Notable Question Badge - Seasoned Advice

mar 27 at 9:20

How is Pâté made? What are the ingredients? — AttilaNYC 1,16463886

mar 25 at 17:38

Making cookies on a pizza stone — Neil Fein 1,56311435

mar 25 at 16:38

What is the sign of mozzarella being old? — Niklas 17515

mar 25 at 14:38

Are there any yeast-less breads that can be used as sandwich bread? — louie 1112

mar 25 at 12:58

How can non-hydrogenated shortening exist? — miahelf 612

mar 25 at 11:13

Types of potato for making gnocchi — Eric Brotto 12626

mar 25 at 0:07

How much difference is there between brands of flour? — Dennis Williamson 678514

mar 24 at 16:51

Can soured raw milk be used to make yogurt? — Flimzy 815622

mar 24 at 16:31

What makes a good vessel for storing sourdough starter? — Yamikuronue 2,13711233

mar 24 at 14:36

What would be an appropriate gluten-free substitute for breadcrumbs? — Ray 3,1331946

mar 24 at 13:46

How does butter remain edible for so long without refrigeration? — raven 1,418820

mar 24 at 5:11

What difference would using Rock Sugar make in tea? — Yamikuronue 2,13711233

mar 24 at 4:51

How do I adjust cooking time for an under-powered microwave? — Iszi 14316

mar 24 at 3:56

Does chocolate syrup need to be refrigerated? — Adam Wuerl 12515

mar 23 at 18:30

Does chili paste require refrigeration? — Daniel Vandersluis 45521118

mar 23 at 12:38

Can I use mascarpone as a substitute for cream cheese? — Linda Prachick 1612

mar 23 at 5:07

What is the basic technique for cooking amaranth? — rumtscho♦ 26.7k259137

mar 22 at 19:52

Why does my butter icing melt so quickly? — Roberta 1612

mar 22 at 19:22

How do I replace sugar for golden syrup in a cookie recipe? — VoY 373211

mar 21 at 22:29

Stripping seasoning from cast iron — Neil Fein 1,56311435

mar 21 at 16:14

Difference between conventional oven with fan assisted and convection with fan assisted? — Kira Roark 2314

mar 20 at 13:51

How should I store steaks in the freezer? — ahsteele 7883925

mar 20 at 5:51

What cheeses work 'best' in melted cheese sandwich applications? — Katey HW 1,271516

mar 20 at 5:51

Why did my mozzarella turn out like ricotta? — yossarian♦ 11k542107

mar 18 at 18:58

How do I maximize the shelf life of my homemade hot sauce? — Beofett 326413

mar 18 at 17:32

What is 'Bread Improver'? — calico-cat 693519

mar 18 at 9:17

Are nectarine seeds edible? — Ray 3,1331946

mar 18 at 6:02

What are some seasonings that can spice up a bland frozen chicken alfredo? — Mark Rogers 3123920

mar 18 at 6:02

What is the benefit of using a Mezzaluna Knife over a traditional knife — TFD 13k11450

mar 18 at 0:52

What oils are suitable for Indian cooking (i.e. extended frying duration)? — jogabonito 11315

mar 17 at 20:37

What is slow cooking and what it is good for? — Lorenzo 2,3411429

mar 17 at 20:07

“Post-marinating”? Is it a real term or do my taste buds deceive me? — Ricket 24338

mar 17 at 18:42

How can I make use of an underripe mango — Ray 3,1331946

mar 17 at 17:57

Reheating Spinach — leancz 12314

mar 17 at 15:37

Accidentally baked flatbread with oxygen absorber — is flatbread safe to eat? — Doug T. 2871413

mar 17 at 9:50

What is silken tofu compared to regular tofu and how do you use it? — Mien 6,46762783

mar 16 at 22:14

Does it take a special type of blender to make smoothies? — Ryan Elkins 3,49132349

mar 16 at 22:04

What kind of meat is used in cheese steak? — Sinan 22429

mar 16 at 20:44

Proper ratio of Water to Rice — Donut 87911014

mar 16 at 5:29

Good (cheaper) alternative to Vitamix Blender — AlexC 18515

mar 16 at 1:54

What does vanilla extract add to a recipe? — Jeremy Hajek 15024

mar 15 at 19:44

Making cake icing look professionally smooth — jontyc 1,9851625

mar 15 at 13:03

What does cream of tartar do in baking recipes? — amedinasmith 11114

mar 15 at 11:28

Why do some foods taste better the next day? — Michael at Herbivoracious 20.5k133109

mar 15 at 1:38

Cooking Sweet Potatos in the Microwave — Doomy 56110

mar 15 at 0:03

What is the correct flour, sugar, butter ratio for crumble? — Chris Steinbach 3,1571548

mar 14 at 23:03

Why are Italian eggs so yellow? — Treblekicker 38828

mar 14 at 13:57

Can you make pie crust from cookie dough? — AttilaNYC 1,16463886

mar 14 at 4:12

How much “alternative” flour can I substitute for white wheat flour? — kevingessner 12315

mar 13 at 14:20

Adding pasta to soup — hotchef1 1612

mar 12 at 22:05

What does to deglaze a pan mean? — kiamlaluno 3,20762574

mar 11 at 17:49

When baking what works well as a sugar substitute? — Jonathon Watney 17539

mar 11 at 17:09

Problem with gummy-bears being too much like jelly — Cylindric 13113

mar 11 at 5:28

Could rice or pasta be cooked without hot water? — doctoraw 18019

mar 11 at 3:08

Which spice gives brown colour to Indian curry? — xiaohouzi79 22538

mar 10 at 23:33

Nonstick cookware or not? — BetsyB 16125

mar 10 at 12:18

Is ginger a good substitute for galangal in Thai green curry? — scottishpink 293511

mar 10 at 5:02

Is kangaroo meat safe to eat raw such as kangaroo tartare? — hippietrail 327213

mar 10 at 2:22

How to store cheesecake for long-term? — baka 1,9721824

mar 9 at 23:12

Getting the lighter fluid taste out of burgers, after the fact — M. Dudley 13527

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