Cooking

9,579 topics in this forum

1. What with the Nachos?

   By NeroW, March 28, 2003
   • 22 replies
   • 3k views
   • 
   • NeroW
   • March 30, 2003

2. What would you do with 1.5 cups of bacon fat? 1 2

   By gruntermen, June 10, 2006   

   • Charcuterie
   • 31 replies
   • 5.4k views
   • 
   • racheld
   • June 16, 2006

3. What would you do with a Vitamix for a week?

   By dividend, February 22, 2011
   • 5 replies
   • 3.4k views
   • 
   • DanM
   • February 23, 2011

4. What would you do with garden-fresh Roma tomatoes? 1 2

   By msphoebe, August 5, 2004
   • 37 replies
   • 4.7k views
   • 
   • Shalmanese
   • August 10, 2004

5. What would you do with these ingredients?

   By pistolabella, July 25, 2011
   • 17 replies
   • 3k views
   • 
   • pistolabella
   • July 26, 2011

6. What Would You Do With... 1 2 3

   By Shelby, July 31, 2014
   • 65 replies
   • 11k views
   • 
   • takadi
   • September 20, 2014

7. What, How, & When to Truss or Tie

   By Chris Amirault, October 11, 2009
   • 18 replies
   • 8.6k views
   • 
   • judyfoodie
   • October 14, 2009

8. What'cha cooking for New Years Eve and Day 2015/2016? 1 2 3

   By Shelby, December 29, 2015
   • 52 replies
   • 7k views
   • 
   • Tri2Cook
   • January 3, 2016

9. What's a gal to do with tat soi?

   By newsbabe, June 25, 2004
   • 5 replies
   • 1.6k views
   • 
   • Gifted Gourmet
   • June 25, 2004

10. What's Alum Used For?

    By Chris Amirault, February 20, 2011
    • 13 replies
    • 21.4k views
    • 
    • Blether
    • February 22, 2011

11. What's an "intermediate" cook? 1 2

    By Dave the Cook, April 4, 2008
    • 36 replies
    • 16.3k views
    • 
    • Doodad
    • April 7, 2008

12. What's an Airline Chicken Breast?

    By Shel_B, June 8, 2014
    • 10 replies
    • 5.5k views
    • 
    • rotuts
    • February 25

13. What's easy to eat after dental work? 1 2 3 4 5

    By owzer, September 27, 2006
    • 101 replies
    • 23.7k views
    • 
    • Katie Meadow
    • April 4

14. What's for breakfast? 1 2 3

    By sparrowgrass, July 1, 2003
    • 65 replies
    • 9.9k views
    • 
    • bergerka
    • July 27, 2003

15. What's Going On With This Shrimp?!?

    By Panaderia Canadiense, May 13, 2013
    • 4 replies
    • 2k views
    • 
    • gfweb
    • May 13, 2013

16. What's Happened to Canned Tuna? 1 2 3

    By Shel_B, December 22, 2011
    • 65 replies
    • 31.5k views
    • 
    • Shel_B
    • April 13

17. What's in this soup?

    By jgm, December 30, 2004
    • 13 replies
    • 2.1k views
    • 
    • jgm
    • January 21, 2005

18. What's new in your ethnic market

    By David Ross, January 1, 2017
    • 13 replies
    • 3.4k views
    • 
    • suzilightning
    • August 27, 2017

19. What's required to get a crust on the bottom of the rice pot?

    By TdeV, February 13, 2018
    • 14 replies
    • 6.1k views
    • 
    • TicTac
    • February 13, 2018

20. What's the best brand of frozen fruit?

    By jrshaul, December 31, 2010
    • 8 replies
    • 21.3k views
    • 
    • Fat Guy
    • January 6, 2011

21. What's the best hint/tip you found this year? 1 2 3 4 5

    By Pierogi, December 31, 2008
    • 112 replies
    • 30.8k views
    • 
    • Kouign Aman
    • June 22, 2010

22. What's the best internal temperature for liquid for braised short ribs? Lid or no lid? 1 2

    By torolover, July 31, 2021
    • 26 replies
    • 17.5k views
    • 
    • btbyrd
    • August 21, 2021

23. What's the best way to hold a salt tasting?

    By stevea, September 7, 2008
    • 7 replies
    • 2.5k views
    • 
    • Jim Dixon
    • September 13, 2008

24. What's the best way to strain a reduction?

    By Recoil Rob, September 7, 2008
    • 12 replies
    • 6.6k views
    • 
    • TheSwede
    • September 10, 2008

25. What's the Diff?

    By RKHessel, January 22, 2005
    • 6 replies
    • 3.3k views
    • 
    • JohnStewart
    • January 26, 2005