How to fix food that got extra salty? I imagine this depends on what the food is. With spaghetti, you can add water or change water if you detect it on time. Bu
I've seen recipes that called for coarsely chopped garlic and recipes that called for finely chopped or minced garlic. What affect does that cut have on the fin
I love pasta salads, tuna salad, sandwiches, and sauces; but I don't really like the texture of mayonnaise or the feeling I get after eating mayonnaise. What m
I find it hard to figure out how much salt to add to dishes. I'm always afraid I'll make it too salty. Recipes always call for salt to taste, but what does that
I usually freeze my leftovers. Then, when I reheat them, the flavors are diminished - less salt, less chili, less everything. Any ideas why?
I would like to experiment with flavoured 'spaghetti' by taking a juice and gelling it in spaghetti shape, so I could have beetroot strands that I could use in
I just made a large pot of soup. It's a Mexican Caldo de Res. I added a bunch of lime juice, and thought, hey, maybe i'll throw the lime rinds in there too for
Sometimes when I'm making a sauce or soup that needs to be a bit spicy, I have no troubles spicing how I want to. But if the dinner party is a bit late, or I m
Which foods are high in umami ("savoriness") and how can I cook them to maximize the umami taste?
While cooking, particularly things that cook slowly on the hob, it smells really good while cooking but when finished it never seems to have as much flavour as
Without neccesarily going into molecular cooking (although we could): does any literature / website / theory provide information on flavor / flavour combination
I've been cooking Sous Vide 2-3 times a week for about 10 months now, and I absolutely love it. The control of temperature and time makes for some really intere
Is there any difference between green, red and yellow bell peppers, barring the color? Normally when I buy a pack of 3 I always leave the yellow till last. It'
I've tried various different brands of paprika but none seem to have any flavor. Can anyone recommend a kind of paprika that is less bland? For example, I've
If I have a group of spices, all dried and ground, say: nutmeg, clove, cinnamon, ginger, and black pepper... I'm curious about how to maximize their flavor fo
I'm experimenting with making my own salsa. I recently had some that had an interesting flavor, rather smoky. Is anyone aware of what might add this flavor? I'd
Although I like the basic taste of radicchio a lot, I frequently get heads that are so bitter as to be basically inedible. Can you suggest some cooking techniqu
Many people think that certain foods, like lasagna, many stews and hearty soups, tomato sauce and so forth taste better the next day. My question is, is that re
What is the formal definition of "savory" when used in cooking? I hear a lot about things coming in either sweet or savory forms — e.g. crepes — bu
I find it hard to figure out how much salt to add to dishes. I'm always afraid I'll make it too salty. Recipes always call for salt to taste, but what does that