omelette pan that costs ten bucks at Walmart. The nonstick finish scratches quite easily, so I replace it often. It’s the only aluminum I cook in regularly. The big problem with aluminum in today’s kitchens is that it... (20 replies, last updated by sueatmo November 13, 2009)

certainly wouldn’t WANT to find a hair in my food, and while it WOULD cause me to reflect on a restaurant’s kitchen, the line cooks, and their attention to such things, it is certainly not a deal breaker for me. I... (25 replies, last updated by Emmmily February 6, 2009)

We love to have our kids in the kitchen. They have a table for them to work at, and it includes their fake cooking stuff. It is just their size, which I think helps with that extra hazard of falling off a chair. I highly... (13 replies, last updated by Cristina November 26, 2002)

worked in the kitchen (where I’m usually alone on holidays), when I know he would have rather been in the living room with everyone else, watching football, eating cookies and honey roasted peanuts, and shouting out to me... (158 replies, last updated by eviemichael November 24, 2009)

I recently purchased a 44 year old home in need of a new kitchen. I am researching mid-priced major appliance brands, but am disturbed by the posts I am finding. It seems ALL brands seem to have major issues. I will be purchasing... (39 replies, last updated by toomanypots March 2, 2009)

I recently went to the Notebaert Nature Museum in Lincoln Park of Chicago, and they had this great exhibit about going “green” in the kitchen. For those of you who don’t know, to go green means to use products... (85 replies, last updated by MakingSense September 6, 2007)

am starting to shop as part of a kitchen remodel. have room for a 30 inch 4 burner gas range. have you bought a particular brand/model in the past 3 years that you are VERY happy with. does your range include a self cleaning... (8 replies, last updated by Dylan April 23, 2005)

Inspired by the “one cooking tip” thread on the Home Cooking board, I ask the same about kitchen design. We’re designing a brand-new kitchen and have to decide on everything — appliances, cabinets,... (96 replies, last updated by dinner belle August 12, 2007)

I tend to be a very skeptical person. And that skepticism extends into the kitchen. Cook’s Illustrated magazine attempts to deconstruct traditional approaches to recipes and improve upon them. Here’s my myth, and I... (197 replies, last updated by amkirkland December 13, 2006)

vintage cookware/equipment that we now now to be hazardous or toxic. Is there anything people should be wary of when considering antique cookware for everyday use? (1 reply, last updated by meatn3 July 5, 2009)

kitchen, and only you need to be pleased with what’s in there. What matters is the product, not how the tools happen to look. (12 replies, last updated by CACook September 4, 2009)

OT on this episode! More amazement to come, I’m sure.... ETA....so Buzzard is gone – those light fingers of his sure lifted a boatload of food and wine in one night! Loved the Hell’s Kitchen taste test. Interesting... (24 replies, last updated by Chris727 September 22, 2008)

I’d hazard a guess that each one said something TV worthy about the pans, and Danny won airtime. Maybe the others sounded more fake. It was boring. When they were about to fly the loops, I wish Danny had said to GR, if you... (9 replies, last updated by Sooeygun April 26, 2009)

. Basically, I think we learn a really sturdy master dough, and then learn all the things we can do to it. I’ll keep you posted. So overproofing....is that just a hazard of the initial rise? or can it happen on the second... (6 replies, last updated by pigtails January 11, 2006)

I hate to admit it, but I am definitely one of those people who does not like to share kitchen space and/or chores with anyone else. I am always nice, but I hate to have to answer questions like,“Do you have a lid for this... (91 replies, last updated by rgfoodie August 15, 2007)