Cooking

9,603 topics in this forum

1. Beans won't soften

   By Malawry, November 19, 2007
   • 7 replies
   • 17.9k views
   • 
   • Malawry
   • November 25, 2007

2. Vegemite, Marmite, Promite...yeast extract spreads 1 2

   By ChrisTaylor, March 17, 2011
   • 41 replies
   • 17.9k views
   • 
   • nickrey
   • September 30, 2012

3. VD Stew 1 2 3 4 5

   By Dave the Cook, August 27, 2003
   • 105 replies
   • 17.9k views
   • 
   • Malawry
   • October 13, 2003

4. Homemade yogurt not sour enough, why?

   By Rasmus, June 17, 2022
   • 6 replies
   • 17.9k views
   • 
   • EatingBen
   • July 10, 2022

5. Back-of-the-Package Cooking 1 2 3 4 6

   By Suzanne F, May 1, 2003
   • 133 replies
   • 17.8k views
   • 
   • hazardnc
   • January 19, 2006

6. Cooking with "Modernist Cuisine" (Part 4) 1 2 3

   By Twyst, October 21, 2012
   • 63 replies
   • 17.8k views
   • 
   • Raamo
   • August 15, 2016

7. Thanksgiving (US) 2023 1 2 3 4 7

   By gulfporter, October 29, 2023
   • 154 replies
   • 17.8k views
   • 
   • TdeV
   • November 30, 2023

8. Quotidian Sous Vide 1 2

   By slkinsey, February 27, 2007
   • 47 replies
   • 17.8k views
   • 
   • BryanZ
   • April 6, 2007

9. Making a great vinaigrette 1 2 3

   By thecuriousone, May 16, 2005
   • 60 replies
   • 17.7k views
   • 
   • Okanagancook
   • May 23, 2015

10. Wishbone removal: Why?

    By Mofassah, June 3, 2014
    • 10 replies
    • 17.7k views
    • 
    • rotuts
    • June 4, 2014

11. Perfect sous vide pork belly, why is the bottom part always tough?

    By torolover, January 24, 2014
    • 13 replies
    • 17.7k views
    • 
    • KennethT
    • August 18, 2016

12. KFC's 11 not-so-secret herbs and spices 1 2 3

    By Alex, August 26, 2016
    • 50 replies
    • 17.7k views
    • 
    • ThePieman
    • October 31, 2020

13. How to bone a duck neck 1 2

    By bleudauvergne, October 24, 2006
    • 49 replies
    • 17.7k views
    • 
    • bleudauvergne
    • November 1, 2006

14. Why Simmer a Meat Sauce for Hours

    By Shel_B, October 23, 2014
    • 22 replies
    • 17.7k views
    • 
    • Paul Bacino
    • October 26, 2014

15. How to open an egg in a straight line

    By OliverB, April 29, 2011
    • 19 replies
    • 17.6k views
    • 
    • edsel
    • May 8, 2011

16. Cooking from Grace Young's "Breath of a Wok" 1 2

    By Chris Hennes, March 4, 2010
    • 27 replies
    • 17.6k views
    • 
    • Chris Hennes
    • May 28, 2013

17. What to do with leftover rack of lamb?

    By Recoil Rob, April 10, 2010
    • 10 replies
    • 17.6k views
    • 
    • Andrew Fenton
    • April 11, 2010

18. Why unsalted butter? 1 2 3 4 5

    By Janedujour, January 29, 2004
    • 108 replies
    • 17.6k views
    • 
    • IndyRob
    • February 24, 2015

19. Fat! 1 2 3

    By Lori in PA, February 23, 2006
    • 53 replies
    • 17.6k views
    • 
    • Chris Amirault
    • September 8, 2010

20. Frozen Soft Shell Crab

    By Paul Bacino, April 8, 2011
    • 10 replies
    • 17.6k views
    • 
    • Paul Bacino
    • April 8, 2011

21. Ideal searing temperatures?

    By JacobJ, May 24, 2014
    • 9 replies
    • 17.6k views
    • 
    • paulraphael
    • May 27, 2014

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

    By David Ross, August 2, 2016   

    • Cookoff
    • 104 replies
    • 17.6k views
    • 
    • heidih
    • August 21, 2020

23. Bastard condiments? 1 2 3 4

    By Recoil Rob, November 7, 2008
    • 84 replies
    • 17.5k views
    • 
    • Eatmywords
    • April 14, 2021

24. Canned Beans vs Dry Beans 1 2 3 4 5

    By awbrig, December 20, 2002
    • 120 replies
    • 17.5k views
    • 
    • Suzanne F
    • February 28, 2003

25. Gyro 1 2 3

    By tommy, October 23, 2002
    • 57 replies
    • 17.5k views
    • 
    • Annoula
    • June 8, 2015