How do I determine how much orange oil to use in place of grated orange peel? What would the ratio be?
I have a recipe for French onion soup that calls for 1 T of sauce diable; what is that?
What is mushroom ketchup?
To roast a beef tenderloin, how long on each side, and what do you marinate it in?
I would like to know what the best way to use black truffle oil is, and also where I may find some recipes using the oil.
I just bought my first jar of capers. Do you rinse them before using? Any good starter recipes for me to try them out in?
I saw a show on television for grilling fruits, like peaches, mangos, and pineapple. I can't seem to find the recipe (the show was Grilling Maestros). They c...
While checking out a recipe I came across a seasoning I was not familiar with, tamarind. What is it and what seasoning does it provide? What can I say, I'm a...
What is tandoori paste?
I have received, as a hostess gift, a jar of walnut pesto. My question is, what the heck do I do with it? I have no clue as to how to use it. Help please.
What is demi-glaze?
What can I use as a substitute for port wine in a sauce? (The entree is beef tenderloin.)
I read an article on non-traditional pestos - mint pesto, arugula pesto, creamy pesto with ricotta, pistachio pesto, etc. Can you recommend some uses for the...
What are some basic cooking ingredients that are good to have on hand in your kitchen at all times?
What's the secret ingredient used in some Greek red sauces?
I was in Portugal last year and had the most magical Piri-Piri Chicken. I've tried to replicate the recipe several times with not much success. I've marinate...
Why does my roux get lumpy when I add liquid? How do I get it smooth?
I am planning to serve 40 people a penne pasta with meat sauce entree, along with sliced cooked ham and cocktail meatballs. How much dry pasta and sauce woul...
Can you please tell me how you use mole sauce?
I’m looking for an Italian dish that has angel hair pasta tossed with peas and prosciutto slivers in a cream sauce made with what I think is garlic, parmesan...