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15 votes
10 answers
37k views

Why does cheese sometimes slide off my pizza and how can I prevent it?

4 votes
1 answer
134 views

Unable to understand the second rise

1 vote
2 answers
456 views

Is Moulin Rouge Ground Cinnamon the Cassia or Ceylon type?

6 votes
1 answer
4k views

Is MAPP gas safe for searing meat and Creme Brulee etc?

8 votes
1 answer
127k views

Why did my roast beef turn out chewy and not tender? Where did I go wrong?

6 votes
4 answers
610 views

Why my pizza dough turned out so filling and heavy on the stomach?

0 votes
1 answer
63 views

How much dried woodruff in vinegar?

12 votes
8 answers
7k views

Suggestions for easy peanut butter clean-up

3 votes
5 answers
9k views

Oat Flour for pasta not rolling well?

1 vote
1 answer
101 views

Does microwaving/grilling tomatoes leave them a bit raw/undercooked?

3 votes
10 answers
12k views

How can I make my ice cream soft as it is too hard to carve straight from the fridge?

9 votes
6 answers
2k views

Chilis that taste like habanero

7 votes
1 answer
141 views

Can you deep fry soaked but uncooked whole chickpeas or are there safety or other issues that makes this a bad idea?

6 votes
1 answer
134 views

When an induction hob offers a temperature control mode, what (and how) is it measuring?

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