I have one of those ceramic pie birds that vent steam from a pie while it bakes. What benefit does using this provide to the end result? Also, in what types o
Am I looking for the ratio of burnt dishes to fine dishes? Well-cooked to not? My general happiness? When should I replace a pot or pan? I am unsure where to be
Infrared thermometers have plummeted in price in recent years, and are now inexpensive gadgets for the home cook, not to mention the pros. What are the primary
I saw the question on the site about preparing a wok, but I'm curious what kind I should get. I have heard of stainless steel, carbon steel, aluminum, etc. Also
I am looking to replace my >10 year old Calphalon nonstick cookware. I can see the nonstick surface coming off the pans, and am starting to worry about how m
I am looking for good companies for stainless steel.
I have a charcoal grill (Big Green Egg) that has a ceramic insert that can be used as a heat shield or as a pizza stone. My stone is black from drippings and s
A lot of recipes I read for pizza dough call for a mixer. Is that the best way? If so, which mixer should I get? I've seen the kitchen aid and a electrolux. Wha
What is it about the dishwasher that harms knives? The only reasons I've found are: You could get cut... I personally have a greater change of getting cut by
I have some quality serrated knives but over time they get dull. How do I sharpen them?
I have one very nice cutting board that I like to use with my chef's knife. Because I only use this single cutting board and chef's knife, if I have a recipe t
I recently acquired a pizza stone to use for baking bread. Other than pizza and bread, are there other uses for it in the kitchen?
I have no desire to spend hundreds of dollars on this specialized equipment to make sausage, which I may only use a few times a year. There must be some other
When I bake vegetables in my wok, I see small black specks appear on the vegetables. Does this mean that the fire is too high, or that my wok is not well enough
I'd been bought an anodised wok as a birthday present a couple of years back, but recently, when using a honey/mustard marinade, I managed to burn some of the e
I'd like to experiment with making purées (particularly carrot and parsnip, if it matters), but I don't have a food processor or any other mechanical mix
I live in an apartment and have limited space to store kitchen gadgets. I don't really like the idea of having a machine that is dedicated to one specific task.
I need to get a coffee grinder. What kind is best? I have heard that burr mills are better; are they worth the extra cost? Which ones last longer? Update: I
Anyone know of any good resources for cooking recipes/methods/tools for people with a medical condition that causes chronic fatigue? I'm relying too much on con
This question might be Off-Topic, due to the gas involvement, although it is equipment related, but I'll see what people think. I have a gas stove top, and I l