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Which is better as a thickener for blueberry pie filling- flour, cornstarch, or tapioca? Thanks!

I saw the recipe for Heloise's angel biscuits in the paper yesterday and tried them. When I googled it to see if anyone had comments, I noticed several recipes had added 1 t. baking powder to the original recipe. I made them with only the the baking soda as Heloise had it, and thought they were...

I have to bring baked beans to a party and don't like baked beans because they are always too sweet and bland. Does anyone have a recipe for baked beans that is not very sweet and has a kick to it? Thanks!

I received a jar of cranberry pomegranate chutney for Christmas and don't know what to do with it. Any suggestions? Thanks!

I have made pizza from scratch twice. Pretty good, but my crusts were a bit tough. Different recipes for both. I notice store bought doughs have "dough conditioners" whatever those are. My first crust was made with all "00" flour, my second crust part 00 and part all-purpose. First crust was...

Made duck with pomegranate chili sauce (Bon Appetit recipe?) a while ago and really liked the sauce. I am having ham for Christmas and wonder if it would go with the ham? If not, any suggestions for ham sauces? Thanks!

I need to make duck breasts for 8 people and would like to make them ahead of time and refrigerate. Ideally I would also like to slice them ahead of time and then just warm the slices up in the oven. I wouldn't want to overcook them so have no idea how to do this- what temp, how long? Thanks!!

Just got "Around My French Table" by Dorie Greenspan for my birthday. (It had been on my Amazon.com wish list for over a year- I gave up and bought it myself for my birthday). It is a beautiful book!!! Everything looks yummy. Does anyone else have it and have recipes to recommend?

Just got Dori Greenspan's "Around My French Table" for my birthday! A stunningly beautiful book!!! Tried to make homemade mayonnaise but it didn't work. Never got thick. I tried to make mayo one other time, years ago with no luck. Has anyone successfully made homemade mayo? Any secrets you...

I buy shrimp at the supermarket (Publix) -I don't know what kind it is, but is says "previously frozen". The intestines, on the top have been removed, but there is a nerve underneath that, if not removed, I can feel with my tongue when I eat it. When I eat shrimp at restaurants, I never notice...

I just made Ina Garten's BBQ sauce and wonder how long it will keep in the fridge. Smells great. Store bought BBQ sauce seems to last forever but someone said use home made in 2 weeks or freeze. How long do others keep homemade BBQ sauce in fridge? What can go bad? (cooked onions? garlic?)...

Does anyone have a Vitamix blender? Is it worth the extra money. I want a blender that will last and make frozen margaritas etc. plus a general all-purpose blender. I've heard many blenders do not do a good job on the ice. Also there are so many models of Vitamix. The new one is REALLY...

I have ordered a pizza stone and need info. If you leave it in the oven permanently, does it effect baking things, like rolls or cookies? Do you keep in on the floor of the oven on on the bottom shelf? Do most people keep it in the oven, or take it out after each use? Thanks!

I am wanting to make a quiche crust from scratch and have looked at numerous recipes. Some call for an egg, others don't. I've never used an egg in a crust before. What does that do? Who has a good quiche crust recipe and does it use an egg? Thanks!!

Made the vanilla bean cake with salted caramel sauce that was in the December Food and Wine Magazine. Had never made caramel sauce before but watched the video on how to do it on you-tube. Really yummy if you like cake and caramel. Can't stop snacking on it. Anyone else try it?

Just got the pasta sheet roller attachment for my Kitchen Aid for Christmas. Any helpful tips I should know before I use it? Thanks.

In Saveur magazine a tip said you could peel, boil and mash potatoes the day before. It said pass the cooked potatoes through a ricer directly into a ziplock bag and refrigerate. Next day you can add your butter and cream. Has anyone tried this? Won't the potatoes turn a funny color? Thanks

After reading the comments from yesterday I decided to get the Lodge 12 inch deep cast-iron skillet for frying chicken. When I called about this item I was told it weighs 10 pounds!!! If my husband is not home, I'd struggle just getting the skillet out of the cabinet onto the stove. Any...

I finally got my huge range hood/fan so I can fry without stinking up the whole house. What type Lodge pan do I want? dutch oven? deep skillet? what size? Mainly to fry chicken. Thanks!

Just returned from New Orleans where I had a wonderful bananas foster at The Palace. It looked easy enough. I got the recipe but it was a disaster!! The brown sugar never really melted but turned into a glump which solidified into a cement-like substance. Help!! What I am doing wrong?? It...

Anybody able to recreate the "sweet and tangy citrus glaze" sauce used in Wintzell's Oyster House's "killa' shrimp" appetizer? Thanks!

We're going to New Orleans next week for the first time. What should we see and where should we eat? Thanks!

We belong to a gourmet club and this year we are doing Food Network chefs. So far everything has been great however tonight I am to bring Tra Vigne's Chocolate Tiramisu from a Michael Chirello book. I just assembled mine and feel like crying!! The zabaglione broke down, causing the chocolate...

What is your favorite spread for crackers that you take to informal parties?

Can anyone make the rice you get in standard Mexican restaurants- sort of reddish and sort of dry? Not a lot of flavors. Thanks