Cooking

9,590 topics in this forum

1. Amuse Bouche Recipes

   By Alex Parker, January 16, 2011
   • 17 replies
   • 4.4k views
   • 
   • aschall
   • January 19, 2011

2. Using frozen versus fresh spinach

   By heidih, January 18, 2011
   • 7 replies
   • 7.1k views
   • 
   • Jenni
   • January 18, 2011

3. questions about cooking turkey roulade

   By cteavin, December 11, 2010
   • 3 replies
   • 1.5k views
   • 
   • Mikels
   • January 18, 2011

4. Carved Roast Beef for a Wedding

   By Paul Bacino, January 12, 2011
   • 7 replies
   • 25.2k views
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   • Paul Bacino
   • January 17, 2011

5. What Else To Do with White Grapefruit 1 2

   By Chris Amirault, January 8, 2011
   • 27 replies
   • 6.2k views
   • 
   • manwith8ovens
   • January 16, 2011

6. Big Batch Bechamel

   By bpdetroit, January 14, 2011
   • 7 replies
   • 6.9k views
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   • faronem
   • January 16, 2011

7. Truffles... what do you put them on

   By SeanDirty, February 3, 2009
   • 13 replies
   • 5k views
   • 
   • Makantudo
   • January 16, 2011

8. Kefir - A Few Favorite Uses

   By weinoo, January 14, 2011
   • 5 replies
   • 2.1k views
   • 
   • cdh
   • January 15, 2011

9. Scallop sauce

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

10. Savoy Cabbage

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

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

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

12. How do you cut your allium.

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

13. Banana Pudding 1 2 3

    By Varmint, June 25, 2003
    • 66 replies
    • 24.7k views
    • 
    • faith
    • January 14, 2011

14. Holding meats in a BBQ restaurant

    By skay99, June 24, 2010
    • 5 replies
    • 11.6k views
    • 
    • manwith8ovens
    • January 13, 2011

15. Using Cartouches: Beneficial or Bunk?

    By Chris Amirault, January 12, 2011
    • 3 replies
    • 8.8k views
    • 
    • Pierogi
    • January 13, 2011

16. Ultra Gel and Thick Gel

    By ElsieD, January 12, 2011
    • 1 reply
    • 1.6k views
    • 
    • Kerry Beal
    • January 13, 2011

17. Bron Mandoline

    By Mottmott, January 11, 2011
    • 7 replies
    • 2.3k views
    • 
    • KarenDW
    • January 12, 2011

18. Escoffier's Scrambled Eggs

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

19. Curing vs. Aging

    By weinoo, January 11, 2011
    • 1 reply
    • 1.1k views
    • 
    • Paul Bacino
    • January 12, 2011

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

    By Fat Guy, January 7, 2011
    • 32 replies
    • 8.2k views
    • 
    • Pam R
    • January 10, 2011

21. Red Onions vs. Yellow Onions

    By David Ross, January 7, 2011
    • 18 replies
    • 53.8k views
    • 
    • Will
    • January 10, 2011

22. Split Peas - Green or Yellow

    By weinoo, January 9, 2011
    • 3 replies
    • 1.9k views
    • 
    • Pierogi
    • January 10, 2011

23. Cutting Citrus Suprêmes

    By Chris Hennes, January 8, 2011
    • 5 replies
    • 2.1k views
    • 
    • Shalmanese
    • January 9, 2011

24. Grinding your own spices 1 2

    By Fat Guy, September 21, 2009
    • 27 replies
    • 7.9k views
    • 
    • natasha1270
    • January 8, 2011

25. Butter Basting = Too Greasy?

    By bolero, January 6, 2011
    • 8 replies
    • 3.3k views
    • 
    • scubadoo97
    • January 8, 2011