How should I approach peeling a clove of garlic to get the skin off most quickly? Is it different if I'm doing a bulb whole?
I love pearl onions, but I'm always put off by the idea of peeling every single one. Are there any shortcuts to peeling pearl onions?
Cooking a risotto takes a fair amount of attention and work, adding stock a ladle at a time with almost constant stirring. The chemical process behind this makes sense to me. Are there any ways to ...
I've had all the ingredients for stuffed manicotti sitting around in my kitchen for the past 2 days but keep putting it off because I absolutely dread the whole stuffing process. I usually start off ...
I'm at the point where I will completely avoid certain recipes simply because they require sifting and I find it incredibly tedious. Is there a better method? A better tool? A magic sifter?
I often buy salads at Subway because I'm lazy. However, I'm also cheap, and Subway's markup on salads is quite high. I want to buy items at a supermarket and simply mix them together to make a ...
Give me one answer of a cooking practice or recipe that should have been obsoleted by economics or technology [closed]
Give me one answer of a cooking practice or recipe that should have been obsoleted by economics or technology and yet persists to this day because of tradition. I am specifically interested in ...
I saw a recipe for glacéing (is that a word?) cherries, and at one stage they required anywhere from 10 days to 3 weeks soaking time. Are there any techniques that could speed this up, or am I just ...
I plan on making a raw kale salad for a large group and was wondering if there is another technique besides massaging it with my hands, which will likely get sore after breaking down a large quantity ...