Cooking

9,579 topics in this forum

1. My first attempt at making Stromboli

   By cleglue, February 19, 2008
   • 12 replies
   • 2.8k views
   • 
   • Lilija
   • February 21, 2008

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

   By Kris, May 3, 2006
   • 74 replies
   • 17.6k views
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   • Katie Meadow
   • February 20, 2008

3. Tuna Tartares, ceviches and such...

   By CharityCase, February 12, 2008
   • 14 replies
   • 3.7k views
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   • CharityCase
   • February 19, 2008

4. pink coloring in frozen lobster meat

   By RachelAnn, February 16, 2008
   • 2 replies
   • 19.5k views
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   • RachelAnn
   • February 18, 2008

5. are my pan reduction sauces right?

   By 3kyp777, February 16, 2008
   • 9 replies
   • 2.7k views
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   • TheSwede
   • February 18, 2008

6. Goat Heads for Dinner 1 2

   By ChefCrash, June 18, 2006
   • 38 replies
   • 28.9k views
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   • Tri2Cook
   • February 17, 2008

7. The search for the perfect nacho 1 2

   By Chris Hennes, January 1, 2008
   • 31 replies
   • 7.4k views
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   • heidih
   • February 16, 2008

8. Molecular Gastronomy

   By chefjustinbasta, February 5, 2008
   • 19 replies
   • 4.4k views
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   • hlblundell
   • February 16, 2008

9. How to thicken liquids

   By JoshRountree, February 14, 2008
   • 12 replies
   • 3.5k views
   • 
   • TheSwede
   • February 15, 2008

10. Food Pairing Advice Needed

    By jfrater, February 15, 2008
    • 8 replies
    • 2.3k views
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    • Carlovski
    • February 15, 2008

11. Newbie Needs Menu Help

    By davidshap, February 14, 2008
    • 9 replies
    • 2.2k views
    • 
    • markk
    • February 15, 2008

12. Soup! Making soups for serving later

    By jglazer75, October 4, 2005
    • 19 replies
    • 4.1k views
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    • miladyinsanity
    • February 14, 2008

13. Egyptian Perch

    By chow guy, May 2, 2007
    • 10 replies
    • 3.3k views
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    • MSRadell
    • February 12, 2008

14. Mozzarella question

    By Harry91, February 12, 2008
    • 2 replies
    • 1.6k views
    • 
    • TheSwede
    • February 12, 2008

15. Don't keep onions in enclosed spaces?

    By phan1, February 12, 2008
    • 0 replies
    • 1.4k views
    • 
    • phan1
    • February 12, 2008

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

    By Gifted Gourmet, July 31, 2005
    • 52 replies
    • 13.2k views
    • 
    • paulraphael
    • February 10, 2008

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

    By Gifted Gourmet, February 26, 2006
    • 64 replies
    • 10.3k views
    • 
    • dougal
    • February 10, 2008

18. Chicken and slicks

    By Doodad, January 18, 2008
    • 18 replies
    • 4.7k views
    • 
    • hummingbirdkiss
    • February 10, 2008

19. Housemade Sparkling Water

    By Mussina, February 8, 2008
    • 6 replies
    • 2.3k views
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    • pounce
    • February 8, 2008

20. Re-Heating Smoked Ribs

    By sasquatch, February 7, 2008
    • 12 replies
    • 6.1k views
    • 
    • sasquatch
    • February 8, 2008

21. Drying lasagna noodles flat

    By Luckylies, February 4, 2008
    • 9 replies
    • 14.7k views
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    • Luckylies
    • February 8, 2008

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

    By sus, November 19, 2007
    • 8 replies
    • 30k views
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    • Sony
    • February 7, 2008

23. Replicating White Castle Cheeseburgers at Home

    By NoNiceTime, February 2, 2008
    • 16 replies
    • 9k views
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    • deltadoc
    • February 7, 2008

24. Truffle Oil Question

    By NoNiceTime, February 5, 2008
    • 5 replies
    • 3.9k views
    • 
    • Halo Chef
    • February 7, 2008

25. Using Margarine 1 2

    By Pam R, February 5, 2008
    • 38 replies
    • 7.5k views
    • 
    • jsmeeker
    • February 6, 2008