Cooking

9,590 topics in this forum

1. Chicken Breasts - To stuff, but with what?

   By Tela T, September 4, 2007
   • 14 replies
   • 2.9k views
   • 
   • HungryChris
   • September 6, 2007

2. Shin of beef

   By saltandwoodsmoke, March 29, 2009
   • 4 replies
   • 2.9k views
   • 
   • Fugu
   • March 30, 2009

3. Dinner Menu help

   By AllanSantos, September 19, 2007
   • 12 replies
   • 2.9k views
   • 
   • rooftop1000
   • October 9, 2007

4. Sauce for Beef Wellington

   By thecuriousone, December 20, 2008
   • 2 replies
   • 2.9k views
   • 
   • HKDave
   • December 21, 2008

5. Cooking Fish?

   By JMayer, February 26, 2004
   • 8 replies
   • 2.9k views
   • 
   • Bond Girl
   • February 28, 2004

6. recipe suggestion for fish

   By smilingal, September 7, 2010
   • 14 replies
   • 2.9k views
   • 
   • smilingal
   • September 14, 2010

7. Rubs for Smoking Grilling Meat and Fish

   By snowangel, May 20, 2007
   • 16 replies
   • 2.9k views
   • 
   • FoodMan
   • May 30, 2007

8. Meat mixture for Greek style meatballs

   By KathyP, February 17, 2011
   • 8 replies
   • 2.9k views
   • 
   • LindaK
   • February 23, 2011

9. Let's Chew The Fat

   By Pickles, July 30, 2004
   • 22 replies
   • 2.9k views
   • 
   • chromedome
   • August 2, 2004

10. Food for the heart

    By Christopher Haatuft, April 19, 2005
    • 13 replies
    • 2.9k views
    • 
    • Christopher Haatuft
    • April 21, 2005

11. Hens and Cocks

    By Sercial, July 25, 2006
    • 12 replies
    • 2.9k views
    • 
    • Pan
    • August 17, 2006

12. Boneless Bottom Round--Help!

    By scratchline, July 29, 2004
    • 6 replies
    • 2.9k views
    • 
    • Toliver
    • July 30, 2004

13. Suggestions to solve a sorrel situation

    By Pierogi, August 10, 2012
    • 8 replies
    • 2.9k views
    • 
    • pastrygirl
    • August 12, 2012

14. Bison

    By Liza, January 2, 2002
    • 16 replies
    • 2.9k views
    • 
    • Suzanne F
    • December 27, 2002

15. Backyard Iron Chef

    By Chris Cognac, March 20, 2004
    • 24 replies
    • 2.9k views
    • 
    • suzilightning
    • March 24, 2004

16. Gimme an Herb ...

    By Shel_B, January 25, 2012
    • 20 replies
    • 2.9k views
    • 
    • Shel_B
    • January 27, 2012

17. Do you need to soak beans for a puree?

    By chef koo, September 2, 2023
    • 16 replies
    • 2.9k views
    • 
    • TdeV
    • September 13, 2023

18. Thai Basil

    By snowangel, January 10, 2008
    • 9 replies
    • 2.9k views
    • 
    • nakji
    • November 20, 2010

19. Glaze for spiral ham

    By tommy, December 22, 2003
    • 9 replies
    • 2.9k views
    • 
    • tommy
    • December 22, 2003

20. Canadian style seasoning ?

    By rotuts, February 8, 2018
    • 15 replies
    • 2.9k views
    • 
    • Tri2Cook
    • February 9, 2018

21. Does Sous Vide with water lose more moisture than Sous Vide with nothing in pouch?

    By torolover, August 11, 2018
    • 8 replies
    • 2.9k views
    • 
    • rotuts
    • September 28, 2018

22. Great Sauce for Pork Loin/Tenderloin

    By robyn, March 5, 2004
    • 8 replies
    • 2.9k views
    • 
    • robyn
    • March 19, 2004

23. Pacojet ice cream recipe: Does it need to be adapted for use in Cuisinart ice cream maker?

    By Ratatata, December 7, 2022
    • 9 replies
    • 2.9k views
    • 
    • paulraphael
    • December 13, 2022

24. mirepoix

    By Porthos, January 19, 2007
    • 4 replies
    • 2.9k views
    • 
    • Porthos
    • January 22, 2007

25. uncooked egg whites

    By Morfudd, March 30, 2008
    • 6 replies
    • 2.9k views
    • 
    • KarenDW
    • April 2, 2008