Cooking

9,599 topics in this forum

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

   By Chris Amirault, January 18, 2006   

   • Cookoff
   • 131 replies
   • 58.5k views
   • 
   • ChrisTaylor
   • May 13, 2012

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

   By Anonymous Modernist 7526, May 11, 2012
   • 0 replies
   • 1.6k views
   • 
   • Anonymous Modernist 7526
   • May 11, 2012

3. Wok Cooking Over a Chimney Starter? 1 2

   By TheTInCook, April 5, 2012
   • 25 replies
   • 18.1k views
   • 
   • TheTInCook
   • May 11, 2012

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

   By Shalmanese, May 8, 2012
   • 12 replies
   • 3k views
   • 
   • JAZ
   • May 9, 2012

5. Burger salting

   By HowardLi, May 6, 2012
   • 4 replies
   • 2.3k views
   • 
   • VilleN
   • May 7, 2012

6. The myth of mirepoix

   By JAZ, April 28, 2012
   • 24 replies
   • 23.9k views
   • 
   • Norm Matthews
   • May 7, 2012

7. Crab Legs 1 2

   By Daniel, February 18, 2006
   • 31 replies
   • 10.9k views
   • 
   • Pierogi
   • May 7, 2012

8. Chicken ribs

   By annachan, April 30, 2012
   • 19 replies
   • 33.8k views
   • 
   • annachan
   • May 6, 2012

9. Substitution for potato starch

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

10. Roasting 'premium' cuts low and slow

    By ChrisTaylor, April 11, 2012
    • 21 replies
    • 7k views
    • 
    • ChrisTaylor
    • May 5, 2012

11. Vegetarian "Meat" Balls

    By Paul Bacino, May 1, 2012
    • 19 replies
    • 10.2k views
    • 
    • Paul Bacino
    • May 4, 2012

12. Sugar Cane Questions

    By Anna N, May 3, 2012
    • 8 replies
    • 3.6k views
    • 
    • Panaderia Canadiense
    • May 3, 2012

13. Removing fine particulates

    By Slamdunkpro, April 23, 2012
    • 12 replies
    • 3.7k views
    • 
    • Slamdunkpro
    • April 30, 2012

14. Japanese knife techniques 1 2

    By paulraphael, January 21, 2010
    • 36 replies
    • 13.4k views
    • 
    • budrichard
    • April 30, 2012

15. Cooking In and On Leaves 1 2 3

    By Panaderia Canadiense, May 26, 2011
    • 53 replies
    • 20.3k views
    • 
    • DanM
    • April 30, 2012

16. Brining and Freezing/Thawing

    By Kim Shook, May 3, 2010
    • 7 replies
    • 4.4k views
    • 
    • Toliver
    • April 30, 2012

17. Fruit Glue?

    By demo5, April 29, 2012
    • 5 replies
    • 3.8k views
    • 
    • KennethT
    • April 30, 2012

18. Lentil Soup

    By DanM, January 26, 2012
    • 16 replies
    • 4k views
    • 
    • Kim Shook
    • April 29, 2012

19. Chicken Wings

    By David Ross, May 14, 2011
    • 18 replies
    • 8k views
    • 
    • Wapi
    • April 29, 2012

20. Sodium quackery 1 2

    By ChrisTaylor, April 25, 2012
    • 42 replies
    • 7.7k views
    • 
    • qrn
    • April 28, 2012

21. Homemade Chili Oil 1 2

    By markk, April 17, 2004
    • 30 replies
    • 19.8k views
    • 
    • Kouign Aman
    • April 27, 2012

22. New taste sensation using kimchee and mango

    By Doodad, January 30, 2012
    • 8 replies
    • 2.9k views
    • 
    • KennethT
    • April 26, 2012

23. Can I freeze crayfish with liquid nitrogen?

    By mm84321, April 25, 2012
    • 3 replies
    • 3.2k views
    • 
    • Twyst
    • April 25, 2012

24. Andouille Sausages 1 2 3

    By Bond Girl, December 10, 2003
    • 72 replies
    • 13.6k views
    • 
    • Okanagancook
    • April 24, 2012

25. 15 pounds of cooked spaghetti...

    By Emily_R, April 24, 2012
    • 12 replies
    • 3.1k views
    • 
    • Nyleve Baar
    • April 24, 2012