Cooking

9,585 topics in this forum

1. Reinvented Shrimp and "Grits"

   By chappie, April 14, 2009
   • 8 replies
   • 3.5k views
   • 
   • eternal
   • February 16, 2010

2. Frittata Tonight

   By Porthos, February 15, 2010
   • 6 replies
   • 1.6k views
   • 
   • Porthos
   • February 16, 2010

3. pommes pont neuf

   By kawa, February 15, 2010
   • 3 replies
   • 4.4k views
   • 
   • kawa
   • February 15, 2010

4. Cornstarch in my Gelato/Ice Cream 1 2

   By Darienne, July 24, 2009
   • 48 replies
   • 31.8k views
   • 
   • Darienne
   • February 13, 2010

5. Pork Loin (Boneless) Epiphany

   By maggiethecat, August 27, 2007
   • 23 replies
   • 6.3k views
   • 
   • Richard Kilgore
   • February 13, 2010

6. Husbands birthday dinner 1 2 3 4 7

   By Chufi, January 24, 2005
   • 167 replies
   • 45.4k views
   • 
   • forever_young_ca
   • February 12, 2010

7. Dried Herb Intensity: Stronger or Weaker?

   By Chris Amirault, February 11, 2010
   • 11 replies
   • 2.5k views
   • 
   • egale
   • February 12, 2010

8. French garnishes

   By designdog, January 12, 2010
   • 6 replies
   • 7.5k views
   • 
   • Baron d'Apcher
   • February 9, 2010

9. Onion soup en croute, help please!

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

10. That Final Touch to Elevate a Dish

    By Peter the eater, January 19, 2010
    • 22 replies
    • 4.8k views
    • 
    • mig
    • February 7, 2010

11. Best way to cook venison backstrap?

    By jeremyn, January 31, 2010
    • 9 replies
    • 10.3k views
    • 
    • SheenaGreena
    • February 4, 2010

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

    By Stephanie Brim, January 27, 2010
    • 12 replies
    • 2.5k views
    • 
    • Bootsie
    • February 2, 2010

13. Using fresh water chestnuts 1 2

    By sabg, December 1, 2004
    • 28 replies
    • 7.4k views
    • 
    • psiweaver
    • February 2, 2010

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

    By Chris Amirault, April 12, 2006   

    • Cookoff
    • 107 replies
    • 38.9k views
    • 
    • robirdstx
    • February 2, 2010

15. Cooking Burns and Scars 1 2 3 4 9

    By Comfort Me, November 24, 2003
    • 220 replies
    • 46.6k views
    • 
    • David A. Goldfarb
    • February 1, 2010

16. GREENS! 1 2 3

    By vkn, January 16, 2006
    • 73 replies
    • 14.7k views
    • 
    • KatieLoeb
    • February 1, 2010

17. Coriander mystery

    By JAZ, January 26, 2010
    • 9 replies
    • 9.1k views
    • 
    • Beebs
    • January 28, 2010

18. Help planning a birthday tasting menu

    By tammylc, December 18, 2009
    • 13 replies
    • 3.8k views
    • 
    • tammylc
    • January 28, 2010

19. Recommendations for Wagyu preparation

    By nextguy, January 23, 2010
    • 9 replies
    • 4.2k views
    • 
    • budrichard
    • January 28, 2010

20. Identifying freestone fruits

    By stuartlikesstrudel, January 25, 2010
    • 2 replies
    • 1.8k views
    • 
    • Okanagancook
    • January 27, 2010

21. Building my own off-set smoker with an old hot box

    By Chef Bradley, January 8, 2010
    • 8 replies
    • 12.8k views
    • 
    • Lan4Dawg
    • January 27, 2010

22. Properly Seasoned vs. Adding Table Salt - Evidence for Amounts?

    By misstenacity, January 25, 2010
    • 6 replies
    • 2.4k views
    • 
    • Shamanjoe
    • January 27, 2010

23. Confit myth 1 2

    By Kent Wang, November 21, 2009
    • 42 replies
    • 17.1k views
    • 
    • Kent Wang
    • January 27, 2010

24. Dipping Oil for Bread

    By ElsieD, January 23, 2010
    • 5 replies
    • 5.1k views
    • 
    • project
    • January 27, 2010

25. Can a knife be too sharp?

    By Shalmanese, January 20, 2010
    • 18 replies
    • 8.9k views
    • 
    • paulraphael
    • January 25, 2010