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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.

× 1929
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
× 1678
Questions on handling, preparing, and storing food in ways that prevent foodborne illness.
× 1155
Questions about possible substitutions for an ingredient. Please indicate the reason for substitution.
× 992
Questions on selecting, maintaining, and using cooking tools and equipment.
× 938
Questions about kneading, baking, storing, and culinary use of any kind of bread.
× 623
Questions about handling, preparing, or cooking chicken, either whole or parts.
× 562
Questions about eggs and egg based foods, or egg substitutions in recipes.
× 551
Questions about the flesh of an animal (especially mammal) used as food.
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Questions about how to store food so as to preserve its freshness and overall quality.
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A separately-prepared cooking liquid or condiment served with other food.
× 515
Questions about preparing or baking cakes, defined as chemically or mechanically (using eggs) leavened flour batter.
× 512
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,…
× 447
Methods, techniques, and quality/safety concerns around the freezing of various foods.
× 389
From the humblest pea to the immensest squash.
× 389
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…
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For questions about chocolate as an ingredient. Also includes questions about the use of other cocoa-based products and questions about chocolate drinks.
× 381
Questions specifically about the expected shelf life of a food item.
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Flour and a liquid mixed together to form a thick, malleable substance.
× 378
Questions about selecting, operating, and maintaining conventional and convection ovens.
× 376
Questions about the identification, use, storage, and sometimes production of cheese.
× 374
All about the scientific theories behind food. Cooking myths debunked here.
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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…
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A direct-heat cooking method using oil, butter, or other fat.
× 331
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.
× 329
Questions about sugar or substitutions for it for culinary purposes.
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For questions about animals that live under water, whether fresh water or salt water.
× 324
Questions about the make, manufacture, preparation, and cooking of all types of pasta, including traditional durum wheat, whole wheat, and gluten-free.
× 319
Coffee may refer to either the beverage, coffee beans, or just the flavor. See also, a dedicated site for coffee. Questions *purely* about coffee can be asked there, b…
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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 …
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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.
× 309
Questions on rice. Please be specific; different rice cooks differently.
× 309
Questions about LONG-TERM food storage such as canning, pickling, freezing, and drying.
× 297
Culinary use of spices, defined as the edible but non-leafy parts of certain plants.
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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…
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a dish obtaining most of its flavor from a liquid created by extracting flavor from solids such as meat and vegetables.
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Questions about the use of culinary salt in the kitchen.