What should I look for when I'm buying corn on the cob? We have a lot of roadside corn stands where we live, and I'm never sure how to pick the best ears.
At some Chinese restaurants, I've had beef dishes where the meat was unusually tender. It also has a somewhat unusual texture, which is hard to describe. I un
If beef steak needs to sit outside the refrigerator before cooking, should the same thing be done for tuna steaks too?
A friend recently gave me a small jar of asafoetida without telling me how to use it (or that it smelled horrible). In my googling, all I've been able to find o
I would like to make individual containers of Jello with fruit pieces, but the fruit always sinks to the bottom,is there a way to prevent this?
Don't want to mention the company, but they have a product that is pure powdered vanilla (contains maltodextrin, whatever that is). They say it prevents melted
Other than differing in origin (Italian (amaretti) and France (Macaron)), what is the difference between these two biscuits?
Is there a way to do túró (a Hungarian quark cheese/curd with a very specific taste) at home? I miss that specific taste and I've not found a chee
This weekend we are making a Tomato and Chorizo salad. The recipie suggests serving it with goats cheese and ham, but we don't really fancy th
Cakes made of whipped-cream by professionals last for a long time in a consistent, white state. However, from what I know, whipped cream tends to become yellow
I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being
I am a big fan of paella, amongst other uses for saffron. However, it can be a very difficult and/or expensive spice to obtain. What good substitutes exist?
I love enchiladas. I almost always order them at a Mexican restaurant. I've made them at home a few times with a recipe that's delicious, but it's not the same
I love Panang curry and Thai food in general. However, whenever I try to make curry at home it always comes out as indistinguishable from Red curry. What's the
Are there any sources for authentic versions of traditional dishes? For instance I believe that the version of Guacamole that I prepare is not traditional becau
I opened a can of sliced black olives for my pizza and only used half. I put the leftovers into a sealed container with the liquid and put it in the fridge. Und
I picked up some Porterhouse steaks this weekend and intend to cook them up steakhouse style, dry-aged and broiled(US) under high heat. What does dry-aging do t
With the vacuum sealers that have hit the market, they're have been a lot of toys added onto the products. One such device is used for marinating meat. It jus
I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am
I make a paste using ground fresh basil, ground fresh mint, ground dried ginger, salt, ground roasted coffee, and raw honey (enough to coat all of the ingredien
I have converted a number of traditional dishes to kosher (cannot mix meat and dairy ingredients) but have trouble finding substitutes for dairy ingredients tha
I often times find myself making decisions about what I'm going to make for myself and my fiancee at work before I go home, and then stop at the store for any n
I ate at a local Italian dive last night and ordered Shrimp Fra Diavolo, which included a spicy sauce served over linguini noodles. The dish was great, but the
Last night I was grilling chicken thighs on a barbecue and I was told that if there was any pink inside them, they are not safe to eat. My question is twofold:
A lot of people advise getting fresh produce and other ingredients at a farmer's market, where you can find items that are local and high quality, and have vari
I had an unbelievably good tofu steak in a restaurant in Tokyo many years ago. I have never been able to reproduce it. It tasted uncannily like a beef steak.
I have root ginger which sometimes dries out and goes a bit wrinkly. Currently I just store it on the side in a bowl. Is there a better way to store it to max
A common meal That I make in a pinch is Italian sausage with peppers and onions. I'll cut up a few red and yellow peppers, a whole onion, and throw it in a pan
This question was prompted by this one on how to clean tools to prevent cross contamination. I wanted to ask it in the comments but realized it might be better
If I have a group of spices, all dried and ground, say: nutmeg, clove, cinnamon, ginger, and black pepper... I'm curious about how to maximize their flavor fo