Cooking

9,587 topics in this forum

1. Duck Head

   By OliverB, February 17, 2011
   • 6 replies
   • 9.4k views
   • 
   • ayanamidreamsequence
   • February 20, 2011

2. Provencal white bean soup for vegetarian?

   By josephnl, February 17, 2011
   • 0 replies
   • 1.4k views
   • 
   • josephnl
   • February 17, 2011

3. Beignets

   By Soup, February 17, 2011
   • 7 replies
   • 14.7k views
   • 
   • shaloop
   • February 23, 2011

4. "Cook's Illustrated" Cold Oil French Fries

   By Pierogi, February 17, 2011
   • 4 replies
   • 7.4k views
   • 
   • MikeHartnett
   • February 17, 2011

5. Meat mixture for Greek style meatballs

   By KathyP, February 17, 2011
   • 8 replies
   • 2.4k views
   • 
   • LindaK
   • February 23, 2011

6. Yuzu juice

   By ElsieD, February 16, 2011
   • 10 replies
   • 3.9k views
   • 
   • Katie Meadow
   • August 13, 2018

7. Looking for a Root Beer recipe

   By Kelownachef, February 15, 2011
   • 5 replies
   • 1.8k views
   • 
   • mgaretz
   • February 16, 2011

8. Jadgwurst / Jagerwurst / Jaegerwurst

   By Chris Hennes, February 15, 2011   

   • Charcuterie
   • 12 replies
   • 8k views
   • 
   • naguere
   • February 16, 2011

9. Is anything lost from wine, flavor-wise, when gelatinizing it?

   By Alex Parker, February 15, 2011
   • 9 replies
   • 1.9k views
   • 
   • mkayahara
   • February 17, 2011

10. chicken skin

    By Soup, February 13, 2011
    • 18 replies
    • 9k views
    • 
    • helenjp
    • February 15, 2011

11. Recipe Siren Song

    By Rover, February 13, 2011
    • 9 replies
    • 2k views
    • 
    • Pierogi
    • February 14, 2011

12. packaged smoked salmon

    By jayhay, February 13, 2011
    • 4 replies
    • 2k views
    • 
    • jayhay
    • February 15, 2011

13. Tuna Tartare at Home

    By MarkIsCooking, February 12, 2011
    • 6 replies
    • 7.6k views
    • 
    • budrichard
    • February 14, 2011

14. Charcuterie Questions

    By RedNeckFoodie, February 12, 2011   

    • Charcuterie
    • 20 replies
    • 5.3k views
    • 
    • thirtyoneknots
    • April 15, 2011

15. Your Go-To Vinaigrette Recipe 1 2

    By Chris Amirault, February 12, 2011
    • 35 replies
    • 4.8k views
    • 
    • SobaAddict70
    • February 17, 2011

16. Is Basting Nonsense? 1 2

    By gfweb, February 11, 2011
    • 28 replies
    • 11.2k views
    • 
    • IndyRob
    • November 24, 2011

17. Cream of [?] Soups 1 2

    By DanM, February 11, 2011
    • 33 replies
    • 5.6k views
    • 
    • Shel_B
    • September 4, 2012

18. Possible Flavor Pairings with Lamb

    By BoldBaker, February 10, 2011
    • 9 replies
    • 8.8k views
    • 
    • BoldBaker
    • March 15, 2011

19. Bacon-wrapped hot dogs

    By Chris Hennes, February 9, 2011
    • 21 replies
    • 5.5k views
    • 
    • ScottyBoy
    • February 12, 2011

20. Stock or broth with only chicken feet 1 2

    By faronem, February 9, 2011
    • 36 replies
    • 11.4k views
    • 
    • cteavin
    • February 9, 2014

21. Double frying and fats

    By jessicahowles, February 9, 2011
    • 1 reply
    • 2.1k views
    • 
    • CFT
    • February 9, 2011

22. Luminescent Food Techniques

    By DaveJes1979, February 8, 2011
    • 11 replies
    • 27.3k views
    • 
    • martinlersch
    • February 16, 2014

23. Coquille St Jacques tips?

    By Paul Bacino, February 8, 2011
    • 3 replies
    • 3.3k views
    • 
    • Anna N
    • February 12, 2011

24. Crunch without nuts 1 2

    By BadRabbit, February 7, 2011
    • 26 replies
    • 13.1k views
    • 
    • godito
    • February 22, 2011

25. Braising Catastrophe

    By Bruschetta, February 7, 2011
    • 19 replies
    • 5.8k views
    • 
    • k43
    • February 16, 2011