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Hi All, Season's greetings! I hope this finds everyone well. I have been making the same gingerbread cookie recipe for the last several years, and I'd like to try something a bit new. I recently saw a recipe for the Grammercy Tavern Gingerbread Stout Cake and the reviews I have read...

Hi All, Hope you've all been well, and a big happy Father's Day to all dads out there. Every now and then, I make dilled matzo balls. I fish them out of the stock and store/refrigerate them separately. I reheat soup, and add the balls separately. But, frankly, I like eating the balls...

Hi All, Hope this finds all of you well and enjoying great summer or winter weather, wherever you are hemisphere-wise. I'm going on a wreck diving trip this Saturday off the coast of Milwaukee. I will be traveling by train and bus, leaving from Chicago. I've volunteered to bring food...

Hi All, Please forgive me if this has already been addressed previously, but can someone explain what the difference is between 'lox' and the "nova" or "Scottish" style of smoked salmon (i.e. the wet kind, not the dry kind that is common in the Pacific Northwest). I've been using the terms...

Hellol, Hope this finds everyone well. I'm going to send a pkg to some new friends I made in the U.K. (never met them in person) - they have two young kids. I was wondering if anyone might have some ideas on possible treats (candies, non-perishables, not too heavy) that I could send (from...

Hello! I was wondering if you could please share your expertise with me... I am a novice baker, and like to bake bread (fougasse, chinese breads, challah). My yeast breads are fine the first day, but they do not keep soft and fresh longer than two days. It is very frustrating, as I would...