Is Top Round a good slow cooker roast? I would like to serve at a nice dinner function and do not want it to be dry and do want it to slice well. Do you recommend a different or better cut that’s still a reasonable price we can serve?

what is the proper cooking time for chicken breast meat in the fry pan and in the oven so its not over cooked or under cooked? Also, for room temp and frozen breasts?

I cook a roast beef dinner for my church. The beef roasts weigh between 10-13 lbs. I would like to know the temperature and time per pound you would recommend for roasting these cuts to rare or medium-rare.

My husband is in Iraq, I would like to send him homebaked cookies. How would I package them to survive the 5-7 day journey?

What is the French term for clean as you go?