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This badge has been awarded 1558 times. Recently awarded to:
1d ago
Why don't my cookies flatten? — justkt 9,59212658
2d ago
Why put cinnamon in chili? — wax eagle 497212
2d ago
Wooden cutting board turns black — Sam Ley 2,588515
may 14 at 3:52
Is bread that can go mouldy better than that which does not? — SAJ14SAJ 18.1k12361
may 12 at 5:48
How do I effectively rub spices into fish? — FuzzyChef 7,154630
may 9 at 19:33
How can I get homemade yoghurt to thicken properly? — BaffledCook 7,04921553
may 8 at 20:42
How long will uncooked chicken keep in the fridge? — Ryan Elkins 3,49122349
may 7 at 7:14
Looking for an Italian cheese similar/identical to the French Brie — violadaprile 4548
may 5 at 16:07
Chopsticks versus forks? — Brendan 2,227215
may 4 at 6:43
Is it okay to keep flour in the freezer? — SAJ14SAJ 18.1k12361
may 3 at 19:42
What exactly is “vegetable shortening”? — SAJ14SAJ 18.1k12361
may 1 at 9:33
How can I grind coffee without a coffee grinder? — Brendan 2,227215
may 1 at 8:07
What is the alternative to a vine ripened tomato? — GdD 5,304719
may 1 at 7:02
What turned my garlic purple? — lemontwist 2,047624
apr 29 at 14:05
What's the use of onions in teriyaki sauce? — ElendilTheTall 17.8k2453
apr 29 at 6:00
How do you properly drain the grease after browning ground beef? — Renshia 33013
apr 29 at 1:55
What is the purpose of dry aging a steak? — hobodave♦ 27k581147
apr 29 at 0:50
Chili/Stew - Is it necessary to cook all the meat before adding to the rest of the ingredients? — Cos Callis 6,3351834
apr 28 at 19:33
Seasoning steamed vegetables (in particular potatoes): advisable? — Martha F. 5,09111149
apr 28 at 19:33
Seasoning steamed vegetables (in particular potatoes): advisable? — Michael at Herbivoracious 20.5k133109
apr 26 at 20:48
What to do with broccoli stalk? — Satanicpuppy 8,5841134
apr 26 at 18:18
My dad used my tea brewer with coffee and now the plastic makes my tea taste like coffee. Bleach? — TFD 13k11450
apr 26 at 11:03
What to do with broccoli stalk? — TFD 13k11450
apr 25 at 16:42
What is the alternative to a vine ripened tomato? — rumtscho♦ 26.7k259137
apr 25 at 11:11
“Indian Spicy” vs. “Thai Spicy” — FuzzyChef 7,154630
apr 24 at 12:16
Substitute to milk in coffee? — SAJ14SAJ 18.1k12361
apr 23 at 8:54
Substitute to milk in coffee? — rumtscho♦ 26.7k259137
apr 22 at 18:03
Any tips on crushing garlic for alioli? — Ray 3,1331946
apr 22 at 17:23
Are there alternatives to okra as a thickening agent? — baka 1,9721824
apr 22 at 16:03
How long do you let a steak from the fridge come up to temperature, and when do you salt it? — Owen S. 80859
apr 15 at 2:12
Recreating New York street vendors' “halal chicken over rice” — Martha F. 5,09111149
apr 12 at 22:55
What can I substitute for Kaffir Lime Leaves? — Michael at Herbivoracious 20.5k133109
apr 9 at 17:44
Room temperature “rest” for fresh mayo? — Athanasius 1,72713
apr 9 at 4:53
How does butter remain edible for so long without refrigeration? — Michael at Herbivoracious 20.5k133109
apr 7 at 7:07
How to get a synthetic cork back in a wine bottle? — GdD 5,304719
apr 4 at 22:06
When cooking pasta in salted water how much of the salt is absorbed? — belisarius 1,3701513
apr 3 at 3:56
Sticky and unmanagable sourdough — JoeFish 2,258723
apr 3 at 2:51
How can I make this cool chocolate shape? — SAJ14SAJ 18.1k12361
apr 2 at 22:01
How long can eggs be unrefrigerated before becoming unsafe to eat? — Debbie A 49625
apr 1 at 18:05
How can I get a corn tortilla to be pliable enough to work with? — djmadscribbler 1,16649
apr 1 at 7:52
Can I continue to age store bought cheese? — Sobachatina 20.9k13594
mar 31 at 18:10
What's the simplest method to cook rice? — ElendilTheTall 17.8k2453
mar 30 at 0:05
What is the difference between Alaskan King Salmon and Scottish Salmon? — Dennis 81229
mar 29 at 6:35
Why should I let bread cool before slicing and eating? — rumtscho♦ 26.7k259137
mar 27 at 22:38
why roast marrow bones at 450F? — FoodTasted 2,12311118
mar 27 at 18:28
Does white chocolate HAVE to have milk in it? — Aaronut♦ 35.1k487184
mar 27 at 16:32
What is the purpose of the sugar in ketchup? — mfg 7,5331458
mar 27 at 5:35
How do I make spicy mayonnaise like Japanese restaurants use for sushi? — hobodave♦ 27k581147
mar 26 at 15:15
Risotto question - what does “translucent rice” look like? — TildalWave 21118
mar 26 at 0:04
Does ceramic non-stick cookware “fail”, and if so, how? — rumtscho♦ 26.7k259137
mar 25 at 20:54
Why is meat red? — Jefromi♦ 14k32467
mar 25 at 19:23
Why skim “scum” from the surface of a simmering stock? — Bruce Goldstein 2,071619
mar 25 at 13:58
Are caraway seeds and fennel seeds the same? — BobMcGee 12.4k2663
mar 23 at 23:11
Minimum amount of fat in Roux — Aaronut♦ 35.1k487184
mar 22 at 14:02
If salt dehydrates the meat, then why would brining make it more juicy as a whole? — Jergstar 2606
mar 21 at 18:54
What oils are suitable for Indian cooking (i.e. extended frying duration)? — FuzzyChef 7,154630
mar 21 at 17:09
Coloring colored ice-cream — SAJ14SAJ 18.1k12361
mar 21 at 1:33
What is bakery emulsion and how is it different from flavoring extract? — yacomink 1,104310
mar 19 at 19:31
What ingredients can be used to make fried rice slightly sweet? — GdD 5,304719
mar 15 at 8:13
What is “Fish Sauce” typically used for? — jalbee 781111
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