SC writes: “I’d like to switch over to eating chicken breast instead of just wings, with the occasional leg or thigh, but every time I make white meat it tastes like ‘nothing’ and gets very dry. No matter how I prepare it. Please help.” There is a follow up part to the question as I [...]

Thanks for all the response. All the cookbooks are gone. Mwah. The eBay auction ended with our lots unsold. If you are interested in receiving a surprise package of cooking and home keeping booklets and pamphlets for free, email me at victoria [at] foodieporn [dot] com, replacing the brackets with their appropriate symbols, of course. [...]

This is actually an indirect “Ask Foodieporn” as no one has said, “Hey V, you mention this fabulous recipe in your post about cooking ephemera and then nothing” so much as several people have come to the site looking for that recipe via Yahoo! or Google searches. In an effort to give where I was [...]

A good cook can get by with a sharp knife, a sauté pan, a cutting board and a fork. There are things that definitely make it easier and there are certain things that cannot be produced without the right equipment. In the kitchen as in the workshop: the right tool for the right job.

use the recipe out of my workhorse edition of The Joy of Cooking. It’s the one for basic sweet crepes, though I make a few adjustments occasionally.

I heard about a pre-1984 Better Homes recipe for a refrigerator bread that you could make, say on Sunday, and leave in the fridge.

The bane of the Western style of eating is the idea of meat on a plate surrounded by a starch and one or two vegetables. There are some ways around this that get us out of the “meat and three” (as we call it in the South) rut.

This morning I received an email from the Divine Ms. M, my go-to person for all things gardening and herbal

The boychick’s pizza making went well, though he acted more as executive chef than line cook. He read through the recipe and measured things while I grated cheese and all that good stuff. It turned into a lesson on dough making and why things work the way they do.

what does ‘devilled’ mean in a foodie type context?