She keeps talking about chocolate that's "at least 70% cocoa butter". Does she really mean 70% cocoa solids? For molded things that I don't have a mold for, I often use the little Dix...

I have a great one with a lemon vinaigrette dressing. This isn't exactly it, but it's close enough:

I like the Good Eats cornbread recipe: http://www.foodnetwork.com/recipes/alton-brown/...

I use the Spectrum organic shortening when I can't use lard or butter (icings, mostly). http://www.spectrumorganics.com/?id=87#j2...

I cut it into really thick slices (an inch or so), coat the slices in egg and breadcrumbs, and very lightly fry them. Then they get a bit of cheese on top and go in the oven to finish cooking.

Add me to the "tried durian, wasn't mindblowingly good" list. I got one at the local Asian market, let it ripen outside, but brought it inside to open it. The smell was bad, but an hour or two wi...

I have a set. I didn't get many tomatoes last year, but that was mostly because I planted them a month too late, in an area that got too much sun. My mother, on the other hand, has g...

I have the Rubbermaid version of these (Collapsibles), and I love them. Mine microwave just fine (the box says they're microwavable, and I reheat in them all the time). They will collapse on you ...

I hung mine on the wall. When a friend was moving overseas, I bought her old iMac. I have a long, narrow kitchen, so I mounted it (using a standard monitor/small flat-screen-TV mount) ...