I am experimenting with a home pasta maker, and after all the fun comes the cleaning up. My worries come from tiny bits of dry dough I find when I clean the mac
After learning several months ago that immersion blenders and many other kitchen gadgets/appliances have foodservice equivalents that are usually much more powe
I have a new gas kitchen stove. The oven seems to burn so easily. I have a thermometer in there and it is registering the temp that I have the oven set on. I
I'd like to prepare a few meals for a cousin who recently gave birth. She lives about an hour and a half away, and I will be walking and taking public transport
I love my cast-iron teapots; however, for Christmas, I received a set of teacups to match my latest acquisition. Do I pre-warm them like I do the pot? Or is the
I got a pizza peel that feels like it is just plain wood. How can I protect it? I thought I heard somewhere to use some sort of oil.
The ignition is clicking on my burner even though I turned it off. How do I stop this? I unplugged the cooktop, but I don't know if it is safe to leave it this
I've heard of pans with ceramic non-stick surfaces; it seems some reports on internet say they may "fail" in about 6 months. How can these pans "fail"? Do cera
I have a Simple Human Dishrack. It was kind of a splurge when I bought it. We were swayed by the good reviews. The rack does not have the typical open wire desi
I recently bought a Cuisinart coffee maker. It has a button to switch between "regular" and "bold" when brewing. I have no idea what this actually does. I th
I see that a skillet or a fry pan has sloped sides...for easy tossing. A saute pan has straight sides. I see that a skillet/fry pan as more of a all-round pan
I have a braun stick blender that I bought about 10 years ago. I love it because it's really versatile and I can make puree soups, etc. I usua
To which temperature could I safely heat my cast-iron pan on the stove, without any contents? I don't want to re-season it afterwards. Afterwards, I'd just let
Is it bad to cut onions and other vegetables on the same cutting board? Does the type of cutting board matter? For example, do wooden cutting boards that are re
I make Hummus quite often, and use my food processor to chop the chickpeas. This yields a sort of coarse paste, which is a little better if I peel the chickpeas
I am looking for a extractor hood, and I see that there exist ones with air recirculation, so a pipe to lead the smoke/greasy air away is not needed. So I wond
I have a new ice cream machine, and I have been having some difficulties creating decent ice cream. The latest recipe I have tried is: http://www.food.com/reci
I've been recommended to reoil my cast-iron pan by letting it absorb some oil on the remaining heat of the stove before drying it, each time after using it. Is
I plan to purchase a rotating rack oven for my bakery. What type (gas or electric) would achieve the best result for pastries and small breads?
I have an electric crepe maker and was wondering whether it is required to have a hood with ventilation to the outside of the building?