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Does anyone have any advice about salt crusts? I'm thinking of trying one, but I see all different kinds of recipes. Some say to put salt on the wet meat, others say to make a paste with salt and water, others say to make a paste of salt and eggwhite, and still others say to make a paste with...

Hi Everyone, I have some beautiful cookie molds that belonged to my great grandmother, and I want to use them. They're pieces of wood with the designs carved into them. I found a recipe from a site that sells cookie stamps and followed it (I made butter cookies). The cookies came out...

Hey everyone, I have a bone-in standing rib roast that I'm going to cook tonight. The butcher says its big enough to feed 18 healthy eaters; I think he said 7 ribs but I'm not sure. I'm going to sear it on the stove top and cook it at 225. I'm aiming for a temp of 130 degrees, and I have a...

Hi Everyone, The stuff I cook in my oven usually turns out pretty well. It runs a little hot, but I've figured out how to work around that. But my boyfriend's oven is a completely different story. It seems like every time I try to cook a cake in that blasted oven, the cake falls. I've...