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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
Tandoori chicken
about 2 hours ago
Hey all, I’ve tried a few different recipes for tandoori chicken from...
Super long preheating
about 13 hours ago
I started preheating my oven to 400 degrees 40 minutes ago and...
I've never used a pizza oven; any tips on the dought
about 15 hours ago
I've never used a pizza oven and I want to use it...
r/AskCulinary, what are some good, insider knowledge-type tips for baking cookies?
about 16 hours ago
Im thinking about experimenting with cookie baking, which im not that experienced...
Made my first Gravlax today, I have several questions and might need some help.
about 22 hours ago
So I followed this recipe on Gravlax from the NYT: https://cooking.nytimes.com/recipes/8863-gravlax It...
MIL uses badly scraped non-stick pans... How do I tell her not to?
1 day ago
My MIL owns 2 or 3 non-stick pans that she uses for...
Weekly Ask Anything Thread for June 22, 2026
1 day ago
This is our weekly thread to ask all the stuff that doesn't...
Let's Talk about LLM recipes
1 day ago
As part of our ongoing "Let's Talk Series" we want to (temporarily)...
Judge my bone broth technique. 🦴
1 day ago
Goal: Make a glycine-rich chicken broth that's jiggilier than an ass during...
Blast/Shock Freezer Question - Are Irinox Worth the Premium Price
1 day ago
Looking for a small shock-freezer for garden-harvest and preprepared meal flash freezing...
Flambadou Question
1 day ago
I’m curious how it is possible that a flambadou doesn’t increase the...
Can I fill tart shells with a savory custard rather than making a bunch of mini quiches?
1 day ago
I want to blind bake a bunch of tart shells, then fill...