Cooking

9,589 topics in this forum

1. Low and Slow Roasting 1 2

   By David Ross, October 17, 2009
   • 26 replies
   • 21.8k views
   • 
   • e_monster
   • October 9, 2010

2. Preparing Mushrooms: The Topic 1 2

   By Chris Hennes, March 14, 2008
   • 40 replies
   • 14.4k views
   • 
   • Carlovski
   • October 7, 2010

3. How Long to Cook Root Vegies?

   By mr drinkie, October 6, 2010
   • 8 replies
   • 3.4k views
   • 
   • andiesenji
   • October 7, 2010

4. Savory Marshmallows 1 2

   By gfron1, February 22, 2009
   • 29 replies
   • 17.9k views
   • 
   • nicoeats
   • October 5, 2010

5. Highlighting red peppers?

   By tammylc, September 21, 2010
   • 17 replies
   • 3.2k views
   • 
   • emilyr
   • October 4, 2010

6. Making Liquid Smoke

   By Chris Amirault, September 7, 2010
   • 14 replies
   • 5k views
   • 
   • Doodad
   • October 4, 2010

7. Quiche Thickness

   By Chris Hennes, September 30, 2010
   • 16 replies
   • 9.9k views
   • 
   • JAZ
   • October 3, 2010

8. Howard Johnson's Chicken-Vegetable Potpie

   By smilingal, September 30, 2010
   • 0 replies
   • 1.8k views
   • 
   • smilingal
   • September 30, 2010

9. Habaneros - What to do with this years crop? 1 2 3 4

   By FoodMan, November 23, 2004
   • 78 replies
   • 17.9k views
   • 
   • faronem
   • September 29, 2010

10. Acidity 1 2 3

    By Fat Guy, January 20, 2009
    • 65 replies
    • 15.2k views
    • 
    • percival
    • September 29, 2010

11. Favorite cooking aromas? 1 2

    By Stephanie Brim, August 27, 2010
    • 46 replies
    • 7.9k views
    • 
    • Jaymes
    • September 27, 2010

12. Canning Soup--What Method

    By Baker's Dozen, September 23, 2010
    • 5 replies
    • 2.9k views
    • 
    • janeer
    • September 25, 2010

13. Grilled Chicken: eG Cook-Off 53 1 2 3

    By Chris Amirault, July 16, 2010   

    • Cookoff
    • 56 replies
    • 19.4k views
    • 
    • Kerry Beal
    • September 22, 2010

14. Anti-Griddle for Rapid Cooling of Food Cooked Sous Vide

    By Camano Chef, September 7, 2010
    • 10 replies
    • 3.6k views
    • 
    • ScottyBoy
    • September 20, 2010

15. Mono and Diglycerides

    By eSkillet.com, September 16, 2010
    • 4 replies
    • 2.4k views
    • 
    • mkayahara
    • September 16, 2010

16. Help with mushroom barley soup

    By smilingal, September 14, 2010
    • 3 replies
    • 2.1k views
    • 
    • smilingal
    • September 15, 2010

17. recipe suggestion for fish

    By smilingal, September 7, 2010
    • 14 replies
    • 2.9k views
    • 
    • smilingal
    • September 14, 2010

18. Mennonite summer sausage

    By Tri2Cook, September 12, 2010   

    • Charcuterie
    • 2 replies
    • 3.1k views
    • 
    • Tri2Cook
    • September 12, 2010

19. Can Anyone Help with Rib Recipe?

    By Bella S.F., September 8, 2010
    • 4 replies
    • 2k views
    • 
    • Bella S.F.
    • September 9, 2010

20. Fat! 1 2 3

    By Lori in PA, February 23, 2006
    • 53 replies
    • 18.7k views
    • 
    • Chris Amirault
    • September 8, 2010

21. Using a Pacojet 1 2 3 4

    By Kareen, February 24, 2003
    • 97 replies
    • 53.7k views
    • 
    • gilius
    • September 8, 2010

22. Suggested substitutions that are total BS 1 2 3

    By Chris Hennes, August 23, 2010
    • 64 replies
    • 11.4k views
    • 
    • blurby
    • September 7, 2010

23. A substitute for red wine vinegar?

    By Ce'nedra, September 2, 2010
    • 13 replies
    • 85.2k views
    • 
    • Ce'nedra
    • September 5, 2010

24. Ingredients, ratios, and uses for quatre épices

    By Chris Amirault, July 29, 2010
    • 7 replies
    • 5.8k views
    • 
    • Miranda
    • September 4, 2010

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

    By stuartlikesstrudel, September 2, 2010
    • 7 replies
    • 4.7k views
    • 
    • stuartlikesstrudel
    • September 3, 2010