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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 2 hours ago
I can't get my sour cream frosting quite right. What am I doing wrong?
about 2 hours ago
When I was little, every year for my birthday I would request...
Does anyone know what a "knifetip" or a "shot" could mean?
about 3 hours ago
So I found a German recipe that I wanted to try and...
Cream viscosity in supermarkets
about 3 hours ago
Why is it single cream has the viscosity of milk: Lidl, tesco...
What can I actually do with this cast iron pan? (Princess House Mi Cocina Cast Iron Grill & Steam Pan)
about 3 hours ago
So my uncle randomly gave me this pan because my parents mentioned...
what is the deal with handling garlic and onions w/ or w/o bare hands?
about 3 hours ago
whenever i see someone preparing garlic or onions with bare hands, i...
Should I break apart the chipotle peppers in adobo sauce before, or after slow cooking?
about 6 hours ago
Here’s the recipe for the chicken I’m making for my chipotle lime...
Support Post Secondary Culinary Workforce Training in Our Community
about 7 hours ago
Give our young adults real career options in Cambridge MD. I am...
what could I put in here
about 7 hours ago
I am a baker and I bought a PEANUTS™ x Williams Sonoma...
Blooming garlic and onion in oil, and deglazing a pan. What order do I do it? How to mix?
about 10 hours ago
Hello all, I'm trying to adapt this recipe for Red Beans and...
Why does my oven build up so much steam?
about 12 hours ago
I first noticed this at my last family home, when we upgraded...
How to reduce smoke when searing at high temps?
about 14 hours ago
I was making Kenji Lopez Alt’s smash burgers, which calls for setting...
Cooking Raw Chicken in Microwave
about 14 hours ago
At our office we only have a fridge (freezer) and a microwave...