Cooking

9,575 topics in this forum

1. Bacon..Can I get Clarification on something?

   By Joisey, February 27, 2007   

   • Charcuterie
   • 7 replies
   • 24.4k views
   • 
   • jayt90
   • February 28, 2007

2. Frozen concentrated orange juice as ingredient

   By Fat Guy, February 26, 2007
   • 10 replies
   • 2.2k views
   • 
   • stephle
   • February 27, 2007

3. Skewered (the kebab topic)

   By Fat Guy, February 26, 2007
   • 5 replies
   • 2k views
   • 
   • SuzySushi
   • February 27, 2007

4. Grinding herbs

   By Dave the Cook, February 23, 2007
   • 13 replies
   • 5.5k views
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   • amapola
   • February 26, 2007

5. Cooking class for 10 adults b-day party...

   By Chef Bradley, February 26, 2007
   • 4 replies
   • 1.2k views
   • 
   • chezcherie
   • February 26, 2007

6. What do you get when you freeze an egg?

   By chefadamg, February 25, 2007
   • 2 replies
   • 1.4k views
   • 
   • Nyleve Baar
   • February 25, 2007

7. Recipe Measurements

   By KensethFan, February 25, 2007
   • 3 replies
   • 1.1k views
   • 
   • KensethFan
   • February 25, 2007

8. escolar/white tuna

   By zeffer81, February 18, 2007
   • 15 replies
   • 3.8k views
   • 
   • eatrustic
   • February 25, 2007

9. Toast toppings 1 2 3 4

   By zpzjessica, February 12, 2007
   • 99 replies
   • 13.2k views
   • 
   • teagal
   • February 24, 2007

10. The sugar taboo in savory cooking 1 2 3

    By Fat Guy, February 22, 2007
    • 58 replies
    • 7.1k views
    • 
    • Qwerty
    • February 24, 2007

11. Given One Chicken

    By project, February 22, 2007
    • 6 replies
    • 1.7k views
    • 
    • SuzySushi
    • February 23, 2007

12. Carving a deboned bird?

    By TAPrice, February 22, 2007
    • 4 replies
    • 1.5k views
    • 
    • TAPrice
    • February 22, 2007

13. Ideas for Safari-themed Appetizers

    By Batuta, February 21, 2007
    • 6 replies
    • 3.1k views
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    • moosnsqrl
    • February 22, 2007

14. Celery 1 2

    By Huevos del Toro, February 11, 2004
    • 31 replies
    • 4k views
    • 
    • tafkap4d
    • February 22, 2007

15. Online culinary course

    By Cookwithlove, February 21, 2007
    • 1 reply
    • 1.5k views
    • 
    • MarkIsCooking
    • February 21, 2007

16. Emulsions: Better Cooking Through Science 01 1 2 3

    By Chris Amirault, December 8, 2006
    • 57 replies
    • 17.1k views
    • 
    • Chris Amirault
    • February 21, 2007

17. Cutting an Onion

    By srhcb, January 19, 2007
    • 24 replies
    • 3.7k views
    • 
    • tafkap4d
    • February 21, 2007

18. Favorite squid / octopus recipe

    By Emily_R, February 20, 2007
    • 13 replies
    • 3k views
    • 
    • ravelda
    • February 21, 2007

19. Potlatch seasoning: anyone know about this?

    By Gifted Gourmet, February 20, 2007
    • 6 replies
    • 9.5k views
    • 
    • tafkap4d
    • February 21, 2007

20. What are the basic recipes that you use

    By tafkap4d, February 19, 2007
    • 6 replies
    • 1.9k views
    • 
    • dividend
    • February 20, 2007

21. Cauliflower greens

    By Sony, February 20, 2007
    • 3 replies
    • 1.5k views
    • 
    • msfurious1
    • February 20, 2007

22. Peppercorn steak revisited 1 2

    By toni, October 15, 2006
    • 37 replies
    • 7.3k views
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    • Marlene
    • February 20, 2007

23. Looking for a recipe for giant gnocchi

    By zoe b, February 6, 2007
    • 7 replies
    • 2.4k views
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    • piazzola
    • February 18, 2007

24. A Rose is a rose is a rose

    By Carrot Top, February 14, 2007
    • 9 replies
    • 1.7k views
    • 
    • Pam R
    • February 18, 2007

25. How to cook beef shank?

    By Sony, February 17, 2007
    • 8 replies
    • 3.2k views
    • 
    • Jensen
    • February 18, 2007