Cooking

9,586 topics in this forum

1. What am I doing with these things?

   By tafkap4d, February 22, 2007
   • 24 replies
   • 3k views
   • 
   • Kouign Aman
   • March 1, 2007

2. What are "Strong Vegetables"?

   By Josho, April 20, 2008
   • 9 replies
   • 11.1k views
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   • Josho
   • April 21, 2008

3. What are Lamb Tips?

   By Shel_B, April 12, 2014
   • 4 replies
   • 10k views
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   • Shel_B
   • April 13, 2014

4. What Are Riblets?

   By Shel_B, November 9, 2011
   • 8 replies
   • 3.2k views
   • 
   • IndyRob
   • November 9, 2011

5. What are the basic recipes that you use

   By tafkap4d, February 19, 2007
   • 6 replies
   • 2.1k views
   • 
   • dividend
   • February 20, 2007

6. What are these leaves?

   By DanM, January 28, 2020
   • 11 replies
   • 1.6k views
   • 
   • DanM
   • January 28, 2020

7. What are we skimming off stock?

   By cteavin, February 20, 2012
   • 6 replies
   • 2.9k views
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   • cteavin
   • February 21, 2012

8. What are you cooking for New Year's Day (2014) 1 2

   By alanz, December 30, 2013
   • 46 replies
   • 6.9k views
   • 
   • Dejah
   • January 8, 2014

9. What Are You Cooking Sous Vide Today? (Part 1) 1 2 3 4 23

   By paulraphael, March 9, 2014
   • 564 replies
   • 74.4k views
   • 
   • rotuts
   • July 2, 2015

10. What Are You Cooking Sous Vide Today? (Part 2) 1 2 3 4 20

    By daveb, July 3, 2015
    • 499 replies
    • 76k views
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    • scubadoo97
    • February 1, 2017

11. What Are You Cooking Sous Vide Today? (Part 3) 1 2 3 4 84

    By FrogPrincesse, February 1, 2017
    • 2.1k replies
    • 261.5k views
    • 
    • TdeV
    • March 6

12. What Are You Preserving, and How Are You Doing It? (2006 - 2016) 1 2 3 4 20

    By The Old Foodie, June 3, 2006
    • 489 replies
    • 82.8k views
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    • kayb
    • August 9, 2016

13. What Are You Preserving, and How Are You Doing It? (2016–) 1 2 3 4 70

    By Anna N, August 10, 2016
    • 1.7k replies
    • 264k views
    • 
    • Smithy
    • December 15, 2024

14. What are your favorite pickles to make?

    By Mottmott, November 12, 2006
    • 6 replies
    • 1.9k views
    • 
    • Mottmott
    • November 13, 2006

15. What are your favorite uses for duck confit?

    By Abra, February 19, 2005
    • 22 replies
    • 12.5k views
    • 
    • Lowblow
    • March 10, 2005

16. What can I do with a buffalo (bison) liver? Pate?

    By technogypsy, August 1, 2010
    • 3 replies
    • 2.6k views
    • 
    • technogypsy
    • August 6, 2010

17. What can I do with cod?

    By Orbit, April 27, 2016
    • 9 replies
    • 1.4k views
    • 
    • pufin3
    • May 2, 2016

18. What can I do with Collard Green Juice? Please advise.

    By jaymer, May 10, 2014
    • 11 replies
    • 6.3k views
    • 
    • huiray
    • May 14, 2014

19. What can I do with piles of chicken skin?

    By Afterburner, January 26, 2005
    • 18 replies
    • 4.2k views
    • 
    • budrichard
    • January 27, 2005

20. What can you really freeze ?

    By sabg, November 17, 2012
    • 3 replies
    • 1.7k views
    • 
    • sabg
    • November 18, 2012

21. What Can You Smoke -- and What Can You Do With It? 1 2

    By Chris Amirault, January 14, 2011
    • 38 replies
    • 7.9k views
    • 
    • chileheadmike
    • April 28, 2011

22. What Caramelizes, Other Than Sugar?

    By guajolote, January 27, 2003
    • 15 replies
    • 3.6k views
    • 
    • Wimpy
    • January 29, 2003

23. What causes the sous vide meat to become "mealy"? An enzyme?

    By torolover, January 16, 2015
    • 8 replies
    • 12.6k views
    • 
    • paulraphael
    • January 20, 2015

24. What chili oil do you use?

    By Naftal, November 7, 2014
    • 6 replies
    • 1.8k views
    • 
    • cave76
    • November 13, 2014

25. What classic dish is due for a revival? 1 2 3

    By Pat Churchill, September 10, 2006
    • 64 replies
    • 12.4k views
    • 
    • heidih
    • May 31, 2010