sunshine842's Profile

Type

Novice souffle maker asks: Is the egg white powder necessary?

Mar 20, 2014 by SarahInMinneapolis in Home Cooking

15

No-boil lasagna noodles

Sep 28, 2010 by kim2310 in Home Cooking

46

Cutting board and cross-contamination - Is it a real issue?

Oct 08, 2013 by bwspot in Cookware

97

Best Deviled Crabs in Tampa

Sep 12, 2006 by andy huse in Florida

169

Are Plate Chargers Passé?

Aug 29, 2014 by monavano in Cookware

30

Stovetop Cooking: by temperature or power?

Aug 28, 2014 by drrayeye in Cookware

66

Milk in bags ... Are Canadians weird, or are Americans the weirdos?

Mar 28, 2011 by ipsedixit in General Topics

109

Crocheting and food

Aug 27, 2014 by jpr54_1 in Not About Food

11

Limoncino or Limoncello?

Aug 18, 2006 by twodales in Spirits

18

It's Christmas in August!

Aug 19, 2014 by DuffyH in Not About Food

55

Substituting Beans in a Recipe?

Aug 30, 2014 by cgxy96 in Home Cooking

4

Milwaukee - typical dishes? And what does Milwaukee do better than anyone?

Mar 10, 2014 by Mr Taster in Great Lakes

48

Have you ever used a Pressure Cooker?

Aug 29, 2014 by Ottojr in Cookware

17

I have an okra question too -

Aug 27, 2014 by NonnieMuss in Home Cooking

32

Cookbook purge!

Dec 26, 2012 by The Dairy Queen in Home Cooking

239

How Long Can You Keep Cooked Bacon?

Feb 15, 2013 by CHOW Staff in Features

4

Typical American breakfast foods you don't enjoy at breakfast?

Mar 13, 2011 by ipsedixit in General Topics

211

Favorite wine with lamb

Jun 22, 2013 by chloebell in Wine

66

Couscous - Is there an instant and "regular" or long cooking kind?

Oct 02, 2008 by sandih in Home Cooking

24

Chicago Deep Dish Pizza Crust Recipe - How do I get that Buttery Goodness?

Apr 07, 2008 by Aloo0628 in Home Cooking

126

What do you mean by - 2 cups half-and-half?

Aug 28, 2014 by daliaob in Home Cooking

9

Bavette - what cut is this?

Jul 24, 2002 by foodfirst in General Topics

18

Are You Still Licking the Spoon and Egg Beaters

Aug 18, 2014 by treb in General Topics

42

Are thin, tough, gristly steaks the norm in France?

Sep 14, 2013 by gfr1111 in France

101

Tell The Chef to Separate My Food

Aug 26, 2014 by greygarious in Food Media & News

12