What makes clam chowder a New England style vs. some other style?
What are the technical differences between a soup and a stew. Specifically, I've always had some confusion on the differentation of stew and soup. For the most part, you can tell the difference by ...
I've read that adding cork (from wine bottles) absorbs the fat. I'm not sure if this works or not. Is there a way to remove excess fat without standing there and spooning out or refrigerating and ...