Cooking

9,592 topics in this forum

1. Pork stock... 1 2

   By Simon Patrice, January 21, 2011
   • 25 replies
   • 4.8k views
   • 
   • JoNorvelleWalker
   • April 30, 2018

2. Galangal vs. Ginger

   By David Ross, January 21, 2011
   • 18 replies
   • 26.6k views
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   • plum tart
   • January 24, 2011

3. osso bucco..need help

   By sabg, January 20, 2011
   • 2 replies
   • 1.1k views
   • 
   • thirtyoneknots
   • January 21, 2011

4. Questions About the Possibility of Gluten Contamination

   By rancho_gordo, January 20, 2011
   • 17 replies
   • 2.4k views
   • 
   • ElaineK
   • January 31, 2011

5. Chinese New Year/Tet for 2011: what are you cooking? 1 2 3

   By Chris Amirault, January 20, 2011
   • 58 replies
   • 9.9k views
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   • chocolate lover
   • February 22, 2011

6. Cheddar Fondue

   By Lilija, January 20, 2011
   • 13 replies
   • 2.5k views
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   • Blether
   • January 21, 2011

7. Hot Cereal Add-Ins

   By weinoo, January 20, 2011
   • 22 replies
   • 4.8k views
   • 
   • Kay
   • January 23, 2011

8. When and How Do You Salt Your Food While Cooking? 1 2

   By Chris Amirault, January 19, 2011
   • 25 replies
   • 4.4k views
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   • Chris Amirault
   • January 22, 2011

9. Using frozen versus fresh spinach

   By heidih, January 18, 2011
   • 7 replies
   • 7.2k views
   • 
   • Jenni
   • January 18, 2011

10. Rotisserie chicken: overcoming 'turnBUMPturnBUMP' syndrome

    By Mjx, January 17, 2011
    • 12 replies
    • 16.1k views
    • 
    • GB Gastro
    • September 30, 2014

11. Spinach and Ricotta Ravioli

    By Chris Hennes, January 16, 2011
    • 16 replies
    • 5.2k views
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    • Rico
    • January 21, 2011

12. Amuse Bouche Recipes

    By Alex Parker, January 16, 2011
    • 17 replies
    • 4.4k views
    • 
    • aschall
    • January 19, 2011

13. Whole Wheat Pizza Crust 1 2

    By weinoo, January 16, 2011
    • 28 replies
    • 6.5k views
    • 
    • Wholemeal Crank
    • December 26, 2012

14. Problem with inflating vacuum sealer bags 1 2

    By Montreal, January 16, 2011
    • 26 replies
    • 18.2k views
    • 
    • JBailey
    • February 1, 2011

15. Traditional Mincemeat

    By David Ross, January 15, 2011
    • 11 replies
    • 5.4k views
    • 
    • MelissaH
    • December 29, 2011

16. Blender, Food Processor or Food Mill

    By weinoo, January 15, 2011
    • 8 replies
    • 10.7k views
    • 
    • pbear
    • November 19, 2012

17. Big Batch Bechamel

    By bpdetroit, January 14, 2011
    • 7 replies
    • 6.9k views
    • 
    • faronem
    • January 16, 2011

18. What Can You Smoke -- and What Can You Do With It? 1 2

    By Chris Amirault, January 14, 2011
    • 38 replies
    • 8k views
    • 
    • chileheadmike
    • April 28, 2011

19. Scallop sauce

    By Paul Bacino, January 14, 2011
    • 13 replies
    • 2.1k views
    • 
    • Paul Bacino
    • January 15, 2011

20. How do you cut your allium.

    By Paul Bacino, January 14, 2011
    • 5 replies
    • 1.3k views
    • 
    • Paul Bacino
    • January 14, 2011

21. Kefir - A Few Favorite Uses

    By weinoo, January 14, 2011
    • 5 replies
    • 2.1k views
    • 
    • cdh
    • January 15, 2011

22. Savoy Cabbage

    By catdaddy, January 14, 2011
    • 8 replies
    • 2.1k views
    • 
    • FrogPrincesse
    • January 14, 2011

23. What New Ingredients Are You Trying Out? 1 2 3 4 9

    By Chris Amirault, January 13, 2011
    • 219 replies
    • 32.9k views
    • 
    • jedovaty
    • July 1, 2023

24. Carved Roast Beef for a Wedding

    By Paul Bacino, January 12, 2011
    • 7 replies
    • 25.3k views
    • 
    • Paul Bacino
    • January 17, 2011

25. If you don't prick holes in a potato before baking... 1 2

    By Fat Guy, January 12, 2011
    • 48 replies
    • 68.7k views
    • 
    • Bernie
    • October 24, 2022