Sitemap / Hotline Questions

• I will be in traveling to Paris in April and would really enjoy taking a...
• Soups
• We have some bowls from Williams Sonoma that look just exactly like these...
• Old recipe says yes. Does it matter to final taste?
• Made home made pizza for dinner and ate around 6:00 ended up putting it in the...
• For any of you who might have missed Sarah Jampel's recent post, she asks:...
• I read an article about an old French cookbook written in the 1800s I think?...
• from last night. is it still good?
• I'm making grapes rolled in goat cheese and chopped pecans. Do you think this...
• Left out stuffing safe?
• I had some eggs freeze in the fridge. I opened them & put into a container in...
• I have a couple questions about the Blackberry Fig Cornmeal Cake recipe. The...
• Does it have something to do with the calcium chloride/coagulant? What happens...
• 4 avocados are going rather soft- I'd like to use them for entertaining this...
• 1. There are so many layering techniques. Filo-Butter-Filo-Butter,...
• 16 people includes 3 vegetarians who will eat fish and 1 who cannot tolerate...
• I want to make my boyfriend one of those chocolate cigarette packs where you...
• Vegetarian suggestions, please and thank you!
• I have a question about the ingredient "fresh apple cider" on the recipe...
• Trying to go gluten free in Paris but I can't find xanthan gum or sorghum...
• Can I just make a flour cake gluten free by replacing the flour with almond or...
• For savory meals, and baking
• I'm making an icing this morning and just realized I have only 80 grams of...
• I plan on making chocolate chip and cake mix cookies on sunday then serving...
• We are making the food 52 pecan pie recipe and Our pecan pie filling very...
• I just bought a jar of tarama, the fish roe used to make the greek dip...
• What are some things to do with browned bananas; you know, other than make...
• I recently heard someone refer to a "miracle bag" as so much better than a...
• I bought a bottle of root beer schnapps for a cake recipe, which was...
• I have a question about step 3 on the recipe "Chocolate Bundt Cake" from...
• I would like to prepare something fabulous with a jar of preserved lemons...
• I have a bunch of lemons that are starting to go bad. Is there any way of...
• I made a cucumber soup from a recipe here (Chilled cucumber soup with yogurt...
• When I grill bread for bruschetta using my cast-iron griddle, the bread seems...
• What's the difference between black, green and pink peppercorns? Can I use...
• We are about to leave for a 11-day vacation...I bought a bunch of fresh herbs...
• i have put to much chill powder in my pan how can i take the sting out of my...
• I have seen the use of fried sage leaves in recipes (usually as a garnish) but...
• I want to make a stonefruit pie this weekend, but they aren't quite yet in...
• The temperature doesn't say F or C it just says 188. I assumed it was C and...
• I usually store it in a wide-mouth mason jar, but I've been using it so often...
• I have a Westinghouse stove from the 1970's that works just fine EXCEPT the...
• Make batch of white bread, baked half as rolls for this week, put other half...
• I've got leftover berries that have started to ferment in the fridge. Possible...
• In Winnieab's recipe for Lacto-fermented pickles are the two tablespoons of...
• I saw something online that mentioned that you can coat the shells in mineral...
• I have 2 watermelons from my csa sitting in my kitchen. I plan to make...
• I'm looking for a quick pizza dough recipe, preferably one that doesn't...
• So, being a poor college student, I eager snatched up a bag of frozen pollock...
• and what should i do if i have a *ton* of pumpkin purée?
• Any good substitutes for fish sauce?
• i can find other varieties such as porcini and chanterelles but no morels.
• hello -- a couple of years ago I was turned on to the fantastic 7 fires...
• in a smoothie how do I get all the horrible fluffy bits out? and how small do...
• Besides one obviously being cured and the other being fresh, what is the...
• I'm planning to make some fresh corn cornbread today. Recipe calls for 2 cups...
• what's your favorite way for roasting an organic chicken, and what do you like...
• I bake chicken at 350 for 75 minutes. I have to double the serving for a...
• Meat
• I live in France and would be cooking for French people, but am definitely...
• Hi all! I've been researching chicken tikka recipes and they all seem to call...
• just a general question about substitutes
• I always understood that buttermilk refers to the milk left over from making...
• I have a recipe for buttermilk mousse that I want to try. It calls for...
• Hi! So I've ticked urgent although it's not necessarily urgent, I have about...
• I made orange creamcicle fudge got distract and forgot to add orange extract...
• I'm thawing the bird in cold water--do you think that the water will help...
• Does any real chef read tthis and give answers
• Why do recipes call for double dipping for coating baked chicken. Dip in Egg...
• i mistakenly put container of sour cream in freezer instead of fridge when...
• I have a question about step 1 on the recipe "Gong Bao Ji Ding (Gong Bao...
• I'd like to make shakshuka for a crowd. What would happen if I transferred the...
• I need 28oz of canned crushed tomatoes in puree. My hubby bought me a 28oz...
• What is the best substitute for an egg when you are out? I imagine it depends...
• Hello there!!! I'm Manisha. I baked simple vanilla cake using all purpose...
• I’m planning on baking lemon bread, but I’m out of baking soda AND baking...
• I was making a sauce for apple pie but over cooked it and now it’s thick like...
• I ordered my turkey spatchcocked (with instructions), and of course my butcher...
• I would like to make a quiche for a Sunday afternoon birthday party. How many...
• A couple of weeks ago I came across a pasta recipe with sauce made with cream...
• I want to make Deb Perelman's mushroom bourguignon this week but i'll be...
• I am not good at slicing items into even, right-sized slices, be it an...
• I am especially interested in using it as a slow cooker.
• Mine does not have a relsie button or anything and it is making noise and I...
• I have a question about step 1 on the recipe "Speculoos Lemon Tart" from...
• The bottom of a springform pan I bought recently was rusty after the first...
• Why do most some recipes say to score the dough before the final rise? It's...
• Thinking about requesting a breadmaker for my birthday - I like bread, I like...
• Any help would be great as I don't want to throw them out.
• I'm moving soon and hope to have a head start on what I can find in the...
• 3 questions: 1. Does it matter if the cake flour is unbleached? 2. Can I...
• I regularly can jams and jellies; doing so does not require the hot bath...
• What is the best way to cook corn on the cob?
• Recipe says to have the biga/poolish sit between 55 and 65 degrees fahrenheit...
• I have bocchoi, spinach, and some mushrooms. Can I mix these all together...
• Do you have one you love? They’re not cheap so I’d love recommendations. (Not...
• I know it sounds strange, but is there a cooking hack to make plain yogurt not...
• My friend just sent me a picture of her (disastered) batch of cookies. She...
• I went to cook my daily scrambled eggs in the microwave and noticed one of the...
• I'm going to be pan frying sockeye salmon steaks tonight. They are about 2/3...
• Is a cactus pear sweet
• I am going to be making a pizza with fresh dough and pizza sauce in the next...
• Will it freeze well for later use? Ingreds only heavy cream, white chocolate,...
• I meal prep a bunch of big salads ahead of time for every week and have never...
• Menu includes April Bloomfield's spicy lamb meatballs...
• Im trying to make a carbonara with thinly sliced guanciale in it. I start the...
• I have to make apple pie filling from scratch, but I have no cornstarch. What...
• I see glamor shots of perfect soft boiled eggs with the top seemingly...
• my husband surprised me with a trip to denver for our wedding anniversary. i...
• Slow Cooker
• I have a great kumquat-flavored simple syrup that I'd like to make into a...
• Is there a faster way to ripen plantains? I've had 2 in a paper bag for a...
• Heading to Madrid this weekend, sadly only for a few days. What are your...
• We seasoned it as instructed and it worked nicely for a few weeks. Then a...
• My pie filling calls for quick-cooking pearls, but I have starch. Can I...
• Can I freeze cashew cream and if so how lon will it keep that way?
• A bunch of us need to buy a good chef's knife as a special birthday and...
• Inspired by a wonderful children's story about applesauce making, our family...
• I have a bunch of fresh dill leftover and don't want let it go bad. What is...
• Want to add to my grinders ..probably a few years old. Should I pitch?
• I have seen differing compositions for advieh, the Persian spice mix. Is there...
• Has anyone tried making Merrill's farro risotto (or another similar recipe)...
• I am visiting a friend in the hospital who requested chicken & dumplings for...
• I am making cured king salmon for a party this Saturday. The cure is salt,...
• Looking at a recipe that calls for Double Cream. I can get something called...
• I'm making some rolls for Thanksgiving, and it calls for ten minutes of...
• I am cooking "Easy Duck Confit" from this site tomorrow and would like oven to...
• i really would like to make the Baked Kebbeh Pie but wonder if the recipe...
• What is the best way to prepare Flat Cut Brisket?
• I'm trying to come up with a fun French menu for a dinner party. I don't mind...
• I've seen a lot of recipes that suggest purchasing pre-made steamed buns. I...
• I have been told this is a Chinese fruit--would anyone know what it's called?...
• What is the difference between whole quinoa and sprouted quinoa?
• I’ve made lots of recipes from food52 and I finally decided to sign up so I...
• Enough already.
• I've never been much of a pastry chef, but I'm making a Thanksgiving dessert...
• Hosting friends for dinner on Friday night and have settled on Veal...
• I do not like the taste of lima beans at all. So I'm wondering if I should...
• Hello! Someone just left my *only* week-old cast iron pan on the stove, and...
• Hi, how do i make authentic bbq ribs?
• I want to make poutine. 'Nuf said. :)
• Add any details, clarifications, or relevant information here.
• I have 2 icing recipes but 1 calls for 2x as much powered sugar what does this...
• would like to sides...a vegetable and a grain side.
• I want my turkey perfect this year. I'm always given the "Turkey." Rosemary,...
• Having friends over for dinner this weekend, one of whom is vegan. Thinking...
• I found a John Besh recipe for Oyster Tartlets that sound like a great...
• just bought black beans at a vietnamese store, bag says black SOY beans, are...
• I have a question about the ingredient "cream of tartar" on the recipe...
• Weird question, I know. I have these dry beans that have the most horrible...
• I got your recipe for Granola Bars with Almonds, Chocolate and Dried...
• Has anyone ever eaten starling?
• I was wondering if anyone has come up with any clever alternative uses for an...
• Can I make white sandwich loaf by cold fermentation method? When should I...
• How long can you actually keep preserved lemons for? I found some in the back...
• Made pastry ninja's "Pears En Pillowette with Almond Marscarpone Cream" last...
• How can I properly churn ice cream without buying the whole kit and caboodle?
• I've been asked to bring deviled eggs to an Easter brunch. While I own a...
• How do I slow roast boneless pork loin (two 2.5lbs pieces) so it's ultra...
• I have a question about the recipe "Okonomiyaki" , what is AP flour?
• I have a question about step 1 on the recipe "Porcini and Rosemary Crusted...
• Don't have company often but I've invited 3 couples for dinner (with my...
• Help! I have tried several recipes to make mozzarella, including Kristy...
• I have a question about step 1 on the recipe "Meatballs Emilia-Romagna with...
• Must I peel dried fava beans, after they soaked in water? Should I cook them...
• Someone told mt to cook Mr.Turkey breast down for moisture.. any truth to...
• Yeeeeay! Got my "volume II"!! Thanks Amanda, Merrill, Staff of F52, and...
• I have a question about step 9 on the recipe "Split Pea Soup for a Winter's...
• Carolina gold rice substitute
• Recipe (Persian style turkey braise with pomegranate sauce) says to cook for 5...
• So, is there any way to find out why your submission was NOT chosen - so I can...
• One of our readers wrote in asking for help. They want to know how to get rid...
• I have a question about step 2 on the recipe "Mom's Flapjacks" from...
• I am attempting to make the Light Brioche Burger Bun recipe that Smitten...
• I have had my duck confit for about 10 months. It is refrigerated, in a...
• what is a brilliant and easy way to make breaded camembert
• I've been making a lot of soups lately, and then my annual Beouf Bourgignon...
• I am heavily considering culinary school to solidify my intentions of making...
• Processed sugar.
• Is there any difference between "clarified butter" and "ghee"? If so, when do...
• I've heard people recommend that you blanch them. That doesn't work. I've...
• It's for pizza dough:)
• Can't decide between spending $20 vs $200.
• I have been making crustless quiches in muffin-tins (just egg, a little cream,...
• Previous post intrigued me; I usually know about (and am eager to try)...
• My lemon curd turned green. It tasted great and had the perfect consistency...
• I tried emailing because I realize this may come across as another hotline...
• The recipe doesn't say how much farro should be in the soup! What quantity...
• Harvesting Acorns!!! I have to use a plant we are learning about for a Biology...
• I have a question about the ingredient "1/2 cup old-fashioned rolled oats" on...
• What size of cake pan do you recommend? (I don't see a size in the recipe.)...
• I have had my Parma leg in the refrigerator for a few months but it has...
• Hi I was wondering what I was doing wrong when I make corn butter - corn off...
• This might sound odd but my favorite breakfast is a poached egg over greens,...
• We have quite a bit of ground moose and venison in the freezer right now. I...
• I made this again tonight. A big hit. Google cooks illustrated all beef meat...
• I have entered my blogs address in the space provided, but it doesn't show up.
• I have a question about step 1 on the recipe "Daddy's Carbonara" from Eric...