Cooking

9,585 topics in this forum

1. TDG: Oh, Crepe! 1 2

   By Fat Guy, December 12, 2003
   • 48 replies
   • 15.9k views
   • 
   • Squeat Mungry
   • December 28, 2004

2. When life hands you lemons... 1 2

   By Jensen, January 13, 2004
   • 48 replies
   • 8k views
   • 
   • zennenn
   • January 28, 2004

3. Cooking from "Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint" 1 2

   By jmolinari, October 31, 2013
   • 48 replies
   • 18.5k views
   • 
   • Leymarc
   • August 5, 2014

4. inexpensive recipes 1 2

   By astrayacorazon, December 8, 2004
   • 48 replies
   • 7.5k views
   • 
   • NulloModo
   • December 10, 2004

5. Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 7) 1 2

   By ChrisTaylor, March 19, 2012
   • 48 replies
   • 15.1k views
   • 
   • punkin
   • June 4, 2015

6. Cornstarch in my Gelato/Ice Cream 1 2

   By Darienne, July 24, 2009
   • 48 replies
   • 32.3k views
   • 
   • Darienne
   • February 13, 2010

7. Belgian Frites/Steak Frites - Best Method? 1 2

   By ejebud, October 27, 2005
   • 48 replies
   • 10.2k views
   • 
   • gfweb
   • July 13, 2016

8. Make Your Own Belly Bombs 1 2

   By Jason Perlow, March 15, 2004
   • 47 replies
   • 16.6k views
   • 
   • TongoRad
   • January 5, 2006

9. Swiss Chard 1 2

   By little ms foodie, February 1, 2005
   • 47 replies
   • 12.1k views
   • 
   • shain
   • March 8, 2020

10. A skilled amateur cook 1 2

    By mojoman, May 29, 2007
    • 47 replies
    • 10.4k views
    • 
    • Carrot Top
    • June 6, 2007

11. Grilled cheese sandwich: serious comfort food 1 2

    By Smithy, September 16, 2013
    • 47 replies
    • 8.1k views
    • 
    • Pam R
    • September 20, 2013

12. Star Anise: a new flavor from an ancient land 1 2

    By Gifted Gourmet, January 31, 2006
    • 47 replies
    • 7.3k views
    • 
    • Torrilin
    • April 25, 2006

13. Salted Pasta Water: How Much Salt. 1 2

    By Porthos, February 1, 2017
    • 47 replies
    • 10.1k views
    • 
    • quiet1
    • February 9, 2017

14. Flounder Roe 1 2

    By johnnyd, April 3, 2008
    • 47 replies
    • 27.5k views
    • 
    • Peter the eater
    • March 26, 2009

15. Switching to metric for the inept 1 2

    By Fat Guy, December 24, 2007
    • 47 replies
    • 8.5k views
    • 
    • ScoopKW
    • January 6, 2011

16. Cavolo Nero/Black Kale/Lacinato 1 2

    By ErinB, February 3, 2004
    • 47 replies
    • 14.4k views
    • 
    • Hayley Casarotto
    • July 8, 2011

17. The Physics of Cooking Dried Pasta: Methods Old and New 1 2

    By sygyzy, October 3, 2009
    • 47 replies
    • 21.8k views
    • 
    • Tropicalsenior
    • October 13

18. Cooking a molecular gastronomy tasting menu 1 2

    By the_nomad, June 12, 2008
    • 47 replies
    • 20.5k views
    • 
    • prairiegirl
    • June 21, 2008

19. Boullion powders and cubes 1 2

    By heidih, July 20, 2020
    • 47 replies
    • 8.1k views
    • 
    • Anna N
    • May 17, 2023

20. Chicken katsu problem 1 2

    By gfweb, October 8, 2021
    • 47 replies
    • 8.2k views
    • 
    • gfweb
    • October 31, 2021

21. Uses for a cleaver 1 2

    By Marlene, September 30, 2005
    • 47 replies
    • 9.9k views
    • 
    • EdS
    • May 1, 2006

22. Americans don't eat duck... 1 2

    By =Mark, September 14, 2003
    • 47 replies
    • 9.7k views
    • 
    • cbel964
    • September 18, 2003

23. Peanut Butter Decadence 1 2

    By Caroline923, September 8, 2006
    • 47 replies
    • 7k views
    • 
    • duckduck
    • September 12, 2006

24. Quotidian Sous Vide 1 2

    By slkinsey, February 27, 2007
    • 47 replies
    • 18.4k views
    • 
    • BryanZ
    • April 6, 2007

25. My cilantro tastes like stinkbug 1 2

    By gfweb, May 21, 2013
    • 47 replies
    • 21.6k views
    • 
    • furzzy
    • June 9, 2013