Cooking

9,585 topics in this forum

1. Saucisse de Lyon

   By chris-s, February 4, 2011   

   • Charcuterie
   • 10 replies
   • 10.6k views
   • 
   • chris-s
   • February 6, 2011

2. Brining with hydrocolloids

   By kostbill, April 4, 2021   

   • Modernist
   • 3 replies
   • 10.6k views
   • 
   • weinoo
   • April 6, 2021

3. Morel Mushrooms

   By Paul Bacino, May 9, 2011
   • 24 replies
   • 10.6k views
   • 
   • Paul Bacino
   • May 30, 2011

4. Look What I Found in the Freezer Today! 1 2

   By Dave the Cook, October 19, 2009
   • 45 replies
   • 10.6k views
   • 
   • SheenaGreena
   • November 17, 2009

5. Summer Salad Ideas for Outdoor Potluck 1 2

   By Beth Wilson, June 14, 2009
   • 40 replies
   • 10.6k views
   • 
   • LizD518
   • June 28, 2009

6. Need Idea's for Costco frozen Lobster chunks

   By Chris Cognac, May 15, 2004
   • 17 replies
   • 10.6k views
   • 
   • blueapron
   • May 18, 2004

7. Sous vide cooking directly in packaging?

   By chris_s, April 1, 2015
   • 15 replies
   • 10.6k views
   • 
   • dcarch
   • April 3, 2015

8. Grilling: Charcoal vs. Gas 1 2 3

   By Joe Blowe, June 27, 2008
   • 56 replies
   • 10.6k views
   • 
   • ronnie_suburban
   • July 12, 2008

9. Gluten-free cooking hacks 1 2 3

   By kayb, March 10, 2018
   • 60 replies
   • 10.6k views
   • 
   • Wholemeal Crank
   • October 12

10. Teaching Someone How To Cook 1 2 3

    By Shel_B, September 13, 2013
    • 53 replies
    • 10.6k views
    • 
    • JoNorvelleWalker
    • March 16, 2014

11. Is there a butter backlash? for the purists ... 1 2 3

    By Gifted Gourmet, February 26, 2006
    • 64 replies
    • 10.6k views
    • 
    • dougal
    • February 10, 2008

12. Casserole Recipe For People Who Hate Casseroles?? 1 2

    By gulfporter, March 13, 2016
    • 30 replies
    • 10.6k views
    • 
    • SylviaLovegren
    • March 17, 2016

13. Spaghetti Squash 1 2

    By Pontormo, October 22, 2005
    • 42 replies
    • 10.6k views
    • 
    • percyn
    • September 28, 2009

14. What are Lamb Tips?

    By Shel_B, April 12, 2014
    • 4 replies
    • 10.6k views
    • 
    • Shel_B
    • April 13, 2014

15. Cooking for One 1 2 3

    By Basilgirl, April 14, 2004
    • 63 replies
    • 10.6k views
    • 
    • Kokh Leffle
    • May 8, 2005

16. The Best Way To Cook: Yard Long Beans

    By Chris Amirault, February 12, 2008
    • 15 replies
    • 10.6k views
    • 
    • snowangel
    • May 23, 2008

17. Duck fat for sausages

    By Justin Uy, March 16, 2012   

    • Charcuterie
    • 11 replies
    • 10.6k views
    • 
    • andiesenji
    • March 18, 2012

18. Morcilla (blood sausage) substitute?

    By TAPrice, March 5, 2008   

    • Charcuterie
    • 9 replies
    • 10.6k views
    • 
    • Erich vG
    • March 9, 2008

19. Keller's Parisian gnocchi recipe from bouchon

    By chefmcone76, November 9, 2006
    • 9 replies
    • 10.6k views
    • 
    • MissMegan
    • March 17, 2008

20. Eggless citrus curd (modernist cuisine 4-234) recipe explanation needed.

    By kostbill, October 18, 2022   

    • Modernist
    • 4 replies
    • 10.6k views
    • 
    • kostbill
    • October 20, 2022

21. Things to do with Greek yogurt 1 2

    By Fat Guy, June 13, 2011
    • 32 replies
    • 10.6k views
    • 
    • rarerollingobject
    • June 15, 2011

22. The 42 day dry aged experience

    By paulraphael, November 3, 2008
    • 24 replies
    • 10.6k views
    • 
    • MSRadell
    • November 10, 2008

23. Vegetarian "Meat" Balls

    By Paul Bacino, May 1, 2012
    • 19 replies
    • 10.5k views
    • 
    • Paul Bacino
    • May 4, 2012

24. Cooking with the A4 Box Induction Cooker: What'd you make? 1 2 3 4 6

    By Anna N, September 21, 2019
    • 129 replies
    • 10.5k views
    • 
    • ElsieD
    • August 13

25. Basil 1 2

    By Liza x, August 6, 2001
    • 29 replies
    • 10.5k views
    • 
    • Tom Gengo
    • July 17, 2009