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Will it whip up? Love this forum and thanks to all you guys trying to lighten up my ganache. I know I should just go for it but since I am a personal trainer I always have to explore the other lighter possiblitites. Question for those of you that suggested light cream or canned milk will they...

Making a cake for the holidays with a chocolate ganache icing. It calls for 1 3/4 cups of heavy cream. OUCH. Can I subsitute anything to lighten this up and get the same effect? Thanks for any advice.

Is there anything to use in baking that doesn't change the taste too much as a subsititute for margarine or butter. Trying to reduce the transfat in baked goods. Would appreciate any advice or things people have tried.

Hi everybody. Just got a new grill with a rotisserie spit and wanted to know if anyone has used one. Am looking for information like recipes, how much gas it actually uses in tank, any tips you might have or if it was worth using it? Thanks. Don't get to get over here as often as I like but...

Thank you all so much for your input. I LOVE this site and have been passing it on to friends and my cooking has definitely improved!!!!!!!!!!!

Does anyone have any advice for using boneless chicken breasts in the slow cooker? A lot of time they seem to dry out instead of becoming moist. I like using them better than boned or thighs but if that is the secret then I will switch to them. Thanks for any tips.

I like using fresh ingredients in cooking but never know how to store them. Bought a chunk of fresh parmesan. How long can I keep it in fridge? Can you freeze cheeses of any kind?

Thanks urmaniac13. My husband actually works part time in Milan. Has an apt. there but is not there enough to learn language which I think is sad but everyone he works with just speaks English because it's easier. Okay have a jar which looks like peppers (I'm guessing) called cachi and another...

I live in the US but my husband works a lot in Italy and I received for Xmas a box of some wonderful olive oils from Ursini is the maker. There are three citrus oils, lemon, orange and tangerine and two olive oils that I believe are extra virgin ones. My first question is something special to do...

Making a pork loin with cranberries and blue cheese is listed in the ingredients. What other cheeses can I substitute for blue since it's not one of my favorites? Thanks and hope everyone had a great holiday.

Am just trying to master my baking skills and find out things that have gone wrong. When shortening is called for in a recipe, what do you use?? Thanks again, have just discovered this forum and love it already.

Easy question for someone, does it matter if you use salted or unsalted butter in cookie recipes if not specified. thanks

Is it worth it to purchase a pannini grill? I have a George Foreman grill, doesn't it work the same or does Foreman crunch down too hard???? If Pannini is the way to go, anybody recommend a good inexpensive one?? Thanks