How can I make a firm risotto, without using the appropriate rice? I'm italian, and I've been cooking delicious risotto for years. But in the place where I'm
Jaggery, rapadura and panela are very similar ingredients according to their Wikipedia articles. However, jaggery can be made from not only sugarcane but also p
What pepper can be substituted for a habanero when no habaneros are available?
What would be an appropriate substitute for parmesan (parmagiano reggiano) in a recipe?
I've been thinking about throwing cooked bacon into various recipes like candy and bread. Are there any general guidelines for adjusting the recipes for handlin
I am trying to make a past dish and I need to know if I can substitute Creme Fraiche for Heavy Cream in the recipe I am using. Said recipe calls for: Cream S
A while ago I attempted to make the Better than Olive Garden Alfredo Sauce from food.com. One of the ingredients it calls for is heavy cream and as I live in Ca
I want to bake a cake out of baking mix bought at a shop. The mix already contains flour, baking soda, vanillin, other minor components. The manual says I need
My wife made some chicken soup last night, but we didn't have any stock to start it with, so we used water. Flavor-wise, the soup was fine - it was just lacking
My wife and I enjoy drip coffee, french pressed coffee, espresso, black tea, green tea, and just about anything caffeinated. However, my wife wants to avoid ca
Some recipes says use butter or margarine, some say use butter and some say use margarine. My question is, can I always use butter or does margarine have some p
I have the Build-a-bear cake pan from Williams-Sonoma. The cake recipe is as follows: 3 cups (470g) all-purpose flour 2 tsp baking powder 1 1/2 tsp salt 16 tbs
Green onions are said to be milder than onions, which would suggest that if one do not mind the more powerful onion flavour in a particular dish then onions cou
I have found this recipe, but I want to use dry active yeast, rather than easy blend. My question is can I proof (right word?) the yeast in the milk? and how mu
I have a recipe that calls for garlic powder to taste. Is there any reason why I couldn't use regular garlic? Is there a time when garlic powder is preferable
I have a recipe for making a madras, and it suggests substituting chilli powder for the chilli's, but doesn't suggest how. Wondering of anyone can give me a po
I am going to be cooking for someone who, because of Crohn's disease, is unable to eat pretty much anything from the allium family (ie. onions, garlic, shallots
I have accidentally brought a load of fenugreek seeds, as apposed to leaves, and wonder if I can use them as a substitute. if not, what any ideas for what I ca
I am planning on making a pretty standard (read: whichever pops up first in Google) recipe for Broccoli Cheddar soup; i.e. brocolli, cheddar, chicken stock, and
I've always been interested in trying to make some type of dahl or other Indian cuisine but I'm severely allergic to Cumin. This typically strikes me out for re