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First few weeks of school and have a few things that I want to get onto the table before they start to go bad/want to use food I bought in bulk. -Assorted hot peppers -Lemons -Green/red peppers -Potatoes (LOTS of potatoes) -Rice (LOTS of rice) Any ideas? I have the rest of the ingredients a...

I'm an avid sushi nut (as in going to restaurants, for my life I couldn't make the stuff). I've tried everything within reason except for fugu. I'm dying to (no pun). Does anyone know of any good restaurants on the east coast (northeast/middle atlantic is closest) where I could get some? I'd...

I've been trying to get a really long simmer (6 hours+) on my San Marzano sauce, but after about 3, all the water boils out and I'm left with overly thick sauce. I've tried adding water but it doesn't "mix" well, and I end up with water and tomatos. Do I cover it? What do you guys do?

Anyone have a good recipe for pancake mix from scratch? I just can't seem to get mine right. They mostly cook too much on the outside and not enough on the inside (no matter how low on the heat I go), or taste funny. I'm sick of throwing out botched mixes. What do you guys do?

Buying a kitchen for college. Am I better off getting mason jars instead of tupperware? I saw a bunch at WalMart for $5 for a case, in a bunch of sizes. I plan on making a few homemade things (balsamic reduction, sauces, etc) as well as storing leftovers. Kind of new to this. What do you guys use?

I'm looking for a wooden knife bar with the magnets NOT exposed to the blades. Something like this: Anyone know where I can get one fairly cheap? Thanks

I like to do a lot of high temperature cooking (sauteing, searing) and have always used margarine because it had a higher smoke point than butter with (IM numb palate's O) the same taste. After reading it up on it, I really can't use it anymore. But obviously when I saute with butter, it burns...

When using lemon juice in dishes, will I notice a difference if I use "pre made" lemon juice from a bottle vs squeezing the juice right out of a lemon? I've always used a lemon, but I'll be off to school in a few weeks where lemons are not as easy to come by...

I'm looking for not necessarily a book of recipes, but more along the lines of teaching proper techniques and methods, e.g., how to choose ingredients, how to store food, what to look for when your fish is frying in a pan. I feel like I know my way around a kitchen, but I have developed a lot...

Looking for some 3-ply stainless skillets and small (4 quart or so) sauce pots to complement my cast iron stuff for when I use more acidic ingredients. I'd love to get All-Clad, but it is just too much for me right now, unless I buy maybe 2 pieces. I have a Calphalon outlet near me and they...

My budget for my apartment's kitchen opened up a little (Happy Birthday Me), and I have since looked at some nicer knives. I definitely only need two: an 8" chef and a standard paring knife. The two brands that really stuck out when I handled them were the Shun Elite Chef/Shun classic paring...

I'll be moving into an apartment in the fall and was starting to gear up for a year of cooking. It'll be typical Italian food using fresh ingredients, as well as a lot of breakfasts. Whenever I've cooked in the past it has been with my parents' stuff or at the restaurant I work at. So in terms...