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This badge has been awarded 1576 times. Recently awarded to:
22h ago
Are glass jars from the supermarket oven safe? — ESultanik 4,1561424
1d ago
Why do you need eggs when making icecream? — Jefromi♦ 14.4k32668
1d ago
If Nutrition Facts states 0% Cholesterol does that imply the food is vegan? — gordoco 341138
jun 12 at 17:53
How to make thick and fluffy pancakes? — Pulse 5,48011634
jun 7 at 10:32
Emergency Coffee via Chocolate Covered Coffee Beans? — SAJ14SAJ 20.7k12664
jun 5 at 9:59
What are some good reasons for why people make homemade pasta? — Peter K. 1512
jun 4 at 11:37
Is there any difference between cheap and expensive vodka? — Rinzwind 1,565619
jun 3 at 15:06
Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan? — Scivitri 78638
jun 3 at 15:01
How do you properly cook a steak? — PaulS 60437
jun 2 at 23:00
When to add fresh basil to a tomato sauce? — Hayden Fennell 1762
jun 2 at 15:35
Must rice always be cooked with some oil or lard? — SAJ14SAJ 20.7k12664
jun 1 at 7:13
What is the difference between pancetta and bacon? — Tobias Op Den Brouw 2,2331832
may 31 at 17:22
Dishwasher safety, “top shelf” — Kate Gregory 3,5541821
may 30 at 20:56
Is it bad to cook frozen meat without waiting it to be unfrozen? — mrwienerdog 3,9061918
may 28 at 17:53
Can mushrooms be re-heated safely? — papin 6,9771241
may 27 at 0:46
What to look for when buying a rice cooker? — hobodave 27.1k583150
may 19 at 12:01
Is there a milk-free sour cream? — Guildencrantz 53149
may 18 at 19:25
How much is a knob of butter? — hobodave 27.1k583150
may 17 at 14:55
Why don't my cookies flatten? — justkt 9,62212658
may 16 at 15:07
Why put cinnamon in chili? — wax eagle 527212
may 16 at 3:58
Wooden cutting board turns black — Sam Ley 2,588515
may 14 at 3:52
Is bread that can go mouldy better than that which does not? — SAJ14SAJ 20.7k12664
may 12 at 5:48
How do I effectively rub spices into fish? — FuzzyChef 7,194631
may 9 at 19:33
How can I get homemade yoghurt to thicken properly? — BaffledCook 7,07421556
may 8 at 20:42
How long will uncooked chicken keep in the fridge? — Ryan Elkins 3,51132449
may 7 at 7:14
Looking for an Italian cheese similar/identical to the French Brie — violadaprile 4758
may 5 at 16:07
Chopsticks versus forks? — Brendan 2,269215
may 4 at 6:43
Is it okay to keep flour in the freezer? — SAJ14SAJ 20.7k12664
may 3 at 19:42
What exactly is “vegetable shortening”? — SAJ14SAJ 20.7k12664
may 1 at 9:33
How can I grind coffee without a coffee grinder? — Brendan 2,269215
may 1 at 8:07
What is the alternative to a vine ripened tomato? — GdD 5,632719
may 1 at 7:02
What turned my garlic purple? — lemontwist 2,057624
apr 29 at 14:05
What's the use of onions in teriyaki sauce? — ElendilTheTall 18k2453
apr 29 at 6:00
How do you properly drain the grease after browning ground beef? — Renshia 33013
apr 29 at 1:55
What is the purpose of dry aging a steak? — hobodave 27.1k583150
apr 29 at 0:50
Chili/Stew - Is it necessary to cook all the meat before adding to the rest of the ingredients? — Cos Callis 6,4151934
apr 28 at 19:33
Seasoning steamed vegetables (in particular potatoes): advisable? — Martha F. 5,11611150
apr 28 at 19:33
Seasoning steamed vegetables (in particular potatoes): advisable? — Michael at Herbivoracious 20.5k233110
apr 26 at 20:48
What to do with broccoli stalk? — Satanicpuppy 8,6041134
apr 26 at 18:18
My dad used my tea brewer with coffee and now the plastic makes my tea taste like coffee. Bleach? — TFD 13.2k11453
apr 26 at 11:03
What to do with broccoli stalk? — TFD 13.2k11453
apr 25 at 16:42
What is the alternative to a vine ripened tomato? — rumtscho♦ 27.1k260142
apr 25 at 11:11
“Indian Spicy” vs. “Thai Spicy” — FuzzyChef 7,194631
apr 24 at 12:16
Substitute to milk in coffee? — SAJ14SAJ 20.7k12664
apr 23 at 8:54
Substitute to milk in coffee? — rumtscho♦ 27.1k260142
apr 22 at 18:03
Any tips on crushing garlic for alioli? — Ray 3,15311050
apr 22 at 17:23
Are there alternatives to okra as a thickening agent? — baka 1,9721824
apr 22 at 16:03
How long do you let a steak from the fridge come up to temperature, and when do you salt it? — Owen S. 80859
apr 15 at 2:12
Recreating New York street vendors' “halal chicken over rice” — Martha F. 5,11611150
apr 12 at 22:55
What can I substitute for Kaffir Lime Leaves? — Michael at Herbivoracious 20.5k233110
apr 9 at 17:44
Room temperature “rest” for fresh mayo? — Athanasius 1,76714
apr 9 at 4:53
How does butter remain edible for so long without refrigeration? — Michael at Herbivoracious 20.5k233110
apr 7 at 7:07
How to get a synthetic cork back in a wine bottle? — GdD 5,632719
apr 4 at 22:06
When cooking pasta in salted water how much of the salt is absorbed? — belisarius 1,3801513
apr 3 at 3:56
Sticky and unmanagable sourdough — JoeFish 2,268723
apr 3 at 2:51
How can I make this cool chocolate shape? — SAJ14SAJ 20.7k12664
apr 2 at 22:01
How long can eggs be unrefrigerated before becoming unsafe to eat? — Debbie A 49625
apr 1 at 18:05
How can I get a corn tortilla to be pliable enough to work with? — djmadscribbler 1,16649
apr 1 at 7:52
Can I continue to age store bought cheese? — Sobachatina 21k13695
mar 31 at 18:10
What's the simplest method to cook rice? — ElendilTheTall 18k2453
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