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Just wondering what everybody's favorite blog was. My favorites right now: Orangette and Smitten Kitchen.

So my Cuisinart finally broke the other day, and I've found that my blender just doesn't work well as a substitute. After checking cooksillustrated.com for reviews of food processors, I found that the only ones recommended were around $200! Are there any decent models less than $100?

I want to grilled sliced zucchini and portobello mushroom caps, but want to try marinading them first, maybe in something based on balsamic vinegar. Any suggestions? Thanks!

A recipe calls for 3 unflavored gelatin sheets or leaves, but all I have are gelatin envelopes with powder in them, at 1/4 oz. per envelope. How do I substitute the sheets for the powder?

It's my one true weakness: General Tso's. I eat pretty healthy except for when it comes to these cravings. Anybody have any tried and true recipes for this delicacy? I'd rather make it at home than get take-out...who knows how unhealthy that stuff is..

Was just wondering if anybody has heard of this? The link is here: General Motors: Weight Loss Diet Program, the so called "General Motors Weight Loss Program" that the company apparently designed for its employees some time ago. You can supposedly lose 10-15 Lbs. in 7 days (I'm sure you'll...

I've gotten lots of recommendations for Penzye's Spices, so I was thinking of ordering some whole spices, like cumin and mustard seeds. I was wondering, however, if the cheap stuff in the grocery store is the same thing? I know some items like black pepper can go anywhere from a few cents...

I bought a bulb of garlic the other day, and when I broke it apart to get a clove out, I noticed that some of the cloves were brownish in color. What causes this? Are they still edible?