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Almost ready to serve dinner chili to hubby, but it has too much heat. Recipe called for 1/4 cup of chili powder, and I combined regular (Gebhardt brand) with some ancho and chipotle powders. Also subbed one ribbed, seeded serrano pepper for jalapeno, as grocery didn't have latter. Already added...

I know a slow cooker is supposed to cook while we're doing other things, but I can't quite get comfy leaving it on almost all day while I'm gone. Others have good experiences with leaving it on, and is it pretty safe? Also, any recommendations re: newer slow cookers? Thanks a lot.

I'm in love...Anyone seen February issue of Eating Well magazine (get hard copy as recipes aren’t posted on Web site yet). The Clementine and Five-Spice Chicken is delectable, beautiful to look at, smells awesome and is healthy...We had clementines left over from Christmas day and found this way...

I'm so glad I have you guys to share my excitement with! My family tries to tolerate my Christmas fruitcake talk...I'm simmering the orange and lemon peel now for the homemade candied peel that goes into my 6-pound cake. Sheer happiness. :chef:

When my new food processor arrives (bought the Cuisinart 12-cup on special today, online), I'd like to make homemade pizza dough. Can you substitute 50 percent or more white whole wheat flour (such as King Arthur) for all-purpose flour and get a comparable result?

I made turkey stock w/leftover T-giving carcass, skimmed the fat, and then put in basement fridge and forgot about it. Is it safe/OK to use if I bring it to a boil and then freeze it? :ohmy:

My mom used to make a beef dish with sour cream, mushrooms, and I think tomato paste, and she called it stroganoff. Does most stoganoff -- or traditional stroganoff -- have a tomato element? I loved it, rich and creamy, over egg noodles. Anyone have favorite version?

Made a CI pan-roasted chicken with shallots, wine, and thyme last night...my first time pan-roasting a cut-up bird. As I've done a number of times lately, got excited about recipe and failed to read it all the way through. While pan sauce was good, it didn't taste as rich as I hoped. I realized...

To lighten a recipe calling for heavy cream/half-and-half, will evaporated whole milk work as a substitute? Can I use whole-milk greek yogurt in place of creme fraiche? Results would be different, but still good?

Anyone else have friutcake on the brain yet? I'm the only one in my family who really likes it. Usually, I make a dark fruitcake adapted from a 1980s McCalls recipe (no citron, and dried -- not candied -- fruit, except for my homemade candied orange and lemon peel), and it's great. But this...

Wondering if anyone has tried natural sweetener erythritol (brand names Organic Zero, ZSweet) in baking or making a homemade pudding? It tastes exactly like sugar (I use it in coffee and on hot cereal), and the package says it measures exactly like sugar. But I'm wondering what would happen...

Couldn't resist going to bookstore and picking this up yesterday. Haven't cooked from it yet, but it looks great. Recipes arranged in easy-to-find fashion, and lots included. Can't wait to dig in. Anyone else have it?

Anyone tried "Red Lentil Soup with Lemon," from NYT Melissa Clark's "In the Kitchen with a Good Appetite?" Even my non-food-loving husband told me he was "thinking about it during the day" yesterday after I served it night before last. This no-meat-but-make-with-chicken-broth soup tasty and...

The carcass of my 19-lb. T-giving bird is too large for my biggest stockpot...OK when making stock if carcass is sticking up out of the water? Does this make for bacteria hazard? Tried to cut carcass up but it was too hard, even with my cleaver, which probably needs sharpening:rolleyes: Thank you!

I made a yummy sour cream chocolate bundt cake -- a Cook's Illustrated recipe -- for Thanksgiving. It was gorgeous coming out of oven and released perfectly. But had some trouble when transferring the cake from the cooling rack to cake stand. Inverting wasn't working well, and I tried to pick...

My husband and I rinsed our 19-pound turkey well in cold water and, after patting dry with paper towels, the bird still felt too damp. We grabbed a blow dryer my step-daughter had left in her room and went at it. Beautiful! :lol:

Wondering if someone more experienced than I can tell me why, during and after roasting a 19-lb. (not frozen, free-range) turkey, there was a lot of fat and some pan juices but virtually no brown bits/"crackles" in the pan bottom; it was hard to make tasty gravy. Anyone else have this...

Hi, all. Excited to be here. Am on a multi-month break from employment and am getting to play in my kitchen for really the first time in my adult life. Up 'til now, it's been quick meals and very little creativity. I am SO enjoying cooking for my husband, reading lots of recipes, and thinking...

Step-son's future in-laws are coming to dinner Tuesday night, and the Beef Bourguignonne recipe from Cooks Illustrated's "The Best Recipe" sounds good. Is this dish traditionally served over noodles? Also, what would be good with it: a baguette and a green salad with a French (mustard...

Anyone ever made the Thick and Chewy Double-Chocolate Cookies from Cooks Illustrated's "The Best Recipe?" Wow. If you're trying to delight a chocolate lover, this is the batch to bake. First time I made them they seemed like a bit of work, but second try today very enjoyable and so worth the...

Help! I am seeking brown (whole-grain) rice that is not sticky when cooked...that comes out "dry" rather than "wet" and heavy, and whose grains are separate rather than sticking together (basically, like the yummy rice you find in Indian and some Middle Eastern restaurants, except brown). Do I...