I'm making chili for dinner tonight and it tastes kind of sour. I want to learn how to taste things so that I can add to adjust the flavour while cooking, but I don't know what to add. Help my chili taste better! [more inside]
I live in a small flat and have very limited kitchen space. I don't have a conventional oven. I do have a microwave, but want to cook more interesting meals. What kind of cooking equipment should I buy? [more inside]
Internet Cookbook Filter: What are the best consolidated online resources for basic recipes? [more inside]
What do good but not great restaurants (2-3 star) do to make their flavors so intense that I don't do in my kitchen? Can I replicate some of those tricks in my kitchen, or is that something that can't be reproduced without mass equipment? [more inside]
I am transitioning to a Calphalon stainless cooking set, but everything is sticking to the pans, despite much olive oil. What are some tricks from moving from teflon/non-stick to stainless steel on a gas range?
What is the point of foams in modern cooking? Is it for taste, or presentation, or just to be innovative?
Menu/recipes for a cooking party? [more inside]
I have a lot of apples. I want serve them as a side dish with roast chicken. Anyone have a super-duper recipe for something like an apple chutney?
What do you like to do with aioli? [more inside]
I am a culinary student in NYC studying the art of Pastry. I would like to start a small home business and make pastries to sell at local craft fairs. Does any one know how to go about this? How do the laws and regulations differ for home baking versus commercial baking? Is it even permissible to bake at home and sell at craft fairs? Would it be easer to rent out commercial space and then sell at the fairs? Help would be appreciated. Thanks! [more inside]
Who knows where to find a high quality photograph - print - poster of Julia Child to grace our kitchen? [more inside]
How to use frozen whole-shell NZ greenshell mussels? [more inside]
Chefs and cooks, I am looking for your best maklubeh, mansaf and shish barak recipes. [more inside]
How can I improve my cold grain/bean/wild rice/etc salads? They are either too vinegary or too bland, and generally not as good as it seems they should be. [more inside]
What can I do with crabapples? [more inside]
I'm cooking my first ever pie for a lunch tomorrow (apple pie from Jamie Oliver's "Jamie's dinners" book if that makes a difference). I'm likely to be busy in the morning so can I get away with making it tonight so it just needs heating tomorrow? Or will the pastry go soggy overnight? Second option is to make the pastry and filling tonight, keep separate and assemble tomorrow. Or just get up ridiculously early? Thanks!
Are there any websites out there that will give you recipes based on what you have in your fridge/pantry? [more inside]
Any recommendations for a cooking blog with an emphasis on Chinese recipes? [more inside]
Help me make some corn on the cob that doesn't come out stiff. Looking for tried and true methods for boiling or BBQing corn on the cob. [more inside]
Where's the best place to keep up-to-date on amateur cooking competitions around the United States? [more inside]
Steamed Rice with what? I'd like to use my rice cooker more often. I'm looking for recipes that take five to ten minutes that I can add / pour over / serve next to my steamed rice. Bonus: What are some things I can add to the rice cooker as the rice is being cooked to make it a one pot meal?
What should I do with these fresh (not dried, not canned) black beans? [more inside]
Why are floating mussels to be discarded before cooking? [more inside]
How do cooks figure out which tastes go well together? [more inside]
Yet another baking question...this time I'm looking to figure out some good recipes to bake in Northern Europe [more inside]
Good all-season low-temperature breads or tips? [more inside]
What else can I grind in a pepper mill? [more inside]
Help me find a 35+ year-old text about the science and myriad other whys/wherefores/and hows behind all kinds of cooking endeavors. [more inside]
"Pepper," to me, means "bell pepper," but my neighbor gave me two cayenne pepper plants, and the peppers are starting to turn red. When should I harvest them, and what should I do with them? [more inside]
What's a good cheese-making book for me? [more inside]
Where can I buy sea urchin roe in London? I'm not interested if it's on a menu - I want to buy it as an ingredient. And I don't mind where it originates - Japanese (uni) or Italian (ricci di mare) or anywhere else is fine.
What do you do with Brewer's Yeast? [more inside]
What's your secret for a delicious cheese fondue? [more inside]
Is cooking (or re-heating) my food with a microwave destroying the food, sucking out nutrients that would not be removed by heating on the stove top in a stainless pan? I've heard this here and there, dated an Earth Mother South Austin Woman who was/likely is certain that I may as well put nuclear waste products AND rat poison in my food, pretty much heard the same about twenty minutes ago from a woman working in the vitamin/supplements department at Whole Foods, yet another Austin Earth Mother type; just the fact that I said the word 'microwave' caused her to get a big frowny face, looked like she had gas or something. Meanwhile, back at the ranch, I like to toss broccoli with just a shade of water into the microwave for a couple of minutes, or re-heat my rice and beans or soup or whatever. Related: Does cooking vegetables in a pressure cooker rob them of needed nutrients? [more inside]
What to do with my basil bounty? Looking for yummy recipes that will freeze/keep well, as well as recipes to take advantage of special flavors/colors, etc. [more inside]
Now that I've got my delicious vegetable soup stock frozen into cubes, I need some suggestions on utilizing them! [more inside]
I've recently been given a jar of homemade Salsa Negra. How can I best use it? [more inside]
What resources will help me move from a proficient to a (one day, hopefully) great cook? [more inside]
help me put a name to this utensil so I may be able to replace it. I have tried all local sources, and the I haven't the time to go from site to site trolling. We generally use it to melt butter, warm sauces etc., and I find it extremely useful, but everywhere I look, I am referred to butter warmers, and they are much too big. [more inside]
Where do I buy Thai food ingredients in Schaumburg, IL? [more inside]
I would like some recipes or meal ideas that, when cooked, will last for a long time. [more inside]
How do I know if a tin-lined copper pot really needs re-tinning? Are there reliable re-tinning services in or around Seattle? [more inside]
In our meat share this month, we got two (adorable) but completely confusing tiny little chickens. What can I do with these things? [more inside]
What is this item? image1 image2(its NOT called a soup tureen, i'm pretty sure) I believe it is used in indian or middle easter cooking...
Trying to find a good Knife Skills cooking class or workshop in the Ottawa area. Any ideas?
how safe are cakes baked in mason jars? [more inside]
I've recently come into possession of two bags of corn meal. Now what? [more inside]
Is anyone familiar with Elmira stoves, especially the Northstar? My mother wants to know if they are anything special besides the obvious retro-charm appeal. My instinct is to tell her if she is going to spend this much to buy a Wolf, which is a fraction of the price. I think if the Elmiras are as well-performing as Wolfs or Vikings she might want one regardless of the cost. (I found this, but it's not quite what I'm looking for.) [more inside]
What to do with all this whiskey? [more inside]
What's your favourite pickle recipe, and why? And what advice can you offer to a novice pickler? [more inside]