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I just attempted cooking my first brisket on a Webber bbq, the round one where I can lift up part of the grill to put more coals in. It tasted pretty good, but it was a lot less tender than I had hoped. Does anyone have any experience with this? I cooked it about 5 hours, I originally planned...

I made some leek soup recently, and I used up all the white part, but now I have the green part left over. The recipe says I should keep these as I may be able to use it in some other dish, but I have no idea what to do with them. Does anyone have any recipes that use them or recommendations...

I baked a chicken for dinner the other night and have the whole chicken with a lot of meat still on it. I was thinking of turning it into chicken soup and was wondering if all I need to do is just put the whole thing in a pot with potatoes, noodles and carrots and boil it until it becomes soup...

I cook very frequently for 1 or 2, but I am going to a pot luck dinner which I'll have to prepare enough food for 12. I'm not used to dealing with making this much food. Does anyone have any suggestions of things or ways to cook? I was thinking of serving chicken, but any good idea is...

I tried one I got off some cooking show for ribs which was: Onion Powder Garlic Powder Cayenne Pepper Powder Paprika Salt + Pepper Does anybody else have any good ones?

If I'm cooking specifically with wine, how do you know when you are done reducing the sauce? Sometimes I think it's ready but it's a little too thin when I actually poor it over my meal.