Cooking

9,589 topics in this forum

1. Luminescent Food Techniques

   By DaveJes1979, February 8, 2011
   • 11 replies
   • 30.1k views
   • 
   • martinlersch
   • February 16, 2014

2. Making Ravioli Without Making Dough 1 2

   By Shel_B, September 17, 2013
   • 37 replies
   • 30.1k views
   • 
   • Unpopular Poet
   • December 26, 2013

3. Okra 1 2 3 4 6

   By Suvir Saran, October 16, 2002
   • 145 replies
   • 30k views
   • 
   • blue_dolphin
   • August 10, 2019

4. eG Cook-Off #64: Confit 1 2 3 4

   By David Ross, November 21, 2013   

   • Cookoff
   • 86 replies
   • 29.9k views
   • 
   • Steve Irby
   • March 23, 2014

5. Storing natural hog casings

   By hansjoakim, June 9, 2011   

   • Charcuterie
   • 9 replies
   • 29.9k views
   • 
   • hansjoakim
   • June 13, 2011

6. Fresh Beef Tongue: Buying, Preparing 1 2 3 4

   By Chris Amirault, September 12, 2007
   • 76 replies
   • 29.9k views
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   • weinoo
   • May 26, 2021

7. Cooking from "My Paris Kitchen" 1 2 3 4

   By SobaAddict70, April 12, 2014
   • 95 replies
   • 29.8k views
   • 
   • rotuts
   • June 27, 2016

8. My first spit-roast

   By Mallet, July 25, 2009
   • 12 replies
   • 29.8k views
   • 
   • Blether
   • October 19, 2010

9. eGCI Demo: Chicken Soup 1 2

   By Pam R, June 26, 2006
   • 34 replies
   • 29.8k views
   • 
   • Pam R
   • January 17, 2008

10. So what else can I blowtorch? 1 2 3

    By Shalmanese, July 12, 2005
    • 50 replies
    • 29.7k views
    • 
    • jgm
    • September 15, 2005

11. Not intermezzo - French for _________? 1 2 3

    By paul o' vendange, November 2, 2006
    • 74 replies
    • 29.7k views
    • 
    • paul o' vendange
    • November 8, 2006

12. Nasty Ingredients 1 2 3 4 6

    By Fat Guy, August 30, 2001
    • 143 replies
    • 29.6k views
    • 
    • CatIsHungry
    • October 31, 2019

13. Ratatouille--Cook-Off 42 1 2 3

    By Chris Amirault, August 14, 2008   

    • Cookoff
    • 70 replies
    • 29.6k views
    • 
    • weinoo
    • August 28, 2020

14. How do you properly cook oxtails? 1 2 3 4

    By Gastro888, February 2, 2007
    • 80 replies
    • 29.6k views
    • 
    • TdeV
    • October 24, 2025

15. Long distance cooking buddies share their food 1 2 3 4 6

    By Kerry Beal, June 27, 2010
    • 147 replies
    • 29.5k views
    • 
    • Anna N
    • August 5, 2010

16. Cooking with Your Absurdly Expensive Chamber Sealer 1 2

    By Chris Amirault, March 24, 2011
    • 40 replies
    • 29.5k views
    • 
    • Okanagancook
    • May 4, 2013

17. What cooking oil do you use? 1 2 3 4 8

    By patrickamory, May 26, 2014
    • 175 replies
    • 29.4k views
    • 
    • haresfur
    • December 12, 2022

18. eG Cook-Off #85: Mexican Salsa 1 2 3 4 7

    By David Ross, June 22, 2020   

    • Cookoff
    • Mexican
    • 174 replies
    • 29.4k views
    • 
    • heidih
    • January 26, 2021

19. Suggestions for Venison Shoulder Steaks?

    By agray, March 12, 2010
    • 9 replies
    • 29.4k views
    • 
    • ilikefood
    • March 15, 2010

20. Cilantro 1 2 3 4

    By Sweet Willie, September 10, 2003
    • 84 replies
    • 29.3k views
    • 
    • pastrygirl
    • April 20, 2019

21. What can I do with piles of chicken skin? 1 2 3 4

    By Afterburner, January 26, 2005
    • 79 replies
    • 29.2k views
    • 
    • gfweb
    • May 3, 2025

22. Cauliflower with black spots?

    By Richard Kilgore, November 15, 2010
    • 2 replies
    • 29.2k views
    • 
    • Pierogi
    • November 15, 2010

23. Beet greens: stems and tops 1 2 3

    By JAZ, May 14, 2003
    • 72 replies
    • 29k views
    • 
    • EMichels
    • July 29, 2016

24. Johnnybird's Toast Dope 1 2

    By Susan in FL, January 31, 2004
    • 49 replies
    • 29k views
    • 
    • Lisa Shock
    • September 24, 2015

25. Prawn crackers 1 2

    By jackal10, March 9, 2005
    • 34 replies
    • 29k views
    • 
    • Okanagancook
    • February 13, 2016