I want to make Italian Three color Christmas Cookies (like these: http://www.food.com/recipe/italian-tri-color-cookies-rainbow-cookies-147882 ). This kind of co
Last night I made mashed cauliflower and made the mistake of putting in too many scallions before I blended it. The result is a mashed cauliflower that has the
Are there any good ways to chop fresh cranberries? It tends to end up a bit tedious for me, not catching too many at a time with the knife, and chasing after th
Sorry to ask a rather non-specific question, but I am actually trying to formulate an example. Suppose you have a recipe to make biscuits, but what you get is q
Can anyone tell me what the best technique is for using a stand mixer to make bread dough? I just got a stand mixer with a dough hook and have started using i
Each day, you're supposed to get a certain number of servings of grains, vegetables, fats, etc. You know, the food pyramid. However, instead of going to all th
I bought pineapple and mango with the intention of making some juice out of them. I tried puréeing the fruit in the food processor and then mixed it with
I want to use up some chocolate I have on hand, and don't have enough of either one for the recipe I plan to use for truffles, so I thought I'd try combining th
I am thinking of making a Chicken Parmigiana that I found on the Lidia's Italy website - http://lidiasitaly.com/recipes/detail/398. The recipe calls for "1/4 cu
I've been trying for awhile now to make a bean-like paste for burritos/nachos/etc. akin to Refried Beans I so enjoyed while living in North America. What I've g
I just had a thought - garlic is very strongly flavoured, but turns nice and mild when roasted. Can the same be done with ginger root? I can't find any recipes
So I was making a corn-syrup-free pecan pie, and it called for a procedure that I've never seen before. To combine the liquids (milk, eggs, vanilla) with the so
I have always wondered why people put oil or butter in a pan before browning ground beef. It doesn't make sense since you end up having to drain the grease in t
I made citrus sugar a while ago (basically chopped up lemon rinds in a canning jar with sugar) and have now decided to remove the lemon before giving the sugar
I have made Citrus Sugar and am now separating the lemon (and/or orange) rind from the sugar. Now I am wondering is there any use for the leftover citrus rind?
Do pineapples ripen after they are picked? I had alway thought you could leave them on the counter to ripen, however, I recently heard they don't ripen after t
I'm a complete cooking newbie. I just made a lasanga from a recipe - or something that looks like a lasanga. However, it will probably only be eaten 3-4 hours f
Whenever I make pumpkin soup I always find it to be way too sour and I end up adding a Tbsp of brown sugar to correct. Are Pumpkins naturally tart, or is there
My fire alarm always goes off when I cook, even when the food is not burning. Because of this, I have never been able to keep batteries in my fire alarms. How
This past weekend I wanted to try to make my own cheese for the first time. I gathered the typical ingredients: milk, rennet, and citric acid and went to town.
When I prepare homemade egg pasta (tagliatelle, fettuccine, spaghetti, etc), which is the better way to store it? I used to keep it in a cotton cloth, but some
After moving to Canada six months ago, I still haven't found Yukon Gold potatoes at the grocery stores. Instead I find Yellow potatoes and was curious as to whe
I don't have baker's semi-sweet chocolate and recipe calls for a box with 8 squares. Can I replace with chocolate chips and if so what would be the ratio?
A recipe that I am trying says that it's very important I follow the instructions to the letter. However, at one point it says "Each loaf should bake at 300 deg
A recipe that I'm trying to make says: "Place mixture into a loaf pan that has been sprayed with pan release and lined with filter paper." I'm pretty sure that
I have been playing around with the spherification process. My questions are how long can I hold a sphere and what is the best way to do so??
It seems every time I make a cup of green tea, if I don't finish it while it's still considerably hot, it starts to get really sour and tastes awful. Why is th
Is it better to use a serrated knife, or a regular chef's knife that is really sharp?
I want to make a tomato soup, but my girlfriend tells me that, from the tomato we have, the soup will be too watery. Now I've read that one could use tomato pas
I bought a bag of chakki atta from an Indian grocery store. The back of the bag says that it's 100% whole wheat flour. It was cheaper than traditional American