Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose? Is it really necessary to stock 3 types of flour in my pantry or is this just a ...
Spices have always been the hardest thing for me to keep track of in the kitchen. I'm interested in specific recommendations for hardware (containers, labeling, shelving, etc.) and organization ...
There seems to be a large variety of different vinegars called for in the various recipes I've been trying out lately. I've ended up with a cabinet full of half used bottles. That being said, which ...
In a few of the cookbooks I own there are sections that go over a list of "must-haves" for a well stocked pantry. I acknowledge this question is subjective, but I do think that there are a half-dozen ...
Beyond the obvious: baking powder/baking soda/gelatin/yeast: What food additives or chemical products do you use in your home cooking? Agar agar? Lecithin? Xanthan gum? What would a relatively ...
Many classic recipes for chicken stock call for white peppercorns (which are just skinned black peppercorns). I'm looking to trim my pantry list a bit and white peppercorns seem unnecessary, given ...