Cooking

9,585 topics in this forum

1. Describing Heat, Spiciness, Pungency, Piquancy

   By Peter the eater, September 18, 2009
   • 16 replies
   • 6.2k views
   • 
   • MelissaH
   • April 24, 2010

2. Pot Roast Recipe? 1 2

   By Shel_B, August 14, 2008
   • 49 replies
   • 16.4k views
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   • PedroG
   • April 21, 2010

3. Chevre

   By Corinna, April 20, 2010
   • 3 replies
   • 2.4k views
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   • Dana
   • April 21, 2010

4. Rubs: The Topic 1 2

   By Chris Amirault, May 19, 2008
   • 39 replies
   • 12.1k views
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   • qrn
   • April 20, 2010

5. Why did my gratin break? 1 2

   By Chris Hennes, February 20, 2010
   • 27 replies
   • 7.1k views
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   • JAZ
   • April 19, 2010

6. Mother's Day Brunch

   By Gail CDM, April 11, 2010
   • 11 replies
   • 3.9k views
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   • kayb
   • April 17, 2010

7. Spring Cabbage 1 2

   By helenjp, May 13, 2004
   • 31 replies
   • 5.9k views
   • 
   • nakji
   • April 17, 2010

8. My fresh pasta lacks the appetizing yellow color

   By Karldub, April 13, 2010
   • 13 replies
   • 31k views
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   • Shalmanese
   • April 15, 2010

9. BBQ in a NYC Apt 1 2

   By mathewr, April 8, 2010
   • 32 replies
   • 7k views
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   • David A. Goldfarb
   • April 15, 2010

10. Question about cooking grains for cold salads.

    By Graphix, April 13, 2010
    • 8 replies
    • 2.2k views
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    • Porthos
    • April 14, 2010

11. Rendering fat caps

    By Shalmanese, February 1, 2010
    • 9 replies
    • 12.4k views
    • 
    • Shalmanese
    • April 13, 2010

12. Top Sirloin Roast Question

    By firedogut, April 13, 2010
    • 0 replies
    • 1.9k views
    • 
    • firedogut
    • April 13, 2010

13. Need a sauce suggestion for arugula pasta

    By Ono Loa, April 5, 2010
    • 7 replies
    • 2.6k views
    • 
    • godito
    • April 13, 2010

14. Storing Yams

    By Porthos, April 13, 2010
    • 2 replies
    • 1.5k views
    • 
    • Porthos
    • April 13, 2010

15. Oyster shucking crash course 1 2 3

    By Fat Guy, July 3, 2009
    • 69 replies
    • 20.5k views
    • 
    • budrichard
    • April 12, 2010

16. Turkey Confit

    By Porthos, April 8, 2010
    • 5 replies
    • 2.5k views
    • 
    • Shalmanese
    • April 11, 2010

17. What to do with leftover rack of lamb?

    By Recoil Rob, April 10, 2010
    • 10 replies
    • 18.1k views
    • 
    • Andrew Fenton
    • April 11, 2010

18. Keeping skin crispy when resting meat

    By kermie, April 7, 2010
    • 2 replies
    • 5.6k views
    • 
    • Joe Blowe
    • April 7, 2010

19. Truffle salt

    By mcohen, July 11, 2008
    • 19 replies
    • 7.9k views
    • 
    • kermie
    • April 7, 2010

20. Fast and Easy Midweek Entertaining 1 2

    By Chufi, February 19, 2008
    • 36 replies
    • 7.8k views
    • 
    • stuartlikesstrudel
    • April 7, 2010

21. Seafood Noob 1 2 3

    By SeafoodSuzy, January 23, 2008
    • 59 replies
    • 11.9k views
    • 
    • OliverB
    • April 6, 2010

22. Coed Baby Shower

    By CDRFloppingham, April 6, 2010
    • 16 replies
    • 3.2k views
    • 
    • judiu
    • April 6, 2010

23. Swiss Steak

    By Shamanjoe, April 4, 2010
    • 4 replies
    • 2.5k views
    • 
    • Shamanjoe
    • April 5, 2010

24. Decades Dinner

    By Michaeltheonion, April 3, 2010
    • 1 reply
    • 1.5k views
    • 
    • Lisa Shock
    • April 3, 2010

25. Chorizo

    By Shel_B, April 1, 2010
    • 5 replies
    • 5.3k views
    • 
    • dougal
    • April 1, 2010