I recently made some home-made fries, deep frying them in a wok with vegetable oil. The oil smells faintly of fried potatoes, but it basically clean and it seems a shame to just th …

This is a problem I have had many times, and I wonder if there is a simple answer to what I am doing wrong. When I make cookies with icing on it never seems to fully set and harde …

When making your own bread crumbs, for coating chicken fillets, what are the best herbs to add?

I'm wondering how we can encourage users to vote. I noticed that many questions and answers have zero votes which makes it hard to discern which questions/answers are the most hel …

I have been taught many different ways to separate an egg but i have never found one that works every time. What is the best way to separate an egg?

I am trying to learn how to fry chicken, but am having trouble getting it cooked evenly on the inside and outside. Can someone give me a clue where I am going wrong?

How do I turn cookie recipes into cookie bar recipes?

How can I make a vegetarian pizza more crispy without a conventional oven?

I'm an avid fan of burgers, especially on barbeque parties. I want to try and make burgers on my own, how to make a beef patty? Is there any secret to make them hold and not fall …

This particularly happens with thicker noodles like fettuccine (every single time for those). It doesn't matter if I use oil, salt, stir constantly, lower heat. They always stick …

Usually when we cut onions our eyes water.Can some one suggest me a technique to avoid this situation?

I got a KitchenAid Artisan Stand Mixer this summer. Planning on making biscuits tomorrow with my son. Thinking of using the KitchenAid for it. Any recommendations, recipes, tips? D …

I have a recipe for slow cooker cabbage and sausage. One of the steps in the recipe is "remove the core from the cabbage". How do you do that?

I’m going to grill some steaks that are about an inch thick. How do I tell when they are medium well?

When should I consider basting my food? How often should I coat the meat with marinade? Are there any tips or tricks to the whole process?