Cooking

9,585 topics in this forum

1. Which Cut - "London Broil" or Sirloin

   By Porthos, May 15, 2013
   • 24 replies
   • 36.7k views
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   • janeer
   • May 18, 2013

2. Visually pleasing rhubarb?

   By fvandrog, May 15, 2013
   • 6 replies
   • 2.6k views
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   • Bojana
   • May 21, 2013

3. Dry aged steak cut offs usable?

   By OliverB, May 13, 2013
   • 4 replies
   • 10k views
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   • Simon Lewinson
   • May 15, 2013

4. What's Going On With This Shrimp?!?

   By Panaderia Canadiense, May 13, 2013
   • 4 replies
   • 2.1k views
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   • gfweb
   • May 13, 2013

5. [Modernist Cuisine at Home] Buffalo Sauce

   By Anonymous Modernist 11548, May 12, 2013
   • 1 reply
   • 2.8k views
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   • Sam Fahey-Burke
   • May 16, 2013

6. Bradley smoker broke 1/2way through, still safe to eat?

   By rob1234, May 11, 2013
   • 6 replies
   • 4.7k views
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   • rob1234
   • May 11, 2013

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

   By patrickamory, May 10, 2013
   • 550 replies
   • 116.2k views
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   • menuinprogress
   • July 21, 2013

8. What is the Best Tasting Fish? 1 2

   By Stephen Bosse, May 9, 2013
   • 48 replies
   • 11.7k views
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   • patrickamory
   • June 9, 2013

9. A Better Way to Peel Chickpeas?

   By Shel_B, May 9, 2013
   • 14 replies
   • 44.4k views
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   • DocDougherty
   • March 27, 2018

10. Kudzu Starch

    By jfresch, May 8, 2013
    • 5 replies
    • 3.4k views
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    • KennethT
    • May 10, 2013

11. Making rice noodles

    By kleinebre, May 7, 2013
    • 6 replies
    • 6.4k views
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    • Syzygies
    • October 30, 2013

12. Onglet, does it need to be butterflied

    By pacman1978, May 7, 2013
    • 10 replies
    • 3.3k views
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    • ElsieD
    • May 13, 2013

13. Convert Egg Substitute to Whole Eggs

    By Shel_B, May 6, 2013
    • 7 replies
    • 4.1k views
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    • JAZ
    • May 7, 2013

14. Saganaki

    By IndyRob, May 5, 2013
    • 2 replies
    • 2.4k views
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    • budrichard
    • May 6, 2013

15. First time making confit de canard en sous vide

    By Simon Lewinson, May 5, 2013
    • 4 replies
    • 7.7k views
    • 
    • Simon Lewinson
    • May 15, 2013

16. Sous vide meats with fat vs no fat..does it make a difference?

    By torolover, May 4, 2013
    • 1 reply
    • 1.3k views
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    • nickrey
    • May 4, 2013

17. Veal Cheeks Sous Vide

    By ElsieD, May 2, 2013
    • 4 replies
    • 6.2k views
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    • EnriqueB
    • May 3, 2013

18. Baby Hot Browns...thoughts...

    By Unpopular Poet, May 2, 2013
    • 10 replies
    • 2.3k views
    • 
    • Unpopular Poet
    • May 8, 2013

19. Alternative to Pork Tenderloin

    By Shel_B, April 30, 2013
    • 20 replies
    • 23.6k views
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    • Shel_B
    • May 2, 2013

20. Radish, Daikon and Carrot. Safe to cook together?

    By skyhskyh, April 30, 2013
    • 6 replies
    • 21k views
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    • daveb
    • June 12, 2017

21. Heritage Chicken Eggs 1 2

    By huiray, April 27, 2013
    • 26 replies
    • 7.7k views
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    • andiesenji
    • May 1, 2013

22. Hosta!

    By dcarch, April 27, 2013
    • 9 replies
    • 4.6k views
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    • Smithy
    • April 29, 2013

23. Modern Solution for No-Rice Sushi?

    By bigchef, April 26, 2013
    • 10 replies
    • 3.7k views
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    • bigchef
    • May 2, 2013

24. Rib eye from specific retailer overcooked sous vide

    By Anonymous Modernist 17713, April 24, 2013
    • 3 replies
    • 2.3k views
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    • Anonymous Modernist 3840
    • May 9, 2013

25. Black sesame powder in savory applications

    By Franci, April 23, 2013
    • 2 replies
    • 1.8k views
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    • TinaYuan
    • April 23, 2013