Cooking

9,585 topics in this forum

1. The "scorch method" in Pressure cooking

   By pazzaglia, May 4, 2011
   • 5 replies
   • 4.7k views
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   • pazzaglia
   • May 15, 2011

2. Celery leaves

   By JAZ, May 4, 2011
   • 24 replies
   • 6.2k views
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   • Milt
   • October 15, 2011

3. Adjustments Home Cooks Must Make When Using Pro Cookbooks

   By Chris Amirault, May 4, 2011
   • 20 replies
   • 3.9k views
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   • pep.
   • May 4, 2011

4. Charbroil\Charcoal Seasoning rubs

   By BadRabbit, May 3, 2011
   • 2 replies
   • 2.6k views
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   • BadRabbit
   • May 4, 2011

5. Older crock pot question.....

   By SpaghettiWestern, May 2, 2011
   • 10 replies
   • 5.6k views
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   • OliverB
   • May 4, 2011

6. Let's talk freshwater fish

   By abadoozy, May 2, 2011
   • 24 replies
   • 5.6k views
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   • Peter the eater
   • May 6, 2011

7. Need recs for stuffing a duck

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

8. Espuma Question

   By demo5, May 1, 2011
   • 9 replies
   • 7.9k views
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   • ojisan
   • May 11, 2013

9. Turkey on the grill

   By Catherine Iino, May 1, 2011
   • 6 replies
   • 1.7k views
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   • karlos
   • May 1, 2011

10. What Kind of Pasta is This?

    By minas6907, May 1, 2011
    • 3 replies
    • 2.6k views
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    • minas6907
    • May 2, 2011

11. Prague Powder

    By ElsieD, May 1, 2011
    • 14 replies
    • 8.4k views
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    • budrichard
    • May 23, 2011

12. How to open an egg in a straight line

    By OliverB, April 29, 2011
    • 19 replies
    • 18k views
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    • edsel
    • May 8, 2011

13. Posh or modern haggis preparation

    By DaveJes1979, April 27, 2011
    • 14 replies
    • 10.1k views
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    • Baselerd
    • December 4, 2012

14. Bittermelon for Gweilos

    By TheTInCook, April 27, 2011
    • 11 replies
    • 2.6k views
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    • SylviaLovegren
    • April 30, 2011

15. Royal Wedding Party ideas

    By teagal, April 27, 2011
    • 17 replies
    • 4k views
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    • LindaK
    • April 28, 2011

16. Making a clear/white hot sauce

    By Jen Rehm, April 25, 2011
    • 15 replies
    • 11.3k views
    • 
    • Jen Rehm
    • April 27, 2011

17. Liquor/liqueurs in ice cream

    By Darienne, April 25, 2011
    • 6 replies
    • 3.4k views
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    • paulraphael
    • April 26, 2011

18. Spices and Flavors for Cauliflower:

    By Shel_B, April 25, 2011
    • 24 replies
    • 12k views
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    • andiesenji
    • April 27, 2011

19. Serving, Not Making, Pastrami

    By Chris Amirault, April 25, 2011
    • 18 replies
    • 5.6k views
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    • FrogPrincesse
    • May 31, 2011

20. Blending small quantities

    By Emily_R, April 24, 2011
    • 20 replies
    • 12.7k views
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    • DickL
    • May 21, 2011

21. Uses for pineapple core 1 2

    By heidih, April 23, 2011
    • 28 replies
    • 16.4k views
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    • Panaderia Canadiense
    • May 15, 2011

22. Modernist Cooking Tips That Everyone Should Know 1 2

    By Chris Amirault, April 21, 2011
    • 28 replies
    • 10.8k views
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    • EnriqueB
    • July 5, 2012

23. Rethinking the prep of a whole turkey

    By heidih, April 20, 2011
    • 14 replies
    • 2.6k views
    • 
    • Ufimizm
    • April 22, 2011

24. Making Schmaltz ...

    By Shel_B, April 20, 2011
    • 11 replies
    • 3.6k views
    • 
    • Edward J
    • April 22, 2011

25. Making 'Modernist' process cheeses at home 1 2 3

    By jsmeeker, April 20, 2011
    • 50 replies
    • 21.5k views
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    • avaserfi
    • April 25, 2011