Cooking

9,601 topics in this forum

1. Parmigiano Reggiano -using the rind

   By Rez, March 10, 2010
   • 12 replies
   • 11.9k views
   • 
   • ScoopKW
   • March 14, 2010

2. Freshly ground pepper 1 2

   By Darienne, March 9, 2010
   • 31 replies
   • 6.1k views
   • 
   • andiesenji
   • November 9, 2010

3. Culinary Olympics

   By Gail CDM, March 9, 2010
   • 1 reply
   • 1.6k views
   • 
   • Lisa Shock
   • March 10, 2010

4. Asparagus Souffle

   By Chris Hennes, March 9, 2010
   • 4 replies
   • 2.7k views
   • 
   • djyee100
   • March 9, 2010

5. Pressure Cooking Class: Ideas?

   By Richard Kilgore, March 8, 2010
   • 21 replies
   • 5.1k views
   • 
   • Yajna Patni
   • March 16, 2010

6. Cooking Class for Seniors 1 2

   By Shel_B, March 8, 2010
   • 28 replies
   • 10.9k views
   • 
   • Gail CDM
   • March 12, 2010

7. Seventh Taste?

   By nickrey, March 8, 2010
   • 23 replies
   • 6k views
   • 
   • dcarch
   • July 31, 2015

8. Your menu/shopping decision process

   By JAZ, March 6, 2010
   • 21 replies
   • 4k views
   • 
   • ElaineK
   • March 9, 2010

9. Best Beer for Brats

   By Chris Hennes, March 5, 2010
   • 19 replies
   • 24.2k views
   • 
   • Kouign Aman
   • March 10, 2010

10. Cooking from Grace Young's "Breath of a Wok" 1 2

    By Chris Hennes, March 4, 2010
    • 27 replies
    • 17.7k views
    • 
    • Chris Hennes
    • May 28, 2013

11. Small mountain of broccoli rabe

    By Lilija, March 4, 2010
    • 15 replies
    • 5.1k views
    • 
    • heidih
    • March 10, 2010

12. Ostrich Eggs

    By Shel_B, March 4, 2010
    • 4 replies
    • 3.2k views
    • 
    • Shel_B
    • March 7, 2010

13. Drying herb leaves

    By Ader1, March 4, 2010
    • 11 replies
    • 2.9k views
    • 
    • ruthcooks
    • March 10, 2010

14. 2 Mushy Granny Smiths

    By Isryelle, March 3, 2010
    • 4 replies
    • 1.9k views
    • 
    • helenjp
    • March 5, 2010

15. The natural thickening in stock-made sauces.

    By Karldub, February 28, 2010
    • 7 replies
    • 6.6k views
    • 
    • paulraphael
    • March 1, 2010

16. How long can this chicken marinate...

    By Emily_R, February 27, 2010
    • 7 replies
    • 3.1k views
    • 
    • Emily_R
    • March 2, 2010

17. The role of black pepper in "seasoning"

    By faronem, February 26, 2010
    • 6 replies
    • 2.2k views
    • 
    • Shalmanese
    • February 26, 2010

18. Quinoa Flakes

    By ElsieD, February 25, 2010
    • 0 replies
    • 1.5k views
    • 
    • ElsieD
    • February 25, 2010

19. Reducing vinegar

    By Blether, February 25, 2010
    • 10 replies
    • 33.6k views
    • 
    • thock
    • November 16, 2010

20. Cooking meat on a grill with a fan

    By nakji, February 25, 2010
    • 18 replies
    • 13.7k views
    • 
    • AndreaReina
    • March 21, 2010

21. Chicken Necks

    By Shel_B, February 24, 2010
    • 4 replies
    • 2.7k views
    • 
    • docdix
    • February 25, 2010

22. Lasagna: eG Cook-Off 52 1 2 3

    By Chris Amirault, February 22, 2010   

    • Cookoff
    • 61 replies
    • 26.1k views
    • 
    • Okanagancook
    • June 4, 2018

23. Advice on making a gelatin foam with a whisk

    By austinlinecook, February 22, 2010
    • 1 reply
    • 6.1k views
    • 
    • dougal
    • February 22, 2010

24. Foie Gras au Torchon

    By A Canadian Foodie, February 22, 2010
    • 10 replies
    • 4.8k views
    • 
    • Scientist
    • February 26, 2010

25. Good save!

    By blurby, February 21, 2010
    • 6 replies
    • 2.5k views
    • 
    • kayb
    • February 27, 2010