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A place to become a better cook and share your culinary knowledge
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Last updated about 3 hours ago
What is "minced preserved ginger" and where do i find it?
about 3 hours ago
I have a recipe calling for this and I'm not sure what...
Scratch Baked Beans - Recipe Assist
about 3 hours ago
I poked around the web and have settled, for the most part...
I’d like to make my strawberry cheong syrup into a donut filling without modifying its flavor (by cooking it down or making it chalky or metallic.)
about 5 hours ago
I’ve played with gelatin but it seems to have a bad flavor...
Is there a way to get thyme leaves off brittle, skinny stems without wanting to rip my head off?
about 7 hours ago
Apparently it’s the only thing I get at the stores here -...
What ratio of water to rice for cooking in a thermos?
about 10 hours ago
I would like to try this method for cooking rice in a...
Help troubleshoot my hazelnut spread recipe.
about 10 hours ago
Hi, My homemade hazelnut spread tastes great, but is quite runny. How...
For thicker Nutella: Skim milk vs. Whole milk?
about 11 hours ago
Keeping everything else the same, which results in thicker, more creamy (less...
Is my active dry yeast okay?
about 13 hours ago
Been sitting for 10 mins now and it kinda looks the same...
Slicing, dicing, etc
about 13 hours ago
What’s the difference? I noticed some recipes call for diced veggies or...
25-50 cheese pizza, possible?
about 15 hours ago
Me and a buddy started playing TMNT: Shredder's Revenge which then got...