Cooking

9,586 topics in this forum

1. Frozen Veal Bones

   By deltadoc, January 6, 2009
   • 10 replies
   • 4.6k views
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   • Magictofu
   • January 7, 2009

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

   By nakji, January 6, 2009
   • 53 replies
   • 12.3k views
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   • Syrah
   • January 17, 2009

3. Help! Whelks!

   By chappie, January 6, 2009
   • 15 replies
   • 15.2k views
   • 
   • lemniscate
   • June 9, 2019

4. What did I just buy?

   By CalumC, January 5, 2009
   • 12 replies
   • 3k views
   • 
   • CalumC
   • January 7, 2009

5. Quick dry-aged steak question

   By Emily_R, January 3, 2009
   • 7 replies
   • 2.4k views
   • 
   • Emily_R
   • January 3, 2009

6. Smoked duck at NOLA

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

7. Help identifying Michelin Starred dish please...

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

8. Lechona Tolimense

   By FoodMan, January 3, 2009
   • 9 replies
   • 13.9k views
   • 
   • FoodMan
   • January 4, 2009

9. Ingredient Chart--lists of flavor pairings

   By Harry91, January 3, 2009
   • 5 replies
   • 5.5k views
   • 
   • meicjos41
   • January 3, 2009

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

    By manton, January 3, 2009
    • 119 replies
    • 41.8k views
    • 
    • jk1002
    • March 16, 2010

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

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

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

    By maggiethecat, January 2, 2009
    • 163 replies
    • 56.1k views
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    • JAZ
    • November 4, 2009

13. Dinner! 2009 1 2 3 4 36

    By Shelby, January 1, 2009
    • 887 replies
    • 118.4k views
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    • CDRFloppingham
    • December 31, 2009

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

    By Pierogi, December 31, 2008
    • 112 replies
    • 31.4k views
    • 
    • Kouign Aman
    • June 22, 2010

15. White Porcelain spoons

    By Jean Blanchard, December 31, 2008
    • 4 replies
    • 2.1k views
    • 
    • Alex
    • December 31, 2008

16. Salad Lyonaisse

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

17. Timing from butcher to table

    By ilikefood, December 29, 2008
    • 7 replies
    • 2.1k views
    • 
    • MattJohnson
    • January 8, 2009

18. Help Identify this mushroom

    By DanM, December 29, 2008
    • 11 replies
    • 2.8k views
    • 
    • legourmet
    • December 30, 2008

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

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

20. Brining and bacteria/safety

    By shantytownbrown, December 28, 2008
    • 7 replies
    • 4.9k views
    • 
    • Dakki
    • June 25, 2011

21. Leftover cooked lobster meat

    By CaliPoutine, December 27, 2008
    • 24 replies
    • 22k views
    • 
    • CaliPoutine
    • January 6, 2009

22. Roasting a goose -- the best internal temperature

    By Alex, December 26, 2008
    • 2 replies
    • 6.9k views
    • 
    • mtigges
    • December 27, 2008

23. Dutch oven size in relation to food size?

    By Blondelle, December 25, 2008
    • 5 replies
    • 2.3k views
    • 
    • Blondelle
    • December 29, 2008

24. Temperature Control in Sous Vide Cooking 1 2

    By billieboy, December 25, 2008
    • 34 replies
    • 18.2k views
    • 
    • PedroG
    • July 31, 2011

25. Eggs in stuffing?

    By snowangel, December 23, 2008
    • 16 replies
    • 12.9k views
    • 
    • jvalentino
    • December 25, 2008