A tag is a keyword or label that categorizes your question with other, similar questions. Using the right tags makes it easier for others to find and answer your question.

Type to find tags:
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vague, ambiguous and useless. It will soon be removed.
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Mooo! Questions about this dairy substance need not be limited to cows but should be about the handling of milk as a primary aspect of the question.
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Questions should be about flour (wheat or any other kind) uses, storage, etc.
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Questions about selecting, identifying, storing, preparing, replacing or cooking with potato (aka potatoes or spuds) as an ingredient. Questions about dishes which include potato, but are not focused…
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Questions involving butter as an ingredient or as a final dish.
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Questions about the cooking-time in general. It should not be used for specific recipes.
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A dry heat cooking method using direct heat, most often from open flames or charcoal embers.
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Questions about pizza preparation, baking, and equipment.
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For questions about dealing with pig products!
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Questions about the selection and preparation of tea leaves and beverages.
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Questions around slower, normally lower temperature cooking methods. Covers preparations, techniques, risks, advantages and equipment.
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Questions about the storage of food ingredient in cold environments both before and after preparation and cooking.
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should be about traditional ingredients, preparations or dishes from India - such as curries, naan, chaats, chutneys and desserts. Questions about ingredients common to Indian-…
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Questions about the culinary uses of products that are normally discarded or used in non-culinary applications. DO NOT use for everyday ingredients, leftovers, etc - this is off topic.
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Covering cooking with a microwave, selection of appropriate cooking times and powers, cooking from fresh and re-heating, differences and techniques for microwave cooking.
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Questions about beef steaks: New York strip, sirloin, rib-eye, filet, etc.
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Questions should deal with preparation of a dessert - typically sweet but anything that would be served at a dessert course should qualify.
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a cooking method using high direct heat typically from above the food. Most of the questions in this tag should be regarding this method to include roasting of meat & vegetables, but can i…
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Questions around preparing or cooking with tomatoes, along with selecting appropriate varieties
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Cooking either in boiling water, or by heating the food until boiling
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For questions about identifying, choosing, and using kitchen equipment for heating food.
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Questions about preparing, baking and troubleshooting pies (sweet or savory). Pies are a baked dish of a flaky pastry crust surrounding a filling. They vary greatly in size.
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for questions about selecting, identifying, storing, preparing, replacing or cooking with onion as a star ingredient.
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Questions about food safety and technique for cooking sous vide.
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Questions about selecting, identifying, storing, preparing, replacing or cooking with herbs as a main ingredient.
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Questions about selecting, identifying, storing, preparing, replacing or cooking with beans as a main ingredient.
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a one-celled organism that provides the leavening (rise) to breads. It is usually sold dry, in small granules, and must be activated with water and heat. Yeast is also used to ferment wine an…
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Questions about cookware made out of cast iron
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should be about traditional ingredients, preparations or dishes from Italy - such as focaccia, risotto or tiramisu. Questions about ingredients common to Italian style cooking…
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Questions about selecting, identifying, storing, preparing, replacing or cooking with garlic as a main ingredient.
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Questions about confections (sweet foods) and how they are made.
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Questions about naming and translation of culinary terms and phrases.
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