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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 5 hours ago
How do you get that "snappy" texture in chicken breast?
about 5 hours ago
So I've been trying to replicate a grilled chicken situation for some...
Professionals with pets, how do you keep your pet hair at home and not bring it with you to work?
about 5 hours ago
So, I am thinking about getting into making my own sauces and...
Lanzhou Lamian noodles help
about 12 hours ago
Hi all! I’m trying to make Lanzhou lamian noodles from scratch, but...
Tandoori chicken
about 16 hours ago
Hey all, I’ve tried a few different recipes for tandoori chicken from...
I've never used a pizza oven; any tips on the dought
1 day 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?
1 day 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.
1 day 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
2 days ago
This is our weekly thread to ask all the stuff that doesn't...
Let's Talk about LLM recipes
2 days ago
As part of our ongoing "Let's Talk Series" we want to (temporarily)...
Judge my bone broth technique. 🦴
2 days ago
Goal: Make a glycine-rich chicken broth that's jiggilier than an ass during...