Mastering your culinary domainwhether you aspire to make chicken soup like Mom or eggplant like Emeril Lagasseoften 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 saut like a cordon bleu. Just remember not to spill your bchamel on the keyboard.
Geeks in the Kitchen
Whipping up a chocolate souffl, right, is tricky, especially if you have no idea what soft peaks are. Enter the photo-rich blog Cooking for Engineers (cookingforengineers.com). Before mulling your own cider, making lasagna...
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