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jul 23 '10 at 20:43
What is ground beef? — Will Shaver 1212
jul 23 '10 at 16:38
Solutions for when heating chocolate and butter doesn't mix well — Neil Trodden 1212
jul 23 '10 at 15:13
What is the difference between Greek yogurt and plain yogurt? — Vinz 23013
jul 23 '10 at 15:03
What to do about yeast that doesn't work? — Michael Pilat 253138
jul 23 '10 at 14:48
'Lighter' version of American breakfast — DJClayworth 1313
jul 23 '10 at 8:08
Types of Sauce for Stir-Fry — russell_h 1211
jul 23 '10 at 3:48
Is there any way to sous-vide without a machine — Brian Low 26526
jul 23 '10 at 3:03
Achieve crosshatch on grilled pork chop? — David Norman 49645
jul 23 '10 at 1:53
What herbs and spices should a beginner cook have? — kls 1712
jul 23 '10 at 1:43
What are essential ingredients to have in your pantry at all times? — rschuler 1314
jul 22 '10 at 23:13
Timing cooking: methods / workflow — Tore 1844
jul 22 '10 at 20:18
How should I add wine to the sauce for my duck? — crtjer 38525
jul 22 '10 at 19:48
How to store homemade granola? — Rebekah 8461515
jul 22 '10 at 17:23
How can I keep hot food hot when transporting it? — Igor M 811
jul 22 '10 at 17:13
Are Chives and Green Onions the same thing? — yossarian♦ 11k542107
jul 22 '10 at 14:38
(post deleted or otherwise unavailable) — Mechko 1717
jul 22 '10 at 13:58
How can I cook a perfect deep-fried Mars bar? — Graeme Smyth 411
jul 22 '10 at 11:23
What are other uses for corn flour? — kiamlaluno 3,20762573
jul 22 '10 at 10:23
What are other uses for corn flour? — Rob 750722
jul 22 '10 at 0:48
How should I clean anodized cookware? — citadelgrad 24716
jul 21 '10 at 21:03
How many ceramic knives do I want? — puri 24327
jul 21 '10 at 19:58
(post deleted or otherwise unavailable) — stephennmcdonald 6,01821244
jul 21 '10 at 18:33
How does food cook differently on an open top grill than a covered one? — iHeartGreek 1966
jul 21 '10 at 15:48
How do you organize your recipes? — Peter Kovacs 1111
jul 21 '10 at 14:58
What is the best way to pop popcorn on the stove? — user1231 111
jul 21 '10 at 14:28
I love “Mastering the Art of French Cooking”. Can someone recommend similar books for other cuisines? — Jeremy French 912516
jul 21 '10 at 14:08
I love “Mastering the Art of French Cooking”. Can someone recommend similar books for other cuisines? — RedsnapperUK 111
jul 21 '10 at 13:23
How do you organize your recipes? — Gerbil 1465
jul 21 '10 at 13:23
What methods are there of getting fresh local meat & produce? — Tea Drinker 1,59641438
jul 21 '10 at 13:03
Can I make my chips crunchy again after they have gone soggy? — Kilhoffer 27627
jul 21 '10 at 12:53
Learning to cook authentic Chinese food — victor 1412
jul 21 '10 at 12:03
What is a suitable Low carb rice alternative? — Krister Olsson 24614
jul 21 '10 at 8:48
How to look after non-stick cookware so it lasts? — nzpcmad 1,1441926
jul 21 '10 at 4:33
Stir fry rice clumps — RobAStrom 311
jul 21 '10 at 2:53
Are there any savory dishes made with cucumbers? — Taeraresh 28915
jul 21 '10 at 2:53
Are there any savory dishes made with cucumbers? — Erik P. 2,5501827
jul 21 '10 at 0:02
Ground beef storage and use past sell-by date — Toby Allen 21513
jul 20 '10 at 23:57
How do I prepare prawns such that they are straight after boiling/steaming? — nohat 562515
jul 20 '10 at 18:47
Is Teflon dangerous? — James 512
jul 20 '10 at 17:37
Is there a secret to flavouring with herbs — mfg 7,5331458
jul 20 '10 at 17:24
(post deleted or otherwise unavailable) — Jess 1362
jul 20 '10 at 16:49
(post deleted or otherwise unavailable) — Marcus Downing 1235
jul 20 '10 at 16:09
How can you make a sauce less spicy/hot? — Grace 611
jul 20 '10 at 15:29
Does searing meat lock in moisture? — Chris Cudmore 3,777932
jul 20 '10 at 14:14
How do you efficiently clean a leek? — Belrog 1062
jul 20 '10 at 13:14
Cup measurements: shake or scrape? — Rebecca 1162
jul 20 '10 at 12:34
Reheating Spinach — Tobias Furuholm 1741
jul 20 '10 at 12:29
(post deleted or otherwise unavailable) — Amir 1515
jul 20 '10 at 12:29
(post deleted or otherwise unavailable) — user698 23919
jul 20 '10 at 10:04
Where can you buy real liver (pref. calf's liver) in the western US? — grokus 1413
jul 20 '10 at 9:29
How do I prepare prawns such that they are straight after boiling/steaming? — Alaric 611
jul 20 '10 at 2:49
How to prepare pie dough in bulk at home? — Matt Broerman 768413
jul 20 '10 at 2:14
I love “Mastering the Art of French Cooking”. Can someone recommend similar books for other cuisines? — Ben M 1211
jul 20 '10 at 2:14
I love “Mastering the Art of French Cooking”. Can someone recommend similar books for other cuisines? — Pointy 1,10138
jul 20 '10 at 1:19
Soy sauce substitute — erichui 3422411
jul 20 '10 at 1:19
What is the purpose of basting a roast? — Jason 391
jul 20 '10 at 1:09
How can I chop onions without crying? — parkan 31122
jul 20 '10 at 0:19
Should tomatoes be stored in the fridge? — joyjit 691410
jul 19 '10 at 23:09
How do you cook quinoa? — Kimmy 1362
jul 19 '10 at 22:09
What do you do with salt pork? — funpaul 112
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