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Top Questions

13 votes
2 answers
3k views

How long does a souffle stay up?

8 votes
2 answers
2k views

Conflicting advice on which knife to use when cutting up a chicken, which should I use?

6 votes
4 answers
2k views

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4 votes
1 answer
385 views

When stretching and folding dough and it gets tight, is that time to let it rest?

7 votes
1 answer
531 views

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1 vote
1 answer
126 views

Exploding leaf lard

2 votes
1 answer
79 views

Risotto too grainy

0 votes
0 answers
123 views

Blue spots in omelette?

0 votes
1 answer
73 views

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0 votes
1 answer
120 views

New oil vs old oil

0 votes
1 answer
72 views

How much does a dL of flour weigh?

1 vote
0 answers
89 views

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1 vote
1 answer
28 views

Basic Instapot Operation - setting the cooking time under Manual/Pressure Cook button

1 vote
0 answers
59 views

Can instant pudding be made without milk?

0 votes
0 answers
53 views

Fondant cover cake sagging

0 votes
0 answers
43 views

What are some protein options on vegetarian asian cuisine besides tofu and edamame? [closed]

0 votes
0 answers
40 views

Does tempering cocoa butter on its own make it better?


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