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Hi Everyone! Any ideas out there for cooking-related wedding favors? Not looking to spend a lot on them. Thanks for the tips!

I recently attempted a reduction for use with beef tenderloins. I used carrots, onion, and equal parts red wine and red wine vinegar. The recipe called for it to reduce to 1/3 the original amount and then to whisk in butter before spooning it over the meat. My problem is that it didn't seem...

Hi everyone! I recently saw an ad on tv for artichoke blue cheese bisque, but was thinking it would be good with chevre instead. Problem is, I've never made a bisque and have no idea where to start in preparing it. Anyone have any advice or recipes? Thanks!

Hi Lilyas! If you came to Boston, Massachusetts and wanted very "traditional" food, you would probably end up with lobster and clam chowder. New England (Massachusetts, Connecticut, Rhode Island, New Hampshire, Vermont, and Maine) has a very proud history with the sea. I would say summertime...

I actually used a Vinho Verde from Trader Joe's last time and it gave it a really nice flavor. Will def try prosecco.

Thanks! Can't wait to try it!

Revealing my ignorance...what exactly do you mean by "deglaze?"

I have a dish I like to make with sauteed chicken, capers, onions, and white wine tossed with pasta. What is the best way to cook with the white wine and any suggestions on which kind of wine to use?

I'm definitely a Bobby Flay guy. I like Iron Chef and Top Chef just to watch techniques and learn by observing.

Anyone have any good experiences with a Boston-area cooking class?

That Gunther sets looks great!

Hi there everyone, I'm very new to DC so please excuse this post if it's a duplicate. What would you recommend for a good beginner's knife set? I'd be looking to spend around $40-60 but am not very experienced when it comes to brand names or what to look for. Thanks!

Thanks! Thanks for the suggestions and welcomes everyone! I added the cinnamon on a whim because I wanted to try and go outside the box a little. I think I've been watching too much Top Chef and Iron Chef. Aside from the flavors, I know I've also gotta work on the consistency. The last...

Anyone here make their own BBQ sauce? I've been experimenting lately with it but would love some general advice. I use regular Heinz ketchup as the base but would like it to be completely "homemade." The last version used paprika, cinnamon, honey, brown sugar, red wine vinegar, liquid smoke...

Hi everyone! My name's Michael and I'm very excited to have found this forum. I've been slowly getting into the world of cooking for a few years but I'm now really trying to learn how to invent dishes and take it to a new level. I look forward to learning from everyone here!