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This badge has been awarded 1559 times. Recently awarded to:
oct 23 '10 at 18:29
How do you score pork skin? — Shog9♦ 4,0501940
oct 23 '10 at 12:44
How can I make bacon powder? — Satanicpuppy 8,5841134
oct 21 '10 at 21:16
Why is the dishwasher not recommended for my All-Clad MC2 line of pot and pans? — Michael at Herbivoracious 20.5k133109
oct 21 '10 at 17:16
In a tomato sauce recipe, how can I cut the acidity? — Christina Tenney 60432
oct 21 '10 at 13:19
how to store lettuce — Joe 25k13685
oct 21 '10 at 5:01
What are the positive effects of adding celery to a sauce? — Bob 5,6721124
oct 20 '10 at 17:55
How can I substitute or make soft brown sugar? — Bob 5,6721124
oct 20 '10 at 16:44
Cheap sources of protein? — Jenn 6571312
oct 19 '10 at 22:33
Dissolving cocoa powder in milk — Marti 1,95411325
oct 19 '10 at 20:17
What is a substitute for going to culinary school? Is there? — Dinah 2,61811332
oct 19 '10 at 17:25
Why shallots over onions? — Aaronut♦ 35.1k487184
oct 19 '10 at 12:50
Why can applesauce be used in place of oil? — Aaronut♦ 35.1k487184
oct 19 '10 at 8:55
What food additives or chemicals do you use in your cooking at home? — yossarian♦ 11k542107
oct 19 '10 at 1:19
Should maple syrup be stored in the refrigerator? — Aaronut♦ 35.1k487184
oct 18 '10 at 21:24
Why should I boil pretzels in baking soda water before baking? — JasonTrue 3,997518
oct 18 '10 at 19:59
Why should I boil pretzels in baking soda water before baking? — sysadmin1138 623211
oct 18 '10 at 13:43
Cooking an egg without oil or butter — Ian Turner 1,3681314
oct 18 '10 at 11:57
How do cooks prepare risotto in a restaurant? — Joe 25k13685
oct 18 '10 at 11:52
What is the difference between baking soda and baking powder? — Cade Roux 4951510
oct 17 '10 at 6:46
How long can I keep eggs in the refrigerator? — raven 1,418820
oct 16 '10 at 12:49
A definitive method of dicing an onion — justkt 9,59212658
oct 15 '10 at 8:30
What can I do with a bunch of onions? — justkt 9,59212658
oct 15 '10 at 7:05
What can I do with a bunch of onions? — cyberzed 4351513
oct 15 '10 at 4:24
Resources for a beginner learning to cook — Paperjam 38127
oct 14 '10 at 20:34
Why do we peel carrots? — Chad 1,563520
oct 14 '10 at 17:14
What mechanism causes a butter crock to function better than other options? — hobodave♦ 27k582148
oct 13 '10 at 14:23
How do you keep turkey from getting too dry? — hobodave♦ 27k582148
oct 12 '10 at 16:16
What cookbooks do you always come back to? — Fredrik Mörk 1016
oct 10 '10 at 19:16
Why use milk in scrambled eggs? — Martha F. 5,09111149
oct 8 '10 at 2:57
What causes water to boil over? — Vecta 1,719515
oct 8 '10 at 2:02
Why does roasting vegetables before pureeing into soup affect the flavour? — Matthew Walton 90638
oct 7 '10 at 21:37
Why is carrot juice so sweet? — Robert Cartaino♦ 770513
oct 6 '10 at 16:34
What is the difference between various types of flour? — Pulse 5,47011633
oct 6 '10 at 16:29
Keeping A Sauce From Separating — Aaronut♦ 35.1k487184
oct 5 '10 at 20:49
Why not put knives in the dishwasher? — hobodave♦ 27k582148
oct 5 '10 at 10:43
What cookbooks do you always come back to? — Fczbkk 472715
oct 4 '10 at 22:24
Why is some metal safe to use in a microwave, but others not? — hobodave♦ 27k582148
oct 3 '10 at 22:51
Food Timing: Keeping Bacon Warm While Cooking With Bacon Fat Made from Said Bacon — Shog9♦ 4,0501940
oct 1 '10 at 21:46
Why did my banana catch fire in the microwave? — hobodave♦ 27k582148
sep 30 '10 at 15:39
What is the difference between shawarma and gyros? — hobodave♦ 27k582148
sep 28 '10 at 1:42
What is that gooey stuff from okra? — Sobachatina 20.9k13594
sep 27 '10 at 10:36
What's the right way to hard boil eggs? — Vicky 1,947924
sep 26 '10 at 20:46
What uses are there for basil flowers? — Martha F. 5,09111149
sep 24 '10 at 4:28
Are products labeled Kosher or Halal generally of a better quality than those that aren't? — Aaronut♦ 35.1k487184
sep 23 '10 at 14:52
Why peel tomatoes? — justkt 9,59212658
sep 22 '10 at 22:41
What exactly is “Sushi Grade” fish? — Aaronut♦ 35.1k487184
sep 22 '10 at 13:31
Why not air-dry knives? — hobodave♦ 27k582148
sep 22 '10 at 9:16
What is a substitute for going to culinary school? Is there? — Chris Cudmore 3,777932
sep 22 '10 at 3:45
What is a substitute for going to culinary school? Is there? — Craig Boland 1512
sep 22 '10 at 0:20
Are there any uses for Leftover Sushi? — hobodave♦ 27k582148
sep 21 '10 at 20:45
What is a substitute for going to culinary school? Is there? — Michael at Herbivoracious 20.5k133109
sep 19 '10 at 20:33
How can I train myself to identify flavors better? — Aaronut♦ 35.1k487184
sep 18 '10 at 3:48
How does the power setting on a microwave work? — hobodave♦ 27k582148
sep 17 '10 at 23:33
Why would cooked spinach contain more iron than raw? — Noldorin 55527
sep 17 '10 at 23:33
How can you melt chocolate without it getting wet? — Recep 1,085718
sep 17 '10 at 19:38
Is it better to store chocolate in the fridge or at room temperature? — Aaronut♦ 35.1k487184
sep 16 '10 at 18:27
Why doesn't chocolate go bad? — hobodave♦ 27k582148
sep 16 '10 at 14:12
When, if ever, are dried herbs preferable to fresh herbs? — Joe 25k13685
sep 16 '10 at 14:07
Why is there a watery run-off after cooking my bolognese? — Joe 25k13685
sep 16 '10 at 14:02
How can I tell if a mushroom is poisonous? — nzpcmad 1,1441926
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