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Hi all, I am making a chocolate mousse and have a recipe calling for gelatin leaves, but can only fine granulated gelatin in the store. If I need two sheets for the recipe, can anyone tell me how to convert this to the granulated type? Thanks so much!

My husband and I are looking to remodel our kitchen in the near future and we are thinking about a magnetic induction stove... specifically the Stainless Steel Kenmore Elite 30 in. Freestanding Induction Range... has anyone ever cooked on one? Are they really as great as they're being made to...

So last night I threw together a kind of summer-veggie sauce for dinner and it turned out pretty good! Here is the basic recipe: (serves about 4) 2 medium sized eggplants, washed and diced 1 small white onion, chopped 2 cloves garlic, minced 1/2 green bell pepper, washed and diced half dozen...

It's summer again and soon fresh tomatoes will be everywhere! One of my favorite things to make with them is just a simple Bruschetta...here's my recipe: Serves 4 Ingredients 2 medium tomatoes, chopped 6 or 7 fresh basil leaves, ripped up 2 cloves of garlic, (1 halved, 1 chopped) 1/4 cup...