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jul 17 '10 at 14:41
How long can I store cooking wine? — Daniel Bingham 1,23521125
jul 17 '10 at 12:01
What is a good substitute for Fish Sauce? — Todd Hunter 228139
jul 17 '10 at 11:21
What is a proper Manhattan? — Harlan 1,506619
jul 17 '10 at 10:56
What kind of wok should I get? — trioptimum 15828
jul 17 '10 at 8:26
How do you know when mussels are done? — googletorp 6741515
jul 17 '10 at 7:51
(post deleted or otherwise unavailable) — Toader Mihai Claudiu 1014
jul 17 '10 at 6:21
Why isn't it safe to eat raw chicken? — mjg123 1363
jul 17 '10 at 5:46
Is lemonade better when made with simple syrup? — tomjedrz 21615
jul 17 '10 at 4:06
How to cook fried chicken gizzards that are tender? — Iuls 3,54511435
jul 17 '10 at 3:46
(post deleted or otherwise unavailable) — AttilaNYC 1,16463886
jul 17 '10 at 3:31
Vegetarians and nutrition — goblinbox 6931411
jul 16 '10 at 23:41
Is it safe to eat potatoes which have sprouted? — Tea Drinker 1,59641438
jul 16 '10 at 22:16
Choosing a wine that complements a meal — 280Z28 308239
jul 16 '10 at 22:01
For Pizza cooking at home. What is the best alternative to the pizza stone? — Michael Mior 4221410
jul 16 '10 at 21:01
What kind of wok should I get? — mouche 403511
jul 16 '10 at 21:01
Is there a fool proof way to fry sausage? — Jonathon Watney 17539
jul 16 '10 at 20:06
What are some easy, safe fermented foods to make at home? — Pinko 1815
jul 16 '10 at 20:01
How to make Jalapeno Jelly? — Noctrine 1486
jul 16 '10 at 19:51
Can I prevent honey from congealing/hardening in the pantry? — flicken 1767
jul 16 '10 at 14:56
(post deleted or otherwise unavailable) — shsteimer 538611
jul 15 '10 at 22:41
How to chill beer quickly? — leiflundgren 33527
jul 15 '10 at 18:51
Best meat replacements for a vegetarian/vegan? — Zepplock 270412
jul 15 '10 at 18:21
(post deleted or otherwise unavailable) — Tree77 1,291516
jul 15 '10 at 0:11
Jello Shots Techniques: Alcohol Concentration — bubu 1,35249
jul 14 '10 at 11:21
How hot should the oil be when preparing schnitzel? — Oren 395511
jul 14 '10 at 0:46
(post deleted or otherwise unavailable) — ManiacZX 91149
jul 13 '10 at 18:56
What determines the shape-holding ability of cookies? — Eclipse 1,4721824
jul 13 '10 at 17:41
What's the right way to hard boil eggs? — Cornelius 843716
jul 13 '10 at 16:16
How to chill beer quickly? — kevins 3,8641326
jul 13 '10 at 14:16
How many ceramic knives do I want? — Andres Jaan Tack 815317
jul 13 '10 at 12:51
How to stop meatballs falling apart when frying — Jacob 211125
jul 13 '10 at 4:41
How to make - succulent - Bruschetta? — Joel Spolsky 1,0122816
jul 12 '10 at 23:01
Balsamic reduction, and the spicing thereof — Jacob R 1,15711125
jul 12 '10 at 21:31
Ground beef storage and use past sell-by date — Satanicpuppy 8,5941134
jul 12 '10 at 19:51
How can I keep pasta from sticking to itself? — Tim Sullivan 1,542511
jul 12 '10 at 13:06
What are alternative gelling agents to gelatine? And what are their properties? — papin 6,9471040
jul 12 '10 at 12:56
Cutting boards: What are some general tips on purchasing and using a cutting board? — Joe 25k13685
jul 12 '10 at 10:21
What are alternative gelling agents to gelatine? And what are their properties? — Sam Holder 6,63622871
jul 12 '10 at 1:51
How should I care for my knives? — Sam Saffron 207110
jul 11 '10 at 23:06
Daikon in place of pasta — bmargulies 1,178314
jul 11 '10 at 17:16
What's the best way to season a cast iron skillet? — Owen S. 80859
jul 11 '10 at 13:25
What are the best potatoes for baking? — lomaxx 2,73552756
jul 11 '10 at 3:30
(post deleted or otherwise unavailable) — Eight Days of Malaise 299211
jul 10 '10 at 23:40
How much salt should I add to a dish? — Vinko Vrsalovic 7731714
jul 10 '10 at 19:45
(post deleted or otherwise unavailable) — BlueRaja - Danny Pflughoeft 151119
jul 10 '10 at 19:35
What are good references for Gluten free baking — Guildencrantz 53149
jul 10 '10 at 17:05
How can I tell fresher fish apart? — Kev 1,656522
jul 10 '10 at 16:50
Which foods generally create a problem of gas or acidity? [closed] — Robert Cartaino♦ 770513
jul 10 '10 at 15:10
What cookbooks do you always come back to? — Fredrik Mörk 1016
jul 10 '10 at 11:25
Why should I soak beans before cooking? — jmoeller 625313
jul 10 '10 at 9:20
What is the best flour to use for pizza dough? — Bala Clark 22327
jul 10 '10 at 3:20
Mayonnaise Substitutes — Brendan Long 1,5282922
jul 10 '10 at 2:05
Soup is too salty! — Adam A 22848
jul 10 '10 at 1:00
What is the difference between various cuts of steak? — Pulse 5,47011633
jul 9 '10 at 23:35
How should I care for my knives? — Mike Sherov 1,6232921
jul 9 '10 at 22:15
What are the advantages and disadvantages of various sugars/substitutes? — Ryan Elkins 3,49132349
jul 9 '10 at 22:10
What's the easiest dough for a Lemon Pie that still tastes good? — Shog9♦ 4,0501940
jul 9 '10 at 22:10
(post deleted or otherwise unavailable) — Daniel Moura 657717
jul 9 '10 at 20:55
Cutting boards: What are some general tips on purchasing and using a cutting board? — JYelton 1,4302829
jul 9 '10 at 20:55
How do I pound chicken (or other meat) without making a mess? — Bryant 978415
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