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Cooking

Savory cooking techniques and ingredients.

9,590 topics in this forum

  1. Dinner for 40 1 2 3 4 12

    By tammylc,
    • 287 replies
    • 88.5k views

  2. Horse Meat: Sourcing, Preparing, Eating 1 2 3 4 12

    By torakris,
    • 289 replies
    • 88.2k views

  3. Cooking with "Modernist Cuisine at Home" (Part 2) 1 2 3 4 8

    By Erik Shear,
    • 180 replies
    • 88.2k views

  4. Lunch! What'd ya have? (May 2016–Oct 2016) 1 2 3 4 20

    By Anna N,
    • 480 replies
    • 88.1k views

  5. Dinner 2016 (Part 2) 1 2 3 4 20

    By rarerollingobject,
    • 487 replies
    • 87.8k views

  6. Dinner II: The Gallery of Regrettable Foods (Part 2) 1 2 3 4 21

    By snowangel,
    • 513 replies
    • 87.4k views

  7. Cooking with "Modernist Cuisine" (Part 3) 1 2 3 4 22

    By KennethT,
    • 528 replies
    • 87.1k views

  8. Cooking with "Six Seasons: A New Way with Vegetables," by Joshua McFadden 1 2 3 4 12

    By blue_dolphin,
    • 287 replies
    • 86.6k views

  9. Reheating roast beef.

    By pedro,
    • 19 replies
    • 86.3k views

  10. Dinner 2016 (Part 1) 1 2 3 4 20

    By Anna N,
    • 495 replies
    • 86.1k views

  11. Homemade Mayonnaise: Science, Techniques, Troubleshooting, Storage 1 2 3 4 11

    By Chad,   
    • 264 replies
    • 85.5k views

  12. A substitute for red wine vinegar?

    By Ce'nedra,
    • 13 replies
    • 85.3k views

  13. Cooking with frozen mussels 1 2

    By abadoozy,
    • 31 replies
    • 85.3k views

  14. Breakfast! 2017 (Part 1) 1 2 3 4 20

    By Anna N,
    • 498 replies
    • 84.6k views

  15. Pork Ribs -- Baby Back and Spare 1 2 3 4 13

    By tommy,
    • 323 replies
    • 84.4k views

  16. Dinner 2017 (Part 3) 1 2 3 4 20

    By Norm Matthews,
    • 494 replies
    • 84.3k views

  17. Refrigerated pizza dough: how long should it rest on the counter before baking?

    By TdeV,
    • 11 replies
    • 84.3k views

  18. Cook-Off 63: Summer Squash 1 2 3 4 14

    By David Ross,   
    • 332 replies
    • 84.3k views

  19. Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 5) 1 2 3 4 21

    By jmolinari,
    • 514 replies
    • 83.7k views

  20. Chili side dishes 1 2

    By MelissaH,
    • 38 replies
    • 83.6k views

  21. Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 3) 1 2 3 4 24

    By snowangel,
    • 596 replies
    • 82.7k views

  22. Cooking with "Cook's Illustrated" 1 2 3 4 7

    By CaliPoutine,
    • 155 replies
    • 82.5k views

  23. Recipes That Rock: 2008 1 2 3 4 10

    By maggiethecat,
    • 242 replies
    • 82.3k views

  24. Ice Cream, Gelato, Sherbet--Cook-Off 11 1 2 3 4 13

    By Chris Amirault,   
    • 308 replies
    • 82.1k views

  25. Proper disposal of used cooking oil/fat/grease 1 2 3 4 7

    By bloviatrix,
    • 174 replies
    • 81.7k views
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