Tags
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.
194 questions
Questions about ice cream, soft or hard frozen dairy with sweetener & flavorings
194 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…
193 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.
190 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.
189 questions
Questions about selecting, identifying, storing, preparing, replacing or cooking with herbs as a main ingredient.
185 questions
Questions about the chemical composition or properties of ingredients and dishes.
184 questions
183 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…
181 questions
181 questions
Vegan indicates that no animal products or compounds of animal origin are incorporated.
176 questions
176 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…
174 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…
172 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, …
167 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.
167 questions
165 questions
Pastry dough is made of fat, flour and a thin liquid. It is typically light and flaky with a tender inside.
163 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…
163 questions
160 questions
Questions covering wine for both cooking and drinking, including selecting appropriate wines
155 questions
Vinegar is a dilution of acetic acid. Versions used in cooking include white vinegar, apple cider vinegar, balsamic vinegar, and rice wine vinegar.
153 questions
152 questions
Reheating is the process of bringing previously cooked and now cool or cold foods back to the desired temperature.
151 questions
Questions regarding facts about macro-nutrients within foods. Do not use for "what is healthy" or similar questions, which are off-topic.
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.
149 questions
146 questions
146 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…
143 questions
A pressure cooker is a pot with a special lid that cooks food faster by regulating the pressure inside the cooker.
137 questions
137 questions
134 questions
Questions about what ingredients can be used in the brining liquid and how the brining will affect the food.
131 questions
131 questions
Seafood questions ask about cooking or culinary treatment of fish and shellfish, or other foods harvested from lakes, rivers, and oceans.
130 questions