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aug 30 '10 at 18:01
What can I do with a lot of bay leaves? — shabbychef 372111
aug 30 '10 at 15:11
What are some of the benefits of electric stoves versus gas stoves? — Mike Scott 1753
aug 30 '10 at 10:11
What should I look for in a good, multi-purpose chef's knife? — Juju 1,8301413
aug 29 '10 at 21:21
What part to use from fresh Basil leaves? — joshtronic 1413
aug 29 '10 at 5:40
What are the benefits of using a dedicated rice cooker, rather than just cooking rice in a pot? — Tash 711
aug 29 '10 at 5:35
What should I look for in a good, multi-purpose chef's knife? — bill weaver 27115
aug 28 '10 at 10:01
What are the benefits of using a dedicated rice cooker, rather than just cooking rice in a pot? — dolma33 389313
aug 27 '10 at 19:05
How do you know when a cultured item is no longer safe to consume? — Ruz 1485
aug 27 '10 at 17:25
What is the difference between “mince” and “dice”? — user2224 311
aug 27 '10 at 17:05
Are there certain kinds of salts that work best for baking (cakes, bread, etc)? — kajaco 48639
aug 27 '10 at 14:50
White pepper vs. black pepper — BaffledCook 7,04921553
aug 27 '10 at 12:25
How to clean cauliflower? — mikek3332002 1112
aug 27 '10 at 12:20
What else can I do with fresh Ginger? — user2215 23728
aug 26 '10 at 19:10
Is it safe to cook with rainwater? — Jay Bazuzi 1864
aug 26 '10 at 15:50
Can I safely roast a chicken for 4 to 5 hours on a low heat? — user2196 19715
aug 26 '10 at 14:35
How to truss a chicken? — Colin 213
aug 26 '10 at 14:05
What are some alternative wines for Boeuf Bourguignon? — Patrick 91
aug 26 '10 at 0:05
(post deleted or otherwise unavailable) — Robert Hui 1314
aug 25 '10 at 22:10
What cookbooks do you always come back to? — ydant 1014
aug 25 '10 at 20:50
What factors lead to rich crema on espresso? — SWrobel 1111
aug 25 '10 at 15:20
Checking food nutrients — awithrow 646213
aug 25 '10 at 6:45
Peeling a Drumstick — user2152 361
aug 23 '10 at 14:10
What to do with the fat rendered when making beef stock? — Marc 311
aug 23 '10 at 12:10
How to quickly and safely defrost chicken? — Steve N 1191
aug 23 '10 at 11:45
How to make the pasta in this TV show (Anthony Bourdain in Rome)? — pygabriel 58449
aug 23 '10 at 10:40
Why does my food turn out poorly using an All-Clad Stainless-Steel Fry Pan? — Isaac Fufufnik 1872
aug 23 '10 at 6:55
How do I make soft chapattis? — anand_trex 1113
aug 23 '10 at 6:40
How should I store steaks in the freezer? — Sam 1111
aug 23 '10 at 0:25
What to do with barbecue sauce — Rebecca Chernoff 5241721
aug 22 '10 at 19:00
a manual meat slicer — Eric Goodwin 493412
aug 22 '10 at 17:25
How to make extra crispy and crunchy breading like KFC? — Chris 513314
aug 22 '10 at 17:25
(post deleted or otherwise unavailable) — Peter 1012
aug 22 '10 at 2:34
Keeping pizza crust from getting soggy from fresh tomatoes — raji 710211
aug 22 '10 at 0:19
Keeping pizza crust from getting soggy from fresh tomatoes — Robert Ellison 661
aug 21 '10 at 15:19
How often should I clean my coffeepot, and what is the preferred method? — HerbSpiral 11116
aug 20 '10 at 17:14
Help with a chili recipe: need help on fruit/sweet selection — Bluebelle 1,14241226
aug 20 '10 at 2:43
Is it possible to freeze wine for future use? — Emiliano 411
aug 19 '10 at 19:58
“Keeping warm” tips — kecoman 13016
aug 19 '10 at 18:53
Bagels: Alternative to cornmeal on the baking sheet? — Bob 5,6721124
aug 19 '10 at 0:13
Why does my homemade pasta stick to itself whilst cooking? — Laura Thomas 551211
aug 19 '10 at 0:08
What does “shocking” food do? — John Roberts 51837
aug 18 '10 at 20:28
How do you form Marshmallow Ropes? — Avery Wittkamp 58123
aug 18 '10 at 19:23
What can I do with 2 lbs. of pecans? — Senseful 5261826
aug 18 '10 at 13:13
Can I add uncooked noodles directly to soup? — jessykate 914
aug 18 '10 at 12:43
Do I need a bread maker? — Mark Schultheiss 38816
aug 18 '10 at 12:43
How is Pâté made? What are the ingredients? — MeltedPez 80648
aug 18 '10 at 9:58
Can I add uncooked noodles directly to soup? — Julio 1,0091024
aug 17 '10 at 22:28
A recipe calls for Brown Ale, I didn't want to use beer, are there any substitutions? — LoganGoesPlaces 1091
aug 17 '10 at 17:33
How can I make sifting easier? — KatieK 4,05742367
aug 17 '10 at 10:03
How can I cook more flavorful Chicken through and through? — NBenatar 1,7451515
aug 17 '10 at 6:38
How much gluten will set off somebody's celiac disease? — julie 454412
aug 16 '10 at 20:43
Can I boil milk unattended (and still keep the pan clean)? — naugtur 1213
aug 16 '10 at 20:28
Uses for stale bread? — Sobachatina 20.9k13595
aug 16 '10 at 16:48
Is it possible to make french fries out of potatoes and tomatoes? — Lord Torgamus 4271618
aug 16 '10 at 14:13
Uses for stale bread? — Nick 1886
aug 16 '10 at 5:38
(post deleted or otherwise unavailable) — Doctor Jones 1012
aug 16 '10 at 0:12
What is the formal definition of savory? — iman1003 1784
aug 15 '10 at 22:47
What to do about beetle infestation of wheat products? How do we prevent reinfestation? — JlSchilling 563
aug 15 '10 at 0:55
How do you cook corn on the cob on BBQ? — user468 411
aug 15 '10 at 0:55
How do you cook corn on the cob on BBQ? — Dave Bacher 1113
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