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A place to become a better cook and share your culinary knowledge
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Latest posts
Last updated about 1 hour ago
I'm looking for a paprika substitute. My wife is allergic to bell peppers
about 1 hour ago
One of the most notable uses of paprika in our household is...
How are you elevating charcuterie boards for drop-off catering (no onsite service/control)?
about 4 hours ago
I run a catering/private chef business and do recurring charcuterie-style boards for...
Looking for Chef Knife Recommendation + Question on Cooking with Alcohol
about 4 hours ago
I’m looking to pick up a new chef’s knife as my daily...
Can I substitute non-dairy for regular in a cake?
about 6 hours ago
Hi! I’m making a brownie batter cake tomorrow (see recipe here) and...
Homemade banana pudding turns to soup
about 9 hours ago
Hi all! I’ve made homemade banana pudding a couple times now and...
Can I use copper pans as my standard, every day cookware?
about 11 hours ago
I’d like to purchase a few copper pots and pans. They’re handmade...
Teriyaki Chicken advice?
about 16 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 18 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 19 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 21 hours ago
Culinary Arts Academy | Le Bouveret, Switzerland | Swiss Diploma in Culinary...
Can I make Birria sauce without a blender or food processor?
about 21 hours ago
Birria sauce usually involves blending guajillo and ancho dried chiles (after soaking...
Rum substitutes in caneles
about 21 hours ago
I’d like to make some caneles but I’m a minor and can’t...