What cooking secrets take your food to the almost-pro level? [more inside]
posted by chalbe on Aug 24, 2009 - 134 answers

How can I find a chef/cook in Amsterdam to cook in our apartment one night? [more inside]
posted by davidvan on Aug 12, 2009 - 1 answer

Where can I find hands-on and *cheap* cooking classes in New York? [more inside]
posted by reticulatedspline on Apr 24, 2009 - 4 answers

I just got a job as a chef's apprentice, and I'm trying to collect scholarly culinary resources I can use to help me with my studies. So far my instructors have recommended The Professional Chef textbook put out by the Culinary Institute of the America and The Food Lover's Companion. Are there any other websites or books that are essential for would-be culinary professionals trying to learn a little more of culinary science, history, and cuisine classique? [more inside]
posted by schroedinger on Feb 21, 2009 - 14 answers

Can you help us with our British TV Comedy addiction? [more inside]
posted by Secret Life of Gravy on Dec 31, 2008 - 76 answers

I want to become a better cook, is chef school the nuclear option? As a child, my mother insisted that I do the eating and not the cooking. Despite her best intentions, I ended up quite clueless on how to cook. In college, I improved by cooking for myself and quite enjoyed it. I just graduated from college and I'd like to pick up a tangible skill on the side and attend chef school. The reason is because I've only been cooking for 2-3 years and would like to improve faster than the oh-just-keep-at-it-and-it-comes-with-age-and-experience rate. [more inside]
posted by bodywithoutorgans on Nov 20, 2008 - 23 answers

Best message board for an aspiring cook? [more inside]
posted by TigerCrane on Nov 17, 2008 - 9 answers

So my wife is going as Chef to the Rock Star themed potluck I previously asked about. Now we have to come up with a recipe for Chocolate Salty Balls. Anyone have a recipe for a sort of insanely good trufflely chocolate ball that we can lightly coat in some good salt? What would be a good salt to use? [more inside]
posted by Jupiter Jones on Oct 17, 2008 - 12 answers

Why is it that one often sees professional chefs outfitted in pants with ridiculous (some might say ugly) pattern prints such as these or these? Is there some logical explanation that I'm not aware of or do these chefs just have exotic taste in fashion?
posted by iamisaid on Aug 7, 2008 - 14 answers

How do I choose a great chef's knife? Feeling overwhelmed by all the choices. [more inside]
posted by supramarginal on Jun 12, 2008 - 43 answers

Where can I watch the Top Chef finale in Chicago tomorrow night?
posted by wordsmith on Jun 10, 2008 - 3 answers

What has been your experience working as a baker, sous-chef, pastry chef, or on prep staff in a bakery or restaurant? What was the job like? The hours? What skills did you need to know before being hired, and what was OK for you to learn on the job? Did you have any significant professional training before beginning, or was it all self-taught? I have discovered a love of baking and cooking, and am considering going into the field for a couple of years. Is this feasible to do so without culinary school? [more inside]
posted by schroedinger on May 28, 2008 - 12 answers

I want to make easy and tasty international recipes [more inside]
posted by reenum on Mar 31, 2008 - 14 answers

How do you avoid chef's stomach? [more inside]
posted by oflinkey on Jan 4, 2008 - 32 answers

Help this impatient person learn how to cook from a book. [more inside]
posted by mintchip on Dec 19, 2007 - 24 answers

Where can I find quotes of Anthony Bourdain's descriptions of his hangovers? Especially from his series, "No Reservations" on the Travel Channel.
posted by KrustyKlingon on Nov 13, 2007 - 3 answers

I've had this wish for a long time to have one self-prepared food item that is just extraordinary. Can you help me find a recipe that I can make that will 'wow' anyone I make it for? [more inside]
posted by Kickstart70 on Oct 7, 2007 - 24 answers

Need a tagline for my (vegan) catering/baking business cards! [more inside]
posted by BE ADEQUITE on Aug 8, 2007 - 22 answers

Help me learn to cook like a pro. [more inside]
posted by ikahime on Jun 19, 2007 - 24 answers

This may be a debatable issue, but does anyone know if, when repeatedly referring to a chef, you should call him Chef Smith? I assume just Smith would be fine, but is Chef Smith wrong? or is Mr. Smith disrespectful? Looking at you, Languagehat.
posted by OrangeDrink on Jun 12, 2007 - 12 answers

Who are some passionate, exciting young (as in under 35) chefs in San Francisco? [more inside]
posted by mostlymartha on Mar 12, 2007 - 8 answers

Aside from the standard knives, what would be a good gift for a student off to culinary school? [more inside]
posted by garbo on May 28, 2006 - 29 answers

I'm looking for a poster that used to hang in my grandmother's kitchen. [more inside]
posted by vernondalhart on Apr 22, 2006 - 4 answers

What is the best way to learn professional level kitchen knife skills? [more inside] [more inside]
posted by rorycberger on Jan 10, 2005 - 30 answers

I'm looking for a great chef's knife. I'm getting married soon so we're registering for gifts. My fiancee and I already have a decent set of knives, but I want a really fantastic chef's knife. While poking around on Alton Brown's site, I noticed his glowing shill endorsement for Kershaw Shun knives. Does anyone have any other opinions or recommendations?
posted by zsazsa on Mar 13, 2004 - 29 answers