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Joe
  • Member for 12 years, 1 month
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  • Maryland
196 votes
6 answers
77k views

Translating cooking terms between US / UK / AU / CA / NZ

62 votes
14 answers
117k views

Why do we peel carrots?

31 votes
5 answers
9k views

What should I use for old recipes that call for 'buttermilk'?

16 votes
3 answers
5k views

Good breads for evening cooking?

13 votes
5 answers
23k views

Advice for gingerbread houses?

10 votes
5 answers
49k views

Secrets to making crystal clear gelatin?

10 votes
7 answers
3k views

How many different varieties of 'pancake' are there?

9 votes
3 answers
11k views

Gloves for newbies pulling sugar?

8 votes
3 answers
360 views

What features should I consider when getting an ice cream or gelato machine?

7 votes
1 answer
6k views

Overpressurizing a cream whipper?

6 votes
2 answers
25k views

Estimating sugar & cream for a coffee service

6 votes
4 answers
2k views

Standardized symbols for marking food allergies / warnings?

6 votes
3 answers
3k views

Advice on time for cooking potatoes au gratin?

5 votes
2 answers
5k views

Saving old chocolate

5 votes
2 answers
482 views

Shelf-stable "frosting" for a savory "gingerbread" house?

5 votes
2 answers
8k views

How can I grind teff? (without a grain mill)

4 votes
1 answer
626 views

Resources for cooking for Wilson's Disease?

4 votes
3 answers
1k views

What are good instructional cooking TV shows?

2 votes
4 answers
10k views

Flavorings for clear gelatin

2 votes
1 answer
1k views

How much should yeast rise?