Cooking

9,583 topics in this forum

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

   By cteavin, November 14, 2009
   • 25 replies
   • 46.9k views
   • 
   • Pierogi
   • November 18, 2009

2. kurobuta pork...what defines it?

   By RachelAnn, January 27, 2007
   • 12 replies
   • 46.9k views
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   • Kent Wang
   • January 30, 2007

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

   By TdeV, October 13, 2014
   • 15 replies
   • 46.8k views
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   • paulraphael
   • December 18, 2014

4. Inspired by StudioKitchen 1 2 3 4 5

   By percyn, August 3, 2005
   • 111 replies
   • 46.6k views
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   • percyn
   • September 2, 2008

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

   By Chris Amirault, July 28, 2005   

   • Cookoff
   • 109 replies
   • 46.5k views
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   • huiray
   • May 5, 2014

6. Braising questions 1 2 3 4 8

   By mikeczyz, February 7, 2003
   • 188 replies
   • 46.5k views
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   • Tropicalsenior
   • June 7, 2024

7. Cooking Burns and Scars 1 2 3 4 9

   By Comfort Me, November 24, 2003
   • 220 replies
   • 46.3k views
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   • David A. Goldfarb
   • February 1, 2010

8. Cooking Duck Breasts: Tips and Techniques 1 2 3 4 11

   By bushey, December 11, 2002
   • 251 replies
   • 46.3k views
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   • gulfporter
   • October 4, 2014

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

   By bourdain, February 14, 2004
   • 108 replies
   • 46.2k views
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   • liuzhou
   • January 23, 2024

10. Blue mussels vs. green-lipped mussels

    By TAPrice, March 12, 2006
    • 12 replies
    • 46.1k views
    • 
    • wesza
    • March 14, 2006

11. Meatloaf 1 2 3 4 9

    By tommy, September 14, 2002
    • 202 replies
    • 45.9k views
    • 
    • Bernie
    • February 10

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

    By David Ross, February 3, 2012   

    • Cookoff
    • 118 replies
    • 45.7k views
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    • Margaret Pilgrim
    • March 18, 2020

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

    By gruyere, February 9, 2005
    • 103 replies
    • 45.6k views
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    • biskuit
    • January 4, 2009

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

    By Fat Guy, September 2, 2009
    • 159 replies
    • 45.5k views
    • 
    • btbyrd
    • February 9, 2022

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

    By glenn, November 20, 2002
    • 179 replies
    • 45.3k views
    • 
    • Franci
    • February 17, 2012

16. Husbands birthday dinner 1 2 3 4 7

    By Chufi, January 24, 2005
    • 167 replies
    • 45.2k views
    • 
    • forever_young_ca
    • February 12, 2010

17. eG Cook-Off #88: Wings 1 2 3 4 15

    By Duvel, January 8, 2022   

    • Cookoff
    • 374 replies
    • 45.2k views
    • 
    • KennethT
    • June 13, 2022

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

    By Varmint, April 7, 2005
    • 56 replies
    • 45.1k views
    • 
    • fifi
    • February 10, 2006

19. staff meal 1 2 3 4 12

    By get in my belly, July 23, 2004
    • 276 replies
    • 45.1k views
    • 
    • racheld
    • October 27, 2006

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

    By Chris Amirault, November 15, 2010
    • 60 replies
    • 44.9k views
    • 
    • thock
    • January 31, 2013

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

    By Chris Hennes, May 26, 2008
    • 73 replies
    • 44.9k views
    • 
    • iguana
    • May 7, 2013

22. French Onion Soup 1 2 3 4 7

    By Marlene, April 17, 2003
    • 157 replies
    • 44.7k views
    • 
    • blue_dolphin
    • September 23, 2022

23. Tacos--Cook-Off 39 1 2 3 4 5

    By jsmeeker, April 24, 2008   

    • Cookoff
    • Mexican
    • 116 replies
    • 44.7k views
    • 
    • JoNorvelleWalker
    • August 27, 2019

24. Chili con Carne 1 2 3 4 7

    By netrover, May 22, 2002
    • 157 replies
    • 44.5k views
    • 
    • Anna N
    • December 30, 2022

25. A Better Way to Peel Chickpeas?

    By Shel_B, May 9, 2013
    • 14 replies
    • 44.3k views
    • 
    • DocDougherty
    • March 27, 2018