Sitemap / Hotline Questions

• What's the difference between crystallized ginger and (uncrystallized) candied...
• I've got a craving for corned beef and cabbage but would like to try making a...
• Picked up a couple containers at the supermarket because it was on sale; I'm a...
• The recipe is braised in apple cider all day long in a low oven. I don't have...
• Is there a way to prevent this"weeping"?
• Dates are not my favorite thing in the world (I tolerate them but I am happier...
• I am currently without an oven, so am wondering whether some of the recipes...
• I have heard it pronounce Pots where the "o" is short and the "t" is...
• I opened my turkey this morning and found a dark wing tip and a small dark...
• I can tolerate gluten but it'd be nice if it were gluten free too.
• How long can I keep a can of Thai red curry paste once it's opened? It must be...
• Considering getting a deep frier
• My sister is smoking a turkey and is also providing a watermelon salad. I'm...
• Salami
• I tried cleaning with windex once cool, and the dark stain didn't go away.
• Well, do you? I tend to like to eat things with the skin on, but never tried...
• Just defrosted and warmed up some homemade chicken stock. I don't need it all...
• how do I get crispy skin I see on store bought chickens on my homemade roast...
• Do you have any tips for cooking on a Salt Block? Especially heating it up for...
• I find that I don't like incorporating cheese into my risottos. In my opinion...
• Could I freeze it for baking scones or making pastry
• I just got back from a local petting farm with the kids, bought a dozen...
• My girlfriend is making a beer batter fish and is unsure what type of beer to...
• I am just curious about different conventions. I recently offered to host a...
• I have a gas stove. Even though I follow the recipe, when I cook chicken on...
• I tried emailing a recipe several times this evening and it locked up and...
• I make pizza from scratch very often, maybe once a week. I've found that...
• Does raw celery root brown if prepared early in the day I.e. Matchsticks for...
• Made a parsley bagna cauda to serve with roast pork using the last of my...
• We had a long time of very hot weather (constant 35-40C outsie for at least...
• I never seem to have any issues ordering oysters + mains at a restaurant, but...
• I'm in the baking aisle a lot. And every time, I look at the jar of Marmite...
• I cooked a small (grassfed beef) round roast in my tiny 1.5 quart crock pot...
• How do I make lactose-free blueberry muffins?
• For cupcakes. I'm partial to cream cheese but don't have a good recipe.
• A friend is allergic. I have Ener-G egg replacer. Do you like it or do you...
• I have an approx. 1 lb hangar steak and I have no clue how to cook it. I'm...
• And I'll probably toss with olive oil, not Worcestershire, when making them...
• I'm going to Paris in a week and a half, and I want to start my trip off...
• I have a question about the recipe "Applesauce Cake with Caramel Glaze" from...
• I started frying up some onion and tofu for a quick stir-fry. Now I am...
• I'm also thinking about layering in some Jerusalem artichokes...can they go in...
• What's the equivalency of a "bar spoon" full of sugar? (In teaspoons, for...
• If a recipe calls for Panko breadcrumbs, and I don't have (and don't care to...
• Any ideas for a usage of beiget dough which is NOT FLYING in oil but BAKING...
• After the frosting has been applied to cupcakes
• A Dutch Baby is basically a large popover or soufflé. Recipe I'll use: 4...
• Boneless turkey breast cooking time
• I bought fresh fava beans two days ago and plan to use them on Thursday. The...
• Big problem with birds How to Prevent Birds From Eating fruits 30 % of our...
• I'll use the method described in my recipe, Crispy Spice-Brined Pecans (which...
• I made rugelach the other day and the parchment paper burned! I've never had...
• The poolish seemed successful. The dough looked and felt beautiful. My butter...
• Success! To anyone who helped advise me on a chef's knife as a special group...
• Is a Vitamix worth it? Context -- have a middling cuisinart that is on last...
• Can anyone recommend a great cookbook for 60-something healthier eating...
• Last night I baked them and they seemed cooked through-- just want to make...
• I greased and floured both 8-inch cake pans, according to instructions, and...
• It actually seemed like the recipe called for too much wine (1 cup / 1.75 cups...
• Do you think it would freeze well?
• I don't have time or inclination to brown it first, so start high temp? Any...
• Can I substitute whole wheat flour for all purpose in a cake recipe? I'm...
• Someone else is already bringing salad.
• It looked alright on the outside and tastes normal, but my hands were slippery...
• What is the difference and what would be used in French macaroons?
• looking for something different for the chops. Saw the Worcetershire sauce...
• Rib roast cooking -- bone up or down. thanks so much!!
• I have some boneless, skinless chicken thighs and I need a braising recipe....
• I'm cooking a bone-in turkey breast for Christmas this year, and am trying to...
• Is elephant garlic the same/more/less powerful than regular garlic?
• Am looking to make Key lime pie with fresh juice, not bottled. Key limes are...
• How many days ahead can butternut squash be peeled and cubed before cooking?...
• evry time I make a cake .....why do the nuts ALLWAYS go to the botom of the...
• Growing up in the St Louis, Mo area in the 60s and 70s, there were many...
• I have a question about the recipe "Potato Leek Au Gratin" from AlexisC.
• I'm worried they will dry out and they are oh so moist right now.
• I baked a scalloped potatoes dish for 60 minutes uncovered when it was...
• What is the difference between using melted butter or softened butter...
• I am new to this site and I have saved a couple recipes that I don't want to...
• Any thoughts on adjusting the cooking time for creme brulee if I make it in...
• I can't seem to cook a meal without setting off the smoke alarm. Yes, I use...
• I've butterflied a flank steak and am filling with prosciutto, thin layer of...
• I made Mark Bittman's No Knead bread and found it to be heavy/dense in...
• I have a chicken carcass full of meat, want to make chicken soup. Recipe, and...
• I was mixing the ingredients for my cheesecake filling but it got too runny...
• When I'm mixing cocoa powder, sugar and milk, is there a way to prevent (or...
• I am thinking of purchasing a ceramic loaf pan. Any pros/cons to ceramic over...
• Making Sam Sifton's Turkey Meatloaf. The meatloaf has a tomato sauce that...
• So about this broiler thing...I find myself challenged by my bottom "pull out"...
• I brought okra home from the supermarket yesterday (in a plastic bag) but...
• I want to make a brown sugar pineapple spiral glaze ham to bring to work at...
• Any idea how long an open can of Thai shrimp paste can last in the fridge?...
• I recently had a problem with a wild critter of some sort getting into the...
• I've just sold my kitchen aid stand mixer before I move - is is possible to...
• Ok someone please help. I've been sadly attempting to make these for Christmas...
• I was musing about fiveandspice's Serinakaker recipe and wonder if anyone's...
• Cook time and temperature
• I wondered why the dough needed to be spread in the pan and I even chilled it...
• Poached eggs
• Just defrosted a bag of cooked shrimp, ugh..it appears to have a bit of...
• I am hoping for quick and easy. Two fairly different sides. Veg sides....
• I've got several leftover chunks of fresh horseradish root. Can I wrap it and...
• I am planning to make Molly Yeh's Funfetti cake, but I want to use 6" pans...
• I want to make a persimmon pudding, but I'm not sure if my fruit is ready.
• In the process of baking my apple pie, and the filling is quite dry and it’s...
• or a very very sturdy, thick baking sheet, with high edges. A little nervous...
• I've cooked two different dishes recently that have had lemon slices in the...
• Hello! I made Pierre Hermé's lemon cream (also featured in Genius Desserts!):...
• I mixed my creme fraiche (2 tbsp buttermilk, 1 cup heavy cream) in a mason jar...
• The end of the sprouts on the potatoes I just bought are black. Should I use...
• The roll was similar to a cinnamon roll but BETTER. Now, after thinking about...
• I need some food ideas for a Beatles themed party. I'd like to have dishes...
• storage of cold soup
• I used cream of tartar when whipping the egg whites to help stabilize.
• it is for Authentic Baguettes at Home From America's Test Kitchen Season 15:...
• We made Emeril's gumbo yesterday, and while it was delicious, the roux took...
• can i put jelly into cake batter
• I don't own a slow-cooker..GASP! I know. I've been reading reviews and they...
• Can i use a baking tray to cook, kinda like a skillet? For example when making...
• Here is the recipe: 1/2 cup margarine or softened butter 1 cup sugar (or...
• I'm wondering how using 00 flour will affect a cake recipe that calls for...
• Made some awesome creamy polenta the other night and had a lot of leftovers. I...
• I made a baked custard last night and while it tasted good, the texture was...
• I don't want to go back to the store - I saw the soy sauce/anchovy paste...
• I plan to take a pineapple upside down cake to dinner at a friends tomorrow....
• Is it is bad idea to put parsley leaves and/or stems in to cook with a soup or...
• I've been cooking au gratin potatoes for 1hr 30 min and they're still not...
• Round cake pans, 2 inch sides
• I love Asian food but have an allergy to all fish and seafood. I'm looking for...
• I would just be grilling the meat, and serving on rolls with horseradish and...
• The breakfast casserole recipe I am using calls for eggs, browned sausage,...
• I want to go to Whole Foods and buy 1) kefir 2) normal milk and make more...
• @Foodpickle No cornstarch for gravy. thicken with flour? Mix with water...
• Am I heating the sugar and butter at too high of a temperature? Using the...
• what is the difference on using oil or butter in a cake?
• I made a batch of gazpacho that came out wayyyy too garlicky. Aside from...
• I am making a spice rack for my mother for her birthday. I bought some small...
• I want to make pulled pork sandwiches what cut of pork should I use for...
• I normally don't refrigerate cakes that are frosted, but the one I just made...
• Tonight I made some potato-carrot pancakes, which I had to fry in batches due...
• Help please, I am dying to figure out how to make the Cipollini that seem to...
• I have a question about step 1 on the recipe "Russ Parsons' Dry-Brined Turkey...
• Should I just use multiple sources, vanilla extract & bean?
• I thought about making kimchi fried rice. Any other ideas??
• I've had crockpots in the past and realize I should not have given away my...
• Marcella Hazan's tomato sauce with butter and onion has changed my life. If I...
• I'm sending a 9x13 pie home with a friend and won't have time to bake, cool...
• Can I just put them in a jar with a bow on it?
• I have a few already, but I'd like to get some more and judge for myself as...
• I have been given the task of making Emily Dickinson's Black Cake for the...
• I promised my father-in-law a cheesecake, but we are out of sour cream and in...
• It's good till may, smells like tofu, washed off fine, but came out of the...
• How much salt should I put to a 3 pound chicken?
• I came across a peanut butter frosting the other day that calls for half and...
• Just got a "pre-seasoned" cast iron skillet. Should I season it anyway? If so,...
• HI everyone, I am cory from China , as a food lover I want to enroll a...
• Where do I get back bacon? I am from Ireland and it is very easy to get very...
• My two fuyu persimmon trees have decide to produce a ton of fuyus this year....
• Can oysters be eaten 60 days after harvest date? I just bought some and came...
• I am making stock to use for my gravy, stuffing, and a soup. My largest pot...
• It's all crumbly when we try to stretch and pull. What should we do?
• Help please! I made Thomas Keller's Savory Leek Bread Pudding before, but...
• I have inconsistent success with pie crusts; in the past I've used plastic...
• help! How do you tone down over-salted potato gratin?
• When cooking in pyrex, do I adjust the oven temperature up or down (I can't...
• I'm planning on making a strawberry roulade, and must soon start the genoise....
• I made Merrill's version of the Joy of Cooking's Angel Food Cake last night...
• How long can I keep fresh mushrooms in the fridge? Both whole and sliced? And...
• I want to give a dear friend a cookbook for her birthday. She's traveled...
• Don’t know why I cannot perfect onions in fried potatoes
• how do you cook tripe?
• spotted this system (hanging behind meat case - on right side from customer...
• I did everything I usually do. Is there any way to fix it?
• If I have a recipe that calls for dried mint, but want the option to use fresh...
• What's a good substitute for palm sugar?
• This is just a small cake, a 3 layer 6-inch so it is quite a bit extra. Just...
• Do we lower the heat? How low?
• I have a question about step 1 on the recipe "Lazy Mary's Lemon Tart " from...
• I've made croutons and fries already. Any fun and yummy alternatives?
• What's the difference between kale, tuscan black cabbage and Galician cabbage?
• As a general rule, I thought it always enhanced the flavor of whole spices to...
• Help us with a tip or two more for our Holiday iPad app! Send us your tried...
• Substitute for kirsch in a traditional Swiss fondue?
• I made homemade salsa and found the onion I used had a very overpowering...
• When baking, I often substitute whole wheat flour for A/P or do half and half....
• I bought 1/2 pound of mortadella in one piece (not sliced) last Monday from...
• How far ahead can tiramisu- made with eggs, be made in advance?
• When I sauté foods in ghee, even over just medium heat, something like smoke...
• It'll probably be a weekend project when weather is low humidity. All I have...
• I was thinking about this yesterday, while grating a nutmeg. I always grate...
• I was given a large amount of fresh tumeric. What is the best way to store...
• How long to get the right blackened sear?
• Need ideas that can be made ahead and frozen or made one to two days in...
• I have a question about the recipe "Mushroom Bread Pudding" from feastingonart.
• Chili for dinner, and my hubs wants to make his mom's cornbread...very...
• amazon had some seriously bad reviews from people who had used it for a couple...
• need to make my francese sauce a little thicker
• Most recipes ask for instant espresso powder. I was going to grind beans I...
• Hi! As nutritional consultant I'm very picky when I have to choose a cooking...
• Preferably not imported from the UK.