Mastering your culinary domain whether you aspire to make chicken soup like Mom or eggplant like Emeril Lagasse often requires more guidance than a classic cookbook can provide. Now, rather than shell out for lessons, you can hop online and learn to slice, spice and sauté like a cordon bleu. Just remember not to spill your béchamel on the keyboard.
Geeks in the kitchen
Whipping up a chocolate soufflé, right, is tricky, especially if you have no idea what soft peaks are. Enter the photo-rich blog
Cooking for Engineers...
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