Cooking

9,600 topics in this forum

1. What did I just buy?

   By CalumC, January 5, 2009
   • 12 replies
   • 2.8k views
   • 
   • CalumC
   • January 7, 2009

2. Quick dry-aged steak question

   By Emily_R, January 3, 2009
   • 7 replies
   • 2.3k views
   • 
   • Emily_R
   • January 3, 2009

3. Smoked duck at NOLA

   By CDRFloppingham, January 3, 2009
   • 1 reply
   • 1.1k views
   • 
   • tim
   • January 3, 2009

4. Help identifying Michelin Starred dish please...

   By phan1, January 3, 2009
   • 0 replies
   • 1.3k views
   • 
   • phan1
   • January 3, 2009

5. Lechona Tolimense

   By FoodMan, January 3, 2009
   • 9 replies
   • 13.4k views
   • 
   • FoodMan
   • January 4, 2009

6. Ingredient Chart--lists of flavor pairings

   By Harry91, January 3, 2009
   • 5 replies
   • 5.3k views
   • 
   • meicjos41
   • January 3, 2009

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

   By manton, January 3, 2009
   • 119 replies
   • 40.6k views
   • 
   • jk1002
   • March 16, 2010

8. 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

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

   By maggiethecat, January 2, 2009
   • 163 replies
   • 54.4k views
   • 
   • JAZ
   • November 4, 2009

10. Dinner! 2009 1 2 3 4 36

    By Shelby, January 1, 2009
    • 887 replies
    • 109.4k views
    • 
    • CDRFloppingham
    • December 31, 2009

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

    By Pierogi, December 31, 2008
    • 112 replies
    • 30.2k views
    • 
    • Kouign Aman
    • June 22, 2010

12. White Porcelain spoons

    By Jean Blanchard, December 31, 2008
    • 4 replies
    • 2k views
    • 
    • Alex
    • December 31, 2008

13. Salt (corned) beef - where am I going wrong?

    By &roid, December 31, 2008
    • 7 replies
    • 2.5k views
    • 
    • Toliver
    • January 5, 2009

14. Salad Lyonaisse

    By shacke, December 30, 2008
    • 4 replies
    • 1.7k views
    • 
    • Jon Savage
    • December 31, 2008

15. Timing from butcher to table

    By ilikefood, December 29, 2008
    • 7 replies
    • 2k views
    • 
    • MattJohnson
    • January 8, 2009

16. Help Identify this mushroom

    By DanM, December 29, 2008
    • 11 replies
    • 2.6k views
    • 
    • legourmet
    • December 30, 2008

17. Steaming Lobster..can it be used for stock?

    By thecuriousone, December 28, 2008
    • 4 replies
    • 1.7k views
    • 
    • Peter the eater
    • December 29, 2008

18. Brining and bacteria/safety

    By shantytownbrown, December 28, 2008
    • 7 replies
    • 4.7k views
    • 
    • Dakki
    • June 25, 2011

19. Leftover cooked lobster meat

    By CaliPoutine, December 27, 2008
    • 24 replies
    • 21.6k views
    • 
    • CaliPoutine
    • January 6, 2009

20. Roasting a goose -- the best internal temperature

    By Alex, December 26, 2008
    • 2 replies
    • 6.7k views
    • 
    • mtigges
    • December 27, 2008

21. Dutch oven size in relation to food size?

    By Blondelle, December 25, 2008
    • 5 replies
    • 2.2k views
    • 
    • Blondelle
    • December 29, 2008

22. Temperature Control in Sous Vide Cooking 1 2

    By billieboy, December 25, 2008
    • 34 replies
    • 17.5k views
    • 
    • PedroG
    • July 31, 2011

23. Eggs in stuffing?

    By snowangel, December 23, 2008
    • 16 replies
    • 12.6k views
    • 
    • jvalentino
    • December 25, 2008

24. German Weihnachtsmarkt Food

    By NutellaBear, December 23, 2008
    • 1 reply
    • 2k views
    • 
    • Jon Savage
    • December 23, 2008

25. Cooking with sherry

    By edwardsboi, December 23, 2008
    • 3 replies
    • 2k views
    • 
    • isomer
    • December 25, 2008