Cooking

9,604 topics in this forum

1. Confessions of an Onion Soup Mix User 1 2 3

   By Pam R, September 9, 2006
   • 50 replies
   • 13.4k views
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   • Margaret Pilgrim
   • February 11, 2020

2. Problem with pine nuts affecting taste sensation 1 2

   By le singe qui rit, April 1, 2009
   • 36 replies
   • 13.4k views
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   • rooftop1000
   • March 3, 2012

3. Cavolo Nero/Black Kale/Lacinato 1 2

   By ErinB, February 3, 2004
   • 47 replies
   • 13.4k views
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   • Hayley Casarotto
   • July 8, 2011

4. How to make a sandwich 1 2 3

   By Fresser, May 4, 2006
   • 53 replies
   • 13.4k views
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   • Fresser
   • August 29, 2008

5. Lechona Tolimense

   By FoodMan, January 3, 2009
   • 9 replies
   • 13.3k views
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   • FoodMan
   • January 4, 2009

6. Basic formula for fruit ice cream

   By Chufi, October 24, 2008
   • 10 replies
   • 13.3k views
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   • paulraphael
   • June 28, 2010

7. Utility Ribeye?

   By daveb, November 11, 2016
   • 8 replies
   • 13.3k views
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   • Martin Fisher
   • November 12, 2016

8. Snacks for little kids 1 2 3 4

   By Jaymes, August 1, 2014
   • 88 replies
   • 13.3k views
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   • MelissaH
   • August 9, 2014

9. Cooling rates in water baths, ice baths, etc. 1 2

   By nathanm, August 17, 2008
   • 30 replies
   • 13.3k views
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   • nathanm
   • September 14, 2008

10. Old (Uncooked) Rice

    By Chris Amirault, September 5, 2006
    • 14 replies
    • 13.3k views
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    • Chris Amirault
    • September 13, 2006

11. Sous vide Beef Bourguignon 1 2

    By Samo154, October 4, 2013
    • 30 replies
    • 13.3k views
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    • PedroG
    • November 14, 2015

12. Peanut Butter and Jelly - The Sandwich 1 2 3 4

    By weinoo, July 9, 2017
    • 79 replies
    • 13.3k views
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    • Katie Meadow
    • September 23, 2017

13. Break me out of my pasta sauce rut 1 2 3

    By jsmeeker, August 20, 2010
    • 74 replies
    • 13.3k views
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    • Duvel
    • May 20, 2022

14. Salad season is arriving! 1 2 3

    By Malawry, April 30, 2004
    • 55 replies
    • 13.3k views
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    • OliverB
    • May 31, 2011

15. What classic dish is due for a revival? 1 2 3

    By Pat Churchill, September 10, 2006
    • 64 replies
    • 13.3k views
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    • heidih
    • May 31, 2010

16. Best way to transfer bulk hot liquid 1 2

    By Fat Guy, November 16, 2012
    • 33 replies
    • 13.3k views
    • 
    • IndyRob
    • November 19, 2012

17. Picking thyme -- there has to be a better way

    By Fat Guy, November 17, 2009
    • 20 replies
    • 13.3k views
    • 
    • David Ross
    • November 22, 2009

18. slow-cooker duck confit 1 2

    By Daniel Duane, July 21, 2010
    • 29 replies
    • 13.3k views
    • 
    • MaxH
    • July 26, 2010

19. Let's Disco!

    By pastameshugana, September 20, 2010
    • 13 replies
    • 13.3k views
    • 
    • dcarch
    • September 7, 2013

20. Chef has discovered an enzyme - The Sequel 1 2

    By schneich, March 8, 2005
    • 27 replies
    • 13.3k views
    • 
    • schneich
    • March 19, 2005

21. Green Beans: The Topic 1 2 3 4

    By Comfort Me, February 17, 2005
    • 85 replies
    • 13.3k views
    • 
    • Smithy
    • June 23, 2014

22. What causes the sous vide meat to become "mealy"? An enzyme?

    By torolover, January 16, 2015
    • 8 replies
    • 13.2k views
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    • paulraphael
    • January 20, 2015

23. mustard dry vs. wet

    By Soup, December 25, 2006
    • 7 replies
    • 13.2k views
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    • Soup
    • December 26, 2006

24. Anyone know the hold time to pasteurize chicken from Listeria?

    By torolover, October 24, 2014
    • 22 replies
    • 13.2k views
    • 
    • btbyrd
    • January 21, 2018

25. Pickled Walnuts - What should they taste like?

    By pounce, May 8, 2006
    • 5 replies
    • 13.2k views
    • 
    • Digijam
    • May 12, 2006