For a jack of all trades bakeware, what is the best material? Ceramic, Metal (aluminium), Glass (Pyrex), or Silicone?
Where can I buy masa precocida or masarepa (corn flour for Arepas) in subway accessible parts of NYC? Also what kind is better for homemade arepas?
Could you please show me some excellent examples of recipe formatting? How would you improve upon standard recipe formatting? (I don’t mean storing it in XML etc, but when displayed on the screen or on paper.) [more inside]
What does saffron taste like? Also what are the differences between Greek, Indian, Iranian and Spanish saffron? Also which is the best? [more inside]