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[eG Forums Host]

Welcome to the Cooking Forum!

This forum has a number of great resources for members, whether you're a novice cook or someone who never travels anywhere without your knife roll. One of those resources is our online culinary academy, the eGullet Culinary Institute. Please take some time to look through the topics presented here and feel free to attend
the course that interests you.

Cooking Methods and Techniques

The Truth About Braising Introduction, Assignment #1, Discussion #1, Assignment #2, Discussion #2,
Assignment #3, Discussion #3, Assignment #4, Discussion #4, Q&A, and What To Do with All That Leftover Braised Meat.

Brining Course and Q&A

Basic Knife Skills Course and Q&A

Stocks, Soups, and Sauces

Stocks and Sauces Course Introduction, Intro Q&A, Simmering Unit, Simmering Q&A, Straining, Defatting and Reducing Unit, Reduction Q&A, Stock-Based Sauces Unit, and Sauces Q&A

Non-Stock-Based Sauces Course and Q&A

Cream Sauces Course and Q&A

Basic Condiments Course and Q&A

Mexican Table Salsas Course and Q&A

Consommé Course and Q&A

Soups, Part One: Thick Soups Course and Q&A

Meat

Science in the Kitchen: Cooking Meat Course and Q&A

Smoking Meat at Home Course and Q&A

Pit Roasting a Pig Course and Q&A

Single Ingredients and Dishes

Chiles Course and Q&A

All About Eggs Introduction, FAQ, The Wit & Wisdom of Eggs, Hard-Cooked Eggs Course and Q&A, Poaching Eggs Course and Q&A, Omelettes and More Course and Q&A, Souffles Course and Q&A, Cooking Eggs With With the Pros Course and Q&A

The Potato Primer Course and Q&A

Leaf Salads Course and Q&A

Soy Course and Q&A

Preserving

Preservation Basics Course and Q&A

Autumn and Festive Preserves Course and Q&A

Alternate Cuisines

Vegetarian Cooking for Everyone Course and Q&A

"Drive-in" Cooking Course and Q&A