How do I make sure that my refurbished cast-iron skillet has no oven cleaner residue? [more inside]
I've been using this awesome recipe to make Belgian Liège waffles, but my results are never consistent. Could you guys help me reverse engineer the recipe a bit? [more inside]
For me, the most satisfying part of learning a new recipe is figuring out why a particular step is needed. Are there any recipe books that explain the function of each step and ingredient? [more inside]
I have no idea how to make a good sandwich without cheese or meat. What are some mindblowing vegan sandwich recipes?
Where can I find vegan recipes, especially for baked goods, that don't use modern ingredients like margarine and egg replacer, or Asian ingredients like soy milk and tofu?
How did people leaven things like scones and other fluffy pastries before baking soda/powder were invented?
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.
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.)