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I just made some pasta with clam sauce (white). I was going to shuck the littlenecks before cooking, but found it next to impossible. I put them in the freezer for 15 minutes, then took them out to stand, but they weren't very open. How do you shuck littlenecks before cooking them? I bought...

I am following a recipe for french onion soup that calls for red wine. Would a red Bordeaux wine be okay?

Stevia is an herb I heard of recently that makes things sweet. I am wondering if stevia could be used in a tomato sauce to make it sweet and if anybody has tried this.

What is a good potato peeler? I have given up on my side peeler. I am using a box grater to peel potatoes, but don't enjoy it. I have looked at a palm peeler, a Y-shaped peeler, and tater mitts. I have seen the Japanese potato peeling video on YouTube where the skin comes off like magic, but...

If you are going to cook a steak to well-done, is it still necessary to sear it?

When I follow recipes, it may say to do something like saute shallots on moderately high heat (medium high, I assume) for five minutes, but I know if I do this, the shallots will burn. Does this happen because I'm using cast iron cookware? If I used stainless steel cookware would I be able to...

I am going to steam clams for the first time. I have read in various sources that the clams have to be soaked in salt and cornmeal before using. However, I just read in "The Legal Sea Food Cookbook," that this step is not necessary and to just scrub and rinse them. I'd like to know if I have...