How do I determine how much orange oil to use in place of grated orange peel? What would the ratio be?
How do you roast red peppers?
How long can you store cooked rice, and how do you reheat it successfully?
How do you properly clean a leek? I can never get all the dirt out of it.
A friend told me that her mom used to preserve apples with sulfur. She says that the apples always tasted fresh even in the middle of winter. Can you tell me...
Why do some recipes using portobello mushrooms call for removing the gills? What are the consequences of non-removal?
I know that a tomato is a fruit, not a veggie. I know that a platypus is not a duck. I didn't know that a banana is an herb. Is it true? I heard it on Emeril.
Is a leek an onion?
What is the best way to ripen a cantaloupe?
I need to preserve watermelons so they can be used in science demonstrations. The melons do not have to be preserved for eating. We are just trying to purcha...
What are some basic cooking ingredients that are good to have on hand in your kitchen at all times?
Can fruit from ornamental plum trees be used in jams and other cooked-fruit recipes? They're very sour, but I'm assuming they can't be harmful. Thoughts?
I am desperately looking for a recipe for Watergate Salad, also called Pistachio salad. It has pistachio pudding, pineapple, whipped cream and its really goo...
I am making a special dish for my best friend’s birthday - a carmelized Vidalia onion and Gruyère cheese tart. I need a side dish to go with this! For desser...
I just attended a wedding luncheon and had the most wonderful salad. I wasn't able to find out what the exact recipe was, but it had spinach, red leaf lettuc...
Where can I find a recipe to make sauerkraut?
I saw a recipe called Sallys Ramps with Bacon. The recipe called for 2 lbs of ramps. What are ramps?
I was looking at a recipe for , and it called for 1/4 bunch cress. I thought it was watercress, but that was already mentioned in the recipe. What is cress?
What is the best way to store the remaining piece of a tomato that I've sliced for sandwiches. It always seems to get mushy before I get to use the rest of it.
Would you please explain the different types of potatoes and what they can best be used for – baking, mashing, salads etc.