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What equipment and tools do I need to build an electronic calendar? [more inside]
posted by chase on Mar 16, 2006 - 3 answers

how do you sharpen a "sir-rated" (i cant spell) knife? [more inside]
posted by goldism on Mar 7, 2006 - 10 answers

Is there any way of getting scratches out of a brushed stainless steel appliance? [more inside]
posted by janecr on Mar 2, 2006 - 10 answers

Indespensible kitchen supplies? Culinary magic aids? Killer cutting board? [more inside]
posted by soma lkzx on Feb 27, 2006 - 55 answers

I want to cook delicious things without needing the bulging biceps necessary to move a laden skillet from oven to stove. Help! [more inside]
posted by bomboleco on Feb 15, 2006 - 18 answers

We have corian countertops in our kitchen. The sink, which I think is made of enamel, seems as if it's part of the countertop. I hate the sink. Does replacing the sink mean replacing the whole countertop?
posted by dpx.mfx on Feb 10, 2006 - 9 answers

Is my (month-old, Christmas gift from my mom) Le Creuset dutch oven still usable? [more inside]
posted by stefnet on Jan 29, 2006 - 9 answers

I got a kitchen blowtorch as a christmas present. Yay for culinary pyromania! Apart from creme brulée, what else could I burn?
posted by wilful on Jan 10, 2006 - 21 answers

Do I need a hood with this? [more inside]
posted by daver on Dec 30, 2005 - 15 answers

I have one of these sinks and can't get it clean! [more inside]
posted by loosemouth on Dec 11, 2005 - 9 answers

Food Processors... what can you tell me? [more inside]
posted by dobbs on Dec 7, 2005 - 14 answers

I was thinking about buying a commercial range for my kitchen - a Vulcan costs half as much as a Wolf and has the same output, same safety rating, same dependability and two folks I know who use them love them. However, many of the sellers will only sell to a commercial entity - not just for tax purposes, although I could understand that, but because they tell me my insurance company won't allow it, that I'll need fireproof floors, and industrial venting etc. [more inside]
posted by luriete on Dec 7, 2005 - 11 answers

Gnats in the kitchen - Help me get rid of these little annoyances ASAP. [more inside]
posted by thecjm on Dec 2, 2005 - 13 answers

Alton Brown vs. Martha Stewart: Who do you trust more in the kitchen? [more inside]
posted by UnclePlayground on Nov 28, 2005 - 40 answers

I'm buying a new refrigerator with a bottom mount freezer, and need some advice. [more inside]
posted by Neiltupper on Nov 23, 2005 - 12 answers

How do I get rid of all of these fruit flies?? [more inside]
posted by Jon-o on Nov 19, 2005 - 16 answers

Our kitchen has smelled like pleasantly spiced cooked sausage since last Saturday afternoon. But we didn't cook sausage that day. In fact, we haven't cooked sausage since we moved into this new townhouse 2 months ago. [more inside]
posted by maudlin on Nov 16, 2005 - 13 answers

My toaster oven continually needs more time to toast things... [more inside]
posted by hopeless romantique on Nov 13, 2005 - 2 answers

I need to step up my capability to cook for myself. To motivate myself I want to get new pots and pans, but only the essentials. I'm guessing that I probably need two pots and two sautee pans. Oh, and probably a decent chef's knife. Anything else? Any recommended brands I should look for? Practicality and affordability are key.
posted by patgas on Nov 10, 2005 - 53 answers

We are designing a semi-modern, semi-classic kitchen remodel in our 1922 Craftsman / Mission Revival bungalow. I am very much opposed to using cans in the ceiling for light, although I realize I may be in the wrong; my wife insists that they are necessary, even though there is a bright multi-light unit from Rejuvenation Hardware over the dining nook and various period-accurate pendants for spot lights on the counters and some under-cabinet over-counter lighting. [more inside]
posted by luriete on Nov 4, 2005 - 14 answers

Any Mefites ever used Kitchen Tune-Up instead of a full-blown remodel? [more inside]
posted by Jase on Nov 1, 2005 - 0 answers

Should I buy a no frost freezer? [more inside]
posted by davar on Oct 30, 2005 - 11 answers

I'm looking for a kitchen timer that will let me set multiple alarms at once. [more inside]
posted by jon_kill on Oct 18, 2005 - 7 answers

My refrigerator reeks like a landfill, with no apparent reason for it. Please help me. [more inside]
posted by Your Time Machine Sucks on Oct 14, 2005 - 13 answers

Budget kitchen remodel advice for someone at that "too clueless even to know what I don't know" stage. [more inside]
posted by kmel on Sep 27, 2005 - 14 answers

Kitchen knives. One more time. How do knives distinguish themselves as they increase in price? Specifically, how does the recent offering from Calphalon compare? [more inside]
posted by stuart_s on Sep 23, 2005 - 15 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

Can I use a KitchenAid from the US in Europe with the aid of a 110 to 220v transformer? [more inside]
posted by McIntaggart on Aug 9, 2005 - 7 answers

What is this? (Closeup of the business end here.) It's ostensibly a kitchen utensil, or at least the person I'm asking this for thinks it's a kitchen utensil.
posted by mendel on Aug 8, 2005 - 12 answers

Help me with my laundry/dishwasher/anti-plumbing grand master plan? [more inside]
posted by leapingsheep on Jul 24, 2005 - 9 answers

How much is "one cup", as referenced in North American recipes? [more inside]
posted by coach_mcguirk on Jul 23, 2005 - 20 answers

After popping off our (hideous) ceramic floor tiles, how do I get the cement mortar down to the level of our concrete floor? [more inside]
posted by pomegranate on Jun 28, 2005 - 7 answers

Is there such a thing as a range-powered, detachable stove-top oven that can work with gas ranges? If not is it feasible to make one? [more inside]
posted by saysthis on Jun 23, 2005 - 3 answers

I have a pint-sized fridge. When I moved in it was about 30% full of frost, now, with the onset of the humid season, it's about 95% full. Is there some interesting way to get rid of it, besides just shutting it off and waiting? (I don't own a hair dryer.) [more inside]
posted by crickets on Jun 22, 2005 - 19 answers

I'm thinking of building my own kitchen counter-tops from concrete. I have some how-to books and have talked to a friend who is doing it as well, but thought I'd put the question out to AskMefi. What has been your experience? Any tips or tricks? Any special materials or sealers? Thanks!
posted by jacobsee on Apr 25, 2005 - 11 answers

My kitchen sink is very slow to drain. The pipes are clear and the garbage disposal is new. When I run the disposal, all the water/other stuff in the sink drains out without too much trouble. Is there some way to adjust the spinning element in the disposal to make sure the drain holes inside it are fully open? [more inside]
posted by clgregor on Apr 22, 2005 - 12 answers

I'm thinking of using cold cathode lights (the type normally sold at computer stores to case modders) as under-cabinet lighting in my kitchen. [more inside]
posted by bh on Apr 1, 2005 - 4 answers

Following up on my question last week, I'm looking for recommendations for companies that sell pre-built kitchen cabinets, where we can choose from various types and sizes. [more inside]
posted by jacobsee on Mar 23, 2005 - 17 answers

Can it be cost-effective to build your own kitchen cabinets from scratch vs. buying and installing them yourself? [more inside]
posted by jacobsee on Mar 15, 2005 - 19 answers

I'm lusting after new cutlery and am considering forgoing the knife block for a magnetic knife storage device like the Magnabar. Will the bar scratch the side of the knives? I know it is totally cosmetic but after dropping a few hundred dollars on knives, I want the cutlery to look great on the wall.
posted by KrustyKlingon on Mar 3, 2005 - 15 answers

Any recommendations for a good Juicer? Durability, efficiency, and ease of cleaning are especially desired features, but I'd like to keep the cost under $100 if possible, or in that neighborhood if not.
posted by wildblueyonder on Mar 1, 2005 - 9 answers

Which way should you store your drinking glasses in a cupboard? Should they be stored right side up so the lip isn't contaminated by the surface? Or, should they be stored up side down to prevent dust from getting into the cup?
posted by quadog on Feb 28, 2005 - 26 answers

I burned out my roommate's electric food chopper by trying cheese, so I need to get her a new one. Can you recommend a fairly priced model that won't go all stinky and smoky when I stuff it full of Wisconsin's best?
posted by Mo Nickels on Feb 16, 2005 - 12 answers

I'd like to get my wife a kitchen mixer. We really can't afford a proper kitchen aide as we'd like, so I wanted to ask the foodies here at Ask.Me. If it matters she'll be using it mainly for making cakes and cookies.
posted by TuxHeDoh on Feb 12, 2005 - 27 answers

My very organic wife wants a juicer for Christmas - She likes the style, but it seems quite expensive. Any suggestions? - Also I am in Australia, so if possible, someone who ships international and supplies a 240 volt version
posted by Dag Maggot on Dec 15, 2004 - 15 answers

KitchenGadgetFilter: after literally begging my sister for weeks to tell me something she'd like for Xmas that didn't just involve stuff for the kids, she finally mentioned last night that she saw some cool hand chopper for onions and shallots in a recent issue of Saveur. [+] [more inside]
posted by scody on Dec 14, 2004 - 8 answers

In the small kitchen, the gas range is butted up against the refrigerator. After a few years of cooking, a brown stain mars the otherwise-white vinyl side of the refrigerator. How do I remove the brown stain?
posted by tomharpel on Dec 13, 2004 - 8 answers

Why are Pyrex dishes so unsafe to use under the broiler? [mi] [more inside]
posted by ChrisTN on Dec 8, 2004 - 15 answers

CoffeeFilter: The best automatic maker, straight up -- no double-teaming, grinding or frothing -- please?
posted by thinkpiece on Dec 7, 2004 - 20 answers

Yesterday, our garbage disposal died. Then we ran the dishwasher and the food from the sink started to flow into the dishwasher. We didn't realize the extent of the problem until it started cooking during the drying cycle.

Has this ever happened to you? Is it simply time to call the plumber?
posted by Lola_G on Dec 6, 2004 - 13 answers