Cooking

9,579 topics in this forum

1. Foie gras oxidation & nitrite

   By stickavish, February 20, 2006
   • 6 replies
   • 3k views
   • 
   • andrewB
   • March 22, 2006

2. Should I save skimmed fat from stock?

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

3. Tuscan White Bean Soup 1 2

   By Basilgirl, October 27, 2003
   • 46 replies
   • 8.6k views
   • 
   • BarbaraY
   • March 21, 2006

4. Reconstituting Dried Fruits

   By ulterior epicure, March 19, 2006
   • 9 replies
   • 3.4k views
   • 
   • ulterior epicure
   • March 20, 2006

5. Pressure Cooking

   By Amy Eber, March 19, 2006
   • 10 replies
   • 2k views
   • 
   • jayt90
   • March 20, 2006

6. Whole striploin

   By maher, March 11, 2006
   • 7 replies
   • 3.8k views
   • 
   • maher
   • March 20, 2006

7. Italian orzo vs. Greek kritharaki

   By Anna N, March 15, 2006
   • 12 replies
   • 9.6k views
   • 
   • Anna N
   • March 19, 2006

8. Cooking lettuce

   By Pan, March 17, 2006
   • 13 replies
   • 2.3k views
   • 
   • -sheila mooney
   • March 17, 2006

9. Favorite oils for salads?

   By Collins, March 16, 2006
   • 14 replies
   • 2.2k views
   • 
   • Jaymes
   • March 17, 2006

10. An overabundance of dill pickles

    By LaurieB, March 16, 2006
    • 9 replies
    • 1.7k views
    • 
    • saskanuck
    • March 16, 2006

11. Azuki beans

    By spaghetttti, October 22, 2005
    • 8 replies
    • 2.1k views
    • 
    • mizducky
    • March 15, 2006

12. I want to make lamb 'gravy'

    By Kim Shook, March 12, 2006
    • 14 replies
    • 7.1k views
    • 
    • Rebecca263
    • March 14, 2006

13. Alba v. Perigord 1 2 3

    By ulterior epicure, November 12, 2005
    • 55 replies
    • 8.4k views
    • 
    • MobyP
    • March 14, 2006

14. Blue mussels vs. green-lipped mussels

    By TAPrice, March 12, 2006
    • 12 replies
    • 45.5k views
    • 
    • wesza
    • March 14, 2006

15. Fatty Succulent Tender Breast Meat

    By scott123, March 13, 2006
    • 16 replies
    • 2.4k views
    • 
    • christine007
    • March 13, 2006

16. True Lemon/True Lime

    By SuzySushi, June 18, 2005
    • 10 replies
    • 3.1k views
    • 
    • dockhl
    • March 13, 2006

17. Pomeroy Mustard

    By Elizabeth Clauser, March 1, 2006
    • 5 replies
    • 4.8k views
    • 
    • Jmahl
    • March 12, 2006

18. What a Simple Pan Can Do: unleashing creativity

    By Gifted Gourmet, March 11, 2006
    • 17 replies
    • 2.1k views
    • 
    • snowangel
    • March 12, 2006

19. Whole baby lamb spit-roast

    By BSK, March 4, 2006
    • 15 replies
    • 14.1k views
    • 
    • BSK
    • March 11, 2006

20. Dinner Party Panic

    By Portia_Smith, March 9, 2006
    • 16 replies
    • 3.3k views
    • 
    • ludja
    • March 10, 2006

21. Looking for vegetable soup like Marie Callenders

    By toni, March 8, 2006
    • 6 replies
    • 10.6k views
    • 
    • Bill Miller
    • March 10, 2006

22. reheating braised beef shanks

    By dbrociner, March 7, 2006
    • 11 replies
    • 7.9k views
    • 
    • Vadouvan
    • March 10, 2006

23. Drained Tomato Juice

    By wilsonrabbit, March 7, 2006
    • 14 replies
    • 3.8k views
    • 
    • lmarshal1
    • March 9, 2006

24. Squirrel: "domestic" vs. wild

    By phaelon56, March 3, 2006
    • 18 replies
    • 6.3k views
    • 
    • annecros
    • March 9, 2006

25. Scaling Fish

    By snowangel, January 23, 2005
    • 10 replies
    • 2.8k views
    • 
    • Hiroyuki
    • March 8, 2006