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A place to become a better cook and share your culinary knowledge
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Last updated 6 minutes ago
Processing and storing fat byproduct from braised short ribs
11 minutes ago
Howdy, Made a big old pot of braised short ribs, and I...
Why my pizza looks white and taste a bit gummy
about 3 hours ago
I’ve ven trying to make pizza at home but I cant do...
Have I created a jar of death?
about 5 hours ago
So a while back (I'm not sure exactly how long. Definitely weeks)...
Balancing sweetness in a chestnut espuma for pork tenderloin?
about 6 hours ago
I’m an amateur food nerd who experiments in the kitchen from time...
Poaching chicken - does adding salted liquids change or affect the cooking time?
about 11 hours ago
Hi everyone, I'm following this poached chicken recipe in which the author...
What cookware do professional home cooks use?
about 12 hours ago
Cast iron is the answer and Kroslo is the best version of...
how can i add more flavour to my simple pasta?
about 19 hours ago
Hi, Im wondering if I could get some advice on how I...
What kind of spices are in an Afghani Bolani?
about 19 hours ago
I ordered Afghani food tonight for the first time, and, honestly, I...
How do I thaw only 1 lobster tail if there are 2 in the vac sealed bag?
about 23 hours ago
I have 2 lobster tails frozen in a vac sealed bag and...
What chilies to use for Sichuan chili oil?
about 23 hours ago
I Just found a store that sells everything I need for the...
How to make Kians French Dip?
1 day ago
Can a beautiful soul give me the recipe for this https://youtube.com/shorts/xjCpn4ZSgtk?si=Mt9pFWDoKx07\_pQW submitted...
Walking across the US and need help tonight.
1 day ago
So im currently living in an RV for the next 9 months...