Cooking

9,603 topics in this forum

1. Superbowl Food 1 2 3 4 8

   By jhlurie, February 4, 2002
   • 181 replies
   • 33.9k views
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   • Twyst
   • January 25, 2012

2. Salmon: traditionally served with skin?

   By phan1, January 10, 2008
   • 16 replies
   • 33.9k views
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   • Batard
   • January 13, 2008

3. Chicken ribs

   By annachan, April 30, 2012
   • 19 replies
   • 33.8k views
   • 
   • annachan
   • May 6, 2012

4. Cooking in your Thermomix 1 2 3

   By Kerry Beal, November 7, 2009
   • 64 replies
   • 33.8k views
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   • ElsieD
   • August 29, 2011

5. Matzo Brei 1 2 3 4

   By jaybee, June 13, 2002
   • 80 replies
   • 33.7k views
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   • rod rock
   • April 6, 2012

6. Buckwheat vs. Buckwheat Groats vs. Kasha

   By weinoo, August 7, 2014
   • 11 replies
   • 33.5k views
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   • rlibkind
   • August 9, 2014

7. Reducing vinegar

   By Blether, February 25, 2010
   • 10 replies
   • 33.4k views
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   • thock
   • November 16, 2010

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

   By Andrew Fenton, April 8, 2003
   • 131 replies
   • 33.3k views
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   • gulfporter
   • November 18, 2014

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

   By FoodMan, November 12, 2002
   • 181 replies
   • 33.2k views
   • 
   • gulfporter
   • July 23, 2015

10. eGCI Demo: Meat Kreplach

    By Pam R, June 26, 2006
    • 16 replies
    • 33.2k views
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    • Jmahl
    • September 22, 2009

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

    By annecros, November 20, 2008
    • 206 replies
    • 33.2k views
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    • Smithy
    • January 12, 2024

12. Sous Vide Duck Confit 1 2 3 4 5

    By MexChef, April 6, 2009
    • 104 replies
    • 33k views
    • 
    • TdeV
    • May 25

13. Sous Vide Pork Shoulder 1 2

    By Blues_Cookin, February 18, 2012
    • 31 replies
    • 33k views
    • 
    • KennethT
    • November 2, 2012

14. What does a medium parsnip weigh?

    By prasantrin, November 19, 2005
    • 5 replies
    • 33k views
    • 
    • fifi
    • November 20, 2005

15. Water/rice ratios 1 2 3

    By Fat Guy, February 12, 2007
    • 73 replies
    • 33k views
    • 
    • Panaderia Canadiense
    • February 27, 2014

16. Chopped Meat vs Ground Meat 1 2

    By Paul Bacino, September 13, 2011
    • 25 replies
    • 32.7k views
    • 
    • OliverB
    • November 19, 2011

17. Reheating sous vide

    By bonkboo, April 5, 2013
    • 9 replies
    • 32.6k views
    • 
    • Todd in Chicago
    • April 8, 2013

18. Salami - the wrong kind of mold?

    By rabalias, December 23, 2014
    • 5 replies
    • 32.5k views
    • 
    • Don Nalley
    • February 16, 2015

19. Tamarind 1 2 3

    By stevea, April 23, 2004
    • 59 replies
    • 32.4k views
    • 
    • JoNorvelleWalker
    • January 5, 2015

20. Refreezing partially thawed chicken?

    By CanadianBakin', August 17, 2006
    • 8 replies
    • 32.4k views
    • 
    • CanadianBakin'
    • August 18, 2006

21. Clam experts, lots of questions

    By pennbrew, March 27, 2007
    • 9 replies
    • 32.3k views
    • 
    • budrichard
    • April 6, 2013

22. Any substitutions for "slaked lime"?

    By aprilmei, January 7, 2004
    • 14 replies
    • 32.3k views
    • 
    • loki
    • August 18, 2014

23. 4th of July 1 2 3 4 8

    By heidih, July 4, 2012
    • 179 replies
    • 32.3k views
    • 
    • TdeV
    • July 16

24. Baby, it's cold outside 1 2 3 4 9

    By snowangel, December 19, 2004
    • 220 replies
    • 32.1k views
    • 
    • Jaymes
    • January 21, 2011

25. What to do with a jar of black truffles?

    By mixmaster b, December 27, 2006
    • 10 replies
    • 32.1k views
    • 
    • mixmaster b
    • January 2, 2007