I like to make noodle soups. Chicken noodle, pho, k'tieu, soba, and so on; there are many different types of noodle involved. In every case, if the soup goes in
I have made banana flower soup 3 times now. The first time it had a nice, unique warming/comforting flavour. The second time it was inedible. The third time it
I saw a recipe where ground-up walnuts were a substitute for flour but this was for a cake that you do not cook (it was a recipe for chocolate cake made out of
I just got myself a pressure cooker, one of those modern ones with both "sautee inside the cooker" functions. The problem is I'll be cooking pretty much for my
I would like to upgrade from the novelty plastic bin I currently use for cookies. What cookie jar features would prevent the cookies from getting stale for the
Everytime I try to make chicken fried rice like I get at the take out place it never tastes like it does when they make it. We all know the basic ingredients R
I'm still fairly new to baking and I'm making cupcakes for a Christmas party on Thursday and I couldn't seem to find a recipe online for the the kind I want to
I bought some cheese labeled "French raclette" that's quite soft even when refrigerated. (In the store it seemed almost gooey, losing it shape, and in my home f
I have had barley a few times where each pearl is light, slightly dry and separate. When I've cooked it at home I get a very gummy, clumpy texture. I have bee
My department at work is having a potluck holiday lunch, and I've settled on making something really easy and low-effort: a pistachio pudding
I saw my friend eating this Asian snack, either Japanese or Chinese, which I've seen before in those Asian markets. It is hard to describe, but it looks like a
I now live on the Sea of Galilee (600+ feet below sea level), and my cakes all seem to fall, no matter what I do. Is baking affected by being below level?
I looked up cut of beef on Wikipedia. There are no Russian names for cuts. I'm wondering what they're all called in Russian.
I have had the real thing in Japan and it was fantastic and very expensive. I don't usually eat steak at all. The Kobe beef steak was the first I ate in my enti
What are some guidelines or rules with regard to filtering and reusing (vegetable/canola/sunflower) oil that has been used for deep frying? Is it safe and acce
What is the history of the standard sheet (bun) pan? Who came out with the sizing? Why that size? When did it occur? There are full size(26x18 Inch), half(18x1
In the metropolitan area where I live, there is truly a great selection of dried fish in various ethnic food stores, my favorite of which is herring. However,
I received a fully cooked 13 pound pit ham from work at 12 noon. It was refrigerated when I got it. I made it home 4 hours later after running
On several occasions I have had friends make soup without salt and then tell me that salt should be added only when the soup is served. I've read Why is it imp
I used this (http://m.allrecipes.com/recipe/58871/authentic-french-meringues/) recipe, but added some vanilla, probably a bit extra sugar, and baked them at 1
Next year for university I'm moving into a new house with a large chest freezer (a big upgrade from my current freezer drawer). I've always been a fan of making
There's a place that does 'wet fries.' They look more like English chips though, and they're basically floppy and wet from the sauce it's placed into. The ingr
Have egg yolk sizes changed over the years? I have an old recipe from the 1950's I believe. It's called Norwegian Crowns. It calls for 2 hard boiled egg yol
A local bread shop cooks a loaf of bread that is packed with seeds, much more than a couple tablespoons. The seeds are mixed within the matrix of the bread, plu
It is said, that the water you use to cook pasta should be as salty as ocean water. So can I simply use ocean water to cook my pasta without adding salt to it?
Not the drink. I'm interested in making this bread: King Arthur Flour Caraway Rye. The recipe recommends the addition of vital wheat gluten or King Arthur's ry
I left a frozen wet cured fully cooked ham still in the shrink wrap in a cool water circulation last night to thaw it. At some point my wife used the faucet and
We received a turkey recently which was meant to be 'fresh'. When it arrived it was frozen on the inside. We are told that the fridge was prob
I cook Challah rolls very often. Sometimes it all goes great. Some other times I encounter an issue I cannot identify where it comes from. The baked challah r
I was given a fudge recipe citing evaporated milk instead of sweetened condensed milk. Is it possible to fix this by adding sugar and re-cooking the fudge or i