Cooking

9,586 topics in this forum

1. Marinade effectiveness when frozen

   By mcdiarmid, May 5, 2011
   • 6 replies
   • 2.8k views
   • 
   • budrichard
   • May 6, 2011

2. Salsa verde/Green sauce presentation improvement

   By Toufas, May 4, 2011
   • 3 replies
   • 1.3k views
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   • Toufas
   • May 6, 2011

3. The "scorch method" in Pressure cooking

   By pazzaglia, May 4, 2011
   • 5 replies
   • 4.3k views
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   • pazzaglia
   • May 15, 2011

4. Celery leaves

   By JAZ, May 4, 2011
   • 24 replies
   • 5.2k views
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   • Milt
   • October 15, 2011

5. Adjustments Home Cooks Must Make When Using Pro Cookbooks

   By Chris Amirault, May 4, 2011
   • 20 replies
   • 3.4k views
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   • pep.
   • May 4, 2011

6. Charbroil\Charcoal Seasoning rubs

   By BadRabbit, May 3, 2011
   • 2 replies
   • 2.4k views
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   • BadRabbit
   • May 4, 2011

7. Older crock pot question.....

   By SpaghettiWestern, May 2, 2011
   • 10 replies
   • 5.1k views
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   • OliverB
   • May 4, 2011

8. Let's talk freshwater fish

   By abadoozy, May 2, 2011
   • 24 replies
   • 4.8k views
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   • Peter the eater
   • May 6, 2011

9. Need recs for stuffing a duck

   By Mano, May 1, 2011
   • 0 replies
   • 907 views
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   • Mano
   • May 1, 2011

10. Espuma Question

    By demo5, May 1, 2011
    • 9 replies
    • 7.3k views
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    • ojisan
    • May 11, 2013

11. Turkey on the grill

    By Catherine Iino, May 1, 2011
    • 6 replies
    • 1.5k views
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    • karlos
    • May 1, 2011

12. What Kind of Pasta is This?

    By minas6907, May 1, 2011
    • 3 replies
    • 2.4k views
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    • minas6907
    • May 2, 2011

13. Prague Powder

    By ElsieD, May 1, 2011
    • 14 replies
    • 7.7k views
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    • budrichard
    • May 23, 2011

14. How to open an egg in a straight line

    By OliverB, April 29, 2011
    • 19 replies
    • 17.1k views
    • 
    • edsel
    • May 8, 2011

15. Posh or modern haggis preparation

    By DaveJes1979, April 27, 2011
    • 14 replies
    • 9.5k views
    • 
    • Baselerd
    • December 4, 2012

16. Bittermelon for Gweilos

    By TheTInCook, April 27, 2011
    • 11 replies
    • 2.3k views
    • 
    • SylviaLovegren
    • April 30, 2011

17. Royal Wedding Party ideas

    By teagal, April 27, 2011
    • 17 replies
    • 3.6k views
    • 
    • LindaK
    • April 28, 2011

18. Making a clear/white hot sauce

    By Jen Rehm, April 25, 2011
    • 15 replies
    • 10.4k views
    • 
    • Jen Rehm
    • April 27, 2011

19. Liquor/liqueurs in ice cream

    By Darienne, April 25, 2011
    • 6 replies
    • 2.9k views
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    • paulraphael
    • April 26, 2011

20. Spices and Flavors for Cauliflower:

    By Shel_B, April 25, 2011
    • 24 replies
    • 11.2k views
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    • andiesenji
    • April 27, 2011

21. Serving, Not Making, Pastrami

    By Chris Amirault, April 25, 2011
    • 18 replies
    • 5.3k views
    • 
    • FrogPrincesse
    • May 31, 2011

22. Blending small quantities

    By Emily_R, April 24, 2011
    • 20 replies
    • 11.7k views
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    • DickL
    • May 21, 2011

23. Uses for pineapple core 1 2

    By heidih, April 23, 2011
    • 28 replies
    • 15.2k views
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    • Panaderia Canadiense
    • May 15, 2011

24. Modernist Cooking Tips That Everyone Should Know 1 2

    By Chris Amirault, April 21, 2011
    • 28 replies
    • 9.8k views
    • 
    • EnriqueB
    • July 5, 2012

25. Rethinking the prep of a whole turkey

    By heidih, April 20, 2011
    • 14 replies
    • 2.3k views
    • 
    • Ufimizm
    • April 22, 2011