Cooking

9,584 topics in this forum

1. Cooking Sea Bass

   By SaladFingers, March 24, 2010
   • 4 replies
   • 2.5k views
   • 
   • kayb
   • March 27, 2010

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

   By MikeTMD, July 27, 2009
   • 592 replies
   • 144.5k views
   • 
   • Paul Kierstead
   • March 27, 2010

3. Jalapenos 1 2

   By s'kat, September 29, 2004
   • 26 replies
   • 5k views
   • 
   • Mr. Delicious
   • March 25, 2010

4. Starch class ideas?

   By JAZ, March 18, 2010
   • 20 replies
   • 5.1k views
   • 
   • Kouign Aman
   • March 25, 2010

5. Black Bean Tofu - Will it work?

   By G-rat, March 24, 2010
   • 3 replies
   • 2.9k views
   • 
   • G-rat
   • March 24, 2010

6. Aioli vs. Mayonnaise vs. Hollandaise

   By NadyaDuke, March 20, 2010
   • 14 replies
   • 14.5k views
   • 
   • NadyaDuke
   • March 23, 2010

7. Easter Brunch

   By Gail CDM, March 21, 2010
   • 8 replies
   • 2.9k views
   • 
   • judiu
   • March 22, 2010

8. Prepping a crude sheep stomach for haggis

   By PaulDWeiss, March 14, 2010
   • 18 replies
   • 15.9k views
   • 
   • PaulDWeiss
   • March 21, 2010

9. Cooking meat on a grill with a fan

   By nakji, February 25, 2010
   • 18 replies
   • 14.4k views
   • 
   • AndreaReina
   • March 21, 2010

10. Beets 'Anna' (Pommes Anna)

    By G-rat, March 19, 2010
    • 7 replies
    • 2.9k views
    • 
    • andiesenji
    • March 20, 2010

11. Pressure Cooking Class: Ideas?

    By Richard Kilgore, March 8, 2010
    • 21 replies
    • 5.3k views
    • 
    • Yajna Patni
    • March 16, 2010

12. Wine or Beer?

    By Gail CDM, March 10, 2010
    • 11 replies
    • 4.2k views
    • 
    • ScoopKW
    • March 16, 2010

13. Adventures at the French Culinary Institute 1 2 3 4 5

    By manton, January 3, 2009
    • 119 replies
    • 42k views
    • 
    • jk1002
    • March 16, 2010

14. Suggestions for Venison Shoulder Steaks?

    By agray, March 12, 2010
    • 9 replies
    • 29.1k views
    • 
    • ilikefood
    • March 15, 2010

15. Furry Pig Parts.. Feet and Ears

    By Paul Bacino, March 13, 2010
    • 5 replies
    • 4k views
    • 
    • Dakki
    • March 15, 2010

16. Holding Pasta

    By Darcie B, March 13, 2010
    • 7 replies
    • 4.2k views
    • 
    • Blether
    • March 14, 2010

17. Parmigiano Reggiano -using the rind

    By Rez, March 10, 2010
    • 12 replies
    • 12.2k views
    • 
    • ScoopKW
    • March 14, 2010

18. Miniature Quiches

    By Tom Gengo, December 20, 2009
    • 13 replies
    • 6.2k views
    • 
    • Edward J
    • March 13, 2010

19. Safflower and Sunflower Cooking Oil

    By Shel_B, March 13, 2010
    • 0 replies
    • 1.3k views
    • 
    • Shel_B
    • March 13, 2010

20. Cooking Class for Seniors 1 2

    By Shel_B, March 8, 2010
    • 28 replies
    • 11.3k views
    • 
    • Gail CDM
    • March 12, 2010

21. Lobster claws - how do you remove the tendon?

    By therippa, March 11, 2010
    • 6 replies
    • 6.3k views
    • 
    • Prawncrackers
    • March 12, 2010

22. Best Beer for Brats

    By Chris Hennes, March 5, 2010
    • 19 replies
    • 24.5k views
    • 
    • Kouign Aman
    • March 10, 2010

23. Drying herb leaves

    By Ader1, March 4, 2010
    • 11 replies
    • 3.2k views
    • 
    • ruthcooks
    • March 10, 2010

24. Small mountain of broccoli rabe

    By Lilija, March 4, 2010
    • 15 replies
    • 5.4k views
    • 
    • heidih
    • March 10, 2010

25. Culinary Olympics

    By Gail CDM, March 9, 2010
    • 1 reply
    • 1.7k views
    • 
    • Lisa Shock
    • March 10, 2010