Hotline Topics
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Do you have any "can't-miss" restaurants in France or Italy?
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Overload of fresh tomatoes in my kitchen. Is it ever OK to store some in the fridge? Produce goes from ripe to soft so quickly in this hot...
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This is a general food safety question, but I'll make it specific. I made WinnieAbs Smokey Minestrone soup a couple days ago and am now enjoying...
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Two ingredients:
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Is peanut butter a condiment
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What is the best and easiest way to open a whole fresh coconut? I want to make ribbon rice tomorrow which calls for fresh coconut.
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Can you substitute golden raisins for dried currants in a recipe?
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What's the best reasonably priced but good, usable chef's knife?
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What is your go to brand for canned tomatoes?
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I just got a KichenAid pro 500 stand mixer where you raise and lower the bowl rather than a tilt-head.
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I recently had someone tell me they used their oven to can green beans. Shouldn't you use a pressure cooker ?
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When I use my tube pan (or a pan with a removable bottom) to bake cakes, it often leaks. How can I prevent this?
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I want to make a recipe calling for ricotta salata but can't find any. What's a good substitute?
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Is a Vitamix worth the money? If so, what do you make with it?
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Diver scallops.
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Why is it that purple potatoes retain their pretty color when cooked but purple string beans go all green?
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What is the difference in flavor between white, red and black quinoa?
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What is the best way to prepare colossal shrimp?
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Where is the best place in the frig to store cheese? I recently heard that you shouldn't store it in the cheese compartment because it's too...
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Wondering what you consider the best cutting board material . . .
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