Cooking

9,591 topics in this forum

1. Giving a Good Knife

   By Eastgate, April 1, 2006
   • 21 replies
   • 3.2k views
   • 
   • slo_ted
   • April 6, 2006

2. pasta sauce

   By MITllama, April 1, 2006
   • 8 replies
   • 2.3k views
   • 
   • jm chen
   • April 3, 2006

3. Extreme Pasta: Beehive Pasta Timbale

   By Gifted Gourmet, April 1, 2006
   • 6 replies
   • 3.6k views
   • 
   • shrek
   • April 4, 2006

4. Street Food, ideas needed

   By Chufi, March 31, 2006
   • 11 replies
   • 2.9k views
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   • ludja
   • March 31, 2006

5. serving gravlax

   By torakris, March 31, 2006
   • 9 replies
   • 2.2k views
   • 
   • essvee
   • April 1, 2006

6. Digest and discussion: Fine Cooking 1 2

   By Marlene, March 29, 2006
   • 33 replies
   • 8.4k views
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   • CanadianBakin'
   • May 14, 2006

7. Tempura - Golden Crust?

   By notaste, March 29, 2006
   • 19 replies
   • 6.7k views
   • 
   • Hiroyuki
   • November 29, 2006

8. Can anyone recommend a shrimp or crab dish

   By cheereeo70, March 29, 2006
   • 7 replies
   • 2.4k views
   • 
   • bandregg
   • March 30, 2006

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

   By Gifted Gourmet, March 28, 2006
   • 14 replies
   • 3.1k views
   • 
   • markabauman
   • August 27, 2006

10. Seekh Kebab 1 2

    By Grub, March 28, 2006
    • 25 replies
    • 10.7k views
    • 
    • Doc-G
    • July 4, 2006

11. Pasta Dough in Bread Maker

    By Khadija, March 28, 2006
    • 6 replies
    • 11.4k views
    • 
    • SethG
    • March 28, 2006

12. Starch alternatives in thickeners

    By doronin, March 27, 2006
    • 8 replies
    • 2.7k views
    • 
    • dougal
    • March 27, 2006

13. Confit du porc + synchronicity= eGullet

    By essvee, March 24, 2006
    • 10 replies
    • 2.8k views
    • 
    • essvee
    • March 27, 2006

14. Chicken Breast Roast

    By Khadija, March 24, 2006
    • 11 replies
    • 3.6k views
    • 
    • Shaya
    • March 28, 2006

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

    By AlainV, March 24, 2006
    • 18 replies
    • 5.2k views
    • 
    • Dave the Cook
    • August 25, 2024

16. Trends and Philosophy in Molecular Gastronomy 1 2 3

    By BryanZ, March 23, 2006
    • 70 replies
    • 14.8k views
    • 
    • paulraphael
    • July 25, 2008

17. Risotto in restaurants

    By Kent Wang, March 23, 2006
    • 9 replies
    • 2.2k views
    • 
    • carlocheff
    • March 25, 2006

18. Powders

    By fryguy, March 23, 2006
    • 5 replies
    • 2.3k views
    • 
    • andrewB
    • March 23, 2006

19. Getting oil from a vegetable ~

    By Sugarella, March 22, 2006
    • 5 replies
    • 1.7k views
    • 
    • Luckylies
    • March 25, 2006

20. ISO Roasted Bone Marrow Info

    By BarbaraY, March 22, 2006
    • 6 replies
    • 1.5k views
    • 
    • onehsancare
    • March 22, 2006

21. Asparagus Foam

    By Mussina, March 22, 2006
    • 6 replies
    • 8.7k views
    • 
    • Matthew Grant
    • March 24, 2006

22. Dutch Oven vs Tagine

    By RonC, March 21, 2006
    • 20 replies
    • 22.2k views
    • 
    • crouching tyler
    • April 1, 2006

23. Should I save skimmed fat from stock?

    By Kent Wang, March 21, 2006
    • 5 replies
    • 2.4k views
    • 
    • Shalmanese
    • March 21, 2006

24. Steels and cuts

    By Ex-S, March 20, 2006
    • 8 replies
    • 2.5k views
    • 
    • Country Cook
    • March 24, 2006

25. Reconstituting Dried Fruits

    By ulterior epicure, March 19, 2006
    • 9 replies
    • 4k views
    • 
    • ulterior epicure
    • March 20, 2006