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I've recently started making my own pasta an I've been trying to locate semolina flour and all I've been able to find were 2 pound packages for about $4.00 each. Well today I found the holy grail of semolina flour!! A 50 pound bag from a local resturant supply company for $21.00, kind of a no...

Ok, I've decided I need a meat cleaver to do some heavy work where I don't want to use my MAC chef's knife. Do I really need to spend as much for a cleaver as I did for my chef knife or will a less expensive alternative be fine? Any suggestions on brands? Thanks for any help.

I have a wonderfull Alfredo recipe that I use heavy cream in and tried to switch to half and half to make it a little healthier. Unfortunatly the sauce broke on me. Is there something I can do to avoid this happening?

My step mom suffered a stroke a couple years ago and lost some mobility in her left arm and hand. She loves to cook and it's very therapeutic too. My questions is because she finds it almost impossible to sharpen a knife with only one good hand will one of the Chef's Choice electric sharpeners...

I just recieved my new set of Tramontina Tri-Ply SS cookware. I got the 10 piece set and added a 4 Qt. sauce pan & lid and a nice big 5 Qt. saute pan & lid. This is some very pretty stuff!:chef: Do I need to do anything to it other than washing it before I use it? Any seasoning? Thanks for your...

I recentally watched an episode of American test kitchen where they rated various lemon/lime squeezers. They had one particular favorite and I can't find any info on that show. Not sure if was an older rerun or what? Not really interested in paying to join their website. I already contribute...

I saw a very nice set of the Emeril Pro-Clad SS cookware today and it says it's made by All-Clad with tri-ply cladding not only on the bottom but up the sides also. Price for a 12 piece set was about 40% of what a comparable package from All-Clad is, ($299 vs $699) Does anyone have any...