Cooking

9,401 topics in this forum

1. Sous Vide Index

   By eG Forums Host, January 1, 2011
   • 12 replies
   • 189.9k views
   • 
   • eG Forums Host
   • January 1, 2011

2. Welcome to & Tips for the Cooking Forum!

   By eG Forums Host, June 28, 2008
   • 1 reply
   • 45.2k views
   • 
   • eG Forums Host
   • June 28, 2008

3. Charcuterie Index

   By eG Forums Host, July 8, 2008   

   • Charcuterie
   • 0 replies
   • 31.4k views
   • 
   • eG Forums Host
   • July 8, 2008

4. Modernist Discussions at the eGullet Forums

   By eG Forums Host, October 15, 2012   

   • Modernist
   • 0 replies
   • 27.4k views
   • 
   • eG Forums Host
   • October 15, 2012

5. eGullet Recipe Cook-Off Index

   By eG Forums Host, June 28, 2008
   • 0 replies
   • 23.6k views
   • 
   • eG Forums Host
   • June 28, 2008

6. eGullet Culinary Institute - Cooking

   By eG Forums Host, April 1, 2009
   • 0 replies
   • 23.2k views
   • 
   • eG Forums Host
   • April 1, 2009

7. Dinner! 2002 1 2 3 4 60

   By Priscilla, April 10, 2002
   • 1.5k replies
   • 2.9m views
   • 
   • Jinmyo
   • December 31, 2002

8. Sous Vide: Recipes, Techniques & Equipment (Part 5) 1 2 3 4 24

   By mjc, January 2, 2009
   • 580 replies
   • 1.1m views
   • 
   • Scout_21
   • July 22, 2009

9. Breakfast! The most important meal of the day (2004-2011) 1 2 3 4 133

   By percyn, October 10, 2004
   • 3.3k replies
   • 590.4k views
   • 
   • robirdstx
   • December 29, 2011

10. The Best Way to Cook a Thick Steak 1 2 3 4 8

    By Fat Guy, November 10, 2008
    • 185 replies
    • 536.7k views
    • 
    • Kim Shook
    • May 27, 2019

11. Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 1) 1 2 3 4 24

    By FoodMan, December 6, 2005
    • 599 replies
    • 529.5k views
    • 
    • Pontormo
    • April 4, 2006

12. Dinner 2018 1 2 3 4 234

    By liuzhou, January 1, 2018
    • 5.8k replies
    • 383.8k views
    • 
    • Ann_T
    • January 1, 2019

13. Cooking a Frozen Roast Without Thawing 1 2

    By Pam R, February 5, 2008
    • 44 replies
    • 368k views
    • 
    • phatj
    • April 15, 2012

14. Cooking with "Modernist Cuisine" (Part 1) 1 2 3 4 20

    By Chris Amirault, February 2, 2011
    • 478 replies
    • 329.8k views
    • 
    • rotuts
    • April 11, 2011

15. Dinner 2020 1 2 3 4 301

    By JoNorvelleWalker, January 1, 2020
    • 7.5k replies
    • 322.1k views
    • 
    • David Ross
    • January 31

16. Sous Vide: Recipes, Techniques & Equipment (Part 8) 1 2 3 4 24

    By e_monster, November 3, 2010
    • 576 replies
    • 302.3k views
    • 
    • furzzy
    • June 1, 2013

17. Dinner 2019 1 2 3 4 210

    By liuzhou, January 1, 2019
    • 5.2k replies
    • 301.5k views
    • 
    • chromedome
    • January 1, 2020

18. Dinner! 2012 1 2 3 4 120

    By rarerollingobject, January 1, 2012
    • 3k replies
    • 219.5k views
    • 
    • LindaK
    • January 1, 2013

19. Adventures with sodium alginate 1 2 3 4 19

    By Jonathan M. Guberman, April 27, 2006
    • 451 replies
    • 214.8k views
    • 
    • sigma
    • February 5, 2012

20. Dinner 2017 (Part 6) 1 2 3 4 103

    By rarerollingobject, June 27, 2017
    • 2.6k replies
    • 195.4k views
    • 
    • liamsaunt
    • January 1, 2018

21. Dinner II: The Gallery of Regrettable Foods (Part 1) 1 2 3 4 24

    By Grub, September 13, 2005
    • 590 replies
    • 175.4k views
    • 
    • tejon
    • September 20, 2006

22. Gelatin 1 2 3

    By foodietraveler, September 1, 2004
    • 55 replies
    • 171.5k views
    • 
    • Twyst
    • December 26, 2013

23. Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 6) 1 2 3 4 22

    By eG Forums Host, July 8, 2008
    • 544 replies
    • 165.5k views
    • 
    • larryroohr
    • March 18, 2012

24. Cooking for 50 Senior Citizens 1 2 3 4 31

    By CaliPoutine, January 5, 2007
    • 763 replies
    • 156.7k views
    • 
    • NWKate
    • November 30, 2009

25. Green Mold on Dry-Cured Sausages?! 1 2

    By Chris Amirault, August 6, 2009   

    • Charcuterie
    • 34 replies
    • 154.2k views
    • 
    • Richard Burton
    • May 30, 2015