Does anyone know of anywhere in Bethesda or the DC Metro area in general where one could get Chinese food ingredients? I'm specifically looking for wonton wrappers. [more inside]
posted by inara on Oct 22, 2009 - 12 answers

Every food item we buy has the ingredients listed in its cover. Is it required by law? If yes, which govt agency checks for the validity of the claims in the ingredients? I am asking this because, recently, two high school kids found that a well known company was lying about the presence of vitamin C in its products. [more inside]
posted by raghuram on Sep 10, 2009 - 15 answers

Help me find a date! Powdered dates, that is, in Seattle. [more inside]
posted by hattifattener on Jul 23, 2009 - 8 answers

Are there some tasty dessert recipes I can make that don't require baking or any of the things I have trouble getting in Ghana? [more inside]
posted by BusyBusyBusy on Jul 10, 2009 - 22 answers

I'm going to make a pot of chili tomorrow. Besides the usual kidney beans, tomato schtuff, burger and trinity, what do you like to put in yours to liven things up? [more inside]
posted by netbros on Jan 22, 2009 - 79 answers

What are some useful, delicious, and hard-to-find ingredients for Asian cooking? [more inside]
posted by specialagentwebb on Dec 10, 2008 - 17 answers

I'd like nutritional advice for homemade dog food and maybe treats, using easy-to-find ingredients. I haven't been able to find high quality commercial dog food where I live, so I make most of her food myself, but I would like to make her homemade food as healthy as I possibly can with the resources I have, which are somewhat limited. Current routine, and many(!) more details inside. [more inside]
posted by taz on Nov 1, 2008 - 12 answers

Where do I buy Thai food ingredients in Schaumburg, IL? [more inside]
posted by ets960 on Jul 28, 2008 - 7 answers

I am working on a label for a steak seasoning container. I have an ingredients list but need to have a qualified entity analyze and finalize it. Where can I find a service that can do that and give me other stats like calories, sodium content, total fat, etc.
posted by Mr_Zero on Jan 17, 2008 - 3 answers

What's in my food? can I trust labels? [more inside]
posted by Challahtronix on Nov 8, 2007 - 16 answers

What are the best minimal (2-6) ingredient recipes you have? [more inside]
posted by flibbertigibbet on Oct 27, 2007 - 66 answers

No tobacco? Ingredients in Pig Latin? Sugar cane bagasse? What is in this sketchy, sketchy shisha, and should I smoke it? [more inside]
posted by 235w103 on Oct 16, 2007 - 7 answers

Onions give me stomach aches. So many recipes start out with fried onions (meats, sauces, soups, stews), and I have a craving for spaghetti tomato sauce. What can I use instead of the onions?
posted by mirileh on Aug 22, 2007 - 26 answers

Where can I purchase chocolate chips and flour tortillas in London? [more inside]
posted by potsmokinghippieoverlord on Aug 2, 2007 - 30 answers

Twinkies, have the ingredients changed? [more inside]
posted by esereth on Jul 11, 2007 - 21 answers

Is there a website that lets you input the contents of your cupboard and fridge, then shows you recipies you can make with what you have? [more inside]
posted by 6am on May 2, 2007 - 21 answers

Why do recipes that call for certain items in small quantities -- salt, baking powder, etc. -- instruct you to mix the item in with the other dry ingredients first, rather than to add them right to the wet? It would seem that adding 1 tsp. of salt to the eggs/milk would mean that it would disperse and disolve better than if you added it to the flour/sugar and then added that whole mix to the wet.
posted by Framer on Jan 3, 2007 - 15 answers

AlwaysPreparedFilter: What are ten (give or take a few) ingredients that are handy to always have on hand to cook a good meal? [more inside]
posted by elquien on Dec 27, 2006 - 33 answers

What the heck are "artificial flavors"? [more inside]
posted by lucidreamstate on Nov 2, 2006 - 11 answers

What else should I put on my salad? These days, I've often been making a salad that consists of mesclun greens, ripped up red plums, and chunks of fresh mozzarella. It's very delicious but I'd like to add some ingredients. What would go good on top of this/amongst this? My imagination is failing me.
posted by Aghast. on Aug 8, 2006 - 43 answers

If I had a tasty recipe for a snack of some kind and wanted to bring it to market, would it be legal to use an already existing product as an ingredient - Rice Krispies or Planters Peanuts for example? The ingredient names would be something like 'puffed rice' and 'peanuts' respectively, and not the actual product name. [more inside]
posted by jikel_morten on Feb 23, 2005 - 11 answers

What's the real difference between dark soy sauce and light soy sauce? Fish sauce? If a recipe calls for light (or dark) soy sauce, can one substitute fish sauce? Does fish sauce go bad? Should it be refrigerated, or is it okay to leave it on the shelf for years (which is how long it takes me to use a full bottle)? [more inside]
posted by jdroth on Jan 25, 2004 - 16 answers