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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
This is likely a silly question about pronunciation, but here I am
about 2 hours ago
I'm in the US, and a native speaker of English. Is there...
4lbs Roast Beef in a modern convection oven, in a hammered aluminum roasting pan. I've never roasted outside of a Crock-Pot, need help!
about 8 hours ago
I have inherited my great grandma's Guardian Service hammered aluminum roasting pan...
Weber Black Peppercorn Marinade
about 8 hours ago
There was a question asked in here 4 years ago that’s now...
Room temp vs fridge eggs – does it actually matter for boiling?
about 17 hours ago
I see recipes say to bring eggs to room temperature before boiling...
PacoJet 2 Blade Stuck Please Help
about 21 hours ago
I have photos if anyone needs a visual reference but: My job...
Braised chicken thighs advice
1 day ago
Hello! Im braising some chicken thighs (skin on, bone in) Im having...
Help converting vegetables in stovetop soup to instant pot recipe
1 day ago
I am trying to adapt a family chicken soup recipe from a...
Finding the “middle” of steak when measuring with thermometer
1 day ago
Cooking steaks as of lately, just got into cooking them on a...
Chicken stay uncooked from inside
1 day ago
I know this is a common question, but i am asking because...
What's the actual science behind the green ring on overcooked yolks?
1 day ago
We all know overcooked eggs get that gray-green ring around the yolk...
Looking for recipes like Tartiflette ('lesser known and relatively easy but very rich recipes')
2 days ago
I hope this works for this subreddit. I know it's borderline. I...