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Every time I go to a Korean Restaurant they give out about 6 small appetizer dishes and one of them is always this cucumber kind of dish. There is some soft of slightly spicy seasoned liquid on it. I don't know what it is or how to make it. On separate occasions I've asked them how do they...

When I grill Steak I've been wrapping them in foil to let them 'rest'. My question is how long should I let them rest and does it really make a difference?

I'm still a beginner cook. I've been cooking for my family and when grilling steak and, what I made tonight, salmon. I noticed that there is a point in which things get really smokey. Sometimes, I have to open all the windows and doors. Is it because the cooking oil I used has reached it's...

Hi everyone, Ok, the last time I seared beef was for my beef stew dish. I cooked it twice already! But now I have a question about searing the meat. I have a small all clad skillet that I seared the meat in. But, because my skillet wasn't too big I had to do...

I really, like the beef stew I made. My wife really likes the beef stew I made. She wants me to make some for our 1 year old daughter. The problem is I make it with a cup of red wine. Now I kept telling my wife that the alcohol burns off. But she is still worried about it. So I'm asking...

I've really been wanting to try this scrambled eggs recipe with Crème fraîche or even with strawberries. The problem is I can't find Crème fraîche anywhere. All the supermarkets I've gone to don't carry it and/or have never heard of it. Does anyone here use it? If, so where can I get it so...

I cooked up some Beef Stew in a croc pot for about 5 hours. My problem was that the meat was still wasn't as tender as I had hoped. Does that generally mean I should have let it cook it longer? Also, I seared the meat before putting it in. Someone suggested I use canola oil versus olive...

I have an All-Clad Skillet. After I using for some time the inside edges have turned black and I can't seem to scrap it off. I have never seasoned the skillet... is that why? If I do season it would it prevent this from happening... and if not... wouldn't scrubbing it undo your seasoning...

Is there any real difference in taste and tenderness between the different cuts of meat. Like between a Fillet Mignon and a Rib Eye or even a t-bone? What are the differences?

I've been looking for Beef Stew recipes and I saw this youtube using a Dutch Oven. I really don't want to buy a Dutch Oven. My question is, can I use this recipe using a Crock pot?

Hi guys, I'm a total beginning cook so please excuse me if this sounds like a really dumb question. When you get the meat home, I've noticed that sometimes there is a lot of that red liquid protein (I've been told it's not blood). Am I suppose to wash the meat before I cook it? I...

Does it matter whether a skillet is a non-stick or a cast iron skillet? And is there really a difference between a standard $12-$20 iron skillet and a $180 cast iron skillet? Or will any kind of skillet do for cooking basically anything? Thanks in advance

Hi Everyone, This is my first post. Hopefully not my last! I've always wanted to learn to cook. The trouble is everytime I screw something up I've quit. Anyways, I love pasta, especially with a light red sauce. In the cafeteria (yeah I know cafeterias aren’t suppose to...