What are some good resources for learning knife skills? Specifically, is there anywhere that I can see video demonstration of different slicin
Judging from the number of questions tagged substitutions, this is a common thing to ask. Are there any resources to find substitutions, and what circumstanc
Like me, there are probably a lot people on here that have a lot of cookbooks, but I find I keep coming back to the same 1 or 2 books to give
I have several members of my family who are GF. Baking for them has become a real challenge. I'm looking for good references to learn to understand how to work
Could anyone point me to a good video on cracking an egg and then separating the white and the yolk? I need to improve my technique. For every few eggs that I
I have Pépin's "Complete Techniques" book and find it interesting but a little hard to follow at times. I wonder if the DVD "The Complete Pépin" i
Anyone know of any good resources for cooking recipes/methods/tools for people with a medical condition that causes chronic fatigue? I'm relying too much on con
Are there any sources for authentic versions of traditional dishes? For instance I believe that the version of Guacamole that I prepare is not traditional becau
I'm getting close to pulling the trigger on a couple books about plating from Amazon (Food Styling, by Custer, Dishing with Style, by Trovato, perhaps Culinary
Over on this question about measurements we got into an interesting discussion about recognizing reliable recipes. What cues do you look for to recognize one yo
I always had an interest for recipes from ancient ages (ancient Greece, Roman empire) and middle ages (i.e. after the fall of the Roman empire until the Renaiss
As a programmer, I'm used to have a lot of online books for learning about almost everything. I'm sure that there are some cookbooks hidden in the web... but I
What were the most popular cookbooks in the 1950s in the US? I have seen lists that cite the many Betty Crocker cookbooks, but what about other authors (or com
I'm a decent cook but I know that there are huge gaps in my knowledge of the fundamentals of cooking. I assume that aspiring chefs learn a great deal of this i
We live in the information age. What can I do to learn everything that I would learn in culinary school, but use the available resources that are out there?
For example different cutting techniques such as julienne or brunoise. I'm aware it can never be the same as attending a proper cooking course
I start work today at a new restaurant. One of my responsibilities will be to come up with daily fish dishes for the takeout counter servicing the lower echelon
Does anyone know of a website where I could enter a bunch of ingredients that I have and it would return a list of possible juice recipes for my juicer? Like a
I have been cooking for a while now, but its mostly what I picked up watching others cook. Now, I am an engineer by profession, and it seems there ought to be a
Before frequenting this site I had never even heard of molecular gastronomy and now I am intrigued. Is there a good resource to learn about the process either w