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A place to become a better cook and share your culinary knowledge
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Last updated about 1 hour ago
Need help on quantity ratio's
about 1 hour ago
good afternoon, all. first post here and have some questions. Wife is...
Professional cook 1 exam
about 2 hours ago
Hello, I have 1 full year of line cook experience in Ontario...
My husband can't digest onions anymore and now I don't know how to cook
about 4 hours ago
After some experimentation we determined that he gets awful indigestion from onions...
Mapo-Tofu and Sichuan style cooking
about 6 hours ago
Any tips, books, channels or courses for Schiuan cuisine? I want to...
Pa amb tomaquet
about 6 hours ago
Bonjour j'ai découvert ce plat en Catalogne récemment. Il s'agit de pain...
Can Tripe be substituted?
about 7 hours ago
I am interested in trying out this recipe and am wondering if...
Freezing raw "brownies"
about 7 hours ago
I have a beloved recipe for "healthy brownies" (the main ingredients are...
How do I get my honey to stay on the salmon?
about 9 hours ago
I like to make a side of salmon in the oven. I...
Mixing Dairy and Non Dairy Cream for Cake Filling
about 9 hours ago
I come from a humid and hot country and a lot of...
Springy Tondo Siomai
about 10 hours ago
Whenever I make siomai, I always wanted to get that bouncy "snap...
Let's Talk About Your "Cooking Style"
about 12 hours ago
As part of our ongoing "Let's Talk" series we'll be discussing your...
Weekly Ask Anything Thread for February 23, 2026
about 12 hours ago
This is our weekly thread to ask all the stuff that doesn't...