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Last updated about 1 hour ago
Oxidation of Green herd dressing
about 1 hour ago
Looking for advice! I've been developing a herb dressing (basil & garlic...
What’s the perfect chicken marinade?
about 1 hour ago
I’ve got rosemary, I’ve got garlic. I’ve got chilies! submitted by /u/jingowatt...
What red flags does a recipe have that makes you skeptical of its time estimates?
about 2 hours ago
What red flags do you see in recipes that makes you question...
Fix fishy tasting frozen fruit?
about 2 hours ago
I just bought a lot of Dole frozen pineapple and mango. The...
I want to make sushi but I'm nervous about getting fish that won't make us sick
about 3 hours ago
Hi everyone. The title says it all. I just got a rice...
Can I smear marshmallow fluff onto a chocolate cake as a frosting?
about 3 hours ago
So, one person in office can't have dairy (but he can have...
What nutrition does curing chicken in honey add to it?
about 3 hours ago
Hi y’all. I love cooking and have always enjoyed trying/making new foods...
Strange egg, albumin was almost all as yellow as the yolk!
about 4 hours ago
I went to fry an egg, free range fresh, this morning. The...
Does the deglazing liquid make a difference?
about 5 hours ago
Let’s say you fry a steak and a recipe (pan sauce) tells...
What's the main factor that make the Maillard reaction happening? Time or Temperature?
about 8 hours ago
Hello everyone, Some days a go someone suggested me a video, now...
What can I do with 30 red wine grapes?
about 8 hours ago
I bought a nero d’Avola vine earlier this year so it’s still...