A tag is a keyword or label that categorizes your question with other, similar questions. Using the right tags makes it easier for others to find and answer your question.
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
Questions on handling, preparing, and storing food in ways that prevent foodborne illness.
Questions about possible substitutions for an ingredient. Please indicate the reason for substitution.
Questions about kneading, baking, storing, and culinary use of any kind of bread.
Questions on selecting, maintaining, and using cooking tools and equipment.
Questions about handling, preparing, or cooking chicken, either whole or parts.
Questions about the flesh of an animal (especially mammal) used as food.
Questions about eggs and egg based foods, or egg substitutions in recipes.
Questions on understanding and manipulating the flavor of foods. Not for "what goes with X?" which is generally off-topic. Please don't use if the only connection is that you want better-tasting food,…
Questions about preparing or baking cakes, defined as chemically or mechanically (using eggs) leavened flour batter.
A separately-prepared cooking liquid or condiment served with other food.
Questions about how to store food so as to preserve its freshness and overall quality.
Methods, techniques, and quality/safety concerns around the freezing of various foods.
Flour and a liquid mixed together to form a thick, malleable substance.
All about the scientific theories behind food. Cooking myths debunked here.
For questions about chocolate as an ingredient. Also includes questions about the use of other cocoa-based products and questions about chocolate drinks.
Questions about selecting, operating, and maintaining conventional and convection ovens.
Questions about what temperature is optimal for cooking/preparing certain food or how certain temperatures can affect different types of food. Questions can also include how to best achieve/maintain a…
From the humblest pea to the immensest squash.
Questions specifically about the expected shelf life of a food item.
Fats from plant sources that are liquid at room temperature, such as olive oil, canola oil and peanut oil. Questions about the use of oils or about which oils to choose for a specific culinary purpose…
Questions about the identification, use, storage, and sometimes production of cheese.
A direct-heat cooking method using oil, butter, or other fat.
Questions about LONG-TERM food storage such as canning, pickling, freezing, and drying.
Beef is the meat of adult cattle (cows & bulls). Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with beef as an ingredient. Questions about dishes …
Questions about sugar or substitutions for it for culinary purposes.
Questions about preparing, baking and troubleshooting any cookies (also known as biscuits). Cookies are flat baked sweets which are usually small enough to be hand-held.
Questions about the make, manufacture, preparation, and cooking of all types of pasta, including traditional durum wheat, whole wheat, and gluten-free.
For questions about cleaning kitchen equipment after use. Please also tag with type of equipment you're cleaning. Do not use for food preparation (washing produce, cleaning fish, etc), just use the ta…
For questions about animals that live under water, whether fresh water or salt water.
Questions on rice. Please be specific; different rice cooks differently.
Refers to the culinary definition of fruit: a sweet and/or seed-containing part of a plant that roughly resembles a botanical fruit, even if it is not a seed-containing botanical fruit.
Culinary use of spices, defined as the edible but non-leafy parts of certain plants.
Coffee may refer to either the beverage, coffee beans, or just the flavor. See also http://coffee.stackexchange.com/, a dedicated site for coffee. Questions *purely* about coffee can be asked there, b…
Questions should be about flour (wheat or any other kind) uses, storage, etc.
A soup is a dish obtaining most of its flavor from a liquid created by extracting flavor from solids such as meat and vegetables.