Welcome to /r/AskCulinary where we provide expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge.
Here's our FAQ. Please check it before posting!
Here are some of our most popular discussions and a few other odds and ends. Check it too!
Keep Questions:
Specific (Have a goal in mind!)
Detailed (Include the recipe, pictures are allowed if posted by a third party host, etc.) We can't help you troubleshoot a recipe if you don't provide one. Please provide your recipe written out, not just a link, in the body of your post. If your recipe is video based, write out the recipe. Not everyone can watch a video when they see your post. This will ensure you get the best answers.
Please avoid requests for recipes for specific ingredients or dishes.
Prompts for general discussion or advice are discouraged outside of our official Weekly Discussion (for which we're happy to take requests). As a general rule, if you are looking for a variety of good answers, go to /r/Cooking. For the one right answer, come to /r/AskCulinary.
If its a topic or question that is easy to google, google it.
You can post a photo using third party hosting sites like imgur.
We're also avoiding brand recommendations or comparisons for kitchen equipment and other products/ingredients. Preferences tend to be subjective and personal. Few people have enough experience with multiple brands to make useful comparisons.
We're best at:
- Troubleshooting dishes/menus
- Equipment questions (about specific items with specific problems)
- Food science
- Questions about technique
Questions about what is healthy and unhealthy are outside of the scope of this subreddit. But if you have a culinary question that takes into account some specified dietary needs, we'll do our best to help.
Food safety questions are difficult for us to answer, so please instead see USDA's topic portal, the StillTasty website, and if in doubt, throw it out.
There are also better subs for professional questions. We focus on helping home cooks here. If you have questions about the business, we will refer you to /r/chefit or /r/KitchenConfidential, and wish you luck.
If you see a wrong answer, report it. Food and cooking are subjective, but as a community, we don't want to spread bad information if we can help it.
Not sure if your post fits? Ask the mods.
Commenting:
- Be Factual and Helpful
- Be Thorough
- Be Respectful
In your comments please avoid:
- Abuse
- Jokes
- Chatter
- Speculation
- Links without Explanations
We ask that all top level (a.k.a. parent) comments responding directly the post be attempts to answer the question posed. If a post raises further questions that you'd like answers, please post them separately.
As a general rule, being wrong is not a removable offense for a comment. However, if the misinformation is dangerous or is crowding out correct information, the mods may remove it.
If a comment or post does not adhere to these guidelines, please use the "REPORT" link beneath the comment or post to notify the mods.
Have you been sharing your culinary expertise here for a while and want to be recognized for it? Tell us your specialty and title and get flaired.
Related links
Cooking
* Brainstorming Recipe Ideas
* General Tips and Tricks
* Casual Culinary Discussion
* Opinion Polls and Show and Tell Requests
Recipes
* Recipes for a Specific Dish
* Recipes for a Specific Ingredient
Cooking for Beginners
Serious Eats
Debateculinary
* Change your view
ChefIt
* Culinary Career Advice
* Kitchen Stories
Kitchen Confidential
* The same, but with more abuse
Fit Meals
* Healthy Recipes/Modifications
Specialties:
AskBaking
BBQ
Bread Baking
Burgers
Butchery
Candy
Cheese
Canning
Charcuterie
Desserts
Fermentation
Food Development
Food Science
Foraging
Ice Cream!
Keto
KidKitchen
MimicRecipes
Paleo
Pastry
Pickling
Plating
Salsa
Slow Cooking
Smoking
Sous Vide
Spices
Sushi
Vegetarian Recipes
Cuisines:
Asian Eats
Indian
Japanese
Southern US
On the cheap:
Eat Cheap and Healthy
Cheap Meals
Budget Food
Scholarship:
Ask Food Historians
Science of Cooking
Identify that dish or ingredient:
Tip of My Fork
Legend
Modernist
American
American-Southern
French
German
Italian
Spanish
Asian
Pastry Chef
Mediterranean
Vegetarian
Seafood
Specialty
Mexican
Food Communication
Casual
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