I love making key lime pie. I've made it a few times this summer with this very simple and delicious recipe: 1 Container Cool Whip 1 Can Sweetened Condensed M
We all know about the typical main dish sauces: gravies, cream sauces, marinara, vinaigrettes, bbq sauces, etc... However, I find that many s
I love pearl onions, but I'm always put off by the idea of peeling every single one. Are there any shortcuts to peeling pearl onions?
I have a heavy bottomed sauté pan with a non-stick surface (could be Teflon). The handle is stainless steel and there are no plastic or rubber parts. Ca
Cherimoya is an amazing delicacy that I highly recommend; however, I haven't found much culinary use for it other than eating it raw. What's your experience on
I have a pork fillet which I've cut in half and marinated in some honey and soy. I heated a pan, and seared it on all sides, then put the pan in the oven at 18
I recently picked up this Bodum "French Press" style coffee maker and so far, I'm really enjoying it for its simplicity. But I'm curious how I should be grindin
I'm looking for a 100% rye pizza base recipe. The recipes I can find all combine the rye with other flours (typically wheat based). I know it is possible to cre
I was in the middle east for a few weeks a few months ago. Anyways, I was introduced to the following Nestle cream: It didn't really taste like the cream I'
From a taste perspective, I love the nutty flavor of browned butter. From a culinary perspective, I'm curious what the process does to the butter. I used br
I was thinking in particular about Brie because of its soft texture...
I saw a recipe for glacéing (is that a word?) cherries, and at one stage they required anywhere from 10 days to 3 weeks soaking time. Are there any tech
When trying to bake white bread, I use yeast to make it rise. The problem is that I always get a sour yeast taste with my bread. How do I avoid this "sour bre
As I learnt from this post, there are some fruits that should not be kept together with the others (e.g. watermelon and apple). Which fruits should be kept sepa
Whenever I boil pasta (specifically spaghetti), it always sticks to itself before I'm ready to use it. What can I do to avoid this without it becoming mushy (wh
I wanted to substitute Quinoa Flour for bleached in an apple nut-bread recipe - will it work, any adjustments for similar substitutions in general?
If raw eggs are nearing their expiry date, can they be preserved in the freezer? Would there be any issues with them after taking them out of the freezer?
I had an idea a while back to make stuffed french fries. I was thinking specifically about a cheesy, thick, french onion soup sort of a thing inside a crispy fr
When using garlic cloves for pretty much anything, is it ever necessary to cut the slightly brown end off (that which connects to the head), or the middle out?
Sweet potato fries are one of my favorite sides. I also love the taste of pumpkin, and thought it would be good to replace the sweet potato in sweet potato fri
I'm not sure how much to fry the frozen bacon I get. Should it be crisp? When do I stop?
I got some acidic food in the pot and its starting to look ugly. Can this pot be saved, or do I need to throw it out?
I've recently been diagnosed with Rheumatoid Arthritis, and my grip is VERY poor. I can't even make a fist anymore. A few days ago I found that cutting up a lef
For some reason I always thought bread boxes were supposed to be wood, and that some property of wood helped keep bread fresh. Like a cigar box, perhaps. But
I'd like to make an exhaustive list of the various animals whose milk humans drink. Here's the ones I can think of: human cow goat sheep camel yak buffalo donk
Last time I roasted green chilies, which consisted of charring the skin, I had a tough time peeling them. Is there an easy way to peel roasted green chilies, o
I'm currently at a hotel in Spain. We are having a buffet breakfast and one of the meals are sunny-side-up fried eggs. I estimate they probably fry several hund
My dishwasher is emitting a strong bad odor when its door is open. It's a settled odor resulting from a mix of the accumulated dishes together with the plastic
How can I suppress bad breath after eating garlic or onion?
And what does he/she principally use it for? I'm thinking of crème brûlée to start with and maybe blackening the skin of