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A place to become a better cook and share your culinary knowledge
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Last updated about 3 hours ago
Teriyaki Chicken advice?
about 4 hours ago
Recently got a grill/prep gig at a small teriyaki joint outside of...
Preserve homemade chili paste "spiciness" without altering much of the natural taste?
about 6 hours ago
Hi, I usually buy my chilies from the Asian groceries, its that...
I want to include peanut butter flavor in my fruit ice creams (I just make with frozen fruit and Greek yogurt). But it’s too high in calories. Would peanut butter extract or flavoring work well?
about 7 hours ago
Was looking at this one perhaps. I just want to keep it...
LCB, CAA, Ferrandi, École Ducasse, or Gastronomicom for one year minimum?
about 9 hours ago
Culinary Arts Academy | Le Bouveret, Switzerland | Swiss Diploma in Culinary...
Can I make Birria sauce without a blender or food processor?
about 9 hours ago
Birria sauce usually involves blending guajillo and ancho dried chiles (after soaking...
Rum substitutes in caneles
about 9 hours ago
I’d like to make some caneles but I’m a minor and can’t...
I buy a pack of 4 boned chicken thighs ALL the time, how can I be using the bone?
about 11 hours ago
Title says it all really. I usually just throw them away. Now...
Risotto All Milanese - Recipe that calls for baking risotto in addition to stirring - hoping for suggestions/advice
about 12 hours ago
I have been making risotto for over 20 years but for some...
What are the body popular berries in Mexico?
about 13 hours ago
I’m trying to make a punch for the summer with tequila and...
making whole edamame soft?
about 14 hours ago
i went to sushi with friends and they were like "where are...
How to save marinated chicken?
about 14 hours ago
I marinated some chicken drumsticks with a really acidic marinade and have...
Do all cooks create their own recipes from scratch?
about 15 hours ago
ive always wanted to ask this question thats been bothering me for...