For Pizza cooking at home. What is the best alternative to the pizza stone?
I've only attempted this once, and it was a complete disaster. Can anyone provide some tips for a beginner?
If I see a recipe I like and it includes a marinade or sauce where butter or oil is a significant ingredient, is there any way to substitute that fat and preser
Nothin' better on a hot summer afternoon than a slice of cold pie... And nothin' says "summer" like a great big fluffy meringue topping over that slab of rhubar
Is there something you can look for? Am I left to the seller's word and my own discernment?
How to fix food that got extra salty? I imagine this depends on what the food is. With spaghetti, you can add water or change water if you detect it on time. Bu
I have a seasoned cast iron skillet, and I don't want to mess up the seasoning when I'm cleaning it. What do I use and what don't I use to get it back to clean
What dough would you recommend for when you need to wrap up a lemon pie fairly quickly?
Such as: Splenda Artificial Sweeteners Sugar "In the Raw" Honey Stevia Molasses Can they be used interchangeably in recipes or do they have to be used at diffe
I love steaks so much, that I would like to get a green card and live in the States just to enjoy good steaks whenever I want. When I try to cook a steak at ho
Is this one of those things that unless you've been taught by an experienced person and you know what you're doing you probably just shouldn't try? If I did wan
Every time I cook boneless/skinless chicken breast in a pan over the stove-top it seems to end up slightly chewy. What am I doing wrong?
Often recipes say to chop garlic, but I usually cheat and just crush it as it's quicker. Is there any difference in doing this? Will it have much of an effect o
There are a lot of advertised tools and electronic gadgets for every field; the kitchen is no exception. In my experience, there are a lot of
I saw in TV chefs making carpaccio. They get a nice raw meat and fillet them in thin pieces. Then they make a sauce and side dishes. Isn't eating this raw me
I don't have a spring form pan but I watched a show where they seemed to cook their cheesecakes in regular pans. Is this possible or did I just not notice that
When baking or using vanilla, most recipes call for vanilla extract. In the supermarket you can find imitation vanilla flavoring for less money. Obviously the i
Without killing yourself or others?
Suppose I want a cheesy-tasting sauce that is vegan. How could I obtain this flavor (or something close to it) without using any actual milk or cheese?
Sometimes when cooking a burger I have had it completely fall apart for no apparent reason. Is this due to using a ground meat that is too lean? I don't add any
I'm sure each has their own differences in texture (and cost) but don't really know exactly what they are or what they are best used for. I like bone in ribeyes
I've finally put down the money to buy a quality knife and it's sharpness is amazing! How do I take care of it so that the edge lasts and the knife stays sharp
I'm looking for an oven and wanted to know if there is any difference between a gas or electric oven when it comes to baking things like cakes, biscuits and sco
What is your preferred type of cut for the onion in onion soup? And how do you put the cheese? A deep chunk submerged in each plate, on top?
I'm interested in making a traditional Christmas pudding but I've never seen suet available in the stores around here. Assuming I can't find any, what would be
I try to keep my sodium intake fairly low to ensure that my blood pressure doesn't get too high. Salt is such a common part of cooking, and it's especially dif
My wife's family breaks apart the inside and cleans out what is in between the bones. My family just rinses the inside and then bakes it. Do you need to be supe
Or am I just doing it wrong? I have what I consider a typical blender that you might find in any American kitchen. It's a glass container with a cross shaped bl
Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose? Is it really necessary to stock 3 types
I tried cooking Baba Ghanoush for the first time and though tasty I didn't quite get the expected results. It was watery instead of creamy like the ones I had