I'm looking classes where I can learn to cook. I've found many options, but I'm weary of spending time and money (and a babysitter) for an experience that would
In soup recipes of Elizabeth David's French Provincial Cooking, the reader is often instructed to sieve to puree food multiple times with increasingly finer mes
Does an official comprehensive list of the E-numbers exists? I'm thinking of something along what the Wikipedia page provides: Number Role Name Description Ap
I'm looking for the most comprehensive list of raw products such as vegetables, fruits, meats, seeds, etc. used in the kitchen (Oriental Cuisine) and their resp
I want baking my own bread loafs, specially things like sourdough baguettes, ciabatta, flatbead, and multi grain loaf bread. I've been resear
I'm looking to host a big dinner and want to make it as diabetic-friendly as possible. I'm also looking to not make special diabetic-friendly dishes that only 1
I'm currently trying to learn how to cook and my main problem are the lack of precise recipes. Most of them tell you what to do in very abstract steps but lack
I'm making this Creamy Chicken and Mushroom Soup recipe and I wanted to know what can I use as a substitute for celery because it'll be difficult to get it befo
I'm an amateur cook and an aspiring Culinary Manager. I'm almost done with my program and I'll be opening my restaurant soon. I'll be hiring s
Tiny hedgehog cucumbers, cucumis africanus, are usually grown as ornamental. The blurb in the seed catalogue mentions they were historically pickled and preser
I have a friend who has been diagnosed with Wilson's disease, and needs to go on a low-copper diet. There are plenty of websites that spell out which foods are
Very often when looking for recipes for something I want to try, I will only find "easy, ready in 20 minutes, one pot, etc." recipes. The prob
So stone fruit pits I've been told taste a lot like almonds. I've been told that you can make an extract, much like almond extract, out of them as well. I've al
I am following a recipe from the well established Italian Baker Bonci, to make my liquid sourdough starter (with some success too). In his recipe he says to re
I recently got myself a high-power wok burner, like the ones they use in professional Asian restaurants. Cooking with it is a ton of fun, but sometimes I find m
What is a good book on the chemistry of cooking? I am looking for a book that discusses fermentation chemical reactions and reactions that occur when food is he