Cooking

9,603 topics in this forum

1. Farmers' Markets 2021— 1 2 3 4 5

   By FauxPas, July 24, 2021
   • 118 replies
   • 19.6k views
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   • BeeZee
   • June 27, 2024

2. Slotted turners versus solid, no-slot turners?

   By vkrn, October 14, 2006
   • 3 replies
   • 19.5k views
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   • vkrn
   • October 15, 2006

3. Dry-aged beef 1 2

   By Stuckey, December 21, 2007
   • 32 replies
   • 19.5k views
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   • rotuts
   • June 18, 2014

4. Cooking While on Vacation 1 2 3 4

   By sheetz, April 2, 2009
   • 86 replies
   • 19.5k views
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   • MaryIsobel
   • January 5, 2023

5. Cooking from "The Cook's Book" 1 2

   By jackal10, October 7, 2005
   • 46 replies
   • 19.5k views
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   • rotuts
   • December 15, 2013

6. Stringy Okra

   By liuzhou, June 25, 2013
   • 13 replies
   • 19.5k views
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   • Syzygies
   • June 27, 2013

7. Looking for Rice Cake Recipe

   By ravenshadow13, February 20, 2010
   • 2 replies
   • 19.5k views
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   • andiesenji
   • February 21, 2010

8. Spot Prawn Roe?

   By Paul Bacino, March 7, 2014
   • 6 replies
   • 19.4k views
   • 
   • Paul Bacino
   • March 8, 2014

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

   By Shelby, January 27, 2008
   • 103 replies
   • 19.4k views
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   • Shelby
   • February 5, 2009

10. Cooking a molecular gastronomy tasting menu 1 2

    By the_nomad, June 12, 2008
    • 47 replies
    • 19.4k views
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    • prairiegirl
    • June 21, 2008

11. Pit-roasting a Pig 1 2 3

    By NeroW, May 4, 2004
    • 55 replies
    • 19.4k views
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    • ExtraMSG
    • May 21, 2004

12. Difference between creme liquide and creme fleurette

    By mm84321, June 1, 2012
    • 1 reply
    • 19.4k views
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    • sigma
    • June 2, 2012

13. Chicken Liver Paté: The Topic 1 2

    By Chris Amirault, February 27, 2011
    • 48 replies
    • 19.4k views
    • 
    • HungryChris
    • June 24, 2018

14. pink coloring in frozen lobster meat

    By RachelAnn, February 16, 2008
    • 2 replies
    • 19.4k views
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    • RachelAnn
    • February 18, 2008

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

    By Chris Amirault, December 8, 2006
    • 57 replies
    • 19.3k views
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    • Chris Amirault
    • February 21, 2007

16. Rhubarb 1 2 3 4 6

    By Jim Dixon, April 22, 2003
    • 125 replies
    • 19.3k views
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    • deltadoc
    • June 8, 2007

17. Help me save my baked beans!

    By melicob, September 20, 2007
    • 13 replies
    • 19.2k views
    • 
    • andiesenji
    • September 28, 2007

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

    By Fat Guy, May 5, 2007
    • 106 replies
    • 19.2k views
    • 
    • paulraphael
    • October 11, 2014

19. Lamb Shank 1 2 3

    By Richard Kilgore, August 12, 2003
    • 64 replies
    • 19.2k views
    • 
    • Tempest63
    • October 27, 2023

20. Ultra-tex

    By adey73, June 5, 2008
    • 14 replies
    • 19.2k views
    • 
    • Tri2Cook
    • November 14, 2011

21. Can I slow-roast brussels sprouts?

    By Emily_R, January 20, 2012
    • 8 replies
    • 19.2k views
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    • SylviaLovegren
    • January 21, 2012

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

    By Chris Hennes, March 14, 2016
    • 63 replies
    • 19.2k views
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    • blue_dolphin
    • September 2, 2020

23. Pheasant 1 2 3 4

    By helenas, December 23, 2001
    • 82 replies
    • 19.2k views
    • 
    • david goodfellow
    • July 12, 2010

24. Homemade Indian style pickles and botulism

    By Jenni, October 9, 2010
    • 23 replies
    • 19.2k views
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    • Lisa Shock
    • December 27, 2010

25. How long can I keep a steak cooked sous vide?

    By mfine15, September 14, 2013
    • 2 replies
    • 19.1k views
    • 
    • FeChef
    • September 15, 2013