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The local market has been selling what they call Mexican Wedding Cookies. I may be mistaken, but I think I bought something similar many years ago that was called Italian Wedding Cookies. Are these essentially the same thing? Anyway, we really like the ones from the local market, but they have...

I just discovered the Convection Bake and Convection Cook settings on our oven. (Duh 🤔🤨😒) I have only tested it a couple of times with baked potatoes and bacon. For the potatoes, I use a probe, so I can time how long it takes. I only have a few data points, but it looks like the convention bake...

I like fried eggs -- over easy. The frying pan works, but the whites spread out too much. I'd like a way to make more compact fried eggs. I see several "egg rings" for sale, but the reviews aren't great. I also see egg cookers that have small round compartments. I assume these are for poached...

For decades, I have used plastic bowls like from Tupperware to store leftovers in the frig or freezer and to reheat it in the microwave. I do not, of course, put them in the oven. One of my daughters-in-law is something of an organic and homeopathic believer. She asked me not to use those...

I love almost all Girl Scout cookies, but this year the Lemonades really stole my heart (and stomach). I see quite a few recipes on various websites. Can anyone suggest one that comes closest to the real thing? Naturally, I am not trying to replicate the exact design, just the taste. Thanks

I searched for recipes for peppermint bark candy. They are all fairly similar. This is what I took away. The ingredients seem to include these: 1 lb semi-sweet or dark chocolate (I'll probably prefer dark) 1 lb white chocolate made with cocoa butter .75 to 1.5 tsp peppermint extract 3-5 candy...

Is there a simple recipe for making sausage patties that are not too plain, but not too "spicy", and use ingredients that I can find at the local grocery store?

The last time we were visiting the grandkids, my son served bacon at breakfast. I generally do not like bacon, too greasy, but out of politeness, I tried one piece. It was the best bacon I have ever tried. I asked where he bought it. He said it was just whatever bacon they have at the grocery...

The local market has packages of baby back ribs marinating in a sweet sauce in an airless, air-tight bag -- perfect for cooking in the sous vide. I checked a couple of websites. The general recommendation seems to be 12 hours at 165°. But if we want to eat around 5:00 or earlier, it means I...

I have a sous vide unit that I've used about a dozen times for pork chops, rack of lamb, lamb chops, salmon, and chicken parts. A few days ago in Trader Joe's, I noticed a package in the chicken section. It looked like a whole chicken soaking in orange seasonings. I bought it. Today, I went to...

I love sausage, but I hate the sausage skin. I think my problem is that I don't cook them on a grill, which probably makes the skin edible. I usually cook them in the microwave (which may get me kicked out of this section) or in the oven. Those skins are inedible. I've tried peeling off the...

All my life I have eaten russet potaotes. For the past severtal months, I've been using a temperature probe in the oven to get them to exactly 212°. Yesterday, my diabetes nurse asked me to switch to red potatoes and sweet potatoes bevaus ehtey have more fiber. I have a couple of questions...

After checking several guacamole recipes online, I tried this: 2 ripe avocados 1 Roma tomato, chopped 3 tsp fresh lime juice 2 Tbs fresh cilantro, chopped As per the instructions, the avocados both had the stems. They did have a few dark spots, which I scooped out with a spoon before adding...

I must be more incompetent in the kitchen than I thought. I have read dozens of recommendations, but I still cannot get boiled eggs right. I have an Oster steamer that I mostly use for stuff like brocolli, artichokes, and corn on the cob. It has a rack for up to 8 eggs, but the results are...

I have been experimenting with baking potatoes so I can eat the skins. My current procedure is to scrub them vigorously then rub them with oil. I've tried olive oil and canola oil. I think I like the results with olive oil better. Is there a way to get them oiled without using my hands? Then I...

I love sausage, but no longer have a grill. I tried cooking them in the microwave, in the oven, and boiling them, but the skins are too tough to chew. I can fry them in a frying pan on the stove, but that splatters all over. Is there a way to cook sausage so that the skins are saoftened like...

I am experimenting with boiling eggs. Several methods mention how the water should "look" (slightly bubbly, etc.). I am recording the actual water temperature at various points. I currently have a thermometer that I stick in the water while holding onto the readout top. This takes several...

I would really appreciate recommendations for hearty, healthy chicken noodle soup recipe recommendations that are not too difficult. We often bake a whole chicken, but just the 2 of us rarely eat it all, so we end up with leftover chicken in the frig. I'd like to make soup like mom used to do...

When I get great responses, I like to thank them. I see that there is a Thanks button, but I don't any indication that I have. Several other forums display an icon like a thumbs up. Others show a list of who has "liked" that post. Without an indication, I worry about not thanking someone who I...

Is there a list of the favorite recipe apps for Windows somewhere? The search but didn't come up with anything. I would imagine this has been discussed a few times. Otherwise, I'd appreciate recommendations for software that is simple to use (I am not a gourmet cook by any stretch. My primary...

We like to have a few hard-boiled eggs in the frig for light snacks or just to add a little protein to a mostly-carb meal. All my life I'd had a hard time getting them to peel easily. A couple of years ago, I purchased this egg steamer: https://www.amazon.com/gp/product/B076SZPR76/ It works...

A friend suggested I try soymilk as an alternative to regular milk for cooking and drinking. I went to the market the other day and found two products that look almost identical. Both products are labeled "Organic soymilk plain". But one of them was in the refrigerated dairy case, the other...