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Cooking

Savory cooking techniques and ingredients.

9,566 topics in this forum

  1. Charcuterie: Dry-Cured Salami / Salumi 1 2 3 4

    By Chris Hennes,
    • 84 replies
    • 57.1k views

  2. Underappreciated Ingredients 1 2 3 4 5

    By donk79,
    • 110 replies
    • 9.9k views

  3. Sweet Potatoes: the Topic 1 2 3 4 6

    By Varmint,
    • 139 replies
    • 18.7k views

  4. Caponata

    By helenjp,
    • 21 replies
    • 3.8k views

  5. Your top 10 favorite flavors... 1 2

    By Martin Fisher,
    • 31 replies
    • 2.8k views

  6. Celebratory food from a basic kitchen

    By dtremit,
    • 24 replies
    • 2.1k views

  7. Whistling tea kettle recommendation

    By glenn,
    • 16 replies
    • 1.4k views

  8. Why does every sushi rice recipe call for vinegar? 1 2

    By FeChef,
    • 46 replies
    • 8k views

  9. Artichokes 1 2 3 4 8

    By Jaymes,
    • 180 replies
    • 25.5k views

  10. 80% PORK LOIN & 20% PORK FAT FOR HARD SALAMI ?

    By Joe Wood,   
    • 0 replies
    • 783 views

  11. Maillard and Your Fond 1 2

    By rotuts,
    • 35 replies
    • 3.9k views

  12. My FIRST BATCH of hard salami

    By Joe Wood,   
    • 16 replies
    • 2.1k views

  13. ISO: A non-dairy sauce for steamed vegetables 1 2 3

    By Darienne,
    • 54 replies
    • 4.8k views

  14. Labor Day cooking plans

    By heidih,
    • 20 replies
    • 4.1k views

  15. High temperature cheese

    By gfweb,
    • 4 replies
    • 639 views

  16. Ice Cream, Gelato, Sherbet--Cook-Off 11 1 2 3 4 13

    By Chris Amirault,   
    • 308 replies
    • 69.2k views

  17. Questions about accelerating meat brining with a chamber vacuum sealer

    By Anonymous Modernist 2828,
    • 6 replies
    • 11.3k views

  18. sugar free bbq sauce

    By sabg,
    • 3 replies
    • 450 views

  19. Cooking with Ottolenghi's "Plenty" 1 2 3

    By Chris Hennes,
    • 63 replies
    • 15.4k views

  20. You Know You're An Older Cook When.... 1 2 3 4

    By fondue,
    • 92 replies
    • 8.2k views

  21. Using Seafood from a Can 1 2 3 4 5

    By Peter the eater,
    • 107 replies
    • 17.3k views

  22. Ratatouille--Cook-Off 42 1 2 3

    By Chris Amirault,   
    • 70 replies
    • 25.3k views

  23. Grilled Pizza: Cook-Off 48 1 2 3 4

    By David Ross,   
    • 76 replies
    • 22.1k views

  24. Corn Starch sauce turns watery/ savable for reheating?

    By Paul Bacino,
    • 5 replies
    • 3.2k views

  25. Food after Dental Work 1 2 3

    By MetsFan5,
    • 63 replies
    • 8.5k views
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