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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
How long and at what temperature should I set my oven to toast sesame perfectly?
about 2 hours ago
Black sesame to be exact. I know using the pan might be...
Need cooking tips for making a good omlette
about 5 hours ago
I need tips (stupid of me! 😞) to make an omlette on...
How to prevent fish skin from sticking when baking?
about 5 hours ago
I've been baking branzino (the entire fish with skin) on a non-stick...
How do I make food taste like iron?
about 7 hours ago
A really weird question, I know. There is a weird, quite old...
Cloudy Chicken Stock
about 7 hours ago
Made homemade chicken stock for the first time. My stock is cloudy...
Anson Mills Shipping Cost
about 17 hours ago
Does anyone know 3rd party sellers that sell Anson Mills products? I've...
Smoked babyback ribs that are tough -- under or over cooked?
about 18 hours ago
I'm finding very different answers about this and not sure how to...
Efficient way to reheat breakfast sandwich in this situation?
about 19 hours ago
Every morning i have a toasted bagel with melted cheese, hot off...
Why does the same saffron flower taste completely different depending on where it's grown? (The soil and altitude science is actually fascinating)
about 20 hours ago
I've been going down a rabbit hole on this and figured it...
Which creates a more sulfur-y egg. Traditional soft boiling or a quick pressure cooking to imitate the texture of one?
about 24 hours ago
If you were to cook an egg in a traditional way to...
Why does Chef Robin Kort call this "pseudo sous-vide"? Is it not just blanching?
1 day ago
https://www.youtube.com/watch?v=ijh6fTWaMbo In the above video, Chef Robin Kort says that she will...