Cooking

9,583 topics in this forum

1. Whole striped bass is on special

   By Anna N, June 30, 2003
   • 8 replies
   • 2.1k views
   • 
   • mise en place
   • July 1, 2003

2. Whole striploin

   By maher, March 11, 2006
   • 7 replies
   • 3.9k views
   • 
   • maher
   • March 20, 2006

3. Whole Wheat Pizza Crust 1 2

   By weinoo, January 16, 2011
   • 28 replies
   • 7.3k views
   • 
   • Wholemeal Crank
   • December 26, 2012

4. Whole-Hog Porchetta

   By srowson, May 6, 2008
   • 0 replies
   • 1.3k views
   • 
   • srowson
   • May 6, 2008

5. Why a tough bird? 1 2

   By Scargo, April 30, 2006
   • 34 replies
   • 4.7k views
   • 
   • lennyk
   • May 4, 2006

6. Why add aromatics to base stock if you're going to add aromatics for a recipe, later?

   By torolover, November 1, 2014
   • 17 replies
   • 8.9k views
   • 
   • TheCulinaryLibrary
   • November 27, 2014

7. Why Am I Adding Before I Degrease?

   By judiu, January 14, 2005
   • 10 replies
   • 1.9k views
   • 
   • chefzadi
   • January 17, 2005

8. why are my beans sometimes bitter?

   By eugenep, January 6, 2020
   • 11 replies
   • 37.3k views
   • 
   • Dave the Cook
   • January 8, 2020

9. Why are my pickles hollow?

   By DanM, August 12, 2009
   • 6 replies
   • 16.6k views
   • 
   • heidih
   • August 14, 2009

10. Why are my salads bitter?

    By Matonski, February 4, 2005
    • 9 replies
    • 16.5k views
    • 
    • Matonski
    • February 8, 2005

11. Why are steaks sold cut across the grain?

    By Shalmanese, May 2, 2007
    • 12 replies
    • 6.2k views
    • 
    • scubadoo97
    • May 3, 2007

12. Why Are These Eggs So Easy To Peel? 1 2

    By robyn, March 29, 2005
    • 31 replies
    • 10.5k views
    • 
    • Darienne
    • May 14, 2009

13. why artificial coloring is just fine

    By Nathan, March 14, 2007
    • 0 replies
    • 1.2k views
    • 
    • Nathan
    • March 14, 2007

14. Why bake carrots in dough?

    By aperture, February 12, 2014
    • 7 replies
    • 3.5k views
    • 
    • HowardLi
    • April 6, 2014

15. Why can't I make hash browns? 1 2

    By KitchenQueen, May 10, 2006
    • 31 replies
    • 6.7k views
    • 
    • Torrilin
    • May 18, 2006

16. Why Cure Meat?

    By Mikeb19, July 7, 2006
    • 11 replies
    • 2.4k views
    • 
    • Shalmanese
    • July 13, 2006

17. Why did my gratin break? 1 2

    By Chris Hennes, February 20, 2010
    • 27 replies
    • 7k views
    • 
    • JAZ
    • April 19, 2010

18. Why didn't this recipe work?

    By lutefisk, November 18, 2009
    • 7 replies
    • 2.2k views
    • 
    • mgaretz
    • November 19, 2009

19. Why do 12-hour 185F short ribs have more gelatin then 72-hour 140F short ribs?

    By torolover, January 9, 2015
    • 12 replies
    • 7.5k views
    • 
    • pbear
    • January 15, 2015

20. Why do baking potatoes smell like chocolate?

    By Dave the Cook, June 28, 2004
    • 10 replies
    • 8.8k views
    • 
    • JAZ
    • June 29, 2004

21. Why do people use canned vegetables? 1 2

    By Kent Wang, January 17, 2009
    • 38 replies
    • 8.5k views
    • 
    • PopsicleToze
    • January 21, 2009

22. Why do some shrimp need more cleaning than others?

    By WiscoNole, June 25, 2007
    • 5 replies
    • 4k views
    • 
    • deltadoc
    • June 26, 2007

23. Why Do We Love Barbecue? Slate discussion

    By Gifted Gourmet, June 14, 2006
    • 9 replies
    • 2.7k views
    • 
    • sadistick
    • June 15, 2006

24. Why does breading always fall off my chicken! 1 2 3

    By FeChef, November 8, 2013
    • 50 replies
    • 40k views
    • 
    • FeChef
    • November 21, 2013

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

    By FeChef, September 13, 2020
    • 46 replies
    • 16k views
    • 
    • heidih
    • September 15, 2020