Cooking

9,583 topics in this forum

1. Can You Freeze Cheese?

   By jackal10, October 2, 2007
   • 16 replies
   • 5.3k views
   • 
   • lala
   • January 6, 2009

2. Pomegranates, the easy Nigella way

   By Chufi, October 10, 2007
   • 15 replies
   • 4.3k views
   • 
   • Kim Shook
   • January 4, 2009

3. "The French Laundry Cookbook" by Thomas Keller 1 2 3 4 5

   By gruyere, February 9, 2005
   • 103 replies
   • 45.6k views
   • 
   • biskuit
   • January 4, 2009

4. Lechona Tolimense

   By FoodMan, January 3, 2009
   • 9 replies
   • 13.9k views
   • 
   • FoodMan
   • January 4, 2009

5. Quick dry-aged steak question

   By Emily_R, January 3, 2009
   • 7 replies
   • 2.4k views
   • 
   • Emily_R
   • January 3, 2009

6. Ingredient Chart--lists of flavor pairings

   By Harry91, January 3, 2009
   • 5 replies
   • 5.5k views
   • 
   • meicjos41
   • January 3, 2009

7. Smoked duck at NOLA

   By CDRFloppingham, January 3, 2009
   • 1 reply
   • 1.1k views
   • 
   • tim
   • January 3, 2009

8. Help identifying Michelin Starred dish please...

   By phan1, January 3, 2009
   • 0 replies
   • 1.4k views
   • 
   • phan1
   • January 3, 2009

9. Things to do with roasted vegetables

   By Pat W, August 14, 2005
   • 17 replies
   • 4.5k views
   • 
   • MattyC
   • January 3, 2009

10. Butternut Squash Soup 1 2 3

    By lisabobd, November 3, 2003
    • 57 replies
    • 11.1k views
    • 
    • qrn
    • January 2, 2009

11. Recipes That Rock: 2008 1 2 3 4 10

    By maggiethecat, April 3, 2008
    • 242 replies
    • 80.4k views
    • 
    • Chris Amirault
    • January 1, 2009

12. Salt

    By chefgregory, December 11, 2008
    • 15 replies
    • 3.8k views
    • 
    • billieboy
    • January 1, 2009

13. White Porcelain spoons

    By Jean Blanchard, December 31, 2008
    • 4 replies
    • 2.1k views
    • 
    • Alex
    • December 31, 2008

14. Dinner! 2008 1 2 3 4 74

    By Shelby, January 1, 2008
    • 1.8k replies
    • 219.2k views
    • 
    • sickchangeup
    • December 31, 2008

15. Sous Vide: Recipes, Techniques & Equipment (Part 4) 1 2 3 4 22

    By KaffirLime, April 1, 2008
    • 526 replies
    • 132.7k views
    • 
    • DouglasBaldwin
    • December 31, 2008

16. Salad Lyonaisse

    By shacke, December 30, 2008
    • 4 replies
    • 1.8k views
    • 
    • Jon Savage
    • December 31, 2008

17. Help Identify this mushroom

    By DanM, December 29, 2008
    • 11 replies
    • 2.8k views
    • 
    • legourmet
    • December 30, 2008

18. When the water returns to the boil 1 2

    By Fat Guy, December 15, 2008
    • 30 replies
    • 12.3k views
    • 
    • paulraphael
    • December 30, 2008

19. A Whole-Lobe and A Clueless-Cook

    By rstagg, February 8, 2007
    • 21 replies
    • 4.4k views
    • 
    • sabg
    • December 29, 2008

20. Dutch oven size in relation to food size?

    By Blondelle, December 25, 2008
    • 5 replies
    • 2.3k views
    • 
    • Blondelle
    • December 29, 2008

21. Steaming Lobster..can it be used for stock?

    By thecuriousone, December 28, 2008
    • 4 replies
    • 1.7k views
    • 
    • Peter the eater
    • December 29, 2008

22. Duplicating the taste of "fowl"

    By thecuriousone, December 20, 2008
    • 11 replies
    • 2.9k views
    • 
    • Alessia
    • December 27, 2008

23. Cooking for a friend with pancreatitis

    By aprilmei, December 12, 2008
    • 7 replies
    • 7.7k views
    • 
    • Heartsurgeon
    • December 27, 2008

24. Roasting a goose -- the best internal temperature

    By Alex, December 26, 2008
    • 2 replies
    • 6.8k views
    • 
    • mtigges
    • December 27, 2008

25. Pre-ground v. fresh-ground beef for hamburgers 1 2 3

    By Fat Guy, December 15, 2008
    • 51 replies
    • 17.5k views
    • 
    • Heartsurgeon
    • December 27, 2008