Cooking

9,594 topics in this forum

1. DIY Dry-Ingredient Mixes

   By Chris Amirault, February 6, 2011
   • 10 replies
   • 3.2k views
   • 
   • Chris Amirault
   • February 14, 2011

2. Tuna Tartare at Home

   By MarkIsCooking, February 12, 2011
   • 6 replies
   • 7.6k views
   • 
   • budrichard
   • February 14, 2011

3. Recipe Siren Song

   By Rover, February 13, 2011
   • 9 replies
   • 2k views
   • 
   • Pierogi
   • February 14, 2011

4. Bacon-wrapped hot dogs

   By Chris Hennes, February 9, 2011
   • 21 replies
   • 5.5k views
   • 
   • ScottyBoy
   • February 12, 2011

5. Coquille St Jacques tips?

   By Paul Bacino, February 8, 2011
   • 3 replies
   • 3.4k views
   • 
   • Anna N
   • February 12, 2011

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

   By nakji, February 2, 2011
   • 25 replies
   • 3.4k views
   • 
   • nakji
   • February 9, 2011

7. Double frying and fats

   By jessicahowles, February 9, 2011
   • 1 reply
   • 2.1k views
   • 
   • CFT
   • February 9, 2011

8. What Size Eggs Do You Use for Which Tasks?

   By Chris Amirault, February 7, 2011
   • 15 replies
   • 7.4k views
   • 
   • OliverB
   • February 8, 2011

9. Cooking with Peter Reinhart's "American Pie"

   By BadRabbit, December 27, 2010
   • 13 replies
   • 2.9k views
   • 
   • BadRabbit
   • February 7, 2011

10. Freezing fresh chili peppers 1 2

    By Darienne, November 27, 2010
    • 26 replies
    • 11.3k views
    • 
    • Darienne
    • February 7, 2011

11. Superbowl 2011

    By LindaK, February 5, 2011
    • 14 replies
    • 2.1k views
    • 
    • kayb
    • February 7, 2011

12. Making Cilantro Pesto

    By Paul Bacino, February 5, 2011
    • 11 replies
    • 2.7k views
    • 
    • Paul Bacino
    • February 6, 2011

13. Beef stew beginner

    By DanM, February 3, 2011
    • 20 replies
    • 3.5k views
    • 
    • mkayahara
    • February 6, 2011

14. Saucisse de Lyon

    By chris-s, February 4, 2011   

    • Charcuterie
    • 10 replies
    • 9.9k views
    • 
    • chris-s
    • February 6, 2011

15. And Now, Your Moment of (Cooking) Zen 1 2 3

    By Chris Amirault, February 1, 2011
    • 55 replies
    • 6.8k views
    • 
    • David Ross
    • February 6, 2011

16. Venison

    By Dejah, February 5, 2011
    • 0 replies
    • 936 views
    • 
    • Dejah
    • February 5, 2011

17. Porchetta recipes, a request.

    By Recoil Rob, January 13, 2010   

    • Charcuterie
    • 15 replies
    • 12.8k views
    • 
    • kellytree
    • February 5, 2011

18. Need some ideas for lomo

    By nolnacs, February 5, 2011   

    • Charcuterie
    • 0 replies
    • 1.3k views
    • 
    • nolnacs
    • February 5, 2011

19. 30 Hr Short Ribs

    By Paul Bacino, February 3, 2011
    • 5 replies
    • 2.1k views
    • 
    • Paul Bacino
    • February 4, 2011

20. Too many Tangerines - how to use or preserve

    By Paul Bacino, February 1, 2011
    • 15 replies
    • 11.9k views
    • 
    • Blether
    • February 4, 2011

21. Gelatin Conversion 1 2 3

    By amccomb, October 4, 2006
    • 54 replies
    • 36.8k views
    • 
    • gap
    • February 4, 2011

22. Farmer's Cheese

    By David Ross, January 31, 2011
    • 8 replies
    • 2.6k views
    • 
    • janeer
    • February 2, 2011

23. The Bottom Sirloin Roast

    By Paul Bacino, February 2, 2011
    • 0 replies
    • 2.3k views
    • 
    • Paul Bacino
    • February 2, 2011

24. Black & Yellow Food Ideas?

    By dhardy123, January 31, 2011
    • 22 replies
    • 13.2k views
    • 
    • natasha1270
    • February 1, 2011

25. Spherification question

    By cookin4acravin, January 29, 2011
    • 3 replies
    • 2.6k views
    • 
    • Alex Parker
    • February 1, 2011