Target audience: explorers and experimenters
A vibrant community around cooking will involve a lot of exploration and experimentation -- we're mostly going to be avid amateurs who are doing, or trying to do, great things in our kitchens at home. Sure, if restaurant chefs join us we'll welcome them too, but by sheer numbers they're going to be a small minority. Lots of people cook, and want to do more than the same old stuff they already know how to do. These people are our target audience.
For folks like I'm describing, pure Q&A isn't the sweet spot. We have questions (sometimes many questions), we're happy to answer questions -- but a lot of the time we're going to want to share stuff we've learned, talk about experiments (including failed ones), develop new recipes, talk about those adaptations we made because two months into the pandemic we still can't get bread flour, sesame oil, and plum tomatoes... So, we need a place to share knowledge that's first-class, alongside Q&A. It's kind of a blog, but "blog" might imply something more formal. Call it something like "Cooks' Notebooks". Let everybody share stuff there. When general-interest questions arise from those posts, ask them in Q&A (not in long comment threads). When Q&A inspires you to do something interesting, maybe you'll share it in the Notebooks. The two categories feed each other.