice to be added to the...
• Hello Emma — This recipe looks perfect for cool weather. Approximately how...
• Are the beets supposed to fit in a single layer in the pan? I’m using a 10”...
• Has anyone made these crackers? I found that there was no way it would work as...
• Can I bake this in a single 8 inch tin and cut into layers later instead? How...
• whenever I take salad home form a restaurant it lasts for days on end. What am...
• Really enjoyed these cookies during the Food52 event! :) I want to bake them...
• I plan to buy a quantity of ground beef and use some for meatballs to freeze....
• How long do we fry the rice before boiling
• I don’t have a slow cooker but would like to make this in a Dutch oven. Is...
• I made a sourdough starter using equal parts of unbleached whole wheat flour...
• Is there a turkey baster that really works? I just threw away 2!
• Does granola actually *need* sugar/maple syrup/whatever sweetener? Can I just...
• You mentioned to fish out the vegetables. What do you recommend doing with...
• It says "add the butter" but how much and should it be softened, cold, melted?
• What is the ingredient you add or what do you do to fish curry that keeps the...
• Can I make whipped cream and put a dollop on top of pudding a day ahead?
• can i use butter to replace oil in brownies? do i need to adjust anything if...
• What is the ideal internal temperature for filet mignon medium rare?
• I'm teaching a kids cooking class, and the facility only has a blender. Has...
• Having outdoor Happy Hours. How can we serve some snacks and make sure guests...
• Hi Food 52! I loved participating in the food swap last year and wonder if it...
• I want to can it, and flour isn't considered safe for longer shelf life items....
• What should I do if I can’t fit short ribs in a single layer to braise? Ok to...
• I am making thirschfeld's Glazed Carrots with Braised Bibb Lettuce. The...
• aboust 70 degrees inside my house
• I was hoping to make the dressing the day before- is that ok?
• I know I'm going to come off like a hippy-dippy Californian by asking (hey,...
• Hi! I'm planning to make this recipe without alcohol. What could be used...
• I'm wondering if I could do a quick char of the ingredients on the barbeque...
• Hi there, This recipe looks wonderful and I’m looking forward to trying it...
• New at baking. How do I convert this recipe to using instant yeast? It was...
• This is not for a gluten free recipe I just want to use my sorghum flour.
• I bought boneless pork chops that I believe was packed the same day, or...
• I was gifted sourdough starter. Looking for a basic sourdough bread recipe....
• So the crust leaks butter when cooking and was not flaky and hard to roll out...
• I have a salad dressing recipe which calls for 1TBSP and 1tsp of accent....
• Like how If you make something too salty, you add potatoes; I've made...
• A great deal of recipes for making meat stocks recommend adding vegetables in...
• So im prepearing a lobster for my family for the first time and have no clue...
• I am new to sourdough baking. Why do you add flour, water and sugar to your...
• Recipe calls for 3, but can't tell how big they should be.
• Hello! Could anyone recommend a fun instructor led cooking or cocktail class...
• Would you recommend bread flour for this recipe? If so, would you adjust any...
• Where can I find dried currents?
• Hi! recently I developed an allergy to cane sugar. My new reality allows for...
• I took a pork roast out of the freezer, put on the counter for a few hours...
• I had planned on making one loaf of Tartine country loaf, but I accidentally...