Cooking

9,585 topics in this forum

1. Lots of chinese cabbage

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

2. Cooking with Lasers?

   By Seattle Food Geek, April 25, 2010
   • 18 replies
   • 6.1k views
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   • Seattle Food Geek
   • April 26, 2010

3. Chefs: Dealing with ingredients they dislike 1 2

   By sadie4232, April 6, 2008
   • 37 replies
   • 13.2k views
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   • BadRabbit
   • April 26, 2010

4. DIY Cooking Projects

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

5. Raspberry Chipotle Sauce

   By KathyP, April 25, 2010
   • 4 replies
   • 1.9k views
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   • munchymom
   • April 26, 2010

6. Flavored Nuts 1 2

   By prasantrin, October 15, 2009
   • 33 replies
   • 10k views
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   • Darienne
   • April 26, 2010

7. Lamb lard?

   By Indirect Heat, April 22, 2010
   • 8 replies
   • 18k views
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   • sheepish
   • April 25, 2010

8. Describing Heat, Spiciness, Pungency, Piquancy

   By Peter the eater, September 18, 2009
   • 16 replies
   • 5.4k views
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   • MelissaH
   • April 24, 2010

9. Pot Roast Recipe? 1 2

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

10. Chevre

    By Corinna, April 20, 2010
    • 3 replies
    • 2.1k views
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    • Dana
    • April 21, 2010

11. Rubs: The Topic 1 2

    By Chris Amirault, May 19, 2008
    • 39 replies
    • 10.5k views
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    • qrn
    • April 20, 2010

12. Why did my gratin break? 1 2

    By Chris Hennes, February 20, 2010
    • 27 replies
    • 6.4k views
    • 
    • JAZ
    • April 19, 2010

13. Mother's Day Brunch

    By Gail CDM, April 11, 2010
    • 11 replies
    • 3.4k views
    • 
    • kayb
    • April 17, 2010

14. Spring Cabbage 1 2

    By helenjp, May 13, 2004
    • 31 replies
    • 4.8k views
    • 
    • nakji
    • April 17, 2010

15. My fresh pasta lacks the appetizing yellow color

    By Karldub, April 13, 2010
    • 13 replies
    • 29.4k views
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    • Shalmanese
    • April 15, 2010

16. BBQ in a NYC Apt 1 2

    By mathewr, April 8, 2010
    • 32 replies
    • 6.1k views
    • 
    • David A. Goldfarb
    • April 15, 2010

17. Question about cooking grains for cold salads.

    By Graphix, April 13, 2010
    • 8 replies
    • 1.8k views
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    • Porthos
    • April 14, 2010

18. Rendering fat caps

    By Shalmanese, February 1, 2010
    • 9 replies
    • 11.1k views
    • 
    • Shalmanese
    • April 13, 2010

19. Top Sirloin Roast Question

    By firedogut, April 13, 2010
    • 0 replies
    • 1.7k views
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    • firedogut
    • April 13, 2010

20. Need a sauce suggestion for arugula pasta

    By Ono Loa, April 5, 2010
    • 7 replies
    • 2.1k views
    • 
    • godito
    • April 13, 2010

21. Storing Yams

    By Porthos, April 13, 2010
    • 2 replies
    • 1.2k views
    • 
    • Porthos
    • April 13, 2010

22. Oyster shucking crash course 1 2 3

    By Fat Guy, July 3, 2009
    • 69 replies
    • 17.7k views
    • 
    • budrichard
    • April 12, 2010

23. Turkey Confit

    By Porthos, April 8, 2010
    • 5 replies
    • 2.1k views
    • 
    • Shalmanese
    • April 11, 2010

24. What to do with leftover rack of lamb?

    By Recoil Rob, April 10, 2010
    • 10 replies
    • 17.1k views
    • 
    • Andrew Fenton
    • April 11, 2010

25. Keeping skin crispy when resting meat

    By kermie, April 7, 2010
    • 2 replies
    • 5.1k views
    • 
    • Joe Blowe
    • April 7, 2010