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 Good Question Question score of 25 or more. This badge can be awarded multiple times.

This badge has been awarded 90 times. Recently awarded to:
apr 17 at 5:51
Is there a magic ingredient that keeps ice-cream soft? — Burdon on society 433147
apr 14 at 0:16
What is the purpose of creaming butter with sugar in cookie recipes? — kiamlaluno 3,20762573
apr 11 at 5:47
What is the difference between various types of flour? — Covar 1,1431916
mar 30 at 0:10
Why does my food turn out poorly using an All-Clad Stainless-Steel Fry Pan? — Arlen 375511
mar 30 at 0:10
Does active dry yeast really expire? — Michael Pilat 253138
mar 23 at 7:42
Is it safe to eat raw eggs? — AttilaNYC 1,16463885
mar 14 at 19:48
How should I prepare Risotto — Geoff Dalgas♦ 233410
feb 3 at 0:23
What should I look for in a good, multi-purpose chef's knife? — kiamlaluno 3,20762573
jan 28 at 22:12
How dangerous is it to refreeze meat that has been thawed? — Daniel Bingham 1,23521125
jan 10 at 15:13
What's the Ideal Coffee to Water Ratio for a French Press? — The How-To Geek 310149
jan 9 at 14:46
How to fix food that got extra salty? — Vinko Vrsalovic 7731714
jan 9 at 14:46
Why should I soak beans before cooking? — Fczbkk 472715
jan 9 at 14:46
I want to make my own cheese. How do I get started? — Curry 8391717
jan 6 at 2:10
How should I cook bacon in an oven? — Donut 87911014
jan 6 at 1:45
When you cook spaghetti, do you add olive oil to the boiling water? — Rasmus 228413
dec 24 at 16:50
What's the right way to hard boil eggs? — Gabriel Hurley 1,530820
dec 1 at 19:47
How do I butter popcorn without making it soggy? — Brian Ortiz 4942811
nov 26 at 18:54
What is the difference between sea salt and regular table salt? — Ryan Elkins 3,49132349
nov 24 at 19:09
How long can I store a food in the pantry, refrigerator, or freezer? — derobert 6,3042143
nov 23 at 6:09
How to peel hard boiled eggs easily? — Cornelius 843716
nov 19 at 0:47
Pasta: Simmering Water or Rolling Boil? — Chris 34537
nov 19 at 0:47
Cooking away alcohol — Dinah 2,61811332
nov 5 at 20:53
How do you make a cake lift equally and minimize doming? — Mien 6,46762783
nov 5 at 3:02
Is there any truth to the idea that you shouldn't multiply seasonings when multiplying a recipe? — Michael at Herbivoracious 20.5k133109
nov 3 at 8:45
Why is there cow cheese but no pig cheese? — Brizio 59146
oct 16 at 15:50
When I'm separating egg whites, how much does it matter if a little yolk gets in? — Highly Irregular 2711416
oct 16 at 15:50
How to succeed with making omelette — Zitrax 23335
oct 16 at 15:50
How to test that a knife is sharp enough? — DMA57361 7801022
oct 16 at 15:50
Should I refrigerate eggs? — trioptimum 15828
oct 16 at 15:50
Could coconut cream be used to create a non-dairy ganache for whipping? — Aaronut♦ 35.1k487184
oct 16 at 15:30
How long can I keep eggs in the refrigerator? — Soss 376138
oct 16 at 15:30
Why should I “rest” meat after cooking? — lomaxx 2,73552756
sep 17 at 4:04
Caffeine content of cold-brewed coffee: higher or lower than hot-brewed? — goblinbox 6931411
aug 21 at 15:04
Is there a problem with defrosting meat on the counter? — ahsteele 7883925
aug 17 at 7:07
Nonstick cookware or not? — BetsyB 16125
aug 16 at 21:01
How do I pick a watermelon at the supermarket? — papin 6,9371040
jul 4 at 14:05
Stock vs Broth - What's the difference in usage? — JustRightMenus 6,33943267
jul 4 at 13:40
Why are there so many different pasta shapes? — DaveParillo 23835
jul 4 at 13:40
Tips for a small kitchen — Jeremy French 912516
jun 30 at 6:04
How to clean mushrooms? — Daniel Moura 657717
jun 27 at 20:59
How to go from instant ramen to gourmet meal? [closed] — Nick Canzoneri 69849
apr 29 '12 at 19:57
Theoretical: why there's no gradient of doneness in bread? — Sergey Mikhanov 25325
mar 16 '12 at 0:20
How do you ensure a tortilla keeps all its contents when making a burrito? — Dan 25826
feb 28 '12 at 6:13
Why can applesauce be used in place of oil? — Brian Ortiz 4942811
jan 27 '12 at 9:35
Why wait for water to boil? — eventropy 35547
jan 10 '12 at 6:09
Why does a brown paper bag speed ripening? — hobodave♦ 27k582148
jan 5 '12 at 20:39
Why do some foods taste better the next day? — Michael at Herbivoracious 20.5k133109
jan 5 '12 at 20:39
What exactly is “Sushi Grade” fish? — Willbill 667716
jan 5 '12 at 20:39
How should I care for my knives? — Eclipse 1,4721824
jan 5 '12 at 20:34
Why do we peel carrots? — Joe 25k13685
dec 16 '11 at 18:26
What's the proper way to dispose of used fats & oils? — Knarf Navillus 4301510
nov 5 '11 at 14:31
How to Store Fresh Herbs — Zaphoid 36137
oct 13 '11 at 7:15
The secret to hash browns / home fries / breakfast potatoes — TJ Ellis 1,1161919
sep 19 '11 at 7:13
Why do people smash garlic? — Benny Jobigan 330310
aug 23 '11 at 12:59
Why are baking measurements such nice round numbers? — Tesserex 837714
aug 16 '11 at 4:18
In a tomato sauce recipe, how can I cut the acidity? — Curry 8391717
jul 26 '11 at 10:06
What are some good resources for learning Knife Skills? — jessecurry 552510
jun 22 '11 at 20:22
What's the best way to season a cast iron skillet? — notpeter 7431915
jun 12 '11 at 13:00
What does a healthy cast iron skillet look like? — Colin K 370311
jun 12 '11 at 13:00
How can I train myself to identify flavors better? — Ólafur Waage 28327
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