I am trying to make my own oat milk, primarily for use with coffee (Lattes/Cappucino's etc), so I am trying my best to mimic the results of oatly barista editio
I would like to learn the industrial skills that allow them to achieve such successful commercial products like the cheap and addictive foie gras. I know that
I have a recipe that calls for 2 cloves of garlic, but all I have is minced garlic. How much minced garlic do I use per clove?
I'm currently reading Modernist Cuisine at Home and one ingredient that keeps coming up is "liquid soy lecithin". I'm pretty familiar with the powdered variant
I need to sub pineapple with something else, im highly allergic to it.
I just got a smoking deal on milk chocolate and bought a bunch. However, I tend to like a darker chocolate flavor in my baking. I would like try to use the milk
Can paprika or other dry spice can be substituted for red bell peppers? This recipe call for 1/2 medium red bell pepper, but a child will not eat the red peppe
Introduction I'm making Nanaimo bars for my coworkers. Some of them don't like chocolate, so I'm going to make a second, terribly non-traditional batch with dif
I recently ventured a bit outside my usual European cooking and started making recipes from a "westernized" Japanese cookbook I was gifted. Some recipes for sa
I am duplicating a recipe I used from Homechef, using store bought ingredients. One thing I often see is that canned or frozen vegetables (sometimes in streama
I got a recipe coming up for Thai Fish Cakes. The recipe calls for Miso Dressing to be put on top of the fish cakes. Problem is, I can't find
I want to make a few little gifts for some friends, and I had the idea of creating little bottles of all the things needed for different drinks. I was hoping th
I like to drink my coffee with milk, but my new place of work has no refrigerator I can use. Is there any milk or milk-substitute I can use that will not taste
Allow me to set the stage! My wife has decided it is time to be healthier, and while I begrudge the fact that she is right, I agree. In doing
I have some dried pig's blood (fresh is not at all easy to buy in my country), which I wish to use in recipes where fresh blood is called for. How much dried bl
I use dried pasteurized egg white powder for Swiss Meringue Buttercream because it's less expensive than fresh eggs and avoids the problem of how to use the egg
When I last bought jelly beans, I ended up with one black jelly bean that I don't want to eat. I could just throw it out, but that seems like a waste. Also: My
People say that clarified butter doesn't taste as good as normal butter, but what if you were to make it in a way that retains the milk solids but still removes
I am thinking of making a rice, salmon, and (chili) bean burrito, but I don't have any avocados. After looking up some substitutes, I was thinking about peanut
I would like to make the below recipe for a bridal shower, but it is at a church which forbids alcohol and alcoholic products on premises. What can I use for a