Cooking

9,585 topics in this forum

1. is there another name for a "bird's eye" chili

   By halloweencat, September 11, 2005
   • 13 replies
   • 12.6k views
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   • budrichard
   • September 12, 2005

2. Jiffy love 1 2 3 4

   By heidih, May 15, 2021
   • 76 replies
   • 12.6k views
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   • Katie Meadow
   • September 25, 2023

3. The hoax of leftover-turkey recipes 1 2 3

   By Fat Guy, November 21, 2007
   • 72 replies
   • 12.6k views
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   • Lindacakes
   • November 28, 2007

4. Forgotten and underappreciated ingredients 1 2 3

   By Fat Guy, January 10, 2007
   • 71 replies
   • 12.6k views
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   • lemniscate
   • September 22, 2022

5. Braising sauce question 1 2

   By JohnRichardson, December 18, 2006
   • 33 replies
   • 12.6k views
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   • Reefpimp
   • December 26, 2006

6. Sprouting mung beans

   By Franci, June 11, 2010
   • 6 replies
   • 12.5k views
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   • liuzhou
   • November 16, 2015

7. Tomato leaves 1 2

   By _john, April 8, 2011
   • 30 replies
   • 12.5k views
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   • Toliver
   • May 16, 2019

8. Has Anyone Tried Poached Roasted Turkey?

   By sheetz, October 10, 2008
   • 23 replies
   • 12.5k views
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   • operaflute
   • November 26, 2014

9. Hoisin Sauce: What's a Good Brand? What to Look For?

   By Shel_B, October 18, 2012
   • 11 replies
   • 12.5k views
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   • blue_dolphin
   • October 20, 2012

10. What's the organ that is connected to the gizzard?

    By Kent Wang, October 16, 2006
    • 12 replies
    • 12.5k views
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    • Kent Wang
    • November 6, 2006

11. Is Basting Nonsense? 1 2

    By gfweb, February 11, 2011
    • 28 replies
    • 12.5k views
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    • IndyRob
    • November 24, 2011

12. Risotto 1 2 3

    By TheNoodleIncident, October 12, 2011
    • 60 replies
    • 12.5k views
    • 
    • nickrey
    • December 22, 2012

13. Too many Tangerines - how to use or preserve

    By Paul Bacino, February 1, 2011
    • 15 replies
    • 12.5k views
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    • Blether
    • February 4, 2011

14. Sous Vide Duck 1 2

    By mercury529, December 4, 2013
    • 30 replies
    • 12.5k views
    • 
    • paulraphael
    • June 3, 2014

15. Canning (Jarring) Duck Confit

    By NoviceModernistCook, January 24, 2012
    • 8 replies
    • 12.5k views
    • 
    • NoviceModernistCook
    • January 24, 2012

16. Caesar Salad 1 2 3 4

    By frogprincess, March 9, 2004
    • 87 replies
    • 12.5k views
    • 
    • AAQuesada
    • July 9, 2024

17. Can you braise in seasoned cast-iron?

    By afn33282, June 26, 2005
    • 6 replies
    • 12.5k views
    • 
    • BarbaraY
    • June 29, 2005

18. Ground Pork 1 2 3

    By SLB, April 5, 2021
    • 74 replies
    • 12.5k views
    • 
    • Margaret Pilgrim
    • September 13, 2022

19. White Sauce (Bechamel) ratios

    By Bernie, January 10, 2022   

    • Recipe
    • 13 replies
    • 12.4k views
    • 
    • weinoo
    • February 14, 2022

20. What Is This Kitchen Tool Gadget Thing? 1 2

    By CaliPoutine, October 20, 2005
    • 40 replies
    • 12.4k views
    • 
    • Kouign Aman
    • September 21, 2007

21. Venison + Beef = juicy sausage?

    By ilikefood, December 7, 2010   

    • Charcuterie
    • 4 replies
    • 12.4k views
    • 
    • ilikefood
    • December 11, 2010

22. Scallions 1 2 3

    By DanM, May 13, 2012
    • 52 replies
    • 12.4k views
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    • weinoo
    • October 6, 2022

23. Beef Fat, How To Buy

    By fooey, August 26, 2009
    • 6 replies
    • 12.4k views
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    • Tri2Cook
    • August 26, 2009

24. Cooking pork chops the "Cook's Illustrated" way

    By ingridsf, February 23, 2004
    • 13 replies
    • 12.4k views
    • 
    • chardgirl
    • February 27, 2004

25. Sous Vide Steak 1 2 3

    By boilsover, December 18, 2017
    • 59 replies
    • 12.4k views
    • 
    • rotuts
    • January 12, 2018