Cooking

9,584 topics in this forum

1. Batali's Enameled Cookware

   By Chris Amirault, November 12, 2005
   • 16 replies
   • 5.2k views
   • 
   • Chris Amirault
   • March 30, 2006

2. Pasta Dough in Bread Maker

   By Khadija, March 28, 2006
   • 6 replies
   • 10.5k views
   • 
   • SethG
   • March 28, 2006

3. Jellyfish

   By Kent Wang, March 16, 2006
   • 11 replies
   • 11.6k views
   • 
   • chappie
   • March 28, 2006

4. Chicken Breast Roast

   By Khadija, March 24, 2006
   • 11 replies
   • 2.8k views
   • 
   • Shaya
   • March 28, 2006

5. Starch alternatives in thickeners

   By doronin, March 27, 2006
   • 8 replies
   • 2.2k views
   • 
   • dougal
   • March 27, 2006

6. Confit du porc + synchronicity= eGullet

   By essvee, March 24, 2006
   • 10 replies
   • 2.4k views
   • 
   • essvee
   • March 27, 2006

7. Steaming vs. boiling vegetables

   By lperry, August 21, 2005
   • 24 replies
   • 4.3k views
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   • pigeonpie
   • March 25, 2006

8. Risotto in restaurants

   By Kent Wang, March 23, 2006
   • 9 replies
   • 1.9k views
   • 
   • carlocheff
   • March 25, 2006

9. Getting oil from a vegetable ~

   By Sugarella, March 22, 2006
   • 5 replies
   • 1.4k views
   • 
   • Luckylies
   • March 25, 2006

10. Steels and cuts

    By Ex-S, March 20, 2006
    • 8 replies
    • 2k views
    • 
    • Country Cook
    • March 24, 2006

11. Asparagus Foam

    By Mussina, March 22, 2006
    • 6 replies
    • 8.1k views
    • 
    • Matthew Grant
    • March 24, 2006

12. I Love Kebabs

    By ScooterQ, March 13, 2005
    • 22 replies
    • 7.9k views
    • 
    • Chris P
    • March 24, 2006

13. Powders

    By fryguy, March 23, 2006
    • 5 replies
    • 1.9k views
    • 
    • andrewB
    • March 23, 2006

14. ISO Roasted Bone Marrow Info

    By BarbaraY, March 22, 2006
    • 6 replies
    • 1.3k views
    • 
    • onehsancare
    • March 22, 2006

15. Foie gras oxidation & nitrite

    By stickavish, February 20, 2006
    • 6 replies
    • 2.8k views
    • 
    • andrewB
    • March 22, 2006

16. Should I save skimmed fat from stock?

    By Kent Wang, March 21, 2006
    • 5 replies
    • 1.8k views
    • 
    • Shalmanese
    • March 21, 2006

17. Tuscan White Bean Soup 1 2

    By Basilgirl, October 27, 2003
    • 46 replies
    • 7.6k views
    • 
    • BarbaraY
    • March 21, 2006

18. Reconstituting Dried Fruits

    By ulterior epicure, March 19, 2006
    • 9 replies
    • 2.9k views
    • 
    • ulterior epicure
    • March 20, 2006

19. Pressure Cooking

    By Amy Eber, March 19, 2006
    • 10 replies
    • 1.7k views
    • 
    • jayt90
    • March 20, 2006

20. Whole striploin

    By maher, March 11, 2006
    • 7 replies
    • 3.6k views
    • 
    • maher
    • March 20, 2006

21. Italian orzo vs. Greek kritharaki

    By Anna N, March 15, 2006
    • 12 replies
    • 8.1k views
    • 
    • Anna N
    • March 19, 2006

22. Cooking lettuce

    By Pan, March 17, 2006
    • 13 replies
    • 1.9k views
    • 
    • -sheila mooney
    • March 17, 2006

23. Favorite oils for salads?

    By Collins, March 16, 2006
    • 14 replies
    • 1.8k views
    • 
    • Jaymes
    • March 17, 2006

24. An overabundance of dill pickles

    By LaurieB, March 16, 2006
    • 9 replies
    • 1.4k views
    • 
    • saskanuck
    • March 16, 2006

25. Azuki beans

    By spaghetttti, October 22, 2005
    • 8 replies
    • 1.8k views
    • 
    • mizducky
    • March 15, 2006