Cooking

9,584 topics in this forum

1. Whole Chicken for Winter Weekday Dinners 1 2 3

   By Chris Amirault, January 3, 2008
   • 57 replies
   • 13.3k views
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   • Tangelo
   • September 1, 2008

2. Fruit and Fish

   By David Ross, September 4, 2011
   • 24 replies
   • 13.3k views
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   • threestars
   • January 10, 2012

3. Olives, Olives, Olives! 1 2 3 4

   By Aurora, July 3, 2002
   • 77 replies
   • 13.3k views
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   • theculinaryworks.com
   • September 30, 2009

4. Peeling Huge Quantities of Ginger 1 2

   By Panaderia Canadiense, February 11, 2012
   • 26 replies
   • 13.3k views
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   • Panaderia Canadiense
   • February 14, 2012

5. Freezer Friendly Meals For My Grandpa 1 2 3

   By Shelby, October 4, 2014
   • 72 replies
   • 13.3k views
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   • Jaymes
   • November 5, 2014

6. Where do you use vegetable stock?

   By Chris Hennes, July 8, 2010
   • 12 replies
   • 13.3k views
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   • Wholemeal Crank
   • July 10, 2010

7. Tips for pitting stem-on cherries? 1 2

   By tammylc, July 18, 2009
   • 25 replies
   • 13.3k views
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   • Special K
   • August 9, 2010

8. Vegetarian intestines 1 2

   By beccaboo, September 8, 2004
   • 36 replies
   • 13.3k views
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   • Swisskaese
   • September 11, 2004

9. Microwaving lemons and limes before squeezing

   By Fat Guy, May 15, 2011
   • 19 replies
   • 13.3k views
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   • JoNorvelleWalker
   • May 16, 2015

10. Savory Oatmeal 1 2

    By dockhl, February 27, 2006
    • 34 replies
    • 13.3k views
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    • scubadoo97
    • April 6, 2007

11. Squash: adding flavor, removing extra water

    By rotuts, November 18, 2013
    • 20 replies
    • 13.3k views
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    • judiu
    • November 23, 2013

12. Le Cirque's Potato Crusted Sea Bass

    By smithi, January 22, 2002
    • 23 replies
    • 13.3k views
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    • spqr
    • July 7, 2002

13. Your Pantry 1 2 3

    By heidih, June 16, 2020
    • 61 replies
    • 13.2k views
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    • Margaret Pilgrim
    • December 13, 2021

14. Listening to Sounds in Cooking 1 2 3

    By Chris Amirault, April 23, 2008
    • 64 replies
    • 13.2k views
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    • Richard Kilgore
    • February 2, 2009

15. "Charcuterie" – Moving away from pink salt?

    By rgruby, September 7, 2012
    • 13 replies
    • 13.2k views
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    • thayes1c
    • September 10, 2012

16. Roast Pork 1 2

    By Marlene, April 22, 2006
    • 32 replies
    • 13.2k views
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    • BertaBurtonLake
    • April 3, 2007

17. Using Modernist Ingredients 1 2

    By LOG, March 19, 2011   

    • Modernist
    • 29 replies
    • 13.2k views
    • 
    • Mutleyracers
    • December 23, 2021

18. What is your most requested recipe? 1 2 3

    By llc45, August 24, 2007
    • 53 replies
    • 13.2k views
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    • Natho
    • December 23, 2007

19. Stuff to Put on Steak at Home 1 2 3

    By Chris Amirault, January 21, 2007
    • 51 replies
    • 13.2k views
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    • TongoRad
    • August 19, 2010

20. Pastrami Brown..... Why?!

    By gekichan, February 22, 2012
    • 7 replies
    • 13.2k views
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    • gekichan
    • February 22, 2012

21. Dutch baby 1 2

    By ned, March 22, 2007
    • 35 replies
    • 13.2k views
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    • JTravel
    • March 29, 2009

22. ISO Guidance for Pressure-Canning Non-Acidulated Tomatoes

    By slkinsey, September 6, 2015
    • 10 replies
    • 13.2k views
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    • Martin Fisher
    • September 8, 2015

23. If you skim fat off soup, is there any fat left over from emulsion (e.g. Ramen)? 1 2

    By torolover, March 23, 2014
    • 31 replies
    • 13.2k views
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    • huiray
    • November 12, 2015

24. Things to do with frozen peas 1 2 3

    By Fat Guy, April 29, 2007
    • 59 replies
    • 13.2k views
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    • beandork
    • May 3, 2007

25. Charcoal Oil?

    By &roid, March 22, 2013
    • 9 replies
    • 13.1k views
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    • Ttogull
    • March 23, 2013