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Hello everyone... I hope I'm asking this in the right place :) It's been a while since I've posted - hi again! :) I've recently moved from the south shore of MA into Boston and I'd like to know if there are any cookware specialty shops in the area. I'd really love to find something along the...

Hello - not sure if this fit in herbs or veggies or gardening so posting here :) Every head of garlic that I've bought in the past few months has had pretty much every clove on it have some sort of brownish spot, sometimes large with white in the middle, almost looks like some sort of fungus...

Despite my best efforts and planning, I never seem to be able to cook efficiently. I suppose I do make time to cook but when I do, that means not eating dinner until 9 pm (or later!), which doesn't work when the BF leaves for work at 6 am. I'm a busy college student living (FAR) off campus in...

I have a couple of friends coming over for a late lunch today, and when I asked one of them last night what she'd like to have, she said "anything you want to make but I'd also be happy with grilled cheese!" ohhh got that idea stuck in my head :) I like it with muenster and/or cheddar and might...

Making another batch of chicken stock tonight - can't believe how fast the 14 cups I made last time went :) - this time using whole raw chicken and a few lightly roasted veggies (yum!) but I didn't watch it and it ended up in a rolling boil. I read that boiling stock will incorporate the fat...

I've been trying to enjoy wine for a few years now (of course, since I turned 21... ;) ) but, with the possible exception of Lambrusco, I can't find a *real* red or white that doesn't completely disgust me (I suppose Arbor Mist doesn't count). I keep hearing about how wine is so fabulous when...

I noticed just a bit ago while making a breakfast cake that my aluminum whisk is turning pink. It's a stupid flimsy thing I got in a kitchen kit at walmart 4+ years ago, so I didn't think it would be aluminum coated copper, but it isn't rust. Is it safe to use? I continued to use it in my...

Good morning, So that chicken that I roasted up last Friday came out beautifully (thank you all again for your advice and help!!!) and today, if I find the time, I'd like to make stock with the leftover carcass. I read somewhere (I think on that last thread, actually) that you should include...

I just posted this in the "What's for dinner" thread so I figured I may as well post here too! I can't remember if I got this recipe off the web or what, but this is what I have posted on my fridge so I stick to it :) 2 big cloves of garlic, finely minced bit of olive oil, just enough for the...

I randomly picked up a 5.34 pound chicken yesterday at Whole Foods without having any idea what to do with it as I have never roasted a chicken before. Wanted it tonight but just read on Apartment Therapy's TheKitchn site that I need to pat it dry and salt it up and let it sit for a day before...

Surprised that this hasn't already been started! Anyone doing anything good? I need some ideas... been munching on homemade mac and cheese for a few days and need to switch it up. Might surprise my boyfriend with burgers as he has been bugging me to make something meaty, lol. Katie

Twice I have made a Cooking Light recipe for marbled chocolate banana bread, and twice have had an awful funky smell, almost the smell of an onion thats going bad, on the outer crust of the bread (the inside is fine). especially on the bottom. The first time I made the bread, I made it in a...

So, pastry brushes - how do you clean them? And/or what do you reccomend for purchasing one? I bought a boar's hair/wood handle one recently, used it for an egg wash on won ton wrappers, and even after washing it smells gross.

After reading Pacanis' 80 degree fridge thread (so sorry to hear for your chili loss), I am a bit confused about when things should go in the fridge and for that matter, what temp they should be around before you heat them back up (and what you should heat them back up to). How long do you...

So this isn't much of a recipe, more of a "throw together" kind of thing but it is way too good to not share. It is also not my or my boyfriend's original idea but Trio Cafe in Whitman, MA's idea... but after having one of theirs recently, my BF says ours is far better :cool: You could surely...

So I saw a "pre-seasoned" cast iron 10-inch skillet at Target for $20.. what on earth does this mean? I thought seasoning came from using over and over again and then you don't really wash it but rinse it off with a cloth... how would using a pre-seasoned cast iron skillet affect my cooking...

Hi, I found this forum when I googled "lard vs. crisco vs. butter" a little while ago. Found this and then after reading a few articles, going to throw away my canisters of country crock and crisco. Gross. I'm 23, a student studying earth & geographic sciences and I'm trying to learn how to...