Cooking

9,603 topics in this forum

1. A new strategy for dishtowels 1 2

   By JAZ, April 6, 2007
   • 48 replies
   • 18.3k views
   • 
   • helenjp
   • January 8, 2008

2. Char siu vs Chinese roast pork

   By FeChef, August 20, 2014
   • 16 replies
   • 18.3k views
   • 
   • FeChef
   • August 25, 2014

3. Which Flour is the best for white sauce?

   By emmanuelkelvin, June 25, 2011
   • 16 replies
   • 18.3k views
   • 
   • Panaderia Canadiense
   • June 27, 2011

4. Can you brine potatoes? 1 2

   By Shalmanese, February 7, 2006
   • 28 replies
   • 18.3k views
   • 
   • judiu
   • December 19, 2006

5. Cooking pasta in the sauce

   By Shalmanese, February 25, 2011
   • 20 replies
   • 18.2k views
   • 
   • rickster
   • March 4, 2011

6. Saving/Reusing Pasta water 1 2 3

   By Gul_Dekar, November 10, 2004   

   • Italian
   • 57 replies
   • 18.2k views
   • 
   • jedovaty
   • May 4, 2024

7. Stuffed Mushrooms 1 2

   By zilla369, May 7, 2004
   • 38 replies
   • 18.2k views
   • 
   • kayb
   • June 23, 2019

8. Getting a whole pig, advice for butchering? 1 2

   By tikidoc, November 7, 2011   

   • Charcuterie
   • 28 replies
   • 18.2k views
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   • Country
   • November 11, 2011

9. Cold Smoking: Optimum Temperature?

   By Chris Hennes, October 22, 2007
   • 23 replies
   • 18.2k views
   • 
   • tim
   • March 24, 2011

10. Tofu 1 2 3

    By M. Lucia, February 24, 2005
    • 61 replies
    • 18.2k views
    • 
    • helenjp
    • March 8, 2005

11. Cooking for a sorority: Menu ideas?

    By Walker, December 18, 2007
    • 14 replies
    • 18.2k views
    • 
    • KarenDW
    • December 19, 2007

12. Using Up the Apples 1 2 3 4 5

    By tryska, October 19, 2005
    • 108 replies
    • 18.2k views
    • 
    • azureus
    • November 1, 2008

13. The Kosher Salt Throwdown! 1 2

    By MarkIsCooking, January 21, 2011
    • 40 replies
    • 18.2k views
    • 
    • Martin Fisher
    • October 29, 2013

14. Tomatillos: The Topic 1 2 3 4

    By jsolomon, July 18, 2006
    • 75 replies
    • 18.1k views
    • 
    • Katie Meadow
    • September 6, 2019

15. Practicality of a roaster with domed lid?

    By vkrn, October 14, 2006
    • 9 replies
    • 18.1k views
    • 
    • alanamoana
    • October 15, 2006

16. Wok Cooking Over a Chimney Starter? 1 2

    By TheTInCook, April 5, 2012
    • 25 replies
    • 18.1k views
    • 
    • TheTInCook
    • May 11, 2012

17. The Kitchen-Scale Manifesto 1 2

    By Fat Guy, September 22, 2009
    • 46 replies
    • 18.1k views
    • 
    • martinlersch
    • February 16, 2014

18. Cooking Myths 1 2 3 4 5

    By spqr, August 27, 2002
    • 103 replies
    • 18.1k views
    • 
    • GreekCook
    • October 21, 2007

19. Farmers' Markets 2015 1 2 3 4 5

    By kayb, May 2, 2015
    • 111 replies
    • 18.1k views
    • 
    • huiray
    • November 30, 2015

20. Quickest, easiest, tastiest pasta dish 1 2 3 4

    By Feedbag, February 24, 2005
    • 82 replies
    • 18.1k views
    • 
    • maggiethecat
    • June 10, 2011

21. Sous vide pork roast instead of pork butt: should time/temp change? 1 2

    By TdeV, July 25, 2014
    • 28 replies
    • 18k views
    • 
    • TdeV
    • October 20, 2019

22. What to do with Pork Rib Trimmings?

    By IndyRob, April 15, 2015
    • 16 replies
    • 18k views
    • 
    • fatmat
    • May 11, 2015

23. Grilled Chicken: eG Cook-Off 53 1 2 3

    By Chris Amirault, July 16, 2010   

    • Cookoff
    • 56 replies
    • 18k views
    • 
    • Kerry Beal
    • September 22, 2010

24. Freezing pre-soaked beans?

    By VMBrasseur, July 15, 2002
    • 8 replies
    • 18k views
    • 
    • tony h
    • July 16, 2002

25. Fresh fava beans 1 2 3

    By IrishCream, March 30, 2003
    • 70 replies
    • 17.9k views
    • 
    • cathyeats
    • June 21, 2010