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Sometimes I quickly freeze vegetables (or even fruits) if I don't think that I will use them immediately. I can use them in stir-fry's or I can steam them and they come out just fine...but I have never been able to reconstitute them so that they can be enjoyed raw as they could before freezing...

I once had some Italian rolls that were white in color but had a deep flavor as if they were whole bread. I seem to remember someone telling me that the flour was an Italian whole grain that was white in color. Is there such a thing or is my memory failing me?

My favorite vegetable is asparagus. I have experimented with thawing it as I find it more convenient to keep some frozen than to get fresh. It always seems to be soggy and rubbery. I have tried thawing by steaming and I have tried moving it from the freezer to the fridge and then briefly...

I bought a bottle of organic ketchup about 4 years ago. I don't used it much so it has been in my fridge. It still smells and tastes great! What can be preserving it so well?

Why does soy sauce have to contain so much salt?

I have recently read that a person should not eat fruit with or directly after food because the fructose would stay in the stomach for too long and would ferment. What would happen if one eats fermented fructose? Isn't rum just fermented sugar? The harm is negligible then, right?

I am trying to make a long-simmered tomato sauce. I put the pan on my stove on the lowest possible setting and add tomatoes and some herbs. I have done just that before and it works well but if I do it and add garlic the results is barely edible - burned, I think. I don't understand how...

My favorite TV Chef - Micheal Smith advocates that chocolate be melted in a bowl placed over boiling water in order to insulate the delicate chocolate from direct heat. How does this work? Wouldn't the result be the same if the chocolate was melted in a sauce pan over a low heat?

I am watching a cooking show (Chef At Home - Micheal Smith, my favorite) and he is talking about the technological advancements of pressure cookers. They don't explode every few weeks anymore because of an expandable gasket and sealable lid. I understand that a gasket is a piece of rubber or...

I remember hearing another (fancier!) word for a grilled cheese sandwich on a cooking show. I think that it was a French sounding word. It was Chef at Home with Micheal Smith but I can't remember the word. Does anyone have any suggestions?

I have made a beef stew a few times and it works well but each time I get alot of burned ingredient sticking to the bottom of the pan. I wonder if anyone can tell me how to avoid this.