Cooking

9,580 topics in this forum

1. Chicken and Dumplings: Cook-Off 51 1 2 3 4

   By David Ross, January 22, 2010   

   • Cookoff
   • 85 replies
   • 35k views
   • 
   • chileheadmike
   • November 6, 2020

2. Cooking Frozen Meat Sous Vide 1 2

   By TdeV, November 30, 2013
   • 30 replies
   • 34.9k views
   • 
   • benjamin163
   • January 15, 2016

3. Spam, Spam, Spam, Spam 1 2 3 4 9

   By annecros, November 20, 2008
   • 206 replies
   • 34.9k views
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   • Smithy
   • January 12, 2024

4. Buckwheat vs. Buckwheat Groats vs. Kasha

   By weinoo, August 7, 2014
   • 11 replies
   • 34.8k views
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   • rlibkind
   • August 9, 2014

5. Standing rib defrosting advice

   By Taboni, January 4, 2007
   • 8 replies
   • 34.8k views
   • 
   • jayt90
   • January 5, 2007

6. Stocking the Freezer: Dos and Don'ts 1 2 3 4

   By 22tango, September 4, 2002
   • 76 replies
   • 34.8k views
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   • Snadra
   • January 6, 2012

7. What to substitute for chestnuts?

   By OliverB, February 13, 2009
   • 13 replies
   • 34.7k views
   • 
   • OliverB
   • February 14, 2009

8. Aged Steak Smell?

   By eternal, March 13, 2013
   • 8 replies
   • 34.7k views
   • 
   • Paul Bacino
   • March 14, 2013

9. Superbowl Food 1 2 3 4 8

   By jhlurie, February 4, 2002
   • 181 replies
   • 34.7k views
   • 
   • Twyst
   • January 25, 2012

10. Cooking with Duck Fat: The Topic 1 2 3 4 8

    By FoodMan, November 12, 2002
    • 181 replies
    • 34.5k views
    • 
    • gulfporter
    • July 23, 2015

11. Recipes that Rock: 2011 1 2 3 4 5

    By nakji, January 2, 2011
    • 117 replies
    • 34.5k views
    • 
    • ElsieD
    • January 5, 2012

12. Vacuum-sealing liquids in bags, without a chamber sealer

    By bonkboo, February 27, 2014
    • 21 replies
    • 34.5k views
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    • demo
    • March 28, 2014

13. Chicken ribs

    By annachan, April 30, 2012
    • 19 replies
    • 34.4k views
    • 
    • annachan
    • May 6, 2012

14. Salmon: traditionally served with skin?

    By phan1, January 10, 2008
    • 16 replies
    • 34.3k views
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    • Batard
    • January 13, 2008

15. Cooking in your Thermomix 1 2 3

    By Kerry Beal, November 7, 2009
    • 64 replies
    • 34.2k views
    • 
    • ElsieD
    • August 29, 2011

16. Matzo Brei 1 2 3 4

    By jaybee, June 13, 2002
    • 80 replies
    • 34.1k views
    • 
    • rod rock
    • April 6, 2012

17. Reducing vinegar

    By Blether, February 25, 2010
    • 10 replies
    • 34k views
    • 
    • thock
    • November 16, 2010

18. Meyer Lemons: Recipes and Storage 1 2 3 4 6

    By Andrew Fenton, April 8, 2003
    • 131 replies
    • 34k views
    • 
    • gulfporter
    • November 18, 2014

19. Water/rice ratios 1 2 3

    By Fat Guy, February 12, 2007
    • 73 replies
    • 33.9k views
    • 
    • Panaderia Canadiense
    • February 27, 2014

20. eGCI Demo: Meat Kreplach

    By Pam R, June 26, 2006
    • 16 replies
    • 33.5k views
    • 
    • Jmahl
    • September 22, 2009

21. Chopped Meat vs Ground Meat 1 2

    By Paul Bacino, September 13, 2011
    • 25 replies
    • 33.5k views
    • 
    • OliverB
    • November 19, 2011

22. 4th of July 1 2 3 4 8

    By heidih, July 4, 2012
    • 179 replies
    • 33.5k views
    • 
    • TdeV
    • July 16

23. Sous Vide Pork Shoulder 1 2

    By Blues_Cookin, February 18, 2012
    • 31 replies
    • 33.3k views
    • 
    • KennethT
    • November 2, 2012

24. What does a medium parsnip weigh?

    By prasantrin, November 19, 2005
    • 5 replies
    • 33.2k views
    • 
    • fifi
    • November 20, 2005

25. Beyond Meat, Impossible Foods, etc. 1 2 3 4 9

    By rotuts, July 5, 2019
    • 213 replies
    • 33.1k views
    • 
    • chromedome
    • March 11