

But we wanted our ultimate recipe to deliver classic mac and cheese flavor-meaning we wanted it to taste like cheddar.


Many recipes call for cheesy additions of gruyère, fontina, brie, gouda, and even blue cheese. 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.Photo by Gieves Anderson, food styling by Anna Hampton Secret #1: Classic Cheddar is Better 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. However, if the misinformation is dangerous or is crowding out correct information, the mods may remove it. If a post raises further questions that you'd like answers, please post them separately.Īs a general rule, being wrong is not a removable offense for a comment. parent) comments responding directly the post be attempts to answer the question posed. Not sure if your post fits? Ask the mods. Food and cooking are subjective, but as a community, we don't want to spread bad information if we can help it. If you have questions about the business, we will refer you to /r/chefit or /r/KitchenConfidential, and wish you luck. There are also better subs for professional questions. But if you have a culinary question that takes into account some specified dietary needs, we'll do our best to help.įood 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. Questions about what is healthy and unhealthy are outside of the scope of this subreddit.

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.
