Cooking

9,593 topics in this forum

1. Dried Herb Intensity: Stronger or Weaker?

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

2. French garnishes

   By designdog, January 12, 2010
   • 6 replies
   • 7.8k views
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   • Baron d'Apcher
   • February 9, 2010

3. Onion soup en croute, help please!

   By dngmt, February 8, 2010
   • 3 replies
   • 2.1k views
   • 
   • dngmt
   • February 9, 2010

4. That Final Touch to Elevate a Dish

   By Peter the eater, January 19, 2010
   • 22 replies
   • 5k views
   • 
   • mig
   • February 7, 2010

5. Best way to cook venison backstrap?

   By jeremyn, January 31, 2010
   • 9 replies
   • 10.5k views
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   • SheenaGreena
   • February 4, 2010

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

   By Stephanie Brim, January 27, 2010
   • 12 replies
   • 2.7k views
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   • Bootsie
   • February 2, 2010

7. Using fresh water chestnuts 1 2

   By sabg, December 1, 2004
   • 28 replies
   • 8.4k views
   • 
   • psiweaver
   • February 2, 2010

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

   By Chris Amirault, April 12, 2006   

   • Cookoff
   • 107 replies
   • 40.5k views
   • 
   • robirdstx
   • February 2, 2010

9. Cooking Burns and Scars 1 2 3 4 9

   By Comfort Me, November 24, 2003
   • 220 replies
   • 49.4k views
   • 
   • David A. Goldfarb
   • February 1, 2010

10. GREENS! 1 2 3

    By vkn, January 16, 2006
    • 73 replies
    • 15.8k views
    • 
    • KatieLoeb
    • February 1, 2010

11. Coriander mystery

    By JAZ, January 26, 2010
    • 9 replies
    • 9.3k views
    • 
    • Beebs
    • January 28, 2010

12. Help planning a birthday tasting menu

    By tammylc, December 18, 2009
    • 13 replies
    • 4k views
    • 
    • tammylc
    • January 28, 2010

13. Recommendations for Wagyu preparation

    By nextguy, January 23, 2010
    • 9 replies
    • 4.4k views
    • 
    • budrichard
    • January 28, 2010

14. Identifying freestone fruits

    By stuartlikesstrudel, January 25, 2010
    • 2 replies
    • 1.9k views
    • 
    • Okanagancook
    • January 27, 2010

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

    By Chef Bradley, January 8, 2010
    • 8 replies
    • 13.1k views
    • 
    • Lan4Dawg
    • January 27, 2010

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

    By misstenacity, January 25, 2010
    • 6 replies
    • 2.5k views
    • 
    • Shamanjoe
    • January 27, 2010

17. Confit myth 1 2

    By Kent Wang, November 21, 2009
    • 42 replies
    • 18.4k views
    • 
    • Kent Wang
    • January 27, 2010

18. Dipping Oil for Bread

    By ElsieD, January 23, 2010
    • 5 replies
    • 5.3k views
    • 
    • project
    • January 27, 2010

19. Can a knife be too sharp?

    By Shalmanese, January 20, 2010
    • 18 replies
    • 9.2k views
    • 
    • paulraphael
    • January 25, 2010

20. ISO Peruvian Chicken condiment recipe

    By SheenaGreena, January 21, 2010
    • 11 replies
    • 31.1k views
    • 
    • SheenaGreena
    • January 25, 2010

21. Matching Mains with Sides

    By millich, January 23, 2010
    • 15 replies
    • 3.8k views
    • 
    • millich
    • January 25, 2010

22. Green tea solubility

    By alexw, January 20, 2010
    • 3 replies
    • 2.6k views
    • 
    • alexw
    • January 25, 2010

23. Roast pork cooking question

    By Marco_Polo, January 18, 2010
    • 10 replies
    • 5.7k views
    • 
    • jdtofbna
    • January 24, 2010

24. Side Dishes for Steak 1 2

    By jsmeeker, January 12, 2010
    • 38 replies
    • 40.6k views
    • 
    • Clark D
    • January 23, 2010

25. Cooking Brisket quickly.

    By Michaeltheonion, January 21, 2010
    • 13 replies
    • 4.4k views
    • 
    • Shalmanese
    • January 23, 2010