Cooking

9,591 topics in this forum

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

   By manton, January 3, 2009
   • 119 replies
   • 42.8k views
   • 
   • jk1002
   • March 16, 2010

2. Suggestions for Venison Shoulder Steaks?

   By agray, March 12, 2010
   • 9 replies
   • 29.4k views
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   • ilikefood
   • March 15, 2010

3. Furry Pig Parts.. Feet and Ears

   By Paul Bacino, March 13, 2010
   • 5 replies
   • 4.2k views
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   • Dakki
   • March 15, 2010

4. Holding Pasta

   By Darcie B, March 13, 2010
   • 7 replies
   • 4.3k views
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   • Blether
   • March 14, 2010

5. Parmigiano Reggiano -using the rind

   By Rez, March 10, 2010
   • 12 replies
   • 12.3k views
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   • ScoopKW
   • March 14, 2010

6. Miniature Quiches

   By Tom Gengo, December 20, 2009
   • 13 replies
   • 6.3k views
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   • Edward J
   • March 13, 2010

7. Safflower and Sunflower Cooking Oil

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

8. Cooking Class for Seniors 1 2

   By Shel_B, March 8, 2010
   • 28 replies
   • 11.6k views
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   • Gail CDM
   • March 12, 2010

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

   By therippa, March 11, 2010
   • 6 replies
   • 6.5k views
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   • Prawncrackers
   • March 12, 2010

10. Best Beer for Brats

    By Chris Hennes, March 5, 2010
    • 19 replies
    • 24.7k views
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    • Kouign Aman
    • March 10, 2010

11. Drying herb leaves

    By Ader1, March 4, 2010
    • 11 replies
    • 3.3k views
    • 
    • ruthcooks
    • March 10, 2010

12. Small mountain of broccoli rabe

    By Lilija, March 4, 2010
    • 15 replies
    • 5.6k views
    • 
    • heidih
    • March 10, 2010

13. Culinary Olympics

    By Gail CDM, March 9, 2010
    • 1 reply
    • 1.8k views
    • 
    • Lisa Shock
    • March 10, 2010

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

    By Swisskaese, January 12, 2007
    • 86 replies
    • 10.7k views
    • 
    • scubadoo97
    • March 9, 2010

15. Asparagus Souffle

    By Chris Hennes, March 9, 2010
    • 4 replies
    • 2.8k views
    • 
    • djyee100
    • March 9, 2010

16. Your menu/shopping decision process

    By JAZ, March 6, 2010
    • 21 replies
    • 4.3k views
    • 
    • ElaineK
    • March 9, 2010

17. Potatoes, Anchovies, & Jansson's Temptation

    By Chris Amirault, August 27, 2006
    • 14 replies
    • 8.3k views
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    • Dianabanana
    • March 8, 2010

18. Ostrich Eggs

    By Shel_B, March 4, 2010
    • 4 replies
    • 3.6k views
    • 
    • Shel_B
    • March 7, 2010

19. 2 Mushy Granny Smiths

    By Isryelle, March 3, 2010
    • 4 replies
    • 2.2k views
    • 
    • helenjp
    • March 5, 2010

20. How long can this chicken marinate...

    By Emily_R, February 27, 2010
    • 7 replies
    • 3.4k views
    • 
    • Emily_R
    • March 2, 2010

21. What flavors complement watercress?

    By sheepish, February 1, 2010
    • 9 replies
    • 4.9k views
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    • Blether
    • March 2, 2010

22. The natural thickening in stock-made sauces.

    By Karldub, February 28, 2010
    • 7 replies
    • 7.1k views
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    • paulraphael
    • March 1, 2010

23. Good save!

    By blurby, February 21, 2010
    • 6 replies
    • 2.7k views
    • 
    • kayb
    • February 27, 2010

24. The role of black pepper in "seasoning"

    By faronem, February 26, 2010
    • 6 replies
    • 2.5k views
    • 
    • Shalmanese
    • February 26, 2010

25. Foie Gras au Torchon

    By A Canadian Foodie, February 22, 2010
    • 10 replies
    • 5.1k views
    • 
    • Scientist
    • February 26, 2010