Cooking

9,598 topics in this forum

1. Overnight Oats

   By Toliver, April 4, 2017
   • 23 replies
   • 7.5k views
   • 
   • naguere
   • January 3, 2019

2. Salsa versus Chutney 1 2

   By jhlurie, August 5, 2001
   • 29 replies
   • 7.5k views
   • 
   • Suvir Saran
   • September 9, 2002

3. El Bulli savory croquant recipe?

   By chefadamg, February 25, 2007
   • 12 replies
   • 7.5k views
   • 
   • Baggy
   • May 13, 2007

4. Freezing Techniques for Blood Oranges

   By jessicahowles, May 24, 2010
   • 6 replies
   • 7.5k views
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   • Darienne
   • May 24, 2010

5. 100 hour oxtail gone bafflingly wrong

   By jmbuehler, September 18, 2015
   • 22 replies
   • 7.5k views
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   • EnriqueB
   • September 24, 2015

6. What are you cooking for New Year's Day (2014) 1 2

   By alanz, December 30, 2013
   • 46 replies
   • 7.5k views
   • 
   • Dejah
   • January 8, 2014

7. Believe it or not: in praise of ... yes, lard! 1 2

   By Gifted Gourmet, August 12, 2005
   • 34 replies
   • 7.5k views
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   • andiesenji
   • December 1, 2005

8. Dry-salting salmon for cold smoking or nova/gravlax-curing,

   By Karldub, October 5, 2010
   • 9 replies
   • 7.5k views
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   • cricklewood
   • October 13, 2010

9. Lecithin

   By twodogs, September 18, 2003
   • 13 replies
   • 7.5k views
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   • melkor
   • September 24, 2003

10. Family recipes 1 2

    By ElainaA, September 30, 2015
    • 39 replies
    • 7.5k views
    • 
    • Arey
    • October 9, 2015

11. Pork and beef oh my 1 2 3

    By col klink, March 26, 2003
    • 53 replies
    • 7.5k views
    • 
    • col klink
    • April 21, 2003

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

    By jedovaty, March 3, 2017
    • 25 replies
    • 7.5k views
    • 
    • Josh71
    • April 12, 2017

13. TDG: Desperate Measures: Tartlets 1 2 3

    By Fat Guy, March 11, 2003
    • 60 replies
    • 7.5k views
    • 
    • jmcgrath
    • May 31, 2003

14. Superior Vinegars 1 2

    By Richard Kilgore, May 1, 2004
    • 31 replies
    • 7.5k views
    • 
    • kevinAspork
    • September 28, 2006

15. Freezing & refreezing duck livers

    By doctortim, May 14, 2008
    • 3 replies
    • 7.5k views
    • 
    • Peter the eater
    • May 15, 2008

16. The Molecular Gastronomy Party has started! 1 2

    By mojoman, June 18, 2007
    • 33 replies
    • 7.4k views
    • 
    • Shalmanese
    • November 15, 2007

17. Poached egg on toast. 1 2

    By stef, October 27, 2007
    • 40 replies
    • 7.4k views
    • 
    • stef
    • November 10, 2007

18. Garlic smashed with salt 1 2

    By heidih, September 15, 2011
    • 28 replies
    • 7.4k views
    • 
    • qrn
    • September 19, 2011

19. Buying Items That Have Been Reduced For Quick Sale 1 2

    By palo, March 28, 2015
    • 31 replies
    • 7.4k views
    • 
    • palo
    • April 3, 2015

20. Cooking and freezing food, particularly starches

    By swieton, April 23, 2014
    • 8 replies
    • 7.4k views
    • 
    • Lisa Shock
    • May 20, 2014

21. Ingredients that die in your fridge 1 2

    By ruthcooks, June 21, 2007
    • 49 replies
    • 7.4k views
    • 
    • sparrowgrass
    • June 27, 2007

22. Grits 1 2

    By nwyles, May 12, 2006
    • 29 replies
    • 7.4k views
    • 
    • blue_dolphin
    • May 31

23. Gefilte Fish 1 2

    By ronnie_suburban, March 24, 2004
    • 40 replies
    • 7.4k views
    • 
    • Alex
    • April 10, 2014

24. cooking for teenage boys 1 2

    By helenas, August 26, 2002
    • 39 replies
    • 7.4k views
    • 
    • Jaymes
    • September 4, 2002

25. Genoa Salami pH level not right.

    By Glen, December 15, 2018   

    • Charcuterie
    • 21 replies
    • 7.4k views
    • 
    • Joe Wood
    • August 4, 2020