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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

Resting your meat

When roasting, grilling or barbequing or otherwise cooking meat, you want to let the meat sit for at least five minutes after you remove it from the heat, because it is going to keep cooking. Once … [more]

Favorite Ingredient

Pastis

This anise-flavored step-child of absinthe has a number of variations and names based upon both region and slight alterations in the manufacturers’ recipes. A pastis is typically served in two … [more]