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Latest posts
Last updated about 3 hours ago
Will giant kohlrabi ever soften in a curry??
about 3 hours ago
I thought a curry would be a good use for a very...
How do we think “custard” is made I’m curious?
about 6 hours ago
Serious question can anyone explain cannot find anything on the line about...
How to separate macerated blackcurrants (cheong)
about 10 hours ago
I’m making what is kind of a blackcurrant cheong: blackcurrants macerated with...
Chocolate transfer mould vs silicone mould
about 18 hours ago
I want to make holographic chocolate using a diffraction grating sheet, ideally...
How do restaurants get their deviled eggs to look so perfect?
about 18 hours ago
Every time I make deviled eggs, they look homemade in a bad...
Pasta dough not acting right
about 21 hours ago
Hi all! I have been making fresh pasta in different ways for...
Weekly Ask Anything Thread for September 07, 2026
about 21 hours ago
This is our weekly thread to ask all the stuff that doesn't...
Why does my meatloaf always fall apart?
about 23 hours ago
https://imgur.com/a/Hozm0iS Here’s my meatloaf which already cracked in the oven! This time...
Will adding Sodium Citrate to beer cheese sauce prevent it from solidifying?
1 day ago
When the Wendy's Pretzel Bacon Pub burger is not on the menu...
Stroganoff-added sour cream too early.
1 day ago
Planned to make stroganoff in the slow cooker but put it off...
Is 'Swad' Chana Dal skin on or skin off? - Split Desi Chickpeas
1 day ago
Split legumes in Indian cooking usually means the skin is off, afaik...
Is the cracking on the bottom of my cast iron fixable?
1 day ago
I was gifted this presumably very used cast iron recently and have...