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Home Cooking/Experts

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Stacey

U.S.
Available
I work as the editor and moderator of Pasta.com, an online space for Cooks Who Use Their Noodles. I am happy to answer questions about home cooking, healthy cooking and my personal specialty, cooking on the cheap!

Mike N

U.S.
Available
I can answer general cooking questions in regards to home cooking. I am the type of cook that can make a meal out of whatever you have in in your cabinets. When you see nothing, I see a meal. I know several things to do with chicken, beef and pork. My recipes and ideas are for the average person in the kitchen. You do not have to be an expert to make any of my meal suggestions I give you. I do not have any experience in cooking things such as duck or how to prepare frog legs. If it is a general home cooking question.. I am pretty sure I can answer it. If I can't I will do some research to find the answer. Thanks for giving me the opportunity to answer your questions and help you plan your next meal.

Mike MacDonald

Canada
Available
I can answer questions that deal with everyday home cooking from roasts, BBQing, marinades, slowcooking, poultry, pork, beef, salads and vegetable dishes. The things I am not really able to help out on is desserts, fish and ethnic foods.

Jana Turner

U.S.
Available
First of all, I LOVE to cook. I raised four kids and worked so quick and easy was very important. I can answer most any food/recipe question. Home style cooking is my favorite forum, but I also am knowledgable in sauces and some saute. Questions about food storage, food safety, quick and easy meals, cook ahead meals for freezing and hostess ideas are welcome here.

sherrie

U.S.
Available
I am an avid foodie....Raised by a southern mother, I have a broad base of cooking knowledge. I am not afraid to tell you I do not have the answer. In the kitchen I am adventurous as well as a traditionalist.

Jim Musumeci

U.S.
On Vacation
returns 01/05/2017
Cooking has been my passion for more than forty years, both professionally and at home. I welcome any cooking or food related questions, especially those concerning culinary techniques. My specialties are Italian and Puerto Rican cuisine, with skills in French and Southern style cooking as well. My nickname of “JimmyScones” came about from my love of creating flaky and delicious scones. Please ask questions on food preparation, techniques, ingredients, recipes, and recommended cookbooks. I CANNOT ANSWER QUESTIONS ON APPLIANCES OR APPLIANCE PARTS, OR ON OLDER OR VINTAGE COOKWARE OR ITS' MONETARY VALUE. I would also request no more than two part questions. Since we are volunteers, I must ask that you rate our answers when you have read them since that is the only way we know if are helping you. PLEASE, DO NOT MARK YOUR QUESTIONS AS "PRIVATE". I can only answer public questions and my site will make them public if there is no personal information within. Thanks and have a delicious day.

Recent Answers

2016-11-26 prep ahead stuffed zucchini:

Hi Pat. Sounds like a great idea. Doesn't sound like a safety issue to me as long as you refrigerate immediately and go from cold to oven. My concern is that if you season zucchini ahead, especially with

2016-11-25 Chicken Tenders:

Hi James,    The milk and egg adds flavor, enhances texture and helps the breading stick to the meat.  Your chicken tenders would definitely benefit from the added milk when you are making them with gluten

2016-10-18 slow cooker:

Hi Richard,     That's a great question. I don't know the exact answer. What I would do is buy a large slow cooker in a size that I could use for meals as well at times of the year I didn't need the humidity

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