Cooking

9,583 topics in this forum

1. For How Long Should You Rest Meat?

   By Chris Amirault, April 25, 2010
   • 20 replies
   • 31k views
   • 
   • nickrey
   • April 30, 2010

2. Making the Best Hamburger 1 2 3 4

   By tommy, July 10, 2002
   • 89 replies
   • 31k views
   • 
   • ChrisTaylor
   • September 16, 2012

3. Oink 1 2 3

   By Daniel, November 19, 2005
   • 66 replies
   • 31k views
   • 
   • chappie
   • December 20, 2005

4. Pimento Cheese 1 2 3 4 6

   By judiu, October 20, 2013
   • 147 replies
   • 30.9k views
   • 
   • Lisa Shock
   • May 25, 2018

5. The Salmon Croquette 1 2 3 4

   By Mayhaw Man, January 8, 2007
   • 81 replies
   • 30.8k views
   • 
   • scubadoo97
   • November 5, 2014

6. Garlic in Olive Oil Safety 1 2 3

   By Vision, July 7, 2009
   • 57 replies
   • 30.8k views
   • 
   • blue_dolphin
   • October 30, 2015

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

   By hollis, October 27, 2004
   • 109 replies
   • 30.7k views
   • 
   • Steve Irby
   • January 3

8. My fresh pasta lacks the appetizing yellow color

   By Karldub, April 13, 2010
   • 13 replies
   • 30.6k views
   • 
   • Shalmanese
   • April 15, 2010

9. ISO Peruvian Chicken condiment recipe

   By SheenaGreena, January 21, 2010
   • 11 replies
   • 30.6k views
   • 
   • SheenaGreena
   • January 25, 2010

10. What To Do with Leftover Spaghetti and Other Pasta

    By Chris Amirault, November 16, 2009
    • 11 replies
    • 30.5k views
    • 
    • Marlene
    • November 17, 2009

11. Sous vide turkey 1 2

    By Kent Wang, November 21, 2009
    • 28 replies
    • 30.5k views
    • 
    • ahpadt
    • December 27, 2013

12. Canning "uncannable" foods 1 2

    By digigirl, July 14, 2006
    • 27 replies
    • 30.4k views
    • 
    • ElainaA
    • October 10, 2014

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

    By seannymurrs, May 30, 2014
    • 127 replies
    • 30.4k views
    • 
    • JoNorvelleWalker
    • May 13, 2015

14. Lobster mushrooms: uses and recipes

    By Gifted Gourmet, September 18, 2005
    • 18 replies
    • 30.4k views
    • 
    • Nancy in Pátzcuaro
    • June 26, 2014

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

    By mrsadm, March 23, 2007
    • 171 replies
    • 30.4k views
    • 
    • cathrynapple
    • February 28, 2008

16. Agar and other alternative gelling agents 1 2 3

    By nancyellen, March 17, 2004
    • 62 replies
    • 30.4k views
    • 
    • ermintrude
    • May 17, 2012

17. couscous 1 2 3 4 6

    By zeitoun, January 13, 2005
    • 140 replies
    • 30.3k views
    • 
    • helenas
    • July 22, 2008

18. Refrigerated Udon and Soba Noodles

    By Shel_B, September 5, 2013
    • 4 replies
    • 30.3k views
    • 
    • Shel_B
    • September 9, 2013

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

    By awbrig, December 17, 2002
    • 190 replies
    • 30.3k views
    • 
    • Sparren
    • February 24, 2016

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

    By Joisey, February 27, 2007   

    • Charcuterie
    • 7 replies
    • 30.2k views
    • 
    • jayt90
    • February 28, 2007

21. slummin' it! 1 2 3 4 8

    By dvs, August 15, 2005
    • 182 replies
    • 30.2k views
    • 
    • Hawthorne
    • October 1, 2006

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

    By coquus, January 13, 2006
    • 120 replies
    • 30.1k views
    • 
    • Mikeb19
    • November 13, 2007

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

    By Fat Guy, October 10, 2002   

    • Charcuterie
    • 45 replies
    • 30.1k views
    • 
    • MHesse
    • October 13, 2002

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

    By sus, November 19, 2007
    • 8 replies
    • 30.1k views
    • 
    • Sony
    • February 7, 2008

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

    By Dianabanana, January 7, 2008
    • 34 replies
    • 30.1k views
    • 
    • Pontormo
    • January 11, 2008