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 submerging food in hot oil or fat.
203 questions
should be about traditional ingredients, preparations or dishes from Italy - such as focaccia, risotto or tiramisu. Questions about ingredients common to Italian style cooking…
201 questions
Questions about ice cream, soft or hard frozen dairy with sweetener & flavorings
200 questions
Water strictly refers to the liquid state of that substance; it can be used for washing, soaking, boiling, steaming, simmering, diluting, etc. Ask questions about using water in a recipe.
198 questions
For questions about stock, a savory cooking liquid.
197 questions
195 questions
Layer of high fat content that rises to the top of milk. Cream comes in multiple varieties (different fat percentages) and can be used in many different ways in cooking.
193 questions
189 questions
Questions about selecting, identifying, storing, preparing, replacing or cooking with herbs as a main ingredient.
188 questions
Questions related to equipment, technique, tools, or other aspects of cooking on a barbecue. Questions can cover outdoor cooking with wood or charcoal barbecues or smokers, and about preparing "barbe…
188 questions
Questions about the chemical composition or properties of ingredients and dishes.
188 questions
186 questions
Vegan indicates that no animal products or compounds of animal origin are incorporated.
182 questions
Questions about the use of spices, herbs, salt and other flavorings to create the desired flavor in the final dish. See also the [salt] tag. For questions about seasoning cookware (e.g. cast iron) ple…
178 questions
Questions about selecting desirable ingredients (e.g. checking fruit ripeness). Please do not use for "which ingredient should I use in my dish" - this kind of question is subjective and will be close…
178 questions
Determining the quantity of an ingredient needed for a recipe. Particularly useful for understanding obscure terminology, converting between different standards, or interpreting historical recipes.
175 questions
Alcohol is a class of liquids which includes beer, wine, liquor and spirits, and is used as a flavor enhancer in cooking. Use this tag for questions about selecting, identifying, storing, preparing, …
174 questions
Pastry dough is made of fat, flour and a thin liquid. It is typically light and flaky with a tender inside.
171 questions
Use for questions about cooking or preparing the bird in the Meleagris genus, native to North America. Questions about the traditional cuisine from the nation of Turkey should be tagged [turkish-cuisi…
171 questions
167 questions
Questions regarding facts about macro-nutrients within foods. Do not use for "what is healthy" or similar questions, which are off-topic.
161 questions
Questions covering wine for both cooking and drinking, including selecting appropriate wines
160 questions
Vinegar is a dilution of acetic acid. Versions used in cooking include white vinegar, apple cider vinegar, balsamic vinegar, and rice wine vinegar.
159 questions
Reheating is the process of bringing previously cooked and now cool or cold foods back to the desired temperature.
155 questions
151 questions
Questions about the culinary uses of products that are normally discarded or used in non-culinary applications. DO NOT use for everyday ingredients, leftovers, etc - this is off topic.
150 questions
149 questions
should be about traditional ingredients, preparations or dishes from Japan - such as sushi, sashimi or mochi. Questions about common Japanese ingredients, but which aren't abo…
147 questions
A pressure cooker is a pot with a special lid that cooks food faster by regulating the pressure inside the cooker.
146 questions
145 questions
139 questions
Questions about what ingredients can be used in the brining liquid and how the brining will affect the food.
138 questions
138 questions
138 questions
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