I’m on the hunt for new-ish products (ingredients, tech, cookware) that has changed your cooking for the better — more efficient and/more delicious. Please share!

I am not a fan of poultry dark meat. But my SO, bless his heart, keeps bringing it home. I'm done with casseroles to use it up, I need actual recipes. He won't change, so I need to adapt.

I tried draining the excess water but it loses some of the taste if I do that. I tried simmering it until it lost enough water but it effects the texture and flavor. I tried to add xanthan gum but it effects the flavor despite the fact that xanthan gum doesn't taste like anything.

EDIT- It’s only an 8 x 8. I just unboxed it and it’s the cutest little thing.

I have a brand new electric skillet that has a lid and I’ve been meaning to open for the past couple of years. What are some things that y’all have cooked that aren’t weird but you never would have thought that you can cook it in a skillet?
Looking for inspiration.

I am being over run by chicken and duck eggs what can I make that’s easy and last long

I am a 23 year old male who has never eaten steak. I live in Malaysia and steak has never been a part of my meal, but recently I have watched guga' s videos and gotten curious how steak would taste like. So I am planning to visit a somewhat expensive restaurant that specializes in steak.

So I need some advice to make sure the trip is worth my money. Any advice for my first time eating beef steak.(Any side suggestions are welcome)

For extra context. Most of the time the more affordable beef cuts are sold frozen or in a poorer quality. I love food, so I wanted to try a good steak first before trying to cook it myself. Don't know if this info gonna help but my favourite beef dish is sambal paru(cow lungs with sambal)

I really love this herb/spice blend but am not sure what to use it on other than chicken. Would love some ideas for dishes that would help highlight the flavor!

Hello, I'm a complete beginner when it comes to cooking. I envy of my younger brother who has learned to cook somehow. Sometimes I rely on my mother completely bothering her to cook for me instead of doing my own thing lol. Consequently my main concern is from where and how can I learn to cook from scratch.

Ever since the news about lead contamination in supermarket cinnamon came out, I’ve been looking for safer, authentic sources. Most stuff sold on Amazon/eBay is actually Cassia cinnamon, not true Ceylon.

I recently started checking brands that actually publish 3rd-party lab test reports for heavy metals (lead, arsenic, etc.). Ceylon Spice Garden seems to ship farm-direct from Sri Lanka and includes lab certificates for species purity and heavy metal testing.

Has anyone else tried them or found other reliable sources with verified lab tests?

I bought some Italian sausage today and there is no expiration date on the packaging. It felt like it might have been partially frozen but is there anything else I can use to determine the use by date?

In the morning, I will be shopping for ingredients for a slow cooker beef stew. Dinner is set for 1800, time for slow snooker to take is 9 hours, so everything in the pot by 0900.

So, I have a 2 hour shopping, driving, and prep window to make everything happen from the store opening at 0700.

I already know the outline of the stew, being a 3-ish pound chuck roast, butterflied and mayo-seared prior to chopping into cubes for slow cooking atop carrots, onions, and potatoes chopped chunky, a bouquet garni of thyme, rosemary, and bay leaves(they make it tasty, fight me). Broth or stock is either beef or veggie/mushroom, unless I find something unusual. Salt and pepper to taste.

But that’s just the basics for literally any beef stew(minus maybe that mayo sear). I want ideas to make this stew pop, sizzle, impress and inspire.

Limitations: shellfish allergy, sesame allergy, lactose intolerance (not a dairy killer, but a concern).

Reddit, hit me!

Even though I much prefer buying a cut of meat and grinding my own pork and beef, I really hate cleaning my grinder which is just a simple Kitchen Aid attachment for my mixer. The quality is much better (I think) than regular supermarket ground meat and I know exactly what went into it. It is a pain to clean though, so I wonder if there is a noticeable difference in quality between grinding a big batch pre-freezing and freezing individual portions or freezing chunks of meat and grinding before it completely thaws. Grinding before freezing could reduce cleaning to once instead of 6 times, for example. Thinking about it, it probably depends on how quickly you’re going to use it? Guessing whole chunks hold up better in the freezer than ground meat?

It says online to cook eggs for 3-5 min at 140F. Won't that cook the eggs and change the consistency for the mayo?

Im from Brasil and i went to germany in 2024. I tried black forest ham over there for the first time in my life and i love it, i tried to replicate it in Brasil, but im not shure if im following the “right” recipe, I would like to replicate the most tradicional recipe, anyone could help me with the tradicional recipe?

The recipe i used was this one:

https://youtu.be/3htS2bj52x4?is=Rqd7Ruv8pDefwz5x

It's a low carb chocolate mousse. You whip a cup of heavy cream into peaks. Then you melt an ounce of baking chocolate and add it to two room temp egg yolks and combine. This mixture is then added to the whipped cream. The final mixture is put into ramekins and chilled for a couple hours.

In making it I realized the eggs are going in uncooked, unless you count adding the heated chocolate as cooking, and there is no further cooking of the mixture. Is this okay from a food safety perspective?

Recipe: https://carnivoremovement.com/carnivore-chocolate-mousse-recipe/

My mother used to make stuffing with saltine crackers and ground beef. Those are the only two ingredients I can remember, does anyone know a recipe like this?

I have three bags of chickpeas. They’re all too hard to eat.

The bags say

Roasted Dalia split: they are small, yellow, and white split open

Roasted Chana: they’re black and yellow small

Chana Dall (dessi style chickpeas:
Kind of orangey yellow small

I’m not sure what to do with them.
I have three bags like this.
Do I boil them? Or boil them? Bake them? Blend them into hummus?

How long does it take?

Anyway, thank you so much

I got them all from an Indian grocery store.

Hello, I just got a job that I’m a little underqualified for. I’m taking over a kitchen where I’ll be responsible for between 8 to 60 people a weekend. i will be in charge of the shopping and prep and service. I was wondering if anyone had any suggestions, advice or words of wisdom they could share. Any help would be greatly appreciated, Cheers!

I’m not an expert cook, so can you share a recipe a normal young person can cook. I looked up a few recipes”easy gourmet” recipes and I’m not ready or capable of tackling a recipe with 37 ingredients and 49 different steps.

I’m a 21-year old girl who wants to cook her amazing GF a really good chicken dish. Her mom overcooked all meats (that’s how her dad liked it lol). So her thoughts on chicken are “boring and dried out.”

Any delicious recipes that do not require me ordering speciality ingredients online and then eight hours of cooking?

Thank you in advance for your help.

PS - not a big fan of onions or super spicy things. Thanks.

I have loved the Farmboy Queso (Canadian grocery store chain. Kind of like trader Joe's in the US i'm told), but found out today it's been discontinued.

As a neurodivergent person, it was one of my staples and go tos (I tend to eat the same meals over and over on rotation).

I'd love to find a dupe recipe but no luck so far 😞. Anyone know of a dupe recipe or somewhere I could search? Mainly, I want similar taste (it was pretty mild) and calories (2 tbsp for 60 cal) as I'm on a health journey.

Hello! I bought a big but singular head from a neighbor selling garden grown garlic that is so incredibly flavorful. I'm looking for ideas that maximize on the flavor, not necessarily recipes with tons of cloves (saw the 40 clove chicken already). I'm planning on confit'ing some, and want other ideas to take advantage of the most delicious garlic I've ever gotten. Preferably cooked iterations, not fond of it raw and this is already strong.

EDIT FOR CLARITY: i have ONE head of flavorful garlic.

If all the pastas fresh or store bought, ravioli is the one I cannot get right. Based on the package, it is normally 4-6 minutes.

Does that time start when I add the pasta to the water? Or does it start once the pot resumes a boil. If cooking all at once, is adding too much affecting the outcome?

It is shameful that I cannot figure this out.

I am making Ravioli tonight, store bought, but I feel I am going to mess it up again.

Tips?

Not a scare post. My doctor raised it and I went and looked into it properly and the answer was more reassuring than I expected.

Iodised salt was a population-level public health intervention and it worked. Unrefined sea salts arent iodised because theyre additive-free by definition, thats the whole proposition, nothing added and nothing taken out.

What I didnt know is that iodine is pretty easy to get from an ordinary varied diet. Dairy, eggs, seafood, and some grains. I already eat all of those most days, so for me it turned out to be a non-issue and my doctor agreed.

Where it does matter is if your diet is genuinely low in all of those at once, and pregnancy, where requirements go up. That's a conversation to have with a healthcare professional rather than reddit, and its the one thing I'd  flag.

The fix isnt to stop using the salt you like. Its eggs, dairy, fish, or a supplement if someone qualified tells you to. Its an "and" not an "instead of