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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
Which stand mixer would you recommend?
about 6 hours ago
I've been baking bread and making cakes regularly for a year and...
Weekly Ask Anything Thread for August 17, 2026
about 4 hours ago
This is our weekly thread to ask all the stuff that doesn't...
Let's Talk About Preparing in Bulk
about 4 hours ago
As Part of our ongoing "Let's Talk" Series we want to talk...
Dinner party menu - thoughts??
about 3 hours ago
I’m planning on hosting family for my birthday dinner next month. I’ve...
Tweaking my Fajita Method
about 5 hours ago
I've been making fajitas for a while now but I swear I...
Balancing fat and smoke: Wine pairing logic for smoked river fish
about 10 hours ago
When pairing wine with smoked freshwater fish (specifically trout preserved in oil)...
Does using ice water to halt blanching/poaching actually matter, will cold water do?
about 10 hours ago
Topic title sums it up basically. I see a lot of videos/recipes...
Whats it called when food is somwhat moist and dry but in a good way?
about 13 hours ago
Like flame grilled bbq chicken or the crust of a steak submitted...
Can my fried rice be saved?
about 14 hours ago
Jasmine rice refrigerated over night. Stir fried veggies, added in rice and...
Where did all the dark meat go?
about 15 hours ago
This is more of a food industry question I hope is okay...
Focaccia - what went wrong? Image in comments
about 15 hours ago
It looks pretty good. But it is pretty dense Recipe followed -...
How to remove albumin on my sous vide chicken breast?
1 day ago
submitted by /u/Inside_Parfait_429 [link] [comments]