Cooking

9,585 topics in this forum

1. Deckle: a long overlooked cut of beef 1 2

   By Gifted Gourmet, March 8, 2006
   • 45 replies
   • 66.6k views
   • 
   • flacoman
   • November 6, 2014

2. Smoked red bell peppers

   By Andrew Fenton, May 24, 2009
   • 15 replies
   • 12.2k views
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   • Johntodd
   • November 5, 2014

3. Freezer Friendly Meals For My Grandpa 1 2 3

   By Shelby, October 4, 2014
   • 72 replies
   • 13.3k views
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   • Jaymes
   • November 5, 2014

4. ISO: Mother for Red Wine Vinegar

   By JFrillman24, November 5, 2014
   • 3 replies
   • 1.6k views
   • 
   • jayt90
   • November 5, 2014

5. The Salmon Croquette 1 2 3 4

   By Mayhaw Man, January 8, 2007
   • 81 replies
   • 31k views
   • 
   • scubadoo97
   • November 5, 2014

6. Vegetarian Baked Beans Questions

   By Shel_B, January 14, 2008
   • 9 replies
   • 3.9k views
   • 
   • LindaK
   • November 4, 2014

7. Challenge: Name 3 Little Things 1 2

   By gulfporter, October 3, 2014
   • 28 replies
   • 5k views
   • 
   • Martin Fisher
   • November 3, 2014

8. Diffusion through meat

   By HowardLi, October 4, 2014
   • 16 replies
   • 5.9k views
   • 
   • torolover
   • October 31, 2014

9. Sechuan/Sancho Buttons aka Jambu, Paracress and Toothache plant

   By CeeCee, October 31, 2014
   • 2 replies
   • 1.4k views
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   • huiray
   • October 31, 2014

10. Spherification - Palate Cleanser

    By CAFC, October 31, 2014
    • 0 replies
    • 1.3k views
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    • CAFC
    • October 31, 2014

11. Salami Safety

    By JoNorvelleWalker, October 27, 2014
    • 11 replies
    • 30.1k views
    • 
    • Martin Fisher
    • October 28, 2014

12. Dinner 2014 (Part 5) 1 2 3 4 24

    By Shelby, September 2, 2014
    • 587 replies
    • 96.1k views
    • 
    • Shelby
    • October 26, 2014

13. Dried Okra

    By Mmmpomps, October 26, 2014
    • 3 replies
    • 2.1k views
    • 
    • Mmmpomps
    • October 26, 2014

14. Why Simmer a Meat Sauce for Hours

    By Shel_B, October 23, 2014
    • 22 replies
    • 18.8k views
    • 
    • Paul Bacino
    • October 26, 2014

15. Fried green tomatos - best method?

    By phaelon56, August 13, 2002
    • 24 replies
    • 6.9k views
    • 
    • Crouton
    • October 24, 2014

16. Effect of extended sous vide cooking time at target temperature

    By FeChef, October 23, 2014
    • 3 replies
    • 2.6k views
    • 
    • FeChef
    • October 23, 2014

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

    By gulfporter, October 11, 2014
    • 28 replies
    • 5.1k views
    • 
    • LaurieB
    • October 23, 2014

18. What to do with Peeled Vegetables

    By Shel_B, October 23, 2014
    • 4 replies
    • 1.5k views
    • 
    • FeChef
    • October 23, 2014

19. Dried cherry sauce for pork: make-ahead question

    By bakerjo58, October 18, 2014
    • 2 replies
    • 1.4k views
    • 
    • basquecook
    • October 22, 2014

20. A new condiment...toasted sauerkraut

    By gfweb, October 21, 2014
    • 9 replies
    • 2.2k views
    • 
    • Kerry Beal
    • October 22, 2014

21. Making homemade yogurt with clay pots--has anyone done this?

    By FlyingChopstik, October 19, 2014
    • 8 replies
    • 8.5k views
    • 
    • FlyingChopstik
    • October 20, 2014

22. Spices or herbs?

    By Jaime L. Williams, October 20, 2014
    • 5 replies
    • 1.8k views
    • 
    • Deryn
    • October 20, 2014

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

    By Bill Klapp, October 19, 2014
    • 0 replies
    • 1.4k views
    • 
    • Bill Klapp
    • October 19, 2014

24. Modern uses for blood

    By Shalmanese, October 18, 2014
    • 7 replies
    • 1.8k views
    • 
    • huiray
    • October 19, 2014

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

    By nathanm, April 12, 2010
    • 40 replies
    • 120.3k views
    • 
    • weedy
    • October 18, 2014