Cooking

9,566 topics in this forum

1. Pork Loin (Boneless) Epiphany

   By maggiethecat, August 27, 2007
   • 23 replies
   • 5.5k views
   • 
   • Richard Kilgore
   • February 13, 2010

2. Husbands birthday dinner 1 2 3 4 7

   By Chufi, January 24, 2005
   • 167 replies
   • 39.1k views
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   • forever_young_ca
   • February 12, 2010

3. Dried Herb Intensity: Stronger or Weaker?

   By Chris Amirault, February 11, 2010
   • 11 replies
   • 2k views
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   • egale
   • February 12, 2010

4. French garnishes

   By designdog, January 12, 2010
   • 6 replies
   • 6.5k views
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   • Baron d'Apcher
   • February 9, 2010

5. Onion soup en croute, help please!

   By dngmt, February 8, 2010
   • 3 replies
   • 1.6k views
   • 
   • dngmt
   • February 9, 2010

6. That Final Touch to Elevate a Dish

   By Peter the eater, January 19, 2010
   • 22 replies
   • 4k views
   • 
   • mig
   • February 7, 2010

7. Best way to cook venison backstrap?

   By jeremyn, January 31, 2010
   • 9 replies
   • 9.6k views
   • 
   • SheenaGreena
   • February 4, 2010

8. Veggies that are a little past prime...

   By Stephanie Brim, January 27, 2010
   • 12 replies
   • 2.1k views
   • 
   • Bootsie
   • February 2, 2010

9. Using fresh water chestnuts 1 2

   By sabg, December 1, 2004
   • 28 replies
   • 5.3k views
   • 
   • psiweaver
   • February 2, 2010

10. Risotto--Cook-Off 21 1 2 3 4 5

    By Chris Amirault, April 12, 2006   

    • Cookoff
    • 107 replies
    • 34.8k views
    • 
    • robirdstx
    • February 2, 2010

11. Cooking Burns and Scars 1 2 3 4 9

    By Comfort Me, November 24, 2003
    • 220 replies
    • 37.9k views
    • 
    • David A. Goldfarb
    • February 1, 2010

12. GREENS! 1 2 3

    By vkn, January 16, 2006
    • 73 replies
    • 11.5k views
    • 
    • KatieLoeb
    • February 1, 2010

13. Coriander mystery

    By JAZ, January 26, 2010
    • 9 replies
    • 7.5k views
    • 
    • Beebs
    • January 28, 2010

14. Help planning a birthday tasting menu

    By tammylc, December 18, 2009
    • 13 replies
    • 3.4k views
    • 
    • tammylc
    • January 28, 2010

15. Recommendations for Wagyu preparation

    By nextguy, January 23, 2010
    • 9 replies
    • 3.6k views
    • 
    • budrichard
    • January 28, 2010

16. Identifying freestone fruits

    By stuartlikesstrudel, January 25, 2010
    • 2 replies
    • 1.4k views
    • 
    • Okanagancook
    • January 27, 2010

17. Building my own off-set smoker with an old hot box

    By Chef Bradley, January 8, 2010
    • 8 replies
    • 11.6k views
    • 
    • Lan4Dawg
    • January 27, 2010

18. Properly Seasoned vs. Adding Table Salt - Evidence for Amounts?

    By misstenacity, January 25, 2010
    • 6 replies
    • 1.8k views
    • 
    • Shamanjoe
    • January 27, 2010

19. Confit myth 1 2

    By Kent Wang, November 21, 2009
    • 42 replies
    • 14.3k views
    • 
    • Kent Wang
    • January 27, 2010

20. Dipping Oil for Bread

    By ElsieD, January 23, 2010
    • 5 replies
    • 4.4k views
    • 
    • project
    • January 27, 2010

21. Can a knife be too sharp?

    By Shalmanese, January 20, 2010
    • 18 replies
    • 8.1k views
    • 
    • paulraphael
    • January 25, 2010

22. ISO Peruvian Chicken condiment recipe

    By SheenaGreena, January 21, 2010
    • 11 replies
    • 28.8k views
    • 
    • SheenaGreena
    • January 25, 2010

23. Matching Mains with Sides

    By millich, January 23, 2010
    • 15 replies
    • 3.1k views
    • 
    • millich
    • January 25, 2010

24. Green tea solubility

    By alexw, January 20, 2010
    • 3 replies
    • 2.2k views
    • 
    • alexw
    • January 25, 2010

25. Roast pork cooking question

    By Marco_Polo, January 18, 2010
    • 10 replies
    • 4.1k views
    • 
    • jdtofbna
    • January 24, 2010