Top Questions in Cooking Tips

• What are some common herbs used in Italian cooking?
• I would love to know more about the regional flavors of Italy. Could you please breakdown the differences for me?
• I love garlic! What are some easy ways to cook with it?
• How can I make Italian paninis without a panini press?
• What do I need to know about making pizza at home?
• What kind of wine should I serve with pasta?
• I love Italian food. What are some ingredients I should always have on-hand?
• How do I turn an omelet?
• Why are my hard-boiled eggs hard to peel?
• Why do my mashed potatoes turn out lumpy?
• What's the best set up for cooking pork roast?
• What is a strip steak?
• Why does a cake need to cool completely before frosting?
• How do I grill peppers?
• How do I seed an avocado?
• What's the difference between Serrano peppers and jalapenos?
• How can I use up leftover tomato sauce?
• How can I form perfectly shaped meatballs?
• My fried chicken recipe calls for baking powder. Why?
• Is there a way to make cream cheese soften up more quickly?
• My gravy tastes way too salty. Is there a way to tone it down?
• When having an appetizer party, how many appetizers should I prepare for each guest?
• What size of turkey should I buy to feed eight people? I would like to have plenty of leftovers, too.
• Are there any clever ways to perk up canned cranberry sauce?
• What variety of potatoes is best for making fluffy mashed potatoes?
• Is there a way to smooth out lumpy gravy?
• How can I make candy if I live in a humid climate?
• If I do not have a thermometer, how can I tell when meats reach the correct temperature (medium-rare, medium, etc.)?
• What is the secret of grilling super juicy ribs?
• What lean-to-fat ratio in ground beef will result in the juiciest, best-tasting burgers?
• What are the nutritional differences between light and dark poultry meat?
• So many soups are thickened with roux—a paste of butter and flour. Is there a way to thicken soups without using the butter and flour?
• How can I tell if seafood is really fresh?
• Is there any way to make homemade oven fries taste as wonderful as fast food fries?
• My triglycerides are high. Which foods should I eat to bring that number down?
• What’s the difference between brown and white eggs?
• How can I make food taste great while reducing my sodium intake?
• Do full-fat, low-fat, and nonfat dairy products, such as sour cream, work the same in cooking and baking?
• What sorts of foods contain trans fat?
• Which fruits and vegetables retain more nutrients after cooking—fresh, canned, or frozen?
• Which is better for me—butter or margarine?
• Which cuts of beef are leanest?
• I often see, “rBST-free” written on milk cartons. What is rBST and why is it important?
• When cooking for someone who is gluten-intolerant, what foods should I avoid?
• My honey is crystallized and no longer liquid. Is it ruined?
• How can I tell if an egg is truly fresh?
• If a recipe calls for one kind of vinegar, can I use another kind of vinegar?
• If a recipe calls for extra-large eggs and I use an equal number of medium-size eggs, will my recipe turn out?
• When a recipe calls for scallions or green onions, should I use just the white part or the green part, too?
• My butter is always hard when I need it. Is there a quick way to soften it up?
• How can I make my homemade breads come out of the oven with a crisp crust?
• When separating egg yolks from whites, if a bit of yolk gets into the whites, how do I get that slippery thing out?
• Is there a way to keep my holiday cinnamon rolls from getting soggy in the middle and too brown around the edges?
• Is there another way to bring out the flavor of nuts besides toasting them?
• How do I tell if my oven is correctly calibrated?
• When slicing biscotti, my dough always crumbles. Is there a fix?
• Why do my fruit pies turn out so soupy?
• My cookies spread out too much in the oven. What can I do to prevent this?
• How many cups are there in a pound of powdered sugar? How many cups are there in a pound of brown sugar?
• Can I use nonstick baking spray instead of parchment paper?
• How can I keep my blueberry muffin batter from turning blue?
• I've never cooked prime rib before. What's the best way to do it?
• My lemon meringue pie deflates and/or weeps. How do I prevent that?
• What should be the internal temperature of a cooked turkey?
• How do I cook a turkey a day ahead?
• How do I use fresh pumpkin in a recipe?
• How do I convert dried herbs for fresh herbs?
• What is the best temperature for deep frying a turkey?
• How do I make turkey gravy without roasting a turkey?
• Can I do make-ahead mashed potatoes in the crock pot?
• Can I slow cook a turkey at 250 degrees safely?
• What is better for hot chocolate: milk or water?
• How long does it take to defrost a 13-pound turkey?
• Can I substitute oil for margarine?
• What are the best apples to make pie?
• How do you keep fresh herbs from spoiling?
• How do I get crunchy skin on my fried chicken?
• How long should I cook filet mignon?
• Why do I need to drain and rinse the liquid from canned beans?
• How do I make my mac and cheese creamier?
• What does it mean to flake fish with a fork?
• How do you cook pork chops so they are not tough?
• Can I stuff my turkey the day before serving, then chill it until roasting time?
• Why is my stuffing always wet?
• I have had my spices and herbs over a year. Are they still good?
• I covered my casserole with foil and chilled it overnight. The foil discolored the tomato sauce. What happened?
• How many pounds of ground beef do I need to serve soppy joes to 25 people?
• What's the best way to slice basil?
• How long do I cook corned beef in a slow cooker?
• What thickener works best in a slow cooker?
• How do I cook a New York-style roast to have it turn out medium rare?
• How can I reheat food with out a microwave?
• How do I choose a good smoked ham?
• What is a beef rib roast?
• How do I choose good short ribs?
• Where can I find ground chipotle chili pepper?
• What's the best way to cook fresh ham?
• How do I cook a whole chicken in a slow cooker?
• What's the best way to grill lobster tails?
• How many grams is one stick of butter?