Cooking

9,598 topics in this forum

1. Grinding your own spices 1 2

   By Fat Guy, September 21, 2009
   • 27 replies
   • 8.5k views
   • 
   • natasha1270
   • January 8, 2011

2. Wild Mushrooms 1 2

   By Ol'Hippie, November 15, 2003
   • 27 replies
   • 8.5k views
   • 
   • Fugu
   • November 3, 2007

3. Instant couscous versus fresh couscous

   By patrickamory, February 26, 2012
   • 8 replies
   • 8.5k views
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   • budrichard
   • February 28, 2012

4. What Can You Smoke -- and What Can You Do With It? 1 2

   By Chris Amirault, January 14, 2011
   • 38 replies
   • 8.5k views
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   • chileheadmike
   • April 28, 2011

5. Turkey Redux - leftovers you love 1 2

   By RAHiggins1, November 30, 2008
   • 34 replies
   • 8.5k views
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   • onrushpam
   • December 3, 2009

6. Two People, Thirty-four bucks 1 2

   By maggiethecat, November 1, 2003
   • 48 replies
   • 8.5k views
   • 
   • jgm
   • September 3, 2007

7. Need Ideas for a Pescatarian (or Vegetarian) Christmas Menu 1 2

   By jamesglu, December 2, 2015
   • 30 replies
   • 8.5k views
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   • jamesglu
   • December 5, 2015

8. Chicken fat vs. pork fat

   By ojisan, July 27, 2006
   • 10 replies
   • 8.5k views
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   • tristar
   • July 28, 2006

9. Mise en place 1 2

   By weinoo, May 8, 2011
   • 31 replies
   • 8.5k views
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   • chutney
   • May 18, 2011

10. Any Cook Worth Their Salt Has Made ...? 1 2

    By johnsmith45678, July 5, 2006
    • 45 replies
    • 8.5k views
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    • Carlovski
    • August 8, 2006

11. Cooking During Times of Disaster 1 2 3

    By highchef, September 22, 2005
    • 51 replies
    • 8.5k views
    • 
    • kayb
    • March 30, 2020

12. Preparing Crab - a photo tutorial -

    By culinary bear, February 19, 2005
    • 12 replies
    • 8.5k views
    • 
    • culinary bear
    • February 19, 2005

13. Garlic Sausage from Mississippi question?

    By Ufimizm, November 30, 2008   

    • Charcuterie
    • 5 replies
    • 8.4k views
    • 
    • MarkinHouston
    • December 2, 2008

14. Asparagus Foam

    By Mussina, March 22, 2006
    • 6 replies
    • 8.4k views
    • 
    • Matthew Grant
    • March 24, 2006

15. What, How, & When to Truss or Tie

    By Chris Amirault, October 11, 2009
    • 18 replies
    • 8.4k views
    • 
    • judyfoodie
    • October 14, 2009

16. Roasting a Heritage Turkey

    By tim, November 4, 2009
    • 17 replies
    • 8.4k views
    • 
    • Gayle28607
    • November 16, 2009

17. Favorite uses for Boursin? 1 2

    By Sony, March 17, 2008
    • 34 replies
    • 8.4k views
    • 
    • dockhl
    • April 15, 2008

18. A year of a deer. 1 2

    By sjemac, December 16, 2008
    • 28 replies
    • 8.4k views
    • 
    • Crouton
    • June 5, 2012

19. Fat=Flavor? The role of fat in the cooking process

    By Tim Chambers, September 9, 2013
    • 15 replies
    • 8.4k views
    • 
    • Edward J
    • September 12, 2013

20. Brining pork chops

    By billyhill, May 23, 2010
    • 17 replies
    • 8.4k views
    • 
    • Ttogull
    • May 14, 2013

21. Why add aromatics to base stock if you're going to add aromatics for a recipe, later?

    By torolover, November 1, 2014
    • 17 replies
    • 8.4k views
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    • TheCulinaryLibrary
    • November 27, 2014

22. Substitute for Clear Gel

    By thecuriousone, June 20, 2007
    • 3 replies
    • 8.4k views
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    • baroness
    • June 21, 2007

23. Spring Roll, Egg Roll, Salad Roll

    By gfron1, September 19, 2006
    • 19 replies
    • 8.4k views
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    • ZenKimchi
    • September 21, 2006

24. What Makes a Great Clam Sauce? 1 2

    By Varmint, April 11, 2007
    • 37 replies
    • 8.4k views
    • 
    • KateinChicago
    • April 12, 2007

25. Artichokes sous vide

    By Ruth, August 10, 2007
    • 3 replies
    • 8.4k views
    • 
    • kpzachary
    • August 12, 2007