My neighbor brought over a fresh batch of blueberries. Some are sweet and some are sour. He told us to come over and pick some whenever we wanted, but I don't
What is it about the dishwasher that harms knives? The only reasons I've found are: You could get cut... I personally have a greater change of getting cut by
When baking cakes, I often find that there are instructions for high altitude, which usually is just a matter of adding some extra flour. I understand the conc
I have a habit of buying braising steak, when intending to stew some beef (be it to eat as a stew, or to later use as a pie filling), but I've always wondered w
I am always in favor of fresh ingredients when possible. I recently discovered that minced (and crushed and chopped) garlic is available in very inexpensive jar
Ok, someone mentioned Mac-n-Cheese. Which led me to a mornay sauce. Which requires a bechamel. Leading to roux. Dropping me on the doorstep of clarified butter.
I just made a plum and apple crumble, which was delicious but I was worried it was going to be too sweet because when I was pouring the sugar in straight from t
An entire cake is too much food (and temptation!) for me and my husband. Generally speaking, how do I halve a cake recipe? I have heard you can't just cut every
I often go to Whole Foods, but I feel like I'm getting ripped off there. I can walk out having spent $120 on a single bag of groceries. I try to get to a Farmer
I have some quality serrated knives but over time they get dull. How do I sharpen them?
I've been using this awesome recipe to make Belgian Liège waffles, but my results are never consistent. Could you guys help me reverse engineer the recip
The roasted chicken recipe I'm following of course calls for kosher salt, but I don't have any, and getting some is out of the question. I have sea salt and ta
My kids love making brownies, but every now and then the water gets into the bowl while they are melting the chocolate. The chocolate then seizes or splits, and
I recently rediscovered the joys of cold-brewing coffee. (One level cup of rough-ground beans, 4-1/2 cups of cold water, steeped overnight and strained, produce
I like using microwaveable plastic containers to bring my lunch in as they are my lighter than the Pyrex/glass versions. However, reheating my food up creates u
Making solid pieces out of a ripe avocado is a difficult business (for me, anyway). What is the best way to remove the peel and pit without ending up with a pil
I've been looking at a number of kim chi recipes and they all call for 'Korean chili powder'. My visit to the local Asian grocer only yielded 'Asian' chili pow
What does the expiration date on milk cartons mean? I have different experiences with the date: There is still about a week before the expiration date but t
Glazed/candied cherries, the sort that sits nicely on top of a sundae. I don't like the look of the packaged ones in my local supermarket, is there an easy way
I need to prepare a cake, but in my previous attempts, I can't seem to get the chocolate sprinkles to stick to the sides of my cake. The cake will have a layer
Every recipe for whole grain bread I have tried has the end result that the bread turns very hard within an hour of baking. I'd like something I could eat over
I've heard touching stainless steel after chopping and handling garlic helps but I haven't found it to work all that well.
I had a recipe that called for unsweetened shredded coconut and the only package I could find brought a TON of it. I ended up not caring for t
I have a bunch of shallots with the greens (stems) on them, and I was wondering if anyone has experience with them. How are they used? Throw them in with the s
I saw a question on here about cold brew vs hot brew caffeine content and was wondering what is the easiest (or best) way to measure this at home (if possible)
Besides using it as a fertilizer, how else can I reuse my coffee grounds?
I was in France some time ago and bought some Confit de Canard with me back home. But how do I cook it for best result? And what do I serve with it? Also, what
Is it possible to prepare a (large) batch of roux and then freeze it, or will the texture and flavour be destroyed in the process?
The barbecue season is in full swing, and to take a break from the red-meat heavy traditionals, I decided to try and explore the world for gri
Can you give me some good tips how to prepare Fondue without Gruyere/Raclete cheese? What are possible substitutes, and what should I pay attention to when subs