Cooking

9,585 topics in this forum

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

   By pstock, February 19, 2010
   • 3 replies
   • 4.9k views
   • 
   • pstock
   • February 20, 2010

2. Making Breadcrumbs 1 2

   By Chris Amirault, March 18, 2007
   • 30 replies
   • 6.4k views
   • 
   • Blether
   • February 20, 2010

3. Intermediate salmon cooking question

   By j45rpm, February 19, 2010
   • 5 replies
   • 1.8k views
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   • j45rpm
   • February 20, 2010

4. All about the cooling interval

   By Fat Guy, February 18, 2010
   • 13 replies
   • 2.9k views
   • 
   • scubadoo97
   • February 19, 2010

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

   By indesertum, February 10, 2010
   • 41 replies
   • 24k views
   • 
   • Chufi
   • February 19, 2010

6. Ground Pimiento

   By ambra, February 16, 2010
   • 6 replies
   • 2.8k views
   • 
   • judiu
   • February 17, 2010

7. Cooking temperature of lobster?

   By Sher.eats, September 28, 2008
   • 11 replies
   • 15.3k views
   • 
   • ChrisZ
   • February 16, 2010

8. Reinvented Shrimp and "Grits"

   By chappie, April 14, 2009
   • 8 replies
   • 3.6k views
   • 
   • eternal
   • February 16, 2010

9. Frittata Tonight

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

10. pommes pont neuf

    By kawa, February 15, 2010
    • 3 replies
    • 4.5k views
    • 
    • kawa
    • February 15, 2010

11. Cornstarch in my Gelato/Ice Cream 1 2

    By Darienne, July 24, 2009
    • 48 replies
    • 32.3k views
    • 
    • Darienne
    • February 13, 2010

12. Pork Loin (Boneless) Epiphany

    By maggiethecat, August 27, 2007
    • 23 replies
    • 6.5k views
    • 
    • Richard Kilgore
    • February 13, 2010

13. Husbands birthday dinner 1 2 3 4 7

    By Chufi, January 24, 2005
    • 167 replies
    • 46.4k views
    • 
    • forever_young_ca
    • February 12, 2010

14. Dried Herb Intensity: Stronger or Weaker?

    By Chris Amirault, February 11, 2010
    • 11 replies
    • 2.6k views
    • 
    • egale
    • February 12, 2010

15. French garnishes

    By designdog, January 12, 2010
    • 6 replies
    • 7.6k views
    • 
    • Baron d'Apcher
    • February 9, 2010

16. Onion soup en croute, help please!

    By dngmt, February 8, 2010
    • 3 replies
    • 2k views
    • 
    • dngmt
    • February 9, 2010

17. That Final Touch to Elevate a Dish

    By Peter the eater, January 19, 2010
    • 22 replies
    • 4.9k views
    • 
    • mig
    • February 7, 2010

18. Best way to cook venison backstrap?

    By jeremyn, January 31, 2010
    • 9 replies
    • 10.4k views
    • 
    • SheenaGreena
    • February 4, 2010

19. Veggies that are a little past prime...

    By Stephanie Brim, January 27, 2010
    • 12 replies
    • 2.6k views
    • 
    • Bootsie
    • February 2, 2010

20. Using fresh water chestnuts 1 2

    By sabg, December 1, 2004
    • 28 replies
    • 7.8k views
    • 
    • psiweaver
    • February 2, 2010

21. Risotto--Cook-Off 21 1 2 3 4 5

    By Chris Amirault, April 12, 2006   

    • Cookoff
    • 107 replies
    • 39.5k views
    • 
    • robirdstx
    • February 2, 2010

22. Cooking Burns and Scars 1 2 3 4 9

    By Comfort Me, November 24, 2003
    • 220 replies
    • 47.8k views
    • 
    • David A. Goldfarb
    • February 1, 2010

23. GREENS! 1 2 3

    By vkn, January 16, 2006
    • 73 replies
    • 15.2k views
    • 
    • KatieLoeb
    • February 1, 2010

24. Coriander mystery

    By JAZ, January 26, 2010
    • 9 replies
    • 9.2k views
    • 
    • Beebs
    • January 28, 2010

25. Help planning a birthday tasting menu

    By tammylc, December 18, 2009
    • 13 replies
    • 3.9k views
    • 
    • tammylc
    • January 28, 2010