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Darin Sehnert earned this badge 49 times
nov 21 at 7:02What good substitutes for saffron exist?
nov 8 at 5:04Secrets of Gumbo
nov 3 at 7:14What is the best way to pop popcorn on the stove?
sep 16 at 1:48How should I sautee Portobello Mushrooms?
aug 13 at 18:38Is it safe to eat moldy cheese if you slice off the edges?
jul 17 '12 at 1:41Achieve crosshatch on grilled pork chop?
oct 28 '11 at 23:56How to make extra crispy and crunchy breading like KFC?
sep 20 '11 at 4:01Buttermilk substitute?
jul 7 '11 at 2:49Should I refrigerate eggs?
jun 14 '11 at 22:22Does white whole wheat flour need to be refrigerated?
may 15 '11 at 15:51Stock vs Broth - What's the difference in usage?
apr 25 '11 at 0:12How to know when to stop churning ice cream?
mar 24 '11 at 17:59How does a splash of vinegar help when poaching eggs?
feb 19 '11 at 17:14Why do chefs traditionally wear a high white hat?
jan 20 '11 at 6:16What does it mean when dough is referred to as “short”?
jan 18 '11 at 21:06Can heavy cream be frozen?
nov 13 '10 at 9:29How to dice tomatoes?
oct 23 '10 at 18:34How do you properly clean a cutting board and knife to prevent cross contamination?
sep 5 '10 at 12:18How to clean mushrooms?
aug 24 '10 at 1:45To sear or not to sear - slow cooking beef dishes
aug 17 '10 at 2:18Should I let stock cool with the bones/veg still in it?
aug 17 '10 at 2:13How do you make Yorkshire Puddings rise reliably?
aug 17 '10 at 2:03How to make thick and fluffy pancakes?
aug 17 '10 at 1:58Culinary uses for lavender
aug 17 '10 at 1:53How much difference is there between brands of flour?
aug 17 '10 at 1:48Does Julia Child's Crème Brûlée work?
aug 14 '10 at 22:25How do you make paneer?
aug 14 '10 at 22:20Does vanilla powder really prevent melted chocolate from seizing?
aug 14 '10 at 22:15How can I store root ginger for maximum shelf life?
aug 11 '10 at 1:04How do I make Crispy Gnocchi
aug 11 '10 at 0:59What are the differences between different types of onions, and when do you use them?
aug 10 '10 at 19:24Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
aug 10 '10 at 0:04What does it mean to “fold in” an ingredient into a mix?
aug 6 '10 at 21:21How do you cook pork chops without drying them out?
aug 6 '10 at 2:16Parsley: flat-leaf or curly?
aug 4 '10 at 18:15How to test that a knife is sharp enough?
aug 1 '10 at 20:14Cure for burns from hot peppers / capsicum oil?
aug 1 '10 at 20:09How to store brown sugar without it becoming hard?
jul 27 '10 at 20:33I would like to make my own Chicken Stock, any suggestions?
jul 26 '10 at 19:28Why do some recipes recommend Kosher salt?
jul 26 '10 at 17:33Ways to learn to season food correctly?
jul 26 '10 at 12:13Why does a brown paper bag speed ripening?
jul 26 '10 at 4:48Use any part of an animal for making stock/broth?
jul 26 '10 at 4:43When baking what works well as a sugar substitute?
jul 25 '10 at 22:33Parmesan rind: should I use it, or trash it?