Cooking

9,599 topics in this forum

1. OH Discouragement 1 2

   By ChocoChris, October 18, 2002
   • 38 replies
   • 4.9k views
   • 
   • Steve Klc
   • October 22, 2002

2. Help me understand vacuum sealing foods

   By newchef, June 29, 2017
   • 14 replies
   • 4.9k views
   • 
   • newchef
   • July 5, 2017

3. Need a Finished Bone-in Rib Roast 140-145F (Sous Vide)?

   By Paul Bacino, May 23, 2012
   • 17 replies
   • 4.9k views
   • 
   • Paul Bacino
   • May 31, 2012

4. Mac and Cheese: Defining and Pushing its Boundaries 1 2

   By shain, May 1, 2023
   • 42 replies
   • 4.9k views
   • 
   • kayb
   • May 10, 2023

5. Pork Reconstructed

   By FeChef, January 3, 2013
   • 21 replies
   • 4.9k views
   • 
   • rotuts
   • January 3, 2013

6. Confit jelly

   By hansjoakim, July 18, 2011
   • 4 replies
   • 4.9k views
   • 
   • hansjoakim
   • July 18, 2011

7. Cooking pork shank

   By boudin noir, July 3, 2014
   • 16 replies
   • 4.9k views
   • 
   • boudin noir
   • July 6, 2014

8. Substitutions that do better than the genuine article?

   By Shalmanese, October 5, 2011
   • 13 replies
   • 4.9k views
   • 
   • TheNoodleIncident
   • October 5, 2011

9. Freezer-burn proof, individually frozen chicken breasts?

   By gfweb, November 1, 2014
   • 12 replies
   • 4.9k views
   • 
   • paulraphael
   • November 16, 2014

10. Planning Christmas Dinner Menus: 2012 1 2

    By HowardLi, November 27, 2012
    • 26 replies
    • 4.9k views
    • 
    • David Ross
    • December 23, 2012

11. Savory uses for Pomegranate

    By Shalmanese, November 26, 2006
    • 22 replies
    • 4.9k views
    • 
    • rarerollingobject
    • December 10, 2006

12. potluck BRUNCH suggestions? 1 2

    By presto, January 12, 2004
    • 27 replies
    • 4.9k views
    • 
    • presto
    • January 19, 2004

13. Grilled Chicken Wings

    By Chris Amirault, July 17, 2008
    • 14 replies
    • 4.9k views
    • 
    • carp
    • July 14, 2009

14. Chopped liver question...

    By lauren75, April 14, 2008
    • 13 replies
    • 4.9k views
    • 
    • Pam R
    • November 16, 2009

15. [Modernist Cuisine] Cryoseared duck

    By Anonymous Modernist 310, May 24, 2012
    • 0 replies
    • 4.9k views
    • 
    • Anonymous Modernist 310
    • May 24, 2012

16. Deer Heart & Liver? Recipes?

    By Stone, March 5, 2013
    • 9 replies
    • 4.9k views
    • 
    • sparrowgrass
    • March 8, 2013

17. The basics of home cookery 1 2

    By Malawry, December 2, 2005
    • 28 replies
    • 4.8k views
    • 
    • Malawry
    • December 27, 2005

18. Fried or Roasted Taters 1 2

    By Suvir Saran, September 25, 2002
    • 36 replies
    • 4.8k views
    • 
    • pjs
    • September 28, 2002

19. Spinach Artichoke Dip

    By pam claughton, December 3, 2005
    • 16 replies
    • 4.8k views
    • 
    • JAZ
    • October 7, 2008

20. Capon Fear

    By Dirk Wheelan, December 23, 2004
    • 23 replies
    • 4.8k views
    • 
    • hummingbirdkiss
    • May 12, 2008

21. Amaranth

    By hathor, June 24, 2007
    • 8 replies
    • 4.8k views
    • 
    • hathor
    • June 28, 2007

22. Advice on flour types: substitute Atta flour for 00 in Portugal?

    By oofencocotte, May 5, 2017
    • 2 replies
    • 4.8k views
    • 
    • Franci
    • May 6, 2017

23. Canada Goose cooking advice

    By Recoil Rob, January 24, 2011
    • 9 replies
    • 4.8k views
    • 
    • tim
    • January 26, 2011

24. Amuse Bouche Recipes

    By Alex Parker, January 16, 2011
    • 17 replies
    • 4.8k views
    • 
    • aschall
    • January 19, 2011

25. Yellow Croaker

    By Modern Day Hermit, March 7, 2004
    • 10 replies
    • 4.8k views
    • 
    • mongo_jones
    • June 17, 2004