Cooking

9,579 topics in this forum

1. Tasting Menu Construction Advice

   By Brianemone, April 10, 2010
   • 13 replies
   • 6k views
   • 
   • Tri2Cook
   • April 27, 2010

2. Lots of chinese cabbage

   By Doodad, April 26, 2010
   • 8 replies
   • 2.2k views
   • 
   • Doodad
   • April 27, 2010

3. Cooking with Lasers?

   By Seattle Food Geek, April 25, 2010
   • 18 replies
   • 6.6k views
   • 
   • Seattle Food Geek
   • April 26, 2010

4. Chefs: Dealing with ingredients they dislike 1 2

   By sadie4232, April 6, 2008
   • 37 replies
   • 14.2k views
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   • BadRabbit
   • April 26, 2010

5. DIY Cooking Projects

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

6. Raspberry Chipotle Sauce

   By KathyP, April 25, 2010
   • 4 replies
   • 2k views
   • 
   • munchymom
   • April 26, 2010

7. Flavored Nuts 1 2

   By prasantrin, October 15, 2009
   • 33 replies
   • 10.8k views
   • 
   • Darienne
   • April 26, 2010

8. Lamb lard?

   By Indirect Heat, April 22, 2010
   • 8 replies
   • 18.6k views
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   • sheepish
   • April 25, 2010

9. Describing Heat, Spiciness, Pungency, Piquancy

   By Peter the eater, September 18, 2009
   • 16 replies
   • 5.9k views
   • 
   • MelissaH
   • April 24, 2010

10. Pot Roast Recipe? 1 2

    By Shel_B, August 14, 2008
    • 49 replies
    • 15.6k views
    • 
    • PedroG
    • April 21, 2010

11. Chevre

    By Corinna, April 20, 2010
    • 3 replies
    • 2.3k views
    • 
    • Dana
    • April 21, 2010

12. Rubs: The Topic 1 2

    By Chris Amirault, May 19, 2008
    • 39 replies
    • 11.5k views
    • 
    • qrn
    • April 20, 2010

13. Why did my gratin break? 1 2

    By Chris Hennes, February 20, 2010
    • 27 replies
    • 6.9k views
    • 
    • JAZ
    • April 19, 2010

14. Mother's Day Brunch

    By Gail CDM, April 11, 2010
    • 11 replies
    • 3.8k views
    • 
    • kayb
    • April 17, 2010

15. Spring Cabbage 1 2

    By helenjp, May 13, 2004
    • 31 replies
    • 5.5k views
    • 
    • nakji
    • April 17, 2010

16. My fresh pasta lacks the appetizing yellow color

    By Karldub, April 13, 2010
    • 13 replies
    • 30.4k views
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    • Shalmanese
    • April 15, 2010

17. BBQ in a NYC Apt 1 2

    By mathewr, April 8, 2010
    • 32 replies
    • 6.7k views
    • 
    • David A. Goldfarb
    • April 15, 2010

18. Question about cooking grains for cold salads.

    By Graphix, April 13, 2010
    • 8 replies
    • 2k views
    • 
    • Porthos
    • April 14, 2010

19. Rendering fat caps

    By Shalmanese, February 1, 2010
    • 9 replies
    • 11.9k views
    • 
    • Shalmanese
    • April 13, 2010

20. Top Sirloin Roast Question

    By firedogut, April 13, 2010
    • 0 replies
    • 1.8k views
    • 
    • firedogut
    • April 13, 2010

21. Need a sauce suggestion for arugula pasta

    By Ono Loa, April 5, 2010
    • 7 replies
    • 2.4k views
    • 
    • godito
    • April 13, 2010

22. Storing Yams

    By Porthos, April 13, 2010
    • 2 replies
    • 1.4k views
    • 
    • Porthos
    • April 13, 2010

23. Oyster shucking crash course 1 2 3

    By Fat Guy, July 3, 2009
    • 69 replies
    • 19.5k views
    • 
    • budrichard
    • April 12, 2010

24. Turkey Confit

    By Porthos, April 8, 2010
    • 5 replies
    • 2.3k views
    • 
    • Shalmanese
    • April 11, 2010

25. What to do with leftover rack of lamb?

    By Recoil Rob, April 10, 2010
    • 10 replies
    • 17.8k views
    • 
    • Andrew Fenton
    • April 11, 2010