If I'm using my gas grill (adding charcoal and wood) and wanted to try to get different flavors out of different wood types, is there a guideline for which wood
I've eaten both and except for the fact that sometimes polenta is a little bit more firm, they taste the same...Any southerners out there that can help?
This is a dish that I always eat when dining at Spanish style restaurants, but never seem to be able to replicate at home using black beans and olive oil. The
I just saw a recipe that said to "temper" an egg, which I had never heard of before. I did a little reading on it, but what is the easiest/best way to do it?
Is it ok to boil pasta in pan with a pasta sauce? Is there any reason to boil pasta separately (and then add the sauce)?
I made meatballs yesterday in the oven and I'm going to add them to pasta sauce tonight to heat them up and add them to spaghetti. My question is how long shoul
An example would be green beans - some recipes call for parboiling green beans before stir-frying while others do not? Is there a reason behind this?
I saw a recipe (French) that involved thickening with blood (they also said puréed liver would work) - is this safe? I've eaten blood sausage and black
Are there any methods available to "fix" a sauce that has curdled? Or, if I can't fix the curdling, is there any way to still use the sauce?
I came across a crockpot recipe for burritos. It calls for cooked hamburger (1 lb) as one of its ingredients and specifies that I should cook the mixture on low
I know that this may be a silly question but I came across a crockpot recipe that asks for the crockpot to be greased before adding the ingredients into the pot
I love the idea of b'stilla but not sure I have any great ideas for a vegetarian version. Searching the web I see people trying it with winter squash, chickpeas
I miss Indian food and especially good naan bread. I haven't really tried it, but I wanted to test if it's possible to make naan without a tandoor? Has anyone t
I used to peel off the thin wax layer that covers red apples. Is this necessary?
So i'm putting a bagel with cheese and ham on it into a conventional oven to toast it a bit. My end goal is for the cheese to be completely melted and the bagel
I tried to make homemade eggnog last Christmas. It turned out fine, but the eggs were an issue. I thought about buying pasteurized eggs but they would've run me
Can you cook hot dishes with pickled onions? I've never seen a recipe which uses them hot, is this just because they don't taste good hot? What hot dishes mig
Is there an alternative to dried Fenugreek in curry? Is it required?
I hear that chicken breasts can be cooked in microwave and that it's the best way to get it juicy and tender. I have also seen some articles about it on the int
I buy organic blueberries which come in a little plastic container. I like to wash them and put them in a tupperware container. After I wash them I place them
I currently don't have a blender after purchasing my own home and am looking to get one for making smoothies primarily, but also for pureeing for soups, etc. I
I was using Coconut oil to fry up tostada shells and I was wondering if its safe to reuse the oil I used the night before to cook up more shells the next day?
So I just finished preparing a perfect-looking steak, and as per usual, my apartment's hypersensitive smoke detector decided to go off. Not wanting to put the
A while back I tried baking my own sweet potato (yam) chips and I ran into some problems. Here's what I did on my last attempt: Using a mandolin, I sliced the
To provide my diabetic guests with a low-carb option for dipping, I make cheddar cheese "crackers" by melting small mounds of cheddar on a silpat at 400° F.
It's become something of a quest for me to find a curry recipe that tastes like the curry you get from an Indian Takeaway. I'm getting close with the consisten
I saw a recipe that called for brining a Turkey in order to retain the moisture, but when you cook with salt it causes the foods to get less moist - Why and how
I see pancetta next to the bacon at a local butcher and was wondering what the difference was between the two?
I had a piece of tiramisu that had a layer of mascarpone that really balanced the other flavors out perfectly. At the grocery store it's sold in such little/ex
I recently received a large bag of small Lobster Tails (4-6 oz each) that are frozen - It says Slipper Lobster Tails on the package. Any Ideas as to the best w