Cooking

9,585 topics in this forum

1. Kefir - A Few Favorite Uses

   By weinoo, January 14, 2011
   • 5 replies
   • 2k views
   • 
   • cdh
   • January 15, 2011

2. Scallop sauce

   By Paul Bacino, January 14, 2011
   • 13 replies
   • 2k views
   • 
   • Paul Bacino
   • January 15, 2011

3. Savoy Cabbage

   By catdaddy, January 14, 2011
   • 8 replies
   • 2.1k views
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   • FrogPrincesse
   • January 14, 2011

4. What is the most technically challenging thing you've ever made?

   By Shalmanese, January 12, 2011
   • 19 replies
   • 3.3k views
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   • andiesenji
   • January 14, 2011

5. How do you cut your allium.

   By Paul Bacino, January 14, 2011
   • 5 replies
   • 1.3k views
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   • Paul Bacino
   • January 14, 2011

6. Banana Pudding 1 2 3

   By Varmint, June 25, 2003
   • 66 replies
   • 24.6k views
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   • faith
   • January 14, 2011

7. Holding meats in a BBQ restaurant

   By skay99, June 24, 2010
   • 5 replies
   • 11.5k views
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   • manwith8ovens
   • January 13, 2011

8. Using Cartouches: Beneficial or Bunk?

   By Chris Amirault, January 12, 2011
   • 3 replies
   • 8.7k views
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   • Pierogi
   • January 13, 2011

9. Ultra Gel and Thick Gel

   By ElsieD, January 12, 2011
   • 1 reply
   • 1.5k views
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   • Kerry Beal
   • January 13, 2011

10. Bron Mandoline

    By Mottmott, January 11, 2011
    • 7 replies
    • 2.2k views
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    • KarenDW
    • January 12, 2011

11. Escoffier's Scrambled Eggs

    By jfrater, January 11, 2011
    • 2 replies
    • 3.3k views
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    • jfrater
    • January 12, 2011

12. Curing vs. Aging

    By weinoo, January 11, 2011
    • 1 reply
    • 1k views
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    • Paul Bacino
    • January 12, 2011

13. Cooking a turkey breast so it's moist 1 2

    By Fat Guy, January 7, 2011
    • 32 replies
    • 8.1k views
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    • Pam R
    • January 10, 2011

14. Red Onions vs. Yellow Onions

    By David Ross, January 7, 2011
    • 18 replies
    • 53.6k views
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    • Will
    • January 10, 2011

15. Split Peas - Green or Yellow

    By weinoo, January 9, 2011
    • 3 replies
    • 1.8k views
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    • Pierogi
    • January 10, 2011

16. Cutting Citrus Suprêmes

    By Chris Hennes, January 8, 2011
    • 5 replies
    • 2k views
    • 
    • Shalmanese
    • January 9, 2011

17. Grinding your own spices 1 2

    By Fat Guy, September 21, 2009
    • 27 replies
    • 7.7k views
    • 
    • natasha1270
    • January 8, 2011

18. Butter Basting = Too Greasy?

    By bolero, January 6, 2011
    • 8 replies
    • 3.2k views
    • 
    • scubadoo97
    • January 8, 2011

19. Cooking Steak on a Chimney Starter 1 2

    By Crouton, September 28, 2010
    • 36 replies
    • 20.7k views
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    • Kent Wang
    • January 7, 2011

20. Greens: Mostly Kale and Chard

    By Shel_B, December 8, 2009
    • 21 replies
    • 4.9k views
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    • IndyRob
    • January 6, 2011

21. Switching to metric for the inept 1 2

    By Fat Guy, December 24, 2007
    • 47 replies
    • 7.2k views
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    • ScoopKW
    • January 6, 2011

22. What's the best brand of frozen fruit?

    By jrshaul, December 31, 2010
    • 8 replies
    • 19.1k views
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    • Fat Guy
    • January 6, 2011

23. Hot Tub Sous Vide

    By lancastermike, January 4, 2011
    • 8 replies
    • 7.3k views
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    • Pam R
    • January 5, 2011

24. Spiced Orange Salami

    By Chris Hennes, January 5, 2011   

    • Charcuterie
    • 4 replies
    • 2.2k views
    • 
    • FoodMan
    • January 5, 2011

25. Beer-cooler sous vide

    By Fat Guy, January 2, 2011
    • 10 replies
    • 7.7k views
    • 
    • PedroG
    • January 3, 2011