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How well does sugar dilute in water? For example, I've always just gone the extra mile to make simple syrup for my lemonade (2 parts sugar, 1 part water). That way, the sugar is completely dissolved, and the lemonade mixture remains homogenous from top to bottom. I know raw sugar takes a...

I'm gonna start making my own popsicles. That said, I was wondering if there were any suggestions on chunky popsicles. For example, let's say I'm making something like a mango paleta. I'll probably blend the mango with water, add some sugar, etc. Simple enough. But what if I wanted to dice...

I love the idea of green chile in a burger, but after some experimentation, I just haven't found a recipe that really hits the spot. Main reason being, the traditional green chile cheese burger doesn't come standard with a sauce. I feel like every burger needs a sauce to tie everything...

Usually with cabbage, iceberg, romaine, you just need to peel off the outer leaf, and the rest will be pretty clean. But for the veggies that sprout individual stocks/leaves/etc like spinach, kale, and collards, cleaning it isn't as easy as dunking 'em in water... I blend kale and collard...

There are so many factors that can lead to brittle burger patties, that I wish Alton Brown would cover an episode on it. My routine is pretty simple. I buy chuck, grind it myself, form it into patties no taller than 1", and then I throw it on a grill pan. I don't add anything to the patty...

If you look up a recipe for chipotle mayo, it's pretty universal. It basically involves regular mayo combined with some pureed chipotle in adobo. Some suggest adding lime. And it seems like there's a consensus that this is how to make a standard chipotle mayo. Apparently, everybody loves this...

Hi, I love toasted bread that maintains that crunchy texture on the surface... but from my experience, it's just not that simple... It would be great if Alton Brown had an episode on the science of toasting bread - superior method (oven, fry pan, toaster oven, toaster, etc) and superior bread...

Recently, I've been getting more acquainted with steak cuts. I'll always be a burger-and-fries guy, but there's something about the simplicity of a nice chunk of steak. So far, I've tries three cuts - top sirloin, ribeye, and NY strip steak. The top sirloin was very tough and chewy, even when...

I decided to purchase the "Little Kahuna" bamboo cutting board from Amazon. It costed $90. I considered the "Big Kahuna," but I know for a fact I don't have space for it. Anyway, I liked this particular model, because it was around 3" in thickness. Thick cutting boards really give you that...

I know most people will probably recommend a cast iron skillet, but I haven't invested in one... yet. At this point, I just have a grill pan, which provides less surface contact... so I'm assuming it's gonna take longer to cook the top sirloin I bought. I usually make burgers, but this...

I just picked up a cheap meat grinder ($30 Norpro from Amazon), to grind up my own meat. I read that "beef chuck" is the recommended beef for burgers. However, when I went to the market to look for "beef chuck," I was confused with the varieties. They had "beef chuck shoulder," "beef chuck...

I was wondering if a grill pan was a good one-stop designation for cooking a hot dog... or do I need to boil it first, and then just use the a grill pan for the grill marks? I checked, and it says that the hot dog's internal temperature should be 160 degrees. So my question is, whether or not...

So I'm gonna try to cook some kabobs on a grill pan. I guess I'll go with beef, first. I've read that the meat should be the same size as the veggies/fruits? But I also learned from someone else that beef shrinks when cooked... so should I make the pieces of beef a little bigger than the...

And grill pan, only? I noticed all the recipes for chicken legs on a grill pan, suggest you either start or finish the cooking process in the oven (or an outdoor grill). I try to stay away from the oven, because my roommates have about 10 or 12 pots and pans in it, and I'd have to clear it...

I'm not talking chicken breasts, but actual legs and thighs? I have a grill pan, and I wanted to make some chicken. I figured it would definitely be healthier, since it's not fried. Plus, less work for me LOL Frying stuff in a pot is a chore (ex: french fries).

I keep hearing this term tossed around. Is a broiler the same thing as an oven? If not, what's the difference, and where can I get one?

So I have a recipe that calls for rye bread. It's a hamburger recipe. It's basically swiss cheese, grilled onions, and ground sirloin. And the rye bread is supposed to be the buns. Easy enough, so I went to the market, and I found four different types of rye bread from Oroweat. 1. Dill...

So I just got a grill pan to eat healthier. The first thing I tried to do, was grill pork chops. I have a recipe that tells me to cook the chops 4-5 minutes on each side. The recipe calls for 1 inch chops. The chops I have are a bit thicker. Probably an inch and a quarter, but it's also...

I saw a recent video of Hubert Keller cutting up a piece of steak by knife, to turn into ground beef and mold it into a burger. I thought it was really cool, because I never knew you can grind meat without a grinder, and I really loved his technique. That said, the clip was really short, and...

Hi, I'm a complete amateur at cooking, so forgive me if this is a stupid question. I couldn't find an answer anywhere. I just got an enameled cast iron grill pan from Le Creuset to upgrade from my Foreman Grill. With my Foreman Grill, I was very elementary with my cooking techniques. For...