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Top Questions

41 votes
3 answers
5k views
Why is my red cabbage suddenly turning blue when cooking, while it never did so before?
11 votes
4 answers
5k views
What are the trade offs between soy sauce and salt to pick when to use which between the 2?
0 votes
1 answer
56 views
Freeze-dried ice cream, how is it made?
1 vote
1 answer
63 views
What is the normal shape of Zojirushi rice cooker's inner pot?
6 votes
4 answers
3k views
How can I melt mozarella balls?
10 votes
2 answers
2k views
What went wrong with my walnut brittle
3 votes
0 answers
136 views
Is this a glued steak?(Australian angus boneless short rib)
2 votes
1 answer
76 views
Substitutes for yak butter in butter tea
2 votes
0 answers
55 views
How is Paneer Melting in Cheena Poda dessert?
0 votes
0 answers
12 views
Homemade egg pasta dough storage [duplicate]
4 votes
1 answer
136 views
Is parsley root with pink spots safe to eat?
16 votes
4 answers
4k views
Spice blends have no flavor?
2 votes
0 answers
87 views
How do I break into a tightly-compressed tea cake without damaging the tea and making an astringent brew?
54 votes
4 answers
6k views
Can I fry food with solely essential lemon oil?
0 votes
0 answers
52 views
Are a few air bubbles in a fermenting pepper jar okay?
3 votes
1 answer
89 views
What would be the best way to freeze and reheat home-made pizza
1 vote
1 answer
203 views
Bartenders friend left on too long
1 vote
1 answer
83 views
Marinade for hard olives?
5 votes
2 answers
1k views
Will frozen mangos work as a substitute for apples?
7 votes
1 answer
1k views
How much potato to add to reduce saltiness
1 vote
1 answer
99 views
How can I create a raw-vegan puddings?
0 votes
0 answers
40 views
What are possible alternatives for parchment paper when baking cream puffs? [duplicate]
0 votes
2 answers
130 views
How to make almond milk taste more like dairy
5 votes
1 answer
2k views
What is this seed pod?
1 vote
1 answer
73 views
Can frozen mango spoil?
17 votes
6 answers
2k views
How can I increase white wine shelf life specifically bought for cooking?
17 votes
2 answers
3k views
Do these lines in ceramic pie plate mean cracks?
10 votes
3 answers
4k views
Is adding butter to caramel sauce essential?
0 votes
0 answers
24 views
Sponge layer with berries inside [duplicate]
4 votes
2 answers
332 views
Deidre's bread getting HUGE in the oven
1 vote
1 answer
124 views
Can i use an immersion blender instead of a mixer to cream butter?
1 vote
0 answers
86 views
Does thawing bacon like this likely cause the bacon to go horribly bad? [closed]
5 votes
1 answer
215 views
What is this Spanish dessert?
0 votes
2 answers
136 views
Why is wheat flour more popular than corn flour? [closed]
3 votes
1 answer
109 views
Pressure canner physics
8 votes
5 answers
2k views
What meat can I substitute for lamb in Scotch Broth?
1 vote
2 answers
103 views
Is exposed copper pan safe for frying fish?
6 votes
1 answer
129 views
What happened to my frozen yeast?
0 votes
1 answer
92 views
Is Moulin Rouge Ground Cinnamon the Cassia or Ceylon type?
0 votes
2 answers
121 views
Tea temperature for preparation
0 votes
0 answers
83 views
Why did my colored dougnut changed colors?
6 votes
3 answers
940 views
What temp is considered “room” temperature? Our home is at 68-69°F. If the butter is very soft and the flour and sugar are warmer does that help?
-1 votes
1 answer
152 views
Are grocery store tuna steaks safe if cooked but rare?
0 votes
0 answers
46 views
Does cooking change the calorie content of food? [duplicate]
-1 votes
1 answer
126 views
How to measure half and quarters with tablespoon or teaspoon
0 votes
1 answer
132 views
What is this yellow substance that came out of a pressure-cooked pork butt?
12 votes
2 answers
3k views
Wild Salmon from grill is too dry
4 votes
1 answer
494 views
Beating eggs for brownie

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