Cooking

9,583 topics in this forum

1. Challenge: Cook your way through your freezer (part 2) 1 2 3 4 23

   By Okanagancook, March 11, 2017
   • 567 replies
   • 92k views
   • 
   • BeeZee
   • September 26, 2020

2. Charcuterie: Dry-Cured Salami / Salumi 1 2 3 4

   By Chris Hennes, February 14, 2010
   • 84 replies
   • 61.5k views
   • 
   • rotuts
   • September 25, 2020

3. Underappreciated Ingredients 1 2 3 4 5

   By donk79, August 7, 2020
   • 110 replies
   • 13.6k views
   • 
   • scubadoo97
   • September 25, 2020

4. Sweet Potatoes: the Topic 1 2 3 4 6

   By Varmint, October 6, 2003
   • 139 replies
   • 24k views
   • 
   • heidih
   • September 24, 2020

5. Caponata

   By helenjp, August 11, 2009
   • 21 replies
   • 4.6k views
   • 
   • heidih
   • September 24, 2020

6. Your top 10 favorite flavors... 1 2

   By Martin Fisher, December 8, 2019
   • 31 replies
   • 4.5k views
   • 
   • Martin Fisher
   • September 20, 2020

7. Celebratory food from a basic kitchen

   By dtremit, September 2, 2020
   • 24 replies
   • 3.2k views
   • 
   • CeeCee
   • September 19, 2020

8. Whistling tea kettle recommendation

   By glenn, August 28, 2020
   • 16 replies
   • 3.2k views
   • 
   • Nancy in Pátzcuaro
   • September 16, 2020

9. Why does every sushi rice recipe call for vinegar? 1 2

   By FeChef, September 13, 2020
   • 46 replies
   • 15.6k views
   • 
   • heidih
   • September 15, 2020

10. Artichokes 1 2 3 4 8

    By Jaymes, July 24, 2002
    • 180 replies
    • 31.8k views
    • 
    • haresfur
    • September 15, 2020

11. 80% PORK LOIN & 20% PORK FAT FOR HARD SALAMI ?

    By Joe Wood, September 14, 2020   

    • Charcuterie
    • 0 replies
    • 1.3k views
    • 
    • Joe Wood
    • September 14, 2020

12. Maillard and Your Fond 1 2

    By rotuts, June 11, 2020
    • 35 replies
    • 5.8k views
    • 
    • rotuts
    • September 13, 2020

13. My FIRST BATCH of hard salami

    By Joe Wood, August 2, 2020   

    • Charcuterie
    • 16 replies
    • 3.1k views
    • 
    • Joe Wood
    • September 11, 2020

14. ISO: A non-dairy sauce for steamed vegetables 1 2 3

    By Darienne, August 24, 2020
    • 54 replies
    • 7.3k views
    • 
    • dtremit
    • September 10, 2020

15. Labor Day cooking plans

    By heidih, September 3, 2012
    • 20 replies
    • 4.9k views
    • 
    • kayb
    • September 7, 2020

16. High temperature cheese

    By gfweb, September 5, 2020
    • 4 replies
    • 1.2k views
    • 
    • Tri2Cook
    • September 6, 2020

17. Ice Cream, Gelato, Sherbet--Cook-Off 11 1 2 3 4 13

    By Chris Amirault, June 29, 2005   

    • Cookoff
    • 308 replies
    • 79.3k views
    • 
    • weinoo
    • September 4, 2020

18. Questions about accelerating meat brining with a chamber vacuum sealer

    By Anonymous Modernist 2828, October 20, 2011
    • 6 replies
    • 13.3k views
    • 
    • JoNorvelleWalker
    • September 4, 2020

19. sugar free bbq sauce

    By sabg, September 2, 2020
    • 3 replies
    • 736 views
    • 
    • kayb
    • September 3, 2020

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

    By Chris Hennes, March 14, 2016
    • 63 replies
    • 20.3k views
    • 
    • blue_dolphin
    • September 2, 2020

21. You Know You're An Older Cook When.... 1 2 3 4

    By fondue, August 14, 2020
    • 92 replies
    • 11.4k views
    • 
    • chromedome
    • September 1, 2020

22. Using Seafood from a Can 1 2 3 4 5

    By Peter the eater, October 15, 2010
    • 107 replies
    • 21.8k views
    • 
    • kayb
    • August 31, 2020

23. Ratatouille--Cook-Off 42 1 2 3

    By Chris Amirault, August 14, 2008   

    • Cookoff
    • 70 replies
    • 28.8k views
    • 
    • weinoo
    • August 28, 2020

24. Grilled Pizza: Cook-Off 48 1 2 3 4

    By David Ross, June 7, 2009   

    • Cookoff
    • 76 replies
    • 26k views
    • 
    • Chris Hennes
    • August 28, 2020

25. Corn Starch sauce turns watery/ savable for reheating?

    By Paul Bacino, August 25, 2020
    • 5 replies
    • 4.5k views
    • 
    • FeChef
    • August 27, 2020