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7 votes
6 answers
2k views

Improving my approach for plain water boiled brown lentils

8 votes
3 answers
4k views

What is this vegetable?

4 votes
5 answers
897 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?

7 votes
2 answers
2k views

Best way to slice bread to keep it fresh

8 votes
3 answers
2k views

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

4 votes
2 answers
2k views

Removing alcohol from maple extract

0 votes
3 answers
143 views

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

3 votes
1 answer
108 views

What does “settled” mean when making puddings?

2 votes
1 answer
54 views

Two Different Pie Fillings

3 votes
1 answer
80 views

Induction hob not working when oven is on

0 votes
0 answers
99 views

What is the way of drinking chimarrao correctly and easily?

0 votes
1 answer
73 views

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

1 vote
1 answer
53 views

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

1 vote
0 answers
40 views

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

0 votes
0 answers
36 views

what is the best crepe recipe? [closed]

3 votes
0 answers
35 views

How long can I safely store soaked (but not cooked) *soy* beans in the fridge?

2 votes
1 answer
12 views

Does fully frozen food (bread) give off any moisture?


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