Can you go over how to substitute different types of flours in recipes? I know the difference between cake and all-purpose but what about whole-wheat or gluten-free for other people. Is there even a good go-to method for that type of substitution or should I be looking for new recipes?

I would love to see you guys write about some good substitutions! I'd be MORE THAN HAPPY to supply a few links for that!
For example...
1. Sub a can of seltzer water for all added ingredients in a cake mix (so you can make a cake or cupcakes with just the box mix plus the can of seltzer). Here's an example of low-cal cupcakes made using seltzer water (La Croix)..
2. Sometimes you can sub avocado for anything needing mayo. Just mash up the avocado. Obv changes the flavor but the consistency works. Deviled eggs are amazing when done that way.
3. Sub protein powder for flower in some cookie recipes. Here's an example... Makes a delicious peanut butter chocolate chip protein cookie.
4. Fat Free Greek Yogurt can also be a base for all kinds of dips that are normally mayo, cream, or sour cream based. Here's an example, Low-Calorie Spinach and Asparagus Dip!
Excited to see what you come up with! -Carly @ Createlive

It would be great to see content about food safety and hygiene. You tend to get a lot of questions about if something is ok past the expiration date and whether something old is still ok to consume. I would love to see about how to sanitize your kitchen cookware like cutting boards and utensils, etc. Or the proper temp of your fridge. Recently I've been hearing a lot of conflicting info on safe food temperature for meats.

I would love a post on molecular gastronomy -perhaps the simplest methods that everyday people can put into practise.....Thanks x

Help with coordinating meals - I have a hard time knowing what to serve with what. (As a vegetarian, I find this especially challenging - fitting multiple vegetable and grain dishes together.)

I love to experiment in the kitchen. I love to cook by feel (and smell and taste tests along the way). This is pretty easy for vegetable dishes (I'm a vegetarian), but it's trickier when you're making baked goods. I can bake bread without a recipe, but I would love some good ground rules so I can become better. Are there golden rules for baked goods? Cookies, muffins, simple breads, pancakes, short cakes, etc. I'm thinking of tips about using so much baking powder to so much flour for cookies, so much yeast to so much whole wheat flour for a loaf of bread. The more confident I become in my "base" recipes, the more I'll be able to build off of them on my own. Thanks!

Also, nutritional info, such as recommended ratios for protein:fat:carbs and sources for common nutritional deficiencies.

My biggest challenge is finding ingredients for and then producing quality meals on a budget... so more cooking for one and maybe some education on interesting methods to cook inexpensive food to make it more palatable and a bit more gourmet.

I also LOVE the recipes that clone favorite restaurant dishes.. the barbacoa changed my life and has shown up at most parties I've thrown/attended since the article. Keep em coming!!

As we are about to lose our kitchen to a major renovation for the next 4 months with only a very minimal temp kitchen (refrigerator, microwave, outdoor grille, and possibly a toaster oven and induction cooktop) and only a bathroom sink for washing dishes, I'd love to hear more about simple, preferably vegetarian/seafood options for the summer that involve little to no baking. Any reader suggestions - from those who have done similar kitchen overhauls - would also be most welcome.

i'd love to see a post about "old" kitchen rules of thumb versus "new" kitchen rules of thumb. for example, it used to be that you had to cook pork ALL the way through, but now we can eat pork a bit more rare than a dry brick. i'm sure there are other things we know from what our parents have taught us that might not be so strict (or maybe it's the opposite! maybe things we do without thinking are actually NOT ok)... i'd like to hear about more instances like this :D

I am currently on an entertaining kick. I have dinner party's very frequently, but I always run into trouble on the timing of multiple course meals. Usually I have 2.5 hours to prepare everything after work and do not like to rely upon one pot meals, so I am oftentimes running around like a crazy person until guests arrive. Sometimes it totally fails and I am still cooking during the get together. Do you have any tips on time management and or sample menus that allow for seamless preparation of multiple courses?

second request: i'd also like to see a post on the importance of using kitchen thermometers, and possibly reviews of different ones. we like to use a digital meat thermometer that has a cord to a readout that sits outside of the oven, though ours broke and we are looking for a new one. and is a candy thermometer completely different? or could we use 1 thermometer for everything?

last request: as most thekitchn.com readers live in small spaces, i'd like to see a top 10 list for most useful kitchen tools. maybe some are multi-use, maybe some are collapsable/nesting, maybe even some are just single-use-but-totally-necessary.

looking forward to this week of requests!

I would like to echo two of the above comments and say yes please to a) meals on a budget and b) meals that don't require baking.

Regarding a) there are a lot of "tip lists" out there, but most readers probably know not to cook expensive cuts of meat or fish, beans and lentils are cheap, etc., so creative ideas and new recipes would be way more exciting than basic strategies. Also, the 5 ingredient meal posts you put up once in a while are great for cooking on a budget just because they don't require a shopping cart full of ingredients that are individually low cost but add up together, would love more of those!

Regarding b), I would also love no-bake summer recipe ideas, as a city dweller with an apartment that overheats terribly; if some of these ideas did NOT require owning a grill or outdoor space that would be great.

Looking forward to seeing what happens!

I would like to see more posts on planned leftovers / leftovers ... I was quite proud of myself when I was left with a bunch of lightly breaded pieces of beautiful cod (which the kids hadn't liked as much as my husband and I did), and I normally would have created a fish soup/stew with the leftovers of plain fish (steamed, grilled or broiled). However, the panko crumb crust on these pieces make me re-think this; instead, I improvised a variation on Jamie Oliver's Fish Pie (http://www.jamieoliver.com/recipes/fish-recipes/fish-pie), which turned out really well! But I love the idea of "cook once, eat twice" type recipes.

Do you have any spring or summer crockpot recipes? I just got a slow cooker last fall and would like to use it during the next few months, instead of it collecting dust on top of my fridge! Thanks.

I would be really interested to see some posts featuring the paleo way of cooking/eating. Good recipes, how to make paleo work on a budget, etc.

Weight conversions for baking! I know the all purpose flour conversion, but just last night I was wishing for some meaningful way to measure my compacted powdered sugar!

I'd also like to learn about how custard sets up. Some are easy - panna cotta - but flan is very tricky, and my best friend recently had a goat's milk dulce de leche fail. Why? or maybe a better question is why they even work in the first place!

This is a great idea, by the way, although I also enjoy your weekly themes.

The thing I struggle with, year in and year out, is meal planning. Packed into this are recipe management, shopping list creation, having and eating leftovers, calendaring, using food before it spoils, etc. etc. I am overwhelmed just listing these things. It seems very simple in theory - plan what to make, shop, and then make it. In practice, it feels like an insurmountable challenge.

Thanks!

please discuss how much meat/poultry or fish i need to allow per person at a meal when the protein is either served alone(like roast chicken) or with vegetables(like a stir fry)

I'd also like to see a Paleo-oriented post.

My family has numerous parties during the summer. I'd like to be able to make one beverage that's great for kids, and just by adding alcohol would be great for adults. Throwing parties is so time consuming and having to make up two or three different drinks is a pain. If I just had one or two basic recipes for punch, then add-in options that either I or better yet, my guests can add to their drinks, would be heaven!

Gluten free/vegetarian recipes for beginners. For instance, I am a vegetarian but interested in eating gluten free, but have no idea how to start! Also, I don't have too much time for cooking from scratch. It'd be helpful to learn some quick and easy go-to recipes.

I'm pre-diabetic, and I don't regulate my blood sugar with insulin or medication, so I am always on the lookout for low-sugar and/or low-carb recipes. So I would love it if you could feature diabetic friendly recipes, especially ones that don't just substitute sugar for Splenda or some other artificial sweetener. I'm also interested in finding ways to cut back on sugar in cooking and baking, and just in general. It would also be great if recipes included nutritional information.

I second the 5-ingredient recipes, and also the creative use of leftovers! Also, any tips or recipes on canning or pickling. We've bought a CSA share this summer, and would like to be able to preserve any extra veggies/fruits so we can use them in the winter.

How about creative and delicious uses for sorrel? I have tons growing in my garden and other than cooked with eggs and raw on sandwiches, I'm not quite sure what to do with it all. I'd also love to see vegetable-heavy springtime recipes for a slow cooker that will provide a nice contrast to traditionally heavy meaty or cheesy winter recipes. Thanks!

Can you tell us about vegan baking substitutions that are cheap, readily available and easy?

Second the vegan substitutions!
Also more about buying in bulk -- what is cheaper or better quality bought bulk, or best bought packaged.
Another would be ways to preserve foods aside from canning. What can be frozen, dried, and other ideas.

I would love a post about "making it work" with pantry/using up all the veggies in the crisper etc. There are only so many frittatas one lady can eat and I would love to do a better job of eliminating waste.

I've been really getting into eating in an Ayurvedic manner. I would love to see it focused on here! I think people might be interested. Shout out to my Ayurvedic practitioner Kate lumsden in San Francisco :)

On a similar track to Kaeldra, I'd love to see some tips/tricks on side dishes. I can often spend a long time creating a fabulous main course (often based on recipes here). Then I find myself running out of creative steam and simply serving with frozen veggies, or a side salad, or a baked potato. I have no idea where to start - and choose something that will complement the main dish but not overwhelm it.

I would really love to see tutorials on cooking different vegetables. I know it sounds so basic, but it's a struggle for me to eat them when they always come out over- or undercooked. I love a good vegetable side dish in a restaurant, but can't bring myself to make them at home (or at least often enough to really be healthy) when they otherwise...well, suck.

I also second NaomiRenee's comment about baking basics and building baked goods from scratch. I love to experiment with baking but it's often flavors and not texture or moisture, etc.

With summer coming up, I'd like to know if you could share any recipes for making ice cream without an ice cream machine (in addition to the 1-ingredient one).

Since I'm interested in baking, I'd love to learn about some good resources for baking tools and ingredients, as well as for packaging.

I'd love to see the simpliest way to temper chocolate.

Lastly, I'd love to see simple, pop in the oven type dinner ideas.

Thank you!

How about high protein snack options for kids & adults? I was recently trying to come up with ideas with a friend for her 3 year old to bring to preschool. The nut ban makes the affordable, healthy, easy for a munchkin to eat/caregiver to make, doesn't need refrigeration snacks more difficult. I'd also be interested in some for myself.

@SYZYGY: I like your request for low-sugar & low'carb recipes in general. My doctor suggested that I always eat any sweets after a meal - none of that 'life if short, eat dessert first' and the pre-pre-pre diabetes can be kept in check.

How about each week devoted to a particular cuisine? It could include popular ones like French and Italian, or better yet, lesser known cuisines like South African or Malaysian. I'd prefer to see authentic versions of sample recipes, even if the ingredients are difficult to source or gag-inducing to the average N. American reader.

I'd love to see some easy fish recipes, with a focus on fish that is healthy (that is, low in mercury) and sustainable.

Menus!! Lots of menus!!! I LOVED the recent post you did on the "Italian Wine Dinner Menu" - how the progression of courses should go, what goes well with what in terms of proteins and sides, pairing drinks with each course. And also maybe a guide on how to put together weeknight meals - like @criv227, I often come up with a lovely main protein, but then fall short on the sides - what should I make to diversify the flavors, but keep them harmonious?

More rhubarb recipes!

I'd like to learn more about freezing fresh vegetables. Green vegetables seem to be the most difficult for me. I've slightly cooked brussels sprouts before, dropped in ice water to stop cooking and dried well with towels, then froze. When defrosted, they are soggy on the outside and firm but yellow in the center. Which ones need to be cooked and how. Which ones can be frozen raw. I would imagine that bell peppers could be frozen raw. Could most veggies be frozen raw or would they dry out?

I know you just did a post on layer cakes - awesome! I'm wondering if you have a suggestion for a good birthday layer cake that will be a nice close to a dinner with gastropub food. So gourmet burgers and big hoppy beers. Any ideas? I feel like a strawberry or chiffon just ain't going to cut it.

Cooking with disabilities! We hear a lot about food allergies, but not a lot about physical disabilities in the kitchen.

I am in love with Pho. I get it almost every week from our local Vietnamese restaurant (with chicken). I also am a devoted Weight Watcher. I would love to find out how to make that beef stock that is essential to authentic Pho. And, if it can be made in a healthful way. If it can't just tell me how to make really good REAL Pho.

Dinner for one. So many of us are perennially single, night workers, widowed, etc but there isn't that much content for us. Even the socially invisible have a need to feel special!

A post about silken tofu. What it is, how it's different from firm tofu, and different savory/sweet recipes in which to use it. I've heard you can whip it up into yummy puddings, put I'd like to see even more ideas!

Dishes that are low in calories, high in flavor.

I would love to read posts about 1) sustainable fish, with a list 2) how to prepare whole fish, including cleaning/scaling/gutting and what tools are needed and 3) fish recipes.

Generally speaking, having at least one post per week about what's in season where (East Coast, West Coast, The South, etc.) with links to recipes would be great. I'd love to see some focus on regional cuisines (Southern, Midwestern specialties) as well. Once in while, some post about ancient types of cuisine, possibly with recipes, would be awesome. Medieval, Roman, 18th century England, 19th century Russia, 1920s recipes, etc...

I would like to read about using leftovers. We love leftovers, but sometimes it would be nice to be inspired to do something different with them.

I was recently diagnosed with TypeII diabetes. I'd love more low carb recipes. And, like the above poster requsted, not ones with sugar substitues like Splenda. Ick!

Five-ingredient slow cooker meals for busy families or just plain hectic days.
And I mean one-pot meals which an easy/light salad & perhaps bread would
balance.

ALSO, more slow cooker recipes in general, both savory & sweet.

it would be great to see more posts about new techniques, especially those that don't require buying more stuff!

I second Janet's comments above: regular seasonal recipes or round-ups would be awesome, and unusual regional cuisines would be double-awesome.

I snap up all your healthy but hearty recipes... I have some of *those* people with fast metabolisms in my life, and it seems like they can never eat enough!

Also, I'd love to see more bread recipes. Nothing beats study-induced-grumpiness like baking fresh bread.

Budget meals/menus and the implementation of metric measures in recipes, please. Not all your readership is from the US.

I'd like to see a post on vegetarian meals that meat-eaters will still enjoy. I also want to learn about making meals with meat vegetarian, ie: if a recipe calls for preparing bacon and then cooking veggies/grains/protein in the bacon fat, what should I use instead of the bacon/fat to cook the meal and still have flavor?

I love the farmers market, but am usually only cooking for 1-2 people and don't want those gorgeous ingredients to go to waste. What are some good market fresh recipes that highlight just a few ingredients (or a series of recipes with similar ingredients for the week)? What are some good base recipes to swap veggies/grains/etc in?

I enjoy wine, but don't know much about it. I'd like to see a wine beginners post (different from the beginning wine collector post this week) that teaches about flavors, aromas, lingo, pairings, etc.

Indian food! I love Indian food and want to learn to make it at home. Thank you, and keep up the beautiful work!

Also, what kinds of pots, utensils, gadgets, machines, etc are a must in the kitchen? I just got my first post-college apartment, and can't wait to start filling my kitchen. However, I want to make sure I'm buying quality kitchen items!

I love recipes from famous restaurants around the world that can be recreated at home!

I always thought since y'all have such a wide variety of parts of the US represented in your writing team it'd be cool if each of you wrote about a dish that symbolized your area. I know you have Southern writers (Nealey I believe?), Northwest (Leela), Californians, etc. :)

Or, 5 ingredient recipes or things I can pull together when I get home from the work and gym at 8:30 at night. Thanks!

I second the menus suggestion! I never know what the best accompaniment for a main course dish would be. Also suggestions for menus for tea parties, cocktail parties etc.

I think it might be relevant to do a post on the upcoming Farm Bill reauthorization as it affects the food supply, the health of our people, the planet, and the ripples beyond the US. I really believe that food conscious or food interested people, like many of the readership here and myself, have things to say and just need to right avenues.

A lot of people argue, and it is most definitely valid, that it is too expensive to buy food and eat food that reflects our values. But consumer dollars count for a lot, and the people who can spend more should be spending more on the food they eat to reflect a concentration on values rather than value at the grocery store. This kind of shift in the collective consumer mind is important to the decisions of industrial food producers & agribusiness companies that can afford lobbies. It just needs to get bigger and louder so they can no longer ignore it.

Thank you for your time, I seriously love this site. My academics probably suffers as a result, but my kitchen skills are magnificent. It seems fair.

Ok, I second (or third..or whatever the count is up to) ideas on side dishes, also ideas for healthy recipes but can I suggest low-cholesterol recipes??? I never find any decent, well reviewed ones on the net. They all seem to belong to somewhat scary fitness/illness blogs and websites.
Also second the idea of themed weeks- as an Aussie an Australian week would be fascinating to read, and I'd love to have some new recipes from far away places.
May I suggest dessert recipes for two as well? Some tried and tested scaled down recipes would be useful.

i second the recipe for pho. or at least just a post on it. it's just... so... GOOD!!!

More options that are vegan AND gluten-free (not just one or the other).

Local products/movements: what's local where YOU are? Favourites? Ways to get more involved?

Also, more about cooking for one. For example: how to purchase ingredients so that you aren't left with a ton of something you'll likely never use - and how to use up stuff like that!; what other people ACTUALLY eat when they're alone; make-ahead recipes and/or ones that can be thrown together when you walk in the door STARVING; and INSPIRATION for cooking for yourself when you don't think you have the get-up-and-go to do so (but really you do if you just got started!).

Thanks!

- What vegetables can you make into fries (e.g., parsnips, sweet potatoes) and what are some interesting dips to go with them?

- Sweet potatoes: I recently found out there are a lot of different varieties of sweet potatoes. What are the differences and how are they best used?

- All things coconut.

- My father works for a custom blender...it would be interesting to see some posts on the factories/plants where our flours, spice blends, dry mixes, etc. are created. I tend to see a lot of cool posts on vineyards/distilleries or frightening posts about terrible conditions for chicken farms (maybe not at the kitchn, but online in general) , but not a lot about dry blending facilities.

One more...Pressure Cooker recipes!!!!! Pretty Please???

Like most people in NY, I have a small kitchen and no outdoor space. My favorite part of summer is grilling... but without a roof, deck or backyard, it's difficult to get that yummy grilled flavor. I would love some suggestions on indoor grilling techniques to get that great backyard BBQ taste without burning down my apartment!

Also, I second cooking on a budget, cooking for one, the most essential appliances for a small kitchen and old vs new cooking rules! Great ideas!

How about a post on the flour? What's the best flour to use for biscuits? cakes? pasta? cookies? When is good to use pastry flour, bread flour, or cake flour?

Yeah, I definitely would love to see a post on pho, too!

I would also love to see more bean and lentil dishes with lots of veg in them, though not necessarily vegetarian; we're trying to reduce the amount of meat we eat (and eat cheaply) and our CSA is starting up this week.

Oh, and I'm trying to learn how to make sausage at home and am having a hard time finding resources for people who don't want to buy a lot of new equipment. Italian sausage and breakfast sausage don't need casings, but the recipes I've found are only so-so.

I'd love to see a post on Filipino food. Any Filipino dish really that is not Adobo and can easily be cooked at home. Also, it shouldn't be too outrageous (no balut etc.). I asked, because I see lots of Asian food, but their mostly East Asian, Indian, Vietnamese or Thai food. Once in a while you'll see Singaporean food, but no Filipino food (except for the bibingka, you guys featured once). So...pretty please do one post?

how about how to use herbs and spices to change a dish. I've practically got a Penzsy's in my backyard and if you'd look at my spice rack, you'd think I own stock in the company ( I don't) I like to change things up and not ALWAYS cook the pork roast the same way, or the meatloaf.. you get the picture.

I prefer posts that focus on individual ingredients - a recent one on spinach (albeit reposted from another publication) and the current one on how to cook rice spring to mind. The comments are often more informative than the original post - I find that many Kitchn recipes misinterpret or misunderstand the cooking techniques involved or the role of particular ingredients. TBH, I rarely use Kitchn recipes as I find that there is too much emphasis on cakes, carbs and cheese . I enjoy eating cheese, but not when it's cooked.

I second AmyElizC's request for pressure cooker recipes. The pressure cooker is a valuable piece of equipment second only to my slow cooker in terms of usefulness. Seems its nearing extinction...very few people I know have a clue what a pressure cooker is while I can't imagine living without one.

I would love an article on how to get the smokey flavor of bacon without the bacon, for vegans or those that keep kosher.

How about a post on how to measure fresh herbs. After years of cooking, I still get confused reading recipes, do you measure first, then chop or the other way around? Barely fill or pack the measuring cup?

Summer grilling ideas for vegetarians/vegans...

Tips on how to harvest fresh herbs and vegetables (especially greens). I can all sorts of tips on how to grow veggies, but no instructions for harvesting.

I was recently told I have celiacs disease and I'm having some trouble finding gluten free and vegetarian recipes! That is what I would love to see! Also I would love a post on using different types of gluten free flours and how to substitute them in recipes!

I'm having trouble finding Bibb or butter lettuce here in Alaska and I'd really like to make lettuce wraps. Can you recommend a good substitution?

To follow up on Karaakins' request on harvesting herbs, it would be great to see the focus on common herbs like basil, parsley, cilantro, thyme, oregano, etc. In particular, how do you know when to cut them, where on the plant do you cut them, what does "bolting" and "going to seed" mean and can you show me what it looks like, is it bad if the plants are flowering, etc.

Short videos or a pictorial on tips and techniques would be great, with inclusion on using your senses and examples. For example, a video on how to make a roux, and a detailed explanation of how you know when it's done (e.g., what does it look like, how does it smell and taste, what exactly does it mean when they say roux is done when it no longer smells raw). Another example -- if you're making mayonnaise or hollandaise, show me what it looks like when the sauce has broken.

I would really like a tutorial on gluten free baking. Specifically a loose formula to use, for example, the flour mix needs to be one-third these types of flours, and one third these types of flours and you need a tablespoon of binder and here are some binder ideas... It would be great to have a starting point to start experimenting from!

I also really enjoy all the posts on international cuisine!

Thai curries!! Especially green curry, please!

Do you have suggestions on the best methods on how (or when, if possible!) to use vegetarian substitutes for gelatin, such as agar (a.k.a., kanten) or pectin? I'm particularly curious how to use such an ingredient for cold, milk and/or fruit based desserts such as mousses. I know that temperature and acidity are factors, but not sure how fussy (i.e., prone to failure) such substitutions can be.