So I want to experiment with making a food product, and I'm wondering where I acquire the chemical ingredients? Things like vitamin chemicals and caffeine. Than
So there's this pizza place in Rhode Island which makes some of the best pizza I've ever had. I tend to order the "plain" pizza, which is just sauce. It's that
I have been looking for this ingredient called ko-chu Ka-roo to make kimchi. I checked in a local asian grocery and I didn't find something with that name. But
My wife is from Italy, and she got me hooked on this absolutely gorgeous coffee called Lavazza Qualita Oro. I love it, but unfortunately getting a fresh bag her
I'm making dal for the first time and have all of the ingredients below, but I can't decide whether to use white, yellow (vidalia), or red onions. I have all t
Buying the shrink-wrapped coconuts (in shell) at the store is similar to playing Russian Roulette. All this trouble of getting the water out and breaking the s
I was excited to try cooking with dried mushrooms until I saw some comments from people who found (many) dried worms mixed in with their dried mushrooms. How c
One know that a fish is fresh if the fish eye is clear and bulging and its gills is ought to be red. However, if the fish is being cut into many slices and the
I've found a number of recipes online for shirred eggs. Some have a fat (cream, ham) beneath the eggs; others don't (except for a bit to grease the ramekin). S
I'm pretty sure that this is an intended flavor; there's a great and authentic middle eastern restaurant nearby and their hummus tastes noticeably tangy. Other
The sourdough recipe I use calls for 300ml of water to 500g of bread flour (along with the starter). Instead of this water, could I use beer - or a combination
Reading through a book of cocktail recipes from the late 1800s, I notice some recipes call specifically for Santa Cruz rum and some call for Jamaican rum. Is th
One of the recipes I am trying out asks me to use Potato starch to help thicken the sauce. A majority of the recipes I found online for it say to use Potato sta
I bought a package of frozen, individually wrapped, vacuum-sealed pacific cod fillets (about 150-200 grams each) from what I thought was a reputable brand (and
I'm trying to make sweet fried plantains (maduros) but I'm not having much success. I've tried frying on low, medium, and high heat and with varying amounts of
I have a (somewhat) recently purchased spice jar of cloves in my pantry that isn't getting much attention. I've seen stock/broth recipes that call for whole pe
I'm trying to make Kool-Aid Pickles (koolickles). I've tried with quartered Ba-Tampte pickles and I seem to get it right, but I'm not seeing the results I expe
I'm new to cooking and I was planning to make a recipe I saw on TV with pasta. One ingredient is basil. The chef on the show advised always to use fresh herbs;
I want to make Kashmiri pink tea but have not found an exact name in English for those tea leaves used in Kashmiri pink tea. As I am right now in china, here th
I've just started buying rockmelons and they were only sweet a couple of times. The other times, they've been very low in sweetness and it felt like a waste of