Cooking

9,589 topics in this forum

1. Dry ribs

   By Marlene, June 18, 2005
   • 22 replies
   • 48.7k views
   • 
   • reesek
   • July 31, 2005

2. Homemade pizza: pre-bake the dough?

   By monavano, September 5, 2007
   • 20 replies
   • 48.5k views
   • 
   • Katie Meadow
   • September 9, 2007

3. Inspired by StudioKitchen 1 2 3 4 5

   By percyn, August 3, 2005
   • 111 replies
   • 48.3k views
   • 
   • percyn
   • September 2, 2008

4. Cooking Burns and Scars 1 2 3 4 9

   By Comfort Me, November 24, 2003
   • 220 replies
   • 48.2k views
   • 
   • David A. Goldfarb
   • February 1, 2010

5. How long can you "hold" something cooked sous vide?

   By TdeV, October 13, 2014
   • 15 replies
   • 48k views
   • 
   • paulraphael
   • December 18, 2014

6. Meatloaf 1 2 3 4 9

   By tommy, September 14, 2002
   • 202 replies
   • 47.9k views
   • 
   • Bernie
   • February 10, 2025

7. DIY miniature smoke house 1 2 3

   By ChrisTaylor, April 19, 2014
   • 50 replies
   • 47.9k views
   • 
   • Dave W
   • March 11, 2015

8. Do you use bottled or tap water for your cooking? 1 2

   By cteavin, November 14, 2009
   • 25 replies
   • 47.8k views
   • 
   • Pierogi
   • November 18, 2009

9. Composed Salads--Cook-Off 12 1 2 3 4 5

   By Chris Amirault, July 28, 2005   

   • Cookoff
   • 109 replies
   • 47.7k views
   • 
   • huiray
   • May 5, 2014

10. Fergus Henderson's "Nose to Tail" Cookbook 1 2 3 4 5

    By bourdain, February 14, 2004
    • 108 replies
    • 47.4k views
    • 
    • liuzhou
    • January 23, 2024

11. Foie Gras: The Topic 1 2 3 4 8

    By glenn, November 20, 2002
    • 179 replies
    • 47.4k views
    • 
    • Franci
    • February 17, 2012

12. kurobuta pork...what defines it?

    By RachelAnn, January 27, 2007
    • 12 replies
    • 47.3k views
    • 
    • Kent Wang
    • January 30, 2007

13. Blue mussels vs. green-lipped mussels

    By TAPrice, March 12, 2006
    • 12 replies
    • 47.3k views
    • 
    • wesza
    • March 14, 2006

14. "The French Laundry Cookbook" by Thomas Keller 1 2 3 4 5

    By gruyere, February 9, 2005
    • 103 replies
    • 47.1k views
    • 
    • biskuit
    • January 4, 2009

15. staff meal 1 2 3 4 12

    By get in my belly, July 23, 2004
    • 276 replies
    • 47.1k views
    • 
    • racheld
    • October 27, 2006

16. eG Cook-Off 58: Hash 1 2 3 4 5

    By David Ross, February 3, 2012   

    • Cookoff
    • 118 replies
    • 47.1k views
    • 
    • Margaret Pilgrim
    • March 18, 2020

17. The art and science of the smoothie 1 2 3 4 7

    By Fat Guy, September 2, 2009
    • 159 replies
    • 46.9k views
    • 
    • btbyrd
    • February 9, 2022

18. Husbands birthday dinner 1 2 3 4 7

    By Chufi, January 24, 2005
    • 167 replies
    • 46.8k views
    • 
    • forever_young_ca
    • February 12, 2010

19. French Onion Soup 1 2 3 4 7

    By Marlene, April 17, 2003
    • 157 replies
    • 46.4k views
    • 
    • blue_dolphin
    • September 23, 2022

20. Corned Ham - A Southern Holiday Tradition 1 2 3

    By Varmint, April 7, 2005
    • 56 replies
    • 46.4k views
    • 
    • fifi
    • February 10, 2006

21. Turkey Brining 1 2 3 4 8

    By Marlene, November 30, 2002
    • 195 replies
    • 46.3k views
    • 
    • MasteringTheFlame
    • November 19, 2013

22. Chili con Carne 1 2 3 4 7

    By netrover, May 22, 2002
    • 157 replies
    • 46.1k views
    • 
    • Anna N
    • December 30, 2022

23. Having Steel-Cut Irish Oats Ready in the Morning 1 2 3

    By Chris Amirault, November 15, 2010
    • 60 replies
    • 46.1k views
    • 
    • thock
    • January 31, 2013

24. 17.11 pound ribeye roast...help! 1 2 3

    By firedogut, February 9, 2006
    • 53 replies
    • 46k views
    • 
    • Marlene
    • February 27, 2006

25. Cooking with "Fine Cooking" (the magazine) 1 2 3

    By Chris Hennes, May 26, 2008
    • 73 replies
    • 45.9k views
    • 
    • iguana
    • May 7, 2013