I'm making a beverage that calls for cran-apple juice (the marketed name by Ocean's Spray's cranberry+apple juice blend). My local grocers have a very limited p
I was eating a chicken stew and a beef stew both with the same ingredients. What I noticed was the beef stew had better and more distributed flavour whereas th
Cougar Gold is a cheese made in Washington and is unique in that it is canned. Because of the canning, it lasts indefinitely if refrigerated until opened. I u
What is the explanation of oily food being tasty? How does extra oil enhances taste? It is evident North Indian food specialy Mughlai food uses too much oil
I'm going to make a recipe which includes 45 Grams of vanilla powder 2 Syrup pumps of Fruit syrup (20 Grams) but i'm changing some in the recipe so i will use
I know a lot of people find storebought frosting like Betty Crocker's to be vile anathema... but I love its taste. For me, the sweeter the better! Which is why
I recently made a simple pasta dish with minced pork and I noticed that the taste was very "porky" or I think some people call it "gamey," and I found it quite
In an article - What's Cooking America; How To Cook With Wine - I found that wine has three main uses in the kitchen – as a marinade ingredient, as a cook
For the last 3 new year evenings I've tried to make panettones (both chocolate and fruit ones) and my recipe is getting better, with the last one being the firs
Are there any recipes you know of where if potatoes weren’t included it would fundamentally change the recipe or the way it tastes? For
Does anyone know what happens to the flavor of lemon juice when it's boiled?
Basically, the practical implications of microwave heating for food appear to be rather unclear to me. So, the question is whether a higher power setting for a
I know you're supposed to put salt in the water when you're cooking pasta, both to aid in anti-starch gelation and to add flavour. This got me thinking - what
Nowadays it is common to store olive oil in opaque (dark green/brown) bottles to preserve its condition. Does the olive oil get bad if I would use clear glass
I have two bread recipes I use frequently. recipe one is a type of flat bread called taftan, and the second recipe is called barbari. Taftan is griddled while b
I made a bacon sandwich earlier and while cooking the bacon I noticed a pungent scent identical to the scent of beef crisps, I then ate my san
I've made this several times before, tweaking a bit as needed. The recipe asks for 2 qts. Apple cider vinegar, and three cups of Orange juice, along with a BUNC
I was looking around on the internet to find out how to make gelatin from bones ( cow bones to be more specific). I found some methods but they mention the gela
In a mildly synesthetic sense, I have been describing two categories of sweet flavors as "bright/clear" and "dark" all my life. These categories aren't exhausti
What is the name of the flavor of wasabi, horseradish, mustard, capers, and jalapeño? Unfortunately, I'm not fond of the taste of the above ingredients.