Do you have Madhur Jaffrey's Ultimate Curry Bible on your bookshelf? Could you flip through in search of a pork recipe with mustard seeds? [more inside]
posted by lioness on Nov 7, 2009 - 2 answers

Friends are coming to dinner and I'm relishing the challenge of finding a recipe that will satisfy the picky eater who doesn't like any vegetables. Can you help? [more inside]
posted by Busy Old Fool on Nov 3, 2009 - 37 answers

How do I remove the fat from chicken broth? [more inside]
posted by esprit de l'escalier on Oct 30, 2009 - 18 answers

Fresh Lemon Zest - so yummy yet so annoying to grate. There must be an easier solution! [more inside]
posted by wiretap on Oct 16, 2009 - 29 answers

Ravioli help! I need a creative, fast, tasty sauce idea... [more inside]
posted by kaseijin on Oct 6, 2009 - 16 answers

I like cooking, and I have a variety of spices, but I have never learned how to really use them. How should I learn to use them? What are some tips for trying things out? Do you have any any good recipes that highlight particular spice blends in traditional or unusual ways? [more inside]
posted by filthy light thief on Sep 29, 2009 - 16 answers

My lovely castle cake pan is sadly suffering from disuse. Help me out with your favorite bundt cake recipes and glazes. [more inside]
posted by misha on Sep 28, 2009 - 13 answers

I'm allergic to brocolli and other cruciferous vegetables. My CSA just gave me some brocolli rapini. Can I eat it? [more inside]
posted by EmpressCallipygos on Sep 20, 2009 - 16 answers

I've been given a bounty of peppers. Jalapenos, banana peppers, some other peppers I'm not sure of (I think they're poblanos). What should I do with this pile of spicy? [more inside]
posted by borkencode on Sep 16, 2009 - 19 answers

Skim Milk: Useless or mostly useless? [more inside]
posted by EatTheWeak on Sep 7, 2009 - 26 answers

Lazy Last Minute Dinner Help: So I forgot it was my turn to cook dinner and all I have in the house are some scraps of cooked meat (chicken, lamb) and a bottle of Loyd Grossman's pre-made Korma sauce. How can I jazz this up while using up the scraps in my cupboard? Preferably stuff I can add while it simmers? [more inside]
posted by The Whelk on Aug 30, 2009 - 6 answers

I'm a complete novice cook, but I'm cooking salmon tagliatelle for my girlfriend on her birthday. I've made it twice for myself but I think it could be better... [more inside]
posted by lemonfridge on Aug 29, 2009 - 18 answers

What is an example of a cookbook wherein the recipes have had the hell tested out of them? [more inside]
posted by BostonTerrier on Aug 20, 2009 - 32 answers

So I made ghee and bombed. [more inside]
posted by Mutant on Aug 18, 2009 - 8 answers

From what height would you need to drop a steak for it to be cooked (a) rare (b) medium-rare (c) well done by the heat of its passage through the atmosphere? [more inside]
posted by Hogshead on Aug 4, 2009 - 15 answers

Since London's fickle summer is in full swing, I need recipes for dishes that can be eaten either hot or cold. [more inside]
posted by Mutant on Aug 4, 2009 - 18 answers

Best ways to cook large number of boneless chicken breasts at one time? [more inside]
posted by evening on Jul 31, 2009 - 15 answers

What is your favorite way of incorporating whole grains into your diet? [more inside]
posted by hazyspring on Jul 28, 2009 - 16 answers

Turn my plain-jane banana bread into a bombshell dessert thingy. [more inside]
posted by wowbobwow on Jul 27, 2009 - 21 answers

I demand to know your best vegetarian "chicken" and dumpling recipe! [more inside]
posted by Epsilon-minus semi moron on Jul 13, 2009 - 12 answers

Are there some tasty dessert recipes I can make that don't require baking or any of the things I have trouble getting in Ghana? [more inside]
posted by BusyBusyBusy on Jul 10, 2009 - 22 answers

How can I make perfect baked potatoes while roasting other meats? [more inside]
posted by Fairchild on Jun 27, 2009 - 8 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 - 10 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

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

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

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

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

Is it worth the trouble to vent our range hood outside? [more inside]
posted by odinsdream on Mar 20, 2009 - 21 answers

Help me come up with (American) kid-friendly foods to have with injera (Ethiopian flatbread) in an Ethiopian-style meal. [more inside]
posted by Tallguy on Mar 18, 2009 - 21 answers

I found a recipe for delicious-looking coconut buns, but it's missing a bit of info and has distinct ESL qualities. Can anyone help me make sense of it? [more inside]
posted by CKmtl on Feb 17, 2009 - 6 answers

Best way to prepare Asparagus w/Prosciutto (or other suggestions in the same vein)? [more inside]
posted by jpziller on Feb 13, 2009 - 7 answers

Will my latkes be OK if I make them from frozen batter and it's brown? [more inside]
posted by maniabug on Jan 28, 2009 - 8 answers

Why does my Ikea SENIOR casserole, which has a "matte enamel interior", come with instructions for seasoning? [more inside]
posted by Kemayo on Jan 24, 2009 - 6 answers

I'm going to make a pot of chili tomorrow. Besides the usual kidney beans, tomato schtuff, burger and trinity, what do you like to put in yours to liven things up? [more inside]
posted by netbros on Jan 22, 2009 - 79 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

Having absent-mindedly added three times the amount of rice called for, how do I salvage a deadly-flavorless risotto? [more inside]
posted by tabubilgirl on Jan 7, 2009 - 20 answers

Anyone know a good no sugar/Splenda recipe for strawberry freezer jam? [more inside]
posted by FunkyHelix on Jan 6, 2009 - 8 answers

Any recipe ideas for Harry and David Maverick pears? [more inside]
posted by ginagina on Jan 2, 2009 - 4 answers

I have in my possession a large cut of beef called a round roast. What is it (pot roast, maybe?) and how do I cook it - tomorrow? [more inside]
posted by DarlingBri on Dec 24, 2008 - 18 answers

Need recommendations as to tasty prepared frozen meals available in the U.S. [more inside]
posted by reenum on Dec 19, 2008 - 36 answers

Help me salvage these pralines... [more inside]
posted by cinemafiend on Dec 18, 2008 - 8 answers

I made (delicious!) mashed sweet potatoes in a conventional stove-top pot, covered the pot with Reynolds aluminum foil, then put it in a still warm but off-position oven (simply to save stove-top and counter space for the moment while wanting it to stay at room-temperature). Retrieving the pot a few hours later, I found that the inner surface of the foil had turned a light brown. It was also moist from the condensation, but had remained clean, unoiled, unburnt. I've cooked quite a bit and never seen this. What could be causing such discoloration, and is it a worrying symptom (of, say, toxins in the foil)? [more inside]
posted by taramosalata on Dec 14, 2008 - 6 answers

Home made bagels. Christmas bagels actually. [more inside]
posted by Mutant on Dec 11, 2008 - 13 answers

What is the best fish cookbook for the beginner?
posted by parmanparman on Nov 23, 2008 - 11 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

I'm in the market for some better cooking tools. What kitchenware would you swear by? What should no good kitchen be without? [more inside]
posted by katillathehun on Nov 15, 2008 - 47 answers

If I cook an egg in the microwave it explodes, often with spectacular and messy force. If I microwave one fully immersed in water, will the same thing happen, or will the water absorb all the microwaves, so that the egg will effectively be boiled? [more inside]
posted by Coventry on Nov 13, 2008 - 22 answers

I'm new at cooking and use an electric stove. Every time I try to make crepes, they don't brown like they're supposed to but instead turn white. I know the recipe's fine because it worked once, but I don't know what I did and haven't been able to do it again. Tips? (Any other beginner cooking tips would also be appreciated.)
posted by archagon on Nov 12, 2008 - 18 answers