Cooking

9,587 topics in this forum

1. Advice on a beef hindquarter

   By griddler, April 22, 2014
   • 15 replies
   • 6.2k views
   • 
   • Anna N
   • April 28, 2014

2. Curries for Pot Luck

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

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

   By Shel_B, April 17, 2014
   • 37 replies
   • 6.7k views
   • 
   • Volition
   • April 23, 2014

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

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

5. ISO ideas for a wedding rehearsal buffet

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

6. Oven Rack Height

   By Shel_B, April 18, 2014
   • 14 replies
   • 6.4k views
   • 
   • dcarch
   • April 20, 2014

7. Pickling herring / rollmops

   By Blether, July 7, 2010
   • 11 replies
   • 6k views
   • 
   • Baron d'Apcher
   • April 20, 2014

8. Sous Vide + Smoking Indoors

   By chriswrightcycles, April 18, 2014
   • 5 replies
   • 3.8k views
   • 
   • dcarch
   • April 20, 2014

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

   By Smithy, April 7, 2014
   • 10 replies
   • 5.4k views
   • 
   • Smithy
   • April 19, 2014

10. White Pepper 1 2

    By Shel_B, February 11, 2014
    • 42 replies
    • 9.6k views
    • 
    • TheCulinaryLibrary
    • April 18, 2014

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

    By Dr. Susan, December 10, 2005
    • 55 replies
    • 113.4k views
    • 
    • TheCulinaryLibrary
    • April 15, 2014

12. 50 lbs of orange citruses – What to do with them?

    By xxchef, March 12, 2014
    • 15 replies
    • 3.8k views
    • 
    • TheCulinaryLibrary
    • April 15, 2014

13. Does gefilte fish destroy the pot?

    By DanM, March 29, 2014
    • 7 replies
    • 2.4k views
    • 
    • Alex
    • April 14, 2014

14. Fish Cakes: Fresh or cooked halibut?

    By Dejah, April 12, 2014
    • 5 replies
    • 1.9k views
    • 
    • janeer
    • April 14, 2014

15. What are Lamb Tips?

    By Shel_B, April 12, 2014
    • 4 replies
    • 9.9k views
    • 
    • Shel_B
    • April 13, 2014

16. How to Infuse Cod Fish with Flavor?

    By SammyFarid, April 12, 2014
    • 8 replies
    • 3.8k views
    • 
    • Shel_B
    • April 12, 2014

17. Easter Ham: "Country" or "City?"

    By David Ross, April 6, 2014
    • 24 replies
    • 3.5k views
    • 
    • annabelle
    • April 11, 2014

18. Can you freeze cauliflower? Peppers?

    By bonkboo, April 8, 2014
    • 11 replies
    • 3.1k views
    • 
    • Anna N
    • April 10, 2014

19. Gefilte Fish 1 2

    By ronnie_suburban, March 24, 2004
    • 40 replies
    • 6.5k views
    • 
    • Alex
    • April 10, 2014

20. World's Hottest Chili? 1 2

    By roger desmond, February 27, 2007
    • 25 replies
    • 5k views
    • 
    • chileheadmike
    • April 9, 2014

21. ziplocks for cook-chill sous vide

    By paulraphael, April 6, 2014
    • 24 replies
    • 4k views
    • 
    • pbear
    • April 9, 2014

22. The Baked Potato 1 2 3 4 5

    By Ellen Shapiro, April 29, 2003
    • 107 replies
    • 13.2k views
    • 
    • IndyRob
    • April 9, 2014

23. Adding fruit to a confit?

    By skruz, April 3, 2014
    • 9 replies
    • 2k views
    • 
    • skruz
    • April 8, 2014

24. Ideal temp. to get best veggie flavor extraction for soup?

    By torolover, April 6, 2014
    • 3 replies
    • 2.8k views
    • 
    • Plantes Vertes
    • April 6, 2014

25. Why bake carrots in dough?

    By aperture, February 12, 2014
    • 7 replies
    • 3.1k views
    • 
    • HowardLi
    • April 6, 2014