Cooking

9,588 topics in this forum

1. Can we improve this "noodles & cheese" recipe? 1 2

   By Shel_B, August 6, 2011
   • 32 replies
   • 9.1k views
   • 
   • Pam R
   • January 19, 2012

2. [Modernist Cuisine] Grapefruit-Cured Salmon (3•180 and 6•107)

   By Judy Wilson, August 4, 2011
   • 0 replies
   • 3.1k views
   • 
   • Judy Wilson
   • August 4, 2011

3. [Modernist Cuisine] Aromatic Alsatian Mustard (5•37 and 6•176)

   By Judy Wilson, August 4, 2011
   • 2 replies
   • 4.5k views
   • 
   • Bob McKeown
   • October 13, 2017

4. [Modernist Cuisine] Corn Bread (5•76 and 6•256)

   By Judy Wilson, August 4, 2011
   • 3 replies
   • 3.5k views
   • 
   • Anonymous Modernist 6375
   • February 9, 2012

5. [Modernist Cuisine] Caramelized Carrot Soup (3•301 and 6•150) 1 2 3

   By Judy Wilson, August 4, 2011
   • 72 replies
   • 20.4k views
   • 
   • Chris Hubbard
   • January 22, 2015

6. Dehydrating in an Oven

   By Judy Wilson, August 4, 2011
   • 3 replies
   • 2.2k views
   • 
   • Scott Heimendinger
   • October 20, 2011

7. [Modernist Cuisine] Carbonated Mojito Spheres (4•188 and 6•291)

   By Judy Wilson, August 4, 2011
   • 5 replies
   • 4.5k views
   • 
   • Anonymous Modernist 737
   • August 18, 2011

8. [Modernist Cuisine] Mushroom Ketchup (5•13 and 6•217)

   By Judy Wilson, August 4, 2011
   • 2 replies
   • 3.4k views
   • 
   • Anonymous Modernist 353
   • March 8, 2012

9. [Modernist Cuisine] Kerala Curry (5•96 and 6•224)

   By Judy Wilson, August 4, 2011
   • 1 reply
   • 3.5k views
   • 
   • Anonymous Modernist 1951
   • December 28, 2011

10. Charcuterie: Lamb BLT from Start to Finish

    By Sqwertz, August 4, 2011   

    • Charcuterie
    • 10 replies
    • 4.5k views
    • 
    • Sqwertz
    • August 10, 2011

11. [Modernist Cuisine] Mac and Cheese (3•387 and 6•192) 1 2 3

    By Wayt Gibbs, August 3, 2011
    • 71 replies
    • 25.5k views
    • 
    • kostbill
    • February 8, 2015

12. Foolproof fish dishes for the landlocked 1 2

    By Fat Guy, August 2, 2011
    • 28 replies
    • 7.7k views
    • 
    • suzilightning
    • August 18, 2011

13. Deep frying in a pressure cooker

    By Keith_W, August 1, 2011
    • 20 replies
    • 70.3k views
    • 
    • Shelby
    • August 3, 2011

14. Soy rocks?

    By JebGriffin, August 1, 2011
    • 1 reply
    • 1.3k views
    • 
    • mkayahara
    • August 1, 2011

15. Pasta sauce with green peppers

    By Chris Hennes, July 29, 2011
    • 10 replies
    • 10.3k views
    • 
    • nickrey
    • August 1, 2011

16. Ways to hull strawberries

    By Fat Guy, July 26, 2011
    • 15 replies
    • 3.3k views
    • 
    • GlorifiedRice
    • July 31, 2011

17. Small Amounts of Molecular Ingredients?

    By bigchef, July 26, 2011
    • 5 replies
    • 2.2k views
    • 
    • KennethT
    • August 12, 2011

18. Pattypan Squash

    By Clark D, July 26, 2011
    • 9 replies
    • 2k views
    • 
    • Lisa Shock
    • July 27, 2011

19. Sous vide offal

    By asiebengartner, July 26, 2011
    • 11 replies
    • 11.5k views
    • 
    • Jan Virtanen
    • August 17, 2011

20. How long can cryrovac'd steak stay at room temp?

    By melissafitz, July 26, 2011
    • 9 replies
    • 2.5k views
    • 
    • Robert Jueneman
    • August 12, 2011

21. What would you do with these ingredients?

    By pistolabella, July 25, 2011
    • 17 replies
    • 2.6k views
    • 
    • pistolabella
    • July 26, 2011

22. Retrograding starch for potato soup

    By HowardLi, July 25, 2011
    • 6 replies
    • 3k views
    • 
    • slkinsey
    • July 26, 2011

23. Horrific habits from excellent cooks 1 2 3 4

    By Shalmanese, July 25, 2011
    • 75 replies
    • 12.6k views
    • 
    • carlux
    • August 12, 2011

24. Pizza, on the grill, with a pizza stone

    By Rodi, July 24, 2011
    • 1 reply
    • 1.5k views
    • 
    • Mark Donnelly
    • July 24, 2011

25. Cooking with Asparagus Root.

    By Alex Parker, July 23, 2011
    • 7 replies
    • 3k views
    • 
    • onrushpam
    • July 24, 2011