I'm making Thanksgiving dinner with my American friend for her German host family. We want to share a little of our American "Thanksgiving culture" with them. My family in Maine always gets Indian carryout. What to do? [more inside]
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]
Best message board for an aspiring cook? [more inside]
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]
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]
Help me jazz up my roasted vegetables! [more inside]
Just sent my pigs to the slaughterhouse and I have to decide on cuts. I have never cooked a ham in my life. Do I get smoked, fresh, whole, steaks, some of each? Your best ham ideas, please.
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.)
I got a boatload of carrots from our farm pick-up today. Aside from eating them as-is or making carrot muffins or cake, all worthy uses, I'd like a recipe for cooking them into a side dish. The catch - I've never liked cooked carrots much. Do you have a recipe for something carrot-y that is so divine that I could never not eat it? Please share.
Who has interesting ideas about how to live, travel, dress, and eat frugally during a recession? [more inside]
Gnocchi let you know when they are cooked (they rise to the top of the pan of water you are cooking them in). What other foods have simple, visual and unambiguous indicators of doneness?
Do over-the-oven microwaves with exhaust inherently suck? (no pun intended) [more inside]
Can I successfully cook brown and white rice together? The plan is to use a steamer with a 50/50 mix of the 2 varieties. If so, could you suggest a methodology? I prefer the brown, but I have a partial bag of white that I don't want to throw away.
I hate to cook. What are some delicious recipes you like that are simple to make, easily made in bulk and still taste good left over? [more inside]
Please tell me how to make delicious yakisoba. [more inside]
Is there a site out there that has simple, easy to read diagrams on hot to cut different vegetables properly?
When preparing or eating an ortolan what do chefs/diners do about the... you know... poop? [more inside]
Why should I never boil my stock? [more inside]
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.