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I'm having a very frustrating time pickling garlic. I've read a lot of recipes and think the one I'm using is pretty solid. I have two problems though: one is that the garlic gloves turn black on the cut ends (where they were joined to the stalk -- I cut those ends off when peeling the garlic)...

From time to time I read about keeping bread in a cloth bag. It sounds counterintuitive to me. I live in a damp climate (west coast just about right on the water) and my bread dries out in a couple of days. I usually use plastic bags. My friend who lives nearby has a problem with mouldy...

I'm looking for a simple program to organize my recipes. I've checked Google but have not had much success (I'm not a very computer literate person and the Google responses overwhelmed me...). Thanks! Doreen Brown

I am a novice cook and have an idea for a cold pasta salad I'm calling "Mediterranean" salad. It consists of marinated artichoke hearts, sundried tomatoes and black olives (and maybe feta cheese?) served with rotini. I would really like some suggestions as to what kind of dressing would go good...

I have a gas oven and recently read that they are not good for baking bread -- too much (all?!) moisture escapes through the large vent. Rather than buy a whole new stove, what's my next best bet? How about convection ovens? (don't know much about them). I've also heard about baking in a Dutch...

My bread is done when it comes out of the oven but the center of the loaf has quite an open texture and is crumbly whereas the rest of the loaf has a nice texture. It seems that it might have collapsed a wee bit but I've been working on that -- trying to be careful about not letting it over-rise...

I'm new to pastry making (complete novice, actually) and am ready to give it a go. For health reasons I would like to make it without lard or shortening. From my research so far it seems that this leaves just butter or oil. I understand the pros and cons of each and am hoping to get some tips...

I'm kind of a novice at bread making but I've been pleased with my results. I bake my standard breads at 350 for 30 min. I have several bread books and all of them recommend a much higher temperature (up to 475) and for a much longer time (up to 1 hour). I'm really confused by this. If I try...