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.
should be about traditional ingredients, preparations or dishes from Italy - such as focaccia, risotto or tiramisu. Questions about ingredients common to Italian style cooking…
Questions about ice cream, soft or hard frozen dairy with sweetener & flavorings
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.
For questions about stock, a savory cooking liquid.
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.
Questions about selecting, identifying, storing, preparing, replacing or cooking with herbs as a main ingredient.
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…
Questions about the chemical composition or properties of ingredients and dishes.
Vegan indicates that no animal products or compounds of animal origin are incorporated.
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…
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…
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, …
Determining the quantity of an ingredient needed for a recipe. Particularly useful for understanding obscure terminology, converting between different standards, or interpreting historical recipes.
Pastry dough is made of fat, flour and a thin liquid. It is typically light and flaky with a tender inside.
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…
Questions regarding facts about macro-nutrients within foods. Do not use for "what is healthy" or similar questions, which are off-topic.
Questions covering wine for both cooking and drinking, including selecting appropriate wines
Vinegar is a dilution of acetic acid. Versions used in cooking include white vinegar, apple cider vinegar, balsamic vinegar, and rice wine vinegar.
Reheating is the process of bringing previously cooked and now cool or cold foods back to the desired temperature.
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.
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…
A pressure cooker is a pot with a special lid that cooks food faster by regulating the pressure inside the cooker.
Questions about what ingredients can be used in the brining liquid and how the brining will affect the food.