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I have two Kuhn Rikon pressure cookers. The NYT rightfully called them the "Rolls Royce of pressure cookers." If I wanted to build an IED, I'd start with on of these gadgets. Built like a brick you-know-what but with multiple safety features.

Yes. The bacteria that grows on the surface of a cut steak adds nothing to the flavor.

Yes, I do it frequently.

The difference is primarily in the tortillas. Like good French bread, there's no substitute -- and most Americans wouldn't know a good tortilla if it bit them on the posterior!

What is TexMex? Well, it's to real Mexican food as Chef Boyarde is to Italian.

Everything Kitchens currently has the KitchenAid 600 Pro mixer for $299 in a plain brown box (sounds like porn!), plus a $50 rebate from the manufacturer for purchases through August 20, 2011. No tax outside of Missouri, free shipping. Limited colors available (Blue Steel or Copper Pearl) at...

Pea Soup, hands down! SPLIT PEA SOUP 2 tablespoons butter 2 tablespoons olive oil 3 medium carrots, peeled and sliced 2 celery stalks, sliced 1 large onion, chopped 3 garlic cloves, minced or pressed 1 teaspoon ground cumin 10 cups chicken stock, water, or combination 2 smoked ham hocks or 1...

I have high-quality pots and pans from several major manufacturers. Among my favorites are two 3-ply stainless pots made by Henckels. Superb quality, great value. Check Amazon.

Not necessarily true. How long is too long? How fast does the botulism organism grow? How much toxin can it produce in 24 hours? Do you know? Are you willing to risk the health -- even the life -- of your family and friends? Just because no one has gotten ill yet doesn't mean it's safe. Here's...

And at a dinner party of 20, some, perhaps several, will decline dessert. The fools!

A 10" cake is actually 23.45% larger than a 9" cake of the same thickness. The original recipe, which is for three 9" layers, says it serves 12 to 14; if you were to increase the batter sufficiently to make three 10" layers of the same thickness as the 9" layers, you could get about 15 to 17...

I've had food poisoning four times in my life, ended up in the infirmary for a week during college. My motto: When in doubt, throw it out!

You can buy food-grade mineral oil at any drugstore and in most supermarkets. It's the best oil for wood or bamboo (which is actually a giant form of grass, technically not wood) cutting boards. As others have said, olive oil and other cooking oils will spoil if applied to the board, but mineral...

According to THIS SITE, "A quick calculation using the nutritional information on KFC's Web site reveals the Double Down Chicken Sandwich to be about 858 calories and 62.4 grams of fat -- about the same amount of calories and more fat than Wendy's 1/3-pound Triple with cheese. However...

Good looking kid! Nicely shaped head and great features.

Bleh! The could give it away for all I care.

15 tomatoes strikes me as an awful lot for the amount of other ingredients. I'd reduce the tomatoes or increase everything else. Also, the honey doesn't appeal to me. MAYBE a ½ teaspoon up to 1 tablespoon of sugar, but only if the sauce seems a little too acidic when it's nearly done. I...

That's what I assumed he meant, too. Forgive me for asking two very obvious and probably very stupid questions: 1. Are you allowing the oven to preheat sufficiently? It takes about 10 to 20 minutes for an oven, either gas or electric, to heat up to the selected temperature, which, for most...

Plenty of stainless steamer inserts are available. Here are two from Amazon: The above type fits in any pot with a lid. Easy to use, $8.99 from Amazon: Amazon.com: Progressive International 11 Inch Stainless Steel Steamer Basket: Home & Garden This one from Calphalon is more expensive...

I agree -- that shouldn't be. I've never had any more temperature fluctuation with my gas stoves than with my electric. I suspect that's a function of the sensitivity of the thermostat and of how well the oven seals in the heat. The source of the heat, however, shouldn't account for much...

Amazon, Williams-Sonoma, Sur La Table, and this place, which is only about 2 miles from my home: Cookin' Stuff - The Cooking and Bakeware Store

But the problems Bob described were hardly slight.

No need to let bread go stale or dry out or get moldy -- it freezes quite well. Just pull off the slices you need at the moment, carefully defrost them in the microwave or toaster, and you won't know the difference. If you buy whole loaves and like to serve big chunks to go with soups or stews...

There should be no difference in baking time for a recipe in either gas or electric, or at least not because of the heat source. It sounds as if there may be a difference between the stoves in the actual temperature at any given setting. You may want to have it calibrated, or at least check it...

Geez, why not just dip the whole thing in batter and fry it up as one big glob 'o death? But I guess it's better than this gawdawful concoction, a bacon-cheeseburger with Crispy Kreme donuts for buns (a favorite of Paula Deen -- really!): YouTube - Paula Deen's heart attack