Hello Pallas and welcome to Chef Talk. We're a friendly bunch of professionals and home cooks who discuss all things culinary. We're from all over the world, so you'll be able (for example) to ask a native Italian about recipes, methods and ingredients used in classic recipes. You never know what great things are in store here on a given day. We've had guests here such as Sarah Molton, Rick Bayless, Bruce Aidells and Harold McGee. All of their discussions are archived in the Special Guests forum, so don't miss that.
You also will want to browse the discussion forums (read them all, but we save the professionals' forums as "read only" for home cooks like you and me), cooking articles, photo galleries and more.
What are you interested in learning about? I hope you find the information you need.
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***