Cooking

9,598 topics in this forum

1. Mini sweet peppers

   By heidih, March 29, 2011
   • 11 replies
   • 3.6k views
   • 
   • kitchensqueen
   • May 2, 2011

2. Need recs for stuffing a duck

   By Mano, May 1, 2011
   • 0 replies
   • 957 views
   • 
   • Mano
   • May 1, 2011

3. Turkey on the grill

   By Catherine Iino, May 1, 2011
   • 6 replies
   • 1.6k views
   • 
   • karlos
   • May 1, 2011

4. Garlic Bread--forgot how good it is

   By zoe b, February 16, 2010
   • 17 replies
   • 4.5k views
   • 
   • IndyRob
   • April 30, 2011

5. Bittermelon for Gweilos

   By TheTInCook, April 27, 2011
   • 11 replies
   • 2.5k views
   • 
   • SylviaLovegren
   • April 30, 2011

6. Alaska Spot Prawns

   By Abra, October 11, 2006
   • 15 replies
   • 7.2k views
   • 
   • vice
   • April 29, 2011

7. Wild Hog Leg

   By avaserfi, April 10, 2011
   • 9 replies
   • 4.7k views
   • 
   • avaserfi
   • April 29, 2011

8. What Can You Smoke -- and What Can You Do With It? 1 2

   By Chris Amirault, January 14, 2011
   • 38 replies
   • 8.5k views
   • 
   • chileheadmike
   • April 28, 2011

9. Royal Wedding Party ideas

   By teagal, April 27, 2011
   • 17 replies
   • 3.8k views
   • 
   • LindaK
   • April 28, 2011

10. Spices and Flavors for Cauliflower:

    By Shel_B, April 25, 2011
    • 24 replies
    • 11.6k views
    • 
    • andiesenji
    • April 27, 2011

11. Making a clear/white hot sauce

    By Jen Rehm, April 25, 2011
    • 15 replies
    • 11k views
    • 
    • Jen Rehm
    • April 27, 2011

12. Liquor/liqueurs in ice cream

    By Darienne, April 25, 2011
    • 6 replies
    • 3.2k views
    • 
    • paulraphael
    • April 26, 2011

13. Making 'Modernist' process cheeses at home 1 2 3

    By jsmeeker, April 20, 2011
    • 50 replies
    • 20.4k views
    • 
    • avaserfi
    • April 25, 2011

14. Coca-Cola Ham

    By David Ross, March 15, 2011
    • 10 replies
    • 5.4k views
    • 
    • David Ross
    • April 25, 2011

15. Jaccarding Meat: Tenderizing by Piercing 1 2 3 4

    By albie, August 26, 2004
    • 94 replies
    • 60.2k views
    • 
    • Paul Bacino
    • April 24, 2011

16. Making Schmaltz ...

    By Shel_B, April 20, 2011
    • 11 replies
    • 3.5k views
    • 
    • Edward J
    • April 22, 2011

17. My First Duck

    By Aloha Steve, March 11, 2010
    • 17 replies
    • 4.5k views
    • 
    • EllenC
    • April 22, 2011

18. Rethinking the prep of a whole turkey

    By heidih, April 20, 2011
    • 14 replies
    • 2.5k views
    • 
    • Ufimizm
    • April 22, 2011

19. Split shift cooking problem

    By Doodad, April 20, 2011
    • 4 replies
    • 1.6k views
    • 
    • heidih
    • April 20, 2011

20. Updating Easter Supper

    By BadRabbit, April 20, 2011
    • 4 replies
    • 1.4k views
    • 
    • gfweb
    • April 20, 2011

21. "Modernist" Thickeners

    By AnneN, April 11, 2011
    • 1 reply
    • 2.2k views
    • 
    • mkayahara
    • April 20, 2011

22. Black Trumpet Mushrooms

    By SobaAddict70, April 16, 2011
    • 19 replies
    • 4.3k views
    • 
    • SobaAddict70
    • April 19, 2011

23. Introducing game flavor to meat

    By rjchew, April 19, 2011
    • 2 replies
    • 1.9k views
    • 
    • hathor
    • April 19, 2011

24. crown roast of pork

    By Dejah, December 24, 2003
    • 12 replies
    • 3.9k views
    • 
    • Ashen
    • April 19, 2011

25. Wheatgerm, the ingredient

    By Blether, March 25, 2011
    • 17 replies
    • 6.2k views
    • 
    • Blether
    • April 19, 2011