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Awarded 3323 times.
Cocoa vs cacao pâte vs 100% dark chocolate
Awarded yesterday
How do they get double cream to have a higher fat content than heavy cream?
Awarded Nov 27 at 20:02
What are the black little seeds in my chia?
Awarded Nov 12 at 16:07
How long should I keep minced garlic in lemon juice?
Awarded Nov 2 at 13:47
How can I prevent curdling when adding fruit to milk?
Awarded Oct 31 at 13:56
Why do my breadmaker loaves rise unevenly top to bottom
Awarded Oct 26 at 14:27
Why are chickpeas not sold fresh, like other vegetables, but only canned or dried?
Awarded Oct 20 at 2:45
Does soap kill germs?
Awarded Oct 19 at 2:04
When is burning onions a good idea for cooking?
Awarded Oct 17 at 14:56
How to hold slippery food while cutting?
Awarded Oct 16 at 7:51
How can I seal a crack in a teapot in a foodsafe manner?
Awarded Oct 10 at 14:27
What's the difference between gazpacho and normal soups?
Awarded Oct 7 at 19:17
How to get tofu to absorb flavour?
Awarded Sep 26 at 21:05
Resolve a "the eggs take longer than the pizza" issue?
Awarded Sep 26 at 15:06
What are the differences in bleached/unbleached flour for baking?
Awarded Sep 23 at 14:51
What is the effect of washing unbroken eggs?
Awarded Sep 20 at 14:07
Can I engrave a stainless steel pot inside?
Awarded Sep 19 at 14:56
Why would a 4 layer cake fall over?
Awarded Sep 11 at 16:06
Why does vacuum-sealed fish caution against thawing in the package, but vacuum-sealed meat doesn't?
Awarded Sep 6 at 19:18
Making caramel sauce with yogurt instead of milk
Awarded Sep 6 at 16:51
Is the liquid inside the canned chickpeas meant for consumption?
Awarded Aug 30 at 19:32
Why do people generally discard the upper portion of leeks?
Awarded Aug 22 at 22:48
Good salt:water ratio when boiling pasta
Awarded Aug 16 at 15:11
Does temperature of water affect carbonation process
Awarded Aug 12 at 11:33
Vanilla extract with pure alcohol
Awarded Aug 9 at 14:48
How can I make a Taco Shell?
Awarded Aug 9 at 14:31
Pouring a second layer over flan
Awarded Aug 7 at 21:36
My béchamel takes over an hour to thicken. What am I doing wrong?
Awarded Aug 2 at 0:41
How to take care of a wooden mortar and pestle?
Awarded Aug 1 at 12:27
Is it the ash from Mount Vesuvius that gives Italian tomatoes their great taste?
Awarded Jul 22 at 14:28
Solubility of herbs and spices
Awarded Jul 21 at 17:34
How to wash dirty herbs in bulk
Awarded Jul 20 at 13:57
Moving cast iron from fridge to stove
Awarded Jul 19 at 18:52
Why we use bronze die (and not steel) for pasta extrusion?
Awarded Jul 6 at 2:40
Why heat milk and use it to temper eggs instead of mixing cold milk and eggs and slowly cooking the whole thing?
Awarded Jul 4 at 8:49
How to separate two jammed-together measuring cups?
Awarded Jun 29 at 0:25
Is there an extra virgin olive brand produced in Spain, called "Clorlina"?
Awarded Jun 28 at 12:46
Why can't you use lard or dripping in an electric deep fat fryer?
Awarded Jun 18 at 22:35
White foam when boiling presoaked beans
Awarded Jun 12 at 13:33
Can I drink black tea that’s 13 years past its best by date?
Awarded Jun 6 at 16:07
Are there any food safety concerns related to food produced in countries with an ongoing war in it?
Awarded Jun 6 at 15:23
What is the proper way to prepare a cup of English tea?
Awarded Jun 6 at 14:55
Difference between letting yeast dough rise cold and slowly or warm and quickly
Awarded Jun 5 at 7:37
How to make mayonnaise with a cooked yolk?
Awarded May 31 at 15:27
Old biscuit recipe question - "until the dough blisters"
Awarded May 26 at 14:33
What is the basic difference between curry powder and garam masala?
Awarded May 25 at 14:26
Is flouring meat necessary in stews (specifically ossobuco)?
Awarded May 15 at 10:15
Is there an easy way to tell if a pan/pot is oven-safe?
Awarded May 9 at 2:26
In theory, is it possible to disinfect raw meat by washing it with soap?
Awarded Apr 25 at 12:40
Peanut butter and Jelly sandwich - adapted to ingredients from the UK [closed]
Awarded Apr 17 at 13:10
Why does the second bowl of popcorn pop better in the microwave? And how can I capitalize on that?
Awarded Apr 17 at 11:12
Why does my lime peel-alcohol infusion become cloudy when mixed with water?
Awarded Apr 17 at 9:31
When does a spatula or spoon become sterile during cooking?
Awarded Apr 14 at 19:56
Salvage tuna marinated in pineapple
Awarded Apr 12 at 19:42
Japan Pufferfish preparation technique training
Awarded Apr 11 at 13:20
What is this slimy Asian leafy green?
Awarded Apr 7 at 20:56
Is bird feed edible?
Awarded Mar 31 at 15:51
Is this yellow substance on my chicken meat a fat deposit, and is it ok?
Awarded Mar 29 at 17:56
Why does a whetstone create old paint like substance
Awarded Mar 27 at 3:45
Are there any guidelines for converting cooking recipes from Regular Ovens to Convection?
Awarded Mar 22 at 19:48
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