Cooking

9,588 topics in this forum

1. Whole Salmon how-to

   By doggirl, January 29, 2004
   • 8 replies
   • 1.9k views
   • 
   • Jon Tseng
   • January 30, 2004

2. Whole Shrimp 1 2

   By Jamie Lee, July 28, 2007
   • 25 replies
   • 6.6k views
   • 
   • SundaySous
   • August 22, 2007

3. Whole spice conversion

   By Natho, July 18, 2007
   • 7 replies
   • 3.8k views
   • 
   • Natho
   • July 20, 2007

4. Whole striped bass

   By Jesse A, February 8, 2009
   • 1 reply
   • 1.3k views
   • 
   • DanM
   • February 8, 2009

5. Whole striped bass is on special

   By Anna N, June 30, 2003
   • 8 replies
   • 1.7k views
   • 
   • mise en place
   • July 1, 2003

6. Whole striploin

   By maher, March 11, 2006
   • 7 replies
   • 3.6k views
   • 
   • maher
   • March 20, 2006

7. Whole Wheat Pizza Crust 1 2

   By weinoo, January 16, 2011
   • 28 replies
   • 6.4k views
   • 
   • Wholemeal Crank
   • December 26, 2012

8. Whole-Hog Porchetta

   By srowson, May 6, 2008
   • 0 replies
   • 1.2k views
   • 
   • srowson
   • May 6, 2008

9. Why a tough bird? 1 2

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

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

    By torolover, November 1, 2014
    • 17 replies
    • 7.8k views
    • 
    • TheCulinaryLibrary
    • November 27, 2014

11. Why Am I Adding Before I Degrease?

    By judiu, January 14, 2005
    • 10 replies
    • 1.6k views
    • 
    • chefzadi
    • January 17, 2005

12. why are my beans sometimes bitter?

    By eugenep, January 6, 2020
    • 11 replies
    • 33k views
    • 
    • Dave the Cook
    • January 8, 2020

13. Why are my pickles hollow?

    By DanM, August 12, 2009
    • 6 replies
    • 15.7k views
    • 
    • heidih
    • August 14, 2009

14. Why are my salads bitter?

    By Matonski, February 4, 2005
    • 9 replies
    • 15.7k views
    • 
    • Matonski
    • February 8, 2005

15. Why are steaks sold cut across the grain?

    By Shalmanese, May 2, 2007
    • 12 replies
    • 5.2k views
    • 
    • scubadoo97
    • May 3, 2007

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

    By robyn, March 29, 2005
    • 31 replies
    • 9.4k views
    • 
    • Darienne
    • May 14, 2009

17. why artificial coloring is just fine

    By Nathan, March 14, 2007
    • 0 replies
    • 1.1k views
    • 
    • Nathan
    • March 14, 2007

18. Why bake carrots in dough?

    By aperture, February 12, 2014
    • 7 replies
    • 3.1k views
    • 
    • HowardLi
    • April 6, 2014

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

    By KitchenQueen, May 10, 2006
    • 31 replies
    • 5.8k views
    • 
    • Torrilin
    • May 18, 2006

20. Why Cure Meat?

    By Mikeb19, July 7, 2006
    • 11 replies
    • 2k views
    • 
    • Shalmanese
    • July 13, 2006

21. Why did my gratin break? 1 2

    By Chris Hennes, February 20, 2010
    • 27 replies
    • 6.4k views
    • 
    • JAZ
    • April 19, 2010

22. Why didn't this recipe work?

    By lutefisk, November 18, 2009
    • 7 replies
    • 1.9k views
    • 
    • mgaretz
    • November 19, 2009

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

    By torolover, January 9, 2015
    • 12 replies
    • 6.1k views
    • 
    • pbear
    • January 15, 2015

24. Why do baking potatoes smell like chocolate?

    By Dave the Cook, June 28, 2004
    • 10 replies
    • 7.8k views
    • 
    • JAZ
    • June 29, 2004

25. Why do people use canned vegetables? 1 2

    By Kent Wang, January 17, 2009
    • 38 replies
    • 7.5k views
    • 
    • PopsicleToze
    • January 21, 2009