Cooking

9,562 topics in this forum

1. Help with creating savory jellies (tomato, mozzarella, basil)

   By stuartlikesstrudel, September 2, 2010
   • 7 replies
   • 4.1k views
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   • stuartlikesstrudel
   • September 3, 2010

2. Dried pepper storage

   By Darienne, September 1, 2010
   • 16 replies
   • 10.9k views
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   • Blether
   • September 2, 2010

3. Storing fish

   By sheepish, August 31, 2010
   • 8 replies
   • 1.6k views
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   • Luke
   • September 1, 2010

4. Dehydrating Cake

   By Nachoforce, August 31, 2010
   • 0 replies
   • 2.1k views
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   • Nachoforce
   • August 31, 2010

5. Grated or pureed onions in marinades and cooking sauces

   By heidih, August 30, 2010
   • 9 replies
   • 6.2k views
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   • budrichard
   • August 31, 2010

6. Flavored Oils

   By FaustianBargain, September 7, 2004
   • 9 replies
   • 2k views
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   • Franci
   • August 30, 2010

7. Pancakes, how do I love thee?

   By pax, December 17, 2007
   • 15 replies
   • 5.4k views
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   • &roid
   • August 30, 2010

8. Friend bought buche - Pork Stomach instead of Pork Belly

   By Icanmakeit, August 28, 2010
   • 2 replies
   • 4.2k views
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   • Icanmakeit
   • August 29, 2010

9. Storing tahini

   By della206, August 19, 2010
   • 13 replies
   • 4k views
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   • FoodMuse
   • August 29, 2010

10. How do I determine what's able to be canned?

    By Pilori, August 20, 2010
    • 15 replies
    • 3.1k views
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    • budrichard
    • August 28, 2010

11. Pickle vs. Brine

    By Tom Gengo, August 26, 2010
    • 6 replies
    • 9.1k views
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    • dougal
    • August 28, 2010

12. Halibut Sweetheart

    By BadRabbit, August 26, 2010
    • 3 replies
    • 2k views
    • 
    • liamsaunt
    • August 27, 2010

13. Hard Cooked Egg Dilemma

    By weinoo, August 24, 2010
    • 24 replies
    • 2.8k views
    • 
    • judiu
    • August 26, 2010

14. Uncle Ben's Whole Grain WHITE rice

    By Toliver, August 26, 2010
    • 1 reply
    • 3k views
    • 
    • Joe Blowe
    • August 26, 2010

15. Going up to the cottage this weekend

    By HowardLi, August 25, 2010
    • 6 replies
    • 1.5k views
    • 
    • KateinChicago
    • August 26, 2010

16. Tasso recipes

    By MollyB, May 6, 2010
    • 3 replies
    • 3.4k views
    • 
    • Tom Gengo
    • August 26, 2010

17. Par-boiling pasta

    By RichardJones, August 22, 2010
    • 3 replies
    • 6.8k views
    • 
    • RichardJones
    • August 25, 2010

18. Roasting time vs. temperature

    By paulraphael, August 24, 2010
    • 3 replies
    • 1.7k views
    • 
    • paulraphael
    • August 25, 2010

19. 40 Garlic Chicken Recipe Wanted

    By Shel_B, August 9, 2010
    • 17 replies
    • 4.1k views
    • 
    • DanM
    • August 24, 2010

20. Dry Salting (aka dry "brining") Questions and Advice

    By Vervain, December 24, 2006
    • 24 replies
    • 6.4k views
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    • paulraphael
    • August 24, 2010

21. Don't rinse raw chicken, says BFSA, CFIA, USDA 1 2

    By Alex, August 5, 2010
    • 26 replies
    • 6.8k views
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    • percival
    • August 23, 2010

22. Ingredients that are only ever prepared one way

    By Shalmanese, August 21, 2010
    • 8 replies
    • 2.1k views
    • 
    • percival
    • August 23, 2010

23. Not seen this before--hairy chayote

    By janeer, August 23, 2010
    • 3 replies
    • 3.3k views
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    • andiesenji
    • August 23, 2010

24. Standardizing Range Temperatures and Language

    By Chris Amirault, August 22, 2010
    • 12 replies
    • 1.9k views
    • 
    • Chris Amirault
    • August 22, 2010

25. What should I do with frozen mussels?

    By abadoozy, August 19, 2010
    • 7 replies
    • 66.9k views
    • 
    • abadoozy
    • August 21, 2010