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This badge has been awarded 556 times. Recently awarded to:
2d ago
Is there a milk-free sour cream? — Guildencrantz 53149
may 18 at 20:20
How much is a knob of butter? — hobodave 27k582148
may 16 at 15:07
Why put cinnamon in chili? — wax eagle 497212
may 14 at 4:17
Is bread that can go mouldy better than that which does not? — SAJ14SAJ 18.3k12361
may 8 at 21:23
How long will uncooked chicken keep in the fridge? — Ryan Elkins 3,49132349
apr 29 at 14:05
What's the use of onions in teriyaki sauce? — ElendilTheTall 17.9k2453
apr 26 at 12:18
What to do with broccoli stalk? — TFD 13k11450
apr 25 at 18:17
What is the alternative to a vine ripened tomato? — rumtscho♦ 26.7k259137
apr 24 at 15:11
In industrially produced soup, how does each can contain equal parts of all ingredients? — SAJ14SAJ 18.3k12361
apr 24 at 12:16
Substitute to milk in coffee? — SAJ14SAJ 18.3k12361
apr 22 at 17:43
Why does my steak turn out well done when the temperature probe says it's only rare? — Peter V 1,807316
apr 15 at 2:47
Recreating New York street vendors' “halal chicken over rice” — Martha F. 5,09111149
apr 3 at 3:01
How can I make this cool chocolate shape? — SAJ14SAJ 18.3k12361
apr 1 at 19:25
How can I get a corn tortilla to be pliable enough to work with? — djmadscribbler 1,16649
apr 1 at 7:52
Can I continue to age store bought cheese? — Sobachatina 20.9k13595
mar 27 at 22:58
why roast marrow bones at 450F? — FoodTasted 2,12311118
mar 27 at 18:43
Does white chocolate HAVE to have milk in it? — Aaronut♦ 35.1k487184
mar 27 at 6:25
How do I make spicy mayonnaise like Japanese restaurants use for sushi? — hobodave 27k582148
mar 26 at 19:25
What does beating eggs actually do (chemically speaking)? — arcticfox 29623
mar 25 at 20:44
Why skim “scum” from the surface of a simmering stock? — Bruce Goldstein 2,071619
mar 19 at 21:01
What ingredients can be used to make fried rice slightly sweet? — GdD 5,334719
mar 15 at 4:18
What does the refrigerator crisper compartment actually do? — Jefromi♦ 14.1k32467
mar 9 at 5:56
Can you store oil in a container that is not airtight? — rumtscho♦ 26.7k259137
mar 4 at 23:50
Do nuts ever go bad? — SAJ14SAJ 18.3k12361
feb 26 at 4:29
How do I use a Chinese spoon? — Jay 3,04121647
feb 25 at 1:18
Can adequate heating transform spoiled food into safe food? — derobert 6,3442143
feb 18 at 0:46
How much to reduce salt when using salted butter in place of unsalted butter — SAJ14SAJ 18.3k12361
feb 15 at 1:32
Should whole coffee beans be stored at room temperature, the fridge or freezer? — hobodave 27k582148
feb 14 at 7:16
Is horse meat safe to eat? — SAJ14SAJ 18.3k12361
feb 12 at 18:54
Baking 'Master' Recipes — Jefromi♦ 14.1k32467
feb 9 at 16:18
Should I peel garlic before pressing it? — SAJ14SAJ 18.3k12361
feb 8 at 16:07
Lining a frying pan with aluminum foil to reduce post-cooking cleanup? — SAJ14SAJ 18.3k12361
feb 7 at 22:16
Stainless Steel Pan — gray bottom. Why? — bikeboy389 6,9171424
feb 7 at 13:40
Where can I find dried Great Northern Beans? — Michael at Herbivoracious 20.5k133109
feb 6 at 5:18
Are N2O and CO2 chargers interchangeable for culinary purposes? — J.A.I.L. 2,1561726
feb 5 at 5:57
Can salt be inserted in unshelled peanuts? Do natural peanuts taste salty? — Jefromi♦ 14.1k32467
jan 31 at 14:55
Does ginger have to be peeled? If so how? — GdD 5,334719
jan 30 at 20:15
Do canned kidney beans contain Toxins? — SAJ14SAJ 18.3k12361
jan 30 at 13:15
Difference in caffeine levels between light and bold coffee? — Aaronut♦ 35.1k487184
jan 30 at 0:45
What is 100% juice? — rumtscho♦ 26.7k259137
jan 29 at 20:59
What difference does the bar pressure makes in espresso coffee machines? — J.A.I.L. 2,1561726
jan 29 at 3:47
Why do marshmallows poof up so huge when put in the microwave? — BobMcGee 12.4k2663
jan 28 at 3:01
Is there any reason to scald milk? — Aaronut♦ 35.1k487184
jan 25 at 7:48
Is there evidence that adding salt to water prior to boiling can damage a stainless steel pan? — Aaronut♦ 35.1k487184
jan 23 at 7:11
Chili/Stew - Is it necessary to cook all the meat before adding to the rest of the ingredients? — SAJ14SAJ 18.3k12361
jan 18 at 11:14
How to tell the difference between stamped and forged knives — Sobachatina 20.9k13595
jan 16 at 0:47
Why would I prefer carbon steel (rust prone) kitchen knife? — SAJ14SAJ 18.3k12361
jan 14 at 11:01
What is club soda and how do I make it? — Laura 3,0501347
jan 11 at 0:28
Why did my chicken soup go cloudy? — stephennmcdonald 6,02821244
jan 9 at 4:00
Does microwaving destroy nutrients in food? — Satanicpuppy 8,5841134
jan 8 at 1:48
How to make big, fluffy “Mexican-style” flour tortillas (without using any special machinery)? — justkt 9,59212658
jan 7 at 15:23
How do I make crispy potato pancakes? — nicoleeats 670314
jan 5 at 20:00
Maillard in a Pressure Cooker — Doug Johnson-Cookloose 3,3991019
jan 5 at 8:34
How can I cook the perfect potato for a potato salad? — rumtscho♦ 26.7k259137
jan 3 at 8:38
Can I increase my iron intake by eating food cooked with cast iron? — rfusca 8,4321546
jan 1 at 7:01
What causes sticking and what can I do to reduce food sticking to my cast-iron skillet? — Josh 9561416
dec 29 at 12:24
Bar ware - What kind of glass is this? — Mien 6,46762783
dec 29 at 8:34
Why does dark chocolate turn white after being in cold for some time? — SAJ14SAJ 18.3k12361
dec 27 at 2:32
What is pizza sauce? — Jefromi♦ 14.1k32467
dec 26 at 9:21
Is there a method to pour espresso shots without damaging the crema? — Laura 3,0501347
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