How do I make my salads less lame? [more inside]
posted by jason's_planet on Nov 17, 2009 - 66 answers

What side dishes (apart from coconut rice) would go well with a rich, spicy, coconut-milk-based lamb curry? [more inside]
posted by faeuboulanger on Jul 10, 2009 - 23 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 I make a ceviche a day ahead? [more inside]
posted by deinemutti on Jan 2, 2009 - 4 answers

[Xmas Filter] I'm doing my Christmas shopping, and I'm a bit stuck on what I need to get my mother. She likes culinary-cultural history books, preferably with recipes. Suggestions? [more inside]
posted by Weebot on Dec 9, 2008 - 40 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

Interesting cooking classes in Washington, D.C. proper? [more inside]
posted by ryanshepard on Jan 13, 2007 - 8 answers

Is there a food/culinary theory equivalent to literary or film theory? [more inside]
posted by glibhamdreck on Sep 11, 2006 - 12 answers

Would you substitute chicken stock for chicken broth (or vice versa) in a recipe? How interchangable are they? [more inside]
posted by 1fish2fish on Jun 17, 2006 - 16 answers

Recipe for miso soup wanted! Must be tried and true and fixable with ingredients available in the U.S. (or on the 'Net.) It's not as easy as it seems, evidently... (T'anks!)
posted by Shane on Sep 5, 2005 - 16 answers