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This badge has been awarded 1560 times. Recently awarded to:
nov 15 '10 at 14:19
How do you correctly soften butter for spreading? — bikeboy389 6,9171424
nov 15 '10 at 6:29
Best meat replacements for a vegetarian/vegan? — Carmi 5,369929
nov 15 '10 at 1:34
Replacement for pumpkin — Martha F. 5,09111149
nov 14 '10 at 13:49
transfer pizza onto stone without sticking — Michael at Herbivoracious 20.5k133109
nov 14 '10 at 7:34
Why do my hamburgers smoke? — hobodave 27k582148
nov 13 '10 at 16:29
How to prevent overcooking of eggs in Carbonara sauce? — Stefano Borini 879315
nov 13 '10 at 9:29
How to dice tomatoes? — Darin Sehnert 12.6k2858
nov 12 '10 at 10:24
Is there a good technique for cooking chestnuts? — Martha F. 5,09111149
nov 12 '10 at 0:44
frozen blueberries kept thawed — NBenatar 1,7451515
nov 11 '10 at 23:24
Better Scrambled Eggs — Nic 28116
nov 9 '10 at 16:28
How to work with Dried Mushrooms? — Satanicpuppy 8,5841134
nov 9 '10 at 9:43
Is it safe to put hot food in the fridge? — TFD 13k11450
nov 9 '10 at 8:23
Why does my food turn out poorly using an All-Clad Stainless-Steel Fry Pan? — Isaac Fufufnik 1872
nov 9 '10 at 1:53
What is the safest, most effective way to cleave through thick bone? — Aaronut♦ 35.1k487184
nov 8 '10 at 18:08
How can I chop onions without crying? — Tom Gullen 425149
nov 8 '10 at 17:08
Is it safe to put hot food in the fridge? — BaffledCook 7,04921553
nov 8 '10 at 12:02
Why use yeast instead of baking powder? — justkt 9,59212658
nov 8 '10 at 6:47
Is it safe to put hot food in the fridge? — Erik P. 2,5501827
nov 8 '10 at 6:42
What happens if I use vegetable oil in a cake? — justkt 9,59212658
nov 6 '10 at 0:02
What's the difference between a burrito and a tortilla? — justkt 9,59212658
nov 5 '10 at 11:47
Is there any way to avoid grease splatter? — Brian 30623
nov 5 '10 at 6:57
Why use yeast instead of baking powder? — Sobachatina 20.9k13595
nov 5 '10 at 3:27
How do you raise your dough in cold seasons? — Matthew Walton 90638
nov 4 '10 at 19:57
Should you strip meat off bones before putting them in a stock? — Marti 1,95411325
nov 3 '10 at 17:07
How does butter remain edible for so long without refrigeration? — Aaronut♦ 35.1k487184
nov 3 '10 at 16:07
Is it possible to cook a whole fish in a dishwasher? — sarge_smith 6,3691341
nov 3 '10 at 15:22
Why are Italian eggs so yellow? — Adam Shiemke 4,237533
nov 3 '10 at 1:42
How to make pancakes/crepes without eggs nor any liquids besides water? — justkt 9,59212658
nov 2 '10 at 9:25
Why do some foods taste better the next day? — Tim Gilbert 4,590420
nov 2 '10 at 7:35
What to dip in cheese fondue besides bread and fruit? — Dorrene 728313
nov 1 '10 at 17:50
Should I prick sausages during cooking? — belisarius 1,3701513
nov 1 '10 at 15:05
Should I prick sausages during cooking? — Foodrules 1,472315
nov 1 '10 at 5:00
Can I freeze Milk? — Sobachatina 20.9k13595
oct 31 '10 at 0:15
How should I poach an egg? — vaughan 50657
oct 30 '10 at 17:20
Can I freeze Milk? — sdg 1,524311
oct 30 '10 at 15:40
Jerk vegetable? — justkt 9,59212658
oct 29 '10 at 4:38
What knives are “required” for a serious home kitchen? — JYelton 1,4302829
oct 28 '10 at 1:52
Why are there so many different pasta shapes? — Michael at Herbivoracious 20.5k133109
oct 27 '10 at 19:37
Why are there so many different pasta shapes? — Taeraresh 28915
oct 27 '10 at 0:36
Can the amount of salt in the recipe be right? — Aaronut♦ 35.1k487184
oct 26 '10 at 14:01
Cheap cheese is tasteless. Can I make it tastier in my mac and cheese? — Aaronut♦ 35.1k487184
oct 26 '10 at 11:06
Oatmeal used in apple crisp topping — Jefromi♦ 14k32467
oct 25 '10 at 15:09
When boiling water, why start from cold? — dmckee 1,718513
oct 25 '10 at 2:43
When boiling water, why start from cold? — s_hewitt 611412
oct 25 '10 at 2:02
(post deleted or otherwise unavailable) — Martin 2371310
oct 23 '10 at 18:34
How to create a muffin recipe — justkt 9,59212658
oct 23 '10 at 18:34
What is the ingredient that makes a Spanish paella so particular? — Michael at Herbivoracious 20.5k133109
oct 23 '10 at 18:34
How much juice is in a pineapple — yossarian♦ 11k542107
oct 23 '10 at 18:34
Shaking cocktails without bar equipment — stephennmcdonald 6,02821244
oct 23 '10 at 18:34
How could I make stuffed french fries? — sarge_smith 6,3691341
oct 23 '10 at 18:34
How do you properly clean a cutting board and knife to prevent cross contamination? — Darin Sehnert 12.6k2858
oct 23 '10 at 18:34
Why powdered eggs? — Iuls 3,54511435
oct 23 '10 at 18:34
What are the advantages of a Santoku over a French Chef's Knife? — kevins 3,8641326
oct 23 '10 at 18:34
How do you source meat that will be minimally cooked? — Satanicpuppy 8,5841134
oct 23 '10 at 18:34
Are there any reasonable substitutions for lemon juice? — papin 6,9371040
oct 23 '10 at 18:34
How thoroughly do you need to clean the inside of a chicken before baking it? — Pulse 5,47011633
oct 23 '10 at 18:34
What is a “nonreactive” pan? — Shog9♦ 4,0501940
oct 23 '10 at 18:29
Is sushi so difficult? — Ocaasi 3,966729
oct 23 '10 at 18:29
How can I grow my own yeast (sourdough starter)? — sarge_smith 6,3691341
oct 23 '10 at 18:29
If Soy Milk gets congealed at the bottom, is this a sign that it's going bad? — Iuls 3,54511435
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