I love the taste of oranges, and I'm looking for ways to introduce that flavor into some of my cooking. I've tried adding orange juice and pieces of orange whe
I have seen the terms "virgin" and "extra virgin" on bottles of olive oil. What do these terms mean, and how do they affect the flavor and cooking properties of
I am a college student who is sometimes a foodie, sometimes a garbage disposal. There is plenty of good food that some of my peers would turn
How do you crack an egg?
Is it safe to reheat food in any type of plastic container or are there only some types of plastic ware that are safe to use?
I have reproduced on my website a recipe for a pizza, out of my Mediterranean cookbook: http://www.justrightmenus.com/recipe.php?id=275 What I'm looking for he
What causes freezer burn? How can I tell if meat has freezer burn?
Storing tomatoes in the fridge tends to make them last a bit longer, but I've heard that the flavor is negatively affected. What is the best way to store them?
I make gluten free bread in a bread maker, however I can never get it to rise as much as 'regular' bread and is usually a little heavy. What techniques/recipes/
I've experimented with fresh pasta, using the following ingredients to color it: Beetroot puree Carrot puree Cocoa powder The first two were
I've read a lot of conflicting advice on whether it's advisable to store eggs in the refrigerator. The case against seems twofold: (1) that eggshells are porous
When a recipe calls for milk, does using skim or low-fat milk over whole milk matter? Even though the difference between whole and skim milk is about 2 percen
Tiramisu is a well-known dessert based on mascarpone and coffee, and I love it :) What are tips to have a compact mousse instead of a soft/liq
What could I use in place of milk in pancake batter? Would rice milk or soya milk work? What about in scotch pancakes?
What makes a tomato "heirloom" and what is the difference to conventional tomatoes? Edited: heritage -> heirloom, makes more sense that way.
I've heard the slogan 'Happy chooks make for happy cooks', implying that free-range eggs make for more successful cooking. Do eggs from free roaming chickens a
Over the last few years I've gone through at least 3 roasting trays that have some kind of coating that has worn off - mostly ones bought in supermarkets. I'
I have just visited China (Beijing). There I had Peking Duck which was wonderful. They served it with a sauce - sort of sweet, brown and thick. I was wondering
Which food books (and I'm thinking books on food and cooking rather than recipe books) do you find on your bedside cabinet rather than on the
While I've come across one or two recipes that call for using plastic wrap in pots of boiling water (for example, to cook eggs), I've always been a bit wary of
In muffin recipes, the instructions often say to stir the mixture till "just combined". Why does over-stirring the muffin mixture result in tough muffins? An
I've been making bread for a while now, but I can never get it to rise enough. The bread comes out really dense, so it's not very useful for sandwiches. I give
A lot of recipes I read for pizza dough call for a mixer. Is that the best way? If so, which mixer should I get? I've seen the kitchen aid and a electrolux. Wha
Sometimes when I crack eggs, I end up with a bit of shell in the egg. How can I easily get the shell out, as it always seems to evade my fingers?
I'm cooking for a friend that, for medical reasons, must eat vegan, and soy-free. I was really wanting to make a vegetarian stir-fry for her, but I can't come
I regularly get an organic veg box, which occasionally contains items that I'm less familiar with, or are more challenging to make something d
What's better for storing your knives? Wood block or magnetic stripe? And why?
We like to eat sardines with crackers for a lunchtime snack. What are some good sauces and toppings for sardines?
I'd always wondered. The blocks usually seemed designed to have the knives go in blade down, so that the blade touched wood coming in and out. But I know that
I just grilled up a steak marinated in vinegar, rosemary, and olive oil. Problem is I made too much. What's the proper way to freeze, store, and subsequently re