Cooking

9,585 topics in this forum

1. Using Cartouches: Beneficial or Bunk?

   By Chris Amirault, January 12, 2011
   • 3 replies
   • 9.4k views
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   • Pierogi
   • January 13, 2011

2. Ultra Gel and Thick Gel

   By ElsieD, January 12, 2011
   • 1 reply
   • 2k views
   • 
   • Kerry Beal
   • January 13, 2011

3. Bron Mandoline

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

4. Escoffier's Scrambled Eggs

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

5. Curing vs. Aging

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

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

   By Fat Guy, January 7, 2011
   • 32 replies
   • 9.9k views
   • 
   • Pam R
   • January 10, 2011

7. Red Onions vs. Yellow Onions

   By David Ross, January 7, 2011
   • 18 replies
   • 56.8k views
   • 
   • Will
   • January 10, 2011

8. Split Peas - Green or Yellow

   By weinoo, January 9, 2011
   • 3 replies
   • 2.3k views
   • 
   • Pierogi
   • January 10, 2011

9. Cutting Citrus Suprêmes

   By Chris Hennes, January 8, 2011
   • 5 replies
   • 2.4k views
   • 
   • Shalmanese
   • January 9, 2011

10. Grinding your own spices 1 2

    By Fat Guy, September 21, 2009
    • 27 replies
    • 9.2k views
    • 
    • natasha1270
    • January 8, 2011

11. Butter Basting = Too Greasy?

    By bolero, January 6, 2011
    • 8 replies
    • 3.7k views
    • 
    • scubadoo97
    • January 8, 2011

12. Cooking Steak on a Chimney Starter 1 2

    By Crouton, September 28, 2010
    • 36 replies
    • 22.4k views
    • 
    • Kent Wang
    • January 7, 2011

13. Greens: Mostly Kale and Chard

    By Shel_B, December 8, 2009
    • 21 replies
    • 5.6k views
    • 
    • IndyRob
    • January 6, 2011

14. Switching to metric for the inept 1 2

    By Fat Guy, December 24, 2007
    • 47 replies
    • 8.5k views
    • 
    • ScoopKW
    • January 6, 2011

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

    By jrshaul, December 31, 2010
    • 8 replies
    • 22.6k views
    • 
    • Fat Guy
    • January 6, 2011

16. Hot Tub Sous Vide

    By lancastermike, January 4, 2011
    • 8 replies
    • 8.3k views
    • 
    • Pam R
    • January 5, 2011

17. Spiced Orange Salami

    By Chris Hennes, January 5, 2011   

    • Charcuterie
    • 4 replies
    • 2.5k views
    • 
    • FoodMan
    • January 5, 2011

18. Beer-cooler sous vide

    By Fat Guy, January 2, 2011
    • 10 replies
    • 8.6k views
    • 
    • PedroG
    • January 3, 2011

19. Help! I need suggesions for striped bass.

    By abadoozy, December 31, 2010
    • 7 replies
    • 4.3k views
    • 
    • abadoozy
    • January 3, 2011

20. Cooking fixes for common issues

    By BadRabbit, December 29, 2010
    • 13 replies
    • 2.5k views
    • 
    • BadRabbit
    • January 3, 2011

21. Recipe Challenge 2011

    By nakji, January 2, 2011
    • 2 replies
    • 1.5k views
    • 
    • Emily_R
    • January 2, 2011

22. A plethora of pears

    By heidih, September 25, 2010
    • 7 replies
    • 3k views
    • 
    • heidih
    • January 2, 2011

23. Spices and seasonings to go with fruit or cinnamon?

    By jrshaul, December 31, 2010
    • 5 replies
    • 2.2k views
    • 
    • rooftop1000
    • January 1, 2011

24. Sous Vide: Recipes, Techniques & Equipment (Part 7) 1 2 3 4 24

    By Guy MovingOn, March 27, 2010
    • 591 replies
    • 224.5k views
    • 
    • Chris Amirault
    • January 1, 2011

25. tagliatelle vs pappardelle

    By marktynernyc, December 20, 2010
    • 9 replies
    • 16.8k views
    • 
    • Maureen B. Fant
    • January 1, 2011