Cooking

9,586 topics in this forum

1. What Makes Your "Best" 2012 BLT or Something Similar?

   By Paul Bacino, July 8, 2012
   • 23 replies
   • 4.8k views
   • 
   • Paul Bacino
   • July 30, 2012

2. What materials are safe to include IN vacuum bags?

   By Marius, December 5, 2013
   • 12 replies
   • 2.2k views
   • 
   • Lisa Shock
   • December 9, 2013

3. What New Ingredients Are You Trying Out? 1 2 3 4 9

   By Chris Amirault, January 13, 2011
   • 219 replies
   • 32.6k views
   • 
   • jedovaty
   • July 1, 2023

4. What Part of the Pig here?

   By Paul Bacino, December 25, 2015
   • 15 replies
   • 4.7k views
   • 
   • robie
   • December 31, 2015

5. WHAT SAUCE IS IT?

   By chowchow23, July 21, 2006
   • 5 replies
   • 1.5k views
   • 
   • andiesenji
   • July 22, 2006

6. What shall I do with a pint of pork blood?

   By Ktepi, May 7, 2005
   • 6 replies
   • 1.6k views
   • 
   • Ktepi
   • May 7, 2005

7. What should aged Sherry vinegar taste like?

   By sygyzy, May 10, 2008
   • 0 replies
   • 2.1k views
   • 
   • sygyzy
   • May 10, 2008

8. What should I do with my left over Easter lamb bone?

   By bonkboo, April 16, 2017
   • 9 replies
   • 1.7k views
   • 
   • Katie Meadow
   • April 21, 2017

9. What should not be done in advance?

   By Mikels, February 23, 2011
   • 0 replies
   • 1.1k views
   • 
   • Mikels
   • February 23, 2011

10. What should one be saving for stock? 1 2

    By Mang, May 7, 2007
    • 45 replies
    • 6.2k views
    • 
    • larousse
    • November 3, 2007

11. What Size Eggs Do You Use for Which Tasks?

    By Chris Amirault, February 7, 2011
    • 15 replies
    • 7.3k views
    • 
    • OliverB
    • February 8, 2011

12. What spices, seeds, and nuts have you pressure cooked?

    By pazzaglia, February 10, 2012
    • 22 replies
    • 10.4k views
    • 
    • Franci
    • May 21, 2014

13. What temp is plastic wrap toxic for cooking?

    By torolover, December 2, 2017
    • 6 replies
    • 3.7k views
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    • teonzo
    • December 3, 2017

14. What temp to avoid solidifying an egg yolk dropped into a hot cream soup?

    By Caruso, March 12, 2015
    • 3 replies
    • 2.4k views
    • 
    • monavano
    • March 19, 2015

15. What the heck is a Flank Steak?

    By infernooo, March 30, 2007
    • 24 replies
    • 59.6k views
    • 
    • le petit boucher
    • April 16, 2007

16. What the Kale should I do? 1 2

    By Richard Kilgore, March 9, 2004
    • 41 replies
    • 10.8k views
    • 
    • Peter B Wolf
    • October 29, 2008

17. What to cook for dinner?

    By Doodad, May 21, 2010
    • 4 replies
    • 1.6k views
    • 
    • IndyRob
    • May 21, 2010

18. What to Cook for Thanksgiving 1 2 3

    By Luckylies, October 24, 2006
    • 53 replies
    • 16.1k views
    • 
    • fendi_pilot
    • November 9, 2007

19. What to cook in the RoccBox

    By DanM, September 5, 2018
    • 3 replies
    • 2.6k views
    • 
    • tazerowe
    • August 14, 2019

20. What to cook when chefs come to dinner 1 2 3

    By Fat Guy, May 17, 2007
    • 55 replies
    • 8.7k views
    • 
    • Malaclypse
    • June 28, 2007

21. What to Cook with One Cup of Red Wine?

    By mudbug, August 6, 2004
    • 5 replies
    • 1.8k views
    • 
    • lala
    • August 6, 2004

22. What to do w/ Swiss Chard

    By mcdowell, August 13, 2003
    • 23 replies
    • 4.8k views
    • 
    • HowardLi
    • November 7, 2008

23. What to do with 5 lbs of split peas?

    By DanM, August 10, 2015
    • 8 replies
    • 1.7k views
    • 
    • dcarch
    • August 11, 2015

24. What to do with 95/5 ground beef?

    By Sony, January 22, 2007
    • 16 replies
    • 7.7k views
    • 
    • deltadoc
    • January 23, 2007

25. What to do with A glut of Basil?

    By thecuriousone, November 3, 2006
    • 13 replies
    • 4k views
    • 
    • DTBarton
    • November 7, 2006