This is a should I eat it?* question of sorts. Exactly how is my Chinese take-out place attempting to kill me? [more inside]
posted by emelenjr on Dec 11, 2009 - 14 answers

Where can I buy this hot sauce? [more inside]
posted by tucsongal on Nov 1, 2009 - 7 answers

I'm by nature a person who likes to keep myself looking neat. I'm having a logistical problem with that. [more inside]
posted by WCityMike on Oct 20, 2009 - 27 answers

While trying to cook a large quantity of tomatoes for sauce, I accidentally burned a few on the bottom of the pan. Now the burnt aroma pervades the entire (did I mention large) batch of tomatoes. Is there any way to salvage this project? [more inside]
posted by Orinda on Oct 3, 2009 - 9 answers

Help me recreate an awesome Mexican salad dressing! [more inside]
posted by goodnewsfortheinsane on Mar 26, 2009 - 10 answers

I like Soy Sauce with Wasabi, but sushi is expensive. What quick and simply meals can I have that I can eat with Soy+Wasabi? [more inside]
posted by chrisalbon on Jan 10, 2009 - 27 answers

Cooking puzzle: Help me nullify the acidity of tomato sauce (and heartburn) in this recipe I've concocted. [more inside]
posted by zeek321 on Jun 26, 2008 - 21 answers

What is "lobster sauce" and do you have a good recipe for it? [more inside]
posted by sirion on May 12, 2008 - 7 answers

How can I make elementary school spaghetti sauce? [more inside]
posted by darksasami on Apr 21, 2008 - 17 answers

What are your favorite ravioli fillings and sauces? [more inside]
posted by bondcliff on Feb 21, 2008 - 19 answers

Foodfilter: vegetable substitutes for pasta? [more inside]
posted by gregb1007 on Aug 21, 2007 - 32 answers

What are some good sauces and marinades for fish? [more inside]
posted by Afroblanco on Jul 18, 2006 - 36 answers

What Chinese black sauce is this? [more inside]
posted by scazza on Apr 3, 2006 - 23 answers

Simple canning of sauces. I like to make large batches of pasta sauce, barbecue sauce and fresh salsas. I've been freezing them, but the canning sounds like it would be a better route to go (no need to defrost, no freezer burn). Know of any resources to get me started? I've never canned a thing in my lfe.
posted by sharksandwich on Oct 12, 2005 - 11 answers

SauceFilter: starting with just a can of diced tomatoes, how do you make spaghetti sauce? I'm looking for simple recipes. [more inside]
posted by zardoz on Feb 23, 2005 - 42 answers