Cooking

9,583 topics in this forum

1. Stupid Chef Tricks 1 2 3

   By Kim Shook, December 4, 2007
   • 65 replies
   • 18k views
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   • Sony
   • February 27, 2008

2. Sweetbreads

   By Henry dV, February 19, 2008
   • 9 replies
   • 3k views
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   • DCP
   • February 26, 2008

3. All things Pork/Ham

   By Uli, February 21, 2008
   • 16 replies
   • 3.1k views
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   • Uli
   • February 26, 2008

4. Why not break pasta?

   By mcsheffrey, February 23, 2008
   • 17 replies
   • 15k views
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   • slkinsey
   • February 25, 2008

5. Help me dissect a raw turkey ...

   By Batard, February 22, 2008
   • 6 replies
   • 6.2k views
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   • Batard
   • February 23, 2008

6. Making pasta with Farina 00 Flour

   By VPF, February 21, 2008
   • 2 replies
   • 3.4k views
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   • divina
   • February 21, 2008

7. Truffles 101 -- Please Help

   By Vicious Wadd, February 20, 2008
   • 7 replies
   • 4.6k views
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   • Abra
   • February 21, 2008

8. My first attempt at making Stromboli

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

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

   By Kris, May 3, 2006
   • 74 replies
   • 18k views
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   • Katie Meadow
   • February 20, 2008

10. Tuna Tartares, ceviches and such...

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

11. pink coloring in frozen lobster meat

    By RachelAnn, February 16, 2008
    • 2 replies
    • 19.6k views
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    • RachelAnn
    • February 18, 2008

12. are my pan reduction sauces right?

    By 3kyp777, February 16, 2008
    • 9 replies
    • 2.8k views
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    • TheSwede
    • February 18, 2008

13. Goat Heads for Dinner 1 2

    By ChefCrash, June 18, 2006
    • 38 replies
    • 29.3k views
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    • Tri2Cook
    • February 17, 2008

14. The search for the perfect nacho 1 2

    By Chris Hennes, January 1, 2008
    • 31 replies
    • 7.6k views
    • 
    • heidih
    • February 16, 2008

15. Molecular Gastronomy

    By chefjustinbasta, February 5, 2008
    • 19 replies
    • 4.8k views
    • 
    • hlblundell
    • February 16, 2008

16. How to thicken liquids

    By JoshRountree, February 14, 2008
    • 12 replies
    • 3.6k views
    • 
    • TheSwede
    • February 15, 2008

17. Food Pairing Advice Needed

    By jfrater, February 15, 2008
    • 8 replies
    • 2.4k views
    • 
    • Carlovski
    • February 15, 2008

18. Newbie Needs Menu Help

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

19. Soup! Making soups for serving later

    By jglazer75, October 4, 2005
    • 19 replies
    • 4.2k views
    • 
    • miladyinsanity
    • February 14, 2008

20. Egyptian Perch

    By chow guy, May 2, 2007
    • 10 replies
    • 3.4k views
    • 
    • MSRadell
    • February 12, 2008

21. Mozzarella question

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

22. Don't keep onions in enclosed spaces?

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

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

    By Gifted Gourmet, July 31, 2005
    • 52 replies
    • 13.5k 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
    • 10.6k views
    • 
    • dougal
    • February 10, 2008

25. Chicken and slicks

    By Doodad, January 18, 2008
    • 18 replies
    • 4.8k views
    • 
    • hummingbirdkiss
    • February 10, 2008