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Top Questions

0 votes
1 answer
114 views

How do I establish how many chickens fit on my rotisserie?

8 votes
3 answers
13k views

What's the difference between "English" & "American" bacon?

0 votes
1 answer
49 views

What would be the most versatile pan for a college/student someone short on time? [closed]

-1 votes
1 answer
57 views

Knives and Knife sharpening for a college student/someone short on time and money [duplicate]

1 vote
0 answers
44 views

Baking sheet in air fryer, and alternatives

23 votes
5 answers
8k views

Blown sugar globe with smoke enclosed inside - is it a plausible candy to make?

2 votes
1 answer
47 views

Inconsistent temperature recommendations on different roasting thermometers

0 votes
0 answers
45 views

Getting tired of a particular food or meal -- what do we know about this? [closed]

3 votes
0 answers
51 views

How would you recommend further improving this "the eggs take longer than the pizza" solution?

0 votes
0 answers
30 views

Make artisan bread last longer than 3-4 days (besides freezing) [duplicate]

1 vote
1 answer
177 views

Does anyone know these candy

0 votes
1 answer
149 views

Kneading apple strudel dough

15 votes
10 answers
9k views
+500

Resolve a "the eggs take longer than the pizza" issue?

8 votes
4 answers
10k views

Dutch oven bread - bottom always burns

6 votes
1 answer
396 views

Does the dum cooking process truly impact taste and texture, or is it merely a longstanding tradition?

5 votes
2 answers
28k views

Make a cheese sauce that doesn't go solid when cooled

3 votes
1 answer
2k views

Marinara sauce with too much oregano and tomato paste

2 votes
3 answers
6k views

What are ways to reduce cellulose in vegetables and fruits?

7 votes
5 answers
4k views

general principles of piercing the protective cover of unfrozen microwave ready meals

0 votes
0 answers
64 views

Smoke almond's how do you get the flavors [closed]

1 vote
1 answer
272 views

Forgot to acidify tomato sauce

1 vote
3 answers
10k views

How long will eggless pasta dough last in the fridge?

2 votes
0 answers
60 views

How to keep rice in sushi-like dishes from drying out overnight?

2 votes
2 answers
129 views

Would a small solid block of metal on an electric stove transfer enough heat to a round bottom wok?

1 vote
0 answers
65 views

Can a cannery license can be attached to a home kitchen?

4 votes
1 answer
2k views

Canning tomato sauce

1 vote
1 answer
153 views

How to make low-calorie bread?

0 votes
0 answers
59 views

Is there a good way to convert a nutrient powder (i.e. green drinks) into a low calorie candy?

0 votes
1 answer
56 views

Water bathing applesauce without the lid

2 votes
1 answer
463 views

Do I need to add citric acid to can tomato sauce if I used tomatoes from a can with citric acid?

8 votes
2 answers
2k views

Make custard firmer

3 votes
1 answer
62 views

Using Zucchini juice in bread recipe

4 votes
1 answer
739 views

What's this orange jelly on pomelo?

0 votes
0 answers
64 views

mastic gum as chewing gum

1 vote
2 answers
71 views

can I just double the orange flower water?

11 votes
5 answers
112k views

How long do eggs last outside the refrigerator and out of the shell?

12 votes
2 answers
4k views

How to get tofu to absorb flavour?

0 votes
1 answer
50 views

Rise dough in loaf pan and bake without transferring to a different pan [duplicate]

0 votes
2 answers
78 views

Canning tomato sauce without citric acid

0 votes
1 answer
98 views

Added too much cayenne to my spice mix, how to fix it?

5 votes
4 answers
9k views

Why is my mango not ripening correctly?

1 vote
2 answers
83 views

Pressure canning issue with weight and timing

1 vote
3 answers
383 views

Crispy tofu is soft

4 votes
2 answers
143 views

Baking sourdough in a breadmaker

3 votes
5 answers
21k views

How to thin Ranch dressing?

1 vote
1 answer
153 views

Hard, store-bought cashews

0 votes
0 answers
28 views

Processing times for homemade pectin

2 votes
1 answer
298 views

How *exactly* does the Scoville scale work?


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