Cooking

9,605 topics in this forum

1. What are "Strong Vegetables"?

   By Josho, April 20, 2008
   • 9 replies
   • 11.6k views
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   • Josho
   • April 21, 2008

2. Spices and Flavors for Cauliflower:

   By Shel_B, April 25, 2011
   • 24 replies
   • 11.6k views
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   • andiesenji
   • April 27, 2011

3. Pearl Onions 1 2

   By johnjohn, February 14, 2003
   • 46 replies
   • 11.6k views
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   • JAZ
   • June 9, 2008

4. Pink McIntosh?

   By Tri2Cook, September 19, 2009
   • 3 replies
   • 11.6k views
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   • Tri2Cook
   • September 19, 2009

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

   By halloweencat, September 11, 2005
   • 13 replies
   • 11.6k views
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   • budrichard
   • September 12, 2005

6. What does "low heat" mean in temperature specifications?

   By Anonymous Modernist 817, August 20, 2011
   • 6 replies
   • 11.6k views
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   • Anonymous Modernist 3117
   • January 6, 2012

7. Fresh green peppercorns

   By Dejah, November 13, 2010
   • 15 replies
   • 11.6k views
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   • oneidaone
   • February 28, 2012

8. Burnt tongue. Any quick remedies? 1 2

   By MarkIsCooking, January 19, 2007
   • 38 replies
   • 11.6k views
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   • mizducky
   • October 19, 2009

9. Mushrooms 1 2 3

   By Chris Hennes, February 29, 2008
   • 72 replies
   • 11.6k views
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   • JoNorvelleWalker
   • October 22, 2020

10. poached eggs in cling film

    By woofy, April 27, 2006
    • 21 replies
    • 11.6k views
    • 
    • The Old Foodie
    • April 30, 2006

11. eG Cook-Off #82: Salmon 1 2 3

    By David Ross, May 13, 2019   

    • Cookoff
    • 68 replies
    • 11.6k views
    • 
    • Paul Bacino
    • June 27, 2019

12. Onglet, Hanger Steak, Bistro Medallion 1 2

    By Doodad, January 23, 2008
    • 29 replies
    • 11.5k views
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    • Peter the eater
    • October 13, 2011

13. reviving dried-out ham

    By scottie, July 25, 2008
    • 4 replies
    • 11.5k views
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    • scottie
    • July 27, 2008

14. Chicken Skin 1 2 3

    By Jinmyo, November 4, 2003
    • 62 replies
    • 11.5k views
    • 
    • nonblonde007
    • August 20, 2007

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

    By slkinsey, September 6, 2015
    • 10 replies
    • 11.5k views
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    • Martin Fisher
    • September 8, 2015

16. Sushi Brining

    By RedRum, April 15, 2008
    • 15 replies
    • 11.5k views
    • 
    • budrichard
    • July 14, 2008

17. Bisque is not Gazpacho

    By Toliver, July 8, 2003
    • 5 replies
    • 11.5k views
    • 
    • tissue
    • July 9, 2003

18. Thorough cooking: If chicken, why not duck too? 1 2 3

    By spqr, September 18, 2002
    • 56 replies
    • 11.5k views
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    • trillium
    • September 19, 2002

19. Smokin' diary 1 2 3 4

    By Dave the Cook, October 20, 2002
    • 76 replies
    • 11.5k views
    • 
    • col klink
    • March 4, 2003

20. Showcasing Bacon 1 2 3

    By Chris Amirault, May 21, 2006   

    • Charcuterie
    • 59 replies
    • 11.5k views
    • 
    • tafkap4d
    • September 17, 2008

21. What to make with odd-sized lamb stew meat?

    By mskerr, March 3, 2012
    • 15 replies
    • 11.5k views
    • 
    • Margaret Pilgrim
    • March 6, 2012

22. A unified theory of perfect roast pork belly

    By ChrisTaylor, April 11, 2011
    • 21 replies
    • 11.5k views
    • 
    • Broken English
    • November 16, 2011

23. What the Kale should I do? 1 2

    By Richard Kilgore, March 9, 2004
    • 41 replies
    • 11.5k views
    • 
    • Peter B Wolf
    • October 29, 2008

24. Sloppy Joes 1 2 3

    By SobaAddict70, September 19, 2002
    • 55 replies
    • 11.5k views
    • 
    • jgm
    • September 23, 2007

25. Roux in the Oven 1 2

    By Chris Hennes, March 9, 2011
    • 29 replies
    • 11.4k views
    • 
    • Chris Hennes
    • April 10, 2011