I'm lazy, impatient, and space constrained. But I really like food. Which cuisine should I master? [more inside]
posted by typography on Jul 5, 2009 - 20 answers

Cooking filter: please help me fix this super salty dip! [more inside]
posted by knmr76 on Jul 5, 2009 - 23 answers

How do I use up 4 kilos of onions? I only meant to order four onions in my online shopping but clicked the wrong thing - please help me with ideas for cooking/storing/eating lots of onions before they go mouldy...
posted by janecr on Jul 3, 2009 - 30 answers

What can I make that uses up a large quantity of crappy wine? [more inside]
posted by electroboy on Jul 3, 2009 - 27 answers

Ridiculous and rad combinations of 2 or 3 flavors. The weirder the better. [more inside]
posted by tr0ubley on Jul 1, 2009 - 146 answers

Help me fix my broth. [more inside]
posted by Nonce on Jul 1, 2009 - 11 answers

Anyone have a good recipe for a safe, tasty, and digestible "first bread" for an infant? [more inside]
posted by swrittenb on Jun 29, 2009 - 12 answers

How can I make perfect baked potatoes while roasting other meats? [more inside]
posted by Fairchild on Jun 27, 2009 - 8 answers

Recently I had a great meal at a place in Southern California. They bring out a bunch of boiled shrimp (and other assorted items) in a huge bag, covered and mixed with a spice rub. The rub consisted of a cajun mix, a lemon pepper mix, and garlic butter. Since I live very far away from this restaurant, any tips on how could I recreate this dish at home? It was very yummy! [more inside]
posted by thisperon on Jun 24, 2009 - 16 answers

Please give me your best long-distance hiking / bicycle touring / <insert other adventurous endurance activity> food recipes! [more inside]
posted by Captain Rayford Steele, Tribulation Force on Jun 23, 2009 - 10 answers

Twofer: whipped cream and bananas. Yes, this is SFW. [more inside]
posted by dirtynumbangelboy on Jun 23, 2009 - 19 answers

Please suggest me some snacks, light or portable dishes that are both healthy and involve baking or cooking. [more inside]
posted by schmoo on Jun 21, 2009 - 9 answers

How do I prevent pizza dough from forming big gas bubbles in the oven?
posted by markcmyers on Jun 20, 2009 - 16 answers

How do I make fantastic southern-type biscuits? [more inside]
posted by hal_c_on on Jun 19, 2009 - 18 answers

I have a 5-qt slow cooker and would like to make as much Steel-Cut Oatmeal as I can in it for a breakfast for a crowd. What are the correct ratios and amounts of water and oats? Also interesting mix-in ideas are welcome. [more inside]
posted by otherwordlyglow on Jun 17, 2009 - 19 answers

I'm 25 and starting to cook - What? Where do I get it? Why? [more inside]
posted by designbyme on Jun 17, 2009 - 58 answers

How did people leaven things like scones and other fluffy pastries before baking soda/powder were invented?
posted by archagon on Jun 16, 2009 - 37 answers

What am I doing wrong when I make meringue? [more inside]
posted by pluckemin on Jun 14, 2009 - 16 answers

How do I break a small piece off a pizza stone? I need to make it a little smaller so it'll fit under the hood of my grill. Is there a way to score it so it'll break where I want it to?
posted by markcmyers on Jun 11, 2009 - 16 answers

I have an ungodly amount of mascarpone cheese in my refrigerator. What should I make with it? Bonus points for savory recipes. [more inside]
posted by goingonit on Jun 9, 2009 - 30 answers

Easy, one-pan recipes for a non-cook who owns a gorgeous new Cuisinart pan? [more inside]
posted by tristeza on Jun 5, 2009 - 20 answers

Insulate my grill hood? The lid on my propane grill has far more headroom than I'll ever use. Should I fill the top half with insulation? How would you recommend I do it?
posted by markcmyers on Jun 3, 2009 - 9 answers

Looking for cookbooks, blogs, websites, and forums that specialize in simple, healthy recipes. [more inside]
posted by Afroblanco on Jun 2, 2009 - 20 answers

Here's a tough question! I'm looking for two examples of films/tv shows that have recipes (for cooking) in the on screen credits. [more inside]
posted by niccolo on Jun 2, 2009 - 12 answers

What to buy on the Ultimate Grocery Trip? [more inside]
posted by rinosaur on Jun 1, 2009 - 20 answers

Where can I buy a lot of jam jars in London, for cheap? [more inside]
posted by Sijeka on Jun 1, 2009 - 7 answers

I'm looking for more abstract recipes like this. [more inside]
posted by bigmusic on May 25, 2009 - 21 answers

So I made ghee. Now what? [more inside]
posted by odinsdream on May 24, 2009 - 13 answers

I need to eat cheaply. Can I do so while extending my cooking ability in a specific direction? What cuisines, categories, or focuses can my home cooking pinpoint while living on a budget? [more inside]
posted by Picklegnome on May 21, 2009 - 22 answers

italiancookingfilter: give me your best Italian recipe - can be authentic Italian or Italian-American...doesn't matter one way or another! [more inside]
posted by knockoutking on May 20, 2009 - 21 answers

What's the story with brown chicken livers? There always seem to be some in the carton, mixed in with red ones. They seem spongier. Are they lower in quality? Should I toss them?
posted by markcmyers on May 19, 2009 - 3 answers

Savory, salty black beans in take out Chinese food... how do they do it? [more inside]
posted by frwagon on May 17, 2009 - 5 answers

Calling all chefs! I would like to make this recipe for dinner tonight. Can I make the bacon/vinegar/cream sauce a couple hours ahead and reconstitute it right before I serve the dish, or will it end up lumpy and weird? [more inside]
posted by Anonymous on May 17, 2009 - 15 answers

Recipes and tips on cooking for a horde (~200 people). [more inside]
posted by ottereroticist on May 13, 2009 - 9 answers

What can you do ensure that the shell of a hard boiled eggs comes off easily every time? [more inside]
posted by Brandon Blatcher on May 13, 2009 - 34 answers

I have two ducks I want to smoke for tomorrow and am looking for recipe (marinade, brine, etc.) suggestions. Bonus points for methods that let me cook the 2 ducks in different ways yet are mostly similar. [more inside]
posted by bsdfish on May 8, 2009 - 7 answers

Where can a guy find a few bushels of male blue crabs on the cheap in NYC this Sunday? [more inside]
posted by soma lkzx on May 8, 2009 - 3 answers

Summer time is here and my grill has been cleaned and is ready for use. I need some summer grilling recipes and ideas. Hurry, the grill is hot! [more inside]
posted by boots77 on May 7, 2009 - 22 answers

I want to learn to splay a chicken. [more inside]
posted by joelhunt on May 5, 2009 - 13 answers

I have spring roll wrappers! [more inside]
posted by melissam on May 5, 2009 - 18 answers

Recommendations for authoritative cookbooks intended for a Western audience? [more inside]
posted by pravit on May 4, 2009 - 21 answers

Help me weaponize food. [more inside]
posted by Shepherd on Apr 30, 2009 - 66 answers

I happened to mention to a well-meaning friend that I liked the taste of chipotle. Soon afterward, I received a care package just loaded with chipotle products. Please help me make mouth-watering concoctions. [more inside]
posted by netbros on Apr 29, 2009 - 15 answers

[grilling filter] A friend gave me a bottle of "Southern Pecan Pepper Glaze"... help me make the best dish with it... [more inside]
posted by Drasher on Apr 29, 2009 - 3 answers

Why is the first pancake I make the BEST of the batch? [more inside]
posted by bargex on Apr 29, 2009 - 24 answers

What are some foods that are cheaper to buy than to make from scratch (using non-bulk ingredients)? Carrot juice is the only one I can think of at the moment, but my experience is very limited.
posted by archagon on Apr 28, 2009 - 38 answers

Planning our wedding registry. What's your most favorite kitchen /cooking item? Do have a utensil, tool, pot or pan that you LOVE to use and couldn't imagine cooking without? [more inside]
posted by kdern on Apr 27, 2009 - 85 answers

What do you need to do to get a booth at the NYC greenmarket? [more inside]
posted by puckish on Apr 24, 2009 - 4 answers

Where can I find hands-on and *cheap* cooking classes in New York? [more inside]
posted by reticulatedspline on Apr 24, 2009 - 4 answers

I feel like I'm absolutely terrible at cooking. How can I become better at it? I think my lack of recipes/ideas is what's killing me. I just stick to spaghetti and frozen dinners because I'm not sure what else to do. If I had things to make I'm sure I'd eventually become better at it. [more inside]
posted by decrescendo on Apr 22, 2009 - 50 answers