Cooking

9,585 topics in this forum

1. Sweetbreads

   By Henry dV, February 19, 2008
   • 9 replies
   • 2.7k views
   • 
   • DCP
   • February 26, 2008

2. All things Pork/Ham

   By Uli, February 21, 2008
   • 16 replies
   • 2.6k views
   • 
   • Uli
   • February 26, 2008

3. Why not break pasta?

   By mcsheffrey, February 23, 2008
   • 17 replies
   • 14.4k views
   • 
   • slkinsey
   • February 25, 2008

4. Help me dissect a raw turkey ...

   By Batard, February 22, 2008
   • 6 replies
   • 5.8k views
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   • Batard
   • February 23, 2008

5. Making pasta with Farina 00 Flour

   By VPF, February 21, 2008
   • 2 replies
   • 3.1k views
   • 
   • divina
   • February 21, 2008

6. Truffles 101 -- Please Help

   By Vicious Wadd, February 20, 2008
   • 7 replies
   • 4.2k views
   • 
   • Abra
   • February 21, 2008

7. My first attempt at making Stromboli

   By cleglue, February 19, 2008
   • 12 replies
   • 2.3k views
   • 
   • Lilija
   • February 21, 2008

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

   By Kris, May 3, 2006
   • 74 replies
   • 15.9k views
   • 
   • Katie Meadow
   • February 20, 2008

9. Clam chowder

   By jende, February 18, 2008
   • 5 replies
   • 7.5k views
   • 
   • Peter the eater
   • February 20, 2008

10. Tuna Tartares, ceviches and such...

    By CharityCase, February 12, 2008
    • 14 replies
    • 3.3k views
    • 
    • CharityCase
    • February 19, 2008

11. pink coloring in frozen lobster meat

    By RachelAnn, February 16, 2008
    • 2 replies
    • 19k views
    • 
    • RachelAnn
    • February 18, 2008

12. are my pan reduction sauces right?

    By 3kyp777, February 16, 2008
    • 9 replies
    • 2.4k views
    • 
    • TheSwede
    • February 18, 2008

13. Goat Heads for Dinner 1 2

    By ChefCrash, June 18, 2006
    • 38 replies
    • 26.5k views
    • 
    • Tri2Cook
    • February 17, 2008

14. The search for the perfect nacho 1 2

    By Chris Hennes, January 1, 2008
    • 31 replies
    • 6.6k views
    • 
    • heidih
    • February 16, 2008

15. Molecular Gastronomy

    By chefjustinbasta, February 5, 2008
    • 19 replies
    • 3.8k views
    • 
    • hlblundell
    • February 16, 2008

16. How to thicken liquids

    By JoshRountree, February 14, 2008
    • 12 replies
    • 2.9k views
    • 
    • TheSwede
    • February 15, 2008

17. Food Pairing Advice Needed

    By jfrater, February 15, 2008
    • 8 replies
    • 2.1k views
    • 
    • Carlovski
    • February 15, 2008

18. Newbie Needs Menu Help

    By davidshap, February 14, 2008
    • 9 replies
    • 1.9k views
    • 
    • markk
    • February 15, 2008

19. Soup! Making soups for serving later

    By jglazer75, October 4, 2005
    • 19 replies
    • 3.7k views
    • 
    • miladyinsanity
    • February 14, 2008

20. Egyptian Perch

    By chow guy, May 2, 2007
    • 10 replies
    • 3.1k views
    • 
    • MSRadell
    • February 12, 2008

21. Mozzarella question

    By Harry91, February 12, 2008
    • 2 replies
    • 1.4k views
    • 
    • TheSwede
    • February 12, 2008

22. Don't keep onions in enclosed spaces?

    By phan1, February 12, 2008
    • 0 replies
    • 1.3k views
    • 
    • phan1
    • February 12, 2008

23. Worst mistake you ever made while cooking 1 2 3

    By Gifted Gourmet, July 31, 2005
    • 52 replies
    • 12k views
    • 
    • paulraphael
    • February 10, 2008

24. Is there a butter backlash? for the purists ... 1 2 3

    By Gifted Gourmet, February 26, 2006
    • 64 replies
    • 9.2k views
    • 
    • dougal
    • February 10, 2008

25. Chicken and slicks

    By Doodad, January 18, 2008
    • 18 replies
    • 4.2k views
    • 
    • hummingbirdkiss
    • February 10, 2008