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A place to become a better cook and share your culinary knowledge
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Last updated about 1 hour ago
How can I make my tanghulu last? Is it even possible?
about 1 hour ago
Hi! I'm planning to attempt to sell tanghulu at my school as...
What is the "numbing" effect of sichuan peppercorn supposed to be?
about 4 hours ago
I love the piney flavor of sichuan pepper, but I've never understood...
how do I avoid microlumps in my mashed potatoes when using a potato ricer?
about 8 hours ago
I've recently acquired a potato ricer, and I've found that every time...
Can you bloom spices in things other than fat?
about 9 hours ago
Hello! I'm a fan of Indian food and often make it myself...
Sautéed mushroom texture.
about 10 hours ago
Hey all, I grew up hating the slimy mushrooms my parents ate...
How do you cook chicken so it stays juicy?
about 11 hours ago
I’ve been trying to cook chicken at home, but it always ends...
How do you reduce sweetness in cookies?
about 12 hours ago
I made a whole bunch of no-bake cookies. I thought the recipe...
Salting mince in bolognese
about 14 hours ago
I made bolognese sauce yesterday and I noticed the mince tastes very...
Outside of salmon drying out when curing
about 15 hours ago
I’ve been experimenting with curing my own salmon but the outside keeps...
Cook time for Kolache.
about 16 hours ago
I'm making Kolache (the sweet ones with the jam on the inside)...
Lets Talk About Plating
1 day ago
As part of our ongoing "Lets Talk" series we're discussing Plating. Why...
Weekly Ask Anything Thread for February 02, 2026
1 day ago
This is our weekly thread to ask all the stuff that doesn't...