One part of me says that I would love to have a computer in the kitchen - it's where I get most of my recipes from, anyway, and I like the compactness of the ipad and the possibility of instruction...

I second Aschalk - many (most) blenders have a lid with a little removable center part. Take that part out and cover the open space with a towel (I use a dish towel). This lets the steam out withou...

I remember seeing an article about how eating hot - that is, high-temperature - food lead to an increased risk of esophageal cancer in some populations. Some components of curry - specifically turm...

Wow, that's interesting. I had no idea. I was never on the agave bandwagon - I always thought that it was just another sugar delivery system. Lots of sugar in any form isn't good for y...

I have two Lodge skillets and I absolutely love them. They get more and more non-stick over time as the seasoning builds up, definitely. Nothing sears a steak (indoors) like those guys.

I don't mind double-dippers, especially when I am with close friends and/or family. I think when it comes to exposure to germs, people fixate on stuff like double dipping but then eat with their ha...

You can buy bags to brine in (I also don't have enough room in my fridge for a bucket) at kitchen and housewares stores (I got one at BB&B. Just put it in bag, add the brine, and put it in a pan so...

These look delicious, but you can pry my cranberry relish from my cold, dead hands.

Our kitchen has a dry erase board with our running grocery list, drug store list, and household to-do list. It is completely indispensable.

Another good thing to do with pumpkin (or any firm winter squash) is to make pumpkin pancakes. I don't meant the kind that are like breakfast pancakes - these are more like latke. You grate the squ...

I have a big stockpot, but long for a nice enameled Dutch oven. My recommendation would be to splurge on the Dutch oven, since it seems invaluable for braising and other stovetop to oven functions ...

Thanks for this post - I had no idea how to cook octopus. I've had it in Italian and Japanese restaurants, and it's delicious!

When comparing sucrose to fructose for priming, you want to use a little less volume of sucrose, since it is a disaccharide (consists of two joined carbon rings). The weight, however, will be the s...

It's true that most people with milk allergies are allergic to casein (the most abundant protein in milk), but allergies can be to any kind of molecule, not just proteins. For example, many people ...

I love my cast iron skillet - I often cook meat in it, then veggies right after or later. It's great for fajitas! I don't ever use soap on it, but if it gets a lot of stuff stuck on t...

I don't cook with MSG, but I don't avoid it, either. It's just a chemical that's found normally in food - like salt. In excess, it's not good, and I am sure some people are sensitive to it. It does...

My culinarily inclined science friends and I have also wondered why they never built magnetic stir bar technology into modern stovetops, especially given all of the bells and whistles the upscale o...

Wow! I always wondered about why people don't wait until the blossoms turn into squash to pick them. Thanks for the info!

Roaches will basically eat anything carbon-based and can go for quite a while without food, so once you have them being really clean won't cut it. The borax method is pretty good, but another thing...

I just saw these at the farmer's market in NYC this morning. It's good to know what do with them - I've never actually eaten one.