yes, just by asking the question you know that it is in very bad form. (27 replies, last updated by global_dev December 11, 2008)

saved a test recipe where I tested some of the Textile formatting codes, but then I found that I am not given the option to delete the test recipe I submitted. I would like the ingredients list of the recipe submission form to... (0 replies, last updated by Berkana October 21, 2009)

Looking to make something different using ingredients of tiramasu. I thought of cookies, cupcakes etc., has anybody done anything like this. Have someone who loves it but sick of the cake. TIA (5 replies, last updated by icey February 11, 2009)

if you all felt it was still on form. One thing that concerned me was reading early reviews of how hushed the atmosphere was. Is this still the case? Chef Humm’s food does appeal to me, but I worry that it will be too... (2 replies, last updated by Miss Needle October 8, 2008)

Cafe Japon is a unique spot in Ann Arbor. Japanese lunch/dinner treats meet French breakfast croissants and desserts. Crusty bread that’s true to its origins and delicate pastry are just two reasons I keep coming back. Some... (1 reply, last updated by cadamsfour December 25, 2007)

Callebaut has 100% pure cocoa butter in crystal powder form called Mycro ... well, there’s a friendly name ... doens’t scare me ... much. Anyway, spinkling it on meat and fish seal them quickly, I guess keeping the... (0 replies, last updated by rworange April 18, 2007)

My niece has just moved to Chicago, Lakeview area & I’d like to steer her to some great shakes. She’s a big fan of Black & Whites and mochas..any suggestions? Unfortunately, A lot of the stuff that showed up when I did... (4 replies, last updated by durzia August 13, 2006)

FYI, Mark’s Discount in Rt 16 Everett has probably about 200 various candy forms in stock. Most are $1/each, a couple of nicer ones appeared to be $1.50, and the larger single-design forms 2/$1. Its a dollar type store, so... (0 replies, last updated by itaunas September 14, 2009)

...preferably close to the Yonge/Lawrence area. FOr home baking purposes, i.e. a wholesaler is not going to work. Anyone? Thanks in advance :) (2 replies, last updated by scrummy March 11, 2009)

Found this weekly cooking tip column on the cartoon pages: http://www.comics.com/wash/cheapthrills/index.html Some aren’t that bad! (1 reply, last updated by dingey June 23, 2008)

How can you prevent peolpe form tracking you? (1 reply, last updated by The Chowhound Team August 2, 2006)

Does anyone know when you get a set of 3 what size is each pan? I’m baking a cake that asked for a 9" then a 10" but I honestly don’t know which pan to use out of the 3. help! (4 replies, last updated by im_nomad January 27, 2008)

Trying to add a price range to a restaurant I mentioned (Pho Lucky in Stockton, Ca) but was unable to enter a price range in that category. Typed “$7-9” and it entered “$79”; I tried entering “seven... (2 replies, last updated by Robert Lauriston July 16, 2007)

Is there such a thing as a form or mold for making uniform crackers? I thought about using a tortilla press but I thought that would be too thin. The problem is that I am making crackers with a nut base rather than flour, so they... (8 replies, last updated by RShea78 January 18, 2007)

Hello- I will be in LA for 1 night. There are 3 of us and we are looking to go to dinner around 9-9:30. We are looking for a place that serves great food but in a casual atmosphere. Not stuffy, hopefully crowded and lively... (3 replies, last updated by ickster June 7, 2006)