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| Enlightened | First to answer and accepted with score of 10 or more. This badge can be awarded multiple times. |
rumtscho earned this badge 25 times |
apr 25 at 18:17
What is the alternative to a vine ripened tomato?
jan 30 at 0:45
What is 100% juice?
dec 7 at 21:05
Devising a first-scratch bread recipe
jul 19 at 21:34
Is steam lost in boiling negligible?
jun 20 '12 at 5:23
When should I flavor my Bolognese?
jun 9 '12 at 19:36
Rubber like skin on surface of chocolate mousse
jun 1 '12 at 18:24
What should I look for in strawberries at the market?
may 29 '12 at 2:19
Is it normal for the Chickpeas to develop white froth after being soaked for 12 hours?
may 25 '12 at 21:49
When I'm separating egg whites, how much does it matter if a little yolk gets in?
may 3 '12 at 17:34
Exploding or alcoholic soda
mar 31 '12 at 19:46
Why do some powders clump in hot water?
feb 28 '12 at 2:23
Is it possible to sweeten chocolate without making it gritty?
feb 17 '12 at 18:49
What common household drink will remove burning from mouth?
nov 22 '11 at 1:39
Is there any reason not to decrystallize honey?
oct 27 '11 at 19:40
why add a shot of vodka to a cream sauce?
sep 12 '11 at 14:47
What's that scum at the sides of my home-made burger when I cook it?
aug 30 '11 at 17:56
How can I tell if a vegetarian recipe is suitable for freezing?
aug 17 '11 at 20:44
Calories in toast vs bread
jul 11 '11 at 21:56
Tips for patriotic vanilla ice cream
jun 24 '11 at 7:53
What does a fridge do apart from storing and cooling?
jun 24 '11 at 2:33
What is this French cuisine technique called, where “a piece of pheasant meat is cooked between two slices of veal, which are then discarded?”
apr 25 '11 at 10:32
Food safety of meat vs. veggies and fruit with mold on them
apr 12 '11 at 4:10
Is it safe to eat smoked bacon without grilling?
