Cooking

9,585 topics in this forum

1. "Power Hungry": making the bars from recipe #1 1 2

   By Darienne, January 25, 2014
   • 47 replies
   • 13.5k views
   • 
   • Darienne
   • June 20, 2014

2. What are your favorite uses for duck confit?

   By Abra, February 19, 2005
   • 22 replies
   • 13.5k views
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   • Lowblow
   • March 10, 2005

3. Recipes with Dates 1 2 3

   By FaustianBargain, July 25, 2004
   • 52 replies
   • 13.5k views
   • 
   • Indy D
   • August 31, 2015

4. eG Cook-Off #89: Pâtés and Terrines 1 2 3

   By Duvel, April 3, 2022   

   • Charcuterie
   • Cookoff
   • 65 replies
   • 13.5k views
   • 
   • Duvel
   • December 25, 2022

5. Worst mistake you ever made while cooking 1 2 3

   By Gifted Gourmet, July 31, 2005
   • 52 replies
   • 13.5k views
   • 
   • paulraphael
   • February 10, 2008

6. Oyster mushrooms: the discussion 1 2 3

   By Kent Wang, February 10, 2007
   • 50 replies
   • 13.5k views
   • 
   • liuzhou
   • September 29, 2022

7. Wild duck/goose hearts and liver

   By sp1187, October 16, 2007
   • 6 replies
   • 13.5k views
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   • Fugu
   • November 18, 2007

8. Liquid Breakfast Ideas

   By DanM, January 27, 2011
   • 10 replies
   • 13.5k views
   • 
   • helenjp
   • January 30, 2011

9. Tilapia 1 2

   By vengroff, January 8, 2003
   • 46 replies
   • 13.4k views
   • 
   • Panaderia Canadiense
   • July 13, 2011

10. Tartiflette & Reblochon Cheese

    By Shel_B, December 21, 2007
    • 15 replies
    • 13.4k views
    • 
    • gariotin
    • December 27, 2007

11. Shad roe season 1 2

    By Wilfrid, March 4, 2002
    • 39 replies
    • 13.4k views
    • 
    • loper
    • March 29, 2004

12. What to do with a million "eye round steaks" 1 2

    By Fat Guy, March 4, 2007
    • 42 replies
    • 13.4k views
    • 
    • Shalmanese
    • March 12, 2007

13. Taming Bitter Garlic

    By Paul Bacino, February 16, 2014
    • 23 replies
    • 13.4k views
    • 
    • kayb
    • February 19, 2014

14. Perfecting Basic Beef Stew 1 2 3

    By Forest, December 17, 2006
    • 58 replies
    • 13.4k views
    • 
    • viva
    • September 23, 2008

15. clarifying juice

    By chef koo, May 27, 2009
    • 20 replies
    • 13.4k views
    • 
    • thayes1c
    • January 21, 2010

16. Preparing Pig Tails: Tips & Techniques

    By GordonD, March 18, 2007
    • 18 replies
    • 13.4k views
    • 
    • jackal10
    • January 11, 2009

17. Baby Goat: Cabrito, Chevron, Kid 1 2 3

    By Liza, October 4, 2002
    • 56 replies
    • 13.4k views
    • 
    • Andrew Fenton
    • August 10, 2008

18. [Modernist Cuisine] Sous vide tenderizing stage and enzymatic activity

    By Anonymous Modernist 17226, March 31, 2013
    • 20 replies
    • 13.4k views
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    • paulraphael
    • June 21, 2014

19. Freeze-ahead Sous Vide Boneless Beef Short Ribs

    By Porthos, June 10, 2020   

    • Modernist
    • 4 replies
    • 13.4k views
    • 
    • Bernie
    • June 11, 2020

20. Experimenting with ultrasonic cavitation

    By Robert Jueneman, February 13, 2012
    • 13 replies
    • 13.4k views
    • 
    • lesliec
    • September 9, 2013

21. Questions about accelerating meat brining with a chamber vacuum sealer

    By Anonymous Modernist 2828, October 20, 2011
    • 6 replies
    • 13.4k views
    • 
    • JoNorvelleWalker
    • September 4, 2020

22. Modernist Cuisine Cheese Sauce -- for one?

    By newchef, May 26, 2020   

    • Modernist
    • 5 replies
    • 13.4k views
    • 
    • jimb0
    • June 3, 2020

23. Salty, Crunchy, Home-made Snacks 1 2 3

    By Chris Amirault, November 17, 2008
    • 53 replies
    • 13.3k views
    • 
    • KennethT
    • September 27, 2020

24. Sous Vide for Soft-Boiled Eggs 1 2 3

    By boilsover, October 26, 2017   

    • Modernist
    • 53 replies
    • 13.3k views
    • 
    • blue_dolphin
    • May 10, 2020

25. Unfashionable Dinner 1 2 3 4

    By jmacnaughtan, September 25, 2014
    • 95 replies
    • 13.3k views
    • 
    • SylviaLovegren
    • October 2, 2014