7 Tips to Make Amazing Kimchi at Home

If you want to learn how to make kimchi, there is no one end-all be-all kimchi recipe, but the process isn't complicated. In fact, DIY kimchi is one of the more accessible at-home food projects out...

Mac and Cheese - which cheese?

by Kdsantoro 12 days ago

Hi all - Have lots of cheese in the fridge and the kids are asking for mac & cheese. And yes, I know that the freshly grated stuff is better but trying to use what's on hand. I have a swiss/g...

Best way to navigate a Buffet?

by gutreactions 5 months ago

I will be visiting restaurants and house parties that I know will be serving buffet-style. What's the best way to tackle it. After all these years, it's still all too easy to load up the plate with...

Mock Tender

by Kdsantoro 5 months ago

Any tips on cooking this cut? I saw a recipe online that called for it to be cooked at 425 for about an hour (medium) but it makes me nervous.

Baked ham - convection steam oven

by karwhite 5 months ago

Hello - does anyone have experience baking a ham in a convection steam oven? What setting did you use?

The Unruly Burger: where do you draw the line?

by gutreactions 8 months ago

I like a good burger like the next person, sometimes piled high with layers of toppings. The other day, I ordered an 'award winning' towering burger at a friendly local tavern. When it was brought ...

Please - ask a How To question(!)

by Foody4life 4 years ago

(previously posted within another Site Feedback thread) If you're confused with how to navigate, search, post etc ... ask a 'How To' question. Most how to's are answered quickly and what was...

Cooking With Your Kids

by alitria 2 years ago

I thought I would ask here about cooking with my kids instead of a parenting board because I find many parents are not confident cooks themselves and give MUCH different answers to cooking question...

Fat Separator How To

by eenie1 2 years ago

Hi all: I'm going to be using my OXO Good Grips 4 Cup Fat Separator for the first time this week. Am I supposed to add my chicken broth as soon as it is done, after it has cooled a bit, after it c...

What is meant by a salmon scallop (cut from a fillet)?

by khewitt1960 3 years ago

In Cucina Fresca cookbook, there are 2 recipes for oven-poached salmon. The fillets are to be cut into "scallops". What is meant by that?

What is the secret to perfect pancakes?

by racer x 4 years ago

How do you get pancakes to have surfaces that are perfectly uniform in appearance? Home-cooked pancakes I have seen often have irregular surfaces. In most cases, there is a rim of heavier browning ...

Roasting a whole chicken for Thanksgiving

by jennywithan_ie 4 years ago

I'm planning on cooking a roast chicken for a small Thanksgiving gathering instead of the traditional turkey. I was wondering if I could dry brine the chicken and then use Alton Brown's method of r...

Profile Edits: How?

by mamachef 4 years ago

Like this new format, much about my life has changed drastically. I'd like my profile to reflect it.

How do I make my own ghee?

by KathleenMP 4 years ago

I went to buy ghee yesterday and discovered that no stores sell it where I live. Ridiculous, I know. Can I make my own ghee? My friend from Bangladesh said that our butter is too impure and won'...

How to make farm fresh cheese at home

Melanie Wong
by Melanie Wong 4 years ago

"...While it’s true that most cheeses, especially fancy ones like camembert and gouda, have rightfully earned that reputation, professional cheesemakers don’t typically concern themselves with the ...

How to reduce the geography for Restaurants & Bars in my main page?

by Midlife 4 years ago

One thing that I'm finding frustrating now is that my following of the Restaurants & Bars community means that I have to scroll through hundreds of posts about places in cities/areas I'm not intere...

Good Humor Ice Cream Bar How-To

by rockycat 6 years ago

Anyone remember Good Humor's Chip Candy Crunch Ice Cream Bar? That was the one that had the misshapen lump of chocolate-like candy at its center. It was always my first choice when the truck came...

How-to...Vacumn-packed foie gras storage

by letsindulge 7 years ago

Was excited to bring 2 separately wrapped lobes from Philly back to CA. Am going to open, and use half of one lobe tonight. Recommendations on how to store the other half, and also the unopened pac...

How-to: Black Pepper infused olive oil

by Silverjay 14 years ago

Recently, I've been going through a black pepper boom of sorts. For some of my recipes, I"m interested in infusing olive oil with black pepper. Does anyone have any recipes or know-how toward doing...

Chemistry of Cast Iron Seasoning: A Science-Based How-To

by permutations 10 years ago

The best oil to use when seasoning cast iron, and why (I haven't seen this info anywhere else): http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/