Cooking

9,596 topics in this forum

1. Lentils 1 2

   By Jim Dixon, January 29, 2003
   • 47 replies
   • 11.6k views
   • 
   • patrickamory
   • March 5, 2014

2. Shad Roe

   By mm84321, February 23, 2012
   • 15 replies
   • 4.6k views
   • 
   • Baron d'Apcher
   • March 3, 2014

3. Educate Me: Parts of Bacon

   By Robenco15, February 25, 2014
   • 18 replies
   • 3k views
   • 
   • huiray
   • February 27, 2014

4. Water/rice ratios 1 2 3

   By Fat Guy, February 12, 2007
   • 73 replies
   • 32.7k views
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   • Panaderia Canadiense
   • February 27, 2014

5. Pine Nut Recipes

   By Nancy in Pátzcuaro, February 17, 2014
   • 12 replies
   • 3.4k views
   • 
   • Nancy in Pátzcuaro
   • February 26, 2014

6. Roasting a Pollo Rosso

   By Robenco15, February 23, 2014
   • 9 replies
   • 2.5k views
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   • Robenco15
   • February 24, 2014

7. Sous vide tongue?

   By alanz, February 6, 2014
   • 20 replies
   • 10.7k views
   • 
   • alanz
   • February 24, 2014

8. Help identify this pea/mangetout thing

   By SylviaLovegren, January 15, 2014
   • 8 replies
   • 5.1k views
   • 
   • huiray
   • February 24, 2014

9. Tempura batter in a soda siphon/whipper

   By _john, September 16, 2012
   • 11 replies
   • 8.4k views
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   • haresfur
   • February 23, 2014

10. Shellfish stock

    By seabream, January 21, 2013
    • 17 replies
    • 8.9k views
    • 
    • LaCook
    • February 22, 2014

11. Sodium Citrate & preservation of color

    By Daniel72, February 22, 2014
    • 2 replies
    • 1.6k views
    • 
    • Daniel72
    • February 22, 2014

12. Fish glaze

    By Franci, February 22, 2014
    • 3 replies
    • 1.3k views
    • 
    • gfweb
    • February 22, 2014

13. Substituting flaxseed meal + water for eggs

    By egale, February 20, 2014
    • 6 replies
    • 2.1k views
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    • cakewalk
    • February 21, 2014

14. How do they get the vinegar taste in salt and vinegar potato chips?

    By gfweb, October 3, 2013
    • 20 replies
    • 10.2k views
    • 
    • gfweb
    • February 19, 2014

15. Modernist cuisine take on veggie burgers

    By jcg, January 19, 2014   

    • Modernist
    • 8 replies
    • 3.5k views
    • 
    • pbear
    • February 19, 2014

16. Thai- or Asian-style Salmon Croquettes

    By Shel_B, February 18, 2014
    • 5 replies
    • 1.7k views
    • 
    • Simon Lewinson
    • February 19, 2014

17. Comprehensive collections of by-weight recipes

    By Kent Wang, February 16, 2014
    • 13 replies
    • 6k views
    • 
    • JoNorvelleWalker
    • February 19, 2014

18. Taming Bitter Garlic

    By Paul Bacino, February 16, 2014
    • 23 replies
    • 12.9k views
    • 
    • kayb
    • February 19, 2014

19. Mushroom Panna Cotta with Candy Cap Mushrooms

    By Shel_B, February 15, 2014
    • 19 replies
    • 4.4k views
    • 
    • Bill Klapp
    • February 18, 2014

20. Should we treat sous vide low temp pasteurized meats any differently than regularly cooked foods?

    By Jenny Ngo, February 15, 2014
    • 7 replies
    • 2.1k views
    • 
    • EnriqueB
    • February 17, 2014

21. Pork Belly 1 2 3 4 13

    By eatingwitheddie, April 29, 2003
    • 314 replies
    • 101.2k views
    • 
    • scubadoo97
    • February 16, 2014

22. Sunday Red Gravy or Sugo 1 2

    By Paul Bacino, January 25, 2011
    • 41 replies
    • 9.5k views
    • 
    • Shelby
    • February 16, 2014

23. Luminescent Food Techniques

    By DaveJes1979, February 8, 2011
    • 11 replies
    • 28.3k views
    • 
    • martinlersch
    • February 16, 2014

24. The Kitchen-Scale Manifesto 1 2

    By Fat Guy, September 22, 2009
    • 46 replies
    • 17.9k views
    • 
    • martinlersch
    • February 16, 2014

25. Any Lardo Tips?

    By Steve Irby, February 13, 2014
    • 14 replies
    • 3.6k views
    • 
    • Steve Irby
    • February 16, 2014