. If it tastes too bitter add a bit more corn syrup to taste. Pour into a heatproof glass storage container or bowl. Chill until ready to use. Can be kept – covered and refrigerated, for up to two weeks.

does anyone have a simple yet delicious recipe for homemade marshmallows? I would like to make them for my gift bags. Thanks!!

Okay, I was on the General Board asking about the best organic baby food brands, and virtually everyone told me to make my own. Various books and techniques were recommended, but I thought this might be the proper board for...

Hi! I was wondering if anybody has a favourite homemade fool-proof spaghetti sauce recipe that has been tried and successful? :) I’ve never made it at home before and typically use the sauces in the jars...Ragu or Prego....

What are people making for homemade holiday gifts this year? What recipes have been a success in the past? or is it too early for this topic? TIA!

Blackberry Limeade (Squeeze Free)

Anyone know where I might find fresh sloes in the NYC area? These are small, bitter, plumlike fruits, used to flavor gin for sloe gin...I’ve always wanted to make my own sloe gin, but I’ve never seen a sloe in the...

Cobras & Matadors offers the same, but I think I found the chocolate not bitter enough to balance the cinnamon-sugary churros.

, but it really wasn’t worth drinking. Imagine drinking a glass of bitter licorice. Now imagine drinking it with your head firmly lodged in an elephant’s butt.

I don’t have a lot of experience making straight-up mayonnaise, to use instead of the jarred stuff in potato or tuna salad and so on. I’ve made aioli, with olive oil, but I think an all-olive oil mayo might be too...

more. I am even thinking about trying a bitter chocoolate liquer made from cocoa nibs. There are tons of recipes on the net and many are worth trying.

I usually dress each salad and not make a lot of dressing since sometimes veggies can be on the sweet side, sometimes bitter, etc. I start w/ good olive oil, drizzle it over and toss (I leave out the delicate veggies until the...

Now that the holidays are just a memory, I’m wondering what any of you did about homemade food gifts this past holiday season, whether they were well received, and whether you would make them again. This summer, I canned...

I’m writing a story for The Baltimore Sun about people who experience a bitter or metallic taste in their mouths after eating pine nuts. It can last for two weeks. Seems to be associated with Chinese and/or Korean varieties...

Heres what I do: I sear a steak in oil, I remove the steak, I add butter, I add shallots, I add wine (mid-grade cabernet or pino noir, I turn off the heat and add alittle mustard. Its always tastes so disapointing, flat, and...