Cooking

9,587 topics in this forum

1. The perfect French Fry 1 2

   By nwyles, April 28, 2005
   • 29 replies
   • 4.4k views
   • 
   • Teddy Devico
   • October 23, 2010

2. Why use fondant when wrapping savory dishes in caramel?

   By KennethT, October 22, 2010
   • 5 replies
   • 2.5k views
   • 
   • Tri2Cook
   • October 23, 2010

3. Feijoada: Cook-Off 38 1 2

   By snowangel, February 14, 2008   

   • Cookoff
   • 29 replies
   • 15.8k views
   • 
   • Chris Amirault
   • October 20, 2010

4. Fennel fronds

   By torakris, March 27, 2005
   • 16 replies
   • 2.8k views
   • 
   • slkinsey
   • October 20, 2010

5. Pan Sauces and burnt Fond

   By alanjesq, October 19, 2010
   • 1 reply
   • 1.6k views
   • 
   • therippa
   • October 19, 2010

6. Foams/Espumas - GREEN

   By SteveCooks!, October 7, 2010
   • 17 replies
   • 3.9k views
   • 
   • nicoeats
   • October 19, 2010

7. Spit-Roasted Meats on the Outdoor Barbecue

   By David Ross, August 28, 2010
   • 15 replies
   • 11.9k views
   • 
   • Joel Hicks
   • October 19, 2010

8. My first spit-roast

   By Mallet, July 25, 2009
   • 12 replies
   • 28k views
   • 
   • Blether
   • October 19, 2010

9. Pulled Pork troubleshooting

   By paul o' vendange, October 17, 2010
   • 5 replies
   • 3.4k views
   • 
   • paul o' vendange
   • October 18, 2010

10. Waldorf salad - and variations 1 2 3 4

    By Jaymes, October 28, 2002
    • 79 replies
    • 23.3k views
    • 
    • helenjp
    • October 17, 2010

11. White foods only please

    By Zacky, October 14, 2010
    • 12 replies
    • 3.2k views
    • 
    • lesliec
    • October 16, 2010

12. Uses for Versawhip

    By cteavin, October 13, 2010
    • 3 replies
    • 4.3k views
    • 
    • Tri2Cook
    • October 14, 2010

13. Dry-salting salmon for cold smoking or nova/gravlax-curing,

    By Karldub, October 5, 2010
    • 9 replies
    • 7k views
    • 
    • cricklewood
    • October 13, 2010

14. Gluey Couscous

    By Porthos, October 13, 2010
    • 6 replies
    • 3.8k views
    • 
    • Porthos
    • October 13, 2010

15. Molecular gastronomy where you least expect it

    By Fat Guy, September 24, 2010
    • 13 replies
    • 3.4k views
    • 
    • annachan
    • October 13, 2010

16. Curing Chamber

    By Raoul Duke, October 11, 2010
    • 1 reply
    • 1.6k views
    • 
    • heidih
    • October 12, 2010

17. Rice pudding

    By Stephanie Brim, October 5, 2010
    • 19 replies
    • 3.6k views
    • 
    • MikeHartnett
    • October 11, 2010

18. browned-meat braising question

    By Daniel Duane, August 5, 2010
    • 16 replies
    • 3.1k views
    • 
    • Marlene
    • October 11, 2010

19. Tea sandwiches and Cheddar Cheese HELP!

    By smilingal, October 5, 2010
    • 13 replies
    • 2.6k views
    • 
    • smilingal
    • October 11, 2010

20. Fresh Hens of the Forest mushrooms

    By John Michael, October 10, 2010
    • 2 replies
    • 1.7k views
    • 
    • David A. Goldfarb
    • October 10, 2010

21. Smoked Whitefish Soup ?

    By SpaghettiWestern, October 10, 2010
    • 1 reply
    • 1.5k views
    • 
    • Blether
    • October 10, 2010

22. Cooking with giant pumpkins

    By ilikefood, October 6, 2010
    • 10 replies
    • 34.9k views
    • 
    • mr drinkie
    • October 10, 2010

23. Cooling food down in batches before storage

    By heidih, October 9, 2010
    • 8 replies
    • 3k views
    • 
    • NancyH
    • October 9, 2010

24. Low and Slow Roasting 1 2

    By David Ross, October 17, 2009
    • 26 replies
    • 20k views
    • 
    • e_monster
    • October 9, 2010

25. Preparing Mushrooms: The Topic 1 2

    By Chris Hennes, March 14, 2008
    • 40 replies
    • 12.6k views
    • 
    • Carlovski
    • October 7, 2010