Cooking

9,562 topics in this forum

1. Gas Station Gourmet Valentine's Day

   By nealesmull, February 8, 2008
   • 23 replies
   • 3.9k views
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   • Pierogi
   • February 29, 2008

2. The science of salting

   By alwang, February 21, 2008
   • 11 replies
   • 2.6k views
   • 
   • phan1
   • February 29, 2008

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

   By mrsadm, March 23, 2007
   • 171 replies
   • 24.2k views
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   • cathrynapple
   • February 28, 2008

4. Regular to Convection

   By Kim Shook, February 28, 2008
   • 2 replies
   • 1.2k views
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   • CaliPoutine
   • February 28, 2008

5. Best dishes for sick girlfriend 1 2

   By mojoman, December 1, 2007
   • 39 replies
   • 12.9k views
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   • amdellutri
   • February 28, 2008

6. Interesting things as breading

   By Mr. Delicious, February 25, 2008
   • 19 replies
   • 3.1k views
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   • TJHarris
   • February 28, 2008

7. Stupid Chef Tricks 1 2 3

   By Kim Shook, December 4, 2007
   • 65 replies
   • 15.1k views
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   • Sony
   • February 27, 2008

8. Sweetbreads

   By Henry dV, February 19, 2008
   • 9 replies
   • 2.5k views
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   • DCP
   • February 26, 2008

9. All things Pork/Ham

   By Uli, February 21, 2008
   • 16 replies
   • 2.4k views
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   • Uli
   • February 26, 2008

10. Why not break pasta?

    By mcsheffrey, February 23, 2008
    • 17 replies
    • 14.1k views
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    • slkinsey
    • February 25, 2008

11. Help me dissect a raw turkey ...

    By Batard, February 22, 2008
    • 6 replies
    • 5.6k views
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    • Batard
    • February 23, 2008

12. Making pasta with Farina 00 Flour

    By VPF, February 21, 2008
    • 2 replies
    • 2.9k views
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    • divina
    • February 21, 2008

13. Truffles 101 -- Please Help

    By Vicious Wadd, February 20, 2008
    • 7 replies
    • 4.1k views
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    • Abra
    • February 21, 2008

14. My first attempt at making Stromboli

    By cleglue, February 19, 2008
    • 12 replies
    • 2.2k views
    • 
    • Lilija
    • February 21, 2008

15. Gelatinous Meat Stock -- Is this normal? 1 2 3

    By Kris, May 3, 2006
    • 74 replies
    • 14.9k views
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    • Katie Meadow
    • February 20, 2008

16. Clam chowder

    By jende, February 18, 2008
    • 5 replies
    • 6.9k views
    • 
    • Peter the eater
    • February 20, 2008

17. Tuna Tartares, ceviches and such...

    By CharityCase, February 12, 2008
    • 14 replies
    • 3.1k views
    • 
    • CharityCase
    • February 19, 2008

18. pink coloring in frozen lobster meat

    By RachelAnn, February 16, 2008
    • 2 replies
    • 18.5k views
    • 
    • RachelAnn
    • February 18, 2008

19. are my pan reduction sauces right?

    By 3kyp777, February 16, 2008
    • 9 replies
    • 2.2k views
    • 
    • TheSwede
    • February 18, 2008

20. Goat Heads for Dinner 1 2

    By ChefCrash, June 18, 2006
    • 38 replies
    • 24.9k views
    • 
    • Tri2Cook
    • February 17, 2008

21. The search for the perfect nacho 1 2

    By Chris Hennes, January 1, 2008
    • 31 replies
    • 6.3k views
    • 
    • heidih
    • February 16, 2008

22. Molecular Gastronomy

    By chefjustinbasta, February 5, 2008
    • 19 replies
    • 3.4k views
    • 
    • hlblundell
    • February 16, 2008

23. How to thicken liquids

    By JoshRountree, February 14, 2008
    • 12 replies
    • 2.5k views
    • 
    • TheSwede
    • February 15, 2008

24. Food Pairing Advice Needed

    By jfrater, February 15, 2008
    • 8 replies
    • 1.9k views
    • 
    • Carlovski
    • February 15, 2008

25. Newbie Needs Menu Help

    By davidshap, February 14, 2008
    • 9 replies
    • 1.8k views
    • 
    • markk
    • February 15, 2008