Cooking

9,582 topics in this forum

1. Butter Basting = Too Greasy?

   By bolero, January 6, 2011
   • 8 replies
   • 3.6k views
   • 
   • scubadoo97
   • January 8, 2011

2. Cooking Steak on a Chimney Starter 1 2

   By Crouton, September 28, 2010
   • 36 replies
   • 22k views
   • 
   • Kent Wang
   • January 7, 2011

3. Greens: Mostly Kale and Chard

   By Shel_B, December 8, 2009
   • 21 replies
   • 5.4k views
   • 
   • IndyRob
   • January 6, 2011

4. Switching to metric for the inept 1 2

   By Fat Guy, December 24, 2007
   • 47 replies
   • 8.2k views
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   • ScoopKW
   • January 6, 2011

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

   By jrshaul, December 31, 2010
   • 8 replies
   • 21.9k views
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   • Fat Guy
   • January 6, 2011

6. Hot Tub Sous Vide

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

7. Spiced Orange Salami

   By Chris Hennes, January 5, 2011   

   • Charcuterie
   • 4 replies
   • 2.4k views
   • 
   • FoodMan
   • January 5, 2011

8. Beer-cooler sous vide

   By Fat Guy, January 2, 2011
   • 10 replies
   • 8.4k views
   • 
   • PedroG
   • January 3, 2011

9. Help! I need suggesions for striped bass.

   By abadoozy, December 31, 2010
   • 7 replies
   • 4.2k views
   • 
   • abadoozy
   • January 3, 2011

10. Cooking fixes for common issues

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

11. Recipe Challenge 2011

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

12. A plethora of pears

    By heidih, September 25, 2010
    • 7 replies
    • 2.9k views
    • 
    • heidih
    • January 2, 2011

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

    By jrshaul, December 31, 2010
    • 5 replies
    • 2.1k views
    • 
    • rooftop1000
    • January 1, 2011

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

    By Guy MovingOn, March 27, 2010
    • 591 replies
    • 216.7k views
    • 
    • Chris Amirault
    • January 1, 2011

15. tagliatelle vs pappardelle

    By marktynernyc, December 20, 2010
    • 9 replies
    • 16.3k views
    • 
    • Maureen B. Fant
    • January 1, 2011

16. cashew butter

    By guajolote, July 1, 2003
    • 16 replies
    • 3.3k views
    • 
    • Joel Hicks
    • January 1, 2011

17. Broth

    By heidih, December 31, 2010
    • 4 replies
    • 1.5k views
    • 
    • Edward J
    • December 31, 2010

18. Dinner! 2010 1 2 3 4 49

    By Jmahl, January 1, 2010
    • 1.2k replies
    • 161.5k views
    • 
    • David Ross
    • December 31, 2010

19. Iron Chef Pantry - with a twist

    By tammylc, December 30, 2010
    • 7 replies
    • 2.2k views
    • 
    • tammylc
    • December 31, 2010

20. Venison: can the entire torso be roasted in one large piece?

    By Mjx, December 4, 2010
    • 24 replies
    • 5.1k views
    • 
    • Shelby
    • December 29, 2010

21. Fennel Pollen

    By richl2214, November 5, 2004
    • 15 replies
    • 3.7k views
    • 
    • Kerry Beal
    • December 29, 2010

22. Cooking for college students?

    By jrshaul, December 25, 2010
    • 16 replies
    • 3.2k views
    • 
    • HungryC
    • December 29, 2010

23. Cooking with Champagne

    By Chufi, December 14, 2010
    • 17 replies
    • 4.8k views
    • 
    • Chufi
    • December 29, 2010

24. Christmas 2010 Menus 1 2 3 4 5

    By Chris Amirault, December 8, 2010
    • 101 replies
    • 19.3k views
    • 
    • nakji
    • December 27, 2010

25. Cooking a Whole Leg of Lamb >Cannot find a recipe cause its BIG

    By Aloha Steve, September 12, 2009
    • 19 replies
    • 4.7k views
    • 
    • ChefCrash
    • December 27, 2010