Cooking

9,598 topics in this forum

1. Cooking in a hotel room

   By tchefunkte, January 5, 2016
   • 20 replies
   • 9.5k views
   • 
   • tchefunkte
   • January 6, 2016

2. Butternut Squash 1 2

   By bloviatrix, October 23, 2003
   • 33 replies
   • 9.5k views
   • 
   • MelissaH
   • November 3, 2015

3. Making a Panade 1 2

   By Shel_B, February 10, 2014
   • 41 replies
   • 9.5k views
   • 
   • judiu
   • February 14, 2014

4. Pig slaughter and processing 1 2

   By sjemac, October 26, 2010
   • 29 replies
   • 9.5k views
   • 
   • sjemac
   • December 21, 2010

5. Holiday Potluck Lunch At Work 1 2 3

   By Gastro888, December 7, 2004
   • 62 replies
   • 9.5k views
   • 
   • suzilightning
   • December 23, 2004

6. Brussels Sprouts 1 2 3

   By tommy, February 10, 2003
   • 61 replies
   • 9.5k views
   • 
   • ProfessionalHobbit
   • June 27, 2016

7. Crocodile and Alligator 1 2

   By liuzhou, October 4, 2023
   • 33 replies
   • 9.5k views
   • 
   • Anitha Kishore
   • October 11, 2023

8. Cooking from "A Girl and Her Pig" (April Bloomfield)

   By FrogPrincesse, July 19, 2012
   • 14 replies
   • 9.5k views
   • 
   • Okanagancook
   • August 16, 2013

9. Spherification

   By Montreal, January 2, 2011
   • 21 replies
   • 9.5k views
   • 
   • daydayxvi
   • December 29, 2012

10. Cocktail Weenies in Sauce....

    By tryska, August 19, 2005
    • 23 replies
    • 9.5k views
    • 
    • Marmish
    • December 9, 2005

11. Help me with a dinner menu? 1 2 3 4

    By guajolote, August 14, 2003
    • 80 replies
    • 9.5k views
    • 
    • babyluck
    • September 14, 2003

12. The Best Way To Cook: Yard Long Beans

    By Chris Amirault, February 12, 2008
    • 15 replies
    • 9.5k views
    • 
    • snowangel
    • May 23, 2008

13. My first sous vide effort 1 2

    By pacman1978, November 13, 2012
    • 42 replies
    • 9.5k views
    • 
    • bhsimon
    • November 17, 2012

14. Making well-done burgers taste good 1 2

    By Fat Guy, April 10, 2008
    • 37 replies
    • 9.5k views
    • 
    • project
    • January 26, 2009

15. confusing bitter taste for sour 1 2

    By thock, November 13, 2010
    • 26 replies
    • 9.5k views
    • 
    • Lilija
    • November 17, 2010

16. Chicken thigh sous vide "confit" times and temps?

    By torolover, March 26, 2015
    • 8 replies
    • 9.5k views
    • 
    • paulraphael
    • March 7, 2017

17. Why don't we brine beef?

    By &roid, January 7, 2015
    • 10 replies
    • 9.5k views
    • 
    • gfweb
    • January 12, 2015

18. Fresh Spanish Chorizo

    By Prawncrackers, February 18, 2014
    • 15 replies
    • 9.5k views
    • 
    • EnriqueB
    • March 27, 2014

19. Cooking Without Seasoning or a Pantry 1 2 3

    By Peter the eater, June 6, 2010
    • 55 replies
    • 9.5k views
    • 
    • SobaAddict70
    • June 14, 2010

20. Looking for one more element to make a new dish "pop" 1 2

    By Tim Chambers, July 8, 2013
    • 31 replies
    • 9.5k views
    • 
    • djyee100
    • July 23, 2013

21. Seared Cod Liver...

    By Ducky, February 22, 2006
    • 8 replies
    • 9.5k views
    • 
    • Ducky
    • February 22, 2006

22. Are Those Really Heirloom Tomatoes? 1 2

    By Gifted Gourmet, July 27, 2006
    • 41 replies
    • 9.5k views
    • 
    • MarketStEl
    • August 20, 2006

23. The best fat for the job 1 2 3

    By Fat Guy, September 12, 2011
    • 68 replies
    • 9.5k views
    • 
    • Norm Matthews
    • September 19, 2011

24. Non-Acid Substitute for Acid?

    By chezcherie, May 5, 2011
    • 13 replies
    • 9.5k views
    • 
    • judiu
    • May 6, 2011

25. Homemade Creme Fraiche 1 2

    By Berlinsbreads, February 25, 2005
    • 26 replies
    • 9.5k views
    • 
    • blue_dolphin
    • May 24, 2018