Cooking

9,587 topics in this forum

1. South Carolina Pulled Pork (in a crockpot)

   By Grub, October 5, 2005
   • 22 replies
   • 5.2k views
   • 
   • Doodad
   • May 14, 2010

2. Marinate or Braise a Lamb Roast

   By Shel_B, May 12, 2010
   • 6 replies
   • 1.8k views
   • 
   • rlibkind
   • May 14, 2010

3. Gelatin in mousses

   By QbanCrackr, November 16, 2009
   • 24 replies
   • 27.6k views
   • 
   • binitahp
   • May 13, 2010

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

   By GlorifiedRice, May 12, 2010
   • 3 replies
   • 3.7k views
   • 
   • Joe Blowe
   • May 12, 2010

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

   By rarerollingobject, June 20, 2007
   • 31 replies
   • 33.4k views
   • 
   • Doodad
   • May 12, 2010

6. Qimiq

   By Tom Gengo, April 24, 2010
   • 21 replies
   • 24.4k views
   • 
   • Moopheus
   • May 11, 2010

7. Bamboo Rice

   By BadRabbit, May 10, 2010
   • 1 reply
   • 1.8k views
   • 
   • KarenDW
   • May 11, 2010

8. Looking for Recipe: "Street Meat"

   By thatjewcancook, February 20, 2010
   • 1 reply
   • 2.5k views
   • 
   • thatjewcancook
   • May 8, 2010

9. Smoked Apple Sauce

   By Shel_B, April 27, 2010
   • 15 replies
   • 7.2k views
   • 
   • Shel_B
   • May 7, 2010

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

    By nakji, April 17, 2010
    • 17 replies
    • 2.9k views
    • 
    • Chris Amirault
    • May 7, 2010

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

    By glennbech, May 4, 2010
    • 1 reply
    • 1.7k views
    • 
    • rooftop1000
    • May 5, 2010

12. Using marinated artichoke hearts

    By SpaghettiWestern, May 1, 2010
    • 20 replies
    • 7.8k views
    • 
    • Kouign Aman
    • May 4, 2010

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

    By Bond Girl, January 22, 2005
    • 275 replies
    • 94.2k views
    • 
    • doctortim
    • May 2, 2010

14. For How Long Should You Rest Meat?

    By Chris Amirault, April 25, 2010
    • 20 replies
    • 31.3k views
    • 
    • nickrey
    • April 30, 2010

15. Fruit/vegetable "glue"

    By KennethT, April 30, 2010
    • 2 replies
    • 8.2k views
    • 
    • KennethT
    • April 30, 2010

16. prepping chopped tomatoes

    By egale, April 20, 2010
    • 15 replies
    • 3.2k views
    • 
    • egale
    • April 28, 2010

17. Sauce for Pork? 1 2

    By ZenTaurus, November 12, 2009
    • 29 replies
    • 7.7k views
    • 
    • nakji
    • April 28, 2010

18. What to do with a pressure cooker 1 2

    By derricks, December 20, 2004
    • 40 replies
    • 9.1k views
    • 
    • OliverB
    • April 27, 2010

19. Tasting Menu Construction Advice

    By Brianemone, April 10, 2010
    • 13 replies
    • 6.2k views
    • 
    • Tri2Cook
    • April 27, 2010

20. Lots of chinese cabbage

    By Doodad, April 26, 2010
    • 8 replies
    • 2.3k views
    • 
    • Doodad
    • April 27, 2010

21. Cooking with Lasers?

    By Seattle Food Geek, April 25, 2010
    • 18 replies
    • 6.8k views
    • 
    • Seattle Food Geek
    • April 26, 2010

22. Chefs: Dealing with ingredients they dislike 1 2

    By sadie4232, April 6, 2008
    • 37 replies
    • 14.8k views
    • 
    • BadRabbit
    • April 26, 2010

23. DIY Cooking Projects

    By BadRabbit, April 26, 2010
    • 0 replies
    • 1.9k views
    • 
    • BadRabbit
    • April 26, 2010

24. Raspberry Chipotle Sauce

    By KathyP, April 25, 2010
    • 4 replies
    • 2.1k views
    • 
    • munchymom
    • April 26, 2010

25. Flavored Nuts 1 2

    By prasantrin, October 15, 2009
    • 33 replies
    • 11.3k views
    • 
    • Darienne
    • April 26, 2010