Cooking

9,585 topics in this forum

1. Pink McIntosh?

   By Tri2Cook, September 19, 2009
   • 3 replies
   • 11.8k views
   • 
   • Tri2Cook
   • September 19, 2009

2. Fresh Herbs During or After Cooking?

   By Utenya, December 11, 2007
   • 3 replies
   • 2k views
   • 
   • Peter the eater
   • December 16, 2007

3. Freezing & refreezing duck livers

   By doctortim, May 14, 2008
   • 3 replies
   • 7.7k views
   • 
   • Peter the eater
   • May 15, 2008

4. Not your regular Chicken Wings

   By ImportantElements, April 7, 2018
   • 3 replies
   • 2.2k views
   • 
   • KennethT
   • April 8, 2018

5. Substitute for Clear Gel

   By thecuriousone, June 20, 2007
   • 3 replies
   • 8.6k views
   • 
   • baroness
   • June 21, 2007

6. Keeping cooked broccoli warm

   By wigeon, March 10, 2012
   • 3 replies
   • 10.1k views
   • 
   • pastrygirl
   • March 11, 2012

7. The Perfect Bouillabaisse

   By PopsicleToze, May 21, 2009
   • 3 replies
   • 2.2k views
   • 
   • ray goud
   • May 28, 2009

8. Preserving Sweet Peppers

   By willows, February 23, 2011
   • 3 replies
   • 2.2k views
   • 
   • Paul Bacino
   • February 24, 2011

9. Japanese fried chicken

   By bobmac, February 7, 2007
   • 3 replies
   • 1.7k views
   • 
   • Gastro888
   • February 7, 2007

10. Is A Shrimp Also A Prawn Also A Scampi?

    By GlorifiedRice, May 12, 2010
    • 3 replies
    • 3.6k views
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    • Joe Blowe
    • May 12, 2010

11. Chicken-flavored liquid comparison

    By CDRFloppingham, January 25, 2011
    • 3 replies
    • 1.4k views
    • 
    • jsmeeker
    • January 26, 2011

12. Chevre

    By Corinna, April 20, 2010
    • 3 replies
    • 2.3k views
    • 
    • Dana
    • April 21, 2010

13. cheese caviar - sodium alginate

    By gfron1, February 14, 2009
    • 3 replies
    • 3.1k views
    • 
    • Tri2Cook
    • February 14, 2009

14. Maillard Solution

    By Beusho, August 15, 2013
    • 3 replies
    • 2.7k views
    • 
    • Lisa Shock
    • August 15, 2013

15. Need dish ideas!

    By benS, June 21, 2019
    • 3 replies
    • 1.1k views
    • 
    • Margaret Pilgrim
    • June 21, 2019

16. Ultra Tex 3 vs. Ultra Sperse 3

    By Anonymous Modernist 602, November 14, 2011
    • 3 replies
    • 6.8k views
    • 
    • Anonymous Modernist 602
    • November 21, 2011

17. How to get more rise in quick breads?

    By lizztwozee, July 20, 2020
    • 3 replies
    • 2.8k views
    • 
    • Nancy in Pátzcuaro
    • July 20, 2020

18. Savory Macarons

    By jackal10, January 12, 2009
    • 3 replies
    • 3.3k views
    • 
    • jackal10
    • January 12, 2009

19. Question re: Peking Duck Take-out

    By sadistick, July 21, 2012
    • 3 replies
    • 1.8k views
    • 
    • DTBarton
    • July 24, 2012

20. New Guardian Feast App

    By &roid, April 23, 2024
    • 3 replies
    • 2.7k views
    • 
    • blue_dolphin
    • April 23, 2024

21. Infused Olive Oil

    By Vision, September 21, 2009
    • 3 replies
    • 2.2k views
    • 
    • Raoul Duke
    • September 21, 2009

22. Grating/Grinding Cinnamon

    By wannabechef, April 20, 2009
    • 3 replies
    • 3.7k views
    • 
    • Kerry Beal
    • April 20, 2009

23. Lobster, looking to step it up with parts!

    By brittonv, August 15, 2009
    • 3 replies
    • 2.1k views
    • 
    • djyee100
    • August 15, 2009

24. converting white rice to brown in Mastering Vol2 Tian de courgettes

    By pstock, February 19, 2010
    • 3 replies
    • 4.9k views
    • 
    • pstock
    • February 20, 2010

25. ISO: Mother for Red Wine Vinegar

    By JFrillman24, November 5, 2014
    • 3 replies
    • 1.6k views
    • 
    • jayt90
    • November 5, 2014