Top Questions

0 votes
0 answers
11 views

Improving my recipe for plain water boiled brown lentils [closed]

0 votes
2 answers
17 views

Safety of cans of cokes in a refrigerator that isn't working

0 votes
2 answers
39 views

Best way to slice bread to keep it fresh

2 votes
1 answer
168 views

Why is store-bought ajvar marked as consume within 3-4 days?

0 votes
0 answers
21 views

Light or dark, when picking frozen abalones sealed in clear plastic?

1 vote
1 answer
36 views

How to judge if rejuvelac (fermented grain soaking water) is safe other than tasting it?

4 votes
5 answers
771 views

When would a cook reach out for a mortar and pestle rather than an electric grinder for spices and a sharp knife for herbs?

8 votes
3 answers
4k views

What is this vegetable?

17 votes
4 answers
3k views

How to evenly mix stir fried vegetables with noodles?

2 votes
1 answer
38 views

Two Different Pie Fillings

0 votes
0 answers
94 views

What is the way of drinking chimarrao correctly and easily?

12 votes
4 answers
4k views

Does homemade garlic salt carry a risk of botulism?

0 votes
1 answer
72 views

Does it make sense to use a burr grinder to crack spices into a uniform size?

1 vote
2 answers
132 views

Dairy milk alternatives - any limitations?

1 vote
1 answer
152 views

How to produce a dough in 1 day instead of 2? [closed]

1 vote
1 answer
182 views

Why does cooking meat with heat from all sides make such a big difference in taste?

2 votes
1 answer
126 views

How to use gelatin to stick seasonings to dry roasted nuts?

0 votes
0 answers
33 views

what is the best crepe recipe? [closed]

1 vote
1 answer
116 views
+200

Swiss buttercream being runny and unusable for cake decoration

14 votes
6 answers
4k views

Serious device for making hummus at home

2 votes
1 answer
123 views

Watery brown suger syrup fermented into what?

4 votes
3 answers
1k views

Making shortcrust pastry ahead of time

8 votes
2 answers
2k views

Is it safe to eat yellow yam, which I pan-fried?

2 votes
1 answer
147 views

Should skin dissolve completely in bone/skin broth?

0 votes
0 answers
135 views

Silica beads found inside chicken breast? [closed]

2 votes
1 answer
157 views

What ingredient(s) create the savory finish in Palestinian dukkah?

3 votes
1 answer
116 views

How do I keep French bread loaves from drying out while in the Couche?

1 vote
2 answers
182 views

A pot of chicken broth explodes boiling. What causes it?

0 votes
1 answer
166 views

Can anyone identify this garnish?

-1 votes
0 answers
47 views

Dairy products also tasting weird like lemonpiewriter! [duplicate]

0 votes
0 answers
47 views

Fresh manicotti [closed]

4 votes
0 answers
127 views

Why add eggs to semolina dough one hot, one cold?

0 votes
2 answers
276 views

Unconventional flatbread recipe/process, concern about food safety RESULTED IN: Speedy's Flatbread recipe (see answer: Adjusted Recipe)

2 votes
2 answers
161 views

Slow Cooker Red Beans & Rice

10 votes
2 answers
3k views

Can I put pizza dough in the fridge after 12 hours of rising

11 votes
4 answers
3k views

Is there a simple method to calculate added calories from cooking in oil?

1 vote
1 answer
85 views

Does potassium sorbate have a pungent odor?

2 votes
1 answer
156 views

My induction stove only heats up half of my pan?

20 votes
5 answers
5k views

What is going on genetically that restricts the number of generations a yogurt starter will last?

0 votes
0 answers
78 views

How long can I keep homemade concentrated meat broth? [duplicate]

1 vote
4 answers
198 views

Different kinds of pita?

11 votes
2 answers
842 views

Revisiting bread without added salt

3 votes
1 answer
701 views

Would it be possible to brew cacao powder using a pour over method à la coffee grounds?

3 votes
1 answer
83 views

How to use pectine (E440) to make confectionary/gummy?

6 votes
2 answers
2k views

Are pork trotters and pork knuckles the same thing?

1 vote
2 answers
134 views

How much water should be added to a Maggi seasoning cube?

3 votes
1 answer
63 views

What is Ultralight Malt Extract and Light Malt Extract, and how do they compare to Dry Malt Extract?

5 votes
3 answers
268 views

Why are some Chinese rice noodles cooked starting from cold water?


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