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I got a Magimix 3200. I am very excited about having a food processor - so many recipes demand one and I am always passing them by, but no longer! I think. I have one now, so I should be able to make that stuff, but I am scared to death of the thing. I have visions of the top flying off...

There are several recipes by Jacques Pepin that call for “Chinese Chile sauce” but I cannot figure out what that is. I don’t think it is five spice, but that is where the fruits of my investigations end. Any clue? I want to make one of those pork chop recipes. :)

They were underdone and burned. Both. I turned the heat down and they did better. That was the problem, right? Too hot? Do you think that a plain, non-stick pan would do better than cast iron? They were okay. Nothing to write home about. I had them with a little store-bought barbecue...

That is it. How do you toast nuts? I have come across my second recipe that asks for nuts, “toasted and chopped.” The first one - I winged it. It was just stuff mixed together and I didn’t care about the toastiness of the nuts, really. I put them in my cast iron pan and heated them on the...

I have four slots in my oven. So is the middle spot the second-from-top or the second-from-bottom? If nobody knows, that’s cool.

I hope this question is in the right place. I made these freezer Chicken Pot Pies (America’s Test Kitchen) and they are good. My crust sank in on about 1/3 of it and I’m not sure what I did wrong there, but the first one was tasty and I have five more in the freezer, which I love. Next...

The recipe specifically says Boneless but I accidentally bought pork chops with a bone in them. They’re the right thickness. The butcher cut them just for me. (I watched him do it, which was kind of cool.) Can I use it or should I switch gears and choose a recipe for pork chops with bones in them?

I am learning. As much as there is available in books and online, I still have some questions. I’ve been reading this forum and they all seem to know what they’re talking about and don’t seem to mind the questions. So there it is. I have also bought way, way too many cookbooks. Nobody needs...

I tried my hand at clarifying butter and have ended up with a layer of white stuff at the bottom of the jar. Also a bit - just a bitty bit - of whitish stuff on top. I may have overdone it. I don’t know. Is there supposed to be white stuff on the bottom? Julia said I am supposed to use...

I would like to get one but there are so many! Every time I say, “This is IT, I am ordering one to-day, right the heck now!” ... I wind up looking all over the place and then decide to go back to it later. This has been going on for weeks. Some dice, some don’t. Some do bread (whIch I don’t...