Latest Community Discussions

by MidwesternerTT 20 days ago

Let’s use this thread to share concise weekly dinner menus for each week in June. It's helpful if you can include your location and how many people you are feeding. Links to recipes are always appr...

by Amandarama 14 days ago

It's June! Flowers are blooming. Beaches, pools, and back yards are open for business. Summertime vibes are in the air (at least for those of us in the Northern Hemisphere)! Here's where we...

by prima 3 months ago

Where do you enjoy food in Toronto? I like the Roman pizza al taglio at Eataly and the Vietnamese banh mi at Rustle & Still. The pork souvlaki at Megas is pretty tasty. I also recommend t...

by MisterBill2 1 day ago

We're heading into Manhattan tomorrow for the Colbert taping. Was hoping to get a Dough Doughnut but it seems like their midtown locations are closed. Doughnut Plant at GCT is also closed, and I'm ...

June. A dreamy month to be a baker. What are you baking?

by Melanie Wong 21 hours ago

The Rotunda, the one piece of the beautiful City of Paris building preserved as a restaurant, will re-open on June 15. The Rotunda Neiman-Marcus, Level Four 150 Stockton Street San Francisco,...

Given all the developments over the last couple of week, I am very, very optimistic for my January 2022 birthday trip to Paris. I thought I would put this out there to get a discussion going. In ...

I've noticed on TV shows, particularly Cooks Illustrated, that they are using shredded fontina where mozzarella used to go, like on top of casseroles etc. when browning. I've never cooked with font...

by Melanie Wong 11 hours ago

I've mentioned before that the URL field on original posts rejects a high proportion of the links I've tried to add there. Here are a couple of recent ones: https://www.icafebakery.com/ https:/...

I used to buy Scharffen Berger chocolate at the late Treasure Island stores. I think Cost Plus World Market also used to have it, but it doesn’t appear on their web site. Have anyone seen it in Ch...

To all the cleaver users here, in what ways do you find the cleaver better than a chefs knife for daily tasks in a western kitchen? Why did you decide to use the cleaver as your daily knife over...

I made a mushroom frittata last night and overcooked it. We will eat the second half tonight. To improve it, I'm thinking of sauteing mushrooms and scallions for a "sauce." Does anyone have a be...

by Caitlin McGrath 1 year ago

Welcome to our First Quarter Baking COTM, running through March 2020, FOOD52 GENIUS DESSERTS: 100 RECIPES THAT WILL CHANGE THE WAY YOU BAKE. We’ll use this thread for all reports and discussion of ...

Saturday seems like the first hint of Fall. I was thinking of soon making boudin blanc with aligot. However, I need some caul fat to encase the boudin. Any ideas? Thanks.

I also smell a strong chemical like bad smelling scent on Walmart bags in Walmart: Lompoc Ca

by MelMM 14 days ago

This is your reporting thread for the following chapters of Saveur: The New Classics Appetizers - pp 13-49 Salads - pp 51-77 Soups & Stews - pp 79-113 Sandwiches, Pizzas & Burgers - pp 115-13...

by Dr. John 5 days ago

With patios opening up on Friday, I thought I would start a new version of this thread. Have you booked any reservations yet? Where are you hoping to go? We haven't yet booked anything as places...

I recently got a subscription to Cook’s Illustrated and was surprised to see the bad ratings they’ve given to Fissler cookware. I’ve seen Fissler recommended many times here, so I was wondering why...