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A place to become a better cook and share your culinary knowledge
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Latest posts
Last updated 13 minutes ago
Preserving Large Volume of Thai Basil/other herbs
about 1 hour 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 2 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 1 hour ago
I want to cook more at home and looking for a cheaper...
What am I missing with homemade chicken stock?
about 3 hours ago
I've been making chicken stock at home for a while and I...
Would a Griddle Top Work For This Stovetop?
about 2 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 5 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 5 hours ago
I've made Alton Brown's aged egg nog to great success a few...
Baking non-enriched bread at 350F/180 C - what would happen?
about 4 hours ago
Hello! I've noticed that recipes for enriched breads (i.e. with eggs, milk...
Baked Rice Recipe - Help
about 4 hours ago
Hi all, My high school boyfriends Mum used to baked rice to...
My ice cream machine turns vanilla ice cream grey
about 11 hours ago
I just opened ice cream shop recently, with soft serve ice cream...
Weekly Ask Anything Thread for July 20, 2026
about 13 hours ago
This is our weekly thread to ask all the stuff that doesn't...
Let's Talk About Your Favorite Herb
about 13 hours ago
As part of our weekly "Let's Talk" series we want to know...