Cooking

9,603 topics in this forum

1. What would you do with these ingredients?

   By pistolabella, July 25, 2011
   • 17 replies
   • 2.9k views
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   • pistolabella
   • July 26, 2011

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

   By Shelby, July 31, 2014
   • 65 replies
   • 10.8k views
   • 
   • takadi
   • September 20, 2014

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

   By Chris Amirault, October 11, 2009
   • 18 replies
   • 8.4k views
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   • judyfoodie
   • October 14, 2009

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

   By Shelby, December 29, 2015
   • 52 replies
   • 6.9k views
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   • Tri2Cook
   • January 3, 2016

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

   By newsbabe, June 25, 2004
   • 5 replies
   • 1.5k views
   • 
   • Gifted Gourmet
   • June 25, 2004

6. What's Alum Used For?

   By Chris Amirault, February 20, 2011
   • 13 replies
   • 21k views
   • 
   • Blether
   • February 22, 2011

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

   By Dave the Cook, April 4, 2008
   • 36 replies
   • 16.1k views
   • 
   • Doodad
   • April 7, 2008

8. What's an Airline Chicken Breast?

   By Shel_B, June 8, 2014
   • 10 replies
   • 5.2k views
   • 
   • rotuts
   • February 25

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

   By owzer, September 27, 2006
   • 101 replies
   • 21.2k views
   • 
   • Katie Meadow
   • April 4

10. What's for breakfast? 1 2 3

    By sparrowgrass, July 1, 2003
    • 65 replies
    • 9.6k views
    • 
    • bergerka
    • July 27, 2003

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

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

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

    By Shel_B, December 22, 2011
    • 65 replies
    • 29.9k views
    • 
    • Shel_B
    • April 13

13. What's in this soup?

    By jgm, December 30, 2004
    • 13 replies
    • 2k views
    • 
    • jgm
    • January 21, 2005

14. What's new in your ethnic market

    By David Ross, January 1, 2017
    • 13 replies
    • 3.3k views
    • 
    • suzilightning
    • August 27, 2017

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

    By TdeV, February 13, 2018
    • 14 replies
    • 6k views
    • 
    • TicTac
    • February 13, 2018

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

    By jrshaul, December 31, 2010
    • 8 replies
    • 20.7k views
    • 
    • Fat Guy
    • January 6, 2011

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

    By Pierogi, December 31, 2008
    • 112 replies
    • 30.1k views
    • 
    • Kouign Aman
    • June 22, 2010

18. 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
    • 16.7k views
    • 
    • btbyrd
    • August 21, 2021

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

    By stevea, September 7, 2008
    • 7 replies
    • 2.4k views
    • 
    • Jim Dixon
    • September 13, 2008

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

    By Recoil Rob, September 7, 2008
    • 12 replies
    • 6.4k views
    • 
    • TheSwede
    • September 10, 2008

21. What's the Diff?

    By RKHessel, January 22, 2005
    • 6 replies
    • 3.2k views
    • 
    • JohnStewart
    • January 26, 2005

22. What's the difference between jian bing & dosa?

    By sri24, May 20, 2014
    • 3 replies
    • 3.9k views
    • 
    • liuzhou
    • May 22, 2014

23. What's the minimum temperature to cook beans?

    By TdeV, November 10, 2013
    • 13 replies
    • 22.1k views
    • 
    • Syzygies
    • November 12, 2013

24. What's the organ that is connected to the gizzard?

    By Kent Wang, October 16, 2006
    • 12 replies
    • 11.8k views
    • 
    • Kent Wang
    • November 6, 2006

25. What's the right internal temperature for a slab of fish?

    By TdeV, January 10, 2016
    • 12 replies
    • 21.8k views
    • 
    • scubadoo97
    • February 6, 2016