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I LOVE watching cooking shows.
I find them hypnotic – I simply can’t turn away as I watch the host, in mere minutes, magically transform raw ingredients into beautiful meals.
It is like going to cooking school at 1am in my pajamas, while I sit transfixed eating a bowl of cereal, dreaming of how the food on the screen must taste.
These shows are priceless for inexperienced cooks like me. I really need all the help I can get!
So for me, Ask Aida is the perfect show!
In her interactive cooking show, Ask Aida, cooking expert Aida Mollenkamp prepares delicious dishes while providing answers to questions submitted by Food Network viewers. From recipe and ingredient issues to advice on kitchen machinery and tools, Aida can even offer guidance for impromptu parties, feeding a crowd, make-ahead dishes and time-saving tips.
And guess what – Aida is going to answer our 5 Minutes for Mom readers’ questions in an upcoming satellite media tour she’s doing on December 2nd.
So let us know what you need to know from Aida.
Do you have a holiday-themed cooking question to ask Aida?
We will choose three questions to submit to Aida by Nov. 26th.
If you want some help thinking of some questions, or if you just want to fall under the spell of her cooking show, you can watch videos of Aida answering questions and solving cooking conundrums at Ask Aida on the Food Network.com.
UPDATE: We just found out, the show is looking for BAKING holiday related questions. Please submit your BAKING questions to be considered for the show.
B.Bomar says
My grandmother use to make a pot roast with the best carrots you’ve
ever tasted. They were really dark and had so much flavor. What do you think she did to achieve this? Type of oil/lard used??
Sandy says
I haven’t been able to find 5 minute cream of wheat or farina (apparently it’s no longer made)so that I can bake my Greek Walnut/Honey cake for my family. Do you have any suggestions on adjusting the baking time for 2 1/2 or 3 minute cream of wheat or farina? I tried and it was a flop. It’s too costly for me to continue trying.
Thank you
Gloria Becker says
I’m forty seven. As a child one of the cookies my mother made at Christmas was an almond cresent. They were flaky and delicious. I no longer have the recipe. I would appreciate it if you could email one that I would be proud to bake and pass along to my daughter and granddughter. Thank you.
DH says
How long do all of your baking essentials (flour, baking soda, baking powder, etc last and what’s the best storage methods for them.
Grandma Hazel says
Do you have a quick and easy treat to whip up when you have unexpected company stop by for a visit?
Sage says
How do you make Gingerbread cookies that rock, but don’t taste like one??
I would like to learn how to make soft, chewy gingerbread cookies that don’t break when decorating them.
Michelle Pendergrass says
When baking cookies is there a difference between real butter and margarine?
Sweet cream or salted butter?
crystal says
How do you make an amazing pie crust edge? The type that is perfectly crimped.
Lisa says
What’s the best way to cook ribs during the cold winter months when my grill is covered in snow? We love to eat barbeque foods all year round but I am always scared to make pork ribs in the oven because I have no idea how to get the meat to fall off the bones like on the grill.
Stephanie says
Random very simple question…how long does garlic stay fresh/good? I never know when I should throw it away and I probably end up tossing perfectly good cloves as a result.
Heather says
What’s the best and fastest way to thaw a Turkey?
Melanie says
For two years I cooked the turkey upside down. The breast came out very moist but the skin stuck to the pan and came off when we turned the bird over to carve (very messy process). Is there a way to have the breast turn out super moist without basting every half hour?
kerry says
how do you boil chicken breasts without turning them to rubber?
susan says
I would like to know if there are any other icing recipes (besides butter cream) that do not need to be refrigerated. I love cream cheese icing because it isn’t so sweet and my family doesn’t like the very sweet stuff- but I don’t always have space in the fridge for baked goods.