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Mar
30
answered Why is rice parboiled? And how does parboiling change rice?
Mar
22
answered Why do my snickerdoodles always come out flat?
Mar
21
answered Chopped tomato-onion-ginger-garlic into paste vs sliced tomato-onion-ginger-garlic when making curry base for indian dish
Mar
18
answered What spicy ingredients hit the sinuses?
Mar
16
answered Giant parsnip from Korean shop
Mar
7
answered Oats with milk without microwave
Feb
4
asked How do I lessen the effects of thickening caused by roux?
Jan
28
answered Sweet sauce for Peking Duck?
Jan
19
answered What are the pros and cons of using clarified butter as opposed to regular butter?
Dec
16
answered Making bread in a bread maker using regular yeast not bread maker yeast
Dec
16
answered How can I cool tea quickly?
Dec
16
answered What should a good cookie dough look like?
Dec
15
answered What is the ratio of molassas and pineapple juice for a non-alcoholic rum substitute?
Dec
1
answered Is there a bread you can mix in the evening, leave overnight, and bake in morning?
Nov
16
answered How can I keep the shape of my free-form bread dough when it is rising?
Oct
28
answered Help me rescue my bland soup
Oct
7
asked What is the best variety of rice or preparation of rice to use in soup?
Sep
30
answered When should I use lemon zest and not just juice?
Sep
15
answered Device to install on a bottle to only spill drops
Sep
14
answered What ingredient or method causes a mixture to be a bread versus cake?