Cooking

9,584 topics in this forum

1. Pressure Cooker Recipes 1 2 3

   By AzRaeL, March 18, 2004
   • 51 replies
   • 16.7k views
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   • slkinsey
   • October 25, 2011

2. What is this stuff in my lard?

   By abadoozy, October 23, 2011
   • 14 replies
   • 9.3k views
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   • janeer
   • October 25, 2011

3. Tournedos Rossini, if you please.

   By Smoky "T", October 31, 2004
   • 11 replies
   • 3.4k views
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   • LindaK
   • October 25, 2011

4. Cooking with Green Tomatoes 1 2 3

   By agnolottigirl, October 13, 2003
   • 64 replies
   • 10.4k views
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   • Pierogi
   • October 24, 2011

5. Short Ribs 1 2

   By Tim Dolan, October 4, 2010
   • 34 replies
   • 12.5k views
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   • eternal
   • October 23, 2011

6. Aside from braising, how to cook lamb necks?

   By Obese-Wan Kenobi, October 22, 2011
   • 3 replies
   • 1.6k views
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   • Obese-Wan Kenobi
   • October 22, 2011

7. Moderately crowding the pan

   By Shalmanese, October 20, 2011
   • 9 replies
   • 2.9k views
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   • patrickamory
   • October 21, 2011

8. [Modernist Cuisine] Cooking tough vs. tender cuts sous vide

   By Anonymous Modernist 10, October 21, 2011
   • 0 replies
   • 3.6k views
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   • Anonymous Modernist 10
   • October 21, 2011

9. Dehydrating in an Oven

   By Judy Wilson, August 4, 2011
   • 3 replies
   • 2.6k views
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   • Scott Heimendinger
   • October 20, 2011

10. [Modernist Cuisine] Lamb Jus

    By Anonymous Modernist 833, October 13, 2011
    • 1 reply
    • 3.3k views
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    • Anonymous Modernist 10
    • October 20, 2011

11. Cooking more than one poached egg at a time

    By Susan Caie, September 11, 2010
    • 17 replies
    • 53.7k views
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    • Hassouni
    • October 20, 2011

12. Any tips on Wok cooking on a portable induction burner?

    By saluki, October 19, 2011
    • 0 replies
    • 1.8k views
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    • saluki
    • October 19, 2011

13. Making home fries 1 2

    By Fat Guy, December 28, 2001
    • 28 replies
    • 11.5k views
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    • andiesenji
    • October 19, 2011

14. Dry and Hard Leftover Chicken

    By Shel_B, October 17, 2011
    • 11 replies
    • 11.5k views
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    • Rico
    • October 18, 2011

15. Pernil 1 2

    By weinoo, December 9, 2004
    • 27 replies
    • 10.9k views
    • 
    • Katie Meadow
    • October 18, 2011

16. French Dip

    By _john, October 17, 2011
    • 1 reply
    • 1.8k views
    • 
    • rotuts
    • October 17, 2011

17. Celery leaves

    By JAZ, May 4, 2011
    • 24 replies
    • 6.2k views
    • 
    • Milt
    • October 15, 2011

18. San Marzano tomatoes

    By kayb, October 14, 2011
    • 4 replies
    • 1.7k views
    • 
    • janeer
    • October 15, 2011

19. Monsoons and Winter! What are you Cooking?

    By Mjx, October 12, 2011
    • 13 replies
    • 3.3k views
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    • Panaderia Canadiense
    • October 13, 2011

20. Onglet, Hanger Steak, Bistro Medallion 1 2

    By Doodad, January 23, 2008
    • 29 replies
    • 11.9k views
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    • Peter the eater
    • October 13, 2011

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

    By Tri2Cook, October 10, 2011
    • 24 replies
    • 3.7k views
    • 
    • Darienne
    • October 12, 2011

22. Make tempeh taste like bacon

    By growninbrooklyn, October 11, 2011
    • 6 replies
    • 7k views
    • 
    • ScoopKW
    • October 12, 2011

23. Paw paw 1 2 3

    By torakris, May 1, 2003
    • 57 replies
    • 11.5k views
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    • SylviaLovegren
    • October 11, 2011

24. Making Your Own Ham Base for Gravy

    By highchef, October 9, 2011
    • 2 replies
    • 3.9k views
    • 
    • rotuts
    • October 9, 2011

25. Reverse Spherification and holding the spheres

    By Anonymous Modernist 847, September 10, 2011
    • 5 replies
    • 3.5k views
    • 
    • Anonymous Modernist 847
    • October 8, 2011