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hobodave earned this badge 96 times |
apr 29 at 1:55
What is the purpose of dry aging a steak?
dec 4 at 8:38
Naan without tandoor?
nov 30 at 6:07
Should you add some salt to flour when baking?
nov 16 at 13:39
How do I cut a blooming onion?
nov 9 at 15:40
What is a substitute for mascarpone cheese?
nov 6 at 20:41
How long does unopened, room temperature pop last?
nov 4 at 18:02
What can I substitute for Kaffir Lime Leaves?
oct 30 at 19:41
What is the purpose of sifting dry ingredients?
oct 27 at 18:38
Scratched Stainless Steel
aug 18 at 16:32
Is there a substitute for tahini in hummus?
aug 5 at 23:57
How do I get the burnt aroma off burnt food?
may 15 '12 at 13:57
Sashimi Recommendations?
may 6 '12 at 21:55
What's the proper way to dispose of used fats & oils?
mar 19 '12 at 21:11
How to test that a knife is sharp enough?
feb 16 '12 at 13:51
Are you supposed to eat the rind of Brie cheese?
feb 15 '12 at 0:49
Cast Iron vs Steel
jan 24 '12 at 20:10
Techniques to get a nice golden-brown crust on bread
jan 18 '12 at 8:26
How do I stop my fire alarm from going off when I cook?
sep 30 '11 at 22:00
How not to mess up Béchamel sauce
sep 10 '11 at 3:18
How to clean mushrooms?
sep 2 '11 at 19:27
Ingredients of Root Beer
sep 2 '11 at 4:47
How safe is steak tartare?
aug 28 '11 at 23:21
What are the main styles of pizza that are popular in America?
aug 12 '11 at 15:14
What is the difference between grits and polenta?
jul 11 '11 at 21:36
How do you know when mussels are done?
jul 7 '11 at 2:49
What distinguishes pork sausage from ground pork?
jul 7 '11 at 2:49
Is sweetened condensed milk a substitute for evaporated milk?
jun 25 '11 at 17:39
What can I use in place of allspice?
jun 13 '11 at 19:26
How to make saffron really color my risotto?
may 17 '11 at 11:17
Is food immediately taken out of the microwave safe to eat?
may 12 '11 at 3:20
Pasta: Simmering Water or Rolling Boil?
may 9 '11 at 17:42
How can I cut lots of cherry tomatoes in half quickly and evenly?
apr 30 '11 at 20:43
What is the difference between butterscotch, caramel, and toffee?
apr 29 '11 at 16:28
Timing cooking: methods / workflow
apr 13 '11 at 13:45
How can I identify dutch process cocoa?
apr 12 '11 at 4:05
Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried
mar 10 '11 at 20:05
Clarified butter? What should I know?
mar 10 '11 at 8:30
Why is it dangerous to eat meat which has been left out and then cooked?
mar 10 '11 at 6:05
Brown line in back of shrimp
mar 4 '11 at 21:02
Is designating knives to avoid cross-contamination necessary?
feb 20 '11 at 7:29
Can any harm come of eating watermelon seeds?
jan 19 '11 at 0:56
What should I look for in a good, multi-purpose chef's knife?
jan 19 '11 at 0:51
How to beat one or two egg yolks?
jan 12 '11 at 20:50
Is ground/minced beef bad if it turns brown in the fridge?
jan 10 '11 at 18:15
How do you sharpen a serrated knife?
dec 18 '10 at 0:06
Apple Cider is too sweet for gravy
dec 14 '10 at 16:18
How can I clean my oven window?
dec 12 '10 at 15:52
What to consider when learning to make sushi at home?
dec 9 '10 at 13:32
What does “contains 2% or less of” mean?
nov 28 '10 at 23:35
What are the benefits of using a dedicated rice cooker, rather than just cooking rice in a pot?
nov 25 '10 at 6:10
Honeycomb in honey - how long does it last?
nov 14 '10 at 7:34
Why do my hamburgers smoke?
