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79 votes

Are there any advantages to freshly ground salt?

salt

answered Jan 31, 2017 at 14:47

62 votes

Accepted

Why does diluted half & half not make a substitute for whole milk?

cream half-and-half

answered Mar 7, 2018 at 23:23

53 votes

How do I convey an order for over medium eggs without runny yolks?

eggs restaurant

answered Mar 2, 2017 at 14:41

36 votes

Accepted

Labeling Food for the Freezer

freezing

answered Jan 7, 2016 at 19:32

29 votes

Accepted

Should I taste-test food before serving it?

food-safety

answered Jul 31, 2014 at 21:14

27 votes

Accepted

Are limes and lime juice more acidic than lemons and lemon juice?

lemon acidity lime

answered Aug 15, 2014 at 15:07

25 votes

Are carrots dyed orange?

vegetables carrots coloring

answered Apr 5, 2016 at 20:56

24 votes

Accepted

Does it make sense for a cake icing recipe to call for vinegar but not baking soda?

baking cake vinegar icing

answered Aug 7, 2016 at 20:40

21 votes

Accepted

How are pulses split into dal?

pulses

answered Jun 14, 2018 at 15:16

18 votes

Accepted

pressure cooker overflowing while cooking soup

pressure-cooker

answered Nov 28, 2016 at 19:08

18 votes

Accepted

Is yogurt plus milk considered buttermilk?

pastry dairy buttermilk

answered Jun 11, 2014 at 17:47

16 votes

Is there a way to experience pepper's endorphins effects without the burning sensation?

flavor spices chili-peppers pepper

answered Oct 8, 2015 at 13:33

15 votes

Accepted

How to get rid of foam on shaken cocktails

cocktails

answered Feb 6, 2016 at 21:23

14 votes

Accepted

What is the correct procedure for cooling and reheating leftovers?

food-safety

answered Mar 3, 2016 at 16:49

14 votes

Accepted

Are egg rolls supposed to be eaten with chopsticks or hands?

chinese-cuisine thai-cuisine vietnamese-cuisine

answered May 13, 2018 at 3:22

14 votes

Accepted

How does velveting work?

meat marinade chinese-cuisine tenderizing velveting

answered Jul 31, 2014 at 18:16

13 votes

Why are roasts wrapped in foil?

roasting foil-cooking

answered Dec 22, 2014 at 15:36

12 votes

Accepted

Why was my Last Word cocktail red?

cocktails

answered Aug 5, 2014 at 14:31

12 votes

Accepted

Failed pan sauce didn't thicken and tasted far too much of wine

sauce

answered May 29, 2014 at 13:53

11 votes

How to reduce the bitterness of tonic water in a non-alcoholic citrus drink?

alcohol drinks

answered Jul 16, 2014 at 13:50

11 votes

Accepted

Broiler Drawer vs Oven Broiler?

oven broiling

answered Oct 15, 2014 at 3:16

11 votes

Accepted

Can cheap vodka be used for cooking (with good results)?

vodka

answered Apr 20, 2015 at 15:37

11 votes

Any food safety risk eating cold refrigerated pizza?

food-safety pizza spoilage

answered Apr 19, 2016 at 4:05

10 votes

What does it mean when a chef says a dish is a "rustic" dish eg. a "rustic pot roast"

language

answered Jun 20, 2018 at 2:30

10 votes

Accepted

Why does a (vodka) martini often come with an olive on a stick?

cocktails vodka olive

answered Oct 30, 2015 at 14:27

10 votes

Is there a substitute for port wine in a dessert risotto?

substitutions alcohol wine

answered Jun 4, 2014 at 20:38

9 votes

My Fudge Is Crunchy! Where Did I Go Wrong?

fudge mistakes

answered May 24, 2014 at 18:34

9 votes

Accepted

Does honey actually tenderize meat?

meat honey tenderizing

answered Jan 27, 2016 at 17:31

9 votes

What is the difference between Atlantic and Steelhead farmed salmon in taste and how to cook?

fish salmon

answered Sep 19, 2015 at 20:34

9 votes

How do chefs come up with recipes for good food?

flavor

answered Aug 12, 2014 at 16:48

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215 Answers

Are there any advantages to freshly ground salt?

Why does diluted half & half not make a substitute for whole milk?

How do I convey an order for over medium eggs without runny yolks?

Labeling Food for the Freezer

Should I taste-test food before serving it?

Are limes and lime juice more acidic than lemons and lemon juice?

Are carrots dyed orange?

Does it make sense for a cake icing recipe to call for vinegar but not baking soda?

How are pulses split into dal?

pressure cooker overflowing while cooking soup

Is yogurt plus milk considered buttermilk?

Is there a way to experience pepper's endorphins effects without the burning sensation?

How to get rid of foam on shaken cocktails

What is the correct procedure for cooling and reheating leftovers?

Are egg rolls supposed to be eaten with chopsticks or hands?

How does velveting work?

Why are roasts wrapped in foil?

Why was my Last Word cocktail red?

Failed pan sauce didn't thicken and tasted far too much of wine

How to reduce the bitterness of tonic water in a non-alcoholic citrus drink?

Broiler Drawer vs Oven Broiler?

Can cheap vodka be used for cooking (with good results)?

Any food safety risk eating cold refrigerated pizza?

What does it mean when a chef says a dish is a "rustic" dish eg. a "rustic pot roast"

Why does a (vodka) martini often come with an olive on a stick?

Is there a substitute for port wine in a dessert risotto?

My Fudge Is Crunchy! Where Did I Go Wrong?

Does honey actually tenderize meat?

What is the difference between Atlantic and Steelhead farmed salmon in taste and how to cook?

How do chefs come up with recipes for good food?