Italian pizza-shop subs that I really like have a very distinctive, long lasting, strong odor. I wonder what this ingredient is??? I use oregano, basil, parsley
I am making dal and would like a suggestion for an oil that could be a substitute for avocado oil.
I recently started using low-moisture full fat mozzarella on my homemade pizzas, and it is simply fantastic. Went to the store today to pick some up, but all th
Grapes are one of my favorite fruits, but I typically don't like grape-flavored foods. For example, grape jelly or grape candies (like Jolly Ranchers) have a di
Note to mods: this is not a duplicate. I am not concerned about pasta sticking.Note to anyone who wants to stand on their heritage and say only their way is be
I find the taste unappealing. For one cup of TVP I blend 3-4 onions, a head of garlic then add some spices, add carrots, then bake it as burgers and still I can
I thought it wasn't possible to find a prepared rice that is worth being eaten cold, but I tried a prepared meal from a catering which came with tender and mois
When I cook fried chicken, my friends sometimes claim it tastes like peanut butter--especially after it sits for a while after cooking. Why? I know I'm not the
One of the things I do when cooking is I look at several different recipes for the same dish. I take a "base" recipe "A" and add these ingredients from recipe "
I just found a lovely recipe to make a super crusty bread in my dutch oven. The texture is lovely and the crust is fantastic! However, the bread didn't rise mu
I made stock last Sunday, which I intended to use as the base for homemade tonkotsu (pork broth) ramen. Accordingly, I used both chicken and pork (roughly equa
I put too much Rosemary spice in a pureed vegetable soup. Ingredients were onions, peppers, celery, ,cauliflower, vegetable broth, tamari and Rosemary and coco
Right, so this is an odd one. Due to a person's combination of iron deficiency, a not-so-sturdy stomach and no particular interest in eating red meat or the lik
A year ago I made my first Carolina-style BBQ sauce (specifically a Piedmont-style sauce). It was perfect, exactly what I was looking for in every way. I've nev
I really want to make my own dill to put in my spaghetti sauce for a charity luncheon I'm hosting. Do you fellas/ladies have any tips? How sh
As far as I am aware, all food replacement meal drinks (Soylent, Huel, ...) and protein shake brands come in sweet flavours. Typical flavors c
whenever I cook dishes its always over satiating, I believe it has too much umami on it, and whenever I cook I always feel like being full alr
I made a simple vegan cheesecake: coconut fat from coconut milk blended with pre-soaked raw cashews. Turned out real nice but the only thing is a strong coconut
I know "acidic food" is described as "sour" but what do we call food that is "alkaline"?
I bought some Halloumi cheese the other day, and noticed that its sodium content is a whopping 1.3 grams per 100 grams! I'm really scared to serve this now. Sur