Are there any advantages to using a stove instead of oven? As a woman of science, this is a question that has been lingering in my noggin for a very long time.
My oven has a convenient window on it. It is very old and covered in soot. I tried what many recommendations say and used water and baking soda together, but
I bought a hand crank can opener (Oxo) because of the good online feedback and only use the "shake" dry approach. It quickly developed rust in between the metal
With the cookie baking season upon us I broke out the cookie cutters for sugar cookies, however almost all of them are pretty deformed or broken (from moving ho
Just about every recipe advises to preheat the oven before using it. I often forget this, but luckily this doesn't seem to matter all that much. Hence my questi
I have seen a lot of meat roasting recipes that require using Dutch ovens, most of the cooks doing the presentations have enameled cast iron Dutch ovens. When
I think it would be nice for me to have a rugged computer based networkable device with a touch screen mounted in the kitchen to bring up those difficult recipe
I have a glass smooth-top stove. Every large frying pan that I have bought so far has almost immediately warped so that the bottom is no longer flat. They all e
I was just given a carbon steel wok for christmas. I used it to cook my first stir-fry vegetable dish and I noticed on that the directions indicated to cook on
Is it common to cook food directly on the oven racks? I often do this (with a container for drippings) and was wondering if this is common or if there is a bet
I enjoy using my cast-iron skillet, but how can I minimize the amount of food that sticks to it while cooking? I apply oil after cleaning, and for the most part
Can you sharpen a ceramic knife?
In the break room at work, there is a tea kettle that has some unappealing discoloration. I would like to use it, and lots of people do, but I find it terribly
Okay, I received a nice stainless steel saute pan for Christmas and in looking around online there are people that say I need to season it. Most of the techniqu
I'm thinking of purchasing a new immersion blender as a gift for somebody that has a very old one which is quite literally being held together with duct tape.
Just started using a stainless steel pan. First thing I cooked in it was bacon followed by some fried rice. Stuff stuck to it, but a quick soak and it all came
I've got basic electric hobs in my kitchen which do a fine job - but a lot of cookbooks suggest that certain things would be best done on an open flame/gas hob
I have made one batch of ice cream, and now I need to make another. I have rinsed out the freezer bowl, and when I dried it I noticed that the water had frozen
I've recently been cooking and using Sterno to keep things warm - or cook. However, from time to time I need to stir, scoop, or manipulate the Sterno in some wa
My sister bought me a cast iron ebelskiver pan, and I've not had much luck with each of the batches I've tried. They always burn or stick. I'm hopeful someone