I am amused someone bothered to list blackberry bushes in the Seattle area. They are everywhere. If you can't find them you are not looking.

The only time I've had trouble with bread yeast was when I lived in Boulder, due to the altitude. Handmade or bread machine, I had a 50% success rate on my bread rising. Ironically, t...

I love the C&H milk carton style sugar packaging for that reason - easier to pour, and fits well on my cabinet shelves. But lately I've switched to buying my sugar from the bulk bins ...

I'm thinking about trying out the sausage and chestnut dressing that was on the Food Network thanksgiving special. And fantastic photo, Kathryn!

My mom has always been a diehard Cuisinart fan, and when I got my first food processor, I went that route without question. When I had to replace it (after a move that included divest...

Honey. I just can't keep the container clean. I made honey mix (1:1 honey:water, great for mixed drinks) and it was a sticky process.

Another great use for bitters: add a dash or three to soda water and ice. If you want, add a bit of simple syrup or agave nectar, and you're close to the original source of our modern sodas. Especi...

It was only recently that I learned to buy spices in bulk. I can't believe how much money I've wasted over the years buying the far more expensive bottles in the cooking aisle of the grocery store....

B. has been experimenting with the Coca-Cola/ketchup barbecue recipe since he first read about it. Actually comes out much nicer than you might at first think!

My current favorites are Gin No. 209 and Citadelle. I wish I liked New Amsterdam more than I do, given its relatively low cost.

I'd like to second Sunday Cook's rice cooker recommendation. Super easy, comes out great every time.

I want to try the Chateaubriand recipe I saw on Good Eats just last night!

I knew if I waited long enough, somebody would finally write a usable version of this application for me.

must. have. boontje. glasses.

I'd probably start with mint, then realize it grows to fast, and switch to basil.

Nice biscuits or a scone with clotted cream, depending on how hungry I am.

in my fancy french cooking class, i was taught to press on the blade of my chef's knife until i heard the garlic skin crack, and it's worked well, but your photos make me think i'll try the rap met...

just from the picture, the 0.5 oz sure looks shallow. i have visions of spilling most of it before getting it into the shaker.

is it ever necessary to reseason a wok on any sort of schedule? i always wonder how many woks people are going through when they have enough experience to have a preferred method of s...

meyer lemons also make for a superior corpse reviver #2 -- i find the milder acidity is excellent in getting a well-balanced drink.