Cooking

9,590 topics in this forum

1. Chicken Wing Dilemma

   By FoodMuse, April 21, 2008
   • 13 replies
   • 3.1k views
   • 
   • hummingbirdkiss
   • April 24, 2008

2. Blanching veggies before frying

   By Josho, April 21, 2008
   • 7 replies
   • 8k views
   • 
   • Dave the Cook
   • April 23, 2008

3. What are "Strong Vegetables"?

   By Josho, April 20, 2008
   • 9 replies
   • 12.3k views
   • 
   • Josho
   • April 21, 2008

4. Shellfish Allergy Questions

   By markk, April 18, 2008
   • 16 replies
   • 4.2k views
   • 
   • MomOfLittleFoodies
   • April 20, 2008

5. Vinaigrette Question

   By kenchin2007, April 18, 2008
   • 7 replies
   • 2.4k views
   • 
   • RedRum
   • April 22, 2008

6. Vacuuming (removing air) at home?

   By sygyzy, April 17, 2008
   • 4 replies
   • 1.9k views
   • 
   • pounce
   • April 18, 2008

7. Charoset / Haroset

   By Pam R, April 17, 2008
   • 12 replies
   • 3.8k views
   • 
   • JasonZ
   • June 14, 2008

8. Cooking with "Cook's Illustrated" 1 2 3 4 7

   By CaliPoutine, April 17, 2008
   • 155 replies
   • 82.2k views
   • 
   • Kim Shook
   • July 13, 2009

9. parmesan whipped cream balls - help

   By Jeanne Geraci, April 16, 2008
   • 19 replies
   • 5.9k views
   • 
   • Tri2Cook
   • May 1, 2008

10. Freezing staples?

    By lmarshal1, April 15, 2008
    • 8 replies
    • 2.8k views
    • 
    • aliénor
    • May 3, 2008

11. Sushi Brining

    By RedRum, April 15, 2008
    • 15 replies
    • 12.3k views
    • 
    • budrichard
    • July 14, 2008

12. Chopped liver question...

    By lauren75, April 14, 2008
    • 13 replies
    • 5.2k views
    • 
    • Pam R
    • November 16, 2009

13. All About Country Ham

    By essvee, April 14, 2008
    • 12 replies
    • 7.1k views
    • 
    • Ktepi
    • February 18, 2009

14. Measure for Measure...

    By joesan, April 14, 2008
    • 3 replies
    • 1.5k views
    • 
    • rooftop1000
    • April 14, 2008

15. The perfect roast beef

    By Lior, April 14, 2008
    • 6 replies
    • 2.1k views
    • 
    • Lior
    • April 14, 2008

16. Fresh sausage problem

    By muichoi, April 12, 2008   

    • Charcuterie
    • 10 replies
    • 3k views
    • 
    • deltadoc
    • April 14, 2008

17. Fish - Fresh or Frozen

    By UnConundrum, April 12, 2008
    • 11 replies
    • 4.4k views
    • 
    • scubadoo97
    • May 16, 2023

18. Double Cream

    By MaryJ, April 11, 2008
    • 15 replies
    • 4.8k views
    • 
    • Panaderia Canadiense
    • January 13, 2012

19. Cooking without salt, or with reduced salt, or with salt substitutes 1 2

    By GordonD, April 11, 2008   

    • Cookbook
    • 40 replies
    • 10.1k views
    • 
    • Ann_T
    • November 1, 2023

20. Making well-done burgers taste good 1 2

    By Fat Guy, April 10, 2008
    • 37 replies
    • 10.4k views
    • 
    • project
    • January 26, 2009

21. Béchamel vs. rice/bean sauce base

    By Pandora Harper, April 10, 2008
    • 3 replies
    • 1.7k views
    • 
    • jefferyc
    • April 14, 2008

22. Molecular Gastronomy in the Berkshires

    By aonis, April 10, 2008
    • 0 replies
    • 1.9k views
    • 
    • aonis
    • April 10, 2008

23. Cooking with CIA's Garde Manger

    By Chris Amirault, April 9, 2008
    • 5 replies
    • 3.5k views
    • 
    • Chris Amirault
    • May 22, 2008

24. How to store fish for sashimi?

    By ricardoyudi, April 6, 2008
    • 0 replies
    • 1.2k views
    • 
    • ricardoyudi
    • April 6, 2008

25. Winston Industries C-Vap Cook & Hold 1 2

    By docsconz, April 6, 2008
    • 37 replies
    • 16.1k views
    • 
    • docsconz
    • November 1, 2008