Cooking

9,583 topics in this forum

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

   By Feedbag, February 24, 2005
   • 82 replies
   • 18.9k views
   • 
   • maggiethecat
   • June 10, 2011

2. Which Flour is the best for white sauce?

   By emmanuelkelvin, June 25, 2011
   • 16 replies
   • 18.9k views
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   • Panaderia Canadiense
   • June 27, 2011

3. Cooking for a sorority: Menu ideas?

   By Walker, December 18, 2007
   • 14 replies
   • 18.9k views
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   • KarenDW
   • December 19, 2007

4. Fresh fava beans 1 2 3

   By IrishCream, March 30, 2003
   • 70 replies
   • 18.9k views
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   • cathyeats
   • June 21, 2010

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

   By tikidoc, November 7, 2011   

   • Charcuterie
   • 28 replies
   • 18.8k views
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   • Country
   • November 11, 2011

6. Tofu 1 2 3

   By M. Lucia, February 24, 2005
   • 61 replies
   • 18.8k views
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   • helenjp
   • March 8, 2005

7. A new strategy for dishtowels 1 2

   By JAZ, April 6, 2007
   • 48 replies
   • 18.8k views
   • 
   • helenjp
   • January 8, 2008

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

   By Chris Amirault, July 16, 2010   

   • Cookoff
   • 56 replies
   • 18.8k views
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   • Kerry Beal
   • September 22, 2010

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

   By Chris Hennes, March 4, 2010
   • 27 replies
   • 18.8k views
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   • Chris Hennes
   • May 28, 2013

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

    By Suzanne F, May 1, 2003
    • 133 replies
    • 18.8k views
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    • hazardnc
    • January 19, 2006

11. Lamb lard?

    By Indirect Heat, April 22, 2010
    • 8 replies
    • 18.7k views
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    • sheepish
    • April 25, 2010

12. Why Simmer a Meat Sauce for Hours

    By Shel_B, October 23, 2014
    • 22 replies
    • 18.7k views
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    • Paul Bacino
    • October 26, 2014

13. The Kosher Salt Throwdown! 1 2

    By MarkIsCooking, January 21, 2011
    • 40 replies
    • 18.7k views
    • 
    • Martin Fisher
    • October 29, 2013

14. Why unsalted butter? 1 2 3 4 5

    By Janedujour, January 29, 2004
    • 108 replies
    • 18.7k views
    • 
    • IndyRob
    • February 24, 2015

15. Cold Smoking: Optimum Temperature?

    By Chris Hennes, October 22, 2007
    • 23 replies
    • 18.7k views
    • 
    • tim
    • March 24, 2011

16. Making dried sweetened cranberries @ home

    By peanutgirl, October 25, 2005
    • 7 replies
    • 18.6k views
    • 
    • andiesenji
    • October 26, 2005

17. Wishbone removal: Why?

    By Mofassah, June 3, 2014
    • 10 replies
    • 18.6k views
    • 
    • rotuts
    • June 4, 2014

18. Cooking pasta in the sauce

    By Shalmanese, February 25, 2011
    • 20 replies
    • 18.6k views
    • 
    • rickster
    • March 4, 2011

19. Wok Cooking Over a Chimney Starter? 1 2

    By TheTInCook, April 5, 2012
    • 25 replies
    • 18.6k views
    • 
    • TheTInCook
    • May 11, 2012

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

    By awbrig, December 20, 2002
    • 120 replies
    • 18.6k views
    • 
    • Suzanne F
    • February 28, 2003

21. Smoked Corned Beef 1 2 3 4 5

    By col klink, February 28, 2003
    • 106 replies
    • 18.6k views
    • 
    • col klink
    • November 14, 2003

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

    By ChrisTaylor, March 17, 2011
    • 41 replies
    • 18.5k views
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    • nickrey
    • September 30, 2012

23. Cooking with "All About Braising" by Molly Stevens (Part 2) 1 2 3 4 5

    By kmcg, January 20, 2007
    • 108 replies
    • 18.5k views
    • 
    • JoNorvelleWalker
    • June 5, 2022

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

    By Twyst, October 21, 2012
    • 63 replies
    • 18.5k views
    • 
    • Raamo
    • August 15, 2016

25. Making a great vinaigrette 1 2 3

    By thecuriousone, May 16, 2005
    • 60 replies
    • 18.4k views
    • 
    • Okanagancook
    • May 23, 2015