Cooking

9,594 topics in this forum

1. 2 Mushy Granny Smiths

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

2. How long can this chicken marinate...

   By Emily_R, February 27, 2010
   • 7 replies
   • 3.5k views
   • 
   • Emily_R
   • March 2, 2010

3. What flavors complement watercress?

   By sheepish, February 1, 2010
   • 9 replies
   • 5k views
   • 
   • Blether
   • March 2, 2010

4. The natural thickening in stock-made sauces.

   By Karldub, February 28, 2010
   • 7 replies
   • 7.3k views
   • 
   • paulraphael
   • March 1, 2010

5. Good save!

   By blurby, February 21, 2010
   • 6 replies
   • 2.8k views
   • 
   • kayb
   • February 27, 2010

6. Foie Gras au Torchon

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

7. Quinoa Flakes

   By ElsieD, February 25, 2010
   • 0 replies
   • 1.7k views
   • 
   • ElsieD
   • February 25, 2010

8. Chicken Necks

   By Shel_B, February 24, 2010
   • 4 replies
   • 3.2k views
   • 
   • docdix
   • February 25, 2010

9. Food making parties 1 2

   By Shalmanese, January 23, 2010
   • 29 replies
   • 8.1k views
   • 
   • Chufi
   • February 24, 2010

10. Advice on making a gelatin foam with a whisk

    By austinlinecook, February 22, 2010
    • 1 reply
    • 6.4k views
    • 
    • dougal
    • February 22, 2010

11. Lunch for 40

    By Marmish, February 1, 2010
    • 11 replies
    • 5.5k views
    • 
    • Gail CDM
    • February 22, 2010

12. Looking for Rice Cake Recipe

    By ravenshadow13, February 20, 2010
    • 2 replies
    • 19.9k views
    • 
    • andiesenji
    • February 21, 2010

13. Pizza "Paper"?

    By tammylc, February 20, 2010
    • 1 reply
    • 2.2k views
    • 
    • Kerry Beal
    • February 20, 2010

14. converting white rice to brown in Mastering Vol2 Tian de courgettes

    By pstock, February 19, 2010
    • 3 replies
    • 5k views
    • 
    • pstock
    • February 20, 2010

15. Making Breadcrumbs 1 2

    By Chris Amirault, March 18, 2007
    • 30 replies
    • 6.6k views
    • 
    • Blether
    • February 20, 2010

16. Intermediate salmon cooking question

    By j45rpm, February 19, 2010
    • 5 replies
    • 1.9k views
    • 
    • j45rpm
    • February 20, 2010

17. All about the cooling interval

    By Fat Guy, February 18, 2010
    • 13 replies
    • 3k views
    • 
    • scubadoo97
    • February 19, 2010

18. Help me plan a dinner for 100 people with $200~300 1 2

    By indesertum, February 10, 2010
    • 41 replies
    • 24.6k views
    • 
    • Chufi
    • February 19, 2010

19. Ground Pimiento

    By ambra, February 16, 2010
    • 6 replies
    • 2.9k views
    • 
    • judiu
    • February 17, 2010

20. Cooking temperature of lobster?

    By Sher.eats, September 28, 2008
    • 11 replies
    • 15.7k views
    • 
    • ChrisZ
    • February 16, 2010

21. Reinvented Shrimp and "Grits"

    By chappie, April 14, 2009
    • 8 replies
    • 3.7k views
    • 
    • eternal
    • February 16, 2010

22. Frittata Tonight

    By Porthos, February 15, 2010
    • 6 replies
    • 1.7k views
    • 
    • Porthos
    • February 16, 2010

23. pommes pont neuf

    By kawa, February 15, 2010
    • 3 replies
    • 4.6k views
    • 
    • kawa
    • February 15, 2010

24. Cornstarch in my Gelato/Ice Cream 1 2

    By Darienne, July 24, 2009
    • 48 replies
    • 33k views
    • 
    • Darienne
    • February 13, 2010

25. Pork Loin (Boneless) Epiphany

    By maggiethecat, August 27, 2007
    • 23 replies
    • 6.7k views
    • 
    • Richard Kilgore
    • February 13, 2010