Cooking

9,587 topics in this forum

1. What to do with boneless skinless chicken thighs...? 1 2

   By ellevan, May 7, 2010
   • 38 replies
   • 12.5k views
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   • Corinna
   • May 16, 2010

2. Veal Breast

   By rooftop1000, January 13, 2008
   • 18 replies
   • 4.8k views
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   • rlibkind
   • May 15, 2010

3. South Carolina Pulled Pork (in a crockpot)

   By Grub, October 5, 2005
   • 22 replies
   • 4.6k views
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   • Doodad
   • May 14, 2010

4. Marinate or Braise a Lamb Roast

   By Shel_B, May 12, 2010
   • 6 replies
   • 1.5k views
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   • rlibkind
   • May 14, 2010

5. Gelatin in mousses

   By QbanCrackr, November 16, 2009
   • 24 replies
   • 22.8k views
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   • binitahp
   • May 13, 2010

6. Is A Shrimp Also A Prawn Also A Scampi?

   By GlorifiedRice, May 12, 2010
   • 3 replies
   • 3.4k views
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   • Joe Blowe
   • May 12, 2010

7. Keeping corn and flour tortillas warm or reheating 1 2

   By rarerollingobject, June 20, 2007
   • 31 replies
   • 29.8k views
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   • Doodad
   • May 12, 2010

8. Qimiq

   By Tom Gengo, April 24, 2010
   • 21 replies
   • 23.1k views
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   • Moopheus
   • May 11, 2010

9. Bamboo Rice

   By BadRabbit, May 10, 2010
   • 1 reply
   • 1.5k views
   • 
   • KarenDW
   • May 11, 2010

10. Looking for Recipe: "Street Meat"

    By thatjewcancook, February 20, 2010
    • 1 reply
    • 2.3k views
    • 
    • thatjewcancook
    • May 8, 2010

11. Smoked Apple Sauce

    By Shel_B, April 27, 2010
    • 15 replies
    • 6.4k views
    • 
    • Shel_B
    • May 7, 2010

12. Changing your oil/fat to change the flavor profile

    By nakji, April 17, 2010
    • 17 replies
    • 2.4k views
    • 
    • Chris Amirault
    • May 7, 2010

13. Buffet for National day (17th of may)

    By glennbech, May 4, 2010
    • 1 reply
    • 1.6k views
    • 
    • rooftop1000
    • May 5, 2010

14. Using marinated artichoke hearts

    By SpaghettiWestern, May 1, 2010
    • 20 replies
    • 6.7k views
    • 
    • Kouign Aman
    • May 4, 2010

15. Thomas Keller's "Bouchon" Cookbook 1 2 3 4 12

    By Bond Girl, January 22, 2005
    • 275 replies
    • 84.3k views
    • 
    • doctortim
    • May 2, 2010

16. For How Long Should You Rest Meat?

    By Chris Amirault, April 25, 2010
    • 20 replies
    • 30.1k views
    • 
    • nickrey
    • April 30, 2010

17. Fruit/vegetable "glue"

    By KennethT, April 30, 2010
    • 2 replies
    • 7.5k views
    • 
    • KennethT
    • April 30, 2010

18. prepping chopped tomatoes

    By egale, April 20, 2010
    • 15 replies
    • 2.5k views
    • 
    • egale
    • April 28, 2010

19. Sauce for Pork? 1 2

    By ZenTaurus, November 12, 2009
    • 29 replies
    • 5.8k views
    • 
    • nakji
    • April 28, 2010

20. What to do with a pressure cooker 1 2

    By derricks, December 20, 2004
    • 40 replies
    • 7.6k views
    • 
    • OliverB
    • April 27, 2010

21. Tasting Menu Construction Advice

    By Brianemone, April 10, 2010
    • 13 replies
    • 5.6k views
    • 
    • Tri2Cook
    • April 27, 2010

22. Lots of chinese cabbage

    By Doodad, April 26, 2010
    • 8 replies
    • 2k views
    • 
    • Doodad
    • April 27, 2010

23. Cooking with Lasers?

    By Seattle Food Geek, April 25, 2010
    • 18 replies
    • 6k views
    • 
    • Seattle Food Geek
    • April 26, 2010

24. Chefs: Dealing with ingredients they dislike 1 2

    By sadie4232, April 6, 2008
    • 37 replies
    • 13.1k views
    • 
    • BadRabbit
    • April 26, 2010

25. DIY Cooking Projects

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