Cooking

9,584 topics in this forum

1. eG Cook-Off 75: Meatballs 1 2 3 4 5

   By David Ross, February 20, 2017   

   • Cookoff
   • 114 replies
   • 29.1k views
   • 
   • weinoo
   • June 19, 2024

2. Cooking with Dorie Greenspan's "Waffles: From Morning to Midnight" 1 2

   By Chris Hennes, February 19, 2017
   • 36 replies
   • 16.1k views
   • 
   • blue_dolphin
   • September 16

3. Pork Wings? - sous vide

   By TdeV, February 18, 2017
   • 16 replies
   • 6.7k views
   • 
   • TdeV
   • March 1, 2017

4. Chicken stock rolling boil - for clarity?

   By paul o' vendange, February 17, 2017
   • 9 replies
   • 2.3k views
   • 
   • paul o' vendange
   • February 20, 2017

5. Meat cutting

   By cutter, February 16, 2017
   • 13 replies
   • 5.9k views
   • 
   • btbyrd
   • February 18, 2017

6. Dehydrator as a warmer?

   By FeChef, February 13, 2017
   • 13 replies
   • 4.6k views
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   • FeChef
   • February 15, 2017

7. Dispensing fine salt

   By TdeV, February 12, 2017
   • 14 replies
   • 2.6k views
   • 
   • blue_dolphin
   • February 14, 2017

8. How should I cook this expensive steak? 1 2

   By Mike Forman, February 11, 2017
   • 38 replies
   • 7.8k views
   • 
   • dcarch
   • February 17, 2017

9. Fines Herbes

   By GlorifiedRice, February 10, 2017
   • 2 replies
   • 1.2k views
   • 
   • GlorifiedRice
   • February 11, 2017

10. Lunch! What'd ya have? (2017) 1 2 3 4 42

    By blue_dolphin, February 7, 2017
    • 1k replies
    • 171.6k views
    • 
    • HungryChris
    • December 31, 2017

11. Inspiration? Low fat low fiber?

    By quiet1, February 6, 2017
    • 16 replies
    • 2.6k views
    • 
    • paulraphael
    • February 8, 2017

12. Knife techniques 1 2

    By cutter, February 4, 2017
    • 32 replies
    • 6.3k views
    • 
    • rotuts
    • February 10, 2017

13. Brining - can I do it today for tomorrow?

    By Kim Shook, February 3, 2017
    • 19 replies
    • 4k views
    • 
    • FeChef
    • September 22, 2017

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

    By Porthos, February 1, 2017
    • 47 replies
    • 9.3k views
    • 
    • quiet1
    • February 9, 2017

15. What Are You Cooking Sous Vide Today? (Part 3) 1 2 3 4 87

    By FrogPrincesse, February 1, 2017
    • 2.2k replies
    • 344.1k views
    • 
    • rotuts
    • September 28

16. Cooking and Eating Animal Genitals 1 2

    By liuzhou, February 1, 2017
    • 30 replies
    • 36.2k views
    • 
    • JoNorvelleWalker
    • February 8, 2017

17. Dinner 2017 (Part 2) 1 2 3 4 20

    By Dejah, January 29, 2017
    • 497 replies
    • 66.2k views
    • 
    • sartoric
    • March 4, 2017

18. Blue chicken broth

    By Josh71, January 27, 2017
    • 13 replies
    • 5.3k views
    • 
    • KennethT
    • June 11, 2017

19. Makhlouta

    By Shel_B, January 25, 2017
    • 1 reply
    • 1k views
    • 
    • shain
    • January 26, 2017

20. Twice Roasted Pecans?

    By keetpy, January 24, 2017
    • 6 replies
    • 2.5k views
    • 
    • pastrygirl
    • January 25, 2017

21. No Morbier

    By Paul Fink, January 23, 2017
    • 9 replies
    • 1.7k views
    • 
    • Paul Fink
    • January 24, 2017

22. Super Bowl 2017: what are you serving? 1 2 3 4 5

    By Okanagancook, January 22, 2017
    • 105 replies
    • 16.3k views
    • 
    • scubadoo97
    • February 5, 2018

23. Substitute for Baileys in Recipe

    By liuzhou, January 19, 2017
    • 11 replies
    • 10.2k views
    • 
    • Darienne
    • January 20, 2017

24. edX Science & Cooking: content discussion and support 1 2

    By Alex, January 19, 2017
    • 49 replies
    • 6.4k views
    • 
    • Smithy
    • July 1, 2017

25. Challenge: Cook your way through your freezer (part 1) 1 2 3 4 21

    By Anna N, January 18, 2017
    • 501 replies
    • 70.8k views
    • 
    • Thanks for the Crepes
    • March 11, 2017