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Cooking

Savory cooking techniques and ingredients.

9,587 topics in this forum

  1. Food on a Stick Party - Menu Ideas? 1 2 3

    By Teri Everitt,
    • 71 replies
    • 19k views

  2. Essence (LCS) Recipe help

    By CalumC,
    • 4 replies
    • 1.3k views

  3. Tempura advice required please

    By Fibilou,
    • 12 replies
    • 2.5k views

  4. El Bulli savory croquant recipe?

    By chefadamg,
    • 12 replies
    • 7.1k views

  5. Hard-boiled dazzlement

    By BrooksNYC,
    • 4 replies
    • 1.5k views

  6. Flaming Woks

    By Rubashov,
    • 12 replies
    • 3.4k views

  7. Egg/Crab meat Substitution

    By Cookwithlove,
    • 17 replies
    • 10.2k views

  8. Fried green tomatoes: not the film here!

    By Gifted Gourmet,
    • 20 replies
    • 5.3k views

  9. Really Good Chicken Sausage?

    By Emily_R,   
    • 7 replies
    • 2.4k views

  10. Parsley Salad

    By dockhl,
    • 13 replies
    • 4.7k views

  11. Goat or Sheep Cheese Fondue

    By lperry,
    • 7 replies
    • 5.7k views

  12. last minute appetizer ideas, please

    By Live It Up,
    • 12 replies
    • 2.5k views

  13. Charcoal Grilling Question

    By mtigges,
    • 10 replies
    • 2.3k views

  14. Steak Frites - Yours?

    By paul o' vendange,
    • 6 replies
    • 3.9k views

  15. Boudaine, Blutwurst, Blood Sausage

    By jtnippon1985,   
    • 2 replies
    • 4.8k views

  16. Exploring sauces

    By jgm,
    • 3 replies
    • 1.5k views

  17. white soy

    By hambone,
    • 1 reply
    • 1.2k views

  18. Ox-Tongue

    By le petit boucher,
    • 10 replies
    • 2.8k views

  19. Feeding a Bottomless Pit? 1 2 3

    By GG Mora,
    • 63 replies
    • 10.4k views

  20. I want REAL cream

    By Kim Shook,
    • 11 replies
    • 2.3k views

  21. Spherification on a molecular level

    By heirloom,
    • 2 replies
    • 2.8k views

  22. Things to do with frozen peas 1 2 3

    By Fat Guy,
    • 59 replies
    • 10.9k views

  23. Skinned wheat

    By David Riley,
    • 0 replies
    • 1.3k views

  24. Why are steaks sold cut across the grain?

    By Shalmanese,
    • 12 replies
    • 5k views

  25. Could I freeze this?

    By Kim Shook,
    • 7 replies
    • 1.7k views
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