Cooking

9,586 topics in this forum

1. Anyone know what meat is attached to this caul fat?

   By Guykit, February 1, 2016
   • 12 replies
   • 3.6k views
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   • Paul Bacino
   • February 3, 2016

2. Can You make Authentic Neapolitan Pizzas at Home? 1 2 3 4

   By scott123, February 25, 2011
   • 84 replies
   • 25.9k views
   • 
   • mmille24
   • February 3, 2016

3. Bright green sauce/broth for fish

   By harryharry, February 2, 2016
   • 8 replies
   • 1.5k views
   • 
   • huiray
   • February 2, 2016

4. What to do with overcooked pork? Pâté?

   By TdeV, February 1, 2016
   • 8 replies
   • 3.7k views
   • 
   • Franci
   • February 1, 2016

5. Converting restaurant recipes for home use

   By cyalexa, January 27, 2015
   • 19 replies
   • 2.7k views
   • 
   • cyalexa
   • January 29, 2016

6. So I dissected a Leg of Lamb

   By Paul Bacino, January 28, 2016
   • 2 replies
   • 1.2k views
   • 
   • Paul Bacino
   • January 29, 2016

7. Saving and Storing Brine

   By Beusho, January 27, 2016
   • 1 reply
   • 1.8k views
   • 
   • Lisa Shock
   • January 27, 2016

8. Preparing Prickly Pear & Tuna, Fruit of the Cactus 1 2

   By Gabriel Lewis, August 24, 2006
   • 46 replies
   • 24.6k views
   • 
   • Smithy
   • January 26, 2016

9. Braised beef short ribs

   By AlaMoi, January 17, 2016
   • 16 replies
   • 3.3k views
   • 
   • Paul Bacino
   • January 25, 2016

10. Soaking wood chips for smokers

    By saltedgreens, September 24, 2009
    • 19 replies
    • 16.2k views
    • 
    • paulraphael
    • January 25, 2016

11. Coconut

    By lindag, January 24, 2016
    • 3 replies
    • 829 views
    • 
    • SLB
    • January 25, 2016

12. Breakfast! 2015 1 2 3 4 20

    By Anna N, January 25, 2015
    • 475 replies
    • 77k views
    • 
    • Okanagancook
    • January 24, 2016

13. Lunch for 125 High School Students

    By kbjesq, April 9, 2007
    • 21 replies
    • 3.7k views
    • 
    • kbjesq
    • January 24, 2016

14. Malt syrup

    By shain, October 27, 2015
    • 3 replies
    • 1.6k views
    • 
    • shain
    • January 22, 2016

15. Cooking with Serious Eats (the column)

    By ElsieD, January 22, 2016
    • 0 replies
    • 566 views
    • 
    • ElsieD
    • January 22, 2016

16. No salt Iron Chef: What would the winner's secrets be? 1 2

    By Syzygies, June 5, 2013
    • 33 replies
    • 5k views
    • 
    • Pan
    • January 22, 2016

17. Cooking with hibiscus

    By Pan, January 22, 2016
    • 5 replies
    • 1.3k views
    • 
    • Pan
    • January 22, 2016

18. Is this cauliflower decaying or is it moldy? 1 2

    By gfweb, January 2, 2016
    • 40 replies
    • 11.1k views
    • 
    • AlaMoi
    • January 21, 2016

19. Raw Chicken in Fridge...How Long is Too Long? 1 2

    By gulfporter, January 9, 2016
    • 28 replies
    • 15.1k views
    • 
    • JoNorvelleWalker
    • January 21, 2016

20. Turkey Breast CSB w Bacon

    By rotuts, January 19, 2016
    • 2 replies
    • 906 views
    • 
    • rotuts
    • January 19, 2016

21. Tools of the Marmalade Trade

    By Katie Meadow, January 16, 2016
    • 9 replies
    • 2.1k views
    • 
    • Katie Meadow
    • January 18, 2016

22. Cooking Frozen Meat Sous Vide 1 2

    By TdeV, November 30, 2013
    • 30 replies
    • 33.1k views
    • 
    • benjamin163
    • January 15, 2016

23. What do I do with so many limes? 1 2

    By Nancy in Pátzcuaro, October 8, 2015
    • 43 replies
    • 9.1k views
    • 
    • Jaymes
    • January 13, 2016

24. The Science of Herbs and Spices

    By liuzhou, January 12, 2016
    • 3 replies
    • 1.5k views
    • 
    • Anna N
    • January 12, 2016

25. Pressure Cooking is the opposite of Sous Vide: Defend or Refute

    By gfweb, January 9, 2016
    • 19 replies
    • 3.4k views
    • 
    • Ashen
    • January 12, 2016