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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

Eggs (poaching)

To make poached eggs sweet and tender, poach in milk. [more]

Favorite Ingredient

Foie Gras

Liver of specially fattened goose. In French it means “fat liver”. [more]