I just found out about "patent flour". The Washington Post had some of the recipes for the inauguration festivities, and one used patent flour. Supposed to be very high quality. Never heard of it before, never seen it until now... (1 reply, last updated by Leah January 29, 2005)

I just picked up Baking in America by Greg Patent ($1.99!) and was hoping to get some CH feedback—has anyone tried any of his recipes? TIA :) (3 replies, last updated by Funwithfood July 15, 2005)

how interesting.... but patenting recipes just seems absurd, although i would agree that the chef-inventor should get the credit for their time and effort. (19 replies, last updated by Jefferson October 13, 2006)

I seem to recall hearing that Homaru Cantu of Moto had taken out some patents on some of the techniques that he uses in his restaurant. If he has a patent on the technique which is essentially his recipe, then I would guess that... (40 replies, last updated by DishDelish August 2, 2009)

I love baguettes. They are food-of-the-gods bread. Does anyone have good recipes for these luscious loaves? I got a french bread pan for Christmas and would love some good recipes to use it for!! thanks. (5 replies, last updated by Christopher Oliver January 8, 2002)

the recipe with the knowledge and approval of the “originator.” Sam was right about copyrighting the prep information ... but all you can copyright is the way it is written up. You cannot copyright the technique... (32 replies, last updated by Caroline1 December 9, 2007)

tangerine peel. I decided to make a salsa/hot sauce with them that I could use over the next couple weeks, dialing up or down the dose depending on how masochistic I’m feeling. I just made the following recipe up, basing it... (0 replies, last updated by nja October 7, 2003)

the recipe do not double or triple the amounts of oil or water. Alix’s patented trick: use a needle and thread to string the pods together. This makes it easy to remove them before serving, preventing any unpleasant surprises. (5 replies, last updated by alixschwartz July 1, 2008)

Bittman’s no-knead recipe is no longer available on the NY Times website without paying for it. You all have been writing such great things about it. Would someone mind posting it? Thanks! Laura (48 replies, last updated by stonetta December 28, 2006)

would go their for dinner in the late 50’s early 60’s. I was born and raised in Walnut Creek and my two older brothers attended Las Lomas HS directly accross the street from the restaurant. I’m now in search of... (17 replies, last updated by Richard C.Spross September 20, 2009)

Check out the article on the front page of today’s Wall St. Journal about a new fast food chain in China whose specialty is baked pig’s head. It’s the new rage there and the recipe has been patented. (It’s... (1 reply, last updated by Anthony Bourdain August 8, 1999)

about 1 cup of fresh fruit, a massive amount (22 ounces) of crushed ice, and a yet unknown white liquid. I was told that this “paste” was their patented smoothie mix. Does anybody here work for Surf City or would... (0 replies, last updated by Soya Bean June 10, 2007)

Why would she discuss with Jamie and Radhika? There’s no patent on recipes. (12 replies, last updated by ignat December 23, 2008)

No, and my patented out-of-this-world space-age Moon Waffle is an original recipe as well. Seriously, just thought I’d ask if anyone had tried this. (7 replies, last updated by coll October 20, 2006)

I would usually post this under the Recipes section, but I want a discussion about the idea of it rather than, "Go try it right now!" So one day a few years back I was hungry. I toasted a plain Eggo waffle, then put some... (4 replies, last updated by Caroline1 June 12, 2008)