You are a resident of Chile. What do you eat? [more inside]
posted by mustcatchmooseandsquirrel on Sep 19, 2009 - 7 answers

What cooking secrets take your food to the almost-pro level? [more inside]
posted by chalbe on Aug 24, 2009 - 134 answers

Quite a few times in recipes I've seen directions to put beans in water and discard any that float after a period of soaking (I've even heard this from you, AskMeFi). Now, I like beans. My question is: why can't I eat those?
posted by evhan on Jul 26, 2009 - 9 answers

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 - 30 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

Ever hate cilantro, then acquire a taste for it? [more inside]
posted by rwhe on Feb 27, 2009 - 43 answers

Winter's here, and I have a hankerin' for some good bean soup. Help me out. [more inside]
posted by dinger on Jan 10, 2009 - 12 answers

I want to become a better cook, is chef school the nuclear option? As a child, my mother insisted that I do the eating and not the cooking. Despite her best intentions, I ended up quite clueless on how to cook. In college, I improved by cooking for myself and quite enjoyed it. I just graduated from college and I'd like to pick up a tangible skill on the side and attend chef school. The reason is because I've only been cooking for 2-3 years and would like to improve faster than the oh-just-keep-at-it-and-it-comes-with-age-and-experience rate. [more inside]
posted by bodywithoutorgans on Nov 20, 2008 - 23 answers

Lamb and chicken, pork and beef... which is the meatiest Indian cookbook? [more inside]
posted by vorfeed on May 30, 2008 - 10 answers

How do I make a great mole (poblano)? [more inside]
posted by mek on Oct 24, 2007 - 7 answers

TravelinginFranceFilter: I know there have been loads of questions about France. We're looking for beautiful places in the countryside, great cheap food and reasonable accommodations. I'd love to have the perfect trip that matches my favorite things: [more inside]
posted by Deathalicious on May 2, 2007 - 14 answers

Korean Food—Help me get started making it at home. [more inside]
posted by oflinkey on Jan 9, 2006 - 8 answers

I'm looking for some premium, gourmet, fancy-pants spices (e.g., saffron, really good vanilla beans, etc.) as a gift for a food-savvy friend. I'm clueless about where to look, and Google turns up all kinds of shady e-commerce sites. Where do I go for the really nice, high-quality stuff?
posted by oissubke on Aug 2, 2005 - 29 answers

Any tips for making Yorkshire pudding? [MI] [more inside]
posted by bondcliff on Dec 21, 2004 - 15 answers

What should I do with (acorn, butternut, other hard) squash? [more inside]
posted by kenko on Oct 25, 2004 - 17 answers

From the general to the specific: What are your favorite recipes, the dishes you prepare when you want to impress? [more inside]
posted by jdroth on Sep 28, 2004 - 16 answers

I want to learn how to make preserves, jams, pickles, and other such things. But, I don't want to die from botulism. I have a fairly basic grasp of how the sterilization process works, and I'd like some pointers to/on techniques, supplies, cookbooks, whatever anyone who's got some experience in the matter might recommend.
posted by kenko on Jul 11, 2004 - 6 answers