What is a good technique for initially seasoning a wok, keeping it seasoned, and preventing rust?
I recall seeing this in movies. Can it be called the poor man's steel?
I have heard various debates on the merits of wood versus synthetic cutting boards, and their affect on food safety, knife edges, and ease of cleaning and stora
I consider myself a serious home cook. What knives are essential?
Through trial and error I've discovered that squeezing a fresh lime over roast parsnips (prior to roasting) make the end product absoutely sublime. The problem
I use a sauce pan often for grilling chicken or frying bacon, and a lot of grease tends to splash out. There are fine mesh screens available with a handle desig
I have a seasoned cast iron skillet, and I don't want to mess up the seasoning when I'm cleaning it. What do I use and what don't I use to get it back to clean
There are a lot of advertised tools and electronic gadgets for every field; the kitchen is no exception. In my experience, there are a lot of
I don't have a spring form pan but I watched a show where they seemed to cook their cheesecakes in regular pans. Is this possible or did I just not notice that
I've finally put down the money to buy a quality knife and it's sharpness is amazing! How do I take care of it so that the edge lasts and the knife stays sharp
I'm looking for an oven and wanted to know if there is any difference between a gas or electric oven when it comes to baking things like cakes, biscuits and sco
Or am I just doing it wrong? I have what I consider a typical blender that you might find in any American kitchen. It's a glass container with a cross shaped bl
I frequently hear people telling me about how wonderful their slow cookers (AKA "crock pot") are. In many cases they're right - meat that tends to come out tou
Lots of times in recipes, they'll specify using a stainless steel pan, but I find the non-stick aspect of Teflon to be an advantage. Is stainless steel really b
I've always wanted to make a Crème brûlée but I don't have a blow torch to burn the top with. Is there anything else I can use to get that n
Is it ok to use a metal utensil when turning or serving food in a (seasoned, steel) wok? I suspect that the wok surface may get scratched, but it doesn't seem t
When it comes to general cooking knives the santoku and french chef's are generally the ones most often mentioned. Is the style of use very different? The only
I've heard that ceramic knives are the new thing. It's far easier, though, to find metal knives that look and feel nice. So, budget notwithstanding (within rea
You know the scenario: You grate the cheddar until you're left with a quarter-inch. What do you do? Try to grate it and risk cutting your knuckles, or pop it in
There are several options when it comes to choosing a stove. From my own experience, electric stoves are not really that great. I guess most households have the