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The eGullet Culinary Institute (eGCI)

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Welcome to the eGullet Culinary Institute (eGCI)
The member-supported Society for Culinary Arts & Letters is proud to present its online culinary academy, the eGullet Culinary Institute (eGCI). In recognition of the value of this special feature and to make others like it possible, please take a moment, if you have not already, to upgrade to a Society Donor membership. If you are not yet a member, please first join the Society.

150 topics in this forum

  1. What to do with all that leftover braised meat

    By eGCI Team,
    • 8 replies
    • 24k views

  2. The Truth About Braising

    By eGCI Team,
    • 0 replies
    • 12.9k views

  3. Braising Lab #2, Discussion

    By eGCI Team,
    • 24 replies
    • 29.9k views

  4. The Truth About Braising

    By eGCI Team,
    • 0 replies
    • 14.8k views

  5. Braising Lab #1, Discussion 1 2

    By eGCI Team,
    • 27 replies
    • 36.3k views

  6. The Truth About Braising

    By eGCI Team,
    • 0 replies
    • 30.2k views

  7. Introduction: The Truth About Braising

    By eGCI Team,
    • 0 replies
    • 33.2k views

  8. Braising seminar discussion 1 2 3 4

    By JAZ,
    • 78 replies
    • 26.3k views

  9. Q&A: Texture

    By eGCI Team,
    • 12 replies
    • 13.1k views

  10. Taste & Texture, Part Two

    By eGCI Team,
    • 0 replies
    • 51.5k views

  11. Q&A: SOY 1 2 3

    By eGCI Team,
    • 51 replies
    • 28.9k views

  12. SOY

    By eGCI Team,
    • 0 replies
    • 44.7k views

  13. Cooking With Disabilities: Part Three

    By eGCI Team,
    • 0 replies
    • 11.1k views

  14. Cooking With Disabilities: Part Two

    By eGCI Team,
    • 1 reply
    • 30.3k views

  15. Q&A: Cooking With Disabilities 1 2 3 4 6

    By eGCI Team,
    • 132 replies
    • 36.5k views

  16. Cooking With Disabilities: Part One

    By eGCI Team,
    • 2 replies
    • 51.3k views

  17. Q&A: Soups, Part One: Thick Soups

    By eGCI Team,
    • 10 replies
    • 9k views

  18. Soups, Part One: Thick Soups

    By eGCI Team,
    • 4 replies
    • 79.3k views

  19. Q&A: Taste and Texture Part 1

    By eGCI Team,
    • 14 replies
    • 10.4k views
    • JAZ
    • JAZ

  20. Taste & Texture, Part One

    By eGCI Team,
    • 0 replies
    • 50.2k views

  21. Q&A: Science of the Kitchen 1 2

    By eGCI Team,
    • 48 replies
    • 24.8k views

  22. Science of the Kitchen: Cooking Meat

    By eGCI Team,
    • 0 replies
    • 190.3k views

  23. Stuffed Pastas - Pansotti, Tortelloni and Raviolo

    By eGCI Team,
    • 0 replies
    • 20.5k views

  24. Stuffed Pastas - Tortelli, Ravioli & Cappelletti

    By eGCI Team,
    • 0 replies
    • 20.7k views

  25. Q&A: Stuffed Pastas 1 2 3

    By eGCI Team,
    • 71 replies
    • 23.1k views
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