Q. “Do you have experience rolling homemade sushi? I think it would be a fun date night option.” —Angela, Appleton A. While I have rolled sushi, it is not a READ MORE
Q. “We love homemade pizza in our house! What kind of cheese works well, besides mozzarella? Should we be cooking some toppings before adding them like mushrooms?” —Jean, Menasha A. READ MORE
Q. “How do I keep my rice from getting mushy?” —Mary, Kimberly A. Generally speaking, mushy rice is the result of the over absorption of liquid. To prevent this, let’s READ MORE
Q. Which is better for thickening: cornstarch or flour? Are they almost always interchangeable? —Ann, Neenah A. Both cornstarch and flour work essentially the same way. When heated, the starch READ MORE
A. “Any tips on how to crack an egg without breaking the yolk?” —Lisa, Appleton Q. Because many applications require us to have an unbroken egg yolk, this is an READ MORE
Q. I love mimosas, my boyfriend loves bloody marys. Are there other “brunch cocktails” that are easy to make at home? —Shelley, Little Chute A. While brunch cocktails have been READ MORE
Q. My son is a picky eater. I’m trying to help him open his mind to new foods. Any tips from a chef? —Henry from Kaukauna A. As an adult READ MORE
Q. “What’s the difference between leeks, shallots and green onions? When do you use them?” —Joyce, Appleton A. Let’s start off by differentiating leeks, shallots and green onions. All of READ MORE
Q. I’ve heard a lot about reverse-seared steaks and that they’re fool proof. Is that true? How should I go about trying it? —Matt, Grand Chute A. Reverse-searing steaks is READ MORE
Q. “I love making quiche, but lately it has been hit or miss. Sometimes the crust is soggy, and the filling seeps through to the pie plate. Should I pre-bake READ MORE
