Cooking

9,593 topics in this forum

1. Making pasta with Farina 00 Flour

   By VPF, February 21, 2008
   • 2 replies
   • 3.6k views
   • 
   • divina
   • February 21, 2008

2. Truffles 101 -- Please Help

   By Vicious Wadd, February 20, 2008
   • 7 replies
   • 4.8k views
   • 
   • Abra
   • February 21, 2008

3. My first attempt at making Stromboli

   By cleglue, February 19, 2008
   • 12 replies
   • 3.1k views
   • 
   • Lilija
   • February 21, 2008

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

   By Kris, May 3, 2006
   • 74 replies
   • 19.7k views
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   • Katie Meadow
   • February 20, 2008

5. Tuna Tartares, ceviches and such...

   By CharityCase, February 12, 2008
   • 14 replies
   • 4k views
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   • CharityCase
   • February 19, 2008

6. pink coloring in frozen lobster meat

   By RachelAnn, February 16, 2008
   • 2 replies
   • 20.1k views
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   • RachelAnn
   • February 18, 2008

7. are my pan reduction sauces right?

   By 3kyp777, February 16, 2008
   • 9 replies
   • 3.1k views
   • 
   • TheSwede
   • February 18, 2008

8. Goat Heads for Dinner 1 2

   By ChefCrash, June 18, 2006
   • 38 replies
   • 30.7k views
   • 
   • Tri2Cook
   • February 17, 2008

9. The search for the perfect nacho 1 2

   By Chris Hennes, January 1, 2008
   • 31 replies
   • 8.2k views
   • 
   • heidih
   • February 16, 2008

10. Molecular Gastronomy

    By chefjustinbasta, February 5, 2008
    • 19 replies
    • 5.5k views
    • 
    • hlblundell
    • February 16, 2008

11. How to thicken liquids

    By JoshRountree, February 14, 2008
    • 12 replies
    • 4.1k views
    • 
    • TheSwede
    • February 15, 2008

12. Food Pairing Advice Needed

    By jfrater, February 15, 2008
    • 8 replies
    • 2.5k views
    • 
    • Carlovski
    • February 15, 2008

13. Newbie Needs Menu Help

    By davidshap, February 14, 2008
    • 9 replies
    • 2.4k views
    • 
    • markk
    • February 15, 2008

14. Soup! Making soups for serving later

    By jglazer75, October 4, 2005
    • 19 replies
    • 4.5k views
    • 
    • miladyinsanity
    • February 14, 2008

15. Egyptian Perch

    By chow guy, May 2, 2007
    • 10 replies
    • 3.5k views
    • 
    • MSRadell
    • February 12, 2008

16. Mozzarella question

    By Harry91, February 12, 2008
    • 2 replies
    • 1.7k views
    • 
    • TheSwede
    • February 12, 2008

17. Don't keep onions in enclosed spaces?

    By phan1, February 12, 2008
    • 0 replies
    • 1.5k views
    • 
    • phan1
    • February 12, 2008

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

    By Gifted Gourmet, July 31, 2005
    • 52 replies
    • 14.2k views
    • 
    • paulraphael
    • February 10, 2008

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

    By Gifted Gourmet, February 26, 2006
    • 64 replies
    • 11.4k views
    • 
    • dougal
    • February 10, 2008

20. Chicken and slicks

    By Doodad, January 18, 2008
    • 18 replies
    • 5.1k views
    • 
    • hummingbirdkiss
    • February 10, 2008

21. Housemade Sparkling Water

    By Mussina, February 8, 2008
    • 6 replies
    • 2.5k views
    • 
    • pounce
    • February 8, 2008

22. Re-Heating Smoked Ribs

    By sasquatch, February 7, 2008
    • 12 replies
    • 6.4k views
    • 
    • sasquatch
    • February 8, 2008

23. Drying lasagna noodles flat

    By Luckylies, February 4, 2008
    • 9 replies
    • 15.5k views
    • 
    • Luckylies
    • February 8, 2008

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

    By sus, November 19, 2007
    • 8 replies
    • 32.2k views
    • 
    • Sony
    • February 7, 2008

25. Replicating White Castle Cheeseburgers at Home

    By NoNiceTime, February 2, 2008
    • 16 replies
    • 10.8k views
    • 
    • deltadoc
    • February 7, 2008