My mom is always saying that no one can make cole slaw as good as her mom made it. So I'd like to give it a try. I've never made cole slaw before, so I was wondering if anyone has an awsome coleslaw recipe that I could borrow to surprise my mom. Thanks!

Okay, so this is not something home made, but I love it and HAVE to start my day with it......Pop Tarts.....don't know why, just have to have one in the morning or I get very upset, if I don't have them in my cupboard I will go at at anytime of night to get them. Is there some type of food, home made or packaged that everyone HAS to have in the house at all times?

This probably sounds weird but, I LOVE Stella Doro Breakfast Treats and eat about 2 or more packages a week with tea and coffee. Does anyone know of a cookie recipe (or is it a biscuit?, what is it exactly?) that I could make that would mimic that type of cookie? Thank you SE readers, as usual....

When reading different recipes some call for fresh and some indicate dried. Is this a matter of the author's taste or is one always used over the other is certain recipes? Is fresh always the best? Is dried always used in specific recipes?

Sometimes when I read a recipe it calls for "really good, extra virgin olive oil", how do I know if it's "really good"? The most expensive? Are there any other "really good" ingredients that are out there that I should be using? I'm confused.

I have to stock a pantry starting from scratch. What would be the basic things you would start with?

I just bought a jar of minced garlic now I'm wondering if I should use it. Is it close to fresh? What about any other kind of garlic in a jar?

I am kind of new to this website and after reading the responses to the Next Food Network Star just wanted to know 'why does everyone hate Sandra Lee so much' (just asking mind you).

I have been dying to make spareribs (or babybacks, is it the same?) but it seems like such a long involved process when I see it done on a cooking show and I just don't have the time (or a smoker) is there another way to make spareribs so they come out falling off the bone and mouth-watering? Any recipes for a rub or sauce?

Now that its grilling time, what is everybody's favorite marinade for: beef, chicken or pork?

I want to start an herb garden to made my dishes more delicious, any advice? Am I too late in the season?

I have tried many times and have not yet succeeded to make great meatballs, they always seem to fall short. Does anyone have a really great meatball recipe? (One that even I can't mess up?).

What is everyone's favorite cheese? The best for grating? With pasta? I pretty much grew up on Kraft grated parmesan and know there must be a plethora of other options out there. I need any and all cheese tips I can get. Help!

I am very picky when it comes to meat so I was wondering what everyone else does. Do you always go to a butcher or just for some things? How about meat at a grocery store? Is talking to the butcher a good idea or will they just tell you what you want to hear?

I am cleaning out my spice cabinet and since my mom and I shared, I'm not sure how old the spices are that she bought. So I'm tossing everything and starting from scratch. Any suggestions on what spices are must -haves? Also, what is the normal shelf life for spices? And are they're any brands or types that are better that others?

I was just about to post the question of "What is your most favorite cookbook" when I read mr_chorizo's wonderful post on the least favorite! So I'll ask now...."What is your favorite cookbook?" I am looking to purchase a few really great cookbooks, and thought I would ask the experts. Thanks.

I just started a new job and my hours are 12pm-8pm, so I have to make dinner ahead of time each day. Does anyone have any great make-ahead and heat or slow-cooker recipes they can share? I don't have much experience with slow-cookers. Thanks.

I am a little confused on what is the best kind of oil to use for different kinds of cooking. Extra virgin olive oil, peanut, canola, vegetable, etc. And does anybody recommend a particular brand?

I have always loved watching the food network, but recently I have become addicted! It's all I watch! My favorite chef is Bobby Flay and ANY show of his!!! I especially like "Throwdown". What are some of everyone else's favorite shows and/or chefs?

Does anyone know how I would find out if there are any cooking classes in the Philadelphia area?

Does anyone have any great recipes for leftover baked ham? Thanks

I would like to know the best way to cook garlic. I have always used garlic powder because I wasn't quite sure how to peel, chop, cook, saute or whatever else you should do with fresh garlic. Also I have heard it can become bitter, how do I prevent that? Thanks.

What is the best way to cook steak (in this case a london broil) so it is tender and tasty? I always seem to make it tough. Anyone have some great recipes and/or suggestions? Thanks friends

Does anyone have a recipe for pork chops that will really kick it up a notch?

Maybe I'm the only one who makes this mistake, but I tend to oversalt some recipes, I try not too but I have a heavy salting hand....does anyone know how to unsalt a too salty dish?