335 year old recipe, 'Rice Puddings In Guts' (beef bung casing), from The Acompliſht Cook
5
votes
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Glazed lemon cookies
6 votes -
A spray bottle with water—An espresso essential?
7 votes -
Albert Roux: Chef and culinary 'legend' dies aged 85
4 votes -
Pokémon edibility | Unraveled
10 votes -
What the hole is going on? The very real, totally bizarre bucatini shortage of 2020.
11 votes -
Two acre vertical farm run by AI and robots out-produces 720-acre flat farm
21 votes -
The butteriest popcorn, movie theater style (but using real butter)
7 votes -
The history of Jews, Chinese food, and Christmas, explained by a rabbi
11 votes -
Beat Babish | Stump Sohla (feat. Sean Evans & Carla Lalli Music)
6 votes -
Is there a better way to reheat coffee?
10 votes -
Claire Saffitz makes oat and pecan brittle cookies | Dessert Person
7 votes -
An elixir from the French Alps, frozen in time
9 votes -
Mother Sauces Ep12 (series finale) : I had to rewrite Wikipedia's Sauce article. Hollandaise is a fraud and Mayo is not who you think it is.
5 votes -
Unwrapping Aztec Tamales | The Tamale Wars
8 votes -
Three ways to cook a smashburger with three burger experts | The Burger Show
7 votes -
The more boneless, skinless chicken breasts I sell, the worse I feel
17 votes -
Claire Saffitz makes soft and crispy focaccia | Dessert Person
7 votes -
No-kill, lab-grown meat to go on sale for first time. Singapore’s approval of chicken cells grown in bioreactors is seen as landmark moment across industry.
14 votes -
Brad learns how to compost | It's Alive
6 votes -
One-handed boozy brunch | Stump Sohla
7 votes -
How Dutch plant breeders built our brussels sprouts boom
7 votes -
Busting Thanksgiving turkey myths
4 votes -
How to cook Thanksgiving dinner for one
9 votes -
Pumpion Pie from 1670
9 votes -
Woolworths set to build one of Australia's biggest liquor stores near dry Darwin Aboriginal communities
12 votes -
Astronaut Thanksgiving | Stump Sohla
6 votes -
McDonald's confirms creation of McPlant plant-based burger
13 votes -
Silphium: The lost aphrodisiac of ancient Rome
5 votes -
How we make our traditional bread roti
14 votes -
Going Sohla: After leaving Bon Appétit, the chef now has her own show — where she’s paid fairly for her fantastic creations
27 votes -
What did you eat today? (pictures)
9 votes -
Ancient Roman Placenta – Honey Cheesecake
6 votes -
Scappi's Renaissance herb torte
7 votes -
Why the Philly cheesesteak can swing a presidential election
8 votes -
Coffin pies - Death and chocolate
5 votes -
Kitchen stock = liquid gold
12 votes -
Before the Easy-Bake Oven, toy stoves were beautiful and deadly
11 votes -
Chef recreates the KFC Zinger burger... But can he also make it vegan?
4 votes -
Spartan black broth | Melas Zomos
4 votes -
Subway bread does not meet tax exempt legal definition of bread, Irish court rules
17 votes -
The race to redesign sugar
5 votes -
Great medieval bake off
7 votes -
18th century mac and cheese | Stump Sohla
13 votes -
Yuanxiao from the Ming Dynasty
7 votes -
Whale meat has seen an increase in sales this year in Norway – according to local whalers, demand has outstripped supply for the first time in half a decade
10 votes -
What's your go-to special dish for cooking?
Maybe you make it every weekend or just when you've got some caloric budget to burn.
14 votes -
Meet the “menu engineers” helping restaurants retool during the pandemic
7 votes -
What is clean wine and should you care?
10 votes -
Around the world in eight pancakes
8 votes
