Cooking

9,591 topics in this forum

1. Spices or herbs?

   By Jaime L. Williams, October 20, 2014
   • 5 replies
   • 1.5k views
   • 
   • Deryn
   • October 20, 2014

2. Does Anybody Know If the Peppers Used To Make Paprika In Hungary Are Ever Eaten Fresh?

   By Bill Klapp, October 19, 2014
   • 0 replies
   • 1.3k views
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   • Bill Klapp
   • October 19, 2014

3. Modern uses for blood

   By Shalmanese, October 18, 2014
   • 7 replies
   • 1.6k views
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   • huiray
   • October 19, 2014

4. Liquid smoke - how do you use it? 1 2

   By nathanm, April 12, 2010
   • 40 replies
   • 117.3k views
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   • weedy
   • October 18, 2014

5. What will happen if I don't flash chill my stocks? 1 2

   By mm84321, September 12, 2014
   • 30 replies
   • 4.3k views
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   • paul o' vendange
   • October 17, 2014

6. 2 different pasteurization times for chicken from MC and MCaH?

   By torolover, October 17, 2014
   • 2 replies
   • 2.8k views
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   • torolover
   • October 17, 2014

7. Best method to cook boudin noir...?

   By TicTac, October 12, 2014
   • 7 replies
   • 8.3k views
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   • FrogPrincesse
   • October 13, 2014

8. Lupini Beans: "Now what?"

   By Paul Bacino, October 13, 2014
   • 6 replies
   • 2k views
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   • CatPoet
   • October 13, 2014

9. Immersion Blender Mayonnaise

   By Kim Shook, August 29, 2014
   • 19 replies
   • 4.1k views
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   • EnriqueB
   • October 13, 2014

10. Yeast as a Flavoring Agent

    By Shel_B, October 12, 2014
    • 10 replies
    • 3.6k views
    • 
    • JoNorvelleWalker
    • October 13, 2014

11. Clambake Broth/Base

    By LaurieB, October 11, 2014
    • 3 replies
    • 1.6k views
    • 
    • LindaK
    • October 12, 2014

12. Salted chilis

    By ChrisTaylor, October 12, 2014
    • 5 replies
    • 2.1k views
    • 
    • Paul Bacino
    • October 12, 2014

13. Lungs

    By sheepish, August 22, 2011
    • 18 replies
    • 8.8k views
    • 
    • JoNorvelleWalker
    • October 12, 2014

14. Do you cheat when you chop onions? 1 2 3 4 5

    By Fat Guy, May 5, 2007
    • 106 replies
    • 18k views
    • 
    • paulraphael
    • October 11, 2014

15. Reheat....What, where, and why.

    By NEPolarbear, October 9, 2014
    • 4 replies
    • 1.3k views
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    • MSRadell
    • October 11, 2014

16. Cooking project for B-school

    By chefmd, October 9, 2014
    • 19 replies
    • 2.9k views
    • 
    • chefmd
    • October 11, 2014

17. Harvesting and Storing Apples

    By Thanks for the Crepes, October 10, 2014
    • 0 replies
    • 810 views
    • 
    • Thanks for the Crepes
    • October 10, 2014

18. Fake Bacon

    By Chelseabun, August 24, 2014
    • 14 replies
    • 5.7k views
    • 
    • Chelseabun
    • October 10, 2014

19. Canning "uncannable" foods 1 2

    By digigirl, July 14, 2006
    • 27 replies
    • 29.2k views
    • 
    • ElainaA
    • October 10, 2014

20. Substitute for Peaches in a Salad

    By Shel_B, October 9, 2014
    • 11 replies
    • 7.6k views
    • 
    • Shel_B
    • October 10, 2014

21. Cashew Cream Cheese (gasp!)

    By DanMLondon, October 9, 2014
    • 11 replies
    • 2.3k views
    • 
    • Amy D.
    • October 10, 2014

22. Uses of Stratto di Pomodori ?

    By Paul Bacino, October 8, 2014
    • 6 replies
    • 2.2k views
    • 
    • Lisa Shock
    • October 8, 2014

23. Cold Shrimp Hors D'Oeuvre 1 2 3

    By Chris Hennes, June 27, 2014
    • 53 replies
    • 8.6k views
    • 
    • MelissaH
    • October 8, 2014

24. 'Off' flavor in cooked potatoes 1 2

    By borgr, October 5, 2014
    • 29 replies
    • 33.3k views
    • 
    • ChefPip
    • October 7, 2014

25. Cooking Duck Breasts: Tips and Techniques 1 2 3 4 11

    By bushey, December 11, 2002
    • 251 replies
    • 40.8k views
    • 
    • gulfporter
    • October 4, 2014