Cooking

9,590 topics in this forum

1. What cut is an "Applebee Riblet"?

   By richw, August 22, 2002
   • 15 replies
   • 95.9k views
   • 
   • mynamejoe
   • August 25, 2002

2. The Dinner Challenge

   By Lindacakes, September 16, 2008
   • 15 replies
   • 3.2k views
   • 
   • jgm
   • September 17, 2008

3. Smoked red bell peppers

   By Andrew Fenton, May 24, 2009
   • 15 replies
   • 12.4k views
   • 
   • Johntodd
   • November 5, 2014

4. The world’s most expensive ham

   By liuzhou, November 15, 2018
   • 15 replies
   • 4.5k views
   • 
   • naguere
   • November 22, 2018

5. Sous Vide Pepper Steak for a Crowd - Advice needed

   By Tuber magnatum, November 15, 2018
   • 15 replies
   • 4.9k views
   • 
   • Tuber magnatum
   • December 31, 2018

6. 40 hungry sailors

   By helen jackson, September 5, 2002
   • 15 replies
   • 2.8k views
   • 
   • greteljack
   • September 10, 2002

7. Miso

   By nerissa, March 27, 2003
   • 15 replies
   • 3k views
   • 
   • nerissa
   • March 29, 2003

8. Asparagus Steamer

   By Anna N, July 25, 2004
   • 15 replies
   • 5.8k views
   • 
   • KatieLoeb
   • July 26, 2004

9. Pig roast

   By HowardLi, June 23, 2011
   • 15 replies
   • 4.7k views
   • 
   • Clark D
   • June 24, 2011

10. Kimchi sauce

    By richw, February 18, 2004
    • 15 replies
    • 10.7k views
    • 
    • richw
    • February 26, 2004

11. Fresh Squeezed Grape Juice?

    By hathor, October 17, 2009
    • 15 replies
    • 8.4k views
    • 
    • violetfox
    • October 19, 2009

12. Quail: What do you like to do with it?

    By Orbit, October 28, 2022
    • 15 replies
    • 2.7k views
    • 
    • Ann_T
    • October 31, 2022

13. Halibut cheeks

    By elfin, January 28, 2003
    • 15 replies
    • 5.3k views
    • 
    • athinaeos
    • April 5, 2006

14. Nevada Pine Nuts (unshelled)

    By Darienne, October 24, 2010
    • 15 replies
    • 13.1k views
    • 
    • JoNorvelleWalker
    • December 18, 2019

15. Pouch (foil or parchment paper) cooking

    By snowangel, June 7, 2007
    • 15 replies
    • 4.5k views
    • 
    • dockhl
    • June 13, 2007

16. Low and slow lamb shoulder ...

    By ChrisTaylor, February 27, 2011
    • 15 replies
    • 8.3k views
    • 
    • thirtyoneknots
    • March 24, 2011

17. Watercress

    By YKL, September 19, 2005
    • 15 replies
    • 2.8k views
    • 
    • KennethT
    • December 14, 2021

18. Frozen Pizza "From Scratch"

    By Chris Hennes, June 25, 2009
    • 15 replies
    • 3k views
    • 
    • snowangel
    • June 29, 2009

19. How do I determine what's able to be canned?

    By Pilori, August 20, 2010
    • 15 replies
    • 4k views
    • 
    • budrichard
    • August 28, 2010

20. TDG: Desperate Measures: Pancetta-Embossing

    By Fat Guy, February 17, 2003
    • 15 replies
    • 2.7k views
    • 
    • helenas
    • December 16, 2004

21. Sous vide cooking directly in packaging?

    By chris_s, April 1, 2015
    • 15 replies
    • 11.1k views
    • 
    • dcarch
    • April 3, 2015

22. The Best Way To Cook: Yard Long Beans

    By Chris Amirault, February 12, 2008
    • 15 replies
    • 11.2k views
    • 
    • snowangel
    • May 23, 2008

23. Puff Pastry Emergency

    By Chad, December 19, 2003
    • 15 replies
    • 2.8k views
    • 
    • Chad
    • December 20, 2003

24. Onion powder—is there truly a way to keep it from clumping rock hard?

    By Miss Mick, September 19, 2017
    • 15 replies
    • 16.5k views
    • 
    • lindag
    • September 23, 2017

25. Cracklins, Krammeln, Chicharonnes, Gribbenes

    By ludja, January 9, 2004
    • 15 replies
    • 5.3k views
    • 
    • jsolomon
    • November 10, 2005