Cooking

9,589 topics in this forum

1. Cream and butter in sauces

   By stuartlikesstrudel, January 10, 2009
   • 1 reply
   • 1.6k views
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   • Magictofu
   • January 10, 2009

2. Umami infusion techniques

   By Batard, January 10, 2009
   • 13 replies
   • 6k views
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   • Lilija
   • January 30, 2009

3. "Red meat" radishes

   By JAZ, January 10, 2009
   • 3 replies
   • 2.8k views
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   • nakji
   • January 11, 2009

4. Venison Ham

   By dpgoldman, January 8, 2009
   • 0 replies
   • 1.2k views
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   • dpgoldman
   • January 8, 2009

5. Freezing Meatballs

   By jvalentino, January 8, 2009
   • 8 replies
   • 4.9k views
   • 
   • kwankapang
   • July 28, 2015

6. Preparing food- letting it sit out to warm

   By edwardsboi, January 8, 2009
   • 6 replies
   • 2.4k views
   • 
   • Starkman
   • January 10, 2009

7. Fig Vinegar

   By roger desmond, January 7, 2009
   • 3 replies
   • 1.7k views
   • 
   • Abra
   • January 8, 2009

8. Frozen Veal Bones

   By deltadoc, January 6, 2009
   • 10 replies
   • 4.8k views
   • 
   • Magictofu
   • January 7, 2009

9. One ingredient, two tastes, three dollars 1 2 3

   By nakji, January 6, 2009
   • 53 replies
   • 12.7k views
   • 
   • Syrah
   • January 17, 2009

10. Help! Whelks!

    By chappie, January 6, 2009
    • 15 replies
    • 15.6k views
    • 
    • lemniscate
    • June 9, 2019

11. What did I just buy?

    By CalumC, January 5, 2009
    • 12 replies
    • 3.1k views
    • 
    • CalumC
    • January 7, 2009

12. Quick dry-aged steak question

    By Emily_R, January 3, 2009
    • 7 replies
    • 2.5k views
    • 
    • Emily_R
    • January 3, 2009

13. Smoked duck at NOLA

    By CDRFloppingham, January 3, 2009
    • 1 reply
    • 1.2k views
    • 
    • tim
    • January 3, 2009

14. Help identifying Michelin Starred dish please...

    By phan1, January 3, 2009
    • 0 replies
    • 1.4k views
    • 
    • phan1
    • January 3, 2009

15. Lechona Tolimense

    By FoodMan, January 3, 2009
    • 9 replies
    • 14.5k views
    • 
    • FoodMan
    • January 4, 2009

16. Ingredient Chart--lists of flavor pairings

    By Harry91, January 3, 2009
    • 5 replies
    • 5.7k views
    • 
    • meicjos41
    • January 3, 2009

17. Adventures at the French Culinary Institute 1 2 3 4 5

    By manton, January 3, 2009
    • 119 replies
    • 42.8k views
    • 
    • jk1002
    • March 16, 2010

18. Sous Vide: Recipes, Techniques & Equipment (Part 5) 1 2 3 4 24

    By mjc, January 2, 2009
    • 580 replies
    • 1.2m views
    • 
    • Scout_21
    • July 22, 2009

19. Recipes That Rock: 2009 1 2 3 4 7

    By maggiethecat, January 2, 2009
    • 163 replies
    • 57.2k views
    • 
    • JAZ
    • November 4, 2009

20. Dinner! 2009 1 2 3 4 36

    By Shelby, January 1, 2009
    • 887 replies
    • 124.1k views
    • 
    • CDRFloppingham
    • December 31, 2009

21. What's the best hint/tip you found this year? 1 2 3 4 5

    By Pierogi, December 31, 2008
    • 112 replies
    • 32.1k views
    • 
    • Kouign Aman
    • June 22, 2010

22. White Porcelain spoons

    By Jean Blanchard, December 31, 2008
    • 4 replies
    • 2.2k views
    • 
    • Alex
    • December 31, 2008

23. Salad Lyonaisse

    By shacke, December 30, 2008
    • 4 replies
    • 1.8k views
    • 
    • Jon Savage
    • December 31, 2008

24. Timing from butcher to table

    By ilikefood, December 29, 2008
    • 7 replies
    • 2.2k views
    • 
    • MattJohnson
    • January 8, 2009

25. Help Identify this mushroom

    By DanM, December 29, 2008
    • 11 replies
    • 2.9k views
    • 
    • legourmet
    • December 30, 2008