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First edit.
Awarded 4386 times.
Ascorbic Acid (Vit C powder) with Baking Soda = Single Acting Baking Powder?
Awarded yesterday
Jar pasta sauce resealed itself in fridge overnight. Is it safe to eat?
Awarded Oct 17 at 2:40
How to make black peppercorns extremely fine?
Awarded Oct 16 at 20:15
Why did my poached egg sink?
Awarded Oct 16 at 20:10
What's the safest shape for homemade hard-candy
Awarded Oct 13 at 15:40
How to check on something baking in oven
Awarded Oct 13 at 10:40
What sticks sausage stuffing together?
Awarded Oct 12 at 6:40
Is There A Better Way Than Straining To Clarify Lard and Tallow?
Awarded Oct 11 at 21:15
How long do I have to submerge an egg in a specific temperature water to boil it?
Awarded Oct 11 at 13:05
How much does freezing grapes longer sweeten them more?
Awarded Oct 11 at 8:10
Is this a Confectionery Ganache frame?
Awarded Oct 11 at 3:50
Are the claims legitimate linking botulism to vacuum prepared foods?
Awarded Oct 10 at 20:20
Is there any way to “Salt” unsalted cashew pieces?
Awarded Oct 9 at 4:40
Tapioca flour pizza crust is gummy?
Awarded Oct 9 at 3:45
Bread machines and low altitude my bread won't rise!
Awarded Oct 7 at 23:30
Interpreting recipes from a different culture (specifically India) [closed]
Awarded Oct 6 at 17:30
What types of cured meat are ethically sourced? [closed]
Awarded Oct 3 at 15:55
How to distinguish between silicone and nylon spatula and judge their quality
Awarded Oct 2 at 18:45
Test if two foods are the same
Awarded Oct 2 at 18:15
Teaching Bread Making to a young student- need new reasources [closed]
Awarded Oct 2 at 15:55
Ways to Make Matcha Powder Less Bitter in Baking?
Awarded Oct 1 at 15:50
(post deleted or otherwise unavailable)
Awarded Oct 1 at 15:10
How to make creme brulee without egg yolks?
Awarded Sep 30 at 18:30
Coffee Grounds and Gritty Butter Cream Icing
Awarded Sep 30 at 18:25
Can something have more sugar per 100g than the percentage of sugar that's in it?
Awarded Sep 29 at 1:20
How to make creme brulee without egg yolks?
Awarded Sep 28 at 20:00
Is this ginger pickle method safe? And how long will it keep un-refrigerated?
Awarded Sep 28 at 7:55
(post deleted or otherwise unavailable)
Awarded Sep 27 at 21:55
Why is my vegetable stock bitter, but the chicken stock not?
Awarded Sep 27 at 10:20
Why is my vegetable stock bitter, but the chicken stock not?
Awarded Sep 27 at 3:20
(post deleted or otherwise unavailable)
Awarded Sep 26 at 20:30
Why is my vegetable stock bitter, but the chicken stock not?
Awarded Sep 26 at 10:45
Celery Soup extremely bland [closed]
Awarded Sep 26 at 10:30
Is it more effective to add yeast before or after kneading?
Awarded Sep 25 at 11:25
Can you make coffee by boiling it?
Awarded Sep 25 at 4:20
How can I extract color from food ingredients that won't add flavor when making mocktails?
Awarded Sep 24 at 22:05
Relation between concentration of sugar in syrup VS its spoil rate
Awarded Sep 22 at 10:20
Difference between types of yeast
Awarded Sep 21 at 17:50
When dissolving natural organic yeast in water, is it supposed to bubble?
Awarded Sep 21 at 16:25
I boiled dry my 18/10 ss pot, is it damaged and unsafe to cook with now
Awarded Sep 20 at 7:45
Are there any gelatin without sulphur dioxide?
Awarded Sep 18 at 13:55
Why does my food turn out poorly using an All-Clad Stainless-Steel Fry Pan?
Awarded Sep 18 at 4:05
Do household ovens ventilate heat to the outdoors?
Awarded Sep 18 at 1:00
Pizza browning agent substituting proportion
Awarded Sep 15 at 16:00
Yoghurt making : effects of temperature and duration [duplicate]
Awarded Sep 11 at 13:00
Can you pop microwave popcorn on a stove?
Awarded Sep 9 at 23:45
Can you pop microwave popcorn on a stove?
Awarded Sep 7 at 5:45
(post deleted or otherwise unavailable)
Awarded Sep 6 at 17:50
Can you pop microwave popcorn on a stove?
Awarded Sep 6 at 14:50
Translating cooking terms between US / UK / AU / CA / NZ
Awarded Sep 6 at 12:25
Can you eat acorns picked from the street?
Awarded Sep 5 at 1:45
Red vs green jalapenos for canning
Awarded Sep 5 at 0:25
Why is a pressure canner needed when canning?
Awarded Sep 4 at 23:00
When making yogurt, why doesn't bad bacteria grow as well?
Awarded Sep 3 at 21:25
How can I reduce the sugar in this oatmeal bar recipe?
Awarded Aug 30 at 18:10
Where should heat comes from when baking brownies?
Awarded Aug 30 at 0:50
Why do some creams/fats whip better than others?
Awarded Aug 25 at 12:05
(post deleted or otherwise unavailable)
Awarded Aug 25 at 7:45
Sugar/Citric Acid Coating giving Gummy Bears a Wet Look
Awarded Aug 25 at 5:55
Ribs in oven - foil method
Awarded Aug 23 at 0:55
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