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Cooking

Savory cooking techniques and ingredients.

9,579 topics in this forum

  1. Braising in Alcohol? Is it Worth a Try?

    By Turin Hurinyan,
    • 19 replies
    • 4.2k views

  2. Opinion on simple menu required :)

    By Susanwusan,   
    • 2 replies
    • 1.1k views

  3. US Thanksgiving 2021 1 2 3 4 5

    By heidih,
    • 108 replies
    • 13.1k views

  4. Does anyone else can quince or make quince jelly/paste?

    By cteavin,
    • 1 reply
    • 1.3k views

  5. Herbs forward - sage, oregano and thyme 1 2

    By shain,
    • 29 replies
    • 5.3k views

  6. Advice about dried garbanzos/chickpeas

    By Nancy in Pátzcuaro,
    • 2 replies
    • 1.3k views

  7. Chicken Liver Love 1 2

    By liuzhou,
    • 36 replies
    • 5.4k views

  8. What to do with Braunschweiger? 1 2

    By Johntodd,
    • 37 replies
    • 8.6k views

  9. How best to cook venison tenderloin

    By ElsieD,
    • 22 replies
    • 2.7k views

  10. Aged beef fat...ever use it?

    By gfweb,
    • 4 replies
    • 1.8k views

  11. Chicken katsu problem 1 2

    By gfweb,
    • 47 replies
    • 7.4k views

  12. Help Me Season a New Wok! 1 2

    By johnnyd,
    • 49 replies
    • 9.4k views

  13. Fresh picked pears

    By CentralMA,
    • 8 replies
    • 1.4k views

  14. Cooking with Myhrvold and Migoya's "Modernist Pizza" 1 2 3 4 22

    By Chris Hennes,
    • 549 replies
    • 98.8k views

  15. Favorite Risotto? 1 2

    By liuzhou,
    • 37 replies
    • 6.3k views

  16. Repackaging a can of Peppadew peppers

    By SweetSymphonybyM,
    • 10 replies
    • 2.4k views

  17. Paw paw

    By gfweb,
    • 11 replies
    • 1.6k views

  18. Make your own: Red Pepper Flakes!

    By donk79,
    • 18 replies
    • 4.1k views

  19. Dry Aged Fish

    By heidih,
    • 2 replies
    • 1.3k views

  20. making jamie geller gefilte fish ring

    By sabg,
    • 1 reply
    • 758 views

  21. Cooking (and retrieving) pasta in a pasta colored pot

    By KennethT,
    • 21 replies
    • 2.1k views

  22. Regarding garlic

    By Margaret Pilgrim,
    • 12 replies
    • 1.9k views

  23. Braising in stock vs water, no difference?!

    By torolover,
    • 17 replies
    • 7.2k views

  24. Roasting On My Pazaar Közmatik

    By weinoo,
    • 12 replies
    • 4.5k views

  25. Flavors in Chinese Food

    By Susanwusan,
    • 20 replies
    • 2.8k views
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