Cooking

9,566 topics in this forum

1. Celery leaves

   By JAZ, May 4, 2011
   • 24 replies
   • 4.7k views
   • 
   • Milt
   • October 15, 2011

2. San Marzano tomatoes

   By kayb, October 14, 2011
   • 4 replies
   • 1.4k views
   • 
   • janeer
   • October 15, 2011

3. Monsoons and Winter! What are you Cooking?

   By Mjx, October 12, 2011
   • 13 replies
   • 2.6k views
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   • Panaderia Canadiense
   • October 13, 2011

4. Onglet, Hanger Steak, Bistro Medallion 1 2

   By Doodad, January 23, 2008
   • 29 replies
   • 10.5k views
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   • Peter the eater
   • October 13, 2011

5. Canadian Thanksgiving 2011 – What's on the menu?

   By Tri2Cook, October 10, 2011
   • 24 replies
   • 3k views
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   • Darienne
   • October 12, 2011

6. Make tempeh taste like bacon

   By growninbrooklyn, October 11, 2011
   • 6 replies
   • 6.4k views
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   • ScoopKW
   • October 12, 2011

7. Paw paw 1 2 3

   By torakris, May 1, 2003
   • 57 replies
   • 9.3k views
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   • SylviaLovegren
   • October 11, 2011

8. Making Your Own Ham Base for Gravy

   By highchef, October 9, 2011
   • 2 replies
   • 3.4k views
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   • rotuts
   • October 9, 2011

9. Reverse Spherification and holding the spheres

   By Anonymous Modernist 847, September 10, 2011
   • 5 replies
   • 2.7k views
   • 
   • Anonymous Modernist 847
   • October 8, 2011

10. Marinading bacon in Dr Pepper

    By fryguy, September 30, 2011   

    • Charcuterie
    • 9 replies
    • 5.5k views
    • 
    • bmdaniel
    • October 6, 2011

11. Doing it yourself – butchering and similar tasks

    By liuzhou, October 2, 2011
    • 17 replies
    • 2k views
    • 
    • liuzhou
    • October 6, 2011

12. [Modernist Cuisine] Baked Potato Foam (6•324)

    By Larry B, October 3, 2011
    • 2 replies
    • 4.1k views
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    • Larry B
    • October 6, 2011

13. Unexpected Visitors for Dinner… 1 2 3 4

    By Darienne, September 20, 2011
    • 79 replies
    • 9.8k views
    • 
    • threestars
    • October 6, 2011

14. How long should confit duck legs store?

    By Anonymous Modernist 602, September 26, 2011
    • 2 replies
    • 5.4k views
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    • Anonymous Modernist 10
    • October 5, 2011

15. Canning with a European style pressure cooker

    By pep., October 5, 2011
    • 1 reply
    • 2.6k views
    • 
    • Chris Young
    • October 5, 2011

16. Substitutions that do better than the genuine article?

    By Shalmanese, October 5, 2011
    • 13 replies
    • 4.5k views
    • 
    • TheNoodleIncident
    • October 5, 2011

17. Sous Vide in busy a la carte setting...

    By Broken English, October 5, 2011
    • 2 replies
    • 1.8k views
    • 
    • Broken English
    • October 5, 2011

18. Produce in which you specifically seek out the industrialised version

    By Shalmanese, October 3, 2011
    • 4 replies
    • 1.6k views
    • 
    • annabelle
    • October 4, 2011

19. Dishes you can never recreate

    By JAZ, September 23, 2011
    • 10 replies
    • 2.2k views
    • 
    • Peter the eater
    • October 4, 2011

20. Freezing Grated Zucchini

    By Panaderia Canadiense, August 15, 2011
    • 11 replies
    • 2.2k views
    • 
    • SylviaLovegren
    • October 4, 2011

21. [Modernist Cuisine] Mushroom Stock (6•6)

    By Anonymous Modernist 708, September 7, 2011
    • 10 replies
    • 5.7k views
    • 
    • Anonymous Modernist 347
    • October 3, 2011

22. Carrot catastrophe

    By Anonymous Modernist 799, October 2, 2011
    • 4 replies
    • 2.1k views
    • 
    • Judy Wilson
    • October 3, 2011

23. Meat ball recipe... what are the functions of ...

    By skyhskyh, October 1, 2011
    • 10 replies
    • 4.6k views
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    • Toliver
    • October 3, 2011

24. Solo holiday dinner prep?

    By HowardLi, September 30, 2011
    • 12 replies
    • 1.9k views
    • 
    • Shalmanese
    • October 3, 2011

25. Suggestions for super tender calamari

    By SamC, September 25, 2011
    • 8 replies
    • 22.1k views
    • 
    • nickrey
    • October 2, 2011