Search results

I tried to do this Rachel Ray recipe for Honey Mustard Chicken Wings. The recipe said to preheat a Large ovenproof skillet on high, and "once the skillet is Screaming Hot, add the 2 tbsp. oil and brown 3 mins per side." Then I poured the sauce over it and roasted it for 20 mins in the oven on...

I have a set of Henckels that I got as a gift... The logo has one man though, instead of the two men logo that I thought Henckels trademarked. I think this set is from Costco, and it says J.A. Henckels International, Made in Spain. I've never heard of these knives being mentioned on the...

Does anyone bake with Splenda instead of sugar? I love to bake but I don't bake as much as I would like because my dh doesn't want to gain weight. If you do bake with Splenda, do you think the recipes taste just as good as with sugar and what is the measurement equivalent? Thanks.

I also have the Emerilware 10piece SS Set made by All-Clad. What's the difference between that and the regular All-Clad SS?

I'm looking for a good wok to just make some things like pad thai or some Chinese stir-fry dishes. There are so many different kinds of woks out there. Can anyone help suggest what type is a good type? I've seen SS, Calphalon One infused anodized, and Calphalon One non stick flat bottom...

I got a 5 piece set of Pampered Chef Executive cookware as a gift- it says it's "Hard-anodized aluminum reinforced with titanium for superior durability, DuPont Autograph 2 nonstick coating inside and out, flared rims, flat bottoms, thick bottoms for even heat distribution, thinner sidewalls for...

Is it normal that after 35 minutes in the oven, the creme brulee hasn't congealed yet? Did I do something wrong?

I'm new to cooking and really want great quality cooking supplies. What is your opinion on which is better-Pampered Chef products or Williams-Sonoma products? I know partly you're paying for the name brands, but I'm also thinking the quality must be outstanding. Please share any opinions as I...