Cooking

9,559 topics in this forum

1. Chicken Stock 1 2 3 4 10

   By Akiko, October 1, 2002
   • 237 replies
   • 46.8k views
   • 
   • FeChef
   • April 7, 2017

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

   By torolover, November 15, 2014
   • 26 replies
   • 46.7k views
   • 
   • Brian Goodwin
   • November 19, 2014

3. Tempura--Cook-Off 22 1 2 3 4

   By Chris Amirault, May 17, 2006   

   • Cookoff
   • 84 replies
   • 46.7k views
   • 
   • Parmhero
   • December 2, 2008

4. Rabbit 1 2 3 4 12

   By isidore, October 28, 2003
   • 276 replies
   • 45.8k views
   • 
   • chromedome
   • December 28, 2023

5. Improving my cooking skills (2003) 1 2 3 4 28

   By MatthewB, August 27, 2003
   • 680 replies
   • 45.7k views
   • 
   • SethG
   • December 28, 2003

6. Cool down period for Chili....

   By Jan Primus, December 27, 2007
   • 10 replies
   • 45.6k views
   • 
   • KarenDW
   • December 31, 2007

7. Using a Pacojet 1 2 3 4

   By Kareen, February 24, 2003
   • 97 replies
   • 45.4k views
   • 
   • gilius
   • September 8, 2010

8. Smoking a Turkey 1 2 3 4 8

   By snowangel, May 27, 2003
   • 197 replies
   • 45.4k views
   • 
   • KatieLoeb
   • December 2, 2011

9. Methocel 1 2 3

   By ATram, September 19, 2006
   • 63 replies
   • 45.3k views
   • 
   • Robert Jueneman
   • September 19, 2011

10. Cooking with "Tapas" by Jose Andres 1 2 3 4 8

    By pedro, May 17, 2006
    • 184 replies
    • 44.9k views
    • 
    • raybeezbabee
    • October 30, 2011

11. Easter Menus 1 2 3 4 11

    By Kim Shook, March 16, 2006
    • 257 replies
    • 44.5k views
    • 
    • Paul Bacino
    • April 23, 2019

12. eGCI Demo: Knishes 1 2

    By Pam R, January 27, 2006
    • 43 replies
    • 44.5k views
    • 
    • Orbit
    • February 12, 2019

13. kurobuta pork...what defines it?

    By RachelAnn, January 27, 2007
    • 12 replies
    • 44.4k views
    • 
    • Kent Wang
    • January 30, 2007

14. Enameled iron cookware over an open flame?

    By JaclynM, October 16, 2006
    • 5 replies
    • 44.4k views
    • 
    • andiesenji
    • October 17, 2006

15. Homemade pizza: pre-bake the dough?

    By monavano, September 5, 2007
    • 20 replies
    • 44.1k views
    • 
    • Katie Meadow
    • September 9, 2007

16. Making Hot Sauces – Recipes, Techniques, etc. 1 2 3 4 6

    By aliwaks, December 3, 2002
    • 127 replies
    • 43.9k views
    • 
    • ChrisTaylor
    • February 6, 2015

17. Fried Chicken 1 2 3 4 7

    By Jinmyo, January 18, 2002
    • 150 replies
    • 43.7k views
    • 
    • MaryIsobel
    • February 19, 2023

18. Do you use bottled or tap water for your cooking? 1 2

    By cteavin, November 14, 2009
    • 25 replies
    • 43.3k views
    • 
    • Pierogi
    • November 18, 2009

19. Breakfast! 2016 (Part 3) 1 2 3 4 15

    By blue_dolphin, October 14, 2016
    • 365 replies
    • 43.3k views
    • 
    • Sparren
    • December 30, 2016

20. Making gravlax 1 2 3 4 7

    By Joni, November 12, 2003
    • 170 replies
    • 42.8k views
    • 
    • wannabechef
    • November 7, 2011

21. Bay laurel seeds/fruit

    By lesliec, March 29, 2013
    • 17 replies
    • 42.8k views
    • 
    • lesliec
    • August 11, 2014

22. [Modernist Cuisine at Home] Pressure caramelized banana

    By Anonymous Modernist 5911, November 12, 2012
    • 11 replies
    • 42.7k views
    • 
    • Anonymous Modernist 25000
    • January 12, 2014

23. How long can you "hold" something cooked sous vide?

    By TdeV, October 13, 2014
    • 15 replies
    • 42.7k views
    • 
    • paulraphael
    • December 18, 2014

24. Making Tamales 1 2 3 4 7

    By lovebenton0, November 30, 2004
    • 154 replies
    • 42.4k views
    • 
    • AAQuesada
    • January 14, 2022

25. Water in the Oven When Roasting

    By weinoo, February 27, 2011
    • 9 replies
    • 42.2k views
    • 
    • Norm Matthews
    • March 1, 2011