I may be my own personal typhoid Mary. Food safety questions inside. [more inside]
posted by sully75 on Nov 6, 2009 - 29 answers

When, why and where did people start putting crackers in their soup? [more inside]
posted by Lutoslawski on Oct 28, 2009 - 26 answers

I need recipes for tantalizing soups that freeze well. Bonus points for creativity. [more inside]
posted by arianell on Mar 10, 2009 - 10 answers

Pasta e Fagioli, I simply must have your recipe, my dear. [more inside]
posted by dawson on Oct 24, 2008 - 10 answers

Ramen Filter: I live in London. I desperately crave tonkotsu ramen, the pork-based variety popular in Japan's Kyushu region (sometimes known as Hakata ramen). I have found NOWHERE in the UK that makes or sells it. Have I missed somewhere? Is there anywhere online I can buy Tonkotsu soup stock? Help! [more inside]
posted by 0bvious on Oct 12, 2008 - 8 answers

I am looking for some tried-and-true broccoli-cheese soup recipes that don't include canned soup or evaporated milk. [more inside]
posted by mattbucher on Jun 1, 2008 - 10 answers

Foodies: Please help me ID this soup!! Also, what are some of your all time best soup recipes? [more inside]
posted by CreativeJuices on Mar 31, 2008 - 15 answers

Are there any restaurants in Texas where I can get Chinese soup dumplings? [more inside]
posted by ShawnStruck on Oct 22, 2007 - 6 answers

SoupFilter: Why do soups taste better after aging? [more inside]
posted by Blazecock Pileon on Nov 25, 2006 - 8 answers

When I was in Tunisia a few years ago I had this delicious red soup. What was it? [more inside]
posted by MasonDixon on Apr 20, 2006 - 19 answers

I have three pounds of frozen chicken stew meat. What should I do with it? [more inside]
posted by hamster on Feb 21, 2006 - 20 answers

Recipe for miso soup wanted! Must be tried and true and fixable with ingredients available in the U.S. (or on the 'Net.) It's not as easy as it seems, evidently... (T'anks!)
posted by Shane on Sep 5, 2005 - 16 answers

At most Chinese restaurants in the U.S., there are a few soups that only come in servings big enough for two people. Why do they do that? And why is it so common at Chinese restaurants and so rare other places?
posted by nebulawindphone on Aug 7, 2005 - 14 answers