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- Please describe the technique from start to finish. It seems like the bread...
- I'm still in high school (quite underage), so I don't know much about...
- Looking for tips on making quiche in large rectangular baking pans or sheet...
- Made yesterday. Still a little chewy but great taste. What best way to warm...
- Overcooked my plum jam a little, and it is too thick. (Too thick to spread...
- Trying to make a royal icing recipe which calls for Meringue powder, but...
- Is there any good science on the subject with regards to the effects on human...
- What can I do? Is there anything that will prevent this in the future? Or...
- Hi, I've been experimenting more and more with quesadillas lately. My results...
- I am making fresh ravioli and would like to store it for a week. Should I dry...
- How can I convert my IP carnitas recipe to a stovetop pressure cooker? For the...
- Hi Everybody, I grew up eating Green Almond and since I came to USA I cant...
- I've read quite a lot about using the deliciously fatty end bits in soups, but...
- We're having a BBQ on friday with a few friends (5-6 people total). I usually...
- The recipe calls for 2 cups of heavy cream and i only have 3/4 cup. is there...
- Need to cover some white bread with a few tbsp of milk to make some...
- Given that the festival has such a culinary rich aspect to it, It would be...
- They are just sitting in my fridge and I don't want them to go to waste...
- I have extra of a version of Tastemade's Porcini and Rosemary Crusted Beef...
- (The owner doesn't cook/bake, etc., so she cannot help. ). Will be roasting at...
- Any tips on roasting it?
- Didn't you like this Guy better before he went all preachy vegetarian?,
_y
- Last Saturday I purchased a 1/2# of Boars Head Rosemary Ham, of course the...
- The herb butter I made for my turkey is bitter. Rescue, use or toss?
- I am smoking a brisket for the first time and am looking for good side dishes...
- the dough of my fig newtons always cracks when it's baked...any thoughts on...
- Title says it all really. I have 5 goose eggs to play with and I love eating...
- cheese
- How do I bake a whole wheat bread without egg,bleached bread flour and...
- Recently, my sister developed some very sudden allergic reactions to corn......
- I have a question about step 4 on the recipe "Smoky Fried Chickpeas" from...
- What is that sweet/vinegar-y dipping sauce they have at Vietnamese places? I...
- Ooops I started dry-brining the turkey in a new plastic trash bag (unable to...
- I have a question about the ingredient "Nestle’s semisweet chocolate chips" on...
- My neighbors just had a baby, and I was thinking of bringing them a dish I...
- Our custom furniture shop is participating in the spring art tour this weekend...
- I am wondering about the texture, mine came out course textured, not dense but...
- mozz. and tomato stuffed thighs covered in tomato mozz sautee.. 5 chicken...
- Besides the color of the three peppers, what is the difference between them?...
- can i make the base sauce with flour, butter, cheese and egg yolks ahead of...
- I am looking for the recipe that was on the back of the Callaway Gardens stone...
- I'm looking for some good sides to go with Lamb Burgers for the weekend....
- I moved a few bananas from the freezer to the fridge 2 days ago to use for...
- Warthog is yummy, but I've only every done leg or shoulder roasts. Was in the...
- panko bread crumbs
- Editors and tech staff - This is not the weeks or months-old home-page problem...
- I usually just use beef, but hers was so much better, and also much firmer....
- How long does a baked potato last in the fridge?
- I am going to make cheesecake push pops for my son's first birthday. I want to...
- Have any of you all baked with sprouted grains before? I just bought some...
- How much of the fennel bulb is edible? How do you prep the bulb for soup?
- thanks in that case when making cheese sauce what quantities of butter and...
- cooking chicken caccitore added to much thyme it is overpowering the flavor
- The recipe calls for 4 bonless skinless chicken breast halves. I plan on using...
- Making a casual dinner - starting with homemade pretzels and beer cheese....
- Has anyone made bread using the tangzhou starter, which is using the starch...
- Graham cracker crust baked a few minutes; cream-cheese middle mix but no eggs,...
- Is that 2 cups of sliced Brussels sprouts or 2 cups of whole brussels sprouts,...
- If I were to replace a half cup of sour cream in a muffin recipe with a half...
- Blueberry scone recipe calls for 3/4 cup heavy cream, can I replace the heavy...
- Is defrosting the dough overnight in the refrigerator the best way? Should the...
- I live on the Eastern shore of Maryland and exotic ingredients are very hard...
- Looking to update my holiday open houses
- Can Korean ssamjang sauce go bad in the fridge after original container has...
- Do I mince or microplane the truffle? Do I slice it? Do I just food process...
- I was in Palermo, Italy last September and had a great anti-pasta plate at a...
- My market carries a 1 3/4 lb can of salted anchovies (not oil packed) from...
- does anybody know the intricacies of scallop roe/coral? what are the...
- Particularly for marinating (like in a Korean style beef) or braising beef.
- Why can't you freeze sour cream?
- https://food52.com/recipes/61820-gooey-butter-cake#comments
- I'd like to make this for our Easter supper, but am concerned about my morning...
- So I'm planning on making some pies and I don't have a ton of pie plates. Is...
- I'm considering geting bags of Caputo 00 flour for making pizza. But can't...
- I vaguely remember reading that putting plastic wrap , or maybe waxed paper on...
- Each shrimp is about 8-9" long- I want to serve 1 per person as part of New...
- Just started making my own chicken stock and am ready to try beef stock next....
- how can i keep risotto warm before serving? can i leave it on low heat?
- I need to make icing tonight, but I don't have a mixer or wisk. What can I use...
- I baked the crust for 10 minutes as advised but that sucker is still moist and...
- I thought about blending flax seeds and adding them instead of some part od...
- It doesn't crumble well in my hands. Advice? Thanks in advance.
- It looks like I will be harvesting more leeks than I can possibly use in a...
- I have a jar of Moutarde de Meaux Pommery. How the heck do you get that thing...
- Our avocados are not ripe enough. How do we soften them up for guac?
- Having 8 guests to dinner (including kids). Menu includes Chicken Tikka...
- Making cookies that require parchment lined baking sheets. Making two...
- In case anyone has been thinking about getting one, Instant Pot is the deal of...
- I saw a recipe on here (I think) for a peasant tomato soup that used copious...
- Can I use dried blueberries in place of fresh/frozen in recipes such as...
- Is fresh healthier
- I have an overripe but not spoiled cantaloupe and it's tough to eat straight...
- Help! I added too much vegetable oil to the basmati rice that I'm cooking on...
- Poultry
- I'm having a dinner party with advanced cooking and I want some cool dishes....
- I bought some thinly sliced pork belly at the international grocery store....
- I set some chicken breasts to brine for a few hours in leftover pickle juice....
- What would be a good substitute for the cup of nuts in this recipe? Can't use...
- Hi, I'm looking for menu ideas for baby's 1st birthday party. There will be...
- How far in advance can you freeze cookie dough? I have a bunch of cookie...
- I never seem to have the time I I need the to bake when I need the baked...
- Can I substitute pecorino for gruyere in this savory ham and gruyere bread...
- I want to make soft dinner rolls and would like to substitute the chefs flour...
- A friend has requested a Greman chocolate cake for his birthday and somehow...
- Recently, a friend showed me that torn kale leaves tossed with a little olive...
- can i freeze a whole orange
- Old family recipe has 1tsp of whiskey in it. Need suggestions for substitute
- What do use a whisk for?
- Thanks so much. ;o)
- Wondering if I should refrigerate sweet soy sauce and/or thick soy sauce after...
- Can I substitute spelt flour for barley flour in a bread recipe calling for...
- I've been reading Michael Ruhlman's "The Making of a Chef", and while I don't...
- I have a nice lovely pot that I use for making stock. I would love to use it...
- I used almond flour, I beat the whites until soft peaks. I tried it thrice and...
- I recently had the most delicious beet salad at a restaurant. The beets were...
- I love oriecchiette pasta, but every time I cook it, I find myself having to...
- I am a bread/pastry baker by trade, but I do cakes as a little side business....
- I used a rack and a roasting pan at 350 degrees
- Hi All, we planned the classic cheese foundue for the dinner with friends...
- I'm making Cornish game hens for Thanksgiving No 2 (yes, I have to do 2....
- I'm thinking of switching to brown basmati rice but I'm a little confused on...
- Looking for an acceptable subsitute for palm vinegar for this recipe. Thank...
- How do you juice a beat when you have the whole thing including stalk and no...
- For how long should you ideally marinate a steak before you grill it ?
- My wife and I decided to get a late start on celebrating "National Cookie Day"...
- Anytime I make a bundt cake, it doesn't come out of the pan cleanly. I have...
- we were having supper with friends at our home. I prepared a 9 lb bone in salt...
- Making a cake for a party and I need to know if I need to make two. It will be...
- Any great pastas with cherry tomatoes?
- these are delicious homemade empanadas that have been baked and then frozen, i...
- my Stuffing is already made, How long should i put it in the oven for to just...
- Making beet ravioli, trying to save time by not making the pasta. Are wonton...
- I know that using the top rack and/or rotating food can help. However, the...
- I'm making a recipe that calls for lard. I bought a brick of it and will have...
- Baking Browines. Is there a noticeable difference if I use high quality...
- (Or, if you're a master of using everything up, fill us in on your best tricks...
- Looking for your best Thanksgiving baked ziti recipe. Yes, there are many...
- I really, really want to make soft serve ice cream. I found a good looking...
- 2011 August food and wine recipe chicken breast with anchovy basil pan sauce
- Anyone else have a KitchenAid pasta cutter? Just used mine for the first time...
- I just bought ten small fresh guavas. What should I do with them?
- Is there a substitute for black soy sauce? I have a host of other Asian...
- I'm having a night in with a good friend. We're watching movies. I usually...
- 5 oz of store brand bagged organic spinach at Whole Foods is $1.99/bag. The...
- I am making a vegan birthday layer cake for a friend with the following...
- Can I make a bechamel sauce for lasagna a few hours ahead and refrigerate it?
- The last time I bought loose garlic (from a mostly produce store I shop at all...
- If I can't get a fresh poblano, is it better to use a dried poblano or another...
- And cooked it 10 or so minutes. On a cast iron plate bottom rack. It came out...
- Looking for a recipe for fried chicken that involves sugar. What is the...
- I am looking for ideas for a great cakewalk cake. Something that will look and...
- Sooo, I realized I added 1 T vinegar instead of 1 t vinegar to the milk......
- I'm making a pasta dish that calls for olives but I don't really have a taste...
- Example Ingredients Amounts Onions, red 2 ea. Chiles, green 4...
- I normally smear the dough on a cutting board and use a spatula to push it off...
- I made these today, some spread all over the cookie tray and were thin, crisp...
- i just made a batch of cupcakes, they re really heavy. Followed the recipe to...
- My parents are designing a kitchen from scratch and are trying to decide what...
- Every Christmas season I host a cookie extravaganza that involves my friends...
- Hi, I'm in the middle of making chocolate dipped pretzels. I (thought I)...
- I'm looking to do something with a HoneyBaked mail-order ham that's already...
- Apple pie filling
- I have a question about the ingredient "links sweet Italian sausage" on the...
- haven't found much info for how best to use in bread..... anyone have any...
- What dried mushroom can I substitute in place of dried morels in the soup I...
- Hello! I consider myself a decent amateur baker. However, my favorite...
- I'm throwing a party on Saturday with about 400 people. Can I make waffles the...
- Anyway, long story short, someone dropped off a geoduck today and I cooked up...
- What are your faves? I want to make ahead, freeze and bake day of. Thanks!!
- How long to cook a 17 pound standing rib roast- bones cut off and tied back...
- So I have BITTERsweet chocolate and the recipe I'm making calls for SEMIsweet...
- I know most recipes call for browning and crisping the chicken skin first...
- Just received a bunch in this weeks CSA box and am not sure what to do with...
- In a traditional recipe the bread thickens the soup and softens the flavors...
- Daughters birthday Saturday and making two cakes. How far in advance can I...
- What is the nicest Tofu recipe?
- O.K. I am making an indian okra & tomatoe recipe that clls for 10 curry...
- My local Indian grocer was recently able to get some -- apparently it's not...
- I'm making a half recipe of bread that calls for one egg, beaten and brushed...
- We just got a marble pastry board for cold dough/chocolate work at home, and I...
- How do you keep miso? It doesn't say to refrigerate it on the container, but I...
- What's the difference between enriched flour and all purpose flour? Or are...
- Just tired of a boring cheesecake. I would love to use goat cheese, but I'm...
- I want to make gin and tonic chiffon cupcakes. I have a basic chiffon cupcake...
- Can I cook bratwurst in apple cider or some other liquid besides beer before...
- I wanted to bake some ribs tonight, but alas I got to making them much too...
- Why not use a small paring knife with a nicely sharpened edge? I agree that...
- I've tried the quick soak and overnight soak methods and cooked them for hours...
- For instance, a recipe calls for 4 chicken breasts. Should I double the rest...
- How does buttermilk ramp biscuits sound? Would the garliky flavor of ramps not...
- Hooni Kim's Pork and Tofu Stir-Fry With Scallions...
- Leeks - how to cut a leek that makes the most of it. I stress over yellow,...
- The almond flour won’t sift as is
- In a Pho soup for example.
- I always see chefs do it, but i'm not sure what exactly it does and how it...
- I have 4 whole porgy fish, about .5 -.8 lb each, defrosting in the fridge. I...
- Everytime I bake my madeleines they come out different. They always taste...
- I want to make an oyster stuffing that calls for raw oysters. Should I bake...
- Looking to send a box of fresh citrus to a friend as a gift, but looking for a...
- hi, do I need to peel button mushrooms before cooking them?