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A place to become a better cook and share your culinary knowledge

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Latest posts

Last updated about 12 hours ago

GMS powder (Glycerol Monostearate) for service beurre monte

about 14 hours ago

Hey gang, looking to create a stable beurre monte for service as...

Baking bread in Dutch oven in small gas oven

about 14 hours ago

Hello, just moved into a new apartment and the oven is on...

Filled Peanut Butter Balls

about 15 hours ago

I was looking to make Buckeyes recently, but I'm not a big...

What makes pastel de nata tastier than normal custard tarts?

about 16 hours ago

By normal I'm talking the ones with a sprinkle of nutmeg on...

Batter for chicken tender won’t stick

1 day ago

Title says it all I season the chicken dry, allow to Marinade...

How do you manage your pantries?

1 day ago

Im hoping this fits within the guidlines as Im asking specific questions...

Best way to cook an onion

1 day ago

I’m going to make shakshuka, and the recipe says to “Heat olive...

Stink Beans as Dessert (help!)

1 day ago

I've been asked to make a dessert with stink beans (petai), and...

Beef Wellington Soggy Bottom

2 days ago

Hello! Self taught, and have always had an affinity for beef. Several...

How to prep onions in bulk?

2 days ago

I need to get a big dinner ready and I am planning...

Why dont the egg whites cling to the yolk when making onsen egg

2 days ago

I've made onsen eggs a couple of times sous vide @ 72c...

Best way to par cook and hold duck breasts?

2 days ago

I am making duck breasts for a dinner party, but because my...