Cooking

9,583 topics in this forum

1. Starch class ideas?

   By JAZ, March 18, 2010
   • 20 replies
   • 5k views
   • 
   • Kouign Aman
   • March 25, 2010

2. Black Bean Tofu - Will it work?

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

3. Aioli vs. Mayonnaise vs. Hollandaise

   By NadyaDuke, March 20, 2010
   • 14 replies
   • 14.4k views
   • 
   • NadyaDuke
   • March 23, 2010

4. Easter Brunch

   By Gail CDM, March 21, 2010
   • 8 replies
   • 2.8k views
   • 
   • judiu
   • March 22, 2010

5. Prepping a crude sheep stomach for haggis

   By PaulDWeiss, March 14, 2010
   • 18 replies
   • 15.7k views
   • 
   • PaulDWeiss
   • March 21, 2010

6. Cooking meat on a grill with a fan

   By nakji, February 25, 2010
   • 18 replies
   • 14.2k views
   • 
   • AndreaReina
   • March 21, 2010

7. Beets 'Anna' (Pommes Anna)

   By G-rat, March 19, 2010
   • 7 replies
   • 2.8k views
   • 
   • andiesenji
   • March 20, 2010

8. Pressure Cooking Class: Ideas?

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

9. Wine or Beer?

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

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

    By manton, January 3, 2009
    • 119 replies
    • 41.6k views
    • 
    • jk1002
    • March 16, 2010

11. Suggestions for Venison Shoulder Steaks?

    By agray, March 12, 2010
    • 9 replies
    • 28.9k views
    • 
    • ilikefood
    • March 15, 2010

12. Furry Pig Parts.. Feet and Ears

    By Paul Bacino, March 13, 2010
    • 5 replies
    • 3.9k views
    • 
    • Dakki
    • March 15, 2010

13. Holding Pasta

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

14. Parmigiano Reggiano -using the rind

    By Rez, March 10, 2010
    • 12 replies
    • 12.1k views
    • 
    • ScoopKW
    • March 14, 2010

15. Miniature Quiches

    By Tom Gengo, December 20, 2009
    • 13 replies
    • 6.1k views
    • 
    • Edward J
    • March 13, 2010

16. Safflower and Sunflower Cooking Oil

    By Shel_B, March 13, 2010
    • 0 replies
    • 1.2k views
    • 
    • Shel_B
    • March 13, 2010

17. Cooking Class for Seniors 1 2

    By Shel_B, March 8, 2010
    • 28 replies
    • 11.2k views
    • 
    • Gail CDM
    • March 12, 2010

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

    By therippa, March 11, 2010
    • 6 replies
    • 6.2k views
    • 
    • Prawncrackers
    • March 12, 2010

19. Best Beer for Brats

    By Chris Hennes, March 5, 2010
    • 19 replies
    • 24.4k views
    • 
    • Kouign Aman
    • March 10, 2010

20. Drying herb leaves

    By Ader1, March 4, 2010
    • 11 replies
    • 3.1k views
    • 
    • ruthcooks
    • March 10, 2010

21. Small mountain of broccoli rabe

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

22. Culinary Olympics

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

23. What We're Cooking for Shabbos: 2007 - 1 2 3 4

    By Swisskaese, January 12, 2007
    • 86 replies
    • 9.9k views
    • 
    • scubadoo97
    • March 9, 2010

24. Asparagus Souffle

    By Chris Hennes, March 9, 2010
    • 4 replies
    • 2.7k views
    • 
    • djyee100
    • March 9, 2010

25. Your menu/shopping decision process

    By JAZ, March 6, 2010
    • 21 replies
    • 4.1k views
    • 
    • ElaineK
    • March 9, 2010