Cooking

9,589 topics in this forum

1. Odd sensations

   By Michael S., May 11, 2012
   • 11 replies
   • 2.6k views
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   • Toufas
   • May 15, 2012

2. [Modernist Cuisine] French Toast

   By Judy Wilson, May 10, 2012
   • 1 reply
   • 3.7k views
   • 
   • Anonymous Modernist 2383
   • May 15, 2012

3. Eye of Round Roast - cooked sous vide

   By ElsieD, April 21, 2012
   • 23 replies
   • 24.2k views
   • 
   • dukelancer66
   • May 15, 2012

4. Cornmeal Pancakes, Corn Flapjacks, Johnnycakes 1 2

   By weinoo, April 23, 2012
   • 25 replies
   • 16.8k views
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   • weinoo
   • May 14, 2012

5. How do you know if avocado oil went rancid?

   By HowardLi, May 13, 2012
   • 4 replies
   • 21.1k views
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   • GlorifiedRice
   • May 14, 2012

6. Duck Eggs - What is the best way to cook them?

   By Beth Wilson, May 12, 2012
   • 10 replies
   • 25.6k views
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   • Beth Wilson
   • May 14, 2012

7. Asian Noodle Soups--Cook-Off 18 1 2 3 4 6

   By Chris Amirault, January 18, 2006   

   • Cookoff
   • 131 replies
   • 56.8k views
   • 
   • ChrisTaylor
   • May 13, 2012

8. Crispy and firm 'granulate' texture with e.g. beetroot

   By Anonymous Modernist 7526, May 11, 2012
   • 0 replies
   • 1.5k views
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   • Anonymous Modernist 7526
   • May 11, 2012

9. Wok Cooking Over a Chimney Starter? 1 2

   By TheTInCook, April 5, 2012
   • 25 replies
   • 17.5k views
   • 
   • TheTInCook
   • May 11, 2012

10. Is it just me or are onions not as wet as they used to be?

    By Shalmanese, May 8, 2012
    • 12 replies
    • 2.8k views
    • 
    • JAZ
    • May 9, 2012

11. Burger salting

    By HowardLi, May 6, 2012
    • 4 replies
    • 2.2k views
    • 
    • VilleN
    • May 7, 2012

12. The myth of mirepoix

    By JAZ, April 28, 2012
    • 24 replies
    • 22.2k views
    • 
    • Norm Matthews
    • May 7, 2012

13. Crab Legs 1 2

    By Daniel, February 18, 2006
    • 31 replies
    • 10.3k views
    • 
    • Pierogi
    • May 7, 2012

14. Chicken ribs

    By annachan, April 30, 2012
    • 19 replies
    • 32.8k views
    • 
    • annachan
    • May 6, 2012

15. Substitution for potato starch

    By sabg, May 5, 2012
    • 2 replies
    • 1.8k views
    • 
    • liuzhou
    • May 5, 2012

16. Roasting 'premium' cuts low and slow

    By ChrisTaylor, April 11, 2012
    • 21 replies
    • 6.6k views
    • 
    • ChrisTaylor
    • May 5, 2012

17. Vegetarian "Meat" Balls

    By Paul Bacino, May 1, 2012
    • 19 replies
    • 9.9k views
    • 
    • Paul Bacino
    • May 4, 2012

18. Sugar Cane Questions

    By Anna N, May 3, 2012
    • 8 replies
    • 3.4k views
    • 
    • Panaderia Canadiense
    • May 3, 2012

19. Removing fine particulates

    By Slamdunkpro, April 23, 2012
    • 12 replies
    • 3.5k views
    • 
    • Slamdunkpro
    • April 30, 2012

20. Japanese knife techniques 1 2

    By paulraphael, January 21, 2010
    • 36 replies
    • 12.9k views
    • 
    • budrichard
    • April 30, 2012

21. Cooking In and On Leaves 1 2 3

    By Panaderia Canadiense, May 26, 2011
    • 53 replies
    • 19.1k views
    • 
    • DanM
    • April 30, 2012

22. Brining and Freezing/Thawing

    By Kim Shook, May 3, 2010
    • 7 replies
    • 4.2k views
    • 
    • Toliver
    • April 30, 2012

23. Fruit Glue?

    By demo5, April 29, 2012
    • 5 replies
    • 3.6k views
    • 
    • KennethT
    • April 30, 2012

24. Lentil Soup

    By DanM, January 26, 2012
    • 16 replies
    • 3.6k views
    • 
    • Kim Shook
    • April 29, 2012

25. Chicken Wings

    By David Ross, May 14, 2011
    • 18 replies
    • 7.6k views
    • 
    • Wapi
    • April 29, 2012