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I'm thinking of getting the new type of non-stick cookware which is PFOA-free and PTFE-free. Which brand do you think is the best? Some brands saturating the TV in Australia at the moment include: Flavourstone, Free N Ezi and StoneDine.

I'm keen to roast a leg of ham to get a very light and crispy crackling. Do you think that this could this be possible, considering all the curing and smoking that the ham rind would have been through already?

I love the aromas and flavours from burning charcoal and smoking wood, but I don't know what to do with all the ash afterwards. I'm worried that spreading the ash in the garden will alter the soil's pH. I grow lots of acid-loving plants in my garden. Any advice?

Do you have a food hero, and if so, why is this person your food hero? Is it an author who wrote a cookbook that changed your life? Or maybe it's your mom who cultivated in you a passion for good food? Or is it a celebrity chef whose lifestyle you envy? Please share stories about people who have...

Not sure if this is a cooking term or a forum jargon term, but I've seen "ISO" in the titles of a number of threads on the DC forums. What does this term "ISO" mean?

My grandma used to salt and spice whole duck breasts and then hang them out to dry, in order to make her own duck prosciutto. I'm wondering if a food dehydrator (eg, an Excalibur) can perform this function, or does everything that goes into food dehydrators have to be sliced up first?

This weekend, I stuffed and cooked a tunnel-boned duck. However, it split open along the middle of the breast, where the duck's breast-bone would have been. I think I might have over-stuffed the duck, but I'm also thinking that tying a few strings across the duck's chest might have prevented...

I'd like to make own pomegranate juice (for a pomegranate jelly to be served with a smoked duck). Would there be a good home-appliance type juicer that can do this properly without needing to remove the thick skin and all the white pith around the juicy seeds first?

Hi, I'm a newbie who likes to play with exotic foods, but sometimes, even before I'm familiar with the basic techniques. Recently, I've been toying with various Chinese dried ingredients like dried abalone, dried sea cucumber, black moss, swallow's nests, etc. Here are some dishes I've been...