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A Living Encyclopedia of Food.

Our mission is no less than to demystify the kitchen and is so doing render complex techniques simple and define the mundane as well as the obscure for all to use.

But we need your help. So if you have some specialized knowledge about anything from apples to zucchini or if you know a thing or two about the history of Pyrex then by all means share the wealth.

Contributing and editing are open to the community so if you find something that is not quite right then by all means hit that edit button.

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Useful Tip

Baker's Creed

The bakers’ creed says that ingredients for baking should be at room temperature before mixing. This general rule of thumb applies to ingredients such as eggs, butter and dairy. Eggs … [more]

Favorite Ingredient

Canola oil

A light tasteless oil derived from the rapeseed plant. Canola is low in saturated fats (the bad guys) and high in cholesterol balancing monounsaturated fats (the good guys). It also contains Omega-3 … [more]