Cooking

9,561 topics in this forum

1. Carrots 1 2 3

   By Rachel Perlow, April 15, 2006
   • 63 replies
   • 7k views
   • 
   • weinoo
   • October 1, 2020

2. Roasting tomatoes 1 2

   By hazardnc, July 26, 2006
   • 43 replies
   • 11.7k views
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   • AAQuesada
   • September 29, 2020

3. Salty, Crunchy, Home-made Snacks 1 2 3

   By Chris Amirault, November 17, 2008
   • 53 replies
   • 10.2k views
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   • KennethT
   • September 27, 2020

4. Challenge: Cook your way through your freezer (part 2) 1 2 3 4 23

   By Okanagancook, March 11, 2017
   • 567 replies
   • 73.3k views
   • 
   • BeeZee
   • September 26, 2020

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

   By Chris Hennes, February 14, 2010
   • 84 replies
   • 57.3k views
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   • rotuts
   • September 25, 2020

6. Underappreciated Ingredients 1 2 3 4 5

   By donk79, August 7, 2020
   • 110 replies
   • 10k views
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   • scubadoo97
   • September 25, 2020

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

   By Varmint, October 6, 2003
   • 139 replies
   • 18.7k views
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   • heidih
   • September 24, 2020

8. Caponata

   By helenjp, August 11, 2009
   • 21 replies
   • 3.8k views
   • 
   • heidih
   • September 24, 2020

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

   By Martin Fisher, December 8, 2019
   • 31 replies
   • 2.9k views
   • 
   • Martin Fisher
   • September 20, 2020

10. Celebratory food from a basic kitchen

    By dtremit, September 2, 2020
    • 24 replies
    • 2.1k views
    • 
    • CeeCee
    • September 19, 2020

11. Whistling tea kettle recommendation

    By glenn, August 28, 2020
    • 16 replies
    • 1.4k views
    • 
    • Nancy in Pátzcuaro
    • September 16, 2020

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

    By FeChef, September 13, 2020
    • 46 replies
    • 8.1k views
    • 
    • heidih
    • September 15, 2020

13. Artichokes 1 2 3 4 8

    By Jaymes, July 24, 2002
    • 180 replies
    • 25.6k views
    • 
    • haresfur
    • September 15, 2020

14. 80% PORK LOIN & 20% PORK FAT FOR HARD SALAMI ?

    By Joe Wood, September 14, 2020   

    • Charcuterie
    • 0 replies
    • 786 views
    • 
    • Joe Wood
    • September 14, 2020

15. Maillard and Your Fond 1 2

    By rotuts, June 11, 2020
    • 35 replies
    • 4k views
    • 
    • rotuts
    • September 13, 2020

16. My FIRST BATCH of hard salami

    By Joe Wood, August 2, 2020   

    • Charcuterie
    • 16 replies
    • 2.1k views
    • 
    • Joe Wood
    • September 11, 2020

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

    By Darienne, August 24, 2020
    • 54 replies
    • 4.9k views
    • 
    • dtremit
    • September 10, 2020

18. Labor Day cooking plans

    By heidih, September 3, 2012
    • 20 replies
    • 4.2k views
    • 
    • kayb
    • September 7, 2020

19. High temperature cheese

    By gfweb, September 5, 2020
    • 4 replies
    • 653 views
    • 
    • Tri2Cook
    • September 6, 2020

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

    By Chris Amirault, June 29, 2005   

    • Cookoff
    • 308 replies
    • 69.4k views
    • 
    • weinoo
    • September 4, 2020

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

    By Anonymous Modernist 2828, October 20, 2011
    • 6 replies
    • 11.4k views
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    • JoNorvelleWalker
    • September 4, 2020

22. sugar free bbq sauce

    By sabg, September 2, 2020
    • 3 replies
    • 463 views
    • 
    • kayb
    • September 3, 2020

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

    By Chris Hennes, March 14, 2016
    • 63 replies
    • 15.5k views
    • 
    • blue_dolphin
    • September 2, 2020

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

    By fondue, August 14, 2020
    • 92 replies
    • 8.3k views
    • 
    • chromedome
    • September 1, 2020

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

    By Peter the eater, October 15, 2010
    • 107 replies
    • 17.5k views
    • 
    • kayb
    • August 31, 2020