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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
Date pits coffee, healthy?
about 1 hour ago
Hello everyone, I have a question, I've seen people toast up date...
Yellow Dent vs. White Cornmeal?
about 4 hours ago
Found a local farmer who sells both varieties of cornmeal. Which is...
Any way to tame fresh Habanero peppers?
about 5 hours ago
I like the fruity flavor of Habaneros and would put fresh pepper...
What do I do with a stockpile of sesame seeds
about 5 hours ago
Please delete if this isn’t the right kind of post for this...
Substitute for white asparagus in a Jerusalem artichoke veloute?
about 6 hours ago
I've seen a recipe that I'd like to give a try at...
When a dish is missing something but it's already salty enough, how do you decide which specific acid to use?
about 7 hours ago
I’ve mastered the basics of seasoning with salt, but I often hit...
Red Velvet Pancakes without Dye
about 9 hours ago
Hello everyone. Does anyone have a reliable red velvet pancake recipe that...
What to do with a Cuisinart food processor that produced smoke?
about 10 hours ago
I bought a 14c Cuisinart food processor second hand from someone who...
What materials are good for cookware besides cast iron? What am I missing?
about 12 hours ago
So I have a couple of cast iron skillets, but my nonstick...
Suggest me resources for Caribbean cuisine basics? What are core recipes I should master?
about 13 hours ago
Hi all, recently returned from the Carribean and was fascinated by the...
“Fake”/molecular gastronomy jalapeño slices?
about 13 hours ago
I’m playing with a dessert idea and want to invite the visual...