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I am trying a few different soup experiments and using some mayonnaise in some of them. Usually it chunks up in a rather visually unappealing way. Should I be adding it before, during, or after the boil? Or maybe it should not be going in at all, but I have had some tasty results so far so I am...

Cream cheese, I think that was the secret blending agent I was looking for. Thanks much!

I am trying to get a handle on exactly what everything on my spice shelf tastes like, what it pairs with and what is likely to be a good use. Obviously you learn this over time when you use more and more, but what about having some kind of short term tasting? Is there a good dissolver or...

Today I want to bake up a honey oatmeal concoction, not sure if I should call it a cake or a bread but it is certainly delicious. I am going to hold off until I can get the real recipe from my mother, though.

I could be happy with a margarita, but wanted to give something else a try. Does anyone have any whisky drinks with a tex mex feel or flavor?

I wanted to make some simple enchiladas to use up this great sauce and tortillas I already have. I went to the store for some ground chicken, only to find that they do not carry it anymore! I thought some tilapia might go well with this sauce, so I grabbed that. Any input on how much I should...

I frequently find myself wanting to grind ingredients up together. I think I would like a mortar and pestle set for myself, but I do not know anything about them aside from that they grind what you put in them. What material would be best for general purpose grinding? Should I have separate...

I wanted to ask about pairing a certain food with various beverages. Where would that fall in terms of message board section? Is there a dedicated pairings, or perhaps even better, general flavor combination advice area? Should there be?

So, a bittersweet glaze on top of the lemon and below the powdered sugar? I may also make a regular batch first and try eating them with lemon bar in one hand and chocolate in the other.

No poker chips.

At a cafe I found some cookies that claimed to have all kinds of chips in them. Chocolate, butterscotch, toffee, and then potato and possibly some other kinds that were more salty than sweet. I was already full and had my eyes on even more food so I skipped them, but the idea certainly stuck...

I have been on a run of adding more chocolate to practically everything. Sauces, fudges, glazes, chips, chunks, melted or otherwise, all of it has been fun. The notion of lemon bars with chocolate has been rolling around in my head recently. I am not sure if there would be a good way to do...

What would be a good side dish for fish tacos? I could come up with some bean and salsa dips really easily but I am hoping for something new, something that I would not have thought of on my own. Thanks!

What is the difference between red, green, and yellow bell peppers besides the color? What does one usually use red wine vinegar, white wine vinegar, cider vinegar, and distilled vinegar for? Why would one prefer a red, white, or yellow onion? Has anyone got a good list comparing potato...

I have read about these things causing a nasty sort of food poisoning when thrown in to a slow cooker without cooking ahead of time. I used a full can in a chili once, without cooking them first. I ate all the chili without issue. Is it more likely that I happened to have a pre-cooked can, or am...

A neighbor brought over a ton of this and we used it on a pizza. Now I have leftovers prosciutto. This stuff is always cured and therefore safe to eat cold and raw, right? I am not sure what I am doing with it yet; I just wanted to get the safety question addressed right away.

I like to have something in a large container around that I can just dig in to whenever hunger strikes. That is, I don't want to cook or prepare anything, I just want something from the store that I can have at a moment's notice. So far my options have been potato salad and apple sauce. Any...

This is exactly the issue. Some of the things I'm working with are plastic, and I'm afraid of eating in to them.

I like to make a lot of pizzas at home. In my old apartment there was a giant slide-out cutting board that was perfect for my handiwork, but in my new one there is nothing. So, I'm looking for a reasonable surface to work on. It looks like cutting boards of this size are generally pretty...

I absolutely hate the sticky stuff that removing many labels and price tags creates. Is there a good product or technique for getting rid of it?

That sounds simple and effective. How long would you bake it for and at what temperature? When I say that I am novice I mean it!

I'm making lamb to serve with a nice cab, mashed potatoes, and a chocolate cake. Grilling was recommended but that may not be viable today. Also, I have no idea how to prepare it or what to season it with. Recommendations?

I'm feeling pretty good about the lamb. How should I prepare it? What about a sauce or something? The grill may not be an option.

Need a main dish (merged) Tonight I will be serving a nice cab with mashed potatoes and then a chocolate cake for desert. I have yet to pick a main dish and am looking for recommendations. Keep in mind my novice skill level, and I should have about two hours available. Thanks!

I was once told that when I use only part of what's in a can, I should take the rest out and put it into some kind of regular dish before placing it back in the refrigerator. Apparently there was some idea that the opened can could impart something unhealthy back into the food. Is this true...