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Cooking

Savory cooking techniques and ingredients.

9,600 topics in this forum

  1. Dry Aged Rib Roast: Cooking options

    By jono,
    • 1 reply
    • 1.5k views

  2. Cooking a Roast Without an Oven

    By oneidaone,
    • 7 replies
    • 2k views

  3. Fish Head

    By Soup,
    • 9 replies
    • 2.5k views

  4. Brining Cooked Shrimp

    By zenpup,
    • 2 replies
    • 5.5k views

  5. The Chemistry of Flavor Extraction

    By OliverN,
    • 5 replies
    • 2.5k views

  6. 5.5 Pound Pork Loin With Skin

    By constanela,
    • 2 replies
    • 2.1k views

  7. What is your most requested recipe? 1 2 3

    By llc45,
    • 53 replies
    • 12.6k views

  8. Nantucket scallops

    By hathor,
    • 12 replies
    • 2.7k views

  9. CRAVING taramasalata - help!

    By MicBacchus,
    • 1 reply
    • 1.6k views

  10. Home Menu Ideas

    By Intellidepth,
    • 1 reply
    • 1.4k views

  11. Six Dozen Eggs

    By MissMegan,
    • 13 replies
    • 2.8k views

  12. Salt as a cooking vessel

    By TAPrice,
    • 10 replies
    • 3.4k views

  13. Blumenthal steak recipe?

    By Dante,
    • 1 reply
    • 1.3k views

  14. 101 Appetizers in 20 minutes or less

    By Anna N,
    • 8 replies
    • 2.2k views

  15. Need a sauce idea...

    By CdnLifeguard,
    • 6 replies
    • 2k views

  16. Mediterranean Fish Soup?

    By sammifloater,
    • 1 reply
    • 1.2k views

  17. Washing fruit that most people don't wash 1 2

    By Fat Guy,
    • 44 replies
    • 6k views

  18. Are you a bread wetter?

    By Fat Guy,
    • 20 replies
    • 4.3k views

  19. Cooking a raw Red Wattle ham

    By Mhirby,
    • 9 replies
    • 3.1k views

  20. Rolling/flattening things out

    By snowangel,
    • 9 replies
    • 2.2k views

  21. Using a crockpot to hold food

    By Pierogi,
    • 20 replies
    • 22.2k views
    • JEL
    • JEL

  22. Cooking for a sorority: Menu ideas?

    By Walker,
    • 14 replies
    • 18.2k views

  23. New Year's Eve lobster dilemma 1 2

    By sara,
    • 29 replies
    • 6.1k views

  24. Free Range Chicken Advice

    By Maureen B. Fant,
    • 5 replies
    • 1.7k views

  25. Edible stenciling?

    By BekkiM,
    • 7 replies
    • 2k views
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