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Hello all, I baked an excellent blueberry cake with a crumb struesel today. Only problem was, all the blueberries fell to the bottom of the cake so they are not evenly distributed. How can i correct this so that the blueberries are more evenly distributed from top to bottom? Thanks, Geoff

I was wondering if anyone had any clarification on when and how to use the dampers on the weber kettle style grill. There are ones at the bottom that allow air flow, there are holes at the top, and there's the lid all together. My assumption is that more air flow allows for a hotter, faster...

I am a crispy bacon fanatic - nothing dissapoints me more than flacid bacon... But when I cook myself, the grease is a mess - and when I get it crispy i generally have a difficult time doing it evenly, and certainly burn some of it. Oven, CI stovetop, griddle...it's either a mess or difficul...

Hi all, I have a rice cooker (if I need one) but need the know-how to make sticky rice. I'd like to make homemade sushi. What type of rice do i need? Coooking instructions? Searched but couldn't find threads about this. Thanks for your time!

I have an electric deep fryer and every couple of frys, I change the oil. Right night, I am storing in a bucket with a lid on but am curious where to dump...

I am considering a 7.25-9 qt dutch oven made by le creuset. Actually, I have been thinking about one for a while - they are quite expensive so i don't want to make a mistake. Do you use round or oval? I have an inclination towards round, but am curious as to why people like oval. Also, what...

I have a 12" chef's knife (Henckels 5 star), that I have barely used. It's an excellent knife, but it's simply bigger than I need. I meant to get a 10". Anyone want to trade? 4 star would be great too. I'm open to most brands. PM me and we can exchange e-mails/photos. Also looking for a 10"...

Weird question but I really like crispy pancakes. I suppose the texture I prefer most is actually Cracker Barrel. What fat is best suited to obtain this texture? Butter? Oil? Crisco? Smart Balance/Country Crock type spread? Thanks for your input. Geoff