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