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 Teacher Answered first question with score of 1 or more.

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aug 4 '10 at 17:10
How long is cooked hamburger able to sit in a crockpot? — Manako 1,6841516
aug 4 '10 at 17:00
How do you keep chicken breast juicy when grilling? — user1171 211
aug 4 '10 at 15:00
Can I boil pasta in a pasta sauce? — Rich Armstrong 851410
aug 4 '10 at 14:30
What cookbooks do you always come back to? — Thifa 712
aug 4 '10 at 14:20
How long does raw ground meat last in the fridge? — lorenzog 1392
aug 4 '10 at 12:20
Why do my muffin tops lean? — Greg 311
aug 4 '10 at 11:50
How to go from instant ramen to gourmet meal? — 6jaw 511
aug 4 '10 at 9:50
Is there any reason to scald milk? — Protron 1714
aug 4 '10 at 8:05
What can I do with extra mint? — anildash 1313
aug 3 '10 at 12:45
When you cook spaghetti, do you add olive oil to the boiling water? — systempuntoout 393111
aug 3 '10 at 12:25
Which is a typically American way of seasoning spaghetti and other pasta? — awshepard 23216
aug 3 '10 at 12:15
Why is my cheese sauce gritty? — Rich 36128
aug 3 '10 at 10:40
(post deleted or otherwise unavailable) — Noldorin 55527
aug 3 '10 at 3:45
How to use tomatoes from your garden? — Neil Fein 1,56311435
aug 2 '10 at 13:54
(post deleted or otherwise unavailable) — KeithB 22622
aug 2 '10 at 11:44
(post deleted or otherwise unavailable) — Rasmus 228413
aug 1 '10 at 23:44
Why is a copper bowl recommended for whipping cream and egg whites? — Chris Steinbach 3,1571548
aug 1 '10 at 17:54
Difference in technique for cooking with non-stick and standard pans? — Leftium 29118
aug 1 '10 at 15:49
“Best by date” true for bay leaves? — Rick G 44327
jul 31 '10 at 12:34
What are some alternative sources of calcium (to milk) for the lactose-intolerant? — Ronald Pottol 1354
jul 30 '10 at 18:19
Whipped cream without a mixer? — Esben Skov Pedersen 1811
jul 30 '10 at 16:34
What are the differences between the grades of maple syrup? — JR in WV 20011
jul 30 '10 at 2:34
How do you put out a grease fire? — Michael Siev 711
jul 29 '10 at 20:34
What is the point of a salt mill? — Dorrene 728313
jul 29 '10 at 11:59
What's the difference between Red and Panang curry? — James L 1213
jul 29 '10 at 8:59
(post deleted or otherwise unavailable) — MGOwen 268111
jul 28 '10 at 19:58
an alternative to baileys? — Winston 112
jul 28 '10 at 18:18
Cooking an egg without oil or butter — Paul Cline 1407
jul 28 '10 at 16:08
What can I substitute for dairy products in kosher meat dishes? — Sruly 1912
jul 28 '10 at 16:08
Doing túró at home — dombesz 1662
jul 28 '10 at 15:43
an alternative to baileys? — squillman 3901211
jul 28 '10 at 14:58
Nonstick cookware or not? — abbot 1312
jul 28 '10 at 10:43
(post deleted or otherwise unavailable) — bjarkef 1012
jul 28 '10 at 4:48
How Do You Know What's In Your Pantry? — rose 40759
jul 28 '10 at 3:48
Can you make a sauce with beer? — Christina Tenney 60432
jul 28 '10 at 0:33
When is it appropriate to serve shrimp with the tail still attached? — Stuart Helwig 17818
jul 27 '10 at 22:13
How can I make a panna cotta based on Jelly bellys? — judiu 561
jul 27 '10 at 22:03
How Do You Know What's In Your Pantry? — Kerrizor 811
jul 27 '10 at 21:38
When is it necessary to cover food with aluminum foil during baking/roasting? — Stefano Borini 879315
jul 27 '10 at 18:28
How can you make a sauce less spicy/hot? — Novelocrat 1413
jul 27 '10 at 16:23
What's the best order to add ingredients to a Stir Fry? — Ocaasi 3,966729
jul 27 '10 at 10:38
How should I poach an egg? — vaughan 50657
jul 27 '10 at 10:38
How should I poach an egg? — Sean Kearon 1543
jul 27 '10 at 8:08
What do “virgin” and “extra virgin” mean in regards to olive oil? — lukecyca 38828
jul 26 '10 at 22:23
Extraordinary spices — Bryant 111
jul 26 '10 at 17:38
Is there a way to keep chilled cookie dough from flattening while cutting it? — Myste 22624
jul 26 '10 at 16:28
Is there a way to keep chilled cookie dough from flattening while cutting it? — jkuner 323
jul 26 '10 at 15:48
Uses for fondue broth? — Spedge 1113
jul 26 '10 at 14:53
Is there a way to prep mutton in order to ease its strong flavor? — Gilead 42836
jul 26 '10 at 14:08
(post deleted or otherwise unavailable) — franko 2,97459
jul 26 '10 at 9:53
How to peel hard boiled eggs easily? — Tom Wijsman 1712
jul 26 '10 at 1:53
I would like to make my own Chicken Stock, any suggestions? — nickname 1113
jul 26 '10 at 0:18
Why do chefs traditionally wear a high white hat? — Tom Gullen 425149
jul 25 '10 at 18:48
Is it possible to make cookies without creaming the butter? — Michael at Herbivoracious 20.5k133109
jul 25 '10 at 15:58
How to peel hard boiled eggs easily? — seh 1713
jul 25 '10 at 7:43
What is a simple and easy way to make a meat dish for a college student — DanielSwe 1311
jul 25 '10 at 1:43
Fondue without Gruyere cheese — nalply 29625
jul 25 '10 at 0:38
What can I do with extra mint? — Tara Porrey 1615
jul 24 '10 at 17:03
Does white whole wheat flour need to be refrigerated? — Jonathan Campbell 429411
jul 24 '10 at 16:48
Substitute for onions and garlic — Oli 22112
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