Cooking

9,583 topics in this forum

1. Perishable food items

   By atulwa, May 9, 2014
   • 1 reply
   • 1.5k views
   • 
   • pbear
   • May 10, 2014

2. Looking for a Non-alcoholic Substitute for Newcastle Nut Brown Ale

   By Porthos, May 7, 2014
   • 18 replies
   • 6.3k views
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   • rotuts
   • May 9, 2014

3. Spinach Pie/Spinach Cake

   By Katie Meadow, May 4, 2014
   • 16 replies
   • 3k views
   • 
   • djyee100
   • May 6, 2014

4. Mint Pesto Ideas

   By Chris Hennes, May 4, 2014
   • 9 replies
   • 1.7k views
   • 
   • Plantes Vertes
   • May 5, 2014

5. Composed Salads--Cook-Off 12 1 2 3 4 5

   By Chris Amirault, July 28, 2005   

   • Cookoff
   • 109 replies
   • 43k views
   • 
   • huiray
   • May 5, 2014

6. Cooking with Black Garlic

   By KristiB50, April 15, 2009
   • 23 replies
   • 13.4k views
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   • dcarch
   • May 2, 2014

7. Fresh Pork jowl/cheek 1 2

   By saucée, December 16, 2007
   • 40 replies
   • 27.6k views
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   • Okanagancook
   • May 2, 2014

8. Peanut Cultivars Used in Satay Sauce/Indonesian and Malaysian Cooking

   By Simon Lewinson, April 26, 2014
   • 9 replies
   • 2k views
   • 
   • huiray
   • May 2, 2014

9. How much gelatin in stock?

   By paulraphael, April 29, 2014
   • 10 replies
   • 2k views
   • 
   • paulraphael
   • May 1, 2014

10. BBQ in stages

    By boudin noir, April 30, 2014
    • 1 reply
    • 1.4k views
    • 
    • NancyH
    • April 30, 2014

11. Sweet and Sour Pork

    By Shel_B, April 29, 2014
    • 6 replies
    • 2.5k views
    • 
    • SobaAddict70
    • April 29, 2014

12. Advice on a beef hindquarter

    By griddler, April 22, 2014
    • 15 replies
    • 6.3k views
    • 
    • Anna N
    • April 28, 2014

13. Curries for Pot Luck

    By Merkinz, April 26, 2014
    • 18 replies
    • 2.9k views
    • 
    • JohnT
    • April 28, 2014

14. How Can I Hasten the Ripening of Bananas? 1 2

    By Shel_B, April 17, 2014
    • 37 replies
    • 6.8k views
    • 
    • Volition
    • April 23, 2014

15. A question about theoretical knowledge vs. experimentation 1 2

    By dpcalder, April 20, 2014
    • 28 replies
    • 3.1k views
    • 
    • basquecook
    • April 21, 2014

16. ISO ideas for a wedding rehearsal buffet

    By Dave the Cook, April 20, 2014
    • 6 replies
    • 2.5k views
    • 
    • Darienne
    • April 21, 2014

17. Oven Rack Height

    By Shel_B, April 18, 2014
    • 14 replies
    • 6.5k views
    • 
    • dcarch
    • April 20, 2014

18. Pickling herring / rollmops

    By Blether, July 7, 2010
    • 11 replies
    • 6.1k views
    • 
    • Baron d'Apcher
    • April 20, 2014

19. Sous Vide + Smoking Indoors

    By chriswrightcycles, April 18, 2014
    • 5 replies
    • 3.9k views
    • 
    • dcarch
    • April 20, 2014

20. Red Palm Oil: what to do with it?

    By Smithy, April 7, 2014
    • 10 replies
    • 5.6k views
    • 
    • Smithy
    • April 19, 2014

21. White Pepper 1 2

    By Shel_B, February 11, 2014
    • 42 replies
    • 9.8k views
    • 
    • TheCulinaryLibrary
    • April 18, 2014

22. Why is my roast beef always tough? 1 2 3

    By Dr. Susan, December 10, 2005
    • 55 replies
    • 114k views
    • 
    • TheCulinaryLibrary
    • April 15, 2014

23. 50 lbs of orange citruses – What to do with them?

    By xxchef, March 12, 2014
    • 15 replies
    • 3.9k views
    • 
    • TheCulinaryLibrary
    • April 15, 2014

24. Does gefilte fish destroy the pot?

    By DanM, March 29, 2014
    • 7 replies
    • 2.5k views
    • 
    • Alex
    • April 14, 2014

25. Fish Cakes: Fresh or cooked halibut?

    By Dejah, April 12, 2014
    • 5 replies
    • 2k views
    • 
    • janeer
    • April 14, 2014