Cooking

9,585 topics in this forum

1. Food Network's 100 Greatest Cooking Tips: Not Too Shabby! 1 2

   By Chris Amirault, March 29, 2012
   • 26 replies
   • 6.5k views
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   • Darienne
   • March 31, 2012

2. Yogurt Goes With... 1 2 3

   By weinoo, October 3, 2011
   • 66 replies
   • 11.4k views
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   • Beebs
   • March 30, 2012

3. Morton's TenderQuick versus Instacure #1

   By MarkinHouston, July 30, 2009
   • 6 replies
   • 42.8k views
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   • ruski
   • March 28, 2012

4. Essential items to hand when you cook? 1 2 3

   By Wilfrid, April 2, 2002
   • 67 replies
   • 10.2k views
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   • judiu
   • March 28, 2012

5. Help me cook! 1 2

   By winodj, February 21, 2002
   • 31 replies
   • 7.5k views
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   • MrDelicious
   • March 28, 2012

6. Kitchen surfaces

   By Wilfrid, February 25, 2002
   • 14 replies
   • 4.1k views
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   • MrDelicious
   • March 28, 2012

7. Reimagining Yellow Rice

   By DanM, March 26, 2012
   • 9 replies
   • 2.4k views
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   • bague25
   • March 27, 2012

8. Molecular Gastronomy for beginners 1 2

   By Doodad, October 4, 2010
   • 25 replies
   • 8.7k views
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   • MrDelicious
   • March 26, 2012

9. Cooking for 26! 1 2 3 4 8

   By jrshaul, February 9, 2012
   • 181 replies
   • 30.3k views
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   • HungryC
   • March 26, 2012

10. Best corn for making microwave popcorn, & tips

    By Shel_B, March 25, 2012
    • 1 reply
    • 1.9k views
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    • Lisa Shock
    • March 25, 2012

11. Cooking with the Alinea Cookbook 1 2 3

    By Chris Amirault, October 3, 2008
    • 60 replies
    • 24.8k views
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    • Tri2Cook
    • March 25, 2012

12. [Modernist Cuisine] Halibut in Verbena Bubble (4•156)

    By Anonymous Modernist 3093, March 24, 2012
    • 0 replies
    • 3.2k views
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    • Anonymous Modernist 3093
    • March 24, 2012

13. Cabernet "Caviar"

    By Anonymous Modernist 6745, March 2, 2012
    • 3 replies
    • 2.2k views
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    • Anonymous Modernist 393
    • March 24, 2012

14. Canning chili verde

    By larryroohr, March 22, 2012
    • 7 replies
    • 4k views
    • 
    • larryroohr
    • March 24, 2012

15. Ideas for using lentil cooking liquid

    By Chris Hennes, March 22, 2012
    • 6 replies
    • 4k views
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    • Chris Hennes
    • March 23, 2012

16. One Sous Vide Bath, two different tastes for steak 1 2

    By flightcook, January 16, 2012
    • 35 replies
    • 8.4k views
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    • Dan Rose
    • March 23, 2012

17. Eastern Red Cedar Berries

    By Paul Bacino, March 23, 2012
    • 1 reply
    • 3.4k views
    • 
    • andiesenji
    • March 23, 2012

18. Please explain "cod throat"

    By Fat Guy, March 22, 2012
    • 10 replies
    • 12.1k views
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    • bague25
    • March 23, 2012

19. Stinking Basmati Rice

    By TheTInCook, March 23, 2012
    • 4 replies
    • 8.5k views
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    • TheTInCook
    • March 23, 2012

20. Grape juice and cranberry juice "caviar": troubleshooting

    By MrDelicious, March 22, 2012
    • 2 replies
    • 2.2k views
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    • MrDelicious
    • March 23, 2012

21. Root Vegetable Mystery

    By BadRabbit, March 22, 2012
    • 2 replies
    • 2.7k views
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    • Alcuin
    • March 22, 2012

22. Roe, caviar that is not caviar, eggses, et al.

    By ChrisTaylor, March 22, 2012
    • 4 replies
    • 2k views
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    • liuzhou
    • March 22, 2012

23. St. Patrick's Day

    By Judy Wilson, March 15, 2012
    • 3 replies
    • 2.8k views
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    • Anonymous Modernist 6611
    • March 22, 2012

24. Baby back ribs bought in vacuum bag. Is it ok to use this bag to cook sous vide?

    By mickeyh, September 2, 2011
    • 11 replies
    • 12.8k views
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    • dcarch
    • March 20, 2012

25. Blender or Food Processor

    By Shel_B, November 12, 2011
    • 5 replies
    • 3.2k views
    • 
    • patrickamory
    • March 20, 2012