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A place to become a better cook and share your culinary knowledge

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Last updated 33 minutes ago

What are some things you can't really cook in a stainless steel pan?

39 minutes ago

I'm about to pull the trigger on a set, and I'm aware...

freezing wet ingredients of pancake batter, mixing with dry ingredients after thawing?

about 2 hours ago

I would like to make this pancake recipe while camping: https://www.seriouseats.com/the-easiest-fluffiest-pancake-recipe-from-a-pro-who-s-flipped-thousands-of-them-11729596 I...

Is there a ratio for salting tomatoes like there is for protein?

about 3 hours ago

I’m trying to perfect a tomato based barbecue sauce but can’t nail...

White food dye

about 4 hours ago

I'm looking for a ask natural white did die like how u...

Ways to counteract bitterness of orange pith

about 6 hours ago

I recently purchased a bag of small mandarins for snacking but because...

Peanut butter added to a tomato soup drastically cuts down the acidity. Why/how?

about 7 hours ago

TL;DR - Title. Is it the fats or something? Tomato soup often...

Roasting canned pumpkin?

about 7 hours ago

Normally I deepen the flavour of canned pumpkin puree by simmering and...

Substitute question: puff pastry/crescent dough

about 9 hours ago

I wanted to make this sopapilla cheesecake ( https://bellyfull.net/sopapilla-cheesecake/#wprm-recipe-container-41771 ) The problem...

Shellfish allergy question.

about 12 hours ago

Hello, I have a severe shellfish allergy, many recipes I want to...

Soup tasted weird but only after slightly cooling down?

about 17 hours ago

I’m gonna try my best to explain what I did but I...

Wok Hei vs Pan Flare-Ups

about 19 hours ago

How is one considered beneficial and the other detrimental? submitted by /u/purposeandflow...

Fish for Fish Haters

about 22 hours ago

Hello! Ok, so I know it sounds counter-intuitive, but my wife and...