Sitemap / Hotline Questions
- 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...
- How much powdered mace would equal one single strand of mace? Never cooked...
- 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.
- I've noticed a sour taste in a both a stuffing and a soup I've cooked...
- I'm making a Chocolate Zucchini cake and the recipe asks for buttermilk, I...
- can I use two day old leftover plain rice which had been chilled immedietley...
- What is the difference between barley flour and malted barley flour? I'm...
- I'm planning on making AntoniaJames' spatchcocked turkey, but the only pan I...
- I really need a food processor. I'm not sure what kind or what size to get....
- I have been a pepper mill gypsy for a long time. I want a mill which you can...
- It is Monin Pure Cane Syrup. I just need some whipped cream for a peach...
- Is there a substitute I can use for the rosemary porcini beef tenderloin. Can...
- Is a three-year-old open bottle in a cupboard (not refrigerated) safe for...
- In a rush, I grabbed a container of them instead of my harmony garden tea. I...
- I I am trying to conceptualizer a one pot Mexican-style arroz con pollo in...
- When a banana turns really brown, is it no longer good to eat? How do you...
- Stove top help! High heat = high splatter, what is the best way to clean? I...
- I am allergic to, of course, the healthiest and most-used nuts in all of...
- I am about to make a quiche but I only have cheddar cheese, processed Swiss...
- Specifically this recipe:...
- What is beef suet exactly? I want to make a REAL mincemeat pie, but none of...
- I like to add soft boiled eggs to salads, but have a terrible time peeling...
- added about 2x too much sugar to jam - can it be salvaged?
- I bought a chicken sausage from a local butcher five days ago and totally...
- I'm making a dish of whipped ricotta to serve with grilled bread. The recipe...
- Hello guys, this is my first time here i found out this recipe (that actually...
- I'm using Thomas Keller's marshmallow recipe. The syrup is cooked to 284 F /...
- My dough is always so sticky, I can barely knead it (i.e. there is so much...
- The orginal recipe called for 1/2 tsp cayenne which gives the soup quite a...
- is there a good way to make egg salad without dill? And what is a good side...
- Can I make the moussaka hours ahead of time and put it in the fridge until I'm...
- Need a relatively simple vegetarian entree that I can serve for a shabbat...
- The seed catalogue questions have got me thinking. Any ultimate favorite...
- What is faro
- I want to make milk chocolate cake mix, using the beer instead of the water....
- I've always been surprised by how many otherwise vegetarian soups call for...
- How do you know when it's time to have a French copper gratin pan re-tinned?
- Dairy substitutions. What can I use to thicken soups instead of cream (in...
- I am now beginning hour 3 of cooking giant dried lima beans which had been...
- They're halved, roasted and salted pecans from Trader Joe's that expired...
- I need to peel and cook 10 pounds of potatoes for mashed potatoes. Can I peel...
- I have a frozen leg of lamb which I want to cook. Can it be cooked from...
- Why are peaches fuzzy?
- I am making the spiced maple pecan pie for thanksgiving along with some...
- I goofed & bought 93/7 beef to mix with ground chicken for burgers. In my...
- I am also trying to avoid the white part of scallions, leeks, and onion...
- I used to have an old family recipe for Poteca but it is lost (hopefully not...
- I'm a pescatarian with a dairy allergy (I know) and am going camping with my...
- When I opened my mascarpone cheese to make egg-less tiramisu, it didn't look...
- Help! I just made my turkey gravy and for some unknown reason it tastes...
- I see chefs on tv using butcher block counters and very large cutting boards...
- OK, my dear husband bought two bottles of cheap chardonnay that I don't like...
- when making spaghetti bolognese how do I cook the mushrooms?
- I'm baking a cake and the recipe calls for lemon extract but I only have fresh...
- Could I use your copper pepper grinder from Provisions for coarse salt?
- Looking back Kitchen-aid said that most parts are dishwasher safe. When...
- This should be a soft white square bread, preferably without the crust. Or...
- I accidentally added crushed tomatoes instead of diced. I tried adding more...
- Whipping up some cereal milk a la Christina Tosi--any ideas for what to do...
- Want to know the weight equivalents for cup measurements of dry ingredients
- Another question for the entertaining tips of our Holiday iPad app! What do...
- Sorry to ask but I am confused in India we have 100 varieties of chutneys...
- I have an overnight guest this week. She is eating low cal/low fat. Any ideas...
- I opened a can of lite coconut milk about 2 weeks ago, and what I didn't use,...
- We are having a family over for dinner, along with our family. I don't want to...
- Which has a better outcome- pre-frying meatballs then adding to sauce or...
- I have no sriracha on hand. What can I use instead? I would like to make...
- Should I wipe out oil as soon as it begins to smoke? Or just before? Should I...