I've seen many recipes that use sour yogurt as a main ingredient, but I've been unable to find sour yogurt where I live, and I wonder if it's ok to use sour cre
Skirt steak comes in two cuts: outside and inside. While I am sure the difference in cut affects how the meat should be prepared and cooked I am not sure in wha
I'm trying out a recipe which requires sauteeing something in lard. A lot of people seem to recommend butter as a substitute for lard, but I'm not fond of saute
I have several recipes that call for anchovy paste; I think they're typically vinaigrettes. They don't carry the paste at Trader Joe's so I bought a small can
Butter is an inevitable ingredient in most of dessert recipes. By definition, ghee is just clarified butter, but to me, the taste is completely different. The t
A cake recipe of mine calls for ½ cup of Vegetable Oil Spread (Specifically stating 70% fat), which I don't currently have. I found questions that deal
I can't find Farro (Triticum dicoccum) where I live and Spelta (Triticum spelta) is relatively common. How interchangeable are they? What should I expect if I
I need to grease a baking pan (which I don't have) for brownies. I also don't have butter or shortening. I do have one of those pyrex oven safe glass pans and s
My wife and I are trying to go vegetarian for a month. We enjoy fish quite a bit. Is there any way to replicate the taste of say salmon, tuna, or cod with veg
Recently I tried to make buckwheat pancakes, but failed miserably. I tried heating the stainless steel pan (about 12" in diameter) for a few seconds on medium h
The recipe asks for one 16 oz. package of precooked polenta, but I only have yellow corn grits (uncooked, from Bob's Red Mill - also labeled as polenta). How mu
Olive oil is more expensive than normal oils, but due to its nutrition properties (and probably its taste), chefs prefer to use it for lots of different applica
I have a recipe for chocolate truffles (basically butter and chocolate) that also includes an egg yolk; presumably to help smooth it and increase the richness.
I know that when a recipe calls for "whipped topping" it's code for Cool Whip. I am not a fan of Cool Whip, but want to make a recipe which calls for it. Is the
Can I substitute Bourbon in this recipe? Lemonade would make it too sour. Water would make it too watery. I know this isn't exactly cooking per se, but the re
Is it okay to tear open some lavender tulsi herbal tea bags?
When trying to determine if an ingredient can be substituted in a recipe, are there any general principles or guidelines that apply?
In this simple spaghetti recipe, fennel pollen is used. From googling it, it sounds like MSG :). I'd rather not buy it since it's so expensive, so is there any
I'm making Fresh Pea Soup, but I don't have fresh green peas. Instead, I have dried peas that I obtained from the bulk section at my local market. The recipe a
Cook's Illustrated has developed a recipe for pie dough that substitutes vodka for some of the water, making dough mixable but developing less gluten (tough pas