I've always wanted to learn how to make hollandaise sauce.

I would love a tutorial about cooking a good old-fashioned roast/brisket/pork roast. Occasionally I have a desire to do a meal centered around one of these, but I'm terrified of messing up such an expensive, big item!

Please more tutorials on chicken recipes and slow cooker recipes! Thanks!

How about a super gelatinous chicken bone broth? Mine are always tasty but never get to that awesome "gel-like" consistency.

I'm trying to cook more and get delivery less. I'd love some recipes to fill my take out cravings. We love to order Thai (my husband's favorite is Pad See Ew), Noodle Shops and Indian.. Thanks!

I would love to see a bunch of non-meat protein dishes. I love meat. I also don't like buying it or cooking it that often. I think it's best to get protein from veg sources as often as possible. Thanks, The Kitchn!

A good yellow cake recipe that does not require separating eggs please!

Boiled frosting would also be amazing and I second the hollandaise sauce suggestion - it's scary!

Tips and tricks for pasta carbonara would also be appreciated. My egg always scrambles on the hot pasta.

Cooking for the week. Recipes that make high-yield so we can cook all day on Sunday and enjoy good food through the week for breakfast, lunch, or dinner. Large roasts, big pots of soup, and big jars of homemade dressing.

A tutorial on making versatile sauces would be nice as well.

Also, +1 for Carbonara.

I am always looking for simple well- rounded vegetarian meals that I can make on Sunday and use for lunches/dinners to feed a household of three for the week.

A make-ahead brunch recipe that is NOT a baked french toast or egg-based casserole.

how to make stock! veggie, chicken, beef, that would be lovely!

Love the carbonara and brunch ideas. Also: mole sauce, popovers, true pad thai, Nobu's black miso cod, how to cure your own meat or fish, torch desserts like Baked Alaska.

Vegetarian meals with no cheese. That aren't Indian (which I love, but am getting tired of).

I also second the boiled frostings. I guess this isn't really a tutorial but I would love more cookbook reviews as well. I'm always on the lookout to expand my food literature.

Kid-friendly vegetarian meals and snacks!

@MISSDEWEY - yes!

Toddler-enticing, vegetable-based dishes for breakfast, lunch, dinner and snacks. They don't have to be vegetarian, but veggie dominant, please.

YES to pasta carbonara!!! It is a lot harder to make than it reads in recipes.

How-to properly scramble eggs, the slow method a la Ramsay.

Some myth-busting, from actual published and certified experts, on common food safety issues.

How-to poach a side of salmon. Simply, with wine & herbs.

A good guide to making a kitchen-warming gift box for a young person in their first new place, cooking for themselves for the first time.

Reviews of healthy stuff we're all a little leery of trying, like all the various butter and milk alternatives, gluten free products, vegan stuff, honest reviews from epicurious foodies!

How to efficiently dice an onion.

How to make a roux. Mine always come out chunky despite constant whisking. I wonder if I'm heating it wrong.

Basic Japanese!!! I see these fascinating ingredients all the time but can't decipher what, where, how... please please please!!!

(And I second the carbonara)

OK, this might be a no brainer, but I'd like a second opinion (to my own); I've made this recipe for Thai green curry soup that calls for green curry paste. The paste is not easy to come by where I live, so I've looked for recipes and seasoned the soup as well as I can using some of the paste ingredients.
However, many of the ingredients in the paste are also called for in the soup. How can I best balance out the quantities of the repetitive ingredients?

more quick and easy raw vegan recipes ;)

Mexican mole sauce!

A roux is a good idea! I'm intimidated by them and also find they're always chunky. Roux! Roux!

More beets. More non-Indian/Moroccan style vegan recipes.

Tutorial on a good chilli recipe please!

I like the Roux idea - I think more of an exploration of a base recipe and ways to flush it out. the Roux with different sauces, soups, etc woiuld be great. I'm adding a -1 for Slow Cookers. We've had tons.
My brass ring is one of those "Oh my god" amazingly-good mustard BBQ sauces - the underappreciated redheaded stepchild of BBQ. I've been on a quest for one since having it at Blues BBQ in Kingsbay, GA (exit 3 on I-95). I've never been able to replicate the goodness.

Vegetarian, lactose-free slow-cooker meals, please! Oh, and my weakness, an easy chocolate lava cake recipe! Maybe some light and fresh meal ideas other than green salads as the days are beginning to warm up.

Having just made tzatzki last night and zucchini fritters--both of which required grating (easy with the food processor) and straining (total pain) of the veggies, I am wondering is there a better way than paper towels? I felt like I was killing a whole tree, but I kept having to reach for more paper towels to do the job. I used some regular kitchen towels too, but they were not as absorbent as the classic paper towel. There has to be a better way...yes?

Entertaining through a weekend - I mean, how to manage feeding a bunch of people without spending the whole time in the kitchen (and having a very small freezer)

Also, +1 for the carbonara, I always get scrambled eggs on spaghetti...

Thai curries! Especially green curry, please!

More Healthy Raw Recipes! Love plant based meals.