- Michigan Red Hots
- as good as your own demi, if not better
- Chicken salad?
- Buttermilk
- Tortilla salad bowl sources
- Englishwoman to TEACH the FRENCH How to COOK??
- France is running out of cooks???
- Why can't owners keep their noses out?
- Grinding lots of pepper
- Tomatos
- Does cooked pasta go bad?
- how to slice a hard-boiled egg
- Cooking is the art of seasoning
- Haccp
- Easy consomme question!
- Nutritional Value of Frozen Food (Cooked at Home)
- What foods do you make from Scratch?
- I need your help!<linguistic research>
- Steamship Round
- A huge vat?
- Raw Oysters
- reading?
- Injection for Meat
- What can you do with ginger root?
- Ducks on TV
- Is this precooked pasta being stored right?
- Gastronomic Glue
- good recipe to cook with butter?
- Eggplant, Fried Not Oiled
- Chocolate
- What happened to the REAL food in recipes?
- making confectioner's sugar
- Flavor differences between Flat Leaf & Curly Parsley?
- The News is GOOD...
- Soft shell crabs and shad roe
- French Markets
- Fiddlehead ferns
- Chermoya
- Favorite sandwich
- Cooking for Diabetics....where to get info?
- Mothers' Day 2002
- A question about meat . . .
- Oxalic Acid in Foods & Arthritis
- How the French have influenced the terms used in Menus
- Would you consider this as limiting my biz?
- Quick, dumb gelatin question
- Would take this biz name seriously??
- Doughnuts or Donuts?/Cake or Risen?
- scallops
- term "86"
- Artic Char
- scallops
- Taking a diet too far!
- salt curing lemons
- US Farmers Markets site
- Fear of saute: when will peanut oil smoke?
- What do you use to store pre-cooked food for clients?
- Bialy's
- airplane food?
- Let's talk chicken....
- What would you cook on out of desperation?
- Pancakes
- Where would you go?
- caramel popcorn
- storage of carrots
- Parmentier
- Ceramic "steel"
- Atkins diet
- Please help me!!!
- Cracker crust
- Need new spice mix
- Beer Bread
- Horror in Vancouver
- I really need your help about acidulant!
- Need more explication about lupine flour!
- Making Sausage
- Grace on "Six Feet Under"
- Lupine flour!
- White flour!
- About oils in food!!!
- Where is Rouget?
- food coloring... your thoughts
- Tahitian Noni Juice
- How do I make Spaghetti Veggies?
- Rewarming IPC'd pasta
- Some figs for a friend
- Trip down memory Lane!!
- A question on Herbs...
- Froths and Foams
- Foams and Froths
- who started Fusion??
- Parmsan Tuilles/ crisps
- The Artichoke War of the Early 1900s
- Blast from the past
- Favorite "cure" foods
- How to make Bohemian cabage?
- Bulimia and Anorexia
- Wrapping it up....
- Question for the scientists
- Asian Food!
- Tamarind
- What am I doing wrong?
- how to hold yorkshire puddings?
- Cookie & Brownie Delivery Business...could it work?
- How would you describe American Cuisine?
- Cinco de Mayo, anyone?
- MSG.....how it all began
- I need help with slow cooking chicken!!
- ISO foods of the Mughals
- Herb Crusted Salmon
- Food Network's: A Century of Food
- What exactly can you do with Tofu???
- Scientific food breakthrough
- May Event
- Indestructible sandwich
- The Mysterious Marie behind "bain-marie"
- Diet Soda
- anyone done this one before ?
- Where did the Whole Spices go??
- How much do you know about Cholesterol?
- Cooking with Essential Oils
- question about fat content of orange roughy
- Piece of dough!
- Filling!
- rinsing rice
- Sugar cane question
- Question about beef
- OK Here is my list of questions!
- Arrowroot?
- Help!!!! I'm confused!
- It's me again!!!
- I need a confirmation!
- Hello again!!!
- For Isa? Thank You So Much!!!
- Botulism
- For Natacha and Tambopata and the rest of French Students
- to kokopuffs
- Need tour help!!!
- calcium orthophosphate
- dough piece
- To fill a waffle
- Just for a definition!
- Allergy question
- Knives and forks
- An Advice to cooks from the Past
- Does Advertising equal success in local eating establishments?
- Appetizer Question...Open to All
- "Doggie Bags"
- "The Loaf" as cruel and unusual punishment
- Turkey Tetrazzini at Roosevelt High
- "Take a Pass on Chilean Sea Bass"
- a chefs work
- Chefs
- Chefs
- Me too!
- For Shroomgirl
- Where can I buy it?
- Left over grease?
- Cassava
- Breadfruit...Delicious Breadfruit
- The Healthy Soursop (Guanabana)
- ~*~Soft Foods Suggestion~*~
- cold cooking
- Mauby concentrate
- Another Tough Question
- Food & Culture
- Roti Shells
- Extracts
- Grey-ish Coconut Milk
- Dinner was good
- tough topic
- Peeling Grapes
- Greek Food!
- Giant octopus caught off New Zealand( + Recipe)
- To Continue a ThemeI have enjoyed reading the posts on Food in the 1950’s
- 1950's-America's Popular Food and Recipes
- Looking for a name...
- Nutrition Training and Certificaiton
- Prime Rib
- Your favorite cuppa java?
- Canning
- Your Most Versatile Ingredient
- Not so much a ? as opinions wanted
- History of the American Salad
- In search of the perfect "Fava"
- Dry Pasta Salad
- "Soup of the Evening...Beautiful Soup"
- Tilefish and Grouper
- Who comes up with this stuff........
- Is there an easier way to make Fettucine Alfredo?
- does anyone have any good tried and true recipes on how to make a Cobb salad?
- holding baked potatoes & cheesecake
- Cheese Revisited
- safe eating
- Farquar?
- Spring has Sprung!!!
- Tiramisu: too cook or not too cook?
- Not a party
- Sweet potatoes
- quiche
- A big racket
- Salt Cod Revisited
- Bagels: A Concise History
- Pesach
- Spagetti Sauce
- quil eggs... ideas anyone?
- Irish Potatoes
- Chocolate Eruption Cake Recipe?
- What? No St. Pats dinner thread?
- Liquid for Risotto
- Breeding Turkey
- Question For You History Buffs
- So what is the difference??
- Zen and the art of cleaning artichokes
- My X was such a bad cook...
- Substitutions for buttermilk
- About alcohol metabolism
- History and trivia about my favorite snack...POPCORN
- Playing with Mother Nature
- The Dairy Controversey
- It's been a year already!
- Cooking with Brie
- I'd rather go hungry than eat X
- Meatless For A Day
- Legendary Eateries
- Welcome to the Food History Forum.
- Getting the Center Done!!!
- Help with outside raw bar concept!
- question??
- Eating Healthy
- How to use flavored bases?
- Awww its so embarrassing....
- soft juicy chicken
- Signs of cooking obscession
- Sweetbreads
- Lebanese garlic sauce
- Just thought I'd share this quote
- Self-clarifying consommé?
- The Next Best Thing to Duck Fat
- Apicius and Athenaeus
- Lunch meat safety
- Who needs recipes?
- Green Eggs and Ham
- What did I do wrong in this recipe?
- Fresh sardines
- Pemmican
- Cut of Meat
- Ok you food history buffs..lets have a "Symposium"
- Food SONGS?
- macadamia nut crusted sea bass