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Cooking

Savory cooking techniques and ingredients.

9,566 topics in this forum

  1. Fish collars...halibut and salmon.

    By wabi,
    • 13 replies
    • 1.7k views

  2. Peeling the cellophane from English cucumbers

    By Darienne,
    • 20 replies
    • 4.4k views

  3. Stuffed Mushrooms 1 2

    By zilla369,
    • 38 replies
    • 14.4k views

  4. Hot chocolate--hot cocoa what's the best? 1 2

    By JohnL,
    • 42 replies
    • 8.7k views

  5. Need dish ideas!

    By benS,
    • 3 replies
    • 720 views

  6. Beef heart

    By Soul_Venom,
    • 3 replies
    • 822 views

  7. Questions about Black Cardamom, Citrus and Other Ingredients in Dorie Greenspan's Fresh Orange Pork Tenderloin 1 2

    By ElsieD,
    • 39 replies
    • 4.1k views

  8. Cook-Off 62: Squid, Calamari and Octopus 1 2 3 4 7

    By David Ross,   
    • 158 replies
    • 63.8k views

  9. can i make 40 garlic clove chicken using peeled garlic?

    By eugenep,
    • 2 replies
    • 945 views

  10. Help! Whelks!

    By chappie,
    • 15 replies
    • 13.4k views

  11. How Long Can I Re-use Pickling Liquid?

    By gulfporter,
    • 10 replies
    • 1.5k views

  12. question re using breadcrumbs/panko coating when sauteing protein

    By eugenep,
    • 14 replies
    • 2.1k views

  13. Peeling Celery, and Other Semi-Useless Things 1 2

    By weinoo,
    • 38 replies
    • 6.6k views

  14. Culinary Creativity borne of Celiac or other dietary restrictions 1 2

    By TicTac,
    • 28 replies
    • 3.8k views

  15. Making Tempeh

    By gfron1,
    • 2 replies
    • 546 views

  16. Gifts from Greece and a question

    By Kim Shook,
    • 5 replies
    • 671 views

  17. Kid food

    By Attorneymrs,
    • 16 replies
    • 1.4k views

  18. Got me some veal cheeks!

    By carswell,
    • 16 replies
    • 3k views

  19. To popcorn lovers: would you try it?

    By Galchic,   
    • 14 replies
    • 2.6k views

  20. The Best Way to Cook a Thick Steak 1 2 3 4 8

    By Fat Guy,
    • 185 replies
    • 559.6k views

  21. Question about frozen mussels

    By Nancy in Pátzcuaro,
    • 8 replies
    • 1.1k views

  22. Proper knife motion when cutting meat?

    By cutter,
    • 17 replies
    • 5.8k views

  23. Mozzarella: what to do with it?

    By Darienne,
    • 13 replies
    • 1.4k views

  24. serving Iberico ham 1 2

    By KennethT,
    • 29 replies
    • 11.5k views

  25. Best way to turn Ramen powder into syrup?

    By FeChef,
    • 7 replies
    • 2.8k views
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