Cooking

9,590 topics in this forum

1. Snacks! What are You Munching On?

   By dividend, April 28, 2010
   • 21 replies
   • 5.3k views
   • 
   • BeeZee
   • May 19, 2010

2. Merguez Sausage

   By ElsieD, May 6, 2010   

   • Charcuterie
   • 10 replies
   • 6.4k views
   • 
   • nickrey
   • May 18, 2010

3. Substituting Types of Rice

   By Bella S.F., May 15, 2010
   • 1 reply
   • 1.3k views
   • 
   • Soundman
   • May 16, 2010

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

   By ellevan, May 7, 2010
   • 38 replies
   • 14.9k views
   • 
   • Corinna
   • May 16, 2010

5. Veal Breast

   By rooftop1000, January 13, 2008
   • 18 replies
   • 5.8k views
   • 
   • rlibkind
   • May 15, 2010

6. South Carolina Pulled Pork (in a crockpot)

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

7. Marinate or Braise a Lamb Roast

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

8. Gelatin in mousses

   By QbanCrackr, November 16, 2009
   • 24 replies
   • 28.1k views
   • 
   • binitahp
   • May 13, 2010

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

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

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

    By rarerollingobject, June 20, 2007
    • 31 replies
    • 33.8k views
    • 
    • Doodad
    • May 12, 2010

11. Qimiq

    By Tom Gengo, April 24, 2010
    • 21 replies
    • 24.6k views
    • 
    • Moopheus
    • May 11, 2010

12. Bamboo Rice

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

13. Looking for Recipe: "Street Meat"

    By thatjewcancook, February 20, 2010
    • 1 reply
    • 2.6k views
    • 
    • thatjewcancook
    • May 8, 2010

14. Smoked Apple Sauce

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

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

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

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

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

17. Using marinated artichoke hearts

    By SpaghettiWestern, May 1, 2010
    • 20 replies
    • 7.9k views
    • 
    • Kouign Aman
    • May 4, 2010

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

    By Bond Girl, January 22, 2005
    • 275 replies
    • 95k views
    • 
    • doctortim
    • May 2, 2010

19. For How Long Should You Rest Meat?

    By Chris Amirault, April 25, 2010
    • 20 replies
    • 31.5k views
    • 
    • nickrey
    • April 30, 2010

20. Fruit/vegetable "glue"

    By KennethT, April 30, 2010
    • 2 replies
    • 8.3k views
    • 
    • KennethT
    • April 30, 2010

21. prepping chopped tomatoes

    By egale, April 20, 2010
    • 15 replies
    • 3.3k views
    • 
    • egale
    • April 28, 2010

22. Sauce for Pork? 1 2

    By ZenTaurus, November 12, 2009
    • 29 replies
    • 8.1k views
    • 
    • nakji
    • April 28, 2010

23. What to do with a pressure cooker 1 2

    By derricks, December 20, 2004
    • 40 replies
    • 9.2k views
    • 
    • OliverB
    • April 27, 2010

24. Tasting Menu Construction Advice

    By Brianemone, April 10, 2010
    • 13 replies
    • 6.3k views
    • 
    • Tri2Cook
    • April 27, 2010

25. Lots of chinese cabbage

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