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I didn't even know Weber made mustards.

I like Hellmann's too. I don't get all the fuss about Dukes.

What's your favorite store-bought sauce/vinaigrette/condiment that you can use for just about anything? Grilled pork, roasted veggies, steamed fish; you get the idea!

If I make breadcrumbs, should I roast them? Or dehydrate them?

I have about 30-40 leftover hamburger and hotdog buns leftover from BBQs over the weekend. Any use for them? Just make them into breadcrumbs and freeze them?

Yes, this happens with the heat on the lowest level. It's a Samsung, model #NX58H5600. It was rated on Consumer Reports as one of the top gas ranges, which is why I bought it (plus the $700 price tag). If it's adjusted, will that mean the high heat will be lower? That would be disappointing...

I got a new gas range (have been using electric up until now) and one big difference I notice is that it's very difficult to maintain a gentle simmer, even on the smallest burner at 5000 BTU. When I cook rice on the smallest burner (1 cup of rice and maybe 2 cups of water), it boils over unless...

So I'm visiting family for Easter, and I'm in charge of bringing dinner rolls. I'll have enough time once I get there at noon to bake the proofed, shaped dough, but here's the catch: I'll be at a church service and/or driving from about 8am until noon. Most recipes call for maybe 1-2 hours of...

I should've clarified; this is a sauce I would add to either ground beef, venison, or Italian sausage (I don't like spaghetti without meat)

So what's your shortcut to a quick spaghetti sauce when the only "tomatoes" you have come in the form of a 15 oz. can of plain tomato sauce? I usually add some sugar, salt & pepper, and some Italian seasoning and let it simmer for a few minutes, but it still never tastes like a legit spaghetti...

Years ago I bought a Lodge cast iron pan, used it once, and burnt something really badly, leaving a burnt residue behind. I tried cleaning it at the time, but couldn't penetrate the surface of the burn mark. Fast forward to today, I decided to finally dig it out from storage and have another go...

I mean any brand of maple syrup (I'm using Wegmans brand Grade A dark amber) vs. cheap store brand pancake syrup.

I bought two catfish fillets from the grocery store and pan friend them. Mine tasted fine, but my wife complained that hers tasted like dirt. I tried hers, and indeed it tasted sorta like what mud smells like, if that makes sense. Is this normal? I washed each fillet thoroughly before cooking them.

Well, side by side, I can tell there's a very slight difference in flavor. If I were to blind taste only one of them, I probably wouldn't be able to identify it. I certainly don't perceive one as any higher quality than the other. They're both equally delicious. Does that make me a bad person??

Is there a way I could ferment or carbonate it to make a sort of root beer?

I was just given 1 oz. of dried, ground sassafras root. What can I do with it?