Is there any harm in swallowing watermelon seeds? Or will they simply pass from one end to the other?
I have a wired thermometer that I mainly use for roasts, which can support the entire probe inside the meat. However, I used it last night to cook some country
I purchased a rock-hard, six-pound pork shoulder at the farmers' market on Sunday and have been thawing it in the fridge since then. As of this afternoon, it's
So I was sitting there, looking down at my counter, realizing that I probably had a good carrot or two of shavings just going to waste. (well, I'll compost it,
I'm not sure how much to fry the frozen bacon I get. Should it be crisp? When do I stop?
My parents just got back from Boston. Since we were looking after their dog, they bought us 2 live lobsters as a "thank you". We've named them Pinchy and James.
Today I saw Gordon Ramsay Kitchen Nightmares. Regardless of the alleged nature of "reality", he said that fridges at his London restaurant are cleaned twice a d
Today my wife went to make some bread. She noticed some very small insects in the whole wheat and regular flour. Upon further inspection, many of our wheat base
I was recently asked where one could find meat that could be prepared "blue to blue-rare". What kinds of meat (other than fish) can be prepared this way and how
Sometimes I'll cut into a navel orange and notice something black inside which originates at the bottom of the orange, where the navel is. What is it? I have s
Recently I had occasion to put @Kevin Selker 's answer to the test in terms of rapidly chilling beer. However, we uncovered a problem the next morning where peo
I just found an old jar of Beef Bouillon cubes and although there is no expiration date, I'm a bit skeptical about using them - do they go bad?
One instruction in a new barbecue sauce recipe I'm trying out is to take the pot of simmering sauce and run it through a blender or food processor. I have now
I've got about 15lbs of saphire unbleached white flour left from my 25lb bulk purchase from 2 weeks ago. While preparing a wonderful zucchini bread recipe I not
Since a few hundred million eggs have been recalled, I'm wondering how salmonella gets into eggs in the first place. Is it getting on the shells from the enviro
I just came back from a long trip and I was cleaning out my fridge, and I noticed that there is an expiration date on the butter. It expired about two months fr
I'm debating canning but I don't have a pressure canner. I was just wondering what the best method to can would be since I don't want to get botulism and I want
Is it safe to use rainwater as an ingredient versus tap water - or even cooking things in it like pasta? Would there be any differences in measurements or cook
Most recipes I have seen for mousse require you to use egg yolks and don't involve any cooking of the egg. It's my understanding that when an egg's yolk is stil
I've heard that cooking with olive oil is bad for you and can be toxic. Is this true? If so, to what extent? I see no warning on the container of my olive oi