Cooking

9,583 topics in this forum

1. Best Scrambled Eggs: 2011 and beyond 1 2 3

   By Chris Amirault, May 11, 2011
   • 66 replies
   • 20.8k views
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   • SobaAddict70
   • September 4, 2014

2. Jams, Jellies & Preserves: Troubleshooting & Tips 1 2

   By maxmillan, August 26, 2007
   • 44 replies
   • 20.7k views
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   • FrogPrincesse
   • June 23, 2024

3. I'm a fraud 1 2 3 4 5

   By Fat Guy, October 14, 2007
   • 100 replies
   • 20.7k views
   • 
   • Catherine Iino
   • October 20, 2007

4. A "Sound of Music" Party 1 2

   By adrober, January 15, 2004
   • 30 replies
   • 20.7k views
   • 
   • Swisskaese
   • April 11, 2004

5. Tales of Spatchcocking 1 2 3

   By docsconz, November 30, 2003
   • 61 replies
   • 20.6k views
   • 
   • rotuts
   • July 9, 2023

6. Difference between creme liquide and creme fleurette

   By mm84321, June 1, 2012
   • 1 reply
   • 20.6k views
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   • sigma
   • June 2, 2012

7. Rhubarb 1 2 3 4 6

   By Jim Dixon, April 22, 2003
   • 125 replies
   • 20.6k views
   • 
   • deltadoc
   • June 8, 2007

8. Cooking While on Vacation 1 2 3 4

   By sheetz, April 2, 2009
   • 86 replies
   • 20.6k views
   • 
   • MaryIsobel
   • January 5, 2023

9. Emulsions: Better Cooking Through Science 01 1 2 3

   By Chris Amirault, December 8, 2006
   • 57 replies
   • 20.5k views
   • 
   • Chris Amirault
   • February 21, 2007

10. Pot Roast 1 2 3 4

    By Marlene, February 2, 2005
    • 92 replies
    • 20.5k views
    • 
    • ewindels
    • May 22, 2006

11. Can I use fresh basil stems?

    By runwestierun, January 26, 2012
    • 4 replies
    • 20.5k views
    • 
    • lesliec
    • January 27, 2012

12. Additional Uses for Rice Cookers 1 2 3

    By ellencho, February 10, 2004
    • 63 replies
    • 20.5k views
    • 
    • JoNorvelleWalker
    • February 2, 2015

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

    By Chris Hennes, March 14, 2016
    • 63 replies
    • 20.5k views
    • 
    • blue_dolphin
    • September 2, 2020

14. [Modernist Cuisine] Garlic Confit 1 2

    By Anonymous Modernist 339, October 8, 2011
    • 46 replies
    • 20.5k views
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    • Anonymous Modernist 18862
    • July 20, 2013

15. grilling steak on a gas grill 1 2

    By bucktown_boffo, May 13, 2004
    • 46 replies
    • 20.5k views
    • 
    • D. B. Brown
    • June 26, 2006

16. Stringy Okra

    By liuzhou, June 25, 2013
    • 13 replies
    • 20.4k views
    • 
    • Syzygies
    • June 27, 2013

17. Citric acid VS Sodium Citrate?

    By Anonymous Modernist 15605, January 29, 2013
    • 7 replies
    • 20.4k views
    • 
    • Judy Wilson
    • April 4, 2013

18. The Physics of Cooking Dried Pasta: Methods Old and New 1 2

    By sygyzy, October 3, 2009
    • 47 replies
    • 20.4k views
    • 
    • Tropicalsenior
    • October 13

19. Superbowl! What are we making? 1 2 3 4 5

    By Shelby, January 27, 2008
    • 103 replies
    • 20.4k views
    • 
    • Shelby
    • February 5, 2009

20. Alcohol and the Pressure Cooker

    By percival, August 23, 2010
    • 20 replies
    • 20.4k views
    • 
    • Dexter
    • April 2, 2013

21. Ideal searing temperatures?

    By JacobJ, May 24, 2014
    • 9 replies
    • 20.3k views
    • 
    • paulraphael
    • May 27, 2014

22. Dry-aged beef 1 2

    By Stuckey, December 21, 2007
    • 32 replies
    • 20.3k views
    • 
    • rotuts
    • June 18, 2014

23. Scrambling/Scrambled Eggs 1 2 3 4 5

    By Fat Guy, December 29, 2001
    • 114 replies
    • 20.3k views
    • 
    • pastameshugana
    • October 24, 2022

24. KFC's 11 not-so-secret herbs and spices 1 2 3

    By Alex, August 26, 2016
    • 50 replies
    • 20.3k views
    • 
    • ThePieman
    • October 31, 2020

25. Do you cheat when you chop onions? 1 2 3 4 5

    By Fat Guy, May 5, 2007
    • 106 replies
    • 20.2k views
    • 
    • paulraphael
    • October 11, 2014