Cooking

9,587 topics in this forum

1. Cooking small dishes with a lot of flavor

   By Rickard Fransén, September 26, 2013
   • 6 replies
   • 1.8k views
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   • rotuts
   • September 26, 2013

2. Question about aging meat

   By ambra, September 24, 2013
   • 3 replies
   • 1.7k views
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   • jayt90
   • September 25, 2013

3. Arugula, I Love You. 1 2 3

   By wordwiseguy, November 10, 2004
   • 55 replies
   • 7.3k views
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   • Paul Bacino
   • September 25, 2013

4. Oyster terrine/pâte/rillette recipe

   By epicurious, September 23, 2013
   • 2 replies
   • 2.2k views
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   • Dave Hatfield
   • September 24, 2013

5. Three-course menu: suggestions and opinions needed

   By Edson Ragas, September 21, 2013
   • 9 replies
   • 1.9k views
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   • Edson Ragas
   • September 23, 2013

6. Refrigerating lobster meat

   By mm84321, September 23, 2013
   • 1 reply
   • 1.3k views
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   • janeer
   • September 23, 2013

7. Homemade Breakfast Sausage

   By BadRabbit, May 26, 2011
   • 19 replies
   • 11.3k views
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   • Martin Fisher
   • September 22, 2013

8. Tilda Rice: what's going on?

   By rotuts, September 20, 2013
   • 11 replies
   • 7.2k views
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   • huiray
   • September 22, 2013

9. some questions regarding some very simple molecular gastronomy

   By Edson Ragas, September 19, 2013
   • 5 replies
   • 1.5k views
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   • nickrey
   • September 20, 2013

10. Canning Homemade Stocks

    By brittonv, January 29, 2008
    • 23 replies
    • 3.5k views
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    • JoNorvelleWalker
    • September 20, 2013

11. making Keffir vs Yogurt at home

    By rotuts, September 4, 2013
    • 13 replies
    • 6.9k views
    • 
    • rotuts
    • September 20, 2013

12. Grilled cheese sandwich: serious comfort food 1 2

    By Smithy, September 16, 2013
    • 47 replies
    • 6.2k views
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    • Pam R
    • September 20, 2013

13. Weird Combos That Work(ed) Out Just Right 1 2

    By weinoo, September 15, 2013
    • 49 replies
    • 5.9k views
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    • Ashen
    • September 20, 2013

14. Spigarelli Broccoli

    By weinoo, September 19, 2013
    • 13 replies
    • 4.2k views
    • 
    • weinoo
    • September 20, 2013

15. Dead Chicken

    By Shel_B, September 18, 2013
    • 13 replies
    • 3.1k views
    • 
    • huiray
    • September 20, 2013

16. Perfectly Poaching Eggs 1 2

    By porpoise_oil, November 2, 2012
    • 39 replies
    • 8.2k views
    • 
    • jayt90
    • September 19, 2013

17. [Modernist Cuisine] Centrifuged Pea Juice (2•367)

    By Anonymous Modernist 3281, January 8, 2013
    • 13 replies
    • 4.7k views
    • 
    • Anonymous Modernist 7641
    • September 18, 2013

18. Deep frying super thin chicken?

    By FeChef, September 14, 2013
    • 23 replies
    • 24.5k views
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    • scubadoo97
    • September 16, 2013

19. Botulism concerns re infused oils and confit 1 2 3

    By Lisa Shock, June 27, 2009
    • 68 replies
    • 32.7k views
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    • Choumethemoney
    • September 16, 2013

20. Recipes that Rock: 2012 and 2013 1 2 3

    By saluki, January 5, 2012
    • 51 replies
    • 17.9k views
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    • thampik
    • September 16, 2013

21. How long can I keep a steak cooked sous vide?

    By mfine15, September 14, 2013
    • 2 replies
    • 19k views
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    • FeChef
    • September 15, 2013

22. Yom Kippur Break-the-Fast recipes/menus/comments 1 2 3

    By doggirl, September 8, 2004
    • 72 replies
    • 25.2k views
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    • Pam R
    • September 13, 2013

23. Succotash

    By Shel_B, September 12, 2013
    • 9 replies
    • 2.5k views
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    • Shel_B
    • September 13, 2013

24. Happy Rosh Hashanah! 1 2

    By dcarch, September 6, 2013
    • 32 replies
    • 6.9k views
    • 
    • dcarch
    • September 13, 2013

25. Fat=Flavor? The role of fat in the cooking process

    By Tim Chambers, September 9, 2013
    • 15 replies
    • 7.4k views
    • 
    • Edward J
    • September 12, 2013