Cooking

9,590 topics in this forum

1. Uses for pineapple core 1 2

   By heidih, April 23, 2011
   • 28 replies
   • 15.2k views
   • 
   • Panaderia Canadiense
   • May 15, 2011

2. Pickled Pig's Feet

   By OliverB, May 12, 2011
   • 16 replies
   • 7.3k views
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   • heidih
   • May 15, 2011

3. The "scorch method" in Pressure cooking

   By pazzaglia, May 4, 2011
   • 5 replies
   • 4.3k views
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   • pazzaglia
   • May 15, 2011

4. Eye of the Round treatment

   By alanjesq, May 13, 2011
   • 9 replies
   • 2.4k views
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   • KaffeeKlatsch
   • May 14, 2011

5. Chili Oil -- Green?

   By rotuts, May 12, 2011
   • 6 replies
   • 4.3k views
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   • rotuts
   • May 13, 2011

6. Using bacon fat in mayonnaise

   By jakey, May 13, 2011
   • 8 replies
   • 2.1k views
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   • Chris Amirault
   • May 13, 2011

7. Lemon on your Fish: Dry, not Wet

   By Mjx, May 10, 2011
   • 20 replies
   • 3.5k views
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   • Carlovski
   • May 11, 2011

8. Vacuum foam compression question

   By NoelW, May 11, 2011
   • 5 replies
   • 2.4k views
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   • KennethT
   • May 11, 2011

9. Cooking with Rice Wine

   By TheNoodleIncident, May 10, 2011
   • 11 replies
   • 5k views
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   • kaszeta
   • May 11, 2011

10. From Cutting Board to Stove 1 2

    By weinoo, May 6, 2011
    • 27 replies
    • 5.4k views
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    • Will
    • May 10, 2011

11. Highlighting peas when your harvest is small 1 2

    By Chris Hennes, May 5, 2011
    • 25 replies
    • 3.3k views
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    • vengroff
    • May 9, 2011

12. Frozen Oysters

    By Paul Bacino, May 8, 2011
    • 2 replies
    • 1.5k views
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    • Paul Bacino
    • May 9, 2011

13. Spring Vegetables

    By David Ross, April 9, 2011
    • 20 replies
    • 4.4k views
    • 
    • dcarch
    • May 8, 2011

14. How to open an egg in a straight line

    By OliverB, April 29, 2011
    • 19 replies
    • 17.2k views
    • 
    • edsel
    • May 8, 2011

15. Homemade Chocolate Syrup Without Cocoa

    By GlorifiedRice, May 7, 2011
    • 4 replies
    • 9.1k views
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    • natasha1270
    • May 7, 2011

16. Broccoli stems

    By JAZ, November 22, 2009
    • 22 replies
    • 5.1k views
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    • technophile50
    • May 7, 2011

17. Wanting to try Dosa and BBQ

    By jzemlin, May 6, 2011
    • 0 replies
    • 1.7k views
    • 
    • jzemlin
    • May 6, 2011

18. Salsa verde/Green sauce presentation improvement

    By Toufas, May 4, 2011
    • 3 replies
    • 1.3k views
    • 
    • Toufas
    • May 6, 2011

19. Non-Acid Substitute for Acid?

    By chezcherie, May 5, 2011
    • 13 replies
    • 9k views
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    • judiu
    • May 6, 2011

20. Companions for Very Rich Foods

    By BadRabbit, May 5, 2011
    • 21 replies
    • 2.7k views
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    • BadRabbit
    • May 6, 2011

21. Marinade effectiveness when frozen

    By mcdiarmid, May 5, 2011
    • 6 replies
    • 2.8k views
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    • budrichard
    • May 6, 2011

22. Let's talk freshwater fish

    By abadoozy, May 2, 2011
    • 24 replies
    • 4.8k views
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    • Peter the eater
    • May 6, 2011

23. The Great Freezer Cleanout: 2011 1 2 3 4 5

    By Chris Amirault, March 14, 2011
    • 103 replies
    • 15.3k views
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    • baroness
    • May 6, 2011

24. Using Your Sous Vide Rig as a Bain Marie

    By Chris Amirault, April 8, 2011
    • 11 replies
    • 7.5k views
    • 
    • Chris Amirault
    • May 5, 2011

25. Adjustments Home Cooks Must Make When Using Pro Cookbooks

    By Chris Amirault, May 4, 2011
    • 20 replies
    • 3.4k views
    • 
    • pep.
    • May 4, 2011