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Cooking

Savory cooking techniques and ingredients.

9,316 topics in this forum

  1. Modernist Discussions at the eGullet Forums

    By eG Forums Host,
    • 0 replies
    • 26,631 views

  2. Sous Vide Index

    By eG Forums Host,
    • 12 replies
    • 187,090 views

  3. eGullet Culinary Institute - Cooking

    By eG Forums Host,
    • 0 replies
    • 22,649 views

  4. Charcuterie Index

    By eG Forums Host,   
    • 0 replies
    • 30,569 views

  5. eGullet Recipe Cook-Off Index

    By eG Forums Host,
    • 0 replies
    • 22,740 views

  6. Welcome to & Tips for the Cooking Forum!

    By eG Forums Host,
    • 1 reply
    • 44,570 views

  7. Underappreciated Ingredients 1 2

    By donk79,
    • 26 replies
    • 256 views

  8. Dinner 2020 1 2 3 4 188

    By JoNorvelleWalker,
    • 4,687 replies
    • 190,485 views

  9. What Are You Preserving, and How Are You Doing It? (2016–) 1 2 3 4 47

    By Anna N,
    • 1,158 replies
    • 89,167 views

  10. Green Goddess...or Ranch? 1 2 3

    By weinoo,
    • 51 replies
    • 712 views

  11. Dry cured sausages dripping liquid fat - normal?

    By celeriac,   
    • 5 replies
    • 4,221 views

  12. Pizza Toppings: Simple/Elaborate, Traditional/Unusual 1 2 3 4 16

    By stagis,
    • 377 replies
    • 51,616 views

  13. Paella--Cook-Off 31 1 2 3 4

    By snowangel,   
    • 82 replies
    • 25,779 views

  14. Breakfast 2020! 1 2 3 4 38

    By liuzhou,   
    • 941 replies
    • 46,615 views

  15. Lunch 2020 1 2 3 4 31

    By liuzhou,
    • 764 replies
    • 38,914 views

  16. eG Cook-Off #85: Mexican Salsa 1 2 3 4 7

    By David Ross,   
    • 159 replies
    • 4,301 views

  17. Making Your Own Condiments 1 2 3 4 8

    By markovitch,   
    • 184 replies
    • 43,799 views

  18. Smoking Meat 1 2 3 4 9

    By Stone,
    • 203 replies
    • 11,955 views

  19. eG Cook-Off #73: The Fruits of Summer 1 2 3 4

    By David Ross,   
    • 99 replies
    • 7,481 views

  20. Food after Dental Work 1 2 3

    By MetsFan5,
    • 62 replies
    • 2,899 views

  21. What Are You Cooking Sous Vide Today? (Part 3) 1 2 3 4 61

    By FrogPrincesse,
    • 1,524 replies
    • 85,207 views

  22. Genoa Salami pH level not right.

    By Glen,   
    • 21 replies
    • 2,164 views

  23. Charcuterie: Dry-Cured Salami / Salumi 1 2 3 4

    By Chris Hennes,
    • 79 replies
    • 48,907 views

  24. Cook-Off 63: Summer Squash 1 2 3 4 12

    By David Ross,   
    • 285 replies
    • 36,507 views

  25. Sausage Making 1 2 3 4 7

    By Neal J. Brown,   
    • 169 replies
    • 17,833 views
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