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Chilean Sea Bass
Braising Meat without Drying It Out
Home-Fermented Black Beans
How to Glace Fruit
Clay Pot Cooking
Preserving Peppers/ Jalapeno Poppers
Condensed and Evaporated Milk
Canning Salsa
Drying Figs at Home
Canning and Preserving with a Pressure Canner
Mad Cow Disease in the US?
Preserving Watermelons
What is a Steamer-Dehydrator?
Recipes Using Whole Aniseed
Eggless Pasta/Trenette
Flourless Chocolate Cakes in Water Baths
Roasting a Baron of Beef
Thinning Chocolate with Butter instead of Shortening
Best Woods for Grilling and Smoking
How to Start a Cooking School
Instant Flour and Wondra
What are Continental Breakfast/European Breakfast?
Periwinkles
Substituting Superfine Sugar for Granulated
What is the History of the Cookie/Biscuit?
Smoking Fish
What is Rock Cornish Game Hen?
Soft Cookies
Sugar-Free Fudge
Getting Pizza Dough to Come Out Right
Barbecue for a Crowd
Broiling Lobster Tails Make Them Salty?
Swedish Fish
Difference between Asian and Latin Black Beans
Cooking Mussels
How Long Can You Marinate Pork Safely
Is a Leek an Onion?
Couscous Recipes
How to Clean Crystallized Sugar from Pans
How to Store Ginger
Difference between Risotto and Rice
Burgers without Guilt/Beef/Turkey Nutrition
Decorating a Plate with Chocolate Hearts
What is the Bean in Red Beans and Rice?
Dry Rub Spice Sheets
How to Cook Veal Cutlets
How to Keep Yogurt from Curdling
Storing and Reheating Rice
Emeril's Crab Etoufee
Pearl Hot Dogs
Cooking in Brittany and Madeira
What are Butter Beans and Lima Beans?
Mixing Cookie Dough/Creaming Butter
Cornichons and Goujons
How to Cook Amber Cup/Acorn Squash
Can You Freeze Eggs?
What is Chocolate Hazelnut Spread?
What is Southern Cooking?
Difference between Mexican and US Lemons
What is Fish Sauce, Nam Pla, Nuoc Nam, Patis?
What are Saffron and Saffron Threads?
Does a Silver Spoon Affect Whipped Cream?
Substitute for Vanilla Extract?
Shelf-Life of Oils
What is Brisket?
Are Flank Steak and Skirt Steak the Same?
Dobos Torte Pans
Pampered Chef
How to Clarify Butter
Cooking with Lemon Grass
A Pancetta Primer
Making Hungarian Pasta Tarhonya, Egg Barley
What are Mixed Spices?
What are the Measures Tad, Dash, Pinch, Smidgen, Drop, and Hint?
Grilling a Strip Steak
What is the Shelf-Life of Cream of Tartar?
Fat Content of Mozzarella
To Buy or Make Perfect Ladyfingers
How to Cut Batonette, Alumette, and Julienne
How to Make Sugar Syrup
Argentinean Chorizo
Finding Smaller Melon Ballers
Carnival Cruise Line's Iced Mango Soup Spiced with Ginger
How to Store Yeast
Substitution for Cake Flour
Freezing Cheese
Difference between Caffe Latte and Cappuccino
Adding Melted Butter to Cold Batters
Cream of Onion Soup Recipe
What does q.b. or Qanto Basta Mean in a Recipe?
Substituting Sugar, Brown Sugar, Honey, Maple Syrup
Peach Preserves
How to Store Truffle Oil
Meats for Grilling Newbies
Polynesian Recipes
Corn on the Cob
Difference between Bread Flour and All-Purpose
What is Quark
How to cook frozen fish sticks
All Dairy Products
Chile Rellenos with Fresh Peppers
Keeping Apples from Turning Gray
Healthy Cooking for Kids
Tunisian Briks
Cooking Fruit Butters in a Crock Pot/Slow Cooker
Cooking Plantains/Tostones
Cleaning Fugu
Spelt
Haupia with Canned Coconut Milk
Are Bulghur and Cracked Wheat the Same Thing?
Cutting Pies and Cakes Cleanly
Haupia
Roasting Garlic
Prawns, Parmesan and Strawberries Meal
Baking Time and Temp for Scones
Cooking Loin Chops/Centercut Lamb Chops
Cooking Blue Crab
What is Tahini? -- same as 235
Nutritional Breakdown of Tahini
What is Grappa and Marc?
What to Serve Alongside Prawns and Wild Rice
Substitutes for Exaporated Milk, Skim
Time to Dry Figs
Grilling Fruit
Substitute for Condensed Milk
Baking Bread with Sugar Substitute
Preparing Doves and Small Game Birds
What are Skirt Steaks and Shell Steaks?
Comparing Southern Hams and Proscuitto
Is Banana an Herb?
What is Matignon?
How to Brown Both Sides of a Piece of Meat
What is Mushroom Ketchup?
Fleur De Sel, Sea Salt?
Freezing Basil
What is Cress?
Understanding Types of Olive Oil
Marinating and Roasting Beef Tenderloin
Award-Winning New England Clam Chowder
Round Florida Maple Mystery Bread
How to Cream Butter
Finding Pig's Blood for Boudin Noir
A Meatloaf with Irish Beer
German Cheesecake
Bibliography Information for Ochef.com
Chicago Italian Beef Sandwich
Non-Yeast, Non-Wheat Breads
A Mezzaluna in England
An Ugly Chess Pie
Preparing Conch
What is Arugula?
Brining Meats
Tracking Down a Caterer's Salad Recipe
Recipe for Success
How to Make Chewy Bread
Crabs
Microwave Potato Chip Maker
How to Roast a Pepper or Just Skin It
What to Do with Walnut Pesto
Sheet Pan Dimensions
Why Fresh Pineapple Harms Gelatin Salads/Jell-o/Top Chef
Producing a Crisper Pizza Crust
Who Are the Chefs at Ochef?
Thawing Flash-Frozen Truffles
Does Alcohol Burn Off?
How to Cook Veal and Beef Liver
Potato Varieties Explained
Cooking Sole
What is Fondant?
Angel Hair Pasta with Peas, Prosciutto, Etc.
Pearl Hot Dogs in Boston
How to Use Herbs, Spices, Condiments
Can You Make Sour Cream?
Cooking Kangaroo
How to Make Croissants
What is Zest?
How to Crack Macadamias
Capers Recipes
How to Store Nuts
What are Tournedos of Beef?
Key Lime Rum Cake Recipe
The Secret to Greek Red Sauces
Veal Saltimboca
What is Chocolate Crunch
Slow-Cooking Roast Beef
How to Brine Pretzels
Crust for Pot Pies
Finding George Washnigton Broth
Difference between English and Regular Cucumbers
Egg-White-Based Frostings
Finding Tender Meat
Cracking and Shredding Coconut
The Search for Serbian Burgers/Pljeskavica
Lobster Tails
How Long to Cook Two Hams in the Same Oven
How Long Do Leftovers Last?
What are Tannins
Keeping and Serving Food Hot
Vegetarian Gelatin
Smoke Salmon Steaks
Making Pastrami at Home
Steaming Crabs
Barbecue for 150
What is a Boston Broiling Steak
Using Fresh Green Peppercorns
Finding Crème Fraiche
What are Grits???
Italian Cauliflower Flan
What is Tandoori Paste?
How to Buy a Pasta Maker
Freeze-Ahead Casseroles
How to Make Pasties
How to Make Tender Pasta
Cookies with Tomato Soup
Ordering Fish Online
Piri-Piri Chicken
How to Fry a Radish
Eggless Cakes
Difference: Bread Flour and Gluten Flour
Getting a Jam to Set
Seeking Vietnamese Garnishes
Ornamental Plums/Fruits
Beating Egg White Meringues
Substitutes for Sesame Oil
Substitutes for Fat in Baking
Substituting Bananas for Fat in Baking
Is Cajun the Same As Creole?
Parboiling Ribs
Substituting Feta for Goat Cheese
What are Lamb Cheeks?
Stocking Pantry
The Scoop on Dried Buttermilk
Baked Stuffed Peppers
Removing Portobello Mushroom Gills
What is Tahini? -- same as 118
Can You Freeze Buttermilk?
Finding/Making Superfine/Caster Sugar
Cuban Ropa Vieja/Shredded Beef
What is Sweet Heavy Cream?
A Cake Castle
How to Fold
How to Make Homemade Pasta with a Machine
How to Dry Cranberries
Mud Cake Recipes
How to Make Beetroot Crisps
A Special Potato Salad
Identitical to 552 -- What is Raclette?
Finding Armenian Cooking Resources
Slow-Cooker/Crock Pot Recipes
Substitutions for Buttermilk
What is Poire William?
Fattening Up Skim Milk for Recipes
What are Gelatin Leaves?
Soy Milk Safety and Storage
Making Ground Ginger at Home
Making Candy without Corn Syrup
What is Greek Yogurt
Freezing a Dough/Bread Starter
Bulgarian Pies
Thickening Sauces with Blood or Liver
Chicken Oscar/Veal Oscar
Thawing Puff Pastry
What is Mascarpone?
How Long to Simmer Corned Beef
Cooking with Truffle Oil
What is Jicama?
London Broil
What is a Pig in a Blanket?
What Goes with Beef Wellington?
Guatemalan Cuisine
What is a Flourless Chocolate Cake or Torte
Safely Making Chile Oil
Preserving Apples with Sulfur?
Substitute for Wine in Poaching Fish
How to Cook Chateaubriand
Mongolian Breads
Rice Wine/Rice Wine Vinegar
Side Dish for Onion Tart
Refried Beans
How to Store Yeast
Home-Made Wedding Reception for 75
Smoking a Turkey
How to Make Chicken Monterey
Difference between Dijon and other Mustards
Using a Dutch Oven on Top of the Stove
What are Ramps
What is Whipping Cream
Marshmallow Cheesecake
How to Make Pierogies
How to Thaw, Stuff and Roast Turkey Breast
Odd Measuring Spoons
Why the Salt in Brine Doesn't Dry Out the Meat
Cooking Wolffish
Ceviche/Seviche
Cooking with Belgian Ales/Liefman's Goudenband
Storing Pastry Shells
Gazpacho with or without Tomatoes
How to Use Up Meatballs
Strawberry-Lemonade
How Much is a Knob of Butter? (Used to Be Redundant How to Make Self-Rising Flour)
Substitution for Crabapple Jelly
Cream of Asparagus Soup Recipes
How to Ripen a Cantaloupe
Lining a Pan with Parchment Paper
Barramundi Recipes
What is Tamarind?
How to Make Orange Marmalade
When is the Turkey Cooked Through?
What are Champagne Biscuits?
Reviving Dry Vanilla Beans
What is Apple Hodge Podge?
Large Fruitcake for a Wedding
Chopping Nuts Evenly
Making Pastry without Fat
How to Make a Quiche
What is British Treacle?
Chicken Curry Memories
How to Tell if Shredded Suet is Fresh
Gluten-Free, No-Bake Cheesecake Crust
Substituting Prepared Mustard for Dry or Seeds
Is Cider Vinegar the Standard Vinegar?
What is Pernod
What are Garbanzo Beans and Chick Peas?
Secret to Fluffy Dumplings
Great Lowfat Desserts for Passover
Finding Cookware in Britain
High-Altitude Baking at 5,000 Ft
Microwave Popcorn Popper
Chicken Shawarma
A Simple Chicken Soup
What are Lorna Doones?
Taste Difference between White and Green Asparagus
Fixing a Sauce with Too Much Salt
Crab Legs
How do You Temper In Eggs?
Egg-White Safety
Watergate Salad
Crab Rangoon
Compare Rice Wine with Rice Wine Vinegar
What is the Shelf-Life of Mayonnaise
Good Knives in a Dishwasher?
How to Make Marshmallows
How to Roast Beef
Salvaging Tough Cooked Meat
Pasta for a Crowd
Using a Grill Pan
Crepes Using Bisquick
What Cheese is on Chicago Grilled Corn/Elote
How to Make Sugar Cookies without Eggs or Shortening
St. Patrick's Day Chicken Dinner
Substituting Bittersweet Chocolate for Semisweet
Fromage Frais?
Taking Corningware from Freezer to Stove
Homemade Self-Rising Flour
Peeling Garlic
Cooking to Minimize Gas
Cooking Pasta in Advance
Tenderizing Meat
What is Chantilly Cream?
Making Spiced Almonds
Risotto without Arborio Rice???
What is Corn Syrup
Measurements for a Square of Chocolate
Substituting Baking Powder for Baking Soda
Softening Rock-Solid Brown Sugar
Uses for Non-Traditional Pestos
Making a White Cake Mix Into a Chocolate Cake
Soften Cabbage Leaves
Orange Roughy
Cooking/Poaching/Microwaving Chicken Breasts for Shredding
Light Dessert to Go with Lobster?
Cobbler, Crisp, Grunt, Slump, Betty, Etc.
Are Salted Capers Pickled Capers?
Broasted Chicken
What is a Bouquet Garni?
Cooking with Dry Wine
How to Broil Lobster Tail
How to Crack a Coconut
Lasagna without Tomato or Cream
Origin of Parker House Rolls
What are Morels?
What is Okra?
What are Fermented Black Beans?
What is Death By Chocolate?
What are Pepitas?
What is American Chop Suey?
What is Frangipane?
Chocolate-Themed Dinner
General Substitute for Tomatoes
French Cooking Tools and Utensils
Special Chicken Recipe
Non-Asian Tofu Recipes
Cracking Black Walnuts
Cooking Pork Chop
How to Melt White Chocolate
What is Pancetta?
Frosting for Black and White Cookies
Hot-Pepper Cheesecake Recipe
Simple Valentine's Day Dinner Ideas
What is Nesselrode Pudding?
What is Shortening?
Making Pizza Dough in Winter
Preventing Metallic-Tasting Spinach
What is a Sanddab/Dab?
Avoiding Boil-Overs When Stacking Pots
French Word for Vegetable (Used to Be Making Self-Rising Flour -- Duplicate of 354)
Is Butter a Thickening Agent?
Pork Rinds in Low-Carbohydrate Diet
What is Passata?
How to Find Tahini
Substituting Shallots or Scallions for Leeks
What is Heavy Cream?
What is Cilantro and Coriander
Pressing Lobster
Substitutes for Cane Syrup
Spinach, Mushroom and Brie Dip
Homemade Sauerkraut
Not Overcooking Meat
How to Clean a Leek
Substituting Dry Herbs for Fresh and V.V.
What are Poppadums?
Pommes Lyonnaise, Potatoes Lyonnaise
Can You Freeze Store-Bought Light Alfredo Sauce
Who is Ochef?
Cleaning Copper Bowls with Soda Crystals
Baking at 7,000 Feet/High Altitude
Fool-Proof Pie Crust
Publishing Your Cookbook
Is Sage Poisonous When Frozen?
What is Bread Flour?
How to Store a Bit of Tomato
What is Cumin?
Why Food Sticks to Knives
How to Proof Yeast
Roasting Chopped Garlic
Reducing Fat in a Vegetable Dish
How to Store Ginger
Substitutes for Buttermilk
What is Chislic?
What is Cookie Flour/Pastry Flour?
Saving an Over-Spiced Stew/Sauce Spicy
What are Nettles?
Turkish Burnt Rice Pudding -- Firinda Sutlac
What is Aubergine
What is Sauce Diable
Keeping Cakes Fresh
Coddled Eggs Safe
What is Pain De Campagne?
Does All-Purpose Flour Include Salt, Baking Soda and Baking Powder?
Nutritional Difference of Eggs and Beef
How to Find South American Recipes
Substituting Ground Cardamom for Seeds
Difference between Summer and Winter Savory
What are Blini?
Does the Color of the Yolk Mean the Egg is Fresh?
Is Chicken Marbella a Good Appetizer?
Freezing Pies
Using Stove-Top Smokers
Saving a Cake from an Overheated Oven
Cooking with Cheese in a Crock Pot
How to Cook a Rump Roast
How to Cook Chitterlings/Chittlins
How to Make a Blond Roux
Baking with Fruit Sweeteners
What is Thick Cream?
Demi-Glace
Roasting a Large Prime Rib
How to Grate Fresh Ginger
What is Pinconning Cheese?
Roasting Beef Tenderloin
Chocolate Bread Pudding in Advance
How to Grill an Uncured Ham/Pork Roast
Cooking a Cooked Ham
Can You Make Fat-Free Half & Half?
How to Cook Cellophane Noodles
What are Golden Syrup and Substitutes?
How to Clarify Butter
Storing Ginger
Can You Freeze Egg Yolks?
What is Meringue Powder?
Pecan Russian Rock Cookies
Condensed Milk Vs. Evaporated
How to Deglaze a Pan
What is Jicama (In German)
Tips for Making Biscotti
Saving a Burned Soup
Why Parboil Some Vegetables Before Stir-Frying?
Substitutes for Buttermilk
What are Capers and What Do You Do with Them?
Cooking Well-Done for a Fussy Guest
Safely Storing Honey Baked Hams
Dressing Up Pasta e Fagioli
Keeping Toffee from Separating
What are Pot Herbs?
How to Find Cocoa Butter for Cooking
What is a Relish?
Cooking with Non-Dairy Creamers
Difference between Coconut Milk, Coconut Cream and Sweetened Cream of Coconut
What is a Sachet of Vanilla?
Substitute for Condensed Milk
The Perfect Port Sipping Glass
Mole Sauce 503
A Special Chicken Recipe
Moroccan Potato Salad
Substitute for Mushrooms in Cooking
What is Coverture?
Substituting Rum Extract for Rum
Pepperidge Farm and Home-Made Pastry Sheets
How to Find Bones for Home-Made Stock
Clay Pot Cooking
Substituting Orange Oil for Zest
Sugar Substitutes, Sweeteners, Equal
What is Tomato Paste?
Substituting Molasses for Corn Syrup in Pecan Pie
What is Sour Cream? Can You Make It at Home?
Brining Turkey Breasts
Roasting a Turkey in a Roasting Bag
Roasting a Turkey in a Brown Paper Bag
How Long Can You Freeze Turkey
Crustless Pumpkin Pie
Pumpkin Pie without Butter or Evaporated Milk
Cooking Collard Greens or Turnip Greens
Butternuts
Substitute for Port Wine
Troubleshooting Brownies with Craters
Apricot Nectar
Boston Butt, Prime Rib
Recommendations for a Crock Pot
How to Find Sago in the Grocery Store
Taste Difference between Goose and Turkey
What is Foie Gras?
Substituting Soy Milk for Milk in Cooking
Which Melts Faster, Ice Cream or Sherbet?
Jordanian Recipes
How to Cook Buffalo
Using Granulated Brown Sugar
Pavlova Recipe
What is Hartshorn
How to Clarify Butter
Substituting Unsweetened Chocolate for Semi-Sweet
Keeping Breaded Meats from Sticking to the Pan
What are Double and Single Cream?
Cooking Rice at 5,000 Feet
Blooming Flower Onion Recipe
What is Gruyere?
What is the History of the Stromboli?
What is Rick Bayless Cooking With?
Do You Hull Pumpkin Seeds Before Roasting?
Feeding College Students
How Long to Boil Bagels
What is Raclette
How Much Salt in Salted Butter
How to Skin Almonds
Halloween Appetizers
What is Caerphilly Cheese?
Making Mozzarella at Home
Growing Pepper at Home
Difference between Tomato Paste, Tomato Puree and Tomato Sauce
Tips for Making Pumpkin Fudge
What are Short Ribs?
What is a Baron of Beef
How to Saute Vegetables
What are Shell or Cranberry Beans
Substitutes for Port Wine in Cooking
The Cost Savings of Homemade Evaporated Milk
Black Icing/Food Color
What is Green Ginger
Difference between Black and White Pepper
Finding Almond Flour
How to Keep Milk and Cream from Curdling
What is a Hubbard Squash?
How to Buy Truffles
Old-Fashioned Vegan Christmas
Homemade Almond Paste
Finding a Kenwood Mixer
How to Make a Lumpless Roux
What is Demi-Glaze?
What is Pheasant Under Glass?
Castor Sugar
What is Tamarind?
How to Make Lox
Finding Obscure Chinese Ingredients
Fixing a Too-Salty Meatloaf
Green Eggs and Aluminum Foil
Scorching and Scalding Milk
Moroccan Seasoning/Ras El Hanout
What are Courgettes?
Finding a Recipe Journal
Weepy Proviously Frozen Scallops
How to Make Bechamel Sauce
Bbqs and Sloppy Joes for a Crowd
How to Make Duck Confit
Freezing Ricotta Cheese
Difference between Rice Vinegar and Rice Wine Vinegar
Steaming Time for Vegetables
What are Coconut Water, Coconut Milk, Coconut Cream, Cream of Coconut?
Can You Freeze Cream?
Is Lox Always Smoked?
Making Salsa with Canned Tomatoes
Difference between Food Processors and Blenders
Cleanly Cutting Cheesecake
What is Passata II?
Standard Can Sizes
How to Choose All-Clad Cookware
Cooking Cornish Game Hens
Not Overbaking a Cake
Making Jam with Equal and Artificial Sweeteners
How to Make Tahini
Cooking Pork Shoulder Butt Roast
Finding Aged Sherry Wine Vinegar Online
Substitute for Brown Sugar
Difference between Conch, Whelk and Scungeli
Is There Gluten in other Grains?
How to Poach a Chicken
Saving a Burned Soup
Blanching Vegetables for Freezing
Cooking Spaghetti and Meatballs for 100
Is White Pepper More Digestible?
What is a Dog-Leg/Offset Spatula?
Are There Dairy-Free Sherbets?
Substituting Vanilla Extract for Vanilla Bean
Converting Machine Bread Recipes By Hand
How to Make or Purchase Demi-Glaze/Demi-Glace
Preventing Rubbery Cakes
Spoonfuls: Level or Heaping?
Shelf-Life of Spices
Substituting One Mustard for Another
What is File Powder and Where to Find It
Breeding Butternuts
What is Amul Cheese in Indian Cooking?
Using Kosher Gelatin Instead of Animal-Based for a Fondant
Where to Find Mozzarella Curd
Selecting a White Wine for Cooking
How to Cook Live Lobsters and Crabs
Roast Beef and Mashed Potatoes for 55
Difference between Baking and Roasting
Finding an Elkington Duck Press
How Big is a Tumbler?
How to Cook Bluefish
How to Make Thai Iced Tea
How Long Will Almond Paste and Royal Icing on a Cake Last?
What Would Make a Good Cooking Show?
Substitutions for Cream and Chocolate
Cutting Boards: Wood or Plastic?
What is Cream of Tartar in German?
Blooming Onion Machine
When to Refrigerate Foods
Substituting Nesquik for Cocoa
Is a Chi-Chi Bean a Chickpea?
Shelf-Life of Saffron
What is Anago?
Freezing Blanco Fresco/Cheeses
Debearding Mussels/Freshness
Cooking Hard-Boiled Eggs
(Not) Freezing Sour Cream
Substitution for Suet
What Makes Meat Red?/Cooking Boston Butt
How to Purchase Butternuts
Butter from Fat-Free Half and Half
Selling Figs
Presoaking Beans
Difference: Granulated and Confectioner's Sugar
Substitute for Evaporated Milk
Apricot Nectar Recipe
Source of Name Hollandaise
Lily Flowers/Golden Needles
Keeping Pasta Hot for Buffets
Mango Chutney
Substitute Milk for Whipping Cream
Substitute for Chocolate Extract
Sugocasa
What is Heavy Whipping Cream/Brands
Wax in Chocolate
Obtaining Rice Wine Vinegar
What are Sultanas
Thicken Soups
Thawing Time for Chicken
Substituting Skim Milk for 1%
Fig Recipes
Milk Sauce/Bechamel
Freezing Potato Salad
Substituting Milk for Cream
Nutrition of Watermelon Seeds
Halving a Cheesecake Recipe
The Better Butter
Substituting Flax Seed for Egg Whites
Oversalting the Soup
Fig Jams and Preserves
Bitterness in Carrots
French Measuring Spoons
Greek Yogurt
Thickeners for Puddings, Pies and Sauces
Best Chili
Finding Spices Fast
Marsala Sauce/Veal Marsala
Dutch Ovens
What is Shortening
Frying with Goose and Duck Fat
Substitutes for Vanilla II
Finding Melon Ballers
Corn for a Party
Removing Conch
Measuring Herbs/Basil
Brandade/Brondade
Freezing Blueberries
Beans in Refried Beans
Reduced Fat Cookies
Blood Sausage Recipes
Measuring Rotini
Ginger Sauce
Hygroscopic Peanut Brittle
Homemade Vanilla (Gluten in Vanilla?)
Keeping Smoked Meats
Cellophane Noodles
Fondant Roses
Fresh Curry
Shellfish Change Color
Freezing Cream
Buying Ginger
Barbecue Sauces and Fish Dishes for a Party
What is to Cream?
Powdered Buttermilk
Does Pineapple Tenderize Like Papaya
Substitute for Meringue Powder
Soft Meringue
Italian Meringue
Safe Meringue
Bavarian Cream
Two Ways to Cook Orange Roughy
Making Low-Fat Crème Fraiche
Chef on a Shoestring Recipes
Perkins Restaurant Potato Pancakes
Substituting Butter for Oil
Sugar Syrup in Sugar Pot
Simmer or Boil
How to Make Hummus
What is Simmer
How to Grill a Turkey
Can You Freeze a Watermelon?
Le Creuset Online
What is Jaggery and Gur?
Cooking Purple/Black Rice
Poured Fondant Recipe
Fat and Calories in Fresh Mozzarella
What is Granary Flour?
What are Chipolatas?
Planning a Barbecue for 70
Carnival White Chocolate Bread Pudding
What is Cupcake Meal? Matzo Meal?
Obtaining British Treacle
Freezing Meringue Pies
What is Mascarpone Yogurt?
Cholesterol Count of Crab
How to Make White Pizza Sauce
How to Freeze Figs
Calories in Skim and Whole Milk
Nutrition of Cellophane Noodles
Classic Italian Tomato Sauces for Freezing or Canning
Purchasing from Mrs Fields Online or Off
What are Cassia Buds for Watermelon Rind Preserves?
Finding or Making Roasted Crushed Tomatoes
What is Gula/Goula/Sago Pudding Made Of?
Is Slow Cooker Synonymous with Crock-Pot?
Eating the Rind of a Brie
How to Make Scones
Finding Glass Kitchen Canisters
Roasting Time for 2 Tenderloins
How are Jaggery, Gur, Piloncillo, Raw Sugar Made?
What is a Cone of Piloncillo?
What is Ground Rice, Rice Flour, Rice Powder?
Are Eggs Considered to Be Dairy Products?
Substituting Bouillon for Canned Stock
Substituting Fresh Ginger for Ground Ginger
Substituting Mayonnaise for Eggs
How to Make Jambalaya
Difference between Chili Sauce and Cocktail Sauce
Storing Opened Bottles of Wine for Cooking
How to Burn Milk
Substitutes for Cooking Wine
Substituting Semisweet Chocolate for Bittersweet
Why Brown a Roast If It Doesn’t Sear in Juices? Maillard Reactions
How to Distinguish between Bread Flour, All-Purpose Flour, and Cake and Pastry Flour
Is Corn Syrup Liquid Glucose?
How to Poach Egg Yolks
Can You Freeze Tofu?
Shelf-Life of Saffron
Canning Salsa without a Pressure Canner (Even If You Used Canned Tomatoes)
How to Tell If Your Eggs are Bad
The Potency of Baking Powder, and How to Make Your Own
How to Keep Birds Away from Fruit Trees
How to Find (Make) Liquid Brown Sugar
Finding Flat-Bottomed Copper Mixing Bowls
How to Cook Moist Chicken
Freezing Slivered Almonds
Cookies Sweetened with Honey and without Sugar
Pronunciation of Gruyere
Raspberry Swirl Cake Recipe
Buying Crayfish Tails
Buying a Flame Tamer
Port and Stilton Sauce
What are Clear Jel/Sure-Jel, Thickeners
Substituting Evaporated Milk for Regular Milk
Difference between Carmelized Onions and Cooked Onions
Can Pancetta Be Eaten Raw?
Chart of Beef Cuts
Scallops with Pernod Recipe
Making a Two-Crust Pumpkin Pie
Substitiute for Dried/Prepared Mustard
What is Pumpkin Pie Spice?
Substituting One Form of Semisweet Chocolate for Another
What is Rocket/Arugula?
How to Keep Scalloped Potatoes (Milk) from Curdling
How to Store Vanilla Beans
Difference between Hollandaise and Bearnaise
How to Make Black Icing for Halloween
How to Make Pepitas from Pumpkin Seeds
What is 5/7 Cup?
Keeping Sea Salt Dry/From Clogging a Shaker
What is Prepared Mustard?
What is Pastry Flour?
Is There Fat-Free Butter?
What is Fresh Cream?
How to Stabilize Whipped Cream
Can You Freeze Confectioner's Sugar?
How to Make Pizza Doughs
The Shelf-Life of Vanilla Extract
The Origin of Blood Sausage
How to Candy/Preserve Ginger
What is 00 Flour?
How to Ripen Kiwis
Diabetic-Friendly Banana Bread Recipes
Sugar Cookie Dough, with Raw Egg, Unrefrigerated
What is Al Dente?
Precooking Chicken Wings for a Camping Trip
Lime Jello Salad
Measuring Butter
Recipes That Use Equal
What is Tapioca?
Can You Freeze Crème Fraiche?
What is a Broad Bean, Fava Bean, Haba?
Creaming Butter and Sugar or Melting It?
Is There an American Double Cream?
Making a Tender Pie Crust (Without Bread Flour)
Thickening a Fruit Pie Filling with Corn Starch or Tapioca or Cassave Flour
Food Safety for an Unrefrigerated Chicken
Cooking with Pie Pumpkins or Decorative Pumpkins
Can You Freeze Process American Cheese Slices
How to Make a Waldorf Salad
Is an Old Frozen Turkey Safe?
Using Olive Oil in Brownie Mix
Other Nesselrode Dishes, Including Consomme
History of the Croissant
Saving Frozen Ginger
Which Apples are the Best for Pies?
The Search for Pork Blood
Finding Bituminous Coal Candy
What is a Cobb Salad?
Cooking Multiple Pies and Cakes in the Same Oven
Freezing Meringue Powder
Can You Freeze Mustard?
Losing Heat When You Open the Oven Door
Cracking and Mixing Eggs Safely in Advance
Difference between Butter and Margarine, Melting Points
Can You Use Salted Butter When the Recipe Calls for Unsalted?
Finding Rainforest Crunch Online
How Much is a Packet of Gelatin
Finding Good Quality Chocolate and Cocoa
What Happened to the Carleton Food Network/Taste Network?
To Stuff or Not to Stuff a Turkey?
Making Turkey Gravy When There are No Drippings
A Newbie Cooks a Turkey in an Electric Roaster
A Spiced Brine That's Not Just Salt, Sugar, and Water
Crisping the Skin of a Brined Turkey
How Much Turkey to Serve 40?
A Non-Alcoholic Fondue
Where Did Names Boston Butt and Picnic Shoulder Come From?
Cooking Multiple Dishes in the Same Oven
Can All Corningware Go in the Freezer?
How to Bake and Cut Biscotti
What is Scampi?
Broccoli Cornbread
What is Plain Flour -- British/American Names for Flours
Slow-Roasting a Frozen Turkey
Brining a Self-Basting Turkey
Serving Size of Mashed Potatoes
Keeping Pie Crusts from Being Soggy
Reusing Oil to Fry Turkeys
Safety of a Raspberry Pie Thawed in the Open
How to Make Kibbeh
Baking in a Loaf Pan Vs. Tube or Bundt Pan
Is Evaporated Milk Thicker Than Half and Half?
Making Crab Cakes with Canned Crab
Keeping a Wedding Cake Fresh for 3 Weeks in Uganda
Measuring By Weight Not By Volume
Where to Find Pomegranate Molasses
Moroccan Breads: Harcha and Rghaif
What is Greek Word for Money?
The Marinade for London Broil
Substituting Egg Whites for Powdered Egg Whites
What Do You Do with a Confit?
Homemade Half and Half
Thirds, Quarters, Halfs, and Fractions
Keeping Meringues from Weeping
More on Shelf-Life and Storing of Sour Cream
Substitutes and other Names for Mullet
How to Roast an 11-Pound Roast Medium Well
Pie Crust When No Vegetable Shortening Can Be Found
What is Gelatin?
Using Up (Aged) Garlic
Substituting Baking Chocolate for Cocoa
Obtaining Greek Yogurt
Finding/Making Buttermilk in Spain
Substituting Evaporated Milk for Regular Milk
Substituting Marshmallow Cream/Fluff for Marshmallows
Substituting Miniature Marshmallows for Regular Marshmallows
Butcher's Twine for a Rotisserie
Keeping Lobsters Alive for a Day
Flavoring Truffles with or without Liqueurs
Substituting Fat-Free Evaporated Milk for Whipping Cream
Substitute for Bacon Grease in Cooking
What to Put in When You Take Nuts Out of a Recipe
How to Thicken Soups
Good Cooking/Culinary Dictionaries/References
Did We Hold a Contest?
What is Baking Soda in Ireland/Bicarbonate of Soda/Bread Soda
Flame Tamers When Things are Hot
Boiling Water in a Covered Pan
Pierogie Recipe
Substitute for Maple Sugar
Substituting Sour Cream for Yogurt in Chicken Recipe
Weight of a Quart of Heavy Cream
What is Cream of Tartar?
Substitute for Mascarpone
Making Lowfat or Skim Evaporated Milk
Substitute for Marsala in Tiramisu
Keeping Smoked Salmon Refrigerated
Can You Substitute Milk Chocolate for Semisweet?
How Much Baking Soda is in Baking Powder?
Chef on a Shoestring Cranberry Tart Recipe
Chef on a Shoestring Black-Eyed- Pea Soup Recipe
Chef on a Shoestring Mango-Glazed Bacon
What is a Male Cornish Game Hen?
What is a Centiliter, Cl?
Freezing an Egg-Yolk Marinade
Finding/Making Self-Rising Cake Flour
What is Icing Sugar? British/American Sugar Names
Tossing Out a Spoiled Chicken
Oatmeal Cookie Dough That is Too Dry
How Many Calories in are in Egg White, Egg Yolk, Whole Egg
Making French Toast with Soy Milk
Is Pernod an Aperitif or a Digestif?
What is Tortellini Pomodoro?
What is a Continental Breakfast?
What Does Blind Bake/Bake Blind Mean?
What is an Aperitif?
Finding Panamanian Corvina for Ceviche/Seviche
Finding Carmel-Chocolate Apples Online
How Much Lettuce for Salads for 75 Guests
Butter, Margarine or Shortening in Cookies?
Can You Freeze Lasagne with Bechamel Sauce?
How Much Does a Cup of Regular Sugar Weigh?
How to Make Maple Nut Fudge
What is a Digestif?
Buying Rice Wine in Pennsylvania
Is There a Substitite for Pancetta?
Strawberry Pudding Recipes
Why Let a Roast/Meat Rest After Roasting?
How Much Does a Stick of Butter Weigh?
Is a Cup of Parmesan Cheese Measured By Weight or Volume?
Can You Leave Rice Out on the Counter?
Which is Heavier, Milk or Cream?
What Ingredients/Foods are Acidic?
Difference: Bisque, Chowder, Soup
Finding Unsweetened Chocolate Chips
Storing Chocolate
Finding Double Cream
Are Eggs Dairy Products? (Take II)
Adult Drinks for a Children's Party, Coffee, Tea
Can You Make Cream: Single, Double, Heavy, Whipping
What are Filet Mignon, Tournedos?
What is Chateaubriand?
Fixing an Underbaked/Underdone Cake
Safely Holding Chicken Soup Overnight at Room Temperature
The Holy Trinity of Louisiana Cooking
Using Rubs on a Soon-To-Be-Smoked Turkey
Shelf-Life of Light Corn Syrup (Karo)
Healthy Comparison of Eggos and Waffles
Difference between Light and Dark Corn Syrup
What is Fromage Blanc?
Shortbread (Without Rice Flour)
How to Mold Butter
Role of Salt in a Cake
Absolute Limits on Keeping Herbs and Spices
How to Pronounce Pancetta
Using Powdered Milk to Approximate Evaporated Milk
Cooking Two Casseroles at the Same Time
Serving Hors D'oeuvres Before a Brunch
What is Sweating Vegetables?
Tenderloin Serving Size for Christmas
Broccoli-Cheese Pie/Quiche
Difference: Citrus Oil and Citrus Extract
Substituting Self-Rising Flour for All-Purpose Flour
Figuring Sizes and Capacity of Kitchen Canisters
What is Salad Oil?
What is Chocolate Bark and How to Melt It
Volume of American Cup for the British
Freshness of Oil for Deep-Frying
Shelf-Life of Hard-Boiled Eggs
Finding Clay-Pot Cookers
Scientific Answer for Larger Cookies Taking Longer to Bake
Cleaning Counters and Cutting Boards for Kneading
Can You Substitute Amaretto and other Flavorings in Cheesecake?
What are New Potatoes?
Difference between Seasoned and Unseasoned Bread Crumbs
Does Baking Soda Lose Its Effectiveness?
Baby Back Ribs on 1/29/05 Chef on a Shoestring
How to Make Gravlax (Redeemed from 582)
What is the Difference between Lox, Nova, and Gravlax/Gravadlax?
What is Packed Brown Sugar?
Does Mint Mean Peppermint or Spearmint?
What is dry cider?
What is a Flat Iron Steak? (Top Blade Steak?)
Cook Toppings Before Putting Them on Pizza?
Horrible Button-Top Caps on Our Products
Swedish Fish in Recipes
What is Krauterbutter? + Recipes
Can You Freeze Scrambled Eggs?
Substitute for Dark Rum (Non-Alcoholic)
Can You Freeze Milk?
What are Tamarind Dried Prunes?
Why are #10 Cans Numbered That Way?
Finding Raw Milk and Raw Cream
How Much Ketchup/Catsup in a No. 10 Can?
Can You Make Coq Au Vin without Wine?
Where to Find Grill Baskets?
Can Croissant Dough Be Frozen?
Perkin's Restaurant's Heath Bar Pie
Removing Bitterness from Daikon Radish
What is Horehound?
What is Cornmeal in the UK and Ireland?
What to Drink with Foie Gras?
Food Styling Books/Presentation Tips
Nutritional Value of Jicama?
How to make evaporated milk
Bad Way to Slow-Cook a Roast
Substituting Vanilla Bean for Vanilla Extract
Saco Powdered Buttermilk
Canadian Flour
Sachet of Yeast
substitute for half and half in Australia
Does Shortening Spoil?
What Temperature to Cook a Chicken?
Recipe for How Many Scones?
Is Bottled Garlic As Good As Fresh?
Big Mixer for Kneading Bread Dough
Official Names for Clam Chowder
Do You Need Vanilla for Brownies?
Light and Dark Sweet Potatoes and Yams
Baking Casseroles in a Rival Roaster Oven
Can You Cook a Stuffed Turkey in a Roaster Oven?
Finding directions/instructions for roaster oven
Peeling Ginger Before Grating
Hard-Boiling Rotten Eggs
Substituting dry milk in a bread recipe
So Eggs is Not Meat?
Pumpkin dump cake without milk
Is Broasting a Form of Frying?
Can You Make Mousse with Cooked Meringue?
Letting Things Rest in the Refrigerator for "A Day"
Finding Bratbutter, Ghee, or Commercial Clarified Butter
Comparing Goose to Duck and Turkey for Fatness
Finding white icing with sugar syrup and meringue (Italian Meringue?)
Cook Pound Cake in a Cold or Preheated Oven?
Are Citric and Ascorbic Acid (Vitamin C) the Same?
Le Creuset Factory Store and Factory Tours
Where are Swedish fish made?
Does Scalding Milk Help in Baking?
Baking and Freezing Seafood Lasagna
What is Alum?
Substituting Meringue Powder or Egg White in Frosting
Using Old Peanut Oil
Substituting Margarine for Butter in a Butter Cookie Recipe
The Right Potatoes for a Soup
Shelf-Life of Sweetened Condensed Milk
How Does a Wood-Heated House Affect Baking?
Are Almond Paste and Marzipan the Same Thing?
How Can Fish Sauce Taste So Bad and Be So Good in Recipes?
What Does Nicoise Mean?
What are the Balls in Tapioca?
Substituting Powdered Sugar for Confectioner's Sugar
Does Leftover Spinach Become Poisonous?
Is a Vanilla Bean a Bean?
How Many Calories in an Egg White?
How to Store and Shelf Life of Clarified Butter
Getting Brownies Cooked Through
Baking Soda Names: Bicarbonate of Soda, Sodium Bicarbonate, Sodium Hydrogen Carbonate
Cream of tartar in German
Unrefrigerated Easter (Hard-Boiled) Eggs
What is "Dot with Butter?"
Is There a Vegan Pancetta?
Is Pepper Digestible?
Must Eggs Be Refrigerated?
Substituting Fluff for Marshmallows
Origin of Cooking Meat
How to make Bearnaise Sauce
Unbleached vs. bleached flour
Lard in Shipley's Dounts?
Color of cooked beef determined by doneness
How to make chocolate-covered strawberries
What is butter extract? (for Red Velvet Cake)
Why is there coffee/espresso in chocolate recipes?
Poor Man's Pie/Milk Pie
Names for confectioner's sugar/10XXXX
Ghee and clarified butter
How to thaw a turkey
Substitutes for Cool Whip
Can You Freeze Fried Eggs?/Fried Egg Sandwich Recipe
What is Parboiling?
What is a Rasher of Bacon?
Can You Whip Light Cream?
Difference: Whipping Cream, Aerosol Whipped Cream, Whipped Topping
Chocolate Croissants/Pain au Chocolat
How to Make Pastry Cream
Origin and Name of Rock Cornish Game Hen
Eating and Taste of Fondant
Holes in Salt and Pepper Shakers
Do Lobsters Make Noise in the Lobster Pot?
Can You Save Curdled Whipping Cream?
How to Make Heavy Cream/Whipping Cream
Substituting Orzo for Arborio Rice
Is Mayonnaise a Dairy Product?
What Flavor is Green Swedish Fish?
How to Separate Eggs/Purchase Egg Whites
Should You Dilute Evaporated Milk?
Can You Freeze Egg Substitute/Egg Beaters?
Where in the Store is Cream of Tartar?
How to Find Leaf Gelatin
Is Cottage Cheese a Good Substitute for Beef?
How to Find Apricot Nectar
Definition of Danish Pastry
Measuring 3/4 Cup/Odd-Sized Measures
Difference: Head vs. Clove of Garlic
Can You Freeze Tomatoes?
How to Spell Spaetzle
Finding Pineapple Pie Filling
What and Where is Key Lime Zest?
What is Canola Oil?
What Kind of Cream is Needed to Make Butter?
What is a Sachet de Levure?
Using, Storing, and the Nutrition of Jicama
How to Save White Chocolate from Burning/Siezing
What is a Pound Cake?
Difference Between Butter and Margarine
What are Bread Crumbs/How to Make/Buy
What is the Nutrition of Clarified Butter?
Difference and Melting Point of Lard and Vegetable Shortening (Crisco)
What is Done when Cooking Fish?
Chemical Preservatives in Cakes in India
Freezing Hard-Boiled/Hard-Cooked Eggs
More on Freezing Eggs
Are Eggs Meat or Dairy Products?
Carbohydrates and Protein in Eggs
Refrigerating Raw Eggs out of the Shell
Where is the Sulfur in Eggs?
What is a Substitute for Cardamom?
Using Dried Egg White in Royal Icing
How to Grill Corn on the Cob and with what Fuel
How to Preserve Fresh Corn/Can Corn
How to Freeze Corn Not on the Cob
How to Blanch Corn
Freezing and Thawing Corn Chowder
How to Cook Corn on the Cob that has been Frozen
How to Cleanly Cut Kernels off the Cob
Using a Knife to Cut Kernels off a Cob
How to Provide Butter for Corn at a Buffet
How to Shuck Corn
How and How Long to Store Fresh Corn
Cooking Corn on the Cob In a Slow Cooker/Crock Pot?
Adding Salt to the Water to Cook Corn on the Cob
Cooking Corn in a Rotisserie Basket
Can You Freeze and Reheat Fresh Corn In Freezer Bags?
Can You Bake Corn in the Husk in the Oven?
Do People Eat the Husk When Eating Tamales?
Controlling the Water In a Corn Pudding or Casserole
How to Keep Corn on the Cob Hot for a Picnic
Adding Sugar or Honey to the Water to Cook Corn on the Cob
Why Is my Corn on the Cob Tough?
Should Corn be Refrigerated?
Why Does Corn on the Cob Turn Red when Boiling?
How Long Should You Grill Corn?
How Long Can You Keep Corn Fresh?
What Is the Best Way to Freeze Corn on the Cob?
Can You Freeze Fresh Corn without Blanching First?
What is Baby Corn and Where do I Get It?
Baking Corn on the Cob in Foil in the Oven
Is a Cornish Hen Really a Chicken?
What Officially is a Corn Dog?
How to Remove Silks from Corn on the Cob
Is Corn a Fruit or a Vegetable?
Cooking Crab and Corn on the Cob in the same Water
How to Steam Corn on the Cob
How to Cook Corn on the Cob in a Pressure Cooker
Can You Put Just-Cooked Corn in the Freezer?
The Difference between Shucking and Husking
Pop-Up Thermometers for Chicken and Turkey
Basting Turkey with Butter or Oil
Baking Brownies without Nuts
Turkey Capacity of Roaster Ovens
Additional Cooking Time for Multiple Items in the Oven
The Difference Between Chutney and Relish
Keeping CorningWare from Exploding
How to Search for Information at Ochef
Why is There Vinegar in Some Pie Crusts?
How Long Can You Keep a Thawed Turkey?
How to Cook Turkey in an Oven Bag
Diluting Concentrated Stock or Bouillon
Is Dark, Thick Condensed Milk Still Fresh?
Finding Dark Sweet Chocolate in a Bittersweet World
Understanding the Percent of Cacao in Chocolate
How to Fix Overdone or Burned Brownies
How to Skin Hazelnuts
How to Use Margarine Substitutes in Baking
How to Make Hershey's Cocoa Fudge
Evaporated Milk in Macaroni & Cheese
Managing Alcohol in Extracts & Flavoring
Keeping Cookies from Going Flat
How Many Potatoes (Mashed) Needed to Feed How Many People?
Can You Break Spaghetti Before Cooking?
Why Does the White of an Egg Turn White?
Can You Add an Egg to Chantilly Cream?
Adding Liquids to Scrambled Eggs or Omelets
Using Uncooked Egg in a Mousse
Why is Raw Egg White Sometimes Cloudy?
The Correct Accompaniment to Chateaubriand
Why Hard-Boiled Egg Whites Turn Tan
How to Use a Really Fresh Frozen Egg
The Search for Mussels Pernod
What is a Coddled Egg or Coddled Egg Yolk?
Difference Between Coddled and Poached Eggs
History of the Boston Cream Pie
The Rules for Refreezing Food
How to Save Burned Soup
Which are the Best Teaching Cookbooks?
Secret Name for Unsweetened Condensed Milk
How to Make Chocolate Sweetened Condensed Milk
How to Convert from Fahrenheit to Celsius and Back
Does Alum Offer Health Benefits?
How to Reduce Stocks, Sauces, & Wines
Marinating Venison in Buttermilk or Karrigmelk
Should Frog's Legs Be Gender Specific?
Can You Substitute Cream of Tartar for Eggs?
What is Baking Mix?
Substitutes for Pancetta
What is Catsup/Ketchup/Catchup
Will Cream of Tartar Improve Whipped Cream?
What Does Scant Mean in Recipes?
Getting a Handle on the Gelatin in Rice Krispies Treats
What Is a Cocoa Bean?
What Is Cacao or Chocolate Liquor?
What Is Cocoa Butter?
How to Make Chocolate Fondue
Substituting Lemon Peel for Lemon Rind
Are tartaric acid and cream of tartar the same?
Should Corn be Cooked for as Long as an Hour?
How to Keep Cookies with SunButter from Turning Green
Using Cooking, Blanching, Flavored Water in a Soup
Looking for 4X Confectioner's Sugar
How to Use Oreos in a Cheesecake Crust
What is Baker's Cheese?
Why Can't I Cook?
What is Mincemeat?
Getting a Head Start on Ritz Mock Apple Pie
How to Make Baking Powder
How to Cut Ribbom Fries/Find Spiral Slicer
How to Prevent Dryness in Scones
Difference between Scallions and Green Onions
Why Mix Liquid and Dry Ingredients Separately?
What are Shavings of Parmigiano-Reggiano Cheese?
How to Fix Underdone Cornbread, Cake, Brownies, Scones, Biscuits
Why Cookies Turn Rancid or Spoil
How to Save (and Eat) Tough Brisket
What Herbs and Spices Go Well with Eggs
How Long Does Tahini Last, Refrigerated or Not?
Is There a Meat Injector for Dry Spices?
Can You Dilute Evaporated Milk to Cut the Fat?
How to Make Sweet Pickling Juice
Difference Between Sweet Cream and Sour Cream
How Long Can Food Fight Bacteria?
Warming a Precooked Ham when the Oven is Full
Substituting Cool Whip for Whipping Cream
How to Thin Greek Yogurt
Keeping Cheese Without Refrigeration
Are the Eggs in Eggnog Safe?
Is a Smoked Ham a Cooked Ham?
Teaching Waxed Paper When It's Time to Let Go
How to Make and Spell Amandine Garnish
How Much Mayonnaise Replaces How Many Eggs?
How and When to Store Chocolate Truffles
Finding Stainless Steel Cake Pans
How Much Confectioners Sugar is in a Box?
Converting Flour from Pounds to Cups
How to Produce Rare and Well-Done Beef Tenderloin
How to Cut and Serve Chocolate Delirium Torte
Difference Between Stock, Broth, and Consommé
Taking a Turducken on a Road Trip
Are Frozen Deviled Eggs OK?
What is a Croque-Monsieur?
What is Mixed Peel (Candied Fruit)?
South Austraila Teaches Ochef the Queen's English
Venting Leftovers for Refrigerator Storage
Can You Slice Almonds at Home?
Making Holiday Cookies with Margarine Instead of Butter
Where to Buy an Offest Spatula and Other Equipment Mentioned on Ochef
Whence Cometh Thy Gelatin -- Pig or Cow?
The Specifics of Homemade Brown Sugar
Chef Prudhomme's Chantilly Cream Recipes
Where Does the Pork Butt Come From?
The Measure of a Small Package of Cream Cheese
Publishing a Manly Men's Cookbook
Can Your Thicken Soups with Cream of Tartar?
Why Add Salt to Pasta Water (and How Much)?
Difference Between Dutch Oven and French Oven
Can Your Freeze Cooked Beef and Other Meats
What Is the Shelf-life of Opened Pasta Sauce?
Can You Freeze Cooked Turkey, Chicken, Poultry?
How to Make Pasta e Fagioli
Making Meringue with Pasteurized Egg Whites
How to Make Chicken Wings (Superbowl?)
What Does [Ingredients], Divided Mean?
Who Invented the Bouquet Garni?
Reheating Artichoke Dip in a Microwave
How Long Can Chicken Wings Be Unrefrigerated?
Buying or Making Chili Sauce
The History and Recipe for Alfredo Sauce
Does Pumpkin Pie (or Eggs) Need Refrigeration?
Making Carrot Soup (or Anything) with Vegetable Stock
How to Make Sourdough and Buckwheat Pancakes
How to Deep-Fry Chicken Wings
Substitutes for Vegetable Oil in Cakes
Bowtie Pasta (and Everything Else) for Valentine's Dinner
Three Simple Rules for Hanging a Pot Rack
Knowing When Chicken Wings Are Past Their Prime
A Valentine's Day Indoor Picnic
Fish with Licorice for Valentine's Day
Valentine's Chicken Dish for a Fussy Eater
Does Salted Butter Make a Difference in Hollandaise Sauce?
How to Make Parker House Rolls
Using Up Leftover Tomato Paste
How to Make Stuffed Brioche
How Many Cups in a Pound of Confectioner's Sugar?
How to Store Leftover Cream of Coconut
Did Escoffier Make Matignon-Stuffed Artichokes?
Alternate Names for All Cuts of Steak
Where do You Find Sweetened Cream of Coconut?
Finding Substitutes for Pork, Lard, Bacon, Ham, etc.
How to Make Caponata
What is the Shelf-Life of Mascarpone Cheese?
Are Your Gallons Imperial or American?
Does Canned Salmon Need to Be Cooked?
Where Does Grated Lemon Rind Come From?
What is the Shelf-Life of Chicken Stock?
What Are the Best Oils for Deep-Frying?
What is Glace de Viande?
What is Cream Fresh?
What Measure is DSP?
How Many Calories are in Skim, Whole, and 2% Milk?
What is Celeriac?
How to Make Country Red-Eye Gravy?
Making Brownies without Vanilla
How to Make Indian Bread -- Roti
Saving a Chicken Breast from the Garbage Disposal
Making Baked Eggs with Vegetables for Brunch
Showing Respect for People's Food Sensitivities
How to Freeze Bananas for Baking Projects
How to Find and Make Dried Blueberries
Reconstituting Evaporated Milk (and Choosing Recipes)
How to Find and Buy Demi-Glace
What Can You Substitute for Saffron?
Is There a Substitute for Bacon Drippings
Substituting Light for Dark Corn Syrup
Measuring a Stick of Butter from a Tub of Butter
How to Not Lose the Bottom of a Springform Pan
Why Do Extracts Include Alcohol and are There Substitutes?
Is Margarine a Dairy Product?
How to Make or Spell Gravlux/Gravlax?
How Much Almond Paste Do Almonds Yield?
What Are Blanched Almonds?
What is Whole Grain Mustard?
Where Can One Find Wondra Flour?
Finding Non-High-Fructose Corn Syrup
Can You Dehydrate Eggs to Preserve Them?
How to Freeze and Thaw Nuts
Reducing a Blueberry Pie Recipe by a Third
What is Marille in German and Italian?
What are the Best Potatoes for Potato Salad?
How to Pronounce Espresso (and Mascarpone)
We Are So Not Martha Stewart
Thoughts on Using Up Hard-Boiled Egg Whites
Measuring When Fractions are Presented as Decimals
What and Where is Dry Cottage Cheese?
How Ovens See the Difference Between Roasting and Baking
Using Enameled Cast-Iron Cookware in the Oven
Substitutes for Cocoa Powder for Brownies
Freezing Asparagus without Turning it to Mush
Using Lactose-Free Milk in Recipes
Omitting the Butter or Margarine from Packaged Stuffing
Finding an Electric Pressure Cooker with a Timer
Where Should You Set Dough to Rise?
How Does Mustard Work as an Emulsifier?
How to Make Caesar Salad Dressing (From Scratch or a Mix)
What's in Bottled Caesar Salad Dressing, Anyway?
Is Equal Kosher and Kosher for Passover?
Can Duck Breasts be Seared and Finished Later?
What is Mise en Place?
Is Pudding Kosher for Passover?
What Can Be Substituted for Cake Meal?
Where Can I Find Cake Meal?
Substituting Flour for Cake Meal
Substituting Cake Meal and Potato Starch for Flour
What is the Unleavened Bread of Passover?
Removing Dairy from Passover Brownies
Stuffing a Leg of Lamb (and Dealing with the Fat)
Can You Cook Leg of Lamb in Advance?
How to Roll and Freeze Sugar Cookie Dough
Cooking a Pork Loin in Advance
How to Preserve Marshmallow Chicks and Bunnies
How Long do Hard-Cooked Eggs Last?
Where is the Salmonella in a Contaminated Egg?
Managing the Rising Time for Hot Cross Buns
Is a Floating Egg a Bad Egg?
How to Cook with Leftover Easter Candy
Is the Use-By Date on a Ham the Gospel Truth?
How Long Can You Keep a Fresh Turkey?
How to Grate Almond Paste
How to Peel Hard-Boiled or Hard-Cooked Eggs
How to Make Black Easter Eggs
Is There a Low-Cost Substitute for Gruyere Cheese?
How to Keep Egg Shells from Cracking during Cooking
Tracking Down Ham Glaze that is Not Sweet
Can You Freeze HoneyBaked Turkey Breast?
How to Tell if a Ham is Cooked, Partially Cooked, or Not Cooked
Why are Ochef's Advertisements so Unappetizing?
Rediscovering Mom's Split Pea Soup
How to Prepare a Spiral-Sliced Ham
Is Salade Nicoise French or Italian?
Can Evaporated Milk Swap Out Condensed Milk?
Do Brownies Require Sour Cream?
Premixing and Traveling with Baking Ingredients
What is Vermouth?
What are herbs de Provence?
Ramifications of Cutting a Large Roast in Half
Rules for Non-Soggy French Toast
How Long Can Foods Be Refrigerated?
How to Candy Nuts
What is Clear Vanilla Extract?
The Hunt for Clear Duck Soup with Vegetables
How Big is a Pat of Butter?
How Many Calories in Various Fats?
Are Dry, Ground, Powdered Mustard the Same?
What is Full Cream Milk
Does Clarified Butter Solidify in the Refrigerator?
Shelf Life of Shortening, and Should it Be Refrigerated?
Where Does One Buy Veal Stock?
The Difference Between Poultry and Chicken
What is a Palette Knife in Cooking?
Using Accidentally Frozen Eggs
Keeping Plastic Wrap from Melting on Food
Are Frozen Vegetables Such a Compromise?
How Much Water is in a Watermelon?
Finding Real Beau Monde Seasoning
How to Make Poultry Seasoning
How Long Can You Store Butter Cookie Dough?
Difference Between Dried, Powdered, and Ground Ginger
What is the Best Fish Sauce?
What Are Potatoes Anthony?
What is the Recipe for the Three Bears' Porridge?
How to Make Sour Cream with Unpasteurized Cream?
How to Make (or Buy) Black Food Color
How to Make Brown Sugar Syrup
Keeping Biscuits from Turning Bitter
Getting Brownies to Bake Evenly
What Are Panko Breadcrumbs?
Can You Fry with Shortening
Freezing Bananas In the Peel or Out?
Substituting Graham Crackers for Vanilla Wafers
How to Boil Peanuts in the Shell
How to Pronounce Pancetta
Substitutes for Onion Soup Mix
Packaged Onion Soup Mix Ingredients
What is Campari?
What is Rusk?
Where to Purchase Pernod
Comparing Bouillon Cubes and Granules
Where to Purchase Whole Tenderloins
Calculating Portion Size for Guests
If Chickens Smell Before the Sell-by Date
Appropriate Temperature Ranges for Baking Cakes
What is Bread Soda?
Is Cream of Tartar in Tartar Sauce or Steak Tartare?
How Long is Unused Peanut Oil Good?
What Animal's Milk is Used in Greek Yogurt?
Definitions of Napper and Concasser
Substituting Yellow Mustard for Dijon Mustard
Using and Spelling Bay Leaves
Food Safety When the Oven is Not Turned On
Correctly Labeling Vegetarians
Why Refrigerate Cookie Dough?
Where to Find Lime Zest
Any Link Between Black Rice and Nuts?
Is a Brownie a Cake or a Cookie?
Can I Keep Chicken in My Room?
How to Make Corn Syrup?
What are Florentines?
What does One Pound Clarified Butter Mean?
What are the Best Potatoes for Pommes Chateau?
Substituting Vinegar for Eggs in Cake Mix
How to Trim Asparagus
When does Alcohol Burn Out of Beer in Battered Fish?
Overcooking Scrambled Eggs
How to Keep Seafood from Being Fishy
Should You Grill or Smoke with Green Wood?
How Well Does Frozen Buttermilk Travel?
What is Powdered or Granulated Gelatin?
Rules for Using Olive Oil in Baking Desserts
What is Lassi?
What is Gastrique?
Does Vanilla Add Sweetness? Can You Leave it Out?
How Do You Make a Chicken Kosher?
How to Make Cream of Chicken Soup
Is Sweet Milk Sweetened Condensed Milk?
How Much Does Sugar Weigh? (Chart)
Can You Freeze Milk and Sour Cream?
Finding a Stainless-Steel Broiling Pan
What is a Chinois/China Cap/Conical Strainer?
When is Superfine Sugar Like a Wrecking Ball?
Making Tortes with Ground Pecans
The Scariest Part of Buying Black Food Coloring
How to Make the Scariest Halloween Punch
What Makes Frosting Melt Off Cupcakes?
How to Make Pudding Mix
How to Bake a Sweet Potatoe
What is Grenadine?
More on How to Make Black Frosting or Icing
How to Make Sweet Foam for Halloween Punch
How Long Can You Keep a Hubbard Squash?
Does Making Cupcakes Black Make Them Bitter?
How to Make Lobster Risotto
Cooking Two Turkeys in a Roaster Oven
How to Make Whole-Wheat English Muffins
What and Where is Marmite?
How Far in Advance Can You Purchase a Fresh Turkey?
Browning a Turkey Cooked in a Roaster Oven
Do You Add Water to a Roaster Oven?
Finding a Recipe for Brocolli Soup
Turning All-Purpose Flour into Self-Rising
Substituting Orzo for Pernod
Making and Freezing Pies with Equal
What is Vegemite?
Substituting Marmite for Bovril. Huh?
Using the Pan Insert that Came with the Roaster Oven
Fixing the Corn Syrup in a Thanksgiving Pie
Slow-Roasting a Turkey in a Roaster Oven (Not!)
Reheating Leftovers in a Roaster Oven
Crushing Garlic without a Garlic Press
Using a Roasting Bag in a Roaster Oven (Not!)
The Freshness Test for Old Frying Oil
Finding Corned Pork
Is Canola Oil a Type of Shortening?
Using Extra Virgin Olive Oil as Vegetable Oil

Reviews
Book Reviews Archive
Everything You Pretend To Know About Food And Are Afraid Someone Will Ask
Oxford Compaion To Food
Ultimate Cheesecake Cookbook
Julia's Kitchen Wisdom
Martha Stewart's Hors D'Oeuvres Handbook
The Pasta Bible
The Chocolate Bible
The Way To Cook
Sweet Celebrations
One-Pot Cake Book
Chef On A Shoestring
Simple To Spectacular
A Little Maine Cookbook
A Little German Cookbook
Matthew Kenney's Mediterranean Cooking
The Art Of Chocolate
Got Milk?
Top 100 Italian Rice Dishes
Jill Prescott's Ecole De Cuisine
Strictly Steak
The Quotable Cook
Dinner Tonight
From The Cooking School At La Campagne
A Sweet Quartet
Nigella Bites
Joy Of Cooking: All About Party Foods & Drinks
It Must've Been Something I Ate
Semi-Homemade Cooking
Brilliant Food Tips & Cooking Tricks
Local Flavors: Cooking & Eating From America's Farmers' Markets
Not Afraid Of Flavor
Mollie Katzen's Sunlight Café
Joy Of Cooking
Ultimate Rice Cooker Cookbook
I'll Have What They're Having
Mastering The Art Of French Cooking, 40th Anniversary Edition
Biggest Book Of Slow Cooker Recipes
Make It Italian
Chocolate Desserts With Pierre Herme
Nancy Silverton's Sandwich Book
Dish: Stirring It Up
Dish: Turning Up The Heat
Dish: Boiling Point
Dish: Into The Mix
Dish: Truth Without The Trimmings
The Cook's Canon
Thomas Keller's Bouchon
On Food and Cooking
Timeless Art of Italian Cuisine
Sandra Lee Semi-Homemade Cooking 2
Ballymaloe Cooking School Cookbook
Food Substitutions Bible
Molecular Gastronomy: Exploring the Science of Flavor
Green Eggs and Ham Cookbook
Williams-Sonoma Food Made Fast: Baking
Williams-Sonoma Food Made Fast: Soup
The Good Home Cookbook
Sandra Lee Semi-Homemade 20-Minute Meals 2
Fondue
The Art of Scottish-American Cooking
The Chefs of RodnReel.com
Williams-Sonoma Food Made Fast: Pasta
Cooking New American
David Burke's New American Classics
Spaghetti Sauce Gourmet, The
Williams-Sonoma Food Made Fast: Weeknights
Supper at Richard's Place: Recipes from the New Southern Table
300 Sensational Soups
The Old Farmer's Almanac Everyday Cookbook
Sandra Lee Semi-Homemade Cooking 3
The Cheesecake Bible
Mushroom
The Jamlady Cookbook
Food Festivals of Italy
Tapas: The Little Dishes of Spain
The Science of Good Food
The Complete Book of Pies
The Most Decadent Diet Ever
How to Cook Like a Jewish Grandmother
300 Best Chocolate Recipes
1,000 Gluten-Free Recipes
Fix-It and Enjoy-It Cookbook
A Passion for Chocolate
Melissa's Great Book of Produce
Brownies to Die For
The Christmas Table
New Orleans Classic Desserts
A Montana Table
Kitchen Mysteries
The New Spanish Table
Jacques Torres' A Year in Chocolate
The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh
The Mixer Bible: Second Edition
Eat Feed Autumn Winter
Bon Apetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking
¡Sabor! A Passion for Cuban Cuisine
BakeWise: The Hows and Whys of Successful Baking
Chocolate for Breakfast
Cooking: The Quintessential Art
Spa Princess Cookbook
Fix-It and Enjoy-It Healthy Cookbook
Vegan Soups and Hearty Stews for All Seasons
A Table in the Tarn
On the Line: Inside the World of Le Bernardin
Ten: All the Foods We Love and 10 Recipes for Each
Green Princess Cookbook
Cindy Pawlcyn's Appetizers
Party Snacks!
Starting with Ingredients: Baking
Mom's Big Book of Baking
Pure Simple Cooking
Spiced
The Cracker Kitchen
'wichcraft
The Vegan Cook's Bible
Gale Gand's Brunch!
This Little Bunny Can Bake
Good Home Cookbook (The)
Falling Cloudberries
Saucier's Apprentice (The)
Donburi Mania
25 Essentials: Techniques for Grilling
The Scandinavian Cookbook
Guac Off!
300 Big & Bold Barbecue and Grilling Recipes
Endangered Recipes
Better Homes and Gardens Fresh & Easy Meals
Almost Meatless
Down Home with the Neelys: A Southern Family Cookbook
Simple Stunning Parties at Home
Meat: A Love Story
Iron Chef Chen's Knockout Chinese
25 Essentials: Techniques for Smoking
Serve the People: A Stir-Fried Journey Through China
Lobel's Meat Bible
Thoroughly Modern Milkshakes
Sizzle: Sensational Barbecue Food
Mrs. Rowe's Little Book of Southern Pies
The Sweet Life in Paris
Seven Fires: Grilling the Argentine Way
Bittersweet: Lessons from My Mother's Kitchen
The Big Book of Barbecue Side Dishes
Soaked, Slathered, and Seasoned
Hungry Monkey
Julia's Kitchen Wisdom (paperback)
One-Pot French
America's Best BBQ
Simply Mexican
Serious Barbecue
Mark Bittman's Kitchen Express
Quick & Easy Wedding Cakes
Dinosaur Bar-B-Que (paperback)
Made in Great Britain
Bento Love
$3 Meals in Minutes
Bottega Favorita
Noodles Every Day
The Vineyard Cookbook
The Brazilian Table
Jewish Slow Cooker Recipes
The Complete Idiot's Guide to Preserving Food
The Healthy College Cookbook
Wood-Fired Cooking
Best of the Bake-Off Collection: Pillsbury's Best 1000 Recipes
The Joy of Jams, Jellies, and Other Sweet Preserves
Petite Sweets: Bite-Size Desserts to Satisfy Every Sweet Tooth
New York Cooks: 100 Recipes from the City's Best Chefs
Savory Baking
Bon Appetit Celebrations Deck
Good Eats: The Early Years
Slow Cooker Comfort Food
Grilling For All Seasons
You Made That Dessert?
Veggie Haven: Easy Japanese Cooking
Thursday Night is Hearty Meat

Recipes
Recipes Archive
Chicken Mole
Selloh
Honey Bread
Capirotada
Grandma Aki's Oxtails,
Star-Anise Beef With Snow Peas
Beef Stewed With Cinnamon And Star Anise
Flourless Chocolate Cake
Flourless Chocolate Cake
Court Bouillon
Mushroom And White Bean Stew Over Couscous
Poached Salmon With Vegetable Couscous
Green Pepper Couscous
Lamb With Couscous
Couscous With Mergez Sausage
Warm-Weather Couscous
Tunisian Couscous Salad
Couscous With Chicken, Almonds, And Squash
Couscous With Asparagus And Toasted Pistachio Vinaigrette
Sweet Couscous
Veal Scaloppine With Capers
Veal Piccata With Pistachios
Veal Scallops With Mushrooms, Ham, And Cheese
Veal Oscar
Scaloppe Milanese
Wiener Schnitzel
Stuffed Veal Cutlets
Chipotle-Orange Marinade
Herb Rub For Beef
Spice Rub For Beef
Orange-Ginger Marinade For Beef
Bourbon Barbecue Sauce
Sesame-Ginger Marinade
Marinated Steak Chipotle
Rib Eye Steaks With Amazing Glaze
Chunky Peach Preserves
Peach Jam
Honey Peach Jam
Polynesian Florida Yellowfin Tuna Steaks,
Trout Seviche
Mango Chutney
Easy Yeast Bread
Whole Wheat Cumin Loaf
Swiss Braid
Olive Bread
Ribbon Sandwiches
Uncooked Marinade
Cooked Marinade
Orange-Ginger Marinade For Beef
Spicy Beer Marinade
Allergy-Free Sweet Potato Bread
Plantation Pone Bread
Quick And Easy Flat Bread
Glenda Barretto's Putu.
Orecchiette With Snow Peas And Prosciutto
Pasta Salad Alfredo
Fettuccine With Prosciutto, Mushrooms, And Peas
Hay And Straw
Croissant
The French Croissant
Sauce Ravigote
Sauce RÉMoulade
Mayonnaise For Sandwiches
Fish
Shellfish
Tapenades
Vinaigrettes
Tomato Sauces
Veal Saltimbocca
Veal Saltimbocca
Pie Crust
Royal Icing,
Coconut Frosting
Orange Frosting
Fluffy White Frosting.
Italian Meringue
Hollandaise
Beurre Blanc
Sauce Muscovite
BÉArnaise Sauce
Pesto Sauce
Potatoes Vinaigrette
Chocolate Delirium Torte
Flourless Chocolate Cake
Low-Fat, Flourless, Chocolate Truffle Cake
Châteaubriand With Béarnaise
Sallys Ramps With Bacon
Carbonade Flamande
The Best Gazpacho Soup
Meatball Soup
Cream Of Asparagus Soup
Creamy Asparagus Soup
Cream Of Asparagus Soup
Cream Of Asparagus Soup
Asparagus Soup
Asparagus Soup
Pie Crust For A One-Crust Pie
Basic Pie Crust
Good Quick Pie Crust
No-Fail French CrÊPes
Chicken & Bacon Press
Pavlova
Lasagne With Spinach & Wild Mushrooms
Baked Lasagne With Asparagus And Pesto
Vegetable Lasagne
Vegetable Lasagne
White Lasagne
Polenta Lasagne With Spinach, Zucchini, Herbs & Fontina
Artichoke Lasagne
Tofu Lasagne
Veal Piccata
Chicken Piccata
Nesselrode
Salmon Pasta With Parsley Sauce
Corsican Beef Stew
Potatoes Lyonnaise
Potatoes Lyonnaise
Espagnole Sauce
Demi-Glace Recipe
Beef Tenderloin
The Classic Roast Goose
Pavlova
Fall-Apart-Tender Slow-Roast Pork
Sugar Syrup For Drinks
Bechamel Sauce
Mushroom Croustades
Fool-Proof Roast Turkey
Mock Puff Pastry
Challah
Late-Season Tomato-Vegetable Soup
Peach Pie
Flaky Pastry Dough
Grilled Fish The Mediterranean Way
Japanese Three Mushroom Rice
Dashi
Fillet Of Beef Flambe
Chicken Stock & Chicken Broth Variation
Fran Bigelow's Deep Chocolate Torte
Andouille & Chicken Jambalaya
Seafood Jambalaya
Chili Sauce
Cocktail Sauce
Linguine With Bacon & Onions
Dijon Chicken & Mushrooms
Moist & Nutty Brownies
White-Wine Fish Stock
Garam Masala
Roasted Garlic Aioli
Basil Pesto
Roasted Garlic Puree
Creole Seasoning
Wicked Chocolate Frosting
Quiche Crust
Clam Broth
Old-Fashioned Lemon Cream Scones
Pishlets
Slow-Cooked Salmon With Mussels & Coriander
Blueberry Sour Cream Coffee Cake
Pecan Meringues Stacked With Whipped Cream And Strawberry Sauce
Manhattan Red Clam Chowder
Gruyere Quiche With Golden Onion & Red Pepper
Basic Rich Beef Stew
Sushi Of Seared Veal With Soy & Mirin Glaze
Classic Devil's Food Cake
Sopa De Ajo (Spicy Bread And Garlic Soup With Poached Eggs)
Chicken With Apricots
Country-Fried Steak With White Gravy
Halloween Cupcakes
Little Mushroom Tarts
Eggplant & Goat Cheese Casserole
Overnight One-Pot Cheesecake
Wild Mushroom "Burgers" With Apple-Jicama Slaw
Grilled Lamb Chops With A Ragout Of Baby Artichokes, Olives, And Oven-Dried Tomatoes
Risotto With Zucchini, Potato & Pesto
Quiche Nicoise With Miso
Filets De Poisson Bercy Aux Champignons
Eight Treasures Squash Soup
Chicken Curry
Hill O' Beans Vegetarian Chili
Roasted Chicken With Orange Juice
My Mother's Russian Cake
Monte Cristo Sandwich
Classic Neapolitan Pizza Dough
Standard Pizza Crust
Chicago-Style Deep-Dish Pizza Dough
California-Style Pizza Dough
Banana Bread
Banana Bread II
Banana Nut Bread
Vanilla Sugar Cookies
Golden Sugar Cookies
Favorite Holiday Sugar Cookies
Linguine With Shrimp Sauce
Alsatian Roast Goose
How To Brine A Goose
Pirozhki
Consomme Nesselrode
Coconut Souffle
Apple Pie
The Best All-American Apple Pie
Bourbon Apple Pie
Pumpkin Apple Pie
Chicken Piccata
Double Layer Pumpkin Pie
Corned Beef & Cabbage
Maw's Thanksgiving Turkey
Maria Eugenia Cerqueira Da Mota's Roast Stuffed Turkey
Creamed Spinach
Piedmont Fonduta
Garlicky Mashed Potatoes
Sausage & Chestnut Stuffing
Scampi
Grilled Scampi
Red Cabbage & Cranberries
Candied Sweet Potatoes
Herbed Roast Turkey
Turkey Gravy
Sufganiyot
Baby-Sized Kibbehs Stuffed With Braised Lamb Shank, Tomatoes & Onions
Stuffed Kibbeh
Daube Of Beef Provencal
Beef Stock
East Coast Crab Cakes
Harcha, Semolina Galettes
Rghaif
Ginger Scones
Slow-Roasted Aromatic Shoulder Of Pork
Alehouse Steak Marinade
Jean Pare's Favorite Marinade
Coca-Cola Marinade For Flank Steak
No-Fail Boiled Shrimp
Tortilla Espanola (Potato Omelet)
Raw Kibbeh
Chocolat Chaud
A Perfectly Fine Ungrilled Steak
Classic Holiday Wreath Cake
More-Than-Meatloaf Gravy
Ravioli Stroganoff
Steak Pinwheels With Sun-Dried Tomato Stuffing And Rosemary Mashed Potatoes
Flaky Butter Pie Crust
Beef Stew
Texas Surprise
California Garlic Soup Fondue
101 Chicken
Greek Yogurt
Avocado And Grapefruit Salad With Pomegranates And Pistachios
Chef's Favorite Lemon Tart, The
Ricotta Crepes
White Soda Bread
Salmon Pate
Pirozhki
Steamed Ginger Salmon And Asparagus In Black Bean Sauce
Original Hot Brown Sandwich
Tiramisu (Non-Alcoholic)
Reine De Saba Avec Glacage Au Chocolat
Favorite Beef Pot Roast Recipe
Mom's & Amanda's Favorite Cobbler
Grandma Ruthie's Favorite Texas Sheet Cake
Mr. Moore's Baked Macaroni & Cheese
Seven Layer Dip
Sour Cream Coffee Cake
Mom's Guacamole
Salad Nicoise
Basic Vinaigrette Recipe
Strawberry Blancmange
Strawberry Bavarian
Strawberry Clafoutis
English Fresh Strawberry Pudding
Strawberry Mousse
Potato & Rosemary Risotto
Jalapeno Poppers
Cold Cream of Tapioca & Redcurrants
Hummus recipe
Plantation Pone Bread
Quick and Easy Flat Bread
Glenda Barretto's Putu.
The French Croissant
Low-Fat, Flourless, Chocolate Truffle Cake
Poached Salmon with Vegetable Couscous
Green Pepper Couscous
Lamb with Couscous
Couscous with Mergez Sausage
Warm-Weather Couscous
Tunisian Couscous Salad
Couscous with Chicken, Almonds, and Squash
Couscous with Asparagus and Toasted Pistachio Vinaigrette
Sweet Couscous
Pie Crust for a One-Crust Pie
Coconut Frosting
Orange Frosting
Fluffy White Frosting.
Italian Meringue
Buttermilk Waffles
Definitive Shortbread
Trout Seviche
Mango Chutney
Creamy Asparagus Soup
Cream of Asparagus Soup
Cream of Asparagus Soup
Asparagus Soup
Veal Piccata With Pistachios
Veal Scallops With Mushrooms, Ham, and Cheese
Veal Oscar
Scaloppe Milanese
Wiener Schnitzel
Stuffed Veal Cutlets
Veal Marsalla
Herb Rub for Beef
Spice Rub for Beef
Orange-Ginger Marinade for Beef
Bourbon Barbecue Sauce
Sesame-Ginger Marinade
Marinated Steak Chipotle
Rib Eye Steaks with Amazing Glaze
Maiale in Latte (Italian Roast Pork in Milk)
Cauliflower Gratin - Gratin de Chou-Fleur
Asparagus in Fragrent Sauce
Panna Cotta
Chocolate Buttermilk Pie
Traditional Roast Rib of Beef with Gravy
Horseradish Sauce
Yorkshire Pudding
Roast Potatoes
Brown beef stock recipe
Chicken stock recipe
Vegetable Stock
Gratin Dauphinois
Salad Nicoise
Cat's Mac and Cheese
Poor Man's Pie (Milk Pie, Brown Sugar Pie)
Bearnaise Sauce
Red Velvet Cake
Crab Cakes
Tartar Sauce
White Spelt Bread
Whole Spelt Bread
Tahini
Bourbon Caramel Sauce
Orange-Vanilla butter Sauce
Spicy Hoisin Glaze
Asian Fruit Marinade
Royal Icing
Danish Pastry
Pineapple Pastry Filling
Traditional Pound Cake
Modern-Day High-Ratio Pound Cake
Pampered Chef's Zucchini Deep Dish Pie
Royal Icing (with Egg White Powder)
Danish Pastry Recipe
Pineapple Pastry Filling Recipe
Traditional Pound Cake Recipe
Modern-Day High-Ratio Pound Cake Recipe
Pastry Cream
Microwave Pastry Cream
Mrs. Field’s Chocolate Chip Cookies (According to Todd Wilbur)
Peach Jam
Honey Peach Jam
Baked Brie/Brie en Croute
Blood Sausage or Black Pudding (Pork)
Beef Blood Sausage in Quantity
Blooming Onion
Black Sticky Rice with Sesame Seeds
Flaky Pastry Dough
Grilled Corn Salsa
Fresh Corn Pudding Cockaigne
Corn Dogs
Garden in a Fish
Fig Jam with Bay Leaf (Confiture de Figues au Laurier)
Confettura di Fichi
Fig Compote
Blackening Seasoning
Fresh Fig Galettes
Chicken Breasts Stuffed with Prosciutto and Figs
Fig Spoon Sweet
Summer Treat Fig Ice Cream
Spaghetti Alla Carbonara (Spaghetti with Egg-Pancetta Sauce)
Cipollata (Modern Tuscan Onion Soup)
Porrata (Leek Pie)
Minestra Di Pasta E Patate (Pasta And Potato Soup)
Braised Celery Stalks with Onion, Pancetta, and Tomatoes
Veal Rolls with Pancetta and Parmesan
Pommarola (Summer Tomato Sauce)
Italian Tomato Sauce
Tomato Salsa (to be frozen)
Sauce Rémoulade
Mayonnaise for Sandwiches
Grilled Snapper in Grape Leaves with Caper-Lemon Sauce
Sea Bass & Scallop Tartare
Kalamata Olive Tapenade with Feta & Chopped Tomato
Creamy Dijon-Caper Dressing
Fresh Tomato Sauce with Capers & Olives
Châteaubriand with Béarnaise
Crispy Walnut Cookies
Honey Oatmeal Cookies
Chocolate Oatmeal Cookies
Granola Honey Drops
Cobb Salad French Dressing
Watermelon Pickles
Djuvec rice
Simple Pljeskavica
Politically Correct Balkan Pljeskavica
Mushroom Ketchup
Raspberry-Lemon Muffins
Cake Mix Doctor's Chocolate Velvet Cake
Cream Cheese Frosting
Coconut-Ginger Carrots
Cranberry-Orange Relish
Cranberry Chutney
Juicy Oven-Bag Turkey
The Best Pumpkin Pie
Rich Mashed Potatoes
Rice Krispies Treats
Brown Sauce
Breast Of Pheasant Sous Cloche Pheasant Under Glass
Classic Yellow Cake
Italian Meringue
One-Step Italian Meringue
Perkins Family Restaurants Potato Pancakes
Pasta Salad Alfredo
Fettuccine with Prosciutto, Mushrooms, and Peas
Hay and Straw
Greek Chicken-Lemon Soup (Avgolemono)
Rich Cocoa Fudge
Stovetop Macaroni & Cheese
Classic Mashed Potatoes
Homemade Baking Mix (Bisquick)
Boston Cream Pie
Mussels Pernod
Sauce Châteaubriand
Potatoes Lyonnaise
Lamb Chops with Garlic Yogurt Sauce
Classic Cheese Fondue
Scotch Eggs
Petticoat Tails
Coconut Shrimp
Papardelle with Mushrooms
Grilled Zucchini & Goat Cheese Roll-Ups
Wild Mushroom Risotto
Grilled Figs with Goat Cheese & Mint
Asian-Style Pot Roast
Clams Filipino
Herbed Spinach Frittata with Feta
Barbecue Baby Back Ribs
Carrot, Celery and Leek Soup with Cornbread Dumplings
French Farmer's Baked Beef and Barley
Ye Olde King's Head Fish & Chips
Pistachio Cheesecake
Morels Stuffed with Spinach, Ricotta, Parmesan, and Pine Nuts
Mango Jam with Cinnamon Stick
Crostata di Visciole (Cherry Tart)
Porato, Chorizo and Vegetable Omelet (Tortilla Torcal)
Traditional Bread Stuffing or Dressing
Peach Raspberry Pie
BBQ Bacon Cheeseburger
Our Fabulously Good Mincemeat
Ruth Wakefield's Mincemeat
Cream Scones with Currants
Heartwarming Baked Apples
Chocolate Mousse Cake
Lamb Daube
Amish Onion Pie
Lava Baby Cakes
Ritz Mock Apple Pie
Magenta Soup
White Chocolate Chunk Butterscotch Brownies
Bourbon and Brown Sugar-Crusted Ham
Wild Rice with Roasted Chestnuts and Cranberries
Bananas Foster
Caramel Rolls
Rodale's Whole Pickling Spice
Almond-Crusted Pork Loin
Ferran Adrià's Rotisserie Chicken with Dried Fruits (Pollo con Frutos y Frutas Secas)
Poached Pears with Chocolate Fondue
Gingered Carrot Soup
Thai Beef Meatballs with Peanut Dipping Sauce
Croque Monsieur
Rustic Winter Stew
French Toast Casserole
Tamal en Cazuela (Soft Polenta with Pork)
Shirley Corriher's "Touch-of-Grace" Southern Biscuits
Pasta e Fagioli
Buffalo Chicken Wings
Blue Cheese Dressing
Ming's Wings
Baked Artichoke Dip
Alfredo Sauce/Alla Panna
Sourdough Pancakes
Buckwheat Pancakes
Raspberry Soufflé
Chocolate-Chocolate Pancakes
Chocolate-Banana Ice Cream Heart with Raspberry Sorbet
Chocolate Fondue with Orange Pound Cake
Pasta Primavera
Coeur à la Crème
Midnight Torte
Shortbread Hearts
Oven‑Braised Salmon with Fennel
Honey of a Hen
Microwave Hollandaise Sauce
Blender Hollandaise Sauce
Parker House Rolls
Spaghetti Al Sugo "Metà e Metà" [Spaghetti with "Half and Half" Sauce]
Brioche Tetes
Raw and Cooked Asparagus
Lasagna Mexicana
Caponata
Mock Chicken Noodle Soup
Minted Peach Soup
Fruit Sushi
Rouqefort and Walnut Shortbreads
Celeriac in Mustard Sauce
Country Ham With Red-Eye Gravy
Roti
Barely Cooked Wild Alaskan Salmon with Daikon, Snow Peas, Enoki Salad, and Sweet Pea-Wasabi Sauce
Milk Chocolate Pots de Crème Eggs with Caramel Foam, Maple Syrup, and Maldon Sea Salt
Back-to-Nature Fruit-Filled Meringues
Braised Osso Buco with Gremolata
Gremolata
Saffron Orzo
Baked Eggs en Cocotte
Goat Cheese-Stuffed Gypsy Peppers
Melon Ballers
Risotto Alla Milanese (Risotto Milan-Style)
Espresso Hazelnut Dacquoise
Italian Meringue Buttercream
Lemon Madeleines
Almond Paste
Key Lime Cheesecake Pie in Coconut-Pecan Crust
Blueberry-Cornmeal Crumb Squares
Roasted Tomatoes with Herbs and Lemon Crumbs
Vine-Growers Sausages
Caesar Salad
Black Bean Soup
Hush Puppies
Grannie's Chicken and Dumplings
Matzo Ball Soup
Mum's English Matzo Pudding
Really Good Fudgy Brownies
Green Bean, Pecan and Pomegranate Salad
Asparagus with Poached Eggs and Parmesan
Gruyère with Caramelized Onions Sandwich
Roasted Onions
Roast Easter Lamb with White Wine
Arni Psito, Roast Leg of Lamb, Greek Style
Baked Easter Ham
Hot Cross Buns
Sweet Ham Glazes
Split Pea Soup
Chef George's Berry Petit Cream Cheese Tarts
Tuscan Meat Sauce
Red Pepper Soup with Olives, Lemon Zest, and Yogurt
London Broil
Caramelized or Candied Nuts
Duck Soup with Vegetables Julienne
Super Sesame Chicken Donburi
Perfectly Grilled Burgers
Chanterelle, Bacon, and Plum Salad with Blue Cheese
Veal Stock
Southwestern Guac
Nancy's Granny's Peach Ice Cream
Tuna Tartine
Grilled Peaches with Buttery Amaretto Baste
Jamaican Jerk Chicken
Fajita Beef Salad
Sweet Beau Monde Seasoning
Broccoli Cheddar Cornbread
Creamed Spinach Royale
Mary's Lavender Panna Cotta
This Bird's for You Beer-Can Chicken
Spicy Fried Chicken
Neely's Barbecue Seasoning
Hot & Spicy Garlic Shrimp
Real Sweet and Sour Pork (Gulao Rou)
Steak Tartare
Lemon-Buttermilk Shake
Grilled Haloumi with Grape Salad
Blackberry Pie
Vinegar Pie Crust
Crêpes au Chocolat, Deux Fois (Double-Chocolate Crêpes)
Les Oeufs en Cocotte à la Crème
Burnt Tomato, Goat Cheese, and Anchovy Bruschetta
Grilled Avocado with Strawberry-Mango Salsa
Nutty Browned Butter Sauce
Nantucket Swordfish with Browned Butter and Sauteed Pecans
Sticky Chinese-Style Ribs
Cole Slaw
Vicvhyssoise
Florentines
Lemon Batter
A Tender Batter
Slaughterhouse Five Ribs
Crab Tostadas
Marinated Skirt Steak with Garlic and Cilantro
Gruyère Apple Grilled Cheese
Mark's Famous Spicy Shrimp
State Fair Sausage and Pepper Sandwich
Daisy Daisy (Wedding Cake)
Veal Cutlets with Broad Beans and Girolle Mushrooms
Spicy Sweet Beef and Shiitake Stir-fry Bento
Spicy Asian Chicken
Lassi (Rose-Flavored Yogurt Drink)
Duck with Orange Sauce (Canard à l'Orange/Duck à l'Orange)
Lobster, Corn & Tomato Salad
Silver Pin Noodles with Chicken, Bean Sprouts, and Scallions
Lamb Spiedini with Sicilian Couscous and Yogurt Sauce
Salad with Chayote and Pumpkin
Zucchini Bread
Tomatillo Green Salsa
Senegalese Peanut Soup
Falling-Off-The-Bone Short Ribs
Banana Chocolate Chip Muffins
Open-Face Quesadillas
Rustic Corn, Tomato, and Basil Tart
Alabama Lemon Pecan Torte
Spicy Apple Twists
Tomato Marmalade
Mini Cheesecakes with Berries and Fruit
Creamy Pumpkin Mini Mousses
Gravy Meatball Sliders
Roasted Cod with Brussels Sprouts, Carrots, Apple Butter, and Cider Vinaigrette
Vanilla Pudding
Buttery Chocolate Frosting
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