What if the boiling point of ingredients that we put in our food is less than that of water in which we cook food?

Is butter used in Chinese-American cooking? What would its effect be on the foods’ taste?

Can you eat chicken cooked in a microwave?

How do you slow cook rib eye steak?

What is the difference between pizza crust and dough? Are both the same?

How do I (as a non professional chef) teach cooking?

How do you make a poached egg without a poacher?

Is it safe to fry a whole chicken?

How many recipes can you make in a year?

Can I cook a cake without a microwave?

Which country cooked rice and pulses first in world?

Why do Khmers sun dry the butt part of cooked rice?

What is the best excuse to give to your chef for not going at work?

How can I cook chicken and rice together?

How much water does ten pounds of beef displace?

Can pie recipes be used on tartlets?

How do you make steamed cabbage?

How do you buy, cook and eat beef and lamb in Indonesia?

What are recipes for mezzaluna ravioli?

What are some interesting recipes for carne picada?