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
Seasoned Advice

Top Questions

Ask Question
Active Hot Week Month
41 votes
3 answers
5k views
Why is my red cabbage suddenly turning blue when cooking, while it never did so before?
gnicko
  • 635
11 votes
4 answers
5k views
What are the trade offs between soy sauce and salt to pick when to use which between the 2?
Stephie ♦
  • 53.1k
0 votes
1 answer
56 views
Freeze-dried ice cream, how is it made?
Stephie ♦
  • 53.1k
1 vote
1 answer
63 views
What is the normal shape of Zojirushi rice cooker's inner pot?
xilliam
  • 121
6 votes
4 answers
3k views
How can I melt mozarella balls?
FuzzyChef
  • 41.6k
10 votes
2 answers
2k views
What went wrong with my walnut brittle
Community Bot
  • 1
3 votes
0 answers
136 views
Is this a glued steak?(Australian angus boneless short rib)
rumtscho ♦
  • 121k
2 votes
1 answer
76 views
Substitutes for yak butter in butter tea
FuzzyChef
  • 41.6k
2 votes
0 answers
55 views
How is Paneer Melting in Cheena Poda dessert?
Anand Kadhi
  • 121
0 votes
0 answers
12 views
Homemade egg pasta dough storage [duplicate]
Adam Matan
  • 229
4 votes
1 answer
136 views
Is parsley root with pink spots safe to eat?
MinistrChleba
  • 41
16 votes
4 answers
4k views
Spice blends have no flavor?
AMtwo
  • 7,148
2 votes
0 answers
87 views
How do I break into a tightly-compressed tea cake without damaging the tea and making an astringent brew?
Slate ♦
  • 161
54 votes
4 answers
6k views
Can I fry food with solely essential lemon oil?
fraxinus
  • 201
0 votes
0 answers
52 views
Are a few air bubbles in a fermenting pepper jar okay?
Christopher
  • 525
3 votes
1 answer
89 views
What would be the best way to freeze and reheat home-made pizza
FuzzyChef
  • 41.6k
1 vote
1 answer
203 views
Bartenders friend left on too long
FuzzyChef
  • 41.6k
1 vote
1 answer
83 views
Marinade for hard olives?
rumtscho ♦
  • 121k
5 votes
2 answers
1k views
Will frozen mangos work as a substitute for apples?
Chris H
  • 37.5k
7 votes
1 answer
1k views
How much potato to add to reduce saltiness
AMtwo
  • 7,148
1 vote
1 answer
99 views
How can I create a raw-vegan puddings?
Pat Sommer
  • 5,060
0 votes
0 answers
40 views
What are possible alternatives for parchment paper when baking cream puffs? [duplicate]
Stephie ♦
  • 53.1k
0 votes
2 answers
130 views
How to make almond milk taste more like dairy
Pat Sommer
  • 5,060
5 votes
1 answer
2k views
What is this seed pod?
Michael Seifert
  • 842
1 vote
1 answer
73 views
Can frozen mango spoil?
moscafj
  • 61.3k
17 votes
6 answers
2k views
How can I increase white wine shelf life specifically bought for cooking?
Peter Mortensen
  • 212
17 votes
2 answers
3k views
Do these lines in ceramic pie plate mean cracks?
kitukwfyer
  • 4,744
10 votes
3 answers
4k views
Is adding butter to caramel sauce essential?
Community Bot
  • 1
0 votes
0 answers
24 views
Sponge layer with berries inside [duplicate]
Igor
  • 1
4 votes
2 answers
332 views
Deidre's bread getting HUGE in the oven
NSGod
  • 1,107
1 vote
1 answer
124 views
Can i use an immersion blender instead of a mixer to cream butter?
Chris H
  • 37.5k
1 vote
0 answers
86 views
Does thawing bacon like this likely cause the bacon to go horribly bad? [closed]
Dunderknallen
  • 11
5 votes
1 answer
215 views
What is this Spanish dessert?
Mr Shane
  • 444
0 votes
2 answers
136 views
Why is wheat flour more popular than corn flour? [closed]
Chris H
  • 37.5k
3 votes
1 answer
109 views
Pressure canner physics
BowlOfRed
  • 931
8 votes
5 answers
2k views
What meat can I substitute for lamb in Scotch Broth?
GaryH
  • 81
1 vote
2 answers
103 views
Is exposed copper pan safe for frying fish?
FuzzyChef
  • 41.6k
6 votes
1 answer
129 views
What happened to my frozen yeast?
rumtscho ♦
  • 121k
0 votes
1 answer
92 views
Is Moulin Rouge Ground Cinnamon the Cassia or Ceylon type?
FuzzyChef
  • 41.6k
0 votes
2 answers
121 views
Tea temperature for preparation
FuzzyChef
  • 41.6k
0 votes
0 answers
83 views
Why did my colored dougnut changed colors?
Nur
  • 1
6 votes
3 answers
940 views
What temp is considered “room” temperature? Our home is at 68-69°F. If the butter is very soft and the flour and sugar are warmer does that help?
Elmy
  • 1,130
-1 votes
1 answer
152 views
Are grocery store tuna steaks safe if cooked but rare?
FuzzyChef
  • 41.6k
0 votes
0 answers
46 views
Does cooking change the calorie content of food? [duplicate]
F Chopin
  • 103
-1 votes
1 answer
126 views
How to measure half and quarters with tablespoon or teaspoon
DavidPostill
  • 445
0 votes
1 answer
132 views
What is this yellow substance that came out of a pressure-cooked pork butt?
dbmag9
  • 6,463
12 votes
2 answers
3k views
Wild Salmon from grill is too dry
FuzzyChef
  • 41.6k
4 votes
1 answer
494 views
Beating eggs for brownie
Sneftel
  • 19.5k

Looking for more? Browse the complete list of questions, or popular tags. Help us answer unanswered questions.

Your privacy

By clicking “Accept all cookies”, you agree Stack Exchange can store cookies on your device and disclose information in accordance with our Cookie Policy.