Cooking

9,599 topics in this forum

1. What to do with leftover rack of lamb?

   By Recoil Rob, April 10, 2010
   • 10 replies
   • 17.6k views
   • 
   • Andrew Fenton
   • April 11, 2010

2. Keeping skin crispy when resting meat

   By kermie, April 7, 2010
   • 2 replies
   • 5.4k views
   • 
   • Joe Blowe
   • April 7, 2010

3. Truffle salt

   By mcohen, July 11, 2008
   • 19 replies
   • 7.3k views
   • 
   • kermie
   • April 7, 2010

4. Fast and Easy Midweek Entertaining 1 2

   By Chufi, February 19, 2008
   • 36 replies
   • 7.4k views
   • 
   • stuartlikesstrudel
   • April 7, 2010

5. what is corn

   By formula400, April 6, 2010
   • 18 replies
   • 3.4k views
   • 
   • Hest88
   • April 6, 2010

6. Seafood Noob 1 2 3

   By SeafoodSuzy, January 23, 2008
   • 59 replies
   • 10.8k views
   • 
   • OliverB
   • April 6, 2010

7. Coed Baby Shower

   By CDRFloppingham, April 6, 2010
   • 16 replies
   • 3k views
   • 
   • judiu
   • April 6, 2010

8. Swiss Steak

   By Shamanjoe, April 4, 2010
   • 4 replies
   • 2.2k views
   • 
   • Shamanjoe
   • April 5, 2010

9. Decades Dinner

   By Michaeltheonion, April 3, 2010
   • 1 reply
   • 1.4k views
   • 
   • Lisa Shock
   • April 3, 2010

10. Chorizo

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

11. Vegetable Portion Sizes

    By Porthos, March 30, 2010
    • 4 replies
    • 1.7k views
    • 
    • nickrey
    • March 31, 2010

12. Keeping Tofu

    By LizD518, March 29, 2010
    • 16 replies
    • 5.4k views
    • 
    • heidih
    • March 31, 2010

13. Ideas for Outdoor Entertaining with a Big Griddle

    By griddler, March 30, 2010
    • 7 replies
    • 16.6k views
    • 
    • VermontGrillingandGrowing
    • March 30, 2010

14. Browning and Flavor

    By Shel_B, March 27, 2010
    • 10 replies
    • 2.3k views
    • 
    • paulraphael
    • March 29, 2010

15. The Great Freezer Cleanout: 2010 1 2 3

    By Kerry Beal, January 21, 2010
    • 66 replies
    • 13.4k views
    • 
    • Porthos
    • March 29, 2010

16. Compare and Contrast: Sous Vide, Poaching and Confit

    By IndyRob, March 27, 2010
    • 0 replies
    • 3.7k views
    • 
    • IndyRob
    • March 27, 2010

17. Cooking Sea Bass

    By SaladFingers, March 24, 2010
    • 4 replies
    • 2.3k views
    • 
    • kayb
    • March 27, 2010

18. Sous Vide: Recipes, Techniques & Equipment (Part 6) 1 2 3 4 24

    By MikeTMD, July 27, 2009
    • 592 replies
    • 135.8k views
    • 
    • Paul Kierstead
    • March 27, 2010

19. Jalapenos 1 2

    By s'kat, September 29, 2004
    • 26 replies
    • 4.7k views
    • 
    • Mr. Delicious
    • March 25, 2010

20. Starch class ideas?

    By JAZ, March 18, 2010
    • 20 replies
    • 4.6k views
    • 
    • Kouign Aman
    • March 25, 2010

21. Black Bean Tofu - Will it work?

    By G-rat, March 24, 2010
    • 3 replies
    • 2.7k views
    • 
    • G-rat
    • March 24, 2010

22. Aioli vs. Mayonnaise vs. Hollandaise

    By NadyaDuke, March 20, 2010
    • 14 replies
    • 13.9k views
    • 
    • NadyaDuke
    • March 23, 2010

23. Easter Brunch

    By Gail CDM, March 21, 2010
    • 8 replies
    • 2.7k views
    • 
    • judiu
    • March 22, 2010

24. Prepping a crude sheep stomach for haggis

    By PaulDWeiss, March 14, 2010
    • 18 replies
    • 15.3k views
    • 
    • PaulDWeiss
    • March 21, 2010

25. Cooking meat on a grill with a fan

    By nakji, February 25, 2010
    • 18 replies
    • 13.6k views
    • 
    • AndreaReina
    • March 21, 2010