Cooking

9,585 topics in this forum

1. Low carb "grits"

   By Doodad, January 21, 2011
   • 1 reply
   • 1.5k views
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   • Crouton
   • January 21, 2011

2. Cheddar Fondue

   By Lilija, January 20, 2011
   • 13 replies
   • 3k views
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   • Blether
   • January 21, 2011

3. Fresh papaya leaves

   By Dejah, January 21, 2011
   • 1 reply
   • 2.6k views
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   • Jenni
   • January 21, 2011

4. osso bucco..need help

   By sabg, January 20, 2011
   • 2 replies
   • 1.2k views
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   • thirtyoneknots
   • January 21, 2011

5. Amuse Bouche Recipes

   By Alex Parker, January 16, 2011
   • 17 replies
   • 5.1k views
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   • aschall
   • January 19, 2011

6. Using frozen versus fresh spinach

   By heidih, January 18, 2011
   • 7 replies
   • 7.9k views
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   • Jenni
   • January 18, 2011

7. questions about cooking turkey roulade

   By cteavin, December 11, 2010
   • 3 replies
   • 1.7k views
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   • Mikels
   • January 18, 2011

8. Carved Roast Beef for a Wedding

   By Paul Bacino, January 12, 2011
   • 7 replies
   • 26.3k views
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   • Paul Bacino
   • January 17, 2011

9. What Else To Do with White Grapefruit 1 2

   By Chris Amirault, January 8, 2011
   • 27 replies
   • 7k views
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   • manwith8ovens
   • January 16, 2011

10. Big Batch Bechamel

    By bpdetroit, January 14, 2011
    • 7 replies
    • 7.4k views
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    • faronem
    • January 16, 2011

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

    By SeanDirty, February 3, 2009
    • 13 replies
    • 5.5k views
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    • Makantudo
    • January 16, 2011

12. Kefir - A Few Favorite Uses

    By weinoo, January 14, 2011
    • 5 replies
    • 2.5k views
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    • cdh
    • January 15, 2011

13. Scallop sauce

    By Paul Bacino, January 14, 2011
    • 13 replies
    • 2.4k views
    • 
    • Paul Bacino
    • January 15, 2011

14. Savoy Cabbage

    By catdaddy, January 14, 2011
    • 8 replies
    • 2.4k views
    • 
    • FrogPrincesse
    • January 14, 2011

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

    By Shalmanese, January 12, 2011
    • 19 replies
    • 3.8k views
    • 
    • andiesenji
    • January 14, 2011

16. How do you cut your allium.

    By Paul Bacino, January 14, 2011
    • 5 replies
    • 1.5k views
    • 
    • Paul Bacino
    • January 14, 2011

17. Banana Pudding 1 2 3 4 5

    By Varmint, June 25, 2003
    • 112 replies
    • 37k views
    • 
    • faith
    • January 14, 2011

18. Holding meats in a BBQ restaurant

    By skay99, June 24, 2010
    • 5 replies
    • 12.1k views
    • 
    • manwith8ovens
    • January 13, 2011

19. Using Cartouches: Beneficial or Bunk?

    By Chris Amirault, January 12, 2011
    • 3 replies
    • 9.2k views
    • 
    • Pierogi
    • January 13, 2011

20. Ultra Gel and Thick Gel

    By ElsieD, January 12, 2011
    • 1 reply
    • 1.9k views
    • 
    • Kerry Beal
    • January 13, 2011

21. Bron Mandoline

    By Mottmott, January 11, 2011
    • 7 replies
    • 2.6k views
    • 
    • KarenDW
    • January 12, 2011

22. Escoffier's Scrambled Eggs

    By jfrater, January 11, 2011
    • 2 replies
    • 3.6k views
    • 
    • jfrater
    • January 12, 2011

23. Curing vs. Aging

    By weinoo, January 11, 2011
    • 1 reply
    • 1.2k views
    • 
    • Paul Bacino
    • January 12, 2011

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

    By Fat Guy, January 7, 2011
    • 32 replies
    • 9.4k views
    • 
    • Pam R
    • January 10, 2011

25. Red Onions vs. Yellow Onions

    By David Ross, January 7, 2011
    • 18 replies
    • 56k views
    • 
    • Will
    • January 10, 2011