Popular Question Badge - Seasoned Advice

mar 12 '12 at 22:53

Should rice be washed with hot water or cold water? — O.O 1,2011719

mar 12 '12 at 20:53

Crushed tomatoes - sub with diced or whole? — JustRightMenus 6,35243268

mar 12 '12 at 18:38

How can I make my scones rise evenly? — lomaxx 2,73552757

mar 11 '12 at 19:46

What's the best way to tell that pasta is done (when boiling)? — user3579 196239

mar 11 '12 at 3:41

What's the white liquidy substance that can appear when cooking salmon? — Ben McCormack 7421621

mar 11 '12 at 2:41

How long is it safe to drink coffee after brewed? — Javier 48113

mar 11 '12 at 0:01

Why are there so many different pasta shapes? — DaveParillo 23835

mar 10 '12 at 11:54

Which kind of cream do I use for creme brulee? — ForeverDebugging 26426

mar 10 '12 at 11:09

Preventing white sugar from clumping in the canister — Neil Fein 1,56811436

mar 10 '12 at 4:27

What are other techniques are used to tenderize steaks apart from using a meat mallet? — AttilaNYC 1,19464087

mar 9 '12 at 22:52

Freeze-drying fruit at home? — user2215 23728

mar 9 '12 at 13:12

Why does my food turn out poorly using an All-Clad Stainless-Steel Fry Pan? — Arlen 380511

mar 8 '12 at 20:21

How do I keep the rice cooker from boiling over? — Drew 12612

mar 8 '12 at 17:51

Is Beer Can Chicken safe? — Cornelius 848716

mar 8 '12 at 4:49

Are there any vegetarian-friendly egg substitutes that can be used in cakes? — somehume 1284

mar 8 '12 at 2:39

Are there any reasonable substitutions for lemon juice? — hobodave 27.1k583150

mar 7 '12 at 6:32

Using cast iron on a glass range — stephennmcdonald 6,04821244

mar 7 '12 at 4:07

Chicken in Tin Foil in the Oven: Any tips or advices on spices or wrapping? — Lela Dax 1134

mar 6 '12 at 19:37

Why add pasta water to pasta sauce? — David Latt 7613

mar 6 '12 at 2:25

What is “hand hot”? — Tea Drinker 1,60641638

mar 6 '12 at 2:20

what is a good liquid to replace tequila with? — Covar 1,1431916

mar 5 '12 at 22:04

Are coffee mugs oven safe? — Justin Dearing 152138

mar 5 '12 at 17:49

omelettes and scrambled eggs - How long can I store them? — Fitri 246238

mar 5 '12 at 11:09

Why is it necessary to preheat an oven? — Dimitri C. 17815

mar 4 '12 at 23:07

How should I store a cut bell pepper? — DMA57361 78011022

mar 4 '12 at 20:07

How do I make liquid glucose from powdered glucose — brianb 118114

mar 4 '12 at 19:57

Why use chopped tomatoes and tomato paste/puree? — Bluebelle 1,14251327

mar 4 '12 at 13:27

When boiling potatoes, should I put them in with the cold water or in to the hot? — yossarian♦ 11.1k542108

mar 3 '12 at 21:55

What causes the difference between Maine and Canadian lobsters? — Lord Torgamus 4271618

mar 3 '12 at 19:30

What are the pros and cons of storing bread in various locations? — thelsdj 457610

mar 2 '12 at 23:04

Better ways to drain tofu in a hurry? — cabbey 398411

mar 2 '12 at 2:36

Is it possible to substitute Wax Paper for Parchment Paper during baking? — AttilaNYC 1,19464087

mar 1 '12 at 19:40

What can be used as a substitute for tomato sauce in typical italian dishes? — Aaron Thomas 18315

mar 1 '12 at 18:55

Keeping A Sauce From Separating — Vecta 1,719515

feb 29 '12 at 22:29

What is 'Cooking Chorizo'? — Dog Ears 249311

feb 29 '12 at 21:19

Why does my homemade pasta stick to itself whilst cooking? — Rowland Shaw 584517

feb 29 '12 at 9:14

How to warm plates before serving? — JustRightMenus 6,35243268

feb 28 '12 at 23:29

What alternatives are there to tomato based pizza sauces? — Jonathon Watney 18039

feb 28 '12 at 21:34

Why is there a difference between softened and melted butter when baking? — Abe Miessler 498610

feb 28 '12 at 21:19

Can I use the same board for meat and vegetables? — googletorp 6841515

feb 28 '12 at 16:28

What causes yogurt in sauces to split? How to prevent it? — cabbey 398411

feb 28 '12 at 15:28

Can Creme Fraiche be substituted for Heavy Cream in a Cream Sauce? — Varuuknahl 1,1991917

feb 28 '12 at 9:48

Can I successfully bake previously-frozen bread dough? — Rebekah 8462515

feb 27 '12 at 23:57

Accidentally baked flatbread with oxygen absorber — is flatbread safe to eat? — Doug T. 2872413

feb 27 '12 at 23:17

How do you grill a perfect burger? — Chris Cudmore 3,8121032

feb 27 '12 at 22:27

How long will previously-frozen vacuum-packed chicken last in the fridge? — Bryson 2291312

feb 26 '12 at 14:50

Cook Burger on Stove - Turns Gray — nocley 1112

feb 26 '12 at 13:55

Why do they put the jelly-like substance in pork pies? — kinofrost 13815

feb 26 '12 at 0:38

Is it safe to eat mouldy bread? — zachary 1,01421232

feb 26 '12 at 0:08

How best to pan-fry tofu? — unforgiven3 19519

feb 25 '12 at 23:43

What to use instead of white wine in recipes? [duplicate] — Osama Rao 12113

feb 25 '12 at 19:13

How does the power setting on a microwave work? — thelsdj 457610

feb 25 '12 at 16:43

Convert seed based measurements to pre-ground? — jsumners 113115

feb 24 '12 at 4:40

Can you make chocolate from coffee beans or coffee from cacao beans? — Mims H. Wright 14315

feb 24 '12 at 1:39

Are Green Potatoes OK? — Donut 87911014

feb 23 '12 at 13:03

How to make an apple pie like KFC/McDonalds? — evilReiko 24516

feb 23 '12 at 0:22

How to quickly make refried beans (or thereabouts) using Kidney beans? — glenneroo 282310

feb 22 '12 at 23:37

What is the purpose of using potato peels for seasoning a cast iron pan? — rumtscho♦ 27.1k260142

feb 22 '12 at 23:32

How should I prepare Bok Choy before I cook it? — MeltedPez 80648

feb 22 '12 at 17:16

Cookbook says to store dough in fridge overnight, why can't I just bake it already? — Malfist 271313

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