I need a new rice cooker. My old cheap one finally broke which I’ve been waiting for to justify upgrading (RIP, it lasted many years and was $20). I’m looking for: Something good quality and will last would be nice if it has presets for white, brown, and sushi rice. bonus points if it has a...

So, as you may know I'm a produce manager in a small rural grocery. With 46 years of cooking and being a Chef I can't help myself sometimes. For instance, the other day I got in 25 Lbs. of Brussel Sprouts. I could immediately tell they were harvested from the bottom of the plant making them...

Hi, I made the Cassoulet recipe from serious eats and it was one of the best things I ever tasted although I have not had the real thing in France. The only problem with it is that it leaves the cubed salt pork in the dish and supermarket salt pork is very salty so the finished dish is...

Searching for the safest or most recommended unit for smokers. It's quality stuff for a Cookshack machine. A second the opinion is needed.!!

I used some basic thcooking knowledge to perfect my lemon curd. The ingredients are pretty standard. The technique is what makes this curd silky smooth. Just know that this curd is time intensive. Here's how it's made. 3/4 cup fresh squeezed lemon juice, strained 3/4 cup sugar 1 tbs. Fresh...