Follow the instructions exactly as they are on the box. No cream corn, no extra butter, no extra egg, no extra sugar. The absolute only hack that will improve Jiffy Mix Cornbread is to grease the muffin pan with bacon grease.

These were from a couple years ago, and this year for Christmas they have been requested again. How do I put pate on blinis without it looking horrendously like a poop? (28F winging life)

Hi guys, trying to purchase the best veggie/fruit chopper for a Christmas gift. This person really wants one, and they want one with a big chopping surface area if that makes sense. The part where the food actually gets pushed through, they said the standard ones on the market have a smaller surface area and they would like one that is larger. I’m having a hard time finding one like that, and was wondering if anyone had any reccs or experience with them?! I’ll attach a link to the type of chopper I’m referring to. Thank you for your help!

https://a.co/d/8nIavfp

uh hey guys, just made these, i realized while eating theyre kinda pink on the inside and im scared i might die from eating raw meat💔

Are those actually ready? cooked them for like 20+ minutes

Any body tried bacon with strawberry or grape jam on toast, it's delicious

I brined my Thanksgiving turkey in buttermilk for a day and a half. Dried it off then injected it with Tony Chacheries then sprinkled on a rub of salt, pepper, garlic and lots of paprika . Left it uncovered in the fridge overnight and deep fried it for Thanksgiving. It was by far the best turkey I’ve ever had in my 69 years!

Here in Asia, Thanksgiving may not be celebrated that widely, but I love the mindfulness of the occasion. What are some of your favorite dishes to create?

I have left them untouched for maybe 3 and a half weeks and when I took one for a bite, have become soooo soft, taste seems intact, but the pure joy of biting into them for the crunch is missing. So, people of reddit help me out if there's a solution for this? I want them to be crunchy as it was when I bought them.

Breast up, or breast down

I hacked the chip in my coffee maker today to make pour-over style coffee. Since it already uses a cone-shaped filter, all the hacks were in reprogramming the chip. The mods were as follows:

• -Water is disbursed intermittently
• -The interval between pours varies randomly from 5 to 30 seconds.
• - The longer the intermissions, the more water is disbursed—following a proprietary chaos algorithm that also prevents the cone from overflowing.
• - Water temperature fluctuates unpredictably between 175°F/80°C and 205°F/95°C
• - The beep signaling the end of brewing is delayed anywhere from 3 to 211 seconds

The result? Perfection. No two brews are ever the same. My family loves it—they’re convinced they’re getting an artisanal brew. It makes me feel superior. And best of all, I can now charge them double.

I've been struggling to get the perfect crispy skin on my roast chicken. I've tried patting the skin dry, salting overnight, and high-temperature roasting, but it still doesn't come out evenly crisp. What specific techniques or tricks have worked for you?

I am trying to make a low sugar sapi sapin for my Filipino aunt and I am not sure which sugar substitute will work best 😭 I have Stevia, Erythritol or Monkfruit on hand, will any of these work well?? Sapin is a sweet rice flour dessert that you have to steam in layers and I do not want to mess up the consistency and presentation of possible.

TYIA 😁

I want to ask if I can use Tonkatsu Sauce when cooking the sauce of Katsudon. Thank you (I am a novice wannabe chef)

Got a date coming up and I wanna flex some cooking skills without being too obvious about it lol! Looking for that sweet spot between I totally didn't spend 3 hours on this and yes, I can do more than microwave pizza.

I have a veggie and 5 people that only eat chicken. Id like to make the best roast chicken I’ve ever made so please give me your recipes. Other than buttering the boy up and shoving a lemon in his ass. Maybe some sort of brining? Best recipes please chefs

It expired technically yesterday and it’s just me alone now so I need to figure out how to use it or I’ll have to throw it away

Why is it so good? And why did I have to wait until 37 yrs of age to discover the versatility of the pickle??!

I have tries using Just Egg ( a mung bean) egg substitute for baking with little success. I made pecan rolls, one batch with Just Egg and one with real eggs. The Just Egg batch didn’t rise well and were dense, while the rolls with authentic eggs were delicious. I’m making. Bourbon pecan pie for Thanksgiving that calls for two eggs, I’m cautious of using the egg substitute because I imagine the pie being too dense. Any suggestions?

I have about a pound of dry yeast that's fully dead. I've tried to prove it several times, but it's totally dead.

It's not moldy or gross. It's still a fine, dry powder.

Is there any way to use it? Like can I turn it into nutritional yeast or something?

is there any scientific reason that egg cause an any type of ance if yes, then how much is enough to eat egg per day

So I obtained a bottle of original syrup from my daughter's Girl Scout sleepover, and with food prices the way they are, I cannot bring myself to throw it away. But we're a "real maple syrup" family, and I am having trouble finding ways to use it. Do you all think it would be possible to transform it into something like a "butter pecan syrup," or would I just end up ruining it and wasting ingredients?