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I was looking around and spotted pans with copper clad outsides. Man, they were heavy stainless steel. The quality seemed great, but I wanted to see if anyone has any opinions or experience with these. The price per saucepan was about $40

Has anyone heard of the brand Cooks? I've seen some copper clad stainless steel cookware from them, and I was just wondering if it was any good.

This was my first attempt at making Focaccia bread. Here is the problem, it did not come out light enough. It's more dense and a bit too hard. Was this a problem of yeast or too much flour?

I got a chance to go down to the restaurant supply store and get a look at what most of the places around here are using. I was surprised to find that almost all commercial pans are aluminum. Apparently the steel stuff gets hot spots and in commercial grade is heavy as heck. What I have at home...

Hey, I'm looking for a good recipe for Pho Tai or Pho Bo, the Vietnamese noodle soup. There is a great Vietnamese restaurant in my area, and I love their Pho. Tasting it, I know there is some sort of beef broth, rice noodles, scallions, white onions, thinly sliced beef, star anise, and...