On a hot summer day and with a basketful of lemons I often want a nice cold glass of lemonade. A lot of recipes suggest making lemonade with simple syrup, which
There is a local place that cooks amazing fried chicken gizzards. Somehow they are really tender, and yet the breading on them is still crispy. Every time I t
I've been trying to ignore my burning desire to make some guacamole because every time I go to the supermarket to buy avocados I can't manage to pick out good o
I'm talking about potatoes that have gone somewhat soft and put out shoots about 10cm long. Other online discussions suggest it's reasonably safe and the majo
I have an electric kettle that I clean by scrubbing the insides with plain water. I was wondering if there was a better way to clean it. I remember hearing some
Every time I cook pork chops, they come out dry even though I only cook them to 150 degrees. I broil them btw, like they said to at the store. Is there a way
I'm eating a lot of kale and other leafy vegetables lately, and I'm concerned about removing pesticide residue. Is thoroughly rinsing the leaves in cold water e
If I don't have tahini is there anything similar to use to make hummus?
I marinated chicken a couple weeks ago, and stored the marinade afterwards in a jar. Can it be reused, or is that dangerous? I've been told conflicting stories
I've found mascarpone cheese can be pricey. What would be a good (in taste and price) substitute?
Sometimes when peeling a potato, I find that areas of it are a bright shade of green. Does this mean that: A) The potato is OK to eat? B) The potato is OK to e
If someone cannot or will not use wine for cooking, what would be a good substitute? Question applies to both red and white wine.
A family member gave me a couple rabbits to cook and I'm not sure how to prepare them. I'd prefer something on the smoker or grill. Do I marin
I'm curious about what I can use for a sugar substitute while baking. I'm not interested in artificial sweetners, really. For instance, I've found that apple ju
Why is safe to eat some raw or undercooked meats like beef and fish (assuming you're careful), but not chicken? I know that there are bacteria in chicken, but a
I am looking to replace my >10 year old Calphalon nonstick cookware. I can see the nonstick surface coming off the pans, and am starting to worry about how m
I've often been told by people that I shouldn't refreeze meat (particularly hamburger meat) once it has been thawed. However, this seems a little silly to me.
How do you prepare mushroom pepper fry? I wanted it to be crispy, but the mushroom itself was generating lot of water. Any suggestions would be helpful.
Are there any good substitutes for Fish Sauce for cooking Thai food? This is due to a severe food allergy (anaphylaxis) to all forms of seafood, so I'm unable
I am thinking of collecting and organizing recipes that turned out to be good. The first thought I had is to write down the recipes in a word processor, print
I'll be getting a fresh deer, gutted by the hunter that shot it, but I need to prepare it myself. I've heard that it's a good idea to let it hang for a day or
Sometimes, if you leave something like chips out in the open, it catches moisture from the air and is not as crisp after that. Is the food good to consume even
What happens inside mushrooms when you reheat them? Is it always unsafe to reheat them or is there something you can do to safely reheat them?
We had recently been given some fresh caught-that-day trout. The trouble is that we didn't know how to prepare it. The last time my wife filleted it, but we e
Let's say, I only want to make 1 sushi roll right now. Is there a good way to store the rest of the rice for tomorrow's rolls? And what about storing the nori
I am able to receive cheap, great orchard apples in the fall. However, I do not have a cellar to store them in. I find they go bad before I can use them all.
Since turkey burgers don't have a lot of fat, you lose a lot of the flavor that you get with beef. Also, you have to make sure you cook them through (170 degre
I love steak and I've recently had wagyu beef at a local restaurant and it was delicious and unlike any other steak I've tasted. I noticed that a local suppli
I made a dish that used a small amount of wine and now I'm wondering how long I can keep the rest of it for next time. I know you wouldn't want to keep good dr
What is the safest, quick way to defrost chicken? Microwave? Running water over it?