Any recommendations for a cooking blog with an emphasis on Chinese recipes? [more inside]
posted on Sep 7, 2008 - 4 answers

Help me make some corn on the cob that doesn't come out stiff. Looking for tried and true methods for boiling or BBQing corn on the cob. [more inside]
posted on Sep 6, 2008 - 36 answers

Where's the best place to keep up-to-date on amateur cooking competitions around the United States? [more inside]
posted on Sep 5, 2008 - 1 answers

Steamed Rice with what? I'd like to use my rice cooker more often. I'm looking for recipes that take five to ten minutes that I can add / pour over / serve next to my steamed rice. Bonus: What are some things I can add to the rice cooker as the rice is being cooked to make it a one pot meal?
posted on Sep 1, 2008 - 34 answers

What should I do with these fresh (not dried, not canned) black beans? [more inside]
posted on Aug 31, 2008 - 13 answers

Why are floating mussels to be discarded before cooking? [more inside]
posted on Aug 29, 2008 - 8 answers

How do cooks figure out which tastes go well together? [more inside]
posted on Aug 27, 2008 - 38 answers

Yet another baking question...this time I'm looking to figure out some good recipes to bake in Northern Europe [more inside]
posted on Aug 27, 2008 - 15 answers

Good all-season low-temperature breads or tips? [more inside]
posted on Aug 25, 2008 - 5 answers

What else can I grind in a pepper mill? [more inside]
posted on Aug 20, 2008 - 20 answers

Help me find a 35+ year-old text about the science and myriad other whys/wherefores/and hows behind all kinds of cooking endeavors. [more inside]
posted on Aug 15, 2008 - 7 answers

"Pepper," to me, means "bell pepper," but my neighbor gave me two cayenne pepper plants, and the peppers are starting to turn red. When should I harvest them, and what should I do with them? [more inside]
posted on Aug 14, 2008 - 18 answers

What's a good cheese-making book for me? [more inside]
posted on Aug 13, 2008 - 4 answers

Where can I buy sea urchin roe in London? I'm not interested if it's on a menu - I want to buy it as an ingredient. And I don't mind where it originates - Japanese (uni) or Italian (ricci di mare) or anywhere else is fine.
posted on Aug 12, 2008 - 7 answers

What do you do with Brewer's Yeast? [more inside]
posted on Aug 11, 2008 - 15 answers

What's your secret for a delicious cheese fondue? [more inside]
posted on Aug 8, 2008 - 20 answers

Is cooking (or re-heating) my food with a microwave destroying the food, sucking out nutrients that would not be removed by heating on the stove top in a stainless pan? I've heard this here and there, dated an Earth Mother South Austin Woman who was/likely is certain that I may as well put nuclear waste products AND rat poison in my food, pretty much heard the same about twenty minutes ago from a woman working in the vitamin/supplements department at Whole Foods, yet another Austin Earth Mother type; just the fact that I said the word 'microwave' caused her to get a big frowny face, looked like she had gas or something. Meanwhile, back at the ranch, I like to toss broccoli with just a shade of water into the microwave for a couple of minutes, or re-heat my rice and beans or soup or whatever. Related: Does cooking vegetables in a pressure cooker rob them of needed nutrients? [more inside]
posted on Aug 7, 2008 - 26 answers

What to do with my basil bounty? Looking for yummy recipes that will freeze/keep well, as well as recipes to take advantage of special flavors/colors, etc. [more inside]
posted on Aug 6, 2008 - 16 answers

Now that I've got my delicious vegetable soup stock frozen into cubes, I need some suggestions on utilizing them! [more inside]
posted on Aug 4, 2008 - 10 answers

I've recently been given a jar of homemade Salsa Negra. How can I best use it? [more inside]
posted on Aug 2, 2008 - 4 answers

What resources will help me move from a proficient to a (one day, hopefully) great cook? [more inside]
posted on Aug 2, 2008 - 20 answers

help me put a name to this utensil so I may be able to replace it. I have tried all local sources, and the I haven't the time to go from site to site trolling. We generally use it to melt butter, warm sauces etc., and I find it extremely useful, but everywhere I look, I am referred to butter warmers, and they are much too big. [more inside]
posted on Aug 1, 2008 - 11 answers

Where do I buy Thai food ingredients in Schaumburg, IL? [more inside]
posted on Jul 28, 2008 - 7 answers

I would like some recipes or meal ideas that, when cooked, will last for a long time. [more inside]
posted on Jul 28, 2008 - 21 answers

How do I know if a tin-lined copper pot really needs re-tinning? Are there reliable re-tinning services in or around Seattle? [more inside]
posted on Jul 28, 2008 - 2 answers

In our meat share this month, we got two (adorable) but completely confusing tiny little chickens. What can I do with these things? [more inside]
posted on Jul 22, 2008 - 15 answers

What is this item? image1 image2(its NOT called a soup tureen, i'm pretty sure) I believe it is used in indian or middle easter cooking...
posted on Jul 22, 2008 - 4 answers

Trying to find a good Knife Skills cooking class or workshop in the Ottawa area. Any ideas?
posted on Jul 15, 2008 - 7 answers

how safe are cakes baked in mason jars? [more inside]
posted on Jul 13, 2008 - 13 answers

I've recently come into possession of two bags of corn meal. Now what? [more inside]
posted on Jul 11, 2008 - 26 answers

Is anyone familiar with Elmira stoves, especially the Northstar? My mother wants to know if they are anything special besides the obvious retro-charm appeal. My instinct is to tell her if she is going to spend this much to buy a Wolf, which is a fraction of the price. I think if the Elmiras are as well-performing as Wolfs or Vikings she might want one regardless of the cost. (I found this, but it's not quite what I'm looking for.) [more inside]
posted on Jul 8, 2008 - 2 answers

What to do with all this whiskey? [more inside]
posted on Jul 6, 2008 - 35 answers

What's your favourite pickle recipe, and why? And what advice can you offer to a novice pickler? [more inside]
posted on Jul 3, 2008 - 16 answers

I love mayonnaise. I just loooooooove mayonnaise. I love it on burgers, on sandwiches, and in deviled eggs. I love it in tuna salad, egg salad, and potato salad. I may have, on occasion, eaten it by itself, but I admit nothing. But what other dishes highlight the diversity and deliciousness of mayonnaise? What can I do to up my mayonnaise quotient? What are your favorite mayonnaise recipes? Is there such a thing as gourmet mayonnaise? Can I find high-class, fancy mayonnaise created by mayonnaise connoissiers? I want to expand my mayonnaise horizons! [more inside]
posted on Jul 3, 2008 - 65 answers

At what "proof" will most spirits burn? [more inside]
posted on Jul 1, 2008 - 10 answers

We love lasagna. But my white sauce mixes with my red sauce and it all ends up looking pink. [more inside]
posted on Jun 29, 2008 - 33 answers

What snacks can I bring to an outdoor picnic that are easy and kosher? [more inside]
posted on Jun 26, 2008 - 14 answers

We got a huge load of bok choy in our CSA last week, and I'm at a loss as to what to do with it outside of stir-fry. Please, no more stir-fry! Bonus points for dishes that could be frozen.
posted on Jun 23, 2008 - 29 answers

Either because she loves me, or because she wants me to die early, my lovely wife bought me a deep fryer! What are your favorite recipes that end in “…deep fry until golden brown.”? I’m especially looking for recipes for fish and chips and tempura, but anything else will be appreciated. [more inside]
posted on Jun 23, 2008 - 29 answers

What should I do with all of these cherries? [more inside]
posted on Jun 20, 2008 - 24 answers

Italian Cookbook: I'm going to live in Italy for 2 months this summer. Tell me what cookbook I should bring along! [more inside]
posted on Jun 14, 2008 - 12 answers

How do I choose a great chef's knife? Feeling overwhelmed by all the choices. [more inside]
posted on Jun 12, 2008 - 43 answers

The barbecue season is upon us (at least in the northern hemisphere), and I'm now in a place that allows outdoor grilling, but I'm a neophyte when it comes to BBQ sauces and rubs. [more inside]
posted on Jun 12, 2008 - 26 answers

I need help learning to plan meals, both to improve nutrition and cut down on costs. I don't want general advice or strategies so much as specific guides and menus. What's out there? [more inside]
posted on Jun 8, 2008 - 12 answers

Casseroles hooray! Give me your favorite recipes! (Important details within.) [more inside]
posted on Jun 7, 2008 - 19 answers

Any lists of super simple meals? [more inside]
posted on Jun 7, 2008 - 44 answers

I just bought a big bag of sumac (the spice, not the poison). Now what? [more inside]
posted on Jun 3, 2008 - 15 answers

I can make apple muffins, banana muffins, and carrot muffins. So what else can I muffinise (oh, did I just invent a verb there)? [more inside]
posted on Jun 2, 2008 - 32 answers

Can you really ovenproof a non-ovenproof skillet by wrapping the handle in aluminum foil? [more inside]
posted on Jun 2, 2008 - 12 answers

What are your favorite, efficient, menu-planning sequences that use a limited set of ingredients in several different ways? [more inside]
posted on Jun 2, 2008 - 25 answers