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2d
reviewed Close I need crumbly chocolate chip cookie dough to make bowls
May
3
reviewed Close using grill in a samsung CE1041DFB microwave
May
1
reviewed Close How can I increase the longevity of my bananas?
May
1
reviewed Close How long can I keep connoli shells with no filling and how should I store them
May
1
reviewed Leave Closed How do we make baking soda at HOME?
Apr
29
reviewed Close Explaining raising dough
Apr
28
reviewed Close Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces?
Apr
28
reviewed Close Making KFC-like chicken
Apr
28
reviewed Close Creating my own cookies
Apr
26
reviewed Close Can I use Maida atta instead of plain flour for breading?
Apr
25
reviewed Close Which factors determine the absorption levels of foods?
Apr
25
reviewed Close Can I substitute potato starch (katakuriko) for cornstarch in a cookie recipe?
Apr
25
reviewed Close What is it about milk that makes it go well with cookies?
Apr
22
reviewed Close Pimento sauce that is added to mayo
Apr
22
reviewed Close Preventing carbon steel seasoning from flaking off
Apr
20
reviewed Close What is the ideal salt percentage to prepare a lacto fermented hot pepper sauce?
Apr
20
reviewed Close Replacing toaster oven with convection oven or convection microwave?
Apr
18
reviewed Close How can I make use of an underripe mango
Apr
18
reviewed Close Why does handling peeled chayote make your hands feel numb/rigid?
Apr
18
reviewed Leave Closed Is it safe to use non-sashimi grade fish to make gravlax?