Cooking

9,579 topics in this forum

1. Mystery Ingredients 1 2 3 4 7

   By liuzhou, August 13, 2016
   • 173 replies
   • 30.4k views
   • 
   • TdeV
   • July 28, 2024

2. My fresh pasta lacks the appetizing yellow color

   By Karldub, April 13, 2010
   • 13 replies
   • 30.4k views
   • 
   • Shalmanese
   • April 15, 2010

3. The Salmon Croquette 1 2 3 4

   By Mayhaw Man, January 8, 2007
   • 81 replies
   • 30.4k views
   • 
   • scubadoo97
   • November 5, 2014

4. What To Do with Leftover Spaghetti and Other Pasta

   By Chris Amirault, November 16, 2009
   • 11 replies
   • 30.3k views
   • 
   • Marlene
   • November 17, 2009

5. ISO Peruvian Chicken condiment recipe

   By SheenaGreena, January 21, 2010
   • 11 replies
   • 30.3k views
   • 
   • SheenaGreena
   • January 25, 2010

6. Sous vide turkey 1 2

   By Kent Wang, November 21, 2009
   • 28 replies
   • 30.2k views
   • 
   • ahpadt
   • December 27, 2013

7. Canning "uncannable" foods 1 2

   By digigirl, July 14, 2006
   • 27 replies
   • 30.2k views
   • 
   • ElainaA
   • October 10, 2014

8. Pimento Cheese 1 2 3 4 6

   By judiu, October 20, 2013
   • 147 replies
   • 30k views
   • 
   • Lisa Shock
   • May 25, 2018

9. Lobster mushrooms: uses and recipes

   By Gifted Gourmet, September 18, 2005
   • 18 replies
   • 30k views
   • 
   • Nancy in Pátzcuaro
   • June 26, 2014

10. Honeysuckle White turkey--Did I commit a crime?

    By sus, November 19, 2007
    • 8 replies
    • 29.9k views
    • 
    • Sony
    • February 7, 2008

11. Slicing salami, et al., very very very thin 1 2

    By Fat Guy, October 10, 2002   

    • Charcuterie
    • 45 replies
    • 29.9k views
    • 
    • MHesse
    • October 13, 2002

12. ISO ideas for dishes that include a lot of canned clams 1 2

    By Dianabanana, January 7, 2008
    • 34 replies
    • 29.9k views
    • 
    • Pontormo
    • January 11, 2008

13. Refrigerated Udon and Soba Noodles

    By Shel_B, September 5, 2013
    • 4 replies
    • 29.8k views
    • 
    • Shel_B
    • September 9, 2013

14. Foods that you are *supposed* to find delicious? 1 2 3 4 7

    By mrsadm, March 23, 2007
    • 171 replies
    • 29.8k views
    • 
    • cathrynapple
    • February 28, 2008

15. Agar and other alternative gelling agents 1 2 3

    By nancyellen, March 17, 2004
    • 62 replies
    • 29.6k views
    • 
    • ermintrude
    • May 17, 2012

16. Cooking burgers sous vide, have some questions 1 2 3 4 6

    By seannymurrs, May 30, 2014
    • 127 replies
    • 29.6k views
    • 
    • JoNorvelleWalker
    • May 13, 2015

17. Pigs' Feet 1 2

    By pups224, August 24, 2006
    • 48 replies
    • 29.6k views
    • 
    • Batard
    • February 2, 2009

18. Is Sous Vide "Real Cooking"? 1 2 3 4 5

    By coquus, January 13, 2006
    • 120 replies
    • 29.6k views
    • 
    • Mikeb19
    • November 13, 2007

19. Demi Glace - The Topic 1 2 3 4 5

    By hollis, October 27, 2004
    • 109 replies
    • 29.6k views
    • 
    • Steve Irby
    • January 3

20. couscous 1 2 3 4 6

    By zeitoun, January 13, 2005
    • 140 replies
    • 29.5k views
    • 
    • helenas
    • July 22, 2008

21. Bacon..Can I get Clarification on something?

    By Joisey, February 27, 2007   

    • Charcuterie
    • 7 replies
    • 29.5k views
    • 
    • jayt90
    • February 28, 2007

22. Scallops [Merged Topic] 1 2 3 4 8

    By awbrig, December 17, 2002
    • 190 replies
    • 29.4k views
    • 
    • Sparren
    • February 24, 2016

23. slummin' it! 1 2 3 4 8

    By dvs, August 15, 2005
    • 182 replies
    • 29.3k views
    • 
    • Hawthorne
    • October 1, 2006

24. Stock in a Pressure Cooker 1 2 3 4 6

    By jackal10, February 7, 2004
    • 128 replies
    • 29.3k views
    • 
    • JoNorvelleWalker
    • September 26, 2017

25. Making Ravioli Without Making Dough 1 2

    By Shel_B, September 17, 2013
    • 37 replies
    • 29.3k views
    • 
    • Unpopular Poet
    • December 26, 2013