I have seen many videos online and by chefs on tv, showing how to truss a chicken. What is your way of trussing a chicken? They all seem to have a different tec
Traditionally a Burgundy wine is used for Beef Bourguignon. What are alternative replacements for this dish?
I've done a lot of microwave baking (and have created some delicious treats!), however I've never found a way to get a crust with the microwave. Now I understa
I've heard both. What's the correct way to boil a potato? Why?
I've been living in California for about 14 years and really miss the Chinese fried rice I would get at Chinese restaurants on the East Coast (Boston in specifi
Given the great answer to the question on adding salt to water when cooking pasta, I am curious whether the same explanation holds for rice as it does for pasta
I am aware that wikipedia has a nice list of olive varieties including tastes (sometimes). However, I'd prefer a considered answer, so this is the place. I'm l
I just came back from a long trip and I was cleaning out my fridge, and I noticed that there is an expiration date on the butter. It expired about two months fr
Is there a way to firm up the consistency of a fresh fruit pie (like peach or apple) - sometimes it gets too "runny"?
Hard pressed office worker and cook here. If I go home at lunchtime and put in a medium sized chicken to roast in the oven can I ensure it's ready to eat when t
I've always made it on the spot and cooked it then and there, but would like to make at home and take it to a large party the next day and cook it then - will i
I have a RÖMERTOPF at home. It is a porous clay casserole dish. I have recipes, sure. But I'm always looking for more. I'm not asking for recipes, though:
I'm thinking about cooking Beef Wellington this upcoming weekend for six adults and three kids. I've made it, with ok-ish results, before, but the trick is alwa
Many ovens have a timer which allows you to set the start time, so you pop your item in and later in the day it will automatically start cooking it unmanned.
I'm debating canning but I don't have a pressure canner. I was just wondering what the best method to can would be since I don't want to get botulism and I want
Sorry if this seems obvious, but is there a method to making your own sun-dried tomatoes or is it really as simple as leaving them out in the sun? How long shou
Is it safe to use rainwater as an ingredient versus tap water - or even cooking things in it like pasta? Would there be any differences in measurements or cook
I wanted to Plank Grill a Salmon, after hearing about how much Jarrod enjoyed it: Besides salmon, what other meats can be grilled on a cedar plank? How do I
I've only needed to use cheesecloth a few times in the kitchen and was curious to know if it's reusable. If so, how is it cleaned and how many times can it be
I'm looking or good online sources for spices. Good selection and good prices.
What are the differences between Sfogliatelle and a Lobster Tail (Pastry). There is conflicting information about them being either different or the same pastr
When making a hummus one of the key factors seems to be removal of chickpea white skins. Are there any tips on how can I effectively peel the skins off in an
I have always heard that you should stay away MSG. For example when buying bouillon crystals we should always make sure that it doesn't contain MSG. Yet I came
I've tried both black and white truffles on separate occasions, but never side by side. Is there a meaningful difference between the two as far as flavor is co
Other than color, what is the difference between white pepper and black pepper? I thought it was purely a color thing so that black pepper wouldn't ruin the col
I know that I can easily freeze shredded zucchini for long-term storage if I stored it in a vacuum sealed freezer bag. However there is a recipe that I really w
I have asked many people about "best to way to clean cauliflower" before cooking. I got several answers, like keeping in salt water or add soak in turmeric mixe
When I scrape out the seeds out of my vanilla beans and simmer them with milk or incorporate them into batter, they always leave little tell-tale black dots in
I came across this page (How to peel a mango) while surfing and I found it very interesting. What kind of methods and knives/kitchen gadgets do you use to peel
I've become a bit obsessed with making macarons and have actually managed to make them come out nicely, so I'm looking to take them to the next level and start