Cooking

9,598 topics in this forum

1. What to do with apple butter?

   By lauren75, February 23, 2008
   • 16 replies
   • 4.6k views
   • 
   • lauren75
   • February 29, 2008

2. Why not break pasta?

   By mcsheffrey, February 23, 2008
   • 17 replies
   • 14.8k views
   • 
   • slkinsey
   • February 25, 2008

3. Help me dissect a raw turkey ...

   By Batard, February 22, 2008
   • 6 replies
   • 6k views
   • 
   • Batard
   • February 23, 2008

4. Duck, Duck, Sauce

   By Fat Guy, February 22, 2008
   • 9 replies
   • 4.3k views
   • 
   • mtigges
   • March 12, 2008

5. The science of salting

   By alwang, February 21, 2008
   • 11 replies
   • 3.1k views
   • 
   • phan1
   • February 29, 2008

6. All things Pork/Ham

   By Uli, February 21, 2008
   • 16 replies
   • 2.9k views
   • 
   • Uli
   • February 26, 2008

7. Salumi Questions...

   By Erich vG, February 21, 2008
   • 3 replies
   • 2k views
   • 
   • cookingkid
   • March 2, 2008

8. Making pasta with Farina 00 Flour

   By VPF, February 21, 2008
   • 2 replies
   • 3.3k views
   • 
   • divina
   • February 21, 2008

9. Were the scallops bad.... 1 2

   By nessa, February 21, 2008
   • 27 replies
   • 20.4k views
   • 
   • WiscoNole
   • June 4, 2008

10. Truffles 101 -- Please Help

    By Vicious Wadd, February 20, 2008
    • 7 replies
    • 4.4k views
    • 
    • Abra
    • February 21, 2008

11. My first attempt at making Stromboli

    By cleglue, February 19, 2008
    • 12 replies
    • 2.7k views
    • 
    • Lilija
    • February 21, 2008

12. Sweetbreads

    By Henry dV, February 19, 2008
    • 9 replies
    • 2.8k views
    • 
    • DCP
    • February 26, 2008

13. Fast and Easy Midweek Entertaining 1 2

    By Chufi, February 19, 2008
    • 36 replies
    • 7.4k views
    • 
    • stuartlikesstrudel
    • April 7, 2010

14. Clam chowder

    By jende, February 18, 2008
    • 20 replies
    • 11.1k views
    • 
    • Laurentius
    • January 21

15. Favorite ways to use goat milk yogurt?

    By Sony, February 16, 2008
    • 4 replies
    • 2.2k views
    • 
    • Doodad
    • March 3, 2008

16. pink coloring in frozen lobster meat

    By RachelAnn, February 16, 2008
    • 2 replies
    • 19.4k views
    • 
    • RachelAnn
    • February 18, 2008

17. are my pan reduction sauces right?

    By 3kyp777, February 16, 2008
    • 9 replies
    • 2.6k views
    • 
    • TheSwede
    • February 18, 2008

18. 4 lbs of beef tenderloin trim-what to do

    By chezcherie, February 15, 2008
    • 16 replies
    • 14.5k views
    • 
    • nliedel
    • March 7, 2008

19. Food Pairing Advice Needed

    By jfrater, February 15, 2008
    • 8 replies
    • 2.3k views
    • 
    • Carlovski
    • February 15, 2008

20. How to thicken liquids

    By JoshRountree, February 14, 2008
    • 12 replies
    • 3.4k views
    • 
    • TheSwede
    • February 15, 2008

21. Feijoada: Cook-Off 38 1 2

    By snowangel, February 14, 2008   

    • Cookoff
    • 29 replies
    • 17k views
    • 
    • Chris Amirault
    • October 20, 2010

22. Newbie Needs Menu Help

    By davidshap, February 14, 2008
    • 9 replies
    • 2.1k views
    • 
    • markk
    • February 15, 2008

23. Tuna Tartares, ceviches and such...

    By CharityCase, February 12, 2008
    • 14 replies
    • 3.6k views
    • 
    • CharityCase
    • February 19, 2008

24. Don't keep onions in enclosed spaces?

    By phan1, February 12, 2008
    • 0 replies
    • 1.4k views
    • 
    • phan1
    • February 12, 2008

25. The Best Way To Cook: Yard Long Beans

    By Chris Amirault, February 12, 2008
    • 15 replies
    • 9.5k views
    • 
    • snowangel
    • May 23, 2008