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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
Melting cheese in a soup
about 1 hour ago
Mushroom and chicken broth are the base of a soup. At the...
Blob formed in homemade chili oil
about 1 hour ago
I did the beginner thing of making my own chili oil a...
Does this really to need to simmer for two hours? Can I convert it to instant pot somehow and still get the slow-simmered effect?
about 6 hours ago
(Copyright-free recipe from Please Don't Feed the Bears) Bernadette's Vegetable Soup from...
Increase intensity of peach flavour in a cake
about 8 hours ago
I recently made this peach cake: https://www.christinascucina.com/peach-cake-easy-recipe-no-peeling-necessary/ I used tinned peaches instead...
Pizza proving help
about 20 hours ago
Hi all, Take 2 - Didn't spot the recipe requirement last time...
Mexican grilled chicken
about 21 hours ago
The Mexican restaurants I go to have grilled chicken on the the...
Beef chuck is still incredibly tough and rubbery after 2 hours of simmering. Did I cook it too hot or not long enough?
about 22 hours ago
Here is the recipe/method: 2 lbs beef chuck roast, cut into 1.5-inch...
Need Help Improving Hot Chocolate with Melted Bars
about 23 hours ago
Hello, everyone! I have been practicing making hot chocolate with dark chocolate...
I ate liquid egg whites 2 weeks after opening them
about 23 hours ago
Am I going to get food poisoning? The box said use within...
Pizza dough proving trouble
1 day ago
Hi guys I'm getting desperate here. Just don't know what I'm doing...
Slowcooker chicken feet bouillon
1 day ago
I made chicken stock with chicken feet and vegetables in my slow...