Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up.

Sign up to join this community
Anybody can ask a question
Anybody can answer
The best answers are voted up and rise to the top

Explore our questions

9 votes
2 answers
2k views

How to get tofu to absorb flavour?

12 votes
7 answers
6k views

Resolve a "the eggs take longer than the pizza" issue?

0 votes
2 answers
52 views

Canning tomato sauce without citric acid

1 vote
2 answers
67 views

Would a small solid block of metal on an electric stove transfer enough heat to a round bottom wok?

1 vote
2 answers
85 views

How to make low-calorie bread?

0 votes
1 answer
28 views

Added too much cayenne to my spice mix, how to fix it?

0 votes
1 answer
22 views

can I just double the orange flower water?

7 votes
3 answers
2k views

general principles of piercing the protective cover of unfrozen microwave ready meals

4 votes
4 answers
8k views

Why is my mango not ripening correctly?

1 vote
2 answers
77 views

Pressure canning issue with weight and timing

1 vote
3 answers
371 views

Crispy tofu is soft

4 votes
2 answers
119 views

Baking sourdough in a breadmaker

3 votes
5 answers
21k views

How to thin Ranch dressing?

1 vote
1 answer
151 views

Hard, store-bought cashews

Browse more Questions