I'm 25 and starting to cook - What? Where do I get it? Why? [more inside]
How did people leaven things like scones and other fluffy pastries before baking soda/powder were invented?
What am I doing wrong when I make meringue? [more inside]
How do I break a small piece off a pizza stone? I need to make it a little smaller so it'll fit under the hood of my grill. Is there a way to score it so it'll break where I want it to?
I have an ungodly amount of mascarpone cheese in my refrigerator. What should I make with it? Bonus points for savory recipes. [more inside]
Insulate my grill hood? The lid on my propane grill has far more headroom than I'll ever use. Should I fill the top half with insulation? How would you recommend I do it?
Looking for cookbooks, blogs, websites, and forums that specialize in simple, healthy recipes. [more inside]
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]
What to buy on the Ultimate Grocery Trip? [more inside]
Where can I buy a lot of jam jars in London, for cheap? [more inside]
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]
italiancookingfilter: give me your best Italian recipe - can be authentic Italian or Italian-American...doesn't matter one way or another! [more inside]
What's the story with brown chicken livers? There always seem to be some in the carton, mixed in with red ones. They seem spongier. Are they lower in quality? Should I toss them?
Savory, salty black beans in take out Chinese food... how do they do it? [more inside]
Calling all chefs! I would like to make this recipe for dinner tonight. Can I make the bacon/vinegar/cream sauce a couple hours ahead and reconstitute it right before I serve the dish, or will it end up lumpy and weird? [more inside]
Recipes and tips on cooking for a horde (~200 people). [more inside]
What can you do ensure that the shell of a hard boiled eggs comes off easily every time? [more inside]
I have two ducks I want to smoke for tomorrow and am looking for recipe (marinade, brine, etc.) suggestions. Bonus points for methods that let me cook the 2 ducks in different ways yet are mostly similar. [more inside]
Where can a guy find a few bushels of male blue crabs on the cheap in NYC this Sunday? [more inside]
Summer time is here and my grill has been cleaned and is ready for use. I need some summer grilling recipes and ideas. Hurry, the grill is hot! [more inside]
I want to learn to splay a chicken. [more inside]
I have spring roll wrappers! [more inside]
Recommendations for authoritative cookbooks intended for a Western audience? [more inside]
Help me weaponize food. [more inside]
I happened to mention to a well-meaning friend that I liked the taste of chipotle. Soon afterward, I received a care package just loaded with chipotle products. Please help me make mouth-watering concoctions. [more inside]
[grilling filter] A friend gave me a bottle of "Southern Pecan Pepper Glaze"... help me make the best dish with it... [more inside]
Why is the first pancake I make the BEST of the batch? [more inside]
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.
Planning our wedding registry. What's your most favorite kitchen /cooking item? Do have a utensil, tool, pot or pan that you LOVE to use and couldn't imagine cooking without? [more inside]
What do you need to do to get a booth at the NYC greenmarket? [more inside]
Where can I find hands-on and *cheap* cooking classes in New York? [more inside]
I feel like I'm absolutely terrible at cooking. How can I become better at it? I think my lack of recipes/ideas is what's killing me. I just stick to spaghetti and frozen dinners because I'm not sure what else to do. If I had things to make I'm sure I'd eventually become better at it. [more inside]
Cookbook recs needed: I'm an amateur cook so I need simple recipes, it would be nice if the books worked from a common and not-too-large set of ingredients, and I like food that's garlicky, oniony, and/or spicy. Oh, and healthy is a plus but not required. Finally, I'm a vegetarian (not vegan).
What should I make with my grill's side burner? [more inside]
how can i rescue my broccoli lasagna? [more inside]
What do I do with all of this Cheshire cheese? [more inside]
We're having a "tiny food" party / BBQ, and I need menu suggestions. Sliders (obviously), cornichons (or gherkins) and tiny cupcakes are readily available. Coronitas (7 oz. Coronas) to drink. So, what else? Other mains, sides, desserts, beverages. Any suggestions would be helpful. [more inside]
Can the Hive recommend some good cookbooks? [more inside]
The milk in my oyster stew boiled over. Is it salvageable? I've got an oyster stew on the stove, ingredients are half and half, a tonne of butter, oysters, shallots and celery. I left it (I know, I know) in the care of a roomate for two minutes, and it boiled over. Now the milk is a little clotty. Is there a fix, or has this been ruined?
We bought a gigantic jar of sun-dried tomatoes packed in olive oil. What are your favorite recipes that incorporate them? [more inside]
CrockpotFilter: "Falling-off-the-bone tender" is cited as a desirable quality in meats prepared in a slow cooker, but I find meat cooked this way to be dry and mushy. What can I do to fix this? [more inside]
Unique ingredient filter: Does anyone know where I can buy some cherry blossom extract, preferably online or around Chicago? [more inside]
Recipe filter: mushroom and scallop pot pie recipe. Dinner party rapidly approaching, and boyfriend or I managed to lose the recipe. Help! [more inside]
Passover is coming, hurray. Is there a way to make noodles, gnocchi or other pasta without using wheat, rice or beans? I've seen commercial potato noodles for sale but I'd rather make my own.
What are your favourite kitchen and pantry management tricks to avoid the waste of food and money? [more inside]
It seems to me that French eggs taste much stronger than American eggs. And therefore, any dish with eggs that I prepare in France tastes bad because the strong egg taste overwhelms all the other flavors (this especially ruins sweet dishes). Does anyone have advice on how to get rid of the taste (or better yet, to find eggs in Paris that don't have the strong taste)? [more inside]
Help me recreate an awesome Mexican salad dressing! [more inside]