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A place to become a better cook and share your culinary knowledge
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Last updated about 2 hours ago
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about 3 hours ago
[ Removed by Reddit on account of violating the content policy. ]...
Why is the chicken dry and yellow?
about 9 hours ago
This is not my channel, I am not promoting this channel at...
Icecream flavor pairing for lemon tart
about 11 hours ago
Hello there, I will be making some lemon tart for my friends...
Same temp/time for cooking a lot of chuck roast?
about 12 hours ago
Hi all! I've been tasked with making a large amount of pot...
Cracked Dough
about 13 hours ago
Why the surface of my bread dough cracked after being frozen? What...
Preserving Large Volume of Thai Basil/other herbs
about 15 hours ago
Hello, I work in an Asian restaurant where we use a lot...
After trying many national cuisines, I think France and Japan form a separate top tier
about 15 hours ago
This is obviously subjective, but I am judging cuisines by: quality of...
What are the drawbacks to whole liquid eggs? Are they mostly the same as typical shelled eggs?
about 15 hours ago
I want to cook more at home and looking for a cheaper...
What am I missing with homemade chicken stock?
about 16 hours ago
I've been making chicken stock at home for a while and I...
Would a Griddle Top Work For This Stovetop?
about 16 hours ago
This link is my stovetop, I know it’s a pretty crumby stove...
Hey guys. How do I unscrew up my wok
about 19 hours ago
A few days ago I got a wok from Sur La Table...
Is making aged egg nog with Rompope style ingredients possible?
about 18 hours ago
I've made Alton Brown's aged egg nog to great success a few...