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• 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...
• Bought a fresh loaf and never got around to eating it. Now it's hard as a...
• Can anyone recommend a good basic zucchini bread recipe? I know there are a...
• I love the seasoned carne picada for tacos at taquerias and when I try to...
• Truly the most amazing bottle of vinegar I every bought but at a big price of...
• I defrosted some frozen mixed berries, heated them through, and reduced the...
• I used my food processor to make whipped cream and was delighted with the...
• I am making fava beans using dried beans. With all beans I do the quick soak...
• I see a lot of recipes with white wine in them and use the cooking white wine...
• What should i make with my leftover Brie? a main meal preferably! :)
• What measurement is a tin???
• I have a 4.6 lb ham from honey baked hams.
• Tomatoes trigger my eczema but I love using them in cooking especially...
• Please forgive me that this isn't a cooking dilemma, but we are looking for an...
• The sandwiches are made of english muffin, cheddar, and egg & chive scramble,...
• I've had my chickpeas soaking for 24 hours. Is it okay to leave them soaking...
• Can I use coconut milk in my rice cooker?
• I am ready to make scallop casserole that uses light creama and have found...
• any good uses for liver sausage, besides eating it straight? My husband...
• Making chicken marsala for some family tomorrow and was wondering what a good...
• Having just returned from Italy, I am dying to make a salad of puntarelle!...
• Seen some great recipes for refrigerator oatmeal on Pinterest and they look...
• I have a bottle of it in kitchen cabinet, there is no expiration date, and as...
• I've always been put-off by ketchup because I find it too sweet. I'm looking...
• the recipe calls for 3/4 cup. If that helps.
• Is it possible to substitute powdered pectin for liquid pectin? Can you...
• I have two loaves of focaccia that I am not going to be able to eat before I...
• Hi All. I'm new here and I've saved recipes in the past and I cannot remember...
• Can I substitute WW pastry flour for whole wheat flour in a muffin recipe? Are...
• I'm working on a maple pastry cream, subbing maple syrup for the sugar....
• I over roasted cashews they're not totally burnt just over done for eating by...
• I'd love to follow this recipe for Ina Garten's roast turkey breast...
• The glaze is basic: lemon juice, powdered sugar, Karo syrup and a few...
• I have a question about the ingredient "PINTS OF BUTTOM MUSHROOMS" on the...
• Hello! I consider myself a decent amateur baker. However, my favorite...
• I was making a batch of salted caramel sauce, I quadrupled it (which may be...
• I deboned a suckling pig and stuffed it with pork neck and glued them together...
• I started with good intentions - but ended up losing patience. Now I have...
• 👇🏼 GREAT NEWS for the food world, everybody👇🏼 (cc: @Food52Hotline)...
• I looked at a couple of stock recipes today and I notice they say to simmer...
• It is zucchini bread and the pan was greased with cooking spray prior to...
• I have shared the birthday lasagna recipe with a friend and she would love to...
• Hi all! I accidentally put one extra egg in the dough for this...
• What can I substitute pork belly with for braising?
• I just defrosted a package of hickory smoked bacon. How long will it keep in...
• I have a recipe that calls for navy beans, but the only thing I was able to...
• I'd like to make granola bars. What is necessary to convert the following...
• Is it possible bake ahead and then freeze the "Genius Apple Cake" featured...
• Is there a big difference in flavor when either you pan saute a boneless...
• I'm a first time baker of brioche and would love to test it out, but the...
• I made a layer cake and wanted to cut each layer in half. I really am pretty...
• fudge emergency! my fudge didn't set...is there anything i can do it now...
• Making bison steaks tonight - beginning to prep now. Dinner for two. Need some...
• How to prepare them
• What is a good substitute for shallots? I've been to three stores and everyone...
• What are the differences between pecorino romano, parmigiano reggiano, and...
• We have a friend coming over and she loves blood sausage. I have purchased...
• have some bacon actually rashers which are JUST TOO SALTY. Know I could cook...
• My waffle recipes says it makes "12 waffles" yet I only get two from the...
• what can I use in place of ricotta salata in a dough
• I'm having some friends over this weekend to go to the beach and have an early...
• I'm looking for tips on how to make homemade vinegar -- everything from...
• How long can I keep tahini in the refrigerator?
• Is there a way to "fix" curdled custard so it can be used to make ice cream?
• I'm attempting to make pain de mie with these recipes:...
• A few weeks ago, I made home made meatballs and put some uncooked in the...
• My fridge runs on the cold side and the crust ball is still rock hard. It...
• I have been tasked with making 3 lbs of shredded chicken for a "walking taco...
• I suspect I may have folded the batter too much. But this happened to all my...
• I want to make hummus but realize I only have half of a lemon when I should...
• Bought bobs red mill buttermilk biscuit mix and wanted to fluff them up a bit.
• The lasagne will stay in the fridge a day or two before baking. My iPhone...
• My almost 5 lbs brisket didn't thaw overnight (in the fridge) I plan to cook...
• The vast majority of macaroni and cheese recipes seem to call for 1 pound of...
• I whipped up a meringue batter last night and it looked and tasted fabulous......
• I made pancake batter this morning, when my houseguest came back with 2 bags...
• Gonna try pureeing frozen bananas tonight.
• I started cooking my 4.5lb chuck roast in slow cooker 3 hours ago and forgot I...
• I just bought a package of grain in an Asian grocery, labeled 'sorghum rice.'...
• i have the apple slices prepped with sugar and spices and now want to use them...
• Can I freeze Beef Stroganoff after it has sour cream added to the sauce? Will...
• The almonds are to be ground in the food processor.
• Making a meringue roulade with cream and raspberry filling. Advice on...
• How do you keep tuna tartare from oxidizing (turning gray)?
• I’m not sure how to post a photo on here if somebody can let me know I will...
• I live in Germany and have never seen them here. Alternatively, does anybody...
• how long can I soak potatoes in water before they turn. I would like to...
• Yesterday I followed the same recipe, everything came out fine. It was my...
• I've been looking for a lovely, moist pumpkin cake that isn't drowned in oil....
• what is a good substitute for bomba rice?
• I accidentally bought fresh chorizo for an empanada recipe that calls for...
• Made a charlotte for tomorrow (dark chocolate mousse, blackberry mousse) that...
• I have a vintage (circa 50's-70's judging by its ridged bottom (part of pan...
• My sister became allergic to bananas after her last baby was born. But she...
• I let some heavy cream sit too long in the fridge, now it's much thicker,...
• Hello, Friends. I am throwing a very small tea party for my (English) m-i-l...
• I'm going to use the "Tartine Bread" cookbook recipe - a fairly standard...
• About how many sweet potatoes would make 3 cups mashed?
• Freezing Pesto -- I used to freeze pesto in ice cube trays (just basil, oil,...
• Making pot stickers.........recipe calls for the green of 2 scallions. Can I...
• The fillings cannot be anything that will make the bread soggy.
• I'm an American living in the UK, and I'm used to baking American recipes that...
• I have never cooked venison before let alone the neck part of animal. Would...
• I have a fudge sauce (European recipe) that is requesting 55 grams of heavy...
• How do I get the smell of onions out of my wood cutting board? Besides soap...
• How long does butternut squash soup last in the refrigerator. Still smells and...
• I just made meatballs (in tomato sauce, for spaghetti). They are delicious,...
• Have a steak from Ruth's Chris and want to reheat it without losing its flavor...
• If a recipe calls for red wine, should I use red cooking wine or regular red...
• I just got 15 chicken breast from my butcher, each weights approx. 2lbs. The...
• https://youtu.be/sNzA0wxym3w So from this video, I am making the pasta...
• Made delicious fritters tonight for Hanukkah with a batter comprised of milk,...
• I am traveling next week for work. I will leave the house at 6 am. I want to...
• Anyone know how long edible wafer paper is good for? I have had an open...
• Made with good ingredients.
• Can anyone recommend brunch recipes that I can make in their entirety the...
• I used regular liners (as my boss had said the greaseproof liners I was using...
• Any advice on how to get mushrooms REALLY clean? We're living in a -----stan...
• So,I am planning to participate in a dessert making competition in my...
• Doesn't have to be just Mexican. Any style from Latin America.
• Does baking kale into kale chips destroy all that good nutrition in kale?
• I have a very easy, very forgiving recipe but always used cornmeal. I happen...
• I'm having ten people for dinner on Saturday (including us), and one doesn't...
• Here's another condiment question. I made a fruit-based savory sauce earlier...
• A lot of recipes I see for coconut macaroons (for passover, not french...
• ... stews, braises, salads, and anything in between. (And preferably not a...
• If I can't find pomegranate molasses, what else can I use? Thank you!
• I want to make Alice Medrich's gluten free lemon tart recipe, but I do not...
• Does anyone have a great chicken chilaquiles recipe that can be made for a...
• I have tried several recipes so far and they are adequate. I am trying to get...
• Is there anyway to keep the lovely purple color in the purple broccoli and...
• I'm roasting some shrimp to serve cold with romesco -- the following day. How...
• They'd be roasted with beets in this NY Times recipe:...
• In my kitchen... there is nothing resembling a food processor or blender, but...
• I just bought some lovely fennel at the farmer's market. The bulbs are going...
• i'm serving this sunday nite and i am unsure what to serve with this. salad,...