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Apr
20
revised Mayonnaise Split
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Apr
13
revised Safe to leave meat out for a couple of hours?
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Apr
12
revised Is it safe to eat yougurt after the expiration date that smells alright?
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Apr
12
revised Translating cooking terms between US / UK / AU / CA / NZ
Added a few NZ translations
Apr
11
revised How do you minimize cake doming?
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Apr
8
revised How do store bought bread keep so soft?
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Apr
7
revised How to make pizza that has a fat outer rim?
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Apr
1
revised Replacement for wine
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Mar
24
revised How do I get rid of burn marks in my pots?
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Mar
24
revised How to properly poach an egg?
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Mar
16
revised substitute for Dijon mustard
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Mar
13
revised How do I use up my canned tomato paste?
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Mar
3
revised white sauce / bechamel - without lumps
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Feb
8
revised Best way to chop an onion?
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Jan
30
revised How can I store muscovado for longer once opened?
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Jan
6
revised Brick of Brown Sugar
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Jan
6
revised What book/website should I read to help me move beyond just being able to follow a recipe?
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Jan
3
revised How do I stop the spatter?
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Dec
20
revised Taking it to the next level, systematically
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Dec
15
revised What is the difference between cake flour and AP flour?
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