Cooking

9,593 topics in this forum

1. Schmaltz (i.e. Chicken Fat, Goose Fat, etc.) 1 2 3

   By Chris Amirault, October 27, 2005
   • 73 replies
   • 22.9k views
   • 
   • Chris Amirault
   • March 12, 2011

2. How Do You Crack and Empty Eggs?

   By Chris Amirault, March 11, 2011
   • 23 replies
   • 4.3k views
   • 
   • heidih
   • March 11, 2011

3. Goose eggs

   By Chufi, March 11, 2011
   • 4 replies
   • 2.9k views
   • 
   • OliverB
   • March 11, 2011

4. Recipes with lots of ingredients that produce a worthy result

   By Shalmanese, March 9, 2011
   • 4 replies
   • 4.4k views
   • 
   • PopsicleToze
   • March 11, 2011

5. Dinner for 40 menu & logistics help

   By skavoovie, March 9, 2011
   • 5 replies
   • 4.1k views
   • 
   • Fat Guy
   • March 11, 2011

6. Want to help me plan a Tiki Luau themed cocktail party

   By FoodMuse, March 6, 2011
   • 19 replies
   • 5k views
   • 
   • Clark D
   • March 10, 2011

7. Ravioli Pizza

   By Recoil Rob, March 9, 2011
   • 5 replies
   • 3.2k views
   • 
   • Recoil Rob
   • March 10, 2011

8. Electric range

   By Octaveman, August 8, 2006
   • 16 replies
   • 4.6k views
   • 
   • ermintrude
   • March 10, 2011

9. Cottage Roll

   By Darienne, March 7, 2011
   • 12 replies
   • 6.4k views
   • 
   • Darienne
   • March 8, 2011

10. Dried Chilies

    By BadRabbit, March 7, 2011
    • 10 replies
    • 2.5k views
    • 
    • Darienne
    • March 8, 2011

11. Tempeh... who else loves it?

    By ohmyganache, August 7, 2005
    • 22 replies
    • 6.7k views
    • 
    • ShaneH
    • March 8, 2011

12. Sous vide as a fat-free cooking method

    By Fat Guy, January 6, 2011
    • 14 replies
    • 4.2k views
    • 
    • karlos
    • March 8, 2011

13. Sausages--Cook-Off 17 1 2 3 4 8

    By Chris Amirault, December 18, 2005   

    • Charcuterie
    • Cookoff
    • 198 replies
    • 95.7k views
    • 
    • PetersCreek
    • March 7, 2011

14. Flour Blends for Deep-Frying

    By David Ross, February 25, 2011
    • 15 replies
    • 79.6k views
    • 
    • Blether
    • March 7, 2011

15. Using Black pepper 1 2 3 4 5

    By riboflavinjoe, May 6, 2003
    • 100 replies
    • 20.3k views
    • 
    • Jenni
    • March 5, 2011

16. Cooking pasta in the sauce

    By Shalmanese, February 25, 2011
    • 20 replies
    • 19.3k views
    • 
    • rickster
    • March 4, 2011

17. Recipes and Uses for Ras El Hanout

    By BadRabbit, March 1, 2011
    • 14 replies
    • 10.8k views
    • 
    • alexthepink
    • March 3, 2011

18. summer rolls

    By sabg, March 2, 2011
    • 4 replies
    • 1.9k views
    • 
    • runwestierun
    • March 2, 2011

19. Water in the Oven When Roasting

    By weinoo, February 27, 2011
    • 9 replies
    • 54k views
    • 
    • Norm Matthews
    • March 1, 2011

20. Mayonnaise Caviar (reconstructed)

    By Plaisir, January 28, 2011
    • 3 replies
    • 6k views
    • 
    • Plaisir
    • February 28, 2011

21. questions about using miso

    By Dante, February 27, 2011
    • 9 replies
    • 2.3k views
    • 
    • emannths
    • February 28, 2011

22. Homemade Condensed Soups

    By BadRabbit, February 22, 2011
    • 24 replies
    • 6.2k views
    • 
    • Blether
    • February 26, 2011

23. Preserving Sweet Peppers

    By willows, February 23, 2011
    • 3 replies
    • 2.3k views
    • 
    • Paul Bacino
    • February 24, 2011

24. What would you do with a Vitamix for a week?

    By dividend, February 22, 2011
    • 5 replies
    • 3.5k views
    • 
    • DanM
    • February 23, 2011

25. What should not be done in advance?

    By Mikels, February 23, 2011
    • 0 replies
    • 1.3k views
    • 
    • Mikels
    • February 23, 2011