I've been cooking lasagna at least twice a week, but I still haven't been able to come up with a flavor that makes me "happy". Is there a particular way to st
For medical reasons, my friend who adores spicy-hot food, is trying to cut down. What can we do to food to make it taste "less bland"? Inspi
My fiancée and I are becoming heavy tea drinkers. We wish to get our own flavored tea from raw leaves and other ingredients. I want to reproduce the flav
I keep reading online that garlic should be added at the end of dishes because they'll otherwise turn brown and bitter. What confuses me is that a lot of rec
I have recently been mixing batches of sherbet using Malic acid, colour, flavouring and granulated sugar. I add all the ingredients and mix it for 10 minutes in
There is a "flavor of bubble gum", not only for bubble gum, but also for kids toothpaste and milkshakes. Is it possible to reproduce this taste in the kitchen
I want to make brown paper bags of popcorn kernels and flavouring to give as gifts, but i can't seen to get the popcorn flavouring to stick to the unpopped kern
Sometimes it is nice to just grab ingredients from the pantry / freezer and throw things into a pot for a quick "homemade" soup. Typically quick soups like this
I have reviewed various recipes for copycat sonic shake recipe and they all use vanilla flavor. But I don't like vanilla flavor. Can I add any other flavor to
Today I made my first seitan. I mixed gluten some spices and herbs with cold water and kneaded a bit, then boiled in broth for 40 minutes; I failed to leave it
While cooking something sweet which would be served cold or at room-temperature, is it more sweet when it is hot i.e. during the cooking when you taste in order
I'm planning to make a sort of diorama, and the 3D nature of it is going to require suspending things in clear gelatin. Are there flavorings that would work th
I recently made a batch of homemade mayonnaise, having found myself with left over egg yolk from another recipe. I decided not to flavor the mayonnaise with any
I like both the flavor and the social rituals associated with tea, but I don't want to consume caffeine on a regular basis, so I only drink it rarely. And I don
I recently purchased a cream based salad dressing and it is VERY sweet with an aftertaste, what can I add to make make it more savory and just make it taste bet
I'm not a fan of anchovies on pizza, because when you get a biteful, it's overly salty/fishy. Years ago, I saw an allegory about a king (or a person of some hi
I made a couple extracts with Everclear and Buddha's hand and with habanero peppers (not combined). If I want to make some hard candy with them, how can I roug
I made beignets and I want to hurry and bake them before going to sleep tonight. Do I have to let them sit overnight or will they be fine if i just put them in
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 am getting a really thick yogurt with fresh whole milk + cultures. What I do is: get the milk (3,8% fat) boiling (95°C) keep heating the milk, lowering