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feb 10 at 17:28Tips for roasting sweet potato
jan 5 at 22:25Partially defrosting, then refreezing?
dec 11 at 15:30Should a serious cook own a blowtorch?
nov 11 at 18:57How do I stop my pastry shrinking?
sep 24 at 19:34Why do chefs traditionally wear a high white hat?
aug 24 at 12:31Is it important to warm the flour before making bread?
aug 16 at 21:51Correct way to join two halves of sponge cake?
jul 13 at 21:34What job is the fat doing when I prepare bread dough, and what to expect if I use the wrong amount?
may 5 '12 at 9:35How to make a brittler, harder chocolate coating?
mar 6 '12 at 2:25What is “hand hot”?
nov 7 '11 at 13:30Can I safely roast a chicken for 4 to 5 hours on a low heat?
oct 23 '11 at 3:40How to deal with “no precooking required” lasagne sheets?
jun 30 '11 at 10:52What's the numbering system for spaghetti and does it matter?
jan 16 '11 at 10:31Is it safe to eat potatoes which have sprouted?