Can fresh eggs be frozen for later use (out of the shell, of course)? The best buys in eggs are in a package of 18. For two people, it’s a long time to keep ...
In Far Eastern cuisine an ingredient called cilantro is mentioned. I'm from Sydney, Australia and haven't heard of it. Can you help me perhaps there is ano...
What are nettles?
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.
I am preparing a Mushroom Cream sauce for Ravioli. The recipe calls for 1/2 leek; can I substitute scallions or shallots?
Why do some recipes call for parboiling green beans before stir-frying while others do not?
Since when are tomatoes used in ? When visiting Spain, Gazpacho was the "in thing" to eat there. However, as I remember, the Spanish did not put tomatoes in ...
Would you please explain the different types of potatoes and what they can best be used for – baking, mashing, salads etc.
Could you please tell me what the difference is between tomato puree, tomato paste, and tomato sauce?
What is the difference between an "English" cucumber and the regular fat waxy green ones? I had a salad of cukes and radishes at a friend’s and it was delici...
What is the difference between savory and summer savory?
I am looking for a dip made with spinach, mushrooms and brie. Simply delicious! Just can't seem to find it anywhere. Would appreciate any help you can give.
I am on a zero/low-carbohydrate eating regime and it has been suggested that pork rinds (in chip form) may be substituted for breadcrumbs or flour when prepa...
The word "shortening" always confuses me. Is it "butter," "margarine," "lard" or something like "Crisco"?
I recently was given a baking cook book that comes from England and I have a few questions about ingredients that I hope you can answer for me. What are: a s...
As a vegetarian, I don’t use gelatin. But I don’t know what to substitute when I run across it in a recipe.
Could you please tell me how to make "black" icing for Halloween décor?
Is there any simple, everyday kitchen something that you can substitute for vanilla extract?