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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
Rosemary Salt
about 3 hours ago
So impulsivelry made a mix of finely chopped rosemary, salt, pepper, and...
Short ribs + pork belly: navigating cooking times with 1 oven
about 5 hours ago
I'm making braised short ribs and pork belly for dinner I'll be...
How to keep veggies from piling on the knife?
about 5 hours ago
This is such a minor annoyance, but like many minor annoyances, it’s...
Frango com Cheiro adocicado de milho
about 8 hours ago
Fui corta o frango e primeira vez que sinto esse cheiro na...
What would you do with 5lbs of sliced onions?
about 8 hours ago
Work for a food company. Ordered a 5lbs slivered onions sample for...
Advice for non toxic wok
about 14 hours ago
Hi! I’m looking to buy a new cooking pan. I usually love...
Why does my homemade bread turn out dense every time?
about 19 hours ago
I've tried making a basic white loaf about five times now and...
Wanted Candied Popcorn Recipe
about 21 hours ago
Hi I’m looking for a savoury recipe that includes Candied Popcorn. It...
Best Red for Lamb Ragú?
1 day ago
Hey all, I have a couple questions. I’ll be making pappardelle al...
grayish edge on yolk of soft boiled eggs??
1 day ago
i made a batch of boiled eggs a week ago and i...
Mushroom texture - how to stop them being slimy?
1 day ago
I'm very new to cooking anything but have always wanted to try...