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Top Questions

24 votes
8 answers
4k views

Dispensing fair shares of inhomogeneous soup

14 votes
2 answers
11k views

Why do North American Chinese restaurants advertise "We use 100% Vegetable oil"?

14 votes
3 answers
3k views

What is the relationship (if any) between natto and miso paste?

11 votes
2 answers
3k views

What type of mint in tzatziki?

12 votes
4 answers
3k views

How does the folding make the dough stronger?

13 votes
2 answers
3k views

How long does a souffle stay up?

9 votes
1 answer
3k views

How can you 干/乾 燒 lobster on an electric cooktop, in a residential apartment?

10 votes
3 answers
3k views

Will adding water to a grill pan to use the remains of previously cooked food (deglazing), damage it?

4 votes
4 answers
1k views

How do I make a chicken cheesesteak that isn't dry?

8 votes
1 answer
2k views

Is sassafras root and licorice root the same thing?

6 votes
2 answers
1k views

Conflicting advice on which knife to use when cutting up a chicken, which should I use?

6 votes
2 answers
1k views

How do I make even layers of puree for dehydrator?

3 votes
1 answer
1k views

Replacement for lemon juice in aioli

8 votes
3 answers
388 views

Is there a difference between a Convection Oven and an Air Fryer?

2 votes
1 answer
544 views

Where can I purchase calcium disodium edta preservative?

2 votes
3 answers
207 views

Suggestions for binding together popcorn into large, edible structures?

4 votes
1 answer
379 views

When stretching and folding dough and it gets tight, is that time to let it rest?

2 votes
2 answers
296 views

The right custard for baking with a cake

0 votes
2 answers
139 views

What are the proportions of the parts in a broken down chicken?

2 votes
1 answer
348 views

How to mix chocolate into flourless ground almond cake?

1 vote
1 answer
242 views

Why is this (and other?) pizza oven so unnecessarily tall?

1 vote
2 answers
164 views

Why is the Gastronorm system based on 530 × 325mm?

3 votes
3 answers
127 views

Can flavoured syrups be dried to powder, and if so how?

-1 votes
1 answer
141 views

What are those white things in my lentil soup? I really hope they aren't worms.. I already ate some ༎ຶ‿༎ຶ [duplicate]

0 votes
1 answer
150 views

Is this beef rib ok?

2 votes
1 answer
191 views

How do pastry shops get away with displaying cream filled pastries without a display fridge? [closed]

1 vote
2 answers
177 views

What is the point of a "Friendship Bread" starter?

2 votes
1 answer
132 views

Preparing To Teach Someone How to Bake a Whole Wheat Yeast Bread

5 votes
0 answers
184 views

What was this "gravel gum candy" product from the early 1990s?

1 vote
3 answers
111 views

How to Use Frozen Bones for Bone Broth?

4 votes
1 answer
180 views

What is the purpose of this microwave platter with outer ring for water?

1 vote
2 answers
105 views

How to retain the saltiness and spicy flavour of biryani rice?

1 vote
1 answer
134 views

Does bleaching or milling flour remove vitamins?

1 vote
2 answers
203 views

Why do some egg products smell like spit and how can I prevent this from happening?

1 vote
1 answer
101 views

Exploding leaf lard

1 vote
2 answers
96 views

How to measure 4tbsp of corriander

-1 votes
1 answer
143 views

Where do Chinese restaurants buy pre-cooked chicken/meat, vegetables, ingredients? [closed]

2 votes
1 answer
81 views

Doctoring cake mix to make it denser

1 vote
1 answer
61 views

Risotto too grainy

1 vote
1 answer
74 views

Why is my cream cheese frosting so soft?

0 votes
0 answers
116 views

Blue spots in omelette?

0 votes
1 answer
113 views

New oil vs old oil

3 votes
1 answer
88 views

What does adding 1 extra egg to quick bread do?

0 votes
1 answer
62 views

Identifying a seed

2 votes
0 answers
99 views

What is the role of oil in baked cheesecake with raisins

0 votes
1 answer
56 views

How much does a dL of flour weigh?

4 votes
1 answer
91 views

Can sourdough starter be used for tenderizing meat?


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