Cooking

9,592 topics in this forum

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

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

2. Using marinated artichoke hearts

   By SpaghettiWestern, May 1, 2010
   • 20 replies
   • 7k views
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   • Kouign Aman
   • May 4, 2010

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

   By Bond Girl, January 22, 2005
   • 275 replies
   • 86.1k views
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   • doctortim
   • May 2, 2010

4. For How Long Should You Rest Meat?

   By Chris Amirault, April 25, 2010
   • 20 replies
   • 30.3k views
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   • nickrey
   • April 30, 2010

5. Fruit/vegetable "glue"

   By KennethT, April 30, 2010
   • 2 replies
   • 7.7k views
   • 
   • KennethT
   • April 30, 2010

6. prepping chopped tomatoes

   By egale, April 20, 2010
   • 15 replies
   • 2.6k views
   • 
   • egale
   • April 28, 2010

7. Sauce for Pork? 1 2

   By ZenTaurus, November 12, 2009
   • 29 replies
   • 6k views
   • 
   • nakji
   • April 28, 2010

8. What to do with a pressure cooker 1 2

   By derricks, December 20, 2004
   • 40 replies
   • 7.9k views
   • 
   • OliverB
   • April 27, 2010

9. Tasting Menu Construction Advice

   By Brianemone, April 10, 2010
   • 13 replies
   • 5.7k views
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   • Tri2Cook
   • April 27, 2010

10. Lots of chinese cabbage

    By Doodad, April 26, 2010
    • 8 replies
    • 2.1k views
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    • Doodad
    • April 27, 2010

11. Cooking with Lasers?

    By Seattle Food Geek, April 25, 2010
    • 18 replies
    • 6.2k views
    • 
    • Seattle Food Geek
    • April 26, 2010

12. Chefs: Dealing with ingredients they dislike 1 2

    By sadie4232, April 6, 2008
    • 37 replies
    • 13.4k views
    • 
    • BadRabbit
    • April 26, 2010

13. DIY Cooking Projects

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

14. Raspberry Chipotle Sauce

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

15. Flavored Nuts 1 2

    By prasantrin, October 15, 2009
    • 33 replies
    • 10.2k views
    • 
    • Darienne
    • April 26, 2010

16. Lamb lard?

    By Indirect Heat, April 22, 2010
    • 8 replies
    • 18.1k views
    • 
    • sheepish
    • April 25, 2010

17. Describing Heat, Spiciness, Pungency, Piquancy

    By Peter the eater, September 18, 2009
    • 16 replies
    • 5.5k views
    • 
    • MelissaH
    • April 24, 2010

18. Pot Roast Recipe? 1 2

    By Shel_B, August 14, 2008
    • 49 replies
    • 14.3k views
    • 
    • PedroG
    • April 21, 2010

19. Chevre

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

20. Rubs: The Topic 1 2

    By Chris Amirault, May 19, 2008
    • 39 replies
    • 10.7k views
    • 
    • qrn
    • April 20, 2010

21. Why did my gratin break? 1 2

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

22. Mother's Day Brunch

    By Gail CDM, April 11, 2010
    • 11 replies
    • 3.5k views
    • 
    • kayb
    • April 17, 2010

23. Spring Cabbage 1 2

    By helenjp, May 13, 2004
    • 31 replies
    • 4.9k views
    • 
    • nakji
    • April 17, 2010

24. My fresh pasta lacks the appetizing yellow color

    By Karldub, April 13, 2010
    • 13 replies
    • 29.6k views
    • 
    • Shalmanese
    • April 15, 2010

25. BBQ in a NYC Apt 1 2

    By mathewr, April 8, 2010
    • 32 replies
    • 6.2k views
    • 
    • David A. Goldfarb
    • April 15, 2010