Tips for baking choux in bulk??
A baking sub for actual beginners, share your efforts, your disasters, ask for advice, and for the love of all that's unholy, NO MACARONS!
Tips for baking choux in bulk??
For all your baking needs! Recipes, pictures, ideas, questions and all things baking related. Cakes, cookies, pies, tarts, muffins, scones, breads, rolls, biscuits, cheesecakes, snack bars, etc are all welcome!
Tips for baking choux in bulk?
Welcome to /r/AskBaking! This subreddit is devoted to the discussion of questions related to baking, the process, and requests for help on your results! Please read the rules; posts will be deleted if they do not follow our rules.
Hap40 or sg2??
A subreddit for sharpening edged tools.
Hap40 or sg2??
The internet's largest community of food industry professionals. Icon artwork by www.instagram.com/nowherelad
Hap40 or sg2??
For chefs specializing in tasting menus, or menus that look to push past physiological subsistence into art.
Hap40 or sg2??
For chefs specializing in tasting menus, or menus that look to push past physiological subsistence into art.
Hap40 or sg2??
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
My gougeres are dense!! Help…
A place to get that "one right answer" to your cooking questions!
My gougeres are dense! Help…
Welcome to /r/AskBaking! This subreddit is devoted to the discussion of questions related to baking, the process, and requests for help on your results! Please read the rules; posts will be deleted if they do not follow our rules.
My gougeres are dense! Help…
For all your baking needs! Recipes, pictures, ideas, questions and all things baking related. Cakes, cookies, pies, tarts, muffins, scones, breads, rolls, biscuits, cheesecakes, snack bars, etc are all welcome!
Knife recommendations
The internet's largest community of food industry professionals. Icon artwork by www.instagram.com/nowherelad
Knife recommendations
For chefs specializing in tasting menus, or menus that look to push past physiological subsistence into art.
Knife recommendations
The first subreddit for chefs to network, discuss ideas and concepts, and talk about the food world in general.
Knife recommendations
Chefknivestogo is a seller of mostly Japanese kitchen knives and sharpening stones. Please post your questions, comments or photos of your new knives!
Knife recommendation
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Chefs of reddit, what are some things you wish you knew early on in your career?
1 Michelin star: "A very good restaurant in its category" ("Une très bonne table dans sa catégorie") 2 Michelin stars: "Excellent cooking, worth a detour" ("Table excellente, mérite un détour") 3 Michelin stars: "Exceptional cuisine, worth a special journey" ("Une des meilleures tables, vaut le voyage")
Chefs of reddit, what are some things you wish you knew early on in your career?
For chefs specializing in tasting menus, or menus that look to push past physiological subsistence into art.
Business brainstorming in the food industry?
A place to discuss career options, to ask questions and give advice!
Business brainstorming in food industry.
A place to discuss career options, to ask questions and give advice!
Business brainstorming in food industry.
Business brainstorming in food industry.
A community dedicated to entrepreneurship questions and advice.
Business brainstorming in the food industry.
A professional foodservice industry discussion sub.
Cutting board recommendations
A subreddit for sharpening edged tools.
Cutting board recommendations?
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
