Cooking

9,585 topics in this forum

1. How To Manage to Cook in High Temperatures 1 2

   By piazzola, February 8, 2009
   • 45 replies
   • 8k views
   • 
   • Dave W
   • August 19, 2015

2. Baby Shower "Tapas"/"Pintxos" for 20 1 2

   By Chris Amirault, January 20, 2012
   • 32 replies
   • 8k views
   • 
   • Chris Amirault
   • February 24, 2012

3. Braised Venison 1 2 3

   By fifi, December 23, 2003
   • 54 replies
   • 8k views
   • 
   • fifi
   • January 3, 2004

4. Tasty low-fat, low-sodium cheese: does it exist?

   By Darienne, July 4, 2019
   • 22 replies
   • 8k views
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   • Darienne
   • July 10, 2019

5. Farro 1 2

   By ElsieD, January 15, 2024
   • 25 replies
   • 8k views
   • 
   • Maison Rustique
   • February 14, 2024

6. In defense of granulated garlic 1 2

   By Fat Guy, September 28, 2009
   • 36 replies
   • 8k views
   • 
   • SobaAddict70
   • October 16, 2009

7. Black Box Cooking Contest at Home 1 2

   By Peter the eater, March 9, 2007
   • 47 replies
   • 8k views
   • 
   • Peter the eater
   • April 4, 2007

8. Lièvre à la Royale

   By jmacnaughtan, October 22, 2016
   • 20 replies
   • 8k views
   • 
   • Wayne
   • November 16, 2016

9. Preserving the Dark Green Color in Vegetables

   By rotuts, March 24, 2011
   • 18 replies
   • 8k views
   • 
   • dcarch
   • September 2, 2011

10. All about tomato paste 1 2

    By Fat Guy, March 4, 2007
    • 33 replies
    • 8k views
    • 
    • Carlovski
    • March 6, 2007

11. What Makes Your "Best" 2012 BLT or Something Similar? 1 2

    By Paul Bacino, July 8, 2012
    • 29 replies
    • 8k views
    • 
    • lindag
    • April 5

12. Thick cut flanken short ribs? How to cook these?

    By Morkai, February 16, 2016
    • 7 replies
    • 8k views
    • 
    • rarerollingobject
    • March 5, 2016

13. I LOVE cilantro because... 1 2

    By tommy, April 17, 2003
    • 46 replies
    • 8k views
    • 
    • Jason Perlow
    • April 18, 2003

14. White Sauce Question 1 2

    By Porthos, November 23, 2011
    • 49 replies
    • 8k views
    • 
    • Tropicalsenior
    • July 8, 2021

15. little used spices,herbs 1 2 3

    By phifly04, December 8, 2004
    • 59 replies
    • 8k views
    • 
    • Pan
    • December 10, 2004

16. Top Sirloin Butt

    By KLwood, July 11, 2007
    • 9 replies
    • 8k views
    • 
    • qrn
    • August 16, 2007

17. Salt Preserved Oranges

    By BadRabbit, February 14, 2012
    • 16 replies
    • 8k views
    • 
    • andiesenji
    • February 22, 2012

18. Maintaining crisp/crunch of fried items? 1 2

    By jedovaty, March 3, 2017
    • 25 replies
    • 8k views
    • 
    • Josh71
    • April 12, 2017

19. Tomato Sandwich Physics 1 2

    By =Mark, August 13, 2007
    • 42 replies
    • 8k views
    • 
    • Restorer
    • August 22, 2007

20. Soaking Rice

    By mcohen, May 31, 2007
    • 10 replies
    • 7.9k views
    • 
    • SheenaGreena
    • June 1, 2007

21. Low ingredient meals 1 2

    By CKatCook, May 11, 2008
    • 38 replies
    • 7.9k views
    • 
    • RedRum
    • May 19, 2008

22. Has anyone tried Monte's tomato sauce? 1 2

    By Shel_B, May 22, 2024
    • 26 replies
    • 7.9k views
    • 
    • jedovaty
    • May 25, 2024

23. Do I NEED a Bamix?

    By sheetz, August 19, 2006
    • 9 replies
    • 7.9k views
    • 
    • fifi
    • September 21, 2006

24. On the sin of boiling stock

    By ChrisTaylor, April 9, 2012
    • 12 replies
    • 7.9k views
    • 
    • Belgian Blue
    • April 16, 2012

25. Espuma Question

    By demo5, May 1, 2011
    • 9 replies
    • 7.9k views
    • 
    • ojisan
    • May 11, 2013