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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

Rosemary Salt

about 3 hours ago

So impulsivelry made a mix of finely chopped rosemary, salt, pepper, and...

Short ribs + pork belly: navigating cooking times with 1 oven

about 5 hours ago

I'm making braised short ribs and pork belly for dinner I'll be...

How to keep veggies from piling on the knife?

about 5 hours ago

This is such a minor annoyance, but like many minor annoyances, it’s...

Frango com Cheiro adocicado de milho

about 8 hours ago

Fui corta o frango e primeira vez que sinto esse cheiro na...

What would you do with 5lbs of sliced onions?

about 8 hours ago

Work for a food company. Ordered a 5lbs slivered onions sample for...

Advice for non toxic wok

about 14 hours ago

Hi! I’m looking to buy a new cooking pan. I usually love...

Why does my homemade bread turn out dense every time?

about 19 hours ago

I've tried making a basic white loaf about five times now and...

Wanted Candied Popcorn Recipe

about 21 hours ago

Hi I’m looking for a savoury recipe that includes Candied Popcorn. It...

Best Red for Lamb Ragú?

1 day ago

Hey all, I have a couple questions. I’ll be making pappardelle al...

Should I beat my meat?

1 day ago

Which meat cuts should one beat with a mallet to tenderise and...

grayish edge on yolk of soft boiled eggs??

1 day ago

i made a batch of boiled eggs a week ago and i...

Mushroom texture - how to stop them being slimy?

1 day ago

I'm very new to cooking anything but have always wanted to try...