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

For a jack of all trades bakeware, what is the best material? Ceramic, Metal (aluminium), Glass (Pyrex), or Silicone?
posted on Dec 28, 2007 - 16 answers

The vintage oven/range in my new apartment is so obviously awesome. And my landlord says it works. But how? [more inside]
posted on Nov 9, 2007 - 17 answers

Do convection microwave ovens work? [more inside]
posted on Oct 11, 2007 - 10 answers

Is there an appliance that is between a full oven and a convection toaster oven? [more inside]
posted on Oct 7, 2007 - 6 answers

Toaster ovens with dehydrator option: any good? If it has it, is it comparable to food dehydrator quality dehydration? Any other positive experiences with particular toaster oven features or brands?
posted on Jul 17, 2007 - 2 answers

My oven burns stuff on the bottom yet is undone on top, despite using prescribed minimum bake temp/time. WTD? [more inside]
posted on Dec 4, 2006 - 17 answers

How do I get my merangues to do the right thing? [more inside]
posted on Oct 15, 2006 - 10 answers

I always hear that restaurants and pizzerias use super-hot ovens to get that extra-good taste. So how come food for home (recipes, TV dinners, frozen pizzas, etc) always uses the paltry 350-425F range? Why not crank the thing up as high as it will go?
posted on Aug 27, 2006 - 14 answers

I have a 1940s/50s-era Cookmaster stove and oven. Four burners, white, with stove and warming compartment. It's in great shape, with one problem: whenever I light the pilot light to turn on the oven, a few seconds later there's a "WHOOOMP!" sound - surely some gas build-up lighting - and then the oven is on, and it works fine. How can I fix this? [more inside]
posted on Aug 17, 2005 - 11 answers