User Laura

22 votes

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What causes tea to be bitter, and how can I avoid that bitterness?

answered Oct 24, 2012 at 20:26

21 votes

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What's the difference between pink tea and other types of tea?

answered Sep 5, 2012 at 17:22

21 votes

How do I achieve a light and even 'dusting' of paprika?

answered Jul 24, 2015 at 18:03

21 votes

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What is club soda and how do I make it?

answered Apr 29, 2012 at 2:19

19 votes

How do I make prettier fried eggs?

answered Aug 8, 2014 at 1:46

17 votes

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How do I make my chocolate brownies 'fudgy'?

answered Feb 7, 2012 at 19:55

17 votes

How does boiling remove vitamin C from food?

answered Sep 1, 2011 at 18:26

16 votes

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Are there things you cannot freeze?

answered Jul 28, 2011 at 19:27

16 votes

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How do I melt the chocolate in a s'more?

answered Jul 9, 2012 at 17:07

16 votes

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Is there a method to pour espresso shots without damaging the crema?

answered Dec 24, 2012 at 15:19

11 votes

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How concentrated can I brew iced tea?

answered Sep 13, 2011 at 20:38

10 votes

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What other names are scallions known by?

answered Aug 9, 2011 at 20:33

10 votes

Can you really keep feta for 3 months in a milk bath?

answered Jun 1, 2012 at 19:01

9 votes

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Can I freeze marinated chicken breasts?

answered Aug 22, 2011 at 14:45

9 votes

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What cheeses work 'best' in melted cheese sandwich applications?

answered Sep 20, 2011 at 19:25

8 votes

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Madhur Jaffrey recipes - Indian/traditional names?

answered May 31, 2012 at 13:52

8 votes

Does a double walled glass mug really keep the liquid warm?

answered Oct 17, 2012 at 17:44

8 votes

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Cleaning a tea pot

answered Jan 4, 2013 at 16:04

8 votes

How do I make crispy potato pancakes?

answered Jan 4, 2013 at 17:55

7 votes

How to add water/milk to the sunny side up eggs?

answered Dec 7, 2012 at 15:27

7 votes

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What would give Swiss Chard a gritty texture?

answered Aug 16, 2012 at 17:44

7 votes

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How much "alternative" flour can I substitute for white wheat flour?

answered Mar 3, 2012 at 22:04

7 votes

Are plastic (vs metal) immersion blenders safe for hot mixtures?

answered Jan 6, 2012 at 16:15

7 votes

How to get a smooth paste from ground chickpeas?

answered Jan 14, 2012 at 21:02

6 votes

What is the impact of repeated cooling and reheating of maple syrup?

answered Sep 21, 2011 at 14:03

6 votes

Is Indian food more expensive to prepare than Chinese food?

answered Aug 23, 2011 at 15:42

6 votes

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Whats a good light or fat free substitution for sour cream?

answered Aug 24, 2012 at 13:34

6 votes

Best way to hold deep-fried foods?

answered Dec 6, 2012 at 18:40

5 votes

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How should block cheese be stored for maximum shelf life?

answered Sep 23, 2011 at 18:09

4 votes

what to make with a very high hydration dough?

answered Jul 22, 2011 at 17:17

Stack Exchange Network

49 Answers

What causes tea to be bitter, and how can I avoid that bitterness?

What's the difference between pink tea and other types of tea?

How do I achieve a light and even 'dusting' of paprika?

What is club soda and how do I make it?

How do I make prettier fried eggs?

How do I make my chocolate brownies 'fudgy'?

How does boiling remove vitamin C from food?

Are there things you cannot freeze?

How do I melt the chocolate in a s'more?

Is there a method to pour espresso shots without damaging the crema?

How concentrated can I brew iced tea?

What other names are scallions known by?

Can you really keep feta for 3 months in a milk bath?

Can I freeze marinated chicken breasts?

What cheeses work 'best' in melted cheese sandwich applications?

Madhur Jaffrey recipes - Indian/traditional names?

Does a double walled glass mug really keep the liquid warm?

Cleaning a tea pot

How do I make crispy potato pancakes?

How to add water/milk to the sunny side up eggs?

What would give Swiss Chard a gritty texture?

How much "alternative" flour can I substitute for white wheat flour?

Are plastic (vs metal) immersion blenders safe for hot mixtures?

How to get a smooth paste from ground chickpeas?

What is the impact of repeated cooling and reheating of maple syrup?

Is Indian food more expensive to prepare than Chinese food?

Whats a good light or fat free substitution for sour cream?

Best way to hold deep-fried foods?

How should block cheese be stored for maximum shelf life?

what to make with a very high hydration dough?