I purchased a 3-pack of bacon a week ago, basically 3 vacuum packed (is that the right word for this?) bacon, stripped together (probably made together, seems l
I wanted to buy some SPAM for my zombie apocalypse survival kit, and I noticed that it had an expiration date in 2013. Should I be concerned? I've heard it will
A question about probably the most mundane subject in cooking: boiling water. For cooking techniques where you drop ingredients in simmering or boiling water -
Recently I got some hazelnuts and walnuts to snack on, but I got too many. What interesting things can I do with them before they go bad?
I have eaten french fries from most popular fast food joints. McDonald's has been the best by far. Crisp & crunchy on the outside yet moist inside, still
I am thinking about getting a pasta maker. Of course it takes more time to make your own pasta but it seems like it would be fun and nutritious. What are the re
I've got a quiche recipe that requires me to use bacon but it's not clear on whether or not I should cook the bacon before adding it to the quiche. The quiche
I am looking for a way to make pancakes/crepes (the very thin ones), with the following limitations: no eggs no liquid ingredients besides water cheap ingredie
I used to make mac and cheese with cheddar. Like many, I'm cutting costs due to the recession and I'm buying the cheapest cheese I can find. The problem is, w
I like cooking a lot of stir-fry which I generally cook in a wok at high temperature. I generally use vegetable oil but I've also heard peanut
Are they simply "cold" or "not cold", or does the degree of coldness make a difference? Does it depend on what is being refrigerated?
I have been asked to make a main for a potluck this Halloween and I thought I would be "clever" and bake a lamb stew in a pumpkin. I plan to hollow out the pump
I would like to purchase some very nice sea salts. There are many sources available online but it is hard to tell what their quality and reput
I already know Penzey's spices, which is good, but they don't sell sauces. Ebay won't work for me because it is too expensive to ship to Russia (judging from on
I made sushi for the first time at the weekend. the seasoning for the rice had this recipe: 125 ml rice vinegar 30 ml mirin 3 tablespoons sugar 2 tablespoons
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
What would be an appropriate substitute for parmesan (parmagiano reggiano) in a recipe?
The dressing contains raw eggs, olive oil, lemon juice, garlic, Worcestershire, mustard, salt and pepper. How long can I keep it in the fridge in a airtight con
As it is coming up to Halloween, there is an abundance of cheap pumpkins in the shops now. I quite like to eat pumpkin rather than carve them. Are the large rou
I've just cooked some sea bass fillets (according to the instructions), and was instructed (by the instructions) to turn them from the skin side to the flesh si
I am no sommelier, however I understand that while drinking or tasting wines a suitable matching food-stuff (be it a cheese, herb, etc) should be paired to full
I was recently given a bag of dried mushrooms and am unsure how to work with them. What's the best way to use them?
The kitchen queen marinated three whole chicken breasts in the refrigerator today. She left a note saying to bake them. I have no idea what I'm doing. Should I
A lot of recipes I've been preparing lately often list salt and black pepper as "to taste" in terms of quantity. I get that the general idea is to make the food
I've been thinking about throwing cooked bacon into various recipes like candy and bread. Are there any general guidelines for adjusting the recipes for handlin
Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish. Als
We registered for a roasting pan and it has been sitting around taking up a lot of space. Do I really need this or is this a "one-tasker" as Alton Brown would s
This question has answers which explain the difference between vanilla essence and vanilla extract, and which tell you when you may want one over the other - if
I have not had such good success with veal. I prefer leaner meats, and every time I get a cut of veal, it is extremely fatty. Is there a way to get leaner veal?
Every time I cook brown rice (in a traditional pot, or in my new rice cooker), large bubbles form and spill over the sides. How can I prevent this? I found thi