Cooking

9,603 topics in this forum

1. Potato Puree, Mashed Potatoes, Pommes 1 2 3 4 13

   By Fat Guy, August 6, 2001
   • 314 replies
   • 60.9k views
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   • lemniscate
   • March 16, 2023

2. What the heck is a Flank Steak?

   By infernooo, March 30, 2007
   • 24 replies
   • 60.7k views
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   • le petit boucher
   • April 16, 2007

3. Charcuterie: Dry-Cured Salami / Salumi 1 2 3 4

   By Chris Hennes, February 14, 2010
   • 84 replies
   • 60.5k views
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   • rotuts
   • September 25, 2020

4. Rosh Hashana 1 2 3 4 15

   By Stone, August 31, 2002
   • 361 replies
   • 60.2k views
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   • KennethT
   • April 9, 2023

5. Jaccarding Meat: Tenderizing by Piercing 1 2 3 4

   By albie, August 26, 2004
   • 94 replies
   • 59.9k views
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   • Paul Bacino
   • April 24, 2011

6. Waffles! 1 2 3 4 7

   By Ellen Shapiro, July 10, 2003
   • 174 replies
   • 59.7k views
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   • AlaMoi
   • March 30, 2024

7. The Tater Tot Topic 1 2 3 4 9

   By Jason Perlow, November 1, 2004
   • 217 replies
   • 59.6k views
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   • rotuts
   • March 27, 2023

8. Pickled Beets: ideas for using them

   By Katie Meadow, June 3, 2013
   • 20 replies
   • 59.2k views
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   • Jaymes
   • June 18, 2013

9. The Fried Chicken Debate: Deep Fried or Pan Fried? 1 2 3

   By jhlurie, June 7, 2003
   • 53 replies
   • 59.1k views
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   • fifi
   • June 13, 2003

10. Are There Any Workable Substitutes For Fresh Lemongrass? 1 2

    By Bill Klapp, August 21, 2013
    • 27 replies
    • 59k views
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    • boudin noir
    • October 23, 2016

11. Asian Noodle Soups--Cook-Off 18 1 2 3 4 6

    By Chris Amirault, January 18, 2006   

    • Cookoff
    • 131 replies
    • 58.7k views
    • 
    • ChrisTaylor
    • May 13, 2012

12. Celery Substitutes?

    By Richard Kilgore, July 2, 2010
    • 22 replies
    • 58k views
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    • jgm
    • July 6, 2010

13. Shelf life of uncured bacon in a refrigerator

    By JBailey, September 12, 2012
    • 6 replies
    • 57.7k views
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    • OliverB
    • September 15, 2012

14. Secret Spices in Heinz Ketchup? 1 2 3

    By scott123, April 15, 2004
    • 59 replies
    • 57.3k views
    • 
    • kurtsmithson
    • July 16, 2014

15. Making Vinegar 1 2 3 4 9

    By FoodMan, June 15, 2004
    • 215 replies
    • 57.1k views
    • 
    • Paul Bacino
    • June 24, 2023

16. Cooking with the Momofuku cookbook 1 2 3 4 6

    By MikeHartnett, October 27, 2009
    • 133 replies
    • 57.1k views
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    • Franci
    • January 12, 2015

17. Obscene Sandwich 1 2 3 4 7

    By Peter the eater, December 19, 2008
    • 166 replies
    • 56.9k views
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    • Pierogi
    • May 28, 2012

18. Cool down period for Chili....

    By Jan Primus, December 27, 2007
    • 10 replies
    • 56.4k views
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    • KarenDW
    • December 31, 2007

19. Rabbit 1 2 3 4 12

    By isidore, October 28, 2003
    • 276 replies
    • 56.3k views
    • 
    • chromedome
    • December 28, 2023

20. Adventures with Transglutaminase 1 2 3

    By BryanZ, May 6, 2006
    • 70 replies
    • 55.6k views
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    • lesliec
    • October 31, 2016

21. Why is it OK to eat chicken liver medium rare, but not chicken breasts? 1 2

    By torolover, November 15, 2014
    • 26 replies
    • 55.4k views
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    • Brian Goodwin
    • November 19, 2014

22. Canned sardines & other tinned seafood 1 2 3 4 14

    By wannabechef, January 9, 2006
    • 335 replies
    • 55.4k views
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    • Kerala
    • Yesterday at 01:18 PM

23. Cooking with Paula Wolfert's Mediterranean Clay Pot Cooking 1 2 3 4 6

    By Richard Kilgore, October 14, 2009
    • 126 replies
    • 55.3k views
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    • FlyingChopstik
    • January 7, 2015

24. Ways to eat grits 1 2 3 4

    By Fresser, July 6, 2005
    • 83 replies
    • 55.2k views
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    • joiei
    • August 20, 2005

25. mushy shrimp

    By mrbigjas, March 4, 2006
    • 8 replies
    • 55.1k views
    • 
    • mrbigjas
    • March 6, 2006