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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
This bacon said use by May 5, but like can I still eat it?
about 2 hours ago
It said use by may 5. But it's a pound and half...
What’s my next move?
about 4 hours ago
Looking for some advice from veterans here. I’m 27, been at this...
How to pan fry a whole fish to perfection?
about 5 hours ago
I recently went to a West African restaurant that served the most...
How do you thicken a soup without using so much fat?
about 9 hours ago
I was making a lobster bisque the other day. The flavor was...
How does the milk not curdle in these recipes?
about 9 hours ago
In those recipes I see in tiktok and Instagram like the Brazilian...
Ripening Plantains Without Hardening Skin
about 11 hours ago
Hello! I've been cooking more maduros lately, and have typically bought yellow-black...
Is being a chef worth it?
about 12 hours ago
I love cooking and have been doing it for the past seven...
Why is "Wild pacific salmon" so cheap at kroger?
about 12 hours ago
Kroger has the frozen pack, with skin, of wild pacific salmon for...
Japanese Sweet Potato Powder
about 13 hours ago
Does anyone use Japanese sweet potato powder as an ingredient or a...
How to maintain consistency in dice size when increasing prep speed?
about 16 hours ago
I am working on my knife skills and struggling to keep my...