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Cooking

Savory cooking techniques and ingredients.

9,578 topics in this forum

  1. Holiday Prime Rib Roast

    By Owtahear,
    • 3 replies
    • 1.5k views

  2. Homemade Salad Dressings 1 2 3 4 5

    By awbrig,
    • 111 replies
    • 19.9k views

  3. Car engine cookery

    By KennethT,
    • 9 replies
    • 1.5k views

  4. Advice on Sauces for Sous Vide Proteins

    By Kim Shook,   
    • 16 replies
    • 12.9k views

  5. Roasted mushrooms 1 2

    By heidih,
    • 25 replies
    • 4k views

  6. Pumpkin Seeds – Cleaning, roasting, uses 1 2 3

    By bentherebfor,
    • 73 replies
    • 17.2k views

  7. Can I successfully freeze hummus?

    By Maison Rustique,
    • 17 replies
    • 4.4k views

  8. how to cut up a giant winter squash? 1 2

    By Nancy in Pátzcuaro,
    • 34 replies
    • 4.7k views

  9. Ginger: Fresh-Frozen

    By rotuts,
    • 2 replies
    • 1.1k views

  10. Ahhhh Wonderful butter ... different foods / different butter? 1 2

    By CatIsHungry,
    • 48 replies
    • 6.5k views

  11. "Brut" buffet

    By jmacnaughtan,
    • 24 replies
    • 3.7k views

  12. Saving/Using Basil: Purple, Thai & Holy

    By blue_dolphin,
    • 17 replies
    • 5.8k views

  13. New Way To Batch Cook Hard Boiled Eggs: Yes or Yuck

    By divalasvegas,
    • 15 replies
    • 4k views

  14. Cottage Cheese is the New Greek Yogurt 1 2 3

    By Alex,
    • 55 replies
    • 9.5k views

  15. Nasty Ingredients 1 2 3 4 6

    By Fat Guy,
    • 143 replies
    • 28.2k views

  16. eG Cook-Off #81: The Avocado - Finding new popularity in the kitchen 1 2 3 4 6

    By David Ross,   
    • 134 replies
    • 29.7k views

  17. Fresh Rice vs. Aged Rice

    By Peter the eater,
    • 15 replies
    • 52.2k views

  18. I think this is a stupid "rule". Am I right or wrong? 1 2 3

    By Kim Shook,
    • 55 replies
    • 8.5k views

  19. Black Spots inside Lomo

    By devinp,   
    • 2 replies
    • 3k views

  20. What to do with black soybeans?

    By chromedome,
    • 3 replies
    • 820 views

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

    By TdeV,
    • 28 replies
    • 18.2k views

  22. Moroccan Salt Cured Lemon Help

    By EatingBen,
    • 9 replies
    • 1.8k views

  23. Bottling Hot Sauce at Home

    By donk79,
    • 8 replies
    • 2k views

  24. Apple leather: I hate making it

    By Darienne,
    • 8 replies
    • 977 views

  25. Tuber of unknown origin

    By DanM,
    • 2 replies
    • 926 views
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