Cooking

9,584 topics in this forum

1. Toasting & Roasting Your Spices: When, Why, How 1 2

   By Chris Amirault, September 9, 2010
   • 28 replies
   • 13.7k views
   • 
   • JAZ
   • November 21, 2010

2. What Absolutely Positively Has To Be On Your Thanksgiving Table? 1 2

   By gulfporter, October 11, 2014
   • 28 replies
   • 4.8k views
   • 
   • LaurieB
   • October 23, 2014

3. Grilling 1 2

   By Susan in FL, March 29, 2004
   • 28 replies
   • 3.7k views
   • 
   • robyn
   • April 5, 2004

4. Innovative chowder ideas 1 2

   By chappie, January 12, 2006
   • 28 replies
   • 7.1k views
   • 
   • Tri2Cook
   • March 21, 2016

5. Smoked Beef Shoulder / Chuck Roasts 1 2

   By Pam R, May 18, 2007
   • 28 replies
   • 20.7k views
   • 
   • Nawlins
   • August 27, 2009

6. Parchment Paper for a Saute ? 1 2

   By rotuts, September 19, 2015
   • 28 replies
   • 8k views
   • 
   • gfweb
   • October 3, 2015

7. The Great Disaster Game 1 2

   By gfron1, July 23, 2007
   • 28 replies
   • 5.6k views
   • 
   • gfron1
   • February 23, 2009

8. Smoke Point 1 2

   By gfweb, October 25, 2012
   • 28 replies
   • 6.9k views
   • 
   • rotuts
   • May 24, 2017

9. Stupid question: Meat, how long in fridge? 1 2

   By JohnN, December 22, 2004
   • 28 replies
   • 7.8k views
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   • Really Nice!
   • December 30, 2004

10. Need help with sous vide timing and temperature for beef and pork 1 2

    By Josh71, December 28, 2015
    • 28 replies
    • 5.1k views
    • 
    • rotuts
    • July 13, 2024

11. Bulgur: what can I use it for? 1 2

    By Darienne, April 17, 2021
    • 28 replies
    • 7.2k views
    • 
    • Katie Meadow
    • January 12, 2022

12. "English" foods (?) 1 2

    By liuzhou, August 13, 2021
    • 28 replies
    • 3.5k views
    • 
    • Anna N
    • August 14, 2021

13. Chili Variety 1 2

    By Cusina, December 1, 2003
    • 28 replies
    • 5.4k views
    • 
    • Huevos del Toro
    • December 5, 2003

14. Better quality pancake mixes that won't break the bank? 1 2

    By Sid Post, November 7, 2022
    • 28 replies
    • 5.6k views
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    • AAQuesada
    • December 1, 2022

15. Animal Fats: Better Cooking Through Science 02 1 2

    By Chris Amirault, February 21, 2007
    • 28 replies
    • 4.6k views
    • 
    • Shalmanese
    • March 1, 2007

16. Holding hot food before serving it 1 2

    By jsmeeker, February 28, 2011
    • 28 replies
    • 8.3k views
    • 
    • andiesenji
    • April 4, 2011

17. Preserved Lemon Aioli 1 2

    By thirtyoneknots, January 30, 2012
    • 28 replies
    • 6.1k views
    • 
    • AAQuesada
    • January 31, 2012

18. Knife Use When Cutting Sandwiches 1 2

    By cutter, March 5, 2017
    • 28 replies
    • 15.3k views
    • 
    • IndyRob
    • March 10, 2017

19. Brick oven cooking - plans and instructions 1 2

    By FornoBravo, January 12, 2005
    • 28 replies
    • 38.1k views
    • 
    • FornoBravo
    • June 16, 2006

20. Slightly smelly cod 1 2

    By robie, April 1, 2016
    • 28 replies
    • 75.6k views
    • 
    • pufin3
    • April 3, 2016

21. Foodborne illness, scallops 1 2

    By HowardLi, November 18, 2008
    • 28 replies
    • 23.2k views
    • 
    • johnnyd
    • November 26, 2008

22. Sous vide cheap cut steaks coming out consistently dry and pale (Baldwin time/temps) 1 2

    By Derek Tran, August 11, 2014
    • 28 replies
    • 16.3k views
    • 
    • pep.
    • August 16, 2014

23. Culinary Creativity born of celiac diease or other dietary restrictions 1 2

    By TicTac, March 15, 2019
    • 28 replies
    • 5.1k views
    • 
    • Katie Meadow
    • June 2, 2019

24. Monkfish 1 2

    By Daniel, August 3, 2006
    • 28 replies
    • 6k views
    • 
    • barcelona
    • November 21, 2006

25. fingerling potatoes 1 2

    By hollis, July 22, 2004
    • 28 replies
    • 3.2k views
    • 
    • Mild Bill
    • July 23, 2004