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"Mother & Child Reunion." List & explain them. Maybe my fave head-scratcher is Chinese stir-fry of "ants-climb-a-tree -- glass noodle, ground beef, maybe scallion & black sesame seeds." I have no sane explanation for the name of this dish.

What are the foods -- true, historic, legendary and bogus -- that enhance or induce love? The thread's title was written with some care to keep out the riffraff, and while we've accepted that some of them are already longtime members, maybe DC can create a G-rated catalog of such food... I...

Ham & bean sprouts salad 2 starter servings, a rough measure Ingredients: 8 oz – bean sprouts 2 oz – prosciutto ham, shredded 2 oz – fresh shiitake mushroom caps, sliced 1/4 – green bell pepper, thinly sliced Dressing: 3 tbsp – peanut oil 1 tbsp – sesame oil 1 tbsp – rice vinegar 1...

Is there a way, perhaps a toggle switch somewhere on our site, that automatically adjusts the size of photos posted to discussion threads to fit-to-screen? The thread frame used to do that for me, once upon a time not that long ago... now, most posted photos are oversized for my screen (and...

My aunt introduced me to this very interesting and addictively tasty way to enjoy kale. I haven't cooked it myself yet, but there's not much to it... debone kale and cut/shred into large mouthful size, toss with a little olive oil and salt (or other seasoning), spread on two or three cookie...

I've never made my own ice cream from scratch. My visiting aunt wanted to make a batch of lavender ice cream. She shrugged and said, "no need," when I explained that I didn't have any of the utensils or appliances. I was away when she made it, but it seems that it's just a custard mixture...

Every year, I ask him for a Big Green Egg in my backyard. Every year, I get something else better underneath the tree. What's on your wish list this year?

spring rolls, summer rolls... Is there anything named "winter rolls?" If not, can anyone suggest something -- a cigar shaped finger food, filling+wrap+dip -- that's iconic or tastes of winter? TIA for any info/idea!

Does anyone have experience working with this rice? I'd appreciate any tips! To make confections, I use simple glutinous rice flour. I'd like to try making them from scratch instead. I'd also like to add savory Chinese sticky rice in bamboo leaf wrap (zong zi) to my kitchen repertoire. Do I...

This is one of my favorite tubers. At an Asian market, it’ll be labeled either yama-imo (mountain yam) or naga-imo (long yam). I like its funky multiple personality. Read its wiki at your own risk: http://en.wikipedia.org/wiki/Nagaimo A macro of its skin and cross-section. When peeled...

A "new product" has come to market, advertised as "already reduced stock." If I recall the TV commercials, Knorr makes it in a small gelatinized cup and Swanson makes it in a take-out ketchup pack. Both are suggesting cooks use them as a "sauce" to add flavor-depth to "every kitchen creation."...

Reply with the next line, or two, or otherwise finish the limerick (whose rhyme scheme is a-a-b-b-a). Whoever authors the last line, gets to start the next limerick, preferably something food related. I'll start... There once was a zombie chicken,

I cut my finger dicing onions. It's bleeding. What should I do?

Once in a blue moon, I will discover that my newly purchased root is a blue ginger. It feels like I won the lottery. It's very different from regular ginger... not much fiber or moisture. Grated on a microplane, it comes out as a solid paste. Much less pungent in taste. A raw slice can...

An unfamiliar fish appeared at my local big chain market. Called "grenadier." It looked somewhat like whole fillets of immature and emaciated cod. I asked the meat/seafood guy what it was. All he knew is that, it's a mild, white, firmly flaky fish, with the purported taste of ling cod. I...

My neighbors are leaving tomorrow morning for a month away from our Southwestern heat. They left me their house key, and a care bag with 2 frozen pints of uncooked New Mexican red chile sauce, 2 small jars of what I'm pretty sure is apricot and raspberry jam, and a loaf of brioche bread. What...

When Cuisinart first came out with its miniature food-processor, I bought one. It's a poop. A nearly useless big plop. Sort of like the Hummer 2. I still want a mini-processor that's effective because using one of my larger appliances for something like a quarter cup of aioli doesn't work...

One of my favorite words is "proof." I confess I am a lush. I have a hard time rolling my rrrgh's, so I also like the word without it. I hate the progressive verb tense of "introduce." I look like a chimpanzee every time I say, "choco." Post your most and least favorite word.

I'm sure others have thought of it, but I came up with this method for unscrewing stubbornly tight glass jar lids independently... Take a thick rubber band. Like one used to bundle broccoli stalks at the grocery store. Fit around jar lid. For sticky grip. Twisting open the lid becomes easy...

Specifically, orange juice and soy sauce, but I suspect my difficulty is universal to any citrus, some sort of chemical reaction from the salt in soy sauce, sugar and citric acid. I simmer fresh squeeze OJ with soy sauce and a bit of sugar. I keep tasting as it reduces, like every five...

Describe, or post a pic of, your cooking apron. Is it an heirloom, or does it have a backstory? Most of the time, I cook in long sleeve t-shirt and my most raggedy blue jeans. But I also sometimes wear a long, vinyl-coated apron, made for barbecue that gleefully makes me feel like Dr...

Can you execute this impressive one-handed, flick-of-the-wrist technique for tossing/mixing the contents of a saute pan? for flipping a pancake? Or, are you like me, and haven't ventured to try for certainty that such recklessness, just to pretend to be a chef, is asking for a major kitchen...

Went to the local wine store yesterday, had a sudden itch of curiosity about a mythical alcoholic drink which in the past maybe three years has been revived, with several producers claiming to have discovered/reverse-engineered the secret concoction. There were about five labels, mostly from...

Argh! Someone just shot me in the eye with a pea! I roll a summer squash and knock Princess Fiona off her feet like a bowling pin... Food Fight!!

It seems to be popping up everywhere as a food additive or supplement. What is it? What does it do? Is it just a food fad?