Cooking

9,585 topics in this forum

1. Roasted Kale Salad Question

   By Shel_B, October 7, 2013
   • 11 replies
   • 2.4k views
   • 
   • Smithy
   • October 16, 2013

2. Sell apple sauce to me please

   By Lindsey, October 6, 2013
   • 15 replies
   • 2.9k views
   • 
   • Jaymes
   • October 12, 2013

3. Pasta, Brass Die Better? 1 2

   By dcarch, October 5, 2013
   • 39 replies
   • 20.1k views
   • 
   • Shel_B
   • October 10, 2013

4. My Bleeding Yogurt

   By liuzhou, October 5, 2013
   • 8 replies
   • 68.6k views
   • 
   • liuzhou
   • October 6, 2013

5. Dealing with Brussels sprouts on the stalk

   By heidih, October 4, 2013
   • 9 replies
   • 3k views
   • 
   • cakewalk
   • October 5, 2013

6. Sous vide Beef Bourguignon 1 2

   By Samo154, October 4, 2013
   • 30 replies
   • 13.6k views
   • 
   • PedroG
   • November 14, 2015

7. How do they get the vinegar taste in salt and vinegar potato chips?

   By gfweb, October 3, 2013
   • 20 replies
   • 10.9k views
   • 
   • gfweb
   • February 19, 2014

8. Potluck Frittata

   By Shel_B, September 30, 2013
   • 4 replies
   • 2.1k views
   • 
   • Dave Hatfield
   • October 2, 2013

9. Following a Recipe Exactly...or Maybe Not?

   By weinoo, September 30, 2013
   • 21 replies
   • 3k views
   • 
   • Smithy
   • October 2, 2013

10. Brining, basting, and stuffing your turkey 1 2 3

    By forever_young_ca, September 30, 2013
    • 50 replies
    • 11k views
    • 
    • Cafe Hunk
    • October 29, 2013

11. Carrot Safety

    By JoNorvelleWalker, September 30, 2013
    • 19 replies
    • 5.8k views
    • 
    • Martin Fisher
    • October 2, 2013

12. Pressure cooker vs cooking sous vide for stew, braise, etc. 1 2

    By rotuts, September 29, 2013
    • 33 replies
    • 11.4k views
    • 
    • rotuts
    • October 2, 2013

13. Dinner! 2013 (Part 5) 1 2 3 4 23

    By patrickamory, September 28, 2013
    • 572 replies
    • 120.1k views
    • 
    • judiu
    • December 6, 2013

14. Pickle Pots? Technique

    By jfresch, September 27, 2013
    • 2 replies
    • 1.4k views
    • 
    • heidih
    • September 28, 2013

15. Soaking Beans and Travel

    By Porthos, September 27, 2013
    • 4 replies
    • 1.7k views
    • 
    • Ttogull
    • September 27, 2013

16. Cooking small dishes with a lot of flavor

    By Rickard Fransén, September 26, 2013
    • 6 replies
    • 2k views
    • 
    • rotuts
    • September 26, 2013

17. Question about aging meat

    By ambra, September 24, 2013
    • 3 replies
    • 1.9k views
    • 
    • jayt90
    • September 25, 2013

18. Oyster terrine/pâte/rillette recipe

    By epicurious, September 23, 2013
    • 2 replies
    • 2.5k views
    • 
    • Dave Hatfield
    • September 24, 2013

19. Peanut Sauce 1 2

    By Shel_B, September 23, 2013
    • 34 replies
    • 6.5k views
    • 
    • liuzhou
    • April 16, 2024

20. Refrigerating lobster meat

    By mm84321, September 23, 2013
    • 1 reply
    • 1.6k views
    • 
    • janeer
    • September 23, 2013

21. Three-course menu: suggestions and opinions needed

    By Edson Ragas, September 21, 2013
    • 9 replies
    • 2.3k views
    • 
    • Edson Ragas
    • September 23, 2013

22. Tilda Rice: what's going on?

    By rotuts, September 20, 2013
    • 11 replies
    • 8.8k views
    • 
    • huiray
    • September 22, 2013

23. Anybody ever try sous vide-chill-smoke-grill?

    By FeChef, September 19, 2013
    • 13 replies
    • 3.1k views
    • 
    • Steve Irby
    • October 21, 2013

24. some questions regarding some very simple molecular gastronomy

    By Edson Ragas, September 19, 2013
    • 5 replies
    • 1.8k views
    • 
    • nickrey
    • September 20, 2013

25. Spigarelli Broccoli

    By weinoo, September 19, 2013
    • 13 replies
    • 4.9k views
    • 
    • weinoo
    • September 20, 2013