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A place to become a better cook and share your culinary knowledge
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Last updated 37 minutes ago
trying to zest an orange for baking, but when i slide the zester on it no matter how much pressure nothing comes off, and then eventually it looks like a small pile of goo that i can wipe off with my finger.
38 minutes ago
how do i fix this?! what am i doing wrong?! orange is...
Larger Volume Beurre Blanc
about 2 hours ago
When making larger volumes of beurre blanc for catering and holding purposes...
Disposable Cooking Pots?
about 3 hours ago
We are mid kitchen renovation and the snow storm has delayed work...
Re-heating frozen rice on a camping stove?
about 4 hours ago
I have a very specific situation in which I am stationed at...
Can i sub korean rice syrup for light corn syrup in caramel?
about 4 hours ago
Im making millionaire's shortbread, and the recipe calls for light corn syrup...
Texture of savory batch prep oats
about 7 hours ago
I want to eat more oats, but I don’t really like sweet...
How does hydration affect crumb in enriched doughs vs lean doughs?
about 8 hours ago
In lean doughs higher hydration usually leads to a more open crumb...
Muddy Buddies natural PB
about 9 hours ago
Hey! I was planning on making muddy buddies/puppy chow, but all I...
Using chicken bones, skin, etc, from pressure-cooked stew to make stock -- yes or no?
about 11 hours ago
Dear culinary experts, I've made (the famous Serious Eats Kenji) pressure-cooker chicken...
Let's Talk about Making Things from Scratch
about 12 hours ago
As part of our ongoing "Lets Talk" series we're discussing what's better...
Weekly Ask Anything Thread for January 26, 2026
about 12 hours ago
This is our weekly thread to ask all the stuff that doesn't...