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While watching Iron Chef last night one of the cooks wrapped chicken in caul fat. I had never heard of it and AB didn't explain it so this prompted me to look it up. It sounds really interesting and like it could really help bring some dishes to the next level. Does anybody here have experience...

My brother just sent me this asking if we should get it for our mother. While I see this being useful for certain people, in certain situations it definitely isn't for me (although I would love to play around with it just to see what it can do). What do y'all think?

There are some recipes I want to try that call for just egg yolks or just egg whites. Can I store either of those parts rather than just dump them? How long would they keep outside the shell?

Hi all, I am having some people over Saturday night for a Hanukkah dinner and am planning on making (among other stuff) chicken roulade (feta and oregano). I can cook the other stuff ahead of time and it'll be fine, but the chicken is pretty much an attention whore and I'd like to cook it in...

I roasted a chicken last night for the first time, and as expected there was a decent amount of fat leftover in the bottom of the roasting pan. Can I turn this into schmaltz by tossing it into a skillet for an hour or so and letting it simmer the water away? Also, a somewhat related question; I...

I have been getting more and more into cooking over the last couple of months which of course has resulted in hundreds upon hundreds of questions. My mom has helped me a lot but it's gotten to the point where she doesn't necessarily know the answers and my experiences have somewhat turned into...