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This badge has been awarded 194 times. Recently awarded to:
apr 7 at 15:54
What recipes should every high school graduate know how to cook? [closed] — codesparkle 1013
mar 25 at 14:28
Black Spot on Ground Beef? — MandoMando 2,279313
mar 20 at 8:36
Why do Duck eggs have longer expiry than Chicken Eggs? — Stefan 1,283214
mar 10 at 16:43
Should I use whole eggs or only yolks in Spaghetti alla Carbonara? — Preston Fitzgerald 54515
feb 27 at 19:57
Is it safe to eat food that was heated in plastic wrap to the point the plastic wrap flamed? — chaosentity 20118
feb 25 at 0:08
Difference between Spumante & Champagne — lemontwist 2,047624
feb 24 at 11:52
pre-soaking tea in cold water prior to brewing — Sunishtha Singh 42514
feb 5 at 19:42
Making a sorbet by cooking or by pureeing the ingredients? — Eli Lansey 619412
jan 23 at 0:21
Peanut-Butter Treat - Using Less Sugar and Less Butter — Doomy 56110
jan 13 at 6:38
Mustard-fried burger patty — Chris Steinbach 3,1571548
jan 11 at 13:48
When is a Utility Knife to be preferred over a Chef's or a Paring knife? — sharptooth 4712518
jan 10 at 18:08
Substituting for Madeira wine in a mushroom stuffed with sausage recipe — SAJ14SAJ 18.1k12361
jan 8 at 8:44
What kind of cookware can melt in a microwave? Is it safe to eat food cooked in a melted cookware? — maček 1384
jan 3 at 22:13
Are chillies hotter when they're ripe? — Marti 1,95411325
jan 3 at 16:53
Infusing olive oil with herbs — FrustratedWithFormsDesigner 258110
dec 6 at 17:34
What are the different types of flours used in cooking Idly, Dosa, Halwa, Ladoo and Upma? — spiceyokooko 1,850114
dec 1 at 19:27
How old is a chicken when it's time to be cooked? — Josh Caswell 1,595510
nov 9 at 17:10
Flavour espresso with vanilla without adding sugar or other sweetener? — JoeFish 2,258723
nov 5 at 11:48
Cooking a tender pork sirloin (Solomillo al Whisky) — J.A.I.L. 2,1461726
oct 30 at 18:31
How do I eliminate Corn Meal “grittiness”? — Allan Chow 4165
oct 18 at 14:26
How to turn sugar syrup into sugaring wax? — Mat 1217
oct 13 at 11:48
Did 150 °C (300 °F) ruin my cream sauce, or is it just overcooked, or fine? — nico 2,622320
sep 30 at 16:30
Clarification on the process for making fudge — Kristina Lopez 1,7981315
sep 15 at 14:28
What to do with too-bitter sorbet? — Divi 5871218
sep 8 at 7:21
Finding a farmer's market — Michael Hoffman 1999
aug 27 at 3:33
Why would using oil make muffins less sweet? — MandisaW 3895
jul 24 at 20:16
(post deleted or otherwise unavailable) — Rory Alsop 1035
jul 11 at 21:08
Using spaghetti squash for 'pasta' — jessecurry 552510
jul 6 at 15:22
Defrosting chicken breasts in marinade — Coral Doe 220114
jul 3 at 14:30
How to make - succulent - Bruschetta? — Dharini Chandrasekaran 8471215
jul 1 at 23:20
Culinary uses for lavender — Highly Irregular 2711416
jun 14 '12 at 9:17
Substitute rabbit in chicken recipes? — Stefano 1,254111
jun 9 '12 at 0:20
How to make crispy French fries? — Kareen 2931314
jun 6 '12 at 19:55
Pizza baking order — JamesCW 1035
may 24 '12 at 16:43
How do big companies make sure their product always looks and tastes the same? — Jeroen 770519
may 22 '12 at 15:28
My salmon burgers are bland — Yamikuronue 2,13711233
may 22 '12 at 14:28
Refrigerate Cod After Cooking [duplicate] — daramarak 28328
may 3 '12 at 23:34
How long is it safe to store rice horchata for? — Ben Brocka 1399
apr 28 '12 at 2:47
Knife chopping through bone or coconut — Santosh Kumar 183110
apr 27 '12 at 21:37
How to make lactose free mashed potatoes — Rob 750722
apr 26 '12 at 14:56
Salads that are made of tomatoes, onion, chilli, coriander, salt and lemon — Fábio 1014
apr 18 '12 at 10:02
Name the vegetable from Nilgiri hills — doctoraw 18019
apr 2 '12 at 8:46
Can I use cottage cheese instead of cream cheese when making a cheesecake? — Double AA 154118
mar 31 '12 at 16:56
How long can hard cheeses last in a refrigerator? — wanderingscribe 1366
mar 21 '12 at 12:21
How to make a “Winter queen” cocktail? — Pascal Qyy 21014
mar 7 '12 at 15:23
How far in advance can I stage pizza? — dolma33 389313
mar 6 '12 at 2:35
What dishes don't stain with heavy spices? — David 29215
mar 3 '12 at 8:20
Is there a reason to have a plastic bowl? — Sebiddychef 2,260214
feb 26 '12 at 0:58
How do you get 'ears' when baking bread? — Anisha Kaul 1,77511141
feb 24 '12 at 15:51
Milk alternative in pancake batter — Ambo100 2241411
feb 19 '12 at 13:55
To make Gluten free pancakes, can I just substitute regular flour with Gluten free flour? — takrl 4731723
feb 12 '12 at 17:29
Butter alternative for making breads — menjaraz 1054
feb 1 '12 at 23:05
How do I control the temperature of water for an extended period of time? — Brian 4071312
jan 31 '12 at 18:56
What can I do about scratched pots? — Laura 3,0501347
jan 17 '12 at 3:09
Can I increase my iron intake by eating food cooked with cast iron? — rfusca 8,4221546
jan 10 '12 at 22:24
Why is my salted butter weeping? And is it safe to eat? — Bruce Goldstein 2,071619
jan 10 '12 at 18:44
What happens to cheese as it ages? — Jay 3,03621647
dec 26 '11 at 15:25
Why does Brining help food to retain water, but adding salt will draw the moisture out? — Tobias Op Den Brouw 2,1981831
dec 26 '11 at 1:58
How long can I leave a freshly baked cheesecake out before it goes in the refrigerator? — MissesBrown 565315
dec 19 '11 at 23:32
How long can I keep raw-egg based salad dressing refrigerated — Bizorke 498114
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