Cooking

9,566 topics in this forum

1. For How Long Should You Rest Meat?

   By Chris Amirault, April 25, 2010
   • 20 replies
   • 29.8k views
   • 
   • nickrey
   • April 30, 2010

2. Fruit/vegetable "glue"

   By KennethT, April 30, 2010
   • 2 replies
   • 7k views
   • 
   • KennethT
   • April 30, 2010

3. prepping chopped tomatoes

   By egale, April 20, 2010
   • 15 replies
   • 2.3k views
   • 
   • egale
   • April 28, 2010

4. Sauce for Pork? 1 2

   By ZenTaurus, November 12, 2009
   • 29 replies
   • 5.3k views
   • 
   • nakji
   • April 28, 2010

5. What to do with a pressure cooker 1 2

   By derricks, December 20, 2004
   • 40 replies
   • 7.3k views
   • 
   • OliverB
   • April 27, 2010

6. Tasting Menu Construction Advice

   By Brianemone, April 10, 2010
   • 13 replies
   • 5.3k views
   • 
   • Tri2Cook
   • April 27, 2010

7. Lots of chinese cabbage

   By Doodad, April 26, 2010
   • 8 replies
   • 1.9k views
   • 
   • Doodad
   • April 27, 2010

8. Cooking with Lasers?

   By Seattle Food Geek, April 25, 2010
   • 18 replies
   • 5.8k views
   • 
   • Seattle Food Geek
   • April 26, 2010

9. Chefs: Dealing with ingredients they dislike 1 2

   By sadie4232, April 6, 2008
   • 37 replies
   • 12.6k views
   • 
   • BadRabbit
   • April 26, 2010

10. DIY Cooking Projects

    By BadRabbit, April 26, 2010
    • 0 replies
    • 1.7k views
    • 
    • BadRabbit
    • April 26, 2010

11. Raspberry Chipotle Sauce

    By KathyP, April 25, 2010
    • 4 replies
    • 1.8k views
    • 
    • munchymom
    • April 26, 2010

12. Flavored Nuts 1 2

    By prasantrin, October 15, 2009
    • 33 replies
    • 9.6k views
    • 
    • Darienne
    • April 26, 2010

13. Lamb lard?

    By Indirect Heat, April 22, 2010
    • 8 replies
    • 17.5k views
    • 
    • sheepish
    • April 25, 2010

14. Describing Heat, Spiciness, Pungency, Piquancy

    By Peter the eater, September 18, 2009
    • 16 replies
    • 5.1k views
    • 
    • MelissaH
    • April 24, 2010

15. Pot Roast Recipe? 1 2

    By Shel_B, August 14, 2008
    • 49 replies
    • 13.3k views
    • 
    • PedroG
    • April 21, 2010

16. Chevre

    By Corinna, April 20, 2010
    • 3 replies
    • 2k views
    • 
    • Dana
    • April 21, 2010

17. Rubs: The Topic 1 2

    By Chris Amirault, May 19, 2008
    • 39 replies
    • 10k views
    • 
    • qrn
    • April 20, 2010

18. Why did my gratin break? 1 2

    By Chris Hennes, February 20, 2010
    • 27 replies
    • 6k views
    • 
    • JAZ
    • April 19, 2010

19. Mother's Day Brunch

    By Gail CDM, April 11, 2010
    • 11 replies
    • 3.2k views
    • 
    • kayb
    • April 17, 2010

20. Spring Cabbage 1 2

    By helenjp, May 13, 2004
    • 31 replies
    • 4.5k views
    • 
    • nakji
    • April 17, 2010

21. My fresh pasta lacks the appetizing yellow color

    By Karldub, April 13, 2010
    • 13 replies
    • 28k views
    • 
    • Shalmanese
    • April 15, 2010

22. BBQ in a NYC Apt 1 2

    By mathewr, April 8, 2010
    • 32 replies
    • 5.8k views
    • 
    • David A. Goldfarb
    • April 15, 2010

23. Question about cooking grains for cold salads.

    By Graphix, April 13, 2010
    • 8 replies
    • 1.7k views
    • 
    • Porthos
    • April 14, 2010

24. Rendering fat caps

    By Shalmanese, February 1, 2010
    • 9 replies
    • 10.4k views
    • 
    • Shalmanese
    • April 13, 2010

25. Top Sirloin Roast Question

    By firedogut, April 13, 2010
    • 0 replies
    • 1.6k views
    • 
    • firedogut
    • April 13, 2010