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Cooking

Savory cooking techniques and ingredients.

9,588 topics in this forum

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

    By Martin Fisher,
    • 31 replies
    • 4.8k views

  2. Celebratory food from a basic kitchen

    By dtremit,
    • 24 replies
    • 3.4k views

  3. Whistling tea kettle recommendation

    By glenn,
    • 16 replies
    • 3.6k views

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

    By FeChef,
    • 46 replies
    • 17.3k views

  5. Artichokes 1 2 3 4 8

    By Jaymes,
    • 180 replies
    • 33k views

  6. 80% PORK LOIN & 20% PORK FAT FOR HARD SALAMI ?

    By Joe Wood,   
    • 0 replies
    • 1.3k views

  7. Maillard and Your Fond 1 2

    By rotuts,
    • 35 replies
    • 6.2k views

  8. My FIRST BATCH of hard salami

    By Joe Wood,   
    • 16 replies
    • 3.3k views

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

    By Darienne,
    • 54 replies
    • 7.8k views

  10. Labor Day cooking plans

    By heidih,
    • 20 replies
    • 5.1k views

  11. High temperature cheese

    By gfweb,
    • 4 replies
    • 1.3k views

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

    By Chris Amirault,   
    • 308 replies
    • 81.1k views

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

    By Anonymous Modernist 2828,
    • 6 replies
    • 13.6k views

  14. sugar free bbq sauce

    By sabg,
    • 3 replies
    • 792 views

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

    By Chris Hennes,
    • 63 replies
    • 21k views

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

    By fondue,
    • 92 replies
    • 12.1k views

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

    By Peter the eater,
    • 107 replies
    • 22.7k views

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

    By Chris Amirault,   
    • 70 replies
    • 29.3k views

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

    By David Ross,   
    • 76 replies
    • 26.6k views

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

    By Paul Bacino,
    • 5 replies
    • 4.9k views

  21. Pattypan ideas

    By makeamix41,
    • 18 replies
    • 2.5k views

  22. Need Guide on Pan Searing Steaks 1 2 3

    By d_animality,
    • 55 replies
    • 8.2k views

  23. Rouladen

    By AlaMoi,
    • 18 replies
    • 4.5k views

  24. Dry cured sausages dripping liquid fat - normal?

    By celeriac,   
    • 9 replies
    • 10k views

  25. eG Cook-Off #73: The Fruits of Summer 1 2 3 4 5

    By David Ross,   
    • 104 replies
    • 19.8k views
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