Cooking

9,587 topics in this forum

1. Sell apple sauce to me please

   By Lindsey, October 6, 2013
   • 15 replies
   • 2.5k views
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   • Jaymes
   • October 12, 2013

2. Pasta, Brass Die Better? 1 2

   By dcarch, October 5, 2013
   • 39 replies
   • 17.6k views
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   • Shel_B
   • October 10, 2013

3. Canning seafood

   By Patrick Gilmartin, October 8, 2013
   • 2 replies
   • 1.8k views
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   • Martin Fisher
   • October 9, 2013

4. My Bleeding Yogurt

   By liuzhou, October 5, 2013
   • 8 replies
   • 65.2k views
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   • liuzhou
   • October 6, 2013

5. Dealing with Brussels sprouts on the stalk

   By heidih, October 4, 2013
   • 9 replies
   • 2.6k views
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   • cakewalk
   • October 5, 2013

6. Salt Varieties used for curing, pickling and fermenting.

   By RobertCollins, April 1, 2013
   • 16 replies
   • 13.1k views
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   • RobertCollins
   • October 4, 2013

7. Cooking with chanterelles 1 2 3

   By chezcherie, November 16, 2006
   • 54 replies
   • 13.9k views
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   • teapot
   • October 3, 2013

8. Quiche 1 2 3 4

   By rjwong, February 17, 2005
   • 82 replies
   • 29.9k views
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   • Beebs
   • October 2, 2013

9. Potluck Frittata

   By Shel_B, September 30, 2013
   • 4 replies
   • 1.9k views
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   • Dave Hatfield
   • October 2, 2013

10. Pressure cooker vs cooking sous vide for stew, braise, etc. 1 2

    By rotuts, September 29, 2013
    • 34 replies
    • 10.1k views
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    • rotuts
    • October 2, 2013

11. Following a Recipe Exactly...or Maybe Not?

    By weinoo, September 30, 2013
    • 21 replies
    • 2.6k views
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    • Smithy
    • October 2, 2013

12. Carrot Safety

    By JoNorvelleWalker, September 30, 2013
    • 19 replies
    • 4.9k views
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    • Martin Fisher
    • October 2, 2013

13. Dinner! 2013 (Part 4) 1 2 3 4 23

    By basquecook, July 21, 2013
    • 552 replies
    • 90.5k views
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    • rotuts
    • September 28, 2013

14. Pickle Pots? Technique

    By jfresch, September 27, 2013
    • 2 replies
    • 1.2k views
    • 
    • heidih
    • September 28, 2013

15. Soaking Beans and Travel

    By Porthos, September 27, 2013
    • 4 replies
    • 1.5k views
    • 
    • Ttogull
    • September 27, 2013

16. Cooking small dishes with a lot of flavor

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

17. Question about aging meat

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

18. Arugula, I Love You. 1 2 3

    By wordwiseguy, November 10, 2004
    • 55 replies
    • 7.6k views
    • 
    • Paul Bacino
    • September 25, 2013

19. Oyster terrine/pâte/rillette recipe

    By epicurious, September 23, 2013
    • 2 replies
    • 2.3k views
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    • Dave Hatfield
    • September 24, 2013

20. Three-course menu: suggestions and opinions needed

    By Edson Ragas, September 21, 2013
    • 9 replies
    • 2k views
    • 
    • Edson Ragas
    • September 23, 2013

21. Refrigerating lobster meat

    By mm84321, September 23, 2013
    • 1 reply
    • 1.4k views
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    • janeer
    • September 23, 2013

22. Homemade Breakfast Sausage

    By BadRabbit, May 26, 2011
    • 19 replies
    • 11.5k views
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    • Martin Fisher
    • September 22, 2013

23. Tilda Rice: what's going on?

    By rotuts, September 20, 2013
    • 11 replies
    • 7.4k views
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    • huiray
    • September 22, 2013

24. some questions regarding some very simple molecular gastronomy

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

25. Canning Homemade Stocks

    By brittonv, January 29, 2008
    • 23 replies
    • 3.6k views
    • 
    • JoNorvelleWalker
    • September 20, 2013