Cooking

9,585 topics in this forum

1. Consommé

   By UnCulinary, February 22, 2012
   • 7 replies
   • 3k views
   • 
   • David A. Goldfarb
   • February 29, 2012

2. Brunswick sardines in soybean oil 1 2

   By torakris, April 29, 2005
   • 46 replies
   • 16.5k views
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   • Shel_B
   • February 29, 2012

3. Instant couscous versus fresh couscous

   By patrickamory, February 26, 2012
   • 8 replies
   • 8.7k views
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   • budrichard
   • February 28, 2012

4. Fresh green peppercorns

   By Dejah, November 13, 2010
   • 15 replies
   • 12.1k views
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   • oneidaone
   • February 28, 2012

5. Alligator meat

   By Kobicook, February 24, 2003
   • 10 replies
   • 2.5k views
   • 
   • sculptor
   • February 27, 2012

6. Recipe instructions and quantities you routinely ignore 1 2 3

   By Fat Guy, July 10, 2010
   • 70 replies
   • 11.7k views
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   • SobaAddict70
   • February 27, 2012

7. Mini Tacos

   By Paul Bacino, February 25, 2012
   • 6 replies
   • 5.9k views
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   • EatNopales
   • February 27, 2012

8. Curing Chicken and Turkey

   By brandonscott, February 26, 2012   

   • Charcuterie
   • 1 reply
   • 2.9k views
   • 
   • brandonscott
   • February 26, 2012

9. Using prik chii faa chilies or substitutes in Thai cooking

   By seabream, February 24, 2012
   • 13 replies
   • 8.7k views
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   • Shalmanese
   • February 26, 2012

10. Looking for a recipe for pea tendril soup

    By Caruso, February 26, 2012
    • 0 replies
    • 1.3k views
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    • Caruso
    • February 26, 2012

11. Casseroles

    By Shel_B, February 23, 2012
    • 18 replies
    • 3.8k views
    • 
    • Shel_B
    • February 25, 2012

12. Traditional Lenten Recipes

    By phoenikia, March 1, 2009
    • 10 replies
    • 3.3k views
    • 
    • annabelle
    • February 25, 2012

13. Baby Shower "Tapas"/"Pintxos" for 20 1 2

    By Chris Amirault, January 20, 2012
    • 32 replies
    • 8.1k views
    • 
    • Chris Amirault
    • February 24, 2012

14. Sous Vide - to season early or not?

    By Judy Wilson, August 15, 2011
    • 11 replies
    • 5.4k views
    • 
    • Anonymous Modernist 6607
    • February 24, 2012

15. Expectations for Spherification

    By Anonymous Modernist 3449, January 26, 2012
    • 3 replies
    • 2.3k views
    • 
    • Anonymous Modernist 6607
    • February 24, 2012

16. [Modernist Cuisine] Warming up Spheres

    By Anonymous Modernist 3337, February 5, 2012
    • 2 replies
    • 2.4k views
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    • Anonymous Modernist 6607
    • February 24, 2012

17. The Perfect Chicken Sandwich

    By UnCulinary, February 21, 2012
    • 9 replies
    • 4.1k views
    • 
    • sculptor
    • February 24, 2012

18. Red Clam Sauce

    By TheNoodleIncident, February 22, 2012
    • 6 replies
    • 2.3k views
    • 
    • TheNoodleIncident
    • February 23, 2012

19. Dried mushrooms

    By ojisan, February 22, 2012
    • 1 reply
    • 1.5k views
    • 
    • Panaderia Canadiense
    • February 22, 2012

20. Salt Preserved Oranges

    By BadRabbit, February 14, 2012
    • 16 replies
    • 8k views
    • 
    • andiesenji
    • February 22, 2012

21. Pastrami Brown..... Why?!

    By gekichan, February 22, 2012
    • 7 replies
    • 13.3k views
    • 
    • gekichan
    • February 22, 2012

22. "New" Steak Cuts

    By JHeald, February 17, 2012
    • 12 replies
    • 3.6k views
    • 
    • Paul Bacino
    • February 22, 2012

23. Duck Skin Perfection - Now What?

    By GlowingGhoul, February 19, 2012
    • 7 replies
    • 2.5k views
    • 
    • rotuts
    • February 22, 2012

24. Soy Sauce, pH, and other questions

    By Anonymous Modernist 2696, February 6, 2012
    • 3 replies
    • 4.9k views
    • 
    • Anonymous Modernist 2696
    • February 22, 2012

25. [Modernist Cuisine] Puff the Skin on a Pork Roast (3-126; 6-93)

    By Anonymous Modernist 2442, December 2, 2011
    • 3 replies
    • 4k views
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    • Anonymous Modernist 5186
    • February 22, 2012