We have a 3 year old toddler who is not a fan of spicy foods. She doesn't like heat of any type, and doesn't like strong flavors. How can we season a turkey chi
I've bought two brands of salt that are completely different in terms of 'salt' concentration(not sure if this is the correct terminology). I realized this beca
I'm well aware of how well rosemary and lamb goes together, but apart from that I'm a bit clueless. Is there a web page or something out there
I'm a newbie cook from to prepare the nightly dinner for my wife and I. I usually have a meat and stream or boil sweet potato, corn, Brussels sprouts, asparagus
I am by no means a chef, I just cook dinner at home most nights. I like the flavor of cumin and use it in some of the food that I make. Perhaps in a mushroom s
I got a flat-bottomed iron wok a few weeks ago at a local Asian supermarket. I seasoned it on my electric stove, based on information I googled up: heated it up
I am a new cook, and I want to freeze roast beef for later use. So I cut it in 2cm pieces. I never cooked roast beef before and realized that it is cooked as a
I've been popping my own corn and I want to season it with salt, but when I sprinkle it over the popcorn it just ends up at the bottom of the bowl without takin
I've had lentils that are cooked through but retain their form, as well as lentils that are cooked down into an almost blended substance. What's the origin of
I just purchaced a new cast iron pan, it is my first. I was wondering if there is a way to seaon it but without using bacon (I do not eat baco
From beer making, we learn that the earlier in the brewing process we add an ingredient, the more it contributes to taste, while the later we add the ingredient
I am looking for a best practices advise on cooking steaks such as rib-eye or club steaks at home so they come out similar to those at steakho
I put too much cardamom in the applesauce that I'm cooking down to make apple butter. Will the cardamom flavor mellow as the sauce cooks down or should I add mo
I have been cooking with my stainless steel pan for a while, and have tried many techniques to prevent sticking. Hot pan then oil did work to some extent, but I
I often hear cooks discuss that idea that if you are multiplying, say, a recipe for 4 to be a for 32, that you shouldn't multiply some herbs, spices, or salt. I
Whenever I watch cooking shows on TV, they always advise to season the meat "liberally", even "aggressively". Is there a particular reason for this, or do regul
I'm making fried chicken. I'm sort of following a recipe that adds 1 TBS salt and other seasonings to buttermilk to brine the chicken, and then adds 1 tsp salt
I planted a garlic clove and now I have a nice garlic plant. The question is: Can I use the leaves to season food safely? The leaves smell like garlic and I wo
I'm looking to make something close-enough at home for a friend. I'm suspecting it doesn't actually have Prawns in it.
I have found a cast iron grill manufactured by the French company Le Creuset. This cookware is probably around 20 years old and you can see a picture of the sam