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This badge has been awarded 556 times. Recently awarded to:
may 15 '12 at 14:03
Sashimi Recommendations? — hobodave 27k582148
may 14 '12 at 20:57
What is the standard amount (if there is one) for a “glass” of wine? — TFD 13k11450
may 14 '12 at 20:57
How do they get caffeine out in decaffeinated coffee? — Ward 2,69641127
may 9 '12 at 14:44
Does Domino's use rennet-free cheese? — Cos Callis 6,3351834
may 3 '12 at 17:34
Exploding or alcoholic soda — rumtscho♦ 26.7k259137
apr 27 '12 at 0:06
How can I know when a thick simple syrup is done cooking? — yossarian♦ 11k542107
apr 25 '12 at 23:56
Why is it called coffee cake? — KatieK 4,05742367
apr 20 '12 at 5:58
Is cooking with hydrogen peroxide an accepted practice? — Eli Lansey 619412
apr 19 '12 at 19:53
How do you properly defrost frozen fish? — Doug Johnson-Cookloose 3,3991019
apr 16 '12 at 20:07
Is white vinegar the same as White Wine vinegar? — derobert 6,3542143
apr 14 '12 at 20:11
How many milliliters is a “pinch?” — Doug 1,7261924
apr 11 '12 at 21:27
How should I choose a BBQ sauce for root-beer-braised pulled pork? — Aaronut♦ 35.1k487184
apr 11 '12 at 18:17
Cooking slow-roasted pork to 190F? — justkt 9,59212658
apr 4 '12 at 1:26
How to clean a clogged Misto oil sprayer/spritzer? — Katey HW 1,271516
apr 1 '12 at 14:56
How can I fix a hollandaise sauce after it has split? — Sam Holder 6,63622871
mar 31 '12 at 19:46
Why do some powders clump in hot water? — rumtscho♦ 26.7k259137
mar 28 '12 at 15:35
Reason(s) for not making stock with oily fish (salmon)? — Chef Flambe 1,294311
mar 24 '12 at 0:38
Is there any trick to make a palindrome-cocktail? — Aaronut♦ 35.1k487184
mar 22 '12 at 21:07
Can you re-use parchment paper when baking batches of cookies? — Heidi Larsen 51129
mar 20 '12 at 3:46
“Best by date” true for bay leaves? — sarge_smith 6,3691341
mar 18 '12 at 17:55
Do I need hard or soft brown sugar for brownies? — rfusca 8,4321546
mar 17 '12 at 0:35
Is it ok to use frozen okra in gumbo? — Jefromi♦ 14.1k32467
mar 16 '12 at 9:40
How can I control the heat when cooking on a campfire? — J Wynia 2,066710
mar 13 '12 at 20:20
Methods for seasoning wooden spoons? — Aaronut♦ 35.1k487184
mar 12 '12 at 17:13
How can I intensify the orange flavour in orange cake? — Aaronut♦ 35.1k487184
mar 11 '12 at 11:11
How do I make the panko bread stick to my egg-coated chicken? — Dave Griffith 1,938512
mar 9 '12 at 19:32
How do I temper an egg? — Satanicpuppy 8,5941134
mar 6 '12 at 21:57
Is it safe to prepare Chicken Tartare? — Aaronut♦ 35.1k487184
mar 6 '12 at 12:11
How can I save my curry - it's way too oily! — ElendilTheTall 17.9k2453
mar 6 '12 at 1:04
What is meant by “cook until the oil separates” in Indian curry recipes? — Nadia 12612
mar 4 '12 at 21:52
Best Office Coffee Solution — Myste 22624
mar 4 '12 at 16:02
Is there a difference between infused oil and adding the ingredient? — Magnus Nordlander 1,001510
mar 1 '12 at 20:45
Can oil be replaced with yoghurt in a cake recipe? — ElendilTheTall 17.9k2453
mar 1 '12 at 6:20
Why does rice expand by more than the liquid volume it's cooked in? — ghoppe 32126
feb 28 '12 at 2:23
Is it possible to sweeten chocolate without making it gritty? — rumtscho♦ 26.7k259137
feb 25 '12 at 1:07
What kind of cheese does Pizza Hut or Domino's use? — sarge_smith 6,3691341
feb 24 '12 at 1:24
How to tell if it is real sourdough? — Robert Cartaino♦ 770513
feb 20 '12 at 13:29
Does 1 tea spoon correspond to half table spoon? — Yamikuronue 2,13711233
feb 17 '12 at 18:49
No oil on non-stick pans? — Sam Ley 2,588515
feb 17 '12 at 18:49
What common household drink will remove burning from mouth? — rumtscho♦ 26.7k259137
feb 17 '12 at 15:14
How to make deep fried beer? — Bruce Goldstein 2,071619
feb 17 '12 at 15:14
tiny quantity of egg in a cookie — Michael at Herbivoracious 20.5k133109
feb 17 '12 at 15:14
Fruit Flies and Storage of Fresh Produce — Adam Shiemke 4,237533
feb 17 '12 at 15:14
How long can vegetable-based foods be stored at room temperature? — Kate Gregory 3,3881820
feb 16 '12 at 14:21
What is freezer burn? — Marc 23623
feb 16 '12 at 14:21
What herbs and spices are in “Italian Seasoning”? — Adrian Petrescu 22626
feb 15 '12 at 14:15
Is it possible to make a wheat free/gluten free/dairy free apple pie? — justkt 9,59212658
feb 15 '12 at 1:04
Cast Iron vs Steel — hobodave 27k582148
feb 9 '12 at 2:22
How do I make my chocolate brownies 'fudgy'? — Laura 3,0501347
feb 2 '12 at 19:13
Why heat soup in a blender? — yossarian♦ 11k542107
feb 2 '12 at 0:40
Difference between soup and stew — Aaronut♦ 35.1k487184
jan 30 '12 at 16:58
What are the impacts of common pizza dough errors? — Sobachatina 20.9k13595
jan 24 '12 at 20:25
Techniques to get a nice golden-brown crust on bread — hobodave 27k582148
jan 20 '12 at 15:59
Couldn't make pesto in a blender — Joe 25k13685
jan 8 '12 at 3:14
What makes a souffle rise? — Bruce Goldstein 2,071619
jan 5 '12 at 19:09
What is the inside of a nut called? — Yamikuronue 2,13711233
dec 31 '11 at 8:51
Is it safe to eat butter after it has crossed its expiration date? Does butter ever soil in fridge? — justkt 9,59212658
dec 26 '11 at 15:50
What is the chemical process behind the way you cook a risotto? — Tobias Op Den Brouw 2,1981831
dec 26 '11 at 15:50
Why blanche vegetables before freezing? — Tobias Op Den Brouw 2,1981831
dec 26 '11 at 15:50
How can huge bubbles in pizza crust be prevented? — Tobias Op Den Brouw 2,1981831
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