Cooking

9,590 topics in this forum

1. Let's talk freshwater fish

   By abadoozy, May 2, 2011
   • 24 replies
   • 5.9k views
   • 
   • Peter the eater
   • May 6, 2011

2. Sabich -- the Iraqi Israeli sandwich

   By Katie Meadow, June 10, 2016
   • 24 replies
   • 7.9k views
   • 
   • shain
   • October 10, 2020

3. " X.O." sauce: do you use it?

   By rotuts, June 17, 2013
   • 24 replies
   • 11k views
   • 
   • liuzhou
   • February 13, 2023

4. Safety of beef in US

   By alejita, September 20, 2004
   • 24 replies
   • 4.3k views
   • 
   • hannnah
   • September 23, 2004

5. Rack of Lamb: Tips, Techniques & Sauces

   By CherieV, December 26, 2006
   • 24 replies
   • 15.5k views
   • 
   • Peter the eater
   • November 12, 2009

6. Shoo-Fly Potatoes?

   By The Old Foodie, July 1, 2006
   • 24 replies
   • 6.9k views
   • 
   • BigboyDan
   • July 5, 2006

7. Victoria Day

   By Pam R, May 22, 2005
   • 24 replies
   • 4.3k views
   • 
   • Pam R
   • May 23, 2006

8. What the heck is a Flank Steak?

   By infernooo, March 30, 2007
   • 24 replies
   • 63.1k views
   • 
   • le petit boucher
   • April 16, 2007

9. Cutting an Onion

   By srhcb, January 19, 2007
   • 24 replies
   • 5.1k views
   • 
   • tafkap4d
   • February 21, 2007

10. Gimme your best braising recipe...

    By Lori in PA, December 27, 2005
    • 24 replies
    • 3.3k views
    • 
    • Lori in PA
    • January 2, 2006

11. The myth of mirepoix

    By JAZ, April 28, 2012
    • 24 replies
    • 27.6k views
    • 
    • Norm Matthews
    • May 7, 2012

12. Bland sauce

    By Josh71, March 27, 2017
    • 24 replies
    • 5.7k views
    • 
    • FrogPrincesse
    • March 28, 2017

13. Celebratory food from a basic kitchen

    By dtremit, September 2, 2020
    • 24 replies
    • 3.6k views
    • 
    • CeeCee
    • September 19, 2020

14. Bread in China

    By liuzhou, July 27, 2025
    • 24 replies
    • 4.2k views
    • 
    • liuzhou
    • August 3, 2025

15. Heat-Sensitive Ink for Hard Boiling Eggs

    By johnsmith45678, July 31, 2006
    • 24 replies
    • 3.1k views
    • 
    • srhcb
    • August 4, 2006

16. Low-salt recipes

    By Pan, January 21, 2016
    • 24 replies
    • 3.7k views
    • 
    • TdeV
    • January 23, 2023

17. The canned soup "doctoring" topic

    By jhlurie, November 3, 2005
    • 24 replies
    • 6.4k views
    • 
    • purplewiz
    • November 4, 2005

18. Fried green tomatos - best method?

    By phaelon56, August 13, 2002
    • 24 replies
    • 7.3k views
    • 
    • Crouton
    • October 24, 2014

19. Aging Meat: any advantage with pork?

    By rotuts, July 14, 2012
    • 24 replies
    • 35.8k views
    • 
    • Rico
    • March 14, 2016

20. Tricks for peeling shallots?

    By lorea, February 5, 2004
    • 24 replies
    • 5.1k views
    • 
    • lorea
    • February 9, 2004

21. Is It Broth or Is It Stock?

    By Simon Patrice, November 12, 2008
    • 24 replies
    • 4.7k views
    • 
    • paulraphael
    • November 19, 2008

22. Gelatin in mousses

    By QbanCrackr, November 16, 2009
    • 24 replies
    • 28.2k views
    • 
    • binitahp
    • May 13, 2010

23. le creuset label

    By Kim Shook, December 27, 2005
    • 24 replies
    • 16.4k views
    • 
    • Jmahl
    • January 9, 2006

24. Infusing Cardamom for Optimal Flavor

    By beacheschef, March 17, 2009   

    • Indian
    • 24 replies
    • 1.1k views
    • 
    • Kouign Aman
    • September 18, 2009

25. Odd taste in pan seared steak

    By chris_s, February 2, 2015
    • 24 replies
    • 10.8k views
    • 
    • nickrey
    • February 23, 2015