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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
Weekly Ask Anything Thread for August 24, 2026
about 2 hours ago
This is our weekly thread to ask all the stuff that doesn't...
How do you keep a sweet-spicy Korean glaze from making a fried chicken sandwich soggy?
about 1 hour ago
I am building a Korean-style crispy chicken sandwich with a sweet, garlicky...
Let's Talk About Your Favorite Pasta Shape
about 1 hour ago
As part of our weekly "Let's Talk" Series we want to know...
Hot Pepper Jelly Ratios
about 3 hours ago
My garden is producing copious amounts of banana and jalapeno peppers. I'm...
Getting onions started in microwave?
about 8 hours ago
Any legitimacy to this? How much would it change the end result...
Will silicone cupcake linerswork for egg bites?
about 12 hours ago
I’m trying to get into meal prep and want to make egg...
Melting cheese in a soup
about 13 hours ago
Mushroom and chicken broth are the base of a soup. At the...
Blob formed in homemade chili oil
about 13 hours 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 18 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 20 hours ago
I recently made this peach cake: https://www.christinascucina.com/peach-cake-easy-recipe-no-peeling-necessary/ I used tinned peaches instead...