Cooking

9,603 topics in this forum

1. pasta sauce

   By MITllama, April 1, 2006
   • 8 replies
   • 2.1k views
   • 
   • jm chen
   • April 3, 2006

2. Extreme Pasta: Beehive Pasta Timbale

   By Gifted Gourmet, April 1, 2006
   • 6 replies
   • 3.3k views
   • 
   • shrek
   • April 4, 2006

3. Street Food, ideas needed

   By Chufi, March 31, 2006
   • 11 replies
   • 2.6k views
   • 
   • ludja
   • March 31, 2006

4. serving gravlax

   By torakris, March 31, 2006
   • 9 replies
   • 1.9k views
   • 
   • essvee
   • April 1, 2006

5. Digest and discussion: Fine Cooking 1 2

   By Marlene, March 29, 2006
   • 33 replies
   • 7.8k views
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   • CanadianBakin'
   • May 14, 2006

6. Tempura - Golden Crust?

   By notaste, March 29, 2006
   • 19 replies
   • 6k views
   • 
   • Hiroyuki
   • November 29, 2006

7. Can anyone recommend a shrimp or crab dish

   By cheereeo70, March 29, 2006
   • 7 replies
   • 2.1k views
   • 
   • bandregg
   • March 30, 2006

8. Toast of the Town: the test to find the best

   By Gifted Gourmet, March 28, 2006
   • 14 replies
   • 2.7k views
   • 
   • markabauman
   • August 27, 2006

9. Seekh Kebab 1 2

   By Grub, March 28, 2006
   • 25 replies
   • 9.9k views
   • 
   • Doc-G
   • July 4, 2006

10. Pasta Dough in Bread Maker

    By Khadija, March 28, 2006
    • 6 replies
    • 10.9k views
    • 
    • SethG
    • March 28, 2006

11. Starch alternatives in thickeners

    By doronin, March 27, 2006
    • 8 replies
    • 2.4k views
    • 
    • dougal
    • March 27, 2006

12. Confit du porc + synchronicity= eGullet

    By essvee, March 24, 2006
    • 10 replies
    • 2.6k views
    • 
    • essvee
    • March 27, 2006

13. Chicken Breast Roast

    By Khadija, March 24, 2006
    • 11 replies
    • 3.1k views
    • 
    • Shaya
    • March 28, 2006

14. Boiling vegetables: salt the water? water temperature?

    By AlainV, March 24, 2006
    • 18 replies
    • 4.1k views
    • 
    • Dave the Cook
    • August 25, 2024

15. Trends and Philosophy in Molecular Gastronomy 1 2 3

    By BryanZ, March 23, 2006
    • 70 replies
    • 13.6k views
    • 
    • paulraphael
    • July 25, 2008

16. Risotto in restaurants

    By Kent Wang, March 23, 2006
    • 9 replies
    • 2k views
    • 
    • carlocheff
    • March 25, 2006

17. Powders

    By fryguy, March 23, 2006
    • 5 replies
    • 2.1k views
    • 
    • andrewB
    • March 23, 2006

18. Getting oil from a vegetable ~

    By Sugarella, March 22, 2006
    • 5 replies
    • 1.6k views
    • 
    • Luckylies
    • March 25, 2006

19. ISO Roasted Bone Marrow Info

    By BarbaraY, March 22, 2006
    • 6 replies
    • 1.4k views
    • 
    • onehsancare
    • March 22, 2006

20. Asparagus Foam

    By Mussina, March 22, 2006
    • 6 replies
    • 8.4k views
    • 
    • Matthew Grant
    • March 24, 2006

21. Dutch Oven vs Tagine

    By RonC, March 21, 2006
    • 20 replies
    • 20.7k views
    • 
    • crouching tyler
    • April 1, 2006

22. Should I save skimmed fat from stock?

    By Kent Wang, March 21, 2006
    • 5 replies
    • 2.1k views
    • 
    • Shalmanese
    • March 21, 2006

23. Steels and cuts

    By Ex-S, March 20, 2006
    • 8 replies
    • 2.2k views
    • 
    • Country Cook
    • March 24, 2006

24. Reconstituting Dried Fruits

    By ulterior epicure, March 19, 2006
    • 9 replies
    • 3.3k views
    • 
    • ulterior epicure
    • March 20, 2006

25. Pressure Cooking

    By Amy Eber, March 19, 2006
    • 10 replies
    • 1.9k views
    • 
    • jayt90
    • March 20, 2006