Cooking

9,590 topics in this forum

1. Luminescent Food Techniques

   By DaveJes1979, February 8, 2011
   • 11 replies
   • 30.1k views
   • 
   • martinlersch
   • February 16, 2014

2. Coquille St Jacques tips?

   By Paul Bacino, February 8, 2011
   • 3 replies
   • 3.6k views
   • 
   • Anna N
   • February 12, 2011

3. Crunch without nuts 1 2

   By BadRabbit, February 7, 2011
   • 26 replies
   • 14.7k views
   • 
   • godito
   • February 22, 2011

4. Braising Catastrophe

   By Bruschetta, February 7, 2011
   • 19 replies
   • 6.6k views
   • 
   • k43
   • February 16, 2011

5. What Size Eggs Do You Use for Which Tasks?

   By Chris Amirault, February 7, 2011
   • 15 replies
   • 8.3k views
   • 
   • OliverB
   • February 8, 2011

6. Favorite Game? Bird, That Is

   By weinoo, February 7, 2011
   • 20 replies
   • 3.6k views
   • 
   • Paul Bacino
   • May 2, 2011

7. Making Different Pasta Shapes at Home

   By Chris Amirault, February 6, 2011
   • 17 replies
   • 13.2k views
   • 
   • Ader1
   • October 21, 2012

8. DIY Dry-Ingredient Mixes

   By Chris Amirault, February 6, 2011
   • 10 replies
   • 3.9k views
   • 
   • Chris Amirault
   • February 14, 2011

9. Making Cilantro Pesto

   By Paul Bacino, February 5, 2011
   • 11 replies
   • 3.3k views
   • 
   • Paul Bacino
   • February 6, 2011

10. Venison

    By Dejah, February 5, 2011
    • 0 replies
    • 1.1k views
    • 
    • Dejah
    • February 5, 2011

11. Superbowl 2011

    By LindaK, February 5, 2011
    • 14 replies
    • 2.5k views
    • 
    • kayb
    • February 7, 2011

12. Who's cooking on salt blocks

    By Paul Bacino, February 5, 2011
    • 10 replies
    • 3.3k views
    • 
    • scubadoo97
    • December 25, 2016

13. Need some ideas for lomo

    By nolnacs, February 5, 2011   

    • Charcuterie
    • 0 replies
    • 1.4k views
    • 
    • nolnacs
    • February 5, 2011

14. Saucisse de Lyon

    By chris-s, February 4, 2011   

    • Charcuterie
    • 10 replies
    • 10.9k views
    • 
    • chris-s
    • February 6, 2011

15. 30 Hr Short Ribs

    By Paul Bacino, February 3, 2011
    • 5 replies
    • 2.3k views
    • 
    • Paul Bacino
    • February 4, 2011

16. Beef stew beginner

    By DanM, February 3, 2011
    • 20 replies
    • 4.2k views
    • 
    • mkayahara
    • February 6, 2011

17. Cooking with "Modernist Cuisine" (Part 1) 1 2 3 4 20

    By Chris Amirault, February 2, 2011
    • 478 replies
    • 389.7k views
    • 
    • rotuts
    • April 11, 2011

18. Cooking from the hip, versus following recipes 1 2

    By nakji, February 2, 2011
    • 25 replies
    • 4.2k views
    • 
    • nakji
    • February 9, 2011

19. The Bottom Sirloin Roast

    By Paul Bacino, February 2, 2011
    • 0 replies
    • 2.5k views
    • 
    • Paul Bacino
    • February 2, 2011

20. And Now, Your Moment of (Cooking) Zen 1 2 3

    By Chris Amirault, February 1, 2011
    • 55 replies
    • 8.3k views
    • 
    • David Ross
    • February 6, 2011

21. Too many Tangerines - how to use or preserve

    By Paul Bacino, February 1, 2011
    • 15 replies
    • 12.8k views
    • 
    • Blether
    • February 4, 2011

22. Back of the Can Cuisine 1 2

    By nakji, February 1, 2011
    • 37 replies
    • 7.7k views
    • 
    • annachan
    • June 13, 2011

23. Black & Yellow Food Ideas?

    By dhardy123, January 31, 2011
    • 22 replies
    • 15.1k views
    • 
    • natasha1270
    • February 1, 2011

24. Liquors for Curing Salmon Gravlax

    By David Ross, January 31, 2011
    • 9 replies
    • 8.8k views
    • 
    • Chris Amirault
    • February 1, 2011

25. Farmer's Cheese

    By David Ross, January 31, 2011
    • 8 replies
    • 3.2k views
    • 
    • janeer
    • February 2, 2011