Cooking

9,566 topics in this forum

1. Chinese New Year/Tet for 2011: what are you cooking? 1 2 3

   By Chris Amirault, January 20, 2011
   • 58 replies
   • 8.9k views
   • 
   • chocolate lover
   • February 22, 2011

2. What's Alum Used For?

   By Chris Amirault, February 20, 2011
   • 13 replies
   • 19.9k views
   • 
   • Blether
   • February 22, 2011

3. Recipe for a Specific Sweet/Sour/Hot Sauce

   By CDRFloppingham, February 20, 2011
   • 8 replies
   • 2.1k views
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   • CDRFloppingham
   • February 21, 2011

4. Definitive Corned Beef Hash Recipes

   By Chris Amirault, September 22, 2007
   • 19 replies
   • 6.7k views
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   • gfweb
   • February 21, 2011

5. Karpatskaya

   By PetersCreek, February 20, 2011   

   • Charcuterie
   • 0 replies
   • 1.2k views
   • 
   • PetersCreek
   • February 20, 2011

6. Duck Head

   By OliverB, February 17, 2011
   • 6 replies
   • 8.9k views
   • 
   • ayanamidreamsequence
   • February 20, 2011

7. Poaching Whole Fish

   By David Ross, February 20, 2011
   • 4 replies
   • 7.4k views
   • 
   • Dejah
   • February 20, 2011

8. Your Go-To Vinaigrette Recipe 1 2

   By Chris Amirault, February 12, 2011
   • 35 replies
   • 4.3k views
   • 
   • SobaAddict70
   • February 17, 2011

9. Provencal white bean soup for vegetarian?

   By josephnl, February 17, 2011
   • 0 replies
   • 1.4k views
   • 
   • josephnl
   • February 17, 2011

10. Is anything lost from wine, flavor-wise, when gelatinizing it?

    By Alex Parker, February 15, 2011
    • 9 replies
    • 1.8k views
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    • mkayahara
    • February 17, 2011

11. "Cook's Illustrated" Cold Oil French Fries

    By Pierogi, February 17, 2011
    • 4 replies
    • 7k views
    • 
    • MikeHartnett
    • February 17, 2011

12. Braising Catastrophe

    By Bruschetta, February 7, 2011
    • 19 replies
    • 5.5k views
    • 
    • k43
    • February 16, 2011

13. Looking for a Root Beer recipe

    By Kelownachef, February 15, 2011
    • 5 replies
    • 1.7k views
    • 
    • mgaretz
    • February 16, 2011

14. Jadgwurst / Jagerwurst / Jaegerwurst

    By Chris Hennes, February 15, 2011   

    • Charcuterie
    • 12 replies
    • 7.5k views
    • 
    • naguere
    • February 16, 2011

15. Pasta serving sizes 1 2

    By Fat Guy, January 21, 2011
    • 28 replies
    • 61.9k views
    • 
    • Chufi
    • February 16, 2011

16. chicken skin

    By Soup, February 13, 2011
    • 18 replies
    • 8.7k views
    • 
    • helenjp
    • February 15, 2011

17. packaged smoked salmon

    By jayhay, February 13, 2011
    • 4 replies
    • 1.9k views
    • 
    • jayhay
    • February 15, 2011

18. Small Batch Pickled Vegetables 1 2

    By nakji, May 22, 2010
    • 49 replies
    • 12.6k views
    • 
    • OliverB
    • February 14, 2011

19. DIY Dry-Ingredient Mixes

    By Chris Amirault, February 6, 2011
    • 10 replies
    • 2.9k views
    • 
    • Chris Amirault
    • February 14, 2011

20. Tuna Tartare at Home

    By MarkIsCooking, February 12, 2011
    • 6 replies
    • 7.2k views
    • 
    • budrichard
    • February 14, 2011

21. Recipe Siren Song

    By Rover, February 13, 2011
    • 9 replies
    • 1.9k views
    • 
    • Pierogi
    • February 14, 2011

22. Bacon-wrapped hot dogs

    By Chris Hennes, February 9, 2011
    • 21 replies
    • 4.8k views
    • 
    • ScottyBoy
    • February 12, 2011

23. Coquille St Jacques tips?

    By Paul Bacino, February 8, 2011
    • 3 replies
    • 3k views
    • 
    • Anna N
    • February 12, 2011

24. Cooking from the hip, versus following recipes 1 2

    By nakji, February 2, 2011
    • 25 replies
    • 3.1k views
    • 
    • nakji
    • February 9, 2011

25. Double frying and fats

    By jessicahowles, February 9, 2011
    • 1 reply
    • 1.9k views
    • 
    • CFT
    • February 9, 2011