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Recent questions in Dish & Culinary

by cookwithfem (602k points) in American/Other asked Jun 11 12 views
What is the technique for making a Southern-style shrimp and grits?
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by cookwithfem (602k points) in American/Other asked Jun 11 13 views
How do you make a classic Thanksgiving-style gravy that is rich and lump-free?
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by cookwithfem (602k points) in American/Other asked Jun 11 13 views
What is the key to a juicy, flavorful meatloaf that doesn't fall apart or become dry?
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by cookwithfem (602k points) in American/Other asked Jun 11 13 views
How do you make a classic clam chowder that is thick and creamy but not overly starchy?
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by cookwithfem (602k points) in American/Other asked Jun 11 11 views
What is the 3-2-1 method for smoking pork ribs?
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by cookwithfem (602k points) in American/Other asked Jun 11 10 views
How do I make fall-off-the-bone tender BBQ ribs in the oven or on a grill?
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by cookwithfem (602k points) in American/Other asked Jun 11 13 views
Why is my cornbread dry and crumbly? How can I make it moist?
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by cookwithfem (602k points) in American/Other asked Jun 11 13 views
How do you make a classic American-style pancake that is light and fluffy?
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by cookwithfem (602k points) in American/Other asked Jun 11 11 views
What is the double-frying method for French fries, and why does it work?
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by cookwithfem (602k points) in American/Other asked Jun 11 11 views
Why are my French fries limp and greasy instead of crispy on the outside and fluffy on the inside?
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by cookwithfem (602k points) in American/Other asked Jun 11 10 views
What is the ideal fat-to-lean ratio for a juicy burger patty?
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by cookwithfem (602k points) in American/Other asked Jun 11 12 views
How do I cook a burger to the perfect temperature (e.g., medium-rare) and get a great crust?
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by cookwithfem (602k points) in American/Other asked Jun 11 11 views
What is the best combination of cheeses for a flavorful and gooey mac and cheese?
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by cookwithfem (602k points) in American/Other asked Jun 11 12 views
What is the key to getting a deep, dark, smoky 'bark' on a piece of BBQ brisket or pork shoulder?
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by cookwithfem (602k points) in American/Other asked Jun 11 14 views
How do I make a classic American biscuit that is tall and flaky, not flat and dense?
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by cookwithfem (602k points) in American/Other asked Jun 11 13 views
What is the purpose of brining or soaking chicken in buttermilk before frying?
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by cookwithfem (602k points) in American/Other asked Jun 11 11 views
Why is my fried chicken crust falling off or getting soggy?
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