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I used to think that the 1/4 teaspoon of salt in that recipe for 36 cupcakes didn't make a difference. I mean, what is that, 5 grains of salt per cupcake? I've stopped adding it to rice pudding because I figured I didn't miss it. But, there's a scientific reason why you want that little bit of...

I just realized that I never make recipes as they're written.Oh, sure...I used to. I didn't know what I was doing at first, and I didn't have a sense of what my style was. I used to look at the "4-star +" recipes, only to find that people who gave them high ratings tended to put something like...

I realized what day it is, and remembered that St. Patrick's Day is coming up. Then, I thought to myself, "Do I have to make corned beef and cabbage?" Of course, I could ignore the holiday and make whatever I want if I weren't part Irish (I'm Rob Perini from the Clan Perini...I wonder if anyone...

This whole cooking thing started for me as a way to make some specific things, beginning with guacamole. Now, whenever I find something I like, I want to figure out how to make it myself. This means that I no longer buy (except in rare circumstances) the following anymore: Ice Cream Naan...

If you read enough of my posts, you'll know that I like chorizo. Actually, I love chorizo. And, I love making chorizo. Sausage isn't a single-batch operation because there's so much prep and cleanup involved, so I usually end up with a lot of it. This last time, I made about 3 pounds of chorizo...

I decided to pickle beets, and I looked for some ideas. I was amazed at how many different ways there are to pickle beets. The only thing the recipes seemed to agree on is the beets, but a lot of other things were up to interpretation. I decided to boil the beets with cloves in the water, then...

If you've watched enough cooking shows, or read enough about cooking techniques, you know what techniques are considered "wrong" by most chefs. I almost think some of these "rules" are ones that some chefs might disagree with, but would never say so publicly for fear of ridicule (and possible...

First off, I did try to search to see if this question was asked previously, and I couldn't find it, so apologies if I'm retreading an old topic. This is simply a question of what motivates you to cook. We all have our reasons, and sometimes those reasons change. I'm interested to hear...

I don't see a handy "Submit New Thread" button in that forum like I do here, and I can't see anywhere else that gives me the ability to start a new photo "thread" in the Member Photos forum. I can reply to an existing one, but not post one of my own, unless there's some other way to do that...

Seriously, though...my name is Rob. I'm very glad I found this site! Here's a little bit about me: I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to...

I came upon this one by accident years ago. I saw this bottle for Chinkiang vinegar, I didn't know what it was, so I decided to try it. I found that the smoky flavor - imparted by the black garlic used to make the vinegar - imparts characteristics that I found similar to soy sauce. A check for...