Cooking

9,590 topics in this forum

1. Brining and Freezing/Thawing

   By Kim Shook, May 3, 2010
   • 7 replies
   • 4.7k views
   • 
   • Toliver
   • April 30, 2012

2. Using marinated artichoke hearts

   By SpaghettiWestern, May 1, 2010
   • 20 replies
   • 7.9k views
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   • Kouign Aman
   • May 4, 2010

3. Fruit/vegetable "glue"

   By KennethT, April 30, 2010
   • 2 replies
   • 8.3k views
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   • KennethT
   • April 30, 2010

4. Snacks! What are You Munching On?

   By dividend, April 28, 2010
   • 21 replies
   • 5.3k views
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   • BeeZee
   • May 19, 2010

5. Smoked Apple Sauce

   By Shel_B, April 27, 2010
   • 15 replies
   • 7.2k views
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   • Shel_B
   • May 7, 2010

6. Meals that require at least an hour in the oven unattended 1 2

   By Chris Hennes, April 26, 2010
   • 32 replies
   • 16k views
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   • Darienne
   • June 20, 2010

7. DIY Cooking Projects

   By BadRabbit, April 26, 2010
   • 0 replies
   • 1.9k views
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   • BadRabbit
   • April 26, 2010

8. Lots of chinese cabbage

   By Doodad, April 26, 2010
   • 8 replies
   • 2.3k views
   • 
   • Doodad
   • April 27, 2010

9. Cooking with Lasers?

   By Seattle Food Geek, April 25, 2010
   • 18 replies
   • 6.9k views
   • 
   • Seattle Food Geek
   • April 26, 2010

10. Raspberry Chipotle Sauce

    By KathyP, April 25, 2010
    • 4 replies
    • 2.1k views
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    • munchymom
    • April 26, 2010

11. For How Long Should You Rest Meat?

    By Chris Amirault, April 25, 2010
    • 20 replies
    • 31.4k views
    • 
    • nickrey
    • April 30, 2010

12. Qimiq

    By Tom Gengo, April 24, 2010
    • 21 replies
    • 24.6k views
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    • Moopheus
    • May 11, 2010

13. Lamb lard?

    By Indirect Heat, April 22, 2010
    • 8 replies
    • 19k views
    • 
    • sheepish
    • April 25, 2010

14. Chevre

    By Corinna, April 20, 2010
    • 3 replies
    • 2.4k views
    • 
    • Dana
    • April 21, 2010

15. prepping chopped tomatoes

    By egale, April 20, 2010
    • 15 replies
    • 3.3k views
    • 
    • egale
    • April 28, 2010

16. Science of Miso Marinade?

    By Jeremiah Levy, April 17, 2010
    • 1 reply
    • 1.9k views
    • 
    • Markm
    • April 8, 2011

17. Changing your oil/fat to change the flavor profile

    By nakji, April 17, 2010
    • 17 replies
    • 2.9k views
    • 
    • Chris Amirault
    • May 7, 2010

18. Young grape leaves

    By heidih, April 16, 2010
    • 21 replies
    • 6.3k views
    • 
    • heidih
    • June 23, 2011

19. The unpredictability of marrow bones

    By JAZ, April 15, 2010
    • 11 replies
    • 6.2k views
    • 
    • roosterchef21
    • May 24, 2010

20. My fresh pasta lacks the appetizing yellow color

    By Karldub, April 13, 2010
    • 13 replies
    • 31.2k views
    • 
    • Shalmanese
    • April 15, 2010

21. Question about cooking grains for cold salads.

    By Graphix, April 13, 2010
    • 8 replies
    • 2.2k views
    • 
    • Porthos
    • April 14, 2010

22. Top Sirloin Roast Question

    By firedogut, April 13, 2010
    • 0 replies
    • 1.9k views
    • 
    • firedogut
    • April 13, 2010

23. Storing Yams

    By Porthos, April 13, 2010
    • 2 replies
    • 1.5k views
    • 
    • Porthos
    • April 13, 2010

24. Liquid smoke - how do you use it? 1 2

    By nathanm, April 12, 2010
    • 40 replies
    • 121.7k views
    • 
    • weedy
    • October 18, 2014

25. Mother's Day Brunch

    By Gail CDM, April 11, 2010
    • 11 replies
    • 3.9k views
    • 
    • kayb
    • April 17, 2010