Every time I go to a Polynesian restaurant [all too rarely] I love the food. Please help me prepare some of these dishes at home. [more inside]
posted by netbros on Sep 18, 2009 - 9 answers

Tired of lame meals and fast food. Help me stock the larder... [more inside]
posted by ecorrocio on Jul 30, 2009 - 35 answers

Is it worth the trouble to vent our range hood outside? [more inside]
posted by odinsdream on Mar 20, 2009 - 21 answers

I know a couple of folks with gas stoves, and they have trouble with a sticky residue coating their walls and ceiling around the range. They describe it as inherent to cooking with gas. (It's really disgusting.) Yet other folks I know who cook with gas don't report any such problems. Is this a known problem? Any idea why it would affect some people, but not others? Different types of gas (natural vs. propane)? Badly-tuned stoves? Something they're cooking? [more inside]
posted by waldo on Dec 31, 2008 - 33 answers

Best practices on home canning? [more inside]
posted by Mutant on May 8, 2008 - 17 answers

The vintage oven/range in my new apartment is so obviously awesome. And my landlord says it works. But how? [more inside]
posted by iamkimiam on Nov 9, 2007 - 17 answers

Making hard cider - simple or complicated? [more inside]
posted by dbmcd on Aug 22, 2005 - 18 answers

I have a 1940s/50s-era Cookmaster stove and oven. Four burners, white, with stove and warming compartment. It's in great shape, with one problem: whenever I light the pilot light to turn on the oven, a few seconds later there's a "WHOOOMP!" sound - surely some gas build-up lighting - and then the oven is on, and it works fine. How can I fix this? [more inside]
posted by mark7570 on Aug 17, 2005 - 11 answers

What's your most useful general advice on cooking? [more inside]
posted by melissa may on Sep 28, 2004 - 67 answers