From fcb53c94622c690b89dc0acf0f90abed2b1f632a Mon Sep 17 00:00:00 2001
From: Youwen Wu <youwenw@gmail.com>
Date: Tue, 7 Jan 2025 20:50:42 -0800
Subject: [PATCH] feat: scaffold the cli

---
 .gitignore                     |     2 +
 Cargo.lock                     |     2 +-
 Cargo.toml                     |     2 +-
 data/cooking.stackexchange.id  | 15404 -------------------------------
 data/cooking.stackexchange.txt | 15404 -------------------------------
 data/cooking.train             | 12404 -------------------------
 data/cooking.valid             |  3000 ------
 data/gpt-dataset.txt           |  1817 ++++
 data/readme.txt                |    17 -
 data/result                    |     1 +
 flake.nix                      |     2 +-
 prompt.txt                     |   376 +
 src/main.rs                    |    36 +-
 13 files changed, 2225 insertions(+), 46242 deletions(-)
 delete mode 100644 data/cooking.stackexchange.id
 delete mode 100644 data/cooking.stackexchange.txt
 delete mode 100644 data/cooking.train
 delete mode 100644 data/cooking.valid
 create mode 100644 data/gpt-dataset.txt
 delete mode 100644 data/readme.txt
 create mode 120000 data/result
 create mode 100644 prompt.txt

diff --git a/.gitignore b/.gitignore
index 09267c2..19e2cf4 100644
--- a/.gitignore
+++ b/.gitignore
@@ -4,3 +4,5 @@ model-out
 # Added by cargo
 
 /target
+
+result
diff --git a/Cargo.lock b/Cargo.lock
index 189c831..97200ba 100644
--- a/Cargo.lock
+++ b/Cargo.lock
@@ -30,7 +30,7 @@ dependencies = [
 ]
 
 [[package]]
-name = "fasttext-classifier"
+name = "lab-intent-classifier"
 version = "0.1.0"
 dependencies = [
  "fasttext",
diff --git a/Cargo.toml b/Cargo.toml
index c41edb5..c8e6e02 100644
--- a/Cargo.toml
+++ b/Cargo.toml
@@ -1,5 +1,5 @@
 [package]
-name = "fasttext-classifier"
+name = "lab-intent-classifier"
 version = "0.1.0"
 edition = "2021"
 
diff --git a/data/cooking.stackexchange.id b/data/cooking.stackexchange.id
deleted file mode 100644
index d2b1523..0000000
--- a/data/cooking.stackexchange.id
+++ /dev/null
@@ -1,15404 +0,0 @@
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diff --git a/data/cooking.stackexchange.txt b/data/cooking.stackexchange.txt
deleted file mode 100644
index ee1a93e..0000000
--- a/data/cooking.stackexchange.txt
+++ /dev/null
@@ -1,15404 +0,0 @@
-__label__sauce __label__cheese How much does potato starch affect a cheese sauce recipe?
-__label__food-safety __label__acidity Dangerous pathogens capable of growing in acidic environments
-__label__cast-iron __label__stove How do I cover up the white spots on my cast iron stove?
-__label__restaurant Michelin Three Star Restaurant; but if the chef is not there
-__label__knife-skills __label__dicing Without knife skills, how can I quickly and accurately dice vegetables?
-__label__storage-method __label__equipment __label__bread What's the purpose of a bread box?
-__label__baking __label__food-safety __label__substitutions __label__peanuts how to seperate peanut oil from roasted peanuts at home?
-__label__chocolate American equivalent for British chocolate terms
-__label__baking __label__oven __label__convection Fan bake vs bake
-__label__sauce __label__storage-lifetime __label__acidity __label__mayonnaise Regulation and balancing of readymade packed mayonnaise and other sauces
-__label__tea What kind of tea do you boil for 45minutes?
-__label__baking __label__baking-powder __label__baking-soda __label__leavening How long can batter sit before chemical leaveners lose their power?
-__label__food-safety __label__soup Can I RE-freeze chicken soup after it has thawed?
-__label__sous-vide __label__vacuum Ziploc vacuumed bags expand in sous vide
-__label__baking __label__substitutions __label__syrup What can I use instead of corn syrup?
-__label__vegan __label__almonds __label__almond-milk Does soaking almonds have the same effect as blanching and removing the skins when making almond milk?
-__label__baking __label__cake __label__soda Cake sinks in the middle when baking. Only happens when I make a Coca-Cola Cake
-__label__baking Which plastic wrap is okay for oven use?
-__label__tea Can I dissolve sugar first before steeping tea?
-__label__food-safety __label__salmon Is it safe to eat food that was heated in plastic wrap to the point the plastic wrap flamed?
-__label__flavor __label__spices __label__chemistry Flavor and Chemical Composition of Thyme
-__label__equipment What can I use as a manual hard cheese slicer?
-__label__flour __label__milling Are stone or metal grinding wheels better for flour?
-__label__beans Do fava beans need to cook longer than other kinds of beans?
-__label__baking __label__bread __label__kneading Kneading Bread After Rising
-__label__beef __label__roast __label__gravy __label__roast-beef Extraordinary Beef Gravy?
-__label__baking __label__bread __label__crust How to heat up already baked french bread in oven to get a crispy crust
-__label__chocolate Is there a difference in appearance between semi and unsweetened chocolate?
-__label__food-science __label__marinade __label__brining If salt dehydrates the meat, then why would brining make it more juicy as a whole?
-__label__cookies __label__texture __label__american-cuisine How long after baking do American chewy cookies get their normal texture?
-__label__fruit __label__alcohol __label__liqueur Is cooking with fruit liqueur comparable to cooking with fruit juice?
-__label__bread __label__cheese __label__jelly __label__brie Suggestions for Brie + Bread + Preserves
-__label__soup __label__texture __label__standards What is the correct consistency of a cream soup?
-__label__food-science __label__tea Making tea - milk first or tea first
-__label__food-safety __label__salt Sea Salt and Mercury
-__label__cinnamon Cinnamon Thickening
-__label__sauce __label__flavor __label__syrup Basic carrier sauce/syrup for different sweet flavors?
-__label__roasting __label__eggplant What is the 'cleanest' way to roast eggplants indoor?
-__label__rice Cooking and storing rice for a whole week
-__label__dehydrating dehydrating puree food
-__label__soup __label__canning __label__food-processing In industrially produced soup, how does each can contain equal parts of all ingredients?
-__label__flavor __label__microwave __label__popcorn How Is Microwave Popcorn Flavoured?
-__label__culinary-uses __label__vegetables __label__eggplant What can I do with under-ripe eggplant?
-__label__water __label__cocktails __label__whiskey Whiskey and Water
-__label__meat __label__ham Wet Cooked Ham Slices
-__label__onions __label__deep-frying __label__restaurant-mimicry Beer Battered Onion Rings -- what makes them look shiny?
-__label__wok Determining a wok's material
-__label__food-safety __label__oil Is cloudy-looking used peanut oil safe?
-__label__oil __label__cleaning __label__coconut __label__olive-oil __label__maintenance To finely spray a thin layer of warm liquid Coconut Oil?
-__label__candy __label__fudge Why Do We 'Simmer' Fudge Instead of 'Boiling' it?
-__label__equipment __label__slow-cooking __label__crockpot Can I use a larger crockpot than the recipe calls for?
-__label__food-safety __label__meat __label__seafood __label__cut-of-meat __label__butchering What part of the squid is edible?
-__label__baking How soon after baking can you refrigerate freshly made fruit pies?
-__label__chicken I would like to make my own Chicken Stock, any suggestions?
-__label__substitutions __label__eggs Substituting different types of eggs
-__label__apples __label__crumble Can I double cook apple? When making, say, Apple Crumble?
-__label__seasoning __label__citrus __label__oranges How can I add a strong orange flavor to my dishes?
-__label__cheese-making Dangerous simmering - exploding liquid? (cheesemaking)
-__label__pasta What to do with Cocoa Pasta
-__label__baking __label__cake Why should I wrap a cake tin in newspaper?
-__label__resources What is a substitute for going to culinary school? Is there?
-__label__asian-cuisine What do I need to make pho at home?
-__label__barbecue __label__equipment What are the advantages of a lid on a barbeque?
-__label__oven How to know whether the oven's door has loosened and leaking out some energy or is as tight as it was when new?
-__label__frying __label__vegetables __label__onions __label__sauteing Why sweat but not brown?
-__label__equipment __label__oven __label__temperature Can the broiler replicate a regular gas oven?
-__label__substitutions __label__eggs __label__pie __label__squash How to make a pie with no yolk?
-__label__chicken __label__meat __label__butchering What is the easiest way to remove chicken leg/drumstick tendons?
-__label__beans __label__chili Dried Kidney beans for Chili
-__label__please-remove-this-tag __label__dessert __label__taffy Homemade taffy turned out too thick and hard
-__label__storage-method How to conserve eatables in humid and moist environment?
-__label__sauce __label__butter __label__olive-oil Can you make Bearnaise with olive oil?
-__label__substitutions __label__kosher Kosher alternative for blood sausage
-__label__soup Cooking Chicken meat with bones in soup is better than cooking Chicken bones in soup?
-__label__baking __label__eggs __label__oven __label__souffle __label__convection Can you use a convection oven to make a Souffl?
-__label__cleaning __label__cookware __label__non-stick __label__aluminum-cookware How can I clean dark non-stick pots (e.g. Calphalon)?
-__label__smoking Cold Smoking in the Tropics - Condensation
-__label__flavor __label__salad-dressing How can I add a savory note to (or otherwise improve) a sweet, cream based salad dressing?
-__label__calories How do companies find out how many calories are in their food?
-__label__substitutions __label__bread __label__sugar __label__honey Substituting honey for sugar in bread
-__label__veal __label__free-range Is free-range veal available in the US?
-__label__texture __label__meatloaf How to make Meatloaf bond?
-__label__knives __label__sharpening __label__carbon-steel Buying whetstones
-__label__slow-cooking Pork left on low all day after cooking
-__label__food-safety Is the cockchafer grub edible, and how best to prepare it?
-__label__cleaning __label__pan Anodized pans? Cleaning?
-__label__ice-cream keeping ice cream fresh for 12 hours while transporting
-__label__food-preservation __label__asian-cuisine Keeping rice paper spring rolls moist
-__label__chocolate __label__ginger how to make crystallized ginger powder
-__label__baking __label__salt __label__cookies Why is salt sometimes ingredient of otherwise sweet cookies?
-__label__equipment __label__oven Calibrating a home gas oven
-__label__food-safety __label__chicken Safe Chicken Liver?
-__label__food-preservation __label__candy How to preserve cotton candy
-__label__storage-lifetime __label__pancakes __label__storage __label__buttermilk Will dried buttermilk react with other ingredients in dry mix with oil, stored in fridge?
-__label__rice __label__microwave __label__milk Is it possible to cook semolina or rice with milk in the microwave?
-__label__food-safety __label__stock __label__pressure-cooker Pressure cooked stock out overnight, still safe?
-__label__fish __label__steaming __label__defrosting Do I need to thaw fish before steaming it?
-__label__fish __label__storage __label__spoilage __label__thawing How long can raw fish be kept if it has been thawed in the refrigerator?
-__label__baking __label__food-safety __label__temperature Safe to buy food baked in plastic containers:
-__label__potatoes Best potato varieties to use for mashing
-__label__tea __label__elderberries __label__kombucha Can I add fresh elderberries or rosehips to homemade kombucha?
-__label__meringue Why did my meringue deflate and go soft?
-__label__food-safety Sous Vide Chicken was left out-safety question
-__label__freezing Initial start up of food freezer
-__label__chinese-cuisine Unusual foods from Asia (not for sensitive stomachs)
-__label__baking __label__equipment Is there really such a thing as a muffin scoop?
-__label__ice-cream Making ice cream at home without a machine
-__label__substitutions __label__cake __label__milk Help converting dry milk + milk in recipe
-__label__food-safety Is there anything wrong with rubbing a stick of butter on the pan?
-__label__baking __label__oven Question about chiffon cake
-__label__sorbet Making a sorbet by cooking or by pureeing the ingredients?
-__label__sauce Failed pan sauce didn't thicken and tasted far too much of wine
-__label__cake __label__pan pan to bake a pound cake
-__label__baking __label__substitutions __label__crust Substitute for margarine in graham cracker crust
-__label__potatoes __label__sous-vide __label__recipe-scaling How to scale up modernist Potato Puree?
-__label__baking __label__substitutions __label__cake __label__oil Substituting oil in baking?
-__label__freezing __label__fruit __label__drying Freeze-drying fruit at home?
-__label__tea __label__chai How do I make chai latte at home?
-__label__substitutions How can I make buttermilk?
-__label__potatoes Can you boil the potatoes for mashed potatoes too long?
-__label__seafood What do you look for to make sure that Conch is fresh?
-__label__lasagna Can you assemble lasagna one day, and then bake it about 24 hrs later?
-__label__food-safety __label__bacon White residue emerging while cooking bacon
-__label__rice __label__boiling __label__sushi __label__broth __label__bouillon How to boil sushi rice for yakimeshi?
-__label__equipment __label__frying __label__deep-frying Old-Fashioned Candy/Deep-Fry Thermometer - How Shallow Can I Go?
-__label__meat __label__storage-lifetime __label__canning How long is SPAM really good for?
-__label__beef __label__braising What is braising?
-__label__substitutions __label__gluten-free What is the role of oil in gluten free baking? (Can I substitute applesauce for oil in gluten free recipes?)
-__label__coffee __label__aging What happens when I store coffee in the refrigerator?
-__label__fruit __label__pie __label__glaze Creating a recipe for a glazed fruit pie - what starch to use?
-__label__bread __label__dough Lightening Bread
-__label__measurements __label__language Converting teaspoon/tablespoon measurements to mL?
-__label__vegetables __label__asian-cuisine __label__boiling What is this Asian dish made with boiled vegetables? 
-__label__popcorn Simulating Orville's Cracked Pepper and Salt Popcorn
-__label__freezing __label__refrigerator __label__history Why should food be frozen quickly?
-__label__cast-iron How do I recover from overheating my cast-iron skillet?
-__label__baking __label__dough __label__pizza How can I make my pizza dough more workable?
-__label__duck __label__confit __label__efficiency What is the fastest way / highest temp you made duck confit?
-__label__indian-cuisine __label__beans __label__lentils Are my dried moong dal beans bad?
-__label__potatoes __label__salt Why add salt to potato water?
-__label__yeast How much should yeast rise?
-__label__cheese __label__fats __label__low-fat How much fat does "low fat" cheese have?
-__label__food-science __label__spicy-hot Spicy foods and weight loss
-__label__grilling __label__steak How do you serve a hot steak after letting it sit?
-__label__coffee How do you use the gizmo for Caf Sua Da?
-__label__food-safety __label__canning __label__chili-peppers __label__spicy-hot Canning Hot Peppers
-__label__flavor __label__tasting What are "goes well with" recommendations based on?
-__label__baking __label__salt __label__dough Is salt important to the texture of dough?
-__label__flavor __label__onions __label__garlic Why would I add garlic to a recipe after onion with such a small time difference?
-__label__chicken __label__sauce __label__flavor __label__grilling __label__acidity How can I make my dish less sour?
-__label__equipment __label__ice-cream Making airier icecream
-__label__beef __label__reheating __label__liver Does liver reheat well?
-__label__baking __label__bread __label__dehydrating __label__leavening Can I use my dehydrator to raise bread?
-__label__safety Started crockpot meal on wrong temp. for four hours (Warm) Is it ruined?
-__label__pickling __label__kimchi Kimchi versus pickles: sterilized containers?
-__label__vegetables __label__chemistry __label__sunchokes What can I do to prevent the gaseous side effect of sunchokes?
-__label__storage-method __label__storage-lifetime __label__noodles __label__egg-noodles How to store cooked / stir-fried egg noodle leftovers?
-__label__nuts Converting whole to chopped hazelnuts
-__label__substitutions __label__yeast What is a yeast cake?
-__label__baking __label__gluten-free Three ingredient peanut butter cookies - how to improve texture
-__label__pasta __label__beets Homemade Beet Pasta loses color when cooked
-__label__alcohol __label__molecular-gastronomy __label__cocktails Is there any trick to make a palindrome-cocktail?
-__label__canning __label__peaches Why do you need to peel peaches to can them?
-__label__pork __label__language Lost in translation: Pluma ibrico
-__label__pork __label__ham Can I make crackling from cured ham skin?
-__label__storage-method Difference between freezer bag and storage bag
-__label__chicken __label__wine __label__spicy-hot __label__citrus __label__pairing What wines pair well with spicy, citrus chicken?
-__label__onions __label__salad Onion salad goes wet and bitter
-__label__flavor __label__lentils __label__squash __label__grains How to add savor to a squash and grain mix?
-__label__storage-lifetime __label__apples __label__caramel Shelf life of a caramel apple?
-__label__food-science __label__cooking-time __label__pressure-cooker Can the duration of the whistle determine if food inside a pressure cooker is cooked
-__label__substitutions __label__sugar Can regular sugar be substituted for maple sugar?
-__label__sauce __label__frying __label__onions __label__sauteing __label__caramelization Can you caramelize onions without using fat?
-__label__middle-eastern-cuisine __label__lamb How is the lamb meat made in lamb gyros?
-__label__baking __label__batter __label__baking-powder __label__english-cuisine __label__yorkshire-puddings Is it okay to put baking powder in Yorkshire Pudding batter?
-__label__eggs __label__food-science __label__egg-whites __label__meringue Why do my egg whites separate after whipping?
-__label__equipment __label__molecular-gastronomy Creating a home "anti-griddle"?
-__label__cultural-difference __label__thanksgiving __label__american-cuisine What are the major menu differences between Canadian and American Thanksgiving?
-__label__vegetables __label__food-preservation __label__chili-peppers What are different methods of preserving chillies?
-__label__knives __label__sharpening Can I sharpen a knife with sandpaper?
-__label__meat __label__beef __label__marinade __label__defrosting Is it safe to throw frozen meat in marinade?
-__label__beef __label__chinese-cuisine Chinese crispy beef with minced beef instead of slice steak?
-__label__coffee __label__caffeine Are there visual differences between regular and decaf coffee?
-__label__microwave Baking powder/leavener in the microwave
-__label__food-safety Safety question for defrosting and refreezing chicken breasts
-__label__equipment Recommend decent, sturdy steamer basket?
-__label__cake What is the difference between Devil's Food and Chocolate cake?
-__label__chicken __label__curry __label__pressure-cooker Cooking Chicken in Cooker Versus Pan?
-__label__dough __label__knives Knife to Cut Dough
-__label__coffee __label__chemistry Why brewed coffee in a pot needs a lid?
-__label__flour __label__wheat __label__crepe __label__eggs Why are we not generally using egg in Buckwheat crpe (or galette) but only in Wheat Flour crpe?
-__label__substitutions __label__eggs __label__allergy __label__brownies Brownies without egg
-__label__language Whats the cooking method called where you bury the raw food in hot charcoal ashes?
-__label__coffee __label__tea Can a loose leaf tea basket be used for steeping/brewing coffee?
-__label__herbs __label__thai-cuisine How should I use lime leaves when making Thai green curry?
-__label__rice Bringing water to boil with rice or alone and then add rice?
-__label__vegetables __label__potatoes __label__seasoning __label__steaming Seasoning steamed vegetables (in particular potatoes): advisable?
-__label__oven __label__cookware __label__stainless-steel Are stainless steel frypans oven safe?
-__label__puff-pastry Blind baking puff pastry
-__label__chocolate __label__dessert __label__ice-cream Is it possible to have chocolate chunks in ice cream that aren't waxy?
-__label__menu-planning How can I create a varied (or at least tasty) menu for a 12 day hike whilst using as few ingredients as possible?
-__label__food-science __label__potatoes What's the science behind making German potato dumplings (Kndel) fluffy but not fall apart?
-__label__equipment Microscope for cooking
-__label__storage-method __label__storage-lifetime How to store Miso
-__label__hot-sauce Is there any way to enhance the heat without changing the taste in a hot sauce?
-__label__pie Pie Crust Partially Cooked
-__label__microwave How do I know if a food or recipe can be made in a microwave oven?
-__label__fruit __label__pineapple How does pineapple react with water?
-__label__bread How can I rescue overproofed bread?
-__label__cake __label__chinese-cuisine How to properly store a Chinese new year cake and how long will it last?
-__label__tea __label__beverages How will the taste of black tea change when I infuse it with water colder than 90-100 degrees Celsius?
-__label__equipment All Clad Copper Core - everything sticks, why?
-__label__chicken-stock Chicken Stock gelatinous
-__label__asian-cuisine __label__food-identification __label__sticky-rice What is this green cake with plastic-y texture, found at an Asian store?
-__label__baking __label__oven Baking with oven without bottom heating element
-__label__cheese __label__cheese-making __label__cultured-food Storage of cheese starter cultures
-__label__meat can you leave slow cooker on for 10 and a half hour i food takes 8hrs to cook
-__label__sauerkraut 10 liter fermentation crock... water getting sucked inside, advice needed
-__label__temperature __label__cooking-time __label__faq Time vs. Temperature - What changes what?
-__label__storage-method __label__sauce __label__meat Keeping left-over pan sauces longer?
-__label__food-safety __label__meat __label__curing Soppressata, prosciutto, and other meats; how is it safe?
-__label__pastry __label__timing Red Bean Cream puffs timing and filling
-__label__sugar __label__vinegar How to prevent a vinegar taste when poaching eggs (using vinegared water)
-__label__food-safety Does a lid on a pot safely "seal" soup?
-__label__coffee __label__salt Why is salt sometimes added to straight coffee?
-__label__frosting Shortening to Swiss Buttercream
-__label__cookies __label__popcorn __label__thanksgiving What quick Thanksgiving treats can I make?
-__label__substitutions __label__vinegar How can I susbtitute unseasoned rice vinegar for seasoned?
-__label__baking __label__cleaning __label__oil Gummy residue from baking spray/oil
-__label__low-carb Replacement for pasta that is natural and fairly low carb
-__label__baking __label__substitutions __label__eggs __label__milk __label__muffins How do I substitute skim milk for dry milk in a muffin recipe?
-__label__equipment Red Copper Cookware
-__label__baking __label__bread __label__eggs Egg In My Bread
-__label__seafood __label__steaming How to steam clams?
-__label__equipment Searing Sous-vide with electric heat gun
-__label__temperature __label__fish __label__cooking-time 3 types of fish, 3 temperature/time per package
-__label__language __label__cultural-difference Translating cooking terms between US / UK / AU / CA / NZ
-__label__vegetables __label__knife-skills __label__cutting How should I keep the vegetables from flying off the board when I cut them?
-__label__lasagna Basic process for making lasagna
-__label__chicken __label__chicken-breast Filling for Stuffed Chicken Breast
-__label__cookbook __label__organization New takes on recipe format
-__label__mushrooms __label__truffles Is there an inexpensive substitute for truffles?
-__label__food-safety __label__slow-cooking __label__refrigerator Can I Brown Beef For Slow Cooking the Night Before
-__label__chicken __label__marinade __label__chinese-cuisine __label__soy Would raw soy sauce marinated chicken be more salty when cooked the next day?
-__label__indian-cuisine __label__menu-planning What can I cook for Indian guests without trying to mimic Indian cuisine?
-__label__substitutions __label__gluten-free Are there any other gums that work in gluten-free baking besides xanthan and guar?
-__label__substitutions __label__salt __label__garlic Substituting garlic powder for garlic salt?
-__label__cream __label__alcohol __label__dairy Does adding brandy to whipped cream make it fall quicker?
-__label__bread __label__dough __label__pizza Pizza Dough Seasoning
-__label__baking __label__bread __label__rising Prevent brioche buns from spreading during rise
-__label__bread __label__ingredient-selection __label__sourdough __label__beer Could I use beer instead of/as well as water in my sourdough?
-__label__baking __label__cupcakes __label__custard __label__filling When making filled cupcakes, is it possible to bake a custard filling in it?
-__label__baking __label__cheesecake Cheesecake in or next to waterbath
-__label__food-safety __label__canning Is there a definitive way to know if a tin can is lined with BPA?
-__label__eggs __label__duck How to better combine preserved eggs with strong ammonia smell with other foods?
-__label__beef __label__oven __label__barbecue How to cook fall-off-the-bone beef spare ribs in oven or on stove top?
-__label__sugar __label__asian-cuisine __label__acidity Why do Asian savory recipes call for a few pinches of sugar?
-__label__equipment __label__cleaning __label__cast-iron __label__pot How to clean a burnt cast iron pot?
-__label__beef __label__temperature To which internal temperature should I cook beef for rare/medium/well done?
-__label__baking __label__substitutions __label__butter __label__pastry __label__margarine Why do my pastries come out flat when I use butter instead of margarine?
-__label__baking __label__bread Why did my French bread neither rise nor bake properly?
-__label__bread Good breads for evening cooking?
-__label__cleaning How to clean stains from inside of vacuum flask?
-__label__sushi What sushi-like dish consists of various fish in a light sauce?
-__label__milk Is it okay to boil milk (making steel cut oats)
-__label__chinese-cuisine __label__japanese-cuisine What is the difference between "Mongolian Grill" and "Hibachi"?
-__label__japanese-cuisine What to do with mochi...this version is white, hard and puck-like in shape?
-__label__rice __label__mass-cooking Cookware and methods for large quantities of rice
-__label__microwave Stainless steel vs ceramic Enamel microwave ovens
-__label__freezing __label__soup __label__noodles How to thaw soup without noodles going mushy
-__label__pizza Why didn't the toppings on my pizza stick to the dough?
-__label__coffee __label__turkish-cuisine Why is it necessary for Turkish Coffee to start brewing with cold water?
-__label__tea __label__herbs __label__dehydrating Make lemon balm tea - recommended method
-__label__oven __label__pizza __label__pizza-stone __label__neapolitan-pizza Is there a significant difference between pizza ovens and conventional ovens with pizza functionality?
-__label__chicken __label__microwave Microwaving chicken before frying
-__label__butter What is the foam that comes out when making clarified butter?
-__label__beans __label__camping __label__fire __label__outdoor-cooking How to cook common bean in mess tin in campfire during hikers camp ? Possible?
-__label__vegetables __label__frying __label__cooking-time __label__stir-fry How long to stir-fry vegetables to retain most nutrients?
-__label__equipment __label__knives What should I look for in a good, multi-purpose chef's knife?
-__label__substitutions __label__sugar __label__pastry Is Dextrose the same as Atomized Glucose Powder?
-__label__garlic Shaking Method for Garlic
-__label__bread __label__sugar __label__flour Why is my bread dough sticky?
-__label__beef __label__knife-skills __label__hamburgers __label__oxtail __label__knife-safety How to Debone Oxtail?
-__label__equipment __label__grilling Stainless vs Enameled Porcelain Grates?
-__label__flavor __label__temperature Do sweet dishes taste sweeter when hot or when it gets cold?
-__label__dough __label__cookies __label__raw Can I leave out raw already-formed cookies for close to an hour while I wait for the oven to be available?
-__label__shopping __label__blender __label__equipment What to look for when purchasing a blender?
-__label__equipment __label__cleaning __label__cast-iron How do I clean my cast iron grill pan?
-__label__culinary-uses __label__lemon How would you use a lot of lemons?
-__label__bread __label__gluten-free __label__conversion Can I make this bread recipe gluten free?
-__label__storage __label__olive-oil __label__containers How to open a can of olive oil?
-__label__food-safety Food stored in a warm freezer
-__label__shopping __label__cookware How to buy a molcajete and/or paellera
-__label__storage-method How to store Curry Leaves for many days?
-__label__baking __label__cleaning Dishwasher safe bakeware?
-__label__cast-iron __label__stove __label__glass Should I polish a cast iron pan for use on a glass cooktop?
-__label__spices Removing spiciness from a dish
-__label__bread How do store bought bread keep so soft?
-__label__curry __label__thai-cuisine Whats the simplest possible spicy thai curry?
-__label__yogurt __label__dairy-free Is it possible to make yoghurt at home with dairy-free milks (soy, coconut, etc)?
-__label__storage-method __label__storage-lifetime __label__cheesecake How to store cheesecake for long-term?
-__label__equipment __label__turkey __label__poultry Tool/shears for cutting the backbone out of turkey
-__label__bread What effect do different slash patterns have on bread oven spring?
-__label__turkey __label__gravy What is the top layer of separated turkey gravy called?
-__label__hamburgers Should Pickle Slices be Above or Below the Hamburger
-__label__pan __label__water __label__chicken-breast Lots of water coming out of chicken breasts when cooking in pan. Why?
-__label__sauce __label__flavor __label__sauteing How does the choice of vegetable ratio and processing steps influence the taste of mirepoix?
-__label__equipment __label__sauteing __label__frying-pan What's the functional different between a skillet and a saute pan?
-__label__middle-eastern-cuisine __label__tahini Are there different styles of tahini?
-__label__cake __label__frosting Pre-frosting cake with jelly
-__label__tea __label__honey Can I replace sugar with honey in tea?
-__label__substitutions Recipe calls for Aleppo Peppers, I need the right substitution amounts for cayenne and paprika
-__label__food-safety __label__oil Is it safe to use oil at its smoking point?
-__label__freezing __label__raw Raw pork and raw chicken touching each other
-__label__baking __label__roasting When is it necessary to cover food with aluminum foil during baking/roasting?
-__label__baking After refrigerating cookie dough overnight, should i leave my dough at room temperature or go straight to the oven?
-__label__flavour-pairings Complementary taste to elderberry ice cream?
-__label__fish __label__frozen Defrosting Fish without Bag
-__label__salt __label__cabbage Is white cabbage that has turned rose-colored still safe to eat?
-__label__vegetables the sugar content of raw corn on the vs cooked corn on the cob
-__label__baking __label__nuts can i bake pine nuts?
-__label__frying __label__equipment __label__stove Should I purchase and use a grease or oil splash screen?
-__label__storage-method __label__sauce Soy Sauce storage container
-__label__food-safety __label__salt __label__fermentation __label__pickling Accidently reduced salt in pickling recipe - are these pickles still safe?
-__label__baking what is an alternative for baking powder?
-__label__baking What went wrong with my cookie dough?
-__label__conversion __label__cupcakes Can an Angel Food Cake recipe be converted to cupcakes?
-__label__cake __label__rising small cakes/muffins not rising correctly
-__label__food-safety __label__mold Doughnuts preseratives
-__label__sauce __label__seasoning __label__mexican-cuisine __label__cinnamon How can I fix a mole sauce with excessive cinnamon?
-__label__baking __label__equipment __label__cupcakes Can silicone moulds be used for making cupcakes in electric tandoor
-__label__baking __label__cake How can I stop chocolate chips sinking to the bottom when I make cakes?
-__label__pork Is my pork Safe to eat after 3 hours sitting out??
-__label__chicken __label__marinade __label__vacuum better to marinate in vacuum?
-__label__molecular-gastronomy __label__spherification Can I reuse an alginate bath for reverse spherification?
-__label__dutch-oven __label__casserole What are the differences between a Dutch oven and ceramic casserole?
-__label__knives __label__sharpening Japanese knives for someone who can't sharpen freehand?
-__label__lettuce Green lettuce water?
-__label__baking __label__substitutions __label__temperature __label__oven __label__lasagna How long to bake lasagne at lower temerature?
-__label__food-safety __label__spices __label__cinnamon pieces of wood in cinnamon
-__label__baking __label__cookies __label__recipe-scaling In what proportion should the given ingredients be combined to form a cookie?
-__label__storage-method __label__storage-lifetime __label__alcohol __label__cocktails Will storing a mix of vermouths alter their taste?
-__label__dough __label__gluten-free Gluten Free Challah not keeping shape
-__label__baking __label__bread __label__dough __label__pita pita bread crust too hard
-__label__thickening __label__gluten-free Gluten-free alternatives to beurre manie/roux for thickening sauce?
-__label__equipment __label__temperature __label__cookware __label__cast-iron How much could I safely heat a content-less cast-iron pan?
-__label__sugar How much brown sugar should I substitute for white sugar?
-__label__candy Making caramel: how the ingredients effect the outcome?
-__label__chicken why is there no cavity in the whole chicken I just bought?
-__label__vinegar __label__salad-dressing Can I use distilled white vinegar instead of white wine vinegar when making my own dressing for gifts?
-__label__chocolate Can I use a dark cocoa candy bar in place of bakers chocolate?
-__label__baking __label__bread __label__crust Techniques to get a nice golden-brown crust on bread
-__label__storage-method __label__storage-lifetime __label__spices __label__fresh __label__saffron How can I keep saffron fresh for longer?
-__label__sauce __label__oil __label__shopping Where can I buy online spices, sauces, extracts, etc. with international shipping?
-__label__chicken __label__temperature __label__deep-frying __label__chicken-breast __label__chicken-wings Confirming Fried Chicken is completely cooked
-__label__food-safety __label__chicken __label__smell Chicken smells like eggs
-__label__sauce Why does my canned enchilada sauce smell and taste like dog food?
-__label__sugar __label__vietnamese-cuisine What is yellow rock sugar, for pho?
-__label__baking __label__peaches How can I use these peaches in a box cake mix?
-__label__bread __label__storage-lifetime __label__sandwich __label__tortilla What kind of homemade sandwich bread or wrap lasts longest?
-__label__pumpkin Reducing Canned Pumpkin (as per America's Test Kitchen)
-__label__food-preservation How long do refrigerator pickles keep?
-__label__food-processing __label__legumes Should boiled legumes cool before processing?
-__label__cookies __label__cooking-time Are my cookies cooked?
-__label__baking __label__cake How to bake a veiny cake?
-__label__storage-method __label__pasta How to store homemade pasta
-__label__basics __label__mexican-cuisine __label__salsa How does one begin to create salsa?
-__label__alcohol __label__cocktails How can I improve the 2:1:1 margarita recipe?
-__label__bagels What are bagel chips?
-__label__ice-cream __label__custard Can any custard be made into a frozen custard?
-__label__cookware Pan For Induction Heating
-__label__butter __label__margarine Hot Sauce: margarine versus butter
-__label__sous-vide __label__pasteurization Does shape affect pasteurization time when cooking sous vide?
-__label__fish __label__grilling __label__drying How to dry a fish for grill
-__label__frying __label__pan __label__sauteing How do I prevent food from sticking to a standard (non-coated) pan?
-__label__equipment __label__chinese-cuisine What do you need for Chinese style Hotpot at home?
-__label__chicken __label__roasting __label__flavor __label__apples Apple Cider is too sweet for gravy
-__label__soup __label__nutrient-composition __label__minestrone How to fix the protein content of my minestrone?
-__label__salt __label__cookware How many times can I use a salt block?
-__label__cake __label__cupcakes What temperature and time should I use for a cupcake recipe?
-__label__bread __label__dough Why is my bread not mixing and cooking properly
-__label__italian-cuisine Are spuntini a form of appetizers?
-__label__vinegar __label__crock __label__glaze Is my blue glazed crock safe to make wine vinegar in?
-__label__beef Other Wagyu cuts beyond steaks
-__label__meat __label__freezing __label__defrosting What is the "idea" behind thawing out meat?
-__label__oil How long can you store used cooking oil
-__label__knives __label__knife-skills How do I hold my knife to prevent blisters when chopping?
-__label__coffee __label__grinding __label__turkish-cuisine Is Turkish coffee grinding finer than Espresso grinding?
-__label__ice-cream __label__mint How do I steep mint for mint ice cream?
-__label__sauce __label__cheese __label__pasta __label__children What is the optimal method for making box macaroni and cheese?
-__label__baking __label__substitutions __label__bread Can I use the juice from pickles to make bread?
-__label__cheese __label__vegan __label__mozzarella Vegan alternative to Mozzarella
-__label__ground-beef Freshly Ground Beef vs. Store Bought
-__label__potatoes __label__french-fries __label__blanching Why blanch handcut fries?
-__label__ingredient-selection __label__cornstarch __label__starch Corn Starch vs Potato Starch
-__label__cleaning __label__steak __label__frying-pan __label__stainless-steel Steel Pan non-stick improvement by polishing
-__label__sugar __label__butter __label__cookies How to cream when there is more sugar than butter in the recipe?
-__label__equipment __label__knife-skills __label__learning __label__knife-safety Will chopping hard destroy my new knives?
-__label__chinese-cuisine __label__indian-cuisine __label__restaurant Is Indian food more expensive to prepare than Chinese food?
-__label__food-safety __label__food-science __label__food-preservation How does irradiated beef spoil?
-__label__grilling __label__vegetarian __label__hamburgers How can I make home-made veggie burgers stay together so I can grill them?
-__label__food-preservation __label__cutting Pemmican -- how was it prepared without metal tools?
-__label__chocolate __label__cocoa Chocolate: difference between "Cocoa Mass" and "Cacao"?
-__label__coffee __label__food-identification What is this "Egyptian Coffee"?
-__label__seasoning-pans __label__carbon-steel Preventing carbon steel seasoning from flaking off
-__label__indian-cuisine __label__restaurant-mimicry What is the orange coloured cream inside McAloo Tikki called and what are its ingredients?
-__label__meat __label__mold __label__frozen What causes mold to grow on frozen meats?
-__label__frying __label__pan __label__cutting __label__lamb Do lamb kidneys require their cores to be removed and what is the easiest way to remove them?
-__label__pancakes __label__dairy __label__buttermilk What does "buttermilk" mean in an American pancake recipe?
-__label__sauce __label__peanut-butter How to loosen peanut butter in a sauce
-__label__salmon __label__smoking What are safe, effective practices for smoking salmon in a commercial smoker?
-__label__honey How do I find a recipe for the New Years Treat of Kozenach?
-__label__equipment __label__coffee Lifetime of French press filter
-__label__coffee How do I make a frappuccino less watery?
-__label__baking __label__bread __label__sourdough __label__fermentation Techniques for making sourdough starter in cold/altitude
-__label__salad-dressing __label__color __label__hand-blender Why would a blended salad dressing change its color?
-__label__substitutions __label__cheese When can I not substitute Romano for Parmesan?
-__label__substitutions __label__jam __label__gelling-agents __label__gelatin Is there a way to make jam or chutney without Gelatin / Pectin?
-__label__food-safety __label__vegetables __label__defrosting Food safety issues related to eating raw frozen vegetables
-__label__equipment __label__sandwich Why do most sandwich makers have a triangular shape?
-__label__indian-cuisine __label__paneer Why would rasagullas break while cooking?
-__label__garlic Does fresh garlic have any specialized uses?
-__label__grilling __label__hamburgers Grilling burgers: flip once, or keep flipping?
-__label__food-safety What is the correct procedure for cooling and reheating leftovers?
-__label__equipment __label__deep-frying Does the Philips Air-fryer work as well as a standard deep-fryer?
-__label__sauce __label__thickening How can I make this wine and bacon sauce into a thick liquid?
-__label__food-safety __label__mushrooms Can I heat and then cool Shiitake mushrooms, and eat cold one day later?
-__label__food-safety __label__nuts Are dark walnuts ok to eat?
-__label__food-safety __label__chicken __label__grilling __label__beer Is Beer Can Chicken safe?
-__label__spices __label__food-preservation Why do vegetables cooked with freshly ground spices taste better than those cooked with powdered spices available in the market?
-__label__storage-method __label__storage What's the trick to wrapping tightly in plastic wrap?
-__label__seasoning __label__basics Ways to learn to season food correctly?
-__label__beef How are Thin Slice Beef rolls for hot-pot prepared in restaurants?
-__label__culinary-uses __label__lettuce Culinary uses for bolted lettuce?
-__label__please-remove-this-tag __label__drinks __label__coffee wishy-washy caff frapp
-__label__chicken __label__brining What are the basics and options of brining meat, for example chicken?
-__label__substitutions __label__coffee Substitute instant coffee for brewed black coffee
-__label__storage-method __label__freezing __label__storage-lifetime __label__refrigerator __label__storage Does freezing food extend its expiration date?
-__label__cookware What can I use a tempered glass pot for?
-__label__onions Removing the onion layers in an intact way without cooking them
-__label__food-safety __label__milk How long does it take for milk to spoil unrefrigerated?
-__label__canning water bath processing for jam
-__label__coffee __label__foam __label__turkish-cuisine Turkish coffee foam
-__label__shrimp What is the difference between a prawn and a shrimp?
-__label__flavor __label__vegetables __label__frying __label__mushrooms __label__smell Why does cooking mushrooms longer alter the taste so much?
-__label__fish __label__cooking-time How do I know when fish cooked in parchment or salt is done?
-__label__sauce __label__vegan __label__soy Soy sauce substitute
-__label__food-safety __label__chicken-breast How long will previously-frozen vacuum-packed chicken last in the fridge?
-__label__flour __label__mexican-cuisine __label__tortilla __label__flour-tortilla How to make big, fluffy "Mexican-style" flour tortillas (without using any special machinery)?
-__label__cookware __label__flambe Can you flamb in any skillet?
-__label__cake __label__storage-lifetime __label__chocolate Cake in homemade chocolates
-__label__equipment __label__cookware How can I measure the performance of my stovetop pots and pans?
-__label__storage-lifetime __label__honey __label__honeycomb Honeycomb in honey - how long does it last?
-__label__food-safety __label__chicken Cooked whole chicken has congealed blood around joints and bones, should I worry?
-__label__pasta __label__food-preservation Can pasta salad be preserved long-term?
-__label__meat Why does prepackaged deli meat taste better when you take each slice and "fluff" it?
-__label__beef __label__steak __label__cut-of-meat __label__butchering Which part of a cow does UK "frying steak" come from?
-__label__food-safety __label__vegetables How long can vegetable-based foods be stored at room temperature?
-__label__measurements __label__professional Do professional cooks use measuring cups and spoons?
-__label__measurements How much is a "scoop" of vanilla sugar?
-__label__fermentation __label__pickling Fermenting pickles - sun or shade?
-__label__microwave Microwave oven equipment
-__label__storage-method __label__steaming __label__steamed-pudding How to store a Christmas pudding to make it drier?
-__label__oil __label__slow-cooking __label__curry How can I save my curry - it's way too oily!
-__label__garlic How does removing the germ of garlic help with breath/digestion?
-__label__artichokes Harshuf -- Artichoke Stalks
-__label__coffee __label__grinding Practical home stone grinding
-__label__drinks __label__cocktails What is a proper Manhattan?
-__label__beef __label__roasting How can I stop roast beef drying out?
-__label__seasoning __label__hamburgers __label__tasting How to taste hamburgers for seasoning?
-__label__baking __label__cupcakes Tall cupcakes that have height to them
-__label__camping What do you have for breakfast during camping
-__label__baking __label__temperature __label__cooking-time Making a 2 ramekin recipe into an 8 ramekin recipe: Do I change the cooking time?
-__label__fruit Fruit flavour profile
-__label__chicken __label__sous-vide Can I pre-cook chicken in a sous vide bath while cooking something else?
-__label__indian-cuisine __label__tenderizing Why is the chicken in Indian food so tender?
-__label__microwave __label__reheating __label__casserole How do I reheat a casserole in the microwave?
-__label__garlic Preparing minced garlic the night before using them
-__label__food-safety __label__freezing __label__steak How to dethaw multiple pieces of steak when not planning to use them all at once
-__label__onions __label__caramelization __label__salad Salad onions -- any way to make them sweet but not soft?
-__label__utensils Untwisting stuck salt shaker
-__label__food-safety __label__pizza __label__spoilage __label__safety Any health risk eating cold refrigerated pizza?
-__label__milk __label__caramel What causes curding in this case: heating milk with large quantities of sugar
-__label__frying Difference between Pan-Frying and Searing
-__label__mexican-cuisine __label__breakfast Does anyone know the name of this Mexican Breakfast / Brunch dish?
-__label__baking Cookies are too sweet
-__label__barbecue What "Is" Barbeque or "BBQ"?
-__label__food-safety __label__flavor Should brussel sprouts ever taste chemically?
-__label__indian-cuisine Is it possible to make onion Bhajis without a deep fryer?
-__label__storage-method __label__deep-frying Is it possible to keep battered deep-fried (pork) crunchy?
-__label__flour __label__bread What grains (and in what ratios) go into a nine-grain flour?
-__label__dough __label__pizza Food processor for pizza dough
-__label__food-safety __label__meat __label__freezing __label__pork Is it feasible to freeze a whole pig?
-__label__oil __label__tasting Proper olive oil tasting technique
-__label__substitutions __label__chicken Alternative for shake and bake?
-__label__temperature __label__popcorn How hot does popcorn need to be before it pops?
-__label__canning Fresh or dried Garlic
-__label__grilling How can I smoke a large chicken on an outdoor grill and still keep the skin edible?
-__label__soup __label__onions __label__stock __label__blender __label__hand-blender onion puree thickness
-__label__eggs __label__chocolate __label__meringue When should I add melted chocolate to reduced sugar meringue?
-__label__salt __label__kosher-salt What is the difference between kosher salt and unprocessed sea salt?
-__label__candy turkish delight is "grainy"
-__label__baking __label__baking-powder __label__biscuits Getting biscuit mix to rise...again
-__label__pasta __label__pressure-cooker Cooking pasta in a Pressure Cooker
-__label__baking __label__equipment __label__stove Baking on a rocket stove
-__label__baking __label__bacon Why is bacon commonly baked in a cold oven?
-__label__blender __label__smoothie Buying a "blender" that can pure a potato
-__label__storage __label__heat __label__spoilage Is it unwise to store oils etc above gas stove/oven?
-__label__yogurt What can I do with lots of plain sweetened yogurt?
-__label__rice spanish rice ran out of liquid and is getting sticky
-__label__food-safety __label__salmon How do I know if my salmon fish is cooked properly?
-__label__beans Calories in bean liquid?
-__label__storage-method __label__ingredient-selection __label__molecular-gastronomy How to apply transglutaminase brand "Saprona TG F"
-__label__food-safety __label__food-science __label__rice __label__nutrient-composition Why should (or shouldn't) we wash rice before cooking?
-__label__hamburgers Cook Burger on Stove - Turns Gray
-__label__roasting __label__corn __label__hominy How can I roast hominy while minimizing the popping?
-__label__spices __label__temperature Temperature-stable spices
-__label__food-science Red beans and rice with salt pork
-__label__pot __label__cleaning Crackling sound and a thin layer of something on the surface before water boils
-__label__steak __label__tenderizing What are other techniques are used to tenderize steaks apart from using a meat mallet?
-__label__salt __label__seasoning __label__recipe-scaling Is there any truth to the idea that you shouldn't multiply seasonings when multiplying a recipe?
-__label__vegetables Does anthocyanin still exist once the purple beans have changed to green during cooking?
-__label__substitutions __label__pancakes __label__gluten-free __label__quickbread To make Gluten free pancakes, can I just substitute regular flour with Gluten free flour?
-__label__ice-cream __label__coloring Tips for patriotic vanilla ice cream
-__label__yogurt __label__cheese-making I failed to make yogurt, what have I made?
-__label__baking __label__equipment __label__eggs __label__souffle Which containers should I use for souffles?
-__label__food-preservation __label__chili What would be good preservatives for chili to give it a longer shelf life?
-__label__baking __label__cake Can panettone paper molds be used for other things?
-__label__equipment __label__rice __label__rice-cooker What are the benefits of using a dedicated rice cooker, rather than just cooking rice in a pot?
-__label__smell __label__beets How to remove soil smell from beetroots?
-__label__storage-method __label__storage-lifetime __label__refrigerator __label__cream __label__storage How to preserve homemade fresh cream for about a week in a freezer?
-__label__food-science __label__vinegar What are the functions of vinegar in cooking?
-__label__skin __label__bell-peppers __label__peel How to tenderize bell pepper skin / peel
-__label__chocolate __label__peanuts Homemade chocolate turns crumbly
-__label__cupcakes Can a failed cupcake be incorpated into a new cupcake?
-__label__baking __label__salt Does salt do anything more for baked products than just add flavor?
-__label__hamburgers Can I use Maida atta instead of plain flour for breading?
-__label__flavor What are some ways to reduce the bitterness of chicory?
-__label__sausages __label__charcuterie __label__curing __label__food-safety When curing sausage, which is more important temperature or humidity?
-__label__greens __label__melon Are sharkfin melon shoots really edible?
-__label__steak __label__sous-vide Pre-Cooking Steak in a bag, Any suggestions?
-__label__flavor __label__soy __label__wasabi How do you coat almonds in wasabi and keep it spicy and crunchy? (my wasabi paradox)
-__label__ingredient-selection __label__recipe-scaling __label__calories Recipes - Adding up calories and nutritional info?
-__label__pork __label__stock Using the bone from a spiral cut ham
-__label__storage-method __label__refrigerator Dehydration in Fridge vs Outdoor
-__label__batter __label__shrimp __label__buttermilk What does buttermilk do to fried shrimp batter?
-__label__meat __label__beef __label__pork __label__lamb __label__cut-of-meat 3D meat cuts references?
-__label__flavor __label__soup __label__mexican-cuisine __label__citrus __label__lime How do I remove bitter flavor from lime rind in soup?
-__label__eggs __label__oil oil for cooking eggs
-__label__chicken __label__meat __label__butchering Chicken without all that fat?
-__label__storage-method __label__cleaning How do you remove the stickiness from reusable plastic container or lid?
-__label__soaking __label__chia How long should chia seeds soak?
-__label__tea Remove tannins from tea without removing caffeine
-__label__food-safety __label__pot-roast Can I make a pot roast in a foil roasting pan with lid?
-__label__bread __label__refrigerator __label__proofing How to store bread dough in the fridge for proofing?
-__label__food-safety __label__stock I left stock out to cool overnight. Is it safe to use?
-__label__baking Can I use dried dates instead of fresh ones for baking a cake? The dates should build the base of the cake
-__label__chili-peppers What determines total heat when using chilis? Quantity  intensity?
-__label__sauce __label__indian-cuisine Papadum sauces - making my own
-__label__fruit __label__ripe __label__lemon __label__citrus __label__ingredient-selection Are ripe meyer lemons supposed to be soft?
-__label__fruit __label__dessert __label__chilling How to chill a compote?
-__label__food-preservation __label__popcorn How to preserve coated popcorn?
-__label__rice __label__salt __label__sushi Can the amount of salt in the recipe be right?
-__label__milk __label__nutrient-composition Nutrition value: cold or warm milk?
-__label__sugar __label__caramel Caramel with sugar granules
-__label__cast-iron __label__stir-fry Can an enameled dutch oven be used for stir frying?
-__label__salt How to ration salt in small quantities?
-__label__barbecue Is there any advantage of applying dry rub overnight for baby back ribs for smoking?
-__label__pancakes Can I make pancakes with waffle mix?
-__label__tea Office (Loose Leaf) Tea Solution
-__label__baking __label__yeast __label__baking-powder Why use yeast instead of baking powder?
-__label__storage-method Recommendations for leak proof containers?
-__label__juice __label__foam __label__apple When I make apple juice, what's in the foam on top?
-__label__substitutions __label__spices __label__chili-peppers Chili powder substitutions
-__label__tenderizing Can I tenderize conch meat with baking soda
-__label__pan __label__seafood __label__skin Should I skin the common sole for pan?
-__label__rice __label__sushi How to adjust for humidity when making rice?
-__label__deep-frying Minimum amount of oil that should be used in deep fryer
-__label__vegetables __label__language __label__eggplant What are purple small Brinjals called in English?
-__label__substitutions __label__storage-lifetime Shelf-stable "frosting" for a savory "gingerbread" house?
-__label__creme-brulee __label__blowtorch Serving Creme Brulee to a large group of people
-__label__substitutions __label__vanilla When can artificial vanilla extract be used in place of real vanilla extract?
-__label__food-science Coffee Soluability/Concentration
-__label__curry __label__food-history Murgh Shahi Korma
-__label__fruit __label__food-preservation __label__jam __label__canning What are the costs to consider when making jam?
-__label__equipment __label__food-processing __label__chili-peppers __label__hot-sauce __label__puree How do I finely process/puree a large amount of chillies?
-__label__food-safety __label__milk Pasteurized milk that has gone sour
-__label__storage-method __label__bread __label__crust __label__sourdough Storing hard crusted bread
-__label__substitutions __label__eggs __label__egg-whites __label__whipped-cream Whipped Cream out of Egg Whites
-__label__chili __label__bones __label__ham How should I cook a ham bone for chili?
-__label__cheese __label__beef __label__pairing __label__venison Best cut of meat to pair with Gorgonzola?
-__label__baking __label__bread __label__rising Is the second rise step neccesary for no-knead bread?
-__label__vegetables Does it make any sense to grate the raddish on a grater without peeling its skin?
-__label__storage-method __label__frying __label__oil Can you extend the life of frying oil with lettuce?
-__label__food-safety __label__rice Rice with worm and possibly their eggs
-__label__tea Can somebody identify this tea?
-__label__food-safety __label__apples Red apples safety
-__label__frying __label__flowers Fried capers and caper alternatives
-__label__sauce __label__oil Removing oil bubbles from bolognese sauce
-__label__substitutions __label__spices Substituting cayenne for red pepper flakes
-__label__grilling __label__fruit I would like to try grilling fruit - any suggestions?
-__label__baking __label__pie __label__cake __label__cheesecake Is cheesecake a cake or a pie?
-__label__pastry cooking pastry for bottom of pie using cold filling
-__label__sugar __label__cookies __label__texture How can I make these cookies less sweet without ruining the texture?
-__label__flavor How much coffee to use for coffee ice cream?
-__label__meat __label__raw-meat __label__tenderizing Is there a downside to tenderizing meat?
-__label__food-safety __label__seafood Can you get food poisoning from calamari rings?
-__label__substitutions __label__oil How are Oil Types Differant?
-__label__cleaning __label__chili-peppers Cleaning habanero oils off of tools
-__label__substitutions __label__flour __label__rolling Is there an alternative to spreading flour when rolling the dough?
-__label__pie __label__cream How much cream should I make for my mini Oreo cream pies?
-__label__storage-method __label__meat __label__storage-lifetime __label__food-safety Uncovered Raw Meat or Milk in Fridge
-__label__frying __label__indian-cuisine __label__pastry __label__deep-frying How to make soft Gulab Jamuns?
-__label__microwave __label__utensils Microwave friendly utensils, what qualifies as
-__label__baking is it ok to use parchment paper when baking cream puffs
-__label__beef __label__roast __label__roast-beef How to cook eye of round roast?
-__label__flavor __label__cocktails Is "angostura" (as in bitters) a flavor?
-__label__cheese __label__milk __label__yogurt __label__spoilage __label__pasteurization Is it possible to make yogurt and cheese from spoiled milk?
-__label__baking 'home mixed' wholewheat flour
-__label__food-safety __label__chicken Can you reuse marinade used with raw chicken?
-__label__steak __label__cutting How to cut beef tenderloin into Filet Mignon
-__label__sauce __label__frying __label__marinade __label__thai-cuisine Why did my peanut butter sauce split?
-__label__salt __label__butter __label__crumb-crust Graham cracker crust too salty for cheesecake
-__label__electric-stoves On an electric stove, does the smaller burner produce fewer BTUs than the larger burner?
-__label__cake How much white chocolate should I use in a white chocolate cake?
-__label__sugar __label__candy __label__ginger How to successfully make candied ginger?
-__label__chocolate __label__ganache Chocolate ganache
-__label__frying __label__onions __label__garlic Does aged onion/garlic turn green when frying?
-__label__storage-lifetime __label__cream-cheese How long can savory cream cheese dishes last?
-__label__food-safety Pork sausage patties in a crockpot overnight
-__label__food-safety __label__storage-method __label__food-science __label__garlic __label__olive-oil Garlic Overflow  Why won't my olive oil stay in its jug?
-__label__frying __label__bacon Why does bacon curl?
-__label__sauce Why is no juice left after cooking lamb or beef joint in a pan?
-__label__flavor __label__tea __label__herbs __label__chai Should I use dried or fresh chilli/ginger in chai tea?
-__label__baking __label__squash __label__leavening Why doesn't my quick bread rise properly when substituting splenda for sugar?
-__label__food-safety Is food with hair in it (or food which had hair in it) safe to eat?
-__label__substitutions __label__eggs __label__milk __label__soy __label__dairy-free Can I replace milk with eggs in recipes?
-__label__cake __label__grilling __label__microwave Which mode for baking cake in microwave?
-__label__cake __label__icing __label__muffins For a baking beginner, what cake icing you recommend?
-__label__substitutions Substituting white wine vinegar with red wine vinegar
-__label__equipment __label__juice Do I need a juicer?
-__label__curing Why isn't my homemade pepperoni orange?
-__label__chicken __label__salt __label__brining Substituting table salt for kosher salt when brining chicken
-__label__tea How concentrated can I brew iced tea?
-__label__microwave Is it ok to use plastic containers to bake in an electric oven?
-__label__soup __label__roux How to prevent my roux from sticking to the bottom of the pan?
-__label__chicken __label__freezing __label__cleaning How can I clean frozen (raw) chicken juice out of my freezer?
-__label__storage-method __label__sauce __label__gravy My gravy turned to jello overnight. How can I make it last for leftovers?
-__label__fish __label__ingredient-selection Differences between haddock versus cod
-__label__chili-peppers How should I substitute jalapeo peppers for fresh green cayenne peppers?
-__label__storage-method __label__refrigerator __label__storage __label__moisture Refrigerated lunchboxes turn soggy
-__label__beef __label__salt Is it okay to salt beef before or while cooking it?
-__label__baking __label__convection Uneven baking in a convection microwave oven
-__label__cooking-time __label__garlic When should garlic be added to the pan to get maximum pungency?
-__label__sauce __label__asian-cuisine __label__soy Soya sauce. Are they different for variety of dishes?
-__label__grilling Necessary to empty my pellet grill auger when I'm done grilling?
-__label__meat __label__food-science __label__grilling __label__barbecue __label__skewers What is the history of souvlaki and is there any benefit in cooking meat on a skewer?
-__label__fish __label__vegetarian What do you call people that eat fish but not meat?
-__label__juice I want to know if beet juice without the beets is available for making pickled eggs
-__label__olive Could it be bad black olive that I've eaten?
-__label__flavor How to add flavour coating to gelatine or starch capsules?
-__label__shrimp How to tell if shrimp is already cooked and what to do with it?
-__label__food-safety __label__fruit __label__chemistry __label__seeds Coconut Water from White vs Brown Coconuts
-__label__fruit __label__ripe __label__citrus How do I ripen unripe oranges and grapefruits?
-__label__wine Low tannin dry red wine, good for sauces and stews?
-__label__baking __label__temperature __label__oven __label__pork __label__conversion How do I adjust cooking time when temperature may be off by 5-10C?
-__label__herbs There a Difference between Chinese parsley and cilantro
-__label__food-safety __label__tea Is it safe to consume packed tea leaves after their expiry?
-__label__food-science __label__caramel Why doesn't my caramel sauce thicken?
-__label__kosher-salt What is the advantage of using kosher salt
-__label__sauce __label__basting Why did my basting sauce flop?
-__label__storage-lifetime __label__oil Storing Deep Fryer Oil
-__label__temperature __label__milk __label__dairy __label__pasteurization cooling pasturized milk
-__label__barbecue __label__smoking Is it safe to smoke with oak treated for oak wilt?
-__label__onions __label__peeling What's the best way to peel an onion?
-__label__baking __label__bread __label__water What happens if bread is made with sparkling water?
-__label__food-safety __label__oil __label__food-preservation __label__canning __label__botulism While making pepper oil with dry crushed red pepper, do I need to sterilize the jars to store for up to 6 months?
-__label__soup Skin on black bean soup
-__label__mold Should I throw moldy Strawberries away?
-__label__freezing __label__roux Can I freeze roux?
-__label__substitutions Can I use cream of tartar in place of tataric acid
-__label__ingredient-selection __label__basil Which kind of basil should I use?
-__label__pasta __label__soup Mushy-firm pasta in soup ..... help?
-__label__utensils __label__egg-whites Silicone utensils are changing the taste of my egg whites
-__label__milk Is pasteurized milk safe to drink?
-__label__resources __label__learning Are the Jacques Ppin videos worth it for a novice?
-__label__substitutions __label__milk __label__allergy __label__oats Oatmeal & Lactose Intolerance
-__label__substitutions __label__vanilla Vanilla extract and vanilla powder
-__label__bread __label__flour __label__starter What type of flour should I feed my starter with?
-__label__untagged Which foods are high in umami?
-__label__meat __label__freezing __label__turkey __label__frozen __label__raw-meat Is there a difference between freezing meat at 26F and 0F?
-__label__seeds __label__chia What is the purpose of making Iskiate from Chia seeds?
-__label__flavor __label__espresso How does the shape of an espresso cup affect the flavor?
-__label__cleaning What is the best way to clean mussels?
-__label__food-safety __label__onions Is it safe to eat sprouted onions?
-__label__food-safety Can dry ice in a liquid poison you?
-__label__bread __label__sourdough 100% Whole wheat sourdough bread method
-__label__food-safety __label__freezing __label__beer How to thaw a bottle of beer that got frozen accidentally without exploding the bottle
-__label__cake What's the best way to stack a three-tiered wedding cake that is not covered in fondant/marzipan?
-__label__cast-iron __label__stainless-steel Enameled cast iron vs stainless steel for acids
-__label__food-safety __label__storage-method Pressure cooking green beens
-__label__chicken __label__roasting Baking chicken in oven, but keeping it moist
-__label__milk __label__rice __label__drinks Home made Rice Milk that's not slimy or chalky?
-__label__food-preservation __label__jam __label__pectin __label__consistency How to recover jam that is too liquid?
-__label__baking __label__bread Bagels: Alternative to cornmeal on the baking sheet?
-__label__baking __label__bread __label__cooking-time Can I bake bread in pieces?
-__label__barbecue __label__greek-cuisine How to create kebabs that taste Greek
-__label__meat __label__raw-meat __label__carpaccio Precautions making carpaccio
-__label__equipment __label__canning Hand operated can sealer
-__label__butter Creaming methd for cookies. Help?
-__label__eggs __label__storage How long can pie batter stay in the refrigerator?
-__label__beef __label__crockpot Corned Beef in a slow cooker?
-__label__storage-lifetime __label__food-safety Is smell a bad way of determining whether meat is still good?
-__label__food-safety __label__refrigerator __label__sushi Sushi in lunch box? Sushi rice preservation
-__label__sauce __label__boiling __label__slow-cooking How to boil away water from a sauce without it splashing?
-__label__flavor __label__salt If salt loses its flavor, how can you season it?
-__label__egg-whites __label__lime How can I stop my eggs from cooking when I make lemon/lime curd?
-__label__food-safety Food safety with broken glass in dried tomatoes
-__label__baking __label__bread __label__dutch-oven What's the intrinsic advantage of using a dutch oven?
-__label__resources __label__cookbook What cookbooks do you always come back to?
-__label__cookware __label__skillet Do flavors remain on an enameled skillet?
-__label__tea __label__infusion What are the consequences of infusing a tea bag longer than recommended?
-__label__temperature __label__knives __label__pate Why did James Bond heat up the knife for his foie gras?
-__label__cooking-time __label__measurements Are cooking show minutes really minutes?
-__label__peanuts Peanut butter - store bought texture at home
-__label__cast-iron __label__wok __label__aluminum-cookware __label__carbon-steel What material wok did I get while thrifting today?
-__label__lamb Can you eat lambs hooves?
-__label__sauce __label__restaurant-mimicry __label__vietnamese-cuisine How to make Coconut/Chili Sauce (based on Photos)
-__label__food-safety __label__food-science How to cook the food such that no acrylamide is formed?
-__label__cheese Are there cheeses with less saturated fat?
-__label__food-safety __label__defrosting Why can food be left out to cool (140F to 40F in < 6h) but not to defrost?
-__label__soup __label__shrimp Why did my shrimp bisque turn out so broth like?
-__label__bread __label__rye Is there such a thing as pumpernickel flour?
-__label__baking __label__dough Commercial Bakery to Provide Dough
-__label__dehydrating dehydrator temperatures
-__label__potatoes __label__deep-frying What is the origin of fried potato?
-__label__measurements __label__conversion How to measure a cup of "solid" ingredient?
-__label__pancakes __label__catering __label__serving How can you keep a stack of Swedish pancakes fresh?
-__label__molecular-gastronomy __label__spherification How can I get good spherification results with alcohol?
-__label__curry __label__duck Duck curry with pineapple pieces
-__label__meat __label__cooking-time __label__lamb Why has the meat turned out to be hard like rubber?
-__label__bread __label__utensils What characteristics should a bread peel have?
-__label__oil __label__peanuts __label__nut-butters Why does store-bought peanut butter in a jar have so much more oil than fresh ground?
-__label__food-safety Black Coalish Thing In Orange
-__label__dough __label__dumplings What is special about pierogi dough?
-__label__flavor __label__seeds __label__raw __label__chia What does it mean when chia seeds are bitter?
-__label__sauce __label__temperature __label__boiling __label__reduction When reducing, why do you simmer instead of boil?
-__label__substitutions __label__beef __label__brisket Can I substitute a beef round rump roast for brisket?
-__label__nuts Any suggestions for cracking "black walnuts"?
-__label__slow-cooking __label__roast-beef Will cooking a beef topside joint on a very low heat overnight make it dry?
-__label__cake __label__cream Preventing heavy top layer of cake from crushing cream layer
-__label__vegetables __label__broccoli What to do with broccoli stalk?
-__label__baking __label__flour What qualifies to be an "all purpose flour"?
-__label__middle-eastern-cuisine __label__chickpeas How to get falafel to hold together when pan-frying?
-__label__baking __label__mixing Mixing baking ingredients separately
-__label__baking __label__substitutions __label__pizza __label__baking-soda Baking powder substitutes
-__label__spoilage __label__avocados When is an avocado considered bad?
-__label__food-safety Uncooked pot roast
-__label__onions using somthing besides onion in recipies
-__label__flavor __label__soup __label__potatoes How to add flavor to potato soup (using minimally processed ingredients)?
-__label__spices __label__beans How to make homemade pinto beans taste like canned refried beans?
-__label__baking __label__eggs __label__pie __label__meringue How can I keep meringue pie-topping from falling?
-__label__chocolate __label__melting-chocolate How to prevent a baker's chocolate mixture from resolidifying so that it can be used in beverages?
-__label__cookies __label__decorating How to stick oreo biscuits together to make a tower?
-__label__baking __label__cheese __label__pasta Triple batch multipliers
-__label__baking-powder Why using both baking powder and sodium bicarbonate?
-__label__cucumbers __label__gazpacho Will bitter cucumbers ruin gazpacho?
-__label__oven __label__pizza __label__pizza-stone Baking pizza without an oven
-__label__yeast How can I make nutritional yeast?
-__label__okra How can I adjust my recipe for touffe to prevent the addition of okra to it from making the dish too gummy?
-__label__sauce __label__thickening What are the (most common) different ways to thicken sauces and gravies?
-__label__substitutions __label__italian-cuisine __label__nuts Can I replace pine nuts with other nuts in a pesto sauce recipe?
-__label__baking __label__cooking-time __label__squash I'm baking an acorn squash. How long should I bake it for?
-__label__bread __label__milk Can I bake bread with long-life milk?
-__label__cookies __label__salt __label__dessert __label__seasoning Why do so many dessert/biscuit recipes have salt in them?
-__label__food-safety __label__cleaning Where can I find the apron/towel worn by the America's Test Kitchen staff?
-__label__equipment __label__slow-cooking __label__crockpot Is there a difference between a slow cooker and a crock pot?
-__label__frying __label__olive-oil Why does my olive oil smoke/burn when I fry with it?
-__label__microwave Why would heating left-overs in a ring heat them more evenly?
-__label__stuffing How do I preserve my mushroom stuffing for freezing?
-__label__cookware flaw in stainless steel
-__label__sauce __label__refrigerator __label__spicy-hot __label__chili Homemade hot sauce- shelf life? Refrigeration?
-__label__meat __label__frying __label__fats Does frying a lot of oil out of Twice-Cooked Pork leave it with much less fat?
-__label__pork __label__bacon __label__butchering How do you separate the skin from pork?
-__label__ground-beef How to brown ground beef so it comes out uniform and not chunky?
-__label__substitutions What can I use in place of sherry in a recipe with king prawns, garlic and paprika?
-__label__baking __label__pastry __label__puff-pastry How to get my croissant flakier and bigger? Is it possible to get a hollow inside?
-__label__dumplings Why are my dumplings made of evil?
-__label__pasta __label__rice __label__smell How do I get rid of plastic smell in rice / pasta?
-__label__dessert __label__candy __label__restaurant-mimicry __label__texture __label__gelatin How do you make Welch's fruit snacks?
-__label__equipment __label__knives What is the name of this style of knife?
-__label__equipment __label__rice-cooker __label__quinoa Quinoa in a Rice Cooker?
-__label__sauce __label__hot-sauce Making cheese sauce
-__label__ginger What is the difference between white and pink ginger?
-__label__butter Warming refrigerated butter at a table in a restaurant
-__label__yeast __label__sourdough __label__cultured-food How can you change the environmental factors to change the proportions of sourdough microbiological cultures?
-__label__food-safety __label__chicken Can chicken not completely cooked then cooled be fully cooked later?
-__label__substitutions __label__bread __label__milk __label__water What difference does it make if I substitute low-fat milk for water in bread recipes?
-__label__storage-method __label__sourdough __label__starter What makes a good vessel for storing sourdough starter?
-__label__grilling __label__steak Cooking steak on the grill
-__label__pasta __label__lasagna How to deal with "no precooking required" lasagne sheets?
-__label__baking __label__oven __label__temperature How do you decide what temperature to bake at?
-__label__flavor __label__spices __label__chili-peppers __label__pepper Is there a way to experience pepper's endorphins effects without the burning sensation?
-__label__butter __label__measurements How much is a knob of butter?
-__label__meat __label__reheating Heating meat in a microwave
-__label__chemistry __label__spicy-hot __label__hot-sauce Create hot "sauce" from capsaicin extract
-__label__food-safety Golden Syrup best before date
-__label__cake Why is my cake crumbly?
-__label__dulce-de-leche How to change the texture on dulce de leche?
-__label__pizza __label__crust How can huge bubbles in pizza crust be prevented?
-__label__chicken __label__salt __label__brining Brining multiple chickens
-__label__ripe __label__avocados __label__ingredient-selection How can I choose good avocados at the supermarket?
-__label__pork __label__roasting __label__pork-belly Why do most belly pork recipes recommend cooking the pork at a high temperature at the beginning of cooking?
-__label__meat __label__sandwich What kind of meat is used in cheese steak?
-__label__coffee __label__espresso __label__aluminum-cookware 'Espresso' Maker - Base turned dark, is it bad?
-__label__fish __label__stock __label__salmon __label__cooking-myth Reason(s) for not making stock with oily fish (salmon)?
-__label__bread __label__breakfast Using Italian Bread for French Toast?
-__label__rice __label__mexican-cuisine __label__spanish-cuisine Cracked Mexican/Spanish style rice
-__label__food-safety __label__slow-cooking Slow cooked lamb
-__label__equipment __label__pork __label__chinese-cuisine What is the name (in Chinese) of the utensil that is used to prick lots of tiny holes in pork skin to make it very crispy?
-__label__equipment __label__stove __label__gas Induction range vs gas
-__label__jam __label__grapes Should I separate grape skins when making jam?
-__label__food-safety __label__sugar __label__food-preservation __label__canning __label__syrup Can you safely can homemade caramel/butterscotch syrup?
-__label__storage-method __label__bread What are the pros and cons of storing bread in various locations?
-__label__baking __label__bread __label__flour __label__vital-wheat-gluten Create my own high-gluten flour by mixing vital wheat gluten and bread/AP flour?
-__label__quinoa Troubles with quinoa consistency
-__label__bread __label__dough __label__flour __label__kneading How careful do you have to be with adding flour for kneading?
-__label__cake __label__juice What juices to use in cake?
-__label__fruit __label__food-preservation __label__canning Keeping ripe pears for canning later
-__label__baking __label__bread Bread dough doesn't keep its shape
-__label__oven __label__microwave __label__ceramic Non plastic/glass microwavable plates
-__label__wine __label__beer What is more difficult to make: beer or wine?
-__label__oven __label__pizza __label__slow-cooking Can I make a good pizza in a home portable oven?
-__label__salt __label__seasoning __label__history __label__pepper Why are salt and pepper the "classic" dinner table seasoning?
-__label__syrup __label__sweeteners What is the US equivalent of Golden Syrup (UK)?
-__label__equipment __label__microwave Technology improvements of microwave ovens for thawing and reheating
-__label__equipment __label__cleaning __label__spices __label__curry Removing turmeric colour from mortar and pestle
-__label__meat __label__milk __label__cookbook __label__kosher __label__dairy-free Julia Child - Mastering the Art of French Cooking - OK for Kosher?
-__label__frying-pan Hot vs Cold Chinese culinary standards
-__label__flavor __label__herbs __label__italian-cuisine __label__seasoning How do I impart the flavor of mint to a tomato sauce?
-__label__refrigerator __label__pastry How can I prevent pastry becoming soggy when it has a filling and is stored overnight?
-__label__tortilla Is it possible to prepare store bought corn tortillas so they don't fall apart?
-__label__onions __label__knife-skills __label__cutting What are the official names for slicing an onion from pole-to-pole or cross-pole?
-__label__storage-method __label__storage-lifetime __label__wine Will vacuum sealing an open bottle of wine make it like it was never opened?
-__label__food-safety __label__storage-method __label__storage-lifetime __label__cubes __label__bouillon Do Bouillon Cubes/Powder go bad?
-__label__vegetables __label__rice __label__rice-cooker __label__timing When to add diced vegetables when cooking rice
-__label__baking __label__substitutions __label__italian-cuisine __label__pastry Impastata Ricotta for Cannoli
-__label__fats The difference between suet and tallow?
-__label__equipment __label__cleaning __label__pot Overheated stainless steel stock pot
-__label__icing __label__kneading __label__rolling Kneading and rolling fondant icing without air bubbles
-__label__baking __label__muffins Why don't my muffins rise and develop tops properly?
-__label__induction How do I  maintain a portable induction cooker?
-__label__storage-method __label__microwave __label__reheating Why are there no PETE reusable cups?
-__label__beans __label__chickpeas Is it possible to make pan roasted garbanzo beans creamy in the center?
-__label__please-remove-this-tag __label__salt __label__classification What makes fleur de sel different from regular salt?
-__label__substitutions __label__onions __label__language Is there a difference between green and spring onions?
-__label__substitutions __label__vegetarian __label__chicken-stock How to substitute chicken broth in a vegetarian soup?
-__label__grilling How to tell when a turkey burger is fully cooked?
-__label__fruit __label__juice __label__oranges __label__juicing Skin oranges 24-h in advance?
-__label__baking __label__pastry __label__roux choux pastry, keep mixing while waiting for the roux to cool?
-__label__cake __label__ganache __label__food-transport __label__fondant How to travel with a cake overseas?
-__label__frying When is it better to fry with oil and when is it better to fry with butter?
-__label__food-safety I bite my nails. How can I keep proper hygiene in the kitchen?
-__label__mushrooms __label__sauteing How to properly saut mushrooms so that they don't release water?
-__label__soup __label__broth Fixing a beef broth with too much celery seed
-__label__batter __label__pancakes __label__consistency How to get spongy slightly chewy pancakes?
-__label__chicken Incorporating capsicum oil into a chicken breading
-__label__bread __label__knife-skills How can I avoid my knife from "dragging" across my unbaked bread when making slashes to let steam escape while baking?
-__label__storage-lifetime __label__parsley How long does fresh parsley keep in the fridge?
-__label__oven __label__grilling __label__outdoor-cooking How do I cook food in this square stone oven?
-__label__culinary-uses __label__pairing __label__bananas What are some savory banana applications?
-__label__substitutions __label__stock In what kind of recipes can I substitute stock for water?
-__label__cheese Why does Swiss Cheese have holes?
-__label__baking __label__substitutions __label__oil When can I use coconut oil as a substitution for other fats?
-__label__pasta __label__quinoa Can I make pasta with quinoa flour?
-__label__equipment __label__coffee __label__espresso Do the improvements touted by the ZPM Nocturn (PID-controlled espresso machine) sound sensible?
-__label__alcohol __label__liqueur Is there any reason not to keep fruits inside nalewka for too long?
-__label__food-safety __label__chicken How long can you store the bones of a chicken in the refrigerator?
-__label__equipment __label__sharpening How can I sharpen my peeler?
-__label__cooking-time How do I adjust cooking time for dense fruitcake in smaller pans
-__label__cookware Do black metal vessels cook food more quickly than normal steel?
-__label__coffee __label__french-press How do I use a French Press to make coffee?
-__label__candy How do I make candy apples not sticky?
-__label__roux __label__gumbo Gumbo base tastes burnt, but the final product does not
-__label__substitutions __label__spices What can I use as a replacement for cumin?
-__label__chocolate How do you determine whether a chocolate is sweet or semisweet?
-__label__bread __label__sourdough __label__starter How do I feed a sourdough starter?
-__label__ingredient-selection Does sugar give moisture?
-__label__cheese __label__pasta Sauce in a sealed jar smells off, has it gone bad?
-__label__food-safety Can I prepare and eat dried oyster mushrooms that are four year old?
-__label__tomatoes What size are small, medium and large tomatoes?
-__label__corn __label__tortilla __label__tortilla-press Is It Possible to make corn tortillas at home without a press?
-__label__meat Meat juices can they be saved for recooking meat?
-__label__chicken Any tips for ways to cook chicken breast for recipes that call for shredded chicken?
-__label__alcohol __label__alcohol-content Is there any alcohol remaining in beer-stewed chicken?
-__label__potatoes __label__shopping How can one determine if a potato is suitable for French fries?
-__label__candy __label__caramel __label__rum Best way to impart rum flavor in caramel candies?
-__label__salt __label__pork How can I remove salt from a saline infused pork sirloin roast?
-__label__pairing __label__ham Honey-glazed gammon (ham) - What to serve with it?
-__label__canning Is acid required when pressure canning?
-__label__food-safety __label__sausages Pork sausage - difference in food guidelines
-__label__mexican-cuisine __label__tamales __label__masa Why is my masa mushy?
-__label__sauce __label__italian-cuisine How to thicken marinara sauce?
-__label__vegetables __label__vegetarian __label__stir-fry __label__fryer Air Fryer effect on Vegetables?
-__label__olive-oil What makes for good olive oil?
-__label__baking __label__food-safety __label__flavor Is there anything special to know before using powdered vanilla?
-__label__pan __label__conversion Substitutions for 11x18 pan?
-__label__french-cuisine __label__roux Veloute consistency after being refrigereted
-__label__rice Why is my Spanish rice chewy?
-__label__food-safety __label__sous-vide __label__chicken-breast Chicken breast sous vide: Time in fridge matters?
-__label__thickening __label__pudding Pudding isn't setting?
-__label__food-safety __label__marinade __label__chicken-breast 5 Day marinated chicken breast
-__label__beverages __label__carbonation Carbonation diffuser versus shaking
-__label__sauce __label__cheese Cheesier Cheese Sauce?
-__label__baking __label__bread __label__milk Use of sour milk for bread making - how long after the expiration date is it safe?
-__label__fats __label__ground-beef Why wouldn't you strain hamburger grease after cooking?
-__label__flavor __label__alcohol __label__japanese-cuisine __label__condiments Is there a significant difference in flavour between real Mirin and Mirin-like products?
-__label__substitutions __label__eggs __label__indian-cuisine __label__meatballs Egg substitution in Indian meatball recipe
-__label__fish Preparation of gravlax versus lox
-__label__coffee __label__heat Cezve doesn't leak with cold water in it, leaks after heating
-__label__oven __label__roasting __label__brie How to adjust an oven to accommodate two items with different cook times and temperatures?
-__label__mascarpone __label__cream-cheese Can I use mascarpone as a substitute for cream cheese?
-__label__substitutions How much dry ground ginger do I substitute for fresh grated ginger?
-__label__coffee Does it make a noticeable difference if I don't prepare the Turkish coffee in a Turkish coffee pot?
-__label__substitutions __label__pasta __label__flour __label__wheat Semolina substitute
-__label__cheese __label__mold Will storing blue cheese with other cheeses make them mold faster?
-__label__baking __label__substitutions __label__ingredient-selection __label__citrus __label__oranges Baking or Cooking - why orange and not other sweet citrus fruit?
-__label__ginger Ginger vs Ginger Root
-__label__filtering Filter out sand from amaranth and teff
-__label__bananas __label__peeling __label__calories Which average weight % of the banana is edible? i.e. Which % of the banana is not peel?
-__label__culinary-uses __label__cheese Is there an application for soft cheese rinds?
-__label__tea Why is my green tea foaming too?
-__label__brownies __label__melting-sugar Brownie Questions
-__label__sugar Does sugar go bad?
-__label__pork __label__veal What kind of meat to use for Wiener Schnitzel?
-__label__equipment __label__cleaning __label__cast-iron __label__maintenance How do you clean a cast iron skillet?
-__label__stock What are good ingredients to put into a Scrapple soup stock?
-__label__coffee __label__resources Coffee brewing methods - scientific analysis?
-__label__fats __label__sausages Using fat as a preservative,
-__label__chicken __label__chicken-stock Can chicken stock be used as the basis of a savoury loaf?
-__label__equipment __label__cleaning __label__stainless-steel __label__maintenance What is the proper way to maintain a can opener?
-__label__fish What is the proper smell of Basa?
-__label__sugar __label__melting-sugar What causes the sugar to turn grainy after I have cooked it for a glaze or cooking it with butter for carmelizing?
-__label__food-safety Jam stored in hot temperatures
-__label__chicken __label__meat __label__roast Why does my chicken breast become so dry?
-__label__soup __label__barley Should I delay adding barley when making vegetable barley soup?
-__label__equipment __label__pancakes Mastrad Orka pancake spatula
-__label__equipment __label__fermentation Mason jar stuck inside another
-__label__chicken __label__soup Unsightly chicken soup
-__label__storage-method __label__eggs Storing oil coated and unrefrigerated egg
-__label__chili-peppers What can I do with Bhut Jolokia's?
-__label__oil How to prevent olive oil container from getting oily outside?
-__label__food-safety __label__storage-method How can I prepare dried minced garlic?
-__label__bread __label__seeds __label__rye Why are there caraway seeds in rye bread?
-__label__ginger Ginger starting to sprout - can I still use it?
-__label__hard-boiled-eggs Hard boiled eggs outside the fridge
-__label__barbecue __label__camping __label__propane-grill Why would a portable barbecue warn against using pots on the grill?
-__label__mushrooms Are chestnut mushrooms and baby portabella mushrooms the same thing?
-__label__cooking-time __label__beans __label__chemistry Adding cold water during cooking of beans and cooking time
-__label__baking __label__batter Any reason I can't use popover batter to make one huge popover without separating into little cups?
-__label__salt __label__grilling __label__steak __label__seasoning Will storing salted steak overnight ruin the meat?
-__label__curry __label__defrosting What is the quickest way to defrost a vegetable curry without a microwave?
-__label__cake How do I carve a 2D Betty Boop cake?
-__label__avocados Why are avocados so expensive?
-__label__bread __label__food-identification What is the puffy bread shown in Chitty Chitty Bang Bang?
-__label__baking __label__bread __label__asian-cuisine __label__japanese-cuisine Azuki Bean Substitute for Anpan
-__label__food-safety __label__sourdough __label__sourdough-starter What happens if I use my sourdough starter too soon?
-__label__butter Is unrefrigerated butter safe?
-__label__sauce __label__asian-cuisine __label__nuts __label__thai-cuisine __label__peanuts How do Thai People Make Peanut Sauce?
-__label__oil Constructing your own oil/water sprayer
-__label__food-safety Cooking defrosted then rechilled beef in a slow cooker
-__label__venison How to to prepare red deer haunch without using high temperature, so that its not dry?
-__label__corn __label__tortilla __label__masa Homemade Corn Tortillas: How to get the back side cooked the same as the face?
-__label__shopping __label__liver Where can you buy real liver (pref. calf's liver) in the western US?
-__label__freezing __label__fish __label__salmon Can I refreeze gravlax made from previously frozen salmon
-__label__spanish-cuisine __label__paella What's in a 'Paella'?
-__label__oil __label__temperature __label__onions __label__deep-frying What is the right temperature for deep-frying?
-__label__baking __label__food-safety __label__storage-method __label__storage-lifetime __label__cake Can I leave a cake / cupcakes frosted with cream cheese frosting out on the counter?
-__label__substitutions __label__spices __label__herbs __label__chili What would be good substitute for Thyme and Oregano in Chili
-__label__substitutions __label__flavor __label__onions Why use onions in cooking?
-__label__soup __label__utensils Leaving the ladle in the soup considered harmful?
-__label__bread __label__language Meaning of the term 'tack' in bread making?
-__label__tea Why is herbal tea brewed at boiling temperature?
-__label__cheese Cheese sent via mail
-__label__equipment __label__freezing Freezer temperature
-__label__food-safety __label__storage-lifetime __label__food-preservation Bottling cream-based salad dressing. Preservative advice?
-__label__food-science __label__microwave __label__nutrient-composition Does microwaving destroy nutrients in food?
-__label__food-safety whats the best way to bottle home made condiments and spice rubs?
-__label__food-safety __label__fruit __label__seeds Can any harm come of eating watermelon seeds?
-__label__baking __label__vegan __label__crust Best vegan substitute for egg wash
-__label__equipment __label__utensils __label__wood What are the pros and cons of various woods used in wooden utensils?
-__label__flatbread The ultimate chapati
-__label__substitutions __label__eggs __label__potatoes __label__breakfast How can I get hash browns to bind without using egg?
-__label__french-fries Does soaking fries in vinegar before blanching work better than blanching in vinegar water?
-__label__food-safety __label__dough __label__flour __label__raw How risky is it to eat raw flour, as in uncooked dough?
-__label__salt __label__beans __label__brining Does adding salt when soaking dry beans toughen or soften the skin of the bean?
-__label__coffee __label__drinks __label__espresso What factors lead to rich crema on espresso?
-__label__gluten-free __label__pancakes Can I make gluten free crepes?
-__label__food-preservation __label__dehydrating Dehydrating in a convection oven
-__label__peanut-butter What's the most effective way to mix a jar of natural peanut butter?
-__label__strawberries __label__vodka Can you make strawberry extract at home?
-__label__garlic __label__oil __label__butter __label__crab Are garlic butter and garlic oil interchangeable?
-__label__sauce __label__steak __label__cast-iron How do you know that the cast iron seasoning does not leach into your food?
-__label__allergy Standardized symbols for marking food allergies / warnings?
-__label__storage-lifetime __label__refrigerator Does a colder refrigerator keep things fresh longer?
-__label__beer Beer instead of Seltzer in tempura?
-__label__equipment __label__cleaning __label__oven Is it normal to see flames inside my self-cleaning oven?
-__label__vegetables __label__fruit __label__mushrooms __label__vegan __label__raw What should I know about the peels of raw fruit and vegetables?
-__label__alcohol __label__language __label__liqueur What is a liqueur?
-__label__microwave How to use a microwave oven's grill mode
-__label__pasta __label__dough __label__flour What happens to pasta dough when it is run multiple times through the machine?
-__label__equipment __label__cupcakes How to re-fold paper cupcake liners?
-__label__bread __label__crust How do I get crispy but thin bread crust?
-__label__freezing __label__dough __label__italian-cuisine __label__gnocchi Is there a technique to freeze gnocchi so they maintain their consistency?
-__label__food-safety __label__cocoa Is regular unsweetened cocoa powder safe uncooked?
-__label__barbecue __label__fire Barbecue on wood fire
-__label__substitutions __label__pork __label__kosher Pulled pork substitute- How do I do it?
-__label__storage-lifetime __label__sous-vide How long will Sous Vide food keep?
-__label__flavor __label__texture Can texture affect taste?
-__label__food-safety __label__potatoes __label__budget-cooking How can I know whether a potato is too old?
-__label__equipment __label__sugar Gloves for newbies pulling sugar?
-__label__eggs __label__meat __label__hamburgers __label__soy __label__meatloaf Can I make meatloaf with soy burger meat?
-__label__peaches Tips for Removing Fuzz from Peaches?
-__label__dough __label__pizza __label__rising How to cleanly cover the dough while it rise?
-__label__dough __label__quiche Butter Substitutions in the Quiche dough
-__label__honey Why is "raw" honey thicker than the one you buy in regular super markets?
-__label__storage-lifetime __label__cream-cheese How to keep cream cheese for a long time?
-__label__canning __label__hot-sauce __label__separating What can I do to stop hot sauce from separating?
-__label__cleaning __label__chili-peppers How do you remove cayenne pepper (capsicum oils) from your hands?
-__label__baking __label__conversion __label__muffins How to convert a muffin/cupcake recipe to a large muffin recipe
-__label__meat __label__beef What cuts are "stir fry beef" and "stewing beef"?
-__label__equipment __label__knives __label__sharpening How to properly sharpen Santoku and any other knife using a water sharpener/Japanese whetstone?
-__label__food-safety __label__salt __label__sushi __label__marinade de-parasiting mackerel for sushi
-__label__oven Why does my oven take so long to heat up?
-__label__knives __label__sharpening How to test that a knife is sharp enough?
-__label__raw __label__curing __label__salami Do I have to cook salame
-__label__equipment __label__temperature __label__tea __label__reheating Ceramic vs Stainless Steel in coffee mugs
-__label__pork __label__brining Pulled pork - inject brine AND immerse in brine?
-__label__food-safety __label__vegetables Are large veins in a rhubarb leaf safe to eat?
-__label__equipment __label__spices __label__cleaning __label__indian-cuisine What dishes don't stain with heavy spices?
-__label__crockpot Vintage West Bend Slow Cooker and center cut chops
-__label__storage-lifetime My commercial made chapati becomes brittle within 12hrs
-__label__baking __label__substitutions __label__cake __label__brown-sugar substituting black treacle/molasses for brown sugar
-__label__baking __label__oven __label__cookware __label__glass __label__kitchen-safety Where can I buy borosilicate (Pyrex) bakeware in the U.S.?
-__label__pork __label__liver What are good techniques to prepare liver?
-__label__food-science __label__shopping __label__ingredient-selection __label__bulk-cooking Where to buy food chemicals
-__label__bread __label__dough __label__wheat Does it make sense to refrigerate the dough made for Parathas to be used after 8 hours?
-__label__food-safety __label__defrosting __label__chicken-breast Lightly defrost chicken in microwave to separate them
-__label__rice What kind of rice is used for Jamaican rice and peas?
-__label__baking __label__bread Is there a releaseable mold/pan for bread?
-__label__mussels Bad tasting mussels and avoiding buying them
-__label__water __label__hamburgers Why do fry cooks use water to cook burgers?
-__label__kitchen How can I keep flies out of my kitchen?
-__label__japanese-cuisine __label__korean-cuisine Is Japanese kasutera the same foodstuff as Korean kastera?
-__label__bread __label__gluten-free __label__gelling-agents What takes over the functions of gluten in gluten-free bread mixes?
-__label__jelly __label__gelatin Make Jello as firm as agar-agar
-__label__yogurt How to make skyr more fluid
-__label__food-safety Ham left out, over night fully cook low in my house was 60 degrees
-__label__flavor __label__candy How to Flavor Homemade Gum Drops
-__label__fermentation __label__sauerkraut What's the worst that could happen when fermenting sauerkraut?
-__label__cooking-time __label__chili Chili cooking time
-__label__knives Knife heat treatment
-__label__baking __label__cookies __label__storage Best way to preserve choco-chip cookies: food saver?
-__label__resources __label__raw Where can I find the most complete possible list with raw products and their respective pH?
-__label__food-safety __label__culinary-uses __label__defrosting __label__lasagna Is it unsafe to eat lasagna that has been out of the freezer more than 3/4 days? Lasagna Leftover Safety
-__label__equipment __label__beef __label__hamburgers What are the best cuts of meat for grinding burgers?
-__label__fish What do I do with trout slime?
-__label__equipment __label__lemon __label__containers Lemon juice sprayer/container
-__label__microwave __label__convection __label__fire Quick fire in convection microwave
-__label__meat __label__cultural-difference What were the primary reasons for different livestock consumption habits of countries and cultures?
-__label__baking __label__pie __label__citrus __label__lime What is seeping out of my key lime pie?
-__label__temperature __label__cooking-time __label__grilling __label__steak How long should I cook a steak to make it medium rare?
-__label__chocolate __label__mint Wrong consistency when making "after eight" chocolate
-__label__recipe-scaling Mixing mushroom-potato-carrot soup and warming later (Should I?)
-__label__pasta How to prepare dried tortellini?
-__label__japanese-cuisine What is the "grated yam" in okonomiyaki?
-__label__pork __label__crockpot Is pork ok if seared and left in crockpot 1hr before turning on?
-__label__substitutions __label__dairy __label__kosher What can I substitute for dairy products in kosher meat dishes?
-__label__temperature __label__history __label__jam Is a "typical" jam sweeter today than the typical jams of centuries ago?
-__label__shopping Finding a farmer's market
-__label__baking __label__equipment __label__cookies How to get cheap cookie cutters?
-__label__herbs __label__fresh Is there a way to freeze herbs without losing freshness?
-__label__baking __label__bread __label__oven What kind of bakery items do not get horribly affected by electricity going off when the item is still in oven?
-__label__food-science __label__marinade Using seltzer to help a marinade
-__label__oil Advantages of grapeseed oil?
-__label__cast-iron __label__skillet Lodge 12sk lid, what can I use?
-__label__frying __label__beans __label__chinese-cuisine __label__restaurant-mimicry __label__greens How do you make the green beans served at Din Tai Fung?
-__label__meat __label__vegetables __label__stews When to add vegetables to stew?
-__label__fats __label__yogurt Calculating homemade yogurt's fat
-__label__barbecue __label__pork __label__ribs __label__smoking __label__smoke-flavor Artificial Wood Chips/Smoke for smoking meat
-__label__substitutions __label__milk __label__ice-cream Is it possible to make Oat Milk Icecream?
-__label__whipped-cream __label__whipper Does a liquid need to cool under pressure in a whipped cream charger prior to serving or just be cold?
-__label__cutting-boards unwarp my cutting board?
-__label__baking __label__substitutions __label__butter Browned butter + roasted flour = baking magic?
-__label__storage-method __label__spices __label__thai-cuisine How to store tamarind paste?
-__label__equipment Is it feasible to cook a gourmet tasting menu in a home kitchen?
-__label__beef __label__slow-cooking Achieve the same consistency as 8 hour slow cooked inside skirt steak in a fraction of the time?
-__label__beans __label__heat The mystery of heating up canned beans- What the tin says
-__label__tea How can I prevent tea stored in a thermos from oversteeping?
-__label__meat __label__refrigerator __label__italian-cuisine __label__curing Should good prosciutto be refrigerated?
-__label__equipment What is this spoon-like kitchen utensil with a rubbery head and wooden handle called?
-__label__tea __label__oranges __label__lemonade What is the name of a drink made with iced tea and orange juice?
-__label__food-safety __label__food-processing Why use gloves when handling food?
-__label__onions __label__middle-eastern-cuisine What is the difference between caramelized onions and "crispy onions"?
-__label__dough __label__noodles What flour and technique do I need for hand pulled noodles?
-__label__substitutions __label__flour Improvised self-raising flour
-__label__equipment __label__bread __label__rising Maximum time for rising in a breadmaker
-__label__sauce __label__shopping __label__spicy-hot Where can I purchase Banquete Chilero Sauce from Costa Rica in the US?
-__label__cake Springform pan vs. regular cake pan
-__label__sauce __label__asian-cuisine __label__measurements __label__stir-fry Stir fry sauce quantity
-__label__crab Is this crab meat cooked?
-__label__meat __label__grinding Do meat grinders need to have cutting blade
-__label__bread __label__yeast Why didn't my brioche rise?
-__label__equipment __label__rice __label__grilling __label__barbecue Rice pilaff preparation on bbq grill
-__label__coffee What's the chemical difference between normal coffee beans and Kopi Luwak?
-__label__storage Chicken enchiladas still safe to eat
-__label__cheese __label__fondue Why does fondue sometimes "curdle" and what can I do to prevent it?
-__label__equipment __label__knives __label__basics Which knife is best for somone just learning to cook?
-__label__oven __label__cooking-time __label__artichokes How Long to Bake Frozen Artichoke Hearts?
-__label__mushrooms __label__risotto Preparing dried mushrooms for risotto
-__label__baking __label__storage-method __label__storage-lifetime __label__yeast __label__baking-soda Yeast 101: Active Dry Yeast, Instant Yeast, Baking Soda, Baking Powder. Differences and Info
-__label__coffee __label__milk Fresh milk curdles when added to hot coffee and tea
-__label__chemistry __label__sausages __label__color How does the meat in Weisswurst get so white?
-__label__potatoes __label__chips Help removing excess starch from potato chips
-__label__baking Dog biscuits - curl after baking
-__label__milk What type of milk is used together with whole grain cereal?
-__label__mushrooms __label__truffles Is there a significant difference in flavor between black and white truffles?
-__label__chicken __label__texture Flour Blend for Seoul Chicken?
-__label__food-safety __label__dough The Mother Dough Blues
-__label__rice __label__rice-cooker Rice cooker problem: film appears after cooking
-__label__baking __label__cake __label__honey How can I prevent my honey cake from splitting open?
-__label__spices __label__rice __label__rice-cooker When spicing rice, should you add the spices in the water beforehand or after the rice has cooked?
-__label__rice __label__rice-cooker __label__sticky-rice Making sticky rice without rice cooker
-__label__beans Why do red kidney beans come in 410g cans?
-__label__boiling __label__basics Does solid food in boiling water cook faster if the stove is kept on high?
-__label__food-safety What does it mean when a jar lid pops?
-__label__salt __label__sourdough Influence of salt on gluten
-__label__texture __label__dip Making a dip ahead of time
-__label__thickening __label__gelling-agents How do different types of thickener actually thicken?
-__label__pasta __label__food-preservation Preserving Home Made Pasta
-__label__spices I'm looking for an extender/filler for my spice mix
-__label__hummus How does one peel and puree chick peas with a food mill for hummus?
-__label__freezing __label__chicken-breast Can I leave boneless chicken breast flat in freezer overnight?
-__label__beef __label__roasting __label__oven __label__cooking-time __label__roast-beef How do I adjust the cooking time for two joints as opposed to one?
-__label__curry What is the cons of using high temperature/low water to cook curry?
-__label__baking __label__bread How can I make the exterior of my croissants less hard and more flaky?
-__label__meat __label__lamb __label__mutton Why do American supermarkets only carry lamb and not mutton?
-__label__pork-chops Preparing breaded pork chops
-__label__food-safety __label__storage-lifetime __label__storage __label__syrup How long can I keep shrub syrup in the refrigerator
-__label__substitutions __label__fats __label__bacon Substituting with Bacon and Bacon Fat in a Recipe
-__label__culinary-uses Culinary use for the green parts of lemongrass?
-__label__flavor __label__nuts __label__coconut __label__infusion __label__flavour-pairings How to infuse coconut flavor into nuts?
-__label__chocolate How to make chocolate cups with swirls?
-__label__mustard what is the ideal ratio to mix mustard powder with flour?
-__label__butter __label__cooking-time __label__ice-cream How to know when to stop churning ice cream?
-__label__equipment __label__sandwich Why use a sandwich press instead of an oven or pan?
-__label__candy __label__low-fat Peanut-Butter Treat - Using Less Sugar and Less Butter
-__label__noodles How can I make curly rmen noodles from scratch?
-__label__food-safety __label__teflon Is it safe to cook in a clean Teflon pot if the inside bottom has blistered and peeled from exposure to high heat?
-__label__food-safety __label__cheese __label__dairy Is it bad to eat cheese after its expiry date?
-__label__baking __label__cake __label__sugar My cake crumbled on the top and took very long time to cook
-__label__cheese __label__cream __label__mascarpone __label__clotted-cream Are mascarpone and clotted cream the same thing?
-__label__almond-milk Can unsweetened almond milk be used for the same things as regular milk?
-__label__baking How can I make bread within one and a half hour?
-__label__substitutions __label__sugar __label__vinegar White wine v cider vinegar
-__label__chicken __label__frying __label__restaurant-mimicry __label__chicken-breast How to make extra crispy and crunchy breading like KFC?
-__label__chocolate __label__melting-chocolate __label__tempering Why would dipping a cold item in chocolate "help" with tempering?
-__label__fruit __label__tea Fruit Tea- Tastes Sour?
-__label__baking __label__equipment Double Layer Piping Tool
-__label__cleaning __label__dutch-oven __label__stoneware Why are stone ware and dutch oven items exempt from bacteria?
-__label__sugar Why does adding sugar to sour things cause them not to be sour?
-__label__baking Making madeleines without the special pan?
-__label__baking __label__cupcakes How to stop my cupcakes from sticking to their cupcake wrappers?
-__label__basics what made the juice/water of the beans turned black
-__label__gelatin Why didn't my jello set?
-__label__storage-method __label__fruit __label__organization How should I organize my fruits for storage?
-__label__squash How to prevent watery spaghetti squash
-__label__caribbean-cuisine Filling for Caribbean roti
-__label__mexican-cuisine __label__chili __label__chili-peppers __label__recipe-scaling How do I scale serrano chile?
-__label__cheese-making Using whey from yogurt to make ricotta
-__label__asian-cuisine __label__food-identification Can someone identify this food?
-__label__equipment __label__bread Can I make Irish Brown Bread using a covered loaf pan?
-__label__alcohol __label__fresh How long will saki keep?
-__label__soup __label__broth Making broth more filling?
-__label__food-safety __label__frozen Lasagne package says cook from frozen
-__label__storage-method Coolest part of the fridge
-__label__oven __label__wine __label__gas Cooking Wine in a Gas Oven?
-__label__oil Is there a difference between infused oil and adding the ingredient?
-__label__substitutions __label__food-science __label__sodium __label__msg Is MSG necessary or what to replace it with?
-__label__pork __label__slow-cooking How should I choose a BBQ sauce for root-beer-braised pulled pork?
-__label__pancakes How to ensure that the Pancakes get cooked evenly?
-__label__sugar __label__syrup __label__sorbet Exact proportions of sugar to water in sorbet
-__label__storage-lifetime __label__rice __label__mexican-cuisine __label__smoothie How long is it safe to store rice horchata for?
-__label__chicken __label__broiler How to achieve a good char on cooked and shredded chicken?
-__label__food-safety __label__seafood Frozen prawns - blue dye
-__label__food-safety __label__nuts Can cashews go bad? If so, how do you tell?
-__label__oven how to cook on a low and high oven
-__label__grilling __label__barbecue __label__shopping Lump Charcoal vs Briquettes and variations in brands
-__label__cake __label__chocolate Why is cocoa powder sometimes used in chocolate cakes when chopped semisweet chocolate is already used?
-__label__food-safety __label__chicken Letting Chicken thaw in fridge?
-__label__candy Why did my caramel come out grainy?
-__label__bread Can I make my own bread-machine flour?
-__label__baking Looking for old Italian recipe for chamellas
-__label__meat __label__microwave __label__salad What is the fastest way to cook a Meat Salad?
-__label__flavor Flavored Vegetable Cooking Oil
-__label__food-safety How long can olives be left out of the refrigerator?
-__label__alcohol __label__vanilla __label__extracts __label__rum What type of rum to use when making vanilla extract?
-__label__squash How to save spaghetti squash?
-__label__cast-iron __label__pan What do I have to worry about when using a cast iron skillet as opposed to nonstick?
-__label__chicken __label__deep-frying __label__chicken-breast Pre-pounding chicken
-__label__flavor __label__butter __label__herbs __label__fats __label__dairy Will flavors marry in compound butter if given sufficient time to rest?
-__label__decorating image on rice paper
-__label__oil __label__indian-cuisine __label__sauteing __label__olive-oil What oils are suitable for Indian cooking (i.e. extended frying duration)?
-__label__nutrient-composition __label__nuts __label__organic Nutrient composition of cheap cashews/nuts
-__label__baking __label__cake __label__cupcakes __label__sponge-cake Is it bad if a sponge cake sits out for a couple hours before cooking?
-__label__oven __label__cookware __label__glass __label__kitchen-safety Can microwave safe glass vessels be used in an electric oven?
-__label__cheese __label__grilling __label__sandwich How to get cheese melted without burning grilled cheese
-__label__seasoning __label__mexican-cuisine What spices are used to make a mexican fajita seasoning?
-__label__butter __label__dairy Homemade butter not softening properly
-__label__roast __label__duck Is roasting a whole duck something a beginner should avioid?
-__label__cookies Can I bake oatmeal drop cookies in a bar form?
-__label__restaurant-mimicry __label__middle-eastern-cuisine Recreating New York street vendors' "halal chicken over rice"
-__label__rice __label__packaging Why are holes punched into rice packages?
-__label__salt __label__souffle Is salt needed for a souffle to rise?
-__label__chocolate __label__cream __label__egg-whites __label__foam __label__mousse Chocolate mousse - methods to have firm foamy mousse using white egg and cream
-__label__chicken Is my chicken ruined?
-__label__cast-iron Can deglazing a cast iron skillet remove the seasoning?
-__label__tea Is it recommended to rinse the teapot with boiling water before putting the tea leaves in?
-__label__sauce __label__asian-cuisine __label__chinese-cuisine Why are many chinese sauces so dark?
-__label__substitutions __label__slow-cooking __label__garlic __label__brisket How much black garlic to substitute for regular garlic in a slow-cooker?
-__label__meat How do I cook minced meat faster?
-__label__equipment __label__coffee What do I need to know about coffee machines and grinders to get started making good coffee at home?
-__label__chicken __label__freezing Help freezing chicken breasts
-__label__equipment __label__temperature Temperature probe recommendations?
-__label__baking __label__biscuits "Cream Biscuit" a little raw in the middle
-__label__frying-pan __label__omelette __label__heat How can you cook multiple omelets without burning them?
-__label__salt __label__vegan __label__stews How much salt should I put in a vegetable stew?
-__label__food-science __label__chemistry Adjusting protien pH before cooking
-__label__learning Best way to get started without paying for culinary school?
-__label__stove __label__popcorn What is the best way to pop popcorn on the stove?
-__label__melting-chocolate __label__melting Chocolate chip substitutions
-__label__history __label__traditional __label__professional __label__clothing Why do chefs traditionally wear a high white hat?
-__label__bread __label__flour Making whole wheat bread in a bread machine? What kind of flour?
-__label__coriander Excess coriander in mutton curry
-__label__chocolate Why does a cold saturated sugar solution melt chocolate?
-__label__food-preservation __label__canning __label__tuna Does canned tuna contain preservatives?
-__label__chicken Can I use taco seasoning in chicken quesadillas?
-__label__equipment __label__whipper underfilled whipper canisters
-__label__indian-cuisine __label__cream __label__yogurt __label__coconut When to prefer yogurt, cream, and coconut milk in an Indian vegetarian dish to make it creamy?
-__label__substitutions __label__squash Are there any substitutes for squash puree?
-__label__equipment Safety glasses in the kitchen: why are these not common place?
-__label__equipment __label__boiling Why is there a small piece of iron sponge in my electric water boiler?
-__label__gelling-agents How can I make a panna cotta based on Jelly bellys?
-__label__substitutions __label__resources How to cook for a diabetic without making the other guests suffer
-__label__food-identification __label__thai-cuisine What is glooi in English?
-__label__braising What are the advantages of a two-day braise?
-__label__barbecue __label__ribs __label__brining How to avoid ridiculously salty results when brining?  
-__label__tomatoes __label__measurements __label__history Did tomato paste come in only one size of can in the 1950s?
-__label__spicy-hot Medium sauces versus Mild!
-__label__meat __label__roast __label__cooking-myth Does searing meat lock in moisture?
-__label__chicken __label__thickening What's a good cornstarch/flour to broth ratio for a chicken-broth gravy?
-__label__pancakes Why do my pancakes taste dry?
-__label__flour __label__baking-powder __label__tortilla __label__shortening __label__flour-tortilla What to do when too much shortening is added to flour?
-__label__oven __label__turkey Spatchcock Turkey in Small Oven
-__label__bread __label__sourdough Help with sourdough bread
-__label__dessert __label__indian-cuisine Why pressure cook rasmalai?
-__label__onions __label__garlic Combating adverse effects of garlic and onions
-__label__equipment __label__knives __label__maintenance __label__sharpening Does a sharpening steel ever need to be replaced?
-__label__dessert Why do chefs use Gold and Silver Leaf?
-__label__oven Cooking in a Gas Oven?
-__label__food-safety __label__fish Which part of blue fish is not edible?
-__label__cake What is the New Zealand white sponge cake, is it a white cake here in the U.S?
-__label__substitutions __label__herbs __label__fresh sprig of thyme dry substitute ratio
-__label__cookbook __label__websites What book/website should I read to help me move beyond just being able to follow a recipe?
-__label__spoilage What are examples of spoiled food that is part of a culture's cuisine?
-__label__chocolate __label__tempering Why did my chocolate tempering fail?
-__label__sharpening Is there a way to tell the grit coarseness of an unmarked sharpening stone?
-__label__bread Why does my bread keep 'blowing out'?
-__label__barbecue __label__smoking Is it possible to oversoak wood chips for smoking?
-__label__storage-method __label__oil __label__deep-frying How to best store not-yet-used frying oil?
-__label__chocolate __label__milk Dissolving cocoa powder in milk
-__label__chicken __label__slow-cooking Can I cook couscous for a chicken dish in my crock pot at the same time as the chicken?
-__label__food-science __label__please-remove-this-tag __label__additives What are good resources to learn food chemistry?
-__label__nutrient-composition __label__camping Creating high-protein food for hiking
-__label__substitutions __label__chocolate __label__nuts Is it possible to subsititute nutella for peanut butter?
-__label__shopping __label__apples How to not buy the bad apple?
-__label__food-preservation My own Grenadine
-__label__flavor __label__additives __label__lemonade How can I make my lemonade more tart/tangy?
-__label__food-safety __label__beef __label__color Beef discoloration on parts not in contact with air
-__label__temperature What cooking techniques depend on controlled temperature between 100 and 120 degrees celsius?
-__label__bacon __label__language How can I specify the correct type of bacon in the US?
-__label__frying __label__pan __label__ceramic __label__teflon Ceramic pans vs PTFE pans
-__label__cocktails __label__infusion How can I infuse alcohol with 'fragile' herbs?
-__label__onions __label__spoilage slimy red onion
-__label__beef Chuck Roast, Beef Broth, Onion and Potato. Can this work?
-__label__wine __label__spicy-hot How is it that zinfandel can taste spicy?
-__label__drinks __label__mint __label__lemon Lemon and Mint drink
-__label__baking __label__bread __label__kneading Do bakeries generally knead dough for bread by hand or use a machine?
-__label__venison What's the best (minimalist) way to cook venison, specifically the backstrap?
-__label__substitutions __label__equipment Roasting pan substitute / roasting rack for pork shoulder?
-__label__vegan __label__honey Is honey considered vegan?
-__label__equipment __label__meat __label__polish-cuisine __label__russian-cuisine Good thread for tying meat
-__label__thickening __label__roux When to use a roux or a beurre mani
-__label__candy __label__nuts __label__caramel Caramel Coating producing inconsistent results
-__label__pie __label__pumpkin __label__thickening How can I make my pumpkin pie thicker?
-__label__food-science __label__pork Making pork pernil, and had a slight "lasagna battery" issue - is it safe to eat?
-__label__italian-cuisine __label__basil When to add fresh basil to a tomato sauce?
-__label__eggs Cracking an egg
-__label__bread __label__cheese Preserving cheese sandwich
-__label__tea __label__caffeine How much EGCG and caffeine can specific amount of water absorb from tea leaves?
-__label__substitutions __label__tomatoes __label__allergy What can I substitute for tomato juice?
-__label__baking If dark pans brown food faster, do I need to make adjustments to baking when I use a light colored pan (and vise-versa)?
-__label__beef __label__mexican-cuisine __label__broth A Substitute for beef shanks?
-__label__storage-method __label__storage-lifetime __label__fats Storage life for goose fat
-__label__equipment __label__oven __label__smell When does the new home oven/stove smell go away?
-__label__food-safety __label__acidity __label__alkalinity Safe pH range (acid vs base) for food
-__label__wine __label__storage How important are each of temperature, humidity, and vibration for storing wine?
-__label__yeast __label__measurements How much yeast is in a "package"?
-__label__steak Is my steak ok to eat?
-__label__storage-method __label__fish __label__catering __label__food-transport How to keep fried fish warm and crispy during transport to venue?
-__label__tea __label__spoilage Is tea that has been out on air for long dangerous to drink?
-__label__pie __label__deep-frying Consistently getting cannoli shells off their molds easily
-__label__storage-method __label__oil Should peanut oil be stored in the fridge?
-__label__storage-method __label__carrots What is the best way to store carrots?
-__label__oil __label__butter __label__ghee Butter clarifying mixing mistake
-__label__frying __label__fish __label__stainless-steel How can I stop fish from sticking to a stainless steel pan?
-__label__dough Can I use thicker pastry dough in place of fillo / wonton wrappers / lumpia wrappers?
-__label__cake __label__texture __label__carrots Why was my carrot cake very heavy?
-__label__soup When turning instant soup into liquid soup, how can I optimise dissolution?
-__label__food-safety __label__crab What are the culinary differences between Chinese Mitten Crabs and Blue Crabs?
-__label__bread __label__food-identification __label__middle-eastern-cuisine What is Balkan bread?
-__label__cheese __label__hungarian-cuisine How to make a Hungarian Tr Rudi at home?
-__label__eggs __label__ice-cream Why do you need eggs when making icecream?
-__label__onions __label__garlic Need to remove germ from garlic or onion?
-__label__coffee __label__espresso What features should I look for when buying an espresso maker?
-__label__microwave __label__noodles Can I prepare instant noodles in the microwave?
-__label__freezing __label__fats __label__shortening Why does freezing vegetable shortening alter its appearance?
-__label__substitutions __label__stock __label__water Using other liquid than water when making stock
-__label__food-safety __label__spoilage How long do unrefrigerated opened canned peppers last?
-__label__chili-peppers Getting over the taste of chili pepper
-__label__lemon Are there any reasons not to include the zest when citrus juice is an ingredient?
-__label__equipment __label__whipped-cream Caulk gun-like dispenser for whipped cream
-__label__bread __label__oil __label__dough __label__butter __label__chemistry What is the purpose of oil or butter in bread?
-__label__salt __label__shopping What is a good online resource for purchasing high quality sea salt?
-__label__potatoes __label__sauteing Saute potatoes without burning them
-__label__pancakes How can I get thinner pancakes?
-__label__chinese-cuisine What is the real difference in lo mein, chow mein, mei fun, and chop suey?
-__label__whipped-cream Why is my stevia-sweetened fresh whipped cream bitter?
-__label__substitutions __label__chinese-cuisine __label__eggplant Can a "regular" eggplant be substituted for a chinese eggplant in a recipe?
-__label__equipment __label__mayonnaise __label__emulsion Mayonnaise in stand mixer is very runny
-__label__sauce __label__spices __label__vinegar Using Vinegar to Cut down on Spice
-__label__food-safety How long is too long to presoak grits?
-__label__substitutions __label__resources Resources for determining cooking substitutions
-__label__seeds __label__sprouting Sprouting fenugreek seeds? Are seeds for sprouting different than the ones in the spice aisle?
-__label__culinary-uses __label__garlic Ideas for using garlic scapes (other than in pesto)?
-__label__baking __label__cookies How to make cookies less crumbly?
-__label__vegetables __label__food-science What physically/chemically happens to a vegetable when it is cooked?
-__label__coffee Does it pay to store instant coffee in the freezer?
-__label__emulsion __label__mustard Why didn't my mustard sauce emulsify?
-__label__cookware __label__cast-iron __label__waffle Refinishing Griswold No. 8 waffle iron handles
-__label__equipment __label__frying __label__cast-iron __label__skillet What causes sticking and what can I do to reduce food sticking to my cast-iron skillet?
-__label__food-safety __label__beans __label__thai-cuisine __label__legumes Can I substitute "green beans" for "string beans"?
-__label__pie __label__apples Apple pie: peel or not?
-__label__food-safety Can a cream cheese cake be left out and for how long?
-__label__substitutions __label__flour __label__egg-whites Is there a rule of thumb when replacing flour with whipped egg whites in a cake/muffin recipe?
-__label__vegetables __label__sauteing Sauting vegetables in heated oil
-__label__cookies What is the substitute for pastry blender in cookie making?
-__label__substitutions __label__vegetables __label__soup Ham and Pea Soup with whole dried peas instead of split peas?
-__label__meat Rabbit Substitute?
-__label__substitutions __label__cookies Subs for baking mix/ eggs and condensed milk?
-__label__storage __label__mushrooms Storing chicken of the woods (mushroom) (pic)
-__label__starter __label__buttermilk Can cultured buttermilk powder contain live cultures?
-__label__sugar __label__granola Making a better caramel for granola bar
-__label__beef What is the key to making beef soft?
-__label__canning __label__juice Does glass bottled orange juice taste bad because of leached metals?
-__label__sausages Using frozen/cooked frozen blood in black pudding
-__label__baking __label__pizza For Pizza cooking at home. What is the best alternative to the pizza stone?
-__label__steak __label__marinade Marinating in a bag vs pan
-__label__rice __label__milk Which rice is best for rice pudding?
-__label__braising Letting wine reduce before braising
-__label__baking __label__substitutions __label__yeast __label__bread yeast subtitution in a recipe with no water
-__label__butter __label__steaming __label__cabbage steaming cabbage
-__label__cheese What does the rind say about a cheese?
-__label__meat brined turkey and fat
-__label__decorating Is garnish meant to be eaten?
-__label__food-preservation __label__sushi Can I prepare wasabi powder in advance?
-__label__cream Is there any way to make single cream to double cream?
-__label__wok __label__induction Wok comparison for induction
-__label__mexican-cuisine At what step is the difference made between a quesadilla and burrito?
-__label__substitutions __label__ingredient-selection Substitute directory?
-__label__eggs Beaten and poached eggs
-__label__sugar Shelf life of marmalade
-__label__herbs __label__bay-leaf Are Turkish Bay Leaves "Normal" Bay leaves?
-__label__yeast Bread machine yeast substitute active to quick rise
-__label__roasting __label__foil-cooking Why are roasts wrapped in foil?
-__label__flavor __label__oil How can I emulsify cod liver oil, or otherwise mask its taste?
-__label__chocolate __label__melting-chocolate __label__melting Does vanilla powder really prevent melted chocolate from seizing?
-__label__storage-lifetime __label__juice __label__apples Is it safe to store applejuice in an opened glass bottle outside of the fridge?
-__label__stove __label__batter __label__crepe How do I use a convex crepe pan?
-__label__pie __label__microwave Can you make oven proof and microwave safe pie dishes using cardboard and who supplies them?
-__label__substitutions __label__cheese Subsitutions for Monterey Jack cheese in the UK
-__label__baking __label__history __label__german-cuisine Where does the shape of pretzels come from?
-__label__baking __label__substitutions __label__bread What combination of flours can be used as a substitution to a bread flour?
-__label__baking __label__vegetables __label__muffins What other vegetables can be used in cake/muffin baking?
-__label__sauce __label__gravy __label__heat Is my pan too hot for brown sauce / gravy?
-__label__chicken __label__frying __label__sous-vide How do I get breading to stick to pre-cooked chicken for pan frying?
-__label__freezing __label__yeast How long can fresh yeast be frozen?
-__label__freezing __label__custard Can I freeze custard?
-__label__baking __label__flavor __label__cake __label__flour __label__cookies How to get rid of the taste of flour in homemade bakery?
-__label__baking How to make butter and sugar mixture into a breadcrumb consistency?
-__label__coffee Where in the US can I purchase Turkish Coffee/Cafe Botz/Mud Coffee
-__label__food-safety __label__storage-lifetime __label__food-science How do food producers determine expiration dates on products and ingredients?
-__label__equipment __label__coffee __label__espresso Is the SS Stovetop Espresso Maker from CafeCoffeeDay a Moka pot?
-__label__dumplings __label__german-cuisine How can I replicate authentic German potato dumplings?
-__label__chili-peppers __label__spicy-hot What makes spicy heat linger?
-__label__equipment __label__coffee __label__grinding Is it normal that my coffee grinder leaves a huge mess all over the counter?
-__label__salt __label__bacon Is there a method for desalinating bacon?
-__label__resources __label__cookbook __label__spanish-cuisine A great book with recipes for Tapas
-__label__storage-method __label__storage-lifetime preservation of uncooked dill pickles
-__label__seafood __label__smoking __label__spanish-cuisine __label__paella Would smoked chicken work well in paella?
-__label__cheese __label__grilling __label__sandwich Ultimate Grilled Cheese : Keeping it together
-__label__baking What will happen to my Pecan tassies if I use too much butter?
-__label__baking __label__vinegar __label__bread Why is there vinegar in the bread recipe?
-__label__vegetables __label__salt __label__jam Vegetable "jam" with salt instead of sugar
-__label__equipment __label__middle-eastern-cuisine __label__hummus Is it possible to create good hummus without a food processor? 
-__label__storage-lifetime __label__potatoes __label__stock Storing potato water: how long can it be refrigerated?
-__label__sauce When should I not use a cornstarch slurry?
-__label__eggs __label__language What do you call a scrambled omelette?
-__label__freezing __label__seafood Is it bad to double freeze seafood?
-__label__flour __label__wheat Is US flour significantly different than it used to be, or than flour outside of the US?
-__label__cheese __label__cheese-making How do you prepare Brie?
-__label__flavor __label__beans __label__vegetarian How to make beans more neutral tasting?
-__label__eggs How to get rid of the smell and taste of egg whites? I throw up when i eat them
-__label__marinade __label__mexican-cuisine Best Way To Remove Fajita Contents From Marinade
-__label__indian-cuisine __label__batter __label__fermentation Can I use sona masoori rice for making dosa?
-__label__grilling __label__charcoal Small charcoal grill - raise fire grill?
-__label__bread How does commercial whole grain bread stay fresh for so long?
-__label__yeast __label__rising __label__quickbread Why didn't my crumpets cook in the middle?
-__label__oil __label__roasting __label__nutrient-composition __label__fats __label__nuts Are roasted nuts nutritionally different from raw nuts?
-__label__butter __label__steak __label__plating Making that little butter thing you put on top of steak
-__label__equipment __label__bread Can I follow recipes for bread-machine breads without bread machine?
-__label__cocktails __label__vodka __label__olive Why does a (vodka) martini often come with an olive on a stick?
-__label__strawberries __label__sorbet Making sorbet with fruit frozen before processing
-__label__storage-method __label__freezing __label__soymilk Why is my soy milk frozen?
-__label__cookies Are there a better ways to crush biscuits/cookies than a rolling pin?
-__label__substitutions __label__soup __label__celery What is a substitute for celery root in a soup?
-__label__peanuts How do you shell groundnuts (peanuts) without breaking their kernels?
-__label__food-preservation __label__acidity How much citric acid to use to preserve vegetarian jelly?
-__label__flavor __label__italian-cuisine __label__wine __label__sauteing __label__reduction Can you cook off the acidity in wine?
-__label__baking __label__substitutions Substitute for Pastry Flour from Limited Traditional and Alternative Flours
-__label__roasting __label__turkey What to do if a turkey has been brined for too long
-__label__equipment __label__knives __label__cutting Gyuto knife - What it can & can't cut? What cutting techniques?
-__label__baking __label__cookies __label__jewish-cuisine Hamantaschen just wouldn't pinch and hold tight
-__label__equipment __label__stove How hot are electric home stoves?
-__label__baking __label__substitutions What can I use, beside applesauce, to replace fat in baking?
-__label__bouillon __label__cubes Do beef bouillon cubes expire or cause expiration?
-__label__storage-method __label__freezing __label__ginger __label__thawing Can I thaw whole Ginger root to use later?
-__label__molecular-gastronomy __label__ginger What ginger compound is responsible for the 'kick'?
-__label__sugar __label__icing __label__glucose-syrup How to replace icing sugar and glucose in a cake icing?
-__label__eggs __label__cake __label__batter When adding eggs to scratch cake batter, why are you supposed to add them one at a time?
-__label__equipment __label__non-stick Should I retire my scratched non-stick rice cooker?
-__label__coffee __label__turkish-cuisine What is the proper serving temperature for Turkish coffee?
-__label__baking __label__bread __label__yeast __label__gluten-free __label__leavening Having trouble getting gluten free bread to rise
-__label__eggs __label__french-cuisine __label__omelette Water vs. milk/cream (or nothing) in traditional (French) omelets
-__label__eggs Blending eggs for omelette?
-__label__eggs __label__meringue What is meringue powder?
-__label__coffee __label__water __label__french-press What's the ideal coffee to water ratio for a French press?
-__label__sauteing Why is sauteing beneficial?
-__label__salad __label__lettuce __label__cooking-myth Is it worth tearing lettuce for salad?
-__label__grilling __label__charcoal Can I get 900F in a charcoal grill?
-__label__cheese __label__cheese-making __label__mozzarella Failing to make mozzarella
-__label__baking __label__oil __label__cake __label__water Can I fix a box cake recipe where I added oil instead of water?
-__label__cast-iron Does cast iron have a coating from the manufacturer?
-__label__food-safety __label__deep-frying __label__shrimp Coconut Shrimp-fry ahead for dinner party?
-__label__grilling __label__propane-grill Gas grill flare up made flame covers look rusty
-__label__bread __label__oats Quick-cooking vs. regular oats for bread
-__label__blender __label__juice __label__oranges Can you make orange juice with a blender?
-__label__beef __label__hamburgers __label__ground-beef __label__meatballs Are meatballs different from Hamburgers other than in terms of size?
-__label__storage-method __label__freezing __label__onions Can I freeze caramelised onions?
-__label__steak Ate steak with the layer of fat kind of undercooked, is it dangerous?
-__label__chicken __label__crockpot Forgot to turn crockpot on
-__label__baking __label__substitutions __label__bread Can barley flour be used as a substitute for barley malt extract?
-__label__chicken __label__soup How to ensure that the chicken meat is not over cooked or under cooked?
-__label__food-safety __label__sprouting Safe fenugreek sprouting in a jar?
-__label__tart Trying to make a 3 layer curd tart
-__label__freezing __label__fruit __label__food-preservation __label__juice Freezing fresh juices
-__label__coffee __label__cocktails Hot drink shaker
-__label__sauce __label__culinary-uses __label__asian-cuisine What is "Fish Sauce" typically used for?
-__label__cream __label__dairy What is Light Cream
-__label__food-preservation __label__cream Preserving leftover double cream
-__label__eggs Could you describe the Souffl technique?
-__label__food-safety Guacamole Sitting out?
-__label__cake __label__temperature __label__serving Correct temperature to serve a chocolate gateau (cake)
-__label__substitutions __label__olive What olive is a good taste substitute for Kalamata?
-__label__baking __label__chicken __label__roasting __label__chicken-breast How do I bake chicken breast?
-__label__substitutions __label__alcohol What to use instead of white wine in recipes?
-__label__food-safety __label__meat Is it contaminating the spice to touch it after touching raw meat?
-__label__substitutions __label__chocolate Substitution for hagelslag (chocolate sprinkles for bread)
-__label__herbs __label__basil Basil lookalike that tastes like aniseed.
-__label__storage-method __label__storage-lifetime __label__spices Will storing spices on the oven affect flavor or anything?
-__label__food-safety __label__chocolate Does chocolate syrup need to be refrigerated?
-__label__vacuum __label__blanching blanch after vacuum seal?
-__label__storage-method __label__salad-dressing How to bottle your own homemade salad dressing
-__label__pasta __label__carbonara How to mix a spaghetti carbonara?
-__label__chicken __label__slow-cooking Am I slow cooking chicken correctly?
-__label__substitutions __label__milk __label__pancakes __label__dairy Milk alternative in pancake batter
-__label__coffee __label__cold-brew What is the optimal steep time for cold-brewed coffee?
-__label__beef __label__slow-cooking __label__brining __label__roast-beef Will it wreck the dish if I pre-soak beef in brine, and then slow roast with Marsala?
-__label__oven __label__corn __label__broccoli I'm cooking two dishes that need to cook at different temperatures in the oven, what do I do?
-__label__baking __label__oven Are glass jars from the supermarket oven safe?
-__label__mexican-cuisine __label__tortilla How do you ensure a tortilla keeps all its contents when making a burrito?
-__label__gravy __label__scrambled-eggs Gravy with Scrambled Eggs :: What went wrong?
-__label__food-safety __label__water Is it safe to cook with rainwater?
-__label__food-safety __label__soy Does soy sauce expire?
-__label__cookware __label__cast-iron Can I use a Dutch oven for cooking sauces?
-__label__flavor __label__oil __label__olive __label__ingredient-selection Flavor notes of olive oil varietals?
-__label__sushi __label__japanese-cuisine How do I make spicy mayonnaise like Japanese restaurants use for sushi?
-__label__storage-lifetime Home-made vanilla syrup expiration date
-__label__food-preservation __label__fermentation __label__pickling __label__serving-suggestion Looking for non-standard (i.e. no dill) fermented pickle suggestions
-__label__baking __label__bread tartine bread without dutch oven (inverted mixing bowl on top of heavy skillet)?
-__label__cast-iron what is the best oil/fat to use to season a cast iron skillet
-__label__substitutions __label__vinegar Is white vinegar the same as White Wine vinegar?
-__label__baking __label__cake __label__dessert How would you restore sweetness and moisture in this bundt cake?
-__label__equipment __label__coffee What kind of coffee grinder is best?
-__label__ingredient-selection __label__salsa Which salsa ingredient makes it taste like dirt?
-__label__food-safety __label__salmon __label__frozen Earthy tasting frozen salmon
-__label__pressure-cooker __label__grains Quick pressure release vs natural pressure release
-__label__cake __label__chocolate __label__brownies How to convert a specific cake recipe I have to make brownies?
-__label__food-safety __label__eggs What is the recommended temperature for cooking eggs?
-__label__chicken Breed of chicken
-__label__aluminum-cookware How to ADD a black patina to a bare aluminum frying cauldre
-__label__oil __label__olive-oil Is this video showing an exception of the common wisdom that you shouldn't cook with EVOO?
-__label__bread __label__baker-percentage Baker's Math Formula System - Why Isn't the Flour Mass in Corn Bread Formula 100%?
-__label__produce __label__asparagus What's the skinny on fat asparagus?
-__label__equipment __label__maintenance __label__cutting-boards Is there something better than mineral oil for cutting boards?
-__label__food-safety Is this tenderloin safe to use?
-__label__potatoes __label__grating Potato ricer substitute
-__label__food-science __label__temperature __label__gelling-agents What is the purpose of heating agar powder
-__label__freezing Mango chutney freezable?
-__label__seasoning The importance of timing to adding spices
-__label__starter Starter with water, flour, grated apple
-__label__veal __label__venison What is thet difference between venison and veal?
-__label__indian-cuisine __label__bananas __label__chips Getting crispy banana chips
-__label__food-safety __label__sous-vide __label__vacuum __label__botulism Are the claims legitimate linking botulism to vacuum prepared foods?
-__label__milk __label__cream __label__cream-cheese Making cream cheese from raw, non-homogenized milk, what to do with the cream?
-__label__equipment __label__storage-method __label__spices Spice rack/cupboard for kitchen with lots of spices?
-__label__cleaning __label__cookware __label__stainless-steel What's this discoloration in my saucepan?
-__label__baking-powder Omiting salt in baking recipes?
-__label__meat __label__storage-lifetime __label__freezing __label__raw-meat How long does uncooked meat last when kept in the freezer?
-__label__indian-cuisine __label__paneer Is there any way that we can harden US store bought Cottage Cheese to make Indian Paneer?
-__label__substitutions Can I substitute amaretto syrup for amaretto liqueur?
-__label__storage-lifetime __label__australian-cuisine Vegemite beyond expiry date?
-__label__spices __label__soup __label__crockpot How can I make herbs easy to remove from a Crock-Pot?
-__label__food-safety __label__serving __label__plating Is carnival glass safe for serving food?
-__label__storage-method __label__storage-lifetime __label__wine long term wine storage
-__label__substitutions __label__frosting Is there a frosting similar to whipped cream but without cream?
-__label__sauce __label__flavor __label__food-science __label__hot-sauce Why does Mexican food taste dissonant with balsamic vinegar?
-__label__sauce __label__pizza __label__restaurant-mimicry __label__deep-dish-pizza How to mimic Giordano's Pizza SAUCE? (Part 2)
-__label__food-safety __label__frying __label__oil Is cooking with olive oil bad or toxic?
-__label__baking __label__nuts __label__toasting Can I toast pecans the night before?
-__label__cookies __label__recipe-scaling Added more flour than what the recipe calls for to make butter cookies
-__label__sugar-free What is the difference between Orbit Gum and Orbit for Kids
-__label__coffee __label__restaurant-mimicry __label__coconut __label__espresso Homemade coconut milk in coffee compared to store bought
-__label__substitutions __label__yogurt What is the difference between Greek yogurt and plain yogurt?
-__label__substitutions __label__milk __label__coconut Coconut milk substitutions?
-__label__substitutions __label__nutrient-composition __label__egg-noodles Is there a cholesterol-free substitute for egg noodles?
-__label__meat __label__fats __label__sausages __label__charcuterie __label__sodium Is all sausage considered a "Processed Meat"?
-__label__frying __label__boiling __label__meatballs Benefits of boiling meatballs before frying them
-__label__storage-method __label__freezing How to store cut fruits & vegetables for days?
-__label__frying __label__fish __label__salmon How do you fry a fat, uneven salmon filet?
-__label__equipment __label__grilling What features should I look for in a fireplace grill?
-__label__cherries How are maraschino cherries pitted?
-__label__soup Removing Salsa flavor from vegetable soup
-__label__chocolate Truffle Errors - not enough chocolate
-__label__chicken __label__smoking Smoked a chicken and the skin came out like boot leather
-__label__decorating How can I get gross, bloody stumps in my Halloween punch?
-__label__barbecue __label__catering Catering event for BBQ for 30 people.
-__label__slow-cooking Chicken curry in a slow cooker turns out watery
-__label__chicken-stock How do I optimize my chicken stock for the best flavor at the lowest cost?
-__label__potatoes __label__tomatoes __label__deep-frying __label__french-fries Is it possible to make french fries out of potatoes and tomatoes?
-__label__frying __label__fish __label__salmon How do you make sure your salmon is cooked through?
-__label__vegetables __label__fruit __label__indian-cuisine Vegetable similar to ivy gourd?
-__label__bread __label__eggs What would be the effect of doubling the egg in this bread?
-__label__equipment __label__slow-cooking Slow Cooker makes a mess
-__label__rice __label__slow-cooking __label__crockpot Brown Rice vs White Rice in Stuffed Pepper
-__label__equipment __label__cake Can I repair a cake tin which has started to leak?
-__label__food-science __label__whipped-cream __label__egg-whites __label__copper-cookware Why is a copper bowl recommended for whipping cream and egg whites?
-__label__pancakes Difference between Pancakes and "Kaiserschmarrn"?
-__label__chicken __label__barbecue __label__aluminum-foil Should I BBQ chicken on foil?
-__label__baking How do you get a smooth surface on cakes?
-__label__dessert __label__ice-cream __label__dairy How to achieve a flexible consistency on ice cream? (photos attached)
-__label__oil __label__cooking-myth a glue like substance in oil
-__label__grilling __label__cast-iron __label__seasoning-pans Is it safe to use a cast iron skillet over a chimney starter?
-__label__italian-cuisine __label__spanish-cuisine Is there a difference between coca, focaccia and pizza?
-__label__candy How can I minimize crumbliness in agar based candies?
-__label__canning __label__pickling __label__botulism should my sour pickles be sealed while pickling?
-__label__sauce __label__chinese-cuisine __label__oranges __label__goose Orange sauce for goose
-__label__cocktails __label__vodka Shaken, not stirred...but why?
-__label__gas __label__thermometer Are there gas ovens that come with a thermometer?
-__label__baking __label__pizza __label__tomatoes How do you quickly prepare tomatoes for pizza?
-__label__food-safety __label__food-preservation __label__onions Onion has yellow center. Is it safe to eat?
-__label__meat __label__thermometer How to use meat thermometers with big needles for thinner meat pieces?
-__label__cooking-time __label__bulk-cooking __label__mass-cooking How to cook rice for 60 people
-__label__food-safety __label__temperature __label__soup __label__food-preservation How long could a meat-based broth be held safely near 180F/82C?
-__label__freezing Got Tara? gum, that is
-__label__food-safety __label__bananas (Is it safe?) Preparing Breakfast in Bulk
-__label__flavor __label__spices __label__spicy-hot How can you make a sauce less spicy/hot?
-__label__baking __label__pie __label__crust __label__crumb-crust How to set cookie crumbs
-__label__frying __label__oil __label__ginger Is it normal for ginger paste to spit violently in oil?
-__label__flavor __label__chemistry What chemical(s) gives molasses its flavor so that it is used as an ingredient?
-__label__bread __label__sourdough What is sourdough bread?
-__label__substitutions __label__sugar __label__ice-cream __label__apples Ice Cream Sugar Substitutes - Applesauce?
-__label__barbecue __label__smoking Turning a cast-iron grill into a smoker
-__label__coffee __label__milk __label__espresso Frothing milk more quietly?
-__label__strawberries Are strawberries really dyed?
-__label__toffee Temperature needed to make crunchy toffee
-__label__baking __label__bread How to bake large batches of bread
-__label__tomatoes Are sundried tomatoes regulated in the EU?
-__label__bread __label__yeast How should I adapt a recipe if using very new dried yeast versus slightly older dried yeast?
-__label__beef __label__tenderizing help me identify the factors which make grass-fed beef tender or tough
-__label__cleaning __label__utensils __label__chili-peppers How do I clean up my utensils after cutting extremely hot chillis?
-__label__herbs Is lavender used to season food?
-__label__freezing __label__custard __label__budget-cooking __label__pineapple How can I remove bitterness from custard after adding pineapple to it?
-__label__vegetables __label__sous-vide __label__vacuum __label__broccoli Is there some trick to vacuum sealing broccoli?
-__label__baking __label__bread How can I make this very low hydration bread more home baker friendly?
-__label__cookware __label__risotto __label__pan What should I look for in a cooking pan for Risotto?
-__label__fish Preparing trout and avoiding bones?
-__label__coffee Does coffee in a cafe press keep brewing after being 'squeezed'?
-__label__food-safety What ingredients do you add to your meat to help to reduce (bad) bacteria?
-__label__baking __label__cake __label__pan Why use metal cake pan instead of silicone one?
-__label__substitutions __label__tomatoes __label__casserole How can I make Shepherd's Pie without tomatoes?
-__label__spices __label__spicy-hot What spice in Asian food makes me sweat and my nose running?
-__label__baking __label__high-altitude Does a change in altitude affect baking time or temperature?
-__label__food-safety __label__ingredient-selection __label__coconut How to know whether a coconut is ripe or rancid before buying
-__label__pizza-stone Should I "bake" a pizza stone before the first use?
-__label__meat Roast beef in slow cooker for 7 hours on low then on high for another hour?
-__label__food-safety __label__ceramic Ceramic made from alumina poisonous?
-__label__icing What style of icing is this please?
-__label__equipment __label__soda What's wrong with my iSi soda siphon, and how do I fix it?
-__label__meat Is there cultural variations on what is consider offal?
-__label__garlic What are the white tendrils at the bottom of these garlic cloves?
-__label__pancakes __label__experimental __label__almond-milk How to make Pancakes with Almond milk?
-__label__cheese __label__brie If I leave brie in my fridge for two weeks, will it still taste as good?
-__label__storage-method __label__fats What's the correct way to store fats?
-__label__coffee Is there a discernible difference in taste between aeropress and chemex / pour-over?
-__label__gelatin Problems with gelatine
-__label__temperature __label__fruit __label__sous-vide __label__candy What temperature should "simmer" be for candying fruit?
-__label__baking __label__frying __label__rice Make crispy rice noodles without frying
-__label__recipe-scaling __label__quickbread Quick bread formula?
-__label__baking __label__substitutions __label__baking-powder What is a better-tasting substitute for baking powder?
-__label__food-safety __label__food-preservation __label__seafood Mayo-Herring in fridge
-__label__baking __label__equipment Enlarging from a home bakery to a commercial bakery
-__label__sugar __label__fruit How much sugar should I put with the fruit in a pie or crumble?
-__label__sauce __label__cheese __label__oil __label__food-preservation __label__herbs How long can a bottle of self-made basil sauce last without rotting?
-__label__kimchi __label__sodium Does washing kimchi with water reduce the sodium content much?
-__label__storage-method __label__honey What is the best temperature to store honey at?
-__label__defrosting __label__roux Right way to defrost roux
-__label__baking __label__yeast active dry yeast and rapid rise yeast
-__label__vegetables __label__vinegar __label__roasting __label__acidity __label__beets Why roast beets in vinegar?
-__label__cooking-time __label__steaming __label__artichokes How long should I steam Artichokes?
-__label__chocolate __label__bananas How can I make melted chocolate set faster?
-__label__storage-lifetime __label__jam What is the shelf-life of store-bought commercially-produced jam?
-__label__storage-method __label__freezing __label__fruit __label__refrigerator __label__oranges How can I preserve an orange (peel) for as long as possible?
-__label__equipment roaster oven temperature is off
-__label__eggs __label__pancakes How would changing the amount of egg affect a pancake recipe?
-__label__food-science __label__resources __label__cookbook Resources that explain the science of cooking?
-__label__cheese __label__sous-vide __label__cheese-making How to make cottage cheese using a sous vide
-__label__rice __label__basics What's the simplest method to cook rice?
-__label__lamb Is my Frozen solid Lamb ok to roast I am asking for food safety reasons
-__label__coffee __label__tea Teabags vs. instant coffee
-__label__baking __label__bread __label__cooking-time __label__quickbread Additional Cooking Time When baking more than one loaf of quick bread
-__label__food-safety Do you cook in oven before dehydrating Venison Jerky to kill possible bacteria?
-__label__onions __label__sauteing __label__carrots __label__celery When should you sweat mirepoix, and when should you saut it?
-__label__food-safety __label__salad __label__raw-meat Salad packaged with raw meat: is it safe?
-__label__water __label__containers 5 Gallon Drinking Water Container
-__label__onions __label__caramelization Is butter required to caramelize onions?
-__label__oil __label__cookies __label__butter Can vegetable oil be used in place of butter?
-__label__chocolate __label__tempering Is it possible to temper chocolate at home?
-__label__indian-cuisine What am I missing in my dishes (Indian Cuisine)
-__label__food-safety __label__cookware Is titanium cookware safe?
-__label__equipment __label__shopping What to look for in a hand mixer for occasional bread dough kneading?
-__label__chocolate __label__melting-chocolate Chocolate baking bars vs. chocolate chips?
-__label__flavor __label__bell-peppers The difference between green, red and yellow bell peppers
-__label__brownies __label__history Why are these called "no bake" brownies?
-__label__pork __label__filtering Filtering home-rendered lard
-__label__alcohol __label__infusion How to infuse flavours in alcohol?
-__label__roasting __label__almonds Toasting chopped almonds
-__label__salt __label__pork __label__pork-chops Salting Pork Chops
-__label__nutrient-composition __label__deep-frying Deep frying - caloric-intake difference in saturated vs. unsaturated oil
-__label__beef Fat contents from different types of ground beef when drained
-__label__substitutions __label__oven __label__broiler Can You Blowtorch A Pig Skin to Make it Crispy?
-__label__meat __label__cooking-time __label__turkey Know if a turkey is done cooking
-__label__indian-cuisine __label__deep-frying __label__chinese-cuisine Can I leave cauliflower florets in batter overnight for making Gobi Manchurian?
-__label__chocolate __label__waffle Is there a way to keep chocolate chips from melting in chocolate-chip waffles?
-__label__chocolate __label__ganache What is the proper ratio of heavy cream to chocolate for a thick ganache?
-__label__cookies Why do my Eisenhower Cookies turn out flat?
-__label__baking __label__bread __label__restaurant-mimicry __label__consistency How to replicate this bakery's bread
-__label__food-safety Bacon in sealed package, 4 days at room temp
-__label__resources Where to get precise recipies?
-__label__baking Should I be able to make a tarte tatin in a glass dish?
-__label__equipment self clean while door open
-__label__food-safety Can I use a reused can for serving food
-__label__food-safety __label__meat __label__cooking-time __label__temperature __label__bones Is there a table that shows the cooking temperature and the duration for different meat types and its bones?
-__label__cookies __label__asian-cuisine Looking for a philipino cookie.
-__label__milk How can you maximise the shell life of milk in milk bags, after having opened them?
-__label__beef Discolored Ground Meat
-__label__freezing __label__yogurt Can you freeze yogurt
-__label__substitutions __label__allergy __label__nuts What is a good pine nut substitute for pesto?
-__label__freezing __label__frozen __label__sorbet Can I safely thaw and refreeze sorbet?
-__label__grilling __label__outdoor-cooking Preparations for outdoor grilling
-__label__baking __label__brownies How can I get brownies to bake evenly?
-__label__sauce __label__restaurant-mimicry __label__thai-cuisine How do you make sauce for a Thai dish such as Chicken Pad Khing?
-__label__baking __label__stand-mixer Avoiding over-mixing when using a stand mixer
-__label__baking __label__dough Why should I rest gingerbread dough?
-__label__coffee __label__restaurant-mimicry How can I approximate a Starbucks latte at home?
-__label__food-safety __label__food-preservation Sodium benzoate the correct amount
-__label__flavor __label__frying __label__cookware __label__sauteing What is the reason my veggies cook unevenly?
-__label__salt __label__slow-cooking __label__beans Can I cook beans without salt?
-__label__beef How to cook beef shank so that it is fall-off-the-bone tender?
-__label__pork __label__roast __label__serving Serving a Whole Pig
-__label__equipment What are the names of the three main parts of my metal spatula?
-__label__meat __label__spices Preparing Meats using Dry Rubs
-__label__knives __label__sharpening What coarseness of japanese waterstones is ideal for cooking?
-__label__baking __label__potatoes What are the best potatoes for baking?
-__label__cheese How can I stop my cheese seizing?
-__label__temperature __label__steak Trouble cooking steak to the standard internal temperature
-__label__storage-method __label__mushrooms How to properly store mushrooms
-__label__salad __label__chia Can I eat Chia leaves?
-__label__cheese Cheap cheese is tasteless. Can I make it tastier in my mac and cheese?
-__label__gelatin __label__cheesecake __label__jelly __label__pectin What is better for chilled cheesecake - pectin or gelatin?
-__label__substitutions __label__eggs __label__custard Egg and gluten free custard ideas?
-__label__eggs __label__food-science __label__mixing What does beating eggs actually do (chemically speaking)?
-__label__chicken __label__stock __label__broth __label__chicken-stock Sediment in chicken stock
-__label__alcohol __label__drinks How to reduce the bitterness of tonic water in a non-alcoholic citrus drink?
-__label__dough Use flour vs oil in rising dough
-__label__doughnuts Why don't filled doughnuts have compressed dough around the filling?
-__label__food-safety Cooking smoke safety
-__label__cheese __label__food-science What happens when cheese is melted in a frying pan?
-__label__storage-method __label__honey Why does honey stored with the comb last longer?
-__label__broth is broth that hasn't been boiled safe?
-__label__fermentation __label__lemon __label__soda Can I make fermented lemon soda using yogurt cultures?
-__label__food-safety Homemade Teriyaki Sauce
-__label__fish how to prepare fresh sardines for bucatini con sarde
-__label__substitutions Can I substitute teriyaki glaze and baste for teriyaki sauce?
-__label__oil __label__steak __label__stove __label__frying-pan Cooking steak in frying pan, problem with oil splatter
-__label__restaurant How much experience is needed to work in a restaurant?
-__label__baking Homemade pop tarts coming out too dry / crumbly
-__label__baking __label__measurements Any advice to help me form and shape stuff more uniformly?
-__label__storage-method __label__storage-lifetime __label__icing Storing Cream Cheese Icing
-__label__meat __label__spices __label__lamb __label__german-cuisine __label__turkish-cuisine Dner Kebab Spices?
-__label__pork Ribs safety after outside defrosting
-__label__salad __label__cucumbers __label__cabbage How do I incorporate cucumbers into cole slaw?
-__label__equipment __label__knives __label__carbon-steel How do I care for a carbon steel knife?
-__label__sauce __label__language __label__bechamel __label__food-history Is "medium white sauce" a usefully distinct term?
-__label__meat __label__freezing __label__vacuum How to properly vacuum seal and freeze food that may stick together
-__label__baking __label__measurements How do I work out how large a cake tin I have?
-__label__salt __label__food-preservation __label__bacon Can the bacon in homemade "Bacon Salt" be made shelf stable?
-__label__substitutions __label__chili-peppers __label__spicy-hot Substituting Peppers
-__label__freezing Can you freeze gravy?
-__label__sourdough Mix parmesan cheese & garlic into sourdough bread dough before or after first rising?
-__label__cake Why do my cakes taste like cinnamon?
-__label__cookware Can cooking in a larger than intended vessel be disadvantageous in some way?
-__label__equipment How to bake cake and pastries without oven?
-__label__microwave __label__convenience-foods What specifically makes microwavable frozen food taste so delicious?
-__label__substitutions __label__chocolate __label__icing How can I substitute for unsweetened chocolate in a frosting?
-__label__baking __label__coloring Would the same mixing principles that apply to paint work for Food Coloring variations?
-__label__dough __label__bread What does 'turn out' mean in bread baking?
-__label__cheese How long spreadable cheedar cheese lasts
-__label__substitutions __label__beans __label__barbecue __label__mustard BBQ-style baked beans without mustard?
-__label__storage-lifetime __label__salami How long should you keep Salami for?
-__label__bread What makes bread mold grow; light, air or both?
-__label__spices __label__pepper Pepper spice varieties
-__label__substitutions __label__ham __label__pineapple __label__glaze a good substitute for pineapple when cooking a ham
-__label__food-safety __label__food-science __label__turkey __label__thanksgiving __label__brining What happens if I brine my turkey for 2 days?
-__label__noodles A proper way to cook Mi Goreng noodles?
-__label__sugar __label__moisture brown sugar has gained some moisture, want to remove
-__label__pork __label__language __label__roast __label__smell What is the name for the 'sweetness' of cooling roast pork?
-__label__baking __label__biscuits Why won't my cream biscuits rise?
-__label__rice __label__asian-cuisine __label__chinese-cuisine __label__japanese-cuisine __label__utensils Is rice supposed to be eaten with chopsticks?
-__label__equipment __label__safety Why is the handle of sauce pans tilted and not horizontal?
-__label__chocolate __label__sushi What can I use as a substitute for Nori Wrapper on a Chocolate Dessert Sushi?
-__label__risotto General Principles of making risotto
-__label__baking __label__pizza __label__crust Pizza baking order
-__label__pot I boiled dry my 18/10 ss pot, is it damaged and unsafe to cook with now
-__label__seafood How to stop sea bass fillets from sticking to foil
-__label__flavor __label__herbs __label__condiments culinary difference between dill and fennel
-__label__substitutions Some minor changes in recipe: Is it okay to use carrot marmalade instead of orange?
-__label__bread how to remove cover on risen bread dough?
-__label__equipment __label__oil __label__cleaning How to clean a clogged Misto oil sprayer/spritzer?
-__label__substitutions __label__herbs __label__parsley What ingredients (available in specific regions) can I substitute for parsley?
-__label__coffee __label__chemistry By what reactions do moisture and light steal away my coffee's freshness?
-__label__food-safety __label__eggs __label__freezing Raw Eggs, Chocolate Chip Cookie Dough...And Freezing
-__label__mold __label__ham __label__smell Jamon Serrano smells awful
-__label__italian-cuisine __label__pastry What is the name of this Venetian pastry?
-__label__crepe Making buckwheat crepes buckwheatier
-__label__pasta __label__cheese Why is my mac 'n' cheese grainy?
-__label__baking __label__temperature __label__chemistry What is the maximum internal temperature of baked goods?
-__label__meat Mince smells like vinegar
-__label__baking __label__bread __label__sourdough __label__starter Is sourdough actually sour?
-__label__baking __label__sugar How can I make a quick bread mix less sweet?
-__label__food-safety Can instant oatmeal really expire?
-__label__frying __label__rice __label__asian-cuisine What is the best way to fry rice cake?
-__label__cleaning __label__fish How to clean the rubbery skin from monkfish before cooking?
-__label__liqueur Can liqueurs be reduced?
-__label__pizza __label__dessert How can I create a sweet pizza that looks like pizza?
-__label__curry __label__thai-cuisine What's the difference between Red and Panang curry?
-__label__equipment __label__pie pie pan question
-__label__oil __label__frying-pan Does oil evaporate?
-__label__food-safety __label__duck Can I cook duck breast a day before?
-__label__cheese __label__souffle How about a Gouda souffl?
-__label__pasta __label__noodles __label__lasagna Turning regular noodles into no-boil noodles
-__label__language __label__smoking __label__ham __label__raw __label__gammon What is a "raw smoked" gammon (or ham)?
-__label__bread __label__sourdough __label__starter __label__starch __label__sourdough-starter Maintaining Sourdough Starter - Are potato flakes/water necessary?
-__label__alcohol __label__cocktails Shaking cocktails without bar equipment
-__label__equipment __label__meat __label__turkey __label__defrosting __label__thanksgiving Can you thaw a frozen turkey in a dryer?
-__label__baking __label__cookies __label__flour Why would a baking recipe call for both cake and bread flour?
-__label__flavor __label__soda What flavors are in Mountain Dew?
-__label__frying __label__oil __label__frying-pan __label__non-stick __label__low-fat Distributing small amounts of oil around a non-stick pan
-__label__meat __label__alcohol __label__tenderizing What types of alcohol will make meat tender when marinating?
-__label__bread How do I keep dough moist while rising?
-__label__freezing __label__cake How to properly freeze cake
-__label__substitutions __label__oil When is a cooking oil not appropriate to substitute for another?
-__label__baking __label__substitutions __label__bread __label__wheat How do you make whole-wheat bread less crumbly? -- (Without adding gluten)
-__label__freezing __label__oranges __label__smoothie How well do frozen oranges peel after frozen?
-__label__sauce __label__storage-lifetime __label__refrigerator __label__spaghetti How long will spaghetti last in the refrigerator when stored in a sealed container?
-__label__bacon Bacon fat producing solid white and gelatin state
-__label__oil __label__marinade What does the oil do in a marinade?
-__label__sauce __label__temperature __label__cream Did 150 C (300 F) ruin my cream sauce, or is it just overcooked, or fine?
-__label__deep-frying __label__safety Deep frying and burning eyes
-__label__storage-method __label__storage-lifetime How long will shredded carrots keep?
-__label__soup __label__flour Why did I have to coat my veggies with flour?
-__label__salt __label__flavor __label__vinegar Advantages of using vinegar as a salt substitute for enhancing flavor?
-__label__pork __label__sausages What distinguishes pork sausage from ground pork?
-__label__pasta How much water does pasta absorb when it is cooked?
-__label__equipment __label__cleaning Is it safe to wash Sterno down a sink drain?
-__label__chocolate Is it possible to freeze chocolate covered ants?
-__label__cleaning How do I clean these gloves so they do not leave marks?
-__label__sugar __label__liqueur Determining sugar content of liqueurs
-__label__equipment __label__pasta Kitchen aid pasta roller getting oil on my pasta
-__label__substitutions __label__milk Is there an alternative to condensed milk?
-__label__bread __label__microwave __label__reheating Heating bread in the microwave oven and wetting
-__label__meat __label__oil __label__beef __label__soup __label__boiling Boiling Beef Chorizo as part of a soup base?
-__label__fish __label__soup __label__chinese-cuisine __label__food-identification Szechuan fish soup ingredient -- what is it?
-__label__stock Adding additional water to already simmering bone stock
-__label__noodles __label__japanese-cuisine __label__broth Japanese cold soba broth?
-__label__nuts How to shell macadamias without a special tool?
-__label__knives __label__bacon __label__knife-skills What knife and cutting technique should I use for cubing bacon?
-__label__pork __label__cooking-time pork fillet cooking time
-__label__frying __label__chicken-breast How hot should the oil be when preparing schnitzel?
-__label__bread __label__sourdough __label__charcoal Charcoal in bread baking, where to start?
-__label__sauce __label__language __label__spaghetti __label__marinara What is the difference between marinara and spaghetti sauce?
-__label__eggs Will store eggs turn into a chick if i leave it out in the warmth?
-__label__baking __label__cookies Saving sanding sugar
-__label__equipment __label__cookware __label__cast-iron __label__seasoning-pans What is the purpose of seasoning a skillet?
-__label__candy Peanut butter logs
-__label__pork Sour pork, causes?
-__label__crockpot Frozen chicken vs thawed chicken in the crockpot
-__label__milk __label__cocoa How can I prevent the cocoa in my hot chocolate from solidifying over time?
-__label__substitutions __label__marinade Can I substitute white wine vinegar for balsamic vinegar in a steak marinade?
-__label__history How the heck did people in the olden' days learn to beat eggs and other laborious tasks?
-__label__baking __label__mixing __label__blender Flan recipe calls for a blender; how can I make it in a mixer instead?
-__label__garlic __label__fondue Why does my fondue call to wipe the pot with garlic?
-__label__muffins How can I make Pacman muffins?
-__label__frying __label__frying-pan __label__teflon Options for non-stick frying pans - not using teflon
-__label__storage-lifetime is frozen hamburger ok to eat after the sell by date?
-__label__eggs __label__basics __label__poaching How should I poach an egg?
-__label__baking __label__sugar __label__ingredient-selection __label__brown-sugar How does "Brownulated" light brown sugar compare with regular light brown sugar?
-__label__flavor __label__smell Are there particular palate cleansers for particular foods?
-__label__squash How to distinguish between different types of squash?
-__label__italian-cuisine __label__culinary-uses __label__syrup What to do with italian soda type syrups?
-__label__cake __label__cooking-time __label__citrus __label__oranges Cooking oranges to put in a cake
-__label__sauce __label__apples Kind of apples for apple pure / apple sauce
-__label__pasta __label__italian-cuisine What are techniques to make homemade pasta without a pasta machine?
-__label__beef __label__pressure-cooker Cooking two pieces of meat in pressure cooker
-__label__cake Floating rhubarb in cake
-__label__pasta What is the effect of a semolina/plain flour mix in pasta making?
-__label__tea __label__caffeine Is there any caffeine in kuding tea?
-__label__chocolate __label__decorating How to make chocolate cigarellos in a quicker way?
-__label__water __label__chemistry Does chlorine evaporate from water when cooking?
-__label__cookware __label__cast-iron is Le creuset pan 22 cms enamelled or not
-__label__baking __label__bread Salt stick dough and shaping
-__label__equipment __label__coffee Can bean-to-cup machine make quality espresso/cappuccino?
-__label__pork __label__temperature What temperature to cook a pork tenderloin at?
-__label__japanese-cuisine What is this powder served with fried dango?
-__label__potatoes __label__basics __label__salad How can I cook the perfect potato for a potato salad?
-__label__baking __label__equipment __label__pie How can I make my own small pie dishes and still cook pies effectively?
-__label__baking __label__oven __label__barbecue __label__ribs Troubleshooting Oven BBQ Cooking Times
-__label__baking __label__equipment What is a French Rolling Pin?
-__label__steak __label__pan How to pan sear a thin steak?
-__label__oven __label__temperature Home oven over 500F?
-__label__food-identification __label__spicy-hot __label__thai-cuisine __label__condiments Help in identifying a Thai condiment
-__label__oven __label__bacon __label__bulk-cooking How do I cook large quantities of sliced bacon?
-__label__bread __label__wheat What is the white swirl in my bread and is it safe?
-__label__broth __label__bones __label__concentration Slow Cooker Beef Bone Broth
-__label__coffee __label__fruit coffee from seeds of dates
-__label__equipment __label__candy How can you pipe hot melted candy into free-form shapes?
-__label__eggs __label__sauce __label__italian-cuisine __label__carbonara How to prevent overcooking of eggs in Carbonara sauce?
-__label__nutrient-composition What does "contains 2% or less of" mean?
-__label__eggs __label__sugar __label__milk __label__vanilla Egg substitute for cookie-flavor syrup
-__label__baking __label__food-safety Cooking with Plastic
-__label__baking __label__storage-lifetime __label__cream-cheese How long can cream cheese frosting be safely stored in the fridge?
-__label__baking __label__brownies How to brownies from a box/mix with a flaky top?
-__label__pineapple What makes pineapples cause a burning / itchy feeling in the mouth?
-__label__chicken __label__frying __label__chicken-breast Flattened chicken breast returns to original size when frying
-__label__sugar __label__cookies __label__meringue Can I flavor powdered sugar with vanilla beans or citrus zest?
-__label__indian-cuisine __label__pickling __label__gas __label__mango Indian Mango Pickle producing gas is that normal?
-__label__pizza __label__crust __label__pizza-stone Crispier pizza crust. What surface to go for in a home oven?
-__label__sandwich __label__cream-cheese Using cream cheese instead of cheddar in a grilled cheese sandwich
-__label__corn __label__soaking What kinds of corn can be nixtamalized?
-__label__molecular-gastronomy What is Molecular Gastronomy?
-__label__beef How should one prepare beef heart?
-__label__baking __label__cookies __label__rising Why is my first batch of cookies out of the oven too flat?
-__label__equipment __label__pot Why did this brown rice recipe fail?
-__label__fruit __label__custard How to approach making fruit custards?
-__label__cheese Unopened cheese shipped in heat
-__label__steaming __label__glass Can I Use Normal Household Glass Items to Steam Cook Inside Pots?
-__label__meatloaf Is there anything I can substitute eggs for when making meatloaf?
-__label__equipment __label__spices __label__pepper What is the best way to find a reliable pepper mill?
-__label__coffee __label__roasting Coffee roasting, worth upgrade from popcorn popper
-__label__vegetables __label__fruit __label__corn Is corn a fruit, vegetable, or a nut?
-__label__food-safety Is the smoked ham safe to eat?
-__label__slow-cooking __label__conversion Converting oven recipe to slow cooker
-__label__baking __label__bread __label__dough __label__pita Thick, moist, fluffy, flavorful pitas
-__label__milk __label__boiling __label__ginger Why does milk curdle after being boiled with ginger?
-__label__culinary-uses __label__roux What is a "roux" and what are its uses?
-__label__juice Juice Concentrate Manufacturing and Process?
-__label__cleaning __label__cast-iron Use the same cast iron skillet or buy a new one for desserts?
-__label__bread __label__proofing Excess flour in banneton after proofing
-__label__storage-method __label__restaurant Spotting frozen seafood in restaurants
-__label__sugar __label__caramelization __label__creme-brulee __label__blowtorch Melting sugar on creme brulee with blow torch
-__label__food-safety __label__fermentation __label__mold __label__cabbage My sauerkraut was left with dark mold covering the surface, is it ok?
-__label__frying __label__oil How do you figure out how much oil to use for pan frying?
-__label__pressure-cooker Do pressure-cooked vegetables really have nothing else to give?
-__label__oil __label__doughnuts __label__african Can you use cooking oil to make "African Drop Doughnuts"?
-__label__freezing __label__storage-lifetime __label__chocolate How long can melted chocolate last?
-__label__eggs __label__food-science Why is it easier to separate a cold egg?
-__label__sandwich Is Indian sandwich bread meant to always be grilled or toasted?
-__label__storage-lifetime __label__canning __label__acidity __label__hot-sauce How can I modify my hot sauce to make it Shelf Stable?
-__label__bread __label__proofing What are the advantages of "bathed" bread?
-__label__baking __label__bread __label__dietary-restriction What can I change about this bread recipe to lower its glycemic index?
-__label__baking Is there a general rule as if should bake something at 375 or 350 degrees, or does it really matter?
-__label__baking Cooking more than one dish that require different temperatures
-__label__sauce __label__tomatoes Does reducing the clear juice from tomatoes have a name?
-__label__asian-cuisine __label__tea __label__drinks How to make bubble tea - the "real" (tea-less) version? Is there a way to create the powdered flavoring?
-__label__chicken __label__breadcrumbs How long should chicken wait in eggs before applying bread crumbs?
-__label__salt Is there a salt antidote?
-__label__italian-cuisine __label__corn __label__polenta What is the ratio for soft polenta?
-__label__please-remove-this-tag __label__restaurant-mimicry __label__curry How can I make this curry given my list of ingredients?
-__label__cake __label__microwave What kind of cookware can melt in a microwave? Is it safe to eat food cooked in a melted cookware?
-__label__baking __label__water __label__brownies Can a water bath be used to bake brownies?
-__label__equipment __label__food-safety __label__temperature __label__refrigerator Ideal fridge temperature accounting for temperature spikes
-__label__risotto can i mix arborio and carnaroli
-__label__eggs when does a boiled egg become a poached egg?
-__label__shrimp Proper way to prepare shrimp?
-__label__vegetables __label__steaming Is it possible to preserve color in steamed vegetables?
-__label__substitutions __label__allium Replacement for alliums?
-__label__food-safety __label__carrots __label__pineapple What makes carrot bits turn green in carrot pineapple bread? (And are they safe?)
-__label__equipment __label__food-safety __label__storage-method __label__refrigerator What kind of food should be stored in a refrigerator's "snack pan" drawer?
-__label__storage-lifetime __label__defrosting How long does unwhipped whipped topping last in the fridge
-__label__food-safety Food safety when tasting from dish
-__label__cleaning What are the benefits and drawbacks of washing dishes in hot water?
-__label__flavor __label__oil __label__sugar __label__candy What is the maximum temperature to use when cooking with flavor oils?
-__label__substitutions __label__seafood Alternate seafood for etouffee
-__label__coffee How to make a strong mug of instant Coffee?
-__label__french-fries French Fries: Why soak in cold water, and if so, why a long time
-__label__flavor __label__soy What do soybeans taste like?
-__label__cheese __label__food-preservation Should cheese be frozen?
-__label__boiling __label__water Boil water first when cooking what foods?
-__label__baking __label__dough __label__pie __label__acidity Prevent the dough from "oxidizing"?
-__label__candy Hard Candy Hardens Too Quickly
-__label__food-preservation __label__herbs __label__drying Which parts of fresh Fenugreek am I supposed to throw off before attempting to dry them out completely?
-__label__chocolate __label__calories Calories in a lava crunch cake
-__label__sausages __label__spanish-cuisine Choricitos a la sidra -- raw or cured?
-__label__flavor __label__candy __label__extracts How can I test my extracts for strength?
-__label__stock __label__gelatin __label__broth Making the most out of stock
-__label__milk __label__cream __label__whipped-cream How can I make whipped cream if I can't always get cream?
-__label__beans __label__lentils __label__sprouting How to achieve tender or crunchy toasted lentil sprouts?
-__label__nuts Can nuts be frozen and for how long?
-__label__batter __label__baking-powder What is the purpose of baking powder in batter?
-__label__equipment __label__storage-method __label__rice __label__bulk-cooking What is the most effective method for cooking a massive amount of sweet brown sushi rice
-__label__cookies Date cookies are thin and spread out
-__label__canning __label__vacuum __label__glucose-syrup Vacuum sealing jars of Simple Syrup
-__label__dough __label__pizza __label__neapolitan-pizza Why is the dough in cheap pizza places so bad?
-__label__meat __label__freezing __label__beef Does meat marinate while it is in the freezer?
-__label__pasta __label__cheese __label__italian-cuisine __label__pepper How to make the pasta in this TV show (Anthony Bourdain in Rome)?
-__label__baking __label__baking-powder Adding baking powder as a final step
-__label__sugar __label__candy How long does it take for sugar to get to the hard ball stage?
-__label__salt Pasteles are too salty
-__label__substitutions __label__coffee __label__tea __label__caffeine Similar flavors to caffeine?
-__label__indian-cuisine garam masala powder to paste
-__label__candy Wax paper sticking to homemade taffy - what to use for wrapping?
-__label__equipment __label__barbecue Is there a way to adjust hot spots in a horizontal smoker setup?
-__label__baking __label__eggs __label__cookies How should I incorporate separated eggs in a cookie recipe without instructions?
-__label__knife-skills __label__peeling __label__peaches How to peel peaches?
-__label__bread __label__chutney Can you mix Red Onion chutney into bread?
-__label__spices __label__italian-cuisine __label__food-identification __label__spaghetti What is the spicy kick in "Kraft Tangy Spaghetti" box meal?
-__label__bread __label__meat __label__chemistry Do breadcrumbs really act as a binder in meat preparations?
-__label__baking __label__sugar __label__cake __label__batter What can I do with batter that has lumpy sugar in it?
-__label__meat __label__grilling Juice from meat extinguishing charcoals when grilling?
-__label__non-stick __label__muffins Muffin sticks to paper cases
-__label__cake __label__melting-chocolate __label__sponge-cake Adding melted chocolate to a sponge cake batter
-__label__asian-cuisine __label__noodles How do I deal with asian rice noodles?
-__label__equipment __label__sauce What is a "nonreactive" pan?
-__label__roast __label__gravy Keeping meat juices to make gravy
-__label__soup __label__slow-cooking __label__burnt __label__pulses Split pea soup won't soften. Any way to soften the peas without burning?
-__label__water Can I use reverse osmosis water for cooking?
-__label__turkey __label__brining Can I dry-brine a turkey crown while it's defrosting?
-__label__equipment __label__ice-cream __label__maintenance __label__storage How can I prevent my ice cream bucket from drying out?
-__label__flavor Are there food products that are meant to have an aftertaste?
-__label__roasting __label__broiler Can I put meat on a broiler rack without using foil?
-__label__grilling __label__cleaning __label__propane-grill How should I clean my propane grill?
-__label__tea __label__ingredient-selection What to look for when buying good quality loose black tea?
-__label__baking __label__cookies Squashing cookie balls vs slicing them
-__label__pairing __label__serving-suggestion __label__lobster What is a good side dish for a freshly boiled lobster?
-__label__frosting __label__food-processing Can you make a French Buttercream in a food processor? (Experiment Results)
-__label__deep-frying __label__apples Why are my apple fritters too doughy in the center?
-__label__pie __label__cream __label__pumpkin Too much heavy cream in my pumpkin pie?
-__label__pasta __label__reheating __label__casserole How do I reheat a casserole in the oven?
-__label__cookware __label__waffle What materials would work for a waffle iron?
-__label__freezing __label__ground-beef Is it safe to freeze ground beef one day before its expiration date?
-__label__vegetables __label__soup __label__boiling __label__noodles Why are some kind of packets-soups boiled up in lukewarm water, while normally just stirred into already boiling water?
-__label__bread __label__chilling Long chilling of brioche dough?
-__label__storage-method __label__cheese Should I store my cheese in brine/whey?
-__label__eggs __label__storage-lifetime How long do eggs last in the refrigerator out of the shell?
-__label__marinade __label__yogurt Can I boil a yogurt marinade if I add cornstarch?
-__label__substitutions __label__chicken __label__beef __label__water How to replace water in meat (chicken, beef) with another liquid?
-__label__barbecue-sauce Planning for sandwich sales
-__label__beef __label__roast Should I roast a rolled beef roast from room temperature?
-__label__substitutions __label__flour __label__vegan __label__wheat __label__vital-wheat-gluten Wheat Flour Vs. wheat gluten
-__label__nuts __label__almonds Can bitter almonds(or other nuts containing amygdalin) be made edible?
-__label__substitutions Subsitute in this kale and grape recipe
-__label__salt __label__corned-beef Why is my corned beef overly salty?
-__label__substitutions __label__equipment __label__drying Better way of getting out excess water/oil from food other than paper towels?
-__label__food-science __label__vegetarian __label__vegan __label__soymilk __label__vitamins How can I fortify homemade soy milk?
-__label__tahini How long does tahini last past expiration date?
-__label__storage-lifetime Shelf life of Sesame Oil?
-__label__substitutions __label__wine Replacement for wine
-__label__food-safety How do you put out a grease fire?
-__label__cheese What do I do with all this cheese?
-__label__storage-method __label__pasta __label__ravioli How do I stop homemade Ravioli from going soggy? (storage issue)
-__label__equipment __label__knives What knives are "required" for a serious home kitchen?
-__label__meat __label__middle-eastern-cuisine __label__greek-cuisine What is the difference between shawarma and gyros?
-__label__bacon __label__curing Curing pork belly for bacon - how much juice should come out?
-__label__storage-method __label__avocados Oxidized Avocado: What's Going on & How to Prevent It
-__label__beans __label__nutrient-composition __label__storage __label__organization What kinds of beans are there and how to recognize them?
-__label__cooking-time __label__potatoes __label__american-cuisine Can you parfry hash browns in advance?
-__label__baking __label__substitutions __label__chia Chia seeds as replacement of oil in bakery
-__label__fish __label__pizza __label__sushi Is it possible to have sushi pizza?
-__label__substitutions __label__sugar What substitutes are available for sugar?
-__label__mexican-cuisine __label__corn __label__tamales Using Fresh Masa with Tamales
-__label__cake __label__buttermilk Substituting buttermilk powder for buttermilk
-__label__sauce __label__pasta __label__seasoning Does salt-seasoned pasta and starchy water in my sauce have to yield a salty sauce?
-__label__baking __label__meatballs What is the proper way to bake meat balls in the oven?
-__label__cooking-time __label__pancakes __label__crepe why do my pancakes (crpes) take such a long time to cook?
-__label__catering How much meat should I serve per person?
-__label__chocolate Why do my homemade chocolate bars start to melt as soon as I take them out of the fridge?
-__label__coffee __label__restaurant-mimicry __label__coconut Any way to reduce the tangy taste of homemade coconut milk?
-__label__pasta __label__language __label__noodles What does al dente really mean?
-__label__fruit __label__nuts __label__allergy Fruit/nut allergy - cooking for
-__label__flavor __label__vegetables __label__fruit Why are certain fruit & veg bought in UK supermarkets tasteless?
-__label__peeling __label__shrimp Cooked or Raw - Shrimp peeling
-__label__oil __label__food-science Is it okay to throw the food, collected in the mesh in the sink, down the drain, if it doesn't contain plastic?
-__label__baking __label__food-science __label__flour __label__baking-soda cake baking problem (white lumps of flour)
-__label__ice-cream __label__texture __label__vegan Vegan ice cream has chalky texture
-__label__marinade __label__brining How to tenderizing chicken with soy sauce instead wet brining?
-__label__canning __label__pickling __label__food-processing Bread and butter pickles without mustard seed?
-__label__culinary-uses __label__drinks unused drink packets
-__label__food-safety __label__slow-cooking __label__corned-beef Corned beef on warm for 2 hr before cooking
-__label__cheese __label__kefir Questions about making hard kefir cheese
-__label__vegetables __label__bell-peppers Can this ratatouille be saved?
-__label__braising __label__high-altitude Would a tagine be better for high altitude braising?
-__label__food-safety Why is ground beef red on the bottom also?
-__label__cookies Re-baking cookies?
-__label__equipment Alternatives to acetate?
-__label__pasta How do I tell bucatelli pasta size and thickness
-__label__coffee How can I make a homemade latte taste like a restaurant one?
-__label__baking __label__flour __label__cream Baking flour and sour cream -US /UK terms
-__label__food-preservation __label__canning __label__jam Inversion Canning
-__label__mayonnaise __label__hollandaise __label__differences What's the difference between hollandaise, mayonnaise, and aoli?
-__label__cookies Melted chocolate inside the cookies
-__label__tea How do I brew longjing tea?
-__label__fruit __label__shopping Where do I find the fruit tamarind?
-__label__sour-cream Is unsour sour cream too new or too old?
-__label__sauce __label__condiments __label__mustard How do you make mustard water?
-__label__culinary-uses Are there any cooking techniques that employ "Dry Ice"?
-__label__equipment __label__knives Do honing steels wear out?
-__label__flavor __label__sugar __label__coffee Why does cold coffee taste sweeter with the same amount of sugar?
-__label__coconut __label__thai-cuisine Why does my coconut sauce lack a strong coconut taste?
-__label__meringue __label__frosting how long does swiss meringue last?
-__label__food-safety __label__spaghetti Is eating uncooked spaghetti dangerous?
-__label__food-safety __label__beef __label__hamburgers Is ground beef that was in the refrigerator for two weeks and has turned brown still usable?
-__label__baking __label__equipment __label__oven __label__dutch-oven Dutch oven instead of oven?
-__label__food-safety __label__raw-meat Food safety with mixing raw meat
-__label__food-preservation __label__mayonnaise How to preserve and ship home made mayonnaise
-__label__baking __label__substitutions __label__eggs __label__cake Can I substitute whole eggs for egg whites in cake mix?
-__label__food-safety __label__tomatoes __label__mold Is the un-moldy part of tomato paste still safe to eat?
-__label__chicken __label__marinade Will marinating chicken for 18 hours make the meat fall apart?
-__label__food-safety __label__chicken Possible for chicken to reach 165F and be raw
-__label__rice __label__shopping __label__indian-cuisine Where can I Buy Kaima or Jeerakasala Rice?
-__label__turkey __label__reheating Reheating turkey
-__label__peeling Why does handling peeled chayote make your hands feel numb/rigid?
-__label__coffee Is there a significant difference between Turkish coffee and Moka pot coffee?
-__label__frying __label__oil __label__steak What oil to use when cooking steak, and what difference does it make?
-__label__cake __label__italian-cuisine Doubling ingredients on panettone cake
-__label__language __label__serving What does "serving" and "serving size" mean?
-__label__flavor __label__dough __label__noodles __label__texture How to make sweet-tasting noodles?
-__label__microwave Is there a way to cook hot dogs in a microwave without them bursting?
-__label__tea __label__soymilk How to prevent homemade soy milk separating in hot tea?
-__label__baking __label__frying __label__bacon How to make perfect crispy bacon strips?
-__label__steak __label__texture Flank steak came out chewy this time. What's to blame?
-__label__substitutions __label__gelatin __label__gelling-agents Replacing agar-agar with gelatin
-__label__language How can I word "add bread crumbs until it feels right"?
-__label__chocolate __label__tempering Add Cocoa Butter to Chocolate Chips to Temper?
-__label__meat __label__smoking Smoker Ideas, something between Ribs and a Brisket
-__label__substitutions __label__texture __label__smoothie How can I thicken my smoothie without frozen ingredients?
-__label__sauce __label__yogurt __label__texture __label__casserole How to fix a sauce with overheated yogurt that has separated?
-__label__food-safety __label__storage-lifetime __label__vegetables Is butternut squash with veins OK to eat?
-__label__equipment __label__frying-pan What are frying pan ridges for?
-__label__food-safety __label__bread __label__milk Is sterilized milk safe to use with a breadmaker's timer function?
-__label__spices __label__language __label__spicy-hot __label__wasabi Is wasabi considered to be spicy or to be a spice?
-__label__food-safety __label__food-preservation __label__sauteing Does the quality of garlic degrades if I chopped, fried then use it after a week?
-__label__flavor __label__seasoning __label__msg When is MSG suitable and when is it not?
-__label__spices __label__seasoning __label__beans __label__indian-cuisine __label__lentils 'Phorons' for Dahls
-__label__eggs __label__potatoes __label__salad What is the critical ratio of eggs to potatoes between an egg salad and a potato salad?
-__label__candy __label__fudge How do you add ingredients to fudge without stiring it?
-__label__tomatoes __label__seeds __label__skin Why remove the skin and seeds of a tomato?
-__label__curry __label__thickening __label__japanese-cuisine How do I thicken my Japanese curry after the fact?
-__label__chicken __label__vegetables __label__cooking-time __label__stock __label__chicken-stock What are the correct simmering times for chicken/vegetable stock?
-__label__meat __label__food-science __label__fish __label__acidity "Cooking" with acid (ceviche)
-__label__food-safety __label__shrimp Is there anything wrong with soft shrimp?
-__label__frying __label__potatoes __label__breakfast Maintaining crispy fried potatoes while cooking with onions and peppers
-__label__food-safety __label__storage-method __label__storage Unopened shredded cheese gets soggy in the fridge
-__label__baking __label__oven __label__fire Baked item that would catch on fire/smoke?
-__label__food-safety __label__oil __label__water __label__olive Does cooking olive oil remove bacteria?
-__label__fish Leaving out Frozen Tilapia
-__label__baking __label__bread __label__muffins How can I convert a muffin recipe to make crumpets?
-__label__equipment __label__spices Stone or iron mortar?
-__label__butter __label__shrimp How do I cook shrimp in butter?
-__label__equipment __label__knives __label__cutting __label__chopping __label__cutting-boards Cutting boards: What are some general tips on purchasing and using a cutting board?
-__label__storage-method __label__sauce __label__pasta __label__italian-cuisine When should or shouldn't you toss pasta with sauce?
-__label__grilling __label__hamburgers __label__charcoal Do burgers cook better when close or far apart?
-__label__heat Heating aioli as part of cooking or not
-__label__equipment __label__bread __label__dough Surfaces for bread making
-__label__equipment __label__bread What's the difference in baking bread in a loaf pan vs. in a Dutch oven?
-__label__meat __label__tenderizing Does milk tenderize meat?
-__label__canning Has anyone had experience canning with "Quattro Stagioni" Jars?
-__label__oven I have clay tajines from Morocco that I've always cooked in and suddenly new stove is smoking?
-__label__baking __label__bread How can I get my bread to be more fluffy and less dense?
-__label__butter Where can I find yak butter online or in NYC?
-__label__food-safety __label__bananas Only the core of my banana is black. Is it safe to eat?
-__label__baking __label__cake __label__cooking-time Adjusting the baking time for large cakes?
-__label__culinary-uses __label__herbs __label__coriander What kind of dishes use fresh coriander fruits
-__label__pasta __label__slow-cooking Slow cooker lasagne
-__label__casserole Adding liquid to Le Creuset Casserole during cooking
-__label__cookies __label__texture __label__mixing Gritty texture in cookies
-__label__food-safety __label__food-science __label__canning Should I boil canned food in water?
-__label__garlic __label__stir-fry Stir fry - garlic burns if I put it in first, what am I doing wrong?
-__label__bread __label__dough __label__pizza __label__sourdough __label__leavening Rule of the thumb for judging the leavening?
-__label__pie __label__drinks __label__alcohol __label__apples Apple Pie in a Jar Drink
-__label__eggs __label__boiling Soft Boiled Egg Science
-__label__temperature __label__fermentation __label__beets __label__russian-cuisine How to make beet kvass in Winter?
-__label__equipment __label__cleaning __label__pot How to clean my unanodized aluminium pot?
-__label__coffee __label__flavor __label__french-press Why does my coffee sometimes taste sour?
-__label__food-safety At what point is eating left-overs or perishables not just daring but dumb?
-__label__stock Are the particulates that settle in a veal stock impurities?
-__label__fruit How should I keep date palm fruit at my home?
-__label__cake __label__sprinkles __label__decorating How to get sprinkles to stick to the side of a cake?
-__label__milk __label__fermentation __label__acidity Is Jalebi acidic?
-__label__milk __label__spoilage How can you recognize cold milk that has gone bad or is about to?
-__label__food-safety __label__vegetables Is it safe to reuse water used to steam corn?
-__label__candy How to make sparkling powder for candy?
-__label__food-safety __label__chocolate __label__storage-lifetime What is the shelf life for chocolate chips?
-__label__cheese Crumbly cheddar
-__label__equipment __label__wok __label__electric-stoves Should I bother trying to use a traditional wok on an electric stove?
-__label__spices __label__herbs What herbs and spices are in "Italian Seasoning"?
-__label__chicken __label__beans __label__ingredient-selection __label__bacon Beans, bacon, and chicken
-__label__substitutions __label__sauce __label__vodka Are substitutions for vodka allowed when making a vodka cream sauce
-__label__grilling Putting "precooked corn on the cob" on the barbeque?
-__label__vegetables __label__food-science __label__nutrient-composition How can I reduce nitrate concentration in vegetables before or during cooking?
-__label__food-safety __label__vinegar __label__mold Is this moldy vinegar salvageable?
-__label__fish __label__salmon __label__tilapia can Tilapia replace salmon in recipes and taste good?
-__label__apples __label__chutney What are the basic ratios for making a chutney
-__label__baking __label__cake __label__freezing __label__cutting How to cut a cake that was baked in a pie pan?
-__label__baking __label__knife-skills __label__oats How to cut a crumbly baked item (e.g. cereal bar) without it disintegrating?
-__label__beef __label__wine __label__stews What are some alternative wines for Boeuf Bourguignon?
-__label__baking __label__icing Which kind of icing should be used?
-__label__sourdough Sourdough starter from regular yeast?
-__label__equipment __label__knives What are the purposes of the various specialty knives?
-__label__oil __label__cast-iron __label__seasoning-pans __label__carbon-steel How to maintain a smooth seasoning on carbon steel skillets?
-__label__freezing __label__beans How can I preserve Winged Beans until my next batch matures?
-__label__fish __label__ceviche __label__cooking-myth Cebiche dinner considered harmful
-__label__baking __label__flour __label__leavening How to bake with self raising flour?
-__label__storage-method __label__storage-lifetime __label__pizza __label__dough __label__refrigerator Can I store extra pizza dough in fridge?
-__label__ingredient-selection Why add flour to grilled onions?
-__label__grilling __label__hamburgers Getting the lighter fluid taste out of burgers, after the fact
-__label__baking What does it mean to "fold in" an ingredient into a mix?
-__label__utensils __label__citrus __label__juicing What's an efficient way of removing seeds from citrus fruits?
-__label__bread __label__allergy __label__sourdough Sourdough starter - will it set off my allergies?
-__label__nuts Why are my hazelnuts/filberts bitter?
-__label__food-safety __label__storage-method __label__food-science __label__food-preservation __label__drinks When is the expiry date?
-__label__bread __label__coconut Where can I find a recipe for less-dense coconut bread?
-__label__food-science __label__mixing term for the fact that's easier to mix 2 things if the amount are different
-__label__food-safety Pineapple store bought can pops when opening, is it safe?
-__label__temperature __label__fruit Why does cooked fruit seem to retain more heat than the other foods in the recipe?
-__label__food-preservation __label__canning __label__lemon Are bubbling preserved lemons a sign of spoilage?
-__label__substitutions __label__dessert __label__cream How to prevent separation/layers in panna cotta?
-__label__food-safety __label__steak Is it safe to eat a cooked steak that (briefly) touched the plate that was holding the raw meat?
-__label__pie __label__spinach __label__frozen Nonsoggy spinich pie with frozen spinach
-__label__food-safety __label__barbecue-sauce Is old barbeque sauce safe to eat?
-__label__baking __label__substitutions __label__cookies __label__consistency Getting correct baking consistency when using stevia as sugar substitute
-__label__freezing __label__dough __label__pizza __label__proofing Does it matter if I freeze dough before proofing?
-__label__eggs __label__freezing __label__food-preservation Can I freeze egg whites?
-__label__eggs Fluffy texture in a Spanish tortilla
-__label__risotto __label__saffron __label__coloring How to make saffron really color my risotto?
-__label__chicken smoking chicken know how
-__label__food-science __label__dessert __label__vegan __label__bananas How could I keep one-ingredient "ice cream" soft?
-__label__storage-method __label__onions How to best store scallions?
-__label__gelatin How to raise the setting and melting point of gelatin
-__label__coffee __label__espresso Hot espresso poured into a cold cup - is that dangerous?
-__label__substitutions __label__bell-peppers Substitute for bell peppers in meat dishes
-__label__food-safety __label__storage-lifetime __label__coffee How long is it safe to drink coffee after brewed?
-__label__flavor __label__turkey __label__brining How can I get brine flavour into turkey?
-__label__frying __label__bacon __label__frying-pan How can I get my bacon flatter?
-__label__spices What sour spices are there?
-__label__candy __label__heat __label__electric-stoves Solution for uneven heating on an electric coil stovetop
-__label__substitutions __label__ingredient-selection Tomato Soup substitute in cake
-__label__chicken __label__refrigerator __label__poultry Brother ate chicken after it was left out raw for 2 days non refrigerated
-__label__canning Canning with water bath
-__label__tea How many black tea leaves are required per 125 ml of milk + 25 ml of water?
-__label__dough __label__pizza __label__yogurt What do I substitute for Greek yogurt in a pizza dough?
-__label__equipment __label__food-safety __label__knives __label__cleaning __label__cutting-boards How do you properly clean a cutting board and knife to prevent cross contamination?
-__label__coffee What is the difference between French-pressed and Turkish coffee?
-__label__substitutions __label__onions Looking for a substitute for onions
-__label__baking baking time versus number of items in oven
-__label__asian-cuisine I have seaweed salad with sesame flavor. What are some good ways to garnish it or nice things to garnish with it?
-__label__storage-method __label__pumpkin Pumpkin rotting, need to process it now - any ideas with a long shelf life?
-__label__food-identification __label__thai-cuisine What are the transparent strands in this salad?
-__label__equipment __label__knives __label__sharpening How can I sharpen my chef's knives at home?
-__label__beef __label__sous-vide Sous vide chuck roast or chuck steaks?
-__label__sauce __label__slow-cooking __label__dutch-oven Should bubbles be forming only in center of pot when simmering? (Dutch oven on gas burner)
-__label__steak __label__pairing __label__beverages How to choose non-alcoholic beverage pairings for filets mignon?
-__label__food-safety __label__crockpot Is it safe to make chicken stock, forgot to turn crock pot on!
-__label__nutrient-composition __label__recipe-scaling __label__organization Nutritonal Facts of a recipe
-__label__substitutions __label__cupcakes Is there a basic, universal recipe for cupcakes?
-__label__grains What is the basic technique for cooking amaranth?
-__label__chicken __label__freezing __label__marinade Can I freeze marinated chicken breasts?
-__label__baking __label__bread Is there a bread you can mix in the evening, leave overnight, and bake in morning?
-__label__flavor __label__deep-frying Deep frying - taste difference in saturated vs. unsaturated oil
-__label__substitutions __label__ice-cream Softening ice cream with guar gum
-__label__fish What is a good fish for cooking crumbed / battered?
-__label__baking __label__equipment __label__cookies How to form cookie dough into rolls?
-__label__sous-vide __label__crockpot Is it possible to do sous vide cooking in a crock pot?
-__label__pasta __label__dietary-restriction How much weight does pasta gain when boiled?
-__label__pie __label__crust __label__crumb-crust Reliable Cookie-to-Butter Ratio for Crumb Crusts
-__label__baking __label__cheese __label__dairy How Do I Fix Curdled Marscarpone Cheese?
-__label__substitutions __label__flavor __label__italian-cuisine __label__seasoning __label__sausages What is a non-pork substitute for Italian sausage?
-__label__baking __label__foil-cooking How does foil protect a sandwich in the [toaster] oven?
-__label__thickening __label__dairy Which thickeners work well with dairy?
-__label__fresh __label__paneer How to check freshness of paneer
-__label__sauce __label__fruit How can I stabilize a berry coulis?
-__label__refrigerator __label__hot-sauce Should I refrigerate hot sauce?
-__label__oil __label__emulsion __label__salad-dressing Effect of the type of oil on a vinaigrette's texture?
-__label__meat __label__salad __label__shortcuts __label__chopping Making Subway-like salads at home w/ zero work
-__label__substitutions __label__thai-cuisine Can dried shrimp be used as a substitute for shrimp paste in a recipe for thai curry paste?
-__label__equipment __label__tomatoes How can I cut lots of cherry tomatoes in half quickly and evenly?
-__label__bread When is the best time to use my sourdough starter?
-__label__equipment __label__cream __label__whipped-cream Whipped cream without a mixer?
-__label__honey __label__balkan-cuisine What is Bosnian black honey?
-__label__vanilla __label__creme-brulee Is there a way to forestall vanilla bean marrow falling to bottom of crme?
-__label__food-safety __label__shellfish __label__mussels How to tell if frozen mussels are good?
-__label__gelatin Why do we soak and squeeze gelatine?
-__label__organic Is there a searchable food catalog of USDA Organic products?
-__label__fruit What is a "fruit protector" as a recipe ingredient?
-__label__sushi __label__japanese-cuisine __label__sashimi How to dress sushi to better enhance all its flavours?
-__label__eggs __label__omelette How to succeed with making omelette
-__label__bread __label__sourdough __label__experimental Adding sugar and honey to sourdough culture
-__label__chocolate __label__ganache Air bubble on surface of chocolate
-__label__food-science __label__heat When making fried rice, how does the amount of heat affect the taste of the food?
-__label__temperature __label__microwave Microwave Surface Temperatures too hot
-__label__boiling __label__water How can you make better tasting water with Silver Pulver and Mocca Master?
-__label__baking __label__pie __label__temperature __label__crust At what temperature should one bake a coconut crust for a Hershey Bar Pie?
-__label__fish What can I do to make sure plaice filet doesn't get dry?
-__label__fruit __label__ripe Do bananas ripen better in rice sacks?
-__label__cookies __label__butter Why do choc chip cookies change with different temperature butter?
-__label__parchment __label__crumb-crust Parchment paper and crumb crusts?
-__label__texture __label__beverages Bubble Tea - Instant or Traditional Pearls
-__label__substitutions __label__jam __label__gelling-agents Is it possible to make a jam-setting gelling agent at home?
-__label__oats __label__wheat __label__rye Where can I get local grains in bulk?
-__label__pasta __label__gluten-free Is great gluten-free extruded pasta possible?
-__label__spanish-cuisine __label__omelette Tortilla de patatas: Flip and slide, or slide and flip?
-__label__chocolate __label__ice-cream __label__tempering No-melt chocolate coating on ice cream bars
-__label__foam How to properly make maple foam?
-__label__caramelization Can overcooked caramel be harmful?
-__label__slow-cooking Do slow cookers require liquid to operate?
-__label__tomatoes __label__curry Why does tomato not dissolve when I make curry
-__label__pasta __label__drying How do you dry homemade pasta so that it stays straight?
-__label__baking __label__pie __label__thickening __label__starch __label__filling Potato starch as a pie thickener?
-__label__canning __label__pickling Should I throw away a jar of olives that fizzed and bubbled upon opening?
-__label__soup __label__soaking __label__barley How do you properly soak and cook barley?
-__label__refrigerator __label__gelatin __label__jelly Cooling jelly without a refrigerator
-__label__potatoes __label__deep-frying __label__french-fries __label__chips What varieties of potato would be good for chips / french fries?
-__label__potatoes __label__mash Potatoes boiled with skin on makes less gluey mash?
-__label__vegetables __label__cooking-time __label__boiling __label__fresh How should I boil green beans to keep them crisp?
-__label__food-safety __label__vegetables __label__vinegar __label__pickling Using Unused Pickling Juice
-__label__food-safety __label__storage-lifetime __label__fish How long can I keep thawed vacuum-packed fish in the fridge?
-__label__fish What is the reason for weighing a slice of fish?
-__label__baking __label__pie __label__blind-baking How can I check if a blind baked dough is done?
-__label__sauce __label__oil Mixing liquid margarine and water
-__label__mushrooms __label__sauteing How to prevent shitakes from sticking to pan when sauteeing?
-__label__vegetables crispy Dilly beans
-__label__milk __label__cheese-making Can raw soured milk be used to make cheese
-__label__eggs __label__boiling Why do some eggs crack while being boiled?
-__label__grilling __label__barbecue __label__smoking What cooking/grilling applications are more suitable for smokers than standard BBQ's?
-__label__pork __label__slow-cooking __label__pork-shoulder Slow cook pork shoulder without it falling apart
-__label__microwave Which materials used for plates absorb microwaves?
-__label__eggs __label__storage-lifetime __label__hard-boiled-eggs How long can boiled eggs be stored in the fridge?
-__label__substitutions __label__vinegar substituting vinegars
-__label__steak __label__marinade Is it possible to overmarinade a steak?
-__label__baking __label__butter __label__icing Turn leftover icing into buttercream icing?
-__label__chili-peppers Stuffed peppers that don't burn on to the pot
-__label__freezing Recomendations in Freezer Use
-__label__eggs __label__mixing How to beat one or two egg yolks?
-__label__fish __label__salmon What is the difference between Alaskan King Salmon and Scottish Salmon?
-__label__freezing __label__pie Why shouldn't a precooked pie be frozen?
-__label__pasta __label__food-science __label__salt __label__boiling Why add salt to the water when cooking pasta?
-__label__cookies Cookie Dough Made From Pie Crust
-__label__storage-lifetime __label__wine Does cooking wine go bad like regular wine?
-__label__equipment __label__coffee __label__beer __label__whipped-cream __label__soda Are N2O and CO2 chargers interchangeable for culinary purposes?
-__label__flavor __label__spinach Does "the canned spinach taste" have a name? Other than "the canned spinach taste"?
-__label__pizza __label__tomatoes __label__fresh Keeping pizza crust from getting soggy from fresh tomatoes
-__label__indian-cuisine __label__candy Metalic Foil on Indian Sweets
-__label__baking __label__yeast Does active dry yeast really expire?
-__label__middle-eastern-cuisine __label__chickpeas Is there a way to make falafel without deep frying?
-__label__food-safety __label__temperature What do I need to know about temperature and food safety?
-__label__brining How long should meat be brined for in a 10 percent solution?
-__label__coffee hand cranked ceramic conical burr coffee grinder?
-__label__vinegar How to choose a vinegar substitute if I only keep balsamic and rice vinegar?
-__label__pizza __label__moisture Pizza dough texture and workability
-__label__baking __label__cookies __label__pizza-stone Making cookies on a pizza stone
-__label__indian-cuisine __label__raw __label__paneer Does paneer have to be cooked?
-__label__flavor __label__coffee __label__food-processing What makes the 'Cat poo' coffee (Kopi Luwak) flavour worth drinking?
-__label__indian-cuisine Frying mustard oils in indian tempering (tadka)
-__label__beans Cooking white (cannellini) beans: What went wrong?
-__label__butter __label__icing __label__whipped-cream __label__fondant Butter cream icing substitutions for covering the cake with fondant
-__label__food-safety Refrigerator in garage was turned off
-__label__food-safety __label__coffee Safety of coffee in thermal flask, long periods of time
-__label__chicken-stock Is One Of These An Appropriate Substitute For A Stewing Hen For Making Chicken Stock?
-__label__eggs __label__poaching How do you get a poached egg to coagulate evenly and professionally?
-__label__pasta __label__conversion How do you calculate volume of pasta from its weight after cooking down?
-__label__temperature __label__smoking Is there a more exact temperature for cold smoking?
-__label__spices __label__pork __label__sous-vide What spice rub would be typically Thai?
-__label__frying __label__hamburgers Why do my hamburgers smoke?
-__label__coffee Which part of the coffee brew is best?
-__label__fruit __label__culinary-uses __label__asian-cuisine __label__indian-cuisine What can a half-ripe jackfruit be used for?
-__label__pasta __label__flour What is 00 flour and when should I use?
-__label__pasta __label__storage Pasta Storage Oops!
-__label__cooking-time __label__lamb How long should Lamb leg steaks be cooked for?
-__label__beef __label__jerky How many pounds of fresh beef does it take to make a pound of beef jerky?
-__label__grilling __label__steak __label__barbecue Cooking tied-up ribeye
-__label__butter __label__basics Clarified butter? What should I know?
-__label__food-preservation What causes seals to fail when canning?
-__label__baking __label__cake How do I distribute pastry in a tube pan?
-__label__substitutions __label__sour-cream __label__creme-fraiche What is sour cream?
-__label__pasta __label__flour __label__pizza Red and blue Antimo Caputo 00 flour
-__label__flavor __label__coffee __label__milk Why does my coffee late taste different when pouring the milk before I add the coffee?
-__label__baking __label__pie __label__crust How to make a lattice pie crust?
-__label__boiling __label__soy What does simmer slowly mean with white soybeans?
-__label__substitutions __label__pasta __label__butter __label__alfredo What can I substitute for butter in Alfredo sauce?
-__label__garlic Homemade fresh garlic dressing fridge life
-__label__hamburgers __label__american-cuisine __label__restaurant Pickle Accompanying Hotdogs, Burgers, Sandwiches in the US
-__label__vinegar __label__emulsion Why isn't my vinaigrette emulsifying properly?
-__label__food-safety __label__meat Cryovac tenderloin left in trunk of my car
-__label__knife-skills __label__kitchen-safety __label__knife-safety How do you clear food that sticks to the cutting knife?
-__label__coffee __label__cream Why is cream curdled in coffee?
-__label__sauce __label__slow-cooking __label__italian-cuisine Why is there a watery run-off after cooking my bolognese?
-__label__meat __label__barbecue How do I make sure that the meat cooks well and yet stays juicy on a bbq?
-__label__pork Removing hair from pork belly
-__label__equipment __label__peeling Is this type of vegetable peeler effective?
-__label__spicy-hot __label__jerky __label__hot-sauce Reduce hotness of beef Jerky
-__label__food-safety I am flying to Macau from Michigan and would like to take a kilo of frozen Cured Canadian Bacon
-__label__meat Which meat tastes different by gender?
-__label__cleaning __label__seeds How do I prepare ground flaxseed for consumption? (If needed at all)
-__label__molecular-gastronomy __label__acidity Citrate buffer and pH range question
-__label__food-safety __label__water How long can a pitcher of tap water be left out, and still be drinkable?
-__label__pastry __label__puff-pastry What techniques or tricks make soft, flaky pastries instead of leathery ones?
-__label__baking __label__bread changing single loaf bread into two smaller
-__label__baking __label__pancakes __label__salmonella Eggs in Pancakes, health hazard?
-__label__ingredient-selection __label__sugar-free What ingredients can I add to food or gum recipes to add grittiness without any carbs?
-__label__baking __label__baking-powder Bread too dense
-__label__cake What to do with a failed cake?
-__label__chocolate __label__salt How to separate salt from chocolate?
-__label__bread __label__sourdough What's the difference between tangzhong and levain?
-__label__leeks Leek ashes - why?
-__label__baking __label__ingredient-selection How do Crispbread manufacturers use so few ingredients?
-__label__canning __label__acidity __label__cornstarch Does cornstarch affect the pH of what I'm cooking?
-__label__baking __label__substitutions Substitute ratio when using butter instead of shortening
-__label__equipment __label__cleaning __label__smell Odour removing metallic soap: what is it and how does it work?
-__label__pastry __label__organization Potato and onion used in cheese & onion pasties
-__label__cast-iron __label__wok New cast iron wok-ruined?
-__label__substitutions __label__baking __label__food-science __label__oil __label__fats Why can applesauce be used in place of oil?
-__label__pudding Choc pudding, cook & serve hasn't thickened
-__label__parsnip Why are parsnips sold pre-clipped?
-__label__baking cake burns on bottom
-__label__food-safety __label__pork __label__sous-vide Dangers associated with sous-vide temperature and time
-__label__storage-lifetime __label__soup Is continuously simmering or refrigerating cooked soup a more effective way to prevent spoilage?
-__label__fruit __label__ice-cream How to make smooth ice cream flavored with fresh fruit?
-__label__baking __label__parchment Can't I just grease the Baking Sheet instead of using Parchment Paper
-__label__cheese substuting cottage cheese for cream cheese in a cheesecake
-__label__molecular-gastronomy How do I stabilize a lecithin-based foam?
-__label__bread Lemon sweet yeast bread
-__label__cheese __label__language Goat cheese royale definition?
-__label__rice __label__cooking-time __label__steaming How long does it take to steam brown rice?
-__label__oven __label__cleaning __label__efficiency Using the leftover oven heat
-__label__chocolate __label__cookies Is there any reason to use fake white chocolate chips instead of the good stuff?
-__label__baking __label__temperature __label__hamburgers __label__meatloaf How long should I bake a hamburger meatloaf, and at what oven temperature?
-__label__substitutions __label__alcohol __label__cocktails How can this "Bloody Brain" cocktail be made without alcohol?
-__label__substitutions __label__yogurt __label__dairy __label__sour-cream Is it ok to use sour cream as substitute of sour yogurt?
-__label__food-safety __label__food-science __label__garlic Garlic turning green?
-__label__sauce __label__milk __label__burnt How can I remove burnt smell from white sauce?
-__label__storage-method __label__freezing __label__stock What is the best way to store stock in the freezer?
-__label__soup can you prepare vicyssoise a day ahead, then add cream and serve?
-__label__equipment Can I fit normal kenwood bowls in the major series
-__label__beef __label__roast __label__lamb __label__roast-beef My beef roast is dry on top and soggy on the bottom, how to correct it?
-__label__steak How do I deal with silverskin in a steak without trimming away all the fat?
-__label__japanese-cuisine __label__dumplings Can I make gyoza with raw meat?
-__label__substitutions Making bread in a bread maker using regular yeast not bread maker yeast
-__label__baking __label__cake __label__cupcakes How to bake crushed peppermint into cake?
-__label__potatoes __label__ingredient-selection How do I pick the best potatoes at the supermarket?
-__label__salt How can I teach someone to taste for the correct amount of salt in a dish?
-__label__storage-method __label__storage-lifetime __label__japanese-cuisine __label__korean-cuisine Where should I store nori or laver after opening, and for how much time?
-__label__tea __label__japanese-cuisine __label__caffeine Which Type of Japanese Green Tea Has the Highest Amount of Caffeine?
-__label__flavor __label__drinks Why the common basic taste of energy drinks is tutti-frutti?
-__label__chicken Why does freshly slaughtered chicken needs to be cooled down before cooking?
-__label__mushrooms __label__broth How can bitterness from dried mushrooms be avoided?
-__label__chicken __label__soup Will cooking chicken longer in soup make it less tough and stringy?
-__label__thickening __label__starch Is there a product available that is pre-gelatinized starch and what product name is it sold with?
-__label__bread How do I make my bread/buns super soft?
-__label__onions __label__condiments How do I tone down the intensity of raw onion?
-__label__baking __label__flour __label__measurements __label__sifting __label__quickbread Do I need to sift flour for quick breads?
-__label__freezing __label__fondant Can fondant be frozen before covering the cake?
-__label__baking __label__egg-whites __label__macarons Whisk eggs without an electric whisker
-__label__food-safety __label__storage-method __label__temperature How can I keep hot food hot when transporting it?
-__label__food-safety Can a jar that has had botulinum food in it be cleaned
-__label__flavor __label__yogurt How to get the flavors to meld when I add fruit and sugar to plain yogurt?
-__label__spinach What is the most efficient way to squeeze water out of cooked spinach?
-__label__chocolate __label__strawberries How to prevent "sweating" chocolate covered strawberries?
-__label__food-safety __label__slow-cooking Is slow cooking in an oven safe with long cooking times
-__label__storage-method __label__refrigerator __label__avocados Will avocado stay fresh longer if stored in the refrigerator?
-__label__tofu Homemade Tofu Firmness
-__label__brining Why are my olives discolouring in their brine?
-__label__fruit __label__juice Making juice from fresh fruit
-__label__meat __label__slow-cooking Preparing slow cooked meats for the next day
-__label__chocolate __label__grating What's the best way to grate chocolate?
-__label__stove __label__electric-stoves __label__reduction How to reduce a sauce at the bottom of a baking dish?
-__label__pork __label__jerky __label__korean-cuisine Reproduce Korean BBQ Pork Jerky
-__label__gluten-free Vegetarian gluten free savouries
-__label__cake Can adding milk prevent a cake from rising?
-__label__equipment __label__cleaning __label__pan Toaster Oven pan Without The Toaster Oven
-__label__food-safety __label__botulism How can I reassure myself a given food is not a botulism risk?
-__label__baking __label__oven What is the right use of bake and broil?
-__label__sauce __label__caramel __label__glucose-syrup prevent crystallization and separation of corn syrup
-__label__sauce __label__salad-dressing How to taste a real ranch dressing outisde of the US
-__label__molecular-gastronomy __label__kosher Are the molecular gastronomy additives kosher?
-__label__food-safety __label__budget-cooking How to cook insects?
-__label__bagels __label__alkalinity Bagels - Baking Soda or Sugar in the Water?
-__label__pizza How to cook a thin crispy pizza on a pizza stone
-__label__pie __label__catering __label__food-transport How to transport several pies?
-__label__dough What kind of dough do you use to make typical american donuts?
-__label__seasoning __label__cast-iron What are preaseasoned cast iron pans preseasoned with?
-__label__cheese-making How to make semi-hard, unripened brined cheese
-__label__waffle Fix my waffle recipe
-__label__substitutions What type of cookie to use, when an Australian recipe calls for "crushed biscuits"?
-__label__beer How is beer classified into different types?
-__label__cheese __label__cheese-making __label__mozzarella How are mozzarella cheese sticks (string cheese) formed?
-__label__baking __label__equipment __label__meat Is it possible to cook a meatloaf using clear glass Pyrex containers?
-__label__cookware __label__stove __label__gas __label__glass Is pyrex safe to use on a gas burner?
-__label__substitutions Can Nutmeg be substituted in for Mace?
-__label__cooking-time __label__beans How to make kidney beans tender?
-__label__roux What is the typical consistency of a roux?
-__label__food-safety __label__pork Why did pork tenderloin go pink in the fridge?
-__label__yeast __label__proofing Red spots found in Active Dry yeast
-__label__texture __label__okra How can I reduce the sliminiess of okra?
-__label__italian-cuisine __label__chili-peppers What varities of chili peppers are most commonly used in Italy
-__label__culinary-uses __label__pickling __label__resources Making pickles or preserves from hedgehog cucumbers (cucumis africanus)
-__label__tea __label__nutrient-composition Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps?
-__label__storage-lifetime __label__carrots What can be done with bitter carrots?
-__label__vegetables __label__frying How to make boiled and partially fried vegetables palatable?
-__label__beans What can I do to help prevent flatulence from beans?
-__label__vegetables __label__history __label__carrots Why are non-orange coloured carrots so uncommon?
-__label__dough __label__dehydrating Can you rehydrate phyllo dough?
-__label__substitutions __label__tomatoes __label__zucchini What vegetable for sauteed zucchini could I use instead of tomatoes?
-__label__food-safety Do restaurants regularly disinfect baskets and trays?
-__label__salt How do I make the chicken absorb more salt by freezing it?
-__label__fish __label__sushi Best bets for fresh fish for sushi/sashimi?
-__label__pumpkin __label__pancakes Advice for adding pumpkin to pancakes?
-__label__whipped-cream __label__whipper Why am I getting runny whipped cream from my iSi canister?
-__label__middle-eastern-cuisine __label__pastry Uses for thick "country-style" phyllo?
-__label__baking __label__yeast __label__bread How to convert a recipe calling for active dry yeast into rapid rise yeast?
-__label__oven oven cleaning help and tips
-__label__smoking __label__ribs Smoking without wood chips
-__label__substitutions __label__vinegar __label__pantry Which vinegars are essential to keep on hand?
-__label__language __label__grains What is the meaning of the term whole grain?
-__label__sugar __label__pastry __label__brown-sugar What is the best sugar for sweet short crust pastry?
-__label__temperature __label__soy __label__soymilk Temperature to disable enzymes in soy beans
-__label__candy __label__fudge Clarification on the process for making fudge
-__label__equipment Is there a reason to have a plastic bowl?
-__label__pancakes __label__crepe How to make pancakes/crepes without eggs nor any liquids besides water?
-__label__sauce __label__cheese Why does my cheese sauce solidify
-__label__eggs __label__thickening __label__cornstarch Thickening Eggs with Cornstarch
-__label__thickening What is the best way to thicken the liquid in this recipe?
-__label__eggs __label__frying __label__oil __label__poaching poaching an egg in frying canola oil
-__label__pan __label__seasoning-pans __label__carbon-steel What's the best way to season a carbon steel pan?
-__label__food-science __label__flour __label__milling __label__food-processing How Can I Make Flour More White When Under Process In Flour Mill
-__label__grinding What is the easiest way to grind poppy seeds?
-__label__microwave __label__reheating __label__heat Why does food cooked in the microwave heat inside-out?
-__label__pasta __label__presentation __label__plating How do I roll or wrap up pasta into a log-like shape for presentation?
-__label__crockpot __label__dumplings I ruined my dumplings in the crock pot
-__label__flavor __label__dough __label__refrigerator Do beignets have to sit overnight?
-__label__baking __label__cake __label__oven __label__dessert __label__meringue Why does my pavlova always look like this?
-__label__baking __label__chocolate Can I substitute almond milk for heavy cream in chocolate glaze?
-__label__stock __label__chicken-stock __label__parsley __label__timing Adding parsley at the beginning of making chicken stock
-__label__coffee __label__garlic What is coffee garlic?
-__label__equipment __label__knives __label__sharpening How to convert knife edge angle "ratios" into degrees?
-__label__sweet-potatoes Canned yams vs. fresh
-__label__eggs __label__boiling How to soft boil an egg
-__label__substitutions __label__oil __label__pickling __label__pepper Can pickled pepper oil be used as cooking oil?
-__label__storage-lifetime __label__rice How long can I store cooked rice in the refrigerator?
-__label__oil __label__chili-peppers __label__mold Why did my hot pepper oil get moldy?
-__label__equipment __label__coffee How do I prepare arabic coffee in a stone Dallah?
-__label__chicken __label__marinade __label__soy Chicken marinade with soy sauce - have I done something wrong?
-__label__oven __label__toasting __label__toaster Toasting bagel in my oven
-__label__bread __label__sourdough Making sourdough bread in a warm and humid climate
-__label__food-safety __label__cream __label__reheating __label__mushrooms __label__frozen Can I reheat a frozen creamy mushroom sauce twice?
-__label__knife-skills How to slice smoked salmon really thinly?
-__label__wine __label__chemistry Does the speed of opening of a bottle of wine influence its flavour?
-__label__flavor __label__vegetables __label__kale Is sweet-tasting raw kale normal?
-__label__baking __label__cake Cakes cooked in same tin but come out different sizes
-__label__stock what is the reason for adding tomato paste when making a brown stock?
-__label__food-safety __label__cake __label__mold __label__swiss-roll Why did my sponge cake go moldy so quickly?
-__label__cake How to add pistachios in a white chocolate mudcake
-__label__reheating __label__sandwich What is the best way to reheat a sub-style sandwich?
-__label__roasting __label__turkey How do you keep turkey from getting too dry?
-__label__muffins Mixing liquid ingredients to "just combine" to dry ingredients for muffins
-__label__microwave __label__muffins __label__convection Is it okay to use a microwave in convection mode without the turntable?
-__label__freezing semi-freezing ripe avocado for easier handling
-__label__freezing Can you freeze jalapenos?
-__label__cookbook Please help me identify this Jamie Oliver cookbook
-__label__sauce Do I finish a day-ahead sauce before or after refrigerating?
-__label__vegetables __label__curry What vegetables should I add to a japanese curry?
-__label__oven __label__stove __label__gas How to simulate an oven when what you actually have is a gas stove?
-__label__cupcakes what is the difference between thick and liquidy cupcake batters?
-__label__equipment __label__molecular-gastronomy Use of robotics in gourmet kitchens
-__label__kneading Can dough be knead with a rolling pin?
-__label__rice __label__vegetarian Should I avoid meat broth when cooking for vegetarians?
-__label__salt What is the difference between sea salt and regular table salt?
-__label__substitutions __label__cheese __label__salad __label__serbian-cuisine What is the closest substitute for the cheese in urnebes?
-__label__corn __label__muffins Will old corn meal ruin muffins?
-__label__mexican-cuisine __label__salad __label__presentation How should I layer the ingredients in a taco salad?
-__label__chicken __label__deep-frying Why is my chicken all rubbery?
-__label__knife-skills __label__resources __label__learning __label__cutting What are some good resources for learning Knife Skills?
-__label__food-safety __label__clothing How to avoid getting arm hair in food?
-__label__indian-cuisine Is there a difference between paneer butter masala, matar paneer, malai kofta gravy?
-__label__food-safety __label__pumpkin Is it safe to eat pumpkins grown specifically for carving?
-__label__cookware __label__stove __label__electric-stoves Ceramic Cooktop (non induction) getting damaged after use
-__label__storage-lifetime __label__refrigerator __label__soy How long does cooked TVP keep in the fridge?
-__label__vegetables Purple skin with white flesh yams/sweet potatoes have black/green spots after I boil them. Can I still eat them?
-__label__wine What is the difference between expensive wine and regular wine?
-__label__chestnuts Is there a good technique for cooking chestnuts?
-__label__vegetables __label__food-science __label__freezing __label__blanching Why blanche vegetables before freezing?
-__label__smoking Removing the flavour of smoke
-__label__slow-cooking __label__roast-beef __label__pot-roast How to cook a pot roast without it tasting like vegetables
-__label__syrup Brown Blob in natural maple syrup?
-__label__food-safety OK to "recook" partially cooked poultry?
-__label__baking __label__macarons What happened to my macarons?
-__label__fats __label__duck Grilling duck - How can I get the fat?
-__label__fish __label__shopping __label__sushi How to economically make home-made sushi?
-__label__mexican-cuisine __label__tamales Is there an alternative wrapping for tamales?
-__label__food-safety __label__butter Will using 4 year old unsalted butter make one sick?
-__label__substitutions I need a substitute for acids in my food.
-__label__dough __label__noodles __label__kneading Lamian (Hand Pulled Noodles) Technique Question
-__label__equipment __label__fruit What is the practical way to peel off zest of an orange?
-__label__temperature __label__water Is there a difference in tepid water and lukewarm water?
-__label__food-safety How much sorrel is safe to eat, and does cooking affect this amount?
-__label__chicken __label__asian-cuisine __label__noodles __label__thai-cuisine Thai Chicken and Noodles Recipe Recreation
-__label__salt __label__serving-suggestion What foods/preparations demonstrate the flavor difference between sea salt and table salt?
-__label__boiling __label__water __label__pot Oil-like stain when cooking with gas
-__label__fruit __label__alcohol __label__drinks __label__cocktails __label__durian Can durian be used as a cocktail ingredient?
-__label__baking __label__eggs __label__cake __label__measurements How many jumbo double yolk eggs should I substitute for large eggs?
-__label__food-safety __label__freezing Is it safe to eat freezer food with bad odours?
-__label__dough __label__bread what to make with a very high hydration dough?
-__label__pork Marinate pork loin overnight?
-__label__chicken-breast My chicken breasts release a lot of fluid when cooked. How do I prevent this?
-__label__equipment __label__pressure-cooker What kinds of pressure cookers are there, and what are they good for?
-__label__cleaning __label__cookware White Stains on stainless steel
-__label__rice-cooker Downside of 'Turbo' mode on rice cooker?
-__label__substitutions __label__milk __label__allergy What is a substitute for milk when making ham balls?
-__label__beef __label__seasoning Help with ground beef seasoning: flavors are weak
-__label__temperature __label__beverages How to prevent my marshmallows from melting in my hot cocoa?
-__label__bread __label__yeast Why is yeast used in bread making?
-__label__muffins Mashing bananas for Muffins: By hand or with blender?
-__label__chicken __label__roasting __label__poultry How to truss a chicken?
-__label__baking __label__pie Can I partially bake a pie?
-__label__flavor __label__citrus __label__soda Flavors in Fresca
-__label__baking __label__measurements When used for measuring ingredients in cooking what is the difference between a "dry ounce" and a "liquid ounce"?
-__label__chocolate __label__melting-chocolate What can be done to thin chocolate for dipping?
-__label__cocktails How to get rid of foam on shaken cocktails
-__label__eggs __label__duck Difference between chicken and duck eggs?
-__label__equipment __label__gas __label__electric-stoves __label__induction Best gas-stove cost effective alternative?
-__label__frying __label__oil How should you go about heating a pan before adding oil?
-__label__cake __label__dessert __label__brownies Eggless brownie, cake, dessert recipes
-__label__measurements __label__macarons Do successful french macarons really need precise weight measurements?
-__label__conversion __label__recipe-scaling __label__measuring-scales How much does a cup of Nutella weigh?
-__label__pickling __label__brining Reusing pickle brine
-__label__spices Anise, Pepper, Cinnamon, Cloves and Fennel better known?
-__label__sauce What are the key ingredients in Worcester Sauce?
-__label__fats What is the science or chemistry of the creaming method in baking?
-__label__meat __label__beef __label__steak __label__frying-pan Steak has bits of horrible bitter/liquid like chunks of meat
-__label__oil What oils are "required" for a decent home kitchen?
-__label__oven Is it normal for flames to come up through the slots on each side of the bottom of the oven?
-__label__baking __label__muffins Smallest muffin size without losing the muffin top?
-__label__baking __label__flour __label__pan How to butter and flour the chimney of a bundt form
-__label__baking __label__cake Making a carvable cake
-__label__storage __label__mayonnaise __label__potatoes Potato and Macaroni Salads soak up all the mayo when I store them
-__label__pork Pulled pork too sweet
-__label__cooking-time __label__sous-vide __label__fats Rendering fat by sous vide
-__label__food-science __label__salt __label__chinese-cuisine how do I get the salt out of my chinese take out
-__label__storage-method Storing/transporting nut brittle in tins
-__label__gelatin how much powdered gelatin to one gelatin leaf?
-__label__baking __label__gelatin What does it mean in a Recipe to "steep the gelatin"?
-__label__candy __label__fudge Making Fudge or Candy While it is Raining or Snowing
-__label__baking __label__bread Is it possible to bake bread or the like using a stovetop tagine?
-__label__eggs __label__food-science __label__fats __label__dairy __label__emulsion Why does Barnaise separate as opposed to crme brle or lemon curd?
-__label__eggs __label__ingredient-selection How can I detect bad-fed or fast-fed chicken eggs before buying?
-__label__beef __label__grade How can I make the best use of prime beef?
-__label__chocolate __label__brownies __label__gluten-free How can I get unsweetened gluten-free chocolate brownies to hold together?
-__label__substitutions __label__storage-method __label__freezing Can I substitute whole anchovies for anchovy paste?
-__label__rice __label__rice-cooker Why does my rice smell?
-__label__steak __label__pan How can I evenly grill a thin steak on a skillet?
-__label__tofu __label__frying-pan Which type of pan can you recommend for pan-frying tofu?
-__label__beans Baked Creamy Chicken enchilada casserole
-__label__caramelization __label__stews __label__braising Can I "re-caramelize" meat after a failed braising attempt?
-__label__baking __label__rising __label__puff-pastry Why didn't my puff pastry "puff"?
-__label__drinks __label__cocktails __label__mint What's the proper way to muddle mint for a julep or mojito?
-__label__oven __label__syrup __label__macarons Macaron feet are large and can't know how to work with my conventional oven when baking them
-__label__flavor What is your training regimen for developing your palate?
-__label__chocolate __label__hot-chocolate How to remove unwanted aftertaste from food
-__label__salt __label__pancakes __label__recipe-scaling __label__baking-soda Increasing my pancake recipe..Are soda and salt in a different ratio than the other ingredients?
-__label__baking __label__seitan How to keep baked seitan from being too tough?
-__label__chicken __label__beer How to do a beer-butt chicken?
-__label__vegetarian __label__seitan Make homemade seitan taste like commercial
-__label__frying __label__language __label__sauteing Difference between sweating and sauteing?
-__label__quickbread __label__doughnuts __label__baker-percentage Baker's Percentages for Baked Doughnuts?
-__label__salt __label__peanuts Can salt be inserted in unshelled peanuts? Do natural peanuts taste salty?
-__label__barbecue What is the source of smoky flavor for barbecued foods?
-__label__baking __label__chicken What does "until fork tender and the juices run clear" mean and how do I tell?
-__label__equipment __label__cookies __label__italian-cuisine How am I supposed to heat a pie-iron-style pizzelle iron?
-__label__flavor __label__fruit __label__citrus __label__pineapple What makes certain fruits work well in savory dishes?
-__label__freezing __label__cooking-time Meaning of do not thaw for frozen food
-__label__chinese-cuisine Is asking for a "Chinese menu" in a Chinese restaurant a common way to get more authentic dishes?
-__label__wine How do I sweeten a mulled or spiced wine that is too tart?
-__label__shrimp Green gooey stuff when removing head from raw shrimp
-__label__fruit __label__food-preservation __label__jam Best way to remove seeds when making jam and still have it called jam
-__label__sauce __label__steak __label__cream Would a cream based sauce go well with steaks?
-__label__baking __label__frying __label__convenience-foods How can I bake normally fried foods?
-__label__food-science __label__yogurt __label__allergy __label__carob Is carob bean cooked when used as a thickener?
-__label__substitutions __label__bread __label__dough __label__pastry __label__filling Low Hassle, Knead-Free Doughs
-__label__freezing __label__microwave __label__convenience-foods Which of these Ingredients/additives assist in the longevity of frozen, microwavable foods?
-__label__menu-planning Do popovers serves as the starch and the bread in a meal?
-__label__bread Should ciabatta sandwich rolls be dry and dense?
-__label__soup __label__asian-cuisine __label__vietnamese-cuisine What is vietnamese pho? What exactly does it consist of?
-__label__eggs __label__salt __label__scrambled-eggs Does adding salt before cooking toughen scrambled eggs?
-__label__candy __label__food-identification Can anyone identify this RED GINSENG CANDY?
-__label__dough __label__yeast Yeast dough won't go "stretchy"
-__label__equipment __label__cleaning __label__kettle What causes the black discoloration on this plastic electric teakettle?
-__label__oven __label__microwave Why can heating things in a microwave make them soggy?
-__label__eggs __label__chicken __label__frying How do I make the panko bread stick to my egg-coated chicken?
-__label__cookies __label__cookbook What type of cookies does the author Rose Levy talk about in Christmas cookies book?
-__label__substitutions __label__lemon __label__molecular-gastronomy __label__lemon-juice What are the key differences between lemons and meyer lemons?
-__label__ice-cream __label__coconut __label__dairy-free Coconut Milk Ice Cream - Getting Volume?
-__label__chicken Chicken has a strong, offensive chemical odor when boiled.
-__label__freezing __label__thawing What are the effects of thawing food at low temperatures?
-__label__food-safety __label__slow-cooking __label__turkey How (or is) "low & slow" turkey safe?
-__label__tea __label__boiling __label__water How can I easily get water to a desired temperature?
-__label__substitutions __label__baking How to create a muffin recipe
-__label__indian-cuisine __label__tomatoes __label__puree Why to remove skin and seeds of tomatoes when we puree them?
-__label__baking __label__gluten-free Gluten free baked good coming out bitter
-__label__budget-cooking Looking to start cooking....but I'm a total noob. Where should I start?
-__label__flour __label__mexican-cuisine __label__corn Why does my corn flour dough feel like wet sand?
-__label__cast-iron __label__pan What is the function of this shallow, 19-divoted, eared cast iron piece?
-__label__sugar __label__indian-cuisine Does jaggery need to be soaked?
-__label__rice __label__microwave Microwaved rice, its not fluffy
-__label__sauce __label__italian-cuisine __label__dairy Ratio of cream/butter to cheese in Alfredo with high fat cheeses?
-__label__beans __label__nutrient-composition Are calcium and magnesium lost by soaking beans?
-__label__kebab __label__skewers What are the best type of skewers to use for ground meat kebabs?
-__label__cast-iron __label__seasoning-pans Deglaze in iron pan
-__label__sausages Is sausage casing edible?
-__label__sauce __label__tomatoes Tomato sauce - tomatoes, then juice vs tomatoes & juice
-__label__hamburgers What's that scum at the sides of my home-made burger when I cook it?
-__label__fats __label__nutrient-composition __label__children How do I add healthy fats to my daughter's diet?
-__label__equipment What is the best type of wood for a French rolling pin?
-__label__cheese __label__cheese-making __label__indian-cuisine __label__paneer How do you make paneer?
-__label__raw __label__cocoa Can I use unsweetened baking cocoa raw, or do products with it in it need to be cooked?
-__label__storage-lifetime __label__soda How long does unopened, room temperature pop last?
-__label__cake What can I do with super runny icing?
-__label__baking __label__pizza Why do my pizzas get such hard crusts?
-__label__learning How should I choose my next step as a cook?
-__label__food-safety Cooked hamburger
-__label__meat __label__seasoning How long can I let a steak rest after seasoning and before cooking?
-__label__drinks __label__carbonation Why did people start using CO2 (instead of e.g. oxygen) for carbonated drinks?
-__label__potatoes Sprouting Potatoes in Fridge? Safe to eat?
-__label__food-safety __label__broccoli Does frozen broccoli need to be cooked to be eaten safely?
-__label__sugar Turn melted sugar back into granular?
-__label__freezing __label__drinks __label__cocktails Vermouth for use in Drinks - can I freeze it?
-__label__curry __label__thai-cuisine __label__presentation What is the proper/most common way to serve curry?
-__label__yeast __label__sourdough-starter Question about new sourdough starter, specifically smell
-__label__sauce __label__spaghetti What is the correct timing when cooking spaghetti sauce from minced meat and prepared tomato sauce?
-__label__substitutions __label__eggs __label__cookies Replacing egg whites with whole eggs when baking cookies
-__label__tea __label__caffeine Does brewing tea for longer result in higher caffeine content?
-__label__substitutions __label__sauce __label__ingredient-selection What is the "Chili sauce" ingredient in this recipe?
-__label__flavor What counters astringency?
-__label__food-safety How safe is it to harvest wild sassafras?
-__label__frying __label__lentils (How) Can I fry red lentils?
-__label__vegetables __label__salt __label__food-preservation __label__alcohol Can alcohol and salt lengthen the shelf life of vegetables in room temperature?
-__label__pasta __label__olive-oil What kind of olive oil should I use?
-__label__cheese-making Why is there cow cheese but no pig cheese?
-__label__substitutions Substitute for whipped topping?
-__label__meat __label__hamburgers __label__please-remove-this-tag When is it OK to cook a burger medium?
-__label__dessert __label__candy __label__color Colorful Marshmallow
-__label__cornstarch __label__starch Does type of starch used for thickening make a difference in a fruit sauce?
-__label__storage-method __label__sugar Should I leave the peel in citrus sugar?
-__label__pasta __label__vinegar Can I use apple cider vinegar instead of white wine vinegar for cooking?
-__label__cooking-time __label__noodles __label__egg-noodles How can I cook dried noodles with just hot water?
-__label__soup __label__bananas How do you stop banana flower soup from tasting astringent?
-__label__peanuts What is the easiest way to remove the papery covers from the peanuts?
-__label__freezing __label__defrosting __label__ground-beef What's the most appropriate way to thaw hamburger meat?
-__label__substitutions __label__soup __label__thickening __label__cornstarch Replace cornflour in soup
-__label__jicama How to prep jicama - is peeling necessary?
-__label__eggs __label__thickening __label__pudding Butterscotch Pudding Clumps
-__label__beer Uses for cheap beer?
-__label__candy __label__caramel What is wrong with the pan in which I make my caramels, and what kind of pan should I be using?
-__label__pork Substitute for fresh ham
-__label__substitutions What can I use in place of Quinoa flour?
-__label__garlic Will peeled garlic cloves that are stored for later use lose their flavor?
-__label__cooking-time __label__cheesecake Cheesecake Cooking Time Change with Pan Change?
-__label__equipment __label__food-science __label__oven __label__cooking-time __label__stove What are the advantages of using a stove instead of an oven?
-__label__coffee Was my coffee actually supposed to be gritty?
-__label__baking __label__pizza __label__neapolitan-pizza Dividing Pizza dough to balls before baking
-__label__herbs __label__fresh __label__asian-cuisine Using toasted sesame oil in a cilantro "pesto"?
-__label__texture __label__celery Are there any drawbacks to cooking with limp celery?
-__label__coffee __label__french-press Is a stainless steel french press good to make coffee?
-__label__beef What can I do with an arm roast?
-__label__baking Nutrient loss when baking in roasting pan
-__label__freezing __label__tomatoes Freezing Tomatoes for Winter?
-__label__cheese __label__food-science __label__cheese-making __label__melting What determines how well cheese melts
-__label__substitutions __label__chocolate __label__storage Shelf Stable "Ganache"
-__label__oil __label__oven __label__salmon What is the smoking point of salmon fillet oil?
-__label__storage-method __label__ice-cream __label__dairy What ingredients can be used to prevent rapid ice cream melting?
-__label__food-preservation What flavorings do you use for sour pickles?
-__label__storage __label__baking-soda __label__baking-powder Can I store dry ingredients (flour, baking powder, baking soda, etc) together?
-__label__culinary-uses __label__muffins __label__quickbread What to do with crumbled muffins?
-__label__temperature __label__smoking electric smoking 2 pork loins, increase time and or temp?
-__label__eggs __label__japanese-cuisine __label__french-cuisine __label__omelette Reverse engineer the Perfect Japanese Omelet
-__label__food-safety Food Safety mould on raw beets
-__label__food-science __label__baking-powder How do the ingredients in baking powder work?
-__label__indian-cuisine What is the liquid ingredient in a korma?
-__label__tofu Tofu - Cooking technique for firm/chewy edges?
-__label__vegan __label__soy __label__lasagna Using Soy Meat in Lasagna
-__label__freezing __label__sous-vide How can I vacuum seal acidic ingredients with meat or poultry for freezing?
-__label__flavor __label__herbs __label__alcohol How to cover up bad jenever?
-__label__vegan __label__emulsion __label__almonds __label__almond-milk What natural emulsifier can I use for almond milk?
-__label__molecular-gastronomy __label__foam __label__whipper Unsure why foam sauce doesn't hold
-__label__cheese __label__indian-cuisine __label__paneer How do I make paneer firm and chewy like in the restaurant?
-__label__cookware Questions about cookware set
-__label__juice How do you make guava juice?
-__label__spices __label__steak __label__vegetarian __label__vegan __label__tofu What sauce / spices can make a tofu steak taste like a beef steak
-__label__baking __label__bread __label__glaze Why is a glaze applied to the top of a hot cross bun?
-__label__cheese __label__food-identification Black Diamond cheddar, wedge not wheel
-__label__wheat __label__breakfast Kutya- Ukranian Christmas recipe
-__label__brining __label__ribs Would brining help the texture/flavor of ribs?
-__label__chili-peppers __label__hot-sauce Could I use chili powder in a homemade hot sauce recipe?
-__label__storage-method __label__storage-lifetime How to store red bean paste?
-__label__flavor __label__coffee __label__bananas extracting banana flavour for an iced coffee
-__label__food-safety __label__rice __label__candy __label__marshmallow Storing rice krispie treats
-__label__baking __label__chocolate __label__candy __label__tempering Are there any situations where untempered chocolate is better than tempered?
-__label__cake __label__ganache __label__fondant Ganache by pouring before fondanting a cake
-__label__alcohol __label__drinks __label__food-identification Looking for the name of a sweet green drink
-__label__bread __label__flour __label__wheat How does the Croatian system of flour categorization correspond to the systems of Western Europe and USA?
-__label__chocolate Vibrancy of chocolate sauce
-__label__flavor adjust flavor from inexpensive brandy
-__label__chicken __label__stock Should I pre-boil then rinse chicken bones before making stock?
-__label__pizza __label__steak What's a good choice of steak to use for a steak pizza?
-__label__storage-lifetime __label__tofu how long is tofu good for?
-__label__cleaning __label__microwave How to clean a microwave?
-__label__dessert __label__oats Oatmeal used in apple crisp topping
-__label__pasta __label__measurements __label__spaghetti Best way to measure Spaghetti/Linguini portions?
-__label__storage-method __label__dough __label__flour Why does the kneaded dough form a skin when exposed to air and what are the possible ways to prevent the skin formation?
-__label__food-preservation freezing cooked turkey, ham and chicken slices
-__label__slow-cooking __label__conversion __label__stews How do I convert a recipe from a stew to use a slow-cooker
-__label__canning __label__dulce-de-leche combining two method of making Dulce de leche from a can of sweetened condensed milk
-__label__substitutions __label__vanilla Vanilla extract vs. Vanilla powder
-__label__shopping __label__basics __label__menu-planning How to cook and plan meals when ingredients are not reliably available?
-__label__onions Plain Greek yogurt with finely chopped green onions dip
-__label__baking __label__flavor __label__bread What are the ways of classifying bread?
-__label__food-preservation __label__cabbage __label__german-cuisine How can I make sauerkraut to best preserve the probiotic elements?
-__label__baking __label__rhubarb Stop rhubarb compote juice from leaking
-__label__butter Did I make butter, or something else?
-__label__spoilage __label__sour-cream Does sour-cream go bad?
-__label__cake __label__cookies __label__decorating Stick wafer sticks to mudcake
-__label__sauce __label__tomatoes How to measure tomatoes for making sauce?
-__label__cheese Burger/Kraft Slice Style Cheese
-__label__pumpkin __label__seeds What method can I use to cook pumpkin seeds so that they turn out crunchy?
-__label__noodles __label__asian-cuisine Chinese rice vermicelli tastes of chemicals
-__label__syrup __label__mint How to make mint syrup with minimum water?
-__label__boiling __label__water At what point is water considered "at a boil?"
-__label__molecular-gastronomy Is it possible to make a marshmallow that isn't sweet?
-__label__food-safety __label__potatoes Is it safe to eat baby-potatoes?
-__label__food-safety __label__chicken __label__soup Is it safe to cook chicken soup if the water doesn't quite cover it?
-__label__refrigerator __label__organization __label__restaurant How to organize a walk-in fridge for a mid-size kitchen?
-__label__food-science How do you make the wishbone break easier?
-__label__storage-method __label__tea What is the best way to store loose tea to maintain its freshness?
-__label__flavor __label__freezing __label__brussels-sprouts Can I freeze (raw) Brussels Sprouts to mimic the effects of frost?
-__label__meat __label__flavor __label__brining What brine ingredients are effective?
-__label__oil __label__potatoes __label__deep-frying __label__french-fries How are Belgian fries different than the average French fries found in North America?
-__label__candy __label__decorating How to create a gummy candy cake?
-__label__spices __label__herbs What herbs and spices are used in Kentucky Fried Chicken?
-__label__substitutions can you make a mud cake using cooked quinoa instead of normal wheat flours
-__label__vegetables How do I glaze vegetables?
-__label__boiling __label__italian-cuisine __label__corn __label__polenta Cooking polenta: is stirring for 30 minutes really necessary?
-__label__meat __label__chili __label__russian-cuisine What would convert this chili recipe into a Russian chili?
-__label__meat __label__language What is a Vienna Schnitzel?
-__label__sauce __label__freezing __label__cream __label__alfredo Freezing things like Fettuccine Alfredo
-__label__sauce __label__thickening How to keep thick pured sauces from separating into solids and liquids?
-__label__drinks __label__sugar __label__lemonade __label__syrup Is lemonade better when made with simple syrup?
-__label__flavor __label__fruit __label__plums Sweet plums going tart as I chew
-__label__microwave __label__asparagus Microwave Asparagus?
-__label__language __label__carpaccio Pumpkin carpaccio: correct use of the name
-__label__cheese __label__cheese-making How can I find out how to make clothbound cheddar cheese?
-__label__food-safety __label__bread __label__freezing __label__dough __label__food-preservation How to ship bread or bread dough?
-__label__vegetables Preserving vegetables in the fridge
-__label__beef __label__stock __label__bones Making Beef Stock
-__label__sour-cream What is Canadian-style sour cream?
-__label__fruit __label__apples Which types of apples are considered to be "quick-cooking" apples?
-__label__spices Avoiding grittiness with sichuan pepper
-__label__pressure-cooker Why would a pressure cooker shorten a braise time?
-__label__bread __label__eggs __label__sugar __label__milk How to prevent burning when frying bread?
-__label__chicken __label__poaching How do you poach chicken?
-__label__potatoes __label__roast Why aren't my potatoes cooked?
-__label__cookware __label__broiler Our broiler "ruins" pans when we use it
-__label__cookbook Recommend Indian cookbooks for a beginner/intermediate amateur
-__label__food-safety ham broth left out overnight
-__label__meat __label__flavor What biological factors affect a meat's taste?
-__label__equipment __label__frying-pan How to know whether the teflon coated pan's life has reached end?
-__label__kebab __label__skewers What sort of kebab is used with Chellow Kebab?
-__label__equipment Which speed setting of a mixer-grinder should be used for which purpose?
-__label__food-safety __label__cheese __label__mold Is it okay to eat gorgonzola cheese mold?
-__label__milk __label__drinks __label__budget-cooking __label__emulsion __label__cocoa How can I make milk cocoa powder so it does not stick to the top and bottom?
-__label__beef __label__dehydrating __label__curing __label__charcuterie How to cure beef jerky with a minimum of salt?
-__label__baking __label__yeast How much fresh yeast should I use if I want to use it instead of dry yeast?
-__label__reheating __label__oats How can I keep my reheated Oats from sticking together?
-__label__fish __label__salmon __label__skin What fish have deliciously edible skins?
-__label__rice __label__lentils __label__low-carb What ratio of rice is needed for lentils to be a "complete protein"?
-__label__baking __label__substitutions __label__cake __label__cupcakes One base cake mix and then make several flavors
-__label__flavor __label__sous-vide __label__vacuum How do I impart "extra" flavor with Sous Vide cooking?
-__label__seasoning __label__french-fries __label__plating What are the advantages of serving fries in a metal cone?
-__label__alcohol __label__creme-brulee __label__flambe Flambe, alcohol percentage and water residue
-__label__artichokes I would like to prepare Artichokes as a side dish, any preparation tips?
-__label__food-science my black garlic cooking in a rice cooker went brown and hard before black any ideas?
-__label__sourdough-starter How to get more lactic acid vs acetic acid in sourdough?
-__label__coffee __label__storage-lifetime Bottling and Storing Cold-Brewed Coffee?
-__label__food-safety __label__eggs __label__storage-lifetime __label__salad-dressing How long can a vinaigrette last if emulsified with raw egg?
-__label__food-preservation __label__dehydrating Dehydration temperatures for long-term preservation
-__label__substitutions __label__sugar __label__chili-peppers __label__lemon __label__ginger How can I make this antique ginger wine recipe using ingredients available today?
-__label__storage-method __label__celery How to keep celery crisp?
-__label__equipment My KitchenAid mixer head will not lock in the down position.  How can I rectify this?
-__label__tomatoes Equivalent tomato products: paste, sauce, puree, diced, whole
-__label__cheese __label__pasta What other Italian cheese(s) could be substituted for parmesan in most recipes?
-__label__cheese __label__cooking-time __label__texture __label__melting How can I melt cheese for dipping?
-__label__spices __label__indian-cuisine Which spice gives brown colour to Indian curry?
-__label__dessert __label__ice-cream __label__turkish-cuisine How can I make Turkish dondurma?
-__label__baking Can't get my Puff Pastry shells to rise
-__label__beef __label__culinary-uses __label__stock Should I keep the meat boiled off of bones when making beef broth?
-__label__baking __label__brownies __label__rising How do I stop my brownies from rising?
-__label__mushrooms Is it possible to "ripen" mushrooms after it's picked?
-__label__roast-beef What is the US equivalent of "Joint of Sirloin"?
-__label__equipment __label__serving What's the difference between serving from a ceramic plate and metal plate?
-__label__bread __label__proofing What kind of flour keeps bread dough from sticking in a proofing basket?
-__label__culinary-uses __label__scallops What to do with unused scallops' roe?
-__label__baking Giant Cream Puff shells
-__label__vegetables __label__microwave __label__spinach Why do frozen greens get fibrous and tough in the microwave?
-__label__baking __label__oven __label__convection When should I use convection when baking?
-__label__salt __label__popcorn How can I get salt to stick better to buttered or oiled popcorn?
-__label__equipment __label__rice __label__steaming __label__rice-cooker Cooking rice with limited equipment
-__label__baking __label__chocolate __label__cheesecake Preventing chocolate from burning, when its used as the crust of a New York style cheesecake
-__label__equipment __label__salt Cooking on a Himalayan Salt Slab
-__label__grade Get Grade A produce?
-__label__food-safety __label__tea Is it safe to eat non-green tea leaves
-__label__food-safety __label__reheating __label__spinach Reheating Spinach
-__label__food-preservation __label__jam How to seal a jar with a jam so that it can be opened without breaking the lid?
-__label__food-preservation __label__beans __label__drying Drying Picked Beans (Scarlet Runners)
-__label__soup Leaving the lid open in a soup
-__label__mexican-cuisine What is the difference between traditional Mexican cooking and Tex-Mex?
-__label__pancakes How to make thick and fluffy pancakes?
-__label__candy We're trying to make hard crack candy,the humidity in the house is 50%
-__label__lasagna __label__bechamel Is that bechamel that Gordon Ramsay is adding to the lasagna?
-__label__sprouting Fenugreek Sprouts - How am I doing? Am I done?
-__label__cheese Making Raclette without special equipment or specific type of cheese
-__label__chicken __label__chicken-stock Where do all the tough old birds go?
-__label__rice __label__flour __label__indian-cuisine What are the different types of flours used in cooking Idly, Dosa, Halwa, Ladoo and Upma?
-__label__grilling __label__duck __label__barbecue Tips for grilling duck legs?
-__label__food-safety __label__food-preservation Freezing cooked chicken from the deli?
-__label__sauce __label__oil What was wrong with using White Truffle Oil?
-__label__bread __label__biga Is my biga supposed to be liquid?
-__label__food-science __label__potatoes __label__marinade Will potatoes turn brown / gray in oil?
-__label__food-safety __label__frying __label__safety __label__kitchen-safety __label__cooking-safety How do you avoid getting burnt by hot oil?
-__label__baking Where can I buy a pipe for a Weckmann in the US?
-__label__cheese-making __label__mozzarella How to obtain rennet?
-__label__yeast Can nutritional yeast flakes be used as a bread leavening?
-__label__food-safety How do you safely bring ingredients normally stored cold to room temperature?
-__label__freezing __label__stock Refreezing stock after boiling
-__label__equipment __label__texture How smooth is peanut butter?
-__label__equipment __label__cookware __label__dutch-oven __label__skillet Using a Dutch Oven as a Heavy Skillet replacement
-__label__seasoning How is sassafras used in flavoring?
-__label__temperature __label__yogurt How to set yogurt in the room temperature between 20 to 16 degree Centigrade?
-__label__chocolate __label__candy __label__melting-chocolate How do I make my own chocolate chips?
-__label__baking __label__cooking-time __label__cookies __label__american-cuisine How to recognize when American style chewy cookies are done?
-__label__timing Vintage West Bend Slow Cooker number settings verses hi low settings
-__label__marinade Can I put chicken marinade on chicken after it was almost cooked?
-__label__soup __label__seafood How do I prepare fresh clams for clam chowder?
-__label__food-safety __label__smoking Can one become ill from consuming food smoked with wood that contains a common fungus?
-__label__tea Does English Breakfast Tea equal Assam Tea?
-__label__vegetables Are hop leaves edible?
-__label__italian-cuisine __label__liver Should I be scared of chicken livers? Can I make them less scary? (Ragu Bolognese)
-__label__pasta __label__rice __label__temperature __label__water Could rice or pasta be cooked without hot water?
-__label__substitutions __label__cake Tres Leche Without Homemade Cake?
-__label__food-safety __label__eggs __label__hard-boiled-eggs __label__scrambled-eggs __label__safety Cracked Eggs & Safety
-__label__chicken __label__roasting __label__pressure-cooker Chicken texture: Store Rotisserie v. Pressure Cooker
-__label__sous-vide __label__corned-beef __label__smoke-flavor Corned Beef vs Pastrami
-__label__spices __label__herbs __label__cheese-making How do I make cumin and herb cheese at home?
-__label__yeast __label__rolls Yeast rolls spread when rising
-__label__gluten-free __label__children Ideas for a banana dessert crust, gluten free
-__label__pastry __label__french-cuisine __label__meringue Giant meringue French pastry - what are these called?
-__label__nutrient-composition __label__serving Amount per serving
-__label__oven __label__grilling covertin grilling time to oven time
-__label__substitutions __label__measurements __label__marshmallow What is the substitution ratio for mini marshmallows to large marshmallows?
-__label__food-safety __label__food-preservation __label__refrigerator __label__spoilage __label__maple-syrup can maple syrup be refrigerated after it was out for a few days?
-__label__baking __label__food-science __label__dessert __label__pie __label__crust How can two pies made and baked identically have differing flavor qualities?
-__label__substitutions Commercial Egg whites for whole eggs
-__label__eggs __label__food-preservation __label__pickling Can I make pickled eggs that don't require refrigeration?
-__label__eggs __label__seasoning __label__salmon __label__stainless-steel Stainless steel pan too hot?
-__label__sausages Tricks for removing sausage casing?
-__label__eggs Undercooked eggs that were in the pot plenty long
-__label__freezing __label__cheese __label__eggplant __label__cream-cheese __label__parmesan Is it possible to freeze Eggplant Parmesan? If so, better to freeze before or after baking?
-__label__cheese __label__marinade How to marinate cheese
-__label__baking __label__bread __label__barley How to make Barley bread?
-__label__food-safety Concern about my health. Mothballs contaminates my food
-__label__rice __label__sushi Sushi rice should be transparent when cooked?
-__label__bread __label__milk __label__sourdough Milk instead of water for sourdough?
-__label__coffee How much coffee do I need to grind per 4 cups of coffee?
-__label__shortening What exactly is "vegetable shortening"?
-__label__fruit What to do with under ripe figs?
-__label__cocktails Why was my Last Word cocktail red?
-__label__slow-cooking __label__stock __label__chicken-stock I'm Making Chicken stock. How can I keep the chicken meat/bones from rising above the water line?
-__label__rice __label__italian-cuisine __label__risotto Arborio and Risotto
-__label__baking __label__doughnuts Why are jelly donuts usually raspberry flavored
-__label__bread how to break up a bread recipe?
-__label__french-cuisine What is the standard ratio of sugar to cream in Crme Chantilly?
-__label__storage-lifetime __label__freezing __label__spices __label__chili-peppers What should I know about storing my homemade chili powder?
-__label__chocolate Making dark chocolate at home
-__label__caramel __label__melting How long can melted salted caramel last?
-__label__vegetables __label__soaking How briny should the water be when soaking broccoli to remove bugs?
-__label__coffee __label__filtering In brewing coffee, do I need to use filtered water and what kind of filter should I use?
-__label__microwave how long can i microwave microwaveable plastic containers for?
-__label__meat __label__steaming How long should meat be steamed for?
-__label__vegetarian __label__vegan A vegan alternative to Quorn?
-__label__substitutions __label__sour-cream __label__dip Can I substitute low fat greek yogurt for light sour cream in a high speed blender?
-__label__salt How much salt should be used in dishes for the best flavor?
-__label__beans How do I avoid fibrous, dry beans?
-__label__meringue __label__macarons How long and how can I hold meringue before macaronage?
-__label__uht __label__yogurt Can UHT milk be used to make yogurt?
-__label__slow-cooking __label__stews At what point is a beef stew being overcooked?
-__label__food-safety __label__steak Is a steak OK to eat if it fell down, but I cooked it afterwards?
-__label__eggs __label__microwave microwaving scrambled eggs
-__label__pasta __label__food-science __label__salt __label__starch Is there an authoritative source on whether salt affects pasta stickiness?
-__label__food-safety __label__pork Is it safe to eat a pork loin that has been refrigerated for 6 days?
-__label__cookies Can I use parchment paper for all cookies
-__label__spices __label__seasoning __label__chili __label__children Seasoning Chili for Young Children
-__label__knife-skills What is the advantage to using a knife beveled on one side only?
-__label__stock Couldn't snap the bones in my chicken stock
-__label__sauce __label__japanese-cuisine __label__noodles Why is Tsuyu sauce for cold Soba noodles served on the side?
-__label__beans __label__chemistry __label__baking-soda __label__soaking Baking soda for soaking chickpeas
-__label__substitutions __label__pork __label__ham Substitute for pig products
-__label__spices __label__indian-cuisine __label__spicy-hot Adding spiciness to indian curry at the end of cooking
-__label__soda __label__rhubarb Cooking rhubarb with soda
-__label__meat __label__marinade What is the minimum time for a decent meat marinade?
-__label__baking __label__oil __label__roasting What is the function of oil in baking/roasting?
-__label__substitutions __label__flour __label__indian-cuisine Using Chakki Atta instead of whole wheat flour?
-__label__candy __label__cutting How to cut peanut brittle
-__label__substitutions __label__grapes What color grapes are "Malaga grapes"?
-__label__freezing __label__fruit what's a good technique for freezing blueberries?
-__label__food-safety __label__kitchen How to get rid of weevils?
-__label__chicken __label__deep-frying __label__batter How do I prevent my tempura chicken from getting soggy with time?
-__label__roast How long can an uncooked roast sit on the counter?
-__label__food-safety i have a question about food safety
-__label__equipment __label__stand-mixer KitchenAid Mixers, which one to pick?
-__label__substitutions __label__pork What other cut of meat can replace pork shank?
-__label__food-safety __label__onions Using minced onion instead of powder onion, will it change the expiration date of the final product?
-__label__baking __label__cookies Should shortbread cookies be lightly browned?
-__label__smoking Are any kind of wood-chips good enough for smoking?
-__label__storage-method __label__asian-cuisine __label__stir-fry How can I prepare left over Stir Fry for the fridge?
-__label__sauce __label__spicy-hot Reducing spice in sauce
-__label__substitutions __label__herbs __label__curry Substitute for lemon grass in curry dish
-__label__bread __label__indian-cuisine How do I make soft chapattis?
-__label__flavour-pairings Is it possible to create the flavour of a food by using the component chemicals?
-__label__yogurt __label__curry added more yogurt to curry - can I fix it?
-__label__coffee __label__drinks Can Guava seeds be used to make a coffee-like drink?
-__label__food-safety __label__chicken Saving seasoned flour used for dredging chicken
-__label__asian-cuisine __label__flatbread Roti Canai cooking tips?
-__label__reheating __label__frozen __label__eggplant What parameter is best to increase - time or temperature?
-__label__knives Sanitizing Carbon Steel Chefs Knife
-__label__steak __label__marinade __label__lemonade Lemonade as a base for steak marinade
-__label__oven __label__pizza __label__gas __label__pizza-stone Cooking pizza in tiny gas oven with pizza stone
-__label__oil Why do many recipes instruct you to oil or grease the pan at the start of the recipe?
-__label__frying __label__oil __label__fats Funky taste - Oil or Fat?
-__label__storage-method __label__knives Storing knives in knife sheaths
-__label__thai-cuisine Difference between types of Thai black soy sauces (Healthy Boy brand)
-__label__substitutions __label__wine __label__sourdough Substitute Sherry for Wine in Sour dough cookies?
-__label__equipment __label__food-safety __label__professional What is a kitchen rag?
-__label__butter What's the purpose of clarifying butter?
-__label__cake Making a literal thousand-layer cake?
-__label__coffee What are the pros and cons of coarse and fine coffee ground?
-__label__vegetables __label__soup How can I keep my split pea soup from becoming too thick during storage?
-__label__microwave __label__popcorn Should I use my microwave's 'popcorn' button?
-__label__substitutions __label__asian-cuisine __label__chinese-cuisine __label__wine What is a more common substitute for Shaoxing cooking wine?
-__label__chicken __label__salt __label__temperature How to make chicken absorb more salt when cooking a soup?
-__label__molecular-gastronomy Surface tension in food
-__label__salt Should iodized salt be avoided when salting meat?
-__label__meat __label__frying __label__pan __label__drying How to soften diced meat that was has had too much of its juices leave from being cooked too long?
-__label__bread __label__yeast Does preferment add sourness to taste of bread?
-__label__substitutions __label__salt __label__sodium How can I make low sodium (140mg or less per serving) pancakes / waffles?
-__label__baking __label__substitutions __label__sugar Using Glucose instead of Fructose
-__label__food-safety __label__lemon-juice Can lemon juice concentrate be used after the use-by-date?
-__label__food-science __label__wine __label__drinks __label__cooking-myth __label__carbonation Does placing a metal spoon in an open bottle of sparkling wine (etc.. .) help keep its fizz?
-__label__chicken __label__salt __label__brining Can state of chicken affect brine?
-__label__fruit __label__strawberries Have strawberries changed or have I?
-__label__food-safety __label__bacon Do I need to pre-cook bacon when adding it to a quiche?
-__label__pastry __label__icing __label__french-cuisine __label__custard __label__glaze How can you achieve the glazed top in a mille-feuille?
-__label__bread __label__pizza __label__sourdough __label__leavening Rolling out after or before the leavening process?
-__label__soup __label__dumplings __label__jewish-cuisine Fluffy matzo balls
-__label__vegetables __label__flavor __label__soup __label__italian-cuisine __label__minestrone Counter to bitterness in soup
-__label__frying __label__batter __label__shrimp Super soft fried shrimp in a light batter
-__label__culinary-uses __label__fruit Culinary uses for juniper extract?
-__label__quinoa How to make fluffy(not crunchy) quinoa?
-__label__fruit __label__jam The persimmon jam makes my tongue dry
-__label__onions __label__knife-skills __label__cutting __label__dicing Horizontal cuts when dicing an onion
-__label__freezing __label__mexican-cuisine __label__tamales When do I freeze tamales?
-__label__japanese-cuisine __label__noodles __label__broth __label__ramen Oil in Ramen broth
-__label__chicken Ratios of flour-egg-chicken? Simple breading
-__label__slow-cooking New to sous vide and not having any luck
-__label__oil __label__sauteing Place oil on cold or hot skillet?
-__label__potatoes How to dry out mash - added too much milk
-__label__bread __label__water Why do crisp bread rolls have more water than soft bread rolls?
-__label__rice __label__risotto French Red Rice (Camargue) versus Italian Red Rice (Rosso Selvaggio)?
-__label__oven __label__gas Do you need to pre-heat a gas oven?
-__label__equipment __label__steaming Steamer with single vent instead of bottom holes
-__label__food-preservation __label__seafood How can i preserve squid ink
-__label__bananas __label__convection __label__quickbread Can I save time by baking banana bread using the convection setting of my oven?
-__label__potatoes How to make stiff mashed potatoes?
-__label__baking __label__ribs What is the lowest and slowest way I can bake pork ribs?
-__label__meat __label__cooking-time __label__marinade How long, optimally, should you marinate chicken or beef?
-__label__eggs What is the name for this technique to prepare eggs?
-__label__equipment __label__roasting __label__pan Pans with ceramic coating useful?
-__label__indian-cuisine __label__basics Ingredients to Get Started with Indian Cuisine
-__label__potatoes __label__restaurant-mimicry __label__french-fries How can I make McDonald's type French Fries
-__label__barbecue __label__sausages Should I prick sausages during cooking?
-__label__food-safety __label__refrigerator __label__dessert __label__coconut Refrigerate cooked mung bean porridge
-__label__food-safety Should I boil canned sweetened condensed milk before using like I do for different types of canned food?
-__label__pork __label__stock Is there such a thing as pork stock?
-__label__cheesecake __label__meringue How to consistently get golden beads on meringue topping?
-__label__baking __label__oven __label__cooking-time What does baking time in oven depend on?
-__label__hamburgers How is one supposed to properly eat multi-level hamburgers?
-__label__soup __label__fish Why does fish broth made with frozen fish lack flavour?
-__label__eggs __label__scrambled-eggs What can I do to make beaten egg puffier and fluffier?
-__label__cake Why does some cake make your tongue thick, and how to prevent it?
-__label__equipment __label__cheese __label__cheese-making How to cut the wax from this cheese?
-__label__vegetables __label__freezing __label__cauliflower Freeze cauliflower?
-__label__food-identification __label__squid What is this type of squid, and what should I do with it?
-__label__substitutions __label__yeast __label__honey Are there any substitutes for honey when trying to activate yeast?
-__label__bread __label__hamburgers What are the best burger buns available in the UK?
-__label__baking __label__equipment __label__sponge-cake How to bake a sponge cake in a grill microwave oven
-__label__rice __label__budget-cooking What ingredient, besides beans, creates a complete protein together with rice?
-__label__equipment __label__stainless-steel Why did the bottom of my stainless steel pan burn during seasoning?
-__label__fruit __label__peeling Easiest way to peel pomelos?
-__label__storage-method __label__smoothie Effects of making smoothies in advance
-__label__drinks __label__syrup __label__ginger __label__lime __label__infusion How to prepare a ginger lime drink mixer?
-__label__soup __label__tomatoes __label__texture Looking to add some texture to my tomato soup recipe
-__label__baking __label__equipment What is the point of a baking rack?
-__label__pork __label__brisket What is "pork brisket?"
-__label__flavor __label__indian-cuisine __label__curry How can I quickly save a tasteless curry?
-__label__baking My meringue forms syrup beads on top
-__label__meat __label__microwave Reheat cooked meat in microwave
-__label__freezing __label__food-preservation Are there things you cannot freeze?
-__label__food-safety __label__vegetables __label__onions __label__vacuum How do I avoid botulism formation when vacuum sealing and freezing raw chopped vegetables?
-__label__pasta How do I avoid gummy, unworkable pasta dough?
-__label__grilling __label__meat __label__hamburgers Why do burgers sometimes fall apart on the grill?
-__label__beans __label__chili-peppers __label__chili __label__venison Bean selection for a chili recipe
-__label__chicken __label__soup How to prevent dry chicken in soup?
-__label__thai-cuisine __label__noodles Am I making this noodle correctly?
-__label__equipment __label__pasta __label__shopping What should I look for when buying a pasta roller?
-__label__wok __label__seasoning-pans Why are my metal tools scraping off the patina of my wok?
-__label__food-safety __label__chicken __label__raw-meat Do I need to wash my tongs between handling raw meat in pan?
-__label__bread __label__yeast When should I add proofed yeast to a bread machine?
-__label__language What is the difference between sauting and stir frying?
-__label__bouillon How do I convert a powdered seasoning into cube (bouillon) form?
-__label__fish __label__salmon What is the difference between Atlantic and Steelhead farmed salmon in taste and how to cook?
-__label__fruit __label__presentation __label__children __label__smoothie Kids Lunch box - suggestion for fruit smoothie packaging
-__label__food-safety __label__teflon Is Teflon dangerous?
-__label__substitutions __label__milk __label__allergy __label__sour-cream __label__dairy-free Is there a milk-free sour cream?
-__label__pie __label__lime __label__grating An efficient way to zest key limes?
-__label__cheese What's the difference between Greek and Bulgarian Feta Cheese
-__label__potatoes __label__deep-frying __label__organic Why won't my potatoes crisp?
-__label__spices __label__shopping __label__spanish-cuisine What type of Paprika is the generic stuff one buys at a grocery store chain?
-__label__rice How to remove cardamom seeds from rice
-__label__coffee __label__beans __label__caffeine Amount of caffeine per bean of Starbucks bagged coffee (big secret I guess)
-__label__meat __label__food-preservation __label__sausages __label__drying How to dry homemade pork sausages with proper humidity and temperature?
-__label__canning __label__pressure-canner __label__food-preservation Pressure canning instructions
-__label__chicken __label__restaurant-mimicry How do you make General Tso's chicken as generally found in the Eastern USA?
-__label__gelatin Gelling agents closest to normal gelatin that set at room temperature
-__label__beef __label__stews __label__smell Soak meat in water to get rid of smell?
-__label__sauce __label__asian-cuisine What is the brown sauce in authentic Chinese fried rice?
-__label__corn __label__hominy Hominy Making Methods
-__label__sugar How to stop sugar syrup from crystallizing?
-__label__substitutions Gluten & MSG free substitute for Parmesan?
-__label__spicy-hot Counteract the negative effects of spicy ingedients with other ingredients
-__label__equipment Siphon for testing new recipes: 250ml or 500ml?
-__label__cooking-time __label__barbecue-sauce Barbecue sauce with 12% vinegar
-__label__sauce __label__dessert __label__vanilla How do I make vanilla sauce without air bubbles?
-__label__tomatoes __label__pickling What to do with too-dry sun dried tomatoes?
-__label__freezing my chest freezer is going out.
-__label__chocolate Who Provides Sugar free chocolate?
-__label__meat Cooked cornbeef left out for 10 hours
-__label__spicy-hot __label__chili Chili with bitter aftertaste and not enough kick
-__label__flavor __label__spices __label__salt __label__pepper How does pepper enhance/increase the saltiness of a dish?
-__label__cheese Do I need special gloves for mozzarella stretching?
-__label__grilling __label__salmon __label__cedar-plank Besides salmon, what other meats can be grilled on a cedar plank?
-__label__baking __label__temperature __label__cookies Inside of the cookies turn up soft, almost uncooked?
-__label__baking __label__butter __label__brown-sugar __label__toffee __label__melting Properly melting butter and sugar together for butterscotch bar recipe
-__label__reheating Keep macaroni cheese creamy after refrigerating
-__label__food-safety __label__alcohol __label__fermentation Can one get sick from drinking too much home made Water Kefir?
-__label__baking __label__cake __label__aluminum-cookware How to season / care for a Bundt pan?
-__label__ice-cream Is Italian style gelato achievable with standard home ice cream makers and home freezers?
-__label__sugar __label__brown-sugar __label__moisture Difference between brown sugar and white sugar?
-__label__storage-method __label__storage-lifetime __label__butter __label__ghee Should ghee be kept out of light?
-__label__food-science __label__yeast __label__sourdough What are the optimal conditions in making wild yeast starter?
-__label__substitutions __label__cake __label__fruit Can I replace treacle with molasses in my fruit cake?
-__label__presentation What is this technique where they add a thick sauce and spread it out with the back of a spoon
-__label__coffee __label__measurements Is a "cup" on a coffee maker always 6 oz? Is this a standard in the US?
-__label__baking __label__bread How to make a sandwich bread with a very soft crust? And what is the ideal temperature to bake sandwich bread?
-__label__bread __label__sourdough __label__starter __label__sourdough-starter Maintaining Sourdough Starter
-__label__bread Bread dough only rises once
-__label__equipment Cleaning oil sprayer pump
-__label__food-safety __label__soup __label__reheating __label__budget-cooking Never ending soup; is it actually safe?
-__label__substitutions __label__spices __label__saffron What good substitutes for saffron exist?
-__label__equipment __label__storage-method __label__serving Distinguishing the size of tablecloths when folded?
-__label__beef __label__french-cuisine __label__butchering __label__english-cuisine What is the difference between French and British cuts of beef?
-__label__eggs How do I make egg drop soup thick and golden?
-__label__oil Purpose of cooking oil
-__label__pasta __label__measurements __label__menu-planning How to judge quantity of fresh pasta dough per person
-__label__food-safety __label__storage-method __label__ginger __label__spoilage My ginger is moist and floppy... has it spoiled?
-__label__freezing can I freeze chicken defrost it and eat cold for lunch?
-__label__cookbook __label__french-cuisine English Translation of Gastronomie Pratique
-__label__storage-lifetime __label__cheesecake How long would a no-bake cheesecake last?
-__label__storage-lifetime __label__chocolate __label__storage Chocolate bars - Actual shelflife vs expiration date
-__label__coffee __label__beans __label__espresso Why isn't my espresso coffee nice and strong?
-__label__cheese What is dry cottage cheese?
-__label__chili-peppers Burning from Pepper?
-__label__food-safety __label__chicken __label__grilling How can I tell when chicken thighs are sufficiently cooked to eat?
-__label__water How can I create a drinkable ice slurry?
-__label__juice __label__acidity __label__oranges Old, unpasteurized orange juice has extra tang
-__label__bread Can I rest my Ciabatta dough overight? (experiment results)
-__label__cheesecake Why isn't my American-style baked cheesecake very sweet or rising significantly?
-__label__frying __label__pork __label__mexican-cuisine How to fry carnitas?
-__label__pasta __label__italian-cuisine traditional italian pasta: with or without eggs?
-__label__pie __label__apples Should I peel Boskoop apples for a pie?
-__label__baking __label__substitutions __label__dough __label__flour __label__pizza Is there any substitute for vital wheat gluten?
-__label__baking __label__sourdough 2000g sourdough boule in medium sized dutch oven
-__label__eggs __label__muffins __label__ratio How important are eggs for a muffin recipe?
-__label__substitutions __label__bacon What is the texture/taste difference between cured and uncured bacon?
-__label__food-safety __label__hot-dog What does it mean if human DNA is in hot dogs?
-__label__food-preservation __label__jelly __label__recipe-scaling Why can't I scale up jam/jelly recipes?
-__label__chicken What's the Hungarian Ashkenazi Yiddish name for burned rice at the bottom of the pot?
-__label__eggs how long can eggs sit out?
-__label__baking __label__cheesecake Tricks for knowing when a cheesecake is correctly done
-__label__baking Compensating for extra moisture from cold flour
-__label__cleaning How can I clean the brush that I am using for burnt pots?
-__label__yeast __label__ginger __label__soda Homemade Golden Ginger Ale
-__label__cake __label__pastry Cake Projector Alternatives
-__label__seafood How do you prepare squid tentacles?
-__label__sauce __label__emulsion __label__barbecue-sauce How to keep sauce spices in suspension
-__label__equipment __label__whipped-cream __label__whipper how to tell if a whipping cream dispenser is overpressurized or underpressurized?
-__label__equipment __label__pizza-stone What are the impacts of a worn pizza stone?
-__label__flavor How do I cut savoriness of a dish?
-__label__gnocchi Amount of time boiling gnocchi
-__label__refrigerator Why does water leak from a refrigerator?
-__label__substitutions __label__brownies What went wrong with my brownies?
-__label__candy Can the Cadbury Creme Egg's filling be bought independently?
-__label__chicken __label__vegetables __label__cooking-time Proper cook times for mushrooms, onions, and peppers
-__label__oven __label__roast Roast Cooked all night
-__label__pasta My toasted couscous didn't soften properly. Why?
-__label__butter __label__ghee What's the proper procedure of making ghee?
-__label__chicken __label__frying Easiest way to bread chicken for frying?
-__label__temperature __label__food-science __label__tomatoes Why do tomatoes get so hot?
-__label__coffee What special knowledge or skills about coffee do baristas have?
-__label__cast-iron __label__seasoning __label__seasoning-pans Seasoning Cast Iron Pan but without Using Bacon or Lard
-__label__chicken-breast Ingredients injected into chicken breast
-__label__milk __label__yogurt Why does sourness taste in yogurt increases with time?
-__label__food-preservation __label__language __label__jam __label__jelly What's the difference between jam, jelly, and preserves?
-__label__popcorn __label__pressure-cooker Can you make popcorn in a pressure cooker?
-__label__vegan __label__dairy-free Why does my homemade hemp milk smell like sulfur?
-__label__baking __label__freezing __label__muffins Can I freeze muffin mixture?
-__label__rice __label__italian-cuisine How to make white risotto
-__label__eggs What do I do with one cracked egg?
-__label__baking __label__cake __label__chocolate __label__caramel __label__fondant What is on top of this and how do you make it?
-__label__beans __label__mexican-cuisine Is there a simple way to make refried beans?
-__label__fruit __label__pie __label__blueberries __label__cornstarch How can I keep my blueberry pie firm without the flavor of corn starch?
-__label__cheese Parmesan Cheese Substitute
-__label__sauce __label__vanilla __label__pudding When to add vanilla beans to a sauce?
-__label__substitutions __label__yeast What is the purpose of nutritional yeast?
-__label__breakfast 'Lighter' version of American breakfast
-__label__candy __label__cornstarch Does Turkish Delight have to be this difficult?
-__label__temperature __label__gelatin How to tell when water reaches 100 degrees Fahrenheit without a candy thermometer for the purposes of disolving gelatin?
-__label__food-safety __label__coconut __label__salmonella Is raw coconut safe to eat?
-__label__measurements Is it ever more accurate to measure by volume rather than by weight?
-__label__equipment __label__grilling __label__basics __label__pan __label__stove What can be cooked on a stovetop grill pan?
-__label__food-safety __label__eggs __label__food-science How does salmonella get into eggs?
-__label__pasta __label__spaghetti __label__standards What's the numbering system for spaghetti and does it matter?
-__label__chicken __label__chicken-stock Fat in chicken skin after boiling
-__label__equipment Where can I find a hand blender like this?
-__label__vegetarian __label__candy __label__gelling-agents How can I make vegetarian marshmallows?
-__label__chicken __label__yogurt What's the point of "draining" yogurt?
-__label__chicken __label__frying __label__deep-frying __label__baking-powder Can you use baking powder in a breading?
-__label__cheese __label__cheese-making What is the rind of Brie cheese made of?
-__label__equipment __label__knives What are the best suggestions for cutting gloves
-__label__food-safety __label__storage-lifetime __label__roast __label__ham How long can a packet of sliced ham be used once opened?
-__label__baking __label__oil __label__pancakes How to cook pancakes without spreading that horrible smell of burnt oil?
-__label__food-safety Can string cheese be frozen?
-__label__temperature __label__refrigerator __label__raw-meat __label__food-safety What are the consequences of leaving the fridge 2 inches open overnight?
-__label__pasta __label__shopping __label__middle-eastern-cuisine Non-Quick Cooking Couscous - Is that a real thing anywhere?
-__label__dessert __label__apples How to Prevent Apples from turning Brown
-__label__substitutions __label__soup __label__italian-cuisine Kale vs Spinach in Zuppa Toscana lasting
-__label__baking __label__cake __label__coffee What purpose does coffee serve in a chocolate cake recipe?
-__label__equipment __label__kitchen Sharing a kitchen space with other companies
-__label__oranges __label__presentation How to serve oranges so it is easy for guests to enjoy them?
-__label__cauliflower Cooking Cauliflower so it doesn't fall apart?
-__label__coffee When making french press coffee, what is the purpose of blooming the grounds?
-__label__food-safety __label__crockpot Fell asleep with slow cooker on warm for 9 - 10 hours? Still good?
-__label__cheese __label__pairing __label__serving-suggestion What to serve at a cheese tasting?
-__label__food-preservation __label__fresh How can I keep fruit salad fresh longer
-__label__cheese __label__chocolate Hot chocolate and cheese (Colombian Special)
-__label__canning __label__chili-peppers __label__bell-peppers Blue floaters in canned hot peppers
-__label__beef __label__roasting __label__braising What is the purpose of turning a pot roast (and can I do without it)?
-__label__baking __label__butter __label__biscuits What is the best way to chip your butter when making biscuits?
-__label__substitutions __label__dough How can I make yeast- and gluten-free pizza dough?
-__label__shrimp __label__frozen __label__thawing Why would IQF shrimp say "do not force thaw under running water"?
-__label__candy Problem with gummy-bears being too much like jelly
-__label__cauliflower Why does eating cauliflower with spicy food help to take away the spciy burning feeling in your mouth?
-__label__sugar __label__chocolate Chocolate used for decoration
-__label__chicken __label__deep-frying __label__confit __label__chicken-wings Why do chicken wings turn chewy if cooled between cookings?
-__label__equipment __label__grinding __label__charcuterie Why is my meat grinder getting clogged with sinew?
-__label__spoilage __label__infusion __label__liqueur Raspberry Infused Vodka
-__label__chocolate Making Nutella flow Smoothly
-__label__baking __label__meringue Factors affecting meringue crispness
-__label__cleaning __label__pot __label__stainless-steel How do I get rid of burn marks in my pots?
-__label__cast-iron Are there any Oven only or Stove-Top only Cast Iron Recipes?
-__label__roasting __label__eggplant Roasting an eggplant for "Neapolitan Eggplant Parmesan"
-__label__temperature __label__pot Why does food cook differently in a double-boiler?
-__label__seafood __label__tuna Tips for cooking seared tuna just right?
-__label__baking __label__equipment What happens if I wash my baker's couche?
-__label__mushrooms Are these grocery store oyster mushrooms OK to eat?
-__label__stock Should I roast meat/bones before making stock out of it?
-__label__meat __label__steak __label__aging Different ways for aging steaks
-__label__storage-method __label__dough __label__pizza How far in advance can I stage pizza?
-__label__wine __label__marinade will wine marinade kill bacteria?
-__label__grilling indoor grilling
-__label__chocolate __label__cake Does the "German" in "German chocolate cake" refer to the chocolate or the cake?
-__label__avocados __label__storage Sourcing and storing avocado
-__label__temperature __label__grilling Meat thermometer for Caja China?
-__label__shopping __label__mexican-cuisine Where to get creamy poblano pepper casserole recipe mix in the UK?
-__label__baking __label__bread __label__flour __label__pizza What does it mean for a flour to be "strong" or "reinforced"?
-__label__curry __label__indian-cuisine Curries from Scratch, a beginners guide
-__label__equipment __label__stand-mixer What previously manual techniques should I use a stand mixer for?
-__label__language __label__french-cuisine What is this French cuisine technique called, where "a piece of pheasant meat is cooked between two slices of veal, which are then discarded?"
-__label__oven How to deal with an inaccurate oven thermostat
-__label__culinary-uses __label__gelatin __label__jelly __label__pectin What can I do with paprika jelly?
-__label__freezing __label__food-preservation __label__butter __label__margarine Does freezing butter or margarine change the properties?
-__label__baking __label__food-safety __label__cake __label__refrigerator __label__frosting How long can frosting with butter, powdered sugar, salt, vanilla, and milk, that is covered with fondant be left out of the refrigerator?
-__label__cheesecake What type of cheesecake is the most common in southern US SuperMarkets?
-__label__sauce __label__chili-peppers How much pepper sauce could you get out of a Carolina Reaper?
-__label__food-science looking for edible paper
-__label__baking __label__dough __label__butter Substitutions for "European style" butter in croissants
-__label__cast-iron __label__seasoning-pans What is the purpose of using potato peels for seasoning a cast iron pan?
-__label__beans Is there a reliable source for clean dry beans?
-__label__chinese-cuisine __label__steaming How can I cook my dumplings without a bamboo steamer?
-__label__meat Is it bad to cook frozen meat without waiting it to be unfrozen?
-__label__sugar __label__cherries How much do I reduce the sugar when using a sweeter fruit in a pie filling?
-__label__broiler __label__poultry How to get that crispy skin on a roasted turkey or chicken
-__label__slow-cooking __label__roast Should a roast be covered in liquid in a slow-cooker?
-__label__freezing __label__vegetables __label__zucchini Can you freeze chopped zucchini?
-__label__pie __label__dessert __label__carrots Carrot Pie: custard or stew?
-__label__sauce __label__tomatoes Turn Passata Into Tomato Paste?
-__label__chinese-cuisine __label__restaurant-mimicry What is red Chinese BBQ sauce called?
-__label__storage-lifetime __label__pork __label__pie __label__gelatin Why do they put the jelly-like substance in pork pies?
-__label__fish __label__shopping __label__fresh How to know if Dover Sole is fresh?
-__label__food-safety Used Pan.... Old Oil.... Can this pose a risk before washing?
-__label__pan __label__pot How to choose the right diameter size of saucepans?
-__label__salt __label__sauerkraut Recovering from Over Salted Sauerkraut
-__label__substitutions __label__alcohol __label__wine __label__budget-cooking What's an inexpensive substitute for Port wine?
-__label__sauce __label__freezing Can I freeze cranberry sauce?
-__label__baking __label__cake __label__moisture cake undercooked or too wet?
-__label__equipment __label__garbage-disposal Does garbage disposal horse power matter that much?
-__label__storage-method __label__garlic Can you reconstitute garlic powder?
-__label__oven How do I make my pizza crust go from limp to crisp?
-__label__meat __label__sausages What are the benefits of using natural casing when making sausages?
-__label__food-processing How should I prepare my Hens and Chicks to eat?
-__label__nutrient-composition Do quality adjectives have a standard?
-__label__substitutions __label__tomatoes How can I replace canned tomatoes with fresh?
-__label__baking __label__cake Dangers to continuing to cook an unfinished torte?
-__label__sugar __label__candy __label__fudge Ingredients vs. Temperature Control in Chocolate Fudge
-__label__french-fries Baked sweet potato french fries (chips) too soft, how to crispen?
-__label__butter __label__pastry What is "pastry butter"?
-__label__butter __label__clotted-cream Do people eat clotted cream AND butter at the same time?
-__label__food-safety __label__mushrooms Why are these mushroom stems leaving a long, skinny fiber behind on the cap?
-__label__bread __label__sourdough How to tell if it is real sourdough?
-__label__food-safety __label__freezing __label__ground-beef Conservation of ground beef
-__label__seafood Avoiding gritty cockles
-__label__chicken Why would chicken have significant regional differences in flavor?
-__label__sauce __label__soup __label__ramen Using sauce as a soup base
-__label__meat __label__grilling How do you grill Shish Kabobs so they aren't so chewy?
-__label__roasting __label__nuts Chop nuts before or after toasting?
-__label__sourdough Mathris broke as soon as I added it into medium hot oil
-__label__frying __label__oil __label__deep-frying using deep fried oil for regular frying
-__label__cheese __label__kefir What is an appropriate humidity for separating curds and whey?
-__label__coffee Why are dark roast beans usually used for espresso?
-__label__carrots __label__blanching Did I blanch baby-cut carrots correctly?
-__label__gelatin How do you prepare Jello with fruit pieces?
-__label__chinese-cuisine What is the difference between light and dark soy sauce?
-__label__vegetables __label__corn What are the modern or recommended ways of cooking corn on the cob?
-__label__baking How to keep my oven evenly heated
-__label__food-safety __label__seasoning Physical method to season steaks
-__label__freezing __label__chemistry __label__molecular-gastronomy Why does my LN2 evaporate so quickly?
-__label__grilling __label__propane-grill What's the best way to get a charcoal taste on a propane grill?
-__label__cake __label__storage-lifetime __label__cupcakes How to make cakes/scones that won't go off, for display purposes
-__label__stock __label__broth Stock vs Broth - What's the difference in usage?
-__label__substitutions __label__asian-cuisine __label__soy What's the difference between tamari and soy sauce?
-__label__baby-food Boiled water left in a Teflon pot
-__label__food-science __label__roasting __label__nuts __label__almonds __label__maillard Minimum temperature for slow roasting almonds
-__label__icing __label__decorating What icing will stay stiff (even in tropical heat) after the cake has been decorated?
-__label__frying __label__shrimp How can I get fried prawns to be juicy?
-__label__tea Loose-leaf tea: specifics of re-steeping multiple times?
-__label__fats __label__flour-tortilla Benefits for different fats for flour tortillas?
-__label__sausages How do I get sausages to cook evenly in a pan?
-__label__spices __label__grinding Which other spices besides cloves will react with plastic?
-__label__gelatin How to make glowing Jello without Tonic Water?
-__label__equipment __label__hand-blender Are plastic (vs metal) immersion blenders safe for hot mixtures?
-__label__baking __label__equipment __label__roast How to stop sweet/sugary dressings from ruining a baking dish?
-__label__baking I used evaporated milk instead of sweetened condensed milk in a fudge recipe. How do I fix this?
-__label__equipment __label__oven __label__stove __label__kitchen Is it worth to install a gas stove with a big gas bottle in the kitchen?
-__label__butter How to make home-made butter?
-__label__butter __label__cream __label__packaging Why is butter usually labeled "Sweet Cream"?
-__label__temperature __label__oil __label__fats __label__stove How reliable is determining cooking oil temperature with a thermometer?
-__label__tea __label__color __label__coloring Why is my green tea brown?
-__label__cream __label__whipper A firm mousse with juice with my cream whipper
-__label__spoilage Sealed whey protein container past its use by date - is it still usable?
-__label__macarons __label__dulce-de-leche Dulce De leche as a macaron filling
-__label__tomatoes __label__ketchup I would like to make homemade Ketchup, how do I prepare the tomato?
-__label__freezing Labeling Food for the Freezer
-__label__oven Smoke coming from oven
-__label__equipment __label__tomatoes What is a device used to slice tomatoes with in one motion called?
-__label__substitutions __label__bread __label__allergy __label__wheat Bread substitute for wheat allergic
-__label__oil __label__pizza Why is delivered pizza often oily?
-__label__flavor __label__yogurt How to prevent greek yoghurt getting more sour
-__label__food-safety __label__yogurt __label__cucumbers Shelf life of a yogurt product
-__label__pumpkin __label__extracts How to make pumpkin extract
-__label__canning __label__strawberries __label__lime When canning strawberry preserves can you substitute lime juice for lemon juice?
-__label__cheese-making __label__hungarian-cuisine Doing tr at home
-__label__food-safety __label__cookies __label__nuts __label__allergy What can I bake for my nut allergic friend?
-__label__baking __label__oven __label__roasting __label__duck Oven temperature for multiple ducks?
-__label__flour __label__wheat __label__grinding Are there substantial benefits to grinding your own flour?
-__label__food-identification __label__squash Can anyone tell me what kind of squash this is?
-__label__eggs __label__cooking-time __label__scrambled-eggs How can I ensure that scrambled eggs will be fully cooked?
-__label__microwave Why does a microwave rotate the food being cooked? And is there ever a time when it shouldn't rotate?
-__label__soup __label__pumpkin Why is my pumpkin soup sour?
-__label__baking __label__temperature __label__microwave __label__flatbread Why does flatbread have to be microwaved / cooked / toasted?
-__label__substitutions __label__corn __label__syrup __label__icing What is a substitute for corn syrup in boiled icing?
-__label__beans __label__measurements What is the conversion rate between dry beans to cans of beans?
-__label__chocolate regarding chocolate chip cookies
-__label__pie __label__pastry __label__starch Is it possible to make transparent / translucent pastry?
-__label__flavor Why does food taste bland when we are sick?
-__label__chicken __label__temperature __label__roast Heston Blumenthal roast chicken
-__label__grilling __label__chicken-breast __label__breadcrumbs Whenever I put breadcrumbs on chicken breast, they turn out soggy and moist
-__label__juice Can I soak and rejuice the pulp that comes out of a juicer?
-__label__duck __label__color Color change in duck meat!
-__label__food-science __label__ground-beef Beef: Red on the outside, brown on the inside
-__label__coffee __label__milk Substitute to milk in coffee?
-__label__molecular-gastronomy __label__blender __label__foam How can I make a foam without an immersion blender?
-__label__substitutions __label__alcohol What are some good substitions for alcohol in cooking?
-__label__flavor __label__vegetarian __label__vegan __label__seitan How do I make tasty seitan in a pressure cooker?
-__label__freezing __label__fresh __label__pancakes If I make a big batch of blueberry buttermilk pancakes and freeze them, how long will they stay fresh for before getting freezer-burnt?
-__label__baking Why put Sprite in a baking recipe?
-__label__eggs __label__ingredient-selection __label__vinegar Tamago-su preparation
-__label__equipment __label__grilling Why does the grate of my charcoal grill keep rusting?
-__label__baking Can you use sweet potatoes in a no-bake pie?
-__label__food-safety __label__sous-vide Sous Vide long cook meat prep?
-__label__freezing __label__pineapple How do you freeze fresh pineapple? Can you?
-__label__coffee What water temperature should be used for instant coffee?
-__label__baking __label__food-safety __label__eggs Would baking a cake for 2 hours at 350 degrees F be safe to eat if it's still moist?
-__label__frying __label__oil __label__blowtorch __label__kitchen-safety Blowtorch and frying oil - dangerous?
-__label__oven __label__reheating __label__french-fries What are good settings to reheat french fries soggy from refrigirating overnight in a small oven?
-__label__sauce __label__asian-cuisine __label__duck Sweet sauce for Peking Duck?
-__label__baking __label__resources __label__gluten-free __label__allergy What are good references for Gluten free baking
-__label__grilling __label__barbecue __label__smoking What temperature range is suitable for grill smoking?
-__label__cookies __label__nutrient-composition Calculating Nutrition Information for Commercial Food Labeling
-__label__bread Can I store bread dough overnight?
-__label__dough __label__pizza __label__rising When making pizza dough ahead, at what point in the process should I let it rise?
-__label__freezing __label__food-preservation __label__lemon How do I freeze and defrost lemons?
-__label__food-safety __label__eggs __label__salmonella What is the danger of salmonella in 'home laid eggs' and how should I clean them?
-__label__beef __label__steak Is there any cut of beef that's close to Kobe beef?
-__label__flavor __label__lemon __label__mayonnaise __label__lemon-juice How to balance out sourness of lemon juice, specifically in a mayonnaise?
-__label__chicken __label__flavor __label__chili-peppers __label__spicy-hot __label__brining How would I add heat to a brine?
-__label__sauce __label__tomatoes Bubbles in canned tomato sauce
-__label__roasting __label__corn How to make corn nuts from fresh corn on the cob
-__label__baking __label__substitutions __label__flour Difference between Maida and All purpose flour
-__label__oil __label__tomatoes __label__spanish-cuisine Why does oil change the color of salmorejo?
-__label__beef __label__sous-vide What sous vide parameters for entrecote?
-__label__equipment What does one use a saw for?
-__label__vegan __label__shrimp __label__raw How can I make a raw vegan shrimp paste substitute?
-__label__frying __label__deep-frying __label__breadcrumbs Why breadcrumb is necessary for deep-frying?
-__label__food-safety Is it safe to eat dog food in regular diet?
-__label__equipment __label__knives __label__shopping __label__knife-skills Really good quality Cooks Knifes
-__label__knife-skills What is a tourne knife used for?
-__label__baking __label__yeast Why mix dry and fresh yeast?
-__label__food-science __label__thickening Is sugar a thickening agent?
-__label__vanilla How long will a vanilla bean stay potent?
-__label__chicken __label__microwave __label__chicken-breast Cooking chicken in microwave?
-__label__cookies __label__rhubarb How do I make "thick cooked rhubarb"
-__label__chocolate __label__melting-chocolate Why does my chocolate seize when I add brandy to it?
-__label__tuna Should tuna steaks sit out before cooking?
-__label__chocolate __label__dessert __label__melting-chocolate Chocolate Shot Glasses
-__label__flavor __label__garlic Confused about the addition of garlic
-__label__baking __label__substitutions __label__cranberries Fresh cranberries OR frozen cranberries
-__label__equipment __label__stove __label__gas Gas burner is "clicking" - how can I stop this?
-__label__chocolate __label__dessert __label__plating How to make a dessert with dynamically opening flower petals?
-__label__flavor __label__sugar __label__dairy __label__pudding how to fix pudding that got extra sweet?
-__label__duck __label__confit What is the traditional accompaniment for Duck Confit?
-__label__garlic __label__dehydrating __label__smell How do you remove strong garlic odor from enclosed space (garage)?
-__label__baking What happened to my cornbread? Please help
-__label__sugar __label__syrup __label__caramel __label__glucose-syrup Do I use pure glucose or sugar syrup for making a caramel filling for a cookie?
-__label__eggs __label__boiling How to prevent watery dippy eggs
-__label__oil __label__flavor Which oils are considered flavorless?
-__label__soup __label__utensils Soup 'fork' source
-__label__sushi __label__fresh gel substance to keep food moist?
-__label__potatoes __label__breakfast __label__sprouting Will peeling and slicing potatoes prevent them from sprouting further?
-__label__mango Why is my Mango Pickle foaming with Gas after 3 days, it is beginning to overflow, even though I left 2" from the cap
-__label__meat __label__barbecue __label__smoking __label__kangaroo Ways to bar-b-que and smoke Kangaroo
-__label__tea __label__outdoor-cooking __label__high-altitude Is it possible to brew good tea on a mountain?
-__label__baking __label__bread __label__water Under-watered bread dough: specific effect?
-__label__icing __label__decorating How do I practice piping icing without wasting icing and money?
-__label__wine Do I need to let red wine breathe each time I uncork the same bottle?
-__label__substitutions __label__yeast __label__fermentation __label__creme-fraiche Buttermilk substitute for making creme fraiche?
-__label__mayonnaise What makes Kewpie (Japanese) mayonnaise so different from Hellmann's?
-__label__chicken __label__marinade __label__defrosting Defrosting chicken breasts in marinade
-__label__microwave __label__popcorn How to reduce microwave power to prevent burned popcorn?
-__label__molecular-gastronomy How can I integrate molecular gastronomy into regular cooking?
-__label__marinade __label__venison Marinating venison?
-__label__substitutions __label__thickening Alternative to arrowroot
-__label__baking Challah braids melding together
-__label__griddle Electric Cooktop Griddle?
-__label__sauce __label__tomatoes __label__canning __label__pressure-canner Canning tomato sauce
-__label__frying __label__seafood How to fry sepia?
-__label__onions __label__chili Making chili less oniony
-__label__equipment __label__pan __label__cast-iron How do you keep ebelskivers from sticking?
-__label__freezing __label__ground-beef What's the best way to store (freeze) purchased ground beef?
-__label__equipment __label__knives Why get a chef's knife or santoku if I don't eat meat?
-__label__soup __label__fats __label__stews How can I remove excess fat from stews or soups without refrigerating?
-__label__bread __label__sourdough Can I selectively breed my sourdough starter?
-__label__sauce __label__caramel Caramel sauce tastes too sugary what went wrong
-__label__fish __label__cooking-time __label__steaming How long to steam fish for?
-__label__soup __label__blender Can I blend hot soup in a ninja?
-__label__sharpening __label__knife-safety Do I need to wipe/clean my knife after sharpening/honing?
-__label__oranges Orange peel loose/baggy around orange: Is that a problem?
-__label__food-safety Is it true cooked food cannot be left in room temperature for longer than 4 hours?
-__label__vegetarian __label__chinese-cuisine __label__stir-fry Vegetarian replacement for pork mince in Chinese style stir fry
-__label__baking __label__fruit __label__pie __label__apples What happens when you bake Winesap apples?
-__label__restaurant-mimicry __label__chinese-cuisine What defines a gui chow dish in Chinese cuisine?
-__label__barbecue __label__smoking __label__pork-shoulder How long can i cook a bone in Pork Shoulder?
-__label__lamb __label__offal How do I cook lamb tongues?
-__label__slow-cooking __label__beans __label__crockpot Cranberry beans on a slow cooker (crock pot)
-__label__food-safety __label__refrigerator Leaving the food out to cool off after cooking
-__label__baking __label__eggs __label__cake How to unbake a cake?
-__label__equipment __label__coffee Are the Keurig K-Cups safe?
-__label__food-safety __label__pork __label__pot __label__crockpot Put pork in crock pot and accidentally set to warm
-__label__jerky __label__differences What's the difference between jerky and biltong
-__label__pie __label__wheat Substitutions for Wheat Flour in Pie Crust
-__label__oven __label__reheating __label__pork-belly How to reheat pork belly: keep the crackling crackly?
-__label__soup Too much gin in potato-scallion soup
-__label__substitutions __label__fats __label__ghee Does ghee make a good substitution for lard?
-__label__food-preservation __label__vinegar Why do they put sulphites in vinegar when vinegar is a preservative?
-__label__drinks __label__recipe-scaling Homemade sport drink
-__label__beef Beef in my stew isn't tender
-__label__flavor __label__cocktails __label__liqueur Balance overly sweet liqueurs
-__label__substitutions Why won't my butter and milk mix when trying to make cream?
-__label__frying __label__onions __label__caramelization Why do my onions keep burning?
-__label__chocolate __label__tempering what does it mean to temper chocolate?
-__label__drinks __label__fermentation Has anyone ever tried birch sap as a tonic?
-__label__food-safety __label__bacon __label__raw-meat Is it safe to eat smoked bacon without grilling?
-__label__baking __label__cookies What impact does the order of assembly have when making cookies?
-__label__indian-cuisine What is the way to make golgappe/pani puri at home?
-__label__mayonnaise __label__smell How do I get rid of mayonnaise smell?
-__label__cake __label__flavor __label__plums What could cause a sudden loss of sour flavor?
-__label__nutrient-composition __label__almonds __label__dairy-free Do roasted almonds have similar calcium value to raw ones?
-__label__pasta __label__spaghetti __label__carbonara Should I use whole eggs or only yolks in Spaghetti alla Carbonara?
-__label__sauce __label__tomatoes __label__nutrient-composition Do tomatoes lose their nutritional value when they are made into tomato sauce?
-__label__cheese __label__storage Storage of Pecorino cheese is room temperature ok?
-__label__frying Is there any way to avoid grease splatter?
-__label__oil __label__roasting __label__potatoes __label__fats Which oils or fats make the crispiest roast potatoes?
-__label__milk __label__cream __label__dairy How to effectively take cream from milk?
-__label__vegetables How does one cook with aloe?
-__label__cookware __label__teflon Teflon vs. Porcelain lined cookware (stove top)
-__label__chicken __label__slow-cooking __label__broth How can I filter out unwanted particles in my chicken broth?
-__label__meat __label__vegetarian How can I prepare Jack fruit to simulate the texture of pork?
-__label__high-altitude __label__souffle High Elevation Souffle
-__label__equipment Is there a substitute for aluminum foil?
-__label__eggs __label__sous-vide Sous vide eggs - how to get a perfect soft-boiled egg?
-__label__bread Why did my chocolate chip banana bread split?
-__label__deep-frying __label__french-fries Should french fries be fried two times?
-__label__microwave __label__water Water Exploded in Microwave
-__label__flavor __label__yogurt Homemade yogurt & flavours - Keeping it thick
-__label__dessert __label__rhubarb How to avoid the rhubarb teeth effect?
-__label__stir-fry Lots of liquid in bottom of wok when stir frying
-__label__baking Why do some recipes claim to "never fail"?
-__label__baking __label__bread What's the best approach to baking bread with whole grains?
-__label__substitutions __label__eggs __label__calories __label__yolk Can you replace whole eggs with only egg whites when baking pumpkin pie?
-__label__cooking-myth Can I use Nutralite Butter in baking Cakes and cookies?
-__label__baking __label__grilling __label__foil-cooking Shiny side or not for foil?
-__label__food-safety __label__vegetables __label__root Is the root/rhizomes of ground elder edible?
-__label__cleaning Why do chefs insist that cleanliness is next to godliness?
-__label__food-safety __label__beans __label__chili Undercooked beans in chili?
-__label__storage-method __label__ham How should I store speck?
-__label__vodka Can cheap vodka be used for cooking (with good results)?
-__label__sauce __label__marinade __label__vinegar __label__juice __label__lime How long will my homemade marinade with orange juice last?
-__label__baking __label__cake __label__flour __label__breadcrumbs Breadcrumbs or flour when greasing and dusting a cake form?
-__label__chicken __label__pork __label__roast __label__roast-beef Is it best to slice roast meat if eating the next day?
-__label__bread __label__sourdough How do I fix my flat sourdough loaf?
-__label__food-safety Would boiling make escargot safe if they were carrying parasites or bacteria?
-__label__culinary-uses __label__herbs __label__basil Would one use holy basil to make pesto sauce? Are there other culinary uses?
-__label__flavor __label__hamburgers __label__sandwich __label__condiments Does placement of ingredients and condiments on a sandwich change the taste?
-__label__equipment __label__cast-iron Using cast iron on a glass range
-__label__risotto How can I speed up cooking risotto?
-__label__equipment __label__salad __label__cutting Best tool for quickly cutting vegetables into a salad?
-__label__cooking-time __label__shrimp Skillet Cooked Shrimp Texture
-__label__food-safety __label__stews Browning beef for beef stew?
-__label__food-safety Brown spots in purple sweet potato
-__label__equipment __label__popcorn Does the airflow pattern in a hot air popcorn popper matter? / What should I look for in a popper?
-__label__corn How to boil maize(Indian corn)?
-__label__equipment Hard to find spatula
-__label__baking __label__pie Can I make a latticed cream pie (no-bake filling)?
-__label__meat __label__salt __label__seasoning Should meat be seasoned before or after cooking?
-__label__food-safety __label__squash What are these spots on my butternut squash?
-__label__recipe-scaling __label__pressure-cooker Pressure cooking for one?
-__label__food-safety __label__oil Infusing olive oil with herbs
-__label__frying __label__cut-of-meat __label__reduction Which cut makes cheapest goulash?
-__label__substitutions __label__asian-cuisine Substitute for sesame oil?
-__label__sugar __label__dessert __label__ice-cream __label__vanilla __label__dairy How much sugar and vanilla extract should I use in 1/2 gallon of ice cream?
-__label__storage-method Moisture in Vegetable Bin
-__label__jam __label__blueberries How to fix the consistency of blueberry jam?
-__label__fruit __label__jam Why some fruits are less common for making jam?
-__label__substitutions __label__salad __label__serving-suggestion __label__chorizo Alternatives to serve with a tomato salad
-__label__wine Does it matter what type of wine is used to make mulled wine?
-__label__baking __label__measurements What does "spooned and leveled" mean?
-__label__vegetarian __label__camping __label__tofu Camping with tofu
-__label__storage-method __label__storage-lifetime __label__alcohol How long will infused alcohol last?
-__label__storage-lifetime __label__soup __label__storage Keeping homemade soup
-__label__chocolate __label__restaurant-mimicry __label__cocktails How to make a "Winter queen" cocktail?
-__label__wok Is my wok carbon steel (it is magnetic)and how do I proceed - seems I am ruining it
-__label__baking __label__bread __label__dough __label__flour How long should I knead bread dough by hand?
-__label__beans __label__soaking Should dry beans be washed before soaking?
-__label__food-preservation __label__herbs __label__basil Basil wilting, how to preserve?
-__label__baking __label__brownies How to remove brownies cleanly from silicone molds?
-__label__storage-method __label__acidity __label__avocados Browning Avocados - What Helps?
-__label__boiling Liquefying through long boiling
-__label__salt How does a pinch of salt make a difference to a recipe?
-__label__cookies __label__chocolate How do I make semisweet chocolate more liquid?
-__label__food-safety Are slightly moldy beets edible after boiling?
-__label__food-preservation Is it valid to claim that a jam contains no preservatives?
-__label__food-safety __label__onions Can I reuse chopped onions?
-__label__food-safety __label__roux How long will roux keep?
-__label__pasta __label__italian-cuisine __label__menu-planning What dishes are paired with agnolini in Mantuan cuisine?
-__label__pork __label__temperature How long should roast pork be cooked so that it stays light pink?
-__label__chinese-cuisine __label__noodles __label__egg-noodles Cooking Dry noodles without them being soggy
-__label__chicken __label__roasting Aromatics from roasted chicken and sauce
-__label__chicken __label__free-range Is free-range chicken more flavourful?
-__label__cast-iron __label__seasoning-pans Seasoning Mineral B Pan
-__label__dough __label__pizza __label__italian-cuisine __label__low-carb __label__rye 100% Rye Pizza Base Recipes?
-__label__eggs __label__hard-boiled-eggs Do eggshells let flavours pass through during boiling?
-__label__beans __label__soaking __label__pulses How To Get Flavour Into Dried Grains And Pulses
-__label__equipment When should I put salmon in my rice cooker?
-__label__equipment What is this kitchen tool - a handle, and coil of metal around a metal plate?
-__label__food-safety Irish cream left in hot car
-__label__sour-cream Is it possible to make Sour Cream at home?
-__label__food-safety __label__oil __label__deep-frying Frying Oil Reuse
-__label__slow-cooking Crock pot left on high for longer than recipe called for
-__label__food-safety __label__storage-method __label__vacuum __label__botulism Is it safe to vacuum seal shredded Parmesan?
-__label__food-preservation __label__lettuce How can you prevent lettuce from becoming bitter?
-__label__please-remove-this-tag __label__thickening __label__low-carb Carb Free Thickener
-__label__cookies Why does my first batch of cookies come out nice while later batches get thin?
-__label__freezing __label__defrosting Is a longer defrost better than microwave defrosting?
-__label__yogurt "Overly sour yogurt is a sign of inconsistent inoculation" - What is inoculation?
-__label__storage-method __label__fruit __label__apples __label__bananas __label__kiwifruit How can I keep chopped fruit fresh for 2-3 hours?
-__label__substitutions __label__baking __label__milk __label__vegetarian Can I substitute Soy Milk when a recipe for baking calls for regular milk?
-__label__measurements Where is a 'coffee cup' measured to?
-__label__meat __label__fats __label__nutrient-composition __label__calories Nutrient content of ground bison meat
-__label__meat How do I cook brain to achieve a firmer texture?
-__label__salt __label__steak What are the effects of salting a thin steak that's grilled on a pan?
-__label__cake __label__batter __label__blender mixing cake batter in a blender?
-__label__storage-method __label__food-safety __label__storage-lifetime __label__beef Ground beef storage and use past sell-by date
-__label__chicken __label__asian-cuisine __label__restaurant-mimicry How to make Chicken Laksa taste more like To's restaurant?
-__label__cake __label__language __label__oranges What are the pips and skin of an orange?
-__label__rice __label__flour __label__measurements __label__conversion Rice flour: weight to volume
-__label__freezing __label__ice-cream How much brine do I need to freeze icecream?
-__label__drinks __label__beverages Are there thermo bottles to store tea, as soon as it is made (100C/212F)?
-__label__pork __label__deep-frying __label__skin How to keep pork crispy during transport to venue?
-__label__food-safety __label__storage-method __label__meat __label__freezing __label__venison How should I deal with blood released while thawing meat in the refrigerator?
-__label__temperature __label__stock How hot does the water need to be when cooking stock?
-__label__wine __label__condiments __label__mustard What types of wine are suitable for Dijon mustard?
-__label__duck What can be used as a wrapper with minimum taste?
-__label__equipment __label__coffee __label__sous-vide Collecting & using cooking profiles on foods like coffee roasters do
-__label__culinary-uses __label__seasoning Uses for brewers/nutritional yeast?
-__label__beef What is the best way to cook the beef cut "nerveux gite"?
-__label__barbecue __label__corn How do you cook corn kernels on BBQ?
-__label__pizza __label__oven tinfoil at the bottom of the oven (to catch crumbs) is ruining my pizzas
-__label__flavor __label__butter __label__herbs Minimizing or Controlling the Flavor of Infused Butter
-__label__food-preservation __label__jam Is it better to use oranges that are under-ripe or over-ripe to make marmalade?
-__label__dough __label__pastry Substitute for pastry flour
-__label__bread Baking focaccia
-__label__baking __label__bread Please help me to fix my bread to be more soft and smaller hole
-__label__cream What's the difference between Guatemalen, Honduran and Salvedorean Cream?
-__label__food-safety __label__eggs __label__storage How many hours can you store raw eggs in warm car?
-__label__substitutions __label__sour-cream Whats a good light or fat free substitution for sour cream?
-__label__storage-method __label__potatoes __label__sweet-potatoes How far in advance can sweet potatoes be peeled?
-__label__meat Why should I "rest" meat after cooking?
-__label__grilling __label__sous-vide __label__steaming How does sous vide compare to other cooking methods?
-__label__eggs __label__food-science Why or why not beat an egg before adding?
-__label__cocktails What is the purpose of bitters in cocktails?
-__label__frying __label__fish __label__searing How do you sear tilapia fish?
-__label__chocolate __label__alcohol __label__mint __label__extracts What happened to my melted couverture?
-__label__ingredient-selection __label__soymilk Is soy milk in America similar to the type in East Asia?
-__label__sauce __label__sugar __label__tomatoes __label__acidity Does adding sugar to tomato type sauces affect acidity?
-__label__culinary-uses __label__vegan __label__wheat Culinary Uses for Wheat Grass Sprouts
-__label__cheese __label__allergy Substitutes for cheese due to allergy.
-__label__cheese __label__seasoning Mexican style taco cheese
-__label__vinegar __label__fermentation __label__chemistry How do I calculate the final acidity of homemade vinegar?
-__label__bread __label__french-cuisine What is the difference between making French baguettes and US style baguettes?
-__label__substitutions __label__spices Can I substitute Fenugreek seeds for leaves?
-__label__chocolate __label__tempering What tempering process do you use when moulding chocolates
-__label__measurements __label__batter Need help reconciling quantities in this recipe
-__label__bell-peppers How to prepare stuffed peppers
-__label__mexican-cuisine What's the difference between fajitas, enchiladas and tacos?
-__label__food-safety __label__sushi __label__wasabi The art of Sushi: using wasabi to kill parasites
-__label__equipment __label__cookies __label__icing How to dry royal icing fast?
-__label__whipped-cream Whipping double cream with amaretto
-__label__cake __label__icing How to make a frothy icing?
-__label__baking Do I need to grease, grease-proof paper?
-__label__cake __label__icing __label__meringue __label__cupcakes __label__decorating What does meringue powder do in butter cream icing?
-__label__food-safety __label__beans How long can I soak red kidney beans for?
-__label__baking __label__egg-whites __label__souffle Why fold in ingredients, why not just whisk?
-__label__substitutions __label__eggs __label__salmon __label__cream-cheese Salmon patties with cream cheese?
-__label__freezing __label__herbs __label__fresh How do "frozen fresh" herbs compare to fresh?
-__label__food-preservation __label__mayonnaise Making "long(er)-life" homemade mayonnaise
-__label__equipment __label__pot Is it possible to heatproof (insulate) stainless steel pot handles?
-__label__yogurt How do you know when a cultured item is no longer safe to consume?
-__label__ice-cream "Soften" ice cream to make ice cream bars
-__label__polenta What effect on flavor and/or cooking does rinsing grits have?
-__label__bread __label__sourdough __label__cutting __label__rye Does 100% rye sourdough bread always have a sticky crumb? How do I make it stick to the knife less?
-__label__pork __label__broth How can I achieve flavorful, gelatinous pork broth economically?
-__label__food-safety __label__vacuum Out of Date Vine Leaves - are they safe to eat?
-__label__ice-cream Why wooden sticks for ice cream bars?
-__label__food-science __label__gelatin __label__gelling-agents __label__chemistry Differences between gel and gelatine
-__label__tuna __label__casserole Why does my tuna Casserole turn sour?
-__label__pork __label__cut-of-meat __label__pork-chops What are double-cut chops?
-__label__bread How to get uniform slices from bread?
-__label__culinary-uses __label__condiments Uses for the Bulgarian/Balkan condiment "lutenitza"
-__label__dough __label__pizza __label__bread Why does leftover pizza dough make terrible bread?
-__label__pizza __label__high-altitude High altitude pizza crust - how to adjust yeast?
-__label__oil __label__curry __label__emulsion can anyone explain why oil separation in a curry is indicator that the food is cooked?
-__label__sugar __label__syrup How do you make golden syrup?
-__label__chicken __label__brining __label__dehydrating __label__pressure-cooker Brining before dehydrating?
-__label__bread What's the secret to making good turkish bread? (pide)
-__label__baking __label__eggs __label__italian-cuisine __label__foam __label__yolk Does tiramisu firm up in the fridge?
-__label__fruit __label__yogurt Why do they put the fruit on the bottom?
-__label__frying __label__fruit __label__ingredient-selection How to pick ripe plantains for maduros?
-__label__vegetables Is Bottle gourd and white pumpkin same?
-__label__baking __label__oven __label__turkey How much shorter is the turkey's cooking time if I increase the temperature?
-__label__pasta __label__shortcuts __label__stuffing Is there a faster/less messy way to stuff manicotti/canneloni?
-__label__cookies How to make crackle top chocolate chip cookies?
-__label__oil __label__deep-frying Is deep-frying silicone oil safe for home use?
-__label__fruit __label__sous-vide __label__drinks __label__cocktails __label__vacuum Where to rent vacuum chamber?
-__label__bread How do I modify sourdough recipes for use with my small starter?
-__label__potatoes How can I fry leftover mashed potato?
-__label__nuts How do I brown nuts without burning and without taking forever?
-__label__pork __label__cut-of-meat Pork Sirloin vs Chump
-__label__flour __label__pancakes __label__wheat Why Buckwheat Pancakes?
-__label__storage-lifetime __label__spices __label__ginger How long does ginger root last?
-__label__grilling __label__pork-chops __label__presentation Achieve crosshatch on grilled pork chop?
-__label__roast __label__lamb __label__bones What is a "boned lamb leg"?
-__label__food-safety __label__storage-lifetime __label__fermentation My applesauce has fermented, is it safe to bake with?
-__label__salad __label__lemon __label__lemon-juice Lemon juice and kale/green leaf lettuce salad produces a very horseradish-y taste and smell
-__label__cooking-time __label__pan Should I preheat a pan, or start the cooking timer immediately?
-__label__rabbit How many people does one rabbit feed?
-__label__stove Is it safe to put a plate directly on a recently-on gas burner?
-__label__food-safety How long is bread "Safe" in the fridge?
-__label__equipment __label__oven Why is it necessary to preheat an oven?
-__label__baking __label__flavor __label__food-science What is the purpose of baking a cooked pot pie filling?
-__label__chocolate __label__cream __label__pastry __label__ganache How do I infuse fruit flavor in ganache?
-__label__pasta What are the advantages of homemade pasta over store-bought?
-__label__cheese-making What is the difference (practically) between different types of rennet?
-__label__pork __label__alcohol __label__marinade Should I boil the alcohol out of marinade?
-__label__sauce __label__freezing __label__chemistry Is it possible to thicken frozen cream?
-__label__lemon __label__oranges __label__citrus How can I tell when the wax has been removed from citrus fruit?
-__label__equipment __label__whipper Bell Pepper Mousse - won't charge or discharge
-__label__cleaning __label__ice-cream __label__utensils Why can't this ice cream scoop go in the dishwasher?
-__label__food-safety __label__storage-method __label__food-science __label__food-preservation Why does food spoil in the freezer?
-__label__seafood __label__shrimp __label__shellfish Americans and Shrimp Heads
-__label__turkey Dry Brine time/thawed turkey time
-__label__herbs How do I measure frozen herbs, like dried or fresh?
-__label__meat __label__brining Is "quick brining" as effective as an overnight soak?
-__label__baking __label__substitutions __label__gluten-free __label__quinoa Can quinoa be used instead of flour for cookies?
-__label__baking __label__substitutions __label__cake Can you substitute butter in a box cake recipe that calls for oil?
-__label__salt Is it true that all salt is sea salt?
-__label__dessert __label__cream __label__whipped-cream What is the maximum temperature at which cream will still whip successfully?
-__label__baking __label__restaurant-mimicry __label__mexican-cuisine How do I keep my enchiladas from getting soggy when they cook?
-__label__milk What mammals' milks are drunk by humans?
-__label__food-safety __label__pan __label__aluminum-cookware What determines if the handle of a pan gets hot while in use?
-__label__meat __label__turkey __label__steaming Using steam to make a dry version of turkey juicier
-__label__beans __label__lentils What made these red lentils 'brick' together?
-__label__fruit __label__culinary-uses __label__citrus __label__seeds What to do with grapefruit seeds?
-__label__baking __label__oven __label__cooking-time __label__beans Ideas to cook dry beans fast in halogen oven
-__label__food-safety How keep prepared courgette fresh?
-__label__storage-method __label__meat __label__cooking-time __label__steak __label__restaurant How do they Prepare Steak so fast in Restaurants?
-__label__pickling __label__avocados Can you pickle avocados?
-__label__storage-method __label__cookies Can I leave butter cookies in the fridge?
-__label__baking __label__cookies What is instant pudding mix used for in baking cookies?
-__label__pasta Tools for making Pasta
-__label__baking Cheesecakes Baked in a Waterbath
-__label__beef __label__language __label__cut-of-meat What is the correct French word for brisket?
-__label__vegetables __label__knife-skills __label__carrots How do I avoid carrot slices rolling away?
-__label__baking __label__eggs __label__cake What role do eggs play in baking?
-__label__baking Baking a rib eye in the oven
-__label__cake __label__microwave Baking a cake in a microwave
-__label__stir-fry __label__cut-of-meat Mongolian BBQ Meat Cuts?
-__label__grains Is cereal supposed to be cooked?
-__label__dough __label__cookies Cookie dough consistency problems
-__label__milk __label__evaporated-milk How do I "evaporate" milk?
-__label__low-carb hints for low-carb wraps
-__label__beer Cooking with barleywine
-__label__strawberries What's the fastest way to hull a strawberry?
-__label__bacon __label__timing Food Timing: Keeping Bacon Warm While Cooking With Bacon Fat Made from Said Bacon
-__label__measurements __label__reduction I want to know how to express the result of reduced liquid.
-__label__pork __label__roast pork sirloin vs pork tenderloin ? Which will be most tender?
-__label__grilling __label__steak Is it possible to join two thin steaks together on the grill?
-__label__food-safety Not sure my meat spent long enough on high in the crock pot?
-__label__rice __label__nutrient-composition __label__rice-cooker What is GABA Rice?
-__label__sausages __label__food-transport Can I bring sausages on a plane?
-__label__flavor __label__oven __label__roasting __label__duck What happened to my duck?
-__label__herbs Is there a typical ratio for Herbes de Provence?
-__label__equipment __label__tea __label__utensils What is this teapot and where can I buy it?
-__label__bread What is a good bread recipe for light bread, but able to be shaped?
-__label__cheese __label__pasteurization What is the effect of using pasteurized milk in cheese making?
-__label__flavor __label__acidity What can make a radish lose its flavour in a dish?
-__label__pie __label__differences What is the difference between Dutch Pie and German Pie?
-__label__butter __label__indian-cuisine __label__fats __label__ghee Is ghee clarified butter or beurre noisette?
-__label__food-safety __label__chicken __label__please-remove-this-tag What has happened to today's chicken compared to the chicken in the 1950's - 80's?
-__label__food-safety __label__freezing __label__garlic Rules for refreezing food
-__label__food-safety __label__refrigerator __label__cocktails Does grenadine need to be refrigerated?
-__label__ice-cream Problems with rapid melting ice cream. Making it without a machine
-__label__equipment What is the best material for a cooking spoon?
-__label__flavor __label__spices __label__saffron What is the correct temperature when extracting saffron flavour?
-__label__sauce __label__restaurant-mimicry __label__japanese-cuisine Dipping sauce for shabu-shabu
-__label__bell-peppers Can I stuff peeled bell peppers?
-__label__temperature __label__crockpot Help with the temp on my crock pot
-__label__wine When a recipe calls for Wine, does it make a difference what wine to use?
-__label__equipment __label__microwave How does the power setting on a microwave work?
-__label__utensils What is the "honey stick" called?
-__label__equipment __label__frying-pan Fissler frying pans. Are they worth the price?
-__label__measurements By `1 tbsp of x` should I assume heaped tablespoon or leveled tablespoon?
-__label__chicken __label__chicken-breast __label__pressure-cooker Should I fry the chicken first or should I pressure cook it first?
-__label__vegetables __label__slow-cooking When to add vegetables in slow cooker?
-__label__storage-method __label__dough __label__bread __label__sourdough __label__mold Why did mold develop on the top of my sourdough?
-__label__food-safety __label__chicken __label__food-science __label__poultry Is "until juices run clear" a valid test for poultry doneness? Why or why not?
-__label__cream Nestle Cream "Ashta"
-__label__food-safety __label__storage-method __label__refrigerator __label__syrup Does simple syrup require refrigeration?
-__label__truffles Flavor notes or profile of truffles?
-__label__juice What determines if a juice is clear or opaque?
-__label__baking Can vegetable enzymes kill yeast?
-__label__fish __label__deep-frying __label__batter __label__beer Beer batter fish, keeping the breading from peeling right off while eating?
-__label__baking __label__cake Devil's food cake turned out dry and dense
-__label__baking __label__flour UK scones versus US scones
-__label__cleaning Can some dishes be washed with only water?
-__label__oats What's the fastest way to cook oatmeal porridge?
-__label__baking __label__bread My bread is tasteless
-__label__food-safety __label__milk Which container to use for combined milk?
-__label__pan What pan can be subsituted for a Paella pan?
-__label__steak __label__raw Hours for bacteria to form on raw steak
-__label__storage-method __label__beans How should I store beansprouts?
-__label__dough __label__pizza How to judge the quality of pizza dough?
-__label__sauce __label__freezing __label__chocolate __label__syrup How to make a chocolate fudge/syrup sauce that does not freeze?
-__label__tea __label__restaurant-mimicry __label__chai Any idea of what made up of the chai tea latte in Starbucks?
-__label__baking __label__meringue Can I cook Meringue on tin foil rather than Baking paper?
-__label__spices __label__pepper White pepper vs. black pepper
-__label__fresh __label__corn __label__produce How should I choose corn?
-__label__chicken __label__soup How can I make the most of this stewing hen?
-__label__grilling __label__barbecue __label__heat What is direct heat?
-__label__baking __label__cupcakes How to convert cook time and temp from 9" round cake pans to standard cupcakes?
-__label__containers What does the clock-like symbols under plastic containers mean?
-__label__flour __label__roux How do I make my roux taste less like flour?
-__label__storage-method __label__meat __label__vegetables __label__storage-lifetime What can I do to prolong vegetable and meat freshness in the freezer?
-__label__storage-lifetime __label__brining __label__pickling How long will fermented/brined pickles last?
-__label__sausages __label__salami What's the difference between Salami and Pepperoni?
-__label__bread Devising a first-scratch bread recipe
-__label__turkey __label__experimental Cooking turkey with high-voltage arc
-__label__chicken Frozen and Unfrozen Chicken: what's the difference?
-__label__freezing __label__soup Freeze Soup very quickly Without Destroying the Content In Fridge?
-__label__substitutions __label__cheese __label__mexican-cuisine Cheeses similar to queso fresco
-__label__storage-method __label__onions __label__produce Is there a reason to peel onions for storage or sale?
-__label__slow-cooking __label__emulsion Slow Cooker & Fat - Blend it back in?
-__label__fresh __label__ham __label__curing Curing fresh ham with limited ingredients
-__label__flour Is Bisquick the same as self-rising flour?
-__label__oats What makes steel-cut oats different?
-__label__coconut why does coconut ice turn brown after a couple of days
-__label__chocolate Cheapest place to get bulk chocolate?
-__label__chocolate __label__thickening __label__melting-chocolate How can I make my Hot chocolate thicker?
-__label__cheese What are the different kinds of cheese?
-__label__candy "Moose mints" origin
-__label__cake __label__icing Thickness of ready-to-roll icing
-__label__equipment __label__knives When is a Utility Knife to be preferred over a Chef's or a Paring knife?
-__label__sauce __label__french-cuisine What's the name of the black-brown decoration sauce used in French cooking?
-__label__beef __label__stews What types of cuts of meats are ideal for (beef) stew?
-__label__sugar __label__cubes What are powdered sugar cubes?
-__label__breakfast Is there any way to make an egg pancake without sugar or white flour?
-__label__beef __label__steak __label__marinade __label__japanese-cuisine Why do my teriyaki steaks come out hard and dry?
-__label__substitutions __label__spices __label__indian-cuisine __label__curry Can an American substitute for garam masala be made?
-__label__chocolate __label__melting-chocolate __label__brownies What to do with seized / split chocolate?
-__label__storage-method __label__herbs __label__cilantro __label__parsley How to Store Fresh Herbs
-__label__lemon __label__acidity __label__lime Are limes and lime juice more acidic than lemons and lemon juice?
-__label__braising __label__poultry How to cook a tender quail?
-__label__bread __label__crust How to make hot dog buns or sandwich rolls with a soft crust?
-__label__pie __label__pumpkin __label__evaporated-milk Can I use sweetened condensed milk instead of evaporated milk for pumpkin pie?
-__label__language __label__curry What is curried tapenade?
-__label__sauce What would this sauce be called?
-__label__equipment __label__electric-stoves Temperature of electric burners
-__label__eggs __label__sugar __label__egg-whites __label__mixing Beating Egg Whites with Granulated Sugar Added for Tapioca Pudding
-__label__ingredient-selection __label__eggplant Is there a difference in the taste/seeds of egg-sized eggplants, and long and slim eggplants?
-__label__milk __label__chemistry __label__frosting Why do uncooked frostings that contain milk not need to be refrigerated?
-__label__sugar __label__food-identification __label__dairy __label__beverages __label__vietnamese-cuisine Vietnamese burnt sugar beverage
-__label__flavor __label__tea __label__smoke-flavor How can I get the most smoke flavor from Lapsang Souchong tea?
-__label__presentation __label__coloring How can I fix an unpleasant color in a dish?
-__label__flour __label__batter __label__mixing what happens when one mixes flour into batter?
-__label__nutrient-composition __label__chicken-stock What are the differences in protein content between chicken broth and chicken stock?
-__label__sous-vide Presto multi cooker sous vide- clarification?
-__label__chocolate __label__tempering How can I avoid seizing chocolate?
-__label__flour How can I check if my flour is self-raising or plain?
-__label__stock __label__ingredient-selection __label__turkey Using cloves in stocks/broths
-__label__spices __label__fish __label__herbs What are some interesting herbs/spices to sprinkle over fish?
-__label__baking __label__cookies __label__consistency Runny Cookie Dough
-__label__storage-method __label__cleaning __label__smell How to remove smell from plastic lid?
-__label__oil __label__fish __label__canning Is it not possible to can some species of fish without adding oil?
-__label__cajun-cuisine __label__charcuterie What is tasso made from and how is it made?
-__label__stove __label__aluminum-cookware Can I put a disposable aluminum pan directly over a burner?
-__label__substitutions __label__rice Are sushi rice and arborio rice valid substitutes of each other?
-__label__temperature __label__equipment __label__heat What can you do with an infrared thermometer?
-__label__oven __label__temperature __label__thermometer Infrared thermometer for oven temperatures
-__label__equipment __label__cookware Clarification needed on pots and pans in the dishwasher
-__label__beef __label__dehydrating __label__jerky Keeping beef jerky dry?
-__label__frying __label__spicy-hot __label__thanksgiving Is it reasonable to expect "spiciness" to fry off?
-__label__cleaning __label__stove Stains off of a glass top stove
-__label__baking __label__bread Can I refrigerate bread dough after the first rise and bake it later?
-__label__oven __label__temperature __label__oil __label__fats __label__olive-oil Are there reasons to use olive oil when roasting food at high temperatures?
-__label__oil __label__olive __label__filtering using coffee filters to filter home pressed olive oil
-__label__baking Is it possible to substitute Wax Paper for Parchment Paper during baking?
-__label__refrigerator __label__shopping 36 inch by 36 inch counter depth refrigrator
-__label__food-safety __label__equipment __label__cookware __label__pan __label__non-stick Nonstick cookware or not?
-__label__culinary-uses __label__gelling-agents Is methyl cellulose edible?
-__label__seafood Frozen sea squirts: any suggests on cleaning/preparing?
-__label__chicken __label__refrigerator __label__spoilage __label__food-safety __label__food-transport Transporting chicken between refrigerators - how long is too long?
-__label__chicken __label__broth __label__bones What's the most cost effective way to make chicken bone broth?
-__label__beans __label__camping __label__fire Is cooking beans or any other food in metal cans safe?
-__label__grilling __label__boiling __label__ribs Does it make sense to parboil spare ribs before you roast or grill them?
-__label__roasting __label__pork My pork rinds won't puff!
-__label__storage-lifetime __label__refrigerator __label__curry How long can I keep green curry paste?
-__label__bread __label__yeast __label__rising How many risings for bread?
-__label__chicken __label__frying __label__deep-frying __label__chicken-breast __label__chicken-wings Max Temp for Fried Chicken
-__label__flavor __label__dessert __label__apples Why does my apple crumble develop a bitter aftertaste?
-__label__baking __label__equipment Criteria for silicone utensils
-__label__yeast Explaining raising dough
-__label__knife-skills __label__cutting How do I cut an oreo?
-__label__vanilla __label__vodka Vanilla Extract Vodka Quality
-__label__baking __label__equipment __label__bread __label__oven Do I need a bread maker?
-__label__baking __label__bread Why is my bread falling flat?
-__label__bread __label__storage-lifetime Is there anything I can add to homemade bread to preserve it?
-__label__tea __label__chai Ways to speed up this chai recipe?
-__label__food-safety __label__eggs How long can eggs be unrefrigerated before becoming unsafe to eat?
-__label__food-safety __label__meat __label__raw How to clean utensils used to cook raw ground beef that have been left in the sink overnight?
-__label__substitutions __label__sauce What can I use instead of Sriracha if I only want to make a dish non-spicy, but similarly flavorful?
-__label__storage-method __label__eggs __label__reheating __label__catering How far in advance of serving can you fry fried eggs?
-__label__soup What can substitute for barley in soup
-__label__tofu What is silken tofu compared to regular tofu and how do you use it?
-__label__herbs __label__curry Binding properties of turmeric
-__label__baking __label__chocolate __label__brownies Can brownie dough sit?
-__label__food-safety __label__storage-method __label__canning Is hot water bath canning really necessary?
-__label__peeling __label__ginger Does ginger have to be peeled? If so how?
-__label__bread What can I do to keep high hydration dough from sticking to my hands?
-__label__candy __label__gelatin __label__turkish-cuisine Turkish Delight is too wet
-__label__chestnuts Are these chestnuts safe to eat?
-__label__icing __label__decorating What causing royal icing to get stringy?
-__label__freezing __label__corn __label__hot-dog Can I make Corn Dogs in advance?
-__label__measurements Why are foods often packaged in weird measurements?
-__label__baking __label__cookies Spritz cookies not sticking to pan when pressed from cookie press
-__label__baking __label__eggs __label__custard How do I fix and prevent a baked custard from weeping?
-__label__tomatoes __label__cutting What methods make tomato chopping less messy?
-__label__freezing __label__pie Freezing an unbaked pie
-__label__substitutions __label__gelatin __label__gelling-agents __label__pudding Can I substitute agar-agar for gelatin in pudding?
-__label__brownies Fixing a Brownie Brick
-__label__eggs __label__freezing Frozen eggs in the shell: thaw and cook or trash them?
-__label__potatoes Should I boil red potatoes before roasting them?
-__label__dessert How to make stronger colors in three part pannacotta?
-__label__food-science Optimal stirring technique: I read that stirring liquids in a straight line is better than in a circle, but I can't find any references
-__label__pork __label__marinade How does rub or marinade actually seep into meat?
-__label__vegetables __label__pasta How do I keep my zoodles from being too watery?
-__label__oven __label__microwave __label__convection What is the difference between microwave and convection microwave combo?
-__label__wok What type of wok apparatus is depicted in this home?
-__label__baking __label__cake __label__japanese-cuisine __label__cheesecake __label__egg-whites Is it possible to prevent a japanese cheesecake from deflating or sinking?
-__label__eggs __label__japanese-cuisine __label__shrimp __label__yolk Japanese steak house menu item?
-__label__equipment Would it be a bad idea to electroplate a knife?
-__label__sauce __label__cheese __label__temperature __label__heat Exactly what is "low heat" for making cheese sauce?
-__label__cake __label__chocolate __label__flour How will less flour affect molten lava cakes?
-__label__cookware __label__pressure-cooker Does cooking in a pressure cooker destroy nutrients?
-__label__meat __label__marinade __label__serving __label__restaurant Keeping consistent quality of marinated meat throughout the day in a restaurant
-__label__food-safety __label__oven __label__mustard Can I sterilize homemade mustard jars in the oven?
-__label__defrosting pork thawing safety
-__label__bread __label__sourdough Cookbook says to store dough in fridge overnight, why can't I just bake it already?
-__label__food-safety __label__eggs Is Salmonella from eggs a US-only problem?
-__label__french-cuisine __label__lamb __label__bones __label__decorating What is the purpose of papillote on lamb bones?
-__label__dehydrating Can I use oil in marinades for dehydrated mushrooms?
-__label__frying __label__vegetarian __label__wok __label__tofu How best to pan-fry tofu?
-__label__sugar __label__decorating How to make sugar glass without corn syrup or cream of tartar?
-__label__equipment __label__cheese __label__grating What's this "pucker" style hole on my cheese grater for?
-__label__freezing Does freezing sap freshness? Will acids bring the flavor back?
-__label__beef __label__oven __label__roast-beef How does roasting beef in a rotisserie compare to doing so in a regular oven?
-__label__language What is the name for a chef's hat?
-__label__vegan __label__pineapple How does pineapple affect umami when used in vegan-fish-sauce recipes?
-__label__vegetables __label__microwave __label__asparagus Why does asparagus microwave so fast?
-__label__chocolate __label__ganache __label__chocolate-truffles Why does my ganache keep breaking?
-__label__food-safety __label__freezing __label__flavor __label__beef __label__food-preservation Is it safe to eat marinated beef that has been frozen for three days?
-__label__substitutions Alternative to potatoes
-__label__food-safety __label__fruit __label__milk __label__yogurt Soon-to-be cultured milk with fresh fruit safe for consumption?
-__label__vanilla What does natural vanilla extract smell like?
-__label__cast-iron __label__seasoning-pans Cast Iron - Enamelled - Season or not?
-__label__eggs __label__custard __label__mistakes How can I rescue an undercooked pastry cream?
-__label__thickening __label__roux __label__bechamel What temperature should milk be when adding to roux?
-__label__cleaning __label__candy __label__melting How can I unstick lollies stuck in a jar, welded by heat?
-__label__herbs __label__cilantro Remove Cilantro Stems?
-__label__food-safety __label__mold __label__truffles Moldy black truffles-are they edible?
-__label__chicken __label__chinese-cuisine Is there supposed to be a difference between General Tso's and Sesame Chicken besides the seeds?
-__label__coffee __label__espresso Does milk matter to achieve the perfect latte?
-__label__baking What causes popovers to rise so much?
-__label__coffee __label__roasting Can I use chestnut roaster clay pot to roast coffee at home?
-__label__vegetarian __label__vegan __label__gelatin Is gelatin vegetarian?
-__label__bread __label__dough How can I score wet bread dough more easily?
-__label__vegetables What vegetable might be called a Worchester?
-__label__frying __label__rice Fried rice jumps out of the pan
-__label__ingredient-selection __label__vanilla How to compare the strength of commercial natural vanilla extracts?
-__label__flour __label__culinary-uses __label__tomatoes Is it possible to turn old tomatoes into flour?
-__label__food-safety __label__vinegar __label__wine Can wine gone bad be bad for you?
-__label__sauce __label__food-preservation __label__tomatoes What should I look for when choosing tomatoes for pasta sauces?
-__label__sugar __label__candy hard crack candy coming out too sticky
-__label__vegetables __label__boiling __label__cooking-time __label__stir-fry Why would you Parboil Some Vegetables Before Stir-Frying them?
-__label__food-safety __label__garlic How long does cooked garlic keep in fridge?
-__label__italian-cuisine __label__french-cuisine __label__food-history __label__tart How did Cardinal Mazarin give name to a Swedish cake?
-__label__food-safety __label__chicken __label__meat __label__steak __label__marinade How long is it safe to marinate meat?
-__label__beef __label__ribs What cut of short rib do I have, and how do I prepare them?
-__label__microwave __label__noodles Should I drain water after I cook noodles in microwave?
-__label__coffee Is there a way to infuse roasted coffee beans with different flavors?
-__label__sauce __label__cheese __label__wine A recipe inspired by Brat cheese sauce/Cooking in Wine
-__label__chicken __label__frying __label__gluten-free __label__meatballs Why would gluten-free chicken meatballs involve pre-cooking 1/3 of the chicken before frying the formed meatballs?
-__label__milk __label__dairy Is it OK to mix milk and fermented dairy?
-__label__sugar __label__yogurt Home-make yogurt: add sugar / something else with the starter?
-__label__coffee __label__espresso Why is my espresso salty?
-__label__fish __label__raw __label__wasabi __label__sashimi Sashimi Recommendations?
-__label__lamb Breaking down a lamb "square shoulder"
-__label__chocolate Saving old chocolate
-__label__frying __label__stove How do I stop the spatter?
-__label__cleaning __label__cookware __label__pan __label__frying-pan __label__stir-fry Lining a frying pan with aluminum foil to reduce post-cooking cleanup?
-__label__steak __label__sous-vide How long does breakdown of collagen etc. take for sirloin cooked sous vide?
-__label__storage-lifetime __label__pancakes __label__batter How long does pancake batter last in the fridge?
-__label__eggs __label__frying Frying EggsSticking to the Pan
-__label__flavor __label__salt __label__eggplant Pre-salt eggplant to improve taste?
-__label__texture Why is my bread so dense and moist?
-__label__bread __label__freezing Why does ice form mostly on one side of frozen sliced bread?
-__label__bread Is bread that can go mouldy better than that which does not?
-__label__beverages Is it possible to make a beverage that evaporates on contact with the consumer's tongue?
-__label__tea __label__drying How to dry Eucalyptus leaves (to later on make herbal tea from)?
-__label__fats __label__gelatin __label__chemistry Estimating the fat content of homemade chicken foot gelatin
-__label__baking __label__quickbread __label__moisture How do I make this quick-bread recipe less moist?
-__label__chemistry __label__dry-aging Dry aging at home - is it really possible?
-__label__baking __label__glaze Can a clear glaze be made without gelatin or starch?
-__label__sous-vide Sous-vide - What does circulation accomplish?
-__label__equipment __label__knives __label__stainless-steel __label__carbon-steel Why would I prefer carbon steel (rust prone) kitchen knife?
-__label__chocolate __label__cream __label__melting-chocolate __label__ganache Separated, grainy ganache (Dark and Stormies from Grewelings's book)
-__label__baking __label__bread why is my bread too tough?
-__label__sauce __label__cream __label__wine how to mix wine into cream sauce (or cream into a wine sauce) so it doesn't curdle
-__label__coffee __label__tea Do coffee and tea need to be agitated while brewing?
-__label__flavor __label__language What is the formal definition of savory?
-__label__frying __label__liver __label__kitchen-safety How to make chicken liver less explosive?
-__label__food-safety __label__eggs __label__food-science Why do Duck eggs have longer expiry than Chicken Eggs?
-__label__ice-cream __label__mango Purpose of condensed milk in mango ice cream?
-__label__butter __label__non-stick Non-stick spray substitute
-__label__fish __label__grilling __label__salmon What's the white liquidy substance that can appear when cooking salmon?
-__label__food-safety __label__onions __label__storage-lifetime Is it safe to eat sauteed onions left at room temperature?
-__label__food-safety __label__egg-whites __label__fondant Fondant recipe with egg white. Are there health risks?
-__label__cleaning __label__non-stick How to clean non-sticking pan from burnt pepper juices
-__label__meat __label__shopping Why is buying meat online so expensive
-__label__food-safety __label__rice Safe to wash rice the night before and leave overnight before cooking?
-__label__onions How much is a small/medium/large onion?
-__label__vegetables __label__potatoes What constitutes a 'waxy potato'
-__label__storage-lifetime __label__cheese Why does cheese have an expiry date?
-__label__nuts How to crack several types of nuts in one batch?
-__label__dough __label__pizza __label__yeast __label__smell Is getting rid of the dough the only solution when it smells of yeast?
-__label__chicken __label__soup What is a "soup chicken"
-__label__equipment Blender makes burning smell after liquid spilled on (maybe into) it
-__label__equipment __label__food-safety __label__steak __label__slow-cooking __label__sous-vide Sous vide without plastic bags?
-__label__coffee What is the best way to filter the Turkish coffee?
-__label__baking Burned Cookies - Now what?
-__label__storage-method __label__oil __label__vinegar Is it safe to store oils, vinegars and other sauces in reused gourmet oil tins?
-__label__soy __label__tofu __label__soymilk Soymilk for drinking vs. soymilk for tofu making
-__label__eggplant What to do with an aubergine (eggplant) that has gone brown inside?
-__label__baking __label__bread __label__yeast __label__rising How does halving a bread recipe impact rising time?
-__label__food-safety __label__seafood __label__shrimp Are heads of shrimps safe to eat in US?
-__label__foam How to make a stable culinary Parmesan foam
-__label__garlic What's the best way to get roasted garlic out of its skin
-__label__baking __label__cheesecake How to tell when cheesecake is done?
-__label__baking __label__pie Is there a way to prevent my Fruit Pie from getting runny?
-__label__allergy Tips on cooking for people with different allergies
-__label__stews __label__cultural-difference Does any other cultures have a food similar to jewish Chulent?
-__label__italian-cuisine Nuts in Italian cooking
-__label__food-safety __label__raw-meat __label__utensils Is it safe to use the same cooking utensils for raw and cooked meat?
-__label__ice-cream Question about consistency of homemade ice cream
-__label__food-safety __label__storage-method __label__produce Fruit Flies and Storage of Fresh Produce
-__label__sauce __label__pizza __label__tomatoes __label__mozzarella Thicker tomato sauce on the pizza makes the cheese more slippery
-__label__ginger Ginger precipitation
-__label__food-safety Use of braiser for frying
-__label__pan __label__stainless-steel How to remove film from stainless steel pan
-__label__roast __label__basting What is the purpose of basting a roast?
-__label__baking __label__fruit __label__acidity __label__baking-powder How do I adjust a baking recipe for fruits of different PH?
-__label__storage-lifetime __label__yeast Does nutritional yeast expire or go bad?
-__label__storage-method __label__bread Is there a way to bring a loaf of bread that's gone dry, back to life?
-__label__soup __label__chili-peppers __label__spicy-hot Hot peppers in soup don't stay spicy
-__label__pasta __label__cooking-time Are commercial foods adjusted for integer cooking times?
-__label__equipment __label__cookware __label__pan __label__pot how can I tell if my pots and pans are ferrous?
-__label__substitutions __label__bread __label__flour Which type of flour would be better to use in this case?
-__label__substitutions __label__oil __label__sugar __label__muffins Why would using oil make muffins less sweet?
-__label__chicken __label__oranges How to reduce the flavour of orange zest in chicken?
-__label__apples __label__apple-pie How to make use of old apples?
-__label__temperature __label__oven Is there no use for high temperatures in ovens?
-__label__cast-iron __label__frying-pan __label__carbon-steel Is there a difference in the ease of seasoning cast iron, forged iron, and carbon steel?
-__label__freezing __label__tea Would freezing affect the flavour of mint tea?
-__label__baking __label__margarine Margarine vs Butter in cinnamon roll schmear
-__label__baking __label__cake Does it make sense to take out the cake from the oven few times just to check whether it is done or not?
-__label__herbs __label__parsley Parsley: flat-leaf or curly?
-__label__storage-method __label__safety Red potatoes-partial cooking, freezing to bake at a later date
-__label__cake __label__decorating How to decorate a cake so that the icing is smooth?
-__label__egg-whites Powder to prevent foam in egg white protein?
-__label__vegetables __label__cutting __label__squash How do I cut an acorn squash?
-__label__soup __label__dry-aging How to prevent salt from releasing from dry cured chicken?
-__label__cake Constructions of Lego Bricks Made of Cake
-__label__baking __label__bread Can I add butter to yeast dough which has already risen?
-__label__substitutions __label__tomatoes Substituting Diced Canned Tomatoes for Fresh
-__label__storage-method __label__beef __label__steak What is the proper way to store steak at home?
-__label__roasting __label__pan __label__sauteing Cassolette Pans - Cooking on the Stovetop and in the Oven
-__label__fats __label__chicken-stock What can I do with the fat skimmed from chicken stock?
-__label__curry __label__yogurt Why add yogurt to curries spoon by spoon instead of all at once?
-__label__websites Is there a web site indexing cooking competitions, or an effective aggregator?
-__label__substitutions __label__pasta How to substitute eggs in homemade pasta?
-__label__truffles __label__olive-oil How to make truffle oil?
-__label__food-safety __label__milk __label__yogurt __label__fermentation __label__dairy What's the difference between heirloom and direct-set yogurt cultures?
-__label__freezing __label__soymilk Will soymilk keep well in the freezer?
-__label__potatoes __label__texture How to get very smooth, flat cooked potato pieces
-__label__chili-peppers __label__spicy-hot Only the seeds of the habaneros I bought are hot - low quality, or simply the nature of chili?
-__label__asian-cuisine __label__noodles __label__smoking __label__smoke-flavor How can I get the smokey flavour in Hor Fun?
-__label__italian-cuisine __label__tomatoes How to make - succulent - Bruschetta?
-__label__flavor __label__salsa __label__smoke-flavor Source of smoky flavor in salsa?
-__label__food-safety __label__fruit __label__nuts __label__seeds Are nectarine seeds edible?
-__label__oil Can I use oil spray as a salad dressing?
-__label__lemon-juice Why is my lemon juice fizzing and smelling like yeast?
-__label__chocolate __label__flour __label__melting-chocolate Flourless Chocolate Torte
-__label__sous-vide Do you have to use water to sous vide?
-__label__spices __label__salt __label__seasoning Does it matter when you add the salt?
-__label__texture __label__chemistry Why does chewing gum sometimes change its texture
-__label__sugar __label__caramelization __label__pumpkin __label__flan How to brown the sugar for pumpkin flan?
-__label__meat __label__boiling Do I need to boil kidneys?
-__label__sauce __label__dough __label__temperature __label__flour __label__water Flour and water... at which temperature?
-__label__equipment __label__food-safety __label__food-transport Suggestions for convenient and safe methods of transporting a few meals without a vehicle?
-__label__meat __label__goat How to properly cook a kid?
-__label__custard Custard curdling/splitting
-__label__mint How to prepare mint for use?
-__label__oil __label__coconut how to use ktc pure coconut oil?
-__label__freezing __label__food-preservation __label__jam Possible to freeze jam in glass?
-__label__flavor __label__coffee __label__freezing __label__storage How long will whole coffee beans last in the freezer?
-__label__food-preservation __label__frozen __label__french-fries __label__chips How to make Frozen french fries
-__label__soup __label__onions __label__french-cuisine Why did my French onion soup with 'red' onions come out tasteless and bland?
-__label__chicken __label__cooking-time __label__roast Can I safely roast a chicken for 4 to 5 hours on a low heat?
-__label__ingredient-selection __label__frosting How to make frosting very white, fluffy, and shiny?
-__label__pork Cooking pork roast ahead of time for Christmas?
-__label__rice-cooker __label__meatballs Meatballs in tomato sauce using a rice cooker
-__label__frying __label__lamb Oil for pan-frying lamb chop
-__label__equipment What are these used for
-__label__vegetables __label__roasting To par-boil or not to par-boil root vegetables before roasting?
-__label__chocolate Chocolate: condensation issues
-__label__cleaning __label__almonds How to save my almonds from moths
-__label__baking When baking quick breads and cakes, can I premix wet ingredients the night before?
-__label__chocolate How can I enhance fudge's "fudginess" and flavour?
-__label__meat __label__sous-vide Meat juice reabsorption sous vide
-__label__food-safety __label__storage-lifetime __label__sauce __label__fruit __label__sugar How long does a fruit and sugar mixture last?
-__label__substitutions __label__oil __label__butter __label__fats Conversion rule: how to switch oil and butter?
-__label__stock __label__gelatin Chicken broth without gelatin (storebought and homemade)
-__label__gas __label__electric-stoves Does using Electric stove vs Gas stove have any difference in food taste?
-__label__baking __label__bread __label__oven __label__steaming How to build steam in the oven for getting an oven spring?
-__label__substitutions __label__eggs __label__chocolate __label__cream __label__vegan How can I make better eggless scones?
-__label__fish Frying fish without it falling to shambles
-__label__chicken __label__vegetables __label__temperature How do you prevent veggies from burning in dishes that take longer to cook?
-__label__food-safety __label__fish __label__olive-oil __label__fresh How long can you keep tuna in jar with olive oil
-__label__food-safety __label__meat __label__storage-lifetime How long does raw ground meat last in the fridge?
-__label__steak What are things to look for when choosing a raw cut of Steak?
-__label__equipment __label__coconut Is there a device that can be used to grate coconut and sweet potatoes electrically?
-__label__equipment __label__oven __label__roasting What does each setting on the oven mean and what should you use it for?
-__label__eggs __label__cookware __label__scrambled-eggs Prevent scrambled eggs from sticking to stainless steel
-__label__substitutions __label__mexican-cuisine __label__chili-peppers In this recipe, what is a possible substitute for serrano pepper?
-__label__baking __label__egg-whites Baking zucchini bread without egg yolks
-__label__chocolate How to make a brittler, harder chocolate coating?
-__label__food-safety __label__oil Is it best to just cook with the oil that has the highest smoking point?
-__label__untagged Making tea out of grape leaves -when to pick the leaves?
-__label__cake __label__flavor __label__lime How can I get more lime flavor into my key lime cake recipe?
-__label__eggs __label__curry How to ensure that spices reach inside the eggs in the egg curry?
-__label__coconut __label__cocktails Coconut milk looks like water with butter chunks
-__label__baking __label__cake Why does my walnut cake fall?
-__label__bread __label__mixing How to mix ingredients in bread machine?
-__label__equipment __label__mixing __label__stand-mixer Shallower bowl or longer dough hook for Kitchen Aid 7qt Stand Mixer?
-__label__spices __label__soup __label__japanese-cuisine Udon soup seasoning
-__label__spices __label__potatoes __label__mexican-cuisine What is a good spicy potato wedges seasoning?
-__label__eggplant __label__zucchini Preparing cut vegetables for the next day?
-__label__substitutions __label__rice __label__asian-cuisine Can I use Basmati Rice for fried rice?
-__label__herbs What can I do with a lot of fresh tarragon?
-__label__fruit __label__ripe __label__elderberries When should I pick elderberries?
-__label__baking __label__substitutions Substitute peanut butter for cookie butter?
-__label__chicken __label__roasting Unexplained Butterflied Roast Chicken Success
-__label__substitutions __label__eggs __label__ice-cream __label__allergy Substitute for egg yolk in ice-cream (Egg Allergy)
-__label__rice __label__indian-cuisine __label__batter __label__lentils __label__soaking Can I use only urad dal to make dosa?
-__label__ice-cream __label__dairy-free Help with getting the correct consistency in dairy-free ice cream
-__label__icing __label__consistency __label__frosting __label__cream-cheese what is the correct consistency for cream cheese frosting
-__label__food-safety __label__maintenance __label__cutting-boards How does the glue of bamboo cutting boards get in the food and how to prevent this?
-__label__food-safety __label__equipment __label__knives Better kinds of knives for elderly persons?
-__label__yeast __label__rising __label__proofing Rolls fall flat
-__label__batter __label__mixing __label__quickbread What is the problem with overmixing?
-__label__flavor __label__seafood Eliminating STPP taste in seafood
-__label__measurements __label__measuring-scales How to measure 7g yeast and 10g salt without a proper scale?
-__label__cake Boxed pancake mix - Allpurpose or Cake Flour?
-__label__rice __label__steaming Why boil rice first when steaming rice?
-__label__equipment __label__frying-pan __label__non-stick Is my "non stick" pan kaput?
-__label__steaming Easy way to steam vegetables in opened steam-in-bag kind
-__label__freezing __label__lasagna Should homemade lasagna be frozen cooked or uncooked?
-__label__muffins __label__flax Do flax seeds lose any of their nutritional benefits if cooked?
-__label__measurements What is the measurement of 1 cup?
-__label__fruit __label__food-preservation How long should I mature my mincemeat before making Mince Pies?
-__label__fish __label__frying Are sea bass fillets meant to be crisp on the flesh side when fried?
-__label__baking __label__food-safety __label__flour Can you use bread flour that is 2 months past the best use by date?
-__label__stand-mixer Is there any commercial stand mixer bigger than kitchenaids with bowl scraping paddle?
-__label__baking __label__substitutions __label__flour __label__baking-powder __label__rising What is the correct ratio to make self-rising flour?
-__label__cheese __label__parmesan Is the cover of Parmigiano-Reggiano edible?
-__label__spicy-hot __label__korean-cuisine Which Korean dishes are typically hottest?
-__label__yogurt __label__dairy Making yogurt without heating milk?
-__label__sauce __label__tomatoes American recipe using 'a can of tomato sauce'
-__label__flavor __label__oil Is nigella oil (black cumin or black caraway) aromatic?
-__label__substitutions __label__pasta __label__storage How can I store wonton wrappers in the freezer?
-__label__fats __label__bacon What causes congealed bacon fat to have a wrinkly surface?
-__label__pasta __label__microwave Cooking pasta in the microwave
-__label__substitutions __label__cake __label__coffee __label__french-cuisine What could I substitute for coffee in an Opra cake
-__label__fish How to cook sea bass fillet in foil in the oven from frozen
-__label__flavor How to prevent unwanted taste transfer?
-__label__baking __label__cake __label__microwave How can I avoid cakes to turn into jelly?
-__label__fruit __label__caramel __label__raspberries __label__puree What is hot raspberry puree?
-__label__substitutions Is there a papaya substitute in salads?
-__label__baking __label__potatoes Watery Russet Baked Potato
-__label__deep-frying __label__french-fries Why double fry French fries after blanching instead of just blanching and frying?
-__label__food-safety __label__chicken Uncooked chicken burgers in the oven, thawed, then put into the fridge
-__label__chinese-cuisine __label__noodles Making noodles in a wok
-__label__sauce __label__hot-sauce __label__spicy-hot How can I stabilize my hot sauces?
-__label__equipment __label__knives Will a sharpener for a wider edge ruin a knife with a narrow edge?
-__label__stand-mixer stand mixer - reasons to go with a higher wattage vs lower wattage mixer
-__label__pizza __label__pizza-stone Any reason to put cornmeal/semolina on hot pizza stone or steel?
-__label__italian-cuisine __label__corn __label__polenta Why is my first polenta not easy to cut?
-__label__grilling __label__turkey __label__gravy Grilled Turkey and Gravy
-__label__potatoes __label__roasting roasting potatoes at low temperature
-__label__food-science __label__coffee __label__tea __label__drinks __label__chemistry Coffee foam vs. Tea foam
-__label__dough __label__pasta __label__chemistry Why are there holes in pasta dough when it is cold
-__label__turkey Spatchcocked turkey cooking time
-__label__baking __label__cookies Reducing sweetness of packaged cookie mix
-__label__candy __label__water __label__juice __label__syrup __label__oranges Use orange juice instead of water for syrup to make Orangettes?
-__label__substitutions What can i use as a corn syrup substitute in icing?
-__label__vegetables __label__caribbean-cuisine Where can I find/buy Peruvian Parsnip (AKA: Batata Baroa or Arracacha) in the US?
-__label__rice __label__sushi how do you get sushi rice to not stick to your hands?
-__label__gelatin __label__turkish-cuisine Turkish delight: cornstarch or gelatine?
-__label__food-safety __label__seeds __label__avocados Are avocado seeds edible?
-__label__meat __label__texture __label__chemistry What factors affect collagen to gelatin conversion?
-__label__baking __label__substitutions __label__cocoa Can I substitute vanilla extract for cocoa powder in a cupcake recipe?
-__label__food-safety __label__rice __label__fermentation Fermented rice horchata
-__label__sauce __label__roux Does reheating a roux based sauce thin it out?
-__label__coffee __label__espresso Espresso machine has to warm up halfway through pulling a shot
-__label__oil __label__nutrient-composition __label__sauteing __label__stir-fry Stir-frying: how much of the oil evaporates?
-__label__equipment __label__rice __label__slow-cooking __label__deep-frying __label__steaming Looking for a rice cooker, steamer, deep fryer, slow cooker combo that can cook rice and steam at the same time
-__label__additives How to distinguish cream of tartar from bread improver
-__label__cast-iron __label__frying-pan __label__copper-cookware Copper/Bronze Frying Pans?
-__label__vegetarian __label__german-cuisine Ratatouille Strudel
-__label__milk __label__butter __label__yogurt Getting butter from yogurt
-__label__oil __label__skillet Why does my skillet burn even when using peanut oil?
-__label__equipment __label__oven __label__cleaning __label__maintenance Do I need to clean an oven that's not been used in 10 years?
-__label__sauce __label__cheese __label__mexican-cuisine Mexican Cheese Sauce?
-__label__dessert __label__molecular-gastronomy __label__spherification __label__gelatin How to fake salmon roe using jello
-__label__salt __label__fermentation __label__german-cuisine __label__sauerkraut Salt for Sauerkraut
-__label__water No water in the Crock pot
-__label__flour __label__pizza Is it okay to mix bread flour and all-purpose flour when making a pizza dough?
-__label__flavor __label__food-science __label__fish Why is it that white fish do not have as strong of a "fishy" taste as other fish?
-__label__food-processing Ammonia in food
-__label__marinade __label__chinese-cuisine __label__tenderizing How does velveting work?
-__label__please-remove-this-tag __label__culinary-uses __label__shallots How to prepare shallot greens
-__label__food-safety __label__turkey Can I store a fresh turkey in my garage for a few days?
-__label__cultural-difference __label__german-cuisine What are the key differences between brats in Germany and the USA?
-__label__baking __label__bread Bread Dough Dried out in Fridge
-__label__baking __label__extracts Do extracts add sweetness or just the flavor?
-__label__bechamel How would I produce (stable) foamy bechamel sauce?
-__label__substitutions __label__beer What can I substitute for lager beer in a chili recipe?
-__label__sauce __label__bechamel __label__french-cuisine What's the best way to make Bchamel sauce?
-__label__spices __label__grinding What are the differences between spice paste and spice powder? Which should be preferred over the other for what reasons?
-__label__oven __label__ground-beef How to cook tubular ground beef using only disposable items?
-__label__food-science __label__bananas __label__ripe Can you tell how ripe a banana is by the actual fruit not the peel?
-__label__sugar __label__honey __label__toffee Why did my nougat burn?
-__label__food-safety __label__juice How should I interpret this expiry date?
-__label__equipment __label__heat __label__kitchen-safety Is it safe to use non stick cookware over a flame?
-__label__coffee __label__cocoa When should I add cocoa powder to instant coffee?
-__label__food-safety __label__mold Black mold inside Misto oil sprayer collar
-__label__steak __label__pot Steak in a pot!
-__label__chicken __label__meat __label__beef __label__tenderizing Kabobs to Fajitas - how to make the meat tender
-__label__equipment __label__stove __label__electric-stoves Do all modern electric stoves have "binary" heating elements?
-__label__food-safety __label__pork Squishy raw pork - gone bad?
-__label__chicken __label__frozen __label__chicken-breast __label__pressure-cooker How to use a pressure cooker for frozen chicken?
-__label__pork __label__roasting __label__ribs __label__braising How long to cook pork ribs in the oven?
-__label__chili-peppers Do more peppers mean more heat?
-__label__syrup How to turn Extract into syrup
-__label__substitutions __label__cheese Are there substitutes for Parmesan without the aged cheese flavor?
-__label__vegetarian __label__molecular-gastronomy Are there any vegetarian applications for transglutaminase ("meat glue")?
-__label__omelette Omelette cooked in oven or pan?
-__label__equipment __label__maintenance __label__grinding Can you use WD-40 to loosen the blades in a Mixer Grinder?
-__label__bread __label__jelly __label__peanut-butter Idiomatic combinations of peanut butter, jelly, and bread
-__label__flavor __label__language What does 6% acidity taste like?
-__label__storage-method __label__tomatoes __label__puree Best way to store tomato paste/puree?
-__label__food-safety __label__storage-method __label__slow-cooking Storage after slow cooking
-__label__equipment Kitchen safe touchscreen recipe reader
-__label__storage-method __label__sauce __label__chocolate __label__syrup Why does my cocoa syrup overflow?
-__label__jerky __label__dehydrating What should I look out for when creating my own beef jerky marinades?
-__label__bread __label__oven Bread has tough, crunchy crust but is underbaked in the middle - how to fix?
-__label__beef Thawed meat can we refreeze
-__label__eggs __label__food-science What makes a souffle rise?
-__label__eggs __label__food-science __label__decorating Why do egg dye recipes include vinegar?
-__label__spices __label__saffron How to treat your saffron right?
-__label__baking __label__potatoes Cooking baked potatoes
-__label__mascarpone Is it possible to make homemade mascarpone?
-__label__flavor __label__cheese Is it possible to mature shop-bought hard cheese?
-__label__eggs Why do yolks break so easily (sometimes)?
-__label__food-safety Clam shell safety
-__label__chickpeas __label__hummus Roasted chickpeas for houmous?
-__label__baking __label__pizza How to remove pizza pan from oven without a peel?
-__label__baking __label__oven Utilizing both oven racks when baking
-__label__baking Baking time for paper vs metal
-__label__juice __label__juicing Do centrifugal juicers destroy vitamins through friction?
-__label__substitutions __label__butter __label__kosher Kosher butter substitute for baking (flavour and mouthfeel)
-__label__pretzels How to heat frozen stuffed pretzels other than bake them
-__label__pastry Why was my Danish pastry dough so wet?
-__label__drinks __label__mixing __label__organization Coca Cola's Secret Recipe
-__label__chocolate how to stretch white chocolate to make truffles?
-__label__meat __label__color Relating the Color of meat to doneness
-__label__baking __label__egg-whites Can you substitute whole eggs for egg whites in baking?
-__label__sugar __label__soup __label__boiling Why do you add sugar last when boiling soups?
-__label__beef __label__food-identification __label__russian-cuisine Russian Pierogi (Kinda)
-__label__steak __label__sandwich Why is my cheesesteak meat tough?
-__label__eggs __label__italian-cuisine __label__meringue __label__egg-whites How can I get Italian meringue to thicken?
-__label__sous-vide __label__bulk-cooking Party scale sous-vide
-__label__bread Challah bread -- too crusty?
-__label__cooking-time __label__seafood How long should I steam squid and cuttlefish?
-__label__flavor __label__tea __label__reheating Re-boiling of tea?
-__label__food-safety __label__kimchi Is unrefrigerated kimchi safe?
-__label__equipment __label__cookware __label__dutch-oven What's the difference between a French oven and a Dutch oven?
-__label__herbs __label__oregano What is the most efficient way to prepare (very small) fresh oregano leaves?
-__label__substitutions __label__vegan __label__batter Is it possible to make vegan Yorkshire Puddings?
-__label__fermentation Is there a definitive measure of completed lacto fermentation?
-__label__bread Why stretch and fold vs traditional kneading of bread dough?
-__label__cake __label__dessert __label__dehydrating Dehydrating cake?
-__label__coffee Unroasted beans for Arab coffee?
-__label__garlic Why do people smash garlic?
-__label__sous-vide How long to cook pork chops sous vide?
-__label__freezing __label__cream Can you freeze bagna cauda? (cream basically)
-__label__meat __label__marinade Is it bad to marinate meat for too long?
-__label__food-safety __label__storage-method __label__storage-lifetime __label__flour What does flour smell like when it goes bad?
-__label__oil __label__deep-frying How many times is it safe to reuse deep frying oil?
-__label__beans __label__chickpeas How do you peel chickpeas?
-__label__equipment Are can openers like the original Swing-A-Way sold under a different name now?
-__label__freezing __label__soup How to get frozen soup to not be chunky?
-__label__pastry __label__whipped-cream __label__frosting Adjusting whipped cream to hold its shape longer?
-__label__sauce __label__flour __label__roux What is the advantage of a roux over a raw flour slurry, in sauce?
-__label__chicken __label__soup __label__broth Chicken Noodle Soup
-__label__gelatin Thicker gelatin layer at the bottom of the dish
-__label__beans Black Beans - Toss the soak water?
-__label__pasta __label__boiling Keep fettuccine from sticking/clumping while cooking?
-__label__beer __label__pairing __label__tasting How to Pair for Beer Tastings
-__label__substitutions __label__cake __label__butter __label__peanut-butter How to adjust oil in recipe when adding peanut butter
-__label__baking __label__potatoes __label__reheating How to reheat a baked potato?
-__label__food-safety __label__grilling __label__bacon How to tell when bacon is cooked enough?
-__label__food-science __label__please-remove-this-tag __label__organic Difference between natural and organic
-__label__meat __label__storage-lifetime __label__hamburgers __label__raw-meat __label__ground-beef Shelf life of chicken and buffalo meat in chilled condition
-__label__freezing __label__potatoes __label__mash Freezing potato mash made with root and fresh vegetables
-__label__food-history Why is it called spit roast?
-__label__sauce __label__language What is the difference between a Jus, Sauce and a Gravy?
-__label__bread Is there a trick to turn old bread into almost-new bread?
-__label__rice __label__paella rice and paella
-__label__frying Salted or unsalted butter
-__label__baking __label__butter __label__egg-whites __label__sponge-cake Why did a receipe call for pouring boiling butter in egg-whites?
-__label__stews Beef stew was left cooling on the stove for like six hours
-__label__fish What food from Niue can I cook in the UK?
-__label__watermelon What are the telltale signs of a bad watermelon?
-__label__beef __label__asian-cuisine __label__tenderizing Soaking beef in water
-__label__chemistry __label__mint __label__extracts homemade mint extract
-__label__bread __label__rising Baking after rising
-__label__marrow Boiled beef bones and ended up with green marrow...is this normal?
-__label__tea Tea cup residue
-__label__equipment __label__copper-cookware What can I do to use Revere Ware copper bottom pots on a glass cooktop?
-__label__mushrooms __label__spoilage Saving spoiling mushrooms?
-__label__shopping __label__organization How to classify the parts of a recipe ingredient?
-__label__meat __label__freezing __label__budget-cooking Good Idea to Buy Discount Meat For Freezing?
-__label__chicken __label__freezing __label__marinade If a chicken has released a lot of moisture due to freezing, will these cause soup water to flow back in due to pore enlargement?
-__label__bacon How far in advance can you make bacon?
-__label__cooking-time __label__pastry __label__puff-pastry __label__pot-pie How to get puff pastry to cook right through
-__label__canning __label__salsa Jars of salsa, do I have to boil the jars if they sealed on their own?
-__label__baking What can I use hard, crunchy, leftover cookie-mistakes for?
-__label__chicken Tips for cooked chicken to stay juicy half a day
-__label__alcohol __label__drinks __label__whiskey What happens when you mix whiskey and water?
-__label__chips __label__kosher-salt Adding salt to the oil making potato chips
-__label__fruit What is the white dust on red grapes?
-__label__eggs __label__turkey Can you eat turkey eggs?
-__label__bread __label__herbs Rehydrating Dried Rosemary for Bread?
-__label__italian-cuisine __label__restaurant-mimicry __label__risotto How do cooks prepare risotto in a restaurant?
-__label__beef __label__roast Fastest Way To Cook Bottom Round Roast
-__label__eggs __label__custard What would make a custard turn out looking like scrambled eggs?
-__label__oil __label__temperature __label__deep-frying Can deep frying oil be too hot?
-__label__bread __label__sourdough How do I make my sourdough bread dough stretchy and not have it tear?
-__label__corn __label__polenta Cooking polenta until it 'comes away from the sides of the pan'?
-__label__fruit __label__thai-cuisine How do I use whole fresh tamarind?
-__label__food-preservation __label__lemon Is there a way to speed up the process of making preserved lemons?
-__label__chicken Cooking frozen chicken passed its expiry date
-__label__batter What is the name of this batter?
-__label__pineapple __label__juice How much juice is in a pineapple
-__label__meat __label__color Why is meat red?
-__label__presentation __label__lettuce Can lettuce wraps be less messy?
-__label__bread __label__herbs What herbs to use when baking bread, rusks and scones?
-__label__cheese __label__cheese-making What determines how hard or soft a cheese will be?
-__label__food-safety __label__storage-method __label__storage-lifetime __label__butter Is it safe to leave butter at room temperature?
-__label__equipment Advantages of metal vs glass stockpot lids
-__label__pizza __label__pizza-stone Baking side of pizza stone
-__label__jam using potato starch to thicken jam
-__label__sausages __label__low-carb How can I make my no carb sausages more succulent?
-__label__chicken __label__sauce __label__barbecue __label__barbecue-sauce When is best to apply sauce on to BBQ chicken?
-__label__cleaning __label__toaster How to clean a toaster from inside?
-__label__noodles __label__asian-cuisine __label__tamarind Should tamarind pulp go into Pad Thai sauce?
-__label__stock __label__turkey __label__broth Turkey stock in refrigerator
-__label__bread __label__dough __label__oven __label__rising __label__proofing Using low oven temperature to accelerate proofing
-__label__vegetables __label__fruit __label__nutrient-composition __label__juice data about the rate of nutrient decay in fruit/vegetable juice
-__label__equipment __label__cheesecake What kind of pan works best with a waterbath?
-__label__cheese __label__thickening __label__mayonnaise __label__salad-dressing How to thicken bleu cheese dressing?
-__label__substitutions __label__sugar __label__brown-sugar Brown sugar instead of white sugar
-__label__measurements Understanding 2 unit yield from 1lb ready to cook chicken
-__label__substitutions __label__bread __label__milk Powdered Goat Milk in Bread?
-__label__baking __label__sugar Why is sugar a wet ingredient?
-__label__bread __label__storage-method __label__storage Short-term bread storage
-__label__soup __label__tomatoes __label__thickening How to get a thicker soup from watery tomatoes?
-__label__vegetables __label__fruit __label__refrigerator __label__fresh What does the refrigerator crisper compartment actually do?
-__label__cheese __label__cream Liquid made with cream and penicillium roqueforti?
-__label__pasta Can I use ocean water to cook my pasta?
-__label__language __label__cookbook __label__spaghetti What does Joy of Cooking mean by "canned spaghetti"?
-__label__tea __label__herbs Do the herbs which promote relaxation in certain herb teas have more efficiency when theyre warm/hot as opposed to cool/cold?
-__label__storage-method __label__garlic Garlic clove has turned to a firm jelly texture
-__label__substitutions Condensed milk instead of evaporated
-__label__baking __label__chips How to avoid herbs getting burnt in the oven
-__label__equipment __label__stand-mixer __label__nut-butters Can any KitchenAid stand mixer attachments be used to make peanut butter?
-__label__beef __label__steak __label__ingredient-selection What is the difference between various cuts of steak?
-__label__fruit How are green and ripe plantains used differently?
-__label__bread Can avocado act as an egg replacement for vegan bread
-__label__indian-cuisine __label__deep-frying __label__baking-soda fluffiness of medu vada without baking soda
-__label__dough Ciabatta Dough Too Wet. What went wrong?
-__label__bread __label__storage-method __label__pretzels How to keep fresh-made soft pretzels from getting soggy or stale?
-__label__food-safety __label__cleaning __label__knives Knife cleaning: safe to do without soap?
-__label__equipment __label__eggs __label__garbage-disposal Can you put egg shells down the garbage disposal?
-__label__substitutions __label__chili-peppers Is Serrano an acceptable substitute for jalapeno
-__label__cake __label__decorating How to decorate extremely fine details
-__label__baking __label__cake __label__pan Why does Angel Food Cake use a tube pan?
-__label__baking __label__freezing __label__chocolate __label__cookies Same recipe but sometimes white chocolate cookies come out strange
-__label__mushrooms Why should or shouldn't I peel mushrooms?
-__label__vegetarian __label__roast __label__stuffing How to create a nut roast and stuffing that don't taste and feel too similar
-__label__tea __label__herbs How to calculate optimal temperature to extract specific compounds from herbal teas?
-__label__equipment __label__oven Cooking food directly on oven rack
-__label__nutrient-composition __label__bananas __label__calories Why is there such disparity between the calories in a banana and the calories in this pack of dried banana?
-__label__tomatoes __label__onions __label__garlic __label__breakfast Enhancing garlic and tomatoes on toast
-__label__dough __label__bread __label__flatbread __label__kneading Why does dough break when kneading, and how to prevent/ameliorate it?
-__label__eggs What does the egg white do in peppermint creams?
-__label__fats __label__mexican-cuisine __label__tamales Tamales with rendered turkey fat and clarified butter - No pork?
-__label__fish __label__sardines How can I more effectively remove bones, when fileting a sardine?
-__label__storage-method Cooler as a pantry?
-__label__barbecue __label__smoking How do you handle the fires caused by adding wood chips to coal?
-__label__equipment Unnecessary kitchen gadgets: a reference
-__label__food-safety __label__meat __label__food-preservation __label__freezing How dangerous is it to refreeze meat that has been thawed?
-__label__baking __label__bread How can I achieve even browning on the bottom of baked buns?
-__label__baking __label__storage-method __label__cake __label__storage-lifetime __label__sponge-cake Sponge cake with only three ingredients - will this work at all?
-__label__grilling __label__hamburgers How do you grill a perfect burger?
-__label__baking __label__cheesecake Baking a cheesecake at 325 instead of 350
-__label__frying __label__scallops __label__frying-pan How to prevent sticking and get a nice searing on scallops
-__label__equipment __label__oven __label__temperature __label__thermometer How do I know if my meat thermometer is ovenproof?
-__label__storage-method __label__freezing __label__produce __label__broccoli Does Freezing Broccoli Dry it Out?
-__label__carrots __label__spinach I am wondering if certain ingredients go together
-__label__sauce __label__tomatoes How to get rid of the raw tomato smell from tomato sauce?
-__label__eggs __label__conversion Converting between Egg sizes
-__label__deep-frying why does my beer batter seem to hold too much oil?
-__label__cream __label__pastry __label__custard __label__creme-brulee Which kind of cream do I use for creme brulee?
-__label__substitutions __label__flour __label__indian-cuisine Substituting white flour for maida in making Indian samosas
-__label__baking __label__cookies Temps rising above set temps
-__label__rice __label__mexican-cuisine __label__beverages Re-use rice for multiple batches of horchata?
-__label__substitutions __label__baking-powder Making baking powder substitute with baking soda and powdered citric acid
-__label__vegetables __label__juice Is it possible to extract juice from bok choy and napa cabbage using a blender?
-__label__equipment __label__cleaning __label__balkan-cuisine How to take care of glazed earthenware?
-__label__oil __label__garlic __label__pickling __label__botulism Garlic + Oil, Why is this recipe safe?
-__label__freezing __label__vegetables Does kale taste sweeter and more flavorful after being frozen?
-__label__lamb __label__butchering How do you french trim a lamb shank?
-__label__food-safety Manwiches made on the stove
-__label__barbecue __label__smoke-flavor What kind of wood puts the most flavor in the meat?
-__label__baking __label__food-safety __label__potatoes __label__peeling Do I have to peel red potatoes before baking them?
-__label__cheese Cheese Extract - How to Use it?
-__label__cast-iron __label__frying-pan __label__seasoning-pans What is the purpose of a spaced cross-hatch of grooves on the inside of a cast iron pan?
-__label__salad __label__serving What are the pros/cons of serving the salad dish before/after the main dish?
-__label__pizza __label__dough How to prevent pizza dough from stretching back
-__label__turkey __label__brining __label__gravy Can you make pan gravy if the turkey was brined?
-__label__beef __label__ribs __label__cut-of-meat What is the difference between Prime Rib and a Standing Rib Roast?
-__label__vinegar __label__ingredient-selection How can I tell if a balsamic vinegar is good?
-__label__food-safety stagnant water in my tumble or 1 gallon container, how many days until it becomes contaminated or undrinkable?
-__label__cutting Fennel mandarin salad
-__label__vegetables __label__garlic __label__ginger __label__color __label__cabbage What causes changing blue and purple pigments in food?
-__label__eggs __label__egg-whites __label__stand-mixer Is it possible to whisk egg whites too much?
-__label__frying-pan __label__ground-beef __label__stir-fry How can I tell when ground beef is fully cooked?
-__label__soup __label__slow-cooking __label__broth __label__ramen Can I slow cook in short intervals?
-__label__temperature __label__refrigerator How to set the temperature in a refrigerator without proper indication on the dials?
-__label__storage-method __label__coffee __label__tea Why are the storage instructions extremely opposite in cases of tea and coffee?
-__label__hamburgers How to cook bison burgers (a.k.a. buffalo burgers)?
-__label__kale What can I do with the white parts of kale?
-__label__oil __label__pan Will a grill pan reduce oil splatter when pan-frying steaks?
-__label__oven __label__temperature __label__thermometer Oven Temperature: How to be sure the selected temperature is correct.
-__label__meat __label__marinade __label__vacuum Using a vacuum sealer to marinate?
-__label__chocolate __label__melting-chocolate What is the best way to melt chocolate?
-__label__storage-method __label__herbs How to store fresh coriander for future use, outside refrigerator, so that they don't lose their taste?
-__label__mayonnaise Making Mayo by hand , using whisk , emulsion breaks down
-__label__bread What is the purpose of sugar in baking plain bread?
-__label__equipment __label__thermometer Thermometer Precision in Different Temperature Ranges
-__label__eggs what would happen if 1 egg was ommitted from the oatmeal cookie recipe that calls for 2?
-__label__cheese __label__chinese-cuisine Why is cheese never used in Americanized Chinese food?
-__label__eggs __label__frying __label__egg-whites How to fry an egg without a burnt thin crust around?
-__label__coffee __label__vanilla How do I infuse cappuccino with real vanilla bean during brew?
-__label__nuts __label__cutting __label__peanuts How can I uniformly chop peanuts?
-__label__sauce __label__noodles __label__thai-cuisine What type of noodle and sauce is used to making Thai Drunken Noodles?
-__label__tea What research is there on tea preparation?
-__label__soup __label__stock __label__bouillon Stock: Canned, Bouillon Cubes and Powder
-__label__oil __label__olive-oil What is the purity test for Olive oil?
-__label__seasoning How do I decrease the saltiness in pork meatballs?
-__label__food-safety __label__sous-vide Are there health issues with sous-vide cooking?
-__label__soup __label__pumpkin Will Simmering Help/Harm Pumpkin soup?
-__label__substitutions __label__gelling-agents __label__gelatin What are alternative gelling agents to gelatine? And what are their properties?
-__label__food-safety Why do chefs use salt and pepper bowl after touching raw foods
-__label__sous-vide __label__molecular-gastronomy Training on molecular gastronomy and sous vide
-__label__soup __label__mushrooms How do I get rid the yellow layer of oil that forms in my cream of mushroom soup?
-__label__equipment __label__rice Pot for cooking long grained white rice on gas range
-__label__oven __label__macarons Why do my macarons become lopsided?
-__label__substitutions __label__honey Can agave nectar be substituted for honey in baking?
-__label__sauce __label__tomatoes Differences between canned and fresh tomatoes
-__label__equipment __label__bulk-cooking __label__catering Catering event for 1st time. How should I prepare?
-__label__yogurt What causes the texture difference between Greek style yogurt and regular yogurt?
-__label__baking __label__flour __label__yeast If I have much lower than normal humidity, how should I change the amount of flour that dough needs?
-__label__cleaning __label__beans __label__burnt Cleaning burnt beans stuck to pot?
-__label__oil __label__salt __label__food-preservation __label__vinegar Is there anything wrong with keeping oil, salt, and vinegar together?
-__label__tea Why is my sassafrass root bark tea always so bitter?
-__label__jalapeno __label__jelly How to make Jalapeno Jelly?
-__label__food-preservation __label__citrus Preserved lime is browning and fading inside the brine
-__label__substitutions __label__vegetarian __label__chinese-cuisine __label__tofu Ma Po Doufu without Pork
-__label__storage-lifetime __label__food-preservation Hygienic fitness of frozen fully cooked food
-__label__pork Pork shank meat yield
-__label__baking __label__substitutions __label__cake What kind of stabilizers can I use when making souffles, Japanese cheesecake or egg beaten products?
-__label__rice How can I get more flavorful jasmine rice?
-__label__equipment __label__gelatin Heart shaped mold
-__label__sauce What qualifies as butterscotch
-__label__food-safety __label__dough How long can I keep unleavened dough at room temperature?
-__label__food-safety __label__milk __label__asian-cuisine __label__language Does "boiling milk" always mean pasteurization, especially in Mongolia?
-__label__bread How can I prepare bread dough to be cooked the next day?
-__label__jam __label__bananas __label__color Improve color of banana jam?
-__label__food-safety __label__storage-method __label__cheese __label__mold Can I eat cheese which has been "infected" with blue cheese mold?
-__label__slow-cooking __label__steak Slow cooked steak
-__label__baking __label__substitutions __label__chocolate __label__brownies __label__low-fat Is it possible to make fudgy brownies without oil?
-__label__bread __label__dough __label__sourdough Sticky and unmanagable sourdough
-__label__chicken __label__roasting __label__stock How can I roast chicken bones (without meat)?
-__label__butter __label__chocolate __label__melting-chocolate Solutions for when heating chocolate and butter doesn't mix well
-__label__food-science __label__mayonnaise __label__food-safety Room temperature "rest" for fresh mayo?
-__label__coffee __label__indian-cuisine Special coffee served in Malaysia (or India)
-__label__dough __label__asian-cuisine __label__chinese-cuisine __label__steaming Storing Bao Overnight--to steam and refrigerate?
-__label__rice Should rice be washed with hot water or cold water?
-__label__pasta __label__ingredient-selection What makes a good quality pasta brand?
-__label__bread __label__sugar __label__sourdough __label__starter Can I replace sugar with cane syrup in sourdough recipe
-__label__substitutions __label__italian-cuisine __label__allergy What can be used as a substitute for tomato sauce in typical italian dishes?
-__label__custard Why does my baked custard form a skin on it?
-__label__pasta __label__wine Using white wine in the cooking
-__label__chili-peppers __label__food-identification __label__spicy-hot Identify this unusual spicy appetizer
-__label__storage-lifetime I left my dates on the counter overnight and liquid has formed have they spoiled?
-__label__food-safety __label__bacon If bacon tastes like fish, is it still good to eat?
-__label__soup __label__roasting __label__corn Will roasted corn work as soup croutons?
-__label__creme-brulee What makes creme brulee set?
-__label__meat __label__fresh __label__raw-meat __label__grinding New to grinding meat
-__label__food-safety __label__defrosting What are the acceptable methods to thaw food items?
-__label__eggs __label__sugar __label__spices __label__milk __label__cream Should I actually add nutmeg to eggnog?
-__label__oranges __label__mousse How to substitute oranges in a mango mousse recipe?
-__label__baking __label__cake Failed chocolate sponge
-__label__substitutions __label__vegetarian What can I use to substitute for Italian sausage to make it appropriate for vegetarians?
-__label__baking __label__ingredient-selection __label__pancakes What do the base ingredients in pancakes do?
-__label__baking __label__pizza __label__crust __label__pizza-stone __label__deep-dish-pizza How do I ensure my deep dish crust gets cooked
-__label__culinary-uses __label__nuts What can I do with Hazelnuts and Walnuts?
-__label__gelatin substitution of whipping cream for water in jello
-__label__meat __label__raw-meat Slow cooker unplugged and meat sat at room temperature all night
-__label__cake How many cups of batter does a cake mix make?
-__label__vegetables __label__stock __label__vegetarian __label__cutting How finely chopped should vegetables be when making stock?
-__label__baking __label__pie Do I have to use oil when making pie crust?
-__label__rice __label__calories How to maintain the calories in rice (which were present in it in its raw form) after cooking it?
-__label__bacon Is my bacon still safe after being left at room temp. for 32 hours?
-__label__flavor Why does readymade food always have so much flavor to it?
-__label__slow-cooking __label__refrigerator __label__crockpot __label__raw-meat Is it safe to prepare a crock pot recipe the night before?
-__label__food-safety __label__stews Browning Beef in Beef Stew?
-__label__baking __label__oven __label__cookware What should be the material of the vessels to be used in an electric oven?
-__label__eggs __label__boiling How can I rescue a soft boiled egg that is too soft?
-__label__american-cuisine __label__cajun-cuisine What is the difference between Cajun and Creole cuisine?
-__label__storage-lifetime __label__refrigerator __label__condiments __label__ketchup What is the best method of storage for condiments?
-__label__seeds Are caraway seeds and fennel seeds the same?
-__label__broth __label__safety __label__electric-stoves Is it safe to leave a broth simmering overnight on an electric stove?
-__label__food-safety Can I put any kind of bowl into a steam/rice cooker?
-__label__equipment __label__sandwich Can I use a waffle iron as a Panini press?
-__label__food-safety __label__storage-lifetime __label__freezing __label__fish Can I still eat this fish?
-__label__fish __label__crudo __label__sashimi __label__ceviche What type of fish would be best suited for a trio pairing of sashimi, crudo and ceviche?
-__label__freezing __label__food-preservation __label__milk Can I freeze Milk?
-__label__food-safety Need solution for increasing shelf life for my hot sauce recipie that requires cooking and refrigeration
-__label__bread __label__pan __label__conversion What is an 8.5 x 4.5in bread pan in UK lb based pan sizes?
-__label__baking Using gas cooker now having problem cooking food
-__label__noodles __label__ramen Do fresh ramen noodles come in a curly form, or only instant?
-__label__baking __label__cookies What kind of cookies can be shaped?
-__label__swiss-roll __label__thickness How thick should be the sponge for a swiss roll?
-__label__storage-method __label__freezing __label__steak My Shrink Wrapped Steaks are Brown when I thaw them!
-__label__chicken __label__slow-cooking __label__storage-lifetime How long to store slow-cooked chicken in liquid in fridge?
-__label__fish __label__chinese-cuisine What is the name of this Chinese Fish Soup where guests cook their own fish in broth?
-__label__salt How can I reduce the salt taste in a dish
-__label__chicken How do I cook a chicken to make it really really really soft?
-__label__pork __label__sous-vide Sous Vide without vacuum. What liquid should be used?
-__label__substitutions __label__alcohol __label__wine What is a substitute for red or white wine in a recipe?
-__label__bananas __label__ripe How do banana peels reflect its ripening state? Can we influence that in our kitchen?
-__label__cast-iron __label__hamburgers Is there a good way to cook a hamburger on a cast iron skillet?
-__label__japanese-cuisine __label__fermentation Is Nattou safe to eat when it has white dots on it?
-__label__equipment __label__cheesecake Best way to cut up a cheesecake into bites
-__label__thickening __label__sorbet How do I make my sorbet thicker?
-__label__food-safety __label__barley __label__malt Can I cook/eat unhulled malted barley?
-__label__electric-stoves __label__glass __label__kitchen-safety Glass cooktop safety
-__label__substitutions __label__baking __label__oil What happens if I use vegetable oil in a cake?
-__label__smoking home-made smoker
-__label__storage-method How Do You Know What's In Your Pantry?
-__label__measurements What general rules should I follow to ensure that my measurements are accurate?
-__label__meat __label__meatballs Is using vinegar a viable way to reduce burning? How would it affect taste?
-__label__fats __label__waffle Why would I want to use the creaming method in waffles?
-__label__propane-grill Why does my food taste like propane when i grill?
-__label__salmon How to pan sear salmon without burning the skin?
-__label__food-safety __label__storage-lifetime __label__blueberries frozen blueberries kept thawed
-__label__brining Brined chicken - too salty
-__label__food-safety How do I know if food left at room temperature is still safe to eat?
-__label__milk Using light cream instead of milk in crepes?
-__label__baking __label__cake __label__butter __label__stand-mixer What will happen to my cake if I don't cream the butter enough?
-__label__pasta __label__oil __label__boiling Making pasta: is oil justified?
-__label__flavor __label__rice How are jasmine and basmati rice related, how are they different?
-__label__sauce __label__fats __label__caramelization What does to deglaze a pan mean?
-__label__fruit __label__food-identification What is this fruit?
-__label__baking __label__cookies Why is lye used in some recipes for cookies?
-__label__food-science __label__gelling-agents __label__marshmallow What can I do to dry out my marshmallows?
-__label__restaurant restaurants terms
-__label__pumpkin Pumpkin Baby Food
-__label__storage-method __label__refrigerator __label__carrots how to ensure carrot pieces stay longer in the refrigerator?
-__label__bread __label__dough __label__frozen Refreezing thawed out bread dough
-__label__presentation How can I improve the presentation of the food I serve?
-__label__seafood __label__smell how to curb the smell of fish?
-__label__bread __label__flour __label__shopping Where can I buy American style bread flour in Europe
-__label__baking missing ingredients in banana bread
-__label__substitutions __label__coconut What can I use as a substitute for grated coconut in heavy syrup?
-__label__boiling __label__vanilla Why add vanilla extract after removal from the heat, and what about fake vanilla extract?
-__label__sugar __label__chili-peppers __label__pickling What's the purpose of sugar in a pickling solution?
-__label__refrigerator __label__peanut-butter How to spread peanut butter that is required to stay refrigerated?
-__label__cookware __label__stove __label__safety __label__stoneware Did I ruin my stoneware dutch oven by heating it on a gas stove?
-__label__baking __label__flavor __label__frying __label__fruit What is the delicious brown layer that appears when you fry or bake apples, plums, apricots, etc.?
-__label__baking __label__bread __label__sourdough __label__utensils Can I substitute a stainless steel pot for the traditional iron dutch oven?
-__label__baking __label__jewish-cuisine How do you stop latkas from sticking to the baking sheet when cooking them in the oven?
-__label__eggs __label__color __label__scrambled-eggs How to make my scrambled eggs more yellow?
-__label__raw-meat How long can chicken stay out raw at room temperature before becoming unedible?
-__label__cooking-time __label__stews How to adjust stewing time for different weights of meat?
-__label__cookies __label__mixing Over mixing, when do I have to be aware of it? (Baking cookies)
-__label__bread Bread for the very beginner
-__label__baking __label__substitutions __label__oil __label__butter Substituting butter for oil: Does it matter for baked goods?
-__label__sauce __label__tomatoes Reduce the watering from tomatoes in a dish or sauce
-__label__oil __label__brownies Substituting mayonaise for vegetable oil
-__label__eggs __label__american-cuisine __label__food-history How did egg-centric dishes become "breakfast only" food in American cuisine?
-__label__soup What is the meaning of "cream of X" in a soup?
-__label__smoking __label__ribs __label__tenderizing What would be an alternative cooking technique for the Orion Cooker to get more tender ribs?
-__label__food-safety How to get rids of flies and ants after you put cooked meals on the table?
-__label__eggs __label__cutting How to cut an egg without the yolk sticking to the knife?
-__label__salt __label__fermentation __label__cabbage __label__sauerkraut __label__ratio Sauerkraut/sourkraut - ratio of grams of salt to grams of raw cabbage?
-__label__roasting How long should I cook a carvery shoulder of lamb, and at what temperature?
-__label__equipment __label__utensils __label__thawing Utensil to thaw meat
-__label__pumpkin Are pumpkin sprouts edible?
-__label__baking __label__flour __label__hungarian-cuisine What kind of flour is needed for strudel/fillo dough?
-__label__vinegar __label__pickling Do I need Malt Vinegar for pickling onions?
-__label__chicken __label__menu-planning Meals to cook using a whole chicken
-__label__oven __label__broiler Broiler Drawer vs Oven Broiler?
-__label__food-safety __label__storage-method __label__pizza __label__refrigerator Is it safe to eat a non-refrigerated store-bought pizza base?
-__label__substitutions Can I use store-bought orange juice instead of fresh squeezed
-__label__baking __label__cake Spooning cake mix
-__label__baking __label__pastry __label__glaze Glazing pastry - Egg white or Milk?
-__label__fruit __label__syrup Making fruit syrup less viscous while retaining flavor
-__label__frying __label__deep-frying __label__french-fries __label__sweet-potatoes Crispy sweet potato (yam) fries in a deep fryer?
-__label__substitutions __label__chocolate An alternative to Baileys?
-__label__meringue Adding Adjuncts to Meringues
-__label__cake __label__icing How to get glac icing right on a cake?
-__label__substitutions __label__sugar Are there differences when working with light-colored palm sugar versus dark?
-__label__tea __label__herbs Can I use sage tea as a herb while cooking
-__label__yogurt __label__soy Is soy yogurt considered a fermented food?
-__label__meat __label__sausages __label__history Where did hot dogs get their name?
-__label__batter __label__buttermilk __label__pancakes Buttermilk pancake mix is green?
-__label__equipment __label__candy Pot selection for fudge
-__label__pickling __label__chili-peppers How do I pickle hot peppers?
-__label__garlic __label__flavour-pairings Accentuating Garlic flavour
-__label__baking __label__equipment __label__cake __label__oven __label__basics Is it possible to bake a cake without an oven?
-__label__pressure-cooker __label__aluminum-cookware What kind of foods react with aluminium pressure cookers?
-__label__baking __label__equipment __label__puff-pastry Baking (pizza) stone and effects on puff pastry
-__label__cake Jam Rolly-polly
-__label__yogurt __label__starter How to make yogurt without any existing yogurt
-__label__puff-pastry How to keep frozen puff pastry dough keep its shape
-__label__slow-cooking __label__braising __label__veal Flank postmortem (how I was outflanked)
-__label__meat __label__safety Smoked meats how to cool
-__label__meat __label__microwave __label__reheating Browning reheated food with only a microwave
-__label__chicken __label__marinade __label__stews Marinating Chicken before stewing it. Will there be a significant difference in the flavour?
-__label__pan __label__salmon Should I use a metal pan or non-stick pan for cooking salmon on the stove top?
-__label__oil __label__temperature __label__spices __label__infusion Oil temperature for flavor extraction?
-__label__salt __label__indian-cuisine __label__curry __label__kosher-salt Type of salt to use for Indian recipes
-__label__packaging Ice Cream Bar Wrapping Machine Suggestions?
-__label__baking What can I subsitute for Aluminum foil in the oven? I am allergic to Aluminum
-__label__cake __label__frosting How to change this frosting recipe to get a thicker result?
-__label__baking __label__meringue Does vinegar have the same function as tartaric acid in a pavlova?
-__label__frying __label__onions __label__sauteing Why fry onions without oil and then add oil?
-__label__pasta __label__culinary-uses __label__reheating How should one go about reheating pasta?
-__label__vegetables __label__fruit __label__language What's (really) the difference between fruit and vegetables?
-__label__butter How do you correctly soften butter for spreading?
-__label__coffee __label__catering Estimating sugar & cream for a coffee service
-__label__baking __label__bread __label__yeast Why doesn't my bread rise in the oven? (Not first rise)
-__label__baking __label__substitutions __label__meringue What would the best Cornflour substitute be for a Pavlova?
-__label__beans __label__gas __label__lentils __label__soaking How does adding baking soda to soaking beans/lentils reduce the gas they make you have?
-__label__herbs __label__drying How do you dry herbs?
-__label__baking __label__baking-powder __label__leavening Chemistry of different brands of baking powder
-__label__meat what kind of meat is used at carving stations?
-__label__potatoes __label__utensils How to skewer a baked potato without leaving bits of foil
-__label__pasta Is It Possible to Make Elbow Pasta At Home?
-__label__fruit __label__potatoes __label__microwave __label__fire Saved-for-later then reheated potato mixture sparks and catches fire in microwave
-__label__cutting __label__sushi Cutting Sushi Rolls
-__label__resources __label__cookbook Online freely available cookbooks
-__label__fish __label__sous-vide __label__salmon Why are my sous vide salmon fillets coming out raw in the center?
-__label__seasoning __label__restaurant-mimicry __label__chips What is inside the Prawn Cocktail crisps flavour?
-__label__maintenance __label__aluminum-cookware Seasoning on Magnalite anodized aluminum fry pans needs to be removed and re-done, what is process?
-__label__vegetables Can Kale be hot like horseradish?
-__label__cake What is the difference between regular (vege. oil) and butter recipe cake mixes?
-__label__cooking-time __label__pressure-cooker How can I tell if the food inside a pressure cooker is done cooking?
-__label__chicken Is it safe to eat a chicken that leaked a ton of red fluid after roasting?
-__label__substitutions __label__flour __label__roux Flour alternatives for roux
-__label__roast __label__crockpot __label__defrosting Forgot to Turn on Crock Pot
-__label__indian-cuisine Difference between Rajasthani "sev tamatar nu shak" and Gujrati "sev tamatar nu shak"
-__label__measurements When a recipe calls for a cup of chopped nuts, should they be measured before chopping or after chopping?
-__label__sauteing Saut meat then vegatables, or vegetables then meat?
-__label__lentils Are red lentils and split red lentils the same?
-__label__pizza __label__american-cuisine What are the main styles of pizza that are popular in America?
-__label__chicken __label__restaurant-mimicry __label__crust __label__texture How can I make the crust of my chicken pot pie crunchy?
-__label__equipment __label__cleaning __label__steaming Cooking messy foods in a bamboo steamer without a cleaning nightmare
-__label__chicken __label__cooking-time __label__roasting Whole chicken roasting time
-__label__dough Fatty liquid vs non fatty liquid in dough
-__label__substitutions __label__dessert __label__organic Copycat Lime Jello?
-__label__food-safety __label__sausages Sausage exploded and looks foamy
-__label__curry How do I get the ground spices to mix into my curry?
-__label__bread Baking yeast breads in gas oven?
-__label__substitutions __label__mushrooms Mushroom substitutes
-__label__rice __label__rice-cooker __label__mold Safe to use rice cooker after mold grew on rice?
-__label__equipment __label__food-safety Wood for a cutting board, will sanding make it food safe?
-__label__shopping __label__pineapple What should I check when buying a pineapple?
-__label__freezing __label__cheese Can you freeze cheese and still keep the flavor when you defrost it?
-__label__sauce __label__tomatoes Should I peel my tomatoes before making a sauce?
-__label__baking __label__cheese How can I bake these cheese and pimento rolls so they're not gummy inside?
-__label__food-safety __label__beef Will I definitely get food poisoning from unrefrigerated meat?
-__label__seasoning-pans __label__skillet How to remove commercial seasoning from skillet?
-__label__storage-method __label__potatoes What's the best way to store potatoes and maximize their shelf-life?
-__label__equipment __label__cast-iron Seasoning new cast iron cookware
-__label__dessert __label__caramel Is the caramel recipe wrong, or is it my technique?
-__label__baking __label__dough __label__cookies __label__texture How can I save crumbly cookie dough?
-__label__bread __label__texture What makes a bread either close or open crumbed/textured?
-__label__storage-method __label__meat __label__aging __label__dry-aging Hanging at home
-__label__pickling __label__vietnamese-cuisine __label__jalapeno Jalapeno condiment for pho
-__label__food-safety __label__eggs How long does it take to cook eggs safely as a function of temperature?
-__label__spices __label__chili-peppers __label__spicy-hot What is the world's hottest pepper?
-__label__coffee __label__espresso What is the benefit to using a paper filter in a moka pot?
-__label__equipment __label__storage-method __label__freezing Making high-quality frozen-food at home?
-__label__eggs __label__food-preservation How long will egg yolks keep?
-__label__substitutions Tennessee Honey Jack Daniels substitution
-__label__sugar __label__condiments __label__ketchup What is the purpose of the sugar in ketchup?
-__label__freezing __label__rice Freezing cooked rice?
-__label__cleaning __label__pan Sticky aluminum half sheet pans - Self cleaning oven - What would happen?
-__label__frying __label__cleaning __label__safety Why does my pan always splatter when I make chicken breasts?
-__label__food-safety __label__chicken __label__soy __label__camping Soy chicken on a backpacking trip
-__label__beans __label__pressure-cooker How long do you have to cook adzuki beans in a pressure cooker before they're edible?
-__label__hot-sauce What is the ideal salt percentage to prepare a lacto fermented hot pepper sauce?
-__label__slow-cooking Is there any danger to letting food cook in a slow cooker for a very long time?
-__label__storage-method __label__vegetables __label__cucumbers Which end of the cucumber should I save for later?
-__label__substitutions __label__japanese-cuisine Substituting red beans for adzuki beans?
-__label__oil __label__curry __label__indian-cuisine What is meant by "cook until the oil separates" in Indian curry recipes?
-__label__food-safety __label__storage-method __label__coconut Do products derived from coconut need to be kept cool?
-__label__eggs Why are Italian eggs so yellow?
-__label__food-science __label__cake Why is my pumpkin pie filling separating from my cake mix?
-__label__baking Baking Turnips But are coming out burnt or soggy
-__label__smoothie Smoothie amount decreases
-__label__chicken __label__turkey What is the difference between a turkey and a chicken in terms of taste,look and preparation?
-__label__onions __label__knife-skills Best way to chop an onion?
-__label__food-safety I left a fully cooked honeybaked ham out overnight, and i am planning on making it into soup-is that ok?
-__label__canning Canning lids twisting
-__label__equipment __label__resources __label__organization Cooking with chronic fatigue
-__label__cheese __label__indian-cuisine __label__paneer Deep freezing paneer (cottage cheese)?
-__label__food-safety __label__soup __label__spoilage How safe is it to leave soup food out?
-__label__meat __label__fruit __label__flavor __label__dessert Meat and fruit dessert
-__label__chocolate __label__lemon-juice lemon juice curdling white chocolate
-__label__food-safety __label__honey __label__raw Is raw honey safe to consume?
-__label__gelatin __label__recipe-scaling How can you make gelatin at home?
-__label__pasta Looking for a specific type of pasta to go with pesto
-__label__food-science __label__sugar __label__cornstarch Why is there cornstarch in powdered sugar?
-__label__vegetables __label__sweet-potatoes What are the major differences between yams and sweet potatoes?
-__label__spicy-hot __label__barbecue-sauce How to reduce spiciness from BBQ sauce on Chicken?
-__label__cookware __label__cast-iron __label__maintenance __label__skillet Maintenance and safety of cast iron skillet
-__label__substitutions __label__baking __label__yeast Can active dry yeast be substituted for a compressed yeast cake in baking?
-__label__spices Differences/Similarities between cinnamon and nutmeg
-__label__eggs __label__sous-vide __label__pasteurization How to pasteurize eggs in a sous vide machine (in the shell)
-__label__pork __label__japanese-cuisine I am trying to cook Buta no Kakuni or Japanese pork belly but it's tough
-__label__baking __label__cake My cake batter always comes out sticky. Is this normal?
-__label__meat __label__cooking-time __label__roasting Is there a general algorithm for calculating the amount of time to roast meat for?
-__label__chicken __label__oven Ideal way to cook a chicken
-__label__storage-method __label__freezing __label__mushrooms How can I avoid from turning mushrooms brown while freezing it?
-__label__vegetables __label__slow-cooking __label__dutch-oven When slow cooking a whole chicken for curry, should I put the vegetables in at the same time or wait?
-__label__baking __label__bread __label__pot __label__stainless-steel Baking bread - stainless steel or potless?
-__label__basil Basil - to wash or not to wash? Best practices?
-__label__substitutions __label__indian-cuisine __label__curry __label__chili-peppers using medium chilli powder instead of kashmiri chillis, what ratio should be used?
-__label__oven __label__roasting __label__corn Roasting corn in the oven
-__label__food-safety __label__food-preservation __label__beans __label__canning Do tinned foods go off (stale)?
-__label__storage-method __label__oven __label__pizza-stone Storing Pizza Stone in Oven
-__label__custard __label__creme-brulee __label__creme-anglaise Does Julia Child's Crme Brle work?
-__label__substitutions __label__chocolate __label__crumb-crust __label__graham-crackers Is there a substitute for chocolate graham crackers?
-__label__bread Topping bread with poppy seeds or sesame seeds
-__label__pork __label__barbecue __label__ribs What's the best way to cook BBQ ribs in the oven and grill?
-__label__grilling __label__toasting How best to toast/brown marzipan?
-__label__corn Source for comestible cracked corn
-__label__temperature __label__tea __label__boiling __label__water What is water temperature after electric kettle switches off?
-__label__flavor __label__salt __label__spices How much salt should I add to a dish?
-__label__food-science __label__language What does "natural" actually mean?
-__label__storage-lifetime __label__chili-peppers How long will Jalepenos last in the freezer?
-__label__bread __label__sourdough Can you make sourdough starter without throwing any away?
-__label__cleaning __label__cast-iron Advice on use and care of Le Creuset cast iron skillet
-__label__equipment __label__vegetarian __label__cast-iron __label__vegan __label__kosher Could a cast iron skillet change its ways and be kosher for a vegan?
-__label__pork Saving my 'bacon'
-__label__meat How long should you cook lamb steaks?
-__label__food-safety __label__microwave Can you put polystyrene in the microwave oven
-__label__bread What is the difference between a biscuit and a roll?
-__label__basics __label__pate How is Pt made? What are the ingredients?
-__label__substitutions __label__cake __label__vegan How to veganize and improve this cake recipe?
-__label__wok __label__equipment Is it ok to use a metal turner in a wok?
-__label__equipment __label__stove __label__gas __label__high-altitude Are my gas stove burners clicking due to high elevation?
-__label__storage-method __label__storage-lifetime __label__food-preservation __label__nuts __label__toasting Do toasted nuts quickly lose flavor?
-__label__bread __label__dough __label__oven Can I salvage an uncooked bread?
-__label__coffee Is there a significant difference between French press coffee and Moka pot coffee?
-__label__tea __label__caffeine Multiple tea infusions and caffeine concentration
-__label__culinary-uses __label__breakfast __label__wheat What can I do with shredded wheat shreds?
-__label__bread __label__fermentation 12-hour fermentation makes dough wetter
-__label__cooking-time __label__roasting __label__raw-meat Standing Rib Roast
-__label__beans If I only want to use part of a can of beans, what are my options with the rest?
-__label__molecular-gastronomy __label__spherification Why did my reverse spherification method fail to produce proper spheres?
-__label__equipment __label__sous-vide Using sous-vide oven to make stock or soup (no bags)
-__label__culinary-uses __label__reheating __label__frozen Reheating homemade meal
-__label__temperature slow roasting; internal temperature higher than oven temperature
-__label__seasoning __label__alcohol __label__stir-fry What does adding dark rum give to a fajita stir-fry?
-__label__substitutions __label__smoking __label__finnish-cuisine Closest substitute for alder wood chips when smoking?
-__label__microwave __label__russian-cuisine __label__dumplings how to cook pelmeni in microwave
-__label__salt What kinds of metals are good for a salt shaker?
-__label__slow-cooking __label__crockpot slow cooker / crock pot temperature confusion (everything boils)
-__label__baking __label__high-altitude Adjusting cookie recipes for high altitude
-__label__offal How can chicken offal be cooked to be as tender as possible?
-__label__pasta __label__italian-cuisine __label__gluten-free __label__gnocchi gluten free gnocchi tasting too much like potato
-__label__baking __label__eggs __label__quiche Quiche filling sets like an Aero bar?
-__label__substitutions __label__spices __label__soup Using anise seed instead of star anise
-__label__food-safety __label__smoking __label__pork-chops Are smoked pork chops from the butcher safe to eat without any further cooking?
-__label__storage __label__please-remove-this-tag How long will blackberries keep in the refrigerator if they have been cooked with sugar and water added?
-__label__storage-method __label__citrus How to keep lemons, oranges and grapefruits fresh longer?
-__label__baking __label__cheesecake How to make cheesecake less tangy
-__label__substitutions __label__candy __label__gelatin Other than gelatin what makes gummy bears chewy?
-__label__rice __label__paella How can I achieve a good socarrat with paella cooked in the oven?
-__label__soup __label__defrosting Defrosting frozen soup
-__label__cream __label__ice-cream __label__drinks __label__restaurant-mimicry Emulating Starbucks Frappuccino Cream Base
-__label__drying __label__plums How much citric acid powder to use when preparing fruit for drying
-__label__frying __label__onions __label__temperature (Why) do onions taste sweeter when cooked at lower temperature?
-__label__eggs After breakfast, egg plate clean up
-__label__food-science __label__mayonnaise __label__emulsion What are some alternatives to xanthan gum for stabilizing mayonnaise?
-__label__pasta __label__noodles __label__lasagna Fresh pasta noodles in lasagna
-__label__baking __label__pasta __label__casserole Using homemade pasta instead of dried in a bake
-__label__food-identification What is the name of this french food?
-__label__canning __label__acidity How can I determine canning processing times?
-__label__baking __label__oven __label__spices __label__potatoes __label__butter What's the best time and temperature for tenderness when baking red potatoes?
-__label__storage-lifetime Expiration dates of food items
-__label__baking can this spritz cookie dough be saved
-__label__baking __label__cake __label__cream __label__organization __label__mousse How should I organize making a cake days ahead?
-__label__meat __label__shopping Where can I buy bulk wild meat in Montreal?
-__label__chicken __label__roasting Conflicting instructions from different sources: roasting chicken
-__label__flavor __label__whiskey Why is mixing good whiskey with cola/ginger ale frowned upon?
-__label__sauce __label__hollandaise Hollandaise or Bernaise?
-__label__wok __label__seasoning-pans Should patina be burned (wok seasoning)
-__label__meat __label__baking-soda __label__tenderizing How should baking soda be used to tenderize meat?
-__label__sauce __label__pasta __label__tomatoes __label__italian-cuisine In a tomato sauce recipe, how can I cut the acidity?
-__label__equipment __label__storage Can I use a plastic cup instead of a ramekin for my panna cotta?
-__label__storage How to safely store melamine plates?
-__label__pizza __label__cast-iron Pizza crust mix for pizza with cast iron pan?
-__label__garlic __label__smell Does roasted garlic leave no aftertaste and smell
-__label__freezing __label__grilling __label__steak __label__broiler Thawing and Broiling Steak
-__label__baking __label__potatoes Potatoes in bread? How to estimate potatoes needed?
-__label__storage-method __label__fondant How to save hardened fondant?
-__label__fats __label__stock __label__broth __label__chicken-stock __label__bouillon Fat content in homemade stock
-__label__bread __label__language What are the breads with big holes and small holes called?
-__label__sourdough-starter Can a sourdough starter be kept alive if you live in a dry climate?
-__label__chicken __label__boiling __label__chicken-breast Boiling Chicken Breast (or any meat) before cooking to cook evenly
-__label__pork __label__roasting Roasted Pork Leg is Dried Out
-__label__ice-cream Ideal temperature and stabilizer for chewy ice cream?
-__label__oven __label__cooking-time __label__temperature __label__salmon What is the best time and temperature for taste when cooking a salmon fillet in the oven?
-__label__chicken __label__freezing Premium Young Chicken packed in broth
-__label__substitutions __label__milk 'Sweet milk' substitute in an old recipe
-__label__fruit How much juice is in 1 pear
-__label__equipment __label__cast-iron __label__seasoning-pans Why reoil a cast-iron pan after usage?
-__label__eggs __label__mold What are these dark green spots inside raw eggs?
-__label__mexican-cuisine __label__beans __label__budget-cooking Should I rinse canned beans before using them?
-__label__sauce __label__culinary-uses __label__braising What can I do with 500 ml of demi glace?
-__label__sugar __label__candy What does pulling on syrup (in the semi-solid state) do to the texture/taste?
-__label__substitutions __label__chocolate __label__pastry Savoury equivalent of choco-cornflake cakes
-__label__freezing __label__food-preservation __label__asian-cuisine Make spring rolls in advance
-__label__eggs __label__breakfast __label__hard-boiled-eggs How to store hard boiled eggs that are peeled so to avoid moisture build up?
-__label__blender __label__juicing __label__food-processing Blender vs food processor vs juicer
-__label__equipment Utensil materials - plastic, metal or wooden?
-__label__pork Pork Tenderloin Safe to eat?
-__label__oil Will a small "breather tube" on my bottles harm the oil/vinegar/liquor inside?
-__label__soup __label__onions What is the Purpose of Using Onions in (Almost) Every Soup Recipe?
-__label__refrigerator __label__juice __label__vitamins How long do vitamins last in multivitamin juice?
-__label__cast-iron __label__stir-fry __label__fire Can I cook with fire?
-__label__baking __label__cake __label__chocolate Holes in baked cake
-__label__chocolate __label__butter __label__refrigerator Container for keeping butter/chocolate at 74F/66F (23C/19C)?
-__label__baking __label__pan How to turn over large number of items halfway through baking oven
-__label__meat __label__butchering __label__veal Is it possible to get veal that is not incredibly fatty?
-__label__food-safety __label__storage-method __label__tea Is it safe to store hot tea in PET bottles?
-__label__substitutions __label__yogurt __label__icing Substitute yogurt powder for confectioners sugar when making royal icing
-__label__chicken __label__soup __label__spices __label__rice __label__seasoning Help! Chicken and Wild rice soup needs some extra flavor
-__label__coffee __label__spices __label__alcohol __label__beverages __label__fire Cafe brulot in emily post's etiquette
-__label__baking __label__bread Cause for Popovers not Rising in Oven?
-__label__meat __label__frying __label__grilling Technique for shaping meat for cordon blue (alike)
-__label__equipment __label__stand-mixer Kitchenaid mixer dropping metal shavings
-__label__equipment __label__pasta __label__cleaning How do I clean a pasta maker?
-__label__food-safety Why would roast beef broth turn white?
-__label__baking __label__emulsion __label__concentration Baking concentrate using Hard Alcohol ex Jack Daniels
-__label__candy __label__mint __label__marshmallow __label__raspberries Converting Peppermint Marshmallow Recipe to Raspberry
-__label__substitutions __label__sushi __label__allergy __label__vinegar __label__soy What can be substituted for vinegar in sushi rice?
-__label__fish __label__seafood Alternative to pan frying fish fillet?
-__label__frying __label__ground-beef Why do people put oil/butter in pan when frying ground beef?
-__label__food-science __label__okra What is that gooey stuff from okra?
-__label__chicken __label__frying __label__cooking-time __label__chicken-breast Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried
-__label__msg can someone tell me what exactly is msg used for?
-__label__baking __label__cheese Can I use expired cream cheese spread?
-__label__food-identification Anyone knows how this seed/fruit is called? (bush)
-__label__scallops What is the orange part on a scallop?
-__label__food-safety __label__chicken __label__raw-meat Why isn't it safe to eat raw chicken?
-__label__stock Can fish stock be left simmering for a long time without damaging the flavor?
-__label__meat __label__produce What methods are there of getting fresh local meat & produce?
-__label__shortening __label__margarine Margarine in place of shortening
-__label__chicken __label__restaurant-mimicry __label__deep-frying How to replicate golden brown color of McDonalds chicken nuggets?
-__label__oil __label__truffles Fake truffle oil
-__label__fruit __label__alcohol Soaking fruit in alcohol
-__label__substitutions __label__flavor __label__vegetarian What is a good vegetarian source of umami flavour?
-__label__tea Camellia sinensis var. assamica in Yunnan?
-__label__potatoes __label__boiling best way to infuse flavour into boiled potatoes
-__label__knives __label__cutting __label__knife-safety Is having an extending blade near the knife handle a serious risk when cutting food?
-__label__equipment __label__oven Do oven door liners commonly need replacing?
-__label__language __label__pancakes How many different varieties of 'pancake' are there?
-__label__bread __label__vinegar Why does my bread smell like vinegar?
-__label__chicken __label__grilling __label__microwave __label__shopping In Belgium or from where to buy this grill over rack, steamer rack?
-__label__molecular-gastronomy __label__whipped-cream __label__whipper What ingredients will allow me to make a foam with a whipped cream charger?
-__label__cookies Why do the bottoms of my cookies look like cakes?
-__label__substitutions __label__extracts What is a substitute for maple extract?
-__label__baking __label__dough __label__waffle Problems with my technique in making a Belgian Liege Waffle
-__label__bread __label__dutch-oven Use foil as dutch oven lid for loaf pan
-__label__milk __label__uht How is UHT milk heated to a high temperature for only 12 seconds?
-__label__sauce __label__thickening Lumps of flour in my sauce
-__label__canning canning pickles
-__label__eggs __label__frying How do I flip an egg when preparing it "over easy"?
-__label__culinary-uses __label__flour __label__chickpeas What is chickpea flour used for?
-__label__equipment __label__wok Wok and electric hob - which ring to use?
-__label__substitutions __label__bread __label__sugar __label__salt __label__flour Why do bread companies add sugar to bread?
-__label__chocolate __label__storage Chocolate and oil mixed
-__label__food-safety __label__utensils How do cooking utensils remain safe for use?
-__label__beef __label__wine __label__stews Can I use mulled wine for deglazing a beef stew?
-__label__sauce __label__wine __label__marinade __label__tenderizing Whisky instead of wine in marinades?
-__label__meatballs Why add breadcrumbs to meatballs?
-__label__eggs __label__frying How do I leave fried eggs intact?
-__label__slow-cooking Is it okay to slow cook sausage casserole without pan frying the sausages?
-__label__storage-method __label__tea Is it safe to reuse loose tea leaves the next day? What precautions need to be taken for storing tea for reuse?
-__label__chicken __label__frying __label__oil __label__grilling __label__sauteing difference between pan-cooking with and without oil
-__label__oven __label__fish Cooking temperature and time adjustments for cooking several whole fish in a conventional oven?
-__label__dough How do I make my roti dough stretch thinner?
-__label__baking __label__substitutions __label__cake __label__fats Substitues for Vegetable Oil -Spread-
-__label__frying __label__pan __label__frying-pan Which non-stick pan to buy?
-__label__australian-cuisine Vegemite in a tube?
-__label__substitutions __label__sponge-cake Replacement for ground almonds in a joconde sponge
-__label__storage-lifetime __label__coffee Unroasted coffee beans in the pantry, several years old: roast, toss, or other use?
-__label__pie __label__custard __label__tart What is the difference between custard pie and custard tart?
-__label__dessert __label__pudding __label__filling Can you thicken a pudding just by reducing?
-__label__grilling __label__outdoor-cooking Why can't I get that grilled taste from my outdoor grill?
-__label__baking __label__measurements Why are baking measurements such nice round numbers?
-__label__substitutions __label__ice-cream Can semifreddo be used in fried ice cream recipe?
-__label__spicy-hot __label__chili-peppers I have an insanely hot pepper: now what?
-__label__eggs "Frying" an egg in soy souce?
-__label__baking __label__substitutions __label__vegan what is the best vegan substitute for lard?
-__label__potatoes Cook mashed potatoes in buttermilk
-__label__grilling __label__barbecue Which BBQ grill is better: cast iron or steel
-__label__cultural-difference Is there a tradition where eating something sweet before something savory is the norm?
-__label__sugar __label__vanilla vanilla sugar substitution
-__label__fish __label__freezing How can I wrap fish for freezing if you don't have a vacuum seal?
-__label__chicken __label__butter Is it possible to fry breaded or flour covered chicken with only butter?
-__label__chicken __label__liver __label__pate Which ingredient gives Chicken Pate its flavor?
-__label__garlic __label__chocolate How to combine chocolate and garlic in the same dish?
-__label__cookware __label__teflon What is a good brand for teflon pans?
-__label__sauce __label__chinese-cuisine Chow Mein: What is the starchy sauce called and how can I cook it?
-__label__chocolate Can one use chocolate fves/callets/nibs for tempering?
-__label__sugar getting rid of white foods in my diet. forget it
-__label__broiler Does a GRILL in a UK recipe refer to a BROILER in US?
-__label__freezing __label__cheesecake No-bake cheesecake - freeze or chill overnight?
-__label__cake __label__fruit why might the pineapple on the bottom of the pineapple-upside-down-cake float into the batter?
-__label__baking __label__cookies __label__baking-soda Why pre-mix baking soda into 2 tsp of milk?
-__label__substitutions __label__cake __label__alcohol Substitute for Calvados, reduced cider?
-__label__barbecue __label__marinade __label__brining How do I intensify my marinade/brine?
-__label__sauce __label__tomatoes Make tomato sauce from fresh tomatoes?
-__label__baking __label__bread __label__sourdough Sourdough teacakes/hot cross buns?
-__label__coffee What are recommendable coffee roast types for Aeropress?
-__label__equipment Whatever Has Happened to This Fork?
-__label__beef __label__braising __label__pot-roast What is the difference between pot roasting and braising?
-__label__skillet Keeping a Bakers and Chefs stainless steel10 skillet from burning foods
-__label__spices After how much time do ground/powdered spices start losing their flavor?
-__label__frying Using a paper towel as a splatter shield: Great idea or terrible accident waiting to happen?
-__label__vegetables __label__steaming How do you steam vegetables?
-__label__substitutions How do I substitute stevia for sorbitol?
-__label__substitutions __label__gelling-agents __label__jelly __label__pectin What is the difference between liquid and powdered pectin?
-__label__food-safety __label__asian-cuisine __label__alcohol How long will Sake last in the fridge?
-__label__onions __label__sauteing Sauteing onions to the point of transparency - what is ideal?
-__label__baking __label__cookies __label__charcoal How to bake without an oven?
-__label__pickling __label__chili-peppers __label__botulism Are my pickled peppers safe to eat?
-__label__steak Thicker steak: pan seared then oven
-__label__food-preservation __label__herbs __label__fresh Fresh herbs going bad
-__label__milk __label__nutrient-composition __label__allergy What are some alternative sources of calcium (to milk) for the lactose-intolerant?
-__label__gluten-free __label__seeds Best Practices for Cooking with Psyllium Husk?
-__label__fish __label__smell Do some fish smell "fishier"? Why?
-__label__melon How much of toxins really penetrate melons?
-__label__food-safety __label__storage-lifetime __label__storage __label__salami Should dry salami develop green mould?
-__label__cooking-time __label__crab How long to boil crab for?
-__label__bananas How can I tell when red bananas are ripe?
-__label__food-safety __label__chicken How long will uncooked chicken keep in the fridge?
-__label__bread Why don't oyster crackers contain oysters?
-__label__potatoes __label__steaming Why does steamed potatoes sometimes have a smooth, banana-like texture?
-__label__onions Can you develop an immunity to chopping onions causing tears?
-__label__bacon __label__botulism Curing bacon with a wet brine, without nitrates
-__label__meat __label__frozen Can I defrost chicken to separate then refreeze?
-__label__baking __label__cake __label__cooking-time __label__microwave Difference between baking a cake in cooking range and microwave oven
-__label__substitutions __label__onions __label__seasoning __label__american-cuisine Substitute for Onion Powder
-__label__pizza __label__italian-cuisine __label__yeast __label__packaging Is 'Pizza yeast' any different than normal baking yeast?
-__label__corn __label__peeling What are the parts of the corn plant?
-__label__soup __label__thickening Thickening old mushroom soup
-__label__soup Hamilton Beach 5 qt Slow Cooker Bad taste and smell
-__label__eggs __label__cookies Can I salvage cookie dough made with whole eggs instead of yolks?
-__label__baking __label__heat Adjusting cooking temperature and time
-__label__freezing __label__cookies Can I freeze all cookie dough? How far in advance can I make it?
-__label__canning Can I re-process homemade applesauce canned in a boiling water canner that is too thick and pasty?
-__label__storage-method __label__cookies How to figure out where is the best place to store homemade cookies: in the fridge or on the counter, in an airtight container or elsewhere
-__label__food-safety __label__canning Homemade Preserves
-__label__substitutions __label__cheese __label__italian-cuisine What is the best substitute for Provolone?
-__label__flavor __label__ingredient-selection __label__middle-eastern-cuisine __label__fermentation What might cause a tangy flavor in hummus?
-__label__eggs __label__frying __label__fried-eggs How do I make prettier fried eggs?
-__label__roasting __label__cookware Roasting pan for a small oven
-__label__substitutions __label__bread Can I substitute almond meal for breadcrumbs in meatballs?
-__label__culinary-uses __label__fruit __label__mango How can I make use of an underripe mango
-__label__microwave __label__tea __label__water __label__foam What is the white foam that builds up when I make tea?
-__label__baking __label__cake __label__sponge-cake How to stop a sponge cake (chiffon cake) from deflating/sinking?
-__label__dairy Does commercial sour cream still contain live bacteria?
-__label__tomatoes __label__chili-peppers __label__chili Salty Chili and too spicy
-__label__meat __label__food-science __label__spices __label__onions What happens to the flavour of meat when you cook it Star Anise with Onions?
-__label__baking __label__butter What is room temp Butter
-__label__dough __label__temperature __label__pizza __label__water What's the best water temperature for making Pizza dough
-__label__equipment Food mills versus food strainer/sauce makers
-__label__food-preservation How to turn pasta sauce into a longer-lasting ketchup?
-__label__chicken __label__flavor __label__seasoning How can I cook more flavorful Chicken through and through?
-__label__beef __label__reheating How should I reheat beef tenderloin?
-__label__oil __label__boiling __label__lemon __label__extracts Making lemon oil from vodka
-__label__organization __label__software Looking for meal-planning / grocery list software
-__label__storage-method __label__herbs How to (cheaply) maintain a plentiful herb supply
-__label__flavor __label__ice-cream __label__drinks Can I use any other flavor instead of vanilla in Copycat Sonic shake Recipe?
-__label__food-safety __label__fish __label__japanese-cuisine Is there anything special about fugu meat?
-__label__knives __label__sharpening Can a blunt knife be sharpened?
-__label__substitutions __label__flavor __label__spicy-hot Non-spicy flavors for a spicy-hot food lover?
-__label__baking __label__deep-frying How to make canollis without a deep frier?
-__label__bread __label__cake __label__dough __label__batter Is it possible to make breads using cake techniques?
-__label__equipment __label__lemon Are there benefits to using a lemon squeezer?
-__label__baking __label__substitutions __label__dough __label__flour Can I use All-Purpose flour instead of cake flour?
-__label__meat __label__frying __label__flour When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?
-__label__ice-cream Baileys ice cream stabilizer
-__label__beef __label__hamburgers __label__ground-beef What makes frozen burger patties bland?
-__label__cutting __label__pineapple How do you cut/process a whole pineapple?
-__label__baking Heart shaped fruit cake: how to prevent uneven baking
-__label__food-safety __label__cheese __label__feta Can crumbled feta cheese last almost a year?
-__label__fresh __label__produce Substituting fresh vegetables/fruits for canned
-__label__food-safety __label__food-preservation __label__refrigerator Why do fridge temperature standards between US and other countries differ?
-__label__soymilk __label__starch why does soy milk curdle when salt is added
-__label__baking __label__substitutions __label__cake __label__alcohol __label__rum Can you use brandy instead of rum in cake recipe
-__label__coffee __label__chemistry __label__soymilk Why does salt prevent soy milk from curdling in hot coffee?
-__label__substitutions __label__drinks __label__allergy __label__caffeine Why would coffee cause stomach cramps? Are there alternatives to Caffeine?
-__label__pasta __label__boiling Pasta: is simmering equivalent to roiling boil?
-__label__food-safety __label__eggs __label__pasteurization How long Pasteurized Eggs can be refrigerated?
-__label__chicken-breast Slow cooking chicken breast
-__label__sous-vide What is the purpose of using ping pong balls on top of a Sous Vide Bath?
-__label__coffee Fresh half and half curdles in hot coffee
-__label__substitutions __label__butter I have a French Coconut pie recipe that calls for 1/2 cup butter. Could I replace it with condensed milk instead?
-__label__baking __label__bread __label__salt __label__rolls Soft dinner rolls always taste bland or flat
-__label__creme-fraiche How can I make creme fraiche quickly without waiting for it to curdle?
-__label__baking __label__cake __label__apples Coating fruit before adding to a cake
-__label__flavor __label__vegetables __label__restaurant-mimicry How do high-end restaurants promote such intense flavour in vegetables?
-__label__tortilla-chips Can I make my chips crunchy again after they have gone soggy?
-__label__temperature __label__refrigerator What temperatures should I keep my refrigerator and freezer set at?
-__label__beer __label__history __label__english-cuisine Why is the alcohol content in British beer so weak?
-__label__dough __label__pizza __label__peel __label__neapolitan-pizza Why does my pizza dough stick to my peel?
-__label__storage-lifetime __label__wine How long can I store cooking wine?
-__label__equipment __label__flour __label__low-carb __label__sifting separating almond flour from almond meal
-__label__meat __label__frying __label__breakfast Is there a fool proof way to fry sausage?
-__label__substitutions __label__sugar __label__acidity __label__baking-soda Necessary to change chemical leavener for sugar substitution in baking recipe?
-__label__please-remove-this-tag __label__dessert Panna Cotta Recipe Ideas
-__label__storage-method Non-plastics storage suggestions
-__label__food-science __label__fruit What made my pancakes taste fizzy?
-__label__stock __label__canning Does canning stock raise its temperature too high?
-__label__basics What is suitable food for long travelling with minimum comfort?
-__label__oven __label__convection When should I use the convection setting in my oven?
-__label__ingredient-selection What methods are appropriate for preparing a 'chow chow' (chayote)?
-__label__food-safety __label__outdoor-cooking __label__snail How to quickly prepare snails?
-__label__lemon __label__custard __label__pectin how long do you have to cook lemon curd for?
-__label__food-science __label__boiling __label__deep-frying __label__heat Heated up oil for frying, stirred it, tiny bubbles appeared and rose slowly but with very loud popping sound - why?
-__label__peanuts How to honey roast peanuts?
-__label__recipe-scaling __label__calories __label__software How do I calculate the nutritional values of a recipe?
-__label__food-safety Can I let food be tested for spoilage after freezer power outage?
-__label__soup __label__dessert __label__japanese-cuisine How to eat/serve take no tsuyu ()?
-__label__cake __label__chocolate Lighter chocolate cake
-__label__equipment __label__temperature __label__cookware How does thermal shock affect pans made of different materials?
-__label__blender __label__food-processing Technical name for a manual food processor
-__label__baking how can i make 1 1/2 cup of all purpose flour to 1 1/2 cup of self'rising flour?
-__label__dairy Does creme fraiche contain live bacteria in the same way that yoghurt does?
-__label__soaking __label__shellfish Soak clams with cornmeal: yes or no?
-__label__pizza Pizza in Oven : Bottom/Mid/Top
-__label__food-safety __label__pork __label__barbecue __label__marinade Is it OK to marinate chicken and pork together?
-__label__curry __label__thai-cuisine Flat Thai Panaeng Curry
-__label__butter __label__buttermilk Buttermilk + Butter =?
-__label__tomatoes __label__salad How do I prevent tomatoes from falling in a green salad?
-__label__curry __label__chili-peppers toning down the fresh chilli picquancy
-__label__drinks Homemade Kahlua - something missing
-__label__chicken __label__freezing __label__raw-meat To refreeze or to refrigerate?
-__label__baking When to use glass vs. metal vs. stoneware baking dish?
-__label__pork __label__language __label__smoking __label__ham Are feral hog hind quarters hams, or a different type of pork?
-__label__food-safety __label__eggs Are these eggs rotten?
-__label__food-safety What is the shelf life of Ultra Clear rice protein powder?
-__label__sauce __label__asian-cuisine __label__soy What are the differences between types of soy sauce?
-__label__food-safety __label__food-preservation __label__canning packaging an uncooked/raw hot sauce
-__label__sauce __label__tomatoes __label__canning Canning tomato sauce problem, jar broken in boiling method
-__label__oven Are there any guidelines for converting cooking recipes from Regular Ovens to Convection?
-__label__equipment __label__cleaning __label__pan __label__pot How to select a drain rack for pots and pans?
-__label__fish __label__bones Do these fish have bones, and are they dangerous?
-__label__substitutions __label__bread Dry milk in bread: purpose, and substitutions
-__label__flavor __label__bacon What is it that makes bacon so delicious?
-__label__cake __label__sugar __label__butter How do packet cake mixes get their lightness without creaming butter and sugar?
-__label__pork-chops How do you cook pork chops without drying them out?
-__label__yeast __label__sourdough __label__starter Issue starting a sourdough starter
-__label__vegetarian __label__chinese-cuisine __label__noodles How to create the best veg noodles?
-__label__baking __label__pork __label__roast How much longer do I cook the roast?
-__label__baking __label__frying __label__ingredient-selection __label__eggs What differences, practical and aesthetic, are there between egg washes?
-__label__equipment __label__cast-iron __label__maintenance __label__skillet cast iron pan rusting on bottom surface
-__label__storage-method __label__vegetables __label__refrigerator How to recover vegetables that get "refrigerator crisper chill"?
-__label__chicken __label__meat __label__sauce __label__frying __label__steak How do you cook boneless chicken thighs?
-__label__recipe-scaling __label__pudding __label__experimental Pudding Control Sample measurements
-__label__frying __label__oil __label__fats What oil or fat to use for different purposes?
-__label__storage-lifetime __label__juice Canned unopened and unrefrigerated juice lasts longer in the pantry than the freezer?
-__label__beef __label__sauteing __label__ground-beef __label__non-stick Will 93% lean ground beef stick in a non-stick skillet without oil?
-__label__juice How do I start juicing?
-__label__smell Is salt related to smell?
-__label__flavor what is the ingredient that makes my takeout lo mein smoky tasting?
-__label__pastry __label__puff-pastry How can I fix rips in a puff pastry sheet?
-__label__flavor Counteracting a metallic taste in canned tomatoes?
-__label__mexican-cuisine __label__tortilla What's the difference between a burrito and a tortilla?
-__label__vegetables __label__cooking-time __label__blanching Blanching time for different vegetables
-__label__vegetarian __label__thai-cuisine __label__tofu __label__texture How to make tofu that is crispy and flavorful outside and soft inside?
-__label__vegan __label__tofu __label__soymilk Can I use agar as a coagulant to make homemade tofu?
-__label__substitutions Do I have to put suet in my canned mincemeat?
-__label__sardines What are these little balls in my sardines?
-__label__cleaning How to take care of Silicone cookware
-__label__vegetables __label__food-preservation __label__eggplant How to preserve eggplants/brinjals?
-__label__temperature How to reduce the heat on a gas burner
-__label__storage __label__containers Can you buy plastic food containers like "Tupperware" in specific or custom dimensions?
-__label__baking __label__cookies My parchment paper soaked in oil after finish baking cookies
-__label__beef __label__steak __label__roast-beef Cooking Cheap Cuts of Beef
-__label__bread __label__dough __label__storage Stuffing bread for the next day
-__label__gelling-agents __label__additives What conditions make xanthan thicken?
-__label__microwave __label__reheating Should I cover food while reheating it in a microwave?
-__label__culinary-uses __label__egg-whites What to do with leftover egg whites?
-__label__chicken How to make fried chicken tender and juicy?
-__label__coffee __label__espresso Is there a method to pour espresso shots without damaging the crema?
-__label__yogurt I'm trying to make yogurt, but it won't turn out. Can someone help?
-__label__baking __label__bread __label__yeast __label__sourdough How to get a sourdough like effect without the hassle of a real sourdough starter?
-__label__cookies What could possibly happen if I overmix the butter and sugar in a cookie recipe?
-__label__rice-cooker Can I use a rice cooker with flavored rice boxes?
-__label__baking __label__flavor __label__lemon What is bakery emulsion and how is it different from flavoring extract?
-__label__grilling __label__steak advice for grilling steak on char broil performance 4 burner
-__label__sauce I would like to know how to thicken sauces with blood and is it safe?
-__label__food-science __label__tomatoes Why does tomato sauce spatter more than other sauces?
-__label__asian-cuisine __label__food-identification __label__cabbage Cabbage Slaw w/ Teriyaki?
-__label__tomatoes __label__chemistry __label__acidity How do I measure the ripeness of my tomatoes?
-__label__oil __label__fats __label__nutrient-composition Fruit Oil Extraction
-__label__substitutions __label__cheese __label__vegan __label__dairy-free What's the point of "cheese alternative" that has dairy in it?
-__label__seasoning __label__frying-pan __label__seasoning-pans __label__non-stick Seasoning none stick teflon pans
-__label__substitutions __label__ginger How to use and store galangal?
-__label__substitutions __label__chocolate __label__pastry __label__dairy-free __label__ganache Could coconut cream be used to create a non-dairy ganache for whipping?
-__label__baking Chocolate and oil how to store this
-__label__cheese How to eat this kind of cheese
-__label__baking __label__muffins __label__avocados Avocado substitute in blueberry muffin recipe
-__label__eggs What's the best approach to get runny-yolk sunny side up fried eggs?
-__label__sourdough __label__mold What do I do about mold on my sourdough starter?
-__label__eggs __label__tempering Chemically, what happens when you temper an egg?
-__label__coffee __label__water __label__caffeine How can I maximize the caffeine content of my coffee?
-__label__food-safety __label__oil __label__basics Are vegetable (or coconut) oils more common used for frying and cooking than extra olive oil or it is a myth?
-__label__beans Where can I find dried Great Northern Beans?
-__label__baking __label__substitutions __label__gelatin How to replace marshmallows in rice krispies cakes?
-__label__tomatoes __label__ripe How long does it take to ripen tomatoes in a bag with bananas?
-__label__resources __label__learning What are good instructional cooking TV shows?
-__label__spices __label__beef __label__chili Recreating a Mexican spice blend I have bought
-__label__baking __label__parchment Using parchment paper to bake whoopie pies
-__label__baking __label__candy home made cough sweets didn't set properly
-__label__flavor __label__spices __label__peanuts Getting flavor powders to stick to nuts
-__label__food-preservation __label__fish __label__drying Drying whole, small fish at home
-__label__spices __label__nuts __label__coconut __label__peanuts __label__toasting Dry roasting nuts and spices beforehand
-__label__pork __label__curing What is special about pork that makes it so suitable for curing?
-__label__food-safety __label__herbs __label__italian-cuisine __label__garlic __label__canning Is there a way to safely can pesto sauce?
-__label__custard Custard recipe without commercial custard powder
-__label__turkey __label__gravy __label__thanksgiving __label__liver How to identify turkey liver
-__label__substitutions Substitution for fresh corn
-__label__baking __label__substitutions __label__sugar What substitution can I make for blonde cane sugar in macaroons?
-__label__chocolate __label__melting __label__chocolate-truffles Are there any special techniques for tempering dark chocolates with different cacao percentages?
-__label__fish __label__smell Sardines without the nasty breath?
-__label__slow-cooking __label__frozen Can I add frozen vegetables to my thawed chicken meat in a slow cooker?
-__label__vegetables __label__fruit __label__tomatoes __label__salad Fruit salad with tomatoes
-__label__equipment Cooking pot with lid for saving gas but that doesn't overflow?
-__label__tofu How to replace chicken with tofu in a curry
-__label__food-science __label__marinade __label__yogurt What are best practices for using Yoghurt as a Marinade?
-__label__dough __label__rising Why didn't my laminated dough rise?
-__label__food-safety __label__meat Can I still use frozen beef brisket left out at room temperature for 12 hours?
-__label__substitutions __label__shallots Is there a close substitution for shallots?
-__label__curry __label__stews __label__sweet-potatoes How to make sweet potatoes disintegrate in stew
-__label__fish __label__baby-food Cooking fishcakes for 1 year old---how to hold shape AND get soft juicy texture?
-__label__baking __label__bread Slow-fermented bread doesn't rise
-__label__yogurt How can I know when my yogurt is ready (in a generic, basic, non-us yogurt maker)?
-__label__resources What is a good website or book to learn kitchen techniques?
-__label__temperature How to keep aglio olio warm?
-__label__conversion Convert grill recipe to convection toaster oven?
-__label__cake __label__freezing How do I properly freeze a frosted cake?
-__label__freezing __label__egg-whites __label__whipper If you freeze and later melt egg whites would they still be suitable to whip
-__label__food-safety __label__storage-lifetime Will the bean salad dressing that I made ahead of time still work?
-__label__oil __label__oven __label__pork Is pork for bo ssam made entirely without oil?
-__label__eggs Why do organic eggs seem to be spoiled right after purchasing?
-__label__baking __label__fish How to tell when fish is done baking?
-__label__temperature __label__cooking-time Advice for cooking two pumpkin pies at once
-__label__storage-method __label__freezing __label__polenta Does polenta freeze well?
-__label__butter __label__puff-pastry Can I make puff pastry with half the butter?
-__label__rice __label__rice-cooker Non teflon rice cooker reccomendations
-__label__vegetables Simmering split peas smell bitter - why?
-__label__equipment What happened, when I boiled this pot dry?
-__label__fruit Are Asian Pears Bitter? Mine Was
-__label__watermelon __label__juicing What is the best/easiest way to juice a watermelon?
-__label__rice Can I leave uncooked rice sitting in water for an hour or longer before cooking?
-__label__cake How to make a cake less dense
-__label__brownies What does "rap" mean for brownies recipe?
-__label__storage-method __label__storage-lifetime What all fruits/crops can be stored in natural temperature for a long time?
-__label__freezing __label__lamb How long will a frozen lamb roast stay "good" ?
-__label__beef __label__pastry __label__presentation Pastry not "sticking" to beef Wellington
-__label__substitutions How many large marshmallows equals 2 cups of mini marshmallows
-__label__indian-cuisine __label__yogurt __label__curry What type of yoghurt should I use for making curry?
-__label__beef __label__jerky __label__dehydrating Should beef jerky be cut with or across the grain?
-__label__baking __label__chocolate Can I substitute unsweetened cocoa powder for unsweetened baker's chocolate?
-__label__sauce __label__pasta __label__flavor __label__chocolate What savory flavors would pair well with chocolate pasta?
-__label__storage-method __label__eggs __label__storage-lifetime Store cracked eggs for a week?
-__label__equipment __label__knives __label__maintenance Can you sharpen a ceramic knife?
-__label__oil __label__butter I need melted butter
-__label__cake __label__icing Making cake icing look professionally smooth
-__label__beef __label__fats __label__stock __label__broth __label__culinary-uses What to do with the fat rendered when making beef stock?
-__label__food-safety Freezer warmed to -6C. Safe to eat the food?
-__label__food-safety Chocolate spread preservation
-__label__roasting Spatchcock Turkey Breast
-__label__storage-method __label__oil __label__refrigerator My pesto turned solid. Why?
-__label__substitutions __label__food-science __label__basil Can basil flowers be substituted for basil leaves to make tea?
-__label__dry-aging What meats are appropriate for dry-aging
-__label__stock Can I use the green part of leeks for stocks?
-__label__substitutions __label__asian-cuisine __label__steaming What is the best western/cheap substitute for banana leaf?
-__label__coffee __label__cocoa Is there a drink that's analogous to coffee but made with cocoa beans?
-__label__equipment __label__pasta How does good pasta dough feel to the touch?
-__label__pan __label__carbon-steel carbon steel pans in dollar store
-__label__tea __label__water __label__traditional Is it necessary to rinse Chinese or other tea before first brew / steep / infusion?
-__label__sauce __label__tomatoes What's the source of the sweetness in tomato sauce that's simmered for at least four hours?
-__label__food-safety food safety regarding re freezing twice cooked chicken
-__label__baking __label__nuts Substituting hazelnuts for almonds, baking
-__label__equipment __label__food-science __label__sous-vide steam oven vs conventional oven
-__label__eggs __label__poaching How to extend holding time for poached eggs?
-__label__food-safety __label__meat Why is it dangerous to eat meat which has been left out and then cooked?
-__label__baking __label__substitutions __label__oil __label__cake Can oil be replaced with yoghurt in a cake recipe?
-__label__baking Is it safe to eat a cake with semi spoiled lemon rind?
-__label__stainless-steel __label__pan Food sticking to fry pan
-__label__substitutions Can avocado substitute the 'fat' in cake baking?
-__label__baking __label__eggs __label__quiche How do I know when quiche is finished cooking?
-__label__baking-soda __label__silver Cleaning silver with aluminum
-__label__vegetables __label__cabbage __label__lettuce What kind of cabbage is on my photo?
-__label__onions For how long should I cook onion paste?
-__label__baking __label__bread __label__corn __label__batter How do I eliminate Corn Meal "grittiness"?
-__label__knives __label__knife-skills How do I properly use a ceramic honing steel?
-__label__baking __label__cake How do you minimize cake doming?
-__label__flavor __label__salt __label__bacon How can I get my bacon less salty?
-__label__frying __label__temperature __label__maillard How to approximate the Maillard temperature (154C) in a pan?
-__label__eggs __label__soup __label__asian-cuisine Trick to making perfect egg ribbons?
-__label__bacon Why are oil bubbles when cooking bacon only around the bacon?
-__label__pork __label__fats __label__bacon Rendered pork fat vs lard vs bacon fat?
-__label__substitutions __label__spices __label__curry Curry powder mix
-__label__food-safety __label__storage-lifetime __label__spoilage __label__kombucha Does store-bought Kombucha spoil? If so, how can I tell?
-__label__baking __label__equipment __label__stove Why does my Wonder Pot now bake unevenly?
-__label__frying What's the technique for frying plantain?
-__label__mustard Homemade mustard is bland
-__label__coffee __label__espresso My espresso shot is extracting too quick, what am I doing wrong?
-__label__barbecue __label__smoking __label__wood What can I do to make wood dust for cold smoking?
-__label__temperature __label__slow-cooking __label__crockpot Cooking with a crock pot - temp
-__label__fruit __label__food-science __label__caramelization Does oxidation inhibit caramelization?
-__label__sourdough __label__mold __label__starter Blue/green mold on sourdough starter
-__label__soup __label__noodles Can I add uncooked noodles directly to soup?
-__label__rice __label__chinese-cuisine How can I make Chinese Fried Rice like they do on the East Coast?
-__label__baking __label__spices __label__vanilla What should I do with too-dry vanilla beans?
-__label__food-safety __label__chicken-breast Is this Chicken Situation safe to cook and eat?
-__label__steaming __label__tamales What is a good way to steam tamales without a "tamale steamer?"
-__label__measurements __label__salmon Ambiguities in Gravlax recipe
-__label__alcohol __label__vanilla How to remove alcohol taste from vanilla extract?
-__label__cutting-boards __label__wood Are there any differences between the commonly recommended types of woods for chopping boards?
-__label__greens __label__greek-cuisine Using Rainbow Chard for Spanakopita
-__label__meat __label__flavor __label__salt __label__seasoning What to do when I accidentally put too much salt on the meat?
-__label__storage-method __label__freezing __label__pie Can you freeze a Pecan Pie?
-__label__food-safety __label__cheese __label__dairy __label__spoilage Why does my ricotta cheese go bad in a few days?
-__label__knives __label__coconut __label__bones __label__chopping Knife chopping through bone or coconut
-__label__substitutions Non-dairy creamer, dry
-__label__baking __label__cookies What is the purpose of baking soda in chocolate-chip cookies?
-__label__equipment __label__maintenance Sanitization, disinfection, sterilization of Dishwasher?
-__label__cheese __label__vegetarian Does Domino's use rennet-free cheese?
-__label__food-safety __label__meringue Re-Heat meringues after having them in the fridge for a long time?
-__label__coffee How to hand-select the perfect coffee bean?
-__label__almonds __label__extracts What method of extracting oil from almonds preserves the most almond flavor?
-__label__food-safety What are the 'natural flavors' in a fruit drink that contains no juice?
-__label__storage-method __label__knives Does putting knives in a wooden block blade down wear out the blade?
-__label__roast-beef Rib Roast Rare standing up or lying down?
-__label__boiling __label__roast __label__potatoes Par boil roast potatoes
-__label__hummus Why did my hummus go bad?
-__label__dessert Why does a mix of condensed milk, cocoa and coconut solidify in the fridge?
-__label__cheese __label__cheese-making __label__brie Is there a difference between Brie & Camembert?
-__label__salt __label__hamburgers How to make salt in burger permeate throughout the entire meat?
-__label__ham wet cured ham spoilage
-__label__deep-frying __label__wok Best vessel for frying
-__label__storage-method __label__sauce __label__bechamel Storing bechamel sauce
-__label__cleaning __label__rice-cooker How do I clean a moldy rice cooker heating element?
-__label__culinary-uses __label__candy __label__cherries What can I do with a large amount of glac cherries?
-__label__dough __label__pie __label__crust __label__pot-pie Pie Crust -- Cutting to mix
-__label__chicken __label__marinade What should I use to marinate chicken with a lime seasoning?
-__label__flavor __label__sugar __label__curry What's the point of using sugar in savory dishes?
-__label__dessert __label__frosting __label__filling Creating a specific cream for a cake?
-__label__baking __label__bread __label__parchment Using the same baking paper as always, suddenly my bread sticks, what's happening?
-__label__ice-cream __label__molecular-gastronomy __label__emulsion __label__additives Why mono and diglycerides instead of xanthan?
-__label__nuts Cracking open a pistachio
-__label__mushrooms __label__pickling How to get pickled mushrooms to be less sour?
-__label__cast-iron __label__serving Keeping food warm: does cast iron make a suitable potluck vessel?
-__label__spices __label__resources __label__basics __label__learning What's a good resource for knowing what spices are and what to use them in?
-__label__squash __label__ripe How can I tell if my acorn squash is ripe before cutting it open?
-__label__vegetables Has there been some change in the varieties of broccoli sold in US supermarkets in the last few years?
-__label__sauce __label__flavor __label__garlic __label__seasoning How do you know how much garlic to add to a dish and in what form?
-__label__sugar __label__soup Tomato bisque soup too sweet
-__label__roasting Do I cover a pork roast?
-__label__sushi __label__ceviche Mexican ceviche vs. Japanese sashimi
-__label__oil __label__asian-cuisine __label__wok __label__stir-fry Suitable oil for woking?
-__label__eggs __label__frying __label__frying-pan __label__non-stick tamagoyaki eggs sticking to the pan
-__label__cookies I use 1/2 cup shortening and 1/2 cup butter in baking chocolate chips cookies but they always fall flat
-__label__chocolate __label__vegan Does white chocolate HAVE to have milk in it?
-__label__baking How do I bake cakes in a gas oven without a temperature knob?
-__label__equipment __label__knives __label__catering Are electric knives used in foodservice?
-__label__baking __label__frying __label__ham Crisping prosciutto
-__label__potatoes Are potato fruits (not "potatoes") edible?
-__label__beef __label__stock __label__broth __label__ribs __label__bones Can I use short rib bones alone to make beef stock?
-__label__meat How to prevent minced chicken from sticking and forming a single lump?
-__label__chocolate __label__tempering Trouble tempering Valrhona Couverture Manjari (64%) Chocolate
-__label__substitutions Can I use a fresh peach in place of preserves?
-__label__meat __label__temperature __label__thermometer How to properly measure the temperature of meat with a meat thermometer
-__label__substitutions __label__beans __label__vegetarian __label__soy __label__tofu Alternative milk Bean curd
-__label__potatoes __label__oven __label__microwave Fastest way to cook a baked potato?
-__label__boiling __label__water __label__pot My water is boiling too fast
-__label__dough __label__dessert __label__pastry __label__greek-cuisine Is it possible to make kataifi dough (by yourself or starting from filo dough)?
-__label__baking __label__substitutions __label__frosting Can sunflower or coconut oil be substituted for vegetable shortening in cake icing?
-__label__meat __label__grilling What should I use to build a parrilla?
-__label__recipe-scaling Can all recipe ingredient quantities be halved or doubled without altering taste?
-__label__food-safety __label__sushi Do I have to discard leftover sushi?
-__label__food-safety __label__storage-lifetime __label__cheese __label__food-preservation __label__mold Mold is growing on my cheese, what is common practice?
-__label__dough __label__pizza Pizza Dough Ingredients too runny even after adding flour
-__label__dough What is this dough called?
-__label__mango How do you remove the pit from a mango?
-__label__food-safety __label__storage-method __label__fats __label__duck Storing and re-using rendered duck fat
-__label__frying __label__deep-frying What do the numbers on my deep fryer dial mean?
-__label__fermentation __label__beets __label__russian-cuisine Why does my beet kvass taste bad?
-__label__fruit What is the best way to store fruit in bulk to make smoothies?
-__label__baking __label__coloring __label__icing What is the best way to make purple butter icing?
-__label__flavor __label__tomatoes __label__mexican-cuisine How do tomatillos differ in taste from under-ripe tomatoes?
-__label__baking __label__storage-method __label__freezing __label__storage How can I make delicious pastries in advance of serving day
-__label__pie Reheated half a cherry pie in the oven. Accidentally left it in said oven overnight
-__label__food-safety __label__beef __label__steak __label__raw-meat __label__tartare How safe is steak tartare?
-__label__chicken Chicken characteristics
-__label__food-safety __label__onions __label__mold Green and white mold on dry part of onion only. What to do?
-__label__baking __label__macarons How to evenly bake a daquoise disk?
-__label__bread __label__grains How to make store bought whole multi grain bread softer?
-__label__substitutions __label__tomatoes Crushed tomatoes - sub with diced or whole?
-__label__bread __label__yeast What would happen if I add wine to yeast bread?
-__label__substitutions __label__sausages What type of sausage for bangers and mash?
-__label__bread __label__eggs __label__gluten-free __label__breakfast Can you make french toast without eggs and gluten?
-__label__storage-lifetime __label__food-preservation __label__tea __label__citrus __label__ratio I am attempting to preserve the shelf life of ice tea up to six months with citric acid, I need a perfected ratio?
-__label__baking __label__cookies What is meant by "place 4 inches apart on cookie tray"?
-__label__baking __label__cookies How to prevent a cookie from becoming spongy like a cake?
-__label__baking __label__equipment __label__muffins What's the best material for a durable muffin pan
-__label__frying __label__rice What kind of rice should I use for frying?
-__label__pudding __label__consistency What should the consistency of pudding be?
-__label__beans Is Foul Fair? (Or what is this mystery bean)
-__label__baking __label__potatoes __label__gluten-free __label__experimental Replicating commercial gluten-free/non-gebrokts matzo -- where to start?
-__label__tea Teabags: for how long should I let them sit in the hot water?
-__label__food-safety __label__slow-cooking __label__fire Is it ok to leave a slow cooker unattended?
-__label__cutting What does the term mirepoix mean?
-__label__hollandaise Eggs Benedict using Goats milk butter
-__label__safety __label__fire __label__skillet How to avoid too hot pan that causes fire
-__label__oil __label__roux Is an oil-based roux cooked the same as one made with butter?
-__label__chili-peppers __label__food-identification __label__balkan-cuisine __label__serbian-cuisine Can you identify these chiles on sale in Serbia and Macedonia?
-__label__substitutions __label__cookies Substitute for Kirsch in Leckerli (Basel Lackerli) cookies?
-__label__food-safety __label__food-preservation __label__chips Does food get spoilt if it catches moisture?
-__label__equipment Is there an alternative and less toxic way to clean an oven than using oven spray?
-__label__cooking-time __label__microwave How do I adjust cooking time for an under-powered microwave?
-__label__freezing __label__fruit Can you freeze apples?
-__label__boiling __label__temperature __label__smell __label__heat Smell Something Burning. Course of action?
-__label__fermentation Can I use fermented milk product as starter culture?
-__label__food-safety __label__storage-method __label__temperature __label__food-science __label__catering What foods deliver well?
-__label__baking __label__meat __label__beef __label__pie What is the ideal way to prepare (and the type of) beef for a homemade meat pie?
-__label__spices __label__herbs __label__storage Spices storage conditions
-__label__chicken-breast cooked frozen chicken breasts
-__label__equipment __label__pizza-stone What are other uses for a pizza stone?
-__label__storage-method __label__sandwich how to store a chicken sandwich overnight for lunch the next day
-__label__nutrient-composition __label__yogurt __label__dairy Homemade Yogurt Nutrition Info
-__label__cake Is it better to use soft or hard ladyfingers when making tiramisu?
-__label__sauce __label__fresh blueberry sauce
-__label__cleaning __label__carbon-steel Should I cook in the old carbon steel skillets I just bought at a flea market? And can I use them for campfire cooking?
-__label__salt __label__soy Less salty sauce based on soy
-__label__chickpeas When soaking chickpeas (garbanzo beans), do I discard floaters?
-__label__equipment __label__cleaning __label__tea __label__glass Cleaning a tea pot
-__label__pie __label__apples Freezing an apple pie
-__label__alcohol __label__vanilla __label__extracts Can I use a flavored liqueur to make vanilla extract?
-__label__food-safety __label__sausages Italian Sausage still a little pink?
-__label__beef __label__restaurant-mimicry __label__stir-fry Cooking beef for pepper steak
-__label__frying __label__oil __label__dough __label__dessert __label__budget-cooking Is there a way to make delicious donuts with a small amount of oil?
-__label__rice __label__grains What rice should I use when a recipe asks for "short grain rice"?
-__label__food-safety __label__meat __label__cheese __label__storage Can meat and cheese be stored together?
-__label__equipment __label__utensils What spike is this? Identifying some utensils
-__label__substitutions __label__celery __label__root __label__parmesan How to make celery root dish without parmesan?
-__label__deep-frying __label__pressure-cooker __label__maillard Maillard in a Pressure Cooker
-__label__cream __label__language What's the US equivalent of double and single cream?
-__label__bread __label__cornstarch Why baste bread with cornstarch?
-__label__chicken __label__meat __label__flavor __label__infusion How do you infuse the flavor of a sauce into chicken?
-__label__vegetables __label__food-preservation __label__salt __label__canning __label__mushrooms Adjust salt (in mushrooms)
-__label__bread __label__sugar __label__food-preservation __label__mold Water + Sugar Solution Preserves Bread?
-__label__measurements __label__egg-whites Measuring egg whites
-__label__lemon-juice Why does lemon juice thicken condensed milk?
-__label__baking __label__yeast __label__baking-powder Why are there no recipes combining both yeast and baking powder?
-__label__equipment __label__candy __label__thermometer What are the differences between candy thermometers and meat thermometers?
-__label__please-remove-this-tag __label__flour __label__comparisons __label__shopping __label__cost How much difference is there between brands of flour?
-__label__sugar Nut brittle -what went wrong?
-__label__substitutions __label__sugar In which items out of Halwa, Milk Tea, Cake, Indian sweets, and Custard can white Sugar be replaced with Jaggery?
-__label__cooking-time Rule of thumb for cooking or baking different quantities?
-__label__equipment __label__wok What kind of wok should I get?
-__label__cookware Bowed bottom on Stainless Steel fry pan
-__label__storage-method __label__food-science __label__flavor Why do some foods taste better the next day?
-__label__american-cuisine __label__restaurant Does "American" Food exist around the world?
-__label__chicken __label__stock Removing the skin from chicken before or after cooking?
-__label__baking __label__oven What to place beneath the vegetables before placing them on the baking tray?
-__label__bread __label__sourdough How does a sourdough sponge work?
-__label__cupcakes __label__cakes Is there any other difference between the cakes and the cup cakes besides the size?
-__label__sauce __label__herbs How to get more flavor out of dried herbs?
-__label__storage-lifetime __label__cake __label__icing How long does butter cream icing keep?
-__label__pasta __label__dumplings __label__hungarian-cuisine __label__german-cuisine Is Spaetzle a pasta or a dumpling?
-__label__cast-iron How do you clean and season a cast iron pot?
-__label__vegetables __label__food-science __label__flavor __label__soup __label__roast Why does roasting vegetables before pureeing into soup affect the flavour?
-__label__coffee __label__milk Milk for Coffee - Shake and Hit
-__label__sauce __label__knife-skills __label__stock __label__chili __label__bones How do I cut bones in preparing a fast brown stock ("fond brun rapide")?
-__label__sushi __label__learning __label__asian-cuisine Is sushi so difficult?
-__label__sauce __label__flavor __label__frying __label__sauteing __label__flavor-base How do you know when your flavor base is thoroughly sauteed?
-__label__brining Sour tasting bamboo
-__label__flavor __label__please-remove-this-tag Is smoking with 'barked' wood dangerous?
-__label__baking __label__cake __label__batter Are ladyfingers and Genoise made the same way?
-__label__oil __label__botulism __label__infusion Food Safety - Infused oil with dried herbs
-__label__baking __label__potatoes __label__boiling __label__skin Is it safe to eat the skin of a potato?
-__label__eggs Better Scrambled Eggs
-__label__equipment __label__cookware What is a Hostess Set of flatware?
-__label__frying __label__seafood __label__scallops Excessive water when cooking scallops
-__label__curry __label__bell-peppers How to cook bell peppers until they are VERY tender, but not broken down?
-__label__pressure-cooker __label__glass If I use a diffuser will I be able to use a pressure cooker to can food on my glass top stove?
-__label__baking __label__dough __label__pizza __label__crust Woodfire oven how to get crust soft and tasty
-__label__vegetables __label__cultural-difference __label__asparagus Is asparagus generally recognized as the best vegetable, and why?
-__label__wine Wine selection when dining on horse meat?
-__label__flavor Bitter bell peppers
-__label__stock __label__wine Why is wine not a common ingredient in (meat) stock?
-__label__pasta __label__italian-cuisine What ingredients can be added to pasta to give a different color?
-__label__boiling __label__liver Do you need to rinse liver?
-__label__cast-iron __label__seasoning-pans Stripping seasoning from cast iron
-__label__beef __label__steak __label__food-identification __label__cut-of-meat What kind of steak is this?
-__label__mexican-cuisine How do you properly cook cow tongue?
-__label__flavor __label__molecular-gastronomy __label__gelling-agents __label__experimental I fancy making flavoured 'spaghetti', any tips?
-__label__please-remove-this-tag __label__pizza __label__dough __label__low-carb Low Carb Pizza Dough Recipe - How Will This Make Dough?
-__label__pizza __label__reheating Best way to reheat pizza
-__label__food-safety __label__milk Expiration Date on Milk
-__label__pressure-cooker Is my pressure cooker good for the trash bin?
-__label__oven __label__temperature How hot is your oven?
-__label__baking Baking course online
-__label__soup Accompaniment for salty soup?
-__label__steak Why does steak change colour after seasoning?
-__label__gluten-free __label__substitutions Substituting quinoa flour for wheat flour in egg pasta
-__label__frying __label__flour __label__deep-frying __label__batter __label__wheat What are the differences between using whole wheat flour vs. all purpose flour in batter for frying?
-__label__cheese __label__milk __label__mozzarella "Squeaky" homemade mozzarella
-__label__pork __label__gelatin Uses for Pork gelatin?
-__label__deep-frying why does oil temperature rise when I put food in the pan
-__label__food-safety __label__refrigerator __label__maple-syrup What is the impact of repeated cooling and reheating of maple syrup?
-__label__herbs __label__knife-skills How do you prepare fresh fennel for cooking?
-__label__food-safety __label__food-preservation __label__refrigerator __label__seafood __label__scallops How long will fresh scallops keep in the refrigerator?
-__label__substitutions __label__tomatoes What is the conversion rate between plum tomatoes and "regular" tomatoes?
-__label__garlic Should one always use the whole garlic clove?
-__label__food-safety __label__cast-iron Eating food from a slightly rusting cast iron dutch oven...is it safe?
-__label__food-safety __label__fruit __label__color __label__oranges Can a blood orange be half bloody?
-__label__fruit __label__sugar __label__dessert __label__salad What fruits have a low sugar content?
-__label__refrigerator __label__steak How best to store steaks in the fridge (for taste)
-__label__apples Other apple varieties for a Granny Smith fan
-__label__marinade How long will a vinegar based marinade keep in fridge?
-__label__equipment __label__whipped-cream Funnel-like device for putting non-liquids into a whipped cream dispenser?
-__label__butter __label__sauteing What happens when butter stops foaming?
-__label__eggs __label__batter Making toad in the hole with duck eggs
-__label__noodles __label__restaurant-mimicry __label__chinese-cuisine Panda Express style Chow Mein
-__label__tofu __label__dairy-free __label__soymilk How can I make my icecream soft as it is too hard to carve straight from the fridge?
-__label__cookware __label__cast-iron Should i oil my cast iron pan before storage?
-__label__food-safety __label__sous-vide Sous vide vegetables packed in advance?
-__label__melting-chocolate __label__tempering Tempering raw cacao for coating
-__label__culinary-uses __label__skin Can the skin of lychee be used for anything?
-__label__flavor __label__cupcakes Does peppermint flavour work with orange flavour?
-__label__chocolate __label__dessert __label__sushi __label__spherification How can I make a chocolate cup that looks like the seaweed on a sushi roll?
-__label__food-safety __label__fish Is cooked fish as perishable as raw fish?
-__label__freezing Extent of poultry denaturing via freezing(ice crystal formation)?
-__label__soup __label__chinese-cuisine How to make a restaurant style meatless Hot and Sour Soup
-__label__baking ready made sugar syrup
-__label__wine __label__vacuum Are vacuum pump effective to improve wine conservation?
-__label__baking __label__food-safety __label__chicken To bake a chicken in the oven
-__label__indian-cuisine __label__chili Chili ended up tasting like indian food
-__label__equipment __label__garlic __label__shortcuts Tools to peel and crush a whole garlic bulb
-__label__cookware __label__cleaning Pots and Pans in the dishwasher
-__label__food-safety __label__freezing __label__buttermilk Can buttermilk be frozen successfully?
-__label__food-science __label__onions Why do red onions turn blue or green when cooking sometimes?
-__label__cookies __label__oats Will steel cut oats work for oatmeal cookies?
-__label__muffins __label__low-carb What to add if low-carb muffins don't rise and are crumbly
-__label__middle-eastern-cuisine __label__food-identification What is the name of this Israeli street food?
-__label__food-safety __label__sushi Which types of fish in sushi must be cooked?
-__label__eggs __label__sauce __label__lemon-juice __label__hollandaise Can hollandaise be made with frozen lemon juice?
-__label__storage-method __label__storage-lifetime __label__bechamel Short term storage of bechamel
-__label__bread __label__moisture What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?
-__label__asian-cuisine Is there an alternative wrap for spring rolls other than rice paper?
-__label__temperature __label__thawing Commercial fridge for thawing
-__label__risotto Why do I add stock to risotto slowly?
-__label__beans What are the differences between fresh beans and dried ones?
-__label__baking __label__pastry __label__blind-baking How do I stop my pastry shrinking?
-__label__storage-lifetime __label__cheese How long does unrefrigerated shredded cheese last?
-__label__chocolate __label__melting-chocolate __label__ganache White ganache from cocoa butter won't set
-__label__food-preservation __label__canning Can "Canning" be achieved with "vacuum sealed" bags?
-__label__sauce __label__salt __label__asian-cuisine What flavour can cut through salt?
-__label__soymilk Why does soymilk take longer to expire?
-__label__please-remove-this-tag Is it possible to patent recipes?
-__label__baking __label__cake __label__sponge-cake Correct way to join two halves of sponge cake?
-__label__molecular-gastronomy __label__vegan __label__thickening What are some vegan thickeners for beverages?
-__label__substitutions __label__jam Can I substitute marmalade for peach preserves?
-__label__bread __label__eggs What method yields best result for washing breads?
-__label__substitutions __label__wine __label__sausages Wine substitutions for homemade salami
-__label__baking __label__eggs __label__cookies Why add in the eggs last when making chocolate chip cookies?
-__label__storage-method Storing cooked potatoes in the fridge
-__label__sugar __label__indian-cuisine __label__curry Sugar in Indian curries?
-__label__storage-method __label__rice __label__storage How do I get rid of bugs in rice?
-__label__storage-method __label__canning Canning pickles and sealing lids
-__label__substitutions Grapefruit recipe substitute to avoid medicine interaction?
-__label__baking __label__bread __label__starter __label__buttermilk Amish Friendship Bread starter with buttermilk
-__label__food-safety __label__sauce Does pre-packaged spaghetti sauce need to be cooked?
-__label__canning Why hot pack when raw pack is just as fast?
-__label__vegetables Sweet Potatoes going black when peeled
-__label__roasting __label__pork How long & at what temp do I cook stuffed pork sirloin roast?
-__label__camping Cooking stove vs cooking on open camp fire
-__label__substitutions What can be substitution of maple syrup for pancakes?
-__label__cake __label__syrup __label__oranges How can I get the maximum flavor from orange peels?
-__label__boiling __label__water What causes water to boil over?
-__label__yeast __label__sourdough-starter __label__cultured-food Commercial yeast ( Saccharomyces cerevisiae) in a sourdough culture
-__label__storage-method __label__eggs __label__freezing Can raw eggs be frozen?
-__label__cake Make a chocolate Cake
-__label__baking __label__dough __label__kneading Dough Too Wet - what to do?
-__label__baking __label__oven __label__pizza __label__cooking-time __label__gas How can I reliably bake pizza with no temperature control or pizza stone?
-__label__potatoes Riced potatoes recipe called steurens or steritz?
-__label__storage-method __label__vegetables __label__storage-lifetime __label__tomatoes Will tomatoes keep for longer if you keep the stalk in?
-__label__food-preservation __label__lemon Is it possible to can lemons in a simple syrup as opposed to using salt?
-__label__syrup __label__vanilla What is a moist vanilla bean?
-__label__equipment __label__cooking-time __label__stove __label__gas What do I need to know when moving from an electric hob to a gas hob
-__label__eggs __label__hard-boiled-eggs If a few of my eggs crack when making them hard-boiled, is it still safe to eat them?
-__label__frozen __label__meatloaf Can I cook a pre-made meatloaf from frozen?
-__label__baking __label__grilling __label__reheating __label__chicken-breast I have leftover baked chicken - can I reheat it on the grill?
-__label__butter __label__mustard Can I fix butter (for a sauce) after putting too much mustard in?
-__label__rice How to make fluffy rice and which type of type of rice to use?
-__label__bread __label__hamburgers What type of bread buns do premium burger restaurants use?
-__label__coffee Coffee Biscuit doesn't come out in Knock Box
-__label__vegetables __label__sauce __label__slow-cooking Uses of leftover vegetables from slow cooker
-__label__mushrooms How long do mushrooms stay good?
-__label__sauce __label__pasta __label__tomatoes Tomato pasta sauce splits. Why?
-__label__temperature Can I test my oven temperature without an oven thermometer?
-__label__chicken __label__freezing __label__defrosting Can I defrost and refreeze chicken?
-__label__baking __label__cookies Why do my snickerdoodles always come out flat?
-__label__bread What can I bake with only flour, water and sugar?
-__label__equipment __label__cream __label__whipped-cream __label__whipper How does a whipped cream charger work?
-__label__resources Sources for authentic recipes
-__label__canning __label__jam Help for thin flavorless jam
-__label__cookware Iron soup kettle with rust
-__label__pie __label__sauteing Minced meat malaise
-__label__food-safety __label__bread __label__proofing What the advantage of a 'bakers couche' for proofing bread and is it safe?
-__label__equipment __label__meat __label__thermometer on proper thermometer poking?
-__label__flour __label__low-carb __label__almonds What are the most effective wheat flour substitutes?
-__label__eggs __label__pasta __label__egg-whites Impact of using egg yolks vs whites in a spaghetti dish?
-__label__storage-method __label__soup How do canned soup companies keep their noodles from absorbing all the liquid in the can?
-__label__soup __label__vegetarian __label__raw How can I fix a bitter raw leek soup?
-__label__substitutions __label__canning __label__lemon-juice __label__jelly Can I use citric acid instead of lemon juice when canning?
-__label__cookware __label__stove __label__frying-pan __label__ceramic Does it matter that my pots are bigger than my ceremic cook top element?
-__label__grilling __label__steak __label__pan __label__seasoning Best practices for cooking steaks such as rib-eye at home
-__label__equipment Why would different types of pots/pans (made from different metal) give a different taste to food?
-__label__eggs __label__meringue Making my meringues form peaks
-__label__carrots __label__infusion __label__russian-cuisine How did/do the Russians make carrot tea?
-__label__food-safety __label__meat __label__temperature __label__slow-cooking When is Slow Cooking done - time vs temperature of meat
-__label__cheese-making Does method of coagulation matter when extracting ricotta from whey?
-__label__substitutions __label__vegetables __label__thickening Are there alternatives to okra as a thickening agent?
-__label__equipment __label__stove How to choose a premium dual fuel range (Viking, Wolf, Aga, and the like...)
-__label__fish __label__sushi What exactly is "Sushi Grade" fish?
-__label__food-safety __label__eggs __label__temperature __label__refrigerator When did the US start refrigerating eggs on a regular basis?
-__label__chicken How long to defrost 11 1bs. of chicken in the fridge?
-__label__water __label__steaming __label__spinach Water turned brown
-__label__wine __label__fondue What is the best wine to use in a fondue recipe?
-__label__food-safety __label__temperature What are some techniques to cool down a dish so that we can store it in the refrigerator safely?
-__label__history __label__doughnuts Why do doughnuts have holes?
-__label__baking __label__cookies How to get cracks in my ginger molasses cookies
-__label__chili-peppers How can you reduce the heat of a chili pepper?
-__label__storage-lifetime __label__tortilla __label__flour-tortilla tortilla recipe with longest shelf life
-__label__dough __label__flour __label__measurements __label__water What to do when too much liquid added to flour mixture?
-__label__food-safety __label__seafood __label__lobster Are there other parts of a Lobster that are edible apart from the Tail and Claws?
-__label__greens Are sesame greens served raw, or cooked?
-__label__dessert __label__chinese-cuisine __label__food-identification Name of a Chinese sweet
-__label__culinary-uses __label__evaporated-milk What is a good recipe that uses a lot of evaporated and/or sweetened milk?
-__label__potatoes __label__mash How to make a good mash potato
-__label__baking __label__substitutions __label__salt __label__american-cuisine __label__cream-cheese How to make a non-salty cheesecake?
-__label__refrigerator Purpose of low-humidity crisper?
-__label__potatoes __label__reheating __label__defrosting __label__mash Freezing Mashed Potatoes - any way to prevent drying out?
-__label__cookware __label__pan __label__pot __label__induction How does choosing good induction cookware differ from choosing cookware for other types of stove?
-__label__stock __label__gelatin __label__broth How many grams of gelatin are in stock/broth?
-__label__equipment __label__bread __label__toaster must I toast bread over a flame or are HOT toasters still made somewhere?
-__label__freezing __label__fruit __label__refrigerator __label__defrosting Freezing and defrosting Cantaloupe is still good in the fridge?
-__label__coffee Ceramic Coffee mug measurement
-__label__eggs How do you crack eggs on a tawa without running away?
-__label__spices __label__indian-cuisine The next level of spices (Indian cooking)?
-__label__pop-rocks Suppliers for plain flavoured pop rocks
-__label__lamb Is there a lamb dish that is as easy to prepare as steak?
-__label__eggs __label__frying __label__food-science __label__rice What causes egg-covered puffed rice cakes to become soft when pan fried (and how to control it)?
-__label__cooking-time __label__pork __label__slow-cooking __label__boiling What's the basic technique for long braising of pork?
-__label__turkey __label__brining Can I brine a self-basting turkey?
-__label__freezing __label__dehydrating preserving dehydrated foods prepared with citric acid, honey or syrup
-__label__baking __label__frying __label__doughnuts Why won't my crueler rise
-__label__menu-planning __label__casserole How to parcook a casserole?
-__label__equipment Where to buy a Scandinavian birch twig whisk?
-__label__chicken __label__brining __label__chicken-breast Using dry or wet brined chicken the next day
-__label__refrigerator __label__waffle refrigerating cooked waffles
-__label__baking __label__salt Should you add some salt to flour when baking?
-__label__meat __label__temperature __label__maillard Best way/temperature to get maillard reaction on meat/steak
-__label__batter __label__pancakes __label__breakfast __label__waffle How long can you keep yeasted waffle batter (including eggs/buttermilk) in the refrigerator?
-__label__milk __label__kefir How can I make my kefir milk smooth and creamy instead of watery and grainy?
-__label__baking __label__measurements Baker percentages, weights, volumes, and such
-__label__baking __label__substitutions __label__sugar Sugar alternative when beating eggs and sugar together
-__label__sausages __label__curing How much salt and pink salt do I need for pork sausage?
-__label__japanese-cuisine __label__sandwich Is it okay to store sandwich (tonkatsu sandwich) in a container?
-__label__freezing __label__cheese __label__vacuum __label__botulism Vacuum-packed cheese question (botulism)
-__label__meat __label__stews __label__timing How to recook a roast?
-__label__starter __label__cultural-difference Starters vs Entree
-__label__bread __label__rising What is the lesser evil, degassing too early or too late?
-__label__food-safety __label__mold __label__ham Is it safe to eat a lump of Jamon that grew some mold?
-__label__equipment __label__pan __label__non-stick __label__ceramic Ceramic pan overheating damage
-__label__meat __label__storage How long can I keep beef warm in a roaster oven?
-__label__mushrooms __label__defrosting Appropriate way to thaw mushrooms
-__label__food-science __label__brining __label__marinade Does marinating break down proteins the way brining does?
-__label__meat __label__freezing Is freezing browned meat the best option
-__label__sugar __label__caramel Is it possible to make caramel that does not taste sweet?
-__label__baking __label__steaming __label__steamed-pudding Is it okay to bake caramel pudding rather than steaming it?
-__label__substitutions __label__cake __label__alcohol How to incorporate alcohol (rum) into a cake recipe?
-__label__food-safety __label__boiling __label__water Is it safe to reheat old water in an electric kettle?
-__label__substitutions Can Apple Butter be substituted for Apple Sauce in baking?
-__label__freezing Damage to freezer food after a power outage
-__label__butter __label__ice-cream __label__emulsion Making ice cream and fats don't dissolve in base
-__label__food-safety __label__refrigerator refrigerating meat after cooking
-__label__freezing Pumpkin puree refreeze
-__label__sauce __label__beef __label__ground-beef Cooking minced/ground beef with a jar of sauce
-__label__seasoning-pans Seasoning skillet: What am I doing wrong?
-__label__eggs __label__knife-skills How to cleanly slice hard-boiled eggs?
-__label__cake I want to make a poke cake with fresh strawberries. Do i have to add a gelitin to the strawberries?
-__label__food-safety __label__meat Testicles as food?
-__label__baking __label__equipment __label__candy __label__mold __label__jelly Trusted Custom mold manufacturers for confections
-__label__thickening __label__language What are the Standard Terms Used to Describe Liquid Viscosity in Cooking?
-__label__coffee __label__grinding Proper grind and measurement for a pour over coffee maker
-__label__eggs __label__food-science __label__heat __label__omelette __label__scrambled-eggs Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets
-__label__caramelization Fast caramelized taste for soup
-__label__freezing How can I freeze excess peas from my garden?
-__label__fruit __label__ripe How to tell if my fig is ripe
-__label__food-safety __label__snail How do I know if escargot is fully cooked?
-__label__sauce __label__flavor __label__barbecue __label__marinade __label__curry What causes flavors to "marry"?
-__label__please-remove-this-tag __label__eggplant __label__middle-eastern-cuisine My Baba Ghanoush is too watery
-__label__microwave __label__popcorn When to season popcorn?
-__label__pie Why my apple pie is not crispy?
-__label__baking __label__almonds Baking maple syrup on cold smoked almonds
-__label__flavor How to help my vegetable beef soup that I added too much tomato to?
-__label__flavor __label__pastry __label__french-cuisine What ingredient adds the sweetness on Croissants in Europe?
-__label__baking __label__temperature Is 440 F too hot for an oven temperature?
-__label__baking How can I make my scones rise evenly?
-__label__batter __label__yorkshire-puddings __label__sausages Cooking Toad In The Hole - preventing "burn on"
-__label__nuts How do you eat this type of Gingko nut?
-__label__pie __label__egg-whites __label__meringue How do I keep meringue from "weeping"?
-__label__oil If not hydrogenated, how are spreads from olive oil made?
-__label__herbs __label__storage __label__fresh Can I keep herbs fresh by spraying them with fertilizer?
-__label__frying Frying panko crusted pork chops
-__label__baking __label__dough __label__pie __label__vinegar __label__crust Why do some pie crust recipes include vinegar?
-__label__rice Proper ratio of Water to Rice
-__label__candy How do I know if I can double, triple or quadruple a recipe for caramels?
-__label__mushrooms How to prepare chanterelles?
-__label__food-safety __label__storage-lifetime What is the shelf life of homemade compote?
-__label__espresso __label__french-press If espresso is by definition pressure-brewed coffee, is French press coffee a form of espresso?
-__label__stock __label__turkey Why didn't my turkey stock gelatinize?
-__label__frying __label__cooking-safety Will coated chicken fry up ok if not fried right away?
-__label__food-safety __label__slow-cooking __label__crockpot Used warm setting by accident
-__label__cheese __label__cheese-making Are there aged cheeses I can make which don't require a cheese fridge?
-__label__please-remove-this-tag Cues to a reliable or unreliable recipe?
-__label__food-safety __label__eggs __label__storage-lifetime Sniffing out a rotten egg from the dozen
-__label__baking __label__flour __label__dessert __label__cheesecake What does flour do to cheesecake?
-__label__chicken __label__boiling Why does my chicken go dry when I boil it?
-__label__food-safety __label__dessert How long can I keep a dessert out of the fridge?
-__label__baking __label__sugar __label__cookies Does using powdered sugar instead of granulated sugar make cookie dough drier?
-__label__oil __label__korean-cuisine What type of oil is used in korean side dishes?
-__label__food-preservation __label__yeast __label__fermentation __label__cabbage __label__sauerkraut Small batch of sauerkraut smells yeasty
-__label__fire Did I just almost start an oil fire?
-__label__storage-method __label__storage-lifetime __label__vegetables __label__herbs __label__refrigerator Will vegetables and fresh herbs last longer in the refrigerator in a plastic bag?
-__label__meat __label__frozen Do i need to thaw meat before cooking in pressure cooker
-__label__flavor __label__eggplant How do you make sure aubergine doesn't go bitter when cooking?
-__label__propane-grill Propane grill leaking from valve stem
-__label__equipment __label__oven Is it possible to use a commercial oven range in the home?
-__label__cheese __label__history What is the origin of cheese dip?
-__label__tea __label__beverages What's really happening when reusing tea leaves?
-__label__eggs __label__oil __label__butter Why do scrambled/fried eggs stick less when cooked with butter instead of oil?
-__label__meat __label__canning How do you safely bottle or "can" bbq meat drippings?
-__label__stock __label__thickening __label__chili Why is my stock jelly-like when cold but watery when hot?
-__label__fruit How far in advance can I prepare a fruit cup?
-__label__stove __label__alcohol __label__chorizo Availability of pure alcohol in the UK (or alternatives as fuel for alcohol-burning cookers)
-__label__curry __label__thai-cuisine __label__coconut How do I prevent coconut milk from separating in Thai curry?
-__label__refrigerator __label__avocados How do I know when my avocado has gone bad, and how can I keep it fresh?
-__label__smoking __label__bones Soft bones in smoked chicken
-__label__salmon __label__raw-meat __label__raw __label__frozen __label__sashimi Fresh salmon that was frozen after: till when can it still be eaten raw
-__label__baking __label__bread __label__cookies Why does my bread collapse in my bread machine?
-__label__food-safety __label__cheese __label__mascarpone Mascarpone left outside fridge overnight - still usable?
-__label__rice __label__rice-cooker What types of rice are appropriate to use in a rice cooker?
-__label__milk __label__grains __label__kefir How to separate milk kefir grains?
-__label__baking __label__eggs __label__egg-whites Whole eggs versus folding in egg whites
-__label__fruit __label__italian-cuisine __label__candy __label__citrus What should I do with candied citron?
-__label__potatoes __label__chips How can I make my homemade potato wedges crispy?
-__label__coffee __label__flavor How does a coffee bean get its smokey flavor?
-__label__basics __label__budget-cooking How to practice cooking without spending too much?
-__label__fudge __label__cocoa Fix fudge that is too rich
-__label__oil __label__disposal What's the proper way to dispose of used fats & oils?
-__label__chocolate __label__syrup How can I make a chocolate syrup that can be frozen?
-__label__baking __label__cake __label__microwave How to bake a cake in a microwave oven
-__label__substitutions __label__eggs __label__gluten-free __label__allergy How to substitute in baking so the result is both egg- and gluten-free?
-__label__substitutions __label__spices __label__allergy __label__chili-peppers __label__bell-peppers Chili and bell pepper substitute due to allergies?
-__label__cheese-making Halloumi ended up too soft
-__label__storage-method __label__vegetables __label__fruit __label__fresh How to keep fruits and vegetables fresh
-__label__seafood __label__butchering How to clean an octopus - and is it worth it
-__label__sous-vide Can putting items with high heat capacity smooth out heat changes in Sous Vide?
-__label__yorkshire-puddings Flat Yorkshire Pudding
-__label__culinary-uses __label__polenta What can I use polenta leftovers for?
-__label__baking __label__cookies Undercooked cookies
-__label__spices __label__indian-cuisine Toasting spices with and without oil
-__label__sugar __label__chocolate __label__butter __label__cookies Forgot to add sugar to cookies
-__label__cleaning __label__slow-cooking __label__smell Slow cooker lid gasket smell
-__label__eggs __label__salt Do I add salt to my sunny side up eggs before, during, or after cooking?
-__label__equipment __label__grilling __label__oven __label__basics __label__broiler Can I use the grill tray in my oven for grilling?
-__label__vegetables __label__eggplant Baked eggplant is bitter - is there a way to fix it?
-__label__sweeteners What are the equivalent amounts of these sweeteners?
-__label__dough __label__food-science __label__deep-frying Does adding alcohol to dough prevent it from soaking oil when deep-frying?
-__label__food-preservation __label__pickling __label__food-processing Mushy homemade dill pickle chips
-__label__vinegar __label__wine When is homemade wine-based vinegar simply bad wine?
-__label__thickening __label__mustard Why does my homemade mustard thicken only some of the time?
-__label__sauteing Tips on tossing a frying pan
-__label__basics __label__stove How do you get a feel for the heat (direct heat)?
-__label__food-safety __label__oven __label__spoilage How do we keep our roasted cashews from smelling bad eventually?
-__label__food-science __label__popcorn Why does microwave popcorn burn?
-__label__sauce __label__bechamel How can I make a "lighter" cheese sauce?
-__label__food-safety __label__chicken __label__freezing Can I safely freeze my yogurt marinated chicken?
-__label__ice-cream __label__blender __label__consistency How can I thin out my ice cream mixture?
-__label__nuts Which nuts can be cracked without tools?
-__label__tea How to make a strong cup of milk tea without boiling it much?
-__label__barbecue How can I light charcoal faster?
-__label__chili-peppers Are chillies hotter when they're ripe?
-__label__oil __label__cleaning Getting oil residue out of a container
-__label__oil Does blending oil (for vegan butter) make hydrogenated oil?
-__label__fruit __label__drying How to dry fruits without sunlight or a dehydrator?
-__label__brining Why does Brining help food to retain water, but adding salt will draw the moisture out?
-__label__bread __label__sugar __label__yeast How did people make bread before sugar was 'discovered'
-__label__food-safety __label__fish __label__food-transport Storing and Transporting cooked fish
-__label__storage-method __label__flour __label__refrigerator __label__wheat What is the best way to store the whole wheat flour for daily usage?
-__label__tofu Better ways to drain tofu in a hurry?
-__label__fermentation How to create very slimy natto?
-__label__baking __label__substitutions __label__cake __label__ingredient-selection Replacements for baking soda in a cake?
-__label__bread __label__pizza __label__sourdough Mixing both gluten production and milk
-__label__storage-method __label__chocolate __label__food-preservation How to preserve homemade chocolates?
-__label__pan __label__stainless-steel What do I have to worry about when using a stainless steel pan as opposed to nonstick?
-__label__icing __label__texture Is it possible to "tidy up" chocolate fondant?
-__label__cake __label__whipped-cream how to whip UHT cream?
-__label__sauce __label__pasta __label__storage How should I store bolognese sauce prep?
-__label__fruit __label__ripe __label__durian How long should I let durian ripen in a freezer bag?
-__label__rice What's the best way to cook brown rice?
-__label__equipment __label__bread __label__dough Creating ideal temperature for dough to rise
-__label__oven __label__cooking-time __label__turkey __label__gas __label__lasagna How to adjust time for oven stuck at 350F
-__label__chicken __label__slow-cooking __label__roast How long should I slow roast a large (7.5lb/3.5kg) chicken for?
-__label__food-preservation __label__juice __label__juicing What are the alternatives to fresh apple juice?
-__label__salt __label__rice __label__boiling Why add salt to the water when cooking rice?
-__label__sausages __label__veal What are the preferred veal cuts for sausage making?
-__label__pork __label__slow-cooking __label__roast __label__heat __label__pot-roast How long can I leave a pork roast in a PC550 slow cooker on warm after it's cooked?
-__label__food-safety __label__storage-lifetime __label__dip Why do store-bought dips have such a limited shelf life?
-__label__storage-method __label__cupcakes How to best store cupcakes?
-__label__baking __label__equipment Should I bake cookies with the oven heated from the top or the bottom?
-__label__drying __label__lettuce What's wrong with using spin dryer to dry lettuce?
-__label__chicken __label__beer Am I missing something with Beer Can chicken?
-__label__honey Getting the flavor of honey without the sweetness
-__label__eggs What do eggs do in enriching and glazing
-__label__fermentation __label__chili-peppers __label__kimchi How does Korean chili powder differ from "US" chili powder?
-__label__meat __label__onions First onion or first minced meat?
-__label__equipment __label__glass What is the best way to open a tightly fitted lid of a jar?
-__label__freezing Freezing traditional Greek dishes
-__label__baking __label__french-fries __label__cooking-myth How to prepare french fries?
-__label__baking __label__cheesecake Water bath issue when doubling a cheesecake recipe to make bars
-__label__bread __label__dough __label__sourdough What went wrong with my sourdough?
-__label__substitutions __label__polenta Can you make porridge out of P.A.N. harina?
-__label__sourdough __label__sourdough-starter How to Judge the Appropriate Feeding Schedule for Immature Sourdough Starter
-__label__water __label__soda How to make club soda
-__label__coffee What is the difference between coffee grinds/beans labeled as "espresso coffee" and ordinary coffee?
-__label__food-science __label__beef __label__steak Does chopping steak negate the benefit of using better meat?
-__label__food-safety __label__soup __label__stock Does vegetable soup made with chicken stock last longer if the stock was made fresh vs from a stock cube?
-__label__garlic __label__mold Garlic turned to black powder?
-__label__pork __label__slow-cooking Slow-cooking pork 'chops'?
-__label__equipment __label__potatoes What is a German potato grater called?
-__label__food-safety __label__salmon Safety of vacuum packed smoked salmon in turned off fridge?
-__label__baking __label__fruit What fruits keep their sweetness when baking?
-__label__substitutions __label__mustard Is there a substitute for Dijon mustard and if so, what is it?
-__label__storage-method Should i fridge my expiring meal bars by best used by date?
-__label__caramel __label__oranges How can I make orange caramel sauce?
-__label__coffee __label__french-press Ideal coffee grind for a French Press?
-__label__food-safety __label__poultry Possible internal contamination from soaking or scalding slaughtered chicken in hot water to ease plucking
-__label__coconut How to remoisten sweetened coconut after opening?
-__label__substitutions __label__asian-cuisine __label__cabbage __label__korean-cuisine How can I make kimchi with everyday ingredients?
-__label__indian-cuisine __label__syrup How long can I soak gulab jamun before serving?
-__label__baking __label__bread __label__pita __label__kneading Kneading before or after rising?
-__label__food-safety __label__vinegar Mold on Vinegar Batch?
-__label__dessert __label__frozen Home made popsicles sticking to mold
-__label__food-safety __label__carbonation Is there such a thing as "food grade CO2"?
-__label__food-safety Is it safe to freeze soup that uses previously frozen stock?
-__label__substitutions __label__grilling __label__barbecue __label__ribs What can I use to substitute apple juice in a preparation of ribs?
-__label__bread __label__food-preservation Why does soda bread preserve less well than sourdough or yeast based bread?
-__label__canning Can I used lemon juice in place of ascorbic acid in canning peaches?
-__label__ingredient-selection __label__spicy-hot __label__jalapeno How to choose fresh, ripe (hot) jalapeos?
-__label__substitutions __label__korean-cuisine What should I substitute for dried anchovies and kelp in a stock
-__label__steaming __label__cooking-myth Bamboo Steamer VS Normal Steamer
-__label__microwave __label__reheating Ready to eat food not suitable for microwave
-__label__oven __label__pork __label__roast How to roast pork shoulder?
-__label__nuts __label__meringue Using nuts in pavlova meringue
-__label__baking __label__bread __label__freezing __label__yeast __label__defrosting Can I successfully bake previously-frozen bread dough?
-__label__food-preservation __label__pickling __label__cucumbers Pickle handling
-__label__storage-method __label__vegetables __label__pie Storage of Sweet Potato Pie
-__label__shopping __label__noodles Where can I find (plain) Ramen noodles?
-__label__cleaning __label__rice-cooker __label__teflon Cleaning a Teflon pan with burnt rice residual
-__label__substitutions __label__spices __label__chili-peppers What is ground red pepper?
-__label__cookware __label__pie __label__stoneware How deep is a deep pie dish, traditionally?
-__label__maple-syrup Is a maple tree with a squirrel hole in it safe to tap?
-__label__storage-method __label__food-preservation __label__bananas Cutting the stems of banana instead of wrapping them when preserving them
-__label__chicken __label__boiling __label__noodles How can I stop the cooking in my chicken and noodle soup?
-__label__baking-soda Why is there so much baking soda in scones?
-__label__substitutions __label__sauce __label__pizza __label__tomatoes __label__reheating Can I add tomato paste afterwards, instead of during cooking, for a tomato sauce?
-__label__equipment __label__blender __label__food-processing Glass Food Processor
-__label__storage __label__mint __label__food-transport candied mints storage and transporting long distance
-__label__baking __label__cake What is the proper technique for making an angel food cake?
-__label__equipment __label__bread __label__dough __label__kneading __label__stand-mixer How can I prevent dough from wrapping around a dough hook?
-__label__bread __label__pate Make pate easier to spread
-__label__substitutions __label__bread How to convert between flours?
-__label__substitutions __label__eggs __label__cake What considerations are there when using powdered or pasteurized eggs in baking cake?
-__label__knife-skills __label__coconut How do you open a coconut?
-__label__sauce When do I add the chicken stock in this recipe? The author doesn't specify
-__label__sauce __label__duck __label__reduction How should I add wine to the sauce for my duck?
-__label__cream __label__liqueur Rayla cream liqueur
-__label__spices __label__flavor What are the differences between various types of paprika, and which have the most flavor?
-__label__molecular-gastronomy __label__spherification Use of algin and calcium chloride in spherification
-__label__sugar __label__sauteing __label__mustard What islands use a cooking technique that starts with sugar and hot sauce in the pan?
-__label__storage-lifetime __label__fresh __label__bananas __label__ripe How can I increase the longevity of my bananas?
-__label__cleaning __label__stove How do I clean burnt milk from a glass-ceramic stove?
-__label__seasoning My food doesn't have too much taste / taste allways the same?
-__label__pancakes Why is the first hotcake always the worst?
-__label__bread __label__dough __label__yeast __label__fermentation What is the difference between a poolish and a biga?
-__label__eggs __label__frying __label__flour How to thoroughly bread meat with eggs and flour for frying without the mess
-__label__baking __label__cake __label__pan In what ways does the size of the baking pan matter while baking cakes?
-__label__cake Have to preserve a cake for decoration purposes
-__label__baking How can I thicken an already cooked pie filling?
-__label__slow-cooking __label__high-altitude Do I need to adjust slow cooker recipes for high altitude?
-__label__baking __label__baking-soda Why should I boil pretzels in baking soda water before baking?
-__label__spices How much powder does 1 TBSP of Cumin seeds yield when crushed?
-__label__baking Crust separating from crumb in white bread. What gives?
-__label__substitutions __label__baking-powder __label__almond-milk Adjusting baking powder to work with almond milk
-__label__equipment __label__coffee What does the "bold" setting on my Cuisinart coffee maker do?
-__label__beverages __label__soda __label__peaches How do you make peach soda?
-__label__boiling __label__corn Cooking dried corn
-__label__soup I accidentally boiled away most of my soup, what can I do to recover it?
-__label__baking __label__cinnamon __label__rolls How to make my cinnamon rolls less bready?
-__label__microwave __label__stainless-steel Accidentally microwaved stainless steel travel coffee mug. Still safe to use?
-__label__bread What defines a bread as 'artisan'?
-__label__beef __label__oven How should I cook a 1lb bottom round roast beef in the oven?
-__label__bread __label__dough I added more water to my ciabatta dough by accident
-__label__fish __label__brining Mackerel brining time before smoking
-__label__chocolate __label__melting-chocolate __label__tempering How can I tell if my chocolate is tempered?
-__label__nuts __label__soaking Speeding up soaking of cashews for a recipe
-__label__fruit __label__citrus What's the least messy way to prepare grapefruit?
-__label__baking __label__biscuits __label__cakes Can I make cakes in a tagine?
-__label__substitutions __label__bread Thinned yogurt instead of milk
-__label__honey __label__muffins __label__blueberries Why are the blueberries in my blueberry muffins not melting?
-__label__chocolate Cocoa vs chocolate
-__label__food-safety Baileys best before date
-__label__catering Catering our daughter's wedding
-__label__sauce __label__flour __label__thickening Are there ways in which you can overdo your thickening?
-__label__culinary-uses __label__soup What is the purpose of vermouth in potato leek soup?
-__label__flavor __label__sugar __label__vanilla __label__extracts What are the advantages of vanilla sugar?
-__label__equipment Serving sets question
-__label__meat __label__language __label__venison Is the "gamey" taste of venison just a polite name for "rotten"?
-__label__culinary-uses __label__lettuce How can I incorporate brown lettuce into something appetizing?
-__label__substitutions __label__fruit Fresh blueberries vs dried blueberries in a cookie recipe
-__label__conversion How to convert a cup to SI units?
-__label__substitutions __label__corn Can "cream-style" corn substitute for creamed corn in cornbread?
-__label__mortar __label__pestle What kind of mortar and pestle will be strong enough for grinding date pits?
-__label__fruit __label__sugar __label__candy __label__coloring What effects will xylitol have as a sugar substitute?  
-__label__cookies __label__crackers Why do Pocky and other "stick" biscuits have this distinct burn pattern?
-__label__eggs __label__bagels How to prepare eggs in shape suited for bagel?
-__label__wine __label__grapes Why are predominantly grapes an ingredient in wine?
-__label__flour __label__fats __label__roux __label__bulk-cooking Is there a technique for making larger batches of roux?
-__label__oil How much to heat mustard oil before cooking?
-__label__hot-sauce How to balance the bitterness of Habanero peppers?
-__label__fruit __label__knife-skills __label__peeling __label__pomegranate how to peel a pomegranate efficiently?
-__label__paneer What is the difference between malai paneer and paneer?
-__label__dough __label__bread __label__temperature __label__water How warm is "warm water?"
-__label__baking __label__substitutions __label__alcohol __label__glaze __label__rum What is a non-alcoholic substitute for rum in a glaze?
-__label__equipment __label__induction What to look for in an induction stovetop?
-__label__eggs __label__water __label__omelette Why is water often added to the eggs when making omelettes?
-__label__meat __label__cast-iron __label__venison how to cook nondescript venison in a cast iron pot so its tender?
-__label__coffee __label__measurements What is the definition of a cup of coffee
-__label__substitutions __label__sauce __label__oil __label__butter __label__emulsion Can you interchange oil and butter in emulsified sauces?
-__label__meat __label__temperature __label__sous-vide Cooking Temperature for Crocodile meat?
-__label__thai-cuisine Thai noodle dish with peanuts
-__label__fruit __label__frozen __label__jam __label__blueberries __label__raspberries Can jam be made from frozen berries?
-__label__storage-lifetime how long can I store beet brine in fridge
-__label__deep-frying Why doesn't deep frying 'wet' the food?
-__label__salt What are some things to consider when choosing a salt?
-__label__cheese __label__cream __label__foam __label__whipper Why did my "goat cheese espuma" flop?
-__label__equipment __label__candy How to inject carbon dioxide into hard candy, to make poping rocks?
-__label__baking __label__blind-baking __label__quiche What is blind baking?
-__label__storage-lifetime __label__salad __label__mayonnaise __label__salad-dressing How long would you keep this Caesar dressing?
-__label__thawing Putting half thawed joint of pork back in fridge to fully defrost?
-__label__tea What green tea has the highest caffeine content?
-__label__eggs __label__temperature How can I be sure my food is ready for a raw egg to be dropped on top?
-__label__sous-vide How to keep bags from floating in a sous vide supreme
-__label__food-science Is this soup, stew, or something else?
-__label__tomatoes __label__salad __label__cucumbers What is the name of the middle eastern salad containing Tomato and Cucumber?
-__label__food-safety __label__food-science Are there food combinations that are dangerous?
-__label__tea __label__herbs __label__mint Spearmint kinda Musky
-__label__sausages Dealing with a hank of natural sausage casings
-__label__chocolate Making chocolate covered strawberries without parchment paper
-__label__bread __label__chemistry Difference between fermentation and leavening?
-__label__bread __label__salt What salt should I use in a bread machine recipe?
-__label__vegetables __label__asparagus Should asparagus be peeled before cooking?
-__label__storage-method __label__food-preservation Is there a rule of thumb on vinegar's abilities as a preservative?
-__label__equipment __label__cleaning How to keep my stainless steel skillet clean
-__label__ground-beef __label__spoilage Ground beef smells slightly sweet?
-__label__bread __label__proofing Can you freeze bread dough when it's done proofing to bake later?
-__label__stock __label__chemistry Why would parsnips make a beef stock not freeze?
-__label__storage-lifetime __label__tomatoes __label__juice How Long Does Tomato Juice Last?
-__label__spices Do I always have to peel garlic?
-__label__sugar __label__caramelization How do you control the caramelization of sugar?
-__label__food-safety __label__storage-lifetime __label__root Do liquorice roots expire?
-__label__mexican-cuisine __label__chili-peppers Why are poblanos sometimes called pasillas?
-__label__food-preservation __label__olive Why does olives with the pit left always taste better than pitted ones
-__label__baking __label__bread __label__crust Crusty french bread
-__label__fermentation What are safe temperature ranges for fermenting miso paste?
-__label__sauce My lasagna sauce is too tart
-__label__sauce __label__lamb __label__hot-sauce __label__tzatziki How can I stabilize Sriracha in sour cream?
-__label__sauce __label__barbecue __label__barbecue-sauce Why do BBQ sauce recipes specify that you must cook the sauce?
-__label__cake What to do with excess Wham bars
-__label__pork __label__skin How do you make pork rinds?
-__label__baking __label__dough __label__pie __label__crust __label__tart Why and when do you need to dock dough?
-__label__salad __label__food-identification __label__salad-dressing __label__english-cuisine Name of the sauce/salad eaten with roast dinners up north UK
-__label__seeds __label__flax Does flax seed loses its properties after smashing it?
-__label__sushi __label__shrimp Do shrimp really have sex with their siblings before being served raw in sushi?
-__label__vegetables __label__deep-frying __label__cauliflower How to deep fry cauliflower?
-__label__chicken __label__oven __label__spices __label__foil-cooking Chicken in Tin Foil in the Oven: Any tips or advices on spices or wrapping?
-__label__spices __label__restaurant-mimicry __label__salad-dressing Replicating Good Seasons brand Italian salad dressing dry mix
-__label__please-remove-this-tag __label__chicken __label__soup What is the name of this chicken soup dish?
-__label__baking __label__grilling __label__steak Steaks taste horrid in the center?
-__label__baking __label__cake __label__chocolate How do I get my cheesecake bottom not to crumble?
-__label__knives __label__sharpening How can I learn to sharpen my Japanese knives properly?
-__label__beef __label__sandwich What kind of sandwich can be made with Shredded Beef?
-__label__food-safety __label__vegetables __label__beets How can I tell whether beetroot is still edible?
-__label__eggs __label__vinegar __label__poaching Poached eggs dissolve while cooking?
-__label__equipment __label__seasoning-pans __label__paella Should I season my paellera?
-__label__freezing Greaseproof paper
-__label__freezing What can I do to make my Cheese & Onion Pie freeze well?
-__label__food-safety __label__jerky Does jerky need to be preserved with nitrites?
-__label__substitutions __label__cooking-time How to get dried split peas to be equivalent to fresh peas
-__label__cast-iron __label__maintenance Repairing the Seasoning on a Cast Iron Pan
-__label__sushi __label__tuna __label__sashimi Fatty Tuna vs. Tuna
-__label__vegetables Why does my chard taste bitter when I cook it?
-__label__food-safety __label__eggs Is it safe to eat raw eggs?
-__label__baking __label__bread __label__dough __label__yeast __label__proofing How do you raise your dough in cold seasons?
-__label__eggs __label__frying How to add water/milk to the sunny side up eggs?
-__label__food-safety __label__chicken __label__crockpot __label__defrosting __label__chicken-breast How would I quickly defrost chicken if it's going to be cooked in a crock pot?
-__label__storage-method __label__freezing __label__tomatoes How to store blanched tomatoes?
-__label__dough How can you make bread from pizza dough?
-__label__asian-cuisine What can you make with Dried Lemon Grass?
-__label__flavor __label__citrus __label__beverages __label__soda __label__raspberries What are the components of the raspberry citrus flavor in Mountain Dew Voltage?
-__label__fats __label__food-identification __label__mold What are these white 'bits' in my nutella
-__label__meat __label__roasting Roasting beef and lamb roasts together
-__label__substitutions __label__sugar What are the advantages and disadvantages of various sugars/substitutes?
-__label__storage-method __label__fish __label__smoking How to store smoked fish when traveling?
-__label__food-safety New Red Potatoes have pink streaks inside
-__label__fruit __label__food-preservation __label__canning __label__plums Plum preserving/storage method that tastes like plums, not prunes (I just picked 30 lbs)
-__label__chicken __label__freezing Seasoning, freezing, thawing and then deep frying chicken
-__label__culinary-uses __label__apples What can I do with apple peel?
-__label__salt __label__cookware Is the stainless steel pot pitted by salt water bad for health?
-__label__vegetables __label__stock Which vegetables to use for stock?
-__label__soup __label__ramen Tsukemen ramen broth/soup
-__label__baking Technique to bake donair meat in an oven
-__label__muffins __label__bananas Why do I need over ripe bananas for banana muffins?
-__label__frying How do I make tempura turn out light?
-__label__bread __label__food-science __label__italian-cuisine __label__chemistry __label__focaccia Why do we dimple a focaccia?
-__label__grilling __label__cedar-plank Can I reuse cedar grilling planks?
-__label__fudge How can I cut fudge smooth and uniform?
-__label__freezing __label__boiling __label__alcohol __label__fresh __label__lobster Lobster Death! Freezer vs. Alcohol
-__label__sugar __label__measurements __label__syrup __label__ratio For equal volumes water and sugar, what is the ratio of separated volume vs. combined?
-__label__vegetables __label__sandwich A spicy vegetable which stays in a sandwich?
-__label__chicken __label__refrigerator __label__raw Beverage Cooler vs Small Refrigerator for Raw Chicken?
-__label__equipment How do price and quality relate in blenders?
-__label__meat __label__grilling __label__restaurant-mimicry __label__hamburgers Mustard-fried burger patty
-__label__cookies Why are my cookies SO sticky?
-__label__cream British "pot" of whipping cream?
-__label__oil __label__butter Vegetable Oil vs. Canola oil in DIY Spreadable butter
-__label__food-safety __label__dehydrating __label__sweet-potatoes Sweet potatoes: to cook or not to cook?
-__label__salt __label__curry __label__chemistry Why should I add salt to my curries?
-__label__garlic Why should you remove the core of garlic?
-__label__yogurt __label__texture Why isn't my homemade yogurt smooth?
-__label__oven __label__pate Pts raw from inside in another oven - how to make them right in this oven?
-__label__boiling __label__nuts __label__peanuts Boiling peeled peanuts
-__label__language __label__knife-skills What's the term for cutting part way through a vegetable or fruit to increase surface area?
-__label__color What natural ingredients can be used to color food blue or green?
-__label__potatoes __label__microwave Potato in the microwave
-__label__curry __label__ratio __label__thai Ratios in traditional Thai peanut curry recipes
-__label__storage-method __label__storage-lifetime __label__pasta How to store homemade pasta without freezing
-__label__baking __label__cookies __label__refrigerator Cookie dough between batches - Refrigerate? Or no?
-__label__food-science __label__pancakes Should I rest pancake batter?
-__label__flavor __label__food-science __label__boiling __label__water __label__heat Can food be boiled "extra fast/hard" in water?
-__label__food-safety __label__potatoes Is it safe to eat potatoes that have sprouted?
-__label__fruit __label__smell How long will durian smell linger?
-__label__ripe __label__mango How do I ripen a Mango?
-__label__pan __label__ceramic scratched ceramic pan
-__label__cooking-time How do I adjust oven time to cook 2 dishes at the same time
-__label__baking __label__sugar __label__cookies Effects of reducing sugar in cookies
-__label__food-safety __label__equipment __label__sushi Do I roll sushi with or without gloves?
-__label__freezing __label__almonds Can you freeze almond paste?
-__label__indian-cuisine __label__lentils Different cooking times for red and brown lentils?
-__label__ingredient-selection __label__popcorn __label__experimental Is there a way to deliberately explode other food than corn kernels?
-__label__baking __label__butter Adding melted butter to cold milk in baking
-__label__storage-lifetime __label__honey __label__condiments Is it true that honey never spoils? Why?
-__label__cheesecake Cheesecake in rectangular pan
-__label__crockpot __label__bulk-cooking Pulled Pork for a large crowd
-__label__bread __label__malt Can I make my own malt?
-__label__baking Can I use a stoneware 9x13 pan instead of a metal 9x13 pan for Caramel Rolls?
-__label__storage-method __label__temperature __label__frozen-yogurt What is the correct temperature for storing home-made frozen yogurt?
-__label__fermentation Possible dangers of home fermentation of vegetables
-__label__equipment __label__pasta __label__pot Why do the inserts in pasta pots not go all the way to the bottom?
-__label__chicken __label__sous-vide My sous vide chicken is tough and stringy - did I cook it too long, or too little?
-__label__fruit __label__dehydrating __label__jerky dehydrating food with a vacuum chamber
-__label__food-identification Crunchy/fried grapefruit?
-__label__pork __label__charcuterie Pork rillettes - drain fat before shredding or not
-__label__sausages how do I cook sausages without poking holes through them?
-__label__grilling __label__seasoning __label__cedar-plank How do you season/prepare a wood plank for Plank Grilling?
-__label__eggs How do I temper an egg?
-__label__heat __label__cutting-boards Is it OK to just have two cutting boards: one for stuff to be heated, another for other stuff?
-__label__storage-lifetime __label__cream Cream Cheese expiration dates
-__label__culinary-uses __label__tea Are there any savoury dishes using matcha tea?
-__label__storage-lifetime __label__chocolate __label__ganache How can I increase the shelf life of chocolate ganache?
-__label__storage-method __label__storage-lifetime __label__freezing What temperature to freeze meat at to preserve quality?
-__label__cake __label__color Dying a white iced cake black
-__label__food-safety __label__starch Can we digest raw starch?
-__label__food-safety __label__chemistry __label__whipped-cream __label__stainless-steel What are the grey-black specks that appear when whipping cream in stainless steel bowl?
-__label__milk __label__coffee __label__drinks Frothing Milk By Hand
-__label__pan __label__pot __label__kitchen __label__copper-cookware Dishwasher safe lids for copper cookware?
-__label__meat __label__freezing Freezing of Meat
-__label__temperature __label__language What is "hand hot"?
-__label__chili How do I take the heat out of my chili?
-__label__sugar __label__coconut Coconut sugar flavor
-__label__meat __label__pie __label__puff-pastry Why do you need to cool the filling of a meat pie before adding to the pastry?
-__label__chickpeas __label__foam Should I remove the foam when cooking chickpeas?
-__label__baking __label__bread What causes the crown of the bread to crack during baking?
-__label__creme-fraiche Is it possible to make homemade crme fraiche using clotted buttermilk?
-__label__bread __label__cutting-boards I don't have a large cutting board, but I do have a large table with a wood top
-__label__storage-method __label__herbs How to maximize and preserve horseradish potency without vinegar?
-__label__equipment __label__lemon Lemon zest in large volumes
-__label__equipment Morphy Richards new Intellichef, states boil at 240 degrees C?
-__label__equipment __label__knives __label__kitchen-safety __label__knife-safety How sharp should a paring knife be?
-__label__sauce __label__cast-iron __label__stainless-steel Pan sauce without meat
-__label__cut-of-meat Aged steaks cooked as medium but came out looking well done
-__label__food-safety __label__chicken __label__pie How can I safely re-heat a chicken pie without burning the crust?
-__label__food-safety __label__storage-method How should I manage my fridge?
-__label__barbecue __label__smoking __label__smoke-flavor How much time do I need to achieve a smokey flavor in bbq?
-__label__substitutions A substitute for jaggery
-__label__sauce How to thicken slow cooker recipe sauce
-__label__bread __label__temperature Bread Proving Time in Warm Climates
-__label__baking __label__eggs __label__dessert __label__meringue Saving a pavlova that didn't form a crust
-__label__fruit __label__cookies Breaking down fruit with sugar and water for cookies
-__label__baking __label__bread Bread breaks in the middle while in the oven
-__label__spices Adding spice to poaching liquid
-__label__boiling __label__wine __label__heat What is the impact of high heat on wine?
-__label__chocolate __label__temperature How can I cool chocolate in a couple of minutes?
-__label__vegetables __label__butter __label__water __label__steaming Cooking vegetables with butter and water
-__label__beef __label__fats __label__ground-beef How can I determine fat content in beef?
-__label__baking __label__oven __label__pizza Is our oven at work powerful enough to bake pizza?
-__label__cast-iron __label__dutch-oven __label__fire How to salvage a totally nuked cast iron dutch oven?
-__label__steak __label__veal How to cook 1.5+ inch veal steak to medium?
-__label__rice __label__rice-cooker Why would I buy a rice cooker?
-__label__substitutions __label__rice __label__paella Rice for paella
-__label__coffee __label__foam How to make cappuccino coffee at home without a machine
-__label__cleaning How to prevent flies sticking to hood fan lightbulb guard?
-__label__frozen __label__egg-whites __label__sorbet Why do some sorbet recipes call for egg whites?
-__label__cake __label__chocolate White chocolate mud cake with dark chocolate ganache?
-__label__food-safety Refrigerating warm potato salad 13 hours after dinner
-__label__baking __label__bread __label__buttermilk Why does soda bread call for buttermilk?
-__label__baking __label__soda __label__legumes Can/should I use baking soda when cooking beans?
-__label__frying __label__garlic Fried garlic turning black
-__label__cheese Can anyone explain the meaning of 2x and 4x brie cheese?
-__label__food-safety __label__eggs __label__mousse __label__salmonella Mousse has Raw Eggs -- is it Really Safe?
-__label__chicken __label__flavor __label__food-science __label__curry __label__chemistry Aiding the Maillard reaction: Baking Powder or Baking Soda?
-__label__vegetables __label__roasting What other vegetables can I roast with asparagus?
-__label__sourdough __label__rye Rye flour in starter
-__label__bread __label__rye What are "rye sours"?
-__label__flambe First time Flambe
-__label__chicken __label__roasting How to minimize smoke/liquid output when roasting chicken?
-__label__coffee __label__roasting __label__caffeine Difference in caffeine levels between light and bold coffee?
-__label__recipe-scaling __label__menu-planning Are gourd leaves edible?
-__label__gluten-free __label__grains What grains are gluten free?
-__label__baking __label__sugar-free Will any sugar substitutes brown in a crumble topping?
-__label__baking __label__bread __label__sourdough How to keep a high hydration bread loaf from becoming flat
-__label__alcohol __label__food-science Cooking away alcohol
-__label__fruit __label__ripe __label__mango Why do some mangoes ripen without changing flesh color?
-__label__baking __label__bread Measurement of ingredients for baking 400g of brown bread
-__label__soup __label__chili-peppers __label__spicy-hot Oops! Too much hot pepper. Now what?
-__label__yogurt __label__middle-eastern-cuisine What type of yogurt is most similar to the yogurt used in authentic Middle-Eastern cuisine?
-__label__baking __label__cake What is an easy way to turn a heavy-ish cake?
-__label__meatballs How can I prevent meatballs fall apart?
-__label__sugar __label__food-science __label__caramelization Is time a factor in Caramelization?
-__label__stock __label__broth __label__chicken-stock __label__ramen __label__straining What's the best way to strain stock?
-__label__equipment __label__pot __label__caramelization __label__melting-sugar choosing a saucepan material for creams and caramels
-__label__storage-lifetime __label__ginger Why did my ginger simple syrup develop such a disgusting consistency?
-__label__substitutions __label__cheese What is a substitute for mascarpone cheese?
-__label__baking __label__bread Baking bread ... without crust?
-__label__sugar What is the difference between granulated cane sugar and granulated sugar?
-__label__substitutions __label__wine __label__mushrooms Substituting for Madeira wine in a mushroom stuffed with sausage recipe
-__label__food-safety Are my capers still good?
-__label__cheese Brie Cheese and expiration date
-__label__stock Adding more bones to a finished stock?
-__label__pastry Why Does a Lot of Pastry Have an Orange Flavor?
-__label__temperature __label__batter __label__middle-eastern-cuisine __label__chickpeas What is the ideal temperature for water added to chickpea flour for falafel?
-__label__butter __label__icing __label__cupcakes __label__melting Why does my butter icing melt so quickly?
-__label__sauce __label__chinese-cuisine __label__food-identification __label__chili-peppers How can I make 'Santon sauce'
-__label__smoking __label__ham __label__curing Do I have to cure a fresh ham before smoking?
-__label__corn Par-Cooking Corn on the Cob in a Microwave
-__label__food-safety __label__fish __label__defrosting How long can fish be left out?
-__label__boiling __label__steaming __label__dumplings Should I steam or boil zongzi?
-__label__baking __label__butter How to melt butter most conveniently?
-__label__equipment __label__oven __label__shopping What oven should I buy, which is appropriate for baking?
-__label__baking __label__brownies Best way to cleanly cut brownies?
-__label__pizza __label__rising Any advantage to kneeding down pizza dough 3 times
-__label__meat __label__rice __label__indian-cuisine How do I avoid dry meat and burned masala and rice in biryana?
-__label__menu-planning __label__organization __label__software meal planning software with collaboration and sharing
-__label__baking __label__microwave __label__crust Microwave Crust
-__label__equipment __label__oven __label__pizza-stone Pizza Stone in Electric Oven
-__label__vegetables __label__bacon How can I impart bacon flavor into collard greens without losing crispness?
-__label__coffee How to improve the taste of sour coffee beans?
-__label__utensils French whisk handle has rocks in it?
-__label__knives What knife should I take if traveling?
-__label__tea Should a teabag or looseleaf tea brew at room to cold temperature water?
-__label__dough __label__crust What does it mean when dough is referred to as "short"?
-__label__substitutions __label__honey __label__maple-syrup Can I replace honey with maple syrup in recipes that require honey?
-__label__oven __label__reheating Reheating in the oven: why and how?
-__label__substitutions Ingredient substitute for sriracha hot sauce
-__label__storage-lifetime __label__salt __label__tuna Why would fresh tuna be salted?
-__label__seitan How to make round Seitan sausages
-__label__sauce __label__tomatoes __label__culinary-uses What do you do with left over tomato paste?
-__label__baking __label__bread __label__sourdough Adding flavorings & fillings to bread dough
-__label__flavor __label__jerky What's the secret ingredient in beef jerky?
-__label__sourdough __label__starter Are the bubbles in the sourdough starter caused by yeast cultures?
-__label__sourdough sourdough starter splits
-__label__cheese __label__cheese-making I want to make my own cheese. How do I get started?
-__label__chocolate __label__butter __label__mixing __label__melting-chocolate Rocky road seized up?
-__label__equipment __label__grilling __label__barbecue Why does my kamado ceramic grill fall out of it's stand when I open it?
-__label__milk __label__microwave How come heating milk in the microwave is safe?
-__label__bread What is the ingredient in bakery Italian bread that give it that great taste
-__label__substitutions __label__maple-syrup Substituting maple syrup for maple extract
-__label__indian-cuisine __label__stir-fry __label__cabbage What kind of cabbage to use in cabbage poriyal (Indian stir-fry)?
-__label__frying __label__reheating re-fry fried food
-__label__food-safety Vacuum sealed ham left out for 9 hours, is it still safe to eat?
-__label__substitutions __label__icing To make a cream cheese icing, can I use cottage cheese?
-__label__spices Why did my Red Chilli Powder Turned Brown?
-__label__molecular-gastronomy __label__cocktails __label__foam Making culinary foams for cocktails
-__label__sugar __label__boiling __label__candy Crystallization of sugar solution, and oddly crunchy candy with fudge-like texture after eating
-__label__equipment __label__dutch-oven What to look for when choosing a dutch oven?
-__label__pan __label__parchment How to line this cake pan with parchment paper?
-__label__substitutions __label__cake __label__yogurt How does substituting yogurt into a cake change the texture and why can it be used?
-__label__milk __label__jelly How to make "white" jello using aloe vera jelly pack for broken glass dessert
-__label__baking __label__muffins Why were my banana muffins hard?
-__label__pizza __label__microwave Water in the microwave to reheat pizza better
-__label__salt __label__peanuts __label__peanut-butter How to unsalt roasted salted peanuts?
-__label__chicken How to prevent the chicken breasts from drying out
-__label__eggs __label__food-science __label__molecular-gastronomy __label__pressure-cooker __label__hard-boiled-eggs Does pressure cooking of chicken eggs support the removal of the membrane and eggshell?
-__label__storage-lifetime __label__steak __label__brining How long can brining steaks be kept in the brine?
-__label__baking __label__substitutions __label__eggs __label__cake __label__soda Why can soda be used as a substitute for eggs when using a boxed cake mix?
-__label__storage-method __label__lemon In what container should I put lemon water for storage?
-__label__custard Expiry date of custard powder?
-__label__flavor __label__milk __label__mixing __label__goat How can goat milk be prepared to reduce the 'hairy' after taste it has?
-__label__tomatoes __label__thickening __label__salsa How do I make homemade Salsa thicker?
-__label__food-safety __label__freezing Does freezing non-freezable liquids affect life span
-__label__bread __label__yeast Are there any yeast-less breads that can be used as sandwich bread?
-__label__baking __label__souffle Can I really put frozen ramekins in a preheated oven?
-__label__food-safety __label__corn Is it safe to eat Raw Corn?
-__label__gelatin __label__melon Why didn't my melon jelly set?
-__label__onions Are Chives and Green Onions the same thing?
-__label__food-preservation __label__charcuterie __label__corned-beef Corned Beef - From Scratch
-__label__frying __label__sauteing When sauteing should I put onion or garlic first?
-__label__spices __label__indian-cuisine __label__curry __label__toasting Does toasting and grinding whole spice really improve curry flavor?
-__label__sauce __label__indian-cuisine What is the name of the sauce which is made of Yoghurt and fresh Cucumbers?
-__label__storage-method __label__potatoes __label__deep-frying __label__french-fries __label__chips Tricks to preserve chips (french fries)?
-__label__flavor __label__seasoning __label__language Is there a difference between seasoning and flavouring?
-__label__eggs __label__flatbread What can I use to replace eggs in the recipe?
-__label__marinade __label__ingredient-selection __label__salad __label__tofu How to marinate tofu for my mint & lemon juice couscous salad?
-__label__baking __label__salt __label__brownies Does sprinkling salt on top of brownies give the same result as putting it in the batter?
-__label__chicken Mystery "organ" on the underside of chicken thighs?
-__label__baking __label__flour How can you make "All Purpose Flour" using home ground wheat?
-__label__canning Why are home canning jars made of glass and not metal?
-__label__frying __label__flour Tricks to mask the burnt flour taste
-__label__food-safety Forgot to put the slow cooker on
-__label__vinegar __label__apples Apple cider vinegar and Blue Mold
-__label__food-identification Dutch vegetable cordon-bleu
-__label__substitutions __label__herbs How much dried herb to use when substituting for fresh herbs?
-__label__flavor How to add maple and brown sugar to cream of wheat
-__label__indian-cuisine __label__saffron Balancing out saffron taste, chlorine/latex taste
-__label__onions Why cook onion with chicken? Is it just for taste?
-__label__organization __label__kitchen __label__efficiency Timing cooking: methods / workflow
-__label__microwave Microwave more than one container at a time
-__label__chicken __label__steak __label__marinade Do you achieve better results from marinating if you poke holes in the meat beforehand?
-__label__baking __label__cake __label__oil Why does my oil cake drop in the centre
-__label__food-safety __label__cucumbers How do you tell if pickles/cucumbers have gone bad
-__label__chicken __label__deep-frying __label__restaurant-mimicry __label__batter How to imitate commercial fried chicken?
-__label__bacon How can I make bacon powder?
-__label__food-transport Transporting confections
-__label__honey Can I rescue honey that is crystallised in the container? (with water or otherwise)
-__label__muffins __label__quickbread The muffins were rock hard, what did I do wrong?
-__label__tea Sugar in tea better if put after boiling
-__label__equipment __label__knives __label__cutting __label__knife-skills __label__maintenance Am I using my knives for the correct jobs?
-__label__cleaning __label__boiling __label__milk Can I boil milk unattended (and still keep the pan clean)?
-__label__eggs __label__pasteurization what's a good technique for pasteurizing eggs?
-__label__storage-method __label__oil Refrigerating olive oil
-__label__temperature __label__cooking-time __label__cast-iron Crock Pot to Enameled Cast Iron Pot Cooking Times and Temperatures
-__label__equipment __label__cookware __label__wok __label__stove __label__gas Can I use a Wok ring on a gas range?
-__label__spices __label__cleaning __label__tumeric Removing turmeric stains from white plastic
-__label__beef __label__grilling __label__cooking-time __label__roast How long should a 4-5 pound rib roast take in an infrared cooker?
-__label__milk __label__vitamins Does full-fat milk contain Vitamin-D?
-__label__equipment __label__meat __label__grilling __label__steak how should I cook the steak at home
-__label__food-safety __label__storage-method __label__lettuce Does a head of lettuce really need to be refrigerated?
-__label__equipment __label__ice-cream Donvier Ice Cream Maker - why stirring only every 2 minutes?
-__label__baking __label__bread __label__kneading Why punch down knead free bread?
-__label__equipment __label__stainless-steel Scratched Stainless Steel
-__label__fruit __label__asian-cuisine __label__indian-cuisine __label__melon How do I remove bitterness from bitter melon
-__label__pasta __label__experimental Whole wheat pasta from milling to the results
-__label__cookware __label__frying-pan Why does my food turn out poorly using an All-Clad Stainless-Steel Fry Pan?
-__label__food-preservation Food that does not spoil, lightweight, energetic and balanced
-__label__texture __label__chutney My chutney is too thick
-__label__frying __label__sausages How to fry Italian sausages without producing so much smoke?
-__label__substitutions __label__creme-fraiche What should I look for in an alternative to crme frache?
-__label__food-safety __label__food-science Will spoiled food always make you sick?
-__label__frying __label__mushrooms Can I fry my frozen Maitake pieces with other fresh mushrooms?
-__label__equipment __label__oven __label__ribs Safe to leave oven on at 180F while at work to cook ribs?
-__label__substitutions __label__milk __label__curry __label__coconut Substitute for coconut milk in curry
-__label__food-safety __label__tomatoes __label__botulism Air bubbles in canned tomatoes
-__label__coffee __label__espresso How to make good coffee in a Moka pot?
-__label__food-safety __label__mushrooms __label__mold White threads on top of mushrooms?
-__label__ground-beef what shall I do about this ground meat?
-__label__fudge How hard is it to make fudge?
-__label__cake __label__coloring __label__icing __label__decorating How do I colour ready-to-roll icing
-__label__flavor __label__curry __label__infusion Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
-__label__substitutions __label__butter __label__cookies __label__gluten-free What are some low fat butter substitutes for cookies?
-__label__baking __label__flour What are the differences in bleached/unbleached flour for baking?
-__label__baking __label__bread What hole size to prefer in the bread for what reasons?
-__label__sauce __label__pasta __label__italian-cuisine __label__mascarpone Mascarpone and Almond pasta Sauce?
-__label__sauce __label__fish __label__haddock What sauce could I use for haddock?
-__label__cheese __label__chocolate __label__cheese-making Chocolate-Flavored Cheese
-__label__boiling __label__basics "Lively simmer" vs "simmer"?
-__label__flavor What are food combinations that trick your taste buds into tasting sweet?
-__label__organization __label__software What should one look for in the license terms of a crowdsourced recipe website?
-__label__food-safety __label__bread Safety of room-temperature soaker from Reinhart's *Whole Grain Breads*
-__label__bacon __label__canning Can I can bacon?
-__label__garlic __label__pickling Why to add garlic for pickles?
-__label__bread What causes gaps/holes in homemade bread?
-__label__substitutions __label__chicken __label__eggs __label__frying __label__deep-frying Egg replacement for fried chicken
-__label__sushi Texture and cutting of avocado and Mango used in sushi
-__label__grilling __label__cutting __label__hot-dog Is there anything gained by butterfly cutting a hot dog for grilling?
-__label__eggs __label__storage-lifetime Do Eggs Need to be Refrigerated?
-__label__baking How to get a brown/burned texture on cornbread?
-__label__equipment __label__pot __label__utensils __label__maintenance What can I do about scratched pots?
-__label__cookies __label__restaurant-mimicry What's the secret to soft cookies?
-__label__substitutions __label__wine Can rosehip tisane be used as a substitute for red wine in cooking?
-__label__ingredient-selection __label__recipe-scaling __label__pudding __label__cinnamon What is the measure for scaling cinnamon if you double a recipe?
-__label__chicken __label__storage-method __label__freezing Can I remove frost from frozen chicken breasts and re-package?
-__label__boiling __label__water __label__french-press How fast does water cool off after boiling?
-__label__rice __label__measurements How much does a a cup of rice weigh?
-__label__serving-suggestion Fresh popcorn serving size suggestion
-__label__soda __label__carbonation Soda carbonation
-__label__cast-iron Moving cast iron from fridge to stove
-__label__fruit __label__citrus What is this citrus fruit?
-__label__storage-method __label__storage-lifetime __label__beans __label__lentils How long can I store cooked lentils?
-__label__food-safety What is the real risk of salmonella with modern food cleaning standards?
-__label__apples __label__jam __label__pectin Is there enough pectin in Apples to make jam
-__label__baking Which rack level of oven is suitable for baking choco lava cakes?
-__label__food-safety __label__chicken __label__raw Cooking raw chicken beside heating quesadillas
-__label__microwave Should I default to higher or lower power when the recommended power is not an option in a microwave?
-__label__dessert __label__almonds Would almond flour work for macaroons?
-__label__dessert What are the proper steps to add the vermicelli in making dessert shemai?
-__label__knives __label__japanese-cuisine Uses of kohaishu vs santoku
-__label__chocolate __label__drinks __label__melting-chocolate The consistency of my hot chocolate is off, what do I do?
-__label__chicken __label__smoking How to smoke chicken without it coming out tough?
-__label__cleaning __label__rice Why clean a pot (used to cook rice) with cold water?
-__label__baking Is a (British) wedding cake just a tiered fruit cake
-__label__cooking-time __label__turkey __label__brining __label__thanksgiving How can I estimate cooking time for a brined and roasted turkey?
-__label__soup __label__blender Why heat soup in a blender?
-__label__butter __label__garlic __label__color __label__coloring How can you make gray or black butter?
-__label__vegetables __label__vegetarian __label__bouillon How to replace Bouillon cubes without making them on my own
-__label__bread __label__indian-cuisine __label__flatbread Naan without tandoor?
-__label__chocolate __label__ganache White chocolate ganache won't set
-__label__boiling __label__sauteing __label__steaming __label__dumplings __label__polish-cuisine What is the authentic way to cook pierogi?
-__label__beef __label__reheating How to Reheat Beef Tenderloin?
-__label__boiling __label__seafood Why boil octopus with wine cork?
-__label__chocolate __label__melting-chocolate __label__tempering Does tempered chocolate remain tempered and only needs liquefying?
-__label__utensils __label__maintenance __label__pestle What type of glue should I use to repair a marble mortar and pestle?
-__label__soup __label__milk If I'm using milk as an ingredient in soup, how can I prevent it from curdling?
-__label__chocolate __label__cream __label__chocolate-truffles How can I avoid chocolate truffle mix curdling?
-__label__culinary-uses __label__basil __label__flowers What uses are there for basil flowers?
-__label__parsnip How to clean and trim parsnips?
-__label__bread What edible solution can I cover bread in to make it waterproof?
-__label__food-safety __label__gelatin __label__cheesecake Is high gelatin concentration in cheesecake unsafe? 
-__label__food-safety __label__pan Cooking in painted metal pots
-__label__pork __label__roast __label__ham Smoked ham roast: what do I do with it?
-__label__food-safety __label__temperature __label__thermometer What does a meat thermometer display if the meat temperature is uneven?
-__label__oven __label__roasting __label__roast __label__duck Why do you  slice whole ducks in half when roasting but not for other poultry?
-__label__sous-vide __label__storage Vacuum sealing with a submerged ziplock vs home machine vs professional machine
-__label__beef Can I fix a chewy beef joint after it's already cooked and sliced?
-__label__baking __label__food-safety __label__cheese Baking granbarksost (spruce bark cheese) (Brie) with little mould
-__label__equipment __label__cookware __label__basics __label__pot What to look for in a pot?
-__label__sugar __label__boiling __label__candy Why did my Turkish Delight come out flavorless?
-__label__equipment __label__mixing __label__stand-mixer What to look for in a Stand Mixer?
-__label__language __label__mousse __label__souffle What's the difference between a souffle and a mousse?
-__label__ice-cream __label__candy How do I make a Turkish Delight Syrup
-__label__baking __label__cake What causes a cake to sink in the center?
-__label__mayonnaise __label__low-fat Difference between "real mayonnaise" and "mayonnaise dressing"
-__label__chocolate __label__food-science __label__drinks How do I make instant chocolate powder from a chocolate bar?
-__label__barbecue __label__pork Smoking in Kettle Grill
-__label__baking __label__equipment creme brulee without torch
-__label__food-safety __label__sauce __label__refrigerator __label__barbecue-sauce __label__ketchup Why does Tomato Sauce (ketchup) require refrigeration but Barbecue sauce (like Worcestershire sauce) does not?
-__label__yeast __label__sourdough How can I create the equivalent of a fresh cake yeast from my sourdough culture?
-__label__grilling __label__kebab Sirloin Tip Kebab cooking times
-__label__pickling Can you substitute honey for sugar in a pickling brine?
-__label__salt Why is Himalayan Salt Pink?
-__label__ravioli Ravioli filling to edge ratio
-__label__chicken Traveling with Cooked Chicken
-__label__shrimp __label__frozen Is ice-encrusted frozen shrimp ok to eat?
-__label__baking __label__substitutions Is baking powder the same thing as baking flour?
-__label__nuts __label__almonds Selecting nuts for successful home oven-roasting
-__label__culinary-uses __label__peeling __label__water __label__almonds Are there culinary uses for the water left from peeling almonds?
-__label__sauce __label__alfredo What are the hallmarks of a traditional alfredo sauce?
-__label__beef __label__steak __label__chinese-cuisine Help! I sliced my flank steak along the grain, is there a way to still have tender meat?
-__label__food-safety __label__eggs __label__pasteurization __label__salmonella How can I buy or make pasteurized eggs?
-__label__chicken __label__freezing How can you make a lot of water come out of chicken by freezing and denaturing it?
-__label__roasting __label__roast __label__pot-roast Why tie a non-stuffed beef pot roast?
-__label__food-safety __label__garlic __label__color Safety of Blue / Green Garlic
-__label__substitutions __label__bread __label__eggs What would the drawbacks/benfits be to making French toast with egg alternatives (Egg Beaters, etc)
-__label__pizza __label__pizza-stone Cooking with a pizza stone
-__label__stove __label__stainless-steel __label__electric-stoves __label__induction Does an induction stove require flat bottomed vessels?
-__label__baking __label__cookies What is the criss-cross pattern on top of peanut butter cookies used for?
-__label__food-science __label__sugar __label__syrup __label__glucose-syrup Does liquid glucose contain as much fructose as high fructose corn syrup?
-__label__pancakes __label__crepe What is the difference between crepes and Swedish pancakes?
-__label__cinnamon Is cinnamon sweet?
-__label__seeds How to store seeds so that they will not get full of insects?
-__label__potatoes Cooking potatoes curry
-__label__storage How do you store away freshly peeled and sliced potatoes?
-__label__food-safety __label__temperature __label__pork __label__slow-cooking Is slow cooking for 24+ hours safe?
-__label__fermentation __label__cabbage __label__sauerkraut Fermenting Sauerkraut - Should I Stir?
-__label__chicken __label__rice How to cook rice & chicken simultaneously?
-__label__coconut Coconut water from mature coconut
-__label__cheese-making CaCl2 and cheese making
-__label__vegetables How much nutrition dissolves in boiling water?
-__label__chicken I want to cook chicken legs, but will be out of house for 2.5 hours at what temp do I need to cook it at so it's not over or under cooked
-__label__food-safety __label__sausages Sausage grease in fridge
-__label__grilling __label__smoking __label__ribs __label__charcoal __label__smoke-flavor Is charcoal or the smoker at fault for low temperature smoking?
-__label__baking __label__flavor __label__batter Why does batter often taste sweeter than the baked product?
-__label__coffee __label__espresso How to identify a good espresso?
-__label__chicken __label__flavor __label__boiling What causes chicken fat on the surface of soup, and does it add flavor to the dish?
-__label__slow-cooking Can I slow cook a 3.25 beef roast for 4 hours on high, refridgerate in the crock pot overnight and then cook on low again in the morning for 4 hours?
-__label__rice __label__rice-cooker __label__steaming Why is it that every time I steam vegetables while cooking rice my rice cooker ruins the rice?
-__label__canning __label__jam __label__spoilage __label__jelly Making Habanero Jelly - Safety and Preventing Spoilage
-__label__substitutions __label__milk __label__evaporated-milk __label__curry Is sweetened condensed milk a substitute for evaporated milk?
-__label__baking __label__cake how many kWs does it take to bake a cake?
-__label__tea making iced tea with lowest caffeine content
-__label__baking How do I thicken my dessert?
-__label__jam What is the shelf-life for Homemade Jams?
-__label__pan __label__non-stick __label__electric-stoves Why do my nonstick fry pans 'bow up' and not make good contact with my flat top stove
-__label__spices Where can I find good ground sumac?
-__label__food-safety half and half cups refrigerator to table?
-__label__storage-method __label__storage __label__soda __label__carbonation How to store Soda Water or other Home Made Sodas?
-__label__substitutions __label__vegetarian __label__gelatin __label__cornstarch Can I use cornstarch in fondant icing?
-__label__sauce __label__organization Which one of the five mother sauces is Sauce Messine derived from?
-__label__untagged Where in Pakistan can I buy kettle bbq from?
-__label__baking __label__cake __label__baking-soda Can I make any modern improvements to this Russian cake recipe from 1971?
-__label__baking __label__bread __label__beer What kind of beer for beer bread?
-__label__bacon What makes bacon chewy?
-__label__bread __label__dutch-oven How to get uniform bubbles in simple dutch oven bread?
-__label__baking Smell from OTG or conventional oven - coil smell. Is this normal and for how long will it last?
-__label__meat __label__temperature How to know the doneness for a tough cut of meat
-__label__tea __label__caffeine English Breakfast vs Ceylon tea
-__label__vegetables __label__grilling __label__vegetarian __label__vegan How can I get more umami in a veggie burger?
-__label__grilling __label__turkey __label__brining __label__basting Do I need to baste an injected turkey?
-__label__butter __label__olive-oil Difference between butter and olive oil?
-__label__food-safety __label__food-preservation __label__canning How to determine if canning is safe?
-__label__equipment __label__cookware __label__sous-vide What has a cooler got to do with sous-vide cooking?
-__label__grinding __label__almonds __label__nut-butters Portable ways to daily grind & powder/ paste 8-9 overnight soaked & peeled Almonds while traveling?
-__label__meat __label__raw-meat How should I prepare meat to be ground?
-__label__salmon How to determine the "doneness" of salmon?
-__label__soup Why does my minestrone soup end up with so little liquid?
-__label__texture __label__stews __label__sweet-potatoes What determines sweet potato softness?
-__label__resources __label__cookbook __label__history What were the popular cookbooks of the 1950s?
-__label__chicken What to do with chicken scraps
-__label__coffee __label__drinks How to make more than one good cup of coffee with a moka pot?
-__label__storage-method __label__bananas How to store a banana that was cut in half to preserve the other half?
-__label__baker-percentage What is the ratio of molassas and pineapple juice for a non-alcoholic rum substitute?
-__label__sugar __label__maple-syrup secret of making maple candy (texture)?
-__label__resources __label__cookbook __label__basics How do I cook for just one person? any good cookbooks?
-__label__onions __label__curry __label__thai-cuisine __label__mortar Do I need onions when making thai curry paste? or can I just add onions to the dish I'm cooking later with the paste?
-__label__yogurt How to catch culture out of yogurt?
-__label__substitutions Substitute for noodles
-__label__equipment __label__knives __label__utensils How to choose good quality Chinese slicer knives?
-__label__chicken __label__lemon-juice What is the best way to denature proteins in chicken soup using an acidic ingredient?
-__label__sourdough Sourdough starter, growing for increased production
-__label__dough __label__flour __label__measurements Should I add flour to dough if I already weighed the amount?
-__label__substitutions __label__eggs __label__hamburgers Substitution for egg to bind hamburger mince
-__label__lemon __label__middle-eastern-cuisine __label__chili-peppers __label__hummus How can I make lemon and chilli liquid to have with hummus?
-__label__cookies Why did my cookies come out like this?
-__label__bacon Is it possible to make bacon at home?
-__label__culinary-uses __label__potatoes __label__pot-roast Uses for leftover potatoes from a pot-roast
-__label__cheese-making __label__mozzarella How to store homemade fresh Mozzarella Cheese
-__label__food-preservation How to preserve fermented bean sauce
-__label__substitutions __label__fish __label__tilapia Can tilapia replace sole?
-__label__sauce __label__cheesecake What sauce can I just to de-sweeten a cheesecake?
-__label__equipment __label__slow-cooking Does using a larger slow cooker than called for by the recipe make a difference?
-__label__cheese __label__pizza What are the four cheeses generally used in"four-cheese" pizzas?
-__label__baking __label__eggs __label__cake __label__cookies Why do some ingredients in baking recipes need to be at room temperature?
-__label__baking __label__fruit How can I replace apples with peaches?
-__label__baking __label__bread __label__yeast Why does my bread still smell like yeast?
-__label__baking __label__pastry __label__shortening How do I make a flaky croissant?
-__label__ingredient-selection __label__spicy-hot __label__smell What spicy ingredients hit the sinuses?
-__label__flavor __label__spices __label__garlic How do I bring out the garlic flavor in an oil base?
-__label__dough Do you need to break up a large dough ball into smaller balls for optimal proving?
-__label__cleaning __label__mold __label__blender Cleaning a moldy Ninja Blender so it is again safe for use?
-__label__slow-cooking __label__pork __label__brining Pulled Pork in a slow cooker. To brown or not to brown?
-__label__food-safety __label__equipment Cast iron meat grinder; first time used had black stuff in it
-__label__cooking-time __label__chili How long can I leave a vegan chili simmering without components breaking down?
-__label__bread __label__oil Is there a reason to NOT use no-stick spray (Pam) for handling dough?
-__label__freezing how to freeze individual chicken pot pies
-__label__food-safety __label__honey __label__children Can a Toddler Eat Food Cooked With Honey in it?
-__label__tea __label__mixing __label__caffeine Why does caffeine taste bitter when added to tea?
-__label__pizza __label__pizza-stone Pizza stone or firebricks to fix uneven cooking
-__label__fish How should I cook skate wings
-__label__baking __label__cookies Can pressed cookies be made without creaming butter and sugar?
-__label__substitutions __label__baking __label__sugar When baking what works well as a sugar substitute?
-__label__equipment __label__wok __label__seasoning-pans Wok preparation and caring
-__label__vegetables __label__gas __label__propane-grill __label__chicken-wings Gas grill flames very high cooking chicked wings and vegetables
-__label__toffee Toffee that is soft?
-__label__fish __label__cooking-time __label__pickling Uncooked Pickled Fish: Can I recook it?
-__label__utensils __label__caramel How to choose a pan for making caramel?
-__label__pizza __label__pizza-stone how to seal a pizza stone
-__label__dough __label__crust My pizza crust is very hard and tough and not light and crispy, why?
-__label__pizza __label__barbecue __label__charcoal Thin crust pizza on barbecue
-__label__baking __label__equipment __label__pan What is the difference between a gugelhupf pan, a bund(t) pan and a rodon pan?
-__label__salt How to ensure that the salt is very homogenized in a given food?
-__label__spices What spices taste umami?
-__label__coffee How do I make a pot of coffee on a bbq grill?
-__label__pizza __label__burnt Pizza fries getting burnt
-__label__rice __label__texture Effect of rice cooking techniques
-__label__pork __label__sous-vide __label__pork-chops Tenderness of sous-vide pork chops
-__label__cast-iron __label__induction Do induction cookers increase risk of cracking cast iron?
-__label__marinade __label__seafood __label__pickling How long will marinated seafood salad last ? ( scallops, squid, shrimp, crab and mussels)
-__label__mexican-cuisine __label__chili-peppers How can I rehydrate dried chillies more efficiently?
-__label__storage-method __label__food-science __label__fruit __label__ripe __label__bananas Is it scientifically verified that bananas will ripen faster when kept in a bowl with other fruit?
-__label__fruit What kinds of grocery stores tend to carry guava?
-__label__chicken How to know when chicken breast has cooked through?
-__label__asian-cuisine __label__noodles What is the correct way to cook thin rice noodles for Vietnamese dishes?
-__label__equipment __label__cleaning __label__mortar Old stone mortar and pestle cleaning
-__label__baking __label__pot-pie Can I par-bake this pot pie recipe?
-__label__food-safety __label__meat __label__freezing __label__raw-meat Why is it advised to freeze meat before eating as opposed to eating it fresh?
-__label__frying __label__deep-frying __label__batter __label__beer __label__breadcrumbs Deep frying - beer batter vs. bread crumbs
-__label__cast-iron Fixing Sticky Seasoning on Cast-Iron Pan
-__label__food-safety __label__fruit __label__bananas Bananas are radioactive...so how many exactly would you have eat to die? Is it possible to calculate?
-__label__storage-lifetime __label__nuts How to know if my walnuts are fresh enough to be good to eat?
-__label__smoothie Are smoothies and milk shakes the same things with different names?
-__label__tomatoes __label__infusion Safe to make liqueur from tomato vines?
-__label__baking __label__cheese __label__filling __label__pretzels How do I prevent filled pretzels from blowing out?
-__label__salmon __label__smoking Hot Smoked Salmon on Big Green Egg
-__label__slow-cooking __label__crockpot __label__meatloaf Can a slow cooker meatloaf get a browned crust?
-__label__potatoes __label__french-fries Frying potato with little oil
-__label__fruit __label__juice __label__citrus __label__juicing What's the most efficient way to juice halved lemons and limes?
-__label__chicken Fresh Chickens- resting after freezing
-__label__dough __label__cookies How can I fix my dry crumbly cookie dough?
-__label__substitutions __label__cake __label__chocolate __label__sugar Can I substitute 70% chocolate for unsweetened chocolate in a cake recipe?
-__label__butter __label__ghee Clarified butter: what happens if the foam isn't skimmed off?
-__label__storage-method __label__storage-lifetime __label__melon How long do sharkfin melons keep?
-__label__fermentation __label__kefir When milk is cultured (eg kefir), what changes occur in terms of lactose, glucose and galactose levels?
-__label__pie How can I get my cream pie to set?
-__label__substitutions __label__sauce __label__soy Soy and sesame sauce alternatives when frying fish?
-__label__citrus __label__peel Lemons and oranges coated with imazalil
-__label__sauce __label__tomatoes What is tomato sauce cooking time?
-__label__oven What's wrong with my oven?
-__label__brining __label__goose Should I brine a goose?
-__label__beer Some recipies call for beer to be added, but why?
-__label__cleaning How can I clean white burn marks in the center of my glass top burner?
-__label__language __label__nuts What is the inside of a nut called?
-__label__chicken __label__frying __label__starch Starch accumulating as sediment during shallow fry
-__label__cookies __label__mixing __label__stand-mixer What do I need to consider when upgrading to a 40 quart mixer?
-__label__bread __label__flour How much "alternative" flour can I substitute for white wheat flour?
-__label__onions Cooked or caramalized onions in the refrigerator
-__label__beef __label__roast Why is my chuck roast dry?
-__label__bananas Substation in a cake recipe for shortening
-__label__substitutions can I substitute greek yogurt for sour cream for a topping for baked cheesecake?
-__label__baking __label__bread __label__pastry __label__focaccia Glazing bread pre-baking
-__label__baking __label__bread __label__dessert How to bake bread and desserts without an oven?
-__label__crepe How to make crispy crepes?
-__label__chicken __label__indian-cuisine Indian Cuisine - Atta Chicken
-__label__equipment __label__knives __label__utensils What is the best utensil kit for the cost?
-__label__coffee Is there a standard measure for coffee grind size?
-__label__meat __label__freezing Freezing lasagne made with previously frozen meat
-__label__spices __label__indian-cuisine __label__food-identification Need help identifying 2 ingredients in homemade chicken biryani
-__label__eggs How can I use up a large quantity of egg?
-__label__sauce __label__cream Which cream should I use for cream sauce?
-__label__fish __label__seafood __label__frozen __label__greek-cuisine Does the location of where an octopus was imported from determine the flavor/quality of the meat?
-__label__eggs __label__ice-cream Reasons for separating eggs in ice cream
-__label__baking __label__equipment Do silicone baking mats come in 14x16" sizes?
-__label__flour How to choose the right kind of flour?
-__label__food-science __label__salt __label__onions Is there any advantage to adding salt to onion while frying?
-__label__scallops Scallops purchased in super market
-__label__baking __label__bread How much dough will I need in order to fill a loaf tin?
-__label__oven __label__grilling Gas grill compared to regular (high end) oven
-__label__cake __label__batter __label__cupcakes How do I make cake batter from scratch without butter?
-__label__baking __label__cocoa How does one use cocoa butter in cooking?
-__label__substitutions __label__vegetarian __label__kosher De-meatifying lasagna, casseroles
-__label__molecular-gastronomy __label__extracts Acmella oleracea (Szechuan buttons) - active chemical for mouth sensation?
-__label__vegetables __label__frozen __label__thawing What's wrong with keeping frozen vegetables in refrigerator?
-__label__equipment __label__cleaning __label__roasting What is the best way to clean a roasting tray/baking tray that has sauce burned on to it?
-__label__ice-cream What stabilizer can be used in non-dairy ice cream with alcohol?
-__label__syrup __label__apples __label__caramel __label__toffee What's the purpose of syrup in toffee apples?
-__label__vegetables __label__lentils __label__greens What would give Swiss Chard a gritty texture?
-__label__frying __label__food-science __label__oil __label__fats __label__sauteing What limitations are there to sauteeing with water?
-__label__food-safety __label__packaging Reuse of Food Grade Tins
-__label__substitutions __label__wheat __label__grains Are Farro (Triticum dicoccum) and Spelta (Triticum spelta) interchangeable?
-__label__pie __label__language Cobbler vs pie?
-__label__equipment __label__crepe Does an electric crepe maker require a hood and ventilation?
-__label__tea __label__infusion Infusing orange into tea while avoiding bitterness
-__label__storage-method __label__lettuce What's the best way to store lettuce in the refrigerator?
-__label__substitutions __label__herbs __label__asian-cuisine __label__parsley Substitute for Parsley in South East Asia?
-__label__storage Why should we not store onions and potatoes together?
-__label__substitutions Can I substitute red onion for green onion
-__label__ice-cream Is sugar necessary for the texture of homemade sherbet?
-__label__coffee __label__milk __label__espresso __label__foam Frothing Milk: Variations by Milk Type?
-__label__meat __label__cookbook __label__roast __label__language Explanation of the phrase "Eye of Round Roast"
-__label__coffee What are properties of good whole bean coffee?
-__label__baking __label__substitutions __label__brownies __label__low-carb Is it possible to create this low calorie high fiber brownies?
-__label__vegetables __label__zucchini How to prepare courgettes/zucchini?
-__label__equipment __label__cleaning What is the best way to clean a grater?
-__label__baking Tasty's Cookie Cream Puffs
-__label__baking __label__dough __label__color Identifying Strands of Dough
-__label__food-science __label__additives How does "BHT added to packaging material" actually work?
-__label__equipment __label__toasting __label__bagels __label__toaster What does the "bagel" setting on toasters do?
-__label__baking __label__cake __label__storage-lifetime timing on baking a birthday cake
-__label__food-safety __label__chicken How many times is it safe to reheat chicken?
-__label__fish __label__smell What else can rid the fishy smell of fish besides Casein?
-__label__seafood __label__shrimp What's the best/easiest way to de-vein king prawns?
-__label__substitutions __label__alcohol what is a good liquid to replace tequila with?
-__label__sauce __label__pasta How long should I cook pasta sauce?
-__label__spices __label__herbs The three Cs - spices with chicken
-__label__chicken __label__culinary-uses What can I do with chicken rib meat?
-__label__eggs __label__cream __label__pastry __label__custard __label__creme-brulee Creme brule heating milk
-__label__carrots How to shred carrots without them getting mushy
-__label__peeling __label__cactus How to Harvest and Prepare Prickly Pear Pads Without Getting Poked
-__label__bread how to make dense texture bread?
-__label__meat __label__oven __label__pan __label__stews Oven vs pan for meat stews
-__label__electric-stoves Is there a good test for whether a flat-top stove is working correctly?
-__label__tea Can anyone identify this type of green tea?
-__label__temperature I need to know how long to cook potatoes at 350*F
-__label__baking __label__oranges Why do fresh mandarin oranges get very bitter when baked?
-__label__oats __label__barley Barley vs. oats?
-__label__food-safety __label__spices Tiny black bugs in red spices?
-__label__baking How are macaroon feet formed?
-__label__flour __label__measurements What is the proper volume to weight conversion for Bisquick?
-__label__substitutions __label__chicken __label__sauce __label__stock __label__barbecue-sauce Chicken Stock alternatives?
-__label__rice "Instant" leftover rice? Making leftover-like rice without the wait? (as in for fried rice)
-__label__herbs __label__please-remove-this-tag __label__comparisons When, if ever, are dried herbs preferable to fresh herbs?
-__label__storage-method __label__storage-lifetime __label__fish __label__cod How to store salted cod?
-__label__food-identification What kind of soup is this lady most likely making?
-__label__ingredient-selection __label__brining Which sugar for brining?
-__label__cleaning How to clean lecithin residue?
-__label__oil __label__olive-oil what's the smoke point of a hybrid oil?
-__label__food-preservation __label__popcorn How to make/preserve popcorn so that its taste and texture doesn't deteriorate within a day or two?
-__label__baking __label__equipment What to look for when buying muffin tins?
-__label__freezing __label__coffee __label__chilling How can I chill ice coffee quickly?
-__label__onions __label__caramelization can onions be caramalized completely in the microwave? If so, how?
-__label__pasta __label__food-preservation __label__pickling How can I turn my pasta salad into a pickle?
-__label__stock __label__pressure-cooker __label__caramelization Converting Pressure Cooker recipes for cookers with lower PSI
-__label__sauce __label__pizza how to improve the consistency of my pizza sauce
-__label__tomatoes __label__drying Sun Drying Tomatoes
-__label__chicken __label__food-safety Handling raw poultry turns my cuticles black!
-__label__grilling __label__mushrooms How to grill portabello mushrooms properly
-__label__beef __label__steak How do I pick the best fillet mignon at the supermarket?
-__label__meat __label__bacon __label__turkey What is Turkey Bacon?
-__label__coffee Cuisinart 12 cup coffee maker - How many grams of ground coffee to make a full strong drip pot?
-__label__substitutions __label__onions What can I substitute for onions?
-__label__storage-method __label__bread __label__mold delaying moldy bread
-__label__juice __label__citrus How can I concentrate citrus juice at home?
-__label__baking __label__sourdough What role does a stoneware bowl play in the baking of Artisan bread?
-__label__soup __label__noodles __label__japanese-cuisine __label__chicken-stock __label__dashi I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing?
-__label__ice-cream __label__wasabi Is there a special Wasabi paste/powder I should use when I'm making Wasabi ice-cream?
-__label__cleaning What is the white residue on pots after cooking beans or lentils?
-__label__chocolate __label__melting Melting chocolate
-__label__tea __label__water Black tea water: Does boiling water first make a difference?
-__label__sauce __label__food-science What causes curdling and how can you prevent it?
-__label__cleaning Is it normal to wash an apple, or other fruits, with dish washing liquid?
-__label__butter __label__mixing How do I promade
-__label__fish __label__russian-cuisine Russian Vobla - ratio for the brine?
-__label__food-science __label__cookies Convert chocolate chip cookie recipe to chocolate chocolate chip cookie
-__label__canning How long should I wait until I put new jars in?
-__label__chicken __label__frying __label__smoking __label__chicken-wings Will smoked-then-fried foods impart smoke flavor to cooking oil?
-__label__baking Can you freeze a tomato pie?
-__label__fats Should rendered pork lard be melting at only 85 F?
-__label__duck How long will Duck Fat last before going bad
-__label__chicken __label__salt __label__soup When is slow cooking important to salt absorbtion, before or after boil?
-__label__pasta __label__italian-cuisine How do you store cooked pasta without losing the bite?
-__label__baking __label__flour __label__pizza How much gluten flour do I need to add?
-__label__pickling __label__peaches Pickling green peaches: is the fuzz a must?
-__label__coffee Pouring technic (coffee) - the difference between clockwise and counterclockwise pour
-__label__flavor __label__ice-cream __label__melon Why is my icecream bitter?
-__label__storage-method __label__brown-sugar How to store brown sugar without it becoming hard?
-__label__baking __label__cake Why does my cake rise more in the center?
-__label__baking __label__chocolate __label__temperature __label__cookies __label__chips Why must I return the chilled chocolate cookie dough to room temperature before baking?
-__label__substitutions __label__gelatin Jelly or flavored Gelatin
-__label__cocoa Why does Weikfeild cocoa powder does not taste bitter?
-__label__boiling __label__pot Is it bad to use lids that do not fit on pot?
-__label__substitutions __label__eggs __label__cookies How can I make cookies with no eggs?
-__label__vegetables __label__comparisons __label__tomatoes Heirloom tomatoes
-__label__food-safety __label__steak How long can I leave an uncooked steak out?
-__label__garlic __label__slow-cooking Best variety of garlic for slow cooking?
-__label__sourdough Why stir sourdough only with wooden spoons?
-__label__non-stick How should I handle food that sticks in stainless steel pans or woks after cooking in sunflower oil?
-__label__substitutions __label__dairy __label__buttermilk Buttermilk substitute?
-__label__sous-vide Sous vide over cooking toughens meat?
-__label__bread __label__sourdough __label__mold Is sourdough more resistant to mold than other breads?
-__label__rice __label__culinary-uses __label__storage (How) can I store and cook leftover rice so it isn't soggy?
-__label__bread __label__fermentation What happens during a cold fermentation that makes bread taste so good?
-__label__yogurt How to prep a #5 plastic container for making yogurt?
-__label__tomatoes __label__chili Canned cubed tomatoes vs crushed
-__label__substitutions __label__asian-cuisine __label__indonesian-cuisine Substituting for Candlenuts in Indonesian Food
-__label__food-science __label__rice Why don't most non-East Asian varieties of rice stick together?
-__label__flavor __label__butter Can the freshness of butter affect taste of cooking?
-__label__substitutions __label__coconut Shredded Coconut as a Substitute for...?
-__label__seafood are the larger snails in Hawaii edible?
-__label__smell __label__buckwheat Cooking Buckwheat without the smell
-__label__milk __label__pasteurization Is there any reason to scald milk?
-__label__food-safety __label__storage-method __label__peanuts What is the shelf life of homemade peanut butter in winters and summers?
-__label__molecular-gastronomy __label__spherification How do I make large spheres using spherification?
-__label__equipment __label__baking __label__cheesecake Can cheesecake be cooked without a spring-form pan?
-__label__substitutions __label__pumpkin When can't I use a squash in a recipe which calls for pumpkin?
-__label__peeling __label__bell-peppers How to peel bell peppers effectively?
-__label__measurements __label__sifting Why does my flour sifter have cup markings
-__label__smell How do I get the burnt aroma off burnt food?
-__label__frying-pan __label__non-stick __label__skillet Cast iron, stainless steel, or anodized non-stick: which makes the resulting product taste best?
-__label__storage-method __label__fresh __label__pepper How to store Anaheim peppers?
-__label__fermentation __label__cabbage __label__sauerkraut cabbage - volume to weight conversion?
-__label__nutrient-composition __label__chopping __label__vitamins Does chopping vegetables remove vitamins?
-__label__doughnuts Keeping Donuts fresh
-__label__cake __label__carrots How can I make carrot cake more fruity and fresh?
-__label__chocolate __label__coffee Can you make chocolate from coffee beans or coffee from cacao beans?
-__label__baking __label__cake __label__color __label__coloring choosing a red food color for red velvet cake
-__label__spices How is one meant to treat fenugreek seeds?
-__label__equipment __label__grilling __label__propane-grill Can I still cook on my propane grill with rust?
-__label__food-safety __label__meat __label__sous-vide __label__botulism What is the sous vide botulism risk if storing meat post-cooking at home?
-__label__lemon Cooking lemon juice into stew
-__label__curing Meat curing vs fermenting
-__label__rice __label__microwave How can I cook 1/2 a cup of rice?
-__label__sauce hollandaise cooked all the way
-__label__potatoes __label__carrots __label__dumplings carrot and potato dumplings question
-__label__cake __label__cream __label__mousse __label__food-transport What kind of Creme or Mousse is the most robust? How can I strengthen a mousse?
-__label__sauce Why are my sauces splitting?
-__label__chocolate __label__milk Making my cocoa mix into instant cocoa mix
-__label__meat __label__beef __label__stews __label__braising Why cook stewing meat low and slow?
-__label__equipment __label__fruit __label__knives __label__knife-skills __label__peeling Fruit peeling techniques
-__label__baking __label__bread __label__temperature Should the oven temperature be the same for smaller batch?
-__label__food-safety __label__meat __label__raw-meat __label__cutting-boards Separate cutting boards: Cooked vs Uncooked meat
-__label__baking __label__chicken __label__oven __label__muffins Can I cook 2 very different things at same time in the oven?
-__label__sausages __label__skin Coating/skin on Quorn Sausage - is it edible?
-__label__food-safety __label__freezing Is refreezing a meal safe?
-__label__equipment __label__knives __label__maintenance How should I care for my knives?
-__label__cleaning __label__stainless-steel How can brown stains be removed from pots and pans?
-__label__food-safety __label__cheese __label__feta Can you really keep feta for 3 months in a milk bath?
-__label__substitutions __label__milk __label__crepe What can replace milk in crepes?
-__label__knife-skills __label__potatoes What is a good way to cut potatoes into wedges?
-__label__sugar __label__fruit __label__juice Sweetening cranberry juice impossible?
-__label__substitutions __label__allergy __label__shellfish What is a good substitute for oyster sauce (for someone with a shellfish allergy) that is also allergic to mushrooms?
-__label__baking __label__bread __label__sandwich How to avoid stiffness and crispness of toasted/oven baked bread sandwiches
-__label__candy How to make spherical chocolate-enrobed candies?
-__label__cookware please help identify this mystery cookware
-__label__culinary-uses __label__cheese what are some good Pecorino Romano combinations?  (see food intolerances inside, please)
-__label__roast __label__lamb How long should I cook boned shoulder of Lamb for?
-__label__potatoes __label__salad What can I substitute for Mayonnaise in a traditional potato salad?
-__label__food-safety How long will vacuum sealed grilled lemons keep in the refrigerator?
-__label__oven __label__microwave What is the difference between Microwave, Microwave Oven, and Oven?
-__label__bread __label__flavor __label__sourdough Should I use a base to offset the sour in overripe sourdough starter?
-__label__cheesecake __label__low-carb Looking for ways to improve a keto no-bake lime cheesecake recipe
-__label__baking __label__non-stick How do I prevent dougnuts deflating when moving them into the pan?
-__label__vodka What exactly is 'osobaya sayanskaya' in House of Cards S03E03?
-__label__noodles __label__thai-cuisine How do I make Pad See Ew with Fresh Rice Noodles
-__label__substitutions __label__vinegar Sherry Wine vs Sherry Vinegar
-__label__nutrient-composition __label__peanuts __label__calories __label__peanut-butter How can 100% peanut butter have more protein than 100% peanuts
-__label__baking __label__crust Use water or milk in a tart crust?
-__label__yeast __label__baking-powder __label__baking-soda I added yeast to a recipe calling for baking soda, what will happen?
-__label__milk __label__tea __label__lemon Hot tea with lemon juice and fat free milk: how to prevent curdling?
-__label__substitutions __label__fish __label__vegetarian Vegetarian Fish
-__label__grilling __label__temperature __label__heat __label__charcoal How hot do charcoal grills get?
-__label__strawberries What are the core differences between strawberry varieties?
-__label__tea __label__beverages __label__caffeine Does black tea have the the highest level of caffeine? If so, why?
-__label__sandwich how do some sandwiches feel creamy
-__label__chicken __label__soup __label__stock __label__broth Using Chicken Broth bones for chicken stock?
-__label__baking __label__food-safety __label__bread __label__eggs Safety of Egg Yolk Glaze
-__label__sweet-potatoes Precooking sweet potato fries for quick warm/serve day of party
-__label__cheese __label__pizza __label__dairy What cheeses have the least amount of whey in them (or not at all)?
-__label__deep-frying __label__french-fries Is there a practical way to make belgian fries for four at home?
-__label__dessert __label__ice-cream __label__sugar-free How do I make sugar-free ice cream without a machine?
-__label__food-safety __label__indian-cuisine __label__lentils Is it normal for the colour of the cooked lentils to change overnight even when they were kept in fridge?
-__label__drinks Everyday drink that won't destroy my teeth/shoot up my sugar
-__label__food-safety __label__fish __label__sushi __label__crudo How can I tell if a fish can safely be prepared "crudo"?
-__label__pasta __label__potatoes __label__italian-cuisine __label__gnocchi Gnocchi - best fluffy technique
-__label__oil __label__fats __label__cooking-myth Is it safe to mix vegetable and animal fats?
-__label__substitutions __label__cheese __label__mascarpone Can I substitute mascarpone for ricotta?
-__label__storage-method "Keeping warm" tips
-__label__frying __label__oil __label__onions Looking for some advice on why brown bits burned
-__label__grilling __label__barbecue __label__salmon How do I prevent salmon sticking to the BBQ grill?
-__label__food-science __label__tea __label__boiling __label__chemistry __label__caffeine All else held equal, does a pot of tea have more total caffeine than a mug?
-__label__melting-chocolate Old melting chocolate problem?
-__label__baking __label__substitutions __label__pie __label__crust Adapting graham cracker crust to all-natural graham crackers
-__label__food-science __label__utensils __label__thawing How does a Miracle Thaw work?
-__label__sauce __label__salt __label__eggplant Rubbing eggplants in salt
-__label__frying Can chicken be partially deep fried to fully fry later?
-__label__equipment __label__cast-iron __label__maintenance __label__seasoning-pans Why do I need to cook milk in a cast iron pan before first usage?
-__label__drying __label__charcuterie __label__pancetta Using Cheesecloth for Pancetta
-__label__sauce __label__flavor __label__tomatoes How do I get rid of that calcium chloride taste in my tomato sauce?
-__label__pie __label__goat How to season minced/ground goat
-__label__kitchen What techniques and tips do you have for keeping an organized, clean work area while you cook?
-__label__chicken __label__frying Vinegar and battered chicken?
-__label__baking __label__pastry What is the maximal thickness for choux pastry?
-__label__meat __label__grilling __label__fats How effective is the George Foreman grill in draining fat from cooking meat?
-__label__food-safety Can you cook chicken breasts frozen on the George Foreman Grill?
-__label__pita What are the effective ways to wrap a pita?
-__label__equipment __label__basics I only want to buy two knives, which two types to get?
-__label__chocolate Why most chocolate bars have trans fat?
-__label__meat __label__lamb __label__meatballs __label__veal __label__meatloaf How many meats can make a meatball?
-__label__steak __label__frozen how to season a frozen steak
-__label__measurements __label__conversion Grams to tablespoon conversion
-__label__sauce __label__pasta __label__restaurant-mimicry What is the white sauce of Domino's pasta made of?
-__label__bread __label__microwave Making black bread in a microwave oven
-__label__storage-method __label__refrigerator Can food spoil at cold temperatures?
-__label__beef __label__slow-cooking __label__ingredient-selection Which cuts of beef are suitable for slow cooking methods?
-__label__pasta Sauteed fresh pasta?
-__label__rice-cooker Zojirushi Rice Cooker NP-GBC05
-__label__milk __label__italian-cuisine __label__ice-cream What accounts for the softer texture and sharper flavor of Italian ice creams?
-__label__food-safety __label__pork __label__ham Hot pink spots on surface of ham steak
-__label__equipment __label__cast-iron __label__stove __label__pot My cooking pot keeps smoking
-__label__meat __label__temperature What is the correct internal temperature for rabbit meat?
-__label__pastry Where can I find food-grade beeswax to make Canel?
-__label__salt __label__sauerkraut Should I add salt to my sauerkraut recipe if I add vegetables?
-__label__flavor __label__herbs __label__basil How to reduce bitterness of Basil?
-__label__salt __label__beer __label__history Why did my grandfather-in-law salt his beer?
-__label__cheese __label__knife-skills __label__onions __label__soup Onion soup: How to chop the onion and what kind of cheese to put in it?
-__label__food-safety __label__cleaning Hygiene-wise, need to clean grill/broiling tray after each use?
-__label__cookies __label__milk What is it about milk that makes it go well with cookies?
-__label__food-safety __label__chicken __label__eggs __label__storage-lifetime __label__fresh Is two-month old eggs laid by backyard chicken still edible?
-__label__baking __label__eggs Bad eggs in baking?
-__label__cookies __label__flour Is there a way to save cookies that were baked without flour?
-__label__eggs __label__deep-frying How can I create a scotch egg with a runny yolk?
-__label__slow-cooking __label__casserole What kind of sausage could I use as a substitute for Cumberland sausage?
-__label__meat __label__spices __label__middle-eastern-cuisine __label__turkish-cuisine Doner kebab aroma
-__label__cut-of-meat __label__butchering __label__veal What piece of veal should I ask a butcher/meat shop in the US if I want to do stew dishes like "blanquette de veau" or "veau marengo"?
-__label__vegetables __label__pickling What variety of green beans make the best pickled green beans?
-__label__spices __label__indian-cuisine What do I do with this spice mix?
-__label__baking __label__temperature __label__drying How does baking temperature affect kale chips?
-__label__baking __label__cookies How to make crumbly cookies?
-__label__vegetables How to keep saute pan hot without it burning for searing fresh greenbeans or zucchini
-__label__grilling __label__barbecue Where to locate thermometer in my Weber charcoal grill
-__label__storage-method __label__storage-lifetime __label__fats __label__bacon How fast does pork fat spoil?
-__label__curing Can you safely triple the brine recipe for corned beef?
-__label__food-science How to flambe my roast meat platter
-__label__alcohol __label__canning __label__gelatin __label__jelly __label__pectin Spicy margarita jelly not setting up
-__label__equipment eco-friendly whipping siphon
-__label__cast-iron Can I use cast iron on a hot plate?
-__label__sausages How can I improve the texture of my home-made sausages?
-__label__storage __label__quinoa How to store cooked Quinoa for few hours at work?
-__label__bread __label__kneading How do I deal with a really wet, messy dough?
-__label__vegetables __label__oil __label__water __label__sauteing __label__olive-oil Water vs olive oil when sauting
-__label__microwave __label__popcorn __label__heat Is there something wrong with the corn kernels that don't pop?
-__label__meat __label__freezing Freeze meat before or after cooking?
-__label__chicken __label__oven cooking time for chicken-pesto in the oven
-__label__culinary-uses __label__sausages __label__traditional What are common/traditional uses for merguez?
-__label__coffee __label__cold-brew Cold-brewing coffee
-__label__cut-of-meat __label__food-identification __label__offal What is fat tripe?
-__label__beans How much do dry beans expand when soaked?
-__label__knives What is the benefit of using a Mezzaluna Knife over a traditional knife
-__label__food-safety Restaurant: How long can prepped food (cut vegetables, garnishes, etc) be stored before it has to be thrown out?
-__label__vegetables __label__fruit __label__produce __label__standards How does produce grading in the US work?
-__label__baking __label__chocolate __label__texture What will happen if you bake seized chocolate into a batter?
-__label__beer __label__soup __label__chili __label__venison Help with a chili recipe: need help on fruit/sweet selection
-__label__freezing __label__cubes Is it safe to refreeze ice cubes?
-__label__rice __label__asian-cuisine __label__basics __label__noodles What sort of rice and noodles are "brown rice" or "brown noodles"?
-__label__food-safety Is there a table showing the shelf life of basic food at room temperature?
-__label__pasta Does the pasta have to stick to the wall?
-__label__timing Timing problem!
-__label__oil __label__coconut __label__heat Bottled coconut oil
-__label__sugar __label__dessert __label__caramel Caramel with their 3 stages (liquid, soft, chewy): What is the key difference when cooking?
-__label__fruit __label__coconut __label__fresh What are the principal components of coconut taste, and how do they differ between fresh and stale coconuts?
-__label__freezing __label__food-preservation __label__beans Cranberry Beans, probably any beans; medium-term storage options?
-__label__cheese __label__pasta Cheeses for pastas, off the beaten path
-__label__baking __label__cake Why does my cakes fall?
-__label__equipment __label__cast-iron __label__maintenance What does a healthy cast iron skillet look like?
-__label__bell-peppers How can I tell if bell peppers have gone bad?
-__label__japanese-cuisine __label__seitan My seitan is horrible
-__label__eggs __label__peeling How to peel hard boiled eggs easily?
-__label__vegetables __label__stock __label__vegan __label__gravy Vegetable stock for a vegan gravy
-__label__flavor __label__serving-suggestion Soda from fridge to room temperature
-__label__soup __label__language __label__chili What makes white chili white?
-__label__bread __label__garlic __label__bagels What Garlic to use for Garlic Bagels
-__label__slow-cooking __label__turkey __label__crockpot __label__pot __label__chili Whoops- put turkey chili in the crockpot on warm all day. Is it safe once cooked?
-__label__meat __label__vegetables __label__starch My dishes seem the same
-__label__butter __label__melting Is butter ever the same after having been melted?
-__label__cheese __label__cheese-making Is it possible to make hoop cheese out of acid-precipated milk curds?
-__label__chicken __label__food-safety How thoroughly do you need to clean the inside of a chicken before baking it?
-__label__reheating How to reheat a Croquette without it getting soggy
-__label__baking __label__cake Traditional panettone size & volume?
-__label__bread __label__dough __label__rising Why does my dough never "fall" after its first rise?
-__label__deep-frying __label__batter Some batter falls off during deep fry
-__label__pairing __label__strawberries __label__rhubarb What flavors work well within a splenda-sweetened strawberry-rhubarb cobbler?
-__label__equipment __label__fats Proper grease for a meat slicer blade
-__label__substitutions __label__baking __label__cake What is substitute for rum in baking?
-__label__eggs __label__ice-cream __label__yogurt __label__honey __label__custard How would I make a Paleo yogurt-based frozen custard?
-__label__oven __label__gas __label__dutch-oven __label__kitchen-safety Is it safe to leave a gas oven on unattended?
-__label__italian-cuisine What side dish should I have with saltimbocca?
-__label__chicken __label__bones Chicken: take meat off bone before or after cooking?
-__label__oil __label__water Sugar cookie dough is dry and real hard
-__label__sugar __label__butter __label__shortening How can I stop my buttercream being grainy?
-__label__dumplings Whats the sulfur in dumplings for?
-__label__food-safety how dangerous is it to refreeze meat that has been thawed
-__label__storage-lifetime __label__dough __label__cookies __label__refrigerator How long can I refrigerate cookie dough?
-__label__souffle Doubts about forming a crust on a souffle to make it rise further
-__label__sauce __label__wine __label__reduction Does quality decrease by heavily reducing wine?
-__label__soup __label__tomatoes Tomato skin in roasted tomato soup?
-__label__chicken __label__salt __label__soup If you brine a chicken and then boil it in soup, how much salt, if any, will come out and go into the liquid?
-__label__rice __label__broccoli Green broccoli rice
-__label__equipment __label__temperature __label__cooking-time __label__sous-vide How do I control the temperature of water for an extended period of time?
-__label__pasta Does dry pasta need washing?
-__label__pork __label__brining Brining Pork Turns Meat Grey
-__label__vegetables __label__grilling __label__beans Grilling long beans, and a substitute for cooking twine
-__label__food-safety __label__storage-method Storing cooked rice in fridge
-__label__stews Does beef/pork stew require a dutch oven?
-__label__salt __label__boiling __label__water Boiling things using salt
-__label__sugar __label__ground-beef Reasons to sweeten ground beef macaroni casserole
-__label__substitutions __label__tahini __label__hummus Is there a substitute for tahini in hummus?
-__label__soup I saved the geletinious material from roasting the turkey. Is this appropriate for use in turkey soup?
-__label__chili-peppers Can dried peppers get hotter with aging?
-__label__indian-cuisine __label__yogurt Clumpy yogurt conundrum
-__label__vegetarian __label__caribbean-cuisine __label__jerk Jerk vegetable?
-__label__equipment __label__bread __label__sourdough __label__starter are there any appliances that can automate feeding of sourdough starter?
-__label__milk __label__low-carb What kinds of milk are low in carbs?
-__label__kohlrabi How do you prepare/cook Kohl Rabi?
-__label__language __label__thanksgiving Can you call the stuffing you put in Turkey "filling"?
-__label__baking __label__oven What are good tips for an oven that is too hot at the bottom?
-__label__cheese I bought Mainland's vintage cheddar, it tastes... stale?
-__label__temperature __label__slow-cooking __label__crockpot Should I cook my pot roast on high or low?
-__label__storage-method __label__storage-lifetime __label__vegetables __label__fruit Hints on storage of vegetables and fruit
-__label__storage-method __label__utensils How to store clay dishes?
-__label__microwave __label__molecular-gastronomy Modernist / molecular cuisine with a microwave?
-__label__lamb __label__butchering Is there an easy way to french trim a rack of lamb?
-__label__color __label__beets __label__rolls How to prevent brillant pink raw bread dough from cooking up to yellow?
-__label__flour __label__dough __label__pizza What is the best flour to use for pizza dough?
-__label__baking __label__cookies Why are my cookies falling apart?
-__label__soup __label__noodles Adding Noodles to Soup
-__label__soup How do I balance the bitterness of raddichio in soup?
-__label__cake __label__fruit __label__wine __label__liqueur Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes?
-__label__food-preservation __label__milk What is the maximal shelf life of UHT milk?
-__label__baking __label__oven How can I stop my pie from burning?
-__label__flavor __label__spices __label__grains Will mustard seeds soften in a sauce?
-__label__soup __label__lentils Best way to cook lentils?
-__label__food-preservation __label__potatoes Preserve cut potatoes
-__label__cheese __label__mozzarella Storing Unopened Mozzarella
-__label__tea What chemical processes occur in tea that spoil it after some time?
-__label__cake Doubling a red velvet cake recipe
-__label__eggs __label__dehydrating __label__camping Dehydrating eggs
-__label__mushrooms Crispy stir-fried mushrooms
-__label__equipment __label__containers I want to invest in some hotel pans for home cooking, what size and quantities should I buy?
-__label__storage-lifetime __label__oil How long does Peanut Oil keep
-__label__culinary-uses __label__vegetarian __label__tofu What to do with tofu?
-__label__substitutions Horseradish substitute in creamy chowder
-__label__food-safety __label__syrup __label__maple-syrup Is my maple syrup still good?
-__label__cake How many standard cake boxes will i need if i'm baking 3 or 4 9 inch round cakes?
-__label__frying __label__potatoes The secret to hash browns / home fries / breakfast potatoes
-__label__sauce __label__ingredient-selection __label__marinara Marinara Sauce recipe
-__label__food-safety __label__soup __label__crockpot Crockpot soup issue
-__label__chicken __label__barbecue __label__smoking Chicken on a Brinkmann Smoker N Grill
-__label__fats __label__vegan __label__seitan __label__vital-wheat-gluten Make seitan "fattier"
-__label__food-safety __label__freezing Is it safe to defrost cooked meat and eat it (without reheating)
-__label__skin How do you prepare a fresh deer for cooking?
-__label__meat __label__salt __label__boiling Salt in boiled meat
-__label__meat __label__temperature How to rest meat but not let it get too cold?
-__label__storage-method __label__soy How should I store 15h cooled and then 2h cooked at 65C white soybeans?
-__label__substitutions __label__fruit __label__defrosting __label__cranberries Substitute frozen cranberries for fresh berries
-__label__food-safety __label__marinade Reusing marinade
-__label__wine __label__drinks Residue in cork
-__label__eggs __label__dough __label__pasta __label__flour __label__rolling Pasta edges break when being rolled in pasta machine
-__label__gelatin Why does my jelly crystal box single out pineapple, kiwi fruit and paw paw as preventing setting?
-__label__equipment Cooking pots overheated
-__label__cinnamon What are the benefits of Ceylon cinnamon over Chinese cinnamon?
-__label__sauce __label__cheese __label__bechamel Why isn't my mornay sauce smooth?
-__label__vegetables __label__food-science __label__spinach Why would cooked spinach contain more iron than raw?
-__label__storage-lifetime __label__pickling How long do "quick" pickles last unrefrigerated?
-__label__cake __label__sponge-cake Stacking cakes without bases
-__label__food-safety What types of food are safe for short-term room-temperature storage?
-__label__language __label__measurements __label__recipe-scaling How many ounces is a British "tin" of tomatoes?
-__label__fish __label__japanese-cuisine On heating smoked salmon
-__label__turkey Cooking a Turkey crown
-__label__culinary-uses __label__spices In which kind of food items can Asafoetida be used?
-__label__beans __label__nuts __label__allergy __label__seeds __label__cocoa Is a seed different from a nut?
-__label__ingredient-selection What is levure equivalant in America?
-__label__seeds __label__pomegranate Why are my pomegranate seeds white?
-__label__baking __label__cookies __label__lemon Adding lemon to cookie recipe
-__label__baking __label__equipment __label__meatloaf __label__casserole Baking Turkey Meatloaf with/out glass cover
-__label__coffee How does the addition of Chicory affect coffee?
-__label__cinnamon __label__mint __label__saffron Do cinnamon, mint and saffron turn bitter?
-__label__freezing __label__vegetarian How can I tell if a vegetarian recipe is suitable for freezing?
-__label__pork __label__roast Roasting 6kg (13lb) Pork Leg
-__label__pan __label__frying-pan __label__seasoning-pans Should I season a Teflon-coated stainless steel frying pan
-__label__coffee __label__history __label__food-history Looking for coffee from the 80's for my father, Lucern?
-__label__meat __label__flavor Is "sealing in the flavor" an actual thing?
-__label__food-safety __label__utensils __label__cleaning Should you store cutlery upside down?
-__label__storage-lifetime __label__milk __label__spoilage Do different fat contents (skim, 2%, whole, etc) affect rate or intensity of milk spoilage?
-__label__beets Bitter roasted beets
-__label__chicken __label__frying-pan __label__chicken-breast Pan frying store baught chicken breast with added glaze/broth solution
-__label__oven __label__pizza __label__pizza-stone Differences between the oven stone and the pizza oven?
-__label__vegetables How many average onions are there per pound?
-__label__bread What Makes Bread Gray?
-__label__vegetables __label__measurements __label__stews __label__celery How much is a sleeve of celery?
-__label__fruit __label__dessert __label__language What's the difference between a cobbler, crisp, crumble, buckle, and betty?
-__label__basil To achieve maximum flavour is it better to cut or tear basil leaves?
-__label__steak __label__pan Steaks look light brown aren't charing
-__label__batter __label__chicken-wings Vodka for crispy wings - substitute?
-__label__substitutions what to use in place of marjoram in vegetable soup
-__label__food-safety __label__food-science __label__food-preservation What can I add to Splenda solution to prevent spoilage?
-__label__salad How to get rid of goitrogens from goitrogenic foods without cooking?
-__label__beans __label__chickpeas __label__pulses Soaking legumes and cooking another day
-__label__substitutions __label__herbs Tarragon: French vs Russian vs Mexican
-__label__baking __label__cake __label__temperature Can I marble two cakes that call for different cooking temperatures?
-__label__baking __label__cake __label__baking-soda Cake without baking soda
-__label__herbs __label__tea __label__cilantro Can cilantro be used for tea or tisane?
-__label__food-safety __label__oil __label__deep-frying __label__olive-oil __label__salad-dressing What is the difference between normal oils and cooking oils?
-__label__fudge Can sweetened condensed milk be substituted for whole milk and sugar?
-__label__cream Why don't the single serve coffee cream cups need to be refrigerated?
-__label__food-safety __label__culinary-uses __label__egg-whites What do I do with leftover egg whites? How long are they safe for?
-__label__jerk __label__caribbean-cuisine Definitive Jerk Chicken
-__label__knife-skills __label__peeling __label__avocados How can I remove the peel and pit of an avocado without the whole thing turning into mush?
-__label__chocolate __label__baking __label__cake __label__chili-peppers How do I incorporate chiles into a chocolate cake recipe?
-__label__baking __label__equipment __label__cleaning How do I clean this silicone tray?
-__label__salad Keeping pre-cooked asparagus crisp
-__label__chicken __label__meat __label__food-science __label__stir-fry __label__maillard Tricks to ensure Mailliard/Browning reaction?
-__label__baking __label__bread __label__sourdough How do different techniques impact sourdough bread?
-__label__baking __label__freezing __label__refrigerator Can palmiers be refrigerated/frozen overnight?
-__label__food-science Pork shoulder low slow cook time
-__label__butter __label__dairy When using melted butter, is rendering (clarifying) always preferable?
-__label__cake __label__chocolate __label__culinary-uses __label__melting-chocolate What is the difference between acetate sheets and baking paper when making chocolate deco?
-__label__fish __label__marinade Does marinating fish actually help the spices get in its flesh?
-__label__vegetables __label__roasting __label__efficiency Roasting multiple vegetables at once
-__label__cream __label__yolk What can I do with some whipped cream and egg yolk mix?
-__label__coffee __label__hand-blender Avoid ice crystals in frappuccino
-__label__bread __label__rolls Are the rolls at 'Ryans' or 'Golden Corral' a style of bread?
-__label__equipment __label__packaging How do I open a brand-new (plug-top) oval canister?
-__label__sauce Why did my hollandaise sauce break when adding spices?
-__label__fudge Refrigerating fudge v leaving it out
-__label__turkey __label__hamburgers How to keep my turkey burgers from crumbling
-__label__substitutions __label__lasagna How do I use no-boil lasagna noodles in a normal recipe?
-__label__food-safety __label__food-preservation __label__chickpeas Orange spots on dry chickpea
-__label__chili-peppers __label__dehydrating __label__jalapeno How do I dehydrate hot peppers in the oven?
-__label__pizza __label__yeast Does pizza need yeast?
-__label__coffee __label__water __label__french-press French Press Coffee amount
-__label__baking __label__substitutions __label__cookies Suggestions for a substitute for almond paste in a cookie recipe?
-__label__oil __label__seasoning African palm oil locusts seasoning & preparation?
-__label__food-safety __label__cooking-time Do you need to cook a casserole with raw eggs before you freeze it?
-__label__cookies How to solve under-baked cookie centers?
-__label__bread __label__temperature How can I warm bread making ingredients to room temperature? 
-__label__vegetables __label__glaze __label__asparagus How can I successfully glaze asparagus?
-__label__steak Can I get a good crust on a thin steak?
-__label__dough How to prevent dough from stopping food processor motor
-__label__temperature __label__steak Should you wait certain amount of time after steak reaches 170 degrees internal temperature
-__label__brisket My brisket is too sweet
-__label__vegetables __label__fruit __label__nutrient-composition Nutritional information on fruits and veggies
-__label__dessert __label__food-identification Help in identifying Scandinavian dessert recipe
-__label__flavor __label__vegetables __label__low-carb __label__cauliflower Why does my cauliflower puree taste mustardy after two days?
-__label__coffee __label__alcohol __label__drinks __label__whiskey When *brewing* Irish coffee in a drip coffeemaker or French press, do I need to use more Irish whiskey?
-__label__mussels What does "de-bearding" mussels mean?
-__label__freezing Why are there spikes growing out of my ice tray?
-__label__equipment __label__garbage-disposal Is there a safe way to remove items that have fallen into a Garbage Disposal?
-__label__bread __label__freezing __label__crust Hard dry crusts on frozen bread
-__label__spicy-hot __label__condiments Are "non-fat" condiments as effective as full-fat versions at reducing spiciness?
-__label__storage-method __label__storage-lifetime __label__spices __label__spoilage What is the approximate shelf life for herbal infused olive oil, coconut oil, glycerin, or vinegar?
-__label__fish __label__sardines Sardines as a snack
-__label__pasta __label__tomatoes Why does my cookbook want me to drain my tomatoes for a pasta sauce?
-__label__freezing How to make large clear ice cubes
-__label__dough __label__pizza __label__proofing How do I prevent crust formation when proofing pizza dough?
-__label__baking __label__dessert __label__food-transport How prepared should a baked dessert be before a long transport?
-__label__frying __label__potatoes __label__tofu How to evenly fry cubes?
-__label__food-safety __label__chicken __label__reheating Cooked chicken on bone - how to refrigerate and reheat some
-__label__yogurt __label__nutrient-composition __label__fermentation Quantities of lactose, lactic acid, and other metabolites in yogurt
-__label__cookies __label__nuts __label__ratio What is a good ratio (range) of nut flour in Mandelkipferl dough?
-__label__pot What is the following cooking utensil used for?
-__label__dessert Why boil milk in desserts
-__label__ripe __label__fruit __label__blueberries When is the right time to pick blueberries?
-__label__bacon Food safety for bacon and ham
-__label__chicken __label__frying __label__oil __label__pan Prevent spattering oil when pan frying
-__label__hamburgers How should burger patties be prepared in terms of mixing and flavourings?
-__label__salt __label__fermentation __label__kimchi Over salted kimchi
-__label__pasta __label__gravy Can water in which pasta was cooked be used to make gravy?
-__label__chicken __label__poultry What is the difference between a hen and a chicken? In terms of cooking, flavor, price, and anything else culinary related.
-__label__spices __label__vanilla __label__cooking-myth Does vanilla really bring out the flavour of other foods?
-__label__baking __label__oven __label__temperature __label__cheesecake "Place pan in a large pan; add 1 inch of hot water to larger pan." -- Why?
-__label__mexican-cuisine Fried flour tortilla from scratch cook first or just fry
-__label__pork Pork shoulder put in broken oven for 10 hours, safe to eat?
-__label__baking __label__bread __label__starter What are convenient and reliable ways to make the starter for rye bread?
-__label__temperature __label__learning Cooking temperature chart
-__label__italian-cuisine __label__risotto What factors do I need to consider to figure out if a particular set of toppings will work well on risotto?
-__label__beef __label__steak Why the Australian Tomahawk steak is larger then US?
-__label__fruit __label__seeds __label__guava How to deseed a guava?
-__label__foam How do I make a Leek foam from Agar or Egg Whites?
-__label__baking __label__yeast __label__chemistry What is the optimal concentration of sugar for baker's yeast?
-__label__substitutions when baking vegan lemon drizzle cake, should the soya milk be sweetened or unsweetened, fresh or longlife?
-__label__food-safety __label__chicken __label__freezing __label__defrosting Why is expired frozen chicken safe to eat?
-__label__pork __label__roast For crackling, should I give pork a blast of super heat at the start or end of roasting?
-__label__cream-cheese Liquid Pockets in Cream Cheese
-__label__microwave __label__gnocchi Can I cook gnocchi with sauce in the microwave?
-__label__hamburgers __label__catering __label__griddle Are there any differences that need to be accounted for when changing a hamburger from grilled to griddled?
-__label__chicken __label__frying __label__oil __label__deep-frying Is it safe to reuse unrefrigerated canola oil for deep frying?
-__label__equipment __label__hand-blender Is there a hand blender with a metal coupling connection?
-__label__sous-vide __label__sushi Sousvide seafood for sushi
-__label__vanilla __label__ganache How can I make a vanilla ganache which does not taste of white chocolate?
-__label__artichokes How to remove the fuzzy innards from an artichoke?
-__label__frying __label__sweet-potatoes Soaking starches in water for better frying
-__label__substitutions __label__coconut Coconut milk/cream vs cow milk in recipes
-__label__food-safety __label__raw-meat Green streaks on raw meat: is it safe?
-__label__ham Cooking smoked cured ham on a rotisserie
-__label__sauce __label__canning __label__storage Bottling hot sauces
-__label__sauce __label__artichokes __label__almond-milk Can almond milk be used as a sauce base?
-__label__milk __label__language What are the characteristics required for a liquid be considered milk?
-__label__soda __label__carbonation Do sodastream PET bottles have normal 28mm threaded caps?
-__label__cheese __label__pizza __label__reheating What cheeses work well for pizza that will be refrigerated and reheated?
-__label__substitutions __label__cheese __label__mascarpone How to predict what the final result of a recipe will weigh?
-__label__storage-method __label__chocolate Storing chocolate at home in the summer
-__label__texture __label__muffins __label__raspberries Raspberries too wet in muffin
-__label__bread Should I preheat my bread baking containers?
-__label__flour __label__frozen Problem Frozen flour
-__label__deep-frying __label__artichokes How do I pick artichokes for deep frying?
-__label__fish __label__shopping Mackerel, how to get the good stuff?
-__label__milk __label__allergy What is albumin?
-__label__frying __label__grilling __label__steak Is it better to fry or grill a steak?
-__label__cast-iron New cast iron has gotten strange color
-__label__food-safety __label__refrigerator How long can I leave the fridge open?
-__label__mushrooms How to work with Dried Mushrooms?
-__label__rice __label__sushi __label__stove Stove top Sushi rice - Which method?
-__label__vanilla Can vanilla pods be blended into a paste?
-__label__cheese __label__yogurt __label__cheesecake Casein content after curdling
-__label__eggplant __label__pepper Reason for thickness of pepper\eggplant paste
-__label__equipment __label__cleaning __label__ice-cream How to clean ice from ice cream maker bowl without thawing?
-__label__eggs __label__meringue How are savoury meringues made?
-__label__equipment __label__seasoning __label__pan __label__stainless-steel Do I need to season a stainless steel saute pan?
-__label__steak __label__roast-beef Slow cooker meat recipe
-__label__pork __label__cooking-time __label__slow-cooking __label__dutch-oven __label__braising Braising with 2 dutch ovens - time?
-__label__substitutions When a Recipe Calls for Expensive Liquor, What's the Purpose and What Are the Substitutes?
-__label__food-safety __label__microwave __label__steak Is cooking a raw steak in the microwave safe?
-__label__substitutions __label__vinegar Possible substitue for vinegar
-__label__substitutions __label__alcohol __label__vanilla How to substitute vodka in home-made vanilla extract?
-__label__pie __label__brown-sugar __label__melting-sugar Combining hot melted sugar with cold liquid ingredients
-__label__baking __label__bread-pudding How can I make my bread pudding firmer?
-__label__candy malted balls centers
-__label__storage-method __label__storage-lifetime __label__beans __label__food-identification __label__color Am sprouting beans in machine is the color normal
-__label__freezing __label__juice __label__apples __label__concentration Cryoconcentration, can you do it yourself?
-__label__vegetarian __label__mexican-cuisine Veggie Burger local to Tulancingo, Mexico
-__label__rice __label__pot __label__rice-cooker Does the cooking time, adding more water and using high quality and expensive rice help to produce soft and non-stick rice?
-__label__equipment __label__rice __label__rice-cooker Can a rice cooker make amounts much smaller than its rating?
-__label__canning dill pickles jars don't seal
-__label__soup __label__ingredient-selection When a recipe calls for a can of condensed soup, is the water implied?
-__label__equipment __label__cleaning __label__coffee __label__espresso Cleaning a clogged espresso machine Portafilter
-__label__salt __label__steak Rinse the salt off a steak before cooking?
-__label__microwave Microwave and metal
-__label__eggs __label__boiling __label__water __label__gas __label__electric-stoves Boiling eggs on an electric or gas stove: why the boiling time difference?
-__label__sauce __label__steak __label__sous-vide What type of sauce is appropriate for a dry-aged prime steak?
-__label__food-safety __label__beef __label__cooking-time What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well?
-__label__baking __label__pan __label__shopping Where can I buy a larger than usual 13x4x4 pull man pan?
-__label__bananas __label__muffins __label__rising My banana Muffins won't rise like I want - Why?
-__label__rice __label__risotto Risotto question - what does "translucent rice" look like?
-__label__food-safety __label__sous-vide Sous Vide and Plastic Melting?
-__label__vegetables __label__fresh How to get fresh green peas?
-__label__food-safety __label__meat __label__vegetables __label__fruit __label__mold Food safety of meat vs. veggies and fruit with mold on them
-__label__dessert __label__texture __label__pineapple How can I get a more homogenous Bavarian cream?
-__label__eggs __label__boiling How do I prevent an egg cracking while hard boiling it?
-__label__cleaning __label__cast-iron __label__dutch-oven __label__fire How did rust appear on my cast iron in a matter of minutes?
-__label__tea Why should I prefer tea dust over crumbled tea leaves at home?
-__label__food-preservation Are there any sugar substitutes for preserving food?
-__label__pasta __label__flour __label__oats Oat Flour for pasta not rolling well?
-__label__vegetables __label__pasta How long do you cook the vegetables in a pasta salad recipe?
-__label__chicken __label__frying __label__deep-frying Getting crispy chicken nuggets at home
-__label__beef __label__cooking-time __label__slow-cooking Will cooking meat in a slow cooker longer than the recipe calls for have any adverse effects?
-__label__coconut Store bought frozen coconut milk
-__label__chicken __label__soy What is soy chicken and how is it prepared?
-__label__equipment __label__shopping __label__pizza Do I need a stand mixer to make good pizza dough? If so what should I get?
-__label__chicken __label__roasting What is the base of a seasoning blend for something like roast chicken?
-__label__storage-method __label__eggs __label__boiling __label__egg-whites Can I eat the hard boiled eggs I boiledthis morning after 24 hours?
-__label__onions __label__hamburgers Cooling cooked onions before adding to raw mince
-__label__storage-lifetime Mushroom soup prep in advance
-__label__food-science __label__marinade __label__liver How does soaking liver in milk work?
-__label__flavor __label__fruit __label__sugar __label__salt Can salt make sour fruit seem sweeter?
-__label__yeast __label__ginger Ginger and yeast
-__label__roasting __label__garlic How can I achieve the same flavor and texture as roasted garlic without an oven?
-__label__onions __label__knife-skills __label__chopping Reasons for Discarding the Core of the Onion When Chopping?
-__label__food-safety __label__storage-method __label__soup Frozen canned soup
-__label__food-science __label__garlic Why should I use garlic making roasted potatoes?
-__label__bread __label__food-identification What is the name of this Ukrainian bread?
-__label__leeks How do you efficiently clean a leek?
-__label__food-safety __label__beef __label__sous-vide __label__barbecue __label__brisket Modernist Cuisine-style BBQ brisket safety
-__label__fruit Are mushy plums OK to use in cooking?
-__label__bacon Which breeds of pigs are suitable for bacons?
-__label__seafood __label__lobster How do you cook frozen Lobster Tails?
-__label__chicken __label__indian-cuisine How can I prevent a thick layer of tikka marinade on my chicken?
-__label__food-safety Black residue inside frying pan
-__label__equipment __label__knives __label__maintenance Knife sharpening equipment
-__label__meatballs partially cooked meats
-__label__baking __label__bread __label__sourdough __label__starter How does sourdough (wild yeast) starter differ from location to location?
-__label__substitutions __label__vanilla Are vanillin/vanilla powder safe to use in savory dishes?
-__label__substitutions __label__cheese Aged cheese allergy, what would be a good substitution?
-__label__culinary-uses __label__cookbook __label__learning Which is the best culinary book (a reference guide) for study at home?
-__label__bread What is the minimum ingredient to bake a bread?
-__label__baking __label__cookies What should a good cookie dough look like?
-__label__salad-dressing Greece salad dressing stay good in the fridge?
-__label__food-safety __label__meat __label__refrigerator __label__storage __label__raw Is it safe to store raw meat alongside pre-cooked produce (ie. ready-made pies) in the fridge?
-__label__bread __label__alcohol __label__yeast does bread have alcohol in it?
-__label__seasoning __label__texture __label__lentils What are proper methods of cooking stovetop lentils?
-__label__soup I am looking for a gluten free alternative to farro
-__label__please-remove-this-tag __label__sauce __label__cranberries What is the cranberries/sugar ratio used in the American cranberry sauce?
-__label__chocolate __label__squash __label__toasting Why did my toasted acorn squash seeds smell like chocolate?
-__label__equipment Bunn starts brewing coffee long after it's done
-__label__substitutions __label__flavor __label__tea Which caffeine-free tea herbs have tannins?
-__label__food-safety meatballs refrozen, safe to eat
-__label__cake __label__mold Does the thickness of a cake affect the baking time?
-__label__storage-method __label__candy Should I bag hard candy or not?
-__label__salt __label__food-preservation __label__butter Is less quality cream used in salted butter?
-__label__food-safety __label__chicken __label__eggs __label__refrigerator __label__poultry Is it safe to leave cooked poultry at room temperature overnight?
-__label__alcohol __label__spoilage Crystals on bottle of sweet alcohol
-__label__food-safety Waxed or unwaxed lemons?
-__label__frying __label__potatoes __label__mass-cooking What technique should I use to make latkes for a party so that I don't have to stay in the kitchen?
-__label__culinary-uses __label__spices What is sumac used for?
-__label__pasta __label__cleaning What is the best method/product for cleaning pasta's starch residue from colander and cooking pot?
-__label__cheese __label__allergy Why would a pregnant woman not be able to eat soft cheeses?
-__label__fondant Edible supports for a fondant palm tree
-__label__equipment __label__pasta How can I repair a pasta maker that was washed with water and has started to rust?
-__label__sushi __label__sticky-rice Sushi rolls opening up
-__label__substitutions __label__flavor Does Paprika extract actually taste of Paprika?
-__label__substitutions __label__pumpkin Replacement for pumpkin
-__label__eggs __label__stock Should I include egg shells in my stock?
-__label__salt __label__butter What different uses do we assign to salted butter vs. unsalted butter?
-__label__smoking How do I smoke on a propane grill that has a separate smoker attached?
-__label__restaurant When does baking/cooking in bulk have an advantage?
-__label__cheese __label__milk __label__cheese-making __label__paneer Can you make cheese curds with pasteurized milk?
-__label__mold __label__drying How to dry fruit peels without growing mold?
-__label__beef __label__pork __label__garlic __label__ginger __label__cooking-myth Is this a true? You should use garlic with pork and ginger with beef and never vice versa?
-__label__frying __label__soup __label__tomatoes __label__color Why did my tomato soup turn thick and brownish?
-__label__spherification How can I hold the flavor and texture of my spheres?
-__label__meat __label__pasta __label__meatballs Heating meatballs in pasta sauce
-__label__cheese-making Can whole milk be used to make fresh cheeses like marscapone?
-__label__chicken __label__knives __label__cutting-boards chef knives and cutting surfaces
-__label__syrup __label__extracts Making licorice root syrup or extract
-__label__meat __label__steak Getting dog meat to taste as close to steak as possible?
-__label__eggs __label__cooking-time __label__steaming How long to steam eggs for? (Instead of hard boiling)
-__label__roux __label__bechamel Can I use fat-free milk in bchamel?
-__label__oranges __label__juicing How much juice can you get from an orange?
-__label__tea __label__food-identification Name of the tea with tiny green leaves
-__label__cookies How does one invent a cookie recipe?
-__label__food-safety __label__beef __label__raw-meat __label__crockpot Is it safe to cook a steak that was left out (raw) for 7 hours?
-__label__caramel __label__flan Scraping Caramel for Flan
-__label__eggs __label__sugar __label__dessert __label__egg-whites __label__meringue Italian meringue deflated after adding sugar
-__label__baking __label__muffins __label__color __label__blueberries How can I turn my muffin batter into the natural blue color from blueberries?
-__label__steak __label__steaming Is it possible to steam steak?
-__label__substitutions __label__bacon __label__turkey Turkey bacon a good stand-in for bacon?
-__label__flour __label__storage Does unopened whole wheat flour have to be refrigerated?
-__label__pasta __label__noodles __label__japanese-cuisine How to prepare shirataki noodles to more closely resemble classic pasta?
-__label__bread __label__sugar __label__yeast Sugar and yeast proportion while making sweet bread
-__label__flavor __label__mayonnaise How do I get homemade mayonnaise to taste like store bought mayonnaise?
-__label__baking __label__pancakes __label__breakfast How do you make Hull Hotcakes?
-__label__nuts What's the best way to crack open a Brazil nut without breaking the nut?
-__label__tea __label__kombucha __label__hibiscus-tea Brewing Hibiscus tea
-__label__baking __label__potatoes __label__cooking-time __label__sweet-potatoes How long should I bake a whole sweet potato for?
-__label__storage __label__food-processing __label__packaging Why don't they sell frozen tomatoes like other frozen vegetables and fruits?
-__label__yogurt Killed Enzymes in Yogurt
-__label__culinary-uses __label__reheating __label__meatballs What is the best way to re-serve day old meat balls?
-__label__eggs __label__scrambled-eggs Scrambled eggs for a buffet
-__label__substitutions __label__oil Is there an alternative to using oil when baking muffins
-__label__chemistry __label__molecular-gastronomy __label__experimental __label__pop-rocks Preserving Nerds / Pop Rocks so they activate in the mouth and not in the food
-__label__bones __label__chicken-stock Can you cook bone stock in two hours, if not what are the problems?
-__label__eggs __label__milk __label__custard How to make a custard (royale) that sets up firm on the stovetop?
-__label__storage-method __label__onions __label__refrigerator How can I store chopped onions in the fridge without the smell?
-__label__microwave __label__milk __label__pasteurization Can I pasteurize milk using a microwave?
-__label__egg-whites __label__meringue Does an acid actually stabilize meringue and if so why?
-__label__cleaning Should I wash newly bought plastic tumblers?
-__label__substitutions __label__chocolate __label__gelatin __label__gelling-agents __label__mousse How can I make fluffy chocolate mousse without gelatin?
-__label__tea Why is black tea sold in crumbled form?
-__label__steak __label__sous-vide __label__pressure-cooker Can you make Sous Vide Steak in a Pressure Cooker?
-__label__substitutions __label__butter __label__dessert __label__fats __label__ghee Can ghee be used instead of butter in dessert recipes?
-__label__flour __label__conversion How many cups of flour are there in a pound?
-__label__garlic __label__temperature How hot does garlic need to get to lose its sharpness?
-__label__baking __label__cheese __label__temperature __label__noodles Tweaking a Macaroni & Cheese Cake
-__label__temperature __label__microwave __label__heat What temperature is 'High' in a 950 watt microwave?
-__label__resources __label__learning __label__pairing How to complement a dish?
-__label__beef __label__steak __label__cut-of-meat Is there a difference between Kansas City strip and New York strip?
-__label__baking __label__cake __label__batter What to add to the batter of the cake to avoid hardening when the gluten formation can't be avoided?
-__label__equipment Gelpro Mats - do they work?
-__label__substitutions __label__salt __label__conversion __label__charcuterie __label__curing How can I substitute Tender Quick for pink salt + kosher salt?
-__label__drying Fire in hot air oven
-__label__substitutions __label__milk __label__cream __label__coconut Can coconut cream be transformed into coconut milk, or vice versa?
-__label__equipment __label__ceramic __label__kitchen-safety Ceramic cup seems to be cracked internally, is it safe to use?
-__label__spoilage __label__peanut-butter Will skim milk powder go bad when mixed with peanut butter?
-__label__oil __label__dough __label__pizza oil for tabletop working dough
-__label__baking __label__bread __label__zucchini Can zucchini be increased in zucchini bread recipes?
-__label__meat __label__gelatin What animal parts can be included in head cheese?
-__label__substitutions __label__flour Substitute for refined white flour to make fried potato wedges crispy?
-__label__chocolate __label__ingredient-selection What is the difference between good quality chocolate and cheap chocolate?
-__label__sandwich __label__american-cuisine What should go in an Italian Sub sandwich?
-__label__fruit __label__food-preservation __label__gelling-agents __label__jam __label__pectin Are there alternative ways to test fruit preserves for doneness?
-__label__candy How is Botan (the Japanese rice candy) made?
-__label__baking __label__grilling __label__microwave __label__tortilla How to bake chips in microwave using grill?
-__label__coffee What is the best way to store ground coffee?
-__label__storage-method __label__coffee How to protect roasted coffee powder from degrading during daily use?
-__label__temperature __label__salami What temperature should I serve salami at?
-__label__culinary-uses __label__butter What to do with browned butter after frying a steak
-__label__culinary-uses __label__seeds __label__tamarind Can you eat the seeds of Tamarind if you roast them or boil them?
-__label__beef __label__stews Can I fix this bad beef stew?
-__label__pizza homemade pizza - getting the dough crispy
-__label__storage-method __label__storage-lifetime __label__chorizo How to keep 'fresh' chorizo?
-__label__baking __label__chocolate Callebaut callets vs. block?
-__label__baking __label__flour __label__comparisons __label__shopping __label__pantry What is the difference between various types of flour?
-__label__candy What is Fondant?
-__label__food-safety __label__cheese How long does parmesan sprinkle cheese last in the refrigerator?
-__label__potatoes __label__deep-frying __label__french-fries How to make crispy French fries?
-__label__pastry __label__vanilla __label__custard How do I make the filling in pain aux raisins / danish pastry
-__label__chicken __label__cooking-time __label__roasting Cooking Large Quantity of Chicken Legs
-__label__sauteing __label__chemistry __label__spinach Why does spinach lose its texture when cooked?
-__label__slow-cooking __label__hamburgers How long is cooked hamburger able to sit in a crockpot?
-__label__cheese __label__fish __label__italian-cuisine __label__tuna Fish and cheese: An unbreakable rule?
-__label__boiling __label__water When boiling water without any other ingredients in it, why start from cold?
-__label__spices What tweaks can be made when preparing chili powder?
-__label__food-safety __label__chicken __label__marinade __label__mexican-cuisine Fajitas: Marinade Vegetables With Chicken
-__label__extracts Why should we add alcohol to make extract
-__label__beans __label__mexican-cuisine How are black beans cooked for Mexican dishes?
-__label__rice __label__cooking-myth Lifting the lid on cooking rice - is it such a big deal?
-__label__soup __label__spices __label__herbs Dutch savoury spices and herbs
-__label__baking __label__meat How to bake ground beef
-__label__flavor __label__sugar __label__ice-cream __label__sorbet Why is my sherbet loosing flavour?
-__label__flavor __label__garlic __label__pan __label__stainless-steel Does stainless steel affect garlic flavors in food?
-__label__food-safety __label__meat __label__freezing Started thawing but can't finish cooking meat: Time Sensitive
-__label__baking __label__bread __label__dough My french bread dough did not rise on the second rise after forming the loaves
-__label__microwave Why is some metal safe to use in a microwave, but others not?
-__label__food-safety __label__potatoes __label__vegetables Are Green Potatoes OK?
-__label__stainless-steel Brown spots on new stainless steel pot
-__label__freezing __label__pork Pork shoulder discoloured in the freezer to a greenish grey colour. What happened?
-__label__baking Making crumpets in advance?
-__label__oil __label__nutrient-composition Do the Properties of Oils Change if They're Cooked?
-__label__substitutions __label__sauce __label__italian-cuisine __label__allergy Non-cow's milk replacement for Parmesan cheese in Genovese pesto
-__label__sauce __label__thickening __label__cornstarch What is the proper way to use corn starch to thicken sauces?
-__label__storage-method __label__pasta __label__microwave How to properly prepare a weeks worth of pasta and microwave it at work
-__label__fermentation __label__additives __label__kimchi Which preservatives/additives in ingredients can interfere with kimchi-style fermentation?
-__label__knife-skills __label__sharpening Can bad honing technique spoil a knife?
-__label__garlic Should I peel garlic before pressing it?
-__label__coffee __label__french-press french press vs. chemex - oil absorbed by chemex filters?
-__label__restaurant-mimicry __label__lobster Why are my homemade lobster rolls so much worse than those at the restaurants whose recipes I'm using?
-__label__freezing __label__chutney My chutney will not freeze, help!
-__label__food-safety Supply of Boiling water without power outlet
-__label__bread __label__temperature __label__kneading Kneading dough - significance of warm hands
-__label__chicken __label__soup __label__temperature Boiled chicken: coloured parts of the meat?
-__label__flavor __label__barbecue __label__vinegar What effect would boiling for 1 minute and resting have on a vinegar-based BBQ sauce?
-__label__baking __label__cake __label__cream Are there any tricks to making a light-textured "whipped cream cake"?
-__label__flavor How can I reproduce a "gamey" flavor?
-__label__rice __label__water Rice water ? Spoiled?
-__label__baking __label__bread __label__dough Storing bread dough before baking
-__label__jam What to do with over cooked quince jam
-__label__blender __label__gazpacho Can I use my blender for food processing the ingredients in my Gazpacho?
-__label__fruit __label__microwave __label__fire Why did my banana catch fire in the microwave?
-__label__food-safety __label__storage-lifetime __label__basil Does pesto go bad?
-__label__dough __label__flour Why doesn't my whole wheat dough pass the Poke Test?
-__label__substitutions __label__dessert __label__gelatin __label__gelling-agents __label__kosher Can I make panna cotta using a flavored, non-gelatin "Jell Dessert"?
-__label__equipment __label__mate Can too hot water cause the mate gourd to break?
-__label__food-safety __label__grilling How to safely grill meat/fruit/veggie skewers
-__label__baking __label__bread __label__rising Why won't my bread rise much during baking?
-__label__substitutions __label__butter __label__pie __label__crust __label__olive-oil Can I substitute olive oil for butter/shortening in pie crust?
-__label__food-safety I left fully cooked lasagna out all night
-__label__flour __label__pizza Flour protein and browning
-__label__deep-frying Pot making popping noises
-__label__flavor __label__seafood How does one remove the "fishy flavor" from seafood?
-__label__gluten-free __label__sponge-cake What can make a gluten free sponge light and fluffy?
-__label__ice-cream Can i make ice cream with artificial sweetener
-__label__substitutions __label__cajun-cuisine Replacement for file powder
-__label__baking __label__substitutions __label__baking-powder How do I make a "baking powder" substitute in a pinch
-__label__beef __label__slow-cooking Techniques for cooking beef shin in the piece
-__label__pot-roast __label__jerk Molasses and Honey with burned beef suggestions?
-__label__gas Need a gas cooker but have no gas supply
-__label__ham What is the difference between Paris ham and French ham?
-__label__pasta __label__shrimp Why in this one recipe parsley is used in 2 different ways?
-__label__beef __label__pork Ground Beef vs. Ground Pork
-__label__meat __label__cut-of-meat Flavour in different cuts
-__label__brining Does adding vegetables to your brine add any flavour?
-__label__cake __label__pop-rocks Cooking cakes with Pop Rocks / Space Dust
-__label__sauce __label__fish __label__low-fat How can I reduce the fat in a white wine and parsley sauce?
-__label__measurements __label__acidity How to measure food acidity
-__label__food-safety __label__greens Should I wash my pre-washed greens?
-__label__substitutions __label__flour __label__soup __label__thickening How to substitute flour with nutritional yeast
-__label__oven __label__cooking-time How do I cook these two items in the oven at the same time?
-__label__baking __label__foil-cooking What does tin foil do when baking a pot pie?
-__label__substitutions __label__milk What is a good substitute for full cream milk powder?
-__label__jewish-cuisine __label__passover How can I make matzo meal and matzo farfel?
-__label__baking __label__bread What gives a good bagel its crust?
-__label__substitutions __label__vegetables __label__middle-eastern-cuisine What can I use as the leaf in dolma?
-__label__baking __label__pie How to make apple pie stay intact
-__label__baking __label__cake __label__fruit How to prevent fresh peaches from sinking to the bottom of a buttermilk pound cak?
-__label__baking __label__equipment __label__cast-iron __label__skillet __label__apple-pie Baking with regular skillet vs. cast iron for apple pie
-__label__substitutions __label__pumpkin How do I substitute out canned pumpkin pie filling
-__label__baking __label__chocolate __label__cookies __label__gingerbread What should be understood by "refrigerate until firm, 2 hours or overnight"?
-__label__confit How do I confit a Pork Neck
-__label__cake __label__water Why does a cake recipe call for 2 tbsp of hot water?
-__label__vegetables __label__temperature __label__salad __label__shrimp __label__lettuce How can you prevent the lettuce from wilting if covered with something hot?
-__label__storage-method __label__vegetables __label__flavor Does the drying out of vegetables affect the taste after cooking?
-__label__chili Fixing oily chili
-__label__texture __label__fresh How do I tell if a rutabaga is fresh?
-__label__baking __label__cake __label__dessert __label__vegan __label__beets How do beets bake up in flour?
-__label__potatoes My red potatoes seem to have an unusually high amount of eyes. Should I cut them out?
-__label__french-cuisine __label__snail What types of snails are made into Escargot?
-__label__food-science __label__boiling __label__dumplings Why do dumplings float when they are ready?
-__label__vinegar __label__fermentation Making vinegar - alcohol and sugar tolerance
-__label__oven __label__heat __label__ham Is there a way to heat a precooked ham in a 425 degree oven?
-__label__substitutions __label__cake Substituting instant imitation flavored pudding mix and cake mix in Bundt Cake recipe
-__label__food-safety __label__dry-aging Dry cured chicken with bad odor
-__label__grilling __label__sausages __label__beer Can I boil bratwurst in beer to cook them?
-__label__electric-stoves What pots work the best on electric ranges to sautee, fry and simmer?
-__label__indian-cuisine __label__vegetarian __label__cookbook What's a good bible on vegetarian cooking?
-__label__safety Is it safe to boil lemon water?
-__label__equipment __label__cookware __label__pan __label__sauteing Why do "saute pans" have straight sides?
-__label__food-safety __label__beans __label__brining Is soaking beans 24 hours unrefrigerated safe?
-__label__oil __label__olive-oil __label__popcorn Did I poison myself by eating popcorn made in a steel pot with olive oil?
-__label__eggs __label__hard-boiled-eggs How to ensure that eggs get hard boiled on a gas stove?
-__label__frying __label__oil Why does oil bubble when you fry things?
-__label__sauce Does adding water back into an over-reduced sauce lose flavour?
-__label__baking __label__cake __label__frosting Making cake balls with a not-so-sweet frosting
-__label__food-safety Turkey Meatloaf Safety
-__label__reduction What is "au sec"?
-__label__cookware __label__shopping __label__utensils Essenial cookware/utensils to buy from scratch for sustanence in the US?
-__label__food-safety __label__mold Mold forms on sweet miso -- can I still use the miso?
-__label__sugar __label__icing How can I make frosting without powdered sugar
-__label__breakfast __label__oats Cooking Porridge in steam oven
-__label__equipment __label__cleaning __label__cookware How to take care of the teflon coated cookware to ensure their long life?
-__label__baking What does cream of tartar do in baking recipes?
-__label__garlic How to know whether the whole unpeeled garlic is still edible or not?
-__label__cookware __label__cast-iron What's the use of the hexagon bottom in braisers?
-__label__thickening __label__roux Why do light and dark roux have different effects when thickening sauces?
-__label__meat __label__frying __label__steak __label__raw What happened to my steak?
-__label__salt __label__measurements __label__soup How to know how salty is my soup without tasting?
-__label__storage-method __label__emulsion What is the best way to store and manage tahini?
-__label__substitutions __label__thickening Why would I use Arrowroot instead of Cornstarch?
-__label__food-safety __label__storage-method __label__garlic Botulism, Garlic, Cold pressed Olive oil and mason jars
-__label__vegetables __label__blanching How long should I blanch baby peas?
-__label__roast oven alternatives
-__label__temperature __label__beer What temperature are dark beers (stouts and nut browns) supposed to be consumed at?
-__label__fruit __label__food-preservation __label__canning __label__jam How to recover jam that has set too hard?
-__label__substitutions __label__chicken __label__pork __label__liver What would be the result of using chicken livers when making liverwurst?
-__label__tea __label__drinks __label__drying Do tea-like drinks typically require the plant material be dried or processed?
-__label__pork __label__sous-vide __label__japanese-cuisine __label__braising Marinade then cook or cook then marinade?
-__label__pizza __label__restaurant-mimicry How do I make this particular pizza dough?
-__label__salt __label__fish __label__brining How much salt does fish in brine absorb?
-__label__baking __label__oil __label__extracts How to make hazelnut oil
-__label__cookware Which cooking apparatus is best to make Croque Monsieur?
-__label__dessert __label__thai-cuisine __label__sticky-rice What are the crunchy bits on top of Thai mango with sticky rice?
-__label__ingredient-selection What natural ingredient besides honey and fats can I use to bind a mixture of powders together?
-__label__frying __label__caramelization __label__sauteing Sauting vs Frying vs Caramelizing -- what's the difference?
-__label__vegetables __label__culinary-uses __label__kohlrabi What do I do with a kohlrabi?
-__label__bread __label__indian-cuisine __label__fermentation __label__flatbread How do I make dosas smooth and shiny?
-__label__equipment __label__oil __label__language __label__mayonnaise Food Processor Feeder Tube Hole - What Is It Called and How Does It Work?
-__label__fish Cod as a sub for Salmon
-__label__storage-method __label__baking-soda Storing Baking Soda
-__label__food-safety __label__bread __label__mold __label__smell Moldy bread smell but no mold?
-__label__seafood How to cook squid to get rid of the 'urine' flavor? What causes that flavor?
-__label__bread __label__pizza __label__restaurant-mimicry How can I get a takeaway style pizza base?
-__label__fruit __label__shortcuts Is there a technique for glac (glazing) that could speed up the process?
-__label__flavor __label__tasting Is it possible to improve one's taste palette through practice or other methods?
-__label__vegetables __label__nutrient-composition The way to cook vegetables that keeps most of the nutrients
-__label__vegetables __label__peeling Peeling a Drumstick
-__label__pie __label__thickening __label__pudding __label__cornstarch What should be the tooth of banana pudding pie?
-__label__baking __label__substitutions __label__rum Using dark rum instead of white rum
-__label__professional Workflow Planning Template
-__label__tea Should a [Ceramic] mug be left covered or uncovered during the tea bag steeping process?
-__label__deep-frying __label__batter How to keep battered (tempura) goods from sticking to the deep frying pan?
-__label__garlic __label__shortcuts How do you peel garlic easily?
-__label__seasoning-pans __label__wok Seasoning a wok, have I burned on the factory oil?
-__label__tea Why is my Green Tea Brown but then Green when I reuse the bag?
-__label__bread My grandmothers "brown" bread
-__label__sauce __label__reduction What if anything make a liquid a good candidate for a reduction?
-__label__sugar __label__chocolate __label__dessert Where to get or how to make hollow sugar balls?
-__label__asian-cuisine __label__thai-cuisine Should lemongrass be edible or just a flavoring?
-__label__garlic __label__condiments Any tips on crushing garlic for alioli?
-__label__cookware __label__glass What is the purpose of this footed glassware with a large round bowl and a decorative handle?
-__label__molecular-gastronomy __label__alkalinity Alkaline cooking
-__label__heat __label__safety __label__glass Why must the oven be preheated for a Pyrex glass pan?
-__label__mayonnaise __label__emulsion Why doesn't mayonnaise taste like pure oil?
-__label__sugar __label__syrup __label__cocktails How can I prevent simple syrup from crystallizing?
-__label__food-safety __label__turkey __label__brining How can I effectively time a short thawing and brining of a a turkey?
-__label__bread __label__dough Can over proofed dough be harmful to breathe in?
-__label__cheese Is cheese a condiment? (Burgers, sandwiches, etc)
-__label__microwave __label__corn What's a good technique for cooking fresh corn in the microwave?
-__label__storage-method __label__storage-lifetime __label__sausages Can black pudding be stored long-term?
-__label__cheesecake __label__crumb-crust Can fruit juice be used to hold a cheesecake crust together?
-__label__equipment __label__tea __label__presentation What "all-in-one" single serving tea device(s) are sturdy, make "teapot quality" loose leaf tea, and are two pieces or less?
-__label__whiskey How to properly clean a whiskey flask?
-__label__meat __label__culinary-uses __label__lamb What can I do with the meat and fat trimmed from the top of lamb ribs?
-__label__language __label__blanching What is the difference in blanching and parboiling?
-__label__dessert How do you make the shell for this dinosaur egg dessert?
-__label__baking __label__chocolate Why do I need to melt butter with chocolate?
-__label__roasting __label__lamb Dry leg of lamb
-__label__bread __label__conversion __label__kneading Converting kneading times from machine kneading to hand kneading
-__label__substitutions __label__fish __label__asian-cuisine What is a good substitute for Fish Sauce?
-__label__storage-method __label__eggs __label__refrigerator Should I refrigerate eggs?
-__label__substitutions __label__soup __label__flour __label__gluten-free Can I replace flour in a soup recipe with a 1 to 1 gluten free flour?
-__label__soaking converting dried measurements to soaked measurements
-__label__baking __label__souffle Baking Souffles
-__label__beef __label__vegan __label__seitan How would I go about recreating beef/hamburger taste/umami, strictly vegan?
-__label__bread __label__storage-method Bread going stale in enamel breadbasket
-__label__freezing __label__roasting __label__bell-peppers freeze then roast red bell peppers?
-__label__cake __label__cupcakes __label__moisture The quantity of which ingredients should be increased to raise the moistness of a cake?
-__label__eggs __label__omelette Why did my omelette turn gray?
-__label__stock __label__broth Vegetable Broth/Stock from Kirkland Organic No-Salt Seasoning
-__label__butter __label__waffle How to evenly spread butter in each square of a waffle?
-__label__noodles __label__broth What type of noodles absorb most amount of liquid?
-__label__barbecue __label__smoking Using my own wood for smoking?
-__label__seasoning __label__frying-pan __label__carbon-steel Why can't I get a seasoning layer on my carbon steel pan using an induction hob?
-__label__frying __label__oil __label__storage Is it ok to store peanut oil in the container it came in after being used?
-__label__food-safety __label__thawing __label__corned-beef how long can I keep thawed corned beef in my refrigerator?
-__label__baking __label__italian-cuisine __label__polenta Can polenta be baked?
-__label__spices __label__fresh How to distinguish nutmeg freshness?
-__label__storage-method __label__freezing __label__storage-lifetime __label__beef __label__steak Storing beef for 3 days
-__label__batter __label__waffle How can I keep my waffle iron relatively clean when making waffles?
-__label__bread __label__dough __label__vegan __label__batter How can I modify corn bread recipes to accomodate a wet filling?
-__label__baking __label__oven Combining dishes that need oven temps of 450, 425, 400, and 350
-__label__baking __label__bread __label__seeds Baking with unhulled sesame seeds versus hulled
-__label__baking __label__equipment Stirring with knives?
-__label__baking __label__french-cuisine __label__macarons How can I make the tops of my macarons smooth?
-__label__baking __label__bread __label__temperature __label__indian-cuisine Temperature of tandoor for making naan
-__label__equipment __label__dutch-oven Need to replace my "Bean Pot" what should I look for?
-__label__beans __label__canning __label__chili Canning chili with beans
-__label__knife-skills __label__cutting __label__cutting-boards How should I improve my chopping flow?
-__label__vegetables How to freeze your own produce & meals, without cell wall break down?
-__label__marinade __label__brining Brine, then marinate?
-__label__baking __label__bread __label__herbs Adding fresh herbs in no-knead Bread
-__label__frying __label__pancakes How can I make NON-fluffy pancakes?
-__label__fruit __label__food-identification What's this yellow plum-like fruit with a spiky stone? West Africa
-__label__substitutions __label__chili __label__korean-cuisine Can you substitute Asian red chili paste (e.g. Thai Kitchen's Roasted Red Chili Paste) for Sambal Oelek?
-__label__food-science __label__steaming __label__broccoli Why does broccoli turn brown when steaming?
-__label__cookware __label__roast What brand of roasting dish would you recommend?
-__label__beef __label__marinade __label__roast-beef __label__pineapple Will a pineapple marinade reduce a beef roast to paste?
-__label__baking __label__dough __label__pastry Sausage roll pastry - how do I achieve a smooth shiny effect?
-__label__sugar Does sugar turn sour after prolonged cooking?
-__label__ham Is a smoked pork shoulder a suitable substitute for ham hocks?
-__label__bread __label__sourdough How to make my sourdough sweet?
-__label__microwave __label__reheating Tips for reheating food in the microwave
-__label__cookies How do I make oatmeal chocolate chip cookies that are thick?
-__label__chicken __label__soup __label__chicken-breast Why is the Chicken too hard in the outside but soggy in the inside?
-__label__beans __label__pressure-cooker Split beans in a pressure cooker?
-__label__vegetables __label__boiling __label__nutrient-composition How does boiling remove vitamin C from food?
-__label__baking __label__cake __label__icing __label__decorating What is the best technique to put icing on plastic?
-__label__coffee What does acidity mean in terms of coffee? How does it affect taste?
-__label__flavor Is there such a thing as too much vanilla?
-__label__potatoes __label__alcohol __label__fermentation __label__vodka __label__rum Why potatoes need to be boiled in order to make alcohol?
-__label__potatoes __label__mash How can I make a silky smooth, rich mash?
-__label__duck __label__liver What is an elegant way to serve whole duck livers?
-__label__milk __label__kefir Homemade and commercial kefirs
-__label__chicken __label__smoking __label__skin Smoking whole chicken without skin
-__label__coffee __label__molecular-gastronomy __label__spherification How do I create spherical coffee?
-__label__equipment __label__non-stick Does Heating Up A PTFE Non-Stick Pan Create "Fumes"?
-__label__storage-method __label__pickling __label__asparagus Refrigerator pickles in plastic?
-__label__baking __label__cake Cake help urgent!
-__label__pudding __label__cornstarch Why won't my pudding thicken up?
-__label__pork __label__asian-cuisine __label__chinese-cuisine __label__jerky Chinese pork jerky: what makes them so tender, how do you make it?
-__label__freezing __label__indian-cuisine __label__curry Preparing curries faster
-__label__chicken How to cook extremely soft chicken?
-__label__food-safety __label__chicken Is it safe to eat chicken stored below 0c for about 8 days? If not what are the dangers?
-__label__dough __label__flour __label__indian-cuisine __label__deep-frying How to make Namkeen Mathi/Mathri?
-__label__equipment __label__crockpot Will a lid with a hole in it work with a crock pot?
-__label__cleaning __label__pizza-stone Why you shouldn't use soap to clean a pizza stone? or some pans and pots?
-__label__grilling Gas or charcoal grille which one to buy
-__label__vegan __label__tofu __label__soymilk Filtered or non-filtered soymilk maker?
-__label__food-science __label__alcohol __label__wine __label__heat Does the alcohol in wine affect cooking process?
-__label__foil-cooking Substituting freezer paper for parchment paper
-__label__salt __label__shopping __label__kosher-salt Where can I buy kosher salt in London?
-__label__bread I want to duplicate my bread mistake!
-__label__cheese Is there a way to recover hardened Pecorino Romano?
-__label__potatoes __label__boiling __label__peeling Peeling and dicing potato before boiling it
-__label__substitutions __label__evaporated-milk Can evaporated milk be converted to sweetened condensed?
-__label__jalapeno The right amount of jalapeo
-__label__substitutions __label__cake __label__butter What can replace vegetable butter?
-__label__ice-cream Why use liquid nitrogen to make ice cream?
-__label__meat __label__marinade __label__kiwifruit __label__tenderizing How is Kiwifruit used to tenderize Meat?
-__label__chocolate __label__ingredient-selection __label__drinks Belgian chocolate milk
-__label__beans __label__please-remove-this-tag Maintaining pressure on Pressure Cooker
-__label__baking __label__cake Getting the bowl out of the mold
-__label__substitutions __label__fish __label__cod Can Southern Blue Whiting replace Cod?
-__label__baking __label__butter __label__candy Butter separation in english toffee candy
-__label__food-safety __label__oil __label__olive-oil How to check whether the Olive oil is fit for consumption or not?
-__label__mexican-cuisine __label__avocados Trick to keeping guacamole from turning brown
-__label__bread Why is commercial sandwich bread so popular in the US and UK?
-__label__beef __label__turkey Should cold turkey and roast beef be heated before putting on the gravy?
-__label__substitutions __label__bread Adding/substituting non-flour ingredients in bread
-__label__chicken __label__fish What does it mean if my chicken tastes like fish?
-__label__freezing Can I successfully freeze raw cabbage?
-__label__food-science When creating a recipe, what determines whether 2 ingredients will go well together?
-__label__thai-cuisine __label__coconut Cracking cocunut cream
-__label__spices __label__wasabi __label__spicy-hot How can I maximize Wasabi flavor?
-__label__meat __label__food-science __label__electric-stoves __label__efficiency What is the most energy efficient way to cook meat on an electric stove?
-__label__equipment __label__kitchen-safety Whip cream dispenser broken
-__label__melting-chocolate What direction must one stir molten chocolate?
-__label__cast-iron Black flakes from new cast iron pan
-__label__equipment Where can I find this exact spatula, with a short handle and asymmetric head?
-__label__baking __label__cake __label__glass Baking in Glass Loaf Pan
-__label__bread __label__dough __label__rising How can you tell whether bread dough is ready for baking?
-__label__vegetables __label__flavor __label__zucchini How do I remove bitterness from zucchini?
-__label__equipment __label__blender Blender Buying - Square vs. Round Container
-__label__baking-soda __label__low-fat __label__pancakes Having trouble getting lower fat fluffy pancakes with baking soda approach
-__label__flavor __label__tea How to get a cake or pie like flavor with tea?
-__label__baking __label__oven __label__gas Is oven an important factor in getting great baking results?
-__label__nutrient-composition __label__soymilk Can I use fresh okara without cooking it?
-__label__food-safety __label__lamb __label__offal Is there any harm to eat cooked renal pelvis in lamb kidney?
-__label__cheese __label__milk __label__cheese-making Making hard cheese from milk by vinegar
-__label__spices __label__shopping Best online source for spices
-__label__eggs __label__storage-lifetime __label__refrigerator __label__raw How long can I keep raw-egg based salad dressing refrigerated
-__label__food-safety __label__chocolate Food safe airbrushing
-__label__meat __label__cast-iron __label__hamburgers Best practices to minimize smoke when cooking meat using a cast iron skillet
-__label__baking __label__cake __label__recipe-scaling How much can I change the height of a cake?
-__label__substitutions __label__slow-cooking __label__beans If a recipe calls for canned beans and I want to use dried beans, what do I need to do to the dried beans first?
-__label__equipment __label__rice __label__rice-cooker How to properly cook basmati rice in a rice cooker
-__label__dessert __label__ice-cream __label__sorbet What is the difference between ice cream, gelato, and sorbet?
-__label__eggs __label__omelette __label__romanian-cuisine __label__balkan-cuisine Does a Romanian omlet rneasc (peasant omelette) have standard ingredients?
-__label__meat __label__fish __label__language Why is fish not considered as meat?
-__label__vegetables Charring veg without gas burners/grill
-__label__cheese __label__mozzarella What is the sign of mozzarella being old?
-__label__fish How Do I make My Casserole (with Noodles) Less Dry?
-__label__beef I have a 8.6 pd 4 rib standing rib roast with bone. What temp and how long do I cook it in the over? Should I use the convection fan?
-__label__broth How to make a beef or vegetable broth more dense?
-__label__food-safety How do I know if condiments in refrigarator are good?
-__label__vegan __label__icing __label__cream-cheese I am looking for a vegan substitute for cream cheese for use in a white chocolate/cream cheese icing
-__label__juice How to make Fennel juice?
-__label__baking __label__temperature How to make my graham cracker bites crispy/crunchy?
-__label__seasoning __label__salad-dressing What seasonings give ranch dressing its distinctive flavor?
-__label__baking __label__bread Bread crusty outside and super soft inside
-__label__food-safety Groceries left in car overnight
-__label__food-safety Proper temperatures for meats...foodie standards?
-__label__gumbo Gumbo file is slimey and too thick.
-__label__restaurant-mimicry __label__tortilla __label__chips __label__ketchup How do you make Ketchup Doritos?
-__label__baking __label__icing How to stop icing from running off iced buns?
-__label__equipment __label__dutch-oven Le Creuset vs. Lodge Enamel
-__label__flavor __label__onions Ways to counter the burn of too many scallions?
-__label__sauce __label__celery What are the positive effects of adding celery to a sauce?
-__label__bread __label__russian-cuisine How do I make authentic Russian black bread?
-__label__soup __label__pepper Too much pepper in soup: any way to fix?
-__label__vegetables __label__starch What is the relationship between starchy vegetables/fruits and root vegetables?
-__label__oil __label__asian-cuisine Sesame Oil vs Toasted Sesame Oil
-__label__bread can shortening be used to replace lard in baking bread?
-__label__baking __label__sugar __label__butter __label__frosting Rescuing peanut butter frosting
-__label__smell __label__refrigerator __label__freezing How to get rid of the smell from the fridge?
-__label__cooking-time __label__temperature __label__sausages __label__thermometer Why are my (italian Whole foods) sausages still pink inside?
-__label__food-safety __label__beans Are these worms in my black eyed peas/beans?
-__label__freezing __label__microwave Why do my meat burritos not heat well?
-__label__substitutions __label__garlic Recipe calls for garlic powder and all I have is garlic salt
-__label__candy __label__melting-chocolate How can I add flavorings and colorings to white chocolate?
-__label__freezing __label__pizza __label__dough Defrosting pizza dough correctly?
-__label__sugar __label__cookies My sugar cookies taste dry/stale
-__label__ice-cream Is there a magic ingredient that keeps ice-cream soft?
-__label__wine __label__serving Best substitute wine glass
-__label__equipment __label__coffee Caffettiera (Moka Pot) is not making coffee properly
-__label__pickling __label__crock __label__sauerkraut How long should I wait before I lift the lid of my sauerkraut crock?
-__label__equipment __label__roasting What are the uses for a roasting pan? Do I really need a roasting pan?
-__label__food-safety __label__freezing __label__pizza __label__thawing Frozen pizza kept at room temp (23 C) for 48 hours - safe to use?
-__label__brining Factory brine vs home brine
-__label__pancakes __label__non-stick Non-stick griddle frustration
-__label__spinach __label__greens How much is in a handful of spinach?
-__label__pork Cooked pork left out overnight
-__label__bread __label__biga How to increase batch size of dough starter bread?
-__label__juice __label__lemon __label__honey __label__acidity How do I reduce the acidity of homemade honey lemon juice?
-__label__rice __label__cookware __label__sushi __label__japanese-cuisine __label__rice-cooker What are the odds that American household have a rice cooker?
-__label__pairing __label__extracts How safe is it to combine flavor extracts?
-__label__juice Why are most juices sold for the same price?
-__label__food-safety Will cannes food tops melt if dropped in boiling soup?
-__label__baking __label__middle-eastern-cuisine __label__flatbread __label__pita How do I ensure that pita forms a nice big, even pocket when baking?
-__label__ingredient-selection What am I doing wrong with my Kool-Aid pickles?
-__label__eggs __label__pancakes __label__yolk Are egg yolks neccessary for proper pancake structure in flourless pancakes?
-__label__food-safety __label__sauce __label__canning Can I un-seal canned tomato sauce, and re-seal after further cooking?
-__label__flavor __label__vanilla What makes bourbon a decent substitute for vanilla?
-__label__oil __label__stir-fry How much oil should you use when stir frying a single portion?
-__label__food-safety Is it okay to cover food in the fridge with paper plates?
-__label__equipment __label__knives Do scalloped sides on a knife blade have any effect?
-__label__refrigerator De-humidify a fridge
-__label__salad __label__greens What is the cellular activity behind massaged greens?
-__label__food-safety Refrigerator Life Of Cooked Clams
-__label__gelatin __label__whipped-cream __label__consistency __label__mousse How to make a passion fruit mousse without gelatin?
-__label__baking __label__seasoning __label__french-fries When to add seasoning to oven-baked french fries?
-__label__chili-peppers What kind of chili peppers are these?
-__label__baking Why would a recipe be sensitive to the brand of cream cheese I bought?
-__label__bread __label__yeast __label__gluten-free Gluten-free alternative to commercial yeast when making gluten-free bread?
-__label__substitutions __label__whipped-cream __label__mousse Tiramisu mixture not firm
-__label__pork Pulled pork - interrupted cooking in oven?
-__label__turkey __label__meatloaf How do you keep a Turkey Meatloaf from getting too "dry"?
-__label__mustard Is there a way to ferment mustard seeds for homemade mustard?
-__label__soy __label__soymilk __label__filtering Making soy milk: best way to separate okara?
-__label__barbecue __label__american-cuisine What styles of barbeque exist in American cuisine?
-__label__baking __label__brownies chocolate substitutions in baking brownies from scratch
-__label__smoking __label__chicken-breast Smoking chicken breasts with and without skin
-__label__sauce __label__tea How to make a sauce based on tea
-__label__food-science Does whole milk or soy milk spoil faster? Why?
-__label__food-safety __label__utensils How should glasses/cups be oriented in storage?
-__label__temperature The cook time and temperature I need is not an option on my crockpot
-__label__sugar __label__extracts Do Liquor Based Extracts Require Sugar?
-__label__baking __label__equipment __label__cookware __label__pan __label__brownies Where to find a large individual brownie pan?
-__label__cast-iron __label__seasoning-pans How do I remove a black residue after seasoning cast iron waffle maker
-__label__fudge Commercial fudge recipes
-__label__baking __label__substitutions __label__consistency chestnut puree quantity
-__label__equipment __label__grinding __label__mortar __label__pestle Does a granite pestel need to be re-grooved?
-__label__pan __label__tortilla __label__flour-tortilla How to get flour quesadilla light and crispy?
-__label__seasoning __label__utensils Methods for seasoning wooden spoons?
-__label__baking __label__please-remove-this-tag __label__salt Are there certain kinds of salts that work best for baking (cakes, bread, etc)?
-__label__cleaning Cleaning a food processor
-__label__duck Cooking duck breasts
-__label__substitutions __label__onions Fresh pearl onions vs frozen
-__label__substitutions __label__ingredient-selection __label__kimchi Kimchi / Mo-Chu Ka-roo?
-__label__soup How much water in potato-leek soup (Vichyssoise)?
-__label__coffee __label__temperature __label__espresso What is the optimal temperature for making coffee, specifically in an AeroPress?
-__label__herbs __label__soup How much fresh lovage in soup?
-__label__equipment __label__sous-vide Does anyone know how to make a Sous Vide style cooking vessel?
-__label__cooking-time __label__sous-vide How does double-bagging sous vide food affect cook time?
-__label__frying __label__fish Panko-breaded tilapia, medium fried, non-stick pan, absorbed oil
-__label__storage-method __label__storage-lifetime __label__chocolate Increase lifetime of homemade chocolates
-__label__flour __label__mixing __label__sifting What is the purpose of sifting dry ingredients?
-__label__sauce __label__texture __label__bananas Why my banana sauce is not smooth?
-__label__baking __label__baking-powder __label__baking-soda __label__cocoa Effect of undutched cocoa on baking
-__label__rice Rice Cookery in water containing sugar versus plain water
-__label__substitutions __label__lemonade Substitute for fresh lemons - I need to make 70 liters of homemade lemonade
-__label__rice __label__sushi __label__vinegar Vinegar Alternatives and rice combinations in making sushi rice
-__label__equipment __label__sugar __label__indian-cuisine __label__grinding What is the best way to turn the chunks of jaggery into fine powder?
-__label__substitutions Can I Use Yellow Split Peas in Paruppu Urundai instead of Toor Dal
-__label__equipment __label__waffle Does it matter if I make waffles in a frying pan?
-__label__cooking-time __label__crockpot New crockpot cook times rule?
-__label__equipment __label__induction Induction unit makes buzzing sound
-__label__chicken __label__salt __label__tenderizing Does a mechanical meat tenderiser denature chicken so that it will absorb more salt water?
-__label__butter __label__french-cuisine Why didn't my clarified herb butter solidify?
-__label__flavor __label__freezing __label__cleaning __label__alcohol __label__drinks How to remove the flavor from whisky stones?
-__label__decorating How do you apply colored sugar just to the raised image on a cookie
-__label__language __label__bacon __label__heat __label__vocabulary Is there standard terminology for the doneness of bacon strips?
-__label__sauce __label__thickening Why do sauces thicken as they cool?
-__label__vodka why add a shot of vodka to a cream sauce?
-__label__food-safety Can adequate heating transform spoiled food into safe food?
-__label__bread __label__freezing __label__breakfast How to make a Jim Lahey's No-Knead Bread in time for breakfast
-__label__coffee __label__espresso How to make Latte art on a Cappuccino?
-__label__rice __label__paella __label__spanish-cuisine What is the ingredient that makes a Spanish paella so particular?
-__label__shrimp __label__food-safety __label__frozen Are cooked frozen shrimp safe?
-__label__onions Black layer in an onion
-__label__beef __label__corned-beef Why did I end up with mushy corned beef?
-__label__baking __label__bread __label__storage-lifetime Breadmaker bread not remaining fresh long enough
-__label__dessert __label__measurements __label__crumble What is the correct flour, sugar, butter ratio for crumble?
-__label__vegetables __label__fruit __label__ripe How can I let fruit ripen faster?
-__label__bread How can I improve the shape/appearance of this bread?
-__label__food-safety __label__bread Is it safe to eat mouldy bread?
-__label__tomatoes What is the difference between grape and cherry tomatoes?
-__label__frying __label__oil Type of oil to cook white/black pudding in?
-__label__chocolate __label__melting-chocolate Tempering chocolate without a thermometer
-__label__baking Substitute for baking parchment
-__label__substitutions __label__cake __label__pan Bundt Pan Substitution?
-__label__meat __label__oven __label__food-science __label__fats __label__chemistry Why my meatballs sweated all of their fat?
-__label__chocolate __label__cookies Problem with "No Bake Cookies"
-__label__salad __label__chicken-breast How should chicken breasts for a chicken salad be cooked?
-__label__sugar How can I extract palm sugar from a container?
-__label__icing __label__shortening No Shortening and No Refrigeration, Buttercream Frosting
-__label__rice __label__boiling How is boiled rice different from steamed?
-__label__oil __label__fats __label__moisture why is cooking in oil or fat considered dry heating?
-__label__oven Passive cooker hood vs recirculation one
-__label__cake __label__dessert What is the difference between cheesecake and NY cheesecake?
-__label__juice __label__citrus Can citrus be squeezed too much?
-__label__bread Why isn't my bread machine making any bread?
-__label__substitutions __label__chocolate __label__oil __label__melting-chocolate What can replace coconut oil in a chocolate cookie coating?
-__label__rice __label__sushi sushi rice vs pudding rice
-__label__food-safety __label__meat Left a 10 pound cryovac wrapped frozen ribeye in garage for 3 hours - is it safe to eat?
-__label__food-preservation How to preserve the "sugar syrup" without using a cold storage?
-__label__frying Fried pies lose their shape
-__label__drinks __label__lemonade Is zesting lemons effective when making lemonade?
-__label__food-safety __label__refrigerator __label__carpaccio Is it safe to keep Carpaccio in a refrigerator for 24 hours?
-__label__peeling __label__sweet-potatoes How deeply should I peel sweet potatoes?
-__label__stand-mixer What can I use instead of paddle attachment for a stand mixer?
-__label__storage-method __label__oil __label__wine __label__salad-dressing __label__olive-oil Need to refrigerate vinaigrette?
-__label__cake How can I avoid an underbake in a bundt pan?
-__label__meringue __label__ratio How much acid to use for stabilizing meringue?
-__label__beans Cooking red kidney beans
-__label__coffee __label__ingredient-selection Domestic, fresh taste-alike for an Italian coffee
-__label__pairing Cheese that Pairs with Spicy Food
-__label__freezing __label__egg-whites How can I get frozen egg whites out of the ice tray?
-__label__sauce __label__cheese __label__roux Why is my cheese sauce gritty?
-__label__salmon __label__curing __label__sashimi Is it safe to use non-sashimi grade fish to make gravlax?
-__label__beef __label__fats __label__melting Why isn't the beef fat in my chili melting?
-__label__sauce Pimento sauce that is added to mayo
-__label__dough __label__noodles __label__japanese-cuisine What does kansui do to dough in noodle making?
-__label__broth __label__bones How does one break long bones for broth?
-__label__yeast Expired instant dry yeast
-__label__bread __label__garlic What are other techniques to make garlic bread?
-__label__dough __label__cookies What ingredient changes will make this cookie dough more workable?
-__label__chocolate __label__candy __label__storage Storage of chocolates/candies in process (i.e. prior to cutting, dipping, etc)?
-__label__yeast Aftdr opening yeast
-__label__substitutions __label__indian-cuisine __label__coconut Equivalence between fresh coconut and coconut cream?
-__label__storage-method How to prevent calzones from getting soggy on steam table?
-__label__baking __label__measurements Is baking by weight really more accurate?
-__label__sauce __label__pizza __label__tomatoes Fresh tomatoes for home-made pizzas, is it worth it?
-__label__grains Grnkern milled vs. whole
-__label__storage-method __label__storage Storage approach for chopped vegetables?
-__label__beef __label__barbecue __label__smoking Smoking a blade steak
-__label__baking __label__roasting __label__slow-cooking __label__language __label__crockpot What is the difference between roasting, baking, and broasting?
-__label__muffins Why does my English muffins package say to use a fork or fingers instead of a knife to open them?
-__label__cookies Can I replace brown sugar with white sugar without using molasses in cookies?
-__label__meat __label__steak Why does the beef I cook never come out tender?
-__label__sugar __label__drying __label__brown-sugar How do you dry wet brown sugar clumps?
-__label__fruit __label__juice __label__pomegranate What are ways to extract the juice from a pomegranate?
-__label__food-safety __label__storage-lifetime __label__cinnamon Does cinnamon "spoil"?
-__label__sauce __label__wine __label__french-cuisine Why do English recipes of sauce marchand de vin call for Worcestershire sauce?
-__label__salt __label__candy Can you candy salt?
-__label__food-safety How long does it take to cool 5 lb of deep fried chicken from 350 degree to 75 degree
-__label__freezing __label__temperature __label__refrigerator __label__water __label__storage Does keeping a fridge/freezer full significantly help energy efficiency?
-__label__flavor __label__food-science __label__herbs How do I cook with bay leaves?
-__label__beans __label__pressure-cooker Pressure cookers -- why are they good at things normally cooked at low heat?
-__label__bread __label__storage-method __label__fresh How do you prolong buns/rolls/scone/crumpet softness?
-__label__sauce __label__roux Why does the roux break down in my chicken velout sauce?
-__label__food-safety __label__seafood How do I keep Clam juice
-__label__eggs __label__frying __label__oven __label__spanish-cuisine __label__omelette Is the Tortilla de Patatas modification to include carrots reasonable and can you cook inside a casserole dish to make it taller?
-__label__salt Is salt caking really a big problem, or are anti-caking agents just cheaper than salt?
-__label__food-safety __label__tea What are the safety considerations in making pine needle tea?
-__label__eggs __label__dessert Why would this pastry cream have an eggy smell?
-__label__temperature Whole fish oven temperature and inside temperature
-__label__rice __label__indian-cuisine __label__pudding What type of Rice is best for Indian Style Rice Pudding?
-__label__food-safety __label__equipment __label__stock __label__cost Do Ice Wands have an advantage over a homemade solution?
-__label__italian-cuisine Definition of a "half glass?"
-__label__refrigerator __label__puff-pastry How can I store leftover puff pastry or make it more durable?
-__label__chocolate __label__culinary-uses __label__fondue How do I get the butter out of my chocolate fondue?
-__label__storage-lifetime __label__refrigerator __label__packaging Soy milk; fridge vs. shelf?
-__label__meat __label__sauce __label__pasta Bolognese: can I add the meat after tomatoes?
-__label__food-safety __label__brining How to store extra, unused brine?
-__label__mixing What rules should I follow for improvised food recipes that aren't dangerous?
-__label__eggs __label__oil __label__non-stick __label__scrambled-eggs What is the purpose of adding oil when cooking scrambled eggs on non-stick pan?
-__label__meat __label__cooking-time __label__boiling What is the lowest temperature possible (of water) to cook meat in?
-__label__freezing __label__seafood __label__tenderizing Using liquid nitrogen for tenderizing octopus?
-__label__pizza "Prepared" pizza base - does that mean cooked?
-__label__baking __label__pie __label__crust __label__pizza-stone __label__apple-pie Pyrex pie plate on hearthstone
-__label__baking __label__equipment __label__oven __label__cooking-time __label__cupcakes Do the cup cakes bake faster in a 24 hole cup cake tray rather than a 12 hole cup cake tray?
-__label__chicken why have the roast chicken pieces turned brown when put in a pot of boiling vegetables
-__label__pancakes What happens if you cook pureed pancakes?
-__label__frying How to fry meat without spattering oil?
-__label__equipment __label__knives What is this double-serrated knife good for?
-__label__food-safety __label__equipment __label__food-preservation __label__pickling __label__food-processing Why did my lids seal?
-__label__oil __label__water __label__sauteing __label__stainless-steel How to saute without oil on stainless steel pots/pans?
-__label__oven __label__gas Can I use a gas oven spring form in my electric oven?
-__label__beef __label__stews Chuck or "stew" beef labeled in the super market
-__label__ice-cream Semifreddo vs Ice Cream
-__label__restaurant What is the term for the "amuse-bouche" at the end of the meal?
-__label__food-safety __label__freezing __label__cookware __label__convenience-foods Is it safe to microwave Pyrex containers immediately after removing them from the freezer and removing the plastic lid?
-__label__chicken __label__sous-vide __label__chicken-breast Should I sear sous-vide chicken breasts?
-__label__meat __label__charcuterie __label__pate Terrine shrunk during cooking
-__label__olive Is there a good, clean way to pit black olives?
-__label__baking __label__baking-powder Pte Brise, Sucre and Sable
-__label__flavor __label__icing Can I add mint flavoring to ready made royal icing?
-__label__roast Can you take a cooked roast and make it tender and moist?
-__label__chocolate __label__melting-chocolate __label__chocolate-truffles Chocolate seized during dipping, how to prevent it?
-__label__baking __label__cake __label__pastry How to stop cupcakes from collapsing?
-__label__indian-cuisine __label__tomatoes Can I use tomato paste in dal?
-__label__chicken __label__stuffing Is there a point in stuffing a chicken if I'm not planning on eating the stuffing part?
-__label__chicken __label__deep-frying __label__chicken-wings Frying chicken wings all the way through
-__label__baking __label__bread __label__sourdough __label__rising __label__proofing should I let my sourdough loaf proof in the fridge or on the counter?
-__label__storage __label__avocados Store avocados for say a month
-__label__equipment What cooking gadget is that?
-__label__mixing recipe say's to sponge on 2 cups warm milk and 1 cup warm water, what does this mean?
-__label__mussels What is the proportion of edible meat in whole live mussels?
-__label__equipment __label__drinks What can I use to strain gritty bloody mary mix?
-__label__nutrient-composition nutrition facts: what does "as packaged" mean?
-__label__dough __label__puff-pastry Torte Milanese without puff pastry dough
-__label__baking __label__bread __label__dough __label__proofing How should I clean, or care for, a banneton (brotform, proofing basket)?
-__label__oven __label__fire flash fire from self-cleaning oven
-__label__food-preservation __label__canning __label__pickling Why do bread and butter pickle recipes call for onions, mustard seed, and celery seed?
-__label__dough __label__potatoes __label__gnocchi How long does it take for potato dough to become thinner?
-__label__food-safety Transportation of meat
-__label__storage-method __label__spaghetti How to preserve spaghetti for a short amount of time?
-__label__grilling __label__slow-cooking __label__smoking __label__charcoal What is the charcoal snake method and how does it work?
-__label__candy __label__fondant What are marshmallows?
-__label__dessert __label__utensils __label__cultural-difference Is there any dessert that needs a knife?
-__label__chicken __label__milk __label__marinade Have I ruined my chicken by marinating it in milk and lemon?
-__label__crockpot __label__chili __label__ground-beef Can I put raw ground beef in the crockpot when making chili?
-__label__baking Best practices for baking experiment 'design'?
-__label__chicken __label__stock Pre-Cooked Meat
-__label__vegetables __label__steaming __label__utensils What do you use to get the vegetables out after steaming?
-__label__temperature __label__candy How do I prevent grainy fudge?
-__label__substitutions __label__curry Cooking a chicken and vegetable curry using a curry paste
-__label__cheese What are the preferred uses for different sharpness of cheddar cheese?
-__label__fresh __label__ingredient-selection __label__mussels Fresh mussels, or are they?
-__label__cookies My chocolate-chip cookie expanded after baking
-__label__knife-skills __label__basics How can I safely improve my cutting technique
-__label__baking __label__substitutions __label__spices __label__cake What can I use in place of allspice?
-__label__milk __label__nutrient-composition __label__vitamins Is it bad to boil milk?
-__label__bananas __label__mango What is the dish shown in the "Sunset Limited"
-__label__baking __label__eggs Optimal egg size?
-__label__bread How is it that brioche rises so high?
-__label__equipment __label__frying __label__cookware __label__frying-pan Should you avoid cooling a frying pan with water?
-__label__bread __label__yeast __label__bacon Bacon Buns: How to make them softer
-__label__baking __label__italian-cuisine __label__lasagna Ingredients or techniques to a more solid lasagna
-__label__baking __label__english-cuisine How do I get my homemade english muffins to taste like english muffins?
-__label__vinegar __label__ingredient-selection If a recipe doesn't specify the type of vinegar, is there a standard type implied?
-__label__freezing __label__ice-cream __label__chemistry Chemical process behind hardening ice cream
-__label__equipment __label__freezing __label__ice-cream __label__storage What kind of containers for homemade ice cream?
-__label__storage-method __label__roasting __label__squash Why did my roasted butternut squash ferment?
-__label__baking __label__fish Minimum preparation for baking a whole fish
-__label__stock How to use stock from tablet
-__label__storage __label__freezing How much dry ice should be used to keep this much dough frozen in a box of this size?
-__label__lentils What will the coriander, cumin and paradise add to the lentil soup and can I do without the paradise?
-__label__pork Preparing pork belly: Odd barn yard flavor
-__label__equipment __label__cleaning What is a thorough way to clean my dish rack?
-__label__storage-method How should I store eggs in the refrigerator?
-__label__grains Boiling wheat vs barley
-__label__beef __label__pan Cooking juicy beef in a pan
-__label__shopping __label__language What other names are scallions known by?
-__label__chocolate Can grocery store chocolate be used as chocolate coating?
-__label__storage-lifetime __label__ice-cream Are homemade versions of popular food more liable to spoil?
-__label__cake __label__mixing Problem making cakes and pancakes
-__label__baking __label__glass Which is better, baking in glass or metal?
-__label__potatoes __label__french-fries How do I cook chips (french fries) in the oven?
-__label__rice __label__flour __label__japanese-cuisine Mochi: pounded vs. from rice flour
-__label__baking __label__baking-powder alternative leavening agents other than baking powder, and their ratios of substitution
-__label__oven __label__restaurant-mimicry __label__frying-pan __label__chicken-breast How can I cook chicken breast like Nando's?
-__label__middle-eastern-cuisine __label__chickpeas How do I substitute rehydrated garbanzo beans for garbanzo beans from a can?
-__label__bread __label__low-carb Slow-Carb or low-carb alternative to pita and similiar neutral tasting breads
-__label__garlic __label__shopping __label__knife-skills Help with thinly slicing garlic
-__label__bread __label__flour __label__pizza __label__acidity The role of the gluten in an acid environment
-__label__chicken __label__measurements __label__recipe-scaling __label__stuffing Big Chicken vs Small Chicken: weight and stuffing volume ratios
-__label__coconut How to Make Canned Coconut Milk Separate
-__label__baking __label__bread __label__dough Does resting the dough for a long time reduce the need to knead the bread?
-__label__coffee __label__beans __label__caffeine How do they get caffeine out in decaffeinated coffee?
-__label__garlic __label__fermentation Can you make your own black garlic?
-__label__chinese-cuisine Cold Chinese BBQ Pork?
-__label__egg-whites Do egg whites thin out when salt is added, which will make them easier to mix?
-__label__food-science __label__chocolate __label__cookies Why do chocolate chips stay softer after being baked?
-__label__broth __label__bones __label__chicken-stock Chicken bone broth, what is the brown stuff at the bottom of the pot?
-__label__soup __label__roast __label__broth Turning Left Over Broth From a Roast Into a Soup Or Stew
-__label__coffee __label__espresso Espresso Machine coffee amount
-__label__storage-method __label__cleaning __label__rice Keeping bugs out of rice
-__label__freezing Is it safe to refreeze a tuna sandwich?
-__label__bread When I bake a 2lb loaf, the very Centre of it lacks structure
-__label__indian-cuisine __label__history __label__paneer How spicy is authentic, traditional Palak paneer?
-__label__turkey Small turkey for practice
-__label__chinese-cuisine __label__ground-beef Use of ground beef in Chinese food
-__label__gnocchi Can potato gnocchi dough be overworked or simply break?
-__label__food-safety __label__eggs Should hands be washed after touching the outside of an egg shell?(UK)
-__label__storage-method __label__sugar __label__brown-sugar How can I store muscovado for longer once opened?
-__label__storage-method __label__cucumbers Kirby Cucumber Storage
-__label__equipment __label__microwave __label__cookware How can I reheat leftovers without a microwave?
-__label__food-safety __label__freezing __label__thawing my freezer popped open without my knowlege
-__label__zucchini __label__quickbread Why is my zucchini bread mushy?
-__label__cocktails __label__gelatin Jello Shots Techniques: Alcohol Concentration
-__label__temperature __label__crockpot Another crockpot error
-__label__food-safety Prepped beef mixed with other ingredients before tomorrow's stew
-__label__vegetables __label__water __label__steaming What can I do with vegetable water?
-__label__baking __label__substitutions __label__cake How can I bolster up a boxed cake mix?
-__label__cutting __label__ribs How do I cut and serve my ribs?
-__label__frying __label__mushrooms What heat & fat do you use for fried mushrooms?
-__label__canning Bubbles in unopened store bought items?
-__label__microwave __label__lemon __label__lemon-juice __label__juicing Will microwaving lemons make them easier or more efficient to juice?
-__label__soup __label__apples How do I reduce the lemon acidity in apple soup?
-__label__strawberries How can I prevent strawberries from discolouring cream?
-__label__refrigerator __label__spoilage How long can food last if reheated periodically?
-__label__cream __label__curry __label__infusion How to correctly infuse cream into vegetables
-__label__indian-cuisine __label__mint __label__greek-cuisine __label__chutney __label__tzatziki Difference between tzatziki and Indian mint dip (mint chutney?)
-__label__slow-cooking Should you, and how do you, grease a crockpot?
-__label__tomatoes __label__salsa What is the "standard" salsa tomato?
-__label__substitutions __label__fish __label__vinegar Can red wine vinegar replace white wine vinegar?
-__label__apples Why does apples bought at the market feel sticky?
-__label__induction Pot sticking to induction cooktop?
-__label__coconut __label__soda How can I prevent coconut cream from curdling in a soda drink?
-__label__baking __label__bread Bread Making - Ideal times
-__label__storage-method __label__fruit __label__texture __label__dairy __label__blueberries Low-fat quark plus blended blueberries -- texture changes over night?
-__label__food-safety Poured boiling water over pork belly and then refrigerated
-__label__baking __label__flour __label__measurements __label__conversion Standard weight conversions for converting cups of flour to grams of flour?
-__label__sugar __label__jam Why add sugar at the end when making strawberry preserve?
-__label__raw What flavor should you highlight from an oyster?
-__label__food-safety __label__pork __label__slow-cooking __label__roast Cooking a large pork roast in a slow cooker
-__label__indian-cuisine Alternative to Fenugreek in curry?
-__label__fruit Papaya ripe or over ripe
-__label__storage-method __label__storage-lifetime __label__flour How to store flour
-__label__baking __label__flavor __label__cake __label__carrots How can I make my carrot cake taste more carroty
-__label__storage __label__ham Is ham safe to eat if it was at room temperature but is recooked?
-__label__cheese Are there cheeses that are not suitable for making for macaroni and cheese?
-__label__food-safety __label__evaporated-milk where to keep an opened can of condensed milk safe
-__label__equipment __label__cleaning __label__oven How can I clean my oven window?
-__label__garlic __label__chemistry What turned my garlic purple?
-__label__food-safety __label__beef safe to sear beef tenderloin the night before?
-__label__cookies __label__brown-sugar Forgot Brown sugar in cookies
-__label__baking __label__fruit __label__pastry What is the glaze on a bakery-style fruit tart?
-__label__equipment __label__fermentation __label__containers __label__crock What's the best container to ferment vegetables?
-__label__food-safety Is a jug of milk left out for 12 hours at room temperature safe to drink?
-__label__beverages __label__puree __label__straining What's an effective method to strain liquids?
-__label__substitutions __label__vegetarian __label__vegan __label__vital-wheat-gluten Is wheat gluten (wheat protein) an acceptible cooking substitute for soy protein powder or rice protein powder?
-__label__equipment Cleaning simple mandolin slicer with non removeable blade
-__label__oven __label__shopping New Oven in the US, Which would home cooks prefer?
-__label__rabbit Rabbit that looks and tastes like chicken?
-__label__eggs __label__resources Good video on separating eggs
-__label__baking __label__cast-iron Can you bake cornbread in enameled cast iron?
-__label__bacon Does higher quality bacon cook flatter?
-__label__bread Trying to adjust a recipe to recreate Peruvian "Tres Puntas" rolls
-__label__equipment __label__slow-cooking Slow cooking without a slow cooker
-__label__substitutions How to replace polenta in Mexican Polenta Casserole recipe
-__label__freezing __label__chili-peppers Does freezing fresh peppers, specifically habaero peppers ruin them?
-__label__fruit __label__dessert __label__food-identification Identify this dessert
-__label__sauce __label__restaurant-mimicry How to make this shawarma hot sauce?
-__label__brining __label__lamb Brining rack of lamb
-__label__baking __label__storage-method __label__freezing __label__dough How to properly freeze calzones
-__label__baking __label__dough __label__kneading Possible to over-knead dough?
-__label__culinary-uses __label__candy __label__taffy Any secondary uses for taffy?
-__label__food-science __label__sugar __label__brown-sugar Light vs Dark Brown Sugar
-__label__pasta __label__spices __label__vegetarian Best spices to use on minced quorn in spaghetti sauce and other recipes
-__label__substitutions Food that is high in protein and is not solid for people with wisdom teeth removed?
-__label__equipment __label__cookies What should I look for in a cookie jar?
-__label__food-safety __label__eggs __label__mousse Chocolate mousse with cooked eggs?
-__label__dough __label__pie __label__pastry __label__apple-pie What is the effect of adding eggs to a pastry dough?
-__label__soup __label__stock __label__chicken-stock My chicken stock is a gelatinous mess. Is this normal? Can it be saved?
-__label__food-safety __label__cheese How do you tell if a cheese rind is edible?
-__label__food-safety __label__seafood __label__lobster Is the white hemolymph that comes out of a lobster (when boiling) edible?
-__label__emulsion emulisified sauces
-__label__coffee __label__espresso What difference does the bar pressure makes in espresso coffee machines?
-__label__garlic __label__fermentation Can I ferment black garlic intermittently?
-__label__cookies Making stroopwafels with a pizelle iron
-__label__equipment __label__oil __label__cleaning __label__dehydrating __label__jerky Effecient way to dab grease from dehydrating meat without paper towels
-__label__cabbage __label__smoothie __label__greens Which leaves of Savoy cabbage to use in smoothies?
-__label__tea Why does Green Tea taste sour as it cools down?
-__label__substitutions __label__coffee Can I convert this cocoa frosting to a coffee frosting instead?
-__label__dessert __label__gelatin How do I squeeze gelatine?
-__label__sugar __label__cookies Can I use raw sugar to make cookies instead of granulated?
-__label__food-preservation __label__herbs __label__drying What is the procedure to dry out Fenugreek leaves?
-__label__storage-method __label__food-preservation __label__pickling __label__cucumbers Do you have to refrigerate Pickles?
-__label__vegetables __label__seasonal Good websites/cookbooks covering more tailored approach to cooking vegetables?
-__label__equipment __label__frying-pan __label__copper-cookware Help buying a copper pan
-__label__popcorn How to make Movie Theatre like Popcorn?
-__label__shopping __label__menu-planning __label__budget-cooking How do we escape the cycle of bad college eating?
-__label__food-safety Cooking duck Chinese style
-__label__storage-method __label__biscuits Where and how do I keep the extra buttermilk biscuits?
-__label__baking Graham Cracker Sheets
-__label__tea __label__water __label__heat A question on the level of water when making tea in an electic kettle?
-__label__equipment __label__stove Can I use a tagine on a glass cooktop, and do I need a heat diffuser?
-__label__chicken Why do whole chicken recipes advise rinsing the chicken?
-__label__food-safety __label__pork Can half cooked pork chops be cooled then fully cooked later?
-__label__grilling __label__barbecue __label__beef BBQ Beef Brisket on a Propane Grill?
-__label__bell-peppers Green pepper plants ; picking fruit correctly?
-__label__ham Is it possible/advisable to slice deboned Jamon Iberico on a mandoline?
-__label__food-safety __label__buttermilk __label__cream-cheese __label__glaze Buttermilk / Cream Cheese glaze  food safety
-__label__food-safety __label__apples Is it safe to eat an apple cooked inside poultry?
-__label__temperature __label__cooking-time __label__slow-cooking __label__pork-shoulder Will a pork shoulder be dry after 16 hours at 110C
-__label__cast-iron __label__maintenance __label__skillet Cast iron pan flaking
-__label__baking __label__substitutions Difference between vegetable shortening and vegetable ghee?
-__label__vegetables __label__microwave __label__steaming Steaming vegetables in microwave
-__label__substitutions __label__eggs In general, can I substitute egg species for either egg-only or egg-centric dishes?
-__label__substitutions __label__stock Substitute pig trotter for powdered gelatine in an aspic
-__label__shrimp Are cooked shrimp shells edible?
-__label__oven Saucepan in the oven?
-__label__food-safety __label__vegetables Are vegetables poisonous if they have roots, are sprouting or are many weeks old?
-__label__roasting Roasting Pork Butt at 215F
-__label__equipment __label__cheese __label__grating Is there a way to grate a block of cheese entirely without hurting one's fingers or knuckles?
-__label__food-science __label__tomatoes __label__italian-cuisine __label__chemistry what makes red tomato sauce turn orange in colour?
-__label__bread __label__dough __label__mixing Techniques for mixing bread dough with stand mixer
-__label__chili-peppers __label__ripe Do Chilis Ripen "off the vine"?
-__label__equipment __label__measurements __label__measuring-scales Why buy a more expensive kitchen scale
-__label__fudge __label__mistakes My Fudge Is Crunchy! Where Did I Go Wrong?
-__label__substitutions __label__cheese __label__quiche What can I substitute for Gruyre in quiche lorrine?
-__label__pasta __label__boiling What's the best way to tell that pasta is done (when boiling)?
-__label__ribs __label__broiler __label__goat How to broil a rack of goat ribs
-__label__milk __label__tea __label__drinks Milk with Nettle Tea
-__label__whipped-cream __label__whipper Nitrous oxide gas leak when charging ISI whipping cream dispenser
-__label__substitutions __label__wine Nonalcoholic Substitute for Marsala Wine
-__label__mexican-cuisine Chilli con carne - chocolate, cocoa powder or nothing?
-__label__food-safety Clean fridge shelves which can't be removed?
-__label__cheese __label__aging Can I continue to age store bought cheese?
-__label__curry enriching thai curry with milk?
-__label__cake __label__cookware Making cake without oven
-__label__mexican-cuisine __label__tortilla How can I get a corn tortilla to be pliable enough to work with?
-__label__fish __label__sushi What white fish can be used in rolled sushi?
-__label__food-science Do you guys know that there is no such thing as an amateur chef?
-__label__beef __label__refrigerator __label__defrosting __label__thawing Why won't my ground beef thaw?
-__label__equipment Any suggestions on caps for Bakers and Chefs plastic squeeze bottles?
-__label__baking __label__cooking-time __label__refrigerator __label__pie How do I cook a cottage pie from chilled?
-__label__bread __label__kneading When should I knead with oil and when with flour?
-__label__grilling __label__please-remove-this-tag __label__steak A steak story: dry crust
-__label__fruit __label__jelly Using a Jelly Bag
-__label__meat Does honey actually tenderize meat?
-__label__beef __label__american-cuisine Kobe beef in the U.S?
-__label__grilling How do you grill meat and potatoes so that they finish at the same time?
-__label__spices Equivalent of cracked fennel seed to ground fennel seed
-__label__sauce __label__storage What is the best way to store homemade sauces?
-__label__candy __label__toffee Can I cool my toffee in the fridge?
-__label__gumbo Is it ok to use frozen okra in gumbo?
-__label__freezing __label__refrigerator __label__storage __label__turkey How long can I store Cooked Turkey in Refrig before Freezing?
-__label__freezing __label__dessert __label__ice-cream __label__coconut How to make creamier and softer vegan coconut ice-cream?
-__label__chocolate __label__melting-chocolate __label__tempering Can tempered chocolate be seeded with a different chocolate?
-__label__baking __label__recipe-scaling up scaling cake recipe and increasing pan size
-__label__bread Can I use amaranth flour or another grain flour as a substitute for white flour in tortillas?
-__label__stock __label__broth __label__foam Foam in beef stock
-__label__baking __label__quickbread __label__zucchini __label__moisture How can I make zucchini bread less moist?
-__label__hamburgers __label__professional How to make professional style burger buns?
-__label__hamburgers Minimalist Burger Patties
-__label__coffee __label__milk __label__please-remove-this-tag Is mixing coffee with milk directly unhealthy?
-__label__avocados How to tell if avocado has large pit?
-__label__marshmallow Roasting marshmallows on indoors
-__label__nutrient-composition __label__greens What elements in green leafy vegetables provide carbohydrates?
-__label__sauce __label__food-science Why is it that caramel sauce should not be stirred after it has boiled?
-__label__baking __label__substitutions __label__nut-butters Peanut Butter substitute in baking
-__label__coffee __label__espresso How long is the life of a shot of espresso?
-__label__oven __label__thermometer Baking without a thermometer?
-__label__chocolate __label__melting-chocolate Liquid Layer above Melted Chocolate
-__label__sausages __label__chorizo How to cook sausage?
-__label__ingredient-selection What are the effects of using different types of ground mustard?
-__label__chicken Getting rid of chewy chicken
-__label__salt __label__steak __label__kosher Kosher veal steak more salty than kosher beef steak - is it expected and why?
-__label__food-safety __label__storage-lifetime __label__food-preservation __label__salad-dressing How to preserve home-made salad dressing, without using bad preservatives?
-__label__equipment __label__sweet-potatoes How to find a good sweet potato fry cutter?
-__label__learning __label__cookbook Can I learn to cook from a book?
-__label__baking __label__substitutions __label__flour __label__corn Whats the difference between white and yellow corn meal. and all cornmeal or half flour half cornmeal
-__label__frying __label__vegetables __label__grilling __label__vegetarian __label__hamburgers How can I add more "chew" to veggie burgers with only vegetables?
-__label__broccoli What's the difference between broccoli from China and broccoli from Australia?
-__label__baking __label__bread __label__temperature __label__crust __label__ceramic How is baking bread in a ceramic pan different from using a metal one?
-__label__grilling __label__barbecue Looking for a good text on science of grilling and barbecue
-__label__baking __label__hot-dog __label__children Will blending corn meal make baking corn dog batter more user friendly?
-__label__food-safety __label__lamb How to safely cook a lamb's head?
-__label__frying __label__pan __label__marinade __label__frying-pan Pan-frying marinated meat without making a huge mess?
-__label__ground-beef Refreeze Ground Beef
-__label__dough __label__pizza __label__flour __label__buckwheat Buckwheat flour. Can it be used for pizza dough, and what other uses/properties does it have?
-__label__baking __label__eggs __label__souffle Collapsing souffl
-__label__equipment __label__wok __label__gas Can I take off the gas deflector on my stove for cooking with a wok?
-__label__smoothie __label__greens Duration of use for green smoothies
-__label__beans __label__language What is the English name for Chitra Rajmah?
-__label__lemon When should I use lemon zest and not just juice?
-__label__frying __label__spinach Does a strong smell when cooking spinach indicate anything?
-__label__cheese __label__casserole Replacement for Appenzeller?
-__label__molecular-gastronomy __label__gelling-agents What type of methylcellulose would be appropriate for gel noodles?
-__label__onions __label__garlic __label__smell How to suppress bad breath after eating garlic or onion
-__label__onions How to make uncooked onion digestable?
-__label__cleaning __label__cookware __label__cast-iron __label__seasoning How to know whether the default coating on the iron cookware has totally come off?
-__label__oil __label__butter __label__camping I want to substitute liquid oil with a dry product
-__label__cocktails Keeping crushed ice from melting, without it joining back together
-__label__baking __label__bread __label__flour __label__yeast __label__food-identification How can I tell the difference between instant yeast and active dry yeast?
-__label__frying __label__bananas How to fry crispy bananas?
-__label__cookies __label__waffle __label__gingerbread Looking for a way to make a cone shaped cookie
-__label__food-safety __label__storage-method __label__refrigerator Is it safe to put hot food in the fridge?
-__label__salad __label__raw __label__shortcuts __label__kale Alternatives to massaging fresh kale?
-__label__baking converting a muffin recipe to a cake recipe
-__label__fish __label__shopping __label__ingredient-selection __label__defrosting __label__cod How do I choose frozen fish so that it doesn't release so much water?
-__label__food-safety __label__meat __label__beef __label__ground-beef Using frozen mince beef
-__label__chocolate what is the best method to coat biscuits in chocolate
-__label__salt __label__steak Pink salt for cooking steak
-__label__butter Is this 'browned butter'?
-__label__batter __label__pancakes __label__crepe How do the batter and technique differ between crepes and pancakes?
-__label__eggs __label__dessert __label__chocolate __label__mousse __label__molecular-gastronomy Chocolate mousse without eggs
-__label__sauteing Evenly sauteing green beans
-__label__sugar __label__sushi __label__ginger __label__pickling How to sweeten pickled ginger to be served with sushi?
-__label__nutrient-composition __label__juice __label__citrus What nutrients are concentrated in citrus peels (not juice)?
-__label__molecular-gastronomy Why is High Fructose Corn Syrup not available as an ingredient?
-__label__blueberries What is the best way to clean bulk blueberries?
-__label__cake Help with ice cream cake
-__label__storage-lifetime __label__food-preservation What is the shelf life for candy with fresh butter?
-__label__oven __label__temperature __label__lasagna __label__frozen how long should I reheat frozen lasagna?
-__label__brining What is the proper salt to water ratio for turkey brine?
-__label__drinks __label__korean-cuisine Fiber Drink that are homogenous solutions
-__label__pasta __label__dough __label__italian-cuisine __label__gnocchi Can I store raw gnocchi dough in the fridge?
-__label__coffee __label__vegan How to prevent curdling in a local vegan coffee creamer- aka- Post Apocalypse hippy coffee creamer?
-__label__beef __label__roast Temp and times for roast beef 2.3lbs
-__label__pasta __label__flour Using whole wheat flour instead of all purpose and semolina
-__label__rice-cooker __label__lentils Can I cook lentils in a rice cooker?
-__label__turkey What should I do with a turkey after roasting but hours before dinner?
-__label__bread __label__nutrient-composition __label__calories Calories in toast vs bread
-__label__noodles __label__japanese-cuisine __label__ceramic __label__ramen __label__plating What should I look for when buying a ramen bowl?
-__label__roast __label__roast-beef Should you "rest" a roast?
-__label__dough __label__japanese-cuisine __label__noodles __label__buckwheat Why is my Buckwheat soba noodle dough crumbling?
-__label__eggs __label__vegetables Proper preparation of veggies for an egg scramble
-__label__japanese-cuisine Is it really necessary to wipe the powder off of dried kombu?
-__label__baking __label__muffins What caused my blueberry muffins to come out flat? 
-__label__brisket can tough brisket get softer?
-__label__baking __label__oats __label__granola How can I make granola that clumps?
-__label__eggs __label__egg-whites __label__yolk When carefully separating eggs, what to do with the chalazae?
-__label__spicy-hot How can I wash down spicy food?
-__label__mexican-cuisine What beans can I use to make refried beans?
-__label__food-safety __label__meat __label__slow-cooking Can I put frozen meat in a slow cooker?
-__label__cleaning How to clean stains from rice cooker element?
-__label__oil __label__vinegar __label__emulsion __label__salad-dressing Why did my vinaigrette congeal?
-__label__baking __label__substitutions __label__butter __label__cookies How to adjust the ingredients when recipe asks for salted peanuts and unsalted butter while I have the opposite?
-__label__canning __label__pickling I wanted to make homemade pickles, does it matter what type of salt I use?
-__label__cheese __label__puff-pastry Making a goats cheese tart more substantial
-__label__food-safety Should I throw away sesames with moths?
-__label__food-preservation __label__lemon __label__juice How to keep fresh lemon juice for a week without a change in its taste?
-__label__infusion __label__mango __label__vodka Why did my mango vodka infusion have a gelatin residue?
-__label__food-safety __label__vinegar Cloudy white vinegar
-__label__equipment Recipe generator for randomized meal planning
-__label__food-safety __label__defrosting Why exactly is thawing via hot water bad?
-__label__equipment Can you help me identify this appliance/tool?
-__label__italian-cuisine __label__pastry What is the name for a round flaky pastry that has a chocolate cream filling in the middle
-__label__beef __label__tenderizing Extremely Tender Hospital Beef
-__label__sugar __label__cheesecake How to Make Nutella Icing without Powdered Sugar
-__label__seasoning __label__roast-beef __label__mistakes How to cook already cut roast beef
-__label__chicken __label__sauce __label__oven __label__temperature __label__marinade Problem cooking chicken wings with a bbq marinade
-__label__food-safety __label__food-preservation __label__sous-vide __label__botulism How long does it take botulism spores to germinate in the fridge?
-__label__pie __label__pumpkin steam vs. bake a sugar pumpkin
-__label__substitutions Using heavy cream vs whole milk
-__label__cookware Is it necessary to "heal" clay pots?
-__label__beef __label__pot-roast My small chuck roast was dry
-__label__food-safety __label__cleaning What is the preferred method for sanitizing the kitchen?
-__label__cleaning __label__cookware How can I cook with worcestershire sauce in a pan without leaving an impossible to remove char on the pan?
-__label__bread __label__spoilage "Acetone" smell on bread
-__label__bread __label__dough How does tangzhong (water roux) make bread softer?
-__label__dessert Which cuisines (besides Hungarian) have a tradition of serving savory desserts?
-__label__safety reheating improperly stored pasta sauce and meatballs
-__label__drinks __label__soda How should I prepare kola nuts for creating a soft drink?
-__label__soup Why did my roasted pumpkin soup smell foul and seem sour after only 1/2 day?
-__label__history Forties dinner buffet
-__label__beef __label__jerky __label__dehydrating Is there a way to make Beef Jerky at home?
-__label__fish How do you fillet fresh salmon?
-__label__food-safety __label__meat __label__vegetables __label__cutting-boards Can I use the same board for meat and vegetables?
-__label__chocolate __label__espresso Does a plain latte have chocolate in it?
-__label__food-safety __label__carrots White bristles on carrots
-__label__food-safety __label__coffee __label__dairy How long is coffee with creamer added safe in a thermos?
-__label__pasta __label__noodles __label__corn __label__gluten-free Method to make corn pasta?
-__label__sugar __label__caramel How do I control the temperature of burnt sugar?
-__label__food-safety __label__food-preservation Will adding yogurt whey to homemade mayonnaise make it keep longer?
-__label__japanese-cuisine What kind of seaweed do I need for Japanese-style seaweed salad?
-__label__flavor __label__herbs __label__seasoning __label__oregano __label__mortar Is it a good idea to grind dried oregano with a mortar and pestle?
-__label__oil Why should I use olive oil?
-__label__barbecue Lamb Rotisserie - whole thing in flames
-__label__meat __label__cooking-time __label__pork How long is the cooking time for pork roast?
-__label__sourdough __label__wheat __label__sourdough-starter Remedy a sourdough which used milled red winter wheat
-__label__bread Making Malt-Free Bread
-__label__chili-peppers Chili pepper size vs heat
-__label__pasta __label__noodles __label__egg-noodles How to cook spaetzle (German homemade noodles/pasta) without it ending up soggy?
-__label__vegetables __label__frozen Do you have to wash frozen vegetables?
-__label__pork __label__temperature __label__pork-shoulder Cooking slow-roasted pork to 190F?
-__label__eggs How can I boil an ostrich egg to ensure it is soft boiled?
-__label__substitutions __label__dessert __label__alcohol __label__vodka __label__rum Can I substitute vodka for rum in tiramisu?
-__label__steaming __label__dumplings Making dumplings without a snug lid
-__label__food-safety Milky fluid inside chicken
-__label__substitutions __label__creme-fraiche Can Creme Fraiche be substituted for Heavy Cream in a Cream Sauce?
-__label__storage-method __label__fruit __label__fresh __label__peaches Storing fresh peaches for a long time
-__label__cream __label__ice-cream Why's my icecream jelly like?
-__label__dessert __label__caramelization __label__toffee How to make caramel sauce for sundaes?
-__label__ripe __label__squash What causes stringy winter squash?
-__label__soup __label__broth When making chicken soup, should I reuse the vegetables I used to make the broth?
-__label__sausages __label__chorizo Should Chorizo Be Peeled Before Cooking?
-__label__food-safety __label__sauce __label__spicy-hot __label__hot-sauce Homemade hot sauce - How long does it last?
-__label__rice __label__sticky-rice Rice has water inside after being cooked
-__label__equipment __label__blender Good (cheaper) alternative to Vitamix Blender
-__label__chicken __label__skin How can I cook a full chicken with skin on it when my oven is broken?
-__label__language Liquefying through long boiling
-__label__mayonnaise shelf life question regarding mayonnaise based sauce
-__label__refrigerator __label__almonds __label__storage __label__peanuts __label__nut-butters Does natural {peanut, cashew, almond} butter require refrigeration?
-__label__food-safety __label__chicken __label__meat __label__beef __label__pork How long does it take to cook ground meat on a skillet?
-__label__fish How do I debone fish quickly?
-__label__food-safety __label__squash What happens to an acorn squash when its skin turns orange?
-__label__chocolate __label__additives Turning raw/baking cocoa powder into instant cocoa (Kaba/Nesquik)
-__label__cheese 40lb.round of opened grana padano cheese
-__label__equipment __label__chicken __label__frying __label__skillet Can I use a regular pan instead of a cast iron skillet?
-__label__substitutions __label__chocolate Can I add cocoa to chocolate to approximate a higher % of cacao?
-__label__bread __label__food-science __label__food-preservation __label__breadcrumbs Why don't dry bread crumbs spoil, when bread does?
-__label__ceramic What material/metal is typically used under the layer of coating in 'ceramic' frying pans?
-__label__cheese __label__cheese-making Why are my cheese curds not well-knitted after pressing?
-__label__chicken __label__cutting How do I cut out the vein/tendon from a chicken breast tendorloin?
-__label__chicken __label__marinade __label__shrimp Does a long marinade time matter for chicken, shrimp, etc?
-__label__tomatoes __label__ingredient-selection How can I use these new findings on tomatoes to my advantage?
-__label__biscuits What else is being done to make these biscuits
-__label__coffee __label__milk __label__espresso Why is the milk used in latte steamed and not boiled?
-__label__food-science __label__fats __label__confit The science of confit
-__label__substitutions __label__bananas __label__avocados Can I use an avocado instead of a banana?
-__label__storage-method __label__storage-lifetime __label__turkey How long will a whole turkey keep in a refrigerator?
-__label__dessert __label__creme-brulee Different techniques in making creme brulee
-__label__gluten-free __label__french-cuisine __label__cornstarch Hiding the taste of cornstarch in gluten-free bechamel
-__label__cleaning __label__refrigerator __label__garlic How to remove garlic smell from refrigerator/ice maker
-__label__bread __label__flavor __label__smell why does toast smell and taste different than bread?
-__label__substitutions __label__sauce __label__tomatoes __label__alcohol __label__wine Non-alcoholic substitution for dry white wine in bolognese sauce and other tomato sauces?
-__label__food-safety __label__sprouting How do I minimize the risk of bacteria growth in bean sprouts?
-__label__fermentation __label__brining __label__pickling How do I fix pickles that are too sour?
-__label__chicken __label__indian-cuisine __label__curry chicken texture after precooking starts to break
-__label__oil __label__fats __label__deep-frying __label__french-fries How much of the oil will stay in french fries?
-__label__beef __label__hamburgers __label__frying-pan Preventing a burnt burger patty when pan frying
-__label__sauce __label__tomatoes __label__spaghetti __label__reduction My tomato sauce is very watery
-__label__milk __label__dessert __label__indian-cuisine __label__pudding How do you make 'Rabri'?
-__label__bread __label__focaccia Making Bread From Pizza Dough
-__label__heat __label__glass Does a double walled glass mug really keep the liquid warm?
-__label__rice What's the fastest way to cook fluffy white Jasmine rice?
-__label__grilling __label__fish __label__salmon How do you prepare and grill blackened salmon?
-__label__bread __label__grains Why didn't my 100% whole wheat bread proof?
-__label__salt __label__temperature __label__fermentation To slow down the fermentation process of a food in a can
-__label__equipment __label__grilling __label__propane-grill The inside of my grill lid is rusting
-__label__spices Anise Seed vs. Fennel Seed with Taste as No.1 factor
-__label__cheese __label__mold How do I recognize whether a Gorgonzola has gone bad?
-__label__pie __label__gluten-free __label__dairy-free Is it possible to make a wheat free/gluten free/dairy free apple pie?
-__label__flavor __label__salt __label__seasoning __label__chemistry __label__condiments What determines the 'saltiness' of salt?
-__label__chicken __label__knife-skills Is it generally better to cut chicken breast with or against the grain?
-__label__flavor __label__nuts How can I get the most flavor out of cashews?
-__label__baking __label__cake __label__sponge-cake Why does my Victoria sandwich have a hole in the base?
-__label__coffee __label__cold-brew __label__caffeine Caffeine content of cold-brewed coffee: higher or lower than hot-brewed?
-__label__food-preservation How can I prevent the top layer of sauces from discolouring?
-__label__fudge Why is my chocolate fudge not that dark?
-__label__cake Temp and time for using half the recipe of cake
-__label__substitutions __label__flavor __label__seasoning __label__spicy-hot Options to prepare tasty spicy snacks without cooking facilities?
-__label__please-remove-this-tag __label__vinegar __label__reduction How can I make very small quantities of balsamic reduction?
-__label__sauce __label__cheese __label__pasta __label__bechamel Can you and how do you melt quark cheese into bechamel?
-__label__equipment How Did I Explode A Saucepan?
-__label__flavor __label__dessert Why do we like dessert, but not extremely salty, sour, umami, or bitter foods alone?
-__label__stock __label__pressure-cooker Would pressure cooking stock create a different result?
-__label__bread __label__dough __label__rising __label__proofing What should I cover bread dough with while it's rising?
-__label__refrigerator How important is isolating food in a fridge?
-__label__meat __label__salt __label__steak How long do you let a steak from the fridge come up to temperature, and when do you salt it?
-__label__cake __label__sifting Do sifting and whisking do the exact same thing?
-__label__substitutions __label__sweet-potatoes Are sweet potatoes and yams treated different in terms of cooking?
-__label__sauce __label__spices __label__pork __label__glaze What's a good molasses-based glaze for pork tenderloin?
-__label__bread __label__vegetarian Is it possible to make vegetarian 'prawn' toast?
-__label__microwave __label__lemon Adjusting Microwave Times
-__label__cooking-time __label__slow-cooking Crockpot recipe when converting temperature from low to high?
-__label__food-safety __label__turkey __label__stuffing Thoroughly cooking stuffing in a Turkey
-__label__steak Hole inside my one inch steak
-__label__noodles __label__soy At what stage should Dark Soy sauce be added while making noodles?
-__label__substitutions __label__chili-peppers Which mild pepper is a good substitute for Serrano pepper?
-__label__meat __label__refrigerator __label__marinade Is putting meat in the fridge to marinate necessary?
-__label__sauce __label__food-science __label__thickening What is bearnaise sauce thickened by?
-__label__eggs __label__egg-whites Why won't my boiled egg whites harden?
-__label__barbecue Xmas ham on the BBQ
-__label__coffee __label__espresso __label__french-press Differences between coffee made with french press or espresso machine?
-__label__meat __label__flavor __label__temperature __label__italian-cuisine A question about browning meat for spaghetti bolognese
-__label__alcohol __label__infusion __label__flavour-pairings How do i select a gin to use in making sloe gin?
-__label__asian-cuisine __label__deep-frying How do I get my spring rolls crispy?
-__label__chicken __label__chinese-cuisine __label__deep-frying How can I make Chinese chicken fingers like in the northeast USA?
-__label__substitutions __label__asian-cuisine What would be a good substitute for rice wine?
-__label__milk __label__cream __label__ice-cream __label__evaporated-milk Getting cream from evaporated milk
-__label__onions __label__slow-cooking Can onion based recipes such as bolognese be cooked in slow cooker?
-__label__coffee __label__drinks How to create homemade special coffees
-__label__brining __label__curing __label__olive Why are olives salty? How can I get less salty olives?
-__label__storage-method __label__cocoa How to best store cocoa powder?
-__label__sous-vide Is a vacuum strictly necessary for sous-vide cooking?
-__label__vegetables Celeriac (aka: Celery Root) Skin - Edible or Not?
-__label__meat __label__steak __label__cut-of-meat Properties of a good steak?
-__label__fish __label__corn __label__cod How to 'bread' with corn
-__label__sorbet How to make sorbet have a snowy texture?
-__label__coconut How do I make coconut milk at home?
-__label__icing Cream cheese frosting split. Is it still safe for consumption?
-__label__chicken __label__meat __label__spices __label__indian-cuisine __label__roasting How to reduce the masala taste from chicken roast
-__label__sauce __label__tomatoes __label__italian-cuisine Using Canned San Marzano Tomatoes Vs. Regular Canned Tomatoes
-__label__baking Advice for gingerbread houses?
-__label__sugar __label__cleaning __label__storage How can I use molasses without making a mess?
-__label__onions __label__shortcuts How can I peel pearl onions quickly?
-__label__cookbook I love "Mastering the Art of French Cooking". Can someone recommend similar books for other cuisines?
-__label__food-safety What precautions should I take when preparing food while I have a cold?
-__label__microwave How well do those microwave + crisp plates work?
-__label__pasta How can I keep pasta from sticking to itself?
-__label__bacon Why is bacon crispy?
-__label__baking __label__custard Why does the custard in my lemon/lime bars always come out looking terrible and with bad texture?
-__label__baking __label__dough __label__corn How to make home made corn flakes?
-__label__storage-lifetime __label__bacon How long can you keep bacon (from a butcher) in the refrigerator?
-__label__pie __label__dough __label__freezing __label__refrigerator How to prepare pie dough in bulk at home?
-__label__food-safety __label__meat Are areas filled with an oily texture common in jamon serrano
-__label__rice Why is cooking rice so complicated?
-__label__knife-skills __label__cutting Is it true about a dull knife being more likely to cut you?
-__label__freezing __label__hamburgers __label__ground-beef Making patties from half-cooked ground beef
-__label__tea Why does unsweetened tea get colder, faster than sweet tea?
-__label__chinese-cuisine __label__steaming Why are my Baozi shrinking?
-__label__salami Is there a difference between 'Saucisson Sec' and 'Salami'?
-__label__bread How do I make sprouted bread myself?
-__label__equipment __label__food-safety __label__meat __label__thermometer How deep do you need to insert the probe in a piece of meat to guarantee accuracy?
-__label__temperature __label__boiling Does it take more energy to maintain a higher cooking temperature?
-__label__storage-method __label__vegetables __label__fruit Which fruits and vegetables should be kept in a fridge, and which outside?
-__label__equipment __label__temperature __label__serving Keeping Food Hot & Delicious
-__label__lentils When "sorting" lentils, what exactly am I looking for?
-__label__baking __label__bread __label__pizza Stronger bread, how could I achieve that?
-__label__vegetables __label__onions What are the differences between different types of onions, and when do you use them?
-__label__substitutions __label__mexican-cuisine What can I use instead of annatto?
-__label__flavor __label__avocados Flavor in avocadoes gone forever?
-__label__cake __label__butter __label__dessert How do I get the flaky top on ooey gooey butter bars?
-__label__baking __label__coloring Are American food colourings weaker than in other countries?
-__label__sauce __label__mayonnaise Mayonnaise Split
-__label__emulsion Looking for a tasteless emulsifier, or a method to mix oily substances into water
-__label__microwave is electricity smell from microwave after metal was put in it mean the microwave is ruined?
-__label__beef __label__steak Steak qualities/beef grades in Canada?
-__label__food-safety __label__storage-lifetime __label__refrigerator __label__broth Refrigerating Clam Juice
-__label__food-science __label__drinks __label__spicy-hot What common household drink will remove burning from mouth?
-__label__bread __label__yeast What is the purpose of making a preferment for yeast doughs?
-__label__soup __label__dehydrating __label__drying How do I make dried soup mix?
-__label__pressure-cooker How do I convert stove top pressure cooker recipes into electric pressure cooker recipes?
-__label__knife-skills __label__almonds How can I take apart almonds?
-__label__baking __label__yeast What quantity and resting time should be preferred for active dry yeast when it is supposed to be used in place of quick yeast?
-__label__pudding Vanilla Pudding: Could someone explain this recipe to me?
-__label__oil __label__lemon How much lemons are needed to produce pure 1 kg lemon essential oil?
-__label__freezing __label__food-science how can I get guar gum to smoothly blend in juice?
-__label__flour Why is there malted barley flour in all purpose flour?
-__label__food-safety __label__meat __label__slow-cooking __label__chemistry Cooked meat diaper: toxic?
-__label__pepper Why put pepper on a dish before cooking?
-__label__asian-cuisine __label__tamarind What can we do if we accidentally buy tamarind puree instead of paste?
-__label__beef __label__stock Beef Broth - What Went Wrong?
-__label__barbecue When smoking ribs what is the 3-2-1 or the 3-2-2 method refer to?
-__label__storage-lifetime __label__salad What factors to consider for a long lasting salad?
-__label__peeling Peeling very ripe plantains?
-__label__oven __label__cookware __label__pot Are my pots oven-safe?
-__label__roasting __label__pork __label__broiler Broil pork chops before roasting?
-__label__bread __label__biga Is it important to knead biga/poolish?
-__label__fish __label__defrosting How do you properly defrost frozen fish?
-__label__oil Why does oil burn when put into a hot pan?
-__label__food-science __label__cookware __label__cast-iron Why should you scrub/clean cast iron cookware with salt?
-__label__baking How do I make my baking powder biscuit dough stick together?
-__label__cooking-time __label__frozen Oven cook times - thawed vs frozen
-__label__stock Should I let stock cool with the bones/veg still in it?
-__label__food-safety __label__steak Are steaks I had in a cooler over the weekend ok to eat?
-__label__measurements Should I read  ingredient weight as prepared or unprepared weight?
-__label__whipped-cream Differences between heavy and light whipping cream?
-__label__food-science __label__chocolate Why doesn't chocolate go bad?
-__label__fish __label__sous-vide Will texture of fish cooked sous vide change, when cooking times increase?
-__label__salt Does the point at which salt is added to a dish affect how the flavor is changed?
-__label__rice __label__gluten-free Does glutinous rice contain gluten?
-__label__substitutions What's an acceptable substitute for Pandan Leaves?
-__label__beef __label__sauteing __label__tenderizing How do I make the beef in my beef stroganoff more tender?
-__label__food-safety __label__oil __label__spoilage __label__truffles How can I infuse olive oil safely?
-__label__frying __label__spices __label__indian-cuisine Oil separating from fried onion/spice mixture, why does it happen?
-__label__batter __label__basics What can I add when I make a loaf with pancake batter mix?
-__label__molecular-gastronomy What is the proper word/term/expression to describe a dish that appears to be something different
-__label__barbecue __label__smoking __label__brisket Smoked a brisket that was edible but not great. What would you do differently?
-__label__equipment __label__cookware __label__cast-iron __label__seasoning-pans Left my cast iron on the hot burner, now what?
-__label__frying __label__salmon __label__stainless-steel Is it possible to make good fried salmon in a stainless steel pan?
-__label__sourdough Very old sourdough starter; how long is too long?
-__label__baking __label__temperature What's is the internal temperature of pancakes?
-__label__corned-beef How is canned corned beef made?
-__label__substitutions __label__soup Green tomato soup calls for creme fraiche. I cannot have creme fraiche. If I add heavy creme will it be ok?
-__label__beans __label__canning How to take canned beans out of jar?
-__label__chicken __label__indian-cuisine __label__barbecue Why tandoori chicken does not dry out despite the high heat
-__label__food-preservation What can be used as a substitute for potassium nitrate as a preservative?
-__label__food-science __label__rice-cooker What is the purpose of a pressure cooker in a rice cooker?
-__label__soymilk If Soy Milk gets congealed at the bottom, is this a sign that it's going bad?
-__label__frying Why does my fry-bread turn out so oily?
-__label__seafood Why would mussels be gritty?
-__label__freezing __label__ice-cream What happens if you freeze a soft serve of ice cream?
-__label__juice __label__apples What is the difference between apple juice and cider?
-__label__pasta Why do different pasta shapes taste different?
-__label__baking __label__brownies __label__marshmallow Proper way to add marshmallows to brownies?
-__label__pork __label__skin How do you score pork skin?
-__label__equipment __label__sushi What to consider when learning to make sushi at home?
-__label__sugar Can cooking or processing generate more natural sugars?
-__label__storage-method __label__storage-lifetime __label__coffee __label__espresso How long can I keep espresso in the fridge?
-__label__substitutions __label__dessert __label__allergy Lard (or other fat) as a subsitute for butter in desserts for someone with a dairy allergy?
-__label__honey How do I neutralize melter honey?
-__label__asian-cuisine __label__mustard __label__tumeric How can I tone down the heat in hot oriental mustard, without making it sweet/significantly altering flavor?
-__label__sweet-potatoes Any way to make sweet mashed potatoes less stringy?
-__label__dough __label__pasta Hand made pasta with wholemeal flour
-__label__herbs __label__middle-eastern-cuisine Difference between parsley and coriander(cilantro)?
-__label__eggs Can someone please give an explanation of different egg preparations?
-__label__food-safety __label__storage Are Gem Squash Edible After the Green Rind Turns Yellow/Orange?
-__label__food-safety __label__storage-method __label__storage-lifetime __label__food-preservation How long can I store a food in the pantry, refrigerator, or freezer?
-__label__dough __label__pizza How long can I keep a dough made with powdered skim milk outside the refrigerator at room temp. before it goes bad because of bacteria?
-__label__dough __label__sourdough __label__fermentation How long should bread dough warm up after cold fermentation?
-__label__barbecue __label__seafood How to best barbecue calamari/squid?
-__label__reheating __label__frozen Nuke TV Dinner and then renuke it 3 hours later?
-__label__equipment __label__non-stick Dough Sticking to Guillotine Knife
-__label__yeast Can an opened pack of dried yeast be stored for later use?
-__label__substitutions __label__allergy __label__shellfish What is a good substitute for oyster sauce (for someone with a shellfish allergy)?
-__label__food-safety How long can I cook beef or pork without becoming toxic?
-__label__culinary-uses __label__lemon __label__oranges __label__citrus Is there a use for the rind after making Citrus Sugar?
-__label__storage-method __label__cake __label__custard Self-Saucing PuddingStoring?
-__label__butter __label__jam What is the butter for in a jam recipe?
-__label__fire Fire side cooking
-__label__substitutions __label__cheese __label__italian-cuisine __label__brie Looking for an Italian cheese similar/identical to the French Brie
-__label__substitutions __label__chili-peppers What is a substitute for Anaheim Peppers?
-__label__shopping __label__ingredient-selection __label__salad __label__fresh Salad ingredients: how to pick them at the market?
-__label__food-safety __label__eggs How long do eggs last outside the refrigerator and out of the shell?
-__label__equipment __label__caramelization __label__blowtorch Should a serious cook own a blowtorch?
-__label__meat __label__pork __label__fresh __label__frozen Are all pork in supermarket previously frozen? Where can I get fresh ones?
-__label__steaming __label__pot __label__grinding I have a coarse pepper grinder, and it says not to grind over steaming pots, why is that?
-__label__food-safety __label__food-science Detergent Contamination of Processed Foods
-__label__lemon-juice Used too much lemon juice in Mediterranean salad
-__label__eggs Can you beat eggs inside their own shell?
-__label__equipment __label__grinding Can I fix my universal meat grinder which leaks when I make cranberry orange relish
-__label__substitutions Can you make thin crispy dosa without urad dal?? Can I use any other lentils in their place?
-__label__sous-vide __label__venison How should I prepare venison hind leg sous vide?
-__label__storage-method __label__freezing __label__bulk-cooking Once a month cooking
-__label__eggs __label__temperature __label__chemistry Why does strata have to come to room temperature before baking?
-__label__greek-cuisine __label__tzatziki How to use tzatziki sauce
-__label__sugar __label__coffee __label__syrup Keeping a sugar solution in the fridge
-__label__sous-vide __label__shrimp Sous-Vide shrimp, minimum time and temp for safety?
-__label__mushrooms What is this part of the mushroom? Is it safe to eat?
-__label__fish __label__cutting __label__tortilla __label__cubes How to cook cubed fish for a fish taco (tortilla)
-__label__pasta How firm a bite should Ptitim (pearl couscous) have?
-__label__temperature __label__cookware __label__stove Cooking on the stove: what is "too hot" for a pan?
-__label__beef __label__grilling __label__slow-cooking How should chuck roast be grilled to maximize tenderness?
-__label__storage-lifetime __label__coffee Should whole coffee beans be stored at room temperature, the fridge or freezer?
-__label__cake __label__batter How much cake batter to make two 6"x2" cakes?
-__label__cleaning Getting stains off of a glass top stove
-__label__eggs __label__mayonnaise __label__emulsion __label__yolk How to make mayonnaise with a cooked yolk?
-__label__substitutions Non-alcoholic substitute for brandy?
-__label__stews What is the magic time and temperature for stewing meat and vegetables?
-__label__bread __label__storage __label__ingredient-selection Difference between french bread and japanese bread
-__label__pasta Has anyone tried to cook spaghetti or other pasta in a skillet?
-__label__turkey Cooking a turkey in an electric roasting pan for the first time
-__label__pizza Toss Pizza Dough to Shape
-__label__vegetables __label__oven __label__chips __label__fryer How to get crispy vegetables chips/fries without frying?
-__label__chicken How long is too long to cook chicken?
-__label__storage-method __label__rice __label__pie __label__blind-baking Can I re-use rice if it has been used for blind baking?
-__label__pasta What happens to boiled pasta if you use too little water?
-__label__chickpeas How to Prepare Chickpea Pure from a Can?
-__label__equipment What is this plastic handle that is used for corn and watermelon called?
-__label__spices __label__flavor __label__garlic __label__beans __label__basil Painted Pony beans pate
-__label__dough __label__noodles __label__japanese-cuisine __label__kneading Udon Noodles break too easily
-__label__chicken __label__cutting __label__knife-skills How to cut a cooked chicken, including the bones, with a cleaver?
-__label__baking Does oil/butter help rise the dough?
-__label__dough __label__refrigerator __label__crust Why do I need to put sabl dough in the fridge?
-__label__lettuce Why is lettuce rarely cooked?
-__label__food-safety __label__soup My soup tastes tart... Is it safe to eat?
-__label__sushi Discolouration of Sushi Rice
-__label__ice-cream What determines whether a sherbet will set or not?
-__label__temperature The cooking temperature 15 degree is consider as ...?
-__label__cutting Trimming ends off snow peas
-__label__baking __label__pie __label__yogurt How to make pie filling which tastes like yogurt icecream?
-__label__meat __label__freezing should I freeze a two-day refrigarated meat sauce?
-__label__bread __label__oil __label__italian-cuisine How should I incorporate oil into focaccia?
-__label__flavor __label__rice __label__coconut __label__rice-cooker Coconut rice; should it taste like coconut?
-__label__reheating How long should I sear meat after thawing from frozen state?
-__label__baking __label__vanilla How can vanilla essence and vanilla extract be used interchangeably?
-__label__brown-sugar Brick of Brown Sugar
-__label__food-safety Is an unrefrigerated canned ham safe to eat?
-__label__fish __label__grilling __label__cooking-time Cooking times and temperatures for whole fish on the grill?
-__label__garlic Why is freshly-chopped garlic sticky?
-__label__stews __label__please-remove-this-tag What is the difference between boiled vegetables and stewed vegetables?
-__label__substitutions __label__cupcakes __label__frosting How can you change flavors in store-bought frosting?
-__label__baking __label__oven __label__pizza-stone __label__toaster What are the benefits, if any, of using a pizza stone in a toaster oven?
-__label__frying __label__food-science __label__fish Why does fish stick to a pan which is not very hot?
-__label__food-safety __label__food-preservation Storing lamb shanks
-__label__fruit __label__mango How to pick a good mango at a local store?
-__label__salt Himalayan salt in place of table salt
-__label__oil __label__boiling __label__olive __label__spaghetti When you cook spaghetti, do you add olive oil to the boiling water?
-__label__flavor __label__spaghetti Does splitting spaghetti in half change the taste?
-__label__substitutions __label__mayonnaise __label__lemon-juice __label__hollandaise Substituting lime juice for lemon juice in hollandaise/mayonnaise?
-__label__quinoa When making Eetch, is it necessary to saut the onions and simmer the tomato products? Are there differences if using quinoa rather than bulghur?
-__label__flavor __label__organization __label__tasting Unique Sweat dish recipe required for GOLAB JAMBO
-__label__pasta __label__food-preservation Pasta preservation
-__label__beans How do I cook beans without having too many that are split?
-__label__strawberries What should I look for in strawberries at the market?
-__label__cream How to make double cream 48% for tart filling (not for whipping)?
-__label__baking __label__oven __label__burnt My oven cooks unevenly
-__label__salt __label__barbecue __label__hamburgers Dry brining burger patties with onions
-__label__knives __label__knife-skills How to decide between a French or a German pattern chef's knife?
-__label__storage-lifetime __label__kimchi shelf life of kim chee
-__label__food-safety __label__steak I ate undercooked steak, what can happen to me?
-__label__food-safety Why did my storebought spaghetti sauce bubble out of the jar?
-__label__substitutions __label__baking __label__milk Using skim or low-fat milk in recipes
-__label__steak __label__seasoning Can seasoning be eaten without being cooked?
-__label__cheese __label__cheese-making how do I make my goat cheese creamy?
-__label__oil __label__olive-oil Can extra virgin olive oil be used for stir frying, roasting, grilling?
-__label__chili-peppers __label__bell-peppers What is the dark stuff inside a green bell pepper?
-__label__chocolate __label__cocoa What is the difference between chocolate flavor cocoa powder and drinking chocolate?
-__label__oil __label__deep-frying __label__japanese-cuisine What type of vegetable oil should I use for tempura?
-__label__resources __label__dutch-oven Dutch oven cooking
-__label__potatoes __label__microwave __label__fire Is it possible for a potato to catch fire after 10 minutes in the microwave?
-__label__vegetarian __label__vegan __label__turkey __label__thanksgiving How can I make a vegan turkey-skin substitute?
-__label__freezing __label__alcohol __label__wine Will freezing a bottle of vermouth change it's quality, life length or properties?
-__label__noodles __label__hungarian-cuisine __label__german-cuisine What is Spaetzle? How is it cooked?
-__label__food-safety __label__resources References on food safety?
-__label__baking __label__bread __label__starter __label__brown-sugar Making Herman the German starter using brown sugar
-__label__cheese __label__starter How do I tell if my cheese culture is still good?
-__label__equipment __label__electric-stoves __label__skillet Even heating: skillet thickness vs. electric element size
-__label__storage I've seasoned and floured more chicken than I need to fry. What's the best way to store it for cooking at a later date?
-__label__tea How can I make my tea stronger?
-__label__shrimp __label__presentation __label__seafood When is it appropriate to serve shrimp with the tail still attached?
-__label__flavor __label__frying __label__spices __label__fish __label__marinade Why does tilapia and swai fish taste like catfish?
-__label__pasta __label__texture __label__salad Why is the texture of the pasta in a store-bought pasta salad different to the texture of pasta I've cooked at home?
-__label__herbs __label__drinks __label__cocktails __label__mint What is the most effective way to extract mint flavor for a Mojito?
-__label__culinary-uses __label__tomatoes How do I use up my canned tomato paste?
-__label__history __label__cultural-difference __label__measurements Cups v. weighing scales - is there an historical explanation?
-__label__flavor __label__alcohol __label__storage Pros and cons of a brass hip flask
-__label__beef __label__steak Is wagyu beef suitable for amateur cooking
-__label__flavor What is a useful search term for the sensation of flavor progression in a spoonful?
-__label__bread __label__spoilage Flies in my bag of bread - bad bread?
-__label__sugar __label__indian-cuisine How much quantity of jaggery can replace 1 table spoon of white sugar?
-__label__food-safety __label__fish __label__refrigerator __label__reheating __label__cod Refrigerate Cod After Cooking
-__label__crab Is frozen crabmeat OK to use for crab cakes?
-__label__salt __label__bread Amount of salt in bread
-__label__breadcrumbs What kind of bread crumbs is being used here? (picture and video)
-__label__equipment __label__knives What should I look for in a new kitchen knife set?
-__label__milk __label__yogurt Can soured raw milk be used to make yogurt?
-__label__food-safety __label__juice Grape Juice left out overnight, now has fizz
-__label__meat __label__frying __label__fish __label__maillard Cooking meat/fish without Maillard reaction(a.k.a. browning)
-__label__baking __label__chicken __label__cooking-time __label__roasting How to bake a chicken?
-__label__baking __label__equipment __label__ceramic Why did my ceramic coated loaf pan turn brown?
-__label__hard-boiled-eggs What would cause the albumen of a hard boiled egg to turn purple?
-__label__meat __label__broiler Broiling Specifics
-__label__boiling __label__canning Cans are all sealed, but I forgot to boil the closed jars - should I boil them now?
-__label__equipment __label__spices __label__pepper Pepper mill - which color and length?
-__label__cooking-time __label__soup Doubling a batch of soup
-__label__food-science __label__dough __label__juice __label__middle-eastern-cuisine What effect does orange juice have when used in dough?
-__label__baking __label__bread __label__gluten-free __label__allergy __label__vital-wheat-gluten Can you separate out the Gliadin from Gluten?
-__label__sauce __label__thickening What is a blended sauce?
-__label__baking __label__bread __label__dough __label__flour Dough whisk as a substitute to a mixer or wooden spoon
-__label__steak __label__faq What makes a moist steak (or roast)?
-__label__cheese Seeking a creamy/melty Swiss Cheese commonly available in the US
-__label__baking Extreme Speed Baking
-__label__culinary-uses __label__jam __label__flowers Where can I buy rose petals that are safe for human consumption?
-__label__food-safety __label__safety Refreeze Sherbet
-__label__noodles __label__gluten-free __label__dumplings Can I make grain-free noodle/ravioli/dumpling dough?
-__label__fish __label__smell __label__chips Fish from local chip shops smells fishy, but not from one shop?
-__label__whipped-cream Off flavor whipped cream from an ISI charger
-__label__substitutions __label__milk __label__candy __label__caramel Substituting skim milk for whole milk in a caramel recipe
-__label__equipment Is it okay to put a hot pan on a granite counter?
-__label__soup How to keep wild turkey meat moist
-__label__freezing __label__barbecue __label__thawing __label__salsa __label__cherries Using previously frozen salsa
-__label__equipment What to eat for people with hay fever or sinus infection
-__label__curry __label__traditional Madhur Jaffrey recipes - Indian/traditional names?
-__label__coffee What is the best way to make Kopi Luwak coffee?
-__label__milk __label__yogurt What features should I look for in a vessel for making Indian curd (yogurt / Dahi)?
-__label__substitutions __label__yogurt Substitutions for greek yogurt?
-__label__baking __label__please-remove-this-tag __label__cake How to keep thin sponge bases moist
-__label__oven __label__microwave __label__convection What are the pros and cons of Convection Microwave Ovens?
-__label__food-safety __label__storage-method __label__food-science __label__ganache How can I prove ganache is safe at room temperature?
-__label__food-safety Pork in the slow cooker
-__label__okra Why pour water over the covering plate while cooking okra?
-__label__eggs __label__boiling __label__hard-boiled-eggs How to soft and hard boil eggs in the same pot so they are ready at the same time?
-__label__electric-stoves What is this type of hot plate and how do I use it?
-__label__food-safety __label__rice __label__korean-cuisine Korean rice cakes (tteok) sold unrefrigerated
-__label__substitutions __label__potatoes __label__cream Can I make potato dauphinoise/potato gratin/gratin dauphinoise without cream and just milk?
-__label__eggplant __label__zucchini How to drain zucchini and eggplant
-__label__tea How to flavour iced green tea?
-__label__sugar __label__salad __label__american-cuisine Why is there sugar in a seven-layer salad?
-__label__baking __label__caramelization __label__sweet-potatoes How do get the "caramelized juices" from yams
-__label__eggs __label__mixing __label__meatloaf Why would a recipe say mix all ingredients, then add egg and mix again?
-__label__substitutions __label__drinks __label__pineapple What can I substitute for pineapple in punch?
-__label__microwave __label__lentils how to cook orange lentils in the microwave?
-__label__food-safety __label__vegetables __label__fruit Washing Vegetables With And Storing Lemon Essential Oil?
-__label__beans Kombu in beans -- granules or powder OK?
-__label__food-safety __label__flour Should flour be thrown out past its expiry date?
-__label__temperature __label__cooking-time __label__science Time&Temperature vs energy needed for molecules structure's changes
-__label__coconut How to shell a coconut without breaking the seed?
-__label__flavor __label__milk __label__yogurt __label__tasting __label__frozen-yogurt Where does the chlorine taste in yogurt come from?
-__label__vegetables How should I prepare Bok Choy before I cook it?
-__label__flavor Principles of full flavour in dishes
-__label__vegetables __label__canning Why would hot-packed green beans go bad when still sealed?
-__label__baking __label__convection __label__apple-pie Baking a pie in air grill / electrical convection oven?
-__label__soup __label__nutrient-composition Why put a stone in the soup?
-__label__frying __label__vegetables __label__oil Is it really necessary to properly heat oil in a pan before frying veggies?
-__label__sugar __label__lemon __label__juice __label__lemonade How to increase the perceived sweetness of homemade lemonade without sweeteners?
-__label__food-safety Shelf life of open jarred anchovies and anchovy paste in the fridge?
-__label__sauce __label__pizza __label__spaghetti What is the difference between pizza sauce and spaghetti sauce?
-__label__culinary-uses __label__ginger How to store/what to do with leftovers from Ayurvedic ginger & turmeric cold/flu drink?
-__label__salt __label__seasoning __label__pepper Why salt AND pepper and not salt and/or pepper
-__label__dough __label__frozen Homemade frozen pizza dough
-__label__substitutions What's the closest replacement for clam juice?
-__label__baking __label__cake __label__food-science __label__food-identification __label__sponge-cake Commercial Sponge Cake Improver?
-__label__grilling __label__kitchen-safety Are there dangers to using solid fuel on a propane grill?
-__label__baking __label__bread __label__kneading What happens when you knead bread dough?
-__label__equipment __label__rice Why would a steam rice cooker suddenly make my dad sick?
-__label__slow-cooking __label__crockpot Adapting a large crock pot recipe to a smaller crock pot
-__label__bread __label__flour Bread from the machine always too soft, can't be buttered
-__label__carbonation __label__containers Why not use a polypropylene dish with carbonated drinks?
-__label__beef As a consumer in the UK, how can I choose well marbled beef?
-__label__equipment __label__soup __label__resources What is the modern alternative to sieving soup recipes?
-__label__dessert __label__gelatin __label__mousse Should "Magic Mousse" be grainy?
-__label__equipment __label__coffee What material is best for a pour over coffee brewer?
-__label__food-safety __label__potatoes Cooking potato same day you dig up
-__label__substitutions __label__tamarind How do I use tamarind powder?
-__label__cake How do I reconnect cake pieces that stuck to pan?
-__label__food-safety __label__rice Is eating rice well after its use-by date a bad idea?
-__label__baking __label__resources __label__baker-percentage What are Good Resources for Baker's Percentage Ranges?
-__label__salad Is it possible to freeze salad dressing
-__label__food-preservation __label__dehydrating Can I substitute dehydrated veggies for freeze dried in recipes?
-__label__substitutions __label__asian-cuisine __label__noodles Can spaghetti noodles replace lo mein noodles?
-__label__food-safety __label__storage-lifetime __label__refrigerator __label__garlic What's an appropriate shelf-life for refrigerated pre-peeled garlic?
-__label__baking __label__spices Is it true that putting spices in something then baking it destroys the spices?
-__label__baking __label__substitutions __label__buttermilk __label__chemistry __label__soymilk Cooking Chemistry: lemon juice/soymilk buttermilk substitute turning bitter and 'rising'
-__label__temperature __label__melting __label__mozzarella Melting Temperature of Mozzarella Cheese?
-__label__garlic __label__ginger How do I avoid splatter when frying ginger garlic paste?
-__label__french-cuisine __label__creme-brulee Why did my Creme Brulee end up with lots of oil?
-__label__flavor __label__tomatoes __label__italian-cuisine What are the options for sweetening?
-__label__language What international cooking terms sound similar but have different meanings?
-__label__baking __label__dessert How to keep graham cracker crust from falling apart
-__label__canning Ball Canning Jars: Use them over and over?
-__label__chocolate __label__melting-chocolate __label__mixing __label__tempering Mixing cooking chocolate with normal chocolate
-__label__bread __label__kneading Are there any negative effects to kneading bread dough longer?
-__label__pasta __label__milk __label__language What is macaroni cooked in milk called?
-__label__muffins Crumble added to muffins before baking
-__label__oven __label__temperature __label__cooking-time Cooking multiple dishes at once in the oven
-__label__dough __label__pizza __label__herbs What herbs would be effective in Pizza dough?
-__label__chicken What side dish goes well with Peanut Chicken?
-__label__baking __label__bread __label__dough __label__yeast Mixed bread dough shelf life?
-__label__salt __label__comparisons __label__kosher-salt Why do some recipes recommend Kosher salt?
-__label__sauce __label__canning Best way to bottle peri peri sauce?
-__label__food-safety __label__storage-method __label__sugar Is my Citrus Sugar still good?
-__label__fats __label__shortening How can non-hydrogenated shortening exist?
-__label__beer Is the pouring method of beer really important?
-__label__grinding __label__chickpeas Manual Grinder/Food processor
-__label__whipped-cream How fast can one whip cream?
-__label__bread __label__language Is there a term for the differentiating effects on loaves of bread?
-__label__soy __label__soymilk Does the order of preparation steps for soy milk make a difference?
-__label__substitutions __label__spices Coriander substitute?
-__label__substitutions __label__cream __label__whipped-cream __label__additives Can you make whipped cream with half and half?
-__label__baking __label__liqueur Would baking chocolate with baileys/kalhua cook out the alcohol?
-__label__heat __label__dairy __label__emulsion Why would milk form a dense emulsion when warmed?
-__label__food-safety can chicken be thawed in the sun
-__label__candy __label__toffee What is causing my butter toffee to separate?
-__label__dairy Does dairy (e.g. crme frache) spoil faster if using the same spoon in older and newer product?
-__label__equipment __label__salt __label__cookware __label__seasoning-pans Why would heating salt in a pan prevent food from sticking?
-__label__sauce __label__tomatoes __label__onions __label__bacon I'm making tomato sauce which never thickens
-__label__curry Chopped tomato-onion-ginger-garlic into paste vs sliced tomato-onion-ginger-garlic when making curry base for indian dish
-__label__whipped-cream __label__whipper Can one get quality whipped cream by putting only 250 ml (1 cup) whipping cream into a half litre (1 pint) NO2 whipper?
-__label__chicken __label__sauce __label__flavor __label__recipe-scaling Sweet and sour chicken not sticky
-__label__food-safety __label__pork __label__roast Can I finish cooking a stuffed pork roast if I turn it off for a while?
-__label__cake __label__fruit Soaking fruits in fruit juice
-__label__cookies Does egg make the cookies rise(puffy)?
-__label__baking __label__bread __label__oven __label__heat Challah rolls open up when baking in the oven
-__label__ham deli ham left in warm car
-__label__baking __label__icing How long can a stacked carrot cake be stored
-__label__conversion Units conversion : cl to grams
-__label__pork __label__sous-vide Should a sous-vide-cooked meat be frozen then reheated?
-__label__baking __label__consistency __label__cream-cheese __label__low-fat __label__filling Will lowfat cream cheese keep filling from setting?
-__label__reheating How to reheat ham pot pie
-__label__honey What is the difference between wildflower honey and Acacia honey?
-__label__storage-lifetime __label__alcohol Do unopened bottles of Gin and Campari turn bad in extreme heat?
-__label__cream-cheese How do I rapidly soften cream cheese?
-__label__duck Roasted duck carcass - what is this dish called?
-__label__freezing __label__chocolate Can i freeze chocolate cream frosting / ganache?
-__label__sous-vide __label__bones __label__lamb Sous Vide leg of lamb WITH bone?
-__label__chemistry __label__sugar-free How can I get a syrupy "mouth-feel" in sugar-free syrup?
-__label__sauce __label__rice __label__tomatoes How does (Goya) Sofrito sauce compare to salsa?
-__label__baking __label__sugar __label__language Is granulated sugar (American) the same as caster sugar (UK)?
-__label__baking __label__flour __label__high-altitude __label__food-science Why does adding extra flour help with high altitude baking?
-__label__kosher What are the requirements for a dish to be kosher?
-__label__hot-sauce After a few days why does my hot sauce separate leaving liquid in the bottom?
-__label__equipment __label__fish __label__sous-vide Is it possible to cook a whole fish in a dishwasher?
-__label__substitutions __label__sauce __label__cream __label__alfredo How to fix a sauce that is too sweet?
-__label__boiling __label__candy __label__chemistry How to increase the temperature of my double boiler?
-__label__freezing __label__lobster Question on freezing lobster meat
-__label__flour __label__pancakes __label__almonds Almond Flour pancakes
-__label__sugar __label__butter __label__texture __label__toffee Why is my toffee grainy in cracker-toffee "Crack"?
-__label__grilling __label__charcoal How to get stable and long lasting high temperatures in charcoal grill?
-__label__fruit Is thick fruit skin safe to be eaten?
-__label__pastry __label__quiche Can I bake a quiche with a flaky crust?
-__label__bread __label__yeast Does active dry yeast really need proofing?
-__label__chocolate __label__melting-chocolate How to thin chocolate for dipping
-__label__tea __label__drinks __label__beverages What type of tea should I use to make Thai Iced Tea?
-__label__refrigerator __label__fermentation __label__food-safety __label__kefir __label__timing Can kefir whey be refrigerated before being used to ferment other foods?
-__label__frying __label__temperature __label__frying-pan __label__induction Frying with Induction Stovetop
-__label__indian-cuisine Low Salt Indian Food
-__label__storage-method __label__cake Why do my cakes turn mouldy?
-__label__seafood Are Shrimp Sizes codified?
-__label__pan Machine washed my cake pans
-__label__storage __label__organization What is the best marker for writing on glass?
-__label__baking __label__temperature __label__oven Distribution of heat using a silicone oven tray
-__label__tea What's the difference between rectangular tea bags and pyramid tea bags?
-__label__baking __label__equipment __label__oven __label__gas Gas or electric for rack oven in a bakery?
-__label__equipment __label__cookware __label__sauteing __label__stainless-steel __label__teflon Which is better to saut with, stainless steel or Teflon?
-__label__baking __label__equipment Glass baking lid broke - what to substitute?
-__label__seafood How to avoid the sauce turning bitter when stir-frying clams?
-__label__food-safety Bbq pork ribs accidentally started cooking in crock pot on warm for 2 1/2 hours before noticed
-__label__equipment __label__freezing __label__sorbet How can I make sorbet without a recipe?
-__label__sushi __label__asian-cuisine __label__language Japanese term for when the Sushi chef prepares meal for you
-__label__substitutions __label__flour __label__quinoa Substitute Quinoa Flour to All-Purpose Flour
-__label__quickbread Can quickbread be prepared in advance?
-__label__resources __label__websites __label__additives Is there an official comprehensive list of E-numbers?
-__label__chocolate __label__egg-whites __label__whipper __label__mousse How to make chocolate mousse that will set?
-__label__chicken Left my frozen whole chicken in cold water overnight.
-__label__coffee __label__jelly How to make a vegetarian coffee jelly?
-__label__sauce __label__gravy __label__mass-cooking How can I increase the amount of gravy I can make from one roast?
-__label__food-safety __label__storage-method __label__storage-lifetime __label__beef __label__fats Can I store suet or home-rendered tallow at room temperature for a year?
-__label__basics Tips for remembering recipes
-__label__storage-method __label__chocolate __label__food-preservation How long can you keep chocolate, and what is the best way to store it?
-__label__chicken __label__sausages How to cook chicken franks?
-__label__cast-iron __label__frying-pan __label__non-stick __label__sweet-potatoes Why did my sweet potato hash turn soggy when frying in a non-stick pan, and crispy in a cast iron?
-__label__cooking-time __label__chickpeas Can Chick Peas take over two hours to cook?
-__label__potatoes Is it normal for potatoes to look like they are 'shedding'?
-__label__substitutions __label__vegetables __label__onions __label__indian-cuisine __label__ingredient-selection What kind of onions for dal?
-__label__frying __label__fish __label__breadcrumbs How to crisp breaded foods the next day (especially panko)
-__label__chicken __label__salt __label__brining Why is my brining giving varied and usually poor results?
-__label__additives Are there any natural preservatives that can be used in Soups or Stews?
-__label__grilling __label__barbecue Infrared on regular gas grill
-__label__fruit What is this fruit tree found in high mountains of North Carolina
-__label__equipment __label__spices __label__nuts __label__grinding What are the types and pros/cons of electric and manual spice and nut grinders available? What qualities should be looked for while purchasing them?
-__label__food-safety __label__pasta Will my pasta taste fine 5 days later?
-__label__equipment __label__blender How important is RPM in a blender?
-__label__chocolate __label__refrigerator Why does dark chocolate turn white after being in cold for some time?
-__label__eggs __label__pot Can a large number of eggs be scrambled in a pot?
-__label__hard-boiled-eggs can hard boiled eggs be reboiled
-__label__cauliflower How to clean cauliflower?
-__label__oven __label__dutch-oven Are oven bags anything more than disposable dutch ovens?
-__label__equipment __label__stand-mixer How do I remove my KitchenAid attachment?
-__label__fish __label__seafood If I have large calamari tentacles, can I achieve the same taste and texture as with small ones?
-__label__chicken __label__grilling How do you keep chicken breast juicy when grilling?
-__label__vital-wheat-gluten can I make my own powdered gluten
-__label__equipment __label__shopping __label__chopping Should I buy a mechanical chopper?
-__label__food-safety How long do peanut butter sandwiches last at room temperature?
-__label__substitutions __label__chocolate What can be substituted for cocoa nibs?
-__label__substitutions __label__baking __label__cake Can I add unsweetened cocoa to a store-bought white cake mix to make chocolate cake mix?
-__label__dough __label__mexican-cuisine __label__american-cuisine __label__tortilla Making flour tortillas softer and more elastic
-__label__chocolate __label__melting-chocolate __label__tempering Tempered chocolate spheres in advance?
-__label__meat __label__frying __label__steak Brown sediments when frying meat
-__label__equipment __label__soup __label__reheating Heat pot first or is it okay to heat with food?
-__label__storage-method __label__knives Storing knives: wood block or magnetic stripe?
-__label__baking __label__chicken __label__cooking-time How long and at what temperature do the various parts of a chicken need to be cooked?
-__label__substitutions __label__bread __label__milk Powdered milk in bread recipe
-__label__baking __label__substitutions __label__butter __label__calories Can Parkay Spray be used in place of melted butter for baking muffins?
-__label__alcohol __label__lemon Is it possible to make low-alcohol Limoncello?
-__label__food-safety __label__squash __label__children What do green spots on the inside of a butternut squash indicate?
-__label__substitutions __label__carob __label__cocoa Using carob as a substitute for cocoa
-__label__chocolate __label__nuts __label__emulsion What caused smooth homemade nutella to become grainy in refrigerator?
-__label__substitutions __label__oil __label__olive-oil __label__avocados Using avocado oil as a substitute to olive oil
-__label__yogurt __label__fermentation __label__sour-cream Can sour cream be made the same way as yogurt?
-__label__coconut __label__brownies __label__coloring Will colored shredded coconut show up in brownies?
-__label__herbs __label__mint Backyard mint too grassy
-__label__flavor __label__cake __label__fruit __label__sponge-cake Would a fruit cocktail flavoured cake work?
-__label__presentation __label__plating How to warm plates before serving?
-__label__food-preservation __label__bacon How can I cure and store bacon in a warm climate?
-__label__bread __label__food-science __label__microwave Why do microwave ovens make bread rubbery?
-__label__equipment __label__cookware __label__frying-pan __label__non-stick Safe to use non-sticky pan with scratches?
-__label__oven Why do some instructions tell you how long to preheat an oven for?
-__label__tea __label__shopping How does harvest time matter with tea?
-__label__indian-cuisine __label__batter __label__fermentation How to ferment dosa batter?
-__label__seasoning Are arborvitae branches safe to use as a seasoning?
-__label__food-safety __label__freezing __label__defrosting Defrosting meat/fish in warm water
-__label__flavor __label__chocolate __label__fudge __label__cocoa Can I increase the cocoa content in fudge?
-__label__gluten-free Is there a bacteria that would eat gluten for cooking?
-__label__baking Additives to make bread soft and moist?
-__label__dessert __label__nuts __label__whipped-cream __label__pudding __label__flavour-pairings What flavors complement pistachio (pudding specifically)?
-__label__meat __label__marinade __label__safety Safety of meat marinade
-__label__eggs __label__freezing __label__meringue Freezing a meringue?
-__label__wine Wine sediment clinging to top of bottle?
-__label__flowers Where to get fresh rose petals( rosa demascena) that are organic and/or pesticide free
-__label__rice How does black rice cook?
-__label__tomatoes Cooking down tomatoes
-__label__equipment __label__cookware __label__pan __label__non-stick __label__ceramic Does ceramic non-stick cookware "fail", and if so, how?
-__label__baking __label__temperature __label__cooking-time __label__brownies __label__conversion How to adapt brownie recipe to cook well in a mini-muffin tin?
-__label__baking Why are Cinnabons so soft and moist?
-__label__oil Choosing a Flavorless Oil with Specific Qualities
-__label__sugar __label__cocktails __label__syrup How can I know when a thick simple syrup is done cooking?
-__label__cheese __label__spices __label__garlic __label__cream-cheese Does Boursin cheese always contain garlic?
-__label__substitutions __label__eggs __label__pizza What's a good egg substitute in pizza dough?
-__label__oven __label__slow-cooking __label__pork-shoulder How long is the longest I can slow cook pork shoulder?
-__label__chicken __label__frying-pan __label__honey Fry chicken with honey
-__label__cake __label__fondant Detailed information about a 1st tooth cake design
-__label__baking __label__cake __label__chocolate __label__cupcakes Edible lollipop sticks for a complicated birthday cake
-__label__nuts Making hazelnut flour with *just* blanched/peeled hazelnuts
-__label__frying __label__vacuum What makes vacuum fried food retain and concentrate the food's flavor?
-__label__fruit __label__food-preservation __label__decorating Decoration food long-term preservation
-__label__tea How to brew tasty tea with hard water
-__label__chicken how to make indian chilly chicken
-__label__baking __label__bread __label__salt How much salt can I safely add to bread dough?
-__label__grilling How do I catch drippings on a charcoal grill?
-__label__bread __label__dough __label__sourdough __label__sourdough-starter Why won't my sourdough form a shapeable dough that doesn't stick?
-__label__coffee Rebrewing cofee
-__label__ice-cream How can I make my Ice Cream "creamier"
-__label__mexican-cuisine Cochinita Pibil
-__label__flavor __label__chinese-cuisine __label__food-identification __label__cabbage __label__celery What is the Chinese celery and cabbage appetizer called and how is it made?
-__label__freezing __label__dough __label__yeast Can i freeze dough without killing the yeast?
-__label__coffee How to get the correct expresso extraction amount, grind vs tamper
-__label__culinary-uses __label__stock __label__beets Using beet stock
-__label__baking Using baking powder versus self rising flours and corn meal
-__label__spices __label__flavor What technique best infuses spices into a dish?
-__label__organic Is there a standard and accesible "health" authority
-__label__sauce __label__freezing __label__storage-lifetime __label__barbecue How should I store this BBQ sauce for later use?
-__label__cast-iron __label__chicken-breast __label__hot-sauce Cooking chicken breasts in Buffalo sauce, cast iron
-__label__canning __label__jelly __label__pectin Can my syrupy jelly be processed again to make it set, or do I need to start over?
-__label__food-safety __label__cheese __label__milk How long can milk products be frozen before spoiling?
-__label__baking __label__oven How can I adjust oven temperature correctly
-__label__steak __label__onions __label__marinade Why do you marinade steak with onions?
-__label__language __label__muffins __label__cupcakes What's the difference between a cupcake and a muffin?
-__label__sauce __label__wine Way to fix sharp tasting sauce
-__label__onions __label__knife-skills A definitive method of dicing an onion
-__label__baking __label__temperature __label__cooking-time __label__glass Glass Dish Baking Temparature
-__label__baking __label__batter __label__mixing __label__quickbread Over-stirring muffin mixtures
-__label__charcuterie __label__pancetta Pancetta Mold. How to tell whether it's safe to eat?
-__label__mexican-cuisine __label__salsa Is there a brand of salsa I can cook with that doesn't contain seeds?
-__label__dough __label__mexican-cuisine __label__tortilla __label__masa How long does tortilla dough keep for?
-__label__utensils Why do hand held can openers stop working so quickly?
-__label__sushi __label__fresh What's the best way to keep sushi fresh for the following day?
-__label__baking __label__egg-whites __label__omelette Can over whipped egg whites be used in other ways?
-__label__candy __label__chinese-cuisine __label__food-identification Can anyone identify this Chinese candy?
-__label__substitutions __label__gluten-free What is the best way to convert recipes to gluten free, and how much xanthan gum is needed?
-__label__roasting __label__turkey __label__brining Are there any differences between preparing/cooking a turkey that was labeled "basted with real butter" vs a regular turkey?
-__label__steak __label__sous-vide Is lots of red juice normal when making sous-vide steak?
-__label__food-safety __label__chocolate Buying chocolate transfer sheet
-__label__meat __label__sugar What kind of food components contain more energy?
-__label__mustard What is the difference between whole grain mustard and regular yellow mustard?
-__label__baking __label__cookies __label__biscuits How to make biscuits having flaky texture even after using water in the dough?
-__label__sugar __label__salt __label__rice __label__vinegar __label__sushi Sushi rice vinegar proportions
-__label__chinese-cuisine What is the difference between Shao Xing and Shao Hisng Chinese cooking wines?
-__label__food-safety Frozen bread dough that has been thawed out in the refrigerator for five days
-__label__baking __label__bread Adding 'swirls' to savoury bread dough
-__label__spices __label__ice-cream Coriander in a blueberry ice-cream?
-__label__frying __label__potatoes __label__refrigerator __label__pan How to store cut potatoes for the morning?
-__label__microwave Are there any risks using a non-microwavable plastic plate in the microwave?
-__label__food-safety __label__storage-lifetime __label__tofu Extra Firm Tofu past expiration date: safe, but for how long?
-__label__equipment __label__onions __label__cutting-boards Is it bad to cut onions and other vegetables on the same cutting board?
-__label__storage-method __label__beef __label__ground-beef What is the best way to store uncooked homemade beef patties?
-__label__rice __label__risotto Why would a rice seem "non-absorbent"?
-__label__sugar __label__nutrient-composition __label__beans __label__heat Is raffinose broken down into its component sugars when cooked?
-__label__equipment __label__ice-cream Ice cream problems
-__label__vegetarian __label__consistency __label__seitan How to achieve more solid consistency when preparing seitan from wheat flour?
-__label__chicken __label__food-transport How do I keep a hot meal fresh for several hours?
-__label__food-preservation __label__canning __label__pickling Making Pickles - Confirming Sanitization Procedure
-__label__beans How to quickly make refried beans (or thereabouts) using Kidney beans?
-__label__food-science __label__nutrient-composition __label__lime In ingredient lists, does "lime" mean the fruit or the chemical?
-__label__storage-method __label__onions Do onion savers differ from other storage methods?
-__label__storage-method __label__cheese __label__storage-lifetime __label__parmesan How to store Parmesan cheese?
-__label__pie __label__apples Can I use baking powder to replace cream of tartar
-__label__soda What is club soda and how do I make it?
-__label__equipment Can this tool be used to open cans?
-__label__duck How to cook/serve Confit de Canard?
-__label__food-safety __label__eggs Is it dangerous or unhygienic to deshell an egg over the bin?
-__label__cast-iron __label__seasoning-pans __label__carbon-steel hardened residue after high heat cooking (carbon steel and cast iron)
-__label__temperature __label__roasting __label__barbecue Use BBQ for both searing and slow-roasting beef
-__label__storage-method __label__freezing __label__lasagna To freeze or not to freeze?
-__label__marinade Should I boil beef for burgers before marinating?
-__label__smoking __label__water How do you smoke water?
-__label__yogurt What is the difference between Yoghurt and Curd
-__label__hamburgers What is the secret of making a really juicy burger?
-__label__refrigerator __label__raw-meat Raw meat or prepared food? Which lasts longer? - Short term
-__label__pizza __label__dough __label__crust How to make pizza that has a fat outer rim?
-__label__baking __label__dessert __label__lemon __label__acidity __label__tart Why didn't my lemon tart set?
-__label__pasta What are some good reasons for why people make homemade pasta?
-__label__meat __label__ground-beef What meat should be used for Bolognese?
-__label__storage-method __label__celery It is safe to store celery in aluminum foil?
-__label__coffee __label__tea My dad used my tea brewer with coffee and now the plastic makes my tea taste like coffee. Bleach?
-__label__meat __label__frying __label__oil If oil in a frying pan gets displaced, say by too much liquid being sweated, will the meat be unevenly cooked?
-__label__garlic __label__texture What is the advantage to crushed garlic over minced garlic beyond texture?
-__label__organization __label__software Digital recipes storage?
-__label__smoothie __label__greens __label__root __label__kale What's the best way to store lots of kale to use for smoothies?
-__label__dough __label__pizza Salt 'n pizza (how much salt should be in the dough)
-__label__storage Will my double crust for a fresh uncooked chicken pot pie get soggy if left in refrigerator overnight?
-__label__coffee __label__drinks How to make a "French Vanilla cappuccino" with a espresso machine
-__label__dehydrating Crunchy vs Chewy dried apples?
-__label__oil __label__vinegar __label__refrigerator Does olive oil and balsamic vinegar together need to be refrigerated?
-__label__bagels Getting poppy seeds to stick to bagel
-__label__pasta __label__food-preservation __label__drying __label__gnocchi Can I preserve fresh potato gnocchi by drying it?
-__label__baking __label__convection Baking Electric Fan Oven
-__label__oven __label__heat __label__waffle __label__safety Can I heat frozen waffles in the oven without a baking sheet?
-__label__baking Why did my chocolate eclairs fail?
-__label__seeds How to perfectly separate hemp hearts from hemp seeds
-__label__cabbage Cooking with Ornamental Cabbage (Kale)?
-__label__baking What makes the Pillsbury canned biscuits puff up?
-__label__chicken __label__cooking-time How to cook chicken legs more evenly?
-__label__substitutions __label__allergy __label__shellfish Non-shellfish Shrimp Substitutes?
-__label__pasta __label__italian-cuisine How do you cook flavored pasta?
-__label__milk Why and when does a skin form on heated milk and how can I prevent it?
-__label__avocados __label__mortar __label__pestle Mortar and Pestle: Granite vs Porcelain
-__label__baking __label__bread __label__cast-iron __label__stoneware What is the difference between baking bread in a loaf pan made of stoneware vs metal vs iron cast?
-__label__roasting __label__marshmallow __label__melting Is there a way to stop marshmallows from melting off the stick?
-__label__chili __label__cinnamon Why put cinnamon in chili?
-__label__oven __label__steak __label__skillet Why isn't my steak fat cooking?
-__label__equipment __label__knives __label__maintenance __label__sharpening Will using a knife sharpener reduce the lifetime of my knife?
-__label__substitutions __label__curry What can I use as a replacement for Curry Powder?
-__label__tea Tea-flavored concentration from a teabag
-__label__temperature Why is 180 degrees C so common in recipes?
-__label__equipment __label__electric-stoves __label__induction what does watt specify in induction stove
-__label__food-safety __label__nuts Are fresh, raw cashews different from store-bought?
-__label__food-safety __label__cutting-boards What is the danger in cross contamination?
-__label__chicken __label__mexican-cuisine __label__marinade Chicken carne asada marinade
-__label__substitutions __label__flour Is "instant flour" worth bothering with?
-__label__cake __label__chocolate __label__sponge-cake Oil vs butter in chocolate sponge cake cake
-__label__chili-peppers Roasting smaller, thinly skinned peppers - removing peel (experiment results)
-__label__baking __label__fruit __label__cake What considerations should be taken into account when adding any fruit to any cake?
-__label__food-safety __label__yogurt Can pasteurized milk turn into yogurt by itself?
-__label__grilling __label__seafood Can I grill a whole octopus without pre-steaming or poaching?
-__label__potatoes __label__roasting __label__roast __label__pot-roast How to cook roast potatoes at low temperatures?
-__label__pasta __label__spaghetti Truly long spaghetti
-__label__asian-cuisine Which foods and ingredients are the main sources of fibre in traditional Lao cuisine?
-__label__flavor __label__garlic __label__ginger Why did my ginger garlic paste have a bitter aftertaste?
-__label__food-science __label__temperature __label__refrigerator What does a fridge do apart from storing and cooling?
-__label__flavor __label__oil __label__soup __label__vinegar 3:1 ratio of oil:vinegar, vinaigrette -- how can I use this in soups?
-__label__baking __label__frying-pan __label__history Cooking cakes on asbestos mats
-__label__substitutions __label__vegetables __label__soup __label__broccoli Fresh vs Frozen Broccoli for soup?
-__label__shopping __label__bacon How can I identify quality bacon?
-__label__storage-method __label__beans Storing rehydrated beans
-__label__apples __label__ripe Can/do apples and pears ripen?
-__label__equipment __label__refrigerator Refrigerator drips water inside
-__label__meat __label__turkey __label__fats Does 85% lean ground turkey have the same amount of fat as 85% lean ground beef?
-__label__substitutions __label__pie __label__shortening Is there anything special about "homogenized" shortening?
-__label__onions __label__knife-skills How can I chop onions without crying?
-__label__dessert __label__pie __label__crust __label__filling How do you get this pie top?
-__label__food-science __label__chinese-cuisine What is the "hot" and "cold" category that Chinese culture separate their food into?
-__label__oven __label__ham Why do my pre-cooked hams always take way longer than they should?
-__label__soup How to reduce the heat from peppers in my tomato soup?
-__label__vegetables __label__soup How to roast mixed vegetables together?
-__label__cutting-boards __label__wood My wooden cutting board bent. Is there a way to fix this?
-__label__fats How do you get geletin from rendering cow fat?
-__label__butter __label__wine How does red wine butter impact the flavor of dishes?
-__label__pork Cooking a 5 pound pork sirloin roast
-__label__equipment __label__knives __label__shopping Where do you buy your utensils for cooking?
-__label__baking __label__pancakes __label__conversion __label__waffle Is there a formula for converting pancake batter to waffle batter?
-__label__cake How to keep cake topper from toppling over
-__label__utensils __label__mold How to remove mould from a wooden spoon
-__label__storage-lifetime __label__spices __label__mixing Is there a reason for storing ground spices separately (unmixed)?
-__label__spices __label__dehydrating Problems drying out chili sauce and in to a powder
-__label__baking __label__bread Prebaking bread, which internal temperature would you go for?
-__label__substitutions __label__herbs Lavender subsitute for Grilled Eggplant Nicoise
-__label__food-safety __label__storage-method __label__chocolate __label__nuts __label__olive-oil What caused my homemade "Nutella" to go bad?
-__label__storage-method __label__noodles How should I store leftover rice noodles?
-__label__onions Which type of onion causes the least eye irritation
-__label__beans __label__sprouting Mung beans take 10+ days to sprout
-__label__equipment __label__blowtorch Is it safe to use a propane torch bought at a Hardware store?
-__label__substitutions __label__garlic How much minced garlic is one clove?
-__label__fish __label__seafood Is fresh cod with worms safe to eat?
-__label__equipment __label__oil __label__frying-pan Seasoning No-Stick Frying Pan
-__label__substitutions __label__herbs __label__thai-cuisine __label__lime What can I substitute for Kaffir Lime Leaves?
-__label__baking __label__brownies Uneven brownie baking?
-__label__cake __label__batter __label__recipe-scaling How much dry cake mix, water, oil and eggs to use for two 4in round cakes?
-__label__substitutions __label__dessert __label__corn __label__bread-pudding Making corn bread pudding from corn bread
-__label__baking __label__cookies __label__dessert __label__refrigerator What does an overnight chill do to cookie dough, that a 4 hour chill doesn't?
-__label__baking Can I substitute parchment paper for foil?
-__label__please-remove-this-tag __label__chicken-breast high protein easy to make lunches
-__label__equipment __label__cleaning __label__cast-iron __label__maintenance How to clean and maintain cast iron lids
-__label__substitutions __label__wine __label__risotto Would it be alright to substitute white balsamic vinegar for wine in risotto?
-__label__food-safety __label__meat How long is it safe to keep sausage?
-__label__dough __label__pasta __label__drying How can I best dry homemade extruded pasta?
-__label__sauce __label__salmon __label__roux __label__mustard How to make a mustard sauce for salmon steak?
-__label__roasting __label__peanuts What is the difference between roasting and toasting?
-__label__eggs __label__scrambled-eggs Why use milk in scrambled eggs?
-__label__knife-skills __label__garlic Is there any difference between chopped and crushed garlic in cooking?
-__label__baking __label__bread When adding vital wheat gluten to a bread recipe, should one reduce the amount of flour equal to it?
-__label__meat __label__slow-cooking Should beef be cooked before adding to the pot for Stroganoff?
-__label__vinegar __label__pickling __label__mold How to deal with mold on pickle?
-__label__asian-cuisine __label__indian-cuisine __label__yogurt __label__marinade __label__language What does "curd" mean in a South Asian recipe?
-__label__storage-method __label__coffee __label__freezing Is it necessary to store purchased sealed Coffee powder in freezer? Why?
-__label__cheese __label__pizza __label__restaurant-mimicry How to make Cheeze Burst Pizza same as Domino's?
-__label__substitutions __label__beans How to prepare baby lima beans for this paella recipe?
-__label__chicken __label__salt How to make "salt-crust-baked" chicken?
-__label__decorating Can I use a rosettes iron as a branding iron?
-__label__chicken __label__curry Chicken Tikka Masala tastes a bit off
-__label__soup Chicken sticks to bottom of pan when I boil bones for soup
-__label__slow-cooking Why did my piece of beef harden on crock pot?
-__label__chocolate __label__cocoa Difference between instant cocoa and drinking chocolate
-__label__gelatin What is the Function of Gelatine
-__label__substitutions __label__coffee __label__milk why does my non dairy creamer not dissolve in coffee?
-__label__equipment __label__oven __label__waffle At what temperature to bake waffles in a Lkuk silicon mold?
-__label__beans Best way to rehydrate dry black beans so the skins are not hard but beans are soft?
-__label__temperature __label__butter __label__cookies __label__texture Difference in cookie texture if we use melted vs softened butter
-__label__sous-vide __label__roux How would you make a roux efficiently?
-__label__flavor __label__pairing How can I find flavors that pair well with a given ingredient?
-__label__substitutions __label__salt __label__butter __label__peanuts __label__kosher-salt What is the purpose of kosher salt in peanut butter? Can it be replaced with something else?
-__label__food-preservation __label__refrigerator __label__canning __label__tuna How do I prevent opened canned tuna from going stale?
-__label__beans __label__soaking Cooking beans with intact skins
-__label__flavor __label__rice __label__garlic What is the best way to infuse garlic flavor in the bland brown rice?
-__label__sugar __label__carrots __label__juice Why is carrot juice so sweet?
-__label__tomatoes Furman's Italian Style Tomatoes
-__label__fish __label__frozen Cooking thawed fish when it says cook from frozen?
-__label__gelling-agents __label__creme-brulee Can I set a creme brulee with agar agar?
-__label__spices __label__asian-cuisine __label__spicy-hot Ingredient Identification: Hong Kong restaurant spicy spice
-__label__beans __label__japanese-cuisine Can I turn a can of red kidney beans into red bean paste for Japanese Style Red Bean Paste Buns?
-__label__fruit Is there a different fruit very similar to oranges?
-__label__substitutions __label__soup __label__zucchini Using yellow instead of green zucchini in vegetable soup
-__label__dough __label__pizza __label__defrosting How to defrost frozen pizza dough quickly?
-__label__slow-cooking Increasing time on slow cooker recipes
-__label__eggs __label__wheat are irradiation food still being sold
-__label__culinary-uses __label__thickening __label__starch Can I use tapioca pearls for thickening?
-__label__equipment __label__coffee __label__milk __label__steaming Can you make latte-art with a panarello wand?
-__label__cooking-time __label__beverages eggnog doubling the ingredients, what is the new cook time?
-__label__substitutions __label__pasta __label__turkey Using pesto as a sauce ingredient
-__label__soup How can I stop my soups sticking to the bottom of the pot?
-__label__oven __label__convection Difference between conventional oven with fan assisted and convection with fan assisted?
-__label__food-safety __label__chicken __label__duck __label__poultry Is rare duck breast safe?
-__label__meat Is it safe to cook pheasant medium?
-__label__baking __label__bread __label__starter What water should be used in baking bread?
-__label__meat __label__tenderizing __label__pineapple How does pineapple tenderize meat?
-__label__substitutions __label__alcohol __label__wine Is there a substitute for port wine in a dessert risotto?
-__label__pork __label__roast Slow roasting fresh ham
-__label__substitutions __label__food-science __label__sugar __label__syrup __label__glucose-syrup Liquid glucose in marshmallows
-__label__bread Bread bowls verus loaf of bread
-__label__temperature __label__boiling __label__packaging Implied cooking temperatures on food packaging
-__label__vegetables __label__pairing What seasonal vegetable side dishes are appropriate for Hungarian Goulash?
-__label__fruit __label__apples __label__jewish-cuisine __label__passover What are the best types of apples to use in Charosset?
-__label__substitutions __label__wasabi How can I approximate wasabi taste?
-__label__pressure-cooker Is aluminum pressure cooker reactive? Will it give "off" flavors?
-__label__coffee Metal vs paper filter for Chemex?
-__label__sauce __label__butter Why use clarified butter in a bearnaise
-__label__storage-method Can I leave Easter side dishes in a closed (off) oven for three hours safely?
-__label__fish __label__spanish-cuisine Why does salted codfish turn chewy?
-__label__storage-method __label__cream Can I preserve the shelf-life of a cannoli?
-__label__freezing __label__steak How should I store steaks in the freezer?
-__label__substitutions __label__vegetarian __label__vegan __label__kosher Best meat replacements for a vegetarian/vegan?
-__label__substitutions __label__coffee __label__roast How to Make Hazelnut Roasted Coffee
-__label__please-remove-this-tag __label__vegetables __label__carrots Are there culinary applications for carrot tops/greens?
-__label__marshmallow Marshmallows are wet on the bottom as they set
-__label__equipment __label__food-safety __label__pan Safety of Calphalon pots and pans
-__label__chicken __label__duck __label__turkey I would like to hear any techniques involved in making Turducken for Thanksgiving
-__label__asian-cuisine __label__pork __label__chinese-cuisine __label__beans Chinese Hoppin' John
-__label__freezing __label__food-preservation __label__tomatoes __label__canning __label__peeling Why peel tomatoes?
-__label__meat __label__oven __label__reheating Reaheating 2 Spiral hams at same time
-__label__drinks how to make a dry non alcoholic martini with olives Classic no frutty tutti stuff
-__label__equipment __label__grating What is each side of a 4-sided grater for?
-__label__cookware __label__pan __label__pot __label__dutch-oven sauce pan vs. dutch oven vs. stock pot - any difference besides size?
-__label__food-safety __label__canning Can steaming cans of jams be safely used instead of boiling to sterilise?
-__label__storage-method __label__vegetables What is the best way to store chopped vegetables?
-__label__sourdough __label__starter __label__disposal Why throw away so much sourdough starter? Tartine Book no. 3
-__label__yeast What is a nutrient for yeast?
-__label__ginger How can I maximize ginger extraction?
-__label__substitutions __label__spices Is Anise a substitute of cumin
-__label__equipment Where did the thin, smooth plastic spatulas go?
-__label__bread __label__dough __label__yeast What is the minimum temperature yeast will be active?
-__label__baking __label__cake __label__food-science What is the science behind Magic Cake?
-__label__bread Why does bread with filling separate and how do I prevent it?
-__label__baking __label__equipment __label__oven __label__pizza-stone Use of pizza stone in gas oven
-__label__milk __label__paneer How much full cream milk do I need to make 100 gms Paneer (Cottage cheese) at home?
-__label__temperature __label__sous-vide Searing after sous viding - what temperature?
-__label__fermentation __label__storage __label__glass __label__kimchi Kimchi in Mason Jars -- Too Sealed?
-__label__vegetables __label__refrigerator __label__fresh Sponge That Keeps Vegetables Fresh?
-__label__food-safety __label__cheese __label__pizza Homemade pizza left out overnight
-__label__dough __label__pizza Can I make microwave frozen ready pizza?
-__label__bread __label__pizza __label__fermentation __label__sourdough-starter Will my results differ when using a sourdough starter vs poolish for pizza dough?
-__label__baking __label__cake __label__recipe-scaling Help with what to bake leftover cake batter in
-__label__sugar __label__vanilla Is it easy to make my own Vanilla Sugar?
-__label__fruit __label__salt __label__indian-cuisine What's Fruit Salt?
-__label__substitutions __label__sugar What are the tradeoffs replacing sucrose / table sugar with pure granulater dextrose / glucose?
-__label__sushi __label__japanese-cuisine Mushy sushi surimi texture?
-__label__sugar __label__herbs __label__milling How can I mill / press sweet sorghum with household equipment?
-__label__equipment __label__convection What is the use of a convection broiler?
-__label__ice-cream Liquid nitrogen ice cream in food processor?
-__label__chicken What is the liquid that forms after chicken goes through the freeze-thaw cycle, and how can I extract it more efficiently?
-__label__stove __label__gas __label__electric-stoves What are some of the benefits of electric stoves versus gas stoves?
-__label__grilling __label__marinade Any downside to pre making marinade and then putting it in the fridge?
-__label__kitchen __label__organization Tips for a small kitchen
-__label__bread I made white bread yesterday, and it smelled similar to sourdough...why would this happen?
-__label__vegetables Drying fresh produce after washing
-__label__meat __label__steak __label__grade How does the USDA grading system work?
-__label__drinks __label__carbonation What exactly does carbonated water do?
-__label__fruit __label__sugar How to remove the rind from Citrus Sugar?
-__label__flour __label__starch Why does rice flour or cornstarch produce crispier crusts than wheat flour?
-__label__batter __label__mixing What is the correct mixing method for this kind of batter?
-__label__baking __label__apple-pie When macerating apples to use in a pie, what should you do with the liquid?
-__label__baking __label__bread __label__yeast __label__fermentation __label__beer Can you make bread with the yeast in beer?
-__label__resources How does one find recipes given an ingredient rather than the recipe name?
-__label__food-safety __label__milk __label__yogurt How can I make yogurt at home?
-__label__storage-method __label__chicken __label__pie __label__cream How long does the cream in a freshly baked chicken pie last for?
-__label__cake __label__chocolate __label__cupcakes __label__sponge-cake How should I convert my Victoria sponge to a chocolate sponge?
-__label__flavor __label__tasting Are there similar scales like the Scoville scale?
-__label__indian-cuisine __label__language What is a Bamboo shoot called in Hindi?
-__label__meat __label__pork Making fully cooked meat (pork) less tough
-__label__rice __label__asian-cuisine __label__sushi __label__vinegar __label__japanese-cuisine Black Rice Vinegar for Sushi
-__label__frying __label__potatoes __label__pancakes How to fry big potato pancakes for hungarian pancakes?
-__label__spices Too much cayenne chilli pepper
-__label__food-safety Hot Peppers in Olive Oil Safe?
-__label__oil __label__potatoes __label__sauteing What's the crud in the pan with potatoes and oil?
-__label__equipment __label__cookware Alternative to Food Grade Silicone
-__label__chicken __label__frozen How to bake frozen chicken without setting off fire alarms?
-__label__steak __label__frying-pan How do I stop my steak from leaking juice?
-__label__quickbread Additional Time Needed for Baking Two Loaves of Bread at same time?
-__label__food-safety __label__food-preservation __label__hot-sauce How do I maximize the shelf life of my homemade hot sauce?
-__label__chocolate Cake Balls with Callebaut chocolate
-__label__rice __label__risotto What causes butter to make risotto shiny?
-__label__cooking-time Precise cooking time: how to figure it out
-__label__beef __label__stock Right stock color
-__label__fermentation __label__containers What to use in pressure fermentation
-__label__eggs __label__temperature __label__smoking Smoke point and toxicity
-__label__food-preservation __label__brining __label__pickling __label__cabbage __label__sauerkraut What strength of brine will completely inhibit growth of lactobacillus (and friends)?
-__label__baking __label__substitutions __label__coffee Instant espresso powder substitutions?
-__label__food-safety __label__culinary-uses __label__stock __label__bones __label__chicken-stock Food Safety of "Scavenged" Chicken Stock
-__label__sauce __label__mexican-cuisine __label__chili-peppers __label__spicy-hot Making Medium-hot Mexican Sauces
-__label__food-safety __label__storage-method __label__storage-lifetime __label__lobster How long will live lobsters last in the fridge?
-__label__storage-method __label__storage-lifetime How long can you store a mixture of old bread in a no-oxygen-container?
-__label__pumpkin Exceptional pumpkin variants
-__label__culinary-uses __label__seafood __label__broth Can the broth from a low country boil be used for anything else?
-__label__bread __label__sugar Is it okay to add extra sugar to a specific brioche recipe?
-__label__spanish-cuisine __label__polenta Polenta instead of breadcrumbs?
-__label__chicken Is spicy chicken by default buffalo chicken?
-__label__bananas __label__presentation __label__flambe During flamb, what is the powder that is shaken into the fire to create sparks?
-__label__noodles __label__vietnamese-cuisine How do I make home-made Vietnamese or thai rice noodles?
-__label__bread Why do you need to refrigerate bread dough overnight?
-__label__freezing __label__nuts Will roasted pistachio nuts keep well in freezer?
-__label__food-safety __label__chicken __label__asian-cuisine Is this chicken safe? silkie chicken edition
-__label__food-preservation __label__herbs __label__dehydrating Dehydrating herbs - leaves vs. stems
-__label__frying __label__rice __label__chinese-cuisine What's the secret for Chinese fried rice?
-__label__beans __label__timing Can I cook two types of dried beans simultaneously?
-__label__utensils What is this metal utensil tool with wooden handle?
-__label__equipment __label__boiling __label__seasoning-pans __label__carbon-steel Preparing/Seasoning/Using a Carbon Steel Pot
-__label__dough __label__bread __label__sourdough __label__starter My sourdough starter is bubbling but not rising, suggestions?
-__label__food-safety __label__culinary-uses __label__yeast Can yeast be used as a main ingredient?
-__label__baking __label__oven Could plastic or metal cans damage my oven?
-__label__bread __label__oven Toasting bread in a gas oven
-__label__ice-cream How can i keep ice cream without a freezer
-__label__microwave Is microwaving bad for your food?
-__label__baking __label__oven __label__consistency What consistency should flan have when it is removed from the oven?
-__label__flavor __label__temperature __label__flour Machine ground wheat flour vs hand ground wheat flour
-__label__graham-crackers How much Graham baking crumbs do I use for 1 sheet of graham crackers?
-__label__baking __label__tortilla-chips Baked tortilla chips: how to make them quicker and more consistent?
-__label__equipment __label__cleaning __label__non-stick Nonstick pans blistering after dishwasher?
-__label__food-safety __label__syrup __label__oranges Do I need to freeze this puree and syrup?
-__label__vinegar __label__salad __label__salad-dressing Types of vinegars used for salads
-__label__bread Does the direction matter in the Stretch and Fold method?
-__label__tomatoes Can I refreeze sauce made from frozen tomatoes
-__label__bread Baking bread in smaller pans bake time question
-__label__equipment __label__temperature How to measure the temperature of a pan?
-__label__food-safety __label__vegetables __label__food-science Sprouts and "better-to-cut-out-parts" in vegetables
-__label__flavor __label__tomatoes How can I get weak-tasting tomatoes?
-__label__truffles Guidelines for cooking Desert Truffels?
-__label__slow-cooking __label__ribs Oops left baby back ribs on warm instead of low for 7 hrs
-__label__dough __label__pizza __label__sourdough Why the pizza is able to "recover" so quickly?
-__label__grilling __label__barbecue Using charcoal in kettle grill
-__label__shallots Why shallots over onions?
-__label__alcohol How to make a homemade Phrostie?
-__label__meat __label__slow-cooking __label__sous-vide Advice for low temperature cooking
-__label__butter __label__milk __label__alcohol __label__emulsion Homogenizing whole milk, butter, and vodka
-__label__meat __label__frozen __label__thawing Maximum temperature for thawing meat
-__label__food-safety __label__storage-lifetime __label__asian-cuisine How long does shrimp paste last in the fridge?
-__label__chili-peppers __label__mexican-cuisine Where can I source Mexican chilies in the UK?
-__label__storage __label__cleaning How to get rid of plastic and residual weird taste from food stored in tupperware?
-__label__food-safety __label__potatoes Are my patially green and budded potatoes safe to eat?
-__label__freezing __label__storage How long can I freeze uncooked rice noodles for ( not dried but in sealed bag )
-__label__microwave __label__defrosting why does my microwave beep half way through a defrost?
-__label__gluten-free gluten free hot cross buns
-__label__food-safety __label__storage-lifetime __label__macarons __label__filling Could all types of filling be used as macaron filling?
-__label__equipment __label__cookware __label__dutch-oven Cast Aluminum Vs Cast iron Dutch Oven
-__label__food-safety __label__chicken red spots on the chicken
-__label__meat __label__sandwich __label__salami How to bind chopped pepperoni, salami, and bacon
-__label__chicken Cook boneless skinless chicken thigh portions to taste like drumsticks?
-__label__rice __label__rice-cooker __label__lentils Less sticky rice and lentils
-__label__baking __label__equipment Why shouldn't I bake on scratched silicone mats?
-__label__sugar __label__candy __label__honeycomb How to make "honeycomb" less sticky?
-__label__pork __label__roast Pork sirloin roast
-__label__vanilla Vanilla beans vs extract
-__label__salt __label__soup __label__ginger __label__carrots Made a ginger carrot soup with coconut milk but accidentally made it too salty, how do i fix it?
-__label__food-safety __label__crockpot I didn't put the lid on my slow cooker(crockpot) for first hour of beef stew. Will it still be safe to eat?
-__label__food-safety Refreezing bacon
-__label__baking __label__substitutions Improvising Self-rising cornmeal
-__label__sauce __label__gelatin __label__thickening __label__syrup __label__emulsion Xanthan Gum v. Guar Gum v. Cellulose Gum v. Glucomannan
-__label__bacon __label__breakfast __label__scrambled-eggs __label__english-cuisine __label__menu-planning How to do English breakfast at home
-__label__bread __label__sandwich What makes a torpedo roll unique
-__label__chicken What is the difference between chicken cubes and ground chicken?
-__label__pan __label__seasoning-pans __label__griddle How do I season an iron griddle on an induction hob?
-__label__cooking-time __label__slow-cooking Can I cook a slow cooker recipe on high instead of low, but for shorter time?
-__label__equipment __label__cleaning __label__knives Why not put knives in the dishwasher?
-__label__sauerkraut Sauerkraut soaks up too much liquid while fermenting
-__label__meat __label__smoking Is using treated wood safe for smoking meat?
-__label__okra Interesting use for Okra as the main ingredient in a dish?
-__label__smoking Converting upright charcoal smoker to electric
-__label__storage-method __label__sweet-potatoes Sweet potato storage?
-__label__baking __label__gluten-free What does gluten "do" in baking?
-__label__substitutions What is the ratio of curing salt versus table salt in a recipe?
-__label__sugar __label__dessert __label__caramelization Tips for making caramel with palm sugar
-__label__eggs __label__pasta __label__dough How do I hand-roll homemade pasta made with egg?
-__label__yeast __label__drinks __label__soda Making soda with yeast
-__label__equipment __label__oven __label__cookware __label__pan Is there an easy way to tell if a pan/pot is oven-safe?
-__label__substitutions __label__herbs What flavor (if any) do ti leaves impart? How about substitutes?
-__label__equipment How do I prevent smoke problems indoors?
-__label__asian-cuisine What is the difference between a spring roll and an egg roll?
-__label__storage-lifetime __label__salad-dressing How long will homemade salad dressing stay good in the fridge?
-__label__food-safety __label__equipment __label__tea Is it safe to use a tea kettle with black dots on the bottom?
-__label__baking Looking to bake side dishes, having problems with dryness
-__label__eggs How to ensure a fried egg's yolk doesn't break?
-__label__cake __label__flour __label__gluten-free __label__mixing Can you overmix a gluten-free cake?
-__label__cleaning __label__slow-cooking __label__oats __label__crockpot How to stop oatmeal from sticking to the sides of my slow cooker?
-__label__shopping __label__curry __label__japanese-cuisine Where can I buy Glico Curry online in the United States?
-__label__caramelization __label__caramel How to caramelize white sugar without burning it?
-__label__wine Is it okay for cork to look a bit "moldy"?
-__label__tofu Is pressed tofu what I want?
-__label__ham Best preservation of parma ham?
-__label__deep-frying __label__pastry How can I keep samosa pastry crispy longer?
-__label__measurements __label__measuring-scales Can I weigh without a set of scales?
-__label__storage-lifetime __label__fudge Fudge Recipes - Shelf Life
-__label__baking __label__butter __label__shortening Greasing a pan with butter vs. with shortening
-__label__tea __label__boiling __label__water Can I boil water to temperature lower than 100 Celsius / 212 Fahrenheit to make a tea?
-__label__frozen __label__eggplant How do I cook any recipe with frozen eggplant?
-__label__baking __label__bread __label__dough __label__mistakes Effect of adding wet ingredients to dry when making bread?
-__label__equipment __label__flavor __label__resources Resource for combining flavors
-__label__spices __label__curry What are the ingredients (spices) of Sri Lankan curry powder?
-__label__salt __label__indian-cuisine __label__curry __label__mixing How to mix the perfect amount of salt?
-__label__chicken __label__meat __label__frying __label__frying-pan __label__chicken-breast How do you fry chicken, so that oil doesn't explode on your shirt?
-__label__bread __label__yeast What is "pizza crust yeast"?
-__label__oven __label__gas Can I do anything to make my gas oven better?
-__label__meat What is freezer burn?
-__label__cast-iron Why don't I have to season my cast-iron teapot?
-__label__food-safety Refreezing already thawed bread
-__label__pie __label__cream __label__thickening __label__starch Can you help me get my cream pie filling stiff enough?
-__label__beef __label__cut-of-meat __label__russian-cuisine How are beef cuts labeled in Russian?
-__label__roasting __label__crust __label__gluten-free Gluten-free replacement to coat something with before roasting, to obtain crust
-__label__aluminum-cookware Is it safe to use calphalon when the aanondized coating begins to wear?
-__label__food-safety Safety of white canned beans
-__label__coffee __label__dairy-free Is it safe to add raw eggs to homemade coffee creamer?
-__label__food-safety __label__meat __label__beef Is smoked beef cooked 100%
-__label__equipment __label__rice-cooker What to look for when buying a rice cooker?
-__label__alcohol __label__thickening __label__cocktails How can I thicken margaritas?
-__label__equipment __label__cleaning __label__chili-peppers Do chillis impregnate a wooden chopping board?
-__label__bread __label__flour Does handling a lot of flour cause fingernails to break?
-__label__pasta __label__food-transport __label__ravioli Transporting partially finished ravioli
-__label__consistency __label__cinnamon How to avoid cinnamon sludge in a beverage?
-__label__condiments __label__crawfish Substitute for ground crayfish?
-__label__pasta __label__cleaning Why does my colander feel slimy after I use it to drain pasta?
-__label__substitutions __label__lemon Can I substitute regular dried lemon peel for sweetened dried lemon peel?
-__label__yorkshire-puddings Choreography of making many yorkshire puddings
-__label__soup __label__thickening How to make my chicken noodle soup thicker?
-__label__baking __label__pie How close to the top should I fill a pie to avoid overflow?
-__label__substitutions Can I use pumpkin pure in place of pumpkin pie filling for a souffl?
-__label__blanching What does "shocking" food do?
-__label__storage-method __label__cheese How should a washed rind cheese be stored in the refrigerator?
-__label__sous-vide __label__molecular-gastronomy __label__vacuum Is there a way to make compressed watermelon without a vacuum machine?
-__label__fish I was going to try a recipe for Ceviche - are there any fish varieties not recommended?
-__label__food-safety __label__bread __label__mold Are the white things on a bread normal?
-__label__storage-lifetime __label__milk __label__glass __label__containers Why do milk products stay fresh longer when stored in glass?
-__label__substitutions __label__measurements __label__gelatin How can I adjust a recipe for different grades/brands/types of gelatin?
-__label__substitutions __label__potatoes __label__dairy-free __label__flavour-pairings Non-dairy substitute for cheese on baked potatoes
-__label__substitutions __label__potatoes How do Blue potatoes differ from Yukon Gold potatoes?
-__label__food-safety __label__equipment __label__food-science How to have my solar system stick that would be edible
-__label__pasta __label__asian-cuisine __label__noodles __label__japanese-cuisine How do I make Udon noodles fat?
-__label__cheese __label__pizza Why does cheese sometimes slide off my pizza and how can I prevent it?
-__label__coffee Closest thing to a donut I can drink coffee out of
-__label__candy __label__melting-sugar __label__smoke-flavor Blown sugar globe with smoke enclosed inside - is it a plausible candy to make?
-__label__milk __label__boiling __label__safety Can left boiled milk in the pot whole night?
-__label__food-safety __label__chicken __label__vacuum How long is marinated raw chicken breast good for after it's been vacuum sealed?
-__label__language __label__pastry __label__german-cuisine Is "krapfens" commonly used to designate donuts?
-__label__milk Is all lactose-free milk sweet?
-__label__storage-method __label__cheese How should block cheese be stored for maximum shelf life?
-__label__squash __label__skin __label__peel Why did butternut squash make my fingers dry and yellow?
-__label__seasoning-pans __label__carbon-steel Carbon steel seasoning
-__label__gelatin __label__custard __label__creme-brulee Can I use gelatine in Creme Brulee
-__label__measurements __label__mistakes How do you recover if you lose track of what you're measuring?
-__label__bread Looking For A Soy Flour Substitution
-__label__tea What is the basic technique for making tea with teabags and a mug?
-__label__herbs __label__garlic Is there a measurable difference between fresh and dried minced garlic?
-__label__baking __label__oven __label__muffins __label__cupcakes __label__convection How can I avoid windswept muffins in a convection oven?
-__label__baking Shortening instead of butter
-__label__baking __label__sugar __label__herbs __label__infusion When and why would one infuse flavor into sugar for baking?
-__label__vegetables __label__nutrient-composition What is the rate of loss of vitamin C in fresh vegetables?
-__label__baking __label__equipment Vintage Pyrex Measuring Cup Borosilicate Vs. Soda Lime Color Difference?
-__label__food-science __label__flavor Why do things smell good while cooking but have little flavour when finished
-__label__sauce __label__hot-dog __label__ratio Yellow Hot Dog Relish
-__label__turkey How long to cook stuffed turkey
-__label__equipment __label__waffle Waffle iron with changeable plates for butter galettes
-__label__flavor __label__spices __label__salt Why does salt taste different in different dishes?
-__label__eggs __label__pudding Using eggs in pudding - yolks vs whole eggs
-__label__bacon __label__olive-oil __label__kitchen-safety What is the best temperature and method to cook bacon in a grill pan?
-__label__vegetables __label__juice __label__juicing Can I put other vegetables in a manual wheat grass juicer?
-__label__food-safety __label__fruit __label__starch Why cook green plantains?
-__label__food-safety __label__equipment Is polyamide food safe?
-__label__equipment __label__gas __label__infusion Is there a compressed gas device designed specifically for creating infusions?
-__label__cleaning Sanitising Black chef "whites"
-__label__steaming __label__steamed-pudding I would like to use my Miele steam oven to cook a steak and kidney pudding. How long should I cook it for?
-__label__tomatoes __label__cast-iron __label__seasoning-pans Will I never be able to cook anything needing tomatoes in a seasoned cast iron Kadhai?
-__label__curry __label__indian-cuisine __label__onions Which onions to use and how to cook them for an Indian curry recipe that specifies "fry until deep pink"?
-__label__tomatoes Can tomato paste be substituted for tomato pure?
-__label__baking __label__oven Oven problems in VA
-__label__mushrooms How to clean mushrooms?
-__label__storage-lifetime __label__cheese __label__refrigerator Close the lid of unsealed jar with pop-up lid
-__label__chinese-cuisine __label__spicy-hot What is the ingredient that gives a sichuan (szechuan) hot pot the mouth numbing experience?
-__label__seeds __label__flowers __label__food-processing __label__extracts How do they extract kernels from sunflower seeds in mass production?
-__label__sauce __label__onions __label__caramelization How do you accompany other veggies with caramelized onions?
-__label__food-safety __label__storage-method __label__food-preservation __label__ghee How to fix ghee which partly turned white and smells rancidly?
-__label__food-safety Spoiled garlic ok to use?
-__label__milk __label__yogurt __label__frozen-yogurt How long can we preserve yogurt using a refrigerator?
-__label__eggs __label__french-cuisine __label__omelette What shape is a French omelette and how is it achieved?
-__label__flavor __label__food-science __label__salt Does using flaked salt make a difference when using it in cooking?
-__label__cake __label__decorating How to make a complex novelty cake at home?
-__label__equipment __label__kitchen When should I ditch a pot with teflon?
-__label__sauce __label__thickening __label__marinara How do I thicken tomato-based pasta sauce without adding starch?
-__label__beef __label__barbecue cooking beef roast on a spit
-__label__storage-method __label__cheese __label__storage-lifetime __label__cream __label__basil Basil Pesto and Cream Cheese dip
-__label__food-preservation __label__potatoes Preserving whole potatoes
-__label__baking __label__storage-method __label__storage-lifetime __label__caramel How long can I store homemade caramel or butterscotch sauce?
-__label__fruit __label__juicing How to make Banana juice
-__label__meat How to identify a fresh meat?
-__label__food-safety __label__bacon How long can I reuse this delicious bacon grease for cooking?
-__label__food-science __label__molecular-gastronomy Naturally occuring mono- and diglycerides?
-__label__frying __label__oil __label__deep-frying Making "french fries" out of Cassava/Yuca root
-__label__fruit __label__mango __label__skin Eating mangoes with skin intact
-__label__resources __label__basics Is there a single source for the basics of cooking (sauces, herbs, oil usage, etc)?
-__label__meat __label__temperature __label__steak __label__cast-iron Keeping steaks hot after cooking in a cast-iron pan
-__label__baking Problem in cake baking tray
-__label__baking __label__potatoes How should I wash the potatoes before baking them?
-__label__steak Should I not sear and broil eye of round the way that I do filet mignon or chuck tenderloin?
-__label__potatoes __label__peeling __label__sweet-potatoes Should sweet potatoes be peeled when preparing them?
-__label__almonds Sour Almonds use
-__label__meat Does butter really penetrate a steak when allowing it to rest after cooking?
-__label__food-safety __label__temperature __label__pork __label__barbecue __label__smoking Smoking a pig at 225 F vs barbecuing one at 250F?
-__label__baking __label__burnt How to stop burning raisins in my fruit scones
-__label__candy Any way to soften gummy candy?
-__label__pizza-stone How do I prepare a pizza stone?
-__label__stews __label__camping __label__dumplings Quick and Easy Beef Stew and Dumplings
-__label__substitutions What is a good substitute for Farro?
-__label__equipment __label__coffee Prevent the grinder basket on Cuisinart coffee maker from sticking
-__label__vegetables Are there any differences between "baby" vegetables and their "regular" counterparts
-__label__candy __label__honey Solid honey in dragon's beard candy?
-__label__baking __label__muffins Why do my muffin tops lean?
-__label__tomatoes __label__seasoning __label__acidity Tomato Products containing Citric Acid
-__label__equipment __label__dough __label__stand-mixer What are the tradeoffs between spiral and C-shaped dough hooks?
-__label__food-safety __label__sous-vide What parasites are problematic in sous vide?
-__label__food-safety __label__chicken __label__freezing __label__raw __label__stuffing Is there a safety issue with freezing raw chicken with raw stuffing?
-__label__slow-cooking How can I use a "cook for 3-4 hours" slow cooker recipe when I'm away for 8+ hours?
-__label__fruit __label__candy Can I candy pomegranate?
-__label__meat __label__lemon-juice How does lemon juice "cook" meat?
-__label__chocolate __label__fudge chocolate fudge not having harder or sticky consistency
-__label__substitutions __label__vegan __label__sausages __label__barbecue What changes should I make to accomodate vegan naked fatties?
-__label__food-safety __label__sauce __label__wine __label__reduction Can you use wine for cooking even after it's past it's drinking date?
-__label__drinks __label__pairing Choosing a wine that complements a meal
-__label__deep-frying __label__turkey __label__thanksgiving __label__kitchen-safety Frying a turkey while snowing
-__label__spinach Preparing a fresh bag of spinach: To Stem or Not To Stem
-__label__substitutions What would be a good substitution for powdered milk in cereal cookies?
-__label__pork-chops Is it safe to cook pork chops that thawed on counter overnight?
-__label__vinegar __label__salad __label__olive-oil __label__salad-dressing Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?
-__label__spices __label__grinding Which spices should be bought whole vs. ground?
-__label__chicken __label__frying __label__spices Adding spices before or after frying?
-__label__substitutions Substituting vegetable oil spread for oil in cake mix
-__label__spices __label__shopping How to determine quality of spices
-__label__vegetarian __label__vegan __label__hamburgers __label__quinoa __label__seitan What is the diference between a quinoa burger, a quorn burger, and a soya burger?
-__label__frying __label__texture __label__zucchini How can I pan fry zucchini without making it soggy?
-__label__cleaning __label__aluminum-cookware Should I have more than one dishwashing soap?
-__label__baking __label__bread __label__yeast __label__sourdough How can I grow my own yeast (sourdough starter)?
-__label__allergy __label__gluten-free How much gluten will set off somebody's celiac disease?
-__label__storage-method __label__cheese __label__canning Canning cheese spreads?
-__label__substitutions __label__thickening __label__gravy Possible to thicken gravy without flour or cornstarch?
-__label__food-safety __label__grilling Are there carcinogens in grilled foods?
-__label__beans __label__crockpot What bean species are best for baked beans?
-__label__fruit __label__sugar Cooking fruit with or without sugar solution
-__label__eggs __label__raw egg yolks and egg whites
-__label__melting-sugar Can't get the right thickness of sugar and cornflour
-__label__food-safety __label__fruit __label__water How long would fruit in a water bottle last?
-__label__baking __label__bread Why and what kind of breads should be scored?
-__label__pizza-stone How do I season my new pizza stone?
-__label__food-safety __label__fruit Can mashed bananas be bagged and then frozen?
-__label__chicken __label__crockpot Cooking a chicken and peppers in a crockpot instead of sauteeing, how much water should I add?
-__label__substitutions __label__mustard substitute for Dijon mustard
-__label__equipment __label__food-safety __label__professional Do you use paper or cloth towel for patting a meat dry before frying?
-__label__sauce __label__nutrient-composition __label__soy What is "Less Sodium Soy Sauce"?
-__label__baking __label__tomatoes __label__quiche How do I prevent tomato making quiche soggy
-__label__cleaning __label__cast-iron __label__seasoning-pans Cast iron pan has black residue on it
-__label__baking __label__grilling __label__broiler __label__tilapia Preparation Techniques for Tilapia Filets
-__label__food-safety __label__food-preservation can i re-use canning jars with botulism
-__label__substitutions __label__eggs __label__pancakes What can I substitute for eggs in a pancake recipe?
-__label__flavor __label__asian-cuisine How to offset sweetness in a sauce?
-__label__substitutions __label__chili-peppers __label__spanish-cuisine Pimientos de Padron equivalent
-__label__coffee __label__spices __label__grinding Can a spice grinder be used for coffee permanently?
-__label__food-safety __label__reheating __label__mushrooms Can mushrooms be re-heated safely?
-__label__equipment __label__blender Slowing motor and electric smoke coming from Magic Bullet blender?
-__label__shopping __label__popcorn Where can I buy corn kernel for making popcorn?
-__label__pizza __label__pizza-stone How to make pizza not stick on ceramic stone?
-__label__bread __label__yeast the yeast wont rise in my bread machine
-__label__substitutions __label__beef __label__mushrooms Mushroom replacement in Beef Wellington
-__label__pasta __label__chinese-cuisine __label__noodles __label__spaghetti How to cook Lo Mein?
-__label__salad-dressing Salad dressing- does it go bad fast if it is creamed in a blender?
-__label__utensils What to call this utensil
-__label__substitutions __label__dough __label__food-science Lime substitute for nixtamalizing corn
-__label__soup How does gumbo spoil while still cooking?
-__label__reheating __label__chinese-cuisine Why does Chinese food reheats better on stove than in microwave?
-__label__substitutions __label__asian-cuisine __label__vinegar __label__wine Whats a good alternative to rice wine vinegar?
-__label__baking __label__texture __label__apples __label__cranberries What kinds of apples are suited to be filled with cranberries and baked?
-__label__substitutions __label__oven __label__cleaning Easy Oven Cleaning - No products
-__label__measurements __label__rice-cooker What's the size of the plastic cup that came with my rice cooker?
-__label__veal What is unique about veal and how can I take advantage of this in my preparation?
-__label__salt What makes pink salt pink?
-__label__baking __label__equipment __label__pie What is the proper usage of a pie bird?
-__label__wok __label__seasoning-pans Type of wok and how to go about seasoning it
-__label__chicken __label__dumplings Looking for Chicken & Dumplings pointers
-__label__coriander __label__storage Why does fresh coriander deteriorate so quickly?
-__label__food-safety __label__chicken Do some breeds of chicken have particularly red meat when cooked?
-__label__baking __label__substitutions __label__butter __label__fats Can I always use butter instead of margarine when baking?
-__label__sauce I've made a bechamel sauce and added sherry to it, but too much: How can I fix it?
-__label__cast-iron __label__pan __label__seasoning-pans how can I strip the surface from an iron alloy pan without harming the metal?
-__label__substitutions __label__oil Substituting vegetable oil for canola oil
-__label__equipment __label__grilling Grate positioning for charcoal grill?
-__label__baking __label__brownies Why do brownies made from commercial mixes form a flaky top?
-__label__syrup __label__ginger What can I do with ginger syrup?
-__label__chicken __label__flavor __label__chips How to make flavoured salt for potato chips
-__label__food-safety __label__tuna How can tuna/bonito be tested for histamine?
-__label__storage-lifetime __label__gelatin What is the shelf life of gelatin sheets?
-__label__substitutions __label__sugar __label__egg-whites __label__meringue Meringue seems to fail at piping stage
-__label__temperature What is the temperature range for food not to burn your mouth?
-__label__ice-cream __label__dairy-free Non-dairy ice cream
-__label__substitutions __label__baking __label__butter __label__yogurt In baking, can yoghurt replace butter?
-__label__baking __label__fruit __label__pie __label__gelatin How to use gelatin on fruit pie?
-__label__mexican-cuisine __label__vegetarian __label__tamales How do I get vegetarian tamales to come out fluffy?
-__label__cake What can I do to fix/improve a dry cake?
-__label__freezing __label__waffle Can you freeze waffle batter?
-__label__pectin __label__glaze If a recipe calls for Pectin NH can I use other pectin?
-__label__baking __label__cake Why didn't my beer cake cook properly?
-__label__organic How to determine that a particular product is Organic?
-__label__asian-cuisine __label__italian-cuisine __label__food-history What is the origin of fish sauce in asia?
-__label__baking __label__nuts Is there any loss of nutrition when toasted?
-__label__substitutions __label__brown-sugar What are the main differences between sugarcane jaggery, rapadura, and panela?
-__label__flour __label__sourdough Can I change the flour type of my sourdough starter?
-__label__corn __label__fresh __label__frozen When using fresh corn in place of canned or frozed, should I cook the corn first?
-__label__cheese-making Will milk produce more curds if you add additional protein and fat content?
-__label__flavor __label__vegetables My split pea soup is bland
-__label__chocolate __label__sugar __label__cocoa Do all varieties of cocoa naturally taste bitter?
-__label__roast __label__roast-beef Arm Roast after 5 hours still tough
-__label__eggs __label__greens What is the best way to add greens to an omelette?
-__label__equipment __label__temperature __label__induction Precise temperature reading on induction cooker
-__label__cookware __label__teflon What precautions should be taken while dropping cold vegetables in a hot Teflon cookware?
-__label__food-safety __label__meat Is horse meat safe to eat?
-__label__equipment __label__cleaning __label__vinegar __label__utensils Is it wise to use vinegar to handle rust for cooking utensils?
-__label__sourdough __label__starter Is my sourdough starter "bad"?
-__label__meat __label__refrigerator __label__storage __label__sausages __label__spoilage Making a sausage and letting it dry out in the fridge
-__label__coffee __label__turkish-cuisine Turkish Coffee necessities
-__label__equipment __label__herbs __label__italian-cuisine __label__blender Couldn't make pesto in a blender
-__label__chicken __label__meat What is what I'm doing called?
-__label__food-safety __label__storage-method __label__eggs How long can I keep eggs in the refrigerator?
-__label__baking __label__equipment __label__french-cuisine why should the madeleine tins start off cold?
-__label__beans __label__pressure-cooker Ideal pressure cooker size for cooking a pound (454g) of beans
-__label__oil __label__pan __label__seasoning-pans __label__non-stick Spray oil with hydrocarbon propellants on non-stick pan surfaces
-__label__restaurant __label__griddle What is the liquid often ladled onto the grill top in restaurants?
-__label__sauce __label__stock __label__broth __label__chicken-stock How close are store bought broths and stocks to the real thing?
-__label__food-safety __label__storage-method __label__cleaning __label__flour What to do about beetle infestation of wheat products? How do we prevent reinfestation?
-__label__sauce __label__pizza __label__tomatoes What alternatives are there to tomato based pizza sauces?
-__label__fruit How to pick good clementines and mandarins at the supermarket?
-__label__grilling __label__pan __label__sausages __label__stove __label__frying-pan How can I cheaply cook a bratwurst that is similar to a grilled brat with only access to an oven or stovetop?
-__label__grilling __label__camping __label__fire How can I control the heat when cooking on a campfire? 
-__label__vegetables Beets too big for quality?
-__label__boiling Using a wooden spoon to prevent pots from boiling over?
-__label__food-science __label__alcohol Alcohol evaporation
-__label__equipment __label__pan __label__pot __label__cleaning Buying my first set of pots and pans
-__label__chocolate-truffles How do you coat perfectly round truffles with melted chocolate?
-__label__stove __label__gas gas range hack for greater power output: does it work?
-__label__color Looking for a Blue Ingredient
-__label__restaurant-mimicry How to replicate Cerelac at home?
-__label__grilling __label__barbecue __label__broiler What is the difference between Grills, Barbecues, Broiling e.t.c.?
-__label__food-safety __label__food-science __label__food-preservation Cure #1 in Brine for Brisket
-__label__food-science How can I remove the greasiness from my ice cream?
-__label__temperature __label__honey Honey in porridge
-__label__food-preservation __label__lemon Can I use "spent" lemons (juiced) to preserve?
-__label__food-safety __label__food-preservation __label__potatoes __label__dehydrating What to do with dehydrated potatoes tainted black?
-__label__chicken __label__meat __label__marinade __label__spoilage Meat and Poultry Changing Color in Marinade?
-__label__cheesecake How to reduce the time and cost for making a cheesecake?
-__label__cheese Can cheese be sculpted?
-__label__beef Why does the beef in Goulash need to be floured and brown before cooking?
-__label__heat __label__induction __label__fondue Best heat source for fondue? Will an induction cooktop work?
-__label__chicken __label__frying Why is some frozen breaded chicken pre-fried?
-__label__meat __label__cooking-time __label__roasting __label__faq How can you tell when a roast is done?
-__label__storage-lifetime __label__butter Butter storage lifetime
-__label__substitutions __label__apples __label__beverages How to do hot spiced apple cider without apple cider?
-__label__boiling __label__seeds Poppy seeds with bitter aftertaste from boiling
-__label__molecular-gastronomy __label__foam How do I make a foam?
-__label__equipment Restaurant kitchen supplies that are also really useful in a home kitchen?
-__label__equipment __label__tea Advantages of using a non-glass teapot?
-__label__soy __label__tofu __label__soymilk __label__korean-cuisine What is used in the production of dubu (Korean tofu)?
-__label__sauce __label__butter __label__french-cuisine Can clarified butter be used for beurre noir?
-__label__baking __label__eggplant Can you prepare eggplant by salting, then baking, then finally rinsing?
-__label__equipment __label__glass How to separate two jammed-together measuring cups?
-__label__chocolate __label__mousse Rubber like skin on surface of chocolate mousse
-__label__equipment __label__cleaning __label__cast-iron How should I clean this mess at the bottom of my wok?
-__label__cream Homemade double/heavy cream separates after setting in the fridge
-__label__baking __label__cheese __label__dough Baking camembert with crust in a larger pan?
-__label__freezing __label__avocados Can you freeze avocado in a dish?
-__label__food-safety __label__coconut Brown Coconut water safety issue?
-__label__meat __label__tenderizing How do Chinese restaurants tenderize their meat?
-__label__chicken __label__frying __label__braising Crisping chicken skin after braising
-__label__yogurt __label__dairy-free best dairy-free yogurt for meat marinade (Biriyani)
-__label__oats Is it necessary to cook porridge (oatmeal)?
-__label__food-transport How to pack items that may leak liquids for lunch?
-__label__frying __label__oil __label__heat Does the fatty acids in olive oil convert into trans fatty acids when heated?
-__label__spices __label__spicy-hot How to increase spiciness without abusing hot spices?
-__label__frying __label__onions __label__garlic __label__spanish-cuisine __label__paella Why do you need to fry onions and garlic before adding other ingredients to a dish?
-__label__boiling __label__canning Why are my canning lids popped out?
-__label__vegetables __label__potatoes __label__cooking-time __label__slow-cooking Cooking Potatoes
-__label__nutrient-composition Nitrogen factor role in calorie calculation
-__label__yogurt Making yogurt I put the yogurt in before heating the milk
-__label__clotted-cream What do you get when you reheat and cool clotted cream?
-__label__baking __label__cookies __label__butter Butter melted then soften
-__label__substitutions __label__oats Difference between old fashioned and quick oats?
-__label__cookware __label__maple-syrup flexible food grade plastics that won't melt at 105 C
-__label__non-stick __label__stainless-steel __label__skillet Stainless nonstick, not vs, but both? What's the point?
-__label__substitutions __label__cheese __label__budget-cooking Cheaper alternative to parmesan cheese?
-__label__pork __label__slow-cooking __label__ribs dealing with curved ribs in a flat rib recipe
-__label__cooking-time __label__smoking __label__ribs Smoking time for 6 racks (18 lbs) of baby back ribs?
-__label__substitutions __label__graham-crackers Is there a super close substitute for graham crackers?
-__label__bread Does dried milk powder retard yeast growth in bread making
-__label__vegan Do vegans eat honey?
-__label__eggs __label__sponge-cake How can you speed up a genoise cake mixing?
-__label__flavor __label__tea Masking the grass flavor of green tea
-__label__salt __label__grilling __label__steaming Will steaming fish cause salt to come out or cause fish to fry in its own fat?
-__label__mexican-cuisine __label__fresh __label__salsa How to extend the freshness of salsa?
-__label__dessert __label__frosting What kinds of frostings have a lighter texture?
-__label__baking __label__ingredient-selection Mysterious bitter taste from tropical fruits and coconut
-__label__food-identification Canadian meat/fat "candy"
-__label__coffee half-life of caffeine molecules
-__label__ripe __label__fruit __label__watermelon How do I pick a watermelon at the supermarket?
-__label__sauce __label__barbecue __label__ribs Is dry rub necessary in making bbq ribs?
-__label__equipment __label__spanish-cuisine __label__paella Properties of a good paella pan
-__label__drinks Can you premake mojitos?
-__label__gluten-free __label__syrup Is golden syrup gluten-free?
-__label__substitutions __label__seasoning __label__msg Are MSG and Accent (Seasoning) the same thing?
-__label__flavor __label__broccoli How to reduce the bitter taste in broccoli rabe
-__label__baking Cookie dough crust
-__label__food-safety __label__maple-syrup What would cause maple syrup bottles to bulge?
-__label__paprika How do I achieve a light and even 'dusting' of paprika?
-__label__frying __label__scallops __label__shellfish How do I cook scallops?
-__label__spices __label__barbecue How can I prevent cross-contamination when applying a dry or wet rub to meat?
-__label__oil __label__coconut How to eat coconut oil? More details inside!
-__label__storage-method __label__chicken __label__roasting Keeping meat safe all day?
-__label__milk __label__kefir Milk vs. home-made kefir
-__label__coffee __label__melting-chocolate Coffee flavored melted chocolate for drizzling over cookies?
-__label__eggs __label__storage-lifetime __label__hard-boiled-eggs What's best: boil eggs in advance or just before use?
-__label__bread __label__cheese __label__batter __label__french-cuisine How to stuff bread puffs (Gougeres)
-__label__storage-method __label__storage-lifetime __label__ginger What non-alcoholic liquid can I use to store Ginger, both cooked and raw?
-__label__herbs __label__garlic __label__seasoning Can I use garlic leaf for cooking?
-__label__storage-method __label__custard Suggestions for storing homemade frozen custard
-__label__food-safety Can I transfer opened vacuum pack chicken to the freezer?
-__label__recipe-scaling How to cook for a big group
-__label__frying __label__steak __label__salt What does it mean to 'salt' a steak prior to frying?
-__label__onions What's the difference between green, white, and red onions?
-__label__food-safety __label__canning __label__cooking-myth Does cooking one month expired canned goods render it edible?
-__label__sugar difference between glucose syrup and sugar syrup?
-__label__flour __label__wheat Is there such thing as white wheat berries?
-__label__pasta __label__drying Is it safe to keep dried out egg noodles?
-__label__language __label__spicy-hot Unambiguously referring to "spiciness"
-__label__lemon Meyer curd without added sugar?
-__label__substitutions __label__duck Can I substitute duck breast for leg?
-__label__equipment __label__cleaning __label__water __label__pot __label__chemistry How can I clean these brown iron stains in my pot?
-__label__frying __label__potatoes How could I make stuffed french fries?
-__label__bread __label__yeast __label__sourdough What is the best way to catch wild yeast for sourdough?
-__label__substitutions __label__flour __label__organic __label__dumplings What organic grains can I substitute for self-rising (Gold Medal) flour?
-__label__soup __label__kimchi Is kimchi a suitable addition to a noodle soup?
-__label__baking __label__cupcakes baking cupcakes in a commercial sized pan?
-__label__food-safety __label__cheese Brined cheese behaves almost as if carbonated
-__label__microwave Is my microwave still safe to use after accidentally heating metal in it?
-__label__food-safety __label__food-preservation __label__apples Why prevent apples from turning brown?
-__label__oil __label__nut-butters Why does this sunflower butter exude green liquid?
-__label__culinary-uses __label__rhubarb Can I use rhubarb without tons of sugar?
-__label__frying __label__soup __label__flour __label__thickening __label__carrots Can I use flour to make a carrot soup more thick?
-__label__syrup Simple syrup end result
-__label__butter __label__cream __label__fats __label__dairy What are the benefits of making butter at home?
-__label__fish Cooking a whole 30lb sturgeon on a spit
-__label__cooking-time __label__microwave __label__sweet-potatoes Cooking Sweet Potatos in the Microwave
-__label__pasta What is the correct water to pasta ratio?
-__label__equipment __label__skillet __label__griddle What are the advantages and disadvantages to using a griddle instead of a cast-iron skillet?
-__label__food-safety __label__meat Does cooking a meat that's about to expire lengthen how long it's "good" for?
-__label__frying __label__roux How to make a good homemade Croquette
-__label__cookbook What strategy can I use to identify a cookbook with a torn off cover?
-__label__reheating __label__crockpot How long do meatballs in sauce need to be heated in a crock pot?
-__label__blender __label__food-processing __label__milling Making spice pastes with a food processor
-__label__baking What baked good involves crushed digestives, peanut butter, and marbled chocolate?
-__label__equipment __label__water __label__gas How much CO2 does it take to carbonate water using a household Soda Siphon?
-__label__spices __label__chili-peppers __label__grinding What is the way to make a powder of red chilies?
-__label__meat __label__pasta __label__italian-cuisine __label__lasagna __label__bechamel Pasticcio vs Lasagna
-__label__cream __label__dairy Where can I obtain cream without additives?
-__label__reheating Is it acceptable to reheat frozen food?
-__label__food-safety __label__cooking-time __label__bacon Does bacon need to be fried until crisp?
-__label__fish How do you clean or gut fish
-__label__herbs __label__shopping __label__thai-cuisine What is coriander root and where can you get it?
-__label__flavor __label__coffee __label__smell Why does room temperature coffee taste so bad, even to asnomics?
-__label__pastry __label__middle-eastern-cuisine __label__turkish-cuisine Troubleshooting a soggy baklava with torn sheets
-__label__equipment __label__stainless-steel __label__copper-cookware Is copper cookware really better than stainless steel?
-__label__food-safety __label__chicken Is it safe to eat chicken that is still frozen?
-__label__vegetables __label__baking-soda does washing vegetables and fruit with baking soda make sense?
-__label__eggs __label__frying How do I make a fried egg with completely cooked white but completely runny yolk?
-__label__bagels Amount of food to prepare for bagel & lox brunch
-__label__oil __label__vegetarian __label__vegan __label__seitan Why did my oil-only seitan fail?
-__label__storage-method __label__asparagus What's the best way to store asparagus?
-__label__food-safety __label__curry Weird problem with curry sauce
-__label__frying Storage of uncooked french fries
-__label__cheese __label__storage-lifetime What is the shelf life of opened cheeses?
-__label__boiling When a recipe says, 'simmer uncovered', what's the issue?
-__label__flour What is the difference between cake flour and AP flour?
-__label__fish __label__spices How do I effectively rub spices into fish?
-__label__baking __label__potatoes Will my baked potatoes be ok cooked longer at a low temp?
-__label__spices __label__ratio What is the correct conversion of dried whole vs. ground fennel?
-__label__tea Why does whole leaf tea leave a residue in the cup?
-__label__substitutions __label__fruit __label__candy __label__glucose-syrup Substituting glucose syrup for glucose
-__label__honey Does honey have a bitter component?
-__label__vegetarian __label__serving How to plan the portion size for a vegetarian bourguignonne dish?
-__label__extracts What's the difference between orange extract and orange blossom water?
-__label__food-safety __label__storage-method __label__vegetables __label__garlic Can I mince garlic in advance?
-__label__oil __label__marinade __label__water Marinades: Water vs Oil
-__label__dough What is the relation between mixing the dough and the final result?
-__label__baking __label__chocolate __label__pie Lighter texture for chocolate pie
-__label__bread __label__fats Oil/Fat substitutes in bread
-__label__storage-method __label__freezing __label__apple-pie Refreezing apple pie
-__label__vegetables __label__food-identification __label__stir-fry Black/purple ingredient in stir fry?
-__label__hamburgers __label__electric-stoves How to cook grass-fed, high-fat hamburger on electric stove?
-__label__grilling __label__charcoal __label__foil-cooking Do foil packets on a charcoal grill get any flavor from the smoke?
-__label__cookware What is a halogen burner or (?) cooktop? How does it work?
-__label__alcohol __label__frozen What's the secret to getting restaurant-quality frozen drinks at home?
-__label__substitutions __label__brownies i need help making brownies
-__label__food-safety __label__storage-method Botulinum Toxin in Home-Canned Green Beans
-__label__cheese __label__fondue Why did this fondue become grainy and lumpy?
-__label__slow-cooking "Dry" foods from slow cooker
-__label__salt garlic powder and onion powder substitutes
-__label__lemon How would you use a single lemon?
-__label__coffee __label__espresso Make espresso in office kitchen- just have a kettle and microwave?
-__label__blender __label__spinach __label__smoothie __label__greens How to keep a green smoothie from getting 'frothy'?
-__label__dessert __label__tofu Why is my fresh tofu fa (douhua) sour?
-__label__food-safety Can I use the leftover pickling brine?
-__label__fruit __label__dehydrating __label__drying __label__mango How to dry out rehydrated dried mangos?
-__label__chocolate Make chocolate with a high melting point?
-__label__vegetables Slimy inside of green onions
-__label__cake __label__flavor Cake flavour options
-__label__baking __label__fish What type of fish is best suited for baking?
-__label__chicken __label__lemon __label__roast Why stuff a roast chicken with lemon, onion, and thyme?
-__label__baking __label__macarons Why do my macarons come out looking weird?
-__label__food-science __label__organization Diagrammatic Notations for Recipes
-__label__equipment __label__grinding __label__peanuts __label__nut-butters What features should I look for in a hand grinder (for peanut butter)?
-__label__food-safety __label__food-preservation __label__vietnamese-cuisine Shelf life and preservation of Bnh chng
-__label__food-safety __label__water __label__seeds __label__soaking __label__basil Is it safe to drink the water that basil seeds are soaked in?
-__label__substitutions __label__steak __label__honey Parmesan Crusted Steak - Replace olive oil with honey
-__label__indian-cuisine __label__steaming __label__batter __label__fermentation Why did my idli looked cooked from outside but was still mushy inside?
-__label__substitutions __label__vegetables Substituting tomatillos
-__label__frozen __label__ribs Freeze before sous vide or sous vide, defrost then sous vide
-__label__cleaning __label__coffee How often should I clean my coffeepot, and what is the preferred method?
-__label__food-safety __label__cleaning __label__spinach __label__lettuce Can I safely clean/eat harvested foods that have aphids on them?
-__label__baking __label__bacon Tips for cooking something "bacon wrapped"?
-__label__vegetables Do vegetables ripen like fruit?
-__label__spices Can you recommend a good shop to get spices from in Derby?
-__label__coffee Brewing coffee concentrate using both hot and cold methods - Freezing concentrate
-__label__rhubarb Green rhubarb safe and tasty for use like red?
-__label__sauce __label__cheese __label__pasta __label__roux How can I make my cheese sauce creamier?
-__label__baking __label__storage-method __label__bread How to store bagels?
-__label__sauce __label__pizza How is white pizza sauce made?
-__label__boiling __label__beans __label__japanese-cuisine Why boil adzuki beans for anko twice?
-__label__meat __label__frying __label__frying-pan __label__breadcrumbs Cooking schnitzel without thinning it
-__label__beef __label__fats How do I render large quantities of fat?
-__label__sausages Adding 'netvet; to sausages
-__label__roasting __label__poultry Quail dries out when cooked
-__label__chili-peppers __label__chili Does the choice of peppers affect the 'flavor of the heat'?
-__label__meat Heavy smoke taste
-__label__baking __label__bread __label__dough __label__kneading When is it best to do stretch and fold versus mechanical kneading?
-__label__substitutions __label__vegan __label__gelling-agents A substitute for carrageenan?
-__label__food-safety __label__utensils __label__cleaning Is it safe to use unwashed barbeque grill utensils?
-__label__italian-cuisine __label__pastry What is the difference between a Sfogliatelle and a Lobster Tail (Pastry)
-__label__chicken __label__stews How to stew chicken properly
-__label__tea How can I tell if the tea has been stored properly, is not too stale or oxidized?
-__label__beef __label__temperature Why does my steak turn out well done when the temperature probe says it's only rare?
-__label__equipment __label__scrambled-eggs __label__hand-blender Cannot find very simple Egg Scrambler
-__label__flour __label__gluten-free Definition for light, medium and heavy flour?
-__label__grains __label__quinoa Why do some quinoa seeds sink and some float?
-__label__substitutions __label__eggs __label__culinary-uses __label__ice-cream Can you substitute blood for the eggs in an ice cream base?
-__label__baking __label__asian-cuisine __label__indian-cuisine __label__flatbread __label__baking-powder Why baking powder in rotis?
-__label__flavor What is flavor development?
-__label__storage can you refreeze pork after power outage
-__label__sauce __label__pasta How to avoid cooked pasta soaking up sauce when stored?
-__label__tea __label__ingredient-selection What Tea leaves are used in Kashmiri Pink tea
-__label__fire Fire under electric stovetop element
-__label__coffee How to prepare smaller amount of coffee than nominal in Moka pot
-__label__food-safety __label__coffee Are fungal toxins a significant problem in coffee, and if so, can they be avoided?
-__label__baking Why are wire beaters becoming more common in hand mixers?
-__label__storage-method __label__honey Can I prevent honey from congealing/hardening in the pantry?
-__label__storage-method __label__cake Should a Pound Cake be stored in the fridge or the freezer?
-__label__baking __label__cake __label__pastry __label__juice __label__soaking How can I prevent pear juice from soaking into pastry dough?
-__label__food-safety __label__pork What are the ranges of Pork Temperature that are flavorful and safe?
-__label__sourdough Making sourdough starter with bread flour
-__label__equipment Need help choosing burner for wok
-__label__tea __label__pot Shatter resistant tea carafe/pitcher/pot
-__label__sauce __label__culinary-uses __label__mascarpone Making a sauce with mascarpone cheese
-__label__food-safety __label__raw-meat Is it a problem that the same flipper that touched raw blood touches the finished meat?
-__label__italian-cuisine __label__thickening __label__alfredo Thickening Alfredo sauce
-__label__milk __label__cream __label__cultural-difference __label__uht Why do some countries prefer UHT milk and cream?
-__label__substitutions __label__fats __label__vegan __label__carrots __label__dairy-free Replacing cream and butter in a carrot casserole/pie
-__label__cheese __label__spoilage How long does cheese last out of the refrigerator
-__label__bread __label__yeast __label__kneading Why let dough rise twice?
-__label__baking __label__eggs __label__temperature Why are eggs not stored in the fridge better in baking?
-__label__pectin What is the difference between pectin and pectin NH?
-__label__tea __label__cookware Does the material of the container affect the flavor of the prepared tea? If yes, what material should be preferred to get the best results?
-__label__baking __label__eggs Egg yolks vs Whole eggs
-__label__onions __label__recipe-scaling How to upscale fried onion recipes for commercial production
-__label__rice __label__rice-cooker How do I make black rice turn out better in a rice cooker?
-__label__baking __label__freezing Freeze friendly baked side dishes
-__label__ice-cream Why does my ice cream leave a waxy texture on the roof of my mouth?
-__label__yeast __label__rising Why is my yeast so slow?
-__label__drinks __label__soda Does the foam head affect the taste of cola?
-__label__cheese __label__american-cuisine American cheese availability and utility
-__label__sous-vide How can I improve sealing of bags for sous vide?
-__label__cheese-making Fabric to be used for cheesecloth
-__label__pop-rocks Replacement for pop rocks?
-__label__frying __label__cast-iron Homemade flour tortillas without cast iron
-__label__canning Canning with Quart Jars
-__label__flavor __label__spices __label__pepper How can I use white pepper without having the odor dominate the food flavour?
-__label__substitutions __label__eggs __label__cake __label__vegetarian Are there any vegetarian-friendly egg substitutes that can be used in cakes?
-__label__rice __label__sushi Why is my sushi rice too sticky?
-__label__fish __label__culinary-uses __label__reheating What is the best way to reheat leftover grilled fish?
-__label__sauce __label__steak How do I make good chimichurri?
-__label__shrimp Thawed shrimp floating vs. sinking
-__label__chicken __label__steaming Should you wrap chicken in foil when you steam it?
-__label__fruit __label__canning __label__peaches How to get the pits out of clingstone peaches for peach butter
-__label__pizza __label__microwave __label__stove Cooking frozen Pizza in the microwave
-__label__jam __label__pectin Prevent syneresis effect in agar-agar fruit jam
-__label__culinary-uses __label__flowers Culinary uses for hops
-__label__cream __label__coconut Can coconut cream be made from coconut flour?
-__label__bread Why do some recipes recommend a short rest after mixing but before kneading the bread?
-__label__frying __label__deep-frying __label__batter __label__beer Beer Batter - let it rest before using or use immediately?
-__label__flavor __label__microwave __label__reheating __label__seeds __label__toasting Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?
-__label__nutrient-composition Good site for nutritional info
-__label__mixing Would Annatto mixed with oleoresin paprika cause an allergic reaction?
-__label__baking __label__pizza __label__crust How to make pizza crust thin and elastic at the same time?
-__label__soup What exactly is a chowder?
-__label__cast-iron __label__deep-frying Can an old rosette iron that's starting to stick be reconditioned?
-__label__cutting __label__apple-pie Optimal shape to cut apples for apple pie
-__label__baking __label__pizza Stop pizza toppings sliding off sauce
-__label__onions __label__caramelization Foods other than onions that can be caramelized for a delicious result
-__label__substitutions __label__sauce __label__pizza __label__ingredient-selection What would cause heartburn in marinara sauce?
-__label__eggs __label__sauce __label__blender __label__hollandaise Perfect Hollandaise every time using a blender/food processor?
-__label__flavor __label__steak __label__marinade __label__texture Why did my steak marinade not make a difference?
-__label__crockpot Can I use a 4 quart crock pot instead of a 6 quart?
-__label__cream __label__whipped-cream Why does whip cream dispenser sometimes produce "ragged" cream?
-__label__food-safety __label__broccoli Is a broccoli that already turned yellow anyhow harmful?
-__label__food-safety __label__reheating Is it safe to reheat food in plastic containers?
-__label__meat __label__safety Whole tenderloin temperature concerns
-__label__milk __label__oats How to stop steel cut oats from burning?
-__label__chili-peppers __label__concentration How to decide how much to dilute extremely hot chillis
-__label__cookware __label__non-stick __label__stainless-steel __label__ceramic Navigating the different types of cookware - new kitchen advice
-__label__storage-lifetime __label__vegetables __label__potatoes Is there a way to revive an old potato?
-__label__chocolate __label__emulsion __label__low-carb What emulsifier will help my (nearly carb free) Milk Chocolate?
-__label__equipment __label__eggs __label__oven In how much water do I need to put ramekins when cooking au bain marie in the oven?
-__label__food-safety __label__canning __label__pressure-cooker __label__pressure-canner Canning in a Pressure Cooker
-__label__baking __label__cookies __label__sugar-free Melted biscuits
-__label__oil What is meant by "neutral" oils?
-__label__molecular-gastronomy __label__spherification how to get powerful flavours when spherifying
-__label__milk __label__coconut __label__extracts How do I extract coconut milk from coconut meat?
-__label__vegetables __label__salt __label__boiling Should I add salt when boiling vegetable? Why?
-__label__chocolate Milk vs. Dark vs. Semi-sweet vs. Bitter-sweet chocolate?
-__label__cookies __label__convection How to Bake Cookies Without a Convection Oven?
-__label__quinoa How do you cook quinoa?
-__label__eggs __label__cookies tiny quantity of egg in a cookie
-__label__oil __label__french-fries Can excess oil make french fries soggy?
-__label__chili-peppers Capsaicin - how sourced and what's in it
-__label__food-safety __label__chicken __label__freezing Can you refreeze chicken after it has been cooked from frozen
-__label__equipment __label__clothing Aprons for the home chef
-__label__potatoes Preparing / pre-cooking hash browns / home fries
-__label__dessert __label__consistency Troubleshooting my Bavarian Creme
-__label__vegetables __label__beans __label__color Why do purple snap beans turn green when cooked?
-__label__chocolate To thin chocolate candy coating, how much oil to use?
-__label__fruit __label__frozen __label__smoothie What is the purpose of using ice cubes in smoothies over frozen fruit?
-__label__baking __label__bread Baking two loaves at one time (from Artisan Breads book)- need to change amt of water added?
-__label__milk How do I avoid chunks of butter in non-homogenized milk?
-__label__cleaning __label__grilling __label__propane-grill Advantages to "burning off" grill
-__label__marshmallow Is it safe to roast marshmallows over a sterno flame?
-__label__italian-cuisine __label__risotto __label__shortcuts Are there any techniques to "cheat" at cooking a risotto?
-__label__fruit __label__ripe __label__avocados Can bright green avocados be ripe?
-__label__utensils __label__maintenance __label__silver How to prevent the silver utensils from tarnishing?
-__label__cleaning Cleaning burnt-on grease with ammonia
-__label__boiling __label__tomatoes How do I boil down a gravy?
-__label__roasting __label__turkey __label__stuffing Baked Stuffing and cooking the turkey
-__label__pan __label__frying-pan Pan makes knocking noises
-__label__classification What is the name for a dish similar to chili but with no chili peppers or related spices and some very non-chili ingredients?
-__label__food-science TVP - textured vegetable protein
-__label__pizza __label__crust Pizza crust too hard in home oven, how to make it softer?
-__label__pie __label__ice-cream __label__pudding How to change the texture of pudding?
-__label__food-science __label__nutrient-composition How can I make an berfood?
-__label__cleaning How can I clean my stainless steel teapot?
-__label__food-safety how long do I cook chicken leg quarters
-__label__microwave Where can I buy susceptor film?
-__label__fruit __label__food-science __label__alcohol __label__strawberries How much alcohol remains in strawberries soaked in alcohol?
-__label__watermelon What are the signs of a watermelon past its best?
-__label__storage-method __label__apples How do I store apples in an apartment?
-__label__sous-vide Sous vide meat without seasoning - strong flavor
-__label__cleaning __label__cookware __label__non-stick __label__maintenance How to look after non-stick cookware so it lasts?
-__label__indian-cuisine Kitchen towel vs dough seal in a dum biryani
-__label__vegetables __label__fresh __label__refrigerator Does the vegetable crisper make a difference?
-__label__baking __label__eggs __label__freezing __label__cooking-time __label__casserole Breakfast burritos from 16 egg casserole, how to cook everything uniformly?
-__label__equipment __label__blender Do all blenders have the problem of food sticking to the side away from the spinning blades?
-__label__rice-cooker __label__teflon Is leaving a Teflon rice cooker on overnight dangerous?
-__label__oven __label__jam __label__puff-pastry Can Jam be reheated?
-__label__chicken __label__freezing __label__storage-lifetime __label__beef Chicken and Beef stored in the freezer not entirely frozen - safe?
-__label__cookware Using cast iron pans only
-__label__roast Roasting large leg of wild boar
-__label__cheese-making __label__tofu How can I make homemade tofu more flavorful?
-__label__cleaning __label__safety Is heated up bleach dangerous?
-__label__chocolate __label__tempering What did I do to make the chocolate bloom like this?
-__label__coffee __label__french-press French-press coffee has a powdery taste
-__label__substitutions __label__chili-peppers I have a recipe that calls for a Cubanelle Pepper, but my dad can't eat peppers.
-__label__salt __label__japanese-cuisine __label__fermentation How to best prepare Sukimono
-__label__baking Spices and Baking
-__label__bread __label__dough __label__wheat Whole Wheat Breads Dough Conditioner
-__label__butter __label__cream __label__thickening __label__whipped-cream Could I add butter to single cream to make whipped/double cream?
-__label__quinoa __label__grains __label__sprouting How to sprout quinoa (and other grains) safely
-__label__flavor frozen ground beef
-__label__food-safety __label__meat __label__raw-meat What meats can I serve medium rare and why?
-__label__flavor __label__chili-peppers How can I make the best use of chocolate peppers?
-__label__pumpkin __label__puff-pastry Can I substitute store-bought puff pastry dough for phyllo in pumpkin pastry?
-__label__baking Can I use aluminum foil as a substitute for parchment paper?
-__label__eggs __label__storage-lifetime Why do eggs have expiry dates?
-__label__baking __label__texture __label__quickbread How to make cornbread less crumbly?
-__label__baking __label__pizza __label__italian-cuisine How to add more toppings to frozen pizza?
-__label__storage-method __label__ginger __label__honey __label__food-safety __label__vodka Does ginger infused honey or vodka ever go bad food-safety-wise?
-__label__sauce __label__tomatoes __label__italian-cuisine What is the difference between tomato puree, paste and sauce?
-__label__chili-peppers How does the taste of Bird Eye Chillies differ at different stages of maturity (green vs red)?
-__label__storage-method __label__fruit Do Raisins Become Stale
-__label__sour-cream __label__language What is sour cream called in Hindi?
-__label__cooking-time How to cook baby octopus?
-__label__barley How to get good barley texture
-__label__coffee __label__chocolate __label__candy __label__restaurant-mimicry __label__espresso How do I mimic trader Joe's (dark) Chocolate covered Espresso Beans?
-__label__substitutions __label__spices __label__asian-cuisine __label__japanese-cuisine Homemade nori -> aonori?
-__label__broth Substituting Chicken Broth in Split Pea Soup
-__label__equipment __label__coffee Good programmable coffee urn solution
-__label__avocados __label__ripe Speeding up avocado ripening
-__label__equipment __label__coffee __label__espresso Why does a portafilter machine take so long to warm up and a modern machine doesn't?
-__label__salt __label__marinade __label__jerky Making jerkies less salty
-__label__food-safety if you put a dead animal in the freezer, wrapped in a plastice bag, lay the dead animal on top of the other
-__label__fish __label__confit What's the correct temperature to prepare confit cod?
-__label__eggs __label__vegetarian __label__vegan __label__flax __label__chia What differences are there between Chia and Flax Eggs?
-__label__steak What do 5 star restaurants do differently when cooking steak?
-__label__baking why do some pavlova recipes have cream of tarter to be added
-__label__salt __label__bacon __label__hamburgers Make bacon less salty
-__label__soup __label__spices Skimming foam from stock without removing floating spices
-__label__frying __label__eggplant How to fry eggplant with less oil?
-__label__baking __label__pairing __label__espresso Flavour matching with espresso in baking
-__label__baking __label__custard __label__flan How to customize the softness of custards like flan?
-__label__seeds __label__citrus Mandarin and orange pips
-__label__jam Jam scum after sealing
-__label__sauce __label__freezing __label__cheese __label__pasta Did extra insulation cause ice crystals in frozen mac & cheese?
-__label__duck Peking Duck - why do they take my duck away?
-__label__pork __label__butchering Can I carve up a suckling pig like you would an adult pig?
-__label__cake Why does my cake have to be inverted? Why a 2-layer appearance?
-__label__texture __label__emulsion __label__dip How could buffalo chicken dip be stabilized?
-__label__butter __label__pizza Does all pizza have butter?
-__label__food-safety __label__chinese-cuisine __label__food-identification Saw this at my local chinese grocery
-__label__baking Other things made from Banana nut bread
-__label__flavor __label__vegetables Is there such a thing as "sweet" carrots?
-__label__bread airy bread rolls done in bread machine
-__label__lentils What is the appropriate lentil-to-water ratio for stovetop lentils?
-__label__onions __label__caramelization How to caramelise onions?
-__label__grilling __label__hamburgers How to prevent fat splashes when I fry a burger?
-__label__substitutions Can I substitute canola or safflower oil for vegetable oil when making granola?
-__label__onions Frozen onions in root cellar
-__label__creme-brulee Creme Brulee did not set, can I fix?
-__label__pie Making real soured milk - what sort of lactobacillus culture to get?
-__label__food-safety __label__cooking-time __label__meatballs How long is too long to cook meatballs in sauce?
-__label__meat __label__raw How to deal with a fresh hare?
-__label__language Umbrella term for the 'ingredients' and 'utensils' of a recipe?
-__label__pudding What happens if you cook chocolate pudding too long on a double boiler?
-__label__cast-iron Old oil on cast iron Dutch oven
-__label__deep-frying __label__turkey Oil temp goes up when turkey breast is added - why?
-__label__vanilla __label__custard Can I add vanilla to pastry cream after its cooled?
-__label__meat Why should I roll the meat in flour for a ragout
-__label__chicken __label__asian-cuisine Can I use diluted lemon juice in place of rice wine vinegar
-__label__baking Are there any substitutes for Shortening?
-__label__roast __label__braising Getting seasoning into a roast
-__label__pancakes How can you make pancakes more healthy (without making them taste bad)?
-__label__caramel How to make caramel sauce that doesn't taste bitter?
-__label__roasting __label__duck How do I roast a whole duck so that fat drips out easily and the skin gets crispy?
-__label__spices Spice combination(s) excluding salt, oil/butter, sugar, msg, vinegar, onion/garlic/alliums?
-__label__storage-method __label__whiskey Does whiskey go bad by freezing?
-__label__pasta Preparing spaghetti without boiling water
-__label__crawfish Keeping crawfish alive overnight?
-__label__cheese-making __label__recipe-scaling __label__mozzarella Can home-made mozzarella be made in small batches (quart of milk instead of gallon)?
-__label__equipment __label__measurements What do you use to measure the weight of ingredient?
-__label__frozen __label__ground-beef frozen meat and pork kept in freezer for 4 years never opened
-__label__chinese-cuisine The Orange in Crispy Orange Beef
-__label__candy Edible straws that look like plastic ones
-__label__knives __label__cutting How can I cut a tomato without a knife?
-__label__baking __label__cheesecake How can I keep a cheesecake from cracking?
-__label__baking __label__hamburgers How to bake burger buns so that they expand horizontally instead of expanding vertically?
-__label__equipment __label__knives __label__comparisons Where can I find a quality comparison for Zwilling Knives?
-__label__cheese __label__cheese-making __label__mozzarella How to make mozzarella from curd?
-__label__flavor __label__tomatoes __label__italian-cuisine __label__stews Stewing Tomatoes for a Pure(sauce)
-__label__roux __label__cajun-cuisine __label__gumbo Why does the roux separate from my gumbo?
-__label__substitutions __label__eggs Egg wash with no yolks or reduced yolks
-__label__food-preservation __label__oranges How to dry/preserve whole oranges
-__label__spicy-hot __label__jalapeno How does one tell if a jalapeno is spicy?
-__label__baking __label__sourdough Yogurt-based sourdough smells like alcohol
-__label__culinary-uses __label__vegetables Uses for Radish and Turnip greens?
-__label__microwave __label__convection Can I use microwave turntable glass plate in convection mode?
-__label__sauce __label__mexican-cuisine __label__chili-peppers What can I do with dried chipotle chillies?
-__label__measurements __label__measuring-scales __label__filtering A strange problem with BWT Initium 2.5 l filter's scale
-__label__baking __label__substitutions __label__bread yeastless bread help!
-__label__mousse Can I layer Lemon curd and Lemon Mousse?
-__label__bones __label__lamb How to bone lamb breast
-__label__please-remove-this-tag __label__cheese __label__shopping Why do so many cheeses have artificial ingredients?
-__label__meat __label__beef __label__ground-beef __label__lamb Minced beef or lamb clumping - how to stop it
-__label__baking __label__bread __label__oven __label__yeast __label__dutch-oven How to increase oven spring?
-__label__freezing __label__onions __label__carrots __label__celery Can you freeze mirepoix?
-__label__eggs __label__blender __label__scrambled-eggs Can you put whole eggs in a blender?
-__label__baking __label__flavor __label__coloring __label__decorating How to prevent food colouring changing the taste of food?
-__label__coffee __label__french-press Using a French press with finely ground coffee
-__label__substitutions __label__onions Can Escallion be replaced by onion?
-__label__cake __label__yeast Making simple light cake with yeast
-__label__pasta __label__storage-lifetime __label__refrigerator How long does cooked pasta last in the fridge?
-__label__condiments __label__cranberries How to thicken a raw fruit relish?
-__label__nutrient-composition grams of fat on nutrition facts label don't add up
-__label__equipment What is this Ceramic Container?
-__label__food-preservation What is a economic way to store/buy ingredient for salad
-__label__ingredient-selection __label__salad-dressing __label__emulsion Emulsifying ingredients for vinaigrettes
-__label__storage-method __label__alcohol Can alcohol bottles (especially liquor) be stored on their side?
-__label__jam __label__lamb Boneless Frozen Lamb Roast
-__label__equipment How to make a small DIY bain marie?
-__label__drinks __label__tea __label__mate What is the proper way to make a cup of mate?
-__label__food-safety __label__storage-lifetime __label__fish __label__refrigerator __label__sushi How long in fridge for sushi steaks?
-__label__equipment __label__vegetables __label__cutting Automatic dicer
-__label__substitutions __label__baking __label__chocolate __label__brownies Can couverture chocolate be substituted with other ingredients?
-__label__food-safety Is mustard oil safe for consumption?
-__label__cast-iron __label__seasoning-pans What's the best way to season a cast iron skillet?
-__label__food-transport transporting roast beef
-__label__spices __label__greek-cuisine Name of a greek spice that sounds like "bakari"
-__label__fruit Why are berries so expensive?
-__label__baking __label__pie __label__crust Why do some pies call for two crusts, and some do not?
-__label__eggs __label__cleaning __label__boiling How do I clean a pot after boiling eggs?
-__label__gas stove top griddles
-__label__cream __label__whipped-cream How long will double cream stay whipped?
-__label__safety Is plastic saying "dishwasher safe" safe on both shelfs or only on the top shelf?
-__label__equipment __label__cleaning __label__oil __label__fryer What is the best way to clean an electric fryer?
-__label__food-identification Help wanted to identify this food item (oriental)
-__label__cheese __label__pizza Can I use Cheddar cheese for pizza?
-__label__baking __label__substitutions __label__cookies __label__fats Could I substitute peanut butter in place of butter or crisco for cookies?
-__label__texture __label__sausages __label__breakfast Beef breakfast sausage
-__label__pressure-cooker Carbonated Beverage in Pressure Cooker
-__label__temperature __label__oven __label__broiler Scary moments - what temperature for broiling?
-__label__chicken __label__salt __label__brining __label__kosher In what way is kosher chicken different from brined chicken in terms of salt absorbtion?
-__label__roasting Crisp skin of meat in the beginning or end of roasting and meat in aluminum foil
-__label__food-preservation __label__canning __label__chili-peppers First time canning....forgot to sterilize my jar. Advice please!
-__label__equipment __label__knives Where can I find left-handed serrated knives?
-__label__food-safety Should I taste-test food before serving it?
-__label__beef __label__barbecue What precautions should be taken while cooking a thin steak?
-__label__storage-method __label__freezing __label__fruit __label__jam Can frozen peaches be made into jam or other things?
-__label__baking __label__bread __label__indian-cuisine Baking naan without an oven?
-__label__websites Is there a website on how to store specific foods?
-__label__bread __label__wheat __label__biscuits __label__organic How can I make whole wheat bread and biscuits with out the bitter taste?
-__label__dough __label__yeast __label__waffle Help! Liege Waffle excessively dense
-__label__cream __label__parmesan How can I make parmesan spreadable?
-__label__brown-sugar __label__melting __label__margarine __label__passover How do you cook margarine with brown sugar without separating?
-__label__seasoning __label__mayonnaise Can I make a hot mayonnaise?
-__label__butter Why is there no sweet (as in 'with sugar') butter?
-__label__chicken __label__freezing __label__flavor How long can you freeze raw chicken before it seriously affects its taste?
-__label__sugar __label__candy __label__glucose-syrup Can I make invert syrup in situ when making candy?
-__label__bread __label__dough __label__pizza __label__yeast __label__sourdough Sourdough starter developing alcohol
-__label__drinks __label__cocktails Pre-mixing liquor -- any downsides?
-__label__tea __label__thickening __label__cornstarch How can I thicken tea?
-__label__vinegar __label__rice-wine Making white vinegar, question about rice wine
-__label__bread __label__potatoes __label__sourdough __label__starter Can I make sourdough starter with raw potatoes?
-__label__food-science __label__sugar __label__custard __label__pudding How to scale up pudding recipe 10x?
-__label__culinary-uses __label__herbs Culinary uses for lavender
-__label__cake __label__slow-cooking Substituting parchment for foil in slow cooker
-__label__refrigerator What is the use of UV LEDs in my fridge?
-__label__cheese Finding a balanced cheese table
-__label__cast-iron __label__vegan Is cast iron skillet suitable for vegans?
-__label__milk __label__microwave __label__cupcakes Why did my eggless cup cake prepared with condensed milk get charred in a convection microwave?
-__label__indian-cuisine __label__deep-frying __label__cornstarch Reusage of deep frying oil and flour coated vegetables
-__label__onions How to save a dish with an onion paste base which tastes like raw onion paste?
-__label__chicken __label__culinary-uses __label__knife-skills Why do instructions for carving a chicken disregard the back?
-__label__potatoes __label__boiling __label__mash Mashed potato: start with hot water or cold water?
-__label__caramelization __label__candy __label__caramel How do I get caramels to turn out grainy?
-__label__utensils Silicone Utensils and Cookware
-__label__pasta What causes pasta dough to be holey after running through a machine multiple times?
-__label__baking __label__pizza __label__catering How can I make and store multiple pizzas before a potluck?
-__label__flour __label__stock __label__roux How to mix a roux with stock?
-__label__baking Tetrasodium pyrophosphate
-__label__substitutions __label__coffee __label__yogurt How can I imitate a coffee yoghurt?
-__label__breakfast kinds of breakfast
-__label__milk __label__butter __label__cream __label__coconut Homemade coconut milk separates into different layers after a day in the fridge
-__label__food-preservation __label__sausages Putting cure in fry sausage?
-__label__temperature __label__broiler What does it mean to broil 4 inches from the heat for x minutes?
-__label__italian-cuisine __label__language __label__artichokes What are "fondi di carciofo" called in English?
-__label__bread How to shape dough
-__label__sauce __label__cheese Why does my cheese sauce taste like flour/paste?
-__label__rice __label__japanese-cuisine How do I stop onigiri from falling apart?
-__label__fermentation Does Worcestershire Sauce go Bad?
-__label__flavor __label__vegetables Techniques to Remove Water from Vegetables?
-__label__bread Pumpkin Bread that is similar to Banana Bread
-__label__baking __label__chicken __label__temperature Baking chicken - temperature vs time
-__label__frying __label__deep-frying __label__gnocchi What causes gnocchi to pop violently when fried?
-__label__eggs __label__thickening __label__custard Why is my pastry cream (custard) grainy?
-__label__chocolate __label__melting-chocolate How can you melt chocolate without it getting wet?
-__label__storage __label__honey Honey changing into unusable, hardened clump
-__label__sauce __label__thickening __label__chemistry __label__hot-sauce __label__thickness What is the difference between a thickener and an emulsifier?
-__label__butter __label__dairy __label__creme-fraiche Why might I have trouble making butter from Crme Frache?
-__label__eggs Egg of a dove in my flowerpot
-__label__bread __label__dough __label__yeast Why is bread dough recovery important?
-__label__baking __label__bread __label__wheat Why does commercial brown (whole wheat) bread taste bitter?
-__label__substitutions __label__low-carb __label__squash __label__spaghetti Using spaghetti squash for 'pasta'
-__label__knives __label__knife-skills __label__cutting How to prevent sliced vegetables/roots from sticking to the blade
-__label__crackers How to open Haitai cracker packs
-__label__roasting __label__fire __label__chestnuts How to roast chestnuts on an open fire?
-__label__baking What's the Procedure for This Pie?
-__label__cocktails __label__beverages Why do you put celery in a bloody mary?
-__label__sauce __label__basics __label__roux How to make roux-based sauce thicker
-__label__recipe-scaling How should we divide the recipe ingredient?
-__label__meat I have a frozen brown bear (roast?) from somewhere in Alaska
-__label__ice-cream __label__chilling how long does chilling take for this icecream recipe
-__label__food-safety Is sticky pepperoni a sign of spoilage?
-__label__cookbook __label__spanish-cuisine Where to look for Vintage Cookbooks in Spanish?
-__label__culinary-uses __label__herbs __label__cilantro What can I do with a large amount of dried cilantro?
-__label__stir-fry What is a good noodle for stir-fry where the sauce doesn't stick?
-__label__baking __label__meat __label__oven __label__olive-oil Smoke detector goes off when baking chicken breast
-__label__cookies __label__baking-powder Pecan Sandies-Baking powder in the recipe vs. recipe without a leavening agent?
-__label__frozen frozen chips always take longer
-__label__baking __label__substitutions Can I substitute buttermilk by curdling coconut milk with acid?
-__label__equipment __label__pan __label__cast-iron __label__induction __label__carbon-steel Cast iron, forged iron or carbon steel pan for induction?
-__label__dough __label__yeast Will adding more yeast to a dough mean I need a longer time in the proofer?
-__label__cooking-time __label__microwave How do I adjust cooking time/temperature for peanut brittle?
-__label__catering __label__tasting How much food for a tasting event? How big of samples?
-__label__food-safety __label__ginger My ginger is blueish... is it safe?
-__label__bread __label__dough __label__yeast Can I let my bread dough rise in the mixer bowl?
-__label__bread __label__freezing Why does frozen bread sort of taste different?
-__label__frying __label__sauteing What's the difference between pan frying, sauteing, and shallow frying?
-__label__dough Why does my dough always need more water than the recipe calls for?
-__label__cooking-time __label__electric-stoves Recommendations: Food with Minimal Stovetop Time, No Oven Available
-__label__food-safety Reusing marinade JUST used for raw chicken
-__label__meat __label__flavor __label__curing __label__dry-aging Is there an aging process by which to "oak" meat?
-__label__food-safety Can I cook a thawed turkey?
-__label__sauce __label__roux How to make a roux?
-__label__food-safety __label__grilling __label__pork __label__reheating __label__pork-shoulder Smoking pig butt: how to resume?
-__label__beef __label__stock Why did my brown beef stock end up yellow?
-__label__onions __label__garlic __label__italian-cuisine Onion and Garlic, a no-no?
-__label__bread __label__dough __label__seeds Do I have to adjust anything to add seeds to bread?
-__label__storage-method __label__cake __label__freezing Where should I store my cakes?
-__label__tea How to make matcha tea without matcha whisk?
-__label__cheese __label__feta Why does feta taste so terribly salty when grilled?
-__label__eggs __label__noodles How to make instant noodle with egg?
-__label__flavor __label__fish Is it feasible to use anchovies to improve the taste of random dishes?
-__label__substitutions What is a good subsitute for Mirliton (aka Chayote)?
-__label__bread __label__yeast __label__gluten-free __label__rising Gluten free bread in breadmaker looks weird and doesn't rise
-__label__food-science __label__dough __label__measurements __label__fats __label__bread What job is the fat doing when I prepare bread dough, and what to expect if I use the wrong amount?
-__label__chicken __label__pasta __label__spices __label__italian-cuisine __label__seasoning What are some seasonings that can spice up a bland frozen chicken alfredo?
-__label__food-safety __label__boiling Is it safe to use plastic wrap in boiling water?
-__label__wine What is the standard amount (if there is one) for a "glass" of wine?
-__label__vegetables __label__chips How do I duplicate these chips?
-__label__baking __label__food-science Lemon bread issue
-__label__measurements Why is there a fluid ounce?
-__label__meat __label__salt What is processed meat?
-__label__storage-method __label__rice What's the best way to store rice long-term?
-__label__storage-lifetime __label__indian-cuisine How long does a pack of raw, dried Indian papad keep once opened?
-__label__slow-cooking __label__pork __label__temperature How long should I cook pork for (at 100 C)?
-__label__yogurt Does yogurt maker keeps object at optimal temperature maybe around 40 centigrade, or current temperature of object?
-__label__asian-cuisine __label__sauteing __label__stir-fry How can I improve an asian saut / stir fry?
-__label__frying __label__breadcrumbs What is the purpose of the light coating of flour in a three-step bound breading?
-__label__language __label__molecular-gastronomy Deconstructed food; simple, complex or both?
-__label__substitutions Substitute for dry milk powder
-__label__sugar __label__brown-sugar __label__moisture How to quickly soften brown sugar
-__label__cast-iron __label__greens Does Spinach when cooked on bare cast iron turn black?
-__label__canning __label__juice How to make Grape Must
-__label__grilling __label__turkey __label__seasoning __label__hamburgers How do I make a really flavorful turkey burger?
-__label__food-safety __label__meat __label__sous-vide Sous Vide Interrupted
-__label__food-safety __label__meat __label__food-science __label__freezing __label__fats How does meat nutritional profile change in freezing?
-__label__sauce __label__pizza Can I turn my marinara sauce recipe into "pizza sauce"?
-__label__substitutions __label__equipment __label__soup What can be used instead of cheesecloth?
-__label__storage-method __label__spices __label__drying __label__oregano How to dry oregano?
-__label__deep-frying Can you deep fry a frozen egg? Is it advisable?
-__label__strawberries Colour fading strawberry
-__label__rice __label__sticky-rice Why is rice parboiled? And how does parboiling change rice?
-__label__substitutions __label__crockpot Can I substitute peppercorn marinade for peppercorn sauce mix in a recipe?
-__label__equipment __label__shortcuts __label__sifting How can I make sifting easier?
-__label__chicken __label__fruit __label__pork __label__asian-cuisine __label__chinese-cuisine What are possible substitutes for pineapple in sweet and sour pork/chicken?
-__label__frying __label__fish How can I get crispy skin when pan frying fish?
-__label__baking __label__cookies __label__sprinkles __label__decorating What's the best way to stick sprinkles to cookies without icing?
-__label__flavor __label__food-science __label__sugar __label__acidity Sweet and Sour?
-__label__storage-method __label__beef __label__refrigerator How can I maximize the storage life of fresh beef in the refrigerator?
-__label__baking __label__brownies __label__moisture __label__sugar-free How can I make sugarless chocolate brownies more moist
-__label__substitutions __label__soy Is there a substitute for tamari and soy as I have a soya allergy?
-__label__baking __label__bread How do you emphasize the yeast flavor out in bread?
-__label__french-fries Using Frozen Fries as a Component: How to Dress Them Up?
-__label__honey How to protect honey jar from ants?
-__label__seafood __label__shellfish __label__food-identification __label__romanian-cuisine __label__balkan-cuisine Identify this seafood from the Black Sea known in Romanian as "rapane"?
-__label__baking __label__cookies __label__baker-percentage Bakers percentage for cookies
-__label__olive-oil __label__camping Olive oil "shelf" life and summer camping
-__label__cream __label__pastry __label__lemon __label__tart Why does my lemon tart filling sometimes curdle?
-__label__knives Why not air-dry knives?
-__label__chocolate __label__dessert __label__milk What is the difference between Milk Chocolate and Dark Chocolate?
-__label__pressure-cooker Why doesn't any of the Instant Pot recipes I find use the preset buttons (Rice, Bean/Chili, etc.)?
-__label__chicken __label__stock Chicken stock quantity to substitute for 1 stock cube (knorr)?
-__label__eggs __label__frittata Keep a frittata puffy
-__label__equipment __label__food-science __label__asian-cuisine __label__texture Why does Black Gram Batter turn fluffy only when stone ground?
-__label__indian-cuisine What is the difference between Chapati and a Paratha?
-__label__sourdough __label__crust How can I make my sourdough crust chewier?
-__label__dough Impossible to Roll Croissant Dough
-__label__yogurt __label__quickbread How can I add yogurt to a quickbread recipe?
-__label__restaurant-mimicry __label__tofu How do I prepare tofu so comes out like at Noodles & co
-__label__substitutions __label__bread __label__butter Butter alternative for making breads
-__label__popcorn What's the minimum amount of oil for making popcorn?
-__label__bread __label__dough Does resting kneaded dough for few hours change the taste/texture/softness of parathas?
-__label__blender What is the use of different blender speeds?
-__label__spices __label__tea __label__chai Why do we boil whole spices when making masala tea?
-__label__equipment __label__measurements __label__history Why is a tablespoon defined as 20mL in Australia?
-__label__baking __label__oven __label__beef Baking stuffed ground beef
-__label__serving __label__serving-suggestion What is the most time efficient way to serve food fairly to ~100 people?
-__label__pickling Re-processing pickles
-__label__baking __label__bread Why is milk powder used in bread machine recipes?
-__label__substitutions __label__please-remove-this-tag __label__fats Removing fat from a recipe
-__label__storage-method __label__storage-lifetime __label__brownies Good ways to store brownies?
-__label__rice __label__rice-cooker How do I determine the amount of water I need to use with my eletric rice cooker
-__label__fish __label__bones How to cook a fish to make its bone as soft as those in sardines?
-__label__pie __label__alcohol __label__crust Where did the idea of using alcohol in pie crust come from?
-__label__baking __label__equipment __label__cake __label__mold How do I make a mold from a plastic container?
-__label__baking __label__pie __label__boiling __label__water Why use boiling water in a shoofly pie?
-__label__food-safety __label__shellfish __label__mussels How do you know when mussels are done?
-__label__food-safety Is it okay to eat silver
-__label__pumpkin Uncarved Pumpkin - is it still okay to cook with?
-__label__culinary-uses __label__herbs __label__basil What are some good uses for Lemon Basil?
-__label__bread __label__grains How can I make whole grains stick to the top of bread?
-__label__baking-powder __label__storage-lifetime Will the ingredients of "baking powder" store indefinitely?
-__label__food-safety __label__pork Forgot to turn the crockpot on with pork in it
-__label__deep-frying __label__reheating Best way to hold deep-fried foods?
-__label__asparagus What is the difference between white and green asparagus?
-__label__resources __label__basics How to understand the effect of individual ingredients of recipes?
-__label__cake __label__icing What is wrong with my icing?
-__label__substitutions __label__wine Replacing dry white wine with bubbly
-__label__vegetables __label__fruit __label__food-science __label__produce What are ways to reduce cellulose in vegetables and fruits?
-__label__broth __label__mixing Correct measurement for chicken broth powder to water
-__label__baking __label__cookies __label__sugar-free Biscuits (cookies) turning out more cake-like than biscuity
-__label__measurements __label__language __label__conversion How many milliliters is a "pinch?"
-__label__refrigerator At which end of the scale on the knob is the refrigerator temperature lowest, at which is it highest?
-__label__salt Pink salt vs regular salt
-__label__storage-method __label__granola How to store homemade granola?
-__label__gumbo Can I use just flour instead of roux in my gumbo
-__label__storage-lifetime __label__mold __label__maple-syrup Pure maple syrup wedding favors
-__label__mushrooms __label__stuffing Cold stuffed mushrooms?
-__label__baking __label__substitutions __label__sugar __label__chocolate __label__butter converting pure chocolate to "bittersweet" chocolate
-__label__alcohol __label__pressure-cooker Does pressure cooking preserve alcohol?
-__label__salt __label__curry Reclaiming a salty curry
-__label__onions __label__vinegar How many times can vinegar (after soaking onions in it) be reused again for soaking the fresh onions?
-__label__knives Should I buy steel or ceramic knives?
-__label__soup __label__blender Any tips for degassing blended soup?
-__label__slow-cooking __label__ham __label__food-safety How do I know by taste, if ham is bad. I have had pre cooked ham cooking in a slow cooker on warm for 3 days
-__label__salt How much salt is needed for "Coq au vin"
-__label__food-safety __label__fish __label__cod Is a reddy/brown coloured cod fillet ok to use?
-__label__freezing __label__jalapeno When freezing jalapeos, can I leave the seeds in?
-__label__equipment __label__whipper iSi Gourmet Whip Plus - 0.5l or 1l?
-__label__pastry __label__dairy __label__buttermilk Is yogurt plus milk considered buttermilk?
-__label__sauce __label__pork __label__pairing What types of sauces would pair well with boiled pork knuckles?
-__label__freezing Thawing frozen turkey slices
-__label__oven What exactly is a "fast" oven?
-__label__cookies Cookies end up Rubbery
-__label__baking __label__eggs __label__cake __label__cookies Removing that eggy smell from cakes
-__label__cleaning __label__kettle How to clean an electric kettle?
-__label__food-safety __label__food-preservation __label__pickling What is the shelf life of pickled gherkins stored dry?
-__label__vegetables __label__peeling How to prepare salsify (schwarzwurzeln) to minimise sap?
-__label__food-science __label__microwave __label__sausages __label__spicy-hot Why did my coppa get spicier after being microwaved?
-__label__potatoes __label__tomatoes __label__language __label__chinese-cuisine __label__root How to write the so called wooden tomato / wooden potato in Chinese (and where to find it)?
-__label__baking __label__meringue How to make my meringues less sticky?
-__label__bread-pudding How do I keep my bread pudding from collapsing?
-__label__sauce How can I remove the skin from peanuts?
-__label__coffee __label__cinnamon Why does cinnamon in the grounds make older coffee taste better?
-__label__baking __label__food-safety __label__bananas Unrefrigerated Mashed Bananas: Are they safe to bake with?
-__label__grilling __label__ribs Ribs burned to a crisp following directions. What does "medium high" mean?
-__label__middle-eastern-cuisine __label__pita Adding rolled-in seasonings to pita bread
-__label__substitutions __label__dough __label__pizza How to lighten (or make less dense) pizza dough
-__label__curry __label__stews Should hot water be added to the already hot cooked vegetables for making a curry or even room temperature/cool water would do?
-__label__meat __label__oven __label__temperature __label__cooking-time __label__potatoes How should I control the time and temperature when baking two dishes?
-__label__corn Do you have to refrigerate leftover grilled corn-on-the-cob?
-__label__substitutions __label__chili-peppers Could I substitute Anaheim chilies for Guajillo Chilies in a curry paste?
-__label__cocktails __label__allergy __label__mixing How can I make mocktails that actually taste like non-fruity cocktails?
-__label__food-safety Could I get sick from accidentally cooking an olive can metal lid in my spaghetti sauce?
-__label__sous-vide __label__pot-roast Sous Vide Roast: What should I do with the excess liquid in the bag?
-__label__butter what is the difference between butter spread and pure butter?
-__label__baking __label__bread Baking bread during the day
-__label__oil __label__cast-iron __label__seasoning-pans What oil is best for seasoning a cast-iron skillet
-__label__food-safety __label__food-preservation __label__fish Do tinned anchovies need to be sold cold for food safety or quality reasons?
-__label__sauce __label__steak __label__wine __label__mustard Can you substitute white wine with rose?
-__label__bread __label__italian-cuisine __label__rising My ciabatta dough hasn't risen after 2 hours!
-__label__eggs __label__language What is the egg mixture used in gratins called in English?
-__label__cake __label__sugar How to go about reducing sugar in a butter cake recipe?
-__label__vegetables __label__food-identification __label__korean-cuisine Giant parsnip from Korean shop
-__label__food-safety __label__sauce __label__olive-oil Are chilies in olive oil dangerous?
-__label__bread __label__food-preservation How to make bread mould resistant?
-__label__flavor __label__beef __label__slow-cooking __label__smell __label__roast-beef Why does my roast beef smell wonderful but tastes bland?
-__label__spices __label__seasoning Why "Yeast Extract"
-__label__equipment __label__knives What's optimal hardness for a kitchen knife blade?
-__label__equipment __label__cleaning __label__aluminum-cookware How should I clean anodized cookware?
-__label__sugar __label__candy Using unrefined sugar to make candy
-__label__spices __label__cleaning __label__cookware __label__tumeric How do I remove turmeric stains from metal/plastic cookware?
-__label__custard Custard - How much milk can one egg set?
-__label__eggs __label__ice-cream Custard based ice cream vs eggless ice cream
-__label__asian-cuisine Substitute for Chinkiang vinager
-__label__baking __label__cookies What determines the shape-holding ability of cookies?
-__label__food-safety Slow Cooker Curried Vegetables turned off!
-__label__soymilk Why is my soymilk going off so fast?
-__label__vegetables __label__vinegar is it okay to wash vegetables by soaking/submerging?
-__label__baking __label__pancakes __label__heat Why would the first few pancakes come out perfect, but only get worse from there?
-__label__food-safety __label__onions Barbecue sauce with onion
-__label__ingredient-selection __label__cocktails Ingredients for Cocktails
-__label__baking __label__bread __label__cast-iron Can I bake bread in a cast iron Dutch oven with the lid on, or should I use tin foil instead?
-__label__meat __label__beef __label__veal How is this kind of cattle called?
-__label__jam __label__jelly __label__pectin Pectin granules in jam
-__label__flavor __label__sugar __label__marinade Marinade with or with out sugar?
-__label__pot Why not cover the pot?
-__label__meat __label__cooking-time __label__moisture How do I ensure my cooked meat turns out moist?
-__label__milk __label__microwave Can I scald milk in the microwave?
-__label__fruit __label__dehydrating Dehydrating fruit without a microwave
-__label__breakfast How can I efficiently make single-serve porridge?
-__label__substitutions __label__fruit __label__pastry Substitute apricot with some other fruit in this Sunny-Side-Up Apricot Pastries recipe
-__label__dough How to treat brik dough?
-__label__braising What advantages does a brasing pan have over a full Dutch/French oven?
-__label__pie __label__crust __label__frozen Frozen store-bought pie crust
-__label__pan Putting a wet pan on hot stove top
-__label__food-safety __label__storage-method Will liquid keep longer if I boil it and then leave the lid on?
-__label__stock __label__pot __label__bones __label__veal How much bones can be used in an 11 liter stock pot?
-__label__beef __label__hamburgers __label__ground-beef Hamburger meat falling apart
-__label__yeast What are the best conditions for yeast to develop?
-__label__beans __label__conversion __label__chickpeas How do I convert a weight of dried chick peas to volume of cooked?
-__label__sugar The difference between beet sugar and cane sugar
-__label__shopping __label__pineapple Why might packaged pineapple contain egg, soy, peanut, fish, milk, sulphites, tree nuts, sesame, crustaceans, shellfish, mustard seeds, wheat?
-__label__ham Cooked Ham left out till 6:00 am
-__label__fish __label__shopping How can I tell fresher fish apart?
-__label__salt __label__rice __label__vegan How to minimize salt taste from biryani?
-__label__non-stick Can nonstick pans go in the oven?
-__label__chicken __label__crockpot How to avoid chicken getting too tender when cooking in a crock pot?
-__label__toffee Stirring butter toffee mixture while cooking
-__label__equipment What is the name of the Chinese dish from the movie "Girl with a Pearl Earring"?
-__label__substitutions __label__chili-peppers What is a substitute for Poblano Peppers?
-__label__yeast How can I cultivate and store yeast?
-__label__deep-frying Waring Pro DF280 Deep Fryer Temperature Range?
-__label__sauce __label__water __label__noodles Using noodle cooking water to loosen sauce?
-__label__fruit __label__plums mysterious green middle eastern plums
-__label__spices whole vs ground spices
-__label__baking __label__bread __label__french-cuisine Amount of Brioche dough in a Brioche mould?
-__label__sous-vide Best way to Sous vide two steaks to different temperatures
-__label__storage-method __label__eggplant How should eggplant be stored?
-__label__baking __label__equipment __label__oven __label__pizza Do I need a special oven to cook a pizza as evenly as the chain stores?
-__label__candy What can I do with badly cooked honeycomb?
-__label__food-history Chopsticks versus forks?
-__label__bread __label__oven __label__pan How to make the bottom of breads bake a little slower so that the whole bread could stay longer in the oven?
-__label__equipment __label__history What is the history of the standard sheet (bun) pan?
-__label__baking __label__pie Do I need to bake my pre-made pie crust?
-__label__baking __label__bread __label__yeast __label__pastry How do I fix my dough after I did not activate the yeast properly?
-__label__equipment (International / UK / US) RMERTOPF equivalents?
-__label__beef __label__mexican-cuisine __label__cut-of-meat How can I make shredded beef?
-__label__meat Pork roast safe cooking
-__label__food-safety Veal chops left in car in cool bag
-__label__chicken What is hunter's chicken
-__label__gelatin __label__chemistry How can I tell which fruits etc. contain proteases?
-__label__substitutions __label__fish What is a good alternative to Sea Bass?
-__label__reheating Is it OK to reheat hash browns the next morning?
-__label__turkey __label__brining Brining Turkey - 4 Days in Fridge - Partially Grey
-__label__baking __label__cheese __label__pie How to stop oil separating from cheese
-__label__cornflake What can I make with corn flake that is no longer crispy?
-__label__seasoning-pans Temperature range for seasoning a carbon steel pan
-__label__rice __label__risotto How can I make my risotto less firm?
-__label__cake __label__flavor __label__lemon Lemon cake has no flavor
-__label__food-safety __label__refrigerator __label__maple-syrup Should maple syrup be stored in the refrigerator?
-__label__oil __label__coconut Can I cook with cosmetic coconut oil?
-__label__wine __label__glass Why are red wine glasses wider than white wine glasses?
-__label__pork __label__roast Roasting a frozen Creole Pork Leg?
-__label__pasta __label__color __label__coloring How can I color pasta during cooking or afterwards, preferably using natural coloring?
-__label__pastry What is the name of this Italian pastry?
-__label__sous-vide Should I sear meat which is cooked sous vide before it goes in the bag, or after?
-__label__baking __label__flour __label__cookies Do I really need pastry flour in my molasses cookie recipe?
-__label__espresso How do I use my lever press correctly?
-__label__dessert __label__nuts __label__raspberries Which nuts are typically paired with raspberry and white chocolate?
-__label__baking __label__parchment How do I separate crackers stuck to parchment paper?
-__label__cake Too much water in box cake mix batter. Can it be fixed?
-__label__baking __label__eggs __label__cookies Does using egg+yolk in a chocolate chip cookie recipe make a big difference?
-__label__dough __label__ingredient-selection __label__mexican-cuisine __label__corn __label__tamales What's the difference between masa for tortillas and for tamales?
-__label__vegetables __label__breakfast Breakfast vegetable
-__label__equipment __label__maintenance __label__wood Olive wood cooking utensils: Seasoning, care, and maintenance?
-__label__food-safety __label__meat can I eat a cryovaced cured ham left in car for 24 hours?
-__label__onions __label__salad Which parts of a spring onion should I use in a pasta salad?
-__label__stock __label__chicken-stock Why skim "scum" from the surface of a simmering stock?
-__label__stove __label__gas Does a 15,000 BTU Burner require a larger gas line?
-__label__food-safety __label__temperature __label__potatoes bacteria forming in reheating of baked potatoes
-__label__sugar __label__chocolate Does the type of sugar make a difference when making chocolate?
-__label__yeast Using yeast that's been proofed
-__label__olive-oil Does the colour of the olive oil say anything about its quality?
-__label__food-science Why are some foods preferentially eaten at certain times of day?
-__label__equipment How hot is a gas burner supposed to be?
-__label__baking __label__cake __label__muffins __label__quickbread Is it a myth or a fact that mixing cake/muffin batter too finely can lead to a hard finally baked cake/muffin?
-__label__food-safety __label__storage-lifetime __label__cheese How long does it take for unopened cheese to go bad?
-__label__baking Substitute for flaked coconut
-__label__grilling __label__potatoes __label__barbecue How to grill potatoes?
-__label__equipment __label__knife-skills __label__carrots What is the best approach to cut carrot into thin strips?
-__label__pasta __label__cleaning __label__cutting-boards Fresh pasta work surface
-__label__rice __label__rice-cooker Large quantities of sushi rice in a rice cooker?
-__label__cookbook Preview for "The New Best Recipe"? Suitability for vegetarians?
-__label__garlic __label__basil How do I neutralize a strong garlic flavor?
-__label__beef __label__seasoning __label__pot-roast Making stovetop potroasts
-__label__substitutions __label__pepper Can you substitute capers for green peppercorn?
-__label__sushi __label__avocados __label__rolling Tip to avoid avocado in Sushi rolls from getting black or dark
-__label__meat __label__stock __label__bones How can I increase the extraction of gelatin and minerals from bones into my stock?
-__label__rice __label__chinese-cuisine Stir fry rice clumps
-__label__seafood How to know if frozen clams are good when cooked
-__label__cooking-time __label__slow-cooking How do I quickly get okra to stop being goopy?
-__label__substitutions __label__wine __label__chinese-cuisine __label__rice-wine Can I do Chow Mein without rice wine nor substituting it?
-__label__pancakes __label__crepe How to make pretty crpes?
-__label__sauce __label__beef __label__thickening What can I do to thicken the mixture in a meat "cup?"
-__label__sushi __label__asian-cuisine __label__shrimp How do I prepare prawns such that they are straight after boiling/steaming?
-__label__flavor __label__oil __label__olive-oil How can I make the most effective use of high-quality olive oil?
-__label__language __label__food-processing Cooking terminology: ingredient preparation vocabulary
-__label__substitutions Dry white wine substitute for slow cooker garlic chicken recipe
-__label__lentils Can Calcium Chloride be Used to Prevent Lentils from Bursting?
-__label__traditional __label__mussels Should traditional moule marinier have cream in it?
-__label__tomatoes __label__indian-cuisine Fresh vs Canned tomatoes in Indian cooking
-__label__meat __label__beef __label__fish __label__sushi __label__raw-meat Why is freshness more important for fish than beef?
-__label__culinary-uses __label__tofu __label__mozzarella The whey of mozzarella or tofu
-__label__vegetables __label__eggplant How to cook the eggplant in trader joe's eggplant roll style?
-__label__equipment __label__tea Can you brew black tea in a macchinetta?
-__label__alcohol __label__vanilla What is the acceptable vanilla:vodka range for homemade vanilla extract?
-__label__vegetables __label__drying What to do with dried vegetables that feel like a chewing gum?
-__label__sauce __label__stove __label__texture __label__meatballs How can I marinate meatballs without making them "mushy"?
-__label__flavor __label__microwave Veg Burger Advice, Am i missing something?
-__label__coffee Can cold-brew coffee be heated? Why?
-__label__boiling __label__canning __label__fresh How long is homemade spiced apple cider good for in a sealed Mason canning jar?
-__label__chicken __label__barbecue How to barbecue marinated chicken drumsticks
-__label__equipment __label__food-science Using/selecting a centrifuge in the kitchen?
-__label__flavour-pairings Are there too many flavors competing in this side dish?
-__label__cake __label__coffee Why is it called coffee cake?
-__label__flavor __label__chocolate Leather flavour
-__label__fish __label__acidity __label__ceviche Pomegranate juice ceviche
-__label__chicken How to keep chicken juices in the chicken when cooking in the oven?
-__label__yeast __label__fermentation __label__soda Exploding or alcoholic soda
-__label__baking __label__equipment What kind of nonstick coating is this?
-__label__freezing __label__nuts Freezing Hazelnuts, before or after peeling and roasting?
-__label__cooking-time __label__mexican-cuisine __label__beans If the recipe says simmer beans for 3 hours, can I just turn up the heat and cook faster?
-__label__equipment __label__meat How to chop/mince meat?
-__label__milk Is my milk spoiled?
-__label__indian-cuisine __label__fresh __label__ginger Are there any differences in large or small pieces of root ginger?
-__label__sauce __label__tomatoes Red tomato sauce recipe
-__label__dessert __label__meringue How do you make meringues?
-__label__steak __label__stove Stovetop Flank Steak
-__label__food-safety __label__chicken __label__chicken-stock How long can I keep a chicken carcass and still make stock from it?
-__label__salt __label__butter Water content of salted butter
-__label__flavor __label__oil __label__butter __label__fats __label__sauteing What are the pros and cons of using clarified butter as opposed to regular butter?
-__label__baking __label__chocolate Baking Dark Chocolate in Cookies Without Burning Them
-__label__meat __label__reheating How to reheat without compromising quality
-__label__food-safety __label__chicken __label__tartare Is it safe to prepare Chicken Tartare?
-__label__baking __label__bread __label__bananas How can I make my banana bread more moist?
-__label__food-safety __label__fish __label__sushi __label__raw __label__sashimi Eating raw fish: what are parasite infection risks really: how big?
-__label__yogurt Adding vanilla flavor to non-fat plain greek yogurt
-__label__pork-chops Can I still use the Pork juice dripings after I strain out the pieces of fat storaged in a roaster overnight at room temp?
-__label__chili-peppers Should chili peppers be seared?
-__label__barley Dark barley water
-__label__flour __label__nutrient-composition Info about spelt
-__label__food-safety __label__mold __label__jerky Is safe to eat jerky with white mold?
-__label__induction specific temperature vs "medium heat" on an induction cooker?
-__label__cheese __label__deep-frying I'm trying to make cheddar sticks from scratch
-__label__freezing A simple way to make crushed ice?
-__label__baking __label__equipment What is a 'dough spatula'?
-__label__sushi __label__japanese-cuisine __label__food-identification What is this sushi?
-__label__basics __label__cookbook Ultimate cookbook for busy people
-__label__frying __label__flour-tortilla How to Make Home-made Flour Tortilla Bowls for Salads?
-__label__avocados Do I always need to peel the avocado or I can just chop it?
-__label__food-safety __label__vinegar Homemade Vinegar Safe?
-__label__bread __label__yeast __label__shopping Where can I buy fresh, live yeast for making bread? (NOT active dry yeast)
-__label__crust __label__cheesecake Graham Crust Cheesecake is so hard to cut?
-__label__chicken __label__middle-eastern-cuisine __label__history How can I cook chicken in a similar way to how it was done in Biblical times?
-__label__soup __label__budget-cooking Which parts of a chicken are used to make chicken soup?
-__label__cleaning __label__wood How to clean a wooden cauldron lid?
-__label__food-safety __label__fruit __label__blender __label__pineapple __label__efficiency Blending pineapples and coconuts whole, safety and experience?
-__label__sauce Alternative for Buffalo wing sauce
-__label__substitutions __label__fish What are the categories of fish?
-__label__slow-cooking __label__sous-vide __label__brining Brining...at high temp?
-__label__salad __label__salad-dressing __label__storage-lifetime What is the shelf life of my home made coleslaw dressing?
-__label__chicken __label__grilling How does fast food restaurants make grilled chicken
-__label__equipment What will happen if you cook in a container that has traces from another day of cooking?
-__label__baking __label__equipment __label__shopping __label__oven When baking, is it better to use a gas or electric oven?
-__label__frying Can I cook in this stainless steel balti dish?
-__label__food-safety __label__raw-meat __label__tartare __label__kangaroo Is kangaroo meat safe to eat raw such as kangaroo tartare?
-__label__baking __label__flour __label__measurements __label__sifting Do I need to sift flour that is labeled sifted?
-__label__drinks __label__food-identification What is (was) cocavello?
-__label__food-safety How do I stop my fire alarm from going off when I cook?
-__label__malt Is there a way to tell if dry malt is diastatic or non-diastatic?
-__label__sauce __label__italian-cuisine How to make a pesto in a mortar?
-__label__chicken __label__frying How to cook fried chicken gizzards that are tender?
-__label__granola how to make health bar hold (stick) together
-__label__food-safety __label__defrosting __label__ground-beef I need to quickly and safely thaw frozen ground beef, what are my options?
-__label__cake __label__spices What is a mixed spice with respect to a cake?
-__label__temperature __label__barbecue regulating temperature in cheap offset smokers
-__label__tea What is this tea stalk that almost every cup of tea in anime has?
-__label__storage-method __label__herbs __label__coriander How to best keep a bunch of coriander fresh?
-__label__coffee __label__espresso How do espresso machines hold pressure at all?
-__label__eggs __label__breakfast Breakfast protein options
-__label__potatoes Is there a big difference between Yellow and Yukon Gold potatoes?
-__label__oven __label__steaming __label__salmon __label__poaching Fake poached salmon machine?
-__label__culinary-uses __label__nuts __label__almonds What to do with leftover almond peel?
-__label__bread How much calcium propionate should I use as a bread preservative?
-__label__food-safety __label__ground-beef Black Spot on Ground Beef?
-__label__baking __label__bread __label__dough How warm must dough be in order to rise?
-__label__bread __label__yeast active dry yeast vs instant yeast
-__label__steak __label__broiler Which method of preparation would produce a more tender and juicier steak, grilling or broiling?
-__label__bread In reference to baking bread, what is a "mother culture"?
-__label__curing Is what I want to make Lardo?
-__label__vegetables __label__carrots __label__coloring Are carrots dyed orange?
-__label__pasta Why does the pasta I make with my extruder always stick together?
-__label__substitutions __label__oil Substituting canola oil in salad
-__label__deep-frying __label__beer How to make deep fried beer?
-__label__equipment __label__sous-vide __label__blowtorch Which torch to buy for finishing sous vide meat? Butane or propane?
-__label__recipe-scaling __label__gelatin __label__watermelon How to make XXL Watermelon Jell-O Shots without falling apart?
-__label__vegetables __label__eggplant __label__balkan-cuisine __label__romanian-cuisine After you bake eggplant, is it fine to not drain the water?
-__label__beef My mince in my bolognese has got a cardboard texture
-__label__meat How long / to what temperature should I let meat rest?
-__label__butter __label__pie __label__crust How to save failed pie crust dough (warm butter)?
-__label__freezing __label__pastry __label__frozen Spring rolls splitting when frozen
-__label__pizza __label__yeast Yeast for pizza doughs
-__label__fish __label__salt Desalinating dried/smoked fish
-__label__baking __label__bread What can I make a baking form from?
-__label__baking __label__ribs __label__convection Foil Wrapping BBQ Ribs in Convection?
-__label__baking __label__flavor __label__biscuits __label__baking-soda Waay too much baking soda, can I salvage these tea buscuits somehow?
-__label__water __label__food-safety Is hot tap water safe for cooking?
-__label__milk __label__language __label__dairy __label__buttermilk Where can I find buttermilk in France?
-__label__bread __label__heat Preventing my toast from becoming wet when I put it on the plate
-__label__cheese __label__grating Can I use a meat grinder to grate cheese?
-__label__fudge Use of whipping cream in fudge
-__label__baking __label__cake __label__rice-cooker Do rice cookers bake good cakes?
-__label__broth __label__chicken-stock Turning home made chicken stock into broth
-__label__coffee What is the difference between instant and filter coffee?
-__label__cooking-time __label__shellfish What's the minimum time to cook raw prawns?
-__label__fruit __label__refrigerator Make fruit last longer in fridge?
-__label__baking __label__fruit __label__ingredient-selection __label__fruit-leather What is the name of this dish involving fruit & sugar - blended and baked thin and flat?
-__label__baking __label__cookies I am using agave instead of sugar, do I add more flour to keep things right in cookie dough?
-__label__storage-method __label__storage-lifetime __label__rice Rice - Expiration Date
-__label__flour How can you tell when flour has gone off?
-__label__microwave __label__popcorn How do you make popcorn with "indian corn"
-__label__sauce __label__onions __label__tomatoes __label__indian-cuisine __label__curry What is the correct onion to tomato ratio for North Indian masala sauce?
-__label__sauce I've started to make dairy free cheese for cafes but have problem scaling up?
-__label__peeling __label__oranges Can I peel a mandarin orange like the commercial canners do?
-__label__oven what table material is electric oven safe to place on to?
-__label__sugar __label__coffee __label__microwave Sugar forming tiny bubbles in microwaved coffee?
-__label__dough __label__indian-cuisine What is the maximum time for which the dough should be allowed to rest before making Parathas?
-__label__equipment __label__pasta Extrusion pasta maker versus roller: which one makes the best pasta?
-__label__rice __label__chinese-cuisine __label__dumplings How do I cook store-bought glutinous rice dumplings?
-__label__culinary-uses __label__herbs __label__cilantro What is a good use for lots of fresh cilantro?
-__label__meat __label__marinade __label__mutton How to prepare mutton so it's not tough?
-__label__storage-lifetime __label__refrigerator __label__bacon How long will grease (from bacon or roast) keep in the fridge?
-__label__sharpening Why does oil reduce the effectiveness of Japanese waterstones?
-__label__beef __label__steak __label__sous-vide Sous Vide Strip came out medium well, what did I do wrong?
-__label__food-science __label__molecular-gastronomy Creating differing temperature fluid gels that stay separate
-__label__storage-lifetime __label__food-preservation How to add preservatives?
-__label__ice-cream Why does holding ice cream mix improve flavor?
-__label__cheese __label__pasta __label__onions __label__german-cuisine Ksesptzle like the ones in Bavaria
-__label__fermentation __label__pickling __label__sauerkraut My sauerkraut brine seems slightly slimy but the batch otherwise seems normal--is it ok?
-__label__baking Why are my cinnamon rolls turning into toffee?
-__label__goose How to cook frozen goose
-__label__storage-method __label__sugar Preventing white sugar from clumping in the canister
-__label__bread __label__mixing __label__kneading My hand mixer came with dough hooks, can I knead dough with it?
-__label__oven How to what is left behind when I have Removed the Melted Aluminum Foil from the Oven bottom
-__label__roasting __label__pork What is a good way to cook a pork tenderloin without searing?
-__label__meat __label__temperature __label__cooking-time __label__lamb Cooking lamb that falls off the bone
-__label__fudge Fudge not setting up-- any salvaging possible? Alternate uses?
-__label__vegetarian Vegetarian substitutes for nuoc mam / nuoc cham?
-__label__food-safety Is old Bailey's Irish Cream safe to drink?
-__label__fish __label__salmon What is the layer of grey stuff on the bottom of salmon?
-__label__avocados How can I preserve avocados longer?
-__label__food-safety __label__storage-lifetime __label__beef Refrigerated Beef Brisket
-__label__baking __label__food-safety __label__pie Why let your pie cool instead of eating it hot?
-__label__milk What is the difference between milk (simple) and milk drink?
-__label__rice __label__rice-cooker Microwave rice cooker vs low-end electric rice cookers
-__label__baking __label__pie __label__pectin __label__watermelon __label__melon How do you make pie with Citron watermelon (not just the rind)?
-__label__meat __label__hamburgers Why do hamburger patties have ridges on one side?
-__label__baking __label__cake __label__butter How important is the creaming process while making a cake?
-__label__meat __label__sous-vide What is a good way for a beginner to start sous vide cooking?
-__label__stock What ingredients should be avoided in stock?
-__label__drinks __label__chili-peppers __label__spicy-hot Is there a spice that is hot and colorless?
-__label__chinese-cuisine __label__coloring __label__dumplings How to color Jiaozi (chinese dumplings)?
-__label__storage-method __label__meat Does cutting meat into pieces make it go bad faster?
-__label__oven How long do oven elements last under high usage?
-__label__please-remove-this-tag I added too much corn starch into my potato cutlets what do I do
-__label__fats __label__stews thicken stew with excess floating fat
-__label__food-safety __label__storage-lifetime Do "Best by: XX-XX-XX" foods have an expiration date?
-__label__food-safety __label__curry __label__coconut How long does coconut curry last in the fridge?
-__label__vegetables __label__raw __label__korean-cuisine __label__kale Raw Kale - Korean side dish
-__label__food-science __label__oil __label__vinegar __label__salad-dressing __label__emulsion Why did my vinaigrette emulsify so quickly?
-__label__onions Too much onion flavor in dip
-__label__baking __label__chicken __label__chicken-wings Alton Brown's Buffalo Wings
-__label__flavor __label__potatoes __label__chips How are crisp flavours made?
-__label__chicken __label__soup Why did my chicken soup go cloudy?
-__label__baking Order of combining wet and dry ingredients when baking
-__label__menu-planning __label__cultural-difference From which culture did our North American meal progression (soup/salad/appetizer + meal + dessert) come from?
-__label__baking Why grease the pan, then line with greaseproof/parchment paper?
-__label__dough __label__coconut __label__chips Attempting to make Coconut Pringles - dough too crumbly
-__label__chicken Cooked chicken stuffed with a can (of soda)?
-__label__alcohol __label__cocktails __label__alcohol-content How to determine the alcohol content of a mixed-drink?
-__label__menu-planning What are the best high-calorie high-alkaline low-acid recipes or foods (to avoid gastritis)?
-__label__pie Help making Montgomery Pie layer properly
-__label__baking __label__substitutions How much fresh potato to substitute for instant potato flakes when baking?
-__label__temperature Electric oven Temperature
-__label__food-safety __label__soup __label__potatoes __label__dairy Potato Soup; Left Out Overnight, Refrigerated ~10 Days; Safe to Eat?
-__label__sauce __label__restaurant-mimicry How can I recreate the dipping sauce for the cream cheese wontons served at Pick Up Stix?
-__label__substitutions __label__cheese __label__texture Alternatives to halloumi?
-__label__roasting __label__turkey Roasting multiple turkeys (cooking time estimation)
-__label__equipment French Rolling Pin Care and Maintenance
-__label__equipment __label__spaghetti Why do we use so much water to cook spaghetti?
-__label__candy How to compensate for citric acid in hard candy?
-__label__meat __label__knife-skills How do I trim fat down to an even layer?
-__label__flavor How does flavor transfer?
-__label__food-safety __label__storage-lifetime __label__cheese __label__refrigerator How long can hard cheeses last in a refrigerator?
-__label__sauce __label__serving How much sauce do you need per person?
-__label__coffee Mr. Coffee seems to know the future
-__label__meat __label__grilling __label__heat __label__outdoor-cooking What is the best way to douse a charcoal grill?
-__label__beef __label__fats __label__bulk-cooking How can I efficiently render 100 lbs of suet into tallow in a home kitchen?
-__label__vegan __label__molecular-gastronomy __label__marshmallow Reformulate a marshmallow recipe to remove lactose and HFCS
-__label__ratio What is the weight ratio of bone to meat in a Tomahawk Steak?
-__label__baking __label__cheese __label__dough __label__pizza __label__italian-cuisine How can I prevent the cheese on my homemade pizza from hardening too soon?
-__label__butter Why do different brands of butter taste different?
-__label__food-preservation __label__garlic How can I preserve large quantities of garlic?
-__label__sausages __label__salami What is this distinctive smell in some dry cured sausage?
-__label__pork __label__pineapple Effect of pineapple
-__label__baking __label__dough __label__pastry How to make my croissants to grow?
-__label__resources What should I look for in a cooking class?
-__label__baking __label__flour __label__measurements Cup measurements: shake or scrape?
-__label__dessert __label__gelatin Keeping the bubbles in sparkling gelatin desserts
-__label__shopping __label__coloring Where is a good place to buy food coloring in bulk?
-__label__marinade Low fat marinades that still work
-__label__beer __label__chili How to thicken Chili without compromising flavor
-__label__cream __label__whipped-cream What is the difference between whipped cream and whipping cream?
-__label__sugar __label__cocktails Dissolving sugar in a beverage
-__label__mustard Would pastes made from vinegar and seeds other than mustard seeds be palatable?
-__label__cheese Name of a cheese they prepare in Switzerland
-__label__eggs How do I make scrambled egg whites more like scrambled eggs?
-__label__vegetarian What can I add to veggie burgers to make them less brittle?
-__label__spices __label__spanish-cuisine __label__paella __label__saffron How much Saffron to use?
-__label__food-safety Cut Onion Safety
-__label__baking __label__chocolate __label__brownies How do I make my chocolate brownies 'fudgy'?
-__label__food-safety __label__fruit __label__raspberries Is boiling water poured over frozen berries enough vs. bacteria?
-__label__chicken Crisping Chicken Without Skin
-__label__pork __label__pork-belly Crispy pork belly, how can I cook the inside more?
-__label__flavour-pairings Metal cutlery food pairing
-__label__bread __label__crust __label__olive-oil Does adding oil and fats affect bread crust development?
-__label__butter __label__raw __label__peanuts How do I make raw peanut butter creamy?
-__label__baking __label__eggs __label__vegan What do eggs do in cakes and how should we replace them for vegans?
-__label__knives Are Santoku blades ambidextrous?
-__label__food-safety __label__chicken __label__meat __label__marinade __label__brining For patting dry meat, what is a substitute for paper towels?
-__label__brussels-sprouts Can Brussels sprouts be eaten raw?
-__label__plating What's the correct way to garnish with greens?
-__label__meat __label__vegetables __label__soup Should I add vegetables and spices in the stock-making stage of pig-knuckle soup?
-__label__olive-oil My olive oil didn't solidify in the fridge. Is it fake?
-__label__steaming __label__tamales What should I look for in an electric steamer for use to make tamales
-__label__sugar substitues for confectioners sugar when making icing
-__label__food-safety How to protect hand skin when preparing food
-__label__cooking-time __label__water __label__hard-boiled-eggs Water boiling and cooking time
-__label__beer What's different between canned beer and bottled beer?
-__label__baking __label__pasta Can I make pasta with atta flour?
-__label__eggs __label__butter Cooking an egg without oil or butter
-__label__dough __label__bread __label__wheat How to adapt recipes to hard wheat flour
-__label__bread How long can I keep bread dough in the refrigerator?
-__label__vegetables __label__fruit How to wash pesticides from fruit skins?
-__label__stock __label__bones Ratio of marrow bones to regular bones to marbled meat?
-__label__storage-lifetime __label__cookies Can I make Chocolate Chip Cookies last for months by adding preservatives?
-__label__refrigerator Should these be placed in refrigerator: tomatoes, and banana?
-__label__cookware __label__stainless-steel Older vs. newer stainless pans
-__label__asian-cuisine __label__chinese-cuisine __label__noodles Is there a difference between the grocery store package of chow mein noodles and the package of lo mein noodles?
-__label__cake __label__fresh __label__frosting how long does a cake with avocado frosting last in the fridge?
-__label__oil __label__olive-oil Is it safe to use olive oil that has gone cloudy?
-__label__freezing __label__potatoes __label__german-cuisine Can German Potato Balls be frozen?
-__label__vodka How can I remove a stuck liquor decanter stopper?
-__label__storage-method __label__bananas Does wrapping banana stems actually prolong their life?
-__label__food-safety __label__canning Is the double boiling canning procedure really necessary?
-__label__traditional __label__hot-dog __label__sauerkraut Sauerkraut for hot dogs
-__label__mayonnaise What can I do to fix store-bought mayonnaise that split?
-__label__food-safety __label__cast-iron __label__vinegar __label__wine __label__acidity Is it safe to cook wine or vinegar in cast iron?
-__label__fish __label__haddock Desperately Seeking Chicken Haddies
-__label__cleaning __label__cookware Is Bar Keeper's friend safe to use on cookware?
-__label__sausages Small emulsified breakfast sausages in Dutch countries
-__label__food-safety __label__salmon Is liquid seeping from the fish normal when making gravlax?
-__label__coffee __label__roasting How to butter-roast coffee in frying pan?
-__label__food-safety __label__cleaning Best way to clean a countertop if you are preparing food on it
-__label__butter __label__indian-cuisine __label__ghee Made oven ghee - what is the liquid at the top of my cold ghee?
-__label__temperature Why do some foods have to be cooked only when the pan is really hot?
-__label__storage-lifetime __label__fruit __label__strawberries Why are my strawberries keeping so long?
-__label__cake How to trim a cake so it's level?
-__label__bread Why should I let bread cool before slicing and eating?
-__label__food-safety __label__dough __label__proofing Dough safety and viability after overproofing
-__label__cinnamon Is this "true" cinnamon?
-__label__dessert __label__recipe-scaling Scaling problems with a cake - mousse layer increases more than other layers
-__label__food-safety Food Poisoning Prevention
-__label__soup __label__food-preservation __label__canning __label__pressure-cooker The pressure cooker gauge was wrong for cans of soup I processed in the past 5 weeks. What can I do with the soup?
-__label__food-safety __label__storage-lifetime __label__ketchup Safety of old, unopened bottles of ketchup
-__label__equipment __label__knives Are Damascus steel kitchen knives worth it?
-__label__cocktails __label__serving-suggestion How to choose appropriate drinkware for cocktails?
-__label__chili-peppers __label__vodka Making Pepper-Flavored Vodka
-__label__fish __label__seafood Will a fishmonger or bait shop clean a fish you caught for a fee?
-__label__icing __label__storage __label__decorating Why does my buttercream become runny overnight?
-__label__food-safety Is my food spoiled after a power outage?
-__label__slow-cooking How to use slow cooker for cooking meat without it turning into soup or stew?
-__label__cheese __label__storage Is unwrapped refrigerated cheese safe?
-__label__water Why do salt flakes start building up in a bottle of mineral water after it was first opened?
-__label__wok old electric Farberware wok
-__label__honey __label__truffles __label__safety Safely making truffle honey
-__label__fermentation Why is it hard to ferment fennel?
-__label__steak __label__dry-aging Dry-aging at home
-__label__beef __label__slow-cooking __label__stews __label__cut-of-meat What is the best cut of beef to use for stews?
-__label__mold __label__aging Black Mold On Cheese
-__label__learning __label__mixing How to correctly use a whisk?
-__label__baking Baking time difference in pyrex versus metal
-__label__baking __label__butter __label__pastry Butter Alternatives for Baking Pastry
-__label__baking __label__pie __label__crust __label__almonds Can I put a layer of almond paste in my tart that will not be baked?
-__label__food-safety __label__cheese Is it safe to eat moldy cheese if you slice off the edges?
-__label__bread __label__fermentation __label__starter __label__sourdough-starter Does injera require a starter?
-__label__substitutions __label__herbs Substitute for marjoram
-__label__substitutions __label__salt Is low sodium salt really effective?
-__label__sugar __label__caramelization __label__almonds Why did my almonds burn instead of caramelizing?
-__label__salt What is a "moist" salt?
-__label__tomatoes How does one soften sun dried tomatoes?
-__label__chicken __label__meat __label__flavor __label__marinade __label__seasoning What are the marinating times for different cuts of chicken?
-__label__bread __label__sourdough __label__starter How long will a sourdough starter last between feedings?
-__label__carrots What is the white film on my wet carrots?
-__label__baking __label__brownies What makes a chewy brownie?
-__label__bread __label__oven How do I produce lots of steam in a plain household oven?
-__label__frying __label__fish __label__haddock Haddock Falling Apart
-__label__baking __label__bread __label__yeast __label__food-history How was the usage of yeast for bread discovered?
-__label__flavor __label__cocktails How can I tweak this (US) Southern themed cocktail?
-__label__ice-cream __label__gelling-agents __label__additives __label__frozen-yogurt Does Arabic gum help keep frozen yogurt soft?
-__label__sugar Is there any flavor difference in heated sugar (e.g. cotton candy)?
-__label__food-safety __label__noodles __label__ramen DIY Pot Noodle safe ingredients
-__label__food-safety __label__food-preservation __label__canning What are the guidelines for creating a canning recipe?
-__label__botulism Botulism Olives, Olive Oil and garlic
-__label__vegetarian __label__vegan __label__substitutions How can I create a chicken substitute?
-__label__baking can one use a toaster oven to bake cakes and cupcakes?
-__label__equipment __label__rice Do you need a rice cooker to cook sticky rice?
-__label__food-safety __label__soup __label__tomatoes __label__canning __label__pressure-cooker Can pressure canning be replaced water bath canning?
-__label__refrigerator __label__mushrooms Why do mushrooms freeze in fridge at temps above freezing?
-__label__food-safety __label__meat Color changes in ground beef?
-__label__bread __label__freezing __label__cake __label__dough __label__pastry Should you freeze pastry lukewarm? If so, why?
-__label__fish How much Omega-6 does sprat have?
-__label__sugar Demerera sugar vs. brown sugar
-__label__dough __label__yeast __label__focaccia Substitute baking powder for yeast in a focaccia?
-__label__sauce __label__caramel How to achieve a thin caramel sauce/coating that stays fluid when refrigerated
-__label__soy __label__soymilk Preparing soy milk at home
-__label__chicken __label__meat __label__cooking-time __label__pressure-cooker Does a pressure cooker really cook food evenly?
-__label__bread Does stollen dough keep overnight?
-__label__eggs Yolks flat and breaking
-__label__substitutions __label__chicken __label__rabbit Substitute rabbit in chicken recipes?
-__label__fish __label__brining __label__frozen Smell Assessment and Brining Frozen Sardines
-__label__potatoes __label__blender __label__experimental Pre-blending Potatos
-__label__oil __label__garlic __label__emulsion Garlic and oil emulsion
-__label__baking __label__recipe-scaling How can I scale down a high-yield recipe that calls for a single egg?
-__label__frying __label__temperature Ideal pan temperature for frying meats (kangaroo, chicken etc.) using IR thermometer?
-__label__alcohol __label__drinks Fishhouse Punch: Peach Brandy vs Schnapps
-__label__meringue What's this odd stuff coming out of my meringue?
-__label__onions Chopped onion versus dried minced onion
-__label__bread __label__microwave __label__yeast __label__biga Can you warm biga in a microwave?
-__label__cheese __label__measurements How do I convert volume to weight for soft cheeses like ricotta and mascarpone?
-__label__flour __label__fats __label__roux Minimum amount of fat in Roux
-__label__storage-method __label__sauce When to refrigerate bottled sauces?
-__label__bread __label__yeast __label__sourdough __label__beer Does beer in bread retard the yeast?
-__label__tomatoes __label__pot __label__cabbage __label__crock __label__rolls I accidentally dropped the lid from a can of diced tomatos in my crockpot of cabbage roll soup!
-__label__chicken __label__raw-meat Smelly chicken - is it unsafe?
-__label__fruit __label__sweet-potatoes __label__bananas __label__dehydrating Preserving dehydrated fruits and vegs
-__label__meat What's the best way to execute a pulled pork dish?
-__label__roasting __label__bell-peppers What are different ways to roast Bell Peppers?
-__label__soup __label__corn __label__chili __label__hominy Selecting [corn] for Pozole?
-__label__baking __label__bread __label__buttermilk What are alternate uses for leftover buttermilk?
-__label__measurements __label__syrup Measuring glucose syrup without wasting it
-__label__baking __label__cake __label__pan Bundt Pan for a Citris Olive Oil Cake?
-__label__soup how to make soup less 'meaty'?
-__label__food-safety __label__eggs Egg muffin tin cooking
-__label__baking __label__oven __label__potatoes Potato parts in the oven
-__label__stock How do I know when my stock is done cooking?
-__label__baking __label__eggs __label__cake Can I use whole eggs instead of egg yolks in a lemon bundt cake?
-__label__hot-sauce __label__spicy-hot Is-there any good way to make smoked chipotle pepper at home?
-__label__chicken __label__freezing __label__soup __label__budget-cooking How to create a soup with frozen chicken?
-__label__food-safety __label__fruit __label__jelly __label__pectin Can most sour fruits be jelled by cooking with sugar?
-__label__sauce __label__cream Sauce made from butter and cream flakes/curdles
-__label__wine __label__storage I have a bottle of unopened 23 year old corked spanish white cooking wine
-__label__baking __label__chicken __label__roasting What's the point of roasting a whole chicken?
-__label__culinary-uses __label__okra Is there any way to use oversized okra?
-__label__storage-method __label__vegetables __label__temperature How to keep vegetables and herbs fresh for longer?
-__label__salt DIY Finishing Salt (Maldon, Fleur de Sel)
-__label__vegetarian __label__vegan __label__texture __label__vital-wheat-gluten How to eliminate rubbery texture in pan fried veggie burgers made with vital wheat gluten
-__label__substitutions __label__yeast Is there any difference between bakers yeast and regular yeast?
-__label__refrigerator What aspects of a fridge most affect the quality/taste of food?
-__label__storage-method Storing simple syrup
-__label__fish __label__greek-cuisine __label__polish-cuisine Is this fish dish actually Greek in origin?
-__label__whipped-cream Whipped cream running permanently from siphon
-__label__food-safety __label__chicken __label__chicken-breast Am I able to put uncooked chicken back in my fridge for a day?
-__label__substitutions __label__alcohol Best substitute for Gin
-__label__food-preservation __label__canning __label__jam __label__blueberries __label__pectin Why is my blueberry jam grainy?
-__label__fish __label__butter __label__knives __label__utensils What is the difference between these tableware flatware and cutlery?
-__label__peanuts __label__peanut-butter How to roast peanuts on the gas stove without getting the brown spots?
-__label__meat __label__italian-cuisine __label__sausages __label__german-cuisine __label__romanian-cuisine Difference between Fleischkse, Mortadella, and Parizer
-__label__chicken __label__crockpot Why does meat in the crockpot always end up dry?
-__label__coloring I would like to make my own food coloring with natural vegetables, what is the technique?
-__label__food-safety If I vacuum seal a food product like beef stew then boil it in the bag, would it keep un-refrigerated?
-__label__baking __label__bread __label__sourdough Impossible to manage sticky dough
-__label__baking __label__cooking-time __label__pie Double key lime pie filling and increase from 9" to 10" shell, new baking time?
-__label__cake What technique is used to remove the bubbles and big hole from swiss rolls?
-__label__flavor __label__fats __label__dairy What is the source of the very strong flavour in some bad fats (or dairy products?) that only some people can taste?
-__label__soup __label__asian-cuisine __label__vietnamese-cuisine What are the optimal simmering times for each stage of a traditional ph?
-__label__chocolate __label__chips Plain chocolate Chips same as semi sweet chips
-__label__baking __label__bread Yeast and Flour for Panasonic Bread Maker
-__label__fruit __label__ice-cream __label__sorbet Tips for Creating a Creamy and Smooth Sorbet
-__label__baking __label__cake __label__oil Oil in steamed cake
-__label__substitutions __label__sugar Can I use brown sugar in No Bake Cookies instead of Granulated Sugar?
-__label__vegetables How much does one cup of fresh spinach weigh?
-__label__cast-iron Is it still possible to make cast iron skillets as good as the old ones?
-__label__onions __label__sauteing __label__bulk-cooking Sauting big batch of onions
-__label__turkey Is it safe to fully cook a stuffed turkey the night before thanksgiving?
-__label__vegetables __label__juicing What juicer is best for leafy greens and vegetables (like carrots)?
-__label__substitutions __label__meat __label__sauce __label__beef __label__lamb substitute beef for lamb?
-__label__baking-soda How do we make baking soda at HOME?
-__label__meat __label__freezing __label__steak __label__pan __label__ribs Unfreezing and cooking steaks like ribeye or club steaks
-__label__eggs __label__soup What are common techniques for adding eggs to soup?
-__label__sushi How does one stop sushi seaweed wrapping being too chewy?
-__label__freezing __label__food-preservation __label__beans Can you preserve canned kidney beans so that they still have their shape?
-__label__grilling How do I adapt to grilling without a lid?
-__label__bread __label__flour __label__corn Can I make ciabatta with corn flour?
-__label__oats __label__cinnamon __label__apple Is Apple Cinnamon Oats an Indian recipe?
-__label__culinary-uses __label__flowers How can I use roses in cooking?
-__label__honey What is cold-pressed honey?
-__label__baking Accidentally bought unsalted roasted pistachios how can I salt them
-__label__meat __label__shopping __label__seafood Should I be suspicious of meat/seafood on sale?
-__label__sauce __label__duck __label__chinese-cuisine Peking Duck Sauce
-__label__flour __label__wheat __label__milling How do you know if stone-ground flour is truly milled with stones?
-__label__eggs __label__mold Is mold inside eggshells a sign they're unsafe to eat?
-__label__spices __label__spicy-hot __label__lime Does lime juice make jalapeos less spicy?
-__label__cleaning How to clean grease efficiently?
-__label__substitutions __label__cheese __label__cheese-making Making (or substitute for) ricotta cheese?
-__label__nutrient-composition __label__mango Why does canned mango pulp have no vitamin A?
-__label__glaze How do I keep Glaze for Gingerbread cookies translucent
-__label__calories Table of calories
-__label__beans __label__water __label__coloring Broad bean water went brown overnight
-__label__chocolate __label__candy Bonbons are a mystery
-__label__peeling Fastest way to peel petai? Parkia speciosa, Bitter Bean, Stinky Bean, Sator
-__label__bread __label__flatbread __label__griddle My flatbreads are still doughy inside after cooking?
-__label__food-preservation Best way to preserve a meat without using refrigerator
-__label__rice __label__risotto __label__paella What is the difference between risotto rice and paella rice?
-__label__food-safety __label__sugar How can I safely store or dry wet sugar?
-__label__beef __label__steak __label__sous-vide Sous Vide Beef steaks look overcooked at 59C and 56.5C
-__label__beef __label__marinade __label__jerky How do I get pepper to stick to my beef jerky?
-__label__pickling How do I know if a given pickle recipe is meant for long-term storage?
-__label__tea Oolong leaves not unfurling
-__label__gelling-agents How to make agar less brittle
-__label__pizza __label__microwave Cooking own pizza in a microwave
-__label__food-safety __label__sous-vide Can I sous-vide meat (at a temperature between 40F and 140F) for more than four hours?
-__label__storage-method __label__rice __label__refrigerator How do I keep long grain brown rice moist?
-__label__baking __label__cooking-time __label__lemon How to know when to remove lemon squares from oven?
-__label__salt __label__seasoning __label__broth __label__pepper To salt or not salt broth for use in recipes?
-__label__eggs __label__sauce __label__cream Mousseline sauce, use the white or the yolk of the egg?
-__label__beef __label__roast Spolied Meat Test?
-__label__cheese __label__goat Does anyone know of a source of goat parmesan in the New York Area or a farm in New York that produces it?
-__label__pizza Left an uncooked thawed store made pizza in the car for 4 hours in 54 degree weather
-__label__stock __label__nutrient-composition How efficient is stock for protein extraction?
-__label__storage-lifetime __label__lobster Lobster, steamed Saturday afternoon, eaten Monday night?
-__label__eggs __label__egg-whites __label__meringue __label__acidity __label__chemistry Why do people recommend cream of tartar when whipping egg whites to the exclusion of all other acids?
-__label__substitutions __label__butter __label__cookies How to Rescue Too-Soft Cookie Dough Made with Butter Substitute?
-__label__baking __label__salt Why is salt sprinkled on top of soft pretzels?
-__label__freezing __label__vegetables Why exactly do leafy vegetables turn to mush when frozen uncoooked?
-__label__equipment __label__sous-vide Is there any way to sous-vide without a machine
-__label__food-safety __label__storage-method __label__chicken __label__freezing How to store parts of whole chicken for long time?
-__label__coffee __label__cleaning Cleaning burr coffee grinder
-__label__baking __label__dough __label__crust Why does my German nut strudel fall apart?
-__label__substitutions __label__asian-cuisine Is Bami Goreng the same as the dish labelled as 'Singapore Noodles' in the United Kingdom
-__label__flavor __label__learning How can I train myself to identify flavors better?
-__label__food-safety __label__knives Metal dust/shavings in food from knife wear?
-__label__cake __label__temperature __label__oven cooking oven temperature
-__label__cooking-time __label__sauteing __label__pork-chops Need Help on Cooking Thick Pork Chops to Temperature
-__label__pie __label__crust Is it possible to store Homemade pie crusts - if so what methods are there?
-__label__pineapple __label__juicing Best way to juice a pineapple
-__label__food-safety prepared meals and storage time in fridge before delivering them to clients
-__label__vanilla __label__vodka How can I save this vanilla extract?
-__label__baking __label__cake __label__oil What kind of vegetable oil should I use for baking?
-__label__juice __label__oranges Should I add water to my homemade orange juice?
-__label__baking __label__pastry Choux pastry (Chocolate eclairs) doesn't cook properly
-__label__whipped-cream __label__meringue __label__whipper How do I make meringue using a whipped cream charger?
-__label__meat __label__japanese-cuisine __label__seafood Meat alternative for tempura?
-__label__eggs __label__omelette How to make omelettes extremely quickly
-__label__potatoes __label__toffee What are toffee potatoes?
-__label__language __label__ingredient-selection What is the difference between preserves and conserves?
-__label__thickening __label__custard __label__consistency __label__ratio __label__flan Ratio of liquid/glucomannan/xanthan gum for flan or Walden Farms dip
-__label__food-safety __label__chicken How long do you need to cook chicken thigh?
-__label__oven __label__cooking-time __label__lamb __label__braising Any time / temperature recommendation for a short braise of a tender piece of meat?
-__label__knife-skills Honing Steel Forward or Backward
-__label__cheese __label__pasta Is it okay to prepare "Cannelloni with Spinach" recipe and put it in fridge BEFORE baking?
-__label__sugar __label__jam making jam with brown (raw) caster sugar
-__label__baking __label__cake How should I alter a chocolate cake recipe to make plain/flavoured cake?
-__label__pasta __label__boiling (How) can I prevent pasta water from boiling over with the lid closed?
-__label__pasta can you cool manicotti noodles off completly before stuffing
-__label__frying __label__fish How to prevent fish disintegrating in frying pan
-__label__bread How do I make bread more firm?
-__label__food-identification __label__snacks Looking for the name of an orange crunchy snack
-__label__food-safety Rust on unknown metal cooking mold
-__label__equipment __label__sugar __label__texture __label__marshmallow Texture issue in homemade powdered sugar
-__label__baking __label__eggs __label__water What's the purpose of adding water to an egg wash?
-__label__baking __label__substitutions __label__storage-method can I make a dry ingredient waffle mix with dry egg powder & powdered milk?
-__label__slow-cooking __label__barbecue __label__ribs Ribs in Slow Cooker, then finished on BBQ?
-__label__candy __label__fudge Why does my fudge always set up like a rock?
-__label__fish __label__seafood __label__marinade __label__lemon __label__ceviche What north atlantic fish can we use to make a good ceviche?
-__label__measurements __label__crumb-crust How much is a cup of graham cracker crumbs in crackers and weight?
-__label__oil __label__rice __label__cooking-time Must rice always be cooked with some oil or lard?
-__label__dough Too Soft Cookie Dough
-__label__roasting __label__turkey __label__thanksgiving Has anyone successfully spatchcocked their Thanksgiving Turkey?
-__label__storage-method __label__freezing __label__wine Is it possible to freeze wine for future use?
-__label__oven __label__turkey __label__thanksgiving How large does an oven need to be to fit a 18 lbs turkey?
-__label__oil __label__salad How oil changes the taste of salads?
-__label__storage-lifetime __label__coffee What is the shelf life of unground coffee beans?
-__label__onions How to remove dirt from inside green/spring onions?
-__label__chicken __label__temperature How do I accurately take a chicken thigh's temperature?
-__label__baking Baking below sea level
-__label__beets Are beets related to turnips?
-__label__bread Why does bread soften after heating it up?
-__label__hand-blender How to minimize splatter using an immersion blender?
-__label__pork Identifying a white crispy garnish to a pork dish
-__label__salt __label__curing __label__dry-aging Please explain my meat dry curing observations
-__label__cocktails What kind of glass is this?
-__label__vegan __label__polenta using polenta to make hamburger
-__label__storage-lifetime __label__molecular-gastronomy How quickly does soy lecithin lose its effect?
-__label__baking __label__crust __label__french-cuisine __label__quiche __label__blind-baking Is it possible to have a good crust without prebaking a quiche?
-__label__baking __label__salt __label__potatoes Why would you place potatoes on salt when baking in the oven?
-__label__chocolate __label__tempering Bizarre: Chocolate tempering is good on the outside
-__label__bread Preheat the Dutch oven (and the oven itself) for No-Knead Bread? (experiment results)
-__label__equipment Is it recommended to put frozen fruit in a food processor?
-__label__food-safety __label__peeling __label__kiwifruit Should I peel kiwifruit?
-__label__food-safety __label__milk __label__tea __label__beverages After how long is boiled milk tea consumable?
-__label__fruit __label__strawberries Extracting colour out of strawberries
-__label__nuts __label__nut-butters Can you make nut butters without dehydrating nuts?
-__label__ingredient-selection Asian toasting seeds
-__label__wok __label__stir-fry How to cook using a wok
-__label__bacon __label__gammon What's the difference between bacon and gammon?
-__label__cheese __label__storage-lifetime __label__food-preservation __label__seasoning best way to preserve ricotta?
-__label__chocolate __label__strawberries How to get chocolate of chocolate covered strawberries shiny?
-__label__fish __label__knives How sharp should a filleting knife be?
-__label__equipment __label__boiling __label__water Does water boil faster with the lid on?
-__label__propane-grill CharBroil Propane Grill - Troubleshooting a problem
-__label__flour __label__vegan __label__allergy __label__quinoa How to remove quinoa bitterness (with many restrictions) doing chapatis
-__label__food-preservation __label__juice __label__oranges How to preserve home made orange juice
-__label__food-safety Can cashew milk go bad, and how do you tell?
-__label__baking __label__cake __label__measurements __label__cupcakes __label__recipe-scaling Tripling a baking recipe
-__label__substitutions __label__salt Can I substitite iodized salt or sea salt instead of kosher salt to fry green tomatoes?
-__label__oven __label__potatoes __label__beets First slicing, then cooking, or the other way around?
-__label__bread Old bread becomes sticky
-__label__baking making scalloped potatoes, need to be in oven for 3 hours,what temperature should I have them on
-__label__frying __label__sauteing __label__frying-pan When is it OK to crowd the pan?
-__label__blender __label__food-processing How to shop for a food processor capable of pulverizing plant material to a fine powder?
-__label__alcohol __label__wine __label__drinks __label__chilling Do I chill mead?
-__label__ice-cream __label__coloring Coloring colored ice-cream
-__label__food-safety __label__chicken __label__frozen Why does some frozen food puff up when defrosting?
-__label__italian-cuisine __label__dessert __label__restaurant-mimicry __label__mascarpone How to get those professional looking peaks on top of tiramisu?
-__label__cabbage Red sweet and sour cabbage...drain or not?
-__label__food-safety __label__meat How long can cooked food be safely stored at room/warm temperature?
-__label__noodles __label__broth __label__ramen Cooking Ramen noodles in broth or not?
-__label__salt __label__flour __label__shrimp __label__celery Alternative for Celery salt and Coconut flour
-__label__cookies __label__smoking __label__thai-cuisine What does a Thai Scented Candle impart?
-__label__dough __label__noodles Use high gluten (bread) flour for hand pulled noodles
-__label__beverages Ingredients of Root Beer
-__label__substitutions __label__sugar __label__cookies __label__brown-sugar Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?
-__label__frying __label__potatoes Why didn't my pan-fried potato wedges turn out crispy?
-__label__beets beet stock shelf life
-__label__equipment __label__cleaning __label__maintenance __label__pizza-stone Grinding melted latex off a pizza stone?
-__label__potatoes __label__chips Baking My Own Sweet Potato (Yam) Chips - Help Correct My Current Methodology
-__label__sauce __label__fermentation Is there a difference between US Worcestershire sauce and UK Worcestershire sauce?
-__label__substitutions Can I substitute a 10 oz bag of large marshmallows for the same weight equivalent in miniature mallows?
-__label__thai-cuisine __label__basil How can one use Thai basil stems and flowers?
-__label__frying __label__bacon __label__hamburgers __label__ground-beef How to put the bacon IN the burger?
-__label__spoilage How can I tell if my palm oil is rancid?
-__label__baking __label__butter How to prepare butter for baking when time is limited?
-__label__storage-method __label__lime How do you stop limes from drying out?
-__label__fermentation __label__kefir How do I fix overly yeasty kefir?
-__label__food-safety __label__bell-peppers Are bell peppers with brown seeds safe to eat?
-__label__italian-cuisine __label__ingredient-selection __label__basil I lose the flavor of basil when I make pesto sauce
-__label__nutrient-composition Checking food nutrients
-__label__equipment __label__cookware __label__frying-pan Frying pan width - from base or rim?
-__label__food-safety __label__kosher How do kosher food preparation requirements compare with what is known by modern science to make food safe for eating?
-__label__substitutions __label__sauce __label__milk __label__cream __label__caramel Why can't whole milk be substituted for cream in caramel sauce?
-__label__food-safety Diet coke chicken recipe safe when heating the artificial sweetener contained in the diet coke during the boiling process?
-__label__freezing __label__steak __label__dry-aging Will freezing affect the quality of a dry-aged steak?
-__label__equipment __label__japanese-cuisine How do I make wagashi with kashigata?
-__label__bread __label__salt __label__yeast Bread with no salt
-__label__cocktails __label__glass Bar ware - What kind of glass is this?
-__label__equipment __label__coffee __label__measurements __label__measuring-scales How accurate are kitchen scales?
-__label__food-safety I put my cheddar in my kitchen cabinet
-__label__flour __label__shopping __label__vital-wheat-gluten Do Asian groceries carry vital wheat gluten?
-__label__bread __label__storage-lifetime __label__sugar __label__mold What type of sugar can preserve bread the longest?
-__label__baking __label__culinary-uses What to do with leftover crumb topping?
-__label__baking __label__cooking-time How should I adjust oven temperature/time to have two dishes ready at the same time?
-__label__chocolate Chiquapin Chocolate?
-__label__cookies __label__knife-skills Is there a way to keep chilled cookie dough from flattening while cutting it?
-__label__sauce __label__turkey __label__gravy How can I make my turkey gravy look darker and richer?
-__label__extracts Is there an easy, at-home method to separate the protein from sweet whey powder?
-__label__salt __label__potatoes How to salt potatoes?
-__label__baking __label__bread Why are store bought paninis only par baked?
-__label__salad Advice on preparing/incorporating sprouts in salads?
-__label__storage-lifetime __label__sugar does white sugar have a shelf life?
-__label__sugar __label__cookies Molasses cookies - Do I need to start over?
-__label__baking __label__bread __label__nutrient-composition What additions can I make to my basic white bread recipe to increase its fiber content?
-__label__flavor __label__food-science __label__seasoning How do you season and cook to palates and preferences different than yours?
-__label__substitutions __label__ice-cream __label__cream __label__half-and-half heavy cream and half-and-half substitute
-__label__baking __label__bread __label__yeast How to avoid collapse of yeast-raised dough?
-__label__vegetables __label__food-identification Help identify a strange root vegetable
-__label__cake __label__pan __label__teflon How to properly clean a bundt mold without ruining the surface
-__label__food-safety __label__meat __label__defrosting __label__raw-meat Is there a problem with defrosting meat on the counter?
-__label__potatoes __label__reheating __label__frozen What's the best way to reheat frozen boiled potatoes?
-__label__food-safety __label__butter Sour butter from freezer?
-__label__sugar What are the natural and artificial sugars?
-__label__bread __label__flour How is King Arthur bread flour made?
-__label__bread __label__culinary-uses __label__sourdough __label__starter What can I do with extra sourdough starter?
-__label__cake __label__oven Is there a difference between preheating temperature and baking temperature?
-__label__steak __label__sous-vide __label__reheating Flank Steak Sous Vide - Blood Spots?
-__label__baking __label__bread __label__sourdough __label__sourdough-starter What's are the benefits of different sourdough starter consistencies?
-__label__fruit __label__avocados __label__fruit-leather Why is my avocado tough and rubbery?
-__label__substitutions __label__pie __label__texture __label__pumpkin __label__consistency How to avoid fluffy pumpkin pie
-__label__dessert How to make chocolate fondant?
-__label__butter __label__cream __label__pudding Cream or butter in a pudding
-__label__baking __label__oven __label__pizza Bake frozen pizza without a tray - will it melt and drip?
-__label__sauce __label__flavor __label__tomatoes __label__bay-leaf What effect have bay leaves in a meat/tomato sauce?
-__label__cookies How to ship holiday cookies?
-__label__cheese __label__pasta __label__nutrient-composition Is cheese or pasta a good source of protein?
-__label__equipment __label__meat __label__vegetables __label__slow-cooking __label__pressure-cooker How to convert slow cooker recipes to pressure cooker with different cooking times?
-__label__sausages Homemade Sausages Unlink
-__label__baking __label__substitutions __label__flour Can I substitute powdered walnuts for all-purpose flour in a cake?
-__label__meat __label__tenderizing What types of meat should I pound and why?
-__label__salt __label__coffee Does putting salt in coffee really remove bitterness?
-__label__frying __label__cooking-time __label__seafood How do you cook calamari / squid and avoid making it tough?
-__label__frying __label__frying-pan Culinary term for frying in water (without oil)?
-__label__indian-cuisine __label__lemon __label__pickling __label__cooking-myth Can water cause fermented pickles to spoil?
-__label__oil __label__tea How to make tea essential oil?
-__label__sugar __label__brown-sugar I've heard that sugar, and especially brown sugar, loses its flavor over time. Is this true?
-__label__food-safety __label__peaches Is it safe to eat the white dots in peaches?
-__label__pasta __label__soup How to gauge orzo's change in volume from dry to cooked for a soup?
-__label__truffles How far will my summer truffle and water go?
-__label__baking __label__basics Difference between scones and biscuit?
-__label__nutrient-composition __label__vegan If Nutrition Facts states 0% Cholesterol does that imply the food is vegan?
-__label__substitutions __label__curry Can I use nut meal or nut butter as a curry base?
-__label__flavor __label__wine __label__tasting How should I order unknown wines in a tasting
-__label__equipment How to evaluate the features of a multi-purpose food processor/mixer?
-__label__sauce How to develop a butterscotch flavor in a savory sauce
-__label__vinegar __label__salad-dressing Basil Pesto Vinaigrette - what kind of vinegar?
-__label__meat __label__flavor How to reproduce charcoal flavor in steaks and burgers from restaurants
-__label__chicken __label__italian-cuisine __label__risotto Cooking chicken in a risotto without it drying out
-__label__yogurt How can I get homemade yoghurt to thicken properly?
-__label__tomatoes __label__sauteing How do I sautee tomatoes without them being juicy?
-__label__baking __label__brownies Why did my brownie batter separate?
-__label__pudding __label__sweet-potatoes prevent fiber threads in sweet potato halwa
-__label__baking __label__bread __label__dough __label__sourdough __label__rye Prefermenting the whole sourdough rye bread
-__label__cake So much water in cake, how to fix?
-__label__flavor __label__risotto __label__chorizo Does beetroot and chorizo work together in a dish
-__label__storage-method __label__storage-lifetime __label__olive How long do black olives last once opened?
-__label__baking __label__cake How can I harden the centre of a partly cooked christmas cake
-__label__canning Why would I turn canning jars upside down for 15 minutes after removing from the water bath?
-__label__bread Should any liquid, or liquid-like ingredient, be included in the water proportion calculations for bread?
-__label__frying __label__oil Why doesn't oil burn and produce smoke at restaurants?
-__label__fruit Would freezing a whole pineapple change it visually?
-__label__freezing __label__dough __label__defrosting Can I refreeze defrosted crumb topping?
-__label__storage-lifetime __label__refrigerator __label__chili-peppers How to prolong the life of chillies in a refrigerator?
-__label__baking __label__oven Are coffee mugs oven safe?
-__label__baking __label__cake Why did my Chiffon Cake collapse?
-__label__caramelization __label__melting-sugar Best way to dissolve caramelized sugar
-__label__jam Can I still save my solid block of jam?
-__label__pizza __label__restaurant-mimicry __label__crust __label__deep-dish-pizza How to mimic Giordano's Pizza CRUST at home ? (part 1)
-__label__substitutions __label__dessert __label__dairy Quick tiramisu with many restrictions
-__label__oven __label__cooking-time __label__cookies __label__temperature Is a little oven less hot than a bigger oven?
-__label__asparagus Why does my asparagus turn out too chewy?
-__label__sauce __label__asian-cuisine __label__sodium Low-sodium alternatives for Asian cooking sauces?
-__label__eggs __label__emulsion __label__hollandaise What is the emulsification power of 1 egg yolk?
-__label__substitutions __label__equipment __label__custard What can I use for a Crme brle if I don't have a blow torch?
-__label__beef __label__oven __label__jerky Oven Jerky a Possibility?
-__label__baking __label__substitutions __label__eggs Can you use just egg yolks when recipe asks for eggs?
-__label__baking __label__sourdough __label__starter __label__sourdough-starter Why did my Sourdough starter stopped rising?
-__label__baking How long does yeast live after baking?
-__label__substitutions __label__corn __label__stews __label__hominy How to find/substitute dry corn with shell removed for stews?
-__label__storage-method __label__cleaning How to keep Tupperwear unstained?
-__label__ice-cream How do I seal ice cream containers?
-__label__food-science __label__water What property makes a liquid soapy/bubbly?
-__label__baking __label__food-safety __label__flour Cooking safety and cricket flour
-__label__eggs __label__coloring How do I color an egg black?
-__label__knife-skills __label__ginger What is the most effective method to mince candied ginger?
-__label__pan __label__pot __label__heat __label__induction Will this pan works with induction?
-__label__chicken __label__butter __label__indian-cuisine __label__spicy-hot Garam masala paste for butter chicken
-__label__fish How can I prepare freshwater fish without completely cooking it? Can I eat freshwater fish raw?
-__label__barbecue Does boiling a salsa or BBQ sauce for 30 min alter the taste?
-__label__turkey __label__reheating Reheat a turkey without drying it out?
-__label__muffins How to Convert Blueberry Muffin Recipe to Vanilla Muffin Recipe
-__label__freezing Can you freeze Spring Roll Wraps?
-__label__garlic __label__peeling Unpeeled garlic cloves in French / Belgian cooking?
-__label__honey Why is honey heated and filtered for normal markets?
-__label__freezing __label__reheating Prepping to freeze, thaw and reheat
-__label__seeds What are the differences between brown/golden sesame seeds and black ones?
-__label__baking __label__bread How accurate is the window pane test? (breadmaking)
-__label__food-safety __label__brining __label__pickling __label__botulism Botulism risk with refrigerated items
-__label__oil __label__deep-frying Easiest way to strain fry oil?
-__label__equipment __label__fruit __label__oranges __label__juicing What's an easy to use juicer that juices oranges as well as other fruit?
-__label__filtering What is filter paper?
-__label__dough Secret component to make spray dough
-__label__language __label__vegan Live Tomato Zucchini Lasagna - what does live mean?
-__label__sous-vide __label__poultry How to set up the sous vide bath for guineafowl breasts?
-__label__sponge-cake Effect of flour/fat/sugar/egg ratio in a sponge pudding
-__label__food-safety __label__bread __label__storage-lifetime How long can rye bread last?
-__label__food-safety __label__temperature Fully cooked, but requires a minimum internal temperature?
-__label__cake __label__salt __label__butter Can salted butter be used for yellow cake recipe?
-__label__baking How can I get my puff pastry to rise?
-__label__storage-method __label__storage-lifetime __label__tomatoes Should tomatoes be stored in the fridge?
-__label__baking __label__bread __label__oven __label__cookware __label__budget-cooking Do breads always have to be baked in some vessels in an oven? If yes, then what shaped vessels would those be?
-__label__baking __label__bread What does karate chop in a french bread dough mean?
-__label__food-preservation __label__strawberries Freezing whole strawberries
-__label__fish __label__wine What red wine goes with fish?
-__label__frying-pan __label__electric-stoves What is the best frying pan for even heating, using a large pan on a much smaller burner?
-__label__substitutions __label__fats __label__low-fat __label__shortening Are there low-fat substitutes for shortening in baking?
-__label__cheese __label__cheese-making What kind of cheese is the result of boiling milk with vinegar at home?
-__label__alcohol __label__beverages What's a good way to taste a variety of alcoholic beverages?
-__label__food-safety __label__dairy __label__creme-fraiche I left creme fraiche out of fridge for 2 hours it turned bad
-__label__honey Is all bee's honey the same?
-__label__cleaning __label__cutting-boards Wooden cutting board turns black
-__label__equipment __label__utensils Why does my knife leave grey streaks in the butter?
-__label__rice __label__fire __label__paella Open Fire Paella - do I need to fry rice?
-__label__equipment __label__cutting-boards Bamboo Cutting board
-__label__pasta How to prevent Orecchiette from sticking to each other while cooking? How to separate in water?
-__label__food-safety Can I still use meat left out in the trunk
-__label__storage-method __label__storage-lifetime __label__food-preservation __label__refrigerator __label__carrots Ways to Store Carrots for more days
-__label__baking __label__turkey Is the oily liquid from roasting a turkey worth keeping?
-__label__storage-lifetime __label__nuts Do nuts ever go bad?
-__label__beans Conversion rate in volume of fresh to dried beans
-__label__baking __label__bread What ensures big holes in my bread?
-__label__beans How long will reconstituted beans last in the refrigerator?
-__label__frying __label__pancakes How to make dutch pannekoek?
-__label__microwave __label__reheating __label__catering How can food cooked 1-2 hours ago be effectively reheated in a microwave?
-__label__pepper How can I handle black pepper without sneezing?
-__label__marinade __label__brisket Is it okay to marinate brisket for 48 hours?
-__label__substitutions __label__stuffing __label__onions What can I use to flavor savory chicken stuffing instead of onion?
-__label__fruit __label__elderberries Using Elderberries in Cooking
-__label__storage-method __label__storage-lifetime __label__pork __label__ham __label__storage How long can I keep a leg of ham in the fridge?
-__label__whipped-cream __label__whipper When I pull the trigger on my cream whipper, it won't stop, even when released
-__label__baking __label__brownies Why do my brownies inconsistently end up hard and thin?
-__label__onions Will frozen pearl onions caramelize as easily as fresh ones will?
-__label__substitutions __label__fish __label__sushi Alternative to Escolar ("Butter Fish") for Nigirizushi
-__label__food-safety Mothballs in the pantry: is it safe to keep food there?
-__label__resources __label__presentation Tips/resources for learning how to plate dishes
-__label__knives __label__knife-skills __label__butchering chef's knife for cutting chicken, or butcher's
-__label__oven __label__apples __label__puff-pastry Baking apple roses in oven in France, which mark should I choose?
-__label__meat __label__slow-cooking Cooked beef roast covered with red coloring
-__label__language __label__brisket What part of the brisket is sold in UK?
-__label__chicken __label__microwave __label__defrosting To boil frozen food with chicken without microwave
-__label__frying __label__deep-frying __label__scottish-cuisine How can I cook a perfect deep-fried Mars bar?
-__label__storage-lifetime __label__syrup Is golden syrup with black around the edges bad?
-__label__cake __label__brownies __label__conversion How do you convert a cake recipe to make brownies?
-__label__pasta __label__shopping What is size 2 pasta?
-__label__cheese __label__storage Can refrigerated shredded mozzarella cheese go bad if the refrigerator door was left open overnight?
-__label__storage-method __label__food-science __label__nuts __label__smell Why do my stored cashews smell like fish?
-__label__equipment __label__wok __label__electric-stoves What are some good tips or techniques for using a carbon steel wok on electric coil range?
-__label__cookies How can i achieve the same texture as Soft baked Pepperidge Farm cookies?
-__label__vegetables __label__microwave Is it ok to microwave veggies without water instead of blanching them in a pot of water?
-__label__baking __label__thanksgiving __label__apple-pie Best apples for apple pie
-__label__food-safety __label__chicken __label__cast-iron Cast Iron to Fridge?
-__label__substitutions __label__stock __label__broth __label__squash Would using seafood stock instead of chicken broth/stock work in a butternut squash soup?
-__label__coffee __label__beans Are these coffee beans unroasted?
-__label__beans What does it mean to sort beans?
-__label__salt __label__seasoning How can I accurately adjust for salt when using a "seasoning blend" or other ingredient that contains salt?
-__label__substitutions __label__bread __label__cake __label__sugar Using Jaggery as Substitute for Sugar
-__label__storage-method __label__pancakes __label__batter Given I have to make the batter now to eat in 3-4hrs, what's the best way to store my pancakes (or the batter)?
-__label__mussels How do I determine if my mussels are fresh?
-__label__sauce __label__thickening What to do when curdling occurs?
-__label__salt __label__flavor __label__pepper In a recipe, how much is "to taste"?
-__label__bread __label__english-cuisine How do I get Nooks and Crannies in my English muffins?
-__label__alcohol __label__calories Cooking alcohol: how many calories are lost?
-__label__cheese __label__baking Optimal Cheese Melting Bagel Baking Temp/Time
-__label__cheese-making Is it safe to drink the whey?
-__label__sausages Why prefer prime-cut sausage over MSM sausage
-__label__substitutions __label__cream-cheese Can I use cottage cheese instead of cream cheese when making a cheesecake?
-__label__kimchi __label__korean-cuisine Does kimchi go bad?
-__label__bread __label__culinary-uses What are some alternative uses for bread heels?
-__label__pancakes __label__finnish-cuisine Swedish/Finish dinner pancakes
-__label__flavor Oniony coleslaw
-__label__chicken __label__sous-vide __label__chicken-breast What temperature should I use for sous-vide chicken breasts?
-__label__tuna What's special about ahi tuna?
-__label__flavor __label__cheese Why does melted asiago impart a strong numbing mouthfeel?
-__label__flour __label__starch Can flour be used interchangeably with starch?
-__label__frosting Coffee whipped cream filling
-__label__food-safety __label__utensils How to safely reuse scissors used to open food packaging multiple days in a row?
-__label__cocktails Carbonated drinks in cocktail shakers?
-__label__bread What is the ideal hydration for bread dough?
-__label__meat __label__sauce __label__tomatoes How can I add meat into a completed tomato sauce?
-__label__storage-lifetime Using Agar agar beyond its use by date
-__label__food-safety __label__chocolate __label__raw Use by date on cacao butter
-__label__pickling replace kosher pickle brine after leak
-__label__substitutions __label__spices Consuming cardamom pods
-__label__bread __label__ingredient-selection Bread-machine recipes: are liquid ingredients fungible?
-__label__icing __label__ganache Ganache coating on a roulade
-__label__coffee __label__maintenance Can I descale/decalcify my coffee machine without a special product?
-__label__carbonation Does temperature of water affect carbonation process
-__label__food-preservation __label__food-processing __label__wasabi __label__brussels-sprouts __label__snacks Wasabi (peas) brussel sprouts?
-__label__food-safety __label__storage-lifetime Storage of Pickle Brine (Without Cucumbers)
-__label__substitutions __label__sauce __label__onions What can I use to replace onions on sauces?
-__label__hamburgers __label__restaurant Would it be advisable to partially pre-grill hamburgers and freeze so that they can be pan fried when a customer orders?
-__label__turkey How many minutes in the oven per pound: stuffed turkey
-__label__vegetables __label__beef __label__roasting __label__stews Is it better to add roasted vegetables into beef stew?
-__label__grilling __label__beef __label__budget-cooking What is a cheap but good cut of beef for grilling?
-__label__pastry __label__french-cuisine How do I get the filling inside pte  choux?
-__label__fruit __label__molecular-gastronomy __label__spherification What things are good to spherize with algin?
-__label__food-safety __label__garlic __label__canning Is it ok to include garlic when I can hot peppers?
-__label__oven __label__gas Are there any features of cookers that make them rodent resistant?
-__label__baking __label__butter Why is there a difference between softened and melted butter when baking?
-__label__chicken __label__stock __label__duck Can I use duck feet to make duck stock
-__label__substitutions __label__cookies What can I use to replace beet sugar syrup for cookies?
-__label__equipment __label__soup __label__asian-cuisine How do I use a Chinese spoon?
-__label__pork __label__slow-cooking __label__crockpot __label__pork-shoulder When cooking pulled pork in a slow cooker, should the meat be submerged in liquid?
-__label__chicken __label__meat Chicken defrosted on Saturday can I eat it on Monday
-__label__oil __label__heat What vegetables oils are safe to use at high temperatures (350, maybe 400 F) , say, stir fry or pan-frying chicken/fish?
-__label__roasting __label__cauliflower What is considered to be an ideal roasting time and temperature for Cauliflower?
-__label__tea What is the difference between green, white and black tea?
-__label__eggs __label__frying __label__boiling __label__poaching Which method of cooking does the age of the egg matter least?
-__label__dough __label__waffle __label__quickbread What's wrong with my technique in this Belgian Lige Waffle recipe?
-__label__coffee Does this picture accurately describe different kind of coffee?
-__label__slow-cooking __label__stews __label__beer Is Hobgoblin a good substitute for Newcastle Brown in a beef stew recipe?
-__label__drinks __label__coffee __label__roasting How might I roast coffee at home without investing in an expensive roasting machine?
-__label__equipment __label__stove Corelle Visions Covered Versa Pot 1.25 L
-__label__ribs __label__lamb Lamb ribs - how to cook them
-__label__mushrooms __label__sauteing __label__color How to stop mushrooms from discoloring everything?
-__label__equipment __label__stove __label__electric-stoves __label__induction What are the differences between an induction stove and a regular electric stove?
-__label__food-safety How to know when bread/cake is bad
-__label__baking __label__bread __label__dough __label__flour bread flour strength?
-__label__food-identification __label__cut-of-meat English name for cut of meat (Cacho de Paleta)
-__label__food-safety __label__food-science __label__food-preservation Which foods are certain to never cause food poisoning?
-__label__bread __label__kneading No-Knead Bread: How long should I raise the dough in different tempratures?
-__label__fish __label__salmon __label__seafood Some fishermen tell me I caught a Trout Salmon. Does this fish differ much from ordinary salmon?
-__label__soup __label__garlic Are Garlic cloves supposed to be put as whole or as chopped up pieces in a soup?
-__label__pizza __label__pizza-stone transfer pizza onto stone without sticking
-__label__salt __label__soup Soup is too salty!
-__label__eggs __label__freezing __label__frittata Freezing a frittata
-__label__sous-vide __label__pressure-cooker Can I use sous vide instead of pressure cooking
-__label__italian-cuisine __label__language __label__polenta __label__american-cuisine What is the difference between grits and polenta?
-__label__slow-cooking __label__candy __label__almonds Candied almonds made In a crock pot didn't harden, are still gooey
-__label__bread __label__dough __label__temperature __label__pizza Bread/Pizza Dough Techniques
-__label__baking __label__cake __label__refrigerator Chiffon gets stiff overnight
-__label__seeds __label__food-processing Easier way to shell out sunflower seeds
-__label__crust __label__apple-pie Apple pie making...how to add the crumble crust on top of the mound of raw apples?
-__label__baking Can I substitute grapeseed oil with peanut oil?
-__label__beef __label__stews Stew beef, overcooked or undercooked?
-__label__soup Lemon juice as a natural preservative for soups
-__label__slow-cooking __label__steak Does this sound like a reasonable way to slow cook a rib-eye?
-__label__chicken __label__stock __label__chicken-stock Lifespan of chicken stock in fridge
-__label__refrigerator __label__batter __label__baking-soda __label__baking-powder How are chemical leaveners affected by moisture and cool temperature?
-__label__food-safety __label__substitutions __label__salt Calcium chloride as substitute for sodium chloride
-__label__sauce __label__cheese __label__italian-cuisine __label__dairy __label__alfredo Why did my ricotta cheese did not completely melt in the Alfredo?
-__label__food-safety __label__storage-lifetime __label__carrots At what point should carrots be thrown away?
-__label__substitutions __label__bread __label__rye What can I substitute for rye flour?
-__label__food-identification __label__vietnamese-cuisine What is this Vietnamese Food?
-__label__storage-lifetime __label__tea My tea bags are expired, can I still use them?
-__label__pasta __label__pork __label__slow-cooking __label__italian-cuisine Is my ragu missing an ingredient?
-__label__cheese __label__cleaning __label__pan __label__ceramic Pan stain after roasting cheese
-__label__cake __label__food-science __label__pudding How does pudding make cake moister?
-__label__chicken __label__meat __label__sauce __label__frying __label__food-science Will meat taste okay if I cook it in a pan where the leftover fond seems burned?
-__label__baking __label__bread __label__cookies Crispy Lembas Bread Recipe
-__label__tea What causes tea to be bitter, and how can I avoid that bitterness?
-__label__substitutions __label__cake __label__sugar Can I use brown sugar instead of white sugar in making fruitcake?
-__label__fish __label__shopping In England, can I buy fresh fish directly off the boat?
-__label__food-safety __label__food-science What makes lye food grade?
-__label__baking __label__cake What happens to pound cakes if I forget the flour?
-__label__baking __label__cake __label__recipe-scaling Baking a cake in a larger/smaller pan
-__label__temperature __label__refrigerator Fridge temperature
-__label__fruit __label__oven __label__microwave __label__drying __label__convection Can a convection microwave be used to dry fruit
-__label__baking __label__bread __label__resources __label__cookbook Bread Book Suggestions
-__label__texture __label__consistency __label__fruit-leather How to reduce the chewiness of fruit leather
-__label__baking __label__substitutions __label__measurements What does "combine dry ingredients through cloves" mean?
-__label__eggs __label__storage-lifetime __label__salad-dressing How long can i keep home made caesar dressing?
-__label__sauce __label__chocolate Thick Chocolate Sauce
-__label__mexican-cuisine __label__flowers What variety of squash produces "flor de calabaza"?
-__label__baking __label__yeast Can/should I use rapid rise yeast for longer proofing?
-__label__honey Is there any reason not to decrystallize honey?
-__label__sauce __label__reduction How do I know when my sauce is reduced enough?
-__label__canning __label__jam How can I keep my jam from overcooking while I process it?
-__label__equipment __label__knives __label__maintenance What cost-effective things can I do to help my knives stay sharp longer?
-__label__chicken-stock What to do with rotisserie chicken juices
-__label__french-fries How to bake Frozen French Fries
-__label__baking __label__equipment __label__quickbread __label__aluminum-cookware __label__teflon Durable loaf pans for quick breads?
-__label__meat __label__steak __label__basics interval cooking vs regular cooking meat
-__label__hot-sauce How does the "Suicide Sauce" from Hot Licks rate on the Scoville Scale
-__label__coffee __label__caffeine What method of coffee preparation gives the most caffeine in the finished cup?
-__label__smoking Electric smoker and a charcoal smoker
-__label__ice-cream __label__serving How do I avoid hot fudge turning my ice cream into a soupy mess?
-__label__meat Help roaster oven quit in the night!
-__label__sauce __label__cheese __label__pasta __label__reheating __label__bulk-cooking Make a cheese sauce that doesn't go solid when cooled
-__label__baking __label__cake Why might a cake collapse after cooking
-__label__soup __label__seafood __label__stews __label__american-cuisine What is the difference between Clam Chowder and New England style?
-__label__nuts How do you reflavor nuts?
-__label__equipment What kind of wok do I have?
-__label__untagged What electronic tools are recommended for a cooking journal?
-__label__eggs __label__poaching __label__high-altitude Poached eggs at altitude?
-__label__freezing __label__potatoes __label__stock __label__chicken-stock Is it worth putting potato skins in chicken stock?
-__label__vegetables __label__fruit __label__thickening __label__coconut __label__baby-food How can I create this coconut milk, fruit, and veggie snack at home?
-__label__cheese __label__food-identification __label__french-fries What is the type of cheese in "chips and cheese" UK fast-food? (with photos)
-__label__baking __label__cookies Chocolate chip cookies with whole wheat flour
-__label__beef __label__roast What cut of beef do most restaurants use for carving roasts
-__label__bread __label__food-preservation How to store homemade bread?
-__label__baking __label__pie __label__crust __label__bananas How to make a pie crust out of plantains?
-__label__oven __label__oats __label__granola How to make muesli/granola bars crunchier?
-__label__chicken __label__food-science About Farm Chicken
-__label__sauce __label__culinary-uses __label__blueberries __label__spicy-hot What To Do With Blueberry Hot Sauce
-__label__beef __label__japanese-cuisine __label__noodles __label__korean-cuisine __label__kimchi Kimchi Beef Noodles
-__label__food-safety __label__bread __label__flour What should I do with my leftover bench flour?
-__label__baking __label__bread __label__crust How to achieve great baguette crusts
-__label__storage-method __label__food-science __label__refrigerator __label__bananas Why do bananas turn black in the refrigerator?
-__label__storage-method __label__food-safety __label__potatoes Did I store these potatoes incorrectly (found a bug inside)?
-__label__tofu Tofu and chalkiness
-__label__dough How to store no yeast dough
-__label__marinade __label__vietnamese-cuisine Can I use southeast asian fish sauce as a marinade?
-__label__baking __label__flour __label__bread Baking bread with spelt flour, without using a bread pan
-__label__fruit __label__ripe __label__ingredient-selection How do I tell if a cantaloupe is ripe?
-__label__baking __label__cake __label__chocolate How to change a vanilla cake recipe to make a chocolate cake?
-__label__storage-lifetime __label__cheese-making What is the storage life for whey?
-__label__gumbo Why did my gumbo stored in a metal pot refrigerated overnight change?
-__label__corn __label__american-cuisine __label__tortilla How to cook good "arepas"?
-__label__pie __label__cream My butterscotch pie filling curdled?
-__label__bread __label__yeast What to do about yeast that doesn't work?
-__label__oil __label__herbs How to use herb extracts or essential oils in drinks
-__label__soup __label__beans __label__soaking Why won't my beans soften?
-__label__cookware __label__stainless-steel Is there any tri-ply cookware where all the steel is 18/0?
-__label__boiling __label__non-stick __label__oats How do I stop porridge sticking to the pan?
-__label__food-safety __label__juice __label__apples Using soft apples to make apple juice
-__label__pastry __label__flambe __label__creme-brulee Can I make Crme Brle using a flamb?
-__label__wine __label__drinks Are there any scientific advantages to using a cork to stop a wine bottle?
-__label__food-safety Fully cooked sealed ham
-__label__substitutions __label__oil Substitutions for vegetable oil in cornbread
-__label__flavor __label__smell Is it true that smell is lost flavor?
-__label__food-safety Frozen Corned Beef left out to thaw,
-__label__chicken __label__butter __label__frying-pan __label__breadcrumbs Prevent uneven browning with breadcrumb chicken?
-__label__ground-beef How long will ground beef stay good after being frozen?
-__label__baking __label__bread __label__cast-iron __label__pot Is it possible to use casserole dish to make no-knead bread?
-__label__food-safety Why does my milk bottle lid have two dates
-__label__milk __label__language __label__soymilk __label__almond-milk What properties allow something to be considered "milk"?
-__label__cookware __label__stove __label__glass Can I use this Ikea glassware on stove top?
-__label__cheese __label__food-science What is the effect of the fat content of milk when making cheese?
-__label__spices __label__spanish-cuisine __label__paprika Pimenton ahumado vs. Pimenton de la vera
-__label__coffee Can coffee beans be roasted in an airfryer
-__label__chicken __label__milk __label__marinade Will soaking chicken in milk hurt the chicken
-__label__sauce __label__bechamel Why does a white sauce (bechamel,veloute) sometimes turn grey?
-__label__baking __label__substitutions __label__shopping __label__language What is Zwieback toast and where can I find it?
-__label__equipment __label__knives __label__utensils __label__disposal What is the proper way to dispose of a kitchen knife?
-__label__fish __label__smell How do you get the smell of fish off your hands?
-__label__salt __label__hard-boiled-eggs Will hard boiled eggs absorb salt through the shell?
-__label__substitutions Are there any general principles of ingredient substitutions?
-__label__culinary-uses Is sarsaparilla used in cooking?
-__label__baking __label__cake __label__meringue What is the best way to making a great pavlova base?
-__label__substitutions __label__please-remove-this-tag __label__baking-soda __label__baking-powder What is the difference between baking soda and baking powder?
-__label__substitutions __label__chocolate How to substitute unsweetened baker's chocolate for powdered cocoa in cake recipe
-__label__soup __label__seasoning Help me rescue my bland soup
-__label__pan Pan size affecting evaporation time
-__label__batter Which is a better option for making dosa batter. Indian mixie or US blender?
-__label__substitutions __label__rice Is it possible to turn Rice Krispies back into rice?
-__label__flavor __label__basics __label__chopping To chop or to blend?
-__label__chinese-cuisine __label__food-identification __label__snacks How to prepare this (Chinese) snack?
-__label__chicken __label__salt __label__slow-cooking __label__poaching What are the differences between slow cooking and poaching a chicken soup and how does slow cooking/poaching soup affect salt absorbtion?
-__label__food-safety __label__marinade Can you use marinade twice if it was first used on precooked meat?
-__label__chicken __label__freezing __label__reheating How did inventor Robert C. Baker bind breading to chicken?
-__label__ganache __label__chocolate-truffles What is ganache, and how it is used in truffles? Does it differ from chocopaste?
-__label__chips __label__blanching __label__potatoes Potato Crisp making
-__label__cookware __label__stove __label__heat Can you safely use a cast-iron grill pan as a heat diffuser?
-__label__baking __label__substitutions How to grease a pan without shortening or butter
-__label__storage __label__mayonnaise Accidentally refrigerated Mayonnaise
-__label__storage-method __label__asian-cuisine __label__reheating __label__dumplings Making Dumpling Conserve Better
-__label__substitutions __label__pumpkin Using fresh pumpkin as a substitute for canned
-__label__chicken __label__batter __label__corn cornmeal crust on chicken is too gritty, is there a way to fix after chx has been baked?
-__label__cookies __label__macarons What is the difference between a macaron and an amaretti biscuit?
-__label__pairing __label__menu-planning __label__serving-suggestion What would be a good accompaniment for Ostrich fillet with Port and Blue Cheese glaze?
-__label__baking __label__eggs __label__pastry __label__french-cuisine How do I make macarons de Paris in a neat shape and make them rise with the lip?
-__label__seafood How can I save my mussels?
-__label__salt __label__pork __label__confit Is this cooking method likely to yield a tasty pork chop?
-__label__bacon What are the bubbles on the surface of cooking bacon?
-__label__meat __label__cookware __label__stews __label__casserole What are the benefits of stewing on the hob over cooking in the oven?
-__label__food-safety __label__seafood At what point (after clams die) are they ok to eat
-__label__organization How do you organize your recipes?
-__label__equipment __label__mold __label__fudge Where can I get Chocolate Bar shaped silicone molds from in the UK?
-__label__eggs How to reduce the eggs from over burnt at the sides in a wok?
-__label__sauce __label__cream __label__lemon __label__acidity curdling cream in lemon spaghetti
-__label__storage Cooling a Roast cooked in a Crockpot
-__label__spices __label__curry __label__condiments __label__ketchup Is curry ketchup just ketchup with curry powder?
-__label__food-safety __label__storage-method __label__storage-lifetime __label__ginger How can I tell if homemade ginger syrup has gone bad?
-__label__flour __label__crust __label__biscuits When does gluten start to develop in pie crust or biscuits?
-__label__chili-peppers __label__chili What happens to the heat/capsaicin content of a pepper when you roast it?
-__label__storage-lifetime __label__food-science __label__ingredient-selection Does the freshness of the ingredient impact the longevity of the cooked dish?
-__label__equipment __label__sauce __label__tomatoes __label__blender Preparing Salsa with a Magic Bullet
-__label__slow-cooking __label__corned-beef __label__crockpot How do you keep corned beef from falling apart in the crockpot?
-__label__equipment Are there significant differences between different zesters?
-__label__tomatoes __label__condiments __label__ketchup If tomatoes are fruit
-__label__mexican-cuisine How do I make the ingredients in a burrito evenly distributed?
-__label__calories Calories pre-cooked vs cooked
-__label__coffee __label__beans __label__ingredient-selection What can you surmise about coffee beans that have oil on them at the time of purchase?
-__label__oil __label__olive-oil How to get rid of raw taste of Extra Virgin Olive oil?
-__label__knives __label__equipment What are the advantages of a Santoku over a French Chef's Knife?
-__label__coconut How do you determine whether a coconut is young or not by knocking on it?
-__label__beef __label__cooking-time __label__barbecue Rotisserie Charcoal BBQ - 50 lb boneless hip of Beef. Cooking time
-__label__language __label__traditional __label__stews __label__english-cuisine Is there a difference between Stew and Casserole?
-__label__salt What is the relationship between salt and iodine?
-__label__food-identification __label__oranges Are these vestigial seeds in a "seedless" orange?
-__label__food-safety __label__chocolate Test if whitish chocolate has bloom or is spoiled
-__label__flour __label__oats I'm using steel cut oats flour to make bread and muffins but the insides are mushy and wet
-__label__baking __label__water Do I need to adjust recipes when using hard water
-__label__substitutions __label__eggs __label__history Why powdered eggs?
-__label__storage-method __label__storage-lifetime __label__vinegar How long will a balsamic reduction keep?
-__label__juice What is the meaning of reconstituted juice?
-__label__food-preservation Can I safely pressure can potato soup with milk in it?
-__label__substitutions __label__soup __label__vegetarian Replace the mouthfeel of consomm in vegetarian soup?
-__label__cheese __label__pasta __label__spaghetti Romano vs Parmesan in Cacio e Pepe?
-__label__substitutions __label__meat __label__beef __label__sausages Using cueritos (Pork Rinds) for ground beef
-__label__cooking-time __label__potatoes __label__french-cuisine __label__pressure-cooker New potatoes in pressure cooker with salt: how to optimize water amount and cooking time?
-__label__equipment __label__food-safety __label__refrigerator How effective are modern home refrigerators at keeping other foods cool when hot food is introduced to the space?
-__label__meat __label__temperature __label__cooking-time __label__roasting __label__lamb How do I modify cooking methods for a markedly smaller roast than most recipes state?
-__label__eggs __label__shopping __label__ingredient-selection __label__color Yellowness of egg yolk
-__label__grilling Cooling off a kettle-style grill
-__label__herbs __label__soaking Why do we need to soak dry Fenugreek leaves in warm water, and then sprinkle salt over them?
-__label__turkey __label__smoking Reducing "gamy" flavor of turkey
-__label__beef __label__color __label__curing How can I keep corned beef pink?
-__label__yeast How does yeast feed on the water
-__label__frying-pan __label__non-stick __label__crepe Is there any way to make crepes without a proper non-stick pan?
-__label__baking __label__corn Can I turn coarse coarnmeal into fine with a blender?
-__label__sauce __label__cream __label__reduction How do you reduce a cream sauce?
-__label__cabbage How to fold cabbage leaves for cooking?
-__label__steak __label__cast-iron __label__pan __label__hamburgers Buying first cast iron pan size/depth/shape
-__label__food-safety __label__chicken __label__marinade Is a whole chicken still safe after 5 days marinating in the fridge?
-__label__molecular-gastronomy __label__spherification How to preserve the green colour of mint when doing spherification?
-__label__spices __label__budget-cooking Are 'premium' spices worth the expense?
-__label__cajun-cuisine __label__sausages What is boudin made from, and how is it made?
-__label__baking __label__sourdough __label__fermentation Using Sourdough Breads to reduce Fructans
-__label__gelatin Struggling to make jello
-__label__chicken Uncooked chicken overnight
-__label__baking __label__eggs __label__crust __label__quiche Why is my quiche soggy?
-__label__food-safety __label__bacon Alkaline tasting bacon - is it safe?
-__label__cheese-making Cheese from UHT Milk
-__label__electric-stoves Are they're any ovens that have Programmable Stove top element features like an OVEN start stop feature?
-__label__baking __label__substitutions __label__pie __label__custard What can I substitute for butter in a custard-based pie?
-__label__cheese __label__food-science __label__dairy Cheese making, acidic whey, denatured protein
-__label__yeast Yeast amounts unsure
-__label__dough __label__indian-cuisine __label__fats Why does fat make chapati/parathas/pooris remain soft?
-__label__bread __label__deep-frying How to fry tortillas for poori?
-__label__fruit __label__seasoning __label__raw Minimal tasty preparation of raw chayote
-__label__peanuts How to roast peanuts for peanut butter?
-__label__oil Frozen Misto pump head
-__label__potatoes __label__peeling How to Peel Potatoes
-__label__food-safety __label__cheese __label__mold How to recognize that a hard cheese is mouldy?
-__label__wok __label__seasoning-pans Questions about a recently purchased wok
-__label__sugar __label__gluten-free __label__ham Do these smoked ham hocks which contain dextrose, contain gluten?
-__label__food-safety __label__fish __label__seafood __label__offal Do sprats need to be gutted?
-__label__rice __label__bulk-cooking Reheating rice for 25 guests
-__label__equipment __label__oven __label__grilling __label__convection Toaster oven features - convection/rotisserie
-__label__equipment __label__mixing What features are important in a hand mixer?
-__label__spices __label__storage __label__organization Do you know of any good rectangular spice storage solutions?
-__label__storage-method __label__vegetables __label__culinary-uses __label__squash How should I use extra summer squash?
-__label__equipment __label__cast-iron __label__storage How to keep dust and cat hair off cast iron pan?
-__label__equipment __label__knives Ridges on knife steel?
-__label__cleaning __label__wine How to polish wine glasses if my hand cannot reach in?
-__label__eggs __label__sugar __label__cream __label__ice-cream Preventing Crystalised Dairy Ice Cream
-__label__breakfast __label__oats __label__grains __label__buckwheat What hot cereals can I cook by just adding hot water?
-__label__baking __label__eggs __label__storage-lifetime __label__refrigerator How long does eggwash keep?
-__label__substitutions __label__salt __label__butter How much to reduce salt when using salted butter in place of unsalted butter
-__label__eggs How to hold and then poach egg yolks?
-__label__baking __label__cookies How do packaged cookies stay good for so long?
-__label__freezing __label__turkey __label__stock __label__gelatin Why did my Turkey Stock turn into gelatin?
-__label__sugar What is "Buttered Sugar"?
-__label__baking __label__cake __label__cheesecake Is there a food that is halfway between a cheesecake and regular cake?
-__label__baking __label__bread __label__yeast How can I bake bread using a mother culture?
-__label__substitutions __label__cake __label__gelatin __label__icing __label__gelling-agents Can agar-agar be used in fondant icing in place of gelatin?
-__label__substitutions __label__sugar __label__syrup Can I substitute Glucose Syrup for Sugar in cake recipes?
-__label__dessert __label__gelatin __label__foam __label__evaporated-milk Jello and Evaporated Milk Dessert
-__label__knives __label__sushi __label__sashimi Sushi / sashimi knives
-__label__cleaning __label__microwave What is the best chemical cleaning agent clean tough stains out of a microwave other than vinegar, baking soda and lemon juice?
-__label__beans __label__conversion What's the approximate dry to cooked weight conversion ratio for beans?
-__label__frying __label__oil Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
-__label__equipment Enameled Cast Iron vs Stainless Steel Roasting Pans
-__label__food-safety __label__storage-method __label__tomatoes __label__refrigerator __label__ketchup Does ketchup belong in the fridge, or the cupboard?
-__label__tortilla-press __label__masa How to Get a Nice, Round Home-made Corn Tortilla
-__label__food-safety __label__cream Does incorporating whipping cream in a chocolate syrup extend its shelf life?
-__label__beans __label__sprouting Mung bean sprouts developed a slight purple color on day 3?
-__label__substitutions 1/4 cup of whiskey in cupcake batter substitute what type of liquid? And use the same amount?
-__label__food-science __label__pie Why would pumpkin pie form a clear custard layer?
-__label__freezing __label__chili-peppers Can whole pablanos be frozen whole?
-__label__equipment __label__rice What's the purpose of a parchment lid?
-__label__bacon __label__vacuum Vacuum-packed (or not?) bacon, safe to use?
-__label__beans __label__texture Baked beans still firm after soaking and hours of cooking
-__label__turkey __label__kosher __label__brining Brining a kosher bird
-__label__roasting __label__barbecue __label__turkey __label__brining __label__ribs How can I tell if my raw meat has been pre-brined/injected?
-__label__storage-method __label__storage-lifetime __label__food-preservation How to store garlic?
-__label__pasta __label__salad What's the best pasta, and cooking approach, for making pasta salad?
-__label__onions __label__curry How do I save my curry with too much of a raw onion smell?
-__label__storage-method __label__flour Does white whole wheat flour need to be refrigerated?
-__label__cheese __label__food-science What happens to cheese as it ages?
-__label__freezing __label__pie Can you freeze fruit pies after baking - Will this ruin them?
-__label__chocolate __label__thermometer __label__tempering Tempering chocolate:  2 C too much?
-__label__vegetarian __label__lentils __label__meatballs Cook lentils before or after shaping into veggie meatballs?
-__label__chicken-breast heat chicken breast in a pan with no oil - ok for the pan?
-__label__equipment __label__cutting a manual meat slicer
-__label__cooking-time __label__smoking __label__barbecue Vertical Smoker Cooking Times
-__label__spices __label__pepper Why whole peppercorns?
-__label__food-safety __label__grilling __label__barbecue __label__smoking __label__safety Smoking Boston Butt and Smoker Went out - Food Safety
-__label__baking __label__please-remove-this-tag __label__cookies Proper proportion of cream of tartar to baking soda for snickerdoodles
-__label__flavor __label__seafood __label__broth __label__risotto Risotto and a complementing/contrasting broth corresponding to the meat
-__label__food-safety __label__fish Is it safe to eat fish that has been left out in the cold overnight?
-__label__food-safety __label__meat Does meat need to be washed before preparation?
-__label__equipment __label__knives __label__chinese-cuisine What do the numbers used to differentiate Chinese slicer knives mean?
-__label__beef __label__temperature __label__sous-vide Sous vide timing for prime rib
-__label__flour __label__pastry Halva smells like play-dough? a common ingredient?
-__label__candy Does candy expire?
-__label__vegetables __label__cleaning How do I clean kale and other leafy vegetables for cooking?
-__label__grilling __label__heat Barbequeing with a charcoal grill
-__label__ingredient-selection Help translating an older Recipe
-__label__pork __label__sausages Why is my homemade pork sausage rubbery?
-__label__food-safety Proper use of Rhubarb
-__label__fish How do you prep Bacalhau (salted cod fish) before cooking?
-__label__food-science __label__lobster What causes the difference between Maine and Canadian lobsters?
-__label__cocktails Does gin "bruise"?
-__label__vinegar The recipe for chess pie includes cornmeal and vinegar-why?
-__label__salsa How to make chunky salsa like supermarket jarred salsa?
-__label__baking __label__frying __label__potatoes __label__french-fries Achieve the crispiness of fried potatoes using baking
-__label__food-safety __label__cleaning __label__chili-peppers Cure for burns from hot peppers / capsicum oil?
-__label__vegetables __label__boiling __label__steaming Difference between boiling and steaming vegetables?
-__label__food-safety __label__mushrooms How long do you have to cook wild morel mushrooms for them to be safe?
-__label__baking __label__bread __label__potatoes Search terms for potatoes inside of a bun
-__label__flavor __label__food-science __label__chemistry __label__flavour-pairings Flavour enhancers
-__label__mayonnaise __label__french-fries What ingredient gives vlaamse mayonnaise that special kick?
-__label__baking __label__bread __label__freezing __label__cinnamon Why don't the Rhodes cinnamon rolls from a bag turn out as good as the ones in the foil pan?
-__label__syrup __label__melting-sugar Holding sugar syrup at a consistent temperature
-__label__refrigerator __label__tomatoes __label__storage Why did the skin of my tomatoes fracture after a few days in a refrigerator?
-__label__food-safety __label__rice __label__pressure-cooker __label__kitchen-safety __label__burnt I burnt rice in a pressure cooker, do I need to throw my pressure cooker away now?
-__label__mayonnaise How do I make mayonnaise split?
-__label__food-safety __label__beef __label__bacon How long does grease take to go bad/rancid when sitting out?
-__label__mexican-cuisine __label__tortilla How can I make a Taco Shell?
-__label__drinks __label__fermentation Can kvass be made without bread?
-__label__equipment __label__pressure-cooker What types of cooking are pressure cookers most useful for?
-__label__boiling __label__oxtail Oxtail soup - oxtail tightened up during simmering?
-__label__eggs __label__frying Eggs sticking to the pan
-__label__milk __label__cream __label__fats Is there any difference between a given cream and mix of different milks resulting in the same fat percentage?
-__label__drinks __label__carbonation How to carbonate a drink?
-__label__barbecue __label__charcoal Is wood a good alternative to charcoal for bbq fuel?
-__label__tofu How does boiling impact the texture of tofu?
-__label__eggs Eggs , Can they go bad due to Hot Cold Hot temperature 's
-__label__eggs __label__experimental Using ostrich and emu eggs
-__label__sauce __label__mussels Why was the cooking liquor for my mussels too dilute?
-__label__microwave How do I cook frozen Goya Empanadas in the microwave?
-__label__baking __label__bread __label__focaccia Countering the oven spring, on purpose
-__label__mussels What kind of mussels are these?
-__label__ice-cream Repeatedly softening ice cream in the microwave
-__label__frying __label__steak How do you cook a steak like those found in fine steakhouses?
-__label__food-preservation __label__pickling Is it possible to re-use pickling liquid?
-__label__cake What does cleave mean with regards to a pan of batter?
-__label__pickling Sour pickles with Calcium Chloride?
-__label__substitutions __label__vegetarian How should "vegetarian duck" (seitan) be pre-prepared to substitute into a duck recipe
-__label__baking __label__cake __label__ratio Wouldn't this cake batter be too runny? Would the coffee affect the texture?
-__label__vegetarian __label__soup __label__stock __label__vegan __label__broth How to prepare a vegetable base using roasted squash for savory tomato-chunk soup
-__label__freezing __label__thawing Can meat freeze from the inside out?
-__label__storage-method __label__storage __label__containers Food container "not suitable for foods with a high fat or sugar content"
-__label__pumpkin __label__seeds Hulling pumpkin seeds - Possible? Easy?
-__label__baking __label__dessert __label__vanilla Can I filter out vanilla bean seeds?
-__label__eggs Why do my egg shells have discoloration?
-__label__beef How can I ensure a juicy beef burger patty?
-__label__food-safety __label__peeling __label__carrots Why do we peel carrots?
-__label__salt __label__food-preservation __label__alcohol __label__dehydrating Do alcohol and salt help in preservation of dehydrated vegetables?
-__label__baking __label__food-science __label__dough __label__mixing __label__kneading What is the rule of thumb for mixing doughs?
-__label__fish __label__salmon Are there any differences in cooking techniques for Farm raised Salmon versus Wild Salmon?
-__label__molecular-gastronomy Can I create cream of tartar with tartaric acid and potassium hydroxide?
-__label__tomatoes __label__basics How do you make tomato paste?
-__label__sauce How can I keep from burning a pan sauce?
-__label__nutrient-composition __label__vitamins Best way to preserve nutrients while dehydrating fruit and veggies
-__label__cake __label__pan __label__measurements Is it possible to know how much the cake weighs using a specific size of cake pan before baking?
-__label__pizza __label__pizza-stone Why does a pizza stone make my pizza dough bread-like?
-__label__food-safety __label__vegetables How to wash vegetables without running water?
-__label__coffee Grind coffee with a blade grinder for a moka pot?
-__label__eggs __label__omelette Why did my omelette turn out different than usual?
-__label__cheese __label__milk __label__cream __label__mozzarella Mozzarella. Obtaining buffalo milk from whole milk and heavy cream
-__label__sauce __label__temperature __label__milk __label__bechamel Milk temperature for white sauce
-__label__hamburgers A burger made from pastrami
-__label__ice-cream __label__vanilla Is vanilla a flavour or just absence of flavour?
-__label__equipment How can I prevent the odor in my dishwasher?
-__label__storage-method __label__fresh __label__peaches How to store fresh peaches?
-__label__reheating Can beef stew be reheated several times?
-__label__sugar __label__coconut __label__caramelization __label__caramel How can I make caramel that will hold its shape, without using refined sugar?
-__label__jam __label__chutney Can I convert jam into chutney?
-__label__roasting __label__peanuts For peanut butter, do peanuts have to be roasted with their shells or without their shells?
-__label__storage-method __label__truffles How can I store truffles?
-__label__potatoes __label__boiling When boiling potatoes, should I put them in with the cold water or in to the hot?
-__label__food-science __label__milk __label__water __label__oats Steel Cut Oats: cooking in milk vs. water
-__label__eggs __label__temperature __label__meringue Egg temperature for meringue
-__label__sauce __label__lemon __label__mistakes __label__hollandaise How to rescue a Hollandaise with too much lemon
-__label__chocolate __label__tempering Tempering chocolated fail!
-__label__eggs __label__cleaning __label__scrambled-eggs How to clean scrambled eggs from a pan?
-__label__baking __label__reheating __label__stuffing __label__thanksgiving For reheating stuffing in the oven, how long would you bake it and at what temperature?
-__label__sauce __label__sushi What is in eel sauce?
-__label__jerky How do I prevent venison (for jerky) from spoiling?
-__label__stock Court-bouillon: Why delay adding the wine and vinegar?
-__label__fruit __label__culinary-uses __label__plums Simple things to do with very tart plums?
-__label__dough __label__pizza How do you salvage a topped pizza that sticks to the peel?
-__label__equipment __label__knives Are fluted knives a gimmick?
-__label__eggs __label__dough __label__pasta __label__flour Do you need eggs for extruded pasta dough?
-__label__electric-stoves __label__dutch-oven Is it ok to use an enamelled Dutch oven on an electric stove top with the older ring burners?
-__label__oil __label__spoilage Can Grapeseed oil be considered edible after it has passed the expiry date?
-__label__chutney What's the difference between chutney and relish?
-__label__bananas __label__flambe How can I serve banana flambe for the next day?
-__label__equipment __label__cookware __label__pan __label__stainless-steel Stainless Steel Pan -- gray bottom. Why?
-__label__indian-cuisine __label__wine __label__curry What would adding wine (red or white?) do when cooking Vindaloo?
-__label__wine strawberry and fig vincotto
-__label__baking __label__parchment Edible Non Toxic Pencil Alternative for Baking Stencils?
-__label__induction Induction vs. propane gas expense?
-__label__baking Mixing ingredients ahead of time
-__label__chocolate __label__whipped-cream What is the best recipe for Chocolate Mousse: with butter or cream?
-__label__italian-cuisine __label__cookies What is this Italian Cookie called?
-__label__fish __label__japanese-cuisine __label__dashi How should Dashi made with kelp and bonito flakes smell?
-__label__indian-cuisine __label__onions how long to leave the sliced onion mixed with salt/pepper for onion Bhaji/onion fritters/onion pakoras?
-__label__fruit __label__blender __label__sorbet __label__strawberries Improve flavor of Sorbet made in Magic Bullet?
-__label__substitutions __label__macarons Substitute for coconut in macaroons
-__label__substitutions __label__butter __label__avocados Use Avocado instead of Butter to bake a cake?
-__label__nuts __label__ingredient-selection Is it true that good pistachio nuts should have yellowish shell, purplish skin and greenish flesh?
-__label__knife-skills __label__cutting-boards How can I dice vegetables on a small cutting board?
-__label__eggs __label__breakfast __label__cod What's the best method for preparing a smoked cod roe breakfast?
-__label__baking __label__cake __label__cupcakes How do I change cake recipes for cupcakes?
-__label__equipment __label__wok Possible to Cook with a Wok on an Electric Hot Plate?
-__label__cake Can I use a nonstick or stainless steel pan to bake a cake in a microwave
-__label__food-safety __label__rice if uncooked rice is soaked for 2 day, is it still safe to eat (after it's cooked)?
-__label__equipment __label__cleaning Are recirculation extractor hoods good?
-__label__rice Rice: Measuring water after washing it
-__label__equipment __label__tea Does the type of strainer built in a teapot matter?
-__label__salmon Quality of frozen salmon (fish in general)
-__label__pork __label__barbecue __label__ribs BBQ Rib problem, need suggestions
-__label__sauce What is pizza sauce?
-__label__cake __label__sugar __label__resources __label__decorating Which are recipes for "rolled fondant"?
-__label__asian-cuisine __label__soy __label__indonesian-cuisine How to make your own Tempeh?
-__label__sauce How to Cook St-Hubert  La King Sauce?
-__label__food-preservation __label__canning __label__jam __label__jelly Jam "separates" in processing
-__label__rice __label__vietnamese-cuisine __label__thai Laotion (Thai/Viet) Style Sticky Rice, after making sticky rice do you knead the rice in something specific?
-__label__grilling In a recipe, yogurt toughens potatoes but whipping cream does not
-__label__food-safety Should eggnog be chunky?
-__label__eggs Can egg be scrambled inside shell?
-__label__sauce What causes Bchamel Sauce to get so clumpy?
-__label__food-preservation __label__mexican-cuisine How long can I store mole?
-__label__cheese __label__wine cheese fondue not binding
-__label__substitutions __label__food-identification __label__cut-of-meat __label__butchering __label__rabbit How can I tell the difference between a rabbit and a cat?
-__label__spices What do these additions to common spice mixes do with your dish?
-__label__food-safety __label__utensils How can I ensure food safety if my cooking utensils have touched raw meat?
-__label__baking __label__cake How to halve a cake recipe?
-__label__equipment Misto nozzle leaks
-__label__dough __label__consistency Minimum liquid to make solid dough
-__label__chocolate __label__melting-chocolate __label__tempering What does non-tempered couverture chocolate taste like?
-__label__soup __label__food-preservation __label__canning Shelf-life of pressure-canned soups - is it still good?
-__label__storage-method __label__refrigerator What temperature does "keep refrigerated" mean?
-__label__nutrient-composition __label__curry __label__lime Adding lime juice to green curry paste and heating
-__label__dough __label__flour __label__wheat __label__additives What is the affect of adding alkaline or acidic substances to wheat flour?
-__label__candy How do I make candy shells?
-__label__deep-frying __label__raw __label__doughnuts Why are my doughnuts raw in the middle?
-__label__food-science __label__flavor Flavour combinations - structural analysis
-__label__sauce __label__vinegar __label__buttermilk __label__hot-sauce __label__chicken-wings Homemade Buffalo Sauce
-__label__dessert __label__brown-sugar How to stuff Brown Sugar croissants?
-__label__temperature __label__mushrooms Why should dried mushrooms be soaked in warm water?
-__label__salad Salads that are made of tomatoes, onion, chilli, coriander, salt and lemon
-__label__eggs __label__sugar __label__measurements __label__icing Royal icing - how important is accurate measuring?
-__label__substitutions __label__cake __label__chocolate I want to make a mug cake, can I use hot chocolate mix instead of cocoa?
-__label__food-safety __label__cheese Sliced white American cheese
-__label__cream __label__thickening __label__lemon-juice Why doesn't my Lemon Posset thicken? What am I most likely doing wrong?
-__label__substitutions __label__sugar Substituting some sugar for stevia
-__label__baking __label__quickbread Can I replace eggs, oil and water with apple sauce or just eggs?
-__label__baking __label__turkey Can you cook a 25 lb turkey in an oven that is 9 inches from the bottom rack to the heating elements?
-__label__texture __label__moisture What is the inside texture of a Japanese croquette?
-__label__oil __label__vinegar __label__mixing __label__salad-dressing __label__emulsion French dressing will not blend or mix to be creamy
-__label__sauce How do I make restaurant-quality white wine sauce?
-__label__fruit How to wash soft fruit?
-__label__cookware __label__cast-iron __label__seasoning How to see if cast iron cookware is enameled?
-__label__tea What is the most comfort temperature for tea?
-__label__equipment __label__cheese Cheese Cutting Tools
-__label__flavor __label__gelatin Flavorings for clear gelatin
-__label__culinary-uses __label__fruit How can I use persimmons in a cooked dish?
-__label__equipment __label__asian-cuisine __label__knife-skills How heavy should a Chinese chef's knife be?
-__label__storage-lifetime __label__pasta __label__dough How long will eggless pasta dough last in the fridge?
-__label__pork __label__slow-cooking __label__roast How do I cook large quantities of Boston pork butt?
-__label__cooking-time __label__recipe-scaling How do I scale a recipe that calls for boiling off liquid?
-__label__substitutions __label__oil __label__chili-peppers Annatto Oil Substitute
-__label__flour __label__bread Is it important to warm the flour before making bread?
-__label__turkey __label__thanksgiving How long do you let a turkey rest after cooking?
-__label__cake __label__microwave Mug-cake mix at home
-__label__tomatoes __label__texture What is a mealy tomato, and how would one use one?
-__label__meat __label__sauce __label__italian-cuisine secret ingredient in a restaurant bolognese
-__label__frying __label__steak __label__olive Olive oil, Canola oil, or almond oil
-__label__baking __label__bread __label__stand-mixer Adding too much flour to bread dough in Kitchenaid Stand Mixer?
-__label__nutrient-composition __label__mayonnaise Protein in mayonnaise...none?
-__label__meat __label__shopping __label__goose Where can I buy a goose?
-__label__food-safety __label__refrigerator __label__spoilage Does having spoiling food in your fridge cause other food to spoil faster?
-__label__chocolate __label__melting-chocolate __label__tempering What is the purpose of tempering chocolate?
-__label__sauce __label__food-identification "Old wild west" secret sauce
-__label__chia Are Chia Powder and Ground Chia the same product?
-__label__baking __label__bread __label__milk __label__buttermilk Bread recipe calls for dry milk powder. Can I use dry buttermilk powder?
-__label__yogurt __label__steaming __label__jam __label__glass __label__containers Can I pasteurize milk in a jam jar?
-__label__equipment __label__bread Are Non-Stick Bread Pans Destined to Fail?
-__label__food-safety __label__fish Refreezing Fish? Safe?
-__label__baking __label__equipment Is there a plastic bowl/dish that can withstand high temperature in the oven?
-__label__asian-cuisine What is Black Vinegar?
-__label__chicken __label__flavor __label__onions __label__salad How do I tone down onion sharpness already in the chicken salad?
-__label__steaming Can I steam-cook food in a distiller?
-__label__baking __label__substitutions __label__flour __label__quinoa Can I substitute quinoa flour for bleached flour in a baking recipe?
-__label__deep-frying __label__mushrooms __label__raw-meat Deep-Frying stuffed mushrooms?
-__label__cake __label__sponge-cake How do I add butter to a sponge cake?
-__label__chicken-stock __label__lentils Boiling lentils in chicken stock?
-__label__equipment __label__whipped-cream Overpressurizing a cream whipper?
-__label__vegetables __label__cucumbers How to prevent cucumbers from tasting bitter?
-__label__baking __label__bread __label__sourdough-starter Tartine + Sourdough Taste
-__label__food-safety __label__vanilla Safe to use some vanilla pods that have been fished out of another recipe?
-__label__substitutions __label__wine __label__spaghetti Will swapping the red wine in my spaghetti bolognese with port wreck the dish?
-__label__chili-peppers __label__ripe Why do we eat unripened chili peppers?
-__label__substitutions __label__baking __label__pie __label__cornstarch Is there an alternative to cornstarch when used to thicken a pie filling
-__label__food-safety Is this coconut spoiled?
-__label__baking __label__bread __label__dough __label__yeast __label__rolls How can I keep the shape of my free-form bread dough when it is rising?
-__label__eggs What is the difference between white and brown eggs?
-__label__rice Sweet rice recipe help? Panama cook book recipe
-__label__dough __label__food-science Effect of carbonated water on the rising of the dough?
-__label__sugar What is caster/castor sugar?
-__label__batter __label__pancakes Three day old pancake batter with grey spots
-__label__cookware Does heat distribution vary between uncoated stainless steel pans and non-stick pans?
-__label__cheese __label__pasta Mixing mozzarella without clumping
-__label__garlic __label__cutting When should I press garlic and when should I chop it?
-__label__chili-peppers __label__mortar __label__pestle Grinding dried chiles in a mortar and pestle?
-__label__food-safety __label__pork How long can I safely keep a thawing pork shoulder in the fridge?
-__label__eggs Buy Omega 3 eggs in bulk?
-__label__storage How to store squash?
-__label__equipment __label__heat __label__stir-fry How to get heat high enough for stir fry?
-__label__coffee Finding the Right Coffee Grind
-__label__chili-peppers __label__heat What is the hottest part of a chili/chilli/chile pepper?
-__label__dough __label__oven __label__pizza __label__gas __label__pizza-stone Neapolitan Pizza in a regular gas oven
-__label__tea What difference does oxygen content of tea water make?
-__label__flavor __label__salt __label__vinegar __label__fermentation __label__pickling What is the difference in flavor between a fermented pickle and a vinegar pickle?
-__label__potatoes __label__refrigerator __label__salad Why must potato salad be placed in the refrigerator before serving?
-__label__flavor __label__soup __label__basics __label__cookbook What is a good book about soup?
-__label__oven __label__reheating __label__ham How long does it take to warm a ham in the oven?
-__label__oil __label__potatoes __label__food-preservation __label__deep-frying Frying - Oil foams
-__label__muffins __label__blueberries What's the difference between fresh and frozen blueberries for baking?
-__label__storage-method __label__ripe __label__avocados What can I do to help my avocados ripen?
-__label__storage-method __label__storage-lifetime __label__ginger How can I store root ginger for maximum shelf life?
-__label__beans How to make smooth Chumus?
-__label__cleaning __label__cookware How to clean an all-clad stainless steel pan
-__label__temperature __label__chicken-breast How do I prevent burned chicken breasts when cooking on the stovetop?
-__label__substitutions __label__chocolate Can I use Chocolate Chips in place of Semi-sweet baking chocolate?
-__label__food-safety __label__chicken __label__sandwich Lunch meat is slimy on outside?
-__label__canning __label__chili-peppers __label__chili Culinarily Flexible Pepper
-__label__food-preservation Is there any way to kill bacteria in food without using heat?
-__label__meat __label__language Is there a name for the mushy sludge that forms around/benath meat as it cooks?
-__label__pie __label__pectin __label__apple-pie __label__filling What is the enzyme that makes apples's pectin heat resistant? And can it be added to other fruits to achieve similar results?
-__label__food-processing What exactly is essence?
-__label__rice __label__indian-cuisine What kind of rice to serve with Indian Butter Chicken (Murgh Makhani)?
-__label__food-science __label__boiling __label__water How do I stop my pans boiling over?
-__label__wine How to pop a tiny champagne cork?
-__label__baking __label__cake __label__oven __label__cookies What is the proper oven rack height position for baking cakes and cookies?
-__label__meat __label__boiling Will meat overcook in a boiling water pot?
-__label__chicken __label__pairing __label__tartare How to prepare chicken tartare?
-__label__eggs __label__microwave Why is putting an egg in the microwave not recommended?
-__label__turkey __label__brining Breaking down a turkey for storage - brine before or after freezing?
-__label__eggs __label__chicken Will store bought chicken eggs hatch?
-__label__peanuts If I put peanuts in a coffee grinder, will I get peanut butter or peanut powder?
-__label__untagged Local special ingredients on Cape Cod
-__label__sauce __label__kiwifruit Make Kiwifruit sauce less sour without sugar?
-__label__yogurt Homemade yogurt aftertaste
-__label__tea __label__caffeine Is Pickwick green tea deceffeinated?
-__label__flavor __label__msg Will MSG improve taste of a food for someone who dislikes the food itself or will it make it worse?
-__label__culinary-uses __label__nuts What can I do with 2 lbs. of pecans?
-__label__freezing __label__cucumbers Can I freeze Tzatziki sauce?
-__label__pasta __label__dough Why did my fresh pasta come out pasty and lumpy?
-__label__storage-method __label__italian-cuisine __label__lasagna What should I do with a just-baked lasanga?
-__label__ham __label__charcuterie What's the difference between Prosciutto, Jamon Serrano and Speck?
-__label__food-safety __label__meat __label__defrosting __label__thawing Why does my meat never thaw in the fridge?
-__label__butter __label__seasonal Does milk (fat) change in Winter?
-__label__oven __label__steaming __label__veal Can I make baked veal more soft?
-__label__chicken __label__freezing __label__storage Should I store my uncooked marinated chicken wings in the freezer?
-__label__thickening __label__sour-cream How to thicken a sour cream recipe?
-__label__microwave __label__boiling __label__food-safety Why microwaves do not kill harmful bacteria as well as boiling?
-__label__sugar __label__mold __label__food-safety Does sugar inhibit mold growth?
-__label__food-safety __label__fish __label__sushi __label__salmon __label__japanese-cuisine Can store bought salmon be used for sashimi?
-__label__gluten-free What are some good gluten-free food alternatives?
-__label__vegan __label__spicy-hot How can vegans alleviate the effects of spicy food?
-__label__grilling How does food cook differently on an open top grill than a covered one?
-__label__yogurt __label__coconut homemade coconut flavoured yogurt?
-__label__substitutions __label__apples __label__pectin Using pectin as a fat replacement
-__label__food-safety __label__boiling Can I cook (boil) vegetables in the same pot two times in a row without washing the pot?
-__label__eggs __label__egg-whites When I'm separating egg whites, how much does it matter if a little yolk gets in?
-__label__cheese Are you supposed to eat the rind of Brie cheese?
-__label__syrup __label__honey __label__glucose-syrup How to tell if it is honey, super filtered honey, or corn syrup?
-__label__culinary-uses __label__tortilla-chips What can I make with the broken corn chips at the bottom of the bag?
-__label__fish __label__salmon Can gravlax be prepared from frozen salmon?
-__label__chicken __label__food-identification What is this really tasty part of a chicken found in a cavity in the hip?
-__label__food-science __label__candy What can I add to boiled lollies to stop them from melting in humid weather?
-__label__baking __label__cake __label__batter __label__conversion __label__mixing Converting stand mixing time to hand mixing
-__label__baking __label__cookies How can I bake crunchy chocolate chip cookies?
-__label__baking __label__equipment Non-glass baking containers for both microwave and oven use
-__label__frying __label__skillet Frying pan - Heat Distribution
-__label__flatbread Accidentally baked flatbread with oxygen absorber -- is flatbread safe to eat?
-__label__roasting __label__honey __label__peanuts How to make Honey Roasted Peanuts just like Planters?
-__label__gelatin __label__cornstarch Is cornstarch a less effective thickener when used with gelatin?
-__label__bread __label__dough __label__stand-mixer In my new mixer, my bread dough gets wrapped around the kneading hook. What should I do?
-__label__fermentation __label__kimchi Kimchi not very fermented, did not expand or get juicy
-__label__equipment What foods *require* a food processor?
-__label__storage-lifetime I moved to US recently from India and I am looking for Plastic jars for storage,
-__label__chicken __label__meat __label__freezing __label__liver Can I freeze raw liver and meat?
-__label__vanilla Why non-flavored variant is usually vanilla?
-__label__puff-pastry Would this cheat puff pastry really work?
-__label__oranges __label__seasonal Seville oranges for marmalade - how important is freshness?
-__label__potatoes __label__dehydrating __label__starch Starch Content of Dehydrated Potatoes
-__label__nuts __label__almonds Cracking almonds without a nutcracker?
-__label__food-identification What is "Irish Moss"?
-__label__baking __label__butter __label__sour-cream __label__differences What is the difference between sour cream & butter in baked goods?
-__label__cookies Is eating cookie dough without egg safe?
-__label__oven __label__microwave __label__convection Replacing toaster oven with convection oven or convection microwave?
-__label__equipment __label__chocolate Get chocolate eggs out of silicone mold
-__label__storage-method __label__pancakes How to store pancakes
-__label__chicken I over seasoned BBQ chicken with too much salt how do I fix it
-__label__raw-meat Bought meat left out over night ..is it safe to eat?
-__label__oven __label__roast __label__brisket How long do I cook my brisket?
-__label__nuts __label__blanching __label__almonds How to blanch and peel nuts?
-__label__storage-lifetime __label__wine Wondering if the bottle of wine I have is still good or not
-__label__substitutions __label__corn __label__popcorn Cooked corn kernels, but not from corn cob
-__label__chicken Thawing uncooked chicken
-__label__stock __label__culinary-uses Are the leftovers from making stock good for anything?
-__label__chicken __label__barbecue How long should it take to bbq half a chicken?
-__label__chicken __label__raw-meat __label__cleaning How do you properly wash hands after dealing with raw chicken?
-__label__eggs __label__omelette Omelet help.... gah why is it so hard?
-__label__substitutions __label__ingredient-selection __label__thickening __label__gelling-agents __label__ratio Effect of xanthan gum on agar agar gels?
-__label__meat __label__slow-cooking __label__whiskey Slow cooker bourbon meat recipe bitter
-__label__vegan __label__ingredient-selection Is there an official standard vegan packaging symbol designating that a product is vegan?
-__label__crockpot Cooked meat in slow cooker on warm. Can it still be safe to eat?
-__label__eggs __label__storage-lifetime __label__italian-cuisine __label__dessert How long will Tiramis made with raw egg keep?
-__label__fish __label__sushi Would pre-sliced, pre-packaged fish be considered sushi grade if I freeze it for at least a week before consumption?
-__label__food-safety __label__meat __label__freezing Refreeze ground hamburger as hamburgers after thawing?
-__label__indian-cuisine __label__language __label__food-identification Name of an Indian dish with stuffed whole potatoes
-__label__baking __label__bread __label__oven Why does my bread burn at the bottom before it is done?
-__label__freezing __label__deep-frying __label__defrosting __label__thawing The center is still cold when I deep fry my precooked frozen chicken
-__label__pasta __label__spinach Why does my spinach pasta break when I run it through the cutter?
-__label__spices When should I flavor my Bolognese?
-__label__coffee How to select a coffee powder for preparing Turkish Coffee?
-__label__storage-method __label__corn What is the most efficient way to remove kernels from a corn cob?
-__label__peeling __label__tomatoes __label__boiling Peeling tomatoes
-__label__bread How can I make my Garlic Bread less soggy?
-__label__substitutions __label__curry __label__coconut What would be a good substitute for coconut milk in curry sauces?
-__label__storage-method __label__beans __label__soaking How long can I store soaked beans before cooking?
-__label__storage-method __label__storage-lifetime __label__spices Shelf life of spices
-__label__freezing __label__storage-lifetime __label__herbs "Shelf"-life of frozen Kaffir lime leaves
-__label__cheese __label__refrigerator __label__sandwich __label__melting My Cheese Melted while in the Fridge?
-__label__baking __label__vegetables __label__temperature __label__potatoes __label__roasting Can vegetables be roasted at lower temperatures?
-__label__sauce Can demi glace be done with fewer steps
-__label__pasta __label__dough __label__gnocchi How to prepare gnocchi dough for mixed ingredients?
-__label__baking Chiffon cake deflating
-__label__spices What determines the variety of paprika to use in recipes?
-__label__thickening __label__chili What can be used to thicken chili other than masa harina?
-__label__reheating __label__food-safety Refrigerating after reheating?
-__label__meat __label__fish __label__poultry Why not mix meat or poultry with fish?
-__label__eggs Eggs smelled bad but not anymore when I put them in the ref
-__label__noodles __label__ramen Ramen with Egg :: Screwed Up Something
-__label__equipment __label__grilling __label__barbecue __label__utensils What is this grilling utensil with two wire mesh panels?
-__label__spices __label__cinnamon Why do cinnamon sticks taste sweet?
-__label__baking __label__decorating What are the different effects that different washes produce in baked goods?
-__label__knives __label__knife-skills __label__sharpening Steel honing rod vs ceramic honing rod
-__label__baking __label__substitutions __label__bread __label__yeast yeast substitutes and proper measurements
-__label__dough __label__pizza Dense pizza dough- need help! How to make lighter and more airy pizza?
-__label__herbs How to clean dill?
-__label__baking __label__yorkshire-puddings How do you make Yorkshire Puddings rise reliably?
-__label__cleaning __label__microwave How do I get the smell of burnt food off of the inside of my microwave oven?
-__label__food-safety __label__canning __label__spoilage Safety of adding dried hot pepper to opened jar of pickles
-__label__coffee Achieving perfection via manual drip-brew coffee method
-__label__rice __label__sushi Understanding the steps to prepare sushi rice
-__label__dehydrating Can I dehydrate multiple different types of food at the same time?
-__label__vinegar Why are there no nutrition facts on this US bottle of vinegar?
-__label__resources Taking it to the next level, systematically
-__label__slow-cooking __label__sushi __label__sticky-rice Crock-pot/slow-cooker basmati sushi/ketupat
-__label__potatoes __label__fermentation __label__pickling __label__french-fries __label__chips Should I par-boil my pickled potatoes before roasting them?
-__label__asian-cuisine __label__mushrooms Over cooking shiitake mushrooms?
-__label__equipment Using a large pot/pan on a smaller burner
-__label__american-cuisine American "Bacon Roll" - what is it?
-__label__equipment __label__coffee __label__milk __label__food-processing RPM for milk frothing?
-__label__sauce __label__freezing __label__consistency Why did my sauce get lumpy after being frozen?
-__label__food-safety __label__vegetables __label__fruit How do you wash fruit and veggies effectively?
-__label__seasoning Too much cardamom in apple butter
-__label__sauerkraut How do I drain sauerkraut?
-__label__baking __label__vegetables __label__batter __label__calories Reduce Calories in Batter-Baked Vegetables?
-__label__cookies __label__food-identification What is this dipped powder cookie called?
-__label__sauce __label__freezing __label__cocktails Freeze ice to far below 0 Celsius?
-__label__food-science __label__beer What makes alcohol-free beer sweet?
-__label__bread __label__almonds __label__rising How can I make my almond buns rise evenly?
-__label__substitutions __label__restaurant-mimicry __label__drinks How to make the perfect root beer
-__label__fish Is it possible to identify the quality of fish after cooking the fish?
-__label__food-safety __label__canning How prevalent was foodborne botulism before stricter food safety guidelines?
-__label__substitutions __label__spicy-hot Tabasco flavor without pain?
-__label__tea __label__filtering Black tea develops cloudy dregs; how to avoid?
-__label__bread __label__butter Why is butter incorporated into the dough last when making Brioche?
-__label__milk __label__oats Oats with milk without microwave
-__label__baking baking time adjustment when baking large quantity of fish
-__label__squash __label__skin Do I need to peel a red kuri squash?
-__label__chicken __label__onions __label__caramelization __label__roasting Should my chicken sit in liquid as it roasts, or not?
-__label__fish __label__tuna Tuna Alternatives
-__label__eggs __label__sugar __label__foam Do I need sugar for zabaglione?
-__label__steak __label__cast-iron Why did my attempt at pan-searing beef filets fail miserably?
-__label__sauce Should I finish teriyaki sauce with butter?
-__label__equipment __label__pizza __label__maintenance How do you protect a pizza peel?
-__label__food-safety __label__chicken Can I cook chicken in the over after leaving them sitting in the oven all night?
-__label__substitutions __label__cream What can I do to " fresh cream" to substitute "double cream"?
-__label__sauce Marinara sauce with too much oregano and tomato paste
-__label__dough __label__pizza __label__non-stick __label__wheat __label__kneading Working with sticky dough for pizza making
-__label__baking __label__meat __label__vegetables __label__temperature __label__food-science Which factors determine the absorption levels of foods?
-__label__polenta Polenta problem
-__label__sugar __label__tea __label__cocktails __label__presentation Sugar/salt frosted around the top of a cup/mug
-__label__eggs __label__frying __label__pancakes Can I use cookie cutter shapes in a frying pan?
-__label__vegetables __label__knife-skills Is there an easy way to trim the ends off green beans quickly?
-__label__onions __label__knife-skills How do you finely dice an onion without crying?
-__label__equipment __label__rice __label__rice-cooker Why does my rice cooker's steam hole always clog?
-__label__butter __label__garlic Why was our garlic butter made in France, much nicer than garlic butter in England?
-__label__molecular-gastronomy __label__spherification How do I control the shape of my spheres?
-__label__storage-method __label__vegetables __label__freezing __label__blanching Is blanch freezing vegetables required for short term storage?
-__label__pie __label__pumpkin Can I use any sort of pumpkin for pumpkin pie?
-__label__food-safety Help - Thawed frozen Lasagne issues
-__label__baking __label__cookies __label__texture Why is the texture of my chocolate chip cookies foamy?
-__label__bread __label__middle-eastern-cuisine __label__kebab Stretchy Lebanese flatbread?
-__label__yogurt __label__curry Cooking Indian curry with yogurt
-__label__cookware Griddle pan vs. Large frypan?
-__label__substitutions __label__sugar __label__dietary-restriction Is powdered sugar a dietary alternative to granulated sugar?
-__label__baking __label__cookies Why do my cookies deflate when coming out of the oven?
-__label__eggs __label__egg-whites Egg Whites Won't Stiffen
-__label__freezing __label__ground-beef Dealing with frozen ground beef
-__label__coffee How to make a cappuccino not overflow?
-__label__frying __label__olive-oil __label__ground-beef Olive oil vs almond oil for frying ground beef?
-__label__oven Pan vs oven cooking
-__label__food-safety __label__freezing How can you tell if a freezer rose above freezing?
-__label__butter Storing butter for longer than a month
-__label__soup __label__leeks Do leeks need to be softened?
-__label__bread __label__yeast Culturing Yeast in Dough
-__label__eggs __label__food-science __label__vinegar __label__poaching How does a splash of vinegar help when poaching eggs?
-__label__pasta __label__potatoes __label__salad __label__ham __label__tuna Why is there liquid in my macaroni salad, potato salad and tuna salad the day after making them?
-__label__fruit Shiraz / Persian / Wild Figs - How to eat them right? How to extract as much flavor as possible?
-__label__knife-skills __label__tomatoes __label__mexican-cuisine How to dice tomatoes?
-__label__flavor What is a "Bubble Gum" flavor
-__label__baking __label__bread __label__storage-lifetime How far ahead of time can I make or bake a bread with fruit and honey in it?
-__label__eggs Can I eat eggs that are cooked over 3 hours with low temperature looking a bit brown?
-__label__language __label__salsa Is picante sauce a type of salsa?
-__label__bread __label__hot-dog __label__convenience-foods How can I put a hot dog in a bun without splitting the bun?
-__label__baking __label__oven __label__convection How can i optimize the use of my convection oven?
-__label__non-stick I don't care about the non stick property of a non stick pot. Is there any harm in washing it in a dishwasher?
-__label__substitutions __label__dough __label__pizza __label__flour __label__gluten-free What can I substitute for Rice flour in a gluten-free pizza?
-__label__measurements __label__spinach How much is a bunch of spinach?
-__label__flour What is: Yellow Flour?
-__label__gelatin Why did my jello not set?
-__label__chicken __label__brining __label__chemistry How deeply will the flavors in a brine penetrate chicken?
-__label__eggs what temperature to scramble eggs at?
-__label__milk __label__coffee Steeping coffee in milk
-__label__baking what does "draft-free" mean?
-__label__culinary-uses __label__yeast What are other uses for Vegemite or Marmite besides as a spread?
-__label__garlic Raised brown spots on garlic
-__label__eggs __label__hard-boiled-eggs How do I keep an egg from cracking while being boiled?
-__label__food-safety __label__pickling Can I get botulism by using 2 cups vinegar to 8 cups water when canning pickles - as most recipes require 1:1 ratio of vinegar to water?
-__label__equipment How come my dishwasher leaves grime on dishes?
-__label__drinks Making your own drink powders?
-__label__cookbook Fannie's Books and Derivatives
-__label__storage-method __label__freezing __label__avocados Can you freeze an avocado?
-__label__grilling __label__sauce __label__barbecue __label__condiments How can I improve my barbecue sauce recipe?
-__label__wine How long does Marsala wine last, after opening?
-__label__frying __label__mushrooms How should I sautee Portobello Mushrooms?
-__label__seeds How to pick avocadoes with small seeds?
-__label__pie __label__language "Pie" vs "Tart"?
-__label__oil __label__storage Can you store oil in a container that is not airtight?
-__label__food-safety Canning chow chow
-__label__alcohol __label__infusion Why does my lime peel-alcohol infusion become cloudy when mixed with water?
-__label__food-safety __label__eggs __label__egg-whites Are reddish egg whites safe to eat?
-__label__flavor __label__tea pre-soaking tea in cold water prior to brewing
-__label__equipment __label__cleaning __label__pan __label__stainless-steel __label__pot Why is the dishwasher not recommended for my All-Clad MC2 line of pot and pans?
-__label__sauce __label__cooking-time Can you estimate how long it takes to reduce a liquid?
-__label__yogurt How to do frozen yogurt
-__label__storage-lifetime __label__fruit Do raisins have a maximum shelf life?
-__label__yeast __label__bagels Bagels not rising
-__label__baking __label__flour __label__grinding __label__milling __label__buckwheat Can I make buckwheat flour starting from toasted buckwheat?
-__label__onions How do I sweat onions?
-__label__equipment Does any blender also do up-down shaking movement?
-__label__soup __label__cauliflower Clear cauliflower and blue cheese soup - how to get it clear
-__label__yeast __label__fermentation __label__ginger __label__soda How should soda made with "ginger bug" smell/taste?
-__label__substitutions __label__temperature __label__oil If a US recipe specifies 'vegetable oil' what type of oil should I use in the UK?
-__label__substitutions __label__oil Fat free oil substitute
-__label__cast-iron __label__seasoning __label__stove How to season iron cookware on gas stove?
-__label__pasta __label__noodles Can I cook pasta without heating it up... ever?
-__label__cake __label__butter __label__sponge-cake __label__rolling What does melted butter do in a swiss roll recipe?
-__label__potatoes __label__boiling How to make sure that potatoes are boiled properly?
-__label__scrambled-eggs Bisquick breakfast casserole with cooked eggs
-__label__storage-method __label__fruit __label__blueberries __label__raspberries What is the best way to store fresh berries?
-__label__substitutions __label__baking __label__butter Butter substitute for 1 cup of butter for baking
-__label__baking __label__cookies __label__texture How can I get chewy chocolate chip cookies?
-__label__fish __label__shrimp Brown line in back of shrimp
-__label__milk How do I dissolve chunky powder completely in milk?
-__label__meat __label__beef __label__japanese-cuisine __label__butchering What cut of beef can I use to make "sukiyaki beef"?
-__label__baking __label__eggs __label__chocolate __label__melting-chocolate Combining melted chocolate with eggs
-__label__sauce __label__beer Can you make a sauce with beer?
-__label__wok __label__stir-fry __label__carbon-steel Wok patina; when to redo seasoning?
-__label__food-safety __label__citrus __label__oranges What's the black thing at the bottom of navel oranges?
-__label__chicken __label__frying PA style fried chicken with no breading or batter, just a thin amber color crisp coating
-__label__vegetables __label__boiling What happens if I add corn before bringing the water to a boil?
-__label__chicken __label__barbecue Keep chicken with skin from catching on fire on the barbeque
-__label__food-science __label__fats __label__nutrient-composition Does preparation of food change the nutritional content with respect to fat type?
-__label__cajun-cuisine __label__gumbo Frozen veggies meets gumbo = flavorless. How to add flavor?
-__label__candy __label__caramel How do I make a caramel disk?
-__label__cake __label__blueberries Thawed frozen blueberries inside cake roll?
-__label__vegetables How to cook Brussells Sprouts and sweet potates in one oven?
-__label__equipment __label__whipper straining methods for liquids to be used in whipping siphon
-__label__wine __label__reduction Why does my red wine reduction go 'grainy'?
-__label__eggs __label__dough __label__cookies __label__butter __label__yolk Is it possible to substitute butter with egg yolks in cookie dough?
-__label__fruit __label__citrus What are the fundamental differences between citrus fruits that necessitate different cooking techniques?
-__label__food-safety __label__steak Food safety concerns regarding cooked steak stored in the fridge
-__label__bread How do I cook toast on an Aga?
-__label__pizza __label__spanish-cuisine How can you pre-bake coca (pizza)?
-__label__soup Too much sugar in soup -- how to make it less cloying?
-__label__rice __label__rice-cooker __label__breakfast Cooking rice overnight?
-__label__storage-method __label__canning __label__salsa Do you need a pressure cooker to can home-made salsa?
-__label__salt __label__olive Are olives always salty
-__label__asian-cuisine __label__pairing __label__menu-planning __label__serving-suggestion What are some appropriate accompaniments for satay?
-__label__please-remove-this-tag __label__cheese __label__low-carb How do I make my cheese "crackers" less greasy?
-__label__water __label__squash __label__reduction __label__casserole Squash Casserole: Reducing the water content?
-__label__beans Is it problematic to use the water in which the Pinto beans are soaked, for cooking the Pinto beans?
-__label__flavor __label__frying __label__oil Is it a good idea or a waste to fry with olive oil?
-__label__vegetables __label__refrigerator __label__storage Why are Zucchini's refrigerated, but not acorn and spaghetti squash?
-__label__chocolate __label__cookies Amount of Chocolate-chips in a Chocolate-chip cookie?
-__label__freezing __label__rice __label__noodles Can I freeze dried rice noodles after they've been rehydrated?
-__label__substitutions __label__low-fat __label__puff-pastry What can I substitute for puff pastry?
-__label__garlic What is a clove of garlic?
-__label__cake __label__meringue __label__recipe-scaling Too big tin for meringue cake recipe. How to solve?
-__label__food-safety __label__duck __label__curing __label__charcuterie Salt curing duck breast
-__label__pork How to chill and reheat three layer pork properly
-__label__substitutions __label__soup __label__resources __label__celery Substitute for celery in soup
-__label__cheese __label__cheese-making __label__mozzarella Why did my mozzarella turn out like ricotta?
-__label__oven How long to cook multiple food items with varying temperatures?
-__label__equipment Replacement for the ring seal or gasket in a blender
-__label__pasta __label__boiling Why pasta keeps always damp and moist when I cook it?
-__label__ice-cream __label__cherries Making cherry ice cream, should I macerate the cherries?
-__label__beef __label__roasting How do the various methods of roasting beef compare?
-__label__soup __label__spices Which red pepper to use?
-__label__knives __label__knife-skills __label__cutting Knife for cutting steak slices from whole ribeye?
-__label__flavor __label__spices __label__chili-peppers __label__sauteing How do you get the flavor out of dried peppers?
-__label__bread What changes can I make to a bread recipe to prevent it collapsing when rising overnight in fridge?
-__label__vegetables How to cook Beansprouts so that they remain crispy
-__label__sauce __label__finnish-cuisine Does anybody recognize this Finnish dill sauce?
-__label__oven __label__microwave What are speed ovens (combo microwave / oven) good or not good at?
-__label__seafood __label__paella Paella and seafood casserole
-__label__dough __label__food-science __label__baking-soda Baking soda accident in pretzel dough - Can it be salvaged?
-__label__canning __label__jam Do I need to boil filled jam/chutney jars?
-__label__gelatin How to make Jell-O less sweet?
-__label__baking __label__bread __label__freezing How to make part bake baguettes and rolls?
-__label__baking __label__cinnamon Can I leave my cinnamon bars unbaked in the fridge for a few hours?
-__label__bread Would honey and molasses be liquids or sugars in a bread formula?
-__label__equipment __label__smoking How can I reduce the heat output of this heating element?
-__label__pasta __label__soup Adding pasta to soup
-__label__chocolate How can I make this cool chocolate shape?
-__label__vegetables __label__fruit __label__chili-peppers __label__defrosting How do you defrost frozen chili peppers without them turning soggy?
-__label__baking __label__equipment using a square tin in a small oven
-__label__equipment __label__tomatoes What device to use to chop/dice tomatoes?
-__label__baking __label__egg-whites __label__experimental __label__macarons Why are my macarons cracking on top?
-__label__fruit __label__salad __label__pairing __label__spinach What fruit pair well with spinach?
-__label__baking __label__dessert How to reduce the moisture when making tarte tatin
-__label__egg-whites __label__eggs How do I separate egg white?
-__label__pasta __label__fresh __label__food-transport __label__ravioli How to transport fresh ravioli to office potluck?
-__label__beef __label__middle-eastern-cuisine __label__lamb __label__balkan-cuisine What cut of ground beef is ideal to mix with ground lamb for kofta?
-__label__sauce __label__pasta How to compensate for the unavailability of Italian basil in authentic Italian pasta sauce?
-__label__equipment __label__frying __label__pan __label__frying-pan How do I know if a frying pan is suitable for a glass ceramic cooker?
-__label__baking __label__cake How much difference does the placement of the shelf in the oven make to the final outcome of a cake?
-__label__beef __label__stews Stewing beef - how long is too long?
-__label__baking __label__dough __label__sugar __label__cookies Forgot sugar in sugar cookies
-__label__pizza __label__dough Tips To Make Pizza Dough Workable
-__label__stock What's the difference between using stock and water?
-__label__freezing __label__pasta __label__food-preservation Can you freeze egg noodle pasta?
-__label__baking __label__dough Baking bread for fishing bait
-__label__cake What are those cakes called which don't have an icing on them?
-__label__dough __label__rice __label__flour What care should be taken to prepare dough and Chapatis with Rice flour?
-__label__oil Oil Dates, If a cooking oil has never been open how long past the "Use by date" would be acceptable?
-__label__food-safety __label__food-preservation __label__jam How do I prevent jams from turning brown?
-__label__please-remove-this-tag __label__soda Where can I find or make Irish cream soda?
-__label__pie __label__ganache How to sweeten ganache for a chocolate lining
-__label__bread __label__yeast __label__rising Using fresh compressed cake yeast in bread machine
-__label__pasta __label__spaghetti Pesto after doing a sauce or before?
-__label__mexican-cuisine What can I use instead of amaranto?
-__label__knives __label__maintenance __label__sharpening Using a ceramic honing rod for Global knives?
-__label__language __label__cocktails What does "do." mean in old recipes?
-__label__frying __label__temperature __label__fats __label__tofu Does searing cause more or less oil to be absorbed than frying?
-__label__baking __label__cookies __label__butter __label__shortening How to substitute butter with combination of butter and shortening in cookie/biscuit making?
-__label__barbecue Flavour-wise, what is the use of an electric/gas BBQ?
-__label__meat __label__frozen __label__lamb I left unopened pack of lamb burgers to thaw on the counter for 2-3 hours
-__label__substitutions __label__cornstarch Can I substitute potato starch (katakuriko) for cornstarch in a cookie recipe?
-__label__baking __label__cake __label__temperature __label__cooking-time What temperature and time do I need to bake a 35cm Madeira cake?
-__label__roasting __label__barbecue Butcher/Cooking Twine - safe for BBQ?
-__label__roasting __label__turkey Do I have to tie my turkey legs together?
-__label__freezing __label__food-preservation __label__pastry Will these mince pies still be good and/or safe to consume?
-__label__cream __label__ice-cream What does make ice cream smooth and silky?
-__label__canning __label__jam New to jam making - do I need to can?
-__label__professional I love food and the public but my body can't handle it anymore
-__label__vegetables __label__fruit Identifying quality fruits/vegetables at a farmers market
-__label__mutton Is there a way to prep mutton in order to ease its strong flavor?
-__label__molecular-gastronomy __label__spherification What is the best way to hold a sphere and for how long?
-__label__baking __label__cookies How do I speed up the preparation time for chocolate chip cookies?
-__label__fruit __label__yogurt __label__muffins Using fermenting muesli to make muffins
-__label__fish __label__chemistry How can I avoid getting swindled? How can I detect polyphosphates in fish fillets?
-__label__baking __label__cocoa Very Bitter Cocoa Powder Measurement
-__label__baking __label__chocolate __label__tempering How-to Cut Baking Chocolate bar clean for perfect squares
-__label__baking __label__cake __label__oven How much time is required to bake?
-__label__fish __label__pickling Is Pickled Herring Cooked?
-__label__temperature __label__steak __label__pan __label__stove __label__induction How to determine perfect pan temperature for steak?
-__label__storage-method __label__coffee How best to store roast coffee beans?
-__label__food-safety __label__cleaning __label__canning Will a dishwasher sterilize bottles for canning?
-__label__food-safety __label__freezing __label__chocolate How long can you keep chocolate in the freezer?
-__label__oil __label__deep-frying Can I Re-use Unfiltered Frying Oil From Night Before?
-__label__baking __label__cake __label__sponge-cake How should I adjust the baking temperature?
-__label__oil __label__fats What are the reasons for sauteeing with fat?
-__label__food-safety __label__vinegar Can I eat white vinegar if it has tons of deposits in it?
-__label__vinegar What is the "grain" in 45 grain brown rice vinegar?
-__label__meat Cooking Moose meats
-__label__flavor __label__brisket How do I get more flavor in the interior of a brisket?
-__label__substitutions __label__indonesian-cuisine Any good substitutes for tamarind in Beef Rendang?
-__label__organic Can I sprout grains/legumes/seeds I buy in bulk from whole foods?
-__label__chocolate __label__alcohol __label__tempering Can you add alcohol to chocolate being tempered?
-__label__chocolate __label__decorating Storing white chocolate
-__label__cake Dense and gluey centered cake problem
-__label__coffee __label__grinding How important is fresh ground coffee vs a good coffee grinder?
-__label__coffee __label__food-preservation __label__jam How should I make jam out of coffee cherries or coffee cherry husks?
-__label__nutrient-composition __label__calories Does the calorie count of these pistachio nuts include the shell?
-__label__fruit __label__watermelon Cause of watermelon rind rotting (at room temperature)
-__label__pork __label__marinade __label__spanish-cuisine __label__cut-of-meat Cooking a tender pork sirloin (Solomillo alWhisky)
-__label__spaghetti __label__american-cuisine __label__pasta Which is a typically American way of seasoning spaghetti and other pasta?
-__label__mexican-cuisine Make Ahead Quesadillas
-__label__sauce __label__butter __label__hot-sauce Clarified Butter for Hot Sauce?
-__label__flavor __label__vegetables __label__restaurant-mimicry __label__olive Why are olives always better at the restaurant?
-__label__meat __label__pasta __label__ravioli Do I need to cook the meat filling before stuffing ravioli?
-__label__shopping __label__beer __label__australian-cuisine Is foreigner-grade VB sold within Australia?
-__label__baking __label__cookies Cookie Biscuits: What happened?
-__label__eggs __label__temperature Is leaving eggs out of the fridge, prior to cooking them a direct cause as to how shell break?
-__label__storage-lifetime __label__honey Why doesn't acacia honey crystallize?
-__label__utensils Need help identifying a kitchen tool, with a wooden handle, and a cylindrical cutter
-__label__substitutions __label__vanilla What is the equivelant of 1 teaspoon of vanilla extract in Organic Vanilla Bean Paste, is it teaspoon for teaspoon?
-__label__beef __label__roasting __label__pork Tough roast.. what's going wrong?
-__label__sauce __label__wine __label__thickening How to thicken a white wine sauce to drizzle over prawns?
-__label__cheese __label__pasta __label__broccoli How do you drain Velveeta Rotini & Cheese with Broccoli, without losing the rehydrated Broccoli?
-__label__gravy Ingredient selection for Canadian Poutine dish
-__label__eggs __label__frying Frying only one side of eggs on a pan
-__label__baking __label__bread __label__cast-iron When making soda bread, 45 min on baking sheet or 15 min on cast iron skillet?
-__label__storage-method __label__fish Is there any advantage of filleting a fish at home instead of buying a fillet?
-__label__baking __label__substitutions __label__dough __label__pie What adjustments are needed to change a pie recipe to a turnover recipe?
-__label__equipment How can I be sure I'm buying the right KitchenAid beaters?
-__label__roasting __label__lamb Baby lamb leg - possible to slow roast?
-__label__equipment __label__cake __label__sugar __label__butter What is the fastest appliance/utensil to cream butter and sugar with?
-__label__offal What is the difference between tripe and offal?
-__label__food-safety __label__temperature __label__fermentation Proper kitchen temperature for doing "fermentation"
-__label__food-identification What exactly are Bamboo shoots?
-__label__food-safety __label__beans __label__brining Is it safe to eat raw green beans which have been in brine at room temperature?
-__label__gelatin Secrets to making crystal clear gelatin?
-__label__substitutions __label__milk Can non-dairy creamer be used to make desserts like rice pudding?
-__label__crockpot __label__chili When making crockpot chili and adding raw hamburger, won't that make the chili greasy if not strained?
-__label__stock __label__sous-vide __label__gelatin __label__chicken-stock __label__pressure-cooker why use a pressure cooker for collagen to gelatin conversion?
-__label__cleaning __label__stove __label__induction How to clean an induction stove from overheat?
-__label__oven __label__grilling How do I convert a grilling recipe to an oven/ broiling recipe?
-__label__chicken What is the best way to thaw chicken for use tonight?
-__label__sauteing __label__scallops How do I ensure that I cook scallops all the way through?
-__label__food-safety __label__raw-meat Safe to leave meat out for a couple of hours?
-__label__baking-powder Amount of baking powder in a muffin recipe
-__label__baking __label__equipment __label__oven __label__temperature Is it okay to use stainless steel in oven?
-__label__food-safety __label__jerky Is jerky safe concerning parasites?
-__label__yogurt How to strain yogurt
-__label__cleaning __label__cast-iron Cleaning bacon in new cast iron
-__label__legumes __label__snacks What's the difference between dried split peas and dried snack peas such as wasabi peas?
-__label__pork Reheating pork loin roast for a party
-__label__pasta __label__culinary-uses How long will spaghetti and meat sauce last in the refrigerator?
-__label__chocolate __label__dessert __label__camping __label__fire __label__marshmallow How do I melt the chocolate in a s'more?
-__label__food-safety __label__fish __label__sushi __label__raw Is it safe to eat raw fish?
-__label__food-science __label__low-carb How are commercial protein bars made so dense?
-__label__baking __label__brownies __label__brown-sugar Do I need hard or soft brown sugar for brownies?
-__label__sauce __label__indian-cuisine What is the name of the sauce served with fried rice in Indian restaurants
-__label__food-safety __label__eggs How long can I keep eggs past the sell by date and still eat them?
-__label__baking __label__cookware __label__kosher where can I purchase a "wonder pot"?
-__label__cutting __label__cutting-boards Does a silicone cutting board really work well?
-__label__substitutions __label__cornstarch What can I use instead of cornstarch in Turkish Delight?
-__label__eggs How to remove bits of egg shell from a cracked egg?
-__label__substitutions What can I use instead of clam juice?
-__label__chili-peppers __label__alcohol __label__infusion __label__liqueur Infusing Chilies in Alcohol
-__label__raw-meat __label__crockpot Uncooked meatballs out in crockpot all day?
-__label__food-safety gray film on my stainless steel stockpot food safe?
-__label__eggs __label__ingredient-selection __label__budget-cooking small, medium or large eggs
-__label__storage-method __label__bell-peppers Is it worth roasting my own red peppers?
-__label__steak __label__broiler How to deal with flare up when broiling a steak?
-__label__equipment __label__microwave Unbreakable microwave safe plates?
-__label__chicken __label__frying __label__chicken-breast How can I prevent pan fried chicken from becoming too chewy?
-__label__substitutions __label__eggs Can I make meringues with commercial egg whites?
-__label__cookies How to salvage a cookie dough that is too sweet?
-__label__sharpening About 'sharpening"; do you PUSH OR PULL the blade across the stone?
-__label__dough __label__pizza How to Make many pizzas for large party?
-__label__food-safety __label__oven __label__fire Which fuels (burning materials) are healthy safe in a wood fired oven?
-__label__molecular-gastronomy __label__chemistry Food-safe rotary evaporator grease
-__label__baking __label__cake __label__temperature Oven temperature vs time adjustments
-__label__cream __label__dairy __label__clotted-cream Can clotted cream be made with UHT cream?
-__label__sugar __label__ganache What is liquid glucose?
-__label__yogurt __label__cheese-making Why didn't the whey separate from the curds when I tried to make Shankgleesh cheese?
-__label__meat __label__vegetarian How to reproduce meat flavor
-__label__bread What is 'Bread Improver'?
-__label__food-safety __label__equipment __label__blender How can I safely use a blender with hot liquids?
-__label__cast-iron __label__seasoning-pans Do all new cast iron pans and skillets have a protective coating on them, which must be removed?
-__label__meat __label__barbecue What is the correct way to make "brazil style" bbq meat?
-__label__baking Using melted butter when making shortbread
-__label__steak Sprinkled versus Rubbing Steak "Rub"
-__label__baking __label__rice __label__oven How to cook rice in an electric oven meant for baking cakes?
-__label__beef __label__refrigerator __label__timing How long before steak is at room temperature?
-__label__rice Remediation Methods for Rice Contaminated with Broken Glass
-__label__meat __label__crockpot Bear in a crock pot
-__label__indian-cuisine __label__flatbread How to make chapattis round and of same thickness?
-__label__coffee __label__milk "Screaming" noise while steaming milk?
-__label__onions __label__nutrient-composition __label__caramelization __label__low-carb Does caramelizing an onion increase its non-dietary fiber carbohydrates?
-__label__equipment How to use a honey dipper?
-__label__baking __label__cake __label__dessert What went wrong with this bundt cake?
-__label__substitutions __label__sauce __label__milk __label__coconut __label__bechamel Can I make a bchamel sauce with coconut cream?
-__label__food-science What can "modified" mean when describing an ingredient?
-__label__sourdough __label__smell __label__starter Sourdough starter began acting strange after storing in fridge
-__label__baking __label__bread French bread falls after scoring, how can I achieve a tall loaf
-__label__substitutions __label__spices __label__chili-peppers __label__pepper Substitute Cayenne Pepper for Black Pepper
-__label__resources __label__shopping Where can I buy Salsify in the UK?
-__label__food-safety __label__silver Is it safe to eat off of partially tarnished silver?
-__label__meat __label__cut-of-meat What cut of meat is used to make shabu shabu?
-__label__baking __label__flour __label__measurements Do recipes which measure flour by volume assume that I'll sift the flour?
-__label__sauce __label__frying __label__salmon __label__reduction Pan instead of a skillet
-__label__syrup __label__apple How is apple syrup made?
-__label__cream __label__whipped-cream How is long-lasting whipped cream made?
-__label__pie Making meat pies for the freezer
-__label__substitutions __label__herbs __label__flowers What tastes like marigold?
-__label__sauce __label__frying __label__temperature __label__butter __label__sauteing How should you saute in butter?
-__label__equipment __label__stove __label__electric-stoves Electric Stove burner wattage matter?
-__label__herbs Why did some leaves of my fresh Fenugreek turn yellow after a few days of purchase, and how to prevent the leaves from turing yellow?
-__label__equipment __label__cleaning __label__cookware __label__storage __label__frying-pan Reuse frying & sauce pans multiple times during cooking session
-__label__pot __label__roux __label__gumbo Will these types of pots work for cooking gumbo?
-__label__alcohol __label__drinks __label__beverages Trying to find the actual name of an eastern european distilled beverage
-__label__seafood __label__shellfish How to store live scallops?
-__label__coconut __label__melting-chocolate __label__tempering __label__experimental Problem making homemade bounty bars
-__label__broth __label__fondue __label__culinary-uses Uses for fondue broth?
-__label__slow-cooking __label__crockpot __label__pot-roast Do I put the pot roast above or below the vegetables in my crock pot?
-__label__bread __label__pita Pitas are paper thin on one side
-__label__substitutions __label__vegetables __label__chutney What can I use instead of swede (rutabaga) when making pickle relish
-__label__bread Worm in dry bread, what is it?
-__label__equipment Can I use an enameled trivet on the stove top?
-__label__potatoes Converting frozen hash brown patties from oven cooking to stove top
-__label__cream Cream separates to oil when heated
-__label__baking __label__equipment __label__bread __label__bananas Which baking dish is best to bake a banana bread?
-__label__oven __label__cooking-time __label__bacon How should I cook bacon in an oven?
-__label__freezing __label__chili-peppers Can whole chilli peppers be frozen?
-__label__baking __label__cookies __label__rising Recipes for cookie cutters vs drop cookies
-__label__food-safety __label__chicken Chicken thighs that don't seem right
-__label__storage-method __label__rice __label__sushi What's the best way to store unused sushi rice?
-__label__bread Half and half bread, too salty and no salt?
-__label__substitutions __label__onions __label__allergy What might be a flavor substitution for someone with an onion allergy?
-__label__baking __label__substitutions __label__butter __label__cream Substitute double cream for butter?
-__label__food-safety __label__spices __label__storage-lifetime __label__herbs __label__food-preservation How long will a fresh herb paste last?
-__label__food-safety __label__beef Browning Beef Stew (safety question)
-__label__tzatziki What do you use to make tzatziki sauce? Garlic or onions?
-__label__food-safety Egg Integrity/safety
-__label__food-safety __label__beets Are these beets still edible?
-__label__storage-method __label__coffee Good ways to store coffee?
-__label__tomatoes What does it mean when a recipe calls for coring a tomato?
-__label__tomatoes __label__breakfast __label__omelette __label__scrambled-eggs Keeping scrambled eggs with tomatoes from being too watery
-__label__ingredient-selection __label__mushrooms __label__dehydrating How common are worms in dried mushrooms?
-__label__stock __label__shrimp Can I reduce a prawn/shrimp broth
-__label__substitutions __label__alcohol Non-alcoholic mint julep?
-__label__vegetables __label__carrots __label__food-processing Carrots turning dark at heads, and on skin after chopping?
-__label__eggs __label__egg-whites __label__meringue __label__souffle Why does my souffl collapse in the oven?
-__label__substitutions __label__vegetarian __label__gelatin __label__gelling-agents Is there a vegetarian gelatin substitute that is as strong as gelatin?
-__label__substitutions __label__salt __label__please-remove-this-tag __label__food-science Substitute for Salt
-__label__substitutions __label__olive-oil Chinese alternative to Olive Oil?
-__label__temperature __label__pork __label__slow-cooking Pork butt roast: slicing temp vs pulling temp
-__label__frying __label__oil Can I reuse coconut oil for cooking?
-__label__soup What is the fastest way to cool hot soup?
-__label__substitutions __label__vegetarian __label__middle-eastern-cuisine What could I use in a vegetarian b'stilla?
-__label__barbecue __label__charcoal How do I control the smoke from a chimney starter?
-__label__salt __label__flavor How to fix food that got extra salty?
-__label__sauce __label__culinary-uses Good uses for leftover Bechamel?
-__label__substitutions __label__frying __label__dairy-free Alternative to cream for fried chicken recipe
-__label__greens __label__asian-cuisine Tan ho, a salad green?
-__label__slow-cooking __label__sous-vide __label__seafood Sous vide octopus for maximum tenderness
-__label__caramel Caramels turn out too sweet
-__label__pickling __label__cucumbers Pickles (cucumbers) came out a little soggy after canning
-__label__storage __label__spoilage Saran wrap changed?
-__label__baking-soda __label__leavening Can I use lye as a leavener instead of baking soda?
-__label__flavor __label__coffee __label__dessert __label__ingredient-selection How should I prepare the coffee to be used in my tiramisu?
-__label__eggs __label__free-range Do free range eggs have different cooking properties?
-__label__knives __label__sharpening __label__carbon-steel How often should knives be sharpened?
-__label__jam How can I keep greengage jam green rather than orangey brown?
-__label__cast-iron Getting a cast iron skillet surface smooth
-__label__beef __label__temperature Internal temperature of cuts containing abundance of connective tissue
-__label__substitutions __label__chili-peppers Can I use 3 jalapenos in place of 1 habanero?
-__label__cleaning __label__squash Is it necessary to remove the seeds of Tinda before cooking Tinda sabji?
-__label__sauce __label__freezing __label__water __label__defrosting Why does sauce go watery after freezing?
-__label__baking __label__sourdough Mold or dry sourdough starter? (pic included)
-__label__fish How long should tilapia filets of normal thickness be broiled?
-__label__evaporated-milk Can evaporated milk be converted to "regular" milk?
-__label__seeds What's the fastest way to seed grapes (e.g., Concordes)?
-__label__oil __label__cleaning How to clean settled oil fumes from cabinets?
-__label__chocolate __label__milk __label__tempering How to make chocolate milk
-__label__meat __label__marinade What is the correct order to both marinate and velvet the meat?
-__label__freezing __label__cheesecake __label__chilling Is it okay to freeze a cheesecake for a shorter period of time as opposed to chilling it longer?
-__label__food-safety __label__storage-lifetime __label__creme-fraiche creme fraiche 1 month out of date!
-__label__vegetables Fridge life of Boiled Veggies (uncooked)
-__label__chili-peppers __label__spicy-hot Which type of chilli peppers for which cuisine?
-__label__cookware __label__pan __label__non-stick Nonstick Pans: Purpose, Cleaning and Heating
-__label__food-safety __label__eggs Preserving eggnog
-__label__sous-vide __label__ribs __label__maillard Starting the Maillard reaction on ribs without a torch or gas stove
-__label__baking Which side of the baking paper should face up?
-__label__equipment __label__utensils Very unusual kitchen tools
-__label__temperature __label__defrosting __label__ice-cream What's the best way to defrost ice-cream/sorbet quickly?
-__label__cheese __label__wine __label__beer __label__fondue What role does alcoholic liquid play in cheese fondue recipes?
-__label__cookies __label__wheat Flat cookies when baking with milled grains
-__label__baking __label__bread Delaying Fermentation in Refrigerator
-__label__onions __label__chili-peppers __label__mushrooms __label__sauteing __label__caramelization What is the difference between saute and caramelizing toppings?
-__label__cookbook __label__english-cuisine Good book on English/British cuisine
-__label__pasta __label__language __label__noodles What is the difference between noodles and pasta?
-__label__dessert __label__thai-cuisine Which Dessert fit a Thai dish?
-__label__equipment How to clean a "plastic" chopping board?
-__label__cast-iron __label__wok Wok: Carbon steel or cast iron?
-__label__bread What is crusty loaf bread?
-__label__jalapeno can I freeze jalapeno peppers then use them for pepper jelly when my green peppers comne in?
-__label__chicken __label__chicken-stock Why cleave chicken when making stock?
-__label__food-safety __label__fish __label__sushi Is it possible to determine if fish caught from fishing is safe to make into sashimi or sushi?
-__label__slow-cooking __label__language What is slow cooking and what it is good for?
-__label__equipment __label__cookware __label__maintenance White stains and stainless steel cookware
-__label__rice __label__chinese-cuisine What kind of rice is used in Chinese cooking?
-__label__food-science __label__rice Why does rice expand by more than the liquid volume it's cooked in?
-__label__substitutions How to substitute canned Apricots with fresh when cooking
-__label__flavor __label__sugar __label__butter Does butter reduce perceived sweetness?
-__label__italian-cuisine Is "swimming in broth" a common cooking technique for pasta and broccoli rabe?
-__label__baking __label__cookies How do I replace sugar for golden syrup in a cookie recipe?
-__label__meat How to make the best of tough meat while camping?
-__label__equipment __label__bread __label__temperature __label__cooking-time How long to bake bread?
-__label__storage-method __label__bell-peppers How should I store a cut bell pepper?
-__label__pudding How to get instant pudding to come out smooth?
-__label__frying __label__oil __label__sauteing __label__non-stick __label__aluminum-cookware oil disappearing from pan
-__label__chocolate __label__texture __label__presentation How to make modeling chocolate shiny?
-__label__substitutions __label__shortening Shortening substitutes for pan greasing
-__label__chocolate __label__souffle Substitute for coating ramekin in a chocolate souffl.
-__label__oil __label__cream __label__coconut making cream with almond milk and fat
-__label__japanese-cuisine What to order at a Japanese restaurant?
-__label__nutrient-composition __label__spinach Nutrient impact of squeezing water out of frozen chopped spinach
-__label__tea __label__camping __label__mate Concentrated Yerba Mate
-__label__evaporated-milk Mixing condensed and evaporated milk for fudge?
-__label__fish __label__milk __label__poaching Would using milk powder better than fresh milk when poaching?
-__label__yogurt __label__drinks __label__middle-eastern-cuisine __label__turkish-cuisine Doogh/Ayran from scratch
-__label__storage-method __label__food-preservation __label__refrigerator Does a home produce refrigerator exist?
-__label__icing How can I flavor my ganache?
-__label__eggs __label__restaurant How is mass egg-frying performed?
-__label__frying How does the carrot in deep fryer trick work?
-__label__chicken __label__frying __label__chicken-breast __label__french-cuisine How can I keep the cheese from leaking out of my cordon bleu during cooking?
-__label__beef __label__coloring __label__ground-beef __label__color Why are drippings from restaraunt ground beef colored orange?
-__label__tea __label__cookware Method to brew a large batch of iced tea without steeping in a plastic container
-__label__freezing __label__stock __label__bones Is it necessary to thaw bones before roasting for stock?
-__label__substitutions __label__coconut Non-coconut substitute for coconut cream
-__label__food-safety __label__cutting-boards Safety of glues in wooden chopping boards
-__label__roasting __label__ginger Will roasting ginger root give it a milder flavor?
-__label__cookware __label__seasoning-pans __label__aluminum-cookware Do I need to season an old cast-aluminum pan?
-__label__cast-iron Is it normal that I keep burning my seasoning off my cast iron?
-__label__cleaning __label__mold __label__stoneware How can I remove mold stains from a pan?
-__label__bread __label__tea __label__pumpkin __label__chai How to modify a quick bread recipe to add spice / tea flavors?
-__label__food-safety __label__shopping How to authenticate food products?
-__label__wok __label__vietnamese-cuisine Gas stove + Wok Vs. Induction top + Skillet
-__label__food-preservation __label__milk __label__canning __label__acidity How to make shelf-stable chocolate milk?
-__label__oil __label__salad __label__salad-dressing __label__olive-oil what is the purpose of adding oil to balsamic vinaigrette slowly?
-__label__baking __label__bread __label__yeast __label__leavening Bread: Higher rise/coarser crumb
-__label__baking __label__flour Is there any advantage to resting (banana) bread batter?
-__label__baking Will newspaper covering a cake pan catch fire in the oven?
-__label__sous-vide __label__fats At what temperature will the fats on meat render?
-__label__microwave __label__pastry Why is my pastry blistering in the microwave?
-__label__knives Difference between two cleavers - straight back vs curved
-__label__equipment __label__wok __label__stir-fry I followed the instructions, but my food still stuck to the wok
-__label__meat __label__oil __label__oven __label__butter __label__non-stick When cooking meats such as pork chops in a toaster oven, is it better to use butter or some type of oil to coat the pan?
-__label__frosting How to thicken buttercream without adding more sugar
-__label__pasta __label__color How to make my pasta less brown?
-__label__food-safety __label__canning Are special recipes needed to preserve using a pressure canner?
-__label__corn __label__grains __label__hominy hominy grits versus masa harina
-__label__food-preservation __label__beans What are 'quick cook' beans?
-__label__baking __label__sourdough What is the white powder on sourdough bread?
-__label__rice __label__rice-cooker __label__ratio How much rice should I cook per person?
-__label__baking Cinnamon Rolls for a dessert crust
-__label__food-safety __label__thawing Thawing haggis safely
-__label__baking __label__bread __label__hamburgers How can I make fresh burger buns like Hardees?
-__label__food-safety __label__sous-vide Is there additional risk in cooking meat sous-vide from frozen?
-__label__temperature __label__tea __label__water __label__chai Does Boiling Water, Instead of Warm Water, Hurt the Flavor of Tea/Hot Chocolate
-__label__food-safety How to get ants out of bread loaves?
-__label__coffee __label__espresso What is a pressurized filter, and should I use it for my espresso?
-__label__chicken __label__deep-frying Can I make fried chicken without a deep frier?
-__label__food-safety __label__seafood __label__mussels Can a few bad (dead) mussels harm a larger batch?
-__label__salad Squeezing excess water from seaweed
-__label__food-safety __label__meatballs When baking meatballs for a soup, do I have to bake until the meat is fully cooked?
-__label__equipment __label__cookware __label__shopping __label__pot __label__kitchen-safety Are welded-handled stock pots safe?
-__label__equipment __label__nuts __label__blender What features should a food processor have in order to make nut butters?
-__label__sauce __label__tomatoes Tomato Sauce Turns Dark/Sweet
-__label__fish __label__deep-frying Can I use Yellow Croaker for fish and chips?
-__label__tomatoes What is the alternative to a vine ripened tomato?
-__label__equipment __label__cleaning What's the best way to clean a salad spinner?
-__label__substitutions __label__lemon-juice Are there any reasonable substitutions for lemon juice?
-__label__food-safety __label__steak __label__frozen __label__thawing Individually wrapped frozen steaks have thawed over 18 hours - are they safe?
-__label__microwave __label__reheating __label__wine Should I warm wine in the microwave?
-__label__cheese __label__wine __label__pairing How to pair cheese with wine?
-__label__baking Wedding Cake Questions for Hot Weather
-__label__pork Pork safe to eat?
-__label__chicken __label__sous-vide Sous-Vide Chicken Thighs - Effect of temperature swings?
-__label__cream __label__language What German product is the equivalent of cream in a recipe from the United States?
-__label__cream __label__vanilla __label__ganache __label__infusion What will the best ratio for cream : madagascar vanilla bean?
-__label__fish Best method to prepare catfish (very soft flesh)?
-__label__temperature __label__slow-cooking __label__crockpot What temperature should a crock pot slow cooker cook at?
-__label__cheese I have an unopened package of mozzeralla cheese that is a month past it's "Best By" date, is it safe to eat?
-__label__flavor __label__roasting __label__lemon What causes lemons to be bitter when cooked and how to avoid it?
-__label__sauce Ling Ling Potsticker Sauce or Similar
-__label__storage-method __label__eggs __label__quiche Can you refrigerate unbaked quiche for baking the next morning?
-__label__sauce __label__dough __label__pizza __label__butter Adding butter to pizza recipe
-__label__frying __label__potatoes __label__german-cuisine How to fry Rsti so that it stays together?
-__label__soup __label__restaurant-mimicry What should I use to produce the hotness of Hong Kong-style borscht?
-__label__fruit Cranberries taste bitter
-__label__baking __label__substitutions __label__cookies __label__flour What side effects should I expect by replacing cake flour with chickpea flour in all cookie recipes?
-__label__food-preservation __label__water Are rinsed out plastic milk jugs safe for storing water?
-__label__chicken Making Southern style chicken in the oven
-__label__pasta __label__history Why are there so many different pasta shapes?
-__label__bread __label__food-science __label__sourdough How do I diagnose and adjust my bread recipe?
-__label__cranberries Storing raw cranberry
-__label__seasoning-pans Is it absolutely necessary to season a carbon steel pan?
-__label__onions __label__garlic __label__ginger __label__blender __label__jalapeno Mixture of ingredients has a bitter taste
-__label__baking Why is my pecan pie always runny?
-__label__nuts __label__blanching How do baking supply companies blanch their hazelnuts?
-__label__baking __label__cake How do you make a cake with soft fillings baked inside?
-__label__equipment __label__knives __label__knife-skills __label__sharpening How well do counter top knife sharpeners sharpen knives?
-__label__storage-method __label__pickling __label__chili-peppers __label__bell-peppers Pickling Peppers
-__label__baking __label__crumble How much oats to put in crumble topping?
-__label__syrup Turkish delight sauce or syrup
-__label__coffee How to make a strong mug of filter coffee without any Coffee machine?
-__label__canning __label__peaches Can I keep canned peaches in the fridge if water got in during processing?
-__label__substitutions __label__risotto Substitute for arborio risotto rice?
-__label__frying How can I cool down cooking oil after using it in a deep fryer?
-__label__grains Soaking millet before making ogi
-__label__mexican-cuisine __label__avocados __label__spoilage Does an avocado seed help guacamole stay green?
-__label__frying __label__oil __label__onions __label__low-fat Cooking up onions, without oil
-__label__oil __label__salmon What oil to use when cooking a salmon?
-__label__bread __label__seeds How do I make bread with LOTS of seeds?
-__label__flavor How to remove a smokey/ charcoal taste from food?
-__label__garlic __label__salad __label__emulsion __label__consistency __label__dip How to thicken garlic dressing
-__label__equipment __label__coffee How can I make coffee with a minimum of equipment and maintenance?
-__label__stove __label__gas Gas stove burner
-__label__flavor __label__pork __label__lime What can I do about excessive lime flavor in a pork roast?
-__label__spices Halving Spice Mixtures
-__label__dessert __label__frozen How to make soft popsicles
-__label__mushrooms __label__dehydrating What differences are there between reconstituted dried mushrooms and fresh?
-__label__eggs __label__frying __label__potatoes __label__flour Getting Potato and Turnip Patties to hold together... how?
-__label__baking __label__pizza __label__cooking-time __label__temperature Cook Time vs. Cook Temp trade off
-__label__cheese __label__vegetarian Is it possible to get vegetarian grana padano cheese?
-__label__oven __label__microwave __label__convection Can I bake in a convection microwave?
-__label__tomatoes __label__marinade What can I substitute for tomato paste to thicken a marinade?
-__label__stove __label__gas Does turning a gas stove on high move the heat to the outside of the pot?
-__label__food-safety __label__storage-lifetime __label__sandwich How long will a shooter's sandwich keep?
-__label__equipment __label__cleaning Cleaning a Sieve
-__label__cheese __label__milk Can I make cheese from old milk?
-__label__herbs Do nettles grow in Florida?
-__label__substitutions __label__japanese-cuisine My Yakisoba came out bitter! How can I reduce the bitterness?
-__label__molecular-gastronomy What food dissolves in acid but not in water?
-__label__chocolate How to prevent chocolate from melting?
-__label__cookies __label__bananas How to add banana flavor to my cookies?
-__label__substitutions __label__cookies __label__butter __label__allergy Substituting margarine for butter in cookies
-__label__knives __label__equipment __label__sharpening How do you sharpen a serrated knife?
-__label__baking __label__bread __label__oil __label__olive-oil Should I use olive oil in in baking?
-__label__fish __label__rice __label__steaming __label__rice-cooker How can I adapt rice cooker steamed fish to cooking in a pot?
-__label__grilling __label__corn __label__barbecue How do you cook corn on the cob on BBQ?
-__label__pasta How to keep pasta hot, yet not sticky in crock pot?
-__label__chocolate __label__sponge-cake What to use for chocolate flavouring?
-__label__vegetables __label__freezing How to effectively drain frozen vegetables?
-__label__chicken __label__meat How to prevent chicken from having a chalky texture?
-__label__barbecue __label__salmon How can I barbecue salmon steak?
-__label__chicken __label__salt __label__roasting __label__kosher Chicken comes out salty... occasionally
-__label__cleaning __label__mushrooms How to clean fresh champignons?
-__label__meat __label__slow-cooking How to properly prepare a beef escalope (from the topside)?
-__label__food-safety __label__storage-method __label__meat __label__storage-lifetime __label__storage Does storing meat in plastic alter how long it takes to go off?
-__label__barbecue __label__bell-peppers What heat should I use to BBQ red/green bell peppers?
-__label__food-safety Silverfish in a restaurant
-__label__texture __label__whipped-cream __label__egg-whites __label__mascarpone Why did my tiramis cream become grainy?
-__label__roasting __label__nuts How to salt and roast pistachios?
-__label__salt __label__truffles Homemade Truffle Salt
-__label__corn __label__stews __label__hominy How can I make posole "pop" faster?
-__label__flavor __label__vegetables __label__seasoning How to add flavouring ingredients to steamed or boiled veggies?
-__label__beef __label__crockpot Beef and veggies in crock pot turn out hard and tough
-__label__chocolate What is the highest melting temperature of chocolate?
-__label__baking __label__oven What should I do if power goes out while I am baking cake/cookies?
-__label__chili-peppers preserving hot peppers without damaging heat
-__label__food-identification __label__seafood Could I possibly tell imitation lobster from real lobster?
-__label__chicken-breast __label__recipe-scaling How to scale chicken recipe that requires cooking in a single layer?
-__label__temperature temperature and time to cook a 9" round frozen Chicken Pot pie
-__label__food-safety __label__storage-method __label__storage-lifetime __label__oil __label__garlic dry garlic in oil --> botulism risk?
-__label__pork __label__molecular-gastronomy Is cooking with hydrogen peroxide an accepted practice?
-__label__spices Can I substitute green cardamon for black cardamon in curry?
-__label__food-safety __label__beans How long can I soak dried beans before they are considered inedible?
-__label__baking __label__chocolate __label__cupcakes Will chocolate eggs inside a cupcake melt when baked in the oven?
-__label__japanese-cuisine __label__dashi Can one tell the different sources of dashi by taste?
-__label__equipment __label__steaming __label__vital-wheat-gluten What can I use instead of a tea towel?
-__label__baking __label__doughnuts What is the best way to go about developing and formulating a product?
-__label__substitutions __label__fruit __label__allergy Alternatives suggestions to apples and bananas
-__label__eggs __label__sauce How to make white aioli?
-__label__yogurt Watery liquid on top of homemade yogurt
-__label__hot-sauce Keeping A Sauce From Separating
-__label__substitutions __label__bacon Bacon substitution
-__label__temperature __label__maillard What temperature does the Maillard reaction occur?
-__label__food-safety __label__chicken Freezing a chicken in a bag
-__label__equipment __label__cake __label__pan How to choose a Bundt cake pan?
-__label__chicken __label__pie How do you get a nice yellow gravy color when making a chicken pot pie?
-__label__baking __label__cookies __label__puff-pastry How should I deal with "thawed frozen puff pastry"?
-__label__pork is it safe to put frozen pork overnight in the microwave light without turning it on
-__label__substitutions __label__microwave __label__foil-cooking Is it wise to use an aluminum foil in the microwave? Is there a substitute for the aluminum foil?
-__label__baking Help first time making cookies
-__label__eggs __label__food-safety __label__hard-boiled-eggs Egg safety. When to eat and when to not eat
-__label__dough __label__pizza Why is my Pizza Dough always too sticky to knead?
-__label__food-safety __label__chicken How long will sealed chicken keep?
-__label__pork __label__smoking Smoking pork shoulder in a little chief
-__label__cookware __label__non-stick Difference in technique for cooking with non-stick and standard pans?
-__label__baking __label__eggs __label__souffle Troubleshooting a souffl that collapses during baking
-__label__grilling __label__barbecue __label__artichokes How do I best grill an artichoke?
-__label__cheese island cheese - azorean (or portugese)
-__label__chicken __label__fresh How do I tell the freshness of raw chicken?
-__label__substitutions Is ground flaxseed an oil substitute?
-__label__equipment __label__oven Can you put All-Clad LTD2 in the oven?
-__label__food-safety __label__fruit Are edible skins of supermarket fruits safe to eat, or are residues a problem?
-__label__storage-method __label__lasagna How should I store leftover uncooked lasagna sheets?
-__label__brining __label__turkey How much salt does brining a turkey add?
-__label__equipment KitchenAid Pro mixer clicking noise
-__label__storage __label__fresh Fresh Herb Storage
-__label__almonds How can I use a large quantity of raw almonds all at once?
-__label__fire Cooking over an open flame at home
-__label__food-safety __label__meat __label__cheese __label__microwave How long can microwavable dinners containing meat and cheese be left out of the freezer for?
-__label__pork __label__catering __label__serving How can I prevent pork from becoming tough while being held at warm temperature?
-__label__equipment Breaking Bad - Glass Frying Pan
-__label__food-safety Bacteria in maple syrup
-__label__bread __label__yeast __label__chemistry When you try to "catch" yeast from the air: is it normal for the flour and water to split
-__label__fish Arctic char available in North-America
-__label__pasta __label__salt __label__boiling When cooking pasta in salted water how much of the salt is absorbed?
-__label__coffee Emergency Coffee via Chocolate Covered Coffee Beans?
-__label__cake Non-beet alternatives to standard red food dye
-__label__cheese __label__lentils Could cheese "halt" the tenderness of cooking lentils?
-__label__asian-cuisine __label__chili-peppers __label__kimchi __label__korean-cuisine What kind of peppers are used in Gochugaru ()?
-__label__consistency Pavlova Roll failure
-__label__eggs __label__bread What qualities should I be looking for when making the best French Toast?
-__label__meat __label__flour __label__stews __label__braising Coating meat in flour before browning, bad idea?
-__label__food-safety Raw roast beef on the edge of safe?
-__label__pork __label__food-identification How do I determine the cut of a pork steak prior to purchasing it?
-__label__equipment __label__cast-iron How do I fix a cast iron pot that was heated empty for hours?
-__label__oven How does grill/broil mode in a convection oven work?
-__label__sauce __label__indian-cuisine __label__breakfast What are the names of the breakfast spreads used in Indian cuisine?
-__label__chili-peppers __label__spicy-hot How to get the most chili flavour out of a chili pepper?
-__label__bread What is the secret to baking bread with a very fine crumb?
-__label__eggs Are egg whites generally available at the store?
-__label__baking __label__bulk-cooking What are the differences between baking in bulk and baking in smaller amounts?
-__label__teflon I left a non-stick pan on the stove for an hour
-__label__roasting __label__peeling __label__chestnuts How to peel chestnuts?
-__label__roasting __label__beets How do I roast beets to easily remove the skins?
-__label__food-science __label__indian-cuisine Why are Parathas smeared with fat/oil within layers?
-__label__eggs __label__sugar __label__custard __label__pudding Custard Pudding tasting like raw eggs
-__label__substitutions __label__salt __label__curing Is Himalayan pink salt the same as the pink salt used for curing?
-__label__cleaning What is a mild detergent?
-__label__food-safety __label__meat __label__liver Soaking liver in milk: in or out of the fridge?
-__label__cake My crumb cake topping isn't working
-__label__baking __label__frying __label__oil When to spray or when to use olive oil?
-__label__equipment What features do I want in a Toaster Oven?
-__label__flavor __label__boiling __label__coffee __label__water Does water that's been left to sit and then reboiled taste different from fresh water boiled once?
-__label__substitutions __label__chicken __label__pie __label__cream What regular product can replace Philadelphia cooking creme in a chicken pie recipe?
-__label__meat __label__food-preservation Keep roast beef fresh?
-__label__dessert __label__chestnuts Marron glac / Candied chestnuts breaking up. How to avoid this?
-__label__cast-iron __label__pot-roast Preheat or do not preheat an enameled cast-iron dutch oven?
-__label__baking __label__bread __label__cinnamon __label__filling Cinnamon Roll Filling
-__label__rice __label__crockpot rice warming & safe
-__label__eggs Why would you pinch egg whites when making sunny side up eggs?
-__label__food-safety __label__cleaning Does soap kill germs?
-__label__beef __label__raw Can I safely serve raw beef roasts that were left out to thaw for several hours?
-__label__storage-method __label__fruit __label__juice How to keep fresh-squeezed fruit juice?
-__label__substitutions __label__oil __label__olive-oil Can I substitute vegetable oil for olive oil?
-__label__yogurt What precautions need to be taken while using sour culture for setting yogurt?
-__label__fermentation Ideal condition to make injera
-__label__substitutions __label__japanese-cuisine __label__sushi substitute for shiso leaf in umeboshi makizushi
-__label__decorating Sprinkle colors that bleed into icing
-__label__bread __label__fresh __label__organic Difference between Organic Bread and Fresh Bread
-__label__kefir producing kefir grains from commercial kefir?
-__label__ice-cream __label__marshmallow How to make the marshmallow swirl for Chocolate Marshmallow Ice cream from scratch?
-__label__eggs __label__microwave Boil an egg in the microwave
-__label__lamb How many racks of lamb can be made into a crown roast?
-__label__potatoes __label__chips What to do with soggy mushy potato chips?
-__label__baking __label__chocolate __label__cookies __label__baking-soda How do I bake chocolate chip cookies like Subway?
-__label__baking __label__crepe How do you make Paillets Feuilletine?
-__label__fruit __label__citrus Are calemondin leaves edible?
-__label__equipment __label__pizza __label__maintenance What is my pizza cutter's handle made from, and how do I stop it from staining everything it touches?
-__label__baking __label__cake Halving Cake Recipe- Baking Time
-__label__sugar __label__honey __label__cheesecake How to Replace Icing Sugar in a No-Bake Cheesecake
-__label__food-science __label__mexican-cuisine __label__okra Does cooking nopales with a copper coin actually neutralize the mucilage, and if so, why?
-__label__meat __label__seasoning __label__brining Why do you need to wrap containers of brined meat?
-__label__tea __label__mixing __label__caffeine Caffeine pills don't dissolve in hot tea
-__label__cooking-myth __label__bay-leaf Are bay leaves dangerous to (unwittingly) eat?
-__label__alcohol By what method, other than heat, can I cause the alcohol in a liquid to evaporate?
-__label__baking __label__substitutions What can be used as an alternative for Applesauce?
-__label__defrosting __label__thawing Do defrosting plates work in reverse?
-__label__meat __label__marinade __label__acidity Why marinade meat with acid or enzymes?
-__label__baking __label__cake __label__butter When baking a cake that calls for butter, should you use salted or unsalted?
-__label__food-safety Worried about dangers of rotten food (including smell)
-__label__equipment How to reseason cast iron skillets using a fire
-__label__tea What teas with natural caffeine can be used for lemon tea?
-__label__whipped-cream How long can I store whipped cream for?
-__label__storage-method __label__eggs Store eggs upside down or not?
-__label__ice-cream __label__cornstarch Recommendations for making ice cream with milk and corn starch (corn flour)
-__label__cookbook Are there books describing the general principles of cooking?
-__label__knives Do German or Japanese knives hold their edge longer?
-__label__food-safety __label__chicken __label__marinade __label__lemon Is acid-marinated raw chicken still safe after several days?
-__label__substitutions __label__butter Substituting pumpkin for butter
-__label__oil __label__ice-cream How can I prevent little balls of oil in my ice cream when I'm using milk + butter instead of cream?
-__label__chicken Cooking, freezing, recooking, and refreezing chicken
-__label__cut-of-meat How do I cook a flat cut of beef?
-__label__pork __label__roast How to cook a pork sirloin roast?
-__label__bread __label__potatoes __label__starch Effect of potato water on bread (early experiment results)
-__label__pie __label__vegetarian __label__puff-pastry __label__pot-pie What vegetables hold up well for making vegetarian pot pie?
-__label__frying __label__fried-eggs Should I wait until the oil smokes when frying eggs?
-__label__dessert __label__waffle Coating to make waffle cones withstand hot liquid?
-__label__chocolate __label__candy How to fix oily modeling chocolate
-__label__dough __label__flour __label__pizza __label__wheat Napoletana Pizza dough not elastic and breaking
-__label__broth Why does adding salt to broth make it foamy?
-__label__cheese __label__sandwich What cheeses work 'best' in melted cheese sandwich applications?
-__label__frying __label__poultry Frying a rooster rather than roasting?
-__label__food-safety __label__apples Baked apple that was left out overnight?
-__label__meat Can you eat alligator?
-__label__eggs Pickled eggs in a jar. What counts?
-__label__bread Making bread on Stand Mixer
-__label__equipment Why spend $150 on a skillet
-__label__sauce __label__duck __label__plums roast duck leg with plum sauce
-__label__baking __label__cheese __label__dough How to fold camembert in dough
-__label__sourdough __label__crust __label__starter Sourdough Starter Crust forming
-__label__freezing __label__turkey __label__hamburgers Freezing turkey burgers?
-__label__soup __label__noodles Keeping noodles from absorbing all the soup
-__label__cooking-time __label__stove How powerful is my cooktop?
-__label__baking __label__bread __label__low-carb How can low-carb bread rise?
-__label__cooking-time __label__oxtail Oxtail soup, what is the normal simmer time?
-__label__substitutions __label__japanese-cuisine Barley Miso substitute?
-__label__baking __label__butter __label__yeast __label__bread __label__dairy Most efficient technique to prepare milk and butter for proofed yeast?
-__label__bread __label__storage-lifetime Uses for dry bread
-__label__sourdough-starter What is the rise / fall / feed cycle of a sourdough starter?
-__label__pasta __label__salt __label__water Is salt really necessary for cooking pasta?
-__label__food-safety __label__crockpot Is it bad to leave the crock pot on "warm" (not low) all day?
-__label__baking __label__syrup Anyone know of any completely flavorless syrups?
-__label__yogurt Does the yogurt set from 500 ml milk result in 500 g yogurt?
-__label__potatoes __label__safety Weird russet potato?
-__label__herbs __label__food-processing How is basil prepared for pesto most efficiently?
-__label__salad-dressing For salad dressings, replacing mustard with lecithin as an emulsifier?
-__label__bread Could malt used in bread show up as dark brown "grains" in the finished loaf?
-__label__chicken __label__spices __label__skin How to stuff and/or spice the chicken BELOW the skin?
-__label__coffee At what stage shall I add whisky for Irish coffee?
-__label__equipment Are there significant differences between different brands/models of immersion blenders?
-__label__cheese __label__freezing __label__parmesan Can I freeze Parmesan?
-__label__baking __label__eggs __label__sugar __label__meringue How to minimise sugar in meringue
-__label__substitutions __label__milk __label__cream Cream based substitute for milk
-__label__boiling Is there something special about bubbly water?
-__label__cookies What is the procedure for Pillsbury cookies?
-__label__oats How do you prevent oatmeal from overflowing?
-__label__chicken What is "rendered chicken fat"?
-__label__language don't like sweet food except for dessert
-__label__potatoes __label__color When buying blue potatoes how can you tell what color the flesh will be?
-__label__smell __label__pickling __label__refrigerator How to combat odor from pickled radishes inside refrigerator?
-__label__wok __label__stir-fry What gas output required for home stir frying?
-__label__candy __label__grinding __label__almonds How do I grind almonds for making marzipan?
-__label__sauce __label__pasta __label__ingredient-selection Key ingredients for classic Sauce Bolognese (Rag Bolognese)?
-__label__puff-pastry Cream puff shell shaping
-__label__meat __label__hamburgers __label__ground-beef Why do my burgers end up round?
-__label__pickling Blue garlic during pickling
-__label__herbs __label__measurements __label__basil 1/4 cup of shredded basil OR 1/4 cup of basil that is then shredded?
-__label__baking Measurement for 3 sheets of crushed graham cracker
-__label__baking __label__cake __label__thickening __label__gelatin __label__gelling-agents Can I use guar and gelatine together?
-__label__chocolate __label__food-identification Can anyone identify this chocolate?
-__label__thai-cuisine Thai curry cooking
-__label__substitutions __label__vegetables __label__spinach How good a substitute is callaloo for spinach?
-__label__baking __label__chocolate Cocoa nibs used for cooking or baking?
-__label__potatoes __label__boiling How to know potato is done boiling without poking it to check softness?
-__label__oven How long to preheat oven?
-__label__tomatoes __label__fermentation __label__pickling __label__cucumbers Is it necessary to skim the scum off of fermenting pickles?
-__label__equipment __label__pot What pot size for 150 servings of sauce?
-__label__chicken __label__fats __label__broth Why does the fat on my chicken broth sometimes solidify, sometimes not?
-__label__vegetables __label__vegetarian How can I start down the path of eating less meat?
-__label__parsley What are "parsley greens"?
-__label__frying-pan Burning crumpet bottoms
-__label__equipment __label__outdoor-cooking __label__dutch-oven Dutch Oven alternative for campfire?
-__label__rice When I boil rice, they lump together after a while. How to prevent this?
-__label__rice __label__mold __label__presentation __label__plating Where to buy football/quenelle/shell-like scoop/mold/mould [food presentation]?
-__label__ice-cream What is the secret behind "always soft" ice cream?
-__label__thawing Can you cook a digorno's pizza after its been thawed for 1 day
-__label__equipment __label__temperature __label__thermometer What does the "operating range" of a thermometer mean?
-__label__baking __label__cake __label__mixing Mix a cake in a bag
-__label__equipment __label__oven __label__cooking-time Timing an oven to start while I am out - but what about preheating?
-__label__food-safety __label__storage-method __label__freezing __label__butter How should I store herb butter?
-__label__indian-cuisine __label__curry Cooking through thick liquids
-__label__food-safety __label__storage-method __label__fruit __label__bananas How do I know if a black banana is too old to be eaten?
-__label__fruit __label__jam __label__jelly Large mesh cheesecloth? Straining pulp (not juice) from plums for jam
-__label__chocolate __label__melting-chocolate What is the best and fastest way to liquify Nutella chocolate spread?
-__label__cast-iron __label__dutch-oven Why are most enameled cast iron dutch oven's only rated up to 400-450 F?
-__label__asian-cuisine __label__allergy __label__gluten-free __label__noodles __label__japanese-cuisine Homemade Gluten-Free Udon Noodles
-__label__french-cuisine French equivalent of brisket
-__label__yogurt Is it safe to eat yougurt after the expiration date that smells alright?
-__label__beans __label__yogurt __label__fermentation __label__starter __label__food-safety Beans Cultured with Yogurt
-__label__potatoes __label__outdoor-cooking What is the best way to bake potatoes in embers?
-__label__sourdough Sourdough starter
-__label__food-safety __label__milk A gallon jug of milk was left in the car overnight. Is it still safe to consume?
-__label__frying __label__potatoes How can I make my fried potatoes not fall apart?
-__label__herbs __label__thai-cuisine Does "1 lime leaf" mean a pair of leaves, or half a pair?
-__label__food-safety __label__refrigerator How long will food last in a refrigerator that is turned off?
-__label__chicken Do I have to defrost chicken before cooking?
-__label__spices __label__cake __label__carrots How to spice up a carrot cake
-__label__equipment __label__wok Small black specks on wok food
-__label__bread __label__cast-iron How to prevent bread sticking to cast iron pan?
-__label__turkey Coooking the Turkey the night before
-__label__pudding Can I mix multiple types of pudding powder?
-__label__equipment __label__ham How to mount a ham?
-__label__soup __label__vegetarian Is there a way to tone down the flavor of celery in an Oyster Mushroom Chowder?
-__label__substitutions __label__salt __label__sodium What are some good substitutes for salt for those on low sodium diets?
-__label__baking __label__bread __label__baking-powder __label__baking-soda How can I modify my banana bread recipe to make cookies from it?
-__label__food-safety __label__storage-lifetime Is it safe to eat expired hollandaise sauce mix
-__label__mango What are those black fibers in my mango?
-__label__chicken __label__frying __label__frying-pan How can I get breaded chicken to stop from sticking to the frying pan?
-__label__water __label__drinks __label__mint How Long Is Mint-Infused Water Safe to Drink?
-__label__catering How much Finger Food to make for a 'crowd'
-__label__food-safety __label__water __label__drinks Is ionized water safe to drink?
-__label__oven __label__cleaning How do I remove aluminum foil from the bottom of my oven?
-__label__grilling __label__cedar-plank Cedar Planks - Reusable Vs. Disposable
-__label__ice-cream Why did my ice cream turn out like this?
-__label__resources __label__molecular-gastronomy What is a good resource for learning about Molecular Gastronomy?
-__label__flavor How do chefs come up with recipes for good food?
-__label__pie __label__crust __label__pumpkin When is it necessary to put foil over a pie's crust?
-__label__kohlrabi How soft does a Kohlrabi get when cooked?
-__label__coffee __label__espresso What kinds of coffee beans are more successful at producing crema on espresso?
-__label__chicken __label__sauce Trick to getting a sauce to stick to chicken?
-__label__fruit Why are nectarine pits different colors?
-__label__meat __label__breadcrumbs How do I properly breadcrumb meat?
-__label__spices How do they make Mexican vanilla extract?
-__label__rice __label__seasoning What are these crispy bits on top of rice?
-__label__tea Can I make tea with carbonated water?
-__label__substitutions __label__eggs __label__vegan With what can I replace eggs?
-__label__baking __label__cake __label__recipe-scaling How does the baking time change if I scale up a cake recipe?
-__label__oven __label__sous-vide Can I use my oven for sous-vide
-__label__barbecue __label__neapolitan-pizza Neapolitan pizza in charcoal barbecue
-__label__baking __label__bread __label__food-science Why does bread taste raw if you stop baking it and continue after it has cooled?
-__label__food-safety __label__equipment How to make sure teapot is safe after being on fire without water
-__label__storage-lifetime __label__ceviche How long does ceviche keep?
-__label__oven __label__cookware __label__induction Can I use an induction cooker to restore silica gel's water absorbency?
-__label__substitutions __label__vegetables __label__soup __label__salt Vegetable Soup Missing Something Fundamental?
-__label__food-safety __label__mushrooms How can I tell if a mushroom is poisonous?
-__label__substitutions __label__thai-cuisine __label__ginger Is ginger a good substitute for galangal in Thai green curry?
-__label__bread __label__camping How do I prevent burning the bottom of the bread when cooking over a campfire?
-__label__beef __label__stock __label__bones What bones for beef stock
-__label__beef __label__steak how do you rest your steak after cooking
-__label__chicken __label__frying __label__chicken-breast Pan frying chicken breasts?
-__label__knives __label__knife-skills __label__chinese-cuisine How do you develop the knife skills to properly use a Chinese cleaver?
-__label__cheese Does cheese have to be made with rennet from the animal whose milk it is?
-__label__storage-method __label__storage-lifetime __label__storage __label__vacuum Shelf life of items stored in vacuum containers vs airtight non-vacuum ones?
-__label__sauce __label__yogurt __label__curry What causes yogurt in sauces to split? How to prevent it?
-__label__rice What to do with left-over rices from Chinese takeouts?
-__label__fermentation __label__cabbage __label__korean-cuisine __label__kimchi Does kimchi always have live cultures?
-__label__substitutions __label__eggs __label__quiche Egg Substitutions in a Quiche
-__label__eggs __label__ingredient-selection __label__cocktails __label__emulsion __label__almonds What everyday ingredient will emulsify rapeseed oil?
-__label__fish __label__salmon __label__frozen Should I cook frozen salmon differently from fresh salmon?
-__label__stove __label__heat __label__gas Gas stove output
-__label__storage-lifetime __label__alcohol __label__fermentation Dried apricots smell of alcohol?
-__label__eggs __label__cookies __label__pastry __label__tenderizing What is the effect that cooked sieved egg yolks added to pastry dough will have on the final product?
-__label__equipment __label__crepe Where to find a crepe maker
-__label__baking __label__glaze __label__doughnuts Why does my glaze soak into my doughnuts?
-__label__mexican-cuisine What's the difference between a flauta and a taquito?
-__label__french-cuisine How long should snails be cooked?
-__label__cleaning __label__wok Thick carbon layer on wok?
-__label__salt __label__nutrient-composition __label__kosher-salt Does the use of kosher salt vs. table salt lead to a higher overall sodium intake?
-__label__cheese __label__sausages How do I make a cheese, sausage, cracker spread?
-__label__yeast I'm brewing hard cider - what can I do with the yeast afterward?
-__label__substitutions __label__cheese __label__fondue Fondue without Gruyere cheese
-__label__soup __label__texture Can I adjust soup texture right before serving?
-__label__fish fish pie safe to cook half way, then cook the rest later?
-__label__yogurt __label__dairy Why does yoghurt need to feed on milk products? Why not plain sugar?
-__label__beans White foam when boiling presoaked beans
-__label__cookware differences between cooktop, range and stove?
-__label__caramelization __label__caramel Why does my caramel sauce fail?
-__label__peeling __label__chili-peppers Peeling roasted green chilies
-__label__substitutions __label__sugar __label__smoothie What can I use as an alternative sweetener for smoothies?
-__label__eggs Why do egg yolks curdle?
-__label__potatoes __label__peeling Efficient method to peel raw potatoes
-__label__temperature __label__potatoes __label__cooking-time Charles Darwin high altitude cooking of potatoes
-__label__nuts __label__allergy __label__peanuts Is a peanut a nut?
-__label__flour __label__wheat Can an all wheat flour be high in protein, yet low in gluten?
-__label__cake __label__batter Do I have to use butter in a "butter yellow cake?"
-__label__chicken __label__ingredient-selection When to use chicken thigh versus breast?
-__label__potatoes __label__mash mashed potatoes - fixing undercooked potatoes
-__label__baking Why did my Tiramisu Cake become dry?
-__label__baking inside dimension for homemade digestive cookie mold
-__label__food-safety __label__vegetables __label__mold Jicama moldy on the outside but white inside, is this safe to eat?
-__label__asian-cuisine __label__wok __label__stir-fry What's the best order to add ingredients to a Stir Fry?
-__label__dough __label__chinese-cuisine How to shape the perfect bao dough
-__label__food-safety __label__vegetables Fiddlehead toxicity
-__label__substitutions __label__dough __label__pizza __label__gluten-free How can I improve my gluten-free pizza dough?
-__label__flavor __label__cutting __label__cucumbers Bitter Cucumbers
-__label__equipment __label__pan __label__frying-pan How to select a good non-stick pan, price point wise?
-__label__basics Where can I find fast, cheap, healthy meal recipes for a busy single guy?
-__label__potatoes __label__mexican-cuisine Are potatoes ever used in Mexican or Tex-Mex dishes?
-__label__spices __label__indian-cuisine __label__food-identification What is this fungus/lichen in my Garam Masala? (Trifle/truffle?)
-__label__syrup __label__strawberries How can I make a sugar free strawberry syrup?
-__label__noodles Boiling vs soaking rice noodles
-__label__baking __label__substitutions __label__cookies what to do to make oilless, butterless, eggless cookies?
-__label__fermentation __label__cabbage __label__german-cuisine What weights to use for fermenting sauerkraut?
-__label__eggs __label__fried-eggs What is the term for serving a soft-cooked fried egg that breaks when the meal is consumed?
-__label__freezing __label__cheese __label__fish __label__salmon Can we (safely?) use salmon after storing it (in deep freeze?) for two years or more?
-__label__substitutions __label__vegan What's a good vegan substitute for sour cream?
-__label__nuts __label__conversion How much does a cup of hazelnuts weigh?
-__label__grilling __label__steak __label__hamburgers How to get Grill/Sear Marks
-__label__texture __label__cheesecake How to make a New York cheesecake with a super creamy, silky texture?
-__label__baking __label__tortilla-chips How can I make my baked tortilla chips crispier?
-__label__grilling __label__steak __label__mexican-cuisine __label__cut-of-meat What kind of steak to use for fajitas?
-__label__coffee What kind of fuel do I use for a Hario TCA/50A coffee syphon?
-__label__canning __label__cabbage Other ways to preserve red cabbage
-__label__pasta What is the significant difference between pastas?
-__label__popcorn Exotic pop corn receipe
-__label__substitutions __label__cookies __label__herbs Lemon Thyme Substitute
-__label__storage-lifetime __label__butter How does butter remain edible for so long without refrigeration?
-__label__storage-lifetime __label__beans __label__chili How long will boiled beans last when refrigerated in a sealed container?
-__label__oven __label__temperature __label__ribs __label__braising What temperature is the "warm" setting on a conventional oven?
-__label__cake Advice on two-tier cake and height
-__label__stove __label__gas Dangers of leaving food in an off gas oven
-__label__venison Spongy ground venison
-__label__baking __label__bread Bread doesn't split at the score
-__label__storage-method __label__sugar how to avoid crystallization of powdered sugar
-__label__pickling __label__kimchi Kimchi juice to aid lactic fermentation of half-sour pickles
-__label__baking __label__dough When multiplying in baking, should I follow directions all-at-once or batches?
-__label__egg-whites __label__meringue What to do with egg whites after stiff peaks collapse & you can't re-beat
-__label__gelatin __label__bones Proper cow bones to prepare holodets
-__label__substitutions __label__milk __label__ice-cream Can arabic gum substitute for fat in making ice cream from homogenized 3% fat (low fat) milk
-__label__candy __label__chemistry __label__sugar-free How to make hard candy with only fruit as a sweetener
-__label__substitutions __label__allergy __label__soy __label__ginger Ginger allergy need substitute
-__label__barbecue __label__smoking __label__brisket Why do brisket recipes move to the oven to finish?
-__label__food-safety Is it safe to eat beef that was boiled, then at room temp overnight then boiled again in sealed crockpot?
-__label__storage-method __label__vegetables __label__storage-lifetime Should I store root vegetables with or without the dirt?
-__label__equipment __label__brownies __label__mixing Can I replace a food processor in this brownie recipe?
-__label__food-safety __label__salad re:salad dressing shelf storage
-__label__cleaning __label__pan How can I clean this cooking pan?
-__label__cheese __label__pizza What kind of cheese does Pizza Hut or Domino's use?
-__label__chicken __label__temperature What would cooking chicken at 140 degrees F for a prolonged period do?
-__label__baking __label__flour __label__measurements __label__sifting What Kinds of Recipes Should I Sift/Aerate The Flour?
-__label__cake Why did my pound cake turn out dry?
-__label__candy __label__toffee What does adding butter to toffee do?
-__label__baking __label__substitutions __label__cookies Cooking peanut butter cookies, is there any adjustment using crunchy vs. creamy?
-__label__food-safety __label__freezing __label__beans Is re-freezing the same beans bad?
-__label__storage-lifetime __label__mayonnaise __label__mustard __label__condiments __label__ketchup Why condiments expiry date is rounded?
-__label__cleaning __label__syrup __label__packaging Lyle's Golden Syrup tin design, why is it like this and how to clean it
-__label__baking For baking, is there a common "done" temperature across different kinds of breads?
-__label__chocolate __label__ice-cream How to make homemade ice cream with a chocolate swirl
-__label__flavor __label__vegetables __label__soup __label__frozen How can I mask the flavor of frozen vegetables in soup?
-__label__texture __label__squash __label__peel How to prepare summer squash without the peel becoming rubbery
-__label__defrosting __label__tortilla __label__flour-tortilla How do I defrost frozen flour tortillas?
-__label__bread Are the NAAN flatbread {from simply chef} ok to eat without warmed up in the microwave or oven?
-__label__brussels-sprouts Leaves that fall off Brussels Sprouts, any reason not to cook?
-__label__pie __label__crust When Making A Pie With Graham Cracker Crust, How Can I Get The Crust Just Moist Enough?
-__label__baking __label__substitutions __label__wheat Substitutes for wheat flour and their challenges in baking
-__label__baking Is it OK to freeze chocolate?
-__label__pork __label__ham If you don't cure a ham and just brine it, is it just considered a pork roast?
-__label__pizza __label__onions __label__moisture How can I remove moisture from my onions?
-__label__juice What is 100% juice?
-__label__storage-lifetime __label__refrigerator __label__storage __label__packaging Refrigerate after opening, but why?
-__label__sauce __label__basics What are the fundamental sauces that every cook should know how to make?
-__label__dessert __label__chocolate How can I make my Chocolate Mousse fluffier?
-__label__food-preservation __label__heat __label__watermelon Watermelon - picking and managing them during heat
-__label__equipment Cooking Belgian Waffles in waffle iron
-__label__slow-cooking Converting to a 2 quart slow cooker
-__label__reheating __label__lasagna What temperature would you heat frozen lasagna in the oven at?
-__label__chocolate __label__cocoa My cocoa powder is not dark. Is it still dutch processed?
-__label__food-safety __label__corned-beef Corned Beef Brisket left out
-__label__sauce __label__pizza __label__restaurant-mimicry Montreal Pizza sauce
-__label__baking __label__italian-cuisine How to make softer biscotti?
-__label__temperature __label__cooking-time __label__pork __label__slow-cooking __label__ribs What is the target internal temperature of pork back ribs for maxium tenderness?
-__label__soup What order should I add ingredients when making soup?
-__label__freezing __label__nutrient-composition __label__blueberries What effect does rinsing have on blueberries?
-__label__carbonation Chemistry of making carbonated water?
-__label__alcohol __label__low-carb What kind of alcohol has least carbohydrates?
-__label__chicken __label__knife-skills What is the safest, most effective way to cleave through thick bone?
-__label__flavor __label__beef __label__seasoning __label__noodles __label__egg-noodles How can I make my own Super Noodles/instant noodle seasoning?
-__label__barbecue How do you prepare a Rabbit?
-__label__chicken __label__brining Can I brine chicken in buttermilk after I boil the chicken?
-__label__food-safety __label__storage-method __label__cheese __label__mold Is my fancy cheese still safe to eat?
-__label__microwave __label__reheating Can I microwave cooked and peeled prawns?
-__label__baking __label__cake How to keep the surface of the cake from splitting?
-__label__meat __label__steak __label__basics How do you properly cook a steak?
-__label__bread __label__sandwich Toasting sandwich bread before packing a lunch - when is it appropriate?
-__label__wine __label__vanilla __label__allergy Does oak aged wine contain vanillin?
-__label__oven Why do I need to pre-heat oven?
-__label__food-safety __label__sausages Sausage discolouration - is it safe to eat?
-__label__oven __label__steaming Convection/Steam cooking in a Normal Oven?
-__label__spices __label__potatoes How to boil potatoes for curry?
-__label__spices __label__coriander How do you finely grind coriander seeds?
-__label__food-safety __label__cast-iron Is a black coating dangerous when cooking on cast iron?
-__label__bread __label__milk __label__sourdough __label__fermentation Milk in fermented bread dough
-__label__dry-aging Does this recipe want me to start with a dry-aged roast beef?
-__label__substitutions __label__soup __label__stock __label__gelatin Add gelatin to soup as a replacement for stock?
-__label__baking __label__bread __label__cake __label__storage-lifetime Shelf Life of Homemade Panettone
-__label__flavor __label__creme-fraiche How to bring taste back when too much creme fraiche is added
-__label__food-safety __label__chicken __label__sous-vide __label__yogurt __label__marinade Can I use a yoghurt marinade in sous-vide cooking?
-__label__dessert The sugar mixture of my baklava did not melt
-__label__canning __label__salsa What can I do if I didn't process my salsa long enough?
-__label__pizza __label__crust __label__gluten-free Gluten Free Thin Crust Pizza - Tips and Explanation?
-__label__drinks __label__thai-cuisine Which drinks fit to a Thai Dish?
-__label__knife-skills What is the difference between "mince" and "dice"?
-__label__restaurant-mimicry __label__indian-cuisine __label__curry Secret to takeaway curry
-__label__fudge How do I prevent fudge browning?
-__label__chicken __label__broth How many calories does 8oz of de-fatted homemade chicken broth contain?
-__label__potatoes __label__presentation How to rice potatoes
-__label__cookware __label__maintenance What to do if pan/pot is burning (with or without food)
-__label__peeling __label__kiwifruit How do I remove kiwifruit skin without losing a lot of the fruit's flesh?
-__label__potatoes Watery potatoes
-__label__canning How do I make shelf stable legume dishes in vacuum bags?
-__label__beef __label__american-cuisine What cattle do we get our "beef" from in the US?
-__label__cheese __label__cream __label__mixing How to fully incorporate cream cheese with pumpkin puree?
-__label__boiling Can I cook food in water faster in a pan with the lid on and/or high heat?
-__label__substitutions __label__beef __label__alcohol __label__beer __label__roast-beef What I can use to replace black beer on roast recipe?
-__label__salad __label__seeds differences in caper berry seeds
-__label__cookies Would Vanilla enhance flavor
-__label__food-safety __label__slow-cooking __label__beans Do canned kidney beans contain Toxins?
-__label__temperature __label__slow-cooking Slow Cooker: Recipe says Medium, mine has high and low only
-__label__baking __label__fruit __label__cake How to keep the fruit on an upside-down cake?
-__label__chocolate __label__yogurt __label__dairy-free __label__peanut-butter substitute for dairy products?
-__label__substitutions __label__eggs How do you halve a recipe that calls for 1 egg?
-__label__storage-method How long can I keep connoli shells with no filling and how should I store them
-__label__food-safety __label__bread __label__food-science __label__sourdough Why isn't a Sourdough starter unsanitary?
-__label__vegetarian __label__curry __label__thai-cuisine __label__tofu How do I make my Thai curry with paste taste better?
-__label__slow-cooking __label__pumpkin Stuffed pumpkin on a burner
-__label__food-safety __label__water __label__storage Is it ok to keep reusing a water bottle indefinitely?
-__label__food-preservation __label__canning __label__strawberries How can I avoid limp strawberries?
-__label__cookware __label__electric-stoves __label__kitchen-safety Are Pyrex casserole dishes safe for use on electric stovetops?
-__label__chicken __label__sous-vide __label__chicken-breast Can I cook Foster Farms chicken sous-vide in its original plastic?
-__label__culinary-uses __label__beets How do I cook beetroot
-__label__beef __label__pepper How many peppercorns to a 2 litre Beef Casserole?
-__label__cookies __label__syrup __label__french-cuisine Macarons...Why not color the syrup?
-__label__substitutions __label__baking __label__syrup UK alternative to corn syrup?
-__label__experimental How do I reverse engineer a recipe?
-__label__baking __label__storage-method Would these ingredients work for a Gift In a Jar?
-__label__substitutions __label__curry __label__vegan __label__coconut Substituting Cream without Coconut
-__label__rice __label__seasoning __label__rice-cooker Pre-made seasoning to add to rice in rice cooker to make rice more flavorful?
-__label__spoilage __label__sauerkraut Does sauerkraut go bad?
-__label__knives __label__tomatoes What kind of knife should I use to slice tomatoes?
-__label__meat __label__oven __label__cooking-time __label__duck One whole duck and extra pieces - how long in the oven?
-__label__equipment __label__stainless-steel Is there evidence that adding salt to water prior to boiling can damage a stainless steel pan?
-__label__bread Can soda bread be successfully frozen, either baked or in dough form?
-__label__flavor __label__food-science __label__spices How is it that (temperature) heat makes some seasonings and foods (spicy) hotter, but mellows others?
-__label__food-safety __label__meat leaving steak out over night
-__label__frying __label__bacon My bacon is a mess
-__label__shopping __label__camping Where do I buy a large amount of dried vegetables?
-__label__meat __label__spices __label__pork __label__herbs __label__seasoning Matching herbs with meats
-__label__food-safety __label__storage-method Storing Green Onions?
-__label__lamb What's the difference between "baby lamb" and "lamb"?
-__label__baking __label__pizza Ideal temperature and method to bake a deep dish pizza
-__label__chicken __label__stock Why do we need gelatin in our stocks?
-__label__substitutions __label__garlic Garlic Powder vs Garlic
-__label__italian-cuisine __label__risotto __label__catering __label__recipe-scaling Scaling up a risotto recipe x4. Things to consider?
-__label__salt __label__fermentation How much salt do I use to ferment 1 quart of cabbage?
-__label__soy Soy Protein Type
-__label__cleaning __label__stove __label__induction Cleaning white bubbles on induction stove
-__label__roasting __label__chinese-cuisine __label__duck How do I get paper-skin duck breast?
-__label__wheat __label__grains What is the difference between cracked wheat and wheatgerm?
-__label__fish How do I stop fresh fish from falling apart while cooking?
-__label__baking __label__vegetables __label__fish roasting vs microwave+roasting beets
-__label__baking __label__dessert How do I prevent cream puff shells from deflating?
-__label__herbs __label__measurements A cup of cilantro?
-__label__cast-iron __label__pancakes __label__electric-stoves How to use a bottom concave ebelskiver (bleskiver) pan on a glass cook-top stove?
-__label__fish __label__deep-frying Why do my salmon fish cakes break up in frying?
-__label__baking __label__oven __label__temperature The Warm Oven Temp. for Cakes
-__label__substitutions __label__soy What soy sauce is Tamari closest to?
-__label__food-safety __label__knives Is designating knives to avoid cross-contamination necessary?
-__label__food-safety __label__tomatoes __label__refrigerator Is it safe to store unopened metal cans in the refrigerator?
-__label__substitutions __label__conversion Does this type of frosting have a name?
-__label__baking __label__cake __label__sugar __label__butter Not getting the creamy result beating butter and sugar
-__label__chocolate __label__emulsion Why did my chocolate icing exude its cocoa butter?
-__label__cookies Can I replicate these Cafe Noir cookies?
-__label__popcorn Quick flavour for fresh popcorn
-__label__untagged Ingredients: Danish local specials
-__label__pasta Penne Pasta in bulk
-__label__baking Is lemon rind supposed to feel sticky when being grated?
-__label__mushrooms Edible Mushrooms
-__label__cheese __label__culinary-uses __label__soup What actual effect does a Parmesean rind added to soup have?
-__label__fruit __label__salad Bottling salad dressing with fruit
-__label__baking __label__substitutions Is it okay to use aluminium foil instead of parchment paper while baking cookies?
-__label__baking __label__cookies __label__fats __label__leavening __label__rising How does replacing some butter with shortening affect rising / leavening in cookies (biscuits)?
-__label__bread __label__baking __label__gluten-free What are good techniques for getting gluten free bread to rise?
-__label__baking __label__meat How to bake salmon
-__label__meat __label__food-science __label__marinade __label__vinegar __label__food-processing Why meat gets tough after soaking it in vinegar solution for more than 24 hours?
-__label__storage-method __label__spices __label__organization __label__pantry Recommendations for spice organization strategies
-__label__pressure-cooker Cooking pot with regulable water boiling temperature
-__label__storage-method __label__herbs Parsley storage
-__label__cookware Durability of Hard Andonised metal (Aluminum)
-__label__substitutions __label__cookware How do I make buckwheat pancakes without non-stick cookware?
-__label__substitutions __label__onions __label__allergy What's a good substitute of onion for someone with an onion allergy?
-__label__kefir Frozen Kefir Grains Seem Dead...Any Suggestions?
-__label__food-safety __label__eggs __label__dough __label__pancakes __label__batter Is it safe to store batter/dough that contains eggs?
-__label__indian-cuisine __label__cookbook Cookbook on Odisha cuisine
-__label__vegetables __label__potatoes __label__sweet-potatoes Cooking "purple sweet potatoes" or "purple yams"
-__label__spices What is included in "Spices"
-__label__equipment __label__pan __label__frying-pan Chosing 2 pans - the most versatile solution
-__label__food-safety __label__microwave Is food immediately taken out of the microwave safe to eat?
-__label__food-science __label__beans __label__soaking Does soaking dry beans before cooking prevent flatulence?
-__label__bread __label__dough __label__crumb-crust How can I achieve large bubbles in my bread?
-__label__baking __label__cake How can I extend shelf life of my cakes?
-__label__indian-cuisine Can rasam, a South Indian recipe, be boiled at high temperatures?
-__label__flavor __label__freezing __label__texture Why does frozen food seem to have lost its original taste and texture after reheating?
-__label__vegetables __label__chemistry Does cooking vegetables increase their flavor?
-__label__reheating __label__juice __label__oranges __label__grapes Are there any cons to heating orange and grape juice?
-__label__fish __label__refrigerator __label__raw How long can a wrapped fish stay good outside of the fridge, in a bag full of other groceries?
-__label__storage-method __label__potatoes storing homemade potato chips
-__label__substitutions __label__veal What is a good substitute for ground veal?
-__label__pastry __label__vanilla __label__olive-oil __label__ganache How can I make a stable olive oil and vanilla ganache?
-__label__substitutions __label__coconut Non-coconut substitute for coconut cream?
-__label__food-safety __label__food-preservation __label__reheating Can one preserve food by periodically heating it?
-__label__language __label__japanese-cuisine __label__tofu What is Okinawan "yushi tofu" made from?
-__label__storage-method __label__storage-lifetime __label__chili-peppers __label__spicy-hot How long will my pepper relish last, and how can I stretch it out?
-__label__storage-method __label__fermentation __label__nutrient-composition __label__kombucha How do I control the quality of a kombucha SCOBY?
-__label__pizza __label__herbs __label__mushrooms What kind of mushroom goes well with Tandoori Chicken on a pizza?
-__label__steak __label__sous-vide __label__drying Dry sous vide steak
-__label__coffee Reusing coffee grounds
-__label__equipment __label__cleaning Cleaning Range Ventilation
-__label__garlic __label__smell How do you remove garlic smells from your fingers?
-__label__bread __label__sourdough Sourdough in Bread Maker?
-__label__fish __label__chips Alternative fish for Fish and Chips
-__label__baking __label__cake __label__cookies __label__coloring How to avoid using artificial food coloring in cookie and cake decorating
-__label__baking Using a bundt pan in place of loaf pans
-__label__sugar Cooling melted sugar quickly
-__label__pasta __label__food-science __label__oil Does adding oil to pasta water reduce the tendency to boil over?
-__label__equipment __label__fermentation Why isn't glass ideal for the fermentation of sauerkraut?
-__label__non-stick __label__teflon Normal lifetime of non-stick teflon pans
-__label__equipment __label__oven How do I use the clock on my Ilve oven?
-__label__cookies __label__history What's the origin of the name of the "Chinese Cookie" found in Jewish deli's in the US?
-__label__food-safety __label__storage-method __label__chili-peppers Does chili paste require refrigeration?
-__label__dough __label__pizza Why does my pizza dough rise so inconsistently?
-__label__temperature __label__cooking-time how long to cook stuffed chicken breasts
-__label__popcorn __label__low-fat How do I flavor popcorn with a minimal amount of fat?
-__label__vegetables __label__freezing __label__stir-fry Can I freeze stir-fry vegetables?
-__label__knife-skills What are the advantages of a long knife?
-__label__dessert __label__syrup __label__thermometer Making Pt  bombe without sugar thermometer
-__label__pizza __label__dough __label__yeast What is the importance of letting pizza dough sit?
-__label__cheese Why are cheese curds squeaky?
-__label__sugar __label__beans __label__legumes Are there any naturally sweet legumes?
-__label__beef __label__cut-of-meat __label__german-cuisine Advice on meat cuts for German rouladen
-__label__food-safety __label__cheese Are the white crystals on my American Cheese safe to eat?
-__label__vegetarian __label__vegan __label__tofu Microwaving frozen tofu before marinating
-__label__baking __label__creme-brulee want to know baking time for creme brulee at 225 degrees in the oven
-__label__baking __label__caramelization __label__cheesecake How to get "burned" effect on cheesecake?
-__label__curry __label__thai Is it worth making Thai red curry paste from scratch
-__label__hungarian-cuisine __label__russian-cuisine What's the difference between stroganoff and goulash?
-__label__boiling __label__measurements Is steam lost in boiling negligible?
-__label__fudge Butter usage in fudge
-__label__slow-cooking __label__pork-shoulder What temperature, in degrees, should I set my slow cooker to for a 5-pound pork shoulder?
-__label__storage How to best hold wild rice
-__label__oil __label__wok What is the best oil to use when cooking in a wok?
-__label__eggs __label__flavor __label__cake __label__batter Which part of yellow cake batter gives it the yellow cake flavor?
-__label__cookies __label__mistakes How can I make my Oreos crispy again?
-__label__braising Why are my braised pork chops inconsistent?
-__label__jam Making Pumpkin Preserve
-__label__milk __label__yogurt __label__fermentation __label__sour-cream Why are all sour cream cultures I've found for sale online labeled as direct set? Why can't I reuse like I do yogurt?
-__label__food-safety Covering food while cooling
-__label__utensils Cooking issue with cheap plastic forks
-__label__food-science __label__dessert __label__caramel Why does boiling cream have such a drastic effect on my salted caramel?
-__label__reduction Is it possible to reduce without boiling?
-__label__pie __label__chia Use chia seeds to help thicken a pot pie
-__label__sugar __label__brown-sugar What is a close alternative to Graeffe brown sugar?
-__label__whipped-cream __label__whipper How can I make fat-free whipped "cream" with a whipped cream dispenser?
-__label__substitutions __label__flavor __label__mayonnaise Mayonnaise Substitutes
-__label__equipment What are the different applications for differently shaped wooden spoons?
-__label__cheese How does aging affect Gouda cheese?
-__label__shopping __label__menu-planning How do I skip the planning and shopping?
-__label__food-safety __label__storage-lifetime __label__mold __label__australian-cuisine Are bunya-bunya nuts safe to eat if the shells are moldy?
-__label__equipment __label__cast-iron __label__pan What to do with a Sizzler?
-__label__baking __label__coffee Why do baking recipes call for instant coffee instead of fresh ground coffee?
-__label__meat __label__grilling When does the rule "only flip meat once" not apply?
-__label__cleaning What is a good method to clean stainless steel hot water pot?
-__label__potatoes __label__soy __label__dairy-free How to make lactose free mashed potatoes
-__label__cooking-time How to adjust time for pineapple casserole and pork roast
-__label__cast-iron My cast iron has become flaky, did I damage it?
-__label__reheating __label__oats How can I reheat oats in the minimal time without microwave?
-__label__equipment __label__whipped-cream Why does chilled equipment help when whipping cream?
-__label__baking is it okay to use shredded zucchini that smells a little sour for baking
-__label__equipment Is it a good idea to cook stew in the oven in a stainless steel pot?
-__label__slow-cooking I would really like to go to bed, but the slow cooker isn't done
-__label__eggs __label__italian-cuisine __label__dessert __label__cream Tiramisu tips tricks and variants
-__label__chicken __label__flavor Getting flavor into chicken
-__label__milk __label__cocoa In order to mix the Cocoa powder in water/milk, is it a good idea to put the Cocoa powder in the milk while heating it?
-__label__bread What can I do to prevent big holes in the bottom of bread loaves?
-__label__vegetarian __label__vegan __label__websites Webshop to buy vegetarian/vegan products online delivering in Canada?
-__label__baking __label__food-safety __label__bread __label__greek-cuisine __label__traditional Coins in bread?
-__label__substitutions __label__mint Can I substitute mint tea for fresh mint?
-__label__eggplant __label__lasagna What is the name of this eggplant dish that is similar to lasagna?
-__label__japanese-cuisine __label__sushi How is sushi supposed to be eaten?
-__label__soup __label__blender __label__carrots __label__hand-blender Carrot soup and avoiding the use of a blender?
-__label__baking __label__flour __label__brownies What is the 'best' flour to use for brownies?
-__label__baking __label__bread __label__dough Buying European flours in the United States?
-__label__cake Spice cake has sweet crispy top
-__label__eggs __label__food-science __label__hard-boiled-eggs How can I tell whether an egg has been hard-boiled, through the shell?
-__label__icing Sprinkles on rolled icing
-__label__chicken __label__slow-cooking __label__curry slow cooking chicken thigh in a spice mix
-__label__sausages __label__low-fat Alternative to low calorie spray for frying sausages?
-__label__food-safety __label__cheese __label__refrigerator Is unopened mascarpone cheese still good if not refrigerated?
-__label__sauce __label__gravy __label__salsa __label__chutney What is the difference between a salsa, a sauce, a gravy, and a chutney?
-__label__grilling __label__cast-iron Are these grates okay to cook on?
-__label__food-safety __label__hot-sauce What ingredients can you have in Hot Sauce?
-__label__storage-lifetime __label__sausages Why don't dry aged/hung sausages go bad?
-__label__eggs __label__hard-boiled-eggs What's the right way to hard boil eggs?
-__label__food-safety __label__frying __label__butter __label__mushrooms button mushrooms turned red while frying in butter
-__label__dough __label__pizza How quickly do I have to use my thawed pizza dough?
-__label__alcohol What is the purpose of Whiskey rocks?
-__label__wine Do I need to let wine breathe if I'm cooking with it?
-__label__corned-beef Cooking corned beef brisket for maximum slice-ability
-__label__chicken Are chicken gizzards okay to eat if still pink inside?
-__label__cookies __label__texture What compound can make crunchy biscuits?
-__label__food-safety __label__canning Will botulism growing in my home-canned vegetables pop the lid?
-__label__meat __label__seasoning Seasoning for Ground Meat
-__label__substitutions __label__drinks __label__alcohol __label__cocktails I have difficulty finding "ANGOSTURA" bitters, is there any substitute?
-__label__food-science __label__knife-skills __label__flavor __label__garlic How does the way that I cut my garlic affect the taste of my food?
-__label__food-safety Can an open package of sausage lead to contamination of other foods?
-__label__frying __label__potatoes __label__french-fries The secret to Pringles like potatoes
-__label__oil __label__rice __label__seasoning How are puffed rice cakes flavoured?
-__label__baking __label__cake __label__pumpkin Pumpkin Roll Technique
-__label__substitutions __label__pie __label__coconut Chocolate Cream Pie using coconut cream or Coconut milk?
-__label__storage-method __label__storage-lifetime __label__butter What mechanism causes a butter crock to function better than other options?
-__label__substitutions __label__steak __label__beer A recipe calls for Brown Ale, I didn't want to use beer, are there any substitutions?
-__label__boiling Why wait for water to boil?
-__label__tea What is English Afternoon tea?
-__label__chicken Why does the inside of fried chicken sometimes turn brown?
-__label__wine __label__ingredient-selection __label__carbonation How to recognize fizzy wine?
-__label__bread How to slash bread to let steam out
-__label__please-remove-this-tag __label__vegetables __label__oil __label__measurements __label__sauteing How to tell the proper amount of oil to use when sauting vegetables and meat?
-__label__crust __label__hamburgers Getting some crispiness in Burgers' crust
-__label__baking __label__grilling __label__hamburgers __label__beer How to convert grilled Beer Can Burger recipe to oven baked
-__label__indian-cuisine __label__condiments __label__chutney Xanthan Gum Use in Tamarind Chutney
-__label__juice __label__cranberries What does Cranberry Compound mean?
-__label__pasta __label__salt __label__boiling __label__spaghetti __label__timing Best moment to put salt in spaghetti?
-__label__rice __label__restaurant-mimicry How to make flavoured rice like uncle ben's chinese rice?
-__label__wine __label__vinegar When to use "wine vinegar" vs just wine?
-__label__equipment Can I use a Lid for a glass vessel for cooking in microwave?
-__label__baking __label__cake __label__pan How do I remove a sheet cake from a pan?
-__label__storage-method __label__basil Fresh basil storage
-__label__fish __label__grilling Grilled Fish Kebabs
-__label__potatoes Slightly bitter potatoes or onion
-__label__baking __label__temperature Latest temperature sensing tech?
-__label__bread Could B.Subtilis ssp. mesentericus develop in proofing stage?
-__label__tea Why can I resuse green tea leaves several times, but not black?
-__label__baking __label__chicken __label__deep-frying Baking batter-covered chicken instead of frying?
-__label__bulk-cooking __label__efficiency Ways to make my cooking routine more efficient?
-__label__beans How to reduce gas from eating beans?
-__label__baking __label__yeast __label__water __label__rising What happens when you add warm water to yeast?
-__label__oil __label__olive-oil Can I use sunflower oil to make pesto?
-__label__pasta __label__rice __label__reheating How do I heat up rice and pasta at work?
-__label__offal Does anyone cook/eat bladders?
-__label__pizza __label__dough Prevent thin pizza dough sticking
-__label__dough __label__oven __label__pizza __label__thickening __label__peel Best thickness for shaped pizza dough for good sliding from the peel/tray into the oven
-__label__baking __label__cookies Cookies sticking to plate
-__label__equipment __label__knives What are some suggestions for cooking tools/techniques for people that have arthritis?
-__label__honey Is there any good way to check for honey adulteration besides a lab test?
-__label__apples Cleaning wax and pesticide from apple skin
-__label__fruit What's the difference between black currants and red currants?
-__label__soup __label__salt __label__chinese-cuisine Is there a reason to not add salt when making a soup?
-__label__equipment __label__cleaning __label__knives Is it true that even quality knives with wood handles can warp and be contaminated with bacteria?
-__label__oil __label__butter 4 tablespoons of butter is how many tablespoons of coconut oil
-__label__substitutions can't find croissant dough; what can I substitute
-__label__potatoes __label__deep-frying __label__chips How to make crispy/dry potato chips/crisps?
-__label__bread __label__sourdough __label__starter How can I reduce the amount of hooch my sourdough starter is making?
-__label__equipment __label__coffee Best Office Coffee Solution
-__label__bread What can I do with a failed bread?
-__label__freezing __label__popcorn How to cook popcorn from frozen popcorn kernels?
-__label__cake __label__decorating "Cloth" that's edible (or even better, yummy)?
-__label__thickening __label__texture __label__stuffing gooseberry "turnover" filling very thick
-__label__spices __label__ground-beef __label__chili Is it a good idea to use cardamom in chili?
-__label__coffee __label__nutrient-composition __label__calories Are there any calories in roasted coffee beans? Why is black coffee 0 kcal?
-__label__spices __label__herbs Solubility of herbs and spices
-__label__fruit __label__drying __label__blueberries How do I make dried blueberries?
-__label__asian-cuisine __label__steak __label__language __label__indonesian-cuisine Shredded steak for south east asian dish
-__label__chocolate Dipping Cakepops in Callebaut Callets
-__label__chicken __label__broth __label__chicken-stock Save meat from chicken broth?
-__label__baking __label__substitutions __label__cake __label__cream __label__allergy What is a substitute for half-and-half cream?
-__label__meat __label__hamburgers __label__learning How to cook meat?
-__label__frying __label__fish __label__seafood How can I cook trout without generating horror stories?
-__label__milk __label__vegan __label__dairy-free How is this non-dairy creamer really non-dairy when it has sodium caseinate?
-__label__baking __label__steak How can I estimate the time required to bring a piece of meat to a certain temperature?
-__label__cooking-time __label__slow-cooking __label__risotto Why is the rice in my mushroom risotto always very hard?
-__label__pancakes __label__blender How can I improve the texture of my whole grain pancakes?
-__label__storage-lifetime __label__packaging UK versus US expiration dates on diet sodas
-__label__baking __label__cheese how to create gratin with _thin_ cheese skin
-__label__baking __label__oven __label__temperature __label__cooking-time How to decide the baking temperature when recipe doesn't mention it?
-__label__coffee How to make whole bean blonde Starbucks without machine
-__label__restaurant-mimicry How to make Krave like shells?
-__label__ingredient-selection __label__tea How is jin jun mei (a Chinese tea) made?
-__label__vegetables Cooking old beets
-__label__equipment __label__cleaning Are stainless steel saucepan glass lids dishwasher friendly?
-__label__baking __label__bread How do you get 'ears' when baking bread?
-__label__food-safety __label__storage-method __label__seitan What method for advance prep of seitan prevents deterioration of texture and preserves flavor while protecting from spoilage?
-__label__chocolate __label__melting-chocolate __label__souffle What should the results of my chocolate souffl be like?
-__label__bread __label__storage-method __label__freezing __label__focaccia Can I freeze my selfmade focaccia?
-__label__crumb-crust thick, crunchy, fluffy corn flakes breading
-__label__baking __label__eggs __label__souffle How can I stabilize a souffle?
-__label__substitutions __label__cheese I have a recipe for an asparagus/pasta dish with a goat cheese sauce, Can I substitute Feta?
-__label__menu-planning __label__restaurant Do chefs use customer feedback to improve dishes?
-__label__bread Whole wheat bread recipe not turning out
-__label__oil __label__fats __label__please-remove-this-tag __label__low-carb __label__low-fat Crispy cheesy snacks for dieters
-__label__salad Making my salads a little better
-__label__food-safety __label__sugar __label__food-preservation How long is sugar (mixed with minor ingredients) good for?
-__label__soup __label__beans __label__lentils Why refresh lentils before making lentil soup
-__label__baking __label__cake How do you make a cake lift equally and minimize doming?
-__label__equipment __label__ice-cream What features should I consider when getting an ice cream or gelato machine?
-__label__wine __label__spanish-cuisine What type of sherry is typically used when cooking?
-__label__pork __label__restaurant-mimicry How do cooks prepare belly pork in a restaurant?
-__label__equipment __label__cleaning __label__tea How should I clean my metal mesh tea strainer?
-__label__cheese Is this extremely soft "French raclette" cheese actually meant for raclette?
-__label__baking __label__oven __label__gas Baking in gas oven does not brown the top
-__label__yeast __label__fermentation __label__chemistry How can I find out if yeast or yeast producing are present in foods?
-__label__garlic __label__restaurant __label__chopping How do restaurants chop up garlic?
-__label__french-cuisine __label__omelette Making a pocket-type french omelette without the curd sticking to the pan?
-__label__equipment __label__slow-cooking __label__crockpot Will changing the setting on my Crock Pot reset the timer?
-__label__storage-method __label__milk __label__refrigerator What should I set my refrigerator's temperature control's to keep it coldest?
-__label__wine __label__risotto Can I make risotto without wine?
-__label__coffee __label__sugar __label__alcohol What is the right moment to add sugar to make my own coffee liqueur?
-__label__baking __label__oven __label__temperature How much thermostat "range" in oven temperature is too much?
-__label__dessert __label__pan __label__flan What is a flan pan called?
-__label__flavor __label__soup Doubling a soup recipe with a smaller than necessary pot
-__label__nutrient-composition __label__ramen Does dumping the water from boiling ramen noodles reduce the fat content much?
-__label__indian-cuisine __label__thai-cuisine __label__spicy-hot "Indian Spicy" vs. "Thai Spicy"
-__label__storage-lifetime __label__refrigerator How can I know how long home-cooked food will stay good in fridge?
-__label__storage-method __label__storage-lifetime __label__cream Can heavy cream be frozen?
-__label__food-safety __label__canning __label__pressure-canner Method of canning without pressure canner?
-__label__measurements __label__resources Where to learn what ratios to use in cooking?
-__label__ingredient-selection __label__coconut __label__fresh Shelf life and Validation of Coconut Milk?
-__label__induction Induction interface disk
-__label__rice Brown Basmati rice -- How to prevent mushiness?
-__label__equipment __label__rice __label__rice-cooker __label__pressure-cooker __label__efficiency Pressure cooker rice quality vs high-end rice cooker
-__label__soup How to add missing garlic flavor to cooked soup
-__label__flavor __label__tea __label__drinks __label__beverages Why does tea become bitter if brewed too hot or too long?
-__label__frying __label__food-science __label__noodles Bubbles on the Noodle surface
-__label__rice __label__sushi Why do you have to rinse rice?
-__label__food-safety __label__storage-method __label__storage-lifetime __label__alcohol __label__whiskey Whiskey inside a metal flask for a month. Safe for drinking?
-__label__dough __label__cookies What makes the difference between domed and flat cookies?
-__label__pumpkin Pumpkin pie filling way too thick
-__label__candy __label__gingerbread How do I keep my melted candy windows in my gingerbread house from cracking?
-__label__fruit __label__alcohol __label__drinks __label__mint How can I make fizz free and alcohol free mojito?
-__label__milk __label__boiling __label__storage-lifetime How long can pasteurized milk be refrigerated?
-__label__sauce __label__food-identification Food identification in fajitas - yellow sauce
-__label__chemistry __label__color __label__additives Is there a comprehensive overview of food colors?
-__label__nutrient-composition __label__soy __label__budget-cooking Cheap sources of protein?
-__label__culinary-uses __label__fruit What to do with Pickled Figs
-__label__substitutions __label__vegetarian __label__vegan __label__turkey __label__thanksgiving What is the ideal fake turkey substitute for a vegan Thanksgiving?
-__label__equipment __label__grilling What are some grilling tools that everyone should have?
-__label__coffee __label__culinary-uses What to do with old coffee beans?
-__label__equipment __label__freezing How to choose an upright, self-defrosting freezer?
-__label__baking __label__bread __label__sourdough __label__chemistry How does hydration of a sourdough affect baking features?
-__label__baking __label__bread __label__food-history Why is supermarket bread soft?
-__label__smoking __label__kitchen Smoke alarms go off now that we have a gas stove didn't when we had electric
-__label__storage-method __label__garlic __label__blanching How to store blanched garlic?
-__label__food-safety __label__fish I bought Cod fish on Sunday afternoon and cooked it Tuesday night.... It was a little chewy, was that because it was bad?
-__label__food-safety Safety with vacuum packed food
-__label__ice-cream How do I add guar gum when making ice cream?
-__label__pancakes How to make edges on pancakes be crispy and the inside soft
-__label__equipment Thermometers for high temperature ovens
-__label__storage-method __label__beef __label__microwave __label__bulk-cooking How should I pre-cook a burger to be micrwaveable?
-__label__equipment __label__ice-cream How much overrun do I get with a compressorless home ice cream machine?
-__label__knife-skills __label__goose When to carve a goose - hot or cold
-__label__coffee __label__espresso Espresso tamping technique
-__label__mexican-cuisine __label__utensils __label__american-cuisine Maintaining sizzler plate
-__label__food-safety __label__storage-lifetime __label__milk __label__buttermilk How long does it take for buttermilk to go bad?
-__label__substitutions __label__pie __label__alcohol __label__crust __label__vodka Could you use other liquors than vodka in pie dough?
-__label__sugar When a recipe asks for 1 cup of sugar, should I assume powdered or tiny crystals form?
-__label__meat __label__freezing Freezing meat - whole or in pieces?
-__label__sugar __label__french-cuisine __label__creme-brulee __label__blowtorch Can I save a Creme Brle with a soggy crust?
-__label__equipment __label__mortar __label__pestle is there a downside to using a wood mortar and pestle?
-__label__food-safety __label__food-science __label__food-preservation When do you hear the Ping sound of the lid sealing?
-__label__baking __label__cocoa My cocoa powder won't mix with melted butter
-__label__waffle Eggless Belgian Waffles become unbreakably hard
-__label__sugar __label__coffee __label__caramelization How can I make coffee syrup with caramel taste?
-__label__baking __label__rolling How can I correct this Brandy Snaps disaster?
-__label__pasta cooking fresh pasta
-__label__baking __label__bread __label__temperature __label__chemistry What happens with bread at >= 94C/201F? Or: Is temperature a reliable indicator of doneness?
-__label__substitutions __label__chocolate __label__cocoa Can I substitute cocoa for semisweet chocolate?
-__label__substitutions __label__nutrient-composition Replacement for celery with equivalent nutrients?
-__label__sauce __label__pasta __label__bechamel __label__hot-sauce Bchamel and pomodoro
-__label__oven __label__cleaning Had a small oven fire, how do i get the smoke smell out of the oven?
-__label__cooking-time __label__risotto Why do I need more time and liquid than my risotto recipe calls for?
-__label__food-safety __label__chicken Is a partially frozen chicken safe if not immediately cooked at the proper temperature?
-__label__substitutions __label__mushrooms Substituting Dried Shiitake Mushrooms for Fresh
-__label__language __label__ingredient-selection Culinary term for non-flavor defining ingredients
-__label__substitutions __label__milk __label__half-and-half How to thin half and half to substitute for milk?
-__label__kimchi im doing kimchi but no rice wine available
-__label__sauce __label__butter __label__garlic Garlic butter sauce
-__label__eggs Can apple cider vinegar be substitute when coloring eggs?
-__label__baking __label__butter __label__vanilla __label__caramelization __label__caramel Flavored caramelization
-__label__potatoes __label__packaging Opening potato bags
-__label__baking __label__cookies Spreader cookies
-__label__grilling How can I keep delicate food from sticking to the grill?
-__label__chicken __label__pasta __label__italian-cuisine Where does scarface pasta get its name from?
-__label__storage-method __label__oil Does flaxseed oil need to be refrigerated?
-__label__substitutions __label__indian-cuisine __label__paneer Substitue for paneer? Have low fat milk, plain youghurt, cream cheese and butter
-__label__food-safety Food Safety Question - Refrigerator Temperature
-__label__chicken __label__meatballs Making meat balls in chicken marinade
-__label__flavor __label__classification Does the biological classification of food have a relation to taste?
-__label__gelatin Will agar filtration remove proteases from fruits such as fig, ginger root, guava, kiwi fruit, mango, papaya or pineapple?
-__label__fruit __label__food-preservation __label__jam __label__blueberries Which type of blueberry for making jam?
-__label__sugar __label__food-preservation __label__cocktails __label__syrup How long can you store sugar syrup?
-__label__cake __label__fruit __label__egg-whites How do I keep fruit from sinking to the bottom of my cake?
-__label__baking Can I use Bisquick instead of All Purpose Flour?
-__label__equipment Have a bent frying pan
-__label__food-safety __label__canning What is the minimum processing time for salsas?
-__label__lamb __label__outdoor-cooking Tips for cooking a whole lamb in a fire pit?
-__label__olive-oil Olive oil is extremely bitter - has it gone rancid?
-__label__vegetables __label__roasting What are some good ways to Roast Peppers
-__label__tomatoes Why use chopped tomatoes and tomato paste/puree?
-__label__substitutions __label__candy Substitute for egg yolk in chocolate truffles?
-__label__potatoes When potatoes are part of, say, Bacalao, why aren't they boiled into a mash?
-__label__rice __label__food-processing Is white rice bleached before being processed?
-__label__substitutions __label__spices Difference between ground cloves and clove powder?
-__label__milk __label__steaming __label__espresso Steam "nature" of cappuccino steamers
-__label__frying __label__cleaning __label__deep-frying __label__smell How do I eliminate a lingering smell of fried food?
-__label__venison How much fat should be added to venison when making sausage?
-__label__pasta Can anybody help make homemade pasta foolproof?
-__label__coloring __label__macarons No brown coloring: how to make macaron brown with only red and green coloring powders
-__label__substitutions __label__japanese-cuisine What could I use for this Yakisoba dish instead of cabbage?
-__label__boiling __label__water Does adding salt help water boil faster?
-__label__equipment __label__coffee __label__measurements __label__drinks Should I get the small or large size of a pour over brew device when I'm only brewing one cup? (eg. Hario V60, Woodneck)
-__label__culinary-uses How to prepare Stevia leaves for consumption?
-__label__eggs How do I "fold in" egg whites?
-__label__equipment __label__oven __label__shopping Are there any 27" residential ovens that can accomodate a 3/4 sheet pan?
-__label__baking __label__jam __label__sponge-cake Why boil and cool jam before using it in a cake?
-__label__storage-method __label__storage-lifetime __label__popcorn Is there any way to revive popcorn that is making too many duds?
-__label__meatballs How to keep a meatball round?
-__label__potatoes __label__slow-cooking __label__roasting Slow roasting potatoes
-__label__food-preservation __label__onions Preserving Onions
-__label__potatoes __label__language Difference between Potato Pancake and Hash Browns?
-__label__substitutions __label__chicken What "actually" tastes (and cooks) like chicken?
-__label__nuts What is the best way to toast pecans?
-__label__chicken __label__flavor __label__salt __label__brining Is it advisable to season a chicken with salt after having brined it?
-__label__sugar __label__ratio How much sugar and corn starch is in commercial icing sugar?
-__label__sous-vide Inexpensive vacuum sealer not pulling out air
-__label__storage-method __label__oil __label__organic How to store organic cold press sunflower oil for long term usage?
-__label__cookies Chocolate chip cookies: too much butter
-__label__sauce Device to install on a bottle to only spill drops
-__label__chocolate Substitute for Nestle Semisweet Chocolate Chips in Australia?
-__label__cheese __label__oven __label__pizza __label__drying __label__mozzarella What cheese to use for homemade Sicilian pizza so it does not dry in the oven?
-__label__fruit __label__pumpkin How to deconstruct a pumpkin
-__label__sushi __label__frozen __label__tuna Do frozen ahi tuna steaks need to be seared?
-__label__substitutions __label__syrup Substitute sugar free maple syrup in baking?
-__label__steak __label__kosher-salt Kosher salt vs. Table salt for rib eye steak
-__label__meat __label__sauce __label__flavor __label__consistency __label__greek-cuisine What should the consistency of the meat filling of moussaka be like?
-__label__food-safety __label__butter Is it safe to eat butter after it has crossed its expiration date? Does butter ever spoil in fridge?
-__label__food-safety __label__storage-method __label__sausages __label__convenience-foods Do pickled sausages need to be refrigerated?
-__label__baking __label__cake __label__dough __label__sugar __label__cookies Forgot to put brown and white sugar in cookie dough
-__label__beef __label__marrow What makes a really good marrow bone?
-__label__chicken __label__steaming __label__poaching Is there a difference between poached and steamed chicken?
-__label__candy __label__vanilla __label__caramel __label__fudge Vanilla fudge attempts turn into caramel
-__label__fermentation __label__sauerkraut What is causing my sauerkraut to smell sweet?
-__label__herbs __label__food-preservation __label__drying What are the herbs that "dry" the best?
-__label__baking __label__sugar Why does some cookie recipes both put sugar and brown sugar? Also can we use sweetener like stevia instead of sugar in recipes?
-__label__fats __label__bacon Is bacon fat supposed to congeal at room temperature?
-__label__rice __label__sushi Sushi rice not sticking to each other
-__label__knives Do you hone paring knives?
-__label__food-safety __label__chocolate __label__milk __label__storage-lifetime How long does hot chocolate stay good?
-__label__asian-cuisine __label__ingredient-selection Finding good bamboo shoots
-__label__baking __label__cookware Dry edges on sponge cake, nest 2 sheet pans for insulation?
-__label__baking __label__filling Non-melting fruity filling for cookies
-__label__curry __label__dutch-oven __label__venison Temperature for dutch oven curry with venison
-__label__baking __label__cookies "Banging" cookies half way through baking
-__label__substitutions __label__chicken __label__indian-cuisine Substituting Chicken Breast for Chicken Legs in Korma
-__label__salt Using sal ammoniac (ammonium chloride) for salting fish
-__label__storage-method __label__cleaning Is there any way to remove stains (e.g. from curries and pasta sauces) from plastic containers?
-__label__baking __label__cookies __label__batter __label__gluten-free __label__moisture Flourless cookies form "skin" that seals in moisture
-__label__flavor __label__vegetarian __label__roasting __label__vegan __label__pumpkin Possible Pumpkin Flavors
-__label__frying __label__oil Difference between different brands of same oil
-__label__japanese-cuisine __label__dumplings Should I freeze gyoza before or after cooking?
-__label__baking __label__food-safety __label__cheesecake How long can I leave a freshly baked cheesecake out before it goes in the refrigerator?
-__label__eggs __label__hard-boiled-eggs What causes the green ring between yolk and white when hardboiling an egg?
-__label__substitutions __label__cilantro What's a good substitute for cilantro?
-__label__equipment __label__oven __label__gas __label__induction How do we decide between gas, induction, and electric (ceramic) stoves?
-__label__turkey __label__brining __label__thanksgiving Creating a thanksgiving brine for a 7-8 lb Turkey?
-__label__butter __label__conversion Convert to tablespoons of whipped butter
-__label__beef __label__brisket Brisket: separating the flat from the point prior to smoking
-__label__chocolate How to keep a chocolate cream from getting hard?
-__label__pasta __label__boiling Can I boil pasta in a pasta sauce?
-__label__baking __label__flour __label__bread baking bread with all-purpose flour
-__label__salt __label__nutrient-composition __label__brining __label__sodium How much salt is absorbed by meat during brining?
-__label__salt __label__gammon How to remove the excessive saltiness from gammon?
-__label__nuts __label__chestnuts __label__puree Can I make my own chestnut puree?
-__label__food-safety __label__storage-method __label__cleaning __label__professional __label__restaurant how often is cleaning done in a professional kitchen?
-__label__pumpkin Is there a way to tell if a pumpkin is going to be good for cooking?
-__label__food-safety __label__meat What exactly does cooking meat do as far as sanitation goes?
-__label__bread __label__hot-dog __label__pretzels What would you use to wash pretzel hot dog buns?
-__label__resources TV Programs like Good Eats
-__label__meat __label__potatoes __label__roasting Multitasking with oven ( roast and potatoes)
-__label__reheating Reheating a Pretzel
-__label__waffle Adapting waffle recipe into mix
-__label__pasta How do I keep fettucini from sticking together while boiling it
-__label__asian-cuisine __label__pan __label__wok __label__stir-fry __label__skillet Why do some recipes require or insist on the use of a wok over the use of a skillet / pan?
-__label__substitutions __label__soymilk Can I substitute Soy Milk when a recipe for cooking (not baking) calls for regular (or 2%) milk
-__label__equipment __label__popcorn What, other than popcorn, can be made in a popcorn maker?
-__label__pork __label__slow-cooking Pulled pork cooking time
-__label__rice Rice gets burnt and watery
-__label__ice-cream __label__cocktails Why is  Ice Cream used in Hot Buttered Rum?
-__label__baking __label__bread Chalky smell in bread dough?
-__label__beverages Why is juice from concentrate cheaper?
-__label__oven __label__apples __label__apple-pie How long should I cook apples in the oven?
-__label__food-safety How long are hard boiled eggs safe to eat after peeled bagged & put in fridge?
-__label__baking Why is there liquid at the bottom of my lemon meringue pie?
-__label__sugar __label__candy Boiled sugar disaster?
-__label__frying __label__fish __label__steak __label__salmon How do you prevent salmon from falling apart when frying?
-__label__culinary-uses __label__dough __label__yeast __label__fermentation __label__bread Uses for Old bread dough
-__label__flan How do you make the sauce that is underneath Flan?
-__label__chocolate __label__fondue How to keep a chocolate fondue in a liquid form?
-__label__chicken __label__flour Why use 2 types of flour in this Hooters Hot Wings copycat recipe?
-__label__vegetables __label__roasting Is it ok to let vegetables cool before roasting?
-__label__sushi What is the origin of spam musubi, a Hawaiian dish?
-__label__substitutions __label__oil __label__butter __label__fats __label__olive-oil Replacing butter with olive oil
-__label__refrigerator __label__produce Is unnecessary refrigeration problematic?
-__label__meat __label__color Telling if small pieces of meat are cooked - blind or colour blind chef
-__label__comparisons __label__bacon __label__pancetta What is the difference between pancetta and bacon?
-__label__soup __label__onions Is there any reason against using red onion, or a mixture of red and yellow onions to make an onion soup?
-__label__substitutions __label__soup __label__tomatoes What can I use to replace the tomato juice in gazpacho?
-__label__substitutions __label__cheese __label__pasta __label__lasagna What can I use as a replacement for ricotta or cottage cheese in a lasagna?
-__label__charcuterie __label__pate why did my liverwurst get crumbly?
-__label__baking __label__ice-cream Ice pop recipe using egg yolks by two different ways
-__label__cake __label__acidity __label__rising Malva pudding recipe containing too much bicarb and vinegar?
-__label__ingredient-selection __label__peanuts How can I identify bad peanuts before using them?
-__label__equipment __label__coffee How do you reduce static in a coffee grinder?
-__label__substitutions __label__spanish-cuisine American Potatoes vs. Spanish Potatoes
-__label__equipment __label__pan Can anyone tell me what this is?
-__label__baking __label__cake __label__oven __label__microwave Baking cakes in the Microwave ovens as compared to Electric ovens
-__label__sauce __label__italian-cuisine __label__knife-skills __label__salsa Preparing Salsa Verde fast and fresh
-__label__food-safety Hot crab and Artichoke dip - can it be made in advance?
-__label__fondant How to prevent fondant from crumbling?
-__label__utensils Why aren't glass spoons used for eating?
-__label__baking __label__cake __label__mixing How does the order of mixing ingredients affect the resulting cake?
-__label__bananas __label__raw __label__seeds __label__food-processing __label__nut-butters Mixing a banana with homemade sunflower butter turned into a horrible, leathery substance. Why?
-__label__temperature Thermador Convection Warming Drawer
-__label__grilling __label__smoking What's the difference when smoking in a spherical grill and in a smoker?
-__label__meat __label__smoking __label__cut-of-meat __label__charcoal How do I prevent smoked brisket from being chewy?
-__label__coffee __label__vanilla __label__espresso Flavour espresso with vanilla without adding sugar or other sweetener?
-__label__baking __label__sponge-cake What is the difference between genoise sponge and victoria sponge?
-__label__menu-planning I need help to plan a Menu: 10 people, dinner with lovely friends at home
-__label__rice preserving leftover cooked rice from Chinese takeaway for processing in a cold salad afterwards
-__label__pie __label__restaurant-mimicry How to make an apple pie like KFC/McDonalds?
-__label__food-safety __label__shellfish __label__scallops Is there something wrong with this scallop residue?
-__label__spices __label__curry Forgot to add spices to curry
-__label__vegetables __label__fruit Are there blue foods out there?
-__label__african What are the primary differences between Ethiopian and Eritrean food?
-__label__milk __label__yogurt __label__sponge-cake What's the role of milk or yogurt in sponge cake?
-__label__rice How do you substitute brown rice for white rice in recipes?
-__label__food-safety __label__storage-method __label__food-preservation __label__canning Minimum procedure for sterilizing mason jars for canning
-__label__stock __label__steaming __label__gravy Should steaming water be used for stock/gravy?
-__label__flavor __label__msg How does MSG enhance food flavor?
-__label__flour __label__starch __label__sticky-rice Does glutinous rice flour function differently from regular rice flour as a coating?
-__label__rice __label__italian-cuisine __label__risotto How should I prepare Risotto
-__label__presentation __label__ham Coloring ham green
-__label__pasta How to prevent Italian style rice pasta from sticking to the pot?
-__label__storage-method __label__storage-lifetime __label__garlic What is the shelf life of a garlic bulb, with the "skin" still on, left in the fridge?
-__label__food-safety __label__shopping __label__mushrooms Why are mushrooms safe for everyone to touch at the supermarket?
-__label__equipment __label__tea How to use cast-iron teacup?
-__label__substitutions __label__oil __label__asian-cuisine __label__allergy Substitute for sesame oil (sesame allergy)
-__label__language When is a food considered a delicacy?
-__label__noodles __label__dumplings __label__gnocchi Why is gnocchi a dumpling and not a noodle?
-__label__allergy __label__nuts Why the overlap in peanut and tree nut allergies?
-__label__turkey __label__deep-frying __label__thanksgiving How do I safely deep fry a turkey?
-__label__baking __label__food-safety __label__eggs __label__flavor __label__creme-brulee Can old eggs affect my Creme Brulee?
-__label__frying __label__dough __label__sandwich Sandwich wraps always getting way to crispy
-__label__substitutions __label__chicken __label__spicy-hot What hot sauce should I use for Buffalo wings sauce?
-__label__food-safety __label__japanese-cuisine Konbu discoloration still edible?
-__label__skillet Identify this iron cooking piece for me
-__label__coffee __label__microwave __label__reheating Why does coffee taste awful after reheating it in a microwave oven?
-__label__chili-peppers How should I handle chiles without gloves?
-__label__ice-cream Ice cream technique - what should I mix into what?
-__label__sauce __label__storage-lifetime __label__thai-cuisine __label__mold Can I store fish sauce at room temperature, and how do I know when it's gone bad?
-__label__baking __label__cake __label__storage __label__cupcakes Storing cake batter
-__label__chicken Brining chicken wings
-__label__fruit __label__produce __label__blueberries What's the best way to clean and dry blueberries?
-__label__baking __label__noodles __label__baking-soda __label__ramen Why should I bake baking soda for making ramen noodles?
-__label__food-safety __label__water __label__lemon __label__beverages Lemon juice as drinking water preservative
-__label__baking __label__substitutions __label__pie __label__milk Substituting almond milk for evaporated
-__label__canning Is it safe to remove the rings on jars for long-term storage of home-canned goods?
-__label__equipment Why can't I heat water properly on a new glass cooktop using a stainless steel pot?
-__label__frying __label__pasta __label__boiling __label__noodles Fried Spaghetti
-__label__cake __label__flavor __label__decorating __label__experimental How to make good looking cake pops?
-__label__rice __label__sushi What is the best rice for sushi?
-__label__vinegar __label__chemistry Vinegar in stock
-__label__food-safety __label__tea __label__beverages How can I safely reuse tea?
-__label__equipment Griddle/Grill pan
-__label__food-safety __label__storage-lifetime Does cooking raw meat/poulty extend its shelf life?
-__label__cheese __label__shopping __label__budget-cooking Where can I bulk-buy cheap parmesan?
-__label__vegetables Are frozen onions any good? (And general advice with frozen veg)
-__label__pasta __label__lasagna Can Fresh unboiled egg pasta be used for lasagna?
-__label__pastry Can I make choux pastry with an electric hob?
-__label__stock __label__pantry Do I need to keep white peppercorns on hand for making stock?
-__label__microwave __label__heat __label__moisture Is Microwaving considered dry heat or moist heat and why?
-__label__food-safety Fully cooked ham left out for 10 hours, is it still safe to eat?
-__label__storage-method __label__storage-lifetime __label__butter Can I still use butter that's been left out for 2 days?
-__label__culinary-uses __label__herbs What is maggiorana and how can I use it
-__label__food-safety Is extremely young meat indigestible?
-__label__dutch-oven How do I know if my cast iron dutch oven is preseasoned?
-__label__flavor __label__vegetables __label__sauteing __label__stir-fry Should you ever add aromatic veggies to a dish without sauteing them first?
-__label__recipe-scaling __label__peaches How many cups is 8 whole peaches equivalent to?
-__label__food-safety Sloppy joe mix cooked with hamburger and was left on the counter for 2 hours.....should i throw it away?
-__label__budget-cooking What are some good homemade foods that are the easiest to prepare?
-__label__chinese-cuisine __label__starch __label__root How do you make tapioca from cassava?
-__label__substitutions __label__sugar __label__dessert __label__jelly __label__sugar-free Homemade liquid sweetener from Stevia
-__label__baking Calculate baking time for bread
-__label__rice __label__indian-cuisine Why rinse basmati rice?
-__label__soup __label__brining Why does brining work with dry heat methods and not wet heat methods?
-__label__tea What's the difference between pink tea and other types of tea?
-__label__baking __label__bread __label__flour Is Bisquick used as a standard in recipes for shop-bound products?
-__label__sauce __label__alfredo __label__budget-cooking How can I make cheap, smooth homemade Alfredo sauce?
-__label__cookies Tempered Glass For Cookie Sheet
-__label__moisture how to regain moisture into already made cold rolls/spring rolls
-__label__chocolate __label__roasting __label__nuts Chocolate hazelnut: efficacy of mixing crushed&roasted hazelnuts to sauce
-__label__baking __label__bread How many kilos of bread can I produce with one kilo of flour?
-__label__vegetables __label__chips How many veggies are in Wheat Thins Toasted Chips Veggie?
-__label__pot What is the difference between a Dutch Pot (Dutchie) and a Potjie?
-__label__grilling __label__sausages Slicing bratwurst for quicker, more even grilling
-__label__fruit __label__citrus What is "Zest" - In particular: lime/lemon zest?
-__label__boiling __label__cooking-time __label__corn How To Tell When Corn is Done With Boiling
-__label__equipment __label__wok __label__gas __label__electric-stoves Camping stove to supplement an electric hob
-__label__utensils What is the best way to build a kitchen knife collection?
-__label__food-safety __label__frozen power outage/frozen meat
-__label__frosting __label__filling Filling vs Frosting
-__label__fruit __label__freezing __label__raspberries Can I re-freeze fruit?
-__label__chicken __label__brining Traveling with chicken
-__label__food-safety __label__temperature __label__slow-cooking power failure and a slow cooker
-__label__food-safety Is it safe to re-heat food twice in a short time span?
-__label__storage-method Why do black olives typically come in cans and green olives typically come in jars?
-__label__food-safety Is it ok to store open cans in the fridge?
-__label__dough __label__pancakes __label__waffle Why does waffle dough get dark?
-__label__storage-method __label__coconut How to keep opened coconut safely?
-__label__storage-lifetime __label__onions How long should I keep a cut onion?
-__label__cleaning Boiling Water For Pasta - With Lid On....Do I Have To Wash The Lid?
-__label__flavor How do I cook radicchio to make it taste less bitter?
-__label__coffee __label__grinding How can I grind coffee without a coffee grinder?
-__label__beef __label__oven __label__roasting __label__roast-beef The best way to roast silverside of beef in th oven?
-__label__avocados Heating Avocado
-__label__onions __label__pickling Can I use chopped white onion instead of pearl onion?
-__label__vanilla How to neutralize vanilla flavors
-__label__substitutions How to get clean, dry marshmellows?
-__label__baking __label__bread __label__sourdough __label__rye Oven Spring when first stage of recipe includes a ten hour first rise
-__label__poaching __label__eggs What is the difference between a 63-degree egg and a regular poached egg?
-__label__food-safety __label__flour __label__raw __label__pasteurization Can you pasteurize flour at home?
-__label__dessert __label__pastry __label__middle-eastern-cuisine __label__turkish-cuisine Should syrup or pastry be cooled when pouring on to Baklava?
-__label__cut-of-meat What is the difference between a New York Strip and a Bone-In New York Cut Sirloin?
-__label__storage-method __label__freezing __label__soup __label__pot Can I freeze soup in a pot?
-__label__meat __label__marinade What is the purpose of red wine vinegar in steak marinades?
-__label__learning How should I go about starting cooking?
-__label__eggs __label__sugar __label__poaching What is the effect of adding sugar to the water when poaching eggs?
-__label__bacon __label__smoking __label__curing __label__smoke-flavor __label__pork-belly Curing with smoked salt
-__label__food-safety __label__butter Why is my salted butter weeping? And is it safe to eat?
-__label__substitutions __label__vegan __label__flax Should flax seeds be crushed to be a good egg substitute?
-__label__stainless-steel __label__utensils How do I recognize a silver utensil?
-__label__substitutions __label__meat __label__ground-beef __label__drying How to prevent meatballs from drying out when I substitute a lean meat?
-__label__language Complete list of terms used to describe cooking methods?
-__label__cheese __label__refrigerator Off taste from refrigerating cheese?
-__label__chocolate Is it possible to sweeten chocolate without making it gritty?
-__label__baking __label__cookies How to make softer biscuits?
-__label__butter __label__puff-pastry What to do when too much butter added to my puff pastry dough?
-__label__vinegar __label__fermentation How can I make my own vinegar?
-__label__coffee Pyrex Percolator on stove?
-__label__baking __label__cake Will chocolate cake be edible if I added one cup of water instead of two?
-__label__equipment __label__camping Can I use this dutch oven on a grill or camp fire?
-__label__chicken __label__fats __label__broth Chicken fat solidifies on hot broth
-__label__cocoa What is the difference between more expensive cocoa powder and regular one?
-__label__pasta __label__boiling Pouring cold water on pasta after cooking it
-__label__food-safety Is sealed raw meat left out on counter for 3+ hours safe to cook and eat?
-__label__baking Xanthan Gum for Cinnamon Rolls
-__label__bread __label__pizza __label__italian-cuisine __label__crust How can I make a super-thin, yet strong, calzone crust?
-__label__pasta __label__potatoes __label__italian-cuisine __label__dumplings __label__gnocchi Types of potato for making gnocchi
-__label__cake __label__milk __label__dessert __label__food-identification Help identifying Turkish dessert
-__label__dough __label__pie Why do short pie bases require chilling before baking?
-__label__cookies My cookies are turning out like cakes
-__label__vegetarian __label__language __label__sausages __label__hot-dog What makes a hot dog a hot dog?
-__label__vegetables __label__steaming __label__brussels-sprouts How to cook very large Brussels sprouts?
-__label__evaporated-milk __label__dulce-de-leche Can you make caramel with evaporated milk?
-__label__bread __label__texture __label__breakfast What ingredient or method causes a mixture to be a bread versus cake?
-__label__substitutions __label__rabbit Cooking with ground rabbit
-__label__non-stick __label__seasoning-pans __label__aluminum-cookware Seasoning old non-stick aluminum pan?
-__label__stews __label__flavour-pairings What happens chemically when flavours 'mingle'?
-__label__frying __label__oil Why does food cooked with peanut oil stick less than food cooked with sunflower oil?
-__label__freezing Items in freezer, including ice cubes, taste freezer burnt. Possible causes?
-__label__ribs Spare Ribs: spacing out the soak and the grill
-__label__refrigerator How do I use fridge's super cooling properly?
-__label__chocolate __label__melting-chocolate __label__tempering Why do patterns appear on tempered chocolate?
-__label__vegetables __label__mash cooking vegetables for mashing
-__label__baking __label__recipe-scaling __label__custard Adjusting cooking time and temperature when making smaller portions
-__label__spices __label__drinks __label__cocktails __label__cinnamon Will Cinnamon ever dissolve in a cocktail?
-__label__brownies How do I make a brownie chip?
-__label__mayonnaise Store bought Mayonnaise is too vinegary?
-__label__broiler No broiler - is there a way to fake it?
-__label__seeds Cooking with papaya seeds - what does heating them do?
-__label__freezing freezing roquefort cheesecake cooked or uncooked
-__label__freezing __label__nuts Is it possible to freeze nuts to keep them from going bad?
-__label__food-safety Purchased ham didn't get into the fridge when we got home
-__label__sugar __label__measurements How much brown sugar do I add to one third a cup to make half a cup of brown sugar
-__label__food-safety __label__milk __label__canning How long can milk be stored in the refrigerator after boiled and put in a Ball jar?
-__label__pickling Can you dry out pickle brine to leave a seasoned salt?
-__label__barbecue __label__barbecue-sauce How can I make a BBQ sauce from my dry rub?
-__label__storage-method __label__canning __label__vacuum Vacuum sealer exclusively for canning jars?
-__label__baking __label__cake __label__chocolate __label__melting-chocolate Putting a solid chocolate bar inside cake dough: what's the outcome?
-__label__indian-cuisine __label__asian-cuisine __label__middle-eastern-cuisine Falafel vs onion baji
-__label__meat __label__grilling __label__sausages __label__beer What kind of beer for beer brats?
-__label__mushrooms What are the mushrooms used in this (video) recipe?
-__label__baking __label__substitutions __label__bread __label__milk Is there any way to make whey powder at home?
-__label__souffle __label__leavening Is it possible to make souffles that rise without beating egg whites?
-__label__pie What kind of pie is this?
-__label__pressure-canner Using a Power Pressure Cooker XL for high altitude canning above 6000 ft sea level
-__label__roasting __label__nuts __label__honey __label__almonds How can I achieve perfect consistency with honey-roasted almonds?
-__label__duck __label__measuring-scales Are there accurate meat scales which interface easily with a computer?
-__label__beans __label__nuts __label__seeds __label__grains __label__vocabulary What is the difference between Seed, Grain, Nut, Kernel, Pit, Bean?
-__label__roasting __label__fresh __label__ham Roasting two ham roasts at once
-__label__dehydrating How can I test if a dehydrator is getting to the proper temperature?
-__label__pizza __label__crust How Does a Grocery Store "Self-Rising Crust" Work
-__label__baking __label__pastry How to bake lokum rolls well?
-__label__flavor __label__chili-peppers What preparation is done to banana peppers?
-__label__pasta __label__boiling __label__onions __label__sauteing How well does it work to just throw in all the ingredients and boil?
-__label__baking __label__cake __label__chocolate __label__texture How can I get my chocolate cake to taste less like a brownie?
-__label__substitutions __label__corn __label__tamales Making Tamales using a corn meal alternative
-__label__substitutions __label__shortening Can you add water to shortening to use in place of butter?
-__label__food-safety Botulisum and Food safety
-__label__stove What temperatures do low-medium-high on the stove correspond to?
-__label__turkey __label__brining __label__thanksgiving Dry Brining Turkey
-__label__substitutions __label__candy What are sugar-free sweets actually made from?
-__label__food-safety __label__eggs __label__hard-boiled-eggs Are these eggs safe to eat?
-__label__bread __label__malt Why add malt to bread?
-__label__eggs __label__sauce __label__bacon __label__mayonnaise __label__emulsion How can I prevent bacon mayonnaise from splitting when above fridge temp?
-__label__substitutions Recommended cooking uses for applejack?
-__label__food-safety __label__duck __label__poultry Chewy meat on poultry (duck) bones
-__label__mushrooms What does "crowding mushrooms" mean?
-__label__additives Where do I buy food additives (not in bulk)?
-__label__fish Does resting fish before serving affect its texture or taste?
-__label__rice What ingredients can be used to make fried rice slightly sweet?
-__label__microwave __label__ceramic Microwave-safe cups becoming less safe
-__label__equipment __label__ice-cream How long do I need to freeze the freezer bowl when making the second batch of ice cream?
-__label__food-safety __label__oil __label__food-preservation __label__olive-oil __label__chili-peppers homemade chilli oil
-__label__food-safety Does cooking reset the expiry date of ingredients?
-__label__storage-lifetime __label__salt __label__butter What is the expected shelf life of salted butter?
-__label__sausages __label__chorizo __label__cajun-cuisine Fresh or smoked sausage in Jambalaya?
-__label__food-safety __label__oil Reusing oil containers
-__label__candy vinegar in lollipops
-__label__equipment Smartphone app to guide me with cooking
-__label__steak __label__restaurant Should a rare steak bleed?
-__label__baking __label__cookies How do I "save" my Christmas Cookies (Venetians)?
-__label__indian-cuisine __label__deep-frying __label__yogurt __label__tenderizing Marinating in yogurt
-__label__cake royal icing and candy atop buttercream
-__label__dessert __label__indian-cuisine __label__curry What is an easy-to-make dessert that goes well with Indian food?
-__label__food-safety __label__beef __label__refrigerator __label__slow-cooking Searing stew meat the night before
-__label__coffee __label__french-press What makes coffee grinds sink in a french press?
-__label__food-safety __label__canning __label__maple-syrup Tiny bit of mold on maple syrupcan I still bottle it?
-__label__knife-skills __label__onions How do I cut a blooming onion?
-__label__baking __label__yeast Home made yeast cinnamon rolls deflating?
-__label__beef What is the best USDA rated beef best for stew in a pressure cooker?
-__label__equipment __label__rice __label__rice-cooker How does a typical electric rice cooker work?
-__label__equipment __label__coffee How do I rid my new plastic appliance of its plastic smell?
-__label__spices __label__tea __label__grinding Is there any diminishing return on grinding spices for a "tea"?
-__label__eggs __label__storage-lifetime __label__scrambled-eggs __label__omelette omelettes and scrambled eggs - How long can I store them?
-__label__oil __label__olive-oil Unit price of olive oil: volume versus weight
-__label__chili-peppers __label__hot-sauce __label__pepper Could you smoke a sauce?
-__label__gluten-free __label__moisture Adding moisture to gluten free muffins
-__label__cookware __label__utensils __label__glass __label__ceramic What kind of cookware is suitable for a glass ceramic stovetop?
-__label__food-safety What is the best way to get rid of the ants from the box of clarified butter?
-__label__food-safety What is the thin, colorless film that remains after making oatmeal?
-__label__flavor __label__fish __label__boiling __label__seafood What can I add to this food to make it taste good?
-__label__marshmallow Homemade marshmallows not roasting, just melting
-__label__rice __label__seasoning __label__sushi __label__timing Should I season my sushi rice before or after cooking?
-__label__frying __label__wok How to fry in a wok without burning oil?
-__label__beef Is there a difference in taste between female and male beef?
-__label__chocolate 70% chocolate from 53% and unsweetened
-__label__food-safety __label__meat __label__raw-meat How do you source meat that will be minimally cooked?
-__label__baking __label__dessert __label__cheesecake __label__mistakes Cheesecake Reincarnation
-__label__ice-cream How can I eliminate icicles from homemade ice cream?
-__label__spices __label__indian-cuisine __label__curry __label__thai-cuisine Why is garam masala in many curry paste/powder recipes?
-__label__cookware __label__budget-cooking Disposable cookware
-__label__fermentation Soy kefir that never revitalises in animal milk
-__label__flour How does amount of flour affect cookies?
-__label__sourdough __label__rising Why does my bread rise unevenly or from the bottom in the oven?
-__label__oil __label__nuts __label__dehydrating __label__seeds __label__nut-butters Fixing oily dukkah
-__label__baking __label__cheese Baking a Brie with the outer rind broken
-__label__alcohol __label__strawberries Is there a preferred tequila age for Strawberries Por Mi Amante?
-__label__substitutions __label__potatoes __label__corned-beef Replace the potatoes in a corned beef hash with something that isn't starchy?
-__label__baking __label__dough __label__pie What's the easiest dough for a Lemon Pie that still tastes good?
-__label__tofu Can I leave the okara in when making tofu?
-__label__bread How can I make proper sandwich slices of home-made bread?
-__label__bread Leftover Dough Made to Bread
-__label__food-safety __label__coffee Is old brewed coffee too unsafe to drink?
-__label__food-safety __label__chicken __label__defrosting How to quickly and safely defrost chicken?
-__label__rice __label__cooking-time __label__efficiency Fastest or most efficient way to cook rice in a pot with a lid?
-__label__baking __label__substitutions __label__cake Pineapple upside down cake alteration
-__label__asparagus Cooked white asparagus is stringy
-__label__food-science __label__acidity Is it incorrect when someones says you can lower acidity with sweetness?
-__label__substitutions __label__sauce __label__food-science Lemon dill sauce broke
-__label__duck __label__thanksgiving removing breast before roasting rest of duck?
-__label__storage-method __label__meat __label__freezing __label__reheating How do I properly freeze and reheat a cooked, marinated steak?
-__label__sauce __label__flavor __label__lasagna Off Garlic! Can we fix recipe?
-__label__vegetables Making vegetables (those with leaf) more "crunchy" (bite/tear off easily)
-__label__cinnamon __label__grinding Why buy ground cinnamon instead of cinnamon sticks?
-__label__food-safety __label__milk __label__dairy How to safely handle raw milk?
-__label__cookies __label__flour Cake flour or all-purpose for shortbread?
-__label__substitutions __label__spanish-cuisine What is 'Cooking Chorizo'?
-__label__equipment __label__cleaning __label__cutting-boards What are some recommended methods of cleaning wooden cutting boards?
-__label__spicy-hot __label__soy __label__hot-sauce Does soy sauce counteract hot stuff?
-__label__temperature What does "bring to a simmer" mean?
-__label__grilling __label__barbecue __label__smoking __label__propane-grill __label__charcoal What do I need to get started with American style Barbecue?
-__label__food-safety __label__cleaning At what concentration is sodium bicarbonate a sanitizing solution?
-__label__culinary-uses __label__stock __label__salmon Is there any use to salmon heads and spines?
-__label__sugar __label__tea What difference would using Rock Sugar make in tea?
-__label__equipment __label__butter __label__flour __label__biscuits __label__stand-mixer Cutting cold butter into flour - which mixer attachment should I use?
-__label__turkey __label__brining __label__thanksgiving What is the proper amount of time to thaw + brine a turkey simultaneously?
-__label__equipment How can I clean my peeler?
-__label__stainless-steel White cloudy areas on bottom of new stainless steel skiillet
-__label__storage-method __label__frying __label__indian-cuisine __label__catering Keep Pakoras Crisp
-__label__substitutions __label__oil __label__butter __label__brownies __label__coconut What quantity of coconut oil should be substituted for butter in a brownie mix?
-__label__sauce __label__basics What are the basic kinds of sauces?
-__label__baking __label__cake Sponge cake: excessive cooking time
-__label__equipment __label__brining Equilibrium Brining: how to use a salinity meter?
-__label__freezing __label__stock Can I freeze stock and can later?
-__label__food-safety __label__eggs __label__raw __label__salmonella Can salmonella show up in a raw-egg product once it has already been made?
-__label__food-preservation __label__seafood __label__steaming how to have fresh steamed bluecrabs in the late afternoon that I buy live in the morning
-__label__baking __label__substitutions __label__sugar __label__cookies Is the mixing order important when substituting white sugar + molasses for brown sugar?
-__label__fermentation __label__korean-cuisine __label__kimchi What is this white, non-fuzzy, substance on my kimchi?
-__label__food-science __label__risotto What is the chemical process behind the way you cook a risotto?
-__label__deep-frying Trying to re-create Chinese deep-fryed brown sugar-flour flowers
-__label__onions __label__pickling Why is it recommended to blanch onions before pickling them?
-__label__bread __label__soup Bread used for containing soup
-__label__food-preservation __label__tomatoes How do I preserve a tomato's freshness after it is cut?
-__label__food-safety __label__garlic __label__botulism How to make garlic oil in a safe way...tomorrow
-__label__baking Lemon vs lime in choc chip cookie recipe
-__label__food-science __label__soda Freezing temp of carbonated beverages
-__label__sausages __label__charcuterie What will happen if I substitute beef liver for pork liver in sausage?
-__label__slow-cooking Slow cooker- can I turn up the heat
-__label__flavor Does sesame seed oil taste like toasted sesame seeds?
-__label__food-safety __label__refrigerator __label__onions __label__fats Are my refrigerated pork chops & onions safe to eat?
-__label__soup __label__utensils How to a prevent spoon from falling into soup?
-__label__chicken-wings How to make crispy chicken wings like KFC?
-__label__food-science __label__flour Can we replace wheat flour totally with gluten and other grain flour like bhajra, oats etc?
-__label__equipment __label__maintenance __label__wok __label__seasoning-pans Is there any way to salvage an old rusted wok?
-__label__storage-method What type of bowl is best for a fruit salad?
-__label__temperature __label__milk __label__steaming Can you get sick from milk that's been heated at a high temperature?
-__label__icing __label__cupcakes __label__cream-cheese Cream cheese cupcake icing too sour
-__label__cookbook Uzbek cuisine - Cookbook in English?
-__label__seafood Any methods to make prawns more "crunchy" (bite/tear off easily)
-__label__cocktails How can I smoothly sugar the rim?
-__label__cookies __label__pastry Only recipe I can find for Anacini says "as much as plain flour as the mixture will need"
-__label__oil __label__stove A few basic stove questions
-__label__meat __label__pork Pork loin vs pork roast?
-__label__meat I have a jar of Hannah's Pickled Sausages. What now?
-__label__resources __label__basics __label__websites What are some good recipe resources?
-__label__bones Is there such a thing as a bone cleaver?
-__label__polenta Does polenta 'go off'?
-__label__sugar __label__coconut __label__moisture Can I make sweetened coconut from dried coconut?
-__label__knives __label__sharpening What is the best knife/sharpener setup for an active cook?
-__label__freezing __label__milk __label__fermentation __label__kefir How to properly freeze kefir grains
-__label__food-safety __label__meat __label__defrosting Partially defrosting, then refreezing?
-__label__spices __label__garlic __label__consistency How can I prevent spices from lumping together?
-__label__baking __label__mixing __label__crumble Can I make my crumble topping in a mixer?
-__label__sauce __label__beef __label__garlic __label__liver Improving tomato sauce in beef liver recipe
-__label__roast __label__gravy Making a natural gravy?
-__label__oats What is the difference between quick cook and traditional steel cut oats?
-__label__curing __label__salami How can I control humidity levels when curing salami?
-__label__equipment __label__fondue Can I use a fondue bourguignonne set to make cheese fondue?
-__label__cheese __label__food-processing __label__ratio How much foreign substance can I add to processed cheese?
-__label__ice-cream How to make ice cream without a machine?
-__label__eggs __label__boiling __label__cooking-time How to measure egg boiling time?
-__label__sauce __label__food-science __label__color How can I make a mayo/ketchup-based sauce come out with a consistent color?
-__label__baking __label__bread __label__yeast Yeast Aftertaste
-__label__temperature __label__oven Graphing oven temperature over time
-__label__beef Beef Wellington - how to get it (especially the pastry) right?
-__label__equipment __label__food-safety __label__frying-pan __label__skillet Is it really necessary to wash a skillet that will be heated up again soon?
-__label__apples __label__caramelization __label__caramel __label__apple-pie Why didn't my apples caramelise?
-__label__chicken __label__freezing __label__curry Freezing Indian chicken curry---how to retain texture and flavor?
-__label__cheese __label__microwave __label__heat What's the fluid that comes out from cheese after heating it up?
-__label__meat __label__restaurant How do restaurants store meat/steaks?
-__label__food-history History of eating not fully cooked meat
-__label__milk __label__yogurt __label__lemon __label__fermentation __label__chemistry How come mere water buffalo milk and lemon juice mixture turn into yogurt?
-__label__peanuts Why does roasting add a flavour to the peanuts?
-__label__caramel Turtle Caramel Turns to sugar
-__label__chicken Are there different grades of chicken in the US?
-__label__food-safety uncooked pork left out overnight in original packaging
-__label__flour __label__pastry Rolling shop-bought pastry without flour
-__label__oven __label__gas How to light this type of basic, old fashioned gas-cylinder-powered gas oven?
-__label__baking __label__cake __label__pan __label__glass __label__aluminum-cookware Cooking qualities between Glass and metal pans
-__label__food-safety __label__oil Spilled vegetable oil
-__label__chili-peppers __label__spicy-hot __label__safety Prevent pepper spray effect when cooking raw hot peppers
-__label__mixing what does it mean to incorporate in recipes
-__label__food-safety __label__pork __label__crockpot Food safety after pork loin left in crock pot that was turned off
-__label__pizza __label__dough Shaping thick crust pizza dough
-__label__bread __label__sourdough __label__starter sourdough bread making-without bakers yeast
-__label__vegetables __label__oven Vegetable internal temperature (oven)
-__label__sauce What Side Dish Sauces Should Be Promoted To Their Own Sauce?
-__label__flavor __label__ice-cream __label__sorbet __label__cherries What to do with too-bitter sorbet?
-__label__fruit cooking with cherimoya
-__label__rice What kind of rice can I use in a salt shaker to prevent clumping
-__label__pudding Can I accelerate the prep time for small tapioca pearls?
-__label__pizza How to avoid getting the pizza all watery?
-__label__chicken __label__temperature Best internal temperature for chicken?
-__label__sauce __label__roux __label__ratio What is the thickening power of different types of roux?
-__label__food-safety How long can a can of food be kept in fridge before opening?
-__label__equipment __label__salt What is the point of a salt mill?
-__label__stock Use any part of an animal for making stock/broth?
-__label__barbecue __label__smoking __label__brisket How important is humidity when smoking a brisket?
-__label__baking __label__cake __label__muffins What size cake pan could be substitued in place of muffins?
-__label__candy __label__marshmallow How do you form Marshmallow Ropes?
-__label__baking __label__resources __label__gluten-free What reading materials give in-depth coverage of baking with gluten-free ingredients and techniques?
-__label__flour __label__corn __label__grinding Homemade Corn Flour
-__label__food-safety __label__storage How can I keep food hot for extended periods without an active heat source?
-__label__grilling Do different wood types work better for grilling different meats/fishes?
-__label__vegetables __label__flavor __label__cauliflower __label__brussels-sprouts Why do cauliflower or brussels sprouts sometimes taste bitter, and (how) can I avoid it?
-__label__temperature __label__stock __label__broth Why should a stock be simmered and not boiled?
-__label__eggs __label__freezing __label__omelette Freezing Egg & Cheese Omelet
-__label__storage-lifetime __label__jam Shelf life of commercial jams with no preservatives?
-__label__potatoes Advice on time for cooking potatoes au gratin?
-__label__please-remove-this-tag __label__websites Looking for a recipe generator
-__label__baking __label__substitutions What flavor (besides chocolate) goes well with hazelnut?
-__label__cheese __label__food-science Binder, thickener, emulsifier for parmesan?
-__label__steak __label__dry-aging What is the purpose of dry aging a steak?
-__label__equipment __label__knives How to tell the difference between stamped and forged knives
-__label__mayonnaise __label__color What makes store brand mayo white?
-__label__sauce __label__pasta What makes a pasta shape pair with a sauce?
-__label__cod How to cook cod?
-__label__cream __label__fats How to mix cream to increase its fat percentage?
-__label__barbecue __label__smoking __label__duck Smoking a whole duck - when to remove from heat?
-__label__food-safety What is the shelf-life of home-made tomato sauce?
-__label__blender __label__olive-oil Olive oil gets bitter in blender?
-__label__storage-method __label__storage-lifetime __label__rice __label__sushi How Long Can I Keep Uncooked Sushi Rice?
-__label__stews __label__goat What cut of goat is appropriate for stews?
-__label__salt __label__ice-cream Why don't most ice cream recipes include salt in the base?
-__label__chocolate __label__sugar __label__raw Dissolving xylitol in a raw, home-made chocolate
-__label__dessert __label__microwave __label__frozen Cook a frozen cobbler in a microwave instead of oven
-__label__measurements How much is a "round" of butter? This is in an old pound cake recipe
-__label__macarons Freezing Bouchon Bakery Macarons. Whole cookie or just the halves?
-__label__substitutions __label__food-science __label__thickening __label__jam __label__pectin What alternative gelling agents can I use for jam and marmalade?
-__label__liver __label__offal Why isn't liver bitter?
-__label__convection Use a convection/microwave oven without using the turntable
-__label__baking __label__storage-method __label__cake __label__batter Making batter one day, baking the next
-__label__vegetables __label__juice Are there other ways to extract juice from vegetable beside using a blender?
-__label__food-safety Can you thaw pork chops at room temperature and then refreeze them again?
-__label__seafood __label__steaming __label__catering How many people would a bushel of average sized blue crabs feed?
-__label__baking Why did my pavlova not bake properly?
-__label__temperature __label__poaching __label__offal What temperature(s) should sweetbreads be cooked to?
-__label__eggs Mould in water when making preserved duck eggs
-__label__spicy-hot __label__chili Is there a "safe" way to cook ghost chili?
-__label__cake __label__food-identification Is there a cake similar to Black Forest but made with strawberries/citrus?
-__label__measurements What is a Tin of Tomatoes?
-__label__freezing __label__fish Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces?
-__label__eggs __label__hard-boiled-eggs How do I extract the membrane from an egg?
-__label__cookware __label__gas __label__glass __label__kitchen-safety Pyrex glass round casserole safety in high temperature
-__label__meat __label__pressure-cooker What am I doing wrong with my pressure cooker?
-__label__dough __label__pizza Pizza dough changed from usable to sticky
-__label__baking __label__bread __label__dough __label__pizza Why does my calzone crust lose its crunchiness within minutes of being removed from the oven?
-__label__chicken __label__rice __label__sticky-rice __label__burnt __label__mutton Bottom part of Biryani got burnt , rice always gets sticky .how to prevent?
-__label__food-safety __label__boiling Is it safe to par-boil chicken legs, (unthawed), then finish cooking them later?
-__label__substitutions __label__spinach How would I susbtitute fresh spinach for frozen?
-__label__peeling __label__oranges Is there a quick, easy, mess-free way to peel an orange (or grapefruit)?
-__label__dessert __label__ice-cream __label__cherries How to avoid 'fake tasting' fruit
-__label__chicken __label__cream __label__yogurt Malai Chicken Curry is curdling in the Pan
-__label__stock __label__fats Fat sinking to bottom of stock
-__label__chestnuts Possible to cook chestnuts on a wood burning stove?
-__label__potatoes __label__gnocchi __label__mash Cooking potatoes - baking covered in salt for mashing
-__label__chinese-cuisine __label__ginger Chinese cooking troubleshooting: still biting into pieces of ginger
-__label__cake Can white wine vinegar be used instead of white vinegar?
-__label__flavor __label__milk __label__tea How can I improve rich taste of spiced milk tea?
-__label__oil __label__steak __label__olive-oil Can I use extra virgin olive oil for cooking steak?
-__label__substitutions __label__baking-soda Substitution for baking soda?
-__label__yogurt __label__sponge-cake What are the reasons for cakes collapsing whilst in the oven?
-__label__knives __label__sharpening How can I best select a knife to purchase for learning how to sharpen?
-__label__baking __label__dough __label__pizza __label__kneading What are the impacts of common pizza dough errors?
-__label__potatoes __label__bechamel What's the purpose of nutmeg in mashed potatoes and white sauce?
-__label__meat __label__cooking-time __label__thermometer Will cooking meat with the thermometer in affect the cooking time?
-__label__baking __label__bread __label__yeast __label__fermentation Does using a sponge in a brioche make a difference?
-__label__flowers Are tulips edible?
-__label__coffee Which brewing method extracts more flavors from the coffee bean?
-__label__cheese Cheddar equivalents as far as amount of flavor
-__label__baking __label__sugar __label__butter __label__cookies What is the purpose of creaming butter with sugar in cookie recipes?
-__label__substitutions __label__beef __label__language What is ground beef?
-__label__omelette How can I make omelettes look better?
-__label__brining Can you brine frozen meat?
-__label__butter __label__candy __label__toffee Salted butter in toffee
-__label__thickening __label__curry __label__thai-cuisine How to thicken Thai curry
-__label__french-cuisine __label__shallots Spring onion (green onion/scallion) in coq au vin?
-__label__bread __label__oven __label__gluten-free __label__proofing *Cannot* get that "Oven Spring"
-__label__sous-vide __label__olive-oil __label__infusion Is Sous Vide Oil Infusion with fresh herbs or garlic a practical technique to avoid botulism risk?
-__label__onions Removing pungency from onions
-__label__pudding What is the magic in packaged pudding mixes?
-__label__tea __label__cookware __label__heat Which cookware material should be used to retain the heat of the prepared tea?
-__label__food-safety __label__chicken __label__meat __label__chicken-breast __label__thermometer Could chicken meat ever be safe when pink?
-__label__food-safety __label__chicken __label__dutch-oven Whole chicken in Dutch oven
-__label__duck __label__liver __label__pate Ballotine of Foie Gras - chop or not?
-__label__food-safety Cooking with a cut or burn on my hands
-__label__chicken __label__oven __label__indian-cuisine Correct oven temperature for chicken tikka at home
-__label__food-safety What are the fault tolerances on the FDA food handling guidelines?
-__label__cleaning __label__non-stick non stick presto electric skillet
-__label__baking __label__dessert __label__pie __label__quiche __label__tart Pie VS Tart VS Quiche
-__label__breakfast black residue left at the bottom of bowl after eating honey bunches of oats
-__label__baking __label__chicken What is the 'Steam-Chill-Bake' method of making hot wings?
-__label__potatoes What are "cooked" potatoes?
-__label__baking __label__gluten-free __label__muffins Baking Double Pans of Muffins
-__label__baking __label__bread __label__italian-cuisine how to get a ciabatta with a more uniform shape
-__label__eggs __label__boiling __label__chemistry Dissolving Egg Shell
-__label__grilling __label__ribs Determining cooking time for ribs in the Texas Crutch
-__label__baking Can I fix my Quick bread?
-__label__eggs __label__microwave __label__food-safety Does microwaving eggs kill salmonella?
-__label__frying Beef fat for frying
-__label__baking __label__oven __label__temperature __label__cooking-time Baking Adjustments When Using a Countertop Oven
-__label__baking __label__indian-cuisine __label__flatbread Why doesn't my conventional-oven Naan bread taste authentic?
-__label__flavor __label__budget-cooking __label__vanilla Is there really a difference by throwing the vanilla pod in as well?
-__label__oil __label__raw-meat __label__fondue Best oil for fondue usage
-__label__substitutions __label__asian-cuisine __label__vegetarian __label__japanese-cuisine __label__dashi Is there a substitute for dashi?
-__label__japanese-cuisine __label__raw-meat __label__raw Why do the Japanese eat a lot of raw fish?
-__label__food-safety __label__vegan __label__lasagna How long can baked vegetarian lasagna be left out?
-__label__raw-meat What are some methods to deal with cleanliness when working with raw chicken, pork, etc.?
-__label__pressure-cooker How do I stop the pressure cooker from clogging up when cooking lentils?
-__label__milk __label__kefir Fastest way for cloning Milk Kefir Grains
-__label__baking __label__cookies What can I do if I forgot to cream the butter and sugar in my cookie recipe?
-__label__brussels-sprouts Can I cook Brussels sprouts in a pan?
-__label__meat __label__science Is the grey stuff the thing we make fond out of
-__label__food-safety __label__chicken-stock Pressure canning stock
-__label__steak When cooking steak should the fat inside be cooked?
-__label__food-safety __label__fish A question of Fishmonger basics and fish processing and handling?
-__label__food-safety __label__beef __label__grilling __label__barbecue Is it safe to overcook beef or other meat?
-__label__chicken __label__restaurant-mimicry Making KFC-like chicken
-__label__indian-cuisine __label__olive-oil Is it advisable to use the Extra Virgin Olive oil for Indian cooking, and baking?
-__label__beef __label__spices __label__soup __label__broth __label__barley What can I do to add more flavor into my beef barley soup?
-__label__baking __label__equipment __label__dough __label__pizza Can I double the pizza dough recipe for my bread machine
-__label__eggplant __label__vegetables Preparing eggplant with less oil
-__label__steaming __label__broccoli Is there a way to lessen the unpleasant smell of steamed broccoli?
-__label__pasta __label__vacuum How to package fresh pasta and fresh pasta sauce
-__label__equipment __label__microwave __label__roasting __label__nuts Can I roast nuts in a convection microwave oven?
-__label__sauce __label__pasta __label__pizza __label__tomatoes __label__polenta Which types of tomatoes are good for which dishes?
-__label__eggs __label__cookies __label__raw Eating cookie dough
-__label__equipment __label__bread How to bake low carb bread in a Zojirushi bread machine model #BBCC-x20
-__label__jalapeno How is "nacho sliced" jalapeo different from regular sliced?
-__label__coconut How do I finely strain fresh coconut milk?
-__label__substitutions __label__beef __label__fats Substitution for Suet in Christmas Pudding
-__label__sauce How can I prevent my Barnaise sauce from thickening over night?
-__label__food-safety __label__food-science __label__food-preservation How much citric acid should I use to preserve mayonnaise on a cups/ml ratio?
-__label__spinach Why does frozen spinach have so much less iron than fresh spinach?
-__label__food-safety __label__sushi How often is it safe to eat sushi?
-__label__cream Can I reduce heavy whipping cream for a sauce a day ahead of use?
-__label__baking __label__chicken What makes cooked chicken chewy?
-__label__tofu Is tofu considered a processed food?
-__label__safety __label__blowtorch Where to store my propane torch?
-__label__chickpeas Why did my Chickpea water congeal?
-__label__steaming __label__avocados __label__hard-boiled-eggs Why do steamed avocados taste like eggs?
-__label__equipment __label__meat __label__temperature __label__roasting __label__thermometer Digital meat thermometer that does not cause juice losses
-__label__flavor __label__indian-cuisine __label__curry Why does my curry taste so bland?
-__label__storage-method __label__vegetables __label__food-preservation __label__chemistry Inulin reduction in Jerusalem Artichokes
-__label__resources Ingredients: Icelandic local specials
-__label__beef __label__crockpot How long should I cook a 10lb chuck roast on low in the crock pot?
-__label__slow-cooking __label__curry __label__roux When (and how) do I add a pre-packaged japanese curry to a slow-cooker?
-__label__chocolate __label__dessert Peeling cupcake liner from chocolate mold
-__label__flavor __label__seasoning __label__roast How do I reduce the lime flavor in my Slow Cooker roast?
-__label__fats __label__soy __label__tofu __label__low-carb Why is the nutritional composition of tofu different from soybeans?
-__label__eggs __label__pasta __label__dough Does pasta dough really need to rest?
-__label__coffee What's the difference between latte, mocha, and all the other drinks on a coffee-house menu?
-__label__popcorn How to make round popcorn?
-__label__beef __label__lamb __label__broiler Can a broiler function as a grill substitute when making kebabs?
-__label__baking __label__chocolate __label__brownies Can a semisweet chocolate be substituted with a belgian chocolate?
-__label__deep-frying Fried Chicken Thigh skin always ending up soggy? Why?
-__label__eggplant What do you call the eggplant cultivar commonly found in American grocery stores?
-__label__soup Fix a bad vegetable soup
-__label__spanish-cuisine __label__omelette Can I use boiled potatoes in Spanish omelette?
-__label__candy __label__moisture Moisture of the product
-__label__fish __label__propane-grill __label__tilapia At which temperature and how long should I cook tilapia on the grill?
-__label__equipment __label__salt __label__japanese-cuisine __label__fermentation __label__cabbage What device should I use for pressing/fermenting
-__label__tenderizing __label__squid How to tenderize large squid?
-__label__food-safety __label__meat __label__smoking Is it feasible to smoke meat with spruce needles?
-__label__squash How to preserve squash
-__label__vegan __label__tofu Does dry frying tofu really cause tofu to better soak up a marinade?
-__label__equipment __label__knives How many ceramic knives do I want?
-__label__eggs __label__hard-boiled-eggs What are some of the best ways to shell an egg?
-__label__language What does it mean for something to be broiled?
-__label__ripe __label__bananas How can I speed up banana ripening?
-__label__substitutions __label__salt Substituting table salt or sea salt for kosher salt?
-__label__food-safety __label__freezing Pasteurizing frozen milk
-__label__baking __label__eggs __label__souffle My souffl turned grey
-__label__butter What does butter do in cooking?
-__label__food-safety __label__spoilage licking spoon and putting back in the food
-__label__salt __label__barbecue Why throw salt over a barbecue before cooking?
-__label__soup Split Pea Soup, but peas aren't dissolving
-__label__storage-method __label__freezing __label__juice Does it harm juice if I store it in sub-zero temperatures?
-__label__baking Can I bake 1 round of puff pastry on top of another
-__label__mushrooms __label__truffles Are European white truffles significantly superior in flavour to those from North America?
-__label__substitutions __label__lemon How much dried lemon zest to substitute for "zest of one lemon"?
-__label__cookware __label__cast-iron __label__copper-cookware Cookware, copper or cast iron or just buy the right tool for the job?
-__label__ingredient-selection __label__melon Melon buying tips
-__label__bread __label__cleaning __label__cast-iron How do I clean off bread stuck to a non-flat / patterened cast iron pan?
-__label__baking __label__cookies __label__budget-cooking Can you re-use parchment paper when baking batches of cookies?
-__label__baking __label__dough __label__consistency Should scones dough be sticky?
-__label__eggs __label__poaching How can I prevent scum forming in the water when I poach eggs?
-__label__indian-cuisine __label__texture Remedy for Dry Chicken Yakhni pulao ?
-__label__dough Why is my dough not very stretchy?
-__label__sausages __label__charcuterie __label__dry-aging __label__salami Making saucisson sec from salami at home
-__label__food-safety Cooked chicken boiled in packaged broth for 2 hours; left on the stove for 7 hours. Is it safe?
-__label__equipment What to look for in a mandoline?
-__label__thermometer Reasonable level of inaccuracy in thermometer?
-__label__bread Bread preservation
-__label__smoking How would I go about home smoking a ham joint?
-__label__storage-method __label__storage-lifetime __label__cheese How best to store cheese long term?
-__label__baking Why did my chicken fingers not brown?
-__label__recipe-scaling Are there any recipe ingredients that scale in a non-uniform manner?
-__label__flavor __label__lamb Lamb's Gamey Flavor
-__label__fruit __label__food-preservation __label__juice Does anyone pre-juice their fruit juice for sale?
-__label__baking __label__bacon __label__low-fat Which cooking method gives the leanest bacon?
-__label__equipment __label__pizza __label__barbecue __label__pizza-stone How do you clean a pizza stone?
-__label__rice __label__boiling __label__steaming How long can I hold brown rice between boiling and steaming?
-__label__chicken __label__chinese-cuisine What are East Coast Chinese Chicken Wings marinated in?
-__label__flavor __label__salt __label__seasoning __label__noodles Reducing the saltiness of commercially prepared seasoning
-__label__food-safety __label__venison Is eating road kill a health-hazard?
-__label__sous-vide __label__ribs Cooking ribs weirdly?
-__label__baking __label__ingredient-selection __label__cocoa How can I identify dutch process cocoa?
-__label__pie __label__pastry Non-flaky non-crumble pie crust
-__label__vegetables __label__storage-lifetime __label__storage What is the best way to store prepared raw vegetables
-__label__steak __label__sous-vide How to Sous Vide Filet Mignon to Medium Rare
-__label__baking __label__oil __label__butter __label__shortening What can I substitute for vegetable oil in a recipe?
-__label__sugar __label__gluten-free What ingredients make powdered sugar not gluten-free?
-__label__equipment __label__cast-iron __label__waffle Do you season a cast iron waffle pan before using?
-__label__equipment __label__pizza __label__pan What is the most practical pan for a deep-dish pizza
-__label__chicken __label__sous-vide __label__vacuum How Long Can I Store Seasoned, Vacuum Sealed Chicken
-__label__baking __label__cookies How do I get my chocolate chip cookies to turn out thick and soft?
-__label__food-safety __label__oil __label__garlic Garlic Infused OilSafety
-__label__substitutions __label__fish __label__lemon __label__cod How can I cook cod without lemons?
-__label__tea __label__alcohol __label__extracts __label__chai Can alcohol extraction be used to draw more of the spice flavors out in chai tea concentrate?
-__label__bread __label__dough __label__sourdough How to rise and bake a sourdough loaf in the least amount of time?
-__label__food-safety __label__storage-method __label__salad-dressing How should I store homemade salad dressing?
-__label__storage-method __label__storage-lifetime __label__onions How to store Onion
-__label__food-safety __label__tea __label__hibiscus-tea What is the meaning of the numbers on the back of green tea boxes?
-__label__substitutions __label__eggs __label__cheese __label__microwave __label__omelette Why does my omelet with Velveeta froth up in the microwave?
-__label__garlic __label__smell How can I get rid of garlic breath?
-__label__conversion __label__measurements How do I convert between the various measurements?
-__label__olive Is eating olive pits a problem?
-__label__pizza How to make frozen pizza taste good?
-__label__beef __label__alcohol __label__bacon Can beef bourguignon be halal?
-__label__storage-method __label__storage-lifetime __label__pancakes Storing pancake batter
-__label__coffee Cold Brewing coffee - does it use more beans?
-__label__bread Bread - Liquid proportion in french toast
-__label__italian-cuisine How large is "1 large beef bouillon cube" for risotto?
-__label__meat __label__cast-iron __label__turkey __label__cutting What is a good way to cook Turkey Chops?
-__label__storage-method __label__camping How can I keep ingredients cold while camping?
-__label__meat __label__temperature __label__thermometer In what stage should the temperature of meat be taken?
-__label__substitutions __label__cheese Parmesan regiano substitute
-__label__food-safety __label__quinoa Would cooked quinoa stay overnight?
-__label__dough __label__sourdough __label__focaccia __label__sourdough-starter How can I "cheat" on dough maturation?
-__label__cake __label__storage-lifetime __label__freezing __label__fondant Can Wilton cake fondant be kept in freezer?
-__label__food-preservation __label__broth __label__bones __label__chicken-stock How many times can you reuse bones to make broth?
-__label__baking __label__oven __label__thermometer Where to place the oven thermometer in an oven?
-__label__bacon __label__veal Sourcing Veal bacon
-__label__chicken __label__packaging What are Chicken Paws?
-__label__potatoes What is the fastest/easiest way to prepare potatoes for mashing?
-__label__bread __label__cooking-time How can you know that your bread is done?
-__label__fish __label__microwave __label__resources Resources for reheatable meals, specifically fish?
-__label__oven My Cakes All Sink In The Center
-__label__wine __label__drinks Difference between Spumante & Champagne
-__label__spices __label__chemistry The name or chemical compound responsible for a specific quality of some spices (numbness)
-__label__stews __label__pot __label__braising __label__dutch-oven When braising, how deep should I fill a single pot?
-__label__flavor __label__beans __label__vanilla How to extract the most flavor out of vanilla beans?
-__label__potatoes __label__deep-frying Frying - Straw potatoes in fryer
-__label__chocolate Is there a way to add shine to a chocolate coating after it has hardened?
-__label__cheese __label__melting __label__fondue Why does adding commercial processed cheese to fondue change its consistency?
-__label__dessert __label__custard __label__creme-anglaise How to Make the perfect French Custard?
-__label__spices __label__soup Will paprika taste good in my soup?
-__label__cheese __label__milk __label__boiling Quickest, and safest way, to bring milk to boil
-__label__butter Is it possible to churn butter in a food processor or blender?
-__label__sausages cooking tips for elk sausage?
-__label__cream __label__clotted-cream How to make scalded (clotted) cream?
-__label__asian-cuisine __label__vacuum What is the technique for Vacuum Flask Cooking?
-__label__meat __label__turkey __label__cut-of-meat __label__butchering Is ground upper turkey thighs the same as regular ground turkey?
-__label__baking __label__cookies __label__texture How can I make my crinkles less dry?
-__label__cookies __label__texture what determines the texture of cookies
-__label__coffee __label__espresso Cayenne Latte drink - how to make at home?
-__label__food-safety __label__cooking-time __label__turkey how long to cook a turkey per pound
-__label__gas __label__broiler Can a gas broiler be mounted directly under a gas cooktop?
-__label__baking __label__cake Can I bake 2 small cakes at the same time?
-__label__baking __label__bread __label__salt Low sodium French Bread or Baguette
-__label__fermentation __label__sauerkraut Best container for making sauerkraut
-__label__food-safety __label__beef __label__marinade Does marinading preserve food's freshness
-__label__milk __label__dulce-de-leche Cajeta with powdered goat's milk? Or evaporated? (Experiment Results)
-__label__sauce __label__herbs What is the best way to infuse mint into a tomato sauce?
-__label__boiling __label__water Absorb precipitates when heating water in a microwave?
-__label__meat __label__frozen __label__thawing Can thawing meat too quickly affect its quality?
-__label__baking __label__bread Why does the "almost no knead bread" recipe use beer? Can it be replaced?
-__label__dessert __label__ice-cream __label__alcohol __label__flambe How can I flamb ice cream?
-__label__flour __label__roux Flour in the roux
-__label__flavor __label__chemistry __label__acidity __label__experimental __label__tasting PH and sour / acid taste
-__label__equipment __label__middle-eastern-cuisine __label__grinding How to get a smooth paste from ground chickpeas?
-__label__yogurt __label__texture __label__thickness Making drinkable yogurt
-__label__oven __label__slow-cooking __label__stove __label__stews Stew in the oven or on the stove, does it make a difference?
-__label__chicken __label__food-science __label__breadcrumbs Breading/Crumbing Chicken in their own eggs
-__label__food-safety __label__meat __label__marinade __label__jerky How necessary is it to marinade meat before making jerkies?
-__label__equipment __label__rice __label__rice-cooker How do I keep the rice cooker from boiling over?
-__label__refrigerator Higher or lower fridge temperature
-__label__food-safety __label__seafood Razor clams good or bad?
-__label__crab Shore caught crabs
-__label__chicken __label__rice __label__japanese-cuisine Advice for Rice balls in bulk
-__label__indian-cuisine Can I swap sabji Masala for Tandoori Masala in this recipe?
-__label__olive-oil __label__organic Is there much of a difference between organic vs. regular olive oil?
-__label__frosting What kind of frosting doesn't need to be refrigerated?
-__label__food-safety __label__meat __label__raw-meat Packed meat unrefrigerated storage
-__label__eggs __label__fish __label__smell Eggs smell "fishy"
-__label__pizza Pls help me out with Domino's cheese recipe
-__label__equipment __label__cleaning __label__coffee __label__french-press The best way to clean a French Press coffee maker
-__label__bread __label__cake __label__language What is the difference between quick bread and cake?
-__label__fresh __label__chili-peppers __label__produce How to tell if fresh chilli is off?
-__label__equipment __label__cleaning __label__refrigerator Any cheap ways to clean restaurant stainless steel fridge?
-__label__storage-method __label__sauce __label__cleaning __label__canning Sanitizing bottles/jars for homemade sauce
-__label__beef __label__roasting Roasting this beef
-__label__salt __label__nuts Is there any way to "Salt" unsalted cashew pieces?
-__label__fruit __label__sugar __label__infusion Does dissolved sugar really help to extract fruit flavours?
-__label__roasting __label__gammon Any magic formulas for roasting a gammon joint?
-__label__meat __label__oil __label__spices __label__fish Add spice then oil, or oil then spice?
-__label__breakfast Baking two strata at once
-__label__chicken __label__deep-frying __label__frozen Cause of foam in fried chicken pan?
-__label__storage __label__restaurant __label__containers Is there a specific name for the mise en place containers used in professional kitchens?
-__label__baking __label__meat __label__meatloaf Tips for getting a meat loaf to come out just right?
-__label__substitutions __label__butter __label__grilling __label__steak What can I use instead of butter for Jamie Oliver's steak recipe?
-__label__food-safety __label__tea Hot tea to iced. Safe?
-__label__cheese __label__culinary-uses __label__milk __label__cheese-making What to do with leftover whey from vinegar-based cheese preparation
-__label__middle-eastern-cuisine __label__tahini Some tahini tastes very salty, other tahini does not. Why?
-__label__food-safety __label__pulses __label__refrigerator Soaking pulses overnight: safety vs refrigeration
-__label__substitutions __label__steak __label__cut-of-meat What are the difference between outside and inside skirt steak?
-__label__food-safety __label__microwave Microwave Food started smoking
-__label__baking __label__oven __label__broiler Bake and then Broil instead of flipping?
-__label__butter creaming butter vs adding to flour in cakes
-__label__pizza How do I get a chewy crust from homemade pizza dough?
-__label__substitutions __label__baking __label__honey Can I substitute Molasses for Honey in Baking Recipes?
-__label__storage-method __label__herbs __label__basil When basil gets brown spots, is it still usable?
-__label__wok __label__chinese-cuisine __label__language What is wok hai and how do I get it in my food?
-__label__baking __label__cake __label__butter __label__frosting Frosting kept melting when trying to frost cake
-__label__chips How can I make crispy chips?
-__label__food-safety __label__carrots Are carrots safe to eat after they have turned black?
-__label__japanese-cuisine What is natt supposed to taste like?
-__label__food-safety Delay time in cooking brined meat
-__label__tea Opaque green tea, what is that?
-__label__cheese-making Using cultured buttermilk to introduce cultures to cheese
-__label__sauce __label__tomatoes __label__italian-cuisine __label__garlic How to create thick, hearty garlic marinara sauce?
-__label__safety forgot to turn on crock pot for less than 2 hours
-__label__spices __label__indian-cuisine __label__curry What is the combination of spices for garam masala?
-__label__sugar __label__egg-whites __label__meringue How to prevent Meringue from turning chewy/gummy-like?
-__label__cake __label__sugar __label__food-history Historical recipe for cake before refined sugar
-__label__bread __label__crust Why does baking bread in a closed pot make a good crust?
-__label__chicken How to get breading to stick to chicken?
-__label__equipment __label__knives __label__sharpening How to find a competent knife sharpener
-__label__frying How can you judge when a non-stick pan is the correct temperature for pan frying?
-__label__baking __label__cookies __label__mixing My dough is too brown
-__label__curry How to keep Indian curry made with condensed milk from separating
-__label__microwave __label__reheating __label__steaming Heating up with steam
-__label__eggs __label__frying __label__fats What oil/fat is best for basting sunny-side-up eggs?
-__label__soup __label__japanese-cuisine __label__dashi First time dashi doesn't taste much
-__label__rice __label__toasting How do you properly toast rice?
-__label__baking __label__cake __label__oven Why is the butter gradually melting and only the top of my butter cake done?
-__label__storage-lifetime __label__onions __label__sauteing How long can I keep sauteed onions in the fridge?
-__label__vegetables __label__steaming __label__frozen __label__blanching Homemade/DIY Frozen Vegetables: Can steaming be used instead of blanching?
-__label__fermentation __label__pickling __label__cucumbers Lacto Fermented Vegetables - Off Flavors
-__label__flavor __label__lemon __label__juice __label__oranges __label__lime What is the difference in flavour between the zest of an orange vs lemon vs lime
-__label__tea How is British tea prepared?
-__label__spices __label__measurements Convert seed based measurements to pre-ground?
-__label__wine Effect of wine used for deglazing on dish
-__label__baking __label__bread __label__yeast __label__gluten-free How do I make brown rice bread rise without any wheat flour?
-__label__cheese __label__yogurt __label__cheese-making __label__cream-cheese __label__cultured-food Cream Cheese vs Yogurt Cheese: what / how much difference does the bacteria make?
-__label__equipment __label__shopping __label__blender cheapest blender for hot liquids
-__label__equipment __label__slow-cooking __label__steaming Optimal cooking tool for long-duration steaming
-__label__cake __label__camping Cakes that can be cooked whilst camping?
-__label__steak __label__cut-of-meat What is a lean cut of beef (steak) to use in low calorie recipes?
-__label__food-safety __label__beef Beef dripping - how long can it safely be kept for in the fridge
-__label__sugar __label__coloring How to tint powdered sugar (icing sugar)?
-__label__beef __label__milk __label__dairy __label__experimental Anyone for milk soaked minced beef?
-__label__dough __label__pizza Something wrong with pizza dough - 3rd time in a row
-__label__chicken __label__frozen __label__calories Do they count calories in fried chicken accurately?
-__label__salad __label__dairy-free What's a good nondairy substitute for parmesan/grana padano as a salad-topper?
-__label__dough __label__bread __label__rising What is the easiest way to measure bread's rising?
-__label__boiling Rolling boil has barely any steam?
-__label__basil What part to use from fresh Basil leaves?
-__label__nuts __label__dehydrating __label__nut-butters What is the most cost effective way at home to dehydrate nuts?
-__label__substitutions __label__wasabi How much of "wasabi" is actually wasabi in the United States?
-__label__alcohol __label__alcohol-content Eggnog to Spirit ratio?
-__label__eggs What will happen if I leave out hardboiled eggs in water for four weeks?
-__label__spices Other 'hot' spices
-__label__bread __label__pairing __label__sandwich Are there guidelines for choosing bread for a sandwich?
-__label__baking __label__substitutions __label__batter __label__mayonnaise Mayonnaise substitute in cake batter
-__label__vegetables __label__pizza __label__spinach When should I add spinach to homemade pizza?
-__label__whipper My iSi whipper suddenly has started leaking
-__label__cheese __label__food-preservation How long will a wheel of cheese keep?
-__label__temperature __label__measurements __label__thermometer Can I use meat thermometers to measure room and oven temperature?
-__label__substitutions __label__lemon lemon zest substitute
-__label__vegetables __label__boiling Discolouration when boiling green vegetables with lid on
-__label__storage-method __label__cheese __label__smell __label__pate How to prevent cheese and certain other products from stinking up my fridge?
-__label__knife-skills __label__cranberries Chopping fresh cranberries
-__label__bread __label__spanish-cuisine How to prepare Spanish Migas?
-__label__frying __label__hamburgers How to avoid burned layer on seared hamburger?
-__label__dough __label__dessert __label__deep-frying Fried Dough Balls Too Doughy
-__label__stock My stock is too sweet
-__label__sauce __label__alfredo Alfredo sauce - help adding taste
-__label__wine __label__vinegar __label__grapes Grape vinegar vs wine vinegar
-__label__ceramic __label__casserole Forgot to grease ceramic pan for strata
-__label__coffee __label__restaurant-mimicry How to emulate pike of Starbucks
-__label__utensils __label__olive-oil __label__wood Oiling wood handles
-__label__coffee __label__caffeine Why does instant coffee have less caffeine?
-__label__chicken __label__stock __label__gumbo Submerging chicken carcass twice
-__label__baking Is apple to be grated a wet or dry ingredient?
-__label__cookies Crumbly cookie dough
-__label__baking __label__cake How can I intensify the orange flavour in orange cake?
-__label__brownies milk chocolate brownie turned out hard and very chewy
-__label__spices __label__cilantro How does dried cilantro relate to fresh?
-__label__substitutions Is there a non-alcoholic substitute for rice wine?
-__label__substitutions __label__curry __label__ghee Can I use coconut oil instead of ghee in curry?
-__label__refrigerator __label__mushrooms __label__truffles __label__vacuum How long will vacuum-packed truffle last in the fridge?
-__label__food-safety Why are there white spots appearing on segments of canned tangerines?
-__label__dough __label__noodles __label__kneading Pulled noodle dough: how can you realign the gluten after a failed attempt to pull?
-__label__substitutions __label__eggs __label__vegan What can I substitute for the egg used to seal egg rolls?
-__label__baking __label__cake __label__oven __label__temperature Lowering oven temps
-__label__grilling __label__barbecue How should the smoke appear in the exhaust in a kettle charcoal grill
-__label__crockpot Ceramic crock pot - No cracks, but looks like coating is spotted. Can I fix it?
-__label__chinese-cuisine __label__restaurant-mimicry __label__ribs How do I cook ribs Chinese style?
-__label__equipment __label__microwave Is it safe to use a new microwave if I dropped it on the back corner?
-__label__tomatoes Are these tomatoes San Marzano knockoffs?
-__label__food-safety Reconciling Food Safety Tips: Food vs Water
-__label__storage-method __label__alcohol storing liquor in cabin for the winter--quality loss?
-__label__serving-suggestion __label__condiments Homemade Pepper Sauce - Suggestion for a serving bottle
-__label__yogurt __label__lamb __label__caramelization __label__maillard Cooking protein marinated in yogurt
-__label__meat How flavoursome is Roast Buffalo?
-__label__substitutions __label__meat __label__pasta __label__carbonara What other meat can I use instead of pork in a Spaghetti Carbonara?
-__label__oil __label__fats __label__deep-frying Which type of oil/fat should I use for deep frying?
-__label__oil __label__grilling __label__steak Should I use oil to stop the steaks from sticking to the grill?
-__label__beans When simmering black eyed peas, should the water turn brown?
-__label__dessert __label__chocolate __label__molecular-gastronomy What went wrong with my Chocolate Chantilly (Herv This' recipe)
-__label__curry __label__thai-cuisine Why did my thai curry have a bitter aftertaste?
-__label__chicken __label__cast-iron __label__skillet How to cook chicken cutlets in a cast-iron skillet
-__label__freezing __label__soup Can I freeze hot soup?
-__label__grilling __label__hamburgers What is the difference between grills when frying a burger?
-__label__vegetables How do I properly wash bugs out of green onion?
-__label__pie Key Lime Pie Filling - Thins out after pumping
-__label__fruit __label__seeds __label__melon Are seeds in melons and other fruits good to eat?
-__label__flavor __label__food-science __label__garlic __label__texture roasted garlic vs. raw
-__label__crab How do you prepare Soft Shell Crabs?
-__label__food-safety __label__refrigerator How long can coconut milk last in the fridge?
-__label__food-safety __label__ham Can I re-cook a ham that was left out overnight?
-__label__knives knife advice - good knife and good care
-__label__frying __label__oil __label__cast-iron __label__non-stick __label__seasoning-pans No oil on non-stick pans?
-__label__food-safety __label__maple-syrup What do I do with mildly fermented maple syrup?
-__label__substitutions Canned tomatoes for fresh
-__label__equipment __label__sauce __label__soup __label__bechamel How do I get the best possible texture when making vegetable cream soups?
-__label__sauce __label__flavor __label__citrus How to make a sauce using sugared citrus rinds?
-__label__soymilk __label__bechamel How to include soy milk in bechamel
-__label__bell-peppers __label__pressure-canner Can I pressure can roasted sweet peppers without sugar or vinegar?
-__label__chicken __label__reheating How can I reheat chicken without it getting rubbery or dry?
-__label__resources __label__basics Finding the right cooking classes?
-__label__fire __label__kitchen-safety Is it OK to leave pans unattended on an induction stove that is turned off?
-__label__beef __label__cut-of-meat What cut of beef is "fillet of beef"?
-__label__food-safety I left yogurt on my desk
-__label__storage-method __label__storage-lifetime __label__storage How long can be leftover food kept in fridge if sealed in glass jar with airtight lid?
-__label__equipment __label__meat __label__sausages How do you make homemade sausage without meat grinder/sausage stuffer?
-__label__wok __label__stir-fry Help finding information on Marble coated woks
-__label__equipment Rust in my Moka Coffee Pot
-__label__frying __label__sausages __label__frying-pan How to keep boudin (blood sausage) slices from disintegrating when pan-frying?
-__label__sauce __label__thickening How can I thicken my mushroom sauce?
-__label__flour __label__roux How to estimate amount of all purpose flour for roux?
-__label__baking My bread cuts doesn't expand the way I like
-__label__roasting __label__microwave __label__peanuts __label__convection Can I roast peanuts in convection microwave?
-__label__equipment __label__candy What is a good technique for making candy floss (cotton candy)?
-__label__sous-vide Sous vide - add liquid or no in the bag?
-__label__cleaning __label__juice how to clean ginger residue from my plastic juicer containers?
-__label__substitutions __label__crepe __label__dairy-free Can I subtitute water for milk in crpes?
-__label__grilling __label__smoking __label__propane-grill Gas grill: soaked wood chips vs. dry wood chips
-__label__baking __label__glucose-syrup How to melt glucose?
-__label__meat __label__cooking-time Can I pause halfway through coking boneless shoulder?
-__label__baking __label__thanksgiving Baking time and temperature difference
-__label__milk Can I use dry milk instead of whole milk?
-__label__frying __label__fats __label__bacon Should I pour off the liquified fat while cooking bacon?
-__label__pork __label__cutting __label__pork-shoulder Cutting marbled pork without it falling apart
-__label__meat __label__cake __label__ingredient-selection Looking for meat ingredient suggestions for a Yoghurt Cake recipe
-__label__substitutions __label__pasta Daikon in place of pasta
-__label__oven __label__barbecue __label__brisket Problems cooking Wagyu brisket
-__label__cleaning __label__stove How do I clean my hob?
-__label__eggs __label__recipe-scaling __label__poaching how does the poaching eggs recipe scale for different sizes of egg?
-__label__rice __label__rice-cooker How can I judge the extra amount of water to use if I am cooking rice with extras in in my rice cooker?
-__label__chicken __label__rice How to make central/south american "arroz con pollo"
-__label__chocolate __label__ice-cream What type of chocolate is in chocolate chip ice cream
-__label__asian-cuisine __label__seitan __label__wheat How can I make my seitan a bit firmer?
-__label__baking-soda How to make baking soda
-__label__pasta __label__italian-cuisine __label__presentation __label__lasagna How to layer a Lasagne
-__label__cheese __label__mexican-cuisine __label__restaurant-mimicry issues with mexican restaurant-style white cheesedip
-__label__food-science __label__beans __label__soaking Why should I soak beans before cooking?
-__label__sauce __label__pasta __label__tomatoes __label__italian-cuisine What causes a tomato sauce to have a bitterness and getting rid of it?
-__label__baking __label__crust __label__cheesecake __label__crumb-crust Why did the crust get too hard on my Blueberry Cheesecake?
-__label__baking __label__aluminum-foil Is aluminum foil porous?
-__label__chicken __label__grilling __label__chicken-breast Should I press the chicken breast against the pan when I grill it?
-__label__beans __label__cooking-myth Is it worth checking beans for stones?
-__label__fruit __label__jam Fruit color change
-__label__electric-stoves Cooking on top of hob covers
-__label__chicken __label__cooking-time __label__smoking How long does it take to smoke a chicken?
-__label__spices __label__gravy How do I add spice after cooking gravy?
-__label__learning __label__cookbook Which food writers do you take to bed?
-__label__salad __label__food-identification __label__sandwich What is this sandwich-salad dish?
-__label__food-safety __label__storage What foods are safe to leave in the car over a long period of time?
-__label__food-safety Are insects bought as pet food safe for human consumption?
-__label__please-remove-this-tag __label__classification __label__maple-syrup What are the differences between the grades of maple syrup?
-__label__indian-cuisine __label__lentils Urad dal used whole in thoran/rasam - how to correctly prepare?
-__label__cooking-time __label__chickpeas How should I prepare dried chickpeas?
-__label__equipment __label__hand-blender What are the swirling attachments for on mixers?
-__label__alcohol __label__food-identification Tzaziki: the drink, not the sauce
-__label__stock Cooling and diluting over-reduced stock down with cold water
-__label__equipment How does the heat energy from the sun cook an egg within 5 minutes?
-__label__dehydrating __label__fruit-leather How do I make my fruit leather soft?
-__label__mayonnaise What are the correct ratios for eggless mayonnaise?
-__label__cake __label__vanilla Can i use non stick cooker (futura pressure cooker) for making cake without oven
-__label__temperature __label__knife-skills __label__seasoning Getting better in the kitchen
-__label__stock Why will my dense, concentrated stock not solidify to jelly?
-__label__drinks __label__coffee __label__cold-brew What's the best method for making iced coffee?
-__label__baking __label__cookies Proper Technique for Rolling Sugar Cookies
-__label__wheat How long is wheat good for after harvest?
-__label__baking __label__cake what happens when you whisk sugar with oil?
-__label__flavor __label__salad __label__texture __label__greens What is the difference between a wilted salad and a massaged salad?
-__label__substitutions Crockpot recipes using soda pop
-__label__frying Benefits of Grill Pans
-__label__food-safety __label__bread __label__cookbook Leaving buttermilk out overnight, recipe for food poisoning?
-__label__baking __label__storage-lifetime __label__cookies __label__yogurt What is the shelf life of cookies made with Greek Yogurt?
-__label__baking __label__fish __label__salmon Pan-frying Salmon before baking it
-__label__food-safety __label__garlic Purple garlic color change
-__label__oil __label__grilling Using Pam on a Gas Grill
-__label__marinade __label__japanese-cuisine __label__soy What's the use of onions in teriyaki sauce?
-__label__spoilage How long do raw chestnuts keep?
-__label__yogurt How do I recognize that yogurt has turned bad?
-__label__vegetables How long to cook green onions relative to other vegetables
-__label__food-safety __label__lamb __label__kebab Kebab cooking rules
-__label__frying __label__beef __label__meatballs How to stop meatballs falling apart when frying
-__label__bread Why does my bread have a dip in the center?
-__label__cake __label__corn __label__decorating __label__fondant Does using dark corn syrup instead of light affect the white color I usually get making fondant?
-__label__brownies __label__rising How to make my brownies rise?
-__label__cookware __label__cast-iron __label__stainless-steel __label__stir-fry Stir-fry pan choices
-__label__knives __label__knife-skills How do I learn to cut/chop ingredients?
-__label__sauce __label__bechamel white sauce / bechamel - without lumps
-__label__shellfish Is it possible to extract the allergens from shellfish?
-__label__oven __label__pizza __label__cooking-time __label__temperature Frozen pizza - Understanding time and temperature equivalency
-__label__caffeine How can you measure the caffeine content of a liquid at home?
-__label__food-science __label__chemistry __label__spinach Separating Chlorophyll didn't work
-__label__food-safety __label__chicken Raw chicken 2 hour/4 hour time
-__label__food-preservation __label__jam __label__jelly Jellies and jams: what is most important to preserve the food?
-__label__baking __label__food-safety __label__salt Is it safe to "salt bake" using ice cream rock salt?
-__label__potatoes How much does a "large" potato weigh?
-__label__chicken __label__soup __label__budget-cooking __label__bones How to use Bones in Soups?
-__label__equipment __label__cleaning Good way to prevent grease build up in kitchen?
-__label__muffins What are the benefits of whisking when making muffins?
-__label__yogurt __label__marinade Rinse meat after marinating in yogurt?
-__label__grilling __label__garlic __label__ribs How to roast garlic on low temperature grill
-__label__bread My yeast recipies seem to harden somewhat after baking
-__label__baking __label__cookies __label__french-cuisine __label__macarons What are macaron "feet"?
-__label__food-safety __label__salad-dressing __label__botulism Is storing homeade dressing with garlic powder safe?
-__label__food-identification __label__squash Help Identifying a pale green, spherical squash-y like vegetable
-__label__baking __label__icing __label__decorating __label__frosting How can I attach printed rice paper decorations to cakes / cookies?
-__label__bread __label__asian-cuisine __label__indian-cuisine __label__curry __label__traditional What are the authentic traditional ingredients for Naan bread?
-__label__substitutions __label__brining __label__corned-beef Is there any substitute for saltpeter / sodium nitrate in corned beef brine?
-__label__fish __label__temperature At what temperature should monkfish be prepared?
-__label__sauce __label__dessert __label__toffee What is the difference between butterscotch, caramel, and toffee?
-__label__rice __label__rice-cooker How do I prevent stickiness in a rice cooker?
-__label__gumbo Secrets of Gumbo
-__label__bread __label__starter What is a poolish starter?
-__label__potatoes How do you know when a baked potato is done?
-__label__chicken __label__sugar __label__brining Why do some recipes call for sugar in a brine?
-__label__substitutions __label__ratio Equivalent of dried (ground) pepper when the recipe calls for crushed
-__label__soup __label__crockpot How can I use my crock pot for a stove top soup?
-__label__substitutions __label__milk __label__drinks __label__pineapple What is the name of this drink and is there a substitute for the pineapple?
-__label__substitutions __label__acidity Is it possible to make guacamole without acid?
-__label__meat __label__barbecue __label__propane-grill What cooking techniques can be used on a barbecue?
-__label__equipment __label__cleaning __label__cast-iron Can I clean enameled cast iron with steel wool?
-__label__maintenance __label__cutting-boards What are the dos and don'ts regarding cleaning a bamboo cutting board?
-__label__food-identification Food Identification: Restaurant outside Batu Caves in Malaysia, what did we eat?
-__label__freezing __label__food-preservation What is the best way to preserve oyster stew?
-__label__blender __label__safety Are countertop blenders with plastic jars dangerous?
-__label__sous-vide __label__convection __label__induction Sous-vide without a pump using convection?
-__label__chicken __label__oven __label__roasting Should I flip a roasting chicken in lieu of having a rotisserie?
-__label__resources Resources for cooking for a person with type 2 diabetes
-__label__chocolate How to make hot chocolate drink thicker?
-__label__pork Why did my pork center cut loin turn out tender but tasteless?
-__label__chocolate __label__candy What kind of chocolate should I use to coat homemade turtles?
-__label__equipment __label__temperature __label__tea __label__water What's the best option for water for tea in the office?
-__label__substitutions __label__butter May I use cacao butter in place of coconut butter?
-__label__meat __label__butchering Butchery and guts, could it be dangerous?
-__label__tomatoes __label__alfredo Looks curdled, but it wasn't - my bad alfredo
-__label__baking __label__texture How to keep savory biscotti crunchy?
-__label__espresso Why is there so much crema on my espresso?
-__label__pancakes __label__potatoes How do I make crispy potato pancakes?
-__label__bread bread sticky after baking
-__label__vegetables __label__soup __label__beans Preventing Diced Vegetables Added to Simmering Liquid From Becoming Mushy
-__label__substitutions __label__evaporated-milk Is it possible to make evaporated milk using powdered milk?
-__label__chicken __label__jerky Can you make jerky from stewing chickens?
-__label__food-safety __label__beans __label__soaking Are refried beans supposed to be slimy and nasty smelling?
-__label__eggs __label__yolk What do eggs with two yolks indicate?
-__label__cake __label__almonds __label__filling Rolled marzipan as cake filling?
-__label__egg-noodles How to make Fresh Asian Noodle?
-__label__ice-cream __label__frozen-yogurt Cuisinart frozen yogurt recipes confusing
-__label__alcohol __label__flambe How is flambing different from just adding alcohol?
-__label__food-safety __label__water __label__mushrooms Is it safe to not wash mushrooms?
-__label__deep-frying Can I use a deep fryer instead of a pot with oil?
-__label__food-safety __label__pancakes __label__sourdough-starter Cooking with sourdough starter
-__label__equipment Proper use of induction vessels
-__label__pork __label__butchering Recommendations on how to have a hog butchered?
-__label__meat __label__marinade __label__venison How do I get good results with marinaded venison?
-__label__chicken __label__meat __label__chicken-breast __label__tenderizing How do I pound chicken (or other meat) without making a mess?
-__label__spoilage Used old chicken broth in a stew, but washed it out. Will it be safe to eat?
-__label__oats __label__grains __label__milling __label__porridge Is there a way to properly steel-cut oats yourself?
-__label__baking __label__bread __label__food-science __label__temperature Theoretical: why there's no gradient of doneness in bread?
-__label__slow-cooking __label__raw-meat How can I adapt slow-cooker recipes to allow more pre-preparation?
-__label__food-preservation __label__potatoes __label__onions Storing onions and potatoes in the same cellar
-__label__equipment __label__temperature Are cooking thermometers essential?
-__label__substitutions __label__italian-cuisine What can I substitute for Guanciale?
-__label__broth To lid or not to lid?
-__label__frying __label__lamb __label__stir-fry How to tell if stir fry lamb is done?
-__label__pasta __label__presentation How can I keep pasta shapes intact?
-__label__mushrooms Are Devils Cigar mushrooms poisonous?
-__label__candy How to use lemon or other fruit acid in Brigadeiro without curdling?
-__label__rice __label__cooking-time __label__boiling Boiling rice - drain or boil off water?
-__label__cake __label__flour Any other flour which can be used to replace Maida flour for chewy cakes?
-__label__restaurant-mimicry __label__food-identification __label__balkan-cuisine __label__serbian-cuisine Can you identify this Serbian street food?
-__label__bread __label__dough When making bread, should I add salt early or late? Pros and cons
-__label__garlic __label__chemistry __label__food-safety __label__botulism How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?
-__label__sauce __label__pasta Why add pasta water to pasta sauce?
-__label__baking __label__chicken Trouble with Baked Chicken Wings
-__label__alcohol What is distilled or freeze-concentrated mead called?
-__label__soup __label__pressure-cooker Pressure Cooker to Stovetop conversion?
-__label__grilling __label__barbecue __label__charcoal How to control temperature of a charcoal bbq
-__label__marinade __label__jerky Effect of metal colander on jerky meat post-marinade
-__label__equipment __label__blender __label__smoothie Does it take a special type of blender to make smoothies?
-__label__equipment __label__whipper How much fizz in water carbonated with ISI whipper?
-__label__storage-lifetime __label__apples __label__storage Why do apples, when placed in a cool environment for extended periods of time, form a 'waxy' layer on their skins
-__label__fruit __label__ripe __label__pineapple Do Pineapples Ripen After They Are Picked
-__label__vanilla Why do recipes call for the vanilla to be added last?
-__label__sauce __label__cheese __label__chemistry Why use citric acid and sodium hexametaphosphate in cheese sauce?
-__label__baking __label__flavor __label__cookies How to create fruity or grassy shortbread cookies?
-__label__baking __label__professional How do big companies make sure their product always looks and tastes the same?
-__label__fruit __label__drying Can I infuse my own raisins?
-__label__baking __label__bread A general rule which applies to different types of bread
-__label__pie __label__grapes can i blend up concord grapes seed and all for a pie?
-__label__onions __label__caramelization Why are my caramelized onions dried out?
-__label__pizza __label__italian-cuisine What's the difference between a Stromboli and a Calzone?
-__label__equipment __label__dough __label__pie How to use pie weights?
-__label__vegetables __label__cooking-time __label__pie When should I add diced vegetables to a pie, and how long to cook them for?
-__label__pickling Pickling whole cucumbers
-__label__storage-method __label__fruit __label__refrigerator __label__pomegranate How should pomegranates be stored?
-__label__baking __label__chinese-cuisine Sunken Moon Cakes
-__label__freezing Can I use a whole uncut green pepper that I accidentally froze or is it garbage?
-__label__seasoning __label__popcorn How do I get seasoning to stick to home-popped popcorn?
-__label__baking __label__cookies Incorporate oreo bits in cookie recipe
-__label__egg-whites Will egg whites still whip after being in the fridge overnight?
-__label__food-preservation __label__canning Canning applesauce - water bath after the fact
-__label__substitutions __label__middle-eastern-cuisine __label__turkish-cuisine Substituting cream of tartar in turkish delights?
-__label__eggs __label__beverages Eggnog: After adding egg yolks, does chill time make a difference, before having added the egg whites?
-__label__food-safety __label__temperature __label__slow-cooking __label__smoking __label__ribs When smoking is temperature consistency more important than exact temperature?
-__label__ice-cream __label__emulsion __label__additives GMS and CMC ratios in Ice Cream
-__label__chicken __label__skillet Cooking Chicken in Skillet?
-__label__food-science __label__microwave __label__marshmallow Why do marshmallows poof up so huge when put in the microwave?
-__label__substitutions Substitutions for canned diced tomatoes
-__label__baking __label__pork Pork chops: low and slow or high and fast?
-__label__storage Is Russian Kale suitable for freezing?
-__label__bread __label__hot-sauce What are the most common uses of piri piri sauce (other than with chicken)?
-__label__barbecue __label__hamburgers What is the proper way to cook a hamburger on a Pit Barrel Cooker that doesn't result in fast cooking taste?
-__label__gelatin __label__spanish-cuisine How does gelatin interact with grease (fat)?
-__label__substitutions __label__spices __label__beef __label__pepper How can I spice up ground beef without using pepper?
-__label__oven __label__salmon __label__cedar-plank What are some best practices to cook salmon on a cedar plank in an oven?
-__label__garlic In what situation could we use black garlic?
-__label__tofu __label__almonds Is there such thing as "almond tofu," and if so, is it a misnomer?
-__label__baking __label__food-science __label__butter What's the Effect of Browning Butter
-__label__substitutions __label__vegetarian __label__sausages Is there an edible, vegetarian substitute for sausage casings?
-__label__equipment __label__pan __label__non-stick Is Greenpan safe?
-__label__temperature __label__cookware Foil over cookie sheet over broiling pan?
-__label__storage __label__drying __label__oregano Most efficient way to dried up fresh oregano leaves
-__label__coffee __label__espresso What is the ideal grind for making espresso?
-__label__milk Condensed milk the same as Sweetened Condensed Milk
-__label__food-safety __label__eggs __label__storage-lifetime __label__hard-boiled-eggs Are refrigerated hard boild eggs really unsafe after a week?
-__label__steak when do I tenderize my steak?
-__label__food-safety __label__microwave __label__water __label__kitchen-safety __label__kettle Is it safe to boil water in a microwave?
-__label__chicken __label__vegetables __label__frying __label__boiling __label__pressure-cooker Is it necessary to only boil vegetables (or chicken) or can they be pressure cooked and later be boiled for the flavour to seep in?
-__label__microwave why the magnetron of Microwave is over heating?
-__label__storage-method __label__temperature __label__drinks __label__carbonation Where to store boxes/cases of Carbonated Energy Drinks (Like Red Bull) Fridge or Room?
-__label__bread Baking wheat and dairy-free bread with only dry yeast
-__label__bread __label__milk Is there REALLY a difference in powdered milk brands for baking bread
-__label__substitutions __label__wine White wine substitute in potato leek soup
-__label__chocolate __label__melting-chocolate How to re-melt bitter chocolate?
-__label__gelatin How is gelatine sold in U.S. grocery stores?
-__label__substitutions __label__dessert __label__alcohol Alcohol-optional desserts?
-__label__flavor __label__yogurt __label__frozen-yogurt How to reduce the sourness of homemade frozen yogurt?
-__label__fats __label__acidity __label__pairing Why do fatty foods go with sour ones?
-__label__chocolate __label__melting-chocolate Are commercial chocolate almonds coated with something that prevents melting?
-__label__chocolate How do you make a chocolate chip cookie where the chips remain gooey after baked and cooled?
-__label__substitutions __label__sauce __label__flour __label__thickening Substitution for idealmjl
-__label__storage-method __label__vegetables __label__refrigerator Which vegetables we should not store in the fridge and why?
-__label__seasoning __label__wok Wok patina comes off
-__label__spanish-cuisine Tortilla Espinoza - what is it and how do I make it?
-__label__oil __label__stove __label__dutch-oven When to heat oil in dutch oven?
-__label__induction With what can you maximise energy from an induction stove?
-__label__seafood How to prepare Squid to avoid sperm
-__label__bread __label__microwave Toast bread slices in a convection microwave?
-__label__fudge Which type of fat to make fudge?
-__label__sauce __label__rice __label__beans How can I make my black beans less dry?
-__label__meat __label__chili Chili/Stew - Is it necessary to cook all the meat before adding to the rest of the ingredients?
-__label__beans __label__garlic __label__sauteing How do you get garlic to stick to green beans?
-__label__milk __label__yogurt __label__fermentation __label__cultured-food I've tried to make yougurt but I've got soured milk - what went wrong?
-__label__fruit __label__culinary-uses __label__juicing Uses for juicer pulp
-__label__grilling __label__barbecue __label__meatballs How to make my meatballs more solid
-__label__substitutions __label__eggs __label__ice-cream emulsifier and stabilizer equivalent to one yolk for frozen desserts
-__label__nutrient-composition __label__fermentation What are the nutritional data for water kefir?
-__label__vinegar __label__nutrient-composition __label__spinach Does vinegar increase the iron we can digest from Spinach?
-__label__baking Substituting Lard for Soy Shortening
-__label__baking __label__fats __label__pastry How does fat affect gluten development in strudel/phyllo dough?
-__label__steak NY Steak vs NY Strip Steak
-__label__fish __label__pickling __label__curing Can you cure fish in jar?
-__label__substitutions __label__decorating __label__sprinkles How can i decorate homemade dog biscuits?
-__label__chicken __label__roast Does brining a chicken/turkey before roasting really make a difference?
-__label__food-safety __label__meat __label__utensils __label__cutting-boards Best chopping board material for meat
-__label__food-safety __label__eggs __label__boiling Can I boil eggs in the same pot I'm boiling something else?
-__label__fish __label__milk __label__poaching What is the effect of poaching fish in milk?
-__label__boiling __label__nutrient-composition To what extent is curcumin destroyed by boiling?
-__label__nutrient-composition How can I calculate the affect of cooking my food on its nutrition
-__label__storage-method __label__eggs Can I freeze egg yolks?
-__label__cheese __label__storage-lifetime Safe to eat mac 'n' cheese the next day?
-__label__baking __label__cheesecake Why Did This Cheesecake Catch on Fire?
-__label__eggs Egg yolk sizes changed over the years?
-__label__baking __label__custard __label__quiche Why is my quiche weeping?
-__label__mushrooms __label__truffles What should I look out for when cooking with truffles?
-__label__food-safety __label__storage-lifetime Why is a 4 lb bag of sugar at the grocery store hard as a rock?
-__label__substitutions __label__cookies __label__oats Can I replace rolled oats with instant oats in a cookie recipe?
-__label__stock __label__canning Jar lids popping several times
-__label__spicy-hot Is sambal generally more, or less spicy than the pepper it's made of?
-__label__food-science __label__rice __label__popcorn How to make puffed/popped rice?
-__label__equipment __label__rice What kind of domestic use machine is needed for preparing Brown Rice from Paddy?
-__label__ham __label__curing How long can you safely cure using Morton's Tender Quick?
-__label__meat __label__roasting __label__duck Differences between cooking a whole duck vs chicken or turkey?
-__label__baking __label__bread __label__yeast Is this yeast classed as instant yeast?
-__label__substitutions __label__gluten-free __label__breadcrumbs What would be an appropriate gluten-free substitute for breadcrumbs?
-__label__equipment __label__whipped-cream __label__whipper how to disarm a potentially pressurized whipping siphon?
-__label__cheese What are these little crystals in my Cheese?
-__label__food-safety __label__storage-method Tart Taste to Hot Bath method canned Vegetable soup
-__label__substitutions __label__chicken __label__beef __label__pork __label__stews Substitution for beef (veal) in a stew
-__label__temperature __label__cooking-time __label__tea How long should I let a tea with lemongrass steep?
-__label__flavor __label__pasta __label__italian-cuisine Is there pattern to stack lasagna?
-__label__freezing __label__tomatoes Is it advisable to freeze tomatoes?
-__label__chicken __label__stock Should you strip meat off bones before putting them in a stock?
-__label__sauce What is the difference between enchilada and marinara sauce?
-__label__equipment __label__cookies How to make cookies without using greaseproof paper or a baking tin?
-__label__candy Softening nougat candy
-__label__vegetables __label__curry __label__utensils Difference between cooking vegetable curries in a pressure cooker and a wok?
-__label__baking __label__food-safety __label__ham How dangerous is it to bake food with plastic?
-__label__candy __label__lemon __label__juice Corn syrup alternative
-__label__asian-cuisine __label__chinese-cuisine __label__tofu Dried tofu - does it have another name, and where can I get it in the UK?
-__label__baking What are the coloured pieces inside cupcakes called?
-__label__eggs How to properly poach an egg?
-__label__water __label__baking-soda Create a water + baking soda solution?
-__label__cheese __label__hamburgers How to prevent bursting from cheese stuffed beef patties?
-__label__equipment Removing ramekins from a bain marie
-__label__chicken __label__freezing __label__knife-skills __label__cutting Easy way to trim raw chicken thighs
-__label__dough __label__pizza __label__kneading Windowpane test - Why does my dough fail it, and what is it good for?
-__label__flavor __label__vegan How to add a salty/bacon flavor and texture to vegan collard greens?
-__label__eggs Pasteurized eggs in homemade mayo?
-__label__dough Can I make my dough for dinner rolls ahead in bread maker and refrigerate overnight?
-__label__substitutions __label__mango What's a good substitute for amchur?
-__label__beef Beef parts interchangeability
-__label__cast-iron Is it safe to deglace a cast-iron pan?
-__label__equipment __label__cleaning Dishwasher safety - "top shelf" vs. "bottom shelf"
-__label__food-safety __label__storage-lifetime __label__milk Can condensed milk be safely used after it's 'best before' date?
-__label__food-safety __label__food-preservation __label__utensils Do I need to use sterilized jars straight away?
-__label__learning How to learn to cook?
-__label__spices __label__flavor __label__herbs __label__seasoning What's the best way to learn what each seasoning is?
-__label__freezing __label__vegetables __label__beef __label__onions __label__bell-peppers Can Kebabs be frozen?
-__label__chili-peppers __label__spicy-hot Do chile peppers heat vary depending on the season?
-__label__asian-cuisine How can I tell if soy sauce is of good quality?
-__label__chocolate __label__milk __label__yogurt Is it possible to make homemade yogurt using chocolate milk?
-__label__chicken __label__frying __label__deep-frying __label__brining Questions on frying Chicken breasts
-__label__flour __label__grains __label__milling Is it possible to use Coffee Mill for other grain?
-__label__cream __label__whipped-cream Can ruined whipped cream be rescued?
-__label__turkey __label__menu-planning __label__thanksgiving How much turkey should I plan per person?
-__label__beef __label__oven __label__roasting __label__tenderizing Why did my roast beef turn out chewy and not tender? Where did I go wrong?
-__label__equipment Can I get a haze off of ceramic cooking pans
-__label__spices __label__conversion How to know how many tablespoons of seeds correspond to 1 table spoon of its ground form?
-__label__beans __label__pressure-cooker Pressure cooking beans with salt and spices
-__label__food-safety How can I safely jar up my homemade salad dressing?
-__label__stove How can I stove-cook meals for groups of 6-8 with only one burner?
-__label__slow-cooking how early can I put food into a slow-cooker?
-__label__texture __label__gelling-agents __label__blueberries __label__sorbet How to prevent pureed blueberries from gelling?
-__label__spaghetti __label__bulk-cooking How do I cook and hold pasta for 200 people?
-__label__coffee Is this coffee ratio calculation correct?
-__label__steak __label__brining __label__color Why did my flank steak turn grey when I brined it?
-__label__substitutions __label__mustard Mustard substitute
-__label__food-safety Can grilled steak be eaten next day if refrigerated and the heated in the oven?
-__label__sauce Teryaki sauce becomes viscous after boiled
-__label__milk __label__yogurt How to set yogurt so that it doesn't get watery?
-__label__cake __label__brownies How to turn a brownie mix into a cake?
-__label__nuts __label__food-identification What nut did I find?
-__label__candy __label__drying How do you dry homemade lollipops so that they are no longer sticky?
-__label__equipment __label__wine Opening wine bottle with rounded top using a waiter's friend
-__label__equipment __label__pizza __label__pizza-stone __label__cutting-boards Use the back of a granite chopping board as a pizza stone?
-__label__baking Why can't I use toaster oven instead of real oven?
-__label__equipment __label__cookies What tools are needed for making wafer cookies?
-__label__ice-cream Is it possible to create salty ice cream?
-__label__temperature __label__pot-roast __label__braising If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?
-__label__flour __label__coconut Can I add extra eggs instead of xanthan gum?
-__label__fire __label__flambe What safety precautions should be taken when attempting to flambe at home?
-__label__substitutions __label__sauce What can I use as a substitute for hoisin sauce?
-__label__equipment __label__pan What Kind of Pan is This?
-__label__equipment __label__cheese Do specialty cheese-cutting tools have specific advantages over an ordinary knife?
-__label__spices Homemade Taco seasoning recipes
-__label__food-safety Put two pork roasts in a crockpot overnight and forgot to plug it in
-__label__food-safety __label__chicken __label__slow-cooking Should I continue to cook Chicken which has only started to cook briefly then cooled by mistake
-__label__substitutions __label__frosting How to convert a chocolate fudge frosting recipe to white chocolate?
-__label__meat __label__culinary-uses Uses of Horse Meat
-__label__rice __label__mexican-cuisine __label__drinks Why does my horchata have too much sediment?
-__label__pork __label__pork-shoulder Kassler vs Pork Shoulder vs butt
-__label__baking __label__substitutions __label__cheese __label__cheesecake __label__cream-cheese Can I use yogurt cheese in cheesecake by substituting the cream cheese?
-__label__turkey Cooking turkey breast
-__label__coffee __label__tea Why don't we make coffee in the same way we make tea?
-__label__eggs __label__poaching How to poach an egg without vinegar?
-__label__chocolate compound chocolate vs real chocolate
-__label__storage-method __label__cheese __label__food-transport __label__parmesan At which temperature Parmesan cheese must be transported?
-__label__baking __label__microwave Preheating Onida convection microwave oven
-__label__baking Sticking cake in prepared pans
-__label__substitutions __label__pasta __label__boiling __label__quinoa __label__starch Will adding lemon juice to non-wheat pastas make them starchier?
-__label__cheesecake How do I wrap a spring-form pan in foil so it doesn't leak when I bake in a water bath?
-__label__milk Substuting Fresh Milk for Dry Milk
-__label__coffee __label__cinnamon What does the Cinnamon in my coffee turn into?
-__label__cleaning __label__sous-vide Changing Sous Vide water
-__label__eggs __label__hard-boiled-eggs How to find out if an egg has a cracked shell before boiling it?
-__label__fudge Making Fudge, temperature calculation
-__label__substitutions __label__french-cuisine __label__pepper Au poivre without green pepper, is it good?
-__label__food-preservation __label__ginger How long can I keep pureed root ginger
-__label__baking __label__lasagna How to bake 3 large pans of lasagna in a regular size oven
-__label__grilling __label__pizza __label__oven __label__broiler Convert grill recipe to broiler and/or oven
-__label__steak __label__shopping __label__cost Where can I buy Prime Beef?
-__label__frying __label__potatoes Does the par-boiling first then frying work for sweet potatoes as well?
-__label__food-preservation __label__citrus Can you preserve zest?
-__label__eggs __label__dessert __label__cream __label__ice-cream Beating eggs & sugar when making gelato
-__label__food-safety __label__storage-lifetime __label__syrup What is the shelf life of my syrup?
-__label__grilling __label__barbecue What fuel (burning material) gives the best flavor to meat when barbequing?
-__label__roasting __label__eggplant How do I roast eggplants without a gas stove?
-__label__storage __label__mushrooms Storage options for Oyster mushrooms
-__label__food-safety __label__temperature __label__reheating __label__frozen Why do frozen foods that are fully cooked still need to be heated to the same temperature raw items require?
-__label__resources __label__juice __label__organization __label__websites __label__juicing Juice recipe recommendation engine to give me recipes based on the ingredients I already have?
-__label__oil __label__chocolate __label__melting-chocolate Melted chocolate + olive oil = lumpy mess
-__label__vegetables __label__food-preservation __label__sous-vide __label__canning Can I can vegetables using sous-vide?
-__label__salt Why isnt my salt about 39% Sodium?
-__label__butter __label__cocoa What is milk product in cocoa butter?
-__label__popcorn How to minimize the impact of unpopped kernels and kernel shards in popcorn?
-__label__coffee __label__french-press What is the the best coffee-water ratio?
-__label__storage-method __label__utensils Is it safe/sensible to store utensils above the hob?
-__label__storage-method __label__food-preservation __label__food-safety Can I purify / kill germs in a water to make it drinkable by putting it in a freezer?
-__label__baking __label__food-safety Can baked savory pastries with ham or bacon be left at room temperature?
-__label__storage-method __label__food-science __label__ripe Why does a brown paper bag speed ripening?
-__label__sourdough-starter Can a sour dough starter be too active?
-__label__food-science __label__custard How do I thicken Advocaat without evaporating any alcohol?
-__label__vegetables __label__roasting How can you prepare turnips to make them less bitter?
-__label__meat __label__vegetarian __label__chinese-cuisine __label__soy What is Vegetable Meat?
-__label__yorkshire-puddings Yorkshire Pudding Wraps
-__label__cutting Julienne applications
-__label__resources __label__restaurant Requirements for a Good Chef
-__label__substitutions __label__spices __label__garlic Substitute fresh garlic instead of garlic powder?
-__label__asian-cuisine __label__noodles __label__japanese-cuisine Mysterious Disintegrating Udon noodles
-__label__cooking-time __label__microwave __label__squash Microwave Butternut Squash
-__label__mayonnaise How can I make my own mayonnaise properly?
-__label__egg-noodles How to make curly homemade flat noodles
-__label__equipment __label__thai-cuisine Large wooden mortar and pestle
-__label__flavor __label__coffee Describing the taste of Illy coffee and similar brands
-__label__soup __label__rice What is the best variety of rice or preparation of rice to use in soup?
-__label__food-safety __label__potatoes __label__produce How can I tell if vitelottes/purple potatoes have "green flesh"?
-__label__cookbook Gaul Divided into 3 fats
-__label__food-safety __label__bacon USDA or Food Labeling?
-__label__baking __label__cake __label__temperature Time and Temperature to bake small fruit cakes
-__label__cookies Cookies are soft in the middle, even though the edges are browned
-__label__cheese __label__milk __label__microwave Raw milk curdling in microwave
-__label__herbs __label__garlic __label__please-remove-this-tag Is canned or jarred minced garlic substantially different from fresh garlic?
-__label__chicken __label__turkey __label__texture How do I keep ground turkey or chicken from clumping when I cook it?
-__label__substitutions __label__milk __label__ice-cream Milk substitute for ice cream and others
-__label__baking __label__chia Adding raw chia seeds to baked goods?
-__label__popcorn How do I coat popcorn with flavor?
-__label__salt __label__asian-cuisine __label__food-preservation __label__ramen How can I recreate the flavour of instant ramen without the salt?
-__label__vegetables Are California veggies bigger?
-__label__flavor __label__vanilla What does vanilla extract add to a recipe?
-__label__freezing __label__canning __label__pumpkin How to keep pumpkin fresh for a long time?
-__label__breadcrumbs Crunchier breadcrumbs
-__label__mexican-cuisine How to make the sour cream that some restaurants serve with quesadillas?
-__label__oil __label__shopping What do "virgin" and "extra virgin" mean in regards to olive oil?
-__label__substitutions __label__bacon Non Pork Bacon Alternatives
-__label__food-safety __label__sweet-potatoes dark black furrows in sweet potatoes
-__label__chili-peppers Can I freeze chilli powder?
-__label__measurements __label__lemon __label__lemon-juice How much juice is in a lemon?
-__label__oven __label__dough Dough(s) to hold moist oven dish contents
-__label__baking __label__fruit __label__watermelon Baking watermelon
-__label__steak __label__marinade Guidelines for marinating vs seasoning steak based on grade and/or cut?
-__label__chicken __label__rice __label__mushrooms Condensed cream of mushroom over chicken and rice
-__label__substitutions __label__dough __label__noodles __label__chinese-cuisine Can I substitute baking soda for kansui powder?
-__label__baking Will double-action baking powder lose potency if not baked immediately?
-__label__cake __label__frosting Freezing Buttercream Flowers for later use?
-__label__storage-lifetime __label__storage __label__meringue How long can I store a 'naked' Pavlova?
-__label__tea Tea infused with caffeine
-__label__salt __label__pickling Pickles are really salty (lactic fermenation)
-__label__flavor __label__oil __label__smell __label__color __label__avocados How can I process clear avocado oil with a pleasant scent, and how can I dry it faster?
-__label__barbecue __label__asparagus How long to cook asparagus on a BBQ?
-__label__tea __label__microwave __label__chai How to make a brewed tea at work?
-__label__whipped-cream Whipping-cream will not stay hard or keep its peaks and gets runny
-__label__potatoes What is the conversion ratio from whole potatoes to potato flakes?
-__label__salt Why is it important to add salt during cooking?
-__label__eggs __label__dessert __label__measurements __label__crepe How many eggs in a Mille Crpes Cake?
-__label__substitutions __label__spices __label__indian-cuisine __label__allergy What are the possible substitutions for Cumin in Indian cuisine?
-__label__sauce __label__rice __label__chinese-cuisine __label__restaurant-mimicry How do restaurants make chicken fried rice? What ingredient am I missing?
-__label__storage-method __label__fish Clean an entire fish before or after storing in a freezer?
-__label__alcohol __label__ingredient-selection __label__cocktails __label__rum What's the difference between Santa Cruz Rum and Jamaican Rum?
-__label__equipment __label__coffee Why is my Bunn overflowing?
-__label__equipment __label__bread How do I keep the paddle of a bread machine from damaging the bread upon removal?
-__label__sugar __label__caramel __label__brown-sugar Suggestions for caramel from dark brown (muscovado) sugar?
-__label__sous-vide Where can I find "food safe" glass marbles for sous vide cooking?
-__label__food-safety __label__fish __label__salmon __label__defrosting Am I cooking frozen fish safely?
-__label__japanese-cuisine __label__sushi Sushi tasted like pure seaweed
-__label__cake What happened to my cake?
-__label__food-safety __label__tea Eucalyptus tea: is it safe to drink?
-__label__sauce __label__restaurant-mimicry __label__barbecue-sauce How can I recreate the Montgomery Inn "Cincinnati style" barbeque sauce at home?
-__label__fish __label__brining What is the proper way to brine fish?
-__label__flavor __label__vegetables __label__spinach What helps against astringent mouthfeel from spinach or chard?
-__label__storage-lifetime __label__refrigerator __label__tuna How long will tuna salad stay good refrigerated?
-__label__meat __label__roasting __label__bones why roast marrow bones at 450F?
-__label__flour __label__roux Making Roux when Flour is Missing
-__label__freezing __label__soup Can you freeze soup?
-__label__chicken __label__korean-cuisine How do I replicate the unique crispiness of Korean fried chicken?
-__label__oil __label__deep-frying Should I keep oil in the refrigerator after deep frying?
-__label__knives __label__maintenance __label__sharpening What type of whetstones are you using for sharpening stainless steel knives?
-__label__cheese __label__milk __label__cheese-making __label__dairy __label__mozzarella How to make mozzarella with rennet?
-__label__barbecue __label__ribs What's the best way to cook fall-off-the-bone baby-back ribs
-__label__tomatoes __label__condiments __label__consistency Thinning Tomato paste
-__label__roux __label__gravy How do I lessen the effects of thickening caused by roux?
-__label__gingerbread Molasses - dry vs. wet
-__label__storage-method __label__hollandaise Is there any way to store hollandaise sauce?
-__label__baking __label__cookies Is it possible to make cookies without creaming the butter?
-__label__rice How can I improve my fried rice?
-__label__freezing __label__chocolate __label__refrigerator __label__mousse Removing metal disc ring from chocolate mousse: which method should I use?
-__label__baking __label__substitutions __label__sugar __label__conversion How do I make liquid glucose from powdered glucose
-__label__substitutions __label__chicken __label__greek-cuisine Substitute for rooster
-__label__candy __label__gluten-free __label__middle-eastern-cuisine __label__food-identification What is tamur (ingredients)?
-__label__cake __label__chocolate How to convert normal sponge to chocolate sponge
-__label__frying __label__fats __label__ground-beef How do you properly drain the grease after browning ground beef?
-__label__food-safety __label__salmon Salmon with green back
-__label__fudge Condensed milk versus regular milk in fudge recipes
-__label__bread __label__food-preservation __label__breakfast __label__toasting Which bread keeps the longest?
-__label__middle-eastern-cuisine __label__sour-cream Are curd and sour cream typical middle-eastern food?
-__label__slow-cooking What's the name of this slow cooking technique?
-__label__chilling __label__camping What is a good way to cooldown my food and drink without a fridge?
-__label__chicken __label__knife-skills __label__turkey __label__poultry How to carve poultry?
-__label__garlic Why is my garlic brown and slightly translucent?
-__label__nutrient-composition Looking for an accurate nutrition database
-__label__baking __label__substitutions __label__flour substituting white all purpose flour with wheat all purpose flour
-__label__seafood How to prepare cockles for cooking?
-__label__pork __label__sous-vide __label__chinese-cuisine Sous Vide Pork Butt Char Siew (Chinese BBQ)
-__label__food-safety __label__beans __label__frozen Do frozen Lima Beans contain Cyanide?
-__label__cheese-making How many times can cheesecloth be reused?
-__label__cake __label__batter Cake batter consistency
-__label__pasta How do you Tell if Home Made Pasta is Dry Enough to put through the Cutter?
-__label__sauce __label__tomatoes Making Tomato Sauce from Tomato Paste
-__label__coffee __label__temperature __label__dessert __label__italian-cuisine What is the ideal coffee temperature for tiramisu?
-__label__baking __label__baking-powder Are there any pre-made Baking Powders with Cream of Tartar
-__label__storage-method __label__refrigerator __label__mexican-cuisine __label__salsa How long will homemade Pico de Gallo last in the refrigerator?
-__label__meat __label__restaurant How do smaller but good restaurants keep/reheat roasted meat, particularly Prime Rib?
-__label__fermentation __label__cultured-food How do you create and store bacteria cultures for fermenting?
-__label__temperature __label__lasagna I'm tweaking a Lasagna Bolognese
-__label__oven Oven is leaking steam out the back
-__label__seeds __label__raspberries __label__smoothie How to get raspberry flavor into a smoothie without seeds?
-__label__chocolate __label__chocolate-truffles what size foil squares to wrap chocolate truffles?
-__label__indian-cuisine __label__curry Indian Curry: Frying spices vs marinating the meat in them
-__label__baking __label__frying __label__italian-cuisine __label__meatballs What would be the difference between frying vs baking meatballs?
-__label__sauce __label__oven __label__boiling __label__canning __label__botulism Is this canning method safe to use for spaghetti sauce? (Boiling the sauce in the jars in the oven)
-__label__bread __label__beer Can I use flavored beers in beer bread?
-__label__rice __label__rice-cooker Preparing Brown Rice
-__label__fish __label__sous-vide __label__spanish-cuisine Spanish Codfish with sous-vide
-__label__pasta __label__italian-cuisine Does it matter if I add cornstarch to my sauce instead of pasta water?
-__label__jerky __label__dehydrating marinated vegetables on food dehydrators?
-__label__sauce __label__mint How to make mint sauce
-__label__storage-method __label__onions Storing unused portion of red onion
-__label__baking __label__cake Cake with an impenetrable crust?
-__label__baking __label__gingerbread How to make gingerbread more moist and fluffy?
-__label__equipment How to calibrate Polder instant read thermometer?
-__label__sandwich __label__peanut-butter Why do peanut butter sandwiches become hard and how to prevent that?
-__label__sauce __label__boiling __label__wine How to make red wine sauce?
-__label__oven __label__beef __label__braising Braised short ribs differ in texture when on stove top vs in oven
-__label__food-safety __label__storage-lifetime __label__alcohol Why doesn't Bailey's go bad?
-__label__meat __label__kosher Are products labeled Kosher or Halal generally of a better quality than those that aren't?
-__label__please-remove-this-tag __label__resources __label__history where can I find ancient ages/middle ages recipes and preparation techniques?
-__label__baking __label__butter Butter vs oil in Banana bread and Zucchini bread
-__label__equipment What factors should I consider when buying kitchen tongs?
-__label__food-safety __label__chicken __label__crockpot raw chicken in an "off" crockpot
-__label__equipment __label__cleaning How to clean a big butcher block?
-__label__roasting One oven dinner
-__label__coconut __label__emulsion __label__frozen Does using frozen coconut milk lead to poorer consistency than canned?
-__label__pasta __label__masa Masa Harina and a pasta roller?
-__label__chocolate Why is dark chocolate dark when pure cocoa is light brown?
-__label__chicken __label__brining How Long To Brine Boneless Chicken
-__label__substitutions __label__vegetarian __label__bacon Vegetarian Alternative to Bacon-wrapped Sausages?
-__label__cheese __label__cheese-making Is pressed cottage cheese a different cheese?
-__label__baking __label__oil __label__oven __label__potatoes __label__aluminum-foil Electric tandoor foils, food sticks to the aluminium foil
-__label__potatoes Is is possible to make popped potatoes?
-__label__substitutions __label__cheese __label__vegan What vegan substitutes are available for cheese?
-__label__meat Can I cook ribs by starting them one day and finishing the next?
-__label__steak How to cook a 2-inch thick steak to medium?
-__label__equipment __label__pancakes To what extent are dimpled pans interchangeable?
-__label__baking __label__cake __label__vegan Protein networks in vegan cakes
-__label__food-safety __label__chicken __label__turkey __label__chicken-breast Can I grill a chicken/turkey breast in the night and eat it 12:00 and 18:00?
-__label__beef __label__slow-cooking __label__crockpot __label__pot-roast Best beef joint for slow cooker
-__label__salt __label__dough __label__pizza __label__yeast Does salt interfere with the yeast in the dough swelling process?
-__label__equipment __label__vegetables __label__juice __label__juicing __label__greens How to turn froth into juice?
-__label__alcohol Cumin-flavored vodka
-__label__pickling Pickling without Sterilization - Is It Safe?
-__label__reheating __label__flan Can I salvage undercooked flan
-__label__food-safety __label__freezing Can I freeze left over Shake & Bake coating mix after it's used?
-__label__food-safety __label__pan __label__olive-oil __label__teflon Best pan to use for cooking in olive oil?
-__label__language __label__cultural-difference What are "hog lumps"?
-__label__cookies __label__salt __label__butter __label__recipe-scaling __label__margarine Using I Can't Believe It's Not Butter and salt in a recipe that calls for unsalted butter
-__label__pasta __label__menu-planning Adding Meat to Pasta Caprese
-__label__eggs __label__shopping How to buy eggs to avoid dark specks
-__label__food-safety __label__allergy Comparable ingredients in butter and mayonaise
-__label__caramel __label__toffee What is real caramel?
-__label__substitutions __label__spices What can I substitute fennel pollen with?
-__label__food-safety __label__equipment Food Safe 3D printed Jello Molds
-__label__refrigerator __label__fresh __label__bananas Keeping bananas fresh for longer
-__label__dessert How to do creme brulee 'to go'?
-__label__garlic How much fresh garlic makes how much garlic powder
-__label__bouillon __label__cubes How would I measure Bouillon Cubes compared to the actual powder
-__label__butter __label__herbs __label__ghee How long should I cook herbal ghee?
-__label__beef Is beef 'aged' in vacuum packed bags?
-__label__substitutions __label__coffee __label__vegan __label__soymilk What plant-based (non-dairy) milk do not separate when making caffe latte?
-__label__eggs __label__cast-iron __label__scrambled-eggs Cooking eggs on cast iron
-__label__cheese Is candle wax and cheese wax the same thing?
-__label__yogurt Does repeating freeze -> chill -> freeze -> chill spoil yogurt?
-__label__chocolate __label__history How can I eat or drink chocolate as Montezuma would have consumed it in pre-Colombian Mexico?
-__label__rice __label__flour __label__pizza Pizza dough is way too wet, already in the oven. Fix?
-__label__sauce __label__italian-cuisine Why do you stir italian sauce all day
-__label__beans How long should dry beans be soaked before cooking?
-__label__flavor __label__asian-cuisine Other uses for Korean salted shrimp
-__label__meat __label__freezing __label__thawing What is it in frozen food that makes chefs so mad?
-__label__baking __label__freezing __label__puff-pastry Can I freeze baked puff pastry?
-__label__baking __label__chocolate __label__temperature __label__pie at what temperature should apple-choco pie be prepared?
-__label__baking __label__pie __label__dough __label__cookies __label__crust Can you make pie crust from cookie dough?
-__label__flavor __label__cheese Tasty vs Mild vs Mature Cheddar Cheese
-__label__chicken __label__chicken-breast __label__butchering What is the percentage by weight of meat in a split chicken breast?
-__label__chocolate __label__icing __label__gingerbread Is using chocolate instead of royal icing for a gingerbread house more difficult?
-__label__menu-planning How much prime rib should I plan per person?
-__label__bread How can I keep my freshly baked loaf fresh until the next morning if I bake it at night?
-__label__cutting-boards __label__food-safety When should cutting boards be replaced?
-__label__substitutions Substitute For Cream of Tartar
-__label__baking __label__food-safety __label__storage-method __label__bechamel Is it difficult to make a bchamel sauce for 15 persons?
-__label__grilling __label__kebab Do metal skewers make a considerable different cooking time than wooden?
-__label__substitutions __label__flour __label__cornstarch Is cornstarch and AP flour really a good substiture for cake flour?
-__label__bread __label__flour Searching for a "Dry Goods Starter Mix"
-__label__equipment Blowtorch - hardware store vs kitchen store. Is there a difference?
-__label__beans Beans rated by cooking time
-__label__ice-cream __label__chilling Chilling? How can I quantify that?
-__label__equipment __label__pan __label__frying-pan What type of frying pan does not warp?
-__label__pasta Why does my homemade pasta stick to itself whilst cooking?
-__label__fruit How to eat Rambutan?
-__label__milk __label__pancakes __label__crepe __label__soymilk Substituting soy milk for regular (cow) milk in crepes/pancakes
-__label__food-safety __label__cookware __label__maintenance Stainless steel cookware scratches
-__label__deep-frying __label__turkey Turkey frying oil temperature issues
-__label__chocolate __label__melting Can milk chocolate candy be used as a chocolate substitute in fudge?
-__label__freezing Frozen fresh figs to make jellies
-__label__candy __label__gelling-agents Why did my "Turkish Delight" turn into a horrible goopy mess?
-__label__cheese __label__culinary-uses What can be done with Norwegian brown cheese Brunost other than a sandwich?
-__label__shopping __label__fresh __label__lettuce Is the lettuce inside the wilted outer leaves still good?
-__label__food-safety __label__eggs __label__cooking-time __label__sous-vide Reheating boiled eggs for scotch eggs
-__label__indian-cuisine __label__chili-peppers __label__food-history What was Indian food like before the arrival of the chilli from South America?
-__label__freezing __label__cream __label__dairy __label__half-and-half I accidentally froze a carton of Half and Half. Is it ruined?
-__label__meat __label__freezing __label__food-preservation __label__steak __label__vacuum How to remove individual steaks from a lump I mistakenly froze together?
-__label__sauce __label__flavor __label__oranges __label__citrus __label__reduction How do I concentrate the flavor in orange juice?
-__label__cookware __label__custard __label__stainless-steel __label__ceramic Placing a ceramic bowl over stainless steel saucepan
-__label__substitutions __label__baking __label__sugar Does it matter what kind of sugar is used in baking?
-__label__herbs __label__culinary-uses What can I do with a lot of sage?
-__label__asian-cuisine __label__chinese-cuisine __label__thai-cuisine __label__vietnamese-cuisine Where does the Asian dish "sang choi bow" come from?
-__label__equipment __label__pasta Egg and flour proportion for pasta extruder
-__label__food-safety __label__measurements __label__menu-planning __label__food-identification Creating meal plans
-__label__grilling __label__cleaning What is this black stuff coming off my George Forman grill?
-__label__grilling __label__beef How to make entrecte steaks on a grill?
-__label__freezing __label__fish __label__thawing How do I separate two fish fillets that have been frozen together?
-__label__mexican-cuisine How do you cook nopales while keeping the green color?
-__label__noodles __label__gluten-free How do I keep rice based noodles from sticking together?
-__label__food-safety __label__vacuum __label__mozzarella Shipping Homemade Mozzarella
-__label__sauce __label__pasta How to mix pasta and sauce evenly?
-__label__sauce __label__cheese Why is my cheese sauce sweet?
-__label__soup __label__language __label__stews Difference between soup and stew
-__label__seafood Can I re-cook pre-cooked conch?
-__label__boiling __label__pork How to boil pork knuckle?
-__label__sauce __label__cream __label__mushrooms __label__alfredo Grey mushroom cream sauce - why so dark?
-__label__chicken __label__slow-cooking Stew? Roast? Non-Braised Chicken?
-__label__melting-sugar __label__tahini Why did my halva crumble?
-__label__tea __label__caffeine __label__beverages Bagged or Loose Leaf Tea
-__label__cooking-time __label__seafood __label__shrimp __label__paella __label__mussels How long to cook seafood in paella?
-__label__flavor __label__cleaning __label__utensils How to remove residual flavours from, e.g., a coffee press
-__label__food-safety __label__vegetables __label__spoilage __label__squash Discolored ring in squash
-__label__vegetables __label__fresh __label__mold Strange orange gel on surface of zucchini?
-__label__freezing What makes ice shatter in icecube tray?
-__label__eggs __label__sauce __label__custard What could be used as a savoury custard to serve with a savoury jam roly-poly?
-__label__food-safety __label__frying __label__oil __label__deep-frying How to keep my (deep frying) oil usable as long as possible?
-__label__oven __label__temperature Our oven consistently undercooks food
-__label__candy __label__caramel Why do my caramels turn out hard in the center?
-__label__pork How should I cook pigs cheeks?
-__label__food-science __label__vinegar __label__restaurant-mimicry Why does white vinegar taste better when at restaurants?
-__label__food-preservation __label__refrigerator What is the ideal fridge temperature
-__label__beef __label__tenderizing Cooking beef: how to make it tender?
-__label__stock Dark stock proportions
-__label__substitutions __label__sugar __label__cookies __label__caramelization __label__sugar-free How can I make cookies without any sugar?
-__label__language __label__duck Is there a difference between "magret of duck" and "fillet of duck"?
-__label__eggplant Could a non-bitter eggplant become bitter after cooking?
-__label__organization How do I write a recipe so others (or Google) can translate it well?
-__label__flavor Extract v flavoring
-__label__substitutions Substituting milk with whipping cream
-__label__nutrient-composition __label__beans __label__lentils How does lentils' nutritional profile change in germinating lentils in water?
-__label__cooking-time __label__breakfast __label__oats Fast way to cook steel-cut oats when no microwave is available
-__label__shellfish Where can I buy fresh water prawns?
-__label__sauce __label__italian-cuisine __label__wine __label__sauteing __label__reduction How do I know when my wine is properly reduced?
-__label__meat __label__cooking-time __label__slow-cooking __label__mutton Mutton shoulder versus mutton leg - any difference in length of cooking?
-__label__broth Why do my huge bone broth ice cubes become tiny puddles when melted?
-__label__flavor __label__spices __label__herbs __label__slow-cooking What flavorants stand up to long cooking?
-__label__meat __label__freezing __label__gravy When freezing prepared meats, is it better to freeze the meat separate from the sauce/gravy?
-__label__kefir Cooking with kefir
-__label__grilling __label__polenta How to grill polenta?
-__label__food-science __label__vinegar __label__starter Does accidental vinegar have a culture that I can pass along?
-__label__fruit __label__cutting __label__peeling How to peel, cut and prepare prickly pears without getting the thorns in your skin?
-__label__baking Hardening Homemade Butterscotch into the Consistency of Butterscotch Chips
-__label__storage-lifetime Pasta Salad+Chicken freezer storage for a week?
-__label__measurements __label__vanilla __label__american-cuisine What does an American recipe mean by 1 tablespoon vanilla?
-__label__frying __label__pork __label__honey Is it Safe to Fry Honey?
-__label__microwave salmon + microwave = BLAM, any suggestions?
-__label__charcuterie __label__corned-beef Corned Beef, Cabbage vs. Reuben - Multipurpose?
-__label__chocolate __label__dessert __label__frosting How should I modify my vanilla frosting to convert it into a chocolate frosting?
-__label__vegetables __label__organic How can one test if a vegetable is organic?
-__label__bacon __label__thickening __label__pairing __label__spicy-hot __label__sour-cream What kind of cooling garnish is like ice cream but doesn't melt?
-__label__fish How should swordfish be prepared?
-__label__baking Bake meat then veg dish back to back?
-__label__bread __label__yeast __label__proofing How do I substitute proofed dried active yeast for fresh yeast?
-__label__tomatoes Why do sun-dried tomatoes taste different than fresh tomatoes?
-__label__gelatin __label__gelling-agents Making gelatin from scratch
-__label__chili-peppers __label__hot-sauce Elements of a chilli sauce
-__label__vegan __label__soymilk Is it possible to make soymilk without a "beany" taste?
-__label__nuts __label__grinding how to grind pistachio nuts so that they stay dry
-__label__oven Gas or electric oven with gas stove
-__label__substitutions __label__equipment __label__blender DIY blender lid replacement
-__label__spices __label__salmon My salmon burgers are bland
-__label__substitutions __label__meat A substitution for pork in Swedish Meatballs
-__label__raw __label__lentils how long can you keep uncooked lentils - red and brown
-__label__turkey __label__defrosting __label__thanksgiving What are the options for thawing a frozen turkey?
-__label__language __label__ketchup What is it about boring, normal ketchup that makes it "fancy"?
-__label__cocktails 3 piece Cocktail Shaker Question
-__label__batter Black layer on Dosa batter
-__label__baking __label__lemon __label__blind-baking How do I find tart pans like these?
-__label__substitutions __label__spices Can I use green cardamomm pods and ground cardamom interchangeably?
-__label__baking __label__substitutions __label__extracts Substitution of root beer concentrate for extract
-__label__oven __label__cleaning How do I clean deep burns in my oven?
-__label__cheese __label__grating How can I grate soft cheeses?
-__label__pork __label__smoking Smoking 3lb Pork Butt
-__label__pasta What Old World Europe countries (apart from Germany and Italy) have their own unique pasta traditions?
-__label__substitutions __label__vegetarian Substitute for chicken broth in tomato soup
-__label__sauce __label__hollandaise How can I fix a hollandaise sauce after it has split?
-__label__cheese Overwhelmed by cheese
-__label__fermentation __label__beets Why are my beets not fermenting?
-__label__tea What is a good technique to make Iced Tea?
-__label__microwave Rule of thumb for cooking multiple things in a microwave at the same time?
-__label__culinary-uses __label__wine What can I do with leftover wine?
-__label__substitutions __label__milk __label__cheesecake Replacing whole milk with sweetened condensed milk for cheescake
-__label__cleaning __label__olive-oil How to remove olive oil stains from cotton/wool cloths?
-__label__chocolate Using Milk Chocolate instead of unsweetened chocolate in a pie
-__label__cleaning __label__cookware Burned enameled cast iron stock pot
-__label__chicken __label__meat __label__fats __label__turkey __label__grinding Keep or remove skin when grinding poultry?
-__label__oil __label__pan __label__non-stick __label__flatbread How to cook flatbread without oil?
-__label__please-remove-this-tag __label__pasta __label__broth Saving pasta water
-__label__bread __label__proofing Why proof a baguette seam side up
-__label__garlic __label__sauteing __label__shrimp Should I peel and devein whole shrimps?
-__label__eggs __label__dessert __label__egg-whites __label__meringue How to keep meringue white while baking?
-__label__equipment My Bunn coffeemaker has started overflowing at the funnel
-__label__frying __label__pan __label__frying-pan Where can I buy a transparent frying pan?
-__label__baking __label__dough __label__bread __label__yeast __label__seasonal How to get threads in a yeast dough?
-__label__frying __label__gnocchi How do I make Crispy Gnocchi
-__label__food-safety __label__eggs Shelf life of soft or medium boiled eggs?
-__label__meat __label__stews What is the lowest possible temperature for stewing meat?
-__label__fish __label__grilling How do I flavor fish en papillote?
-__label__bread Do I cover a fermenting a bread starter
-__label__dutch-oven What causes dutch oven flavor?
-__label__substitutions __label__mexican-cuisine What is an alternative to chicken broth for Mexican rice?
-__label__fruit __label__ice-cream How to add fresh fruit chunks to ice cream?
-__label__meat __label__sausages __label__raw-meat Home-made fermented/ cured sausages numbing sensation
-__label__garlic __label__sauteing How long should I saute garlic?
-__label__pasta __label__herbs __label__italian-cuisine What kind of herbs are common in Italian dishes?
-__label__chicken __label__flavor __label__chicken-breast __label__organic Why do US chicken taste "gamey"/rancid in no time despite proper storage?
-__label__sweet-potatoes Can I pre-cut sweet potatoes?
-__label__food-safety __label__meat Is rare pheasant safe?
-__label__cake What kind of paste do I use to form shapes to decorate a cake?
-__label__boiling __label__alcohol Can I get drunk by evaporating steam of alcohol?
-__label__flavor __label__meatballs How can I add flavor to meatballs which taste stale from being frozen too long?
-__label__freezing __label__herbs Can I freeze fresh hyssop?
-__label__food-safety __label__deep-frying __label__turkey Is it safe to deep fry two turkeys in the same oil for Thanksgiving?
-__label__coffee can a person taste the difference between coffee that has been ground 8 hours prior to brew vs 12 hours prior to brew?
-__label__ham __label__casserole Is there a way to make ham in a casserole less salty?
-__label__sandwich __label__jelly __label__containers pb&j taste like soap
-__label__equipment What does the number mean in the specification for a mincer?
-__label__chicken __label__seasoning __label__marinade "Post-marinating"? Is it a real term or do my taste buds deceive me?
-__label__measurements Do cooks in the US measure volume using 'traditional' or 'legal' units?
-__label__sugar __label__nutrient-composition __label__honey What nutritional differences are there between honey and table sugar (sucrose)?
-__label__please-remove-this-tag __label__pie __label__dough __label__basics __label__baking Flaky pie crust for sweet fruit pie: butter, shortening, lard, or combination?
-__label__eggs What is a black, preserved egg called?
-__label__equipment __label__flour __label__gluten-free Gluten tester; simple and fast
-__label__lettuce How to wash lettuce
-__label__chicken __label__meat How old is a chicken when it's time to be cooked?
-__label__tea __label__grinding Should I crush the spice for Chai Tea Latte?
-__label__flavor __label__vegetables __label__soup __label__spices __label__texture Troubleshooting: Kitchen Sink Vegetable Soup
-__label__sauce __label__vinegar White wine vinegar in sweet and sour sauce
-__label__food-safety __label__sauce __label__mold What is this cotton-like stuff growing on my pizza sauce?
-__label__cheese __label__temperature __label__fermentation __label__kefir How can you consistently separate Kefir into curds and whey for cheesemaking?
-__label__baking __label__cookies How to make cake like cookies crispy
-__label__salt __label__potatoes How can I reduce the salt in oversalted potatoes?
-__label__baking __label__flour __label__quickbread problems with buttermilk biscuits
-__label__flavor __label__fish "Odd" flavor in some white fish - how to predict?
-__label__butter __label__popcorn How do I butter popcorn without making it soggy?
-__label__baking __label__cookies Cookies rise nicely in the oven, but then collapse
-__label__cast-iron __label__chili Would a cast iron pot work well for chili? If so, why?
-__label__gas Run gas when outside of home
-__label__substitutions __label__potatoes __label__pumpkin __label__french-fries __label__sweet-potatoes How to make Pumpkin Fries
-__label__chicken __label__seasoning Roasted chicken ends up only salty outside
-__label__baking __label__dessert __label__creme-anglaise What is the difference between crme anglaise and crme ptissire?
-__label__herbs __label__seasoning Is there a secret to flavouring with herbs
-__label__food-safety __label__meat __label__raw-meat __label__packaging What does it mean, when packaged meat depressurizes itself?
-__label__dough __label__pie Making a decent pie crust?
-__label__equipment __label__knives __label__maintenance What regular maintenance is best for a Japanese knife?
-__label__liver How can I Saute Liver & Onions and keep the liver moist?
-__label__rice __label__rice-cooker __label__sticky-rice How do I cook sticky rice/glutinous rice in my rice cooker?
-__label__temperature __label__roast Roasting meat at low temperatures
-__label__cleaning How to efficiently remove the food particles stuck in the scrubbing pad?
-__label__pasta How do I tell if my pasta is molto al dente?
-__label__oil Should vegetables be put in the oil before the oil is heated?
-__label__baking __label__cooking-time __label__pie __label__crust When is is necessary to par bake a pie crust?
-__label__beef __label__broth Was my bone marrow broth boiled too long?
-__label__cake __label__fondant Best way to stabilize wedding cake tiers
-__label__oil Heating Pan & Oil
-__label__baking __label__storage-method __label__cake __label__storage How to store a double iced cake
-__label__storage-lifetime __label__food-preservation __label__milk __label__vegan How can I preserve refrigerated cashew / almond milk by at least 2 months?
-__label__flavor __label__bell-peppers How to remove the bitter taste from green bell pepper?
-__label__oil __label__pan What makes oil stick to the pan so bad that it is so difficult to wash out?
-__label__nutrient-composition Does cooking with solar cookers preserve the nutrients in food?
-__label__chickpeas What is the difference between chickpeas and garbanzo beans?
-__label__vegetables __label__frozen Using older frozen vegetables
-__label__fish __label__knife-skills __label__cutting Correct knife to use for portioning raw salmon?
-__label__bacon Cooking Buffet-style Bacon
-__label__cooking-time __label__thickening __label__jelly __label__pectin __label__cranberries How can I thicken this cranberry-pepper jelly?
-__label__caramel When a recipe calls for 'individually wrapped caramels', are these soft caramels (e.g. Jersey caramels) or hard candies (like werthers cream candies?)
-__label__soy __label__soymilk Soy milk compared to other bean milks
-__label__culinary-uses __label__beets What are some ways to prepare beet greens?
-__label__oil __label__avocados How do I press avocadoes to make avocado oil?
-__label__sauce __label__chinese-cuisine Should I make my own Hoisin Sauce?
-__label__equipment Ball Shaper for Batter
-__label__equipment __label__meat __label__thermometer How do you correctly use a meat thermometer?
-__label__microwave __label__hamburgers How do I cook a frozen hamburger in the microwave?
-__label__sauce __label__steak __label__sous-vide How should I prepare an excellent sauce from sous vide juices?
-__label__food-safety __label__fish __label__pickling Pickling Frozen Fish
-__label__cheese Age between mild and sharp
-__label__flavor __label__juice __label__bananas __label__smoothie __label__strawberries Why is orange juice or apple juice added in a smoothie?
-__label__measurements __label__russian-cuisine __label__measuring-scales Exactly how much is "one glass", in Russian recipes?
-__label__coffee __label__milk Instant coffee with only milk?
-__label__pasta Why is my macaroni salad absorbing all the liquid?
-__label__cheese __label__microwave Why does my Velveeta queso dip get clumpier the longer it stays in the microwave?
-__label__baking __label__bread __label__yeast New bread maker asks: how to make a bread loaf stay 'firm and solid' without a loaf pan?
-__label__baking __label__cookies __label__carob How can I make a carob coating?
-__label__substitutions __label__brown-sugar How can I substitute or make soft brown sugar?
-__label__salt __label__wine __label__chinese-cuisine Questions about shaoxing wine
-__label__beef __label__grilling __label__steak __label__tenderizing How do you cook grass-fed beef so it is not tough?
-__label__cake How to know which pan to use for baking a cake
-__label__coffee __label__grinding __label__french-press How do I remove small grounds when using a french press?
-__label__sauce __label__chips How to make wet fries?
-__label__baking __label__substitutions __label__bread __label__dough Egg replacer for bread dough?
-__label__lamb Suggestions for meal-for-two with one lamb shank
-__label__food-safety __label__onions Is it safe to eat green onion slime?
-__label__substitutions __label__vanilla What is the functional difference between imitation vanilla and true vanilla extract?
-__label__food-safety __label__fish __label__seafood Is Yellow coloring inside a fish normal?
-__label__chicken __label__japanese-cuisine What dish?: Japanese chicken skewer wrapped in a green leaf and sour red sauce
-__label__mayonnaise Homemade mayonnaise difficulties
-__label__convenience-foods Why do my hotpockets always split down the sides?
-__label__food-safety __label__cast-iron __label__maintenance Why are standard cast iron maintenance practices compatible with food safety?
-__label__baking __label__butter __label__cookies How can I tell when my fat is sufficiently creamed?
-__label__canning __label__jam why (Calif.) apricot & peach jam will not set?
-__label__eggs __label__spices __label__herbs __label__omelette Which fresh herbs goes well with an omelette?
-__label__pot __label__dutch-oven How do I pour from a dutch oven without making a mess?
-__label__chicken __label__chicken-breast __label__wok New to cooking - how long to cook chicken breast pieces in a wok?
-__label__vegetables __label__frying __label__cream Is it possible to fry vegetables in cream?
-__label__tea __label__thermometer Are normal cooking thermometers suitable to use as tea thermometers?
-__label__baking __label__cake __label__oven Can these settings bake a cake?
-__label__pan __label__hamburgers Pan-fried hamburgers, what temperature?
-__label__custard Can I use store-bought custard for Portuguese Tarts?
-__label__food-identification What are yellow sushi radishes called?
-__label__chicken __label__camping __label__fire __label__asparagus __label__outdoor-cooking How do I cook chicken and asparagus over an open fire?
-__label__storage-method __label__frozen What exact temperature allows me to store frozen products really long?
-__label__food-science __label__gelatin __label__gelling-agents Why commercial gummies do not melt?
-__label__baking __label__cake __label__vinegar __label__icing Does it make sense for a cake icing recipe to call for vinegar but not baking soda?
-__label__oven __label__microwave __label__convection How do I use a Convection Microwave Oven Hybrid?
-__label__culinary-uses __label__herbs In what kinds of dishes is asafoetida traditionally used?
-__label__equipment __label__cookware What should I look for in a crepe pan?
-__label__rice __label__asian-cuisine __label__chinese-cuisine How can I make perfect sticky rice?
-__label__presentation __label__olive-oil Why do chefs finish with olive oil?
-__label__cast-iron Rodent droppings on cast-iron frying pan
-__label__sausages __label__batter Toads with a flat batter-y
-__label__storage-lifetime __label__bay-leaf "Best by date" true for bay leaves?
-__label__substitutions Can I use low fat greek yogurt to substitute mayo in sauce that is going to be heated up (broiled)?
-__label__peeling __label__skin __label__offal easiest way to peel/skin a tongue?
-__label__food-safety __label__freezing __label__sous-vide Is the rapid ice bath chill post-sous vide actually necessary when putting the meat/fish in the freezer?
-__label__food-safety Mould on top and bottom of white wine vinegar.
-__label__food-safety __label__equipment __label__bones Which tools can be used to safely cut bone?
-__label__dough __label__condiments __label__focaccia How to put stuff inside baked sandwich and bread?
-__label__flavor __label__tea __label__chai Getting flavor to stick in milk tea
-__label__indian-cuisine __label__chutney What is a Chutney?
-__label__onions __label__bulk-cooking Appropriate process for bulk sauteing onions?
-__label__apples __label__additives What is the additive they put in apple juice to change it from cloudy to clear?
-__label__chocolate __label__brownies Can I make white chocolate brownies based on a normal brownie recipe?
-__label__vegetables __label__pasta How to increase flavour intensity in this recipe?
-__label__crust __label__sauteing __label__breadcrumbs How to turn a large piece of meat without losing breading
-__label__flavor Are some flavour pairings known to work better than others (and if so, why)?
-__label__hot-sauce Hot sauce; Remove seeds?
-__label__substitutions __label__coffee __label__milk __label__almond-milk Substituting almond milk for regular milk in coffee without bitterness
-__label__baking __label__food-safety Does spoiled milk make any ingredient?
-__label__vegetables __label__roasting __label__cooking-myth Why cover a pepper after blackening?
-__label__flavor __label__fish __label__lime __label__tilapia Lime on Fish tastes Bitter
-__label__food-safety __label__barbecue __label__mold Curious mold growth in a sealled BBQ, how does one avoid it?
-__label__equipment __label__cookware __label__cast-iron __label__deep-frying __label__dutch-oven Can I deep fry in my Le Creuset dutch oven?
-__label__baking __label__cheese How to keep blintzes closed
-__label__soup __label__asian-cuisine __label__chinese-cuisine __label__stews When should I add meat/vegetables when cooking congee?
-__label__roasting __label__turkey Roasting a turkey in a roaster oven
-__label__tomatoes __label__measurements Cored tomatoes measured before or after coring?
-__label__cookware __label__sandwich What can I use in my own kitchen to fashion a panini press?
-__label__substitutions __label__cookies __label__candy __label__toffee How can I substitute English Toffee in cookies?
-__label__candy __label__history What are these sweets from 16th century?
-__label__coffee __label__espresso Making espresso correctly - rerunning hot water several times through an espresso puck to fill an Americano
-__label__rice __label__seasoning __label__budget-cooking How to make plain white rice less boring?
-__label__wine Can I learn to like wine?
-__label__bread How can I translate my bread machine recipe to using a stand mixer instead?
-__label__seafood __label__frozen __label__scallops Are modifications to a recipe needed to use frozen scallops instead of fresh?
-__label__pasta spaghetti dinner
-__label__equipment __label__rice __label__rice-cooker What are the benefits of "fuzzy logic" in a rice cooker?
-__label__cleaning How do I clean a George Foreman grill?
-__label__salt __label__soup __label__tomatoes __label__garlic __label__spanish-cuisine Why do gazpacho recipes have you put garlic and salt together, then mash with an egg?
-__label__sausages What sausage casing is this?
-__label__ham __label__casserole Heating ham/cooking hashbrown potato casserole in same oven
-__label__baking Right baking temperature
-__label__boiling __label__kitchen-safety Stop my pot splashing me
-__label__cocktails Wild Mustang champagne cocktail
-__label__pan What is this pan called, and what is it used for?
-__label__substitutions __label__allium Substitute for onions and garlic
-__label__yogurt __label__starter __label__cultured-food Do commercial yogurt starters (i.e.: store-bought yogurt) actually degrade over time?
-__label__fish __label__salt How to counteract excessive saltiness in dried fish?
-__label__chicken What is the easiest way to shred chicken?
-__label__chicken __label__meat __label__flavor __label__brining How Can I Tell If Meat Has Been Brined?
-__label__food-safety Meals safe in danger zone
-__label__baking __label__cookies __label__mixing How does your hand/stand mixer's speed effect the texture of your cookies?
-__label__broth How to simmer bone broth safely with an overnight pause?
-__label__steaming __label__lobster How do you tell whether a lobster is cooked?
-__label__pizza __label__dough How to throw a pizza dough?
-__label__bread __label__temperature __label__yeast What temperature of water will kill yeast?
-__label__equipment __label__pan __label__stove Why have all of my quality pans started smoking at once?
-__label__cherries How to make your own glased cherries?
-__label__storage-method __label__freezing __label__flour Is it okay to keep flour in the freezer?
-__label__freezing __label__roasting __label__defrosting __label__scottish-cuisine __label__offal Can I cook my haggis from frozen?
-__label__beef __label__cooking-time __label__slow-cooking __label__stews Maximum cooking time for beef joint in slow cooker?
-__label__stock __label__wine __label__vinegar __label__broth __label__acidity Acid content of wine vs. vinegar?
-__label__microwave __label__caramelization __label__caramel Is there a technique to making Caramel in a Microwave oven?
-__label__culinary-uses __label__dessert __label__honey __label__honeycomb Culinary uses for honeycomb?
-__label__vegetables __label__soup __label__language Keep "soup greens" once done cooking?
-__label__cookware Will a Dutch oven be a good investment in a motor home with a butane gas burner?
-__label__herbs What can I do with verbena leaves?
-__label__cookware __label__glass Can I roast in glass?
-__label__substitutions __label__fondue What's a good fondue alternative that would fit in a social gathering of fondue eaters for someone who dislikes all kinds of cheese?
-__label__food-preservation cooked corned beef, "potted meats". preservation
-__label__flavor __label__spices __label__flavour-pairings How do I save curry with too much cumin?
-__label__baking Can vegetable juices stop bread from rising?
-__label__baking __label__chocolate __label__brownies Bake brownies by 2 different ways, what changes?
-__label__honey __label__raw __label__honeycomb How to extract raw honey from honeycomb?
-__label__storage-method __label__chemistry __label__molecular-gastronomy Storing Transglutaminase once opened
-__label__baking __label__cake __label__language What are these called in english?
-__label__thickening __label__marshmallow How do you thicken a cold filling?
-__label__substitutions __label__italian-cuisine __label__vegetarian __label__carbonara What vegetarian substitute for prosciutto could I use in Carbonara?
-__label__oven __label__bread Making bread dough in the bread maker and baking it in the oven
-__label__cake __label__oven __label__temperature How cooking temperature and oven set up can help prevent cakes from becoming too brown or burnt on top?
-__label__pudding __label__low-fat fat-free pudding
-__label__fish Salt-crust bass tasted really bitter
-__label__seafood __label__squid How to prepare tiny salted squid for cooking?
-__label__salad-dressing Sesame soy vinegarette
-__label__greek-cuisine Chewy Bechamel while making Moussaka
-__label__flour How to make stone ground flour?
-__label__culinary-uses __label__barbecue-sauce What to do with barbecue sauce
-__label__cocktails __label__vodka Is there any difference between cheap and expensive vodka?
-__label__baking __label__brownies __label__cupcakes How would you adapt a brownie recipe to a two-bite cupcake size?
-__label__cake __label__dessert __label__fondant How to make a cover for a molten cake?
-__label__food-science __label__milk __label__soy Why did my soy (Silk) milk suddenly become as viscous as rubber cement?
-__label__brining Are there ingredients I should avoid in a brine?
-__label__cheese __label__sausages Sausage made of cheese and meat?
-__label__milk __label__uht UHT Milk: small white floating stuff?
-__label__equipment __label__cookware __label__cast-iron Cast Iron vs Steel
-__label__measurements When a recipe calls for X cooked amount of something is that before or after it has been cooked?
-__label__food-science __label__marinade __label__wasabi Why does horseradish paste "curdle" when cooked?
-__label__food-identification What is this food "cr of leek and pot 21814"?
-__label__frying __label__onions If you 'caramelize' an onion, does an onion contain sugar?
-__label__frying __label__steak Pan reutilization techniques
-__label__eggs __label__steaming How to know (without a thermometer) whether an egg is cooked when we put a lid on the top of it?
-__label__chinese-cuisine __label__restaurant-mimicry How is congee made?
-__label__equipment __label__grilling __label__budget-cooking Small portable grill for a studio flat?
-__label__popcorn Jaw Shattering popcorn
-__label__dough __label__puff-pastry Is it possible to keep puff pastry dough in the fridge for future use?
-__label__fish __label__soup __label__stock I have a frozen fish head. What should I do with it?
-__label__baking __label__bread __label__casserole How to avoid elephant skin on no-knead bread?
-__label__flavor Why do drinks drunk from a glass instead of a bottle taste differently?
-__label__oven __label__pizza Why is my pizza doughy inside?
-__label__roast-beef __label__sandwich __label__cost Is it cost effective to make your own roast beef sandwich?
-__label__ice-cream __label__oranges Clementine ice cream
-__label__chicken __label__pizza Should chicken be cooked beforehand while making pizza?
-__label__baking __label__dough __label__cake Good techniques for stirring dough
-__label__baking __label__substitutions __label__sugar Can I use granulated sugar instead of demerara sugar
-__label__cake Baking a Cake at the Wrong Temperature
-__label__roasting __label__sweet-potatoes Tips for roasting sweet potato
-__label__food-safety __label__storage-lifetime __label__oil __label__garlic __label__chili-peppers Are spores an issue in sauteed pepper storage when you add garlic?
-__label__sushi How to stop sushi nori tasting too strong?
-__label__equipment __label__knives Can you hone a knife properly by using another knife?
-__label__potatoes __label__deep-frying __label__chips Par-fry potato chips or Par-boil?
-__label__texture Can I make hard / crunchy food without sugar or fat?
-__label__pickling __label__ratio Is there a basic ratio for dill pickle brine which will be safe for any vegetable?
-__label__storage-lifetime __label__spices __label__butter __label__herbs What is the shelf life of herbal ghee: at room temp, fridge, or freezer?
-__label__fruit __label__pineapple How can i tell if a pineapple will be sweet?
-__label__vanilla What is the difference between "vanilla" and "Mexican vanilla"
-__label__conversion __label__basil Convert fresh basil leaves to a dry measurement
-__label__fish __label__sushi __label__shellfish What is redshell sushi or rdskjell sushi?
-__label__chicken __label__freezing Why does my chicken get dry skin in the freezer?
-__label__spices __label__soup How do I keep soup from being bland?
-__label__pie __label__dessert __label__lemon What was wrong with my Ohio Shaker Lemon Pie?
-__label__meat __label__texture __label__pork-belly Pork Belly - served with soft fat
-__label__onions Can you cook pickled onions?
-__label__grilling __label__tofu How to prevent tofu from falling apart on the grill?
-__label__cookies __label__food-identification Can you help me identify these cookies?
-__label__equipment __label__pan __label__stove What are the little sparkly flakes on my black glass cooktop?
-__label__equipment __label__coffee __label__restaurant-mimicry How can I get my Starbucks coffee to taste like the Starbucks store?
-__label__cake __label__cupcakes __label__filling How to "fill" a cake made from a cupcake recipe
-__label__meat __label__storage __label__raw In a restaurants' kitchen in SC, is it DHEC approved to store raw meat next to ready to eat food?
-__label__meatballs What purpose could baking soda and cream of tartar serve in a meatball recipe?
-__label__spices __label__african Harissa and Ras El Hanout (North African staple spice blends)
-__label__seasoning Why season the meat "liberally"?
-__label__dessert Adjusting dessert recipes to accomodate a larger slow cooker
-__label__bread Bread and using a proofer
-__label__substitutions __label__herbs __label__drinks Can sarsaparilla and sassafras be substituted with licorice root?
-__label__substitutions __label__mushrooms __label__gravy Substituting fresh shitake mushrooms for dried
-__label__substitutions __label__flavor __label__candy Flavor difference between marzipan and persipan
-__label__cake __label__coloring Colored cake without food coloring?
-__label__culinary-uses __label__pork What can I do with Pork Butt Trimmings?
-__label__storage-lifetime __label__baking-soda How long does bicarbonate soda (baking soda) keep?
-__label__sauteing Does it matter what order ingredients are sauteed in?
-__label__food-safety __label__beef __label__slow-cooking To sear or not to sear - slow cooking beef dishes
-__label__culinary-uses __label__herbs __label__bay-leaf What can I do with a lot of bay leaves?
-__label__scallops Frozen scallops
-__label__salt __label__greens Is there a way to make leafy green vegetables absorb salt throughout their tissue?
-__label__grinding __label__almonds __label__nut-butters How to make ground almonds creamy?
-__label__souffle Balancing out a good souffle and burnt cheese on top
-__label__baking Can I use a china oven dish to make a sponge cake?
-__label__baking __label__eggs __label__pastry __label__egg-whites __label__mixing How can I make macarons with "feet" in my oven at home?
-__label__potatoes Will potatoes discolor if I pre-make scalloped potatoes?
-__label__baking __label__soda Does one really need to add bicarbonate of soda if one already uses baking powder?
-__label__cleaning __label__cookware __label__silver What precautions should be taken while cleaning silver utensils?
-__label__pie __label__apples How to make apple chunks in apple pie stay intact?
-__label__steak __label__frozen Do I have to wait for frozen steak to defrost?
-__label__equipment __label__stainless-steel __label__pot White stains & muddy deposits in stainless steel pots
-__label__food-safety How can I safely transport cooked food in warm weather?
-__label__flavor __label__pizza Quattro Stagioni pizza comes out unbalanced
-__label__coffee __label__induction How can I use an espresso maker on an induction cooktop?
-__label__substitutions __label__rice Adjusting an instant-rice recipe for regular rice
-__label__wine How to get a synthetic cork back in a wine bottle?
-__label__baking __label__sugar Why is glucose not used in many cake recipes?
-__label__baking __label__cake How can I get my layer cake to cook more evenly/not burned?
-__label__substitutions __label__mushrooms __label__dehydrating Approximating dried mushroom texture without
-__label__shellfish How long will canned cooked clams last in fridge after opened?
-__label__baking __label__sponge-cake Sponge cake batter too runny
-__label__food-preservation Preservative for pickles
-__label__potatoes __label__roasting Roasted potatoes: should they be dry?
-__label__chicken __label__slow-cooking Slow cooked chicken
-__label__roasting __label__stock __label__bones Optimum Bone To Water Ratio For Pork and Beef Stocks
-__label__cheese __label__cheese-making My cheese is too mushy
-__label__food-safety Sealed package beef steaks
-__label__seasoning How can I avoid overpowering my food with cumin flavor?
-__label__microwave How can I keep my salad cold in the microwave?
-__label__substitutions __label__vegetarian What's a good vegetarian substitute for Worcestershire sauce?
-__label__food-safety __label__honey __label__food-processing Are garbage cans food safe, or made of food grade plastic?
-__label__sugar How to turn sugar syrup into sugaring wax?
-__label__temperature Roasting more than 1 meat in using one oven
-__label__baking __label__bread __label__oven __label__pizza-stone domestic bread steaming -> will my stone be okay?
-__label__cast-iron How to re-season only the "high" sides of a cast-iron pan
-__label__oven __label__reheating Cooked Cottage Pie, refrigerated. How to reheat
-__label__middle-eastern-cuisine __label__chickpeas __label__hummus How to reduce the taste of horseradish in hummus?
-__label__baking __label__sugar __label__butter __label__quickbread How to make a proper scone?
-__label__restaurant-mimicry __label__salad-dressing Help me duplicate Potbelly's fat-free vinaigrette
-__label__substitutions __label__sugar What are the advantages of using agave sweetener instead of sugar?
-__label__cake __label__chocolate __label__fondant Chocolate fondant vs. liquid chocolate cake
-__label__baking __label__cookies __label__cooking-myth __label__peanuts __label__nut-butters Is it true that natural peanut butter splits in cookies?
-__label__alcohol __label__drinks __label__mixing How does mixing different kinds of beers/liquors mask the taste of alcohol?
-__label__food-safety __label__slow-cooking Chicken stock in slow cooker - danger zone?
-__label__eggs __label__cheese __label__pasta __label__italian-cuisine Why do stuffed shells recipes include eggs?
-__label__cake __label__batter Chocolate Berry Cake with Berries as main batter ingredient?
-__label__spices __label__texture How do I make sure spice mixes don't make my curry grainy?
-__label__bread __label__additives Why add lupin flour to white bread?
-__label__spices __label__language What is 'Musk' as used in this recipe
-__label__temperature __label__water __label__baking-powder __label__hot-chocolate Why do some powders clump in hot water?
-__label__baking __label__oven __label__convection Multi-step Programmable Comercial Convection Oven
-__label__chocolate From elastic to fragile chocolate
-__label__flavor __label__asian-cuisine What is the black, slightly sweet, flavour in some Asian food?
-__label__food-safety __label__pickling Jar opened once - is it still good for pickling?
-__label__baking __label__equipment What kind of tray or tray coating to use for pretzels?
-__label__food-safety Are there unnoticable effects of cooked food going bad?
-__label__equipment __label__basics __label__stove How do I turn on an auto ignition stove?
-__label__dumplings Dumplings - What happened?
-__label__stainless-steel __label__containers Cracks Developing in Straight-Sided Stainless Steel Vessels
-__label__milk __label__pork __label__mexican-cuisine Sweetened Condensed Milk in Carnitas - What Does it Do?
-__label__cast-iron __label__seasoning-pans Can I season cast iron *without* using an oven?
-__label__freezing __label__pie Are there special considerations for making a pie with the express intention of freezing?
-__label__substitutions __label__breadcrumbs How can I make breadcrumbs without a full, yeast-leavened loaf of bread?
-__label__oil __label__eggplant How to make eggplant less oily?
-__label__drinks __label__fermentation What kind of reaction is this?
-__label__baking __label__acidity __label__baking-powder __label__baking-soda __label__leavening Does acidity negate double-acting baking powder?
-__label__sous-vide Post-marinade (Seasoning?)
-__label__rice-cooker Whats wrong with my rice cooking process in my Zojirushi?
-__label__food-safety __label__beans __label__chemistry preparing lupini beans?
-__label__food-safety __label__rice __label__ratio Is Consumer Reports really correct about 6 parts water to 1 part rice?
-__label__equipment __label__mass-cooking How do I plan a meal without a stove or oven?
-__label__pastry Temperature controlled work surface?
-__label__fruit __label__indian-cuisine __label__food-identification Name the vegetable from Nilgiri hills
-__label__substitutions Alternative to Marsala?
-__label__food-safety __label__pan The bottom of my black cheap pan has worn off and I can now see the metal below where food would go. Is that pan safe to use anymore?
-__label__temperature Cooking too long, or too hot?
-__label__yogurt Why yoghurt comes out different every time?
-__label__coffee Why does making instant coffee in the microwave taste burnt?
-__label__seeds __label__chia How long will soaked chia seeds last?
-__label__sauce __label__italian-cuisine __label__spaghetti Spaghetti sauce consistency / coating noodles
-__label__pie What is the purpose of pie weights?
-__label__cake __label__oven __label__cookware __label__pan Can a disposable aluminium pan be used to bake a cake?
-__label__food-safety __label__meat __label__boiling __label__rice-cooker Will meat cook inside of a rice cooker?
-__label__substitutions What can be substituted for green onions when making crab cakes?
-__label__cake __label__strawberries Will fresh strawberries make a cake soggy?
-__label__equipment __label__eggs __label__scrambled-eggs What qualities should one look for when choosing Egg cooking gear?
-__label__flavor __label__beef __label__texture __label__crockpot __label__stews Should I brown meat for stew?
-__label__bread __label__flavor __label__pairing __label__plating What Sampling Bread to use for Pulled Pork, open faced?
-__label__freezing Freezing a Peanut Butter Chip Pound Cake
-__label__spices __label__indian-cuisine Using kalpasi (which is also known as Black Stone Flower) in a biriyani?
-__label__fats __label__sous-vide __label__blowtorch Blow torching meat after sous vide - add fat or not?
-__label__chicken __label__frying How to prepare a KFC - like coating for fried chicken?
-__label__cleaning __label__pressure-cooker Cleaning pressure cookers advice
-__label__flavor __label__smoothie What are some flavors that have a strong early presence?
-__label__bread How can I create steam in a normal oven to promote bread oven spring?
-__label__flour __label__pizza __label__neapolitan-pizza How can I produce a more soggy Neapolitan pizza crust?
-__label__sauce __label__boiling __label__language What is the term for simmering something in sauce?
-__label__potatoes __label__refrigerator Refrigerating leftover cooked potato
-__label__tea What to use for a matcha whisk?
-__label__baking __label__oven Which kinds of vessels insulate well?
-__label__freezing __label__beer __label__beverages How to chill beer quickly?
-__label__substitutions __label__rice __label__low-carb __label__stir-fry What is a suitable Low carb rice alternative?
-__label__storage-method __label__vegetables __label__freezing How to freeze cabbage?
-__label__bread __label__flavor Adding Pulses (Legumes) in Powder Form to Bread
-__label__baking __label__eggs __label__cake Cooking an eggless cake
-__label__equipment An electronic tool for mixing while the pot is on the fire
-__label__chicken Why did my organic chicken come out like rubber after roasting?
-__label__sugar __label__dessert __label__creme-brulee __label__melting-sugar How to make a smooth crme brle top
-__label__rice __label__italian-cuisine __label__sauteing __label__risotto When making risotto, why fry the rice?
-__label__substitutions __label__asian-cuisine __label__beans Substitute for red bean paste?
-__label__slow-cooking __label__crockpot can a crock pot go bad?
-__label__equipment misto sprayer malfunction
-__label__roux __label__bechamel White sauce without roux
-__label__baking __label__food-science __label__flavor What's causing the metallic aftertaste in my Nutraloaf?
-__label__packaging What are certified synthetic colors?
-__label__food-safety __label__fish Are heads of porgies poisonous?
-__label__sandwich __label__plating Is it a known technique to serve hot crispy-crust sandwiches on edge?
-__label__substitutions __label__alcohol __label__rum Can Rum-balls be made without alcohol?
-__label__dessert __label__sorbet What is the difference between sorbet and sherbet
-__label__candy __label__caramel How do I make soft caramel for homemade Caramel Apples?
-__label__whipped-cream Is it possible my cream was too cold prior to whipping?
-__label__coffee What is it that a filter Coffee maker can do that we can't do in a better or equivalent way at home?
-__label__baking __label__substitutions __label__corn What is the difference between corn flour and corn meal?
-__label__baking __label__dough __label__food-science __label__batter __label__chemistry Why don't other grain proteins behave like gluten?
-__label__cheese-making What is the effect of the fat content of milk when making cottage cheese
-__label__flavor __label__tofu What causes odd off-flavor/smell in tofu?
-__label__eggs __label__freezing __label__culinary-uses What can I do with frozen eggs?
-__label__baking __label__cream __label__dairy __label__creme-fraiche Why did my Crme Fraiche split?
-__label__food-safety __label__chicken __label__salmonella Is marinade safe if it has had incidental contact with meat?
-__label__baking __label__cake __label__decorating how to make shiny figures for cake decoration?
-__label__deep-frying How to cool 8 liters of cooking oil quickly for transport and disposal
-__label__pasta __label__rice Do long-cooked pasta and brown rice lose more minerals than short-cooked types?
-__label__flavor __label__wine Which wines have a strong, bitter flavor?
-__label__asian-cuisine __label__curry __label__shrimp What variety of shrimp paste should I use for Brazilian Vatapa?
-__label__substitutions __label__chocolate How do I use Cacao Nibs in the chocolate making recipe
-__label__safety Is food contaminated with swarf due to polishing metal plates or sharpening knives safe for our body?
-__label__tea Tea taste changes if watered down after steeping
-__label__food-safety __label__freezing Is it ok to freeze miso paste?
-__label__breadcrumbs __label__salmonella using crumbs mixture multiple times [is it safe?]
-__label__vegetables __label__spices __label__chili-peppers __label__chili Suggested edible quantity/scaling of Habanero Pepper per pound of meat
-__label__cookware __label__stock __label__canning __label__spaghetti __label__beverages Stockpot double as beer brewing pot
-__label__temperature __label__tea How can I cool tea quickly?
-__label__chicken __label__frying Crispy fried chicken goes limp: picnic disaster
-__label__tea How much tea is ideal out of one tea bag?
-__label__steak How do you prepare a steak to be rare and very rare (blue)?
-__label__sauce __label__microwave __label__reheating __label__alfredo How can I reheat a roux-based (alfredo) sauce in the microwave without separation?
-__label__drinks __label__gelling-agents How to stop Xanthan Gum from clumping?
-__label__baking __label__oven __label__tart Filling tart with beans/rice for baking
-__label__food-safety Freezing bones for stock
-__label__pork __label__slow-cooking __label__defrosting __label__skin Defrosting approx 3.5kg of pork, and then cooking more than once?
-__label__baking __label__eggs __label__ingredient-selection Shirred eggs elements
-__label__chips Are Twiglets an extruded snack?
-__label__cheese Parmesan rind:  should I use it, or trash it?
-__label__equipment __label__vegetables __label__basics Can you pure without a food processor?
-__label__food-safety __label__bread __label__storage-method __label__temperature __label__food-science Effects of elevated storage temperature on bread quality
-__label__storage-method __label__chocolate Is it better to store chocolate in the fridge or at room temperature?
-__label__chicken __label__slow-cooking __label__boiling __label__crockpot __label__chicken-breast What is the best way to cook chicken for enchiladas?
-__label__soup __label__spanish-cuisine What's the difference between gazpacho and normal soups?
-__label__garlic __label__chili-peppers __label__restaurant-mimicry __label__thai-cuisine __label__spicy-hot Thai lava chili: how could I reproduce this?
-__label__substitutions __label__rice __label__risotto Firm risotto using generic rice. Is it possible?
-__label__cheese __label__pasteurization Is Casu Marzu illegal in the United States?
-__label__substitutions __label__sauce __label__tomatoes need to convert US recipe calling for tomato sauce to equivilant in UK
-__label__corn __label__popcorn Would ground "popcorn meal" differ from regular corn meal?
-__label__food-safety Corned Silverside
-__label__onions __label__refrigerator __label__garlic Can garlic or onion stored in the fridge help to sanitize?
-__label__doughnuts What is the difference between doughnut and krapfen?
-__label__oven How do I recognize if a dish cannot be cooked in a gas oven?
-__label__baking __label__chili-peppers __label__steaming When cooking or baking is it better to steam peppers or add them raw?
-__label__vegetables __label__steaming __label__chili-peppers 3 tier steamer: Will chillies in the bottom tier make veg in the other levels spicy?
-__label__food-safety __label__sous-vide __label__salmon Sous vide whole salmon at what temperature?
-__label__corn Tips for Removing Silk from Corn?
-__label__mushrooms __label__storage Storing cut button mushrooms vs whole button mushrooms
-__label__baking __label__english-cuisine __label__scottish-cuisine How to make softer scones?
-__label__refrigerator __label__storage What is 'adequate' refrigerated space for a single person
-__label__baking __label__batter __label__macarons Can I whisk macaron batter like meringue?
-__label__nutrient-composition __label__beans __label__calories What varieties of beans are high in calories?
-__label__cooking-time __label__stews __label__bulk-cooking Cooking time adjustment for large quantities of stew
-__label__measurements __label__utensils Does 1 tea spoon correspond to half table spoon?
-__label__kitchen-safety First-Aid Kit for Kitchens
-__label__stock __label__broth Should I be worried if my broth or stock has no foam to skim?
-__label__flavor How to clear your palate between different flavored dishes when cooking?
-__label__storage-method __label__sunchokes How should I store sunchokes for 4 months in a hard freeze?
-__label__garlic __label__molecular-gastronomy __label__foam Why was there not enough foam in my garlic foam with soy lecithin?
-__label__pizza __label__italian-cuisine __label__mozzarella What is the most common mozzarella used in Italian pizza
-__label__equipment __label__cream __label__whipped-cream Pros and Cons of cream whippers?
-__label__food-safety Stew in a sealed container left unrefridgerated overnight - OK to eat?
-__label__baking __label__freezing Can I freeze unbaked scones?
-__label__food-safety __label__eggs __label__storage-lifetime __label__food-preservation How long can century eggs last refrigerated and unrefrigerated?
-__label__oven __label__butter __label__puff-pastry Avoid butter in puff pastry dough from melting while baking in the oven
-__label__nutrient-composition __label__cast-iron Can I increase my iron intake by eating food cooked with cast iron?
-__label__cake __label__carrots blackened carrot cake
-__label__tea What's the difference between Yorkshire Tea (red band) and Yorkshire Gold?
-__label__substitutions __label__bread __label__butter __label__shortening Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?
-__label__substitutions __label__chicken __label__syrup __label__korean-cuisine __label__malt What can substitute Korean malt syrup?
-__label__fish Does fresh mackerel have more omega-3 fatty acids than smoked mackerel?
-__label__baking __label__fish How can I fix my tasteless baked flounder?
-__label__temperature __label__deep-frying __label__turkey How to judge temperature and time for deep-fried turkeys?
-__label__temperature __label__beans __label__soaking Is it normal for the Chickpeas to develop white froth after being soaked for 12 hours?
-__label__fruit __label__gelatin __label__pineapple My gelatin didn't gel
-__label__cookies __label__language Cookies called monte cows?
-__label__fish __label__ceviche Is it safe to eat freshwater fish raw?
-__label__canning Can I re-can a batch of salsa that is missing an ingredient?
-__label__nutrient-composition __label__calories How to calculate the calorie content of cooked food?
-__label__pie __label__puff-pastry __label__blind-baking When using puff pastry in the base of a savoury pie, do you need to blind bake it?
-__label__substitutions __label__butter __label__shortening __label__margarine How does substituting Butter for Margarine/Shortening affect the Recipe
-__label__meat __label__italian-cuisine __label__language __label__sausages Are 'sweet' and 'mild' - Italian Sausage - the same thing?
-__label__baking __label__baker-percentage Baking 'Master' Recipes
-__label__pasta __label__rice __label__potatoes Rice vs pasta and potatoes
-__label__fish __label__please-remove-this-tag Pan-frying fish filets with skin on
-__label__toffee __label__honeycomb Why has my honeycomb toffee set in layers?
-__label__baking __label__cookies __label__consistency Why do my cookies fall flat and not cook on the bottom?
-__label__equipment Can microwave with convection replace an actual oven?
-__label__microwave __label__hamburgers Can I cook hamburgers in the microwave oven?
-__label__reheating If I'm reheating things in tins and I don't have enough oven space, can I stack them on top of each other?
-__label__cake __label__cupcakes Adjusting baking time and temp for small cupcakes?
-__label__burnt query on how to prevent burning of dum
-__label__chicken __label__water How to absorb/remove excess water that you've added to a dish?
-__label__coffee __label__espresso Why should one always use the same kind of coffee for an Espresso machine?
-__label__oven __label__popcorn Make microwave popcorn in the oven
-__label__sourdough __label__starter Will a Sourdough starter from one locale change to yeasts of current locale over time?
-__label__flavor __label__spices How to use vanilla beans?
-__label__sauce __label__flavor __label__seasoning __label__reduction When should you season sauce that needs to be reduced?
-__label__food-safety __label__citrus Does wax on citrus fruit make the zest unsafe to eat or compromise its flavor?
-__label__bread __label__culinary-uses Uses for stale bread?
-__label__food-science __label__cookware __label__non-stick __label__seasoning-pans Do pan "pores" exist, what are they, and what are their effects?
-__label__rice __label__sushi __label__asian-cuisine What is the proper way to cool sushi rice after cooking?
-__label__fish Ideas for a pescetarian Turducken (aka a fish in a fish in a fish)
-__label__cream __label__thickening __label__whipped-cream How can I thicken whipping cream?
-__label__cheese __label__dietary-restriction How to tell if cheese is vegetarian?
-__label__candy To what temperature should you take candied citrus peels?
-__label__bread __label__dough __label__coloring When should food colouring be added to part of a batch of bread dough?
-__label__roasting __label__garlic Roasting large quantities of garlic: whole unpeeled heads or peeled cloves?
-__label__meat __label__cut-of-meat What kind of meats are good for quick or cook ahead preparation, and are reasonably priced?
-__label__substitutions __label__chocolate __label__frosting __label__cocoa Can I substitute chocolate chips for cocoa powder in my frosting?
-__label__stews __label__dumplings Is there a "common" ratio for dumplings and added water when adding to a soup/stew recipe?
-__label__rice __label__boiling __label__rice-cooker Stopping water from bubbling over when cooking rice
-__label__pan What kind of pan is this? (photo) How would you use it?
-__label__storage __label__carrots How to properly store cubed carrots?
-__label__baking __label__temperature How do I adjust for a recipe to bake in an oven instead of on a grill?
-__label__pork Roasting 3 Stuffed Pork Loins
-__label__chocolate __label__melting how to coat truffles with chocolate
-__label__equipment __label__food-preservation __label__vacuum Are any retail vacuum-sealing systems worth the expense?
-__label__frying __label__chili-peppers __label__batter __label__fresh __label__jalapeno Jalapeno Poppers and getting a thick crust?
-__label__fish What fish can be used for 'minced fish' in Chinese cooking?
-__label__food-safety __label__seafood __label__steaming Is it safe to eat the clam that didn't open?
-__label__cleaning __label__cast-iron __label__dutch-oven __label__fire Have I over- or under-cleaned my cast iron dutch oven?
-__label__rice __label__mixing Can jasmine rice and basmati rice be cooked together?
-__label__storage-method __label__coffee If you need to keep ground coffee for a long time, will keeping it in the freezer help?
-__label__culinary-uses __label__coffee __label__reheating How can I reheat coffee without imparting bad flavor?
-__label__cake __label__cookware Non-uniformly shaped cake methods
-__label__roux __label__gravy __label__thanksgiving __label__color Why is my gravy opaque?
-__label__sugar __label__kombucha Raw sugar vs. refined sugar in making kombucha
-__label__chicken __label__barbecue __label__poultry __label__basting How do I baste barbecue chicken while grilling?
-__label__potatoes __label__boiling __label__food-identification What are 'boiling potatoes'?
-__label__cookware __label__boiling Is there any pan in which water or liquid shouldn't be boiled?
-__label__pork __label__stock __label__gravy Why not pork stock/gravy?
-__label__substitutions __label__baking-soda __label__baking-powder __label__leavening If I can't find baking soda or baking powder, what should I do?
-__label__chocolate __label__oil __label__coloring Colouring oil - chocolate look alike
-__label__baking __label__eggs __label__cookies How does the number of eggs affect a cookie recipe?
-__label__onions __label__vinegar Vinegar softens the bite of raw onions?
-__label__mexican-cuisine __label__corn __label__tortilla __label__masa Trouble making corn tortillas
-__label__fruit __label__food-identification Who knows what this fruit is called?
-__label__flavor __label__cutting Why did my salsa go bitter?
-__label__candy Making super-sour sweets -- issues with stickiness
-__label__smoking Smoking dried peppers?
-__label__condiments __label__mustard How is mustard made?
-__label__restaurant-mimicry __label__cheesecake What is in a Jamaican Chocolate Cheesecake?
-__label__soup __label__tofu How to reduce bitterness in silken tofu 'cream' soup?
-__label__bread __label__storage-method __label__yeast __label__sourdough Should a sourdough starter be left open/ajar after feeding?
-__label__bread __label__yeast Question on yeast quality?
-__label__sugar __label__candy __label__vinegar __label__water What is the purpose of vinegar in this lollipop recipe?
-__label__substitutions __label__sugar __label__candy __label__caramelization Does Splenda caramelize?
-__label__baking __label__cookies Why don't my cookies flatten?
-__label__indian-cuisine What are these small long narrow yellow things?
-__label__oil __label__chickpeas What's the best replacement for "solid vegetable oil" in pastry recipes?
-__label__pie __label__crust Greasy Pie Crust
-__label__food-safety travelling with cooked chickens
-__label__spaghetti Is there grade/quality for spaghetti selection?
-__label__food-safety __label__oil __label__frying-pan leaving oil on a frying pan for use later
-__label__frying __label__boiling __label__asian-cuisine Bitter watercress
-__label__gluten-free __label__cornstarch Sticky corn starch croquette
-__label__dough __label__yeast __label__cinnamon cinnamon in bread dough
-__label__coffee __label__fresh Freshly ground coffee, how fresh should it be?
-__label__sauce __label__thickening How to thicken a Yoghurt based cold sauce?
-__label__substitutions __label__beef __label__ham What is an alternative in Feijoada to smoked ham or beef?
-__label__baking __label__icing Getting rid of a commercial/plastic taste in icing?
-__label__food-safety Raw meat in washing up water
-__label__food-safety __label__food-preservation __label__asian-cuisine How long does lotus root stay fresh?
-__label__pasta How much water to put in my pasta pot?
-__label__substitutions __label__beef __label__stir-fry __label__jerky Using beef jerky cuts for stir fry?
-__label__equipment Thinning copper-bottomed staninless pot
-__label__food-safety __label__potatoes Soaking potatoes more than 24 hours
-__label__baking __label__cake __label__brownies How to enhance sweetness of a baked chocolate brownie?
-__label__soup Why did my chowder turn out watery?
-__label__beef __label__bones What are the chunks of connective tissue on soup bones? (And can I use them?)
-__label__bread __label__recipe-scaling __label__starter Can I halve the Amish Friendship Bread recipe?
-__label__baking __label__dessert __label__cake Is there a non-penetrative method for checking cake doneness?
-__label__baking __label__substitutions __label__vegan Can I substitute Ener-G Egg Replacer with Orgran No Egg?
-__label__beef __label__roast-beef Roasting sirloin which has already been cut into slices
-__label__vegetables how to use CSA vegetables most efficiently
-__label__culinary-uses __label__seeds What are some different ways of preparing flax seeds?
-__label__culinary-uses __label__herbs Lemon Balm Uses
diff --git a/data/cooking.train b/data/cooking.train
deleted file mode 100644
index edc00d3..0000000
--- a/data/cooking.train
+++ /dev/null
@@ -1,12404 +0,0 @@
-__label__sauce __label__cheese How much does potato starch affect a cheese sauce recipe?
-__label__food-safety __label__acidity Dangerous pathogens capable of growing in acidic environments
-__label__cast-iron __label__stove How do I cover up the white spots on my cast iron stove?
-__label__restaurant Michelin Three Star Restaurant; but if the chef is not there
-__label__knife-skills __label__dicing Without knife skills, how can I quickly and accurately dice vegetables?
-__label__storage-method __label__equipment __label__bread What's the purpose of a bread box?
-__label__baking __label__food-safety __label__substitutions __label__peanuts how to seperate peanut oil from roasted peanuts at home?
-__label__chocolate American equivalent for British chocolate terms
-__label__baking __label__oven __label__convection Fan bake vs bake
-__label__sauce __label__storage-lifetime __label__acidity __label__mayonnaise Regulation and balancing of readymade packed mayonnaise and other sauces
-__label__tea What kind of tea do you boil for 45minutes?
-__label__baking __label__baking-powder __label__baking-soda __label__leavening How long can batter sit before chemical leaveners lose their power?
-__label__food-safety __label__soup Can I RE-freeze chicken soup after it has thawed?
-__label__sous-vide __label__vacuum Ziploc vacuumed bags expand in sous vide
-__label__baking __label__substitutions __label__syrup What can I use instead of corn syrup?
-__label__vegan __label__almonds __label__almond-milk Does soaking almonds have the same effect as blanching and removing the skins when making almond milk?
-__label__baking __label__cake __label__soda Cake sinks in the middle when baking. Only happens when I make a Coca-Cola Cake
-__label__baking Which plastic wrap is okay for oven use?
-__label__tea Can I dissolve sugar first before steeping tea?
-__label__food-safety __label__salmon Is it safe to eat food that was heated in plastic wrap to the point the plastic wrap flamed?
-__label__flavor __label__spices __label__chemistry Flavor and Chemical Composition of Thyme
-__label__equipment What can I use as a manual hard cheese slicer?
-__label__flour __label__milling Are stone or metal grinding wheels better for flour?
-__label__beans Do fava beans need to cook longer than other kinds of beans?
-__label__baking __label__bread __label__kneading Kneading Bread After Rising
-__label__beef __label__roast __label__gravy __label__roast-beef Extraordinary Beef Gravy?
-__label__baking __label__bread __label__crust How to heat up already baked french bread in oven to get a crispy crust
-__label__chocolate Is there a difference in appearance between semi and unsweetened chocolate?
-__label__food-science __label__marinade __label__brining If salt dehydrates the meat, then why would brining make it more juicy as a whole?
-__label__cookies __label__texture __label__american-cuisine How long after baking do American chewy cookies get their normal texture?
-__label__fruit __label__alcohol __label__liqueur Is cooking with fruit liqueur comparable to cooking with fruit juice?
-__label__bread __label__cheese __label__jelly __label__brie Suggestions for Brie + Bread + Preserves
-__label__soup __label__texture __label__standards What is the correct consistency of a cream soup?
-__label__food-science __label__tea Making tea - milk first or tea first
-__label__food-safety __label__salt Sea Salt and Mercury
-__label__cinnamon Cinnamon Thickening
-__label__sauce __label__flavor __label__syrup Basic carrier sauce/syrup for different sweet flavors?
-__label__roasting __label__eggplant What is the 'cleanest' way to roast eggplants indoor?
-__label__rice Cooking and storing rice for a whole week
-__label__dehydrating dehydrating puree food
-__label__soup __label__canning __label__food-processing In industrially produced soup, how does each can contain equal parts of all ingredients?
-__label__flavor __label__microwave __label__popcorn How Is Microwave Popcorn Flavoured?
-__label__culinary-uses __label__vegetables __label__eggplant What can I do with under-ripe eggplant?
-__label__water __label__cocktails __label__whiskey Whiskey and Water
-__label__meat __label__ham Wet Cooked Ham Slices
-__label__onions __label__deep-frying __label__restaurant-mimicry Beer Battered Onion Rings -- what makes them look shiny?
-__label__wok Determining a wok's material
-__label__food-safety __label__oil Is cloudy-looking used peanut oil safe?
-__label__oil __label__cleaning __label__coconut __label__olive-oil __label__maintenance To finely spray a thin layer of warm liquid Coconut Oil?
-__label__candy __label__fudge Why Do We 'Simmer' Fudge Instead of 'Boiling' it?
-__label__equipment __label__slow-cooking __label__crockpot Can I use a larger crockpot than the recipe calls for?
-__label__food-safety __label__meat __label__seafood __label__cut-of-meat __label__butchering What part of the squid is edible?
-__label__baking How soon after baking can you refrigerate freshly made fruit pies?
-__label__chicken I would like to make my own Chicken Stock, any suggestions?
-__label__substitutions __label__eggs Substituting different types of eggs
-__label__apples __label__crumble Can I double cook apple? When making, say, Apple Crumble?
-__label__seasoning __label__citrus __label__oranges How can I add a strong orange flavor to my dishes?
-__label__cheese-making Dangerous simmering - exploding liquid? (cheesemaking)
-__label__pasta What to do with Cocoa Pasta
-__label__baking __label__cake Why should I wrap a cake tin in newspaper?
-__label__resources What is a substitute for going to culinary school? Is there?
-__label__asian-cuisine What do I need to make pho at home?
-__label__barbecue __label__equipment What are the advantages of a lid on a barbeque?
-__label__oven How to know whether the oven's door has loosened and leaking out some energy or is as tight as it was when new?
-__label__frying __label__vegetables __label__onions __label__sauteing Why sweat but not brown?
-__label__equipment __label__oven __label__temperature Can the broiler replicate a regular gas oven?
-__label__substitutions __label__eggs __label__pie __label__squash How to make a pie with no yolk?
-__label__chicken __label__meat __label__butchering What is the easiest way to remove chicken leg/drumstick tendons?
-__label__beans __label__chili Dried Kidney beans for Chili
-__label__please-remove-this-tag __label__dessert __label__taffy Homemade taffy turned out too thick and hard
-__label__storage-method How to conserve eatables in humid and moist environment?
-__label__sauce __label__butter __label__olive-oil Can you make Bearnaise with olive oil?
-__label__substitutions __label__kosher Kosher alternative for blood sausage
-__label__soup Cooking Chicken meat with bones in soup is better than cooking Chicken bones in soup?
-__label__baking __label__eggs __label__oven __label__souffle __label__convection Can you use a convection oven to make a Souffl?
-__label__cleaning __label__cookware __label__non-stick __label__aluminum-cookware How can I clean dark non-stick pots (e.g. Calphalon)?
-__label__smoking Cold Smoking in the Tropics - Condensation
-__label__flavor __label__salad-dressing How can I add a savory note to (or otherwise improve) a sweet, cream based salad dressing?
-__label__calories How do companies find out how many calories are in their food?
-__label__substitutions __label__bread __label__sugar __label__honey Substituting honey for sugar in bread
-__label__veal __label__free-range Is free-range veal available in the US?
-__label__texture __label__meatloaf How to make Meatloaf bond?
-__label__knives __label__sharpening __label__carbon-steel Buying whetstones
-__label__slow-cooking Pork left on low all day after cooking
-__label__food-safety Is the cockchafer grub edible, and how best to prepare it?
-__label__cleaning __label__pan Anodized pans? Cleaning?
-__label__ice-cream keeping ice cream fresh for 12 hours while transporting
-__label__food-preservation __label__asian-cuisine Keeping rice paper spring rolls moist
-__label__chocolate __label__ginger how to make crystallized ginger powder
-__label__baking __label__salt __label__cookies Why is salt sometimes ingredient of otherwise sweet cookies?
-__label__equipment __label__oven Calibrating a home gas oven
-__label__food-safety __label__chicken Safe Chicken Liver?
-__label__food-preservation __label__candy How to preserve cotton candy
-__label__storage-lifetime __label__pancakes __label__storage __label__buttermilk Will dried buttermilk react with other ingredients in dry mix with oil, stored in fridge?
-__label__rice __label__microwave __label__milk Is it possible to cook semolina or rice with milk in the microwave?
-__label__food-safety __label__stock __label__pressure-cooker Pressure cooked stock out overnight, still safe?
-__label__fish __label__steaming __label__defrosting Do I need to thaw fish before steaming it?
-__label__fish __label__storage __label__spoilage __label__thawing How long can raw fish be kept if it has been thawed in the refrigerator?
-__label__baking __label__food-safety __label__temperature Safe to buy food baked in plastic containers:
-__label__potatoes Best potato varieties to use for mashing
-__label__tea __label__elderberries __label__kombucha Can I add fresh elderberries or rosehips to homemade kombucha?
-__label__meringue Why did my meringue deflate and go soft?
-__label__food-safety Sous Vide Chicken was left out-safety question
-__label__freezing Initial start up of food freezer
-__label__chinese-cuisine Unusual foods from Asia (not for sensitive stomachs)
-__label__baking __label__equipment Is there really such a thing as a muffin scoop?
-__label__ice-cream Making ice cream at home without a machine
-__label__substitutions __label__cake __label__milk Help converting dry milk + milk in recipe
-__label__food-safety Is there anything wrong with rubbing a stick of butter on the pan?
-__label__baking __label__oven Question about chiffon cake
-__label__sorbet Making a sorbet by cooking or by pureeing the ingredients?
-__label__sauce Failed pan sauce didn't thicken and tasted far too much of wine
-__label__cake __label__pan pan to bake a pound cake
-__label__baking __label__substitutions __label__crust Substitute for margarine in graham cracker crust
-__label__potatoes __label__sous-vide __label__recipe-scaling How to scale up modernist Potato Puree?
-__label__baking __label__substitutions __label__cake __label__oil Substituting oil in baking?
-__label__freezing __label__fruit __label__drying Freeze-drying fruit at home?
-__label__tea __label__chai How do I make chai latte at home?
-__label__substitutions How can I make buttermilk?
-__label__potatoes Can you boil the potatoes for mashed potatoes too long?
-__label__seafood What do you look for to make sure that Conch is fresh?
-__label__lasagna Can you assemble lasagna one day, and then bake it about 24 hrs later?
-__label__food-safety __label__bacon White residue emerging while cooking bacon
-__label__rice __label__boiling __label__sushi __label__broth __label__bouillon How to boil sushi rice for yakimeshi?
-__label__equipment __label__frying __label__deep-frying Old-Fashioned Candy/Deep-Fry Thermometer - How Shallow Can I Go?
-__label__meat __label__storage-lifetime __label__canning How long is SPAM really good for?
-__label__beef __label__braising What is braising?
-__label__substitutions __label__gluten-free What is the role of oil in gluten free baking? (Can I substitute applesauce for oil in gluten free recipes?)
-__label__coffee __label__aging What happens when I store coffee in the refrigerator?
-__label__fruit __label__pie __label__glaze Creating a recipe for a glazed fruit pie - what starch to use?
-__label__bread __label__dough Lightening Bread
-__label__measurements __label__language Converting teaspoon/tablespoon measurements to mL?
-__label__vegetables __label__asian-cuisine __label__boiling What is this Asian dish made with boiled vegetables? 
-__label__popcorn Simulating Orville's Cracked Pepper and Salt Popcorn
-__label__freezing __label__refrigerator __label__history Why should food be frozen quickly?
-__label__cast-iron How do I recover from overheating my cast-iron skillet?
-__label__baking __label__dough __label__pizza How can I make my pizza dough more workable?
-__label__duck __label__confit __label__efficiency What is the fastest way / highest temp you made duck confit?
-__label__indian-cuisine __label__beans __label__lentils Are my dried moong dal beans bad?
-__label__potatoes __label__salt Why add salt to potato water?
-__label__yeast How much should yeast rise?
-__label__cheese __label__fats __label__low-fat How much fat does "low fat" cheese have?
-__label__food-science __label__spicy-hot Spicy foods and weight loss
-__label__grilling __label__steak How do you serve a hot steak after letting it sit?
-__label__coffee How do you use the gizmo for Caf Sua Da?
-__label__food-safety __label__canning __label__chili-peppers __label__spicy-hot Canning Hot Peppers
-__label__flavor __label__tasting What are "goes well with" recommendations based on?
-__label__baking __label__salt __label__dough Is salt important to the texture of dough?
-__label__flavor __label__onions __label__garlic Why would I add garlic to a recipe after onion with such a small time difference?
-__label__chicken __label__sauce __label__flavor __label__grilling __label__acidity How can I make my dish less sour?
-__label__equipment __label__ice-cream Making airier icecream
-__label__beef __label__reheating __label__liver Does liver reheat well?
-__label__baking __label__bread __label__dehydrating __label__leavening Can I use my dehydrator to raise bread?
-__label__safety Started crockpot meal on wrong temp. for four hours (Warm) Is it ruined?
-__label__pickling __label__kimchi Kimchi versus pickles: sterilized containers?
-__label__vegetables __label__chemistry __label__sunchokes What can I do to prevent the gaseous side effect of sunchokes?
-__label__storage-method __label__storage-lifetime __label__noodles __label__egg-noodles How to store cooked / stir-fried egg noodle leftovers?
-__label__nuts Converting whole to chopped hazelnuts
-__label__substitutions __label__yeast What is a yeast cake?
-__label__baking __label__gluten-free Three ingredient peanut butter cookies - how to improve texture
-__label__pasta __label__beets Homemade Beet Pasta loses color when cooked
-__label__alcohol __label__molecular-gastronomy __label__cocktails Is there any trick to make a palindrome-cocktail?
-__label__canning __label__peaches Why do you need to peel peaches to can them?
-__label__pork __label__language Lost in translation: Pluma ibrico
-__label__pork __label__ham Can I make crackling from cured ham skin?
-__label__storage-method Difference between freezer bag and storage bag
-__label__chicken __label__wine __label__spicy-hot __label__citrus __label__pairing What wines pair well with spicy, citrus chicken?
-__label__onions __label__salad Onion salad goes wet and bitter
-__label__flavor __label__lentils __label__squash __label__grains How to add savor to a squash and grain mix?
-__label__storage-lifetime __label__apples __label__caramel Shelf life of a caramel apple?
-__label__food-science __label__cooking-time __label__pressure-cooker Can the duration of the whistle determine if food inside a pressure cooker is cooked
-__label__substitutions __label__sugar Can regular sugar be substituted for maple sugar?
-__label__sauce __label__frying __label__onions __label__sauteing __label__caramelization Can you caramelize onions without using fat?
-__label__middle-eastern-cuisine __label__lamb How is the lamb meat made in lamb gyros?
-__label__baking __label__batter __label__baking-powder __label__english-cuisine __label__yorkshire-puddings Is it okay to put baking powder in Yorkshire Pudding batter?
-__label__eggs __label__food-science __label__egg-whites __label__meringue Why do my egg whites separate after whipping?
-__label__equipment __label__molecular-gastronomy Creating a home "anti-griddle"?
-__label__cultural-difference __label__thanksgiving __label__american-cuisine What are the major menu differences between Canadian and American Thanksgiving?
-__label__vegetables __label__food-preservation __label__chili-peppers What are different methods of preserving chillies?
-__label__knives __label__sharpening Can I sharpen a knife with sandpaper?
-__label__meat __label__beef __label__marinade __label__defrosting Is it safe to throw frozen meat in marinade?
-__label__beef __label__chinese-cuisine Chinese crispy beef with minced beef instead of slice steak?
-__label__coffee __label__caffeine Are there visual differences between regular and decaf coffee?
-__label__microwave Baking powder/leavener in the microwave
-__label__food-safety Safety question for defrosting and refreezing chicken breasts
-__label__equipment Recommend decent, sturdy steamer basket?
-__label__cake What is the difference between Devil's Food and Chocolate cake?
-__label__chicken __label__curry __label__pressure-cooker Cooking Chicken in Cooker Versus Pan?
-__label__dough __label__knives Knife to Cut Dough
-__label__coffee __label__chemistry Why brewed coffee in a pot needs a lid?
-__label__flour __label__wheat __label__crepe __label__eggs Why are we not generally using egg in Buckwheat crpe (or galette) but only in Wheat Flour crpe?
-__label__substitutions __label__eggs __label__allergy __label__brownies Brownies without egg
-__label__language Whats the cooking method called where you bury the raw food in hot charcoal ashes?
-__label__coffee __label__tea Can a loose leaf tea basket be used for steeping/brewing coffee?
-__label__herbs __label__thai-cuisine How should I use lime leaves when making Thai green curry?
-__label__rice Bringing water to boil with rice or alone and then add rice?
-__label__vegetables __label__potatoes __label__seasoning __label__steaming Seasoning steamed vegetables (in particular potatoes): advisable?
-__label__oven __label__cookware __label__stainless-steel Are stainless steel frypans oven safe?
-__label__puff-pastry Blind baking puff pastry
-__label__chocolate __label__dessert __label__ice-cream Is it possible to have chocolate chunks in ice cream that aren't waxy?
-__label__menu-planning How can I create a varied (or at least tasty) menu for a 12 day hike whilst using as few ingredients as possible?
-__label__food-science __label__potatoes What's the science behind making German potato dumplings (Kndel) fluffy but not fall apart?
-__label__equipment Microscope for cooking
-__label__storage-method __label__storage-lifetime How to store Miso
-__label__hot-sauce Is there any way to enhance the heat without changing the taste in a hot sauce?
-__label__pie Pie Crust Partially Cooked
-__label__microwave How do I know if a food or recipe can be made in a microwave oven?
-__label__fruit __label__pineapple How does pineapple react with water?
-__label__bread How can I rescue overproofed bread?
-__label__cake __label__chinese-cuisine How to properly store a Chinese new year cake and how long will it last?
-__label__tea __label__beverages How will the taste of black tea change when I infuse it with water colder than 90-100 degrees Celsius?
-__label__equipment All Clad Copper Core - everything sticks, why?
-__label__chicken-stock Chicken Stock gelatinous
-__label__asian-cuisine __label__food-identification __label__sticky-rice What is this green cake with plastic-y texture, found at an Asian store?
-__label__baking __label__oven Baking with oven without bottom heating element
-__label__cheese __label__cheese-making __label__cultured-food Storage of cheese starter cultures
-__label__meat can you leave slow cooker on for 10 and a half hour i food takes 8hrs to cook
-__label__sauerkraut 10 liter fermentation crock... water getting sucked inside, advice needed
-__label__temperature __label__cooking-time __label__faq Time vs. Temperature - What changes what?
-__label__storage-method __label__sauce __label__meat Keeping left-over pan sauces longer?
-__label__food-safety __label__meat __label__curing Soppressata, prosciutto, and other meats; how is it safe?
-__label__pastry __label__timing Red Bean Cream puffs timing and filling
-__label__sugar __label__vinegar How to prevent a vinegar taste when poaching eggs (using vinegared water)
-__label__food-safety Does a lid on a pot safely "seal" soup?
-__label__coffee __label__salt Why is salt sometimes added to straight coffee?
-__label__frosting Shortening to Swiss Buttercream
-__label__cookies __label__popcorn __label__thanksgiving What quick Thanksgiving treats can I make?
-__label__substitutions __label__vinegar How can I susbtitute unseasoned rice vinegar for seasoned?
-__label__baking __label__cleaning __label__oil Gummy residue from baking spray/oil
-__label__low-carb Replacement for pasta that is natural and fairly low carb
-__label__baking __label__substitutions __label__eggs __label__milk __label__muffins How do I substitute skim milk for dry milk in a muffin recipe?
-__label__equipment Red Copper Cookware
-__label__baking __label__bread __label__eggs Egg In My Bread
-__label__seafood __label__steaming How to steam clams?
-__label__equipment Searing Sous-vide with electric heat gun
-__label__temperature __label__fish __label__cooking-time 3 types of fish, 3 temperature/time per package
-__label__language __label__cultural-difference Translating cooking terms between US / UK / AU / CA / NZ
-__label__vegetables __label__knife-skills __label__cutting How should I keep the vegetables from flying off the board when I cut them?
-__label__lasagna Basic process for making lasagna
-__label__chicken __label__chicken-breast Filling for Stuffed Chicken Breast
-__label__cookbook __label__organization New takes on recipe format
-__label__mushrooms __label__truffles Is there an inexpensive substitute for truffles?
-__label__food-safety __label__slow-cooking __label__refrigerator Can I Brown Beef For Slow Cooking the Night Before
-__label__chicken __label__marinade __label__chinese-cuisine __label__soy Would raw soy sauce marinated chicken be more salty when cooked the next day?
-__label__indian-cuisine __label__menu-planning What can I cook for Indian guests without trying to mimic Indian cuisine?
-__label__substitutions __label__gluten-free Are there any other gums that work in gluten-free baking besides xanthan and guar?
-__label__substitutions __label__salt __label__garlic Substituting garlic powder for garlic salt?
-__label__cream __label__alcohol __label__dairy Does adding brandy to whipped cream make it fall quicker?
-__label__bread __label__dough __label__pizza Pizza Dough Seasoning
-__label__baking __label__bread __label__rising Prevent brioche buns from spreading during rise
-__label__bread __label__ingredient-selection __label__sourdough __label__beer Could I use beer instead of/as well as water in my sourdough?
-__label__baking __label__cupcakes __label__custard __label__filling When making filled cupcakes, is it possible to bake a custard filling in it?
-__label__baking __label__cheesecake Cheesecake in or next to waterbath
-__label__food-safety __label__canning Is there a definitive way to know if a tin can is lined with BPA?
-__label__eggs __label__duck How to better combine preserved eggs with strong ammonia smell with other foods?
-__label__beef __label__oven __label__barbecue How to cook fall-off-the-bone beef spare ribs in oven or on stove top?
-__label__sugar __label__asian-cuisine __label__acidity Why do Asian savory recipes call for a few pinches of sugar?
-__label__equipment __label__cleaning __label__cast-iron __label__pot How to clean a burnt cast iron pot?
-__label__beef __label__temperature To which internal temperature should I cook beef for rare/medium/well done?
-__label__baking __label__substitutions __label__butter __label__pastry __label__margarine Why do my pastries come out flat when I use butter instead of margarine?
-__label__baking __label__bread Why did my French bread neither rise nor bake properly?
-__label__bread Good breads for evening cooking?
-__label__cleaning How to clean stains from inside of vacuum flask?
-__label__sushi What sushi-like dish consists of various fish in a light sauce?
-__label__milk Is it okay to boil milk (making steel cut oats)
-__label__chinese-cuisine __label__japanese-cuisine What is the difference between "Mongolian Grill" and "Hibachi"?
-__label__japanese-cuisine What to do with mochi...this version is white, hard and puck-like in shape?
-__label__rice __label__mass-cooking Cookware and methods for large quantities of rice
-__label__microwave Stainless steel vs ceramic Enamel microwave ovens
-__label__freezing __label__soup __label__noodles How to thaw soup without noodles going mushy
-__label__pizza Why didn't the toppings on my pizza stick to the dough?
-__label__coffee __label__turkish-cuisine Why is it necessary for Turkish Coffee to start brewing with cold water?
-__label__tea __label__herbs __label__dehydrating Make lemon balm tea - recommended method
-__label__oven __label__pizza __label__pizza-stone __label__neapolitan-pizza Is there a significant difference between pizza ovens and conventional ovens with pizza functionality?
-__label__chicken __label__microwave Microwaving chicken before frying
-__label__butter What is the foam that comes out when making clarified butter?
-__label__beans __label__camping __label__fire __label__outdoor-cooking How to cook common bean in mess tin in campfire during hikers camp ? Possible?
-__label__vegetables __label__frying __label__cooking-time __label__stir-fry How long to stir-fry vegetables to retain most nutrients?
-__label__equipment __label__knives What should I look for in a good, multi-purpose chef's knife?
-__label__substitutions __label__sugar __label__pastry Is Dextrose the same as Atomized Glucose Powder?
-__label__garlic Shaking Method for Garlic
-__label__bread __label__sugar __label__flour Why is my bread dough sticky?
-__label__beef __label__knife-skills __label__hamburgers __label__oxtail __label__knife-safety How to Debone Oxtail?
-__label__equipment __label__grilling Stainless vs Enameled Porcelain Grates?
-__label__flavor __label__temperature Do sweet dishes taste sweeter when hot or when it gets cold?
-__label__dough __label__cookies __label__raw Can I leave out raw already-formed cookies for close to an hour while I wait for the oven to be available?
-__label__shopping __label__blender __label__equipment What to look for when purchasing a blender?
-__label__equipment __label__cleaning __label__cast-iron How do I clean my cast iron grill pan?
-__label__culinary-uses __label__lemon How would you use a lot of lemons?
-__label__bread __label__gluten-free __label__conversion Can I make this bread recipe gluten free?
-__label__storage __label__olive-oil __label__containers How to open a can of olive oil?
-__label__food-safety Food stored in a warm freezer
-__label__shopping __label__cookware How to buy a molcajete and/or paellera
-__label__storage-method How to store Curry Leaves for many days?
-__label__baking __label__cleaning Dishwasher safe bakeware?
-__label__cast-iron __label__stove __label__glass Should I polish a cast iron pan for use on a glass cooktop?
-__label__spices Removing spiciness from a dish
-__label__bread How do store bought bread keep so soft?
-__label__curry __label__thai-cuisine Whats the simplest possible spicy thai curry?
-__label__yogurt __label__dairy-free Is it possible to make yoghurt at home with dairy-free milks (soy, coconut, etc)?
-__label__storage-method __label__storage-lifetime __label__cheesecake How to store cheesecake for long-term?
-__label__equipment __label__turkey __label__poultry Tool/shears for cutting the backbone out of turkey
-__label__bread What effect do different slash patterns have on bread oven spring?
-__label__turkey __label__gravy What is the top layer of separated turkey gravy called?
-__label__hamburgers Should Pickle Slices be Above or Below the Hamburger
-__label__pan __label__water __label__chicken-breast Lots of water coming out of chicken breasts when cooking in pan. Why?
-__label__sauce __label__flavor __label__sauteing How does the choice of vegetable ratio and processing steps influence the taste of mirepoix?
-__label__equipment __label__sauteing __label__frying-pan What's the functional different between a skillet and a saute pan?
-__label__middle-eastern-cuisine __label__tahini Are there different styles of tahini?
-__label__cake __label__frosting Pre-frosting cake with jelly
-__label__tea __label__honey Can I replace sugar with honey in tea?
-__label__substitutions Recipe calls for Aleppo Peppers, I need the right substitution amounts for cayenne and paprika
-__label__food-safety __label__oil Is it safe to use oil at its smoking point?
-__label__freezing __label__raw Raw pork and raw chicken touching each other
-__label__baking __label__roasting When is it necessary to cover food with aluminum foil during baking/roasting?
-__label__baking After refrigerating cookie dough overnight, should i leave my dough at room temperature or go straight to the oven?
-__label__flavour-pairings Complementary taste to elderberry ice cream?
-__label__fish __label__frozen Defrosting Fish without Bag
-__label__salt __label__cabbage Is white cabbage that has turned rose-colored still safe to eat?
-__label__vegetables the sugar content of raw corn on the vs cooked corn on the cob
-__label__baking __label__nuts can i bake pine nuts?
-__label__frying __label__equipment __label__stove Should I purchase and use a grease or oil splash screen?
-__label__storage-method __label__sauce Soy Sauce storage container
-__label__food-safety __label__salt __label__fermentation __label__pickling Accidently reduced salt in pickling recipe - are these pickles still safe?
-__label__baking what is an alternative for baking powder?
-__label__baking What went wrong with my cookie dough?
-__label__conversion __label__cupcakes Can an Angel Food Cake recipe be converted to cupcakes?
-__label__cake __label__rising small cakes/muffins not rising correctly
-__label__food-safety __label__mold Doughnuts preseratives
-__label__sauce __label__seasoning __label__mexican-cuisine __label__cinnamon How can I fix a mole sauce with excessive cinnamon?
-__label__baking __label__equipment __label__cupcakes Can silicone moulds be used for making cupcakes in electric tandoor
-__label__baking __label__cake How can I stop chocolate chips sinking to the bottom when I make cakes?
-__label__pork Is my pork Safe to eat after 3 hours sitting out??
-__label__chicken __label__marinade __label__vacuum better to marinate in vacuum?
-__label__molecular-gastronomy __label__spherification Can I reuse an alginate bath for reverse spherification?
-__label__dutch-oven __label__casserole What are the differences between a Dutch oven and ceramic casserole?
-__label__knives __label__sharpening Japanese knives for someone who can't sharpen freehand?
-__label__lettuce Green lettuce water?
-__label__baking __label__substitutions __label__temperature __label__oven __label__lasagna How long to bake lasagne at lower temerature?
-__label__food-safety __label__spices __label__cinnamon pieces of wood in cinnamon
-__label__baking __label__cookies __label__recipe-scaling In what proportion should the given ingredients be combined to form a cookie?
-__label__storage-method __label__storage-lifetime __label__alcohol __label__cocktails Will storing a mix of vermouths alter their taste?
-__label__dough __label__gluten-free Gluten Free Challah not keeping shape
-__label__baking __label__bread __label__dough __label__pita pita bread crust too hard
-__label__thickening __label__gluten-free Gluten-free alternatives to beurre manie/roux for thickening sauce?
-__label__equipment __label__temperature __label__cookware __label__cast-iron How much could I safely heat a content-less cast-iron pan?
-__label__sugar How much brown sugar should I substitute for white sugar?
-__label__candy Making caramel: how the ingredients effect the outcome?
-__label__chicken why is there no cavity in the whole chicken I just bought?
-__label__vinegar __label__salad-dressing Can I use distilled white vinegar instead of white wine vinegar when making my own dressing for gifts?
-__label__chocolate Can I use a dark cocoa candy bar in place of bakers chocolate?
-__label__baking __label__bread __label__crust Techniques to get a nice golden-brown crust on bread
-__label__storage-method __label__storage-lifetime __label__spices __label__fresh __label__saffron How can I keep saffron fresh for longer?
-__label__sauce __label__oil __label__shopping Where can I buy online spices, sauces, extracts, etc. with international shipping?
-__label__chicken __label__temperature __label__deep-frying __label__chicken-breast __label__chicken-wings Confirming Fried Chicken is completely cooked
-__label__food-safety __label__chicken __label__smell Chicken smells like eggs
-__label__sauce Why does my canned enchilada sauce smell and taste like dog food?
-__label__sugar __label__vietnamese-cuisine What is yellow rock sugar, for pho?
-__label__baking __label__peaches How can I use these peaches in a box cake mix?
-__label__bread __label__storage-lifetime __label__sandwich __label__tortilla What kind of homemade sandwich bread or wrap lasts longest?
-__label__pumpkin Reducing Canned Pumpkin (as per America's Test Kitchen)
-__label__food-preservation How long do refrigerator pickles keep?
-__label__food-processing __label__legumes Should boiled legumes cool before processing?
-__label__cookies __label__cooking-time Are my cookies cooked?
-__label__baking __label__cake How to bake a veiny cake?
-__label__storage-method __label__pasta How to store homemade pasta
-__label__basics __label__mexican-cuisine __label__salsa How does one begin to create salsa?
-__label__alcohol __label__cocktails How can I improve the 2:1:1 margarita recipe?
-__label__bagels What are bagel chips?
-__label__ice-cream __label__custard Can any custard be made into a frozen custard?
-__label__cookware Pan For Induction Heating
-__label__butter __label__margarine Hot Sauce: margarine versus butter
-__label__sous-vide __label__pasteurization Does shape affect pasteurization time when cooking sous vide?
-__label__fish __label__grilling __label__drying How to dry a fish for grill
-__label__frying __label__pan __label__sauteing How do I prevent food from sticking to a standard (non-coated) pan?
-__label__equipment __label__chinese-cuisine What do you need for Chinese style Hotpot at home?
-__label__chicken __label__roasting __label__flavor __label__apples Apple Cider is too sweet for gravy
-__label__soup __label__nutrient-composition __label__minestrone How to fix the protein content of my minestrone?
-__label__salt __label__cookware How many times can I use a salt block?
-__label__cake __label__cupcakes What temperature and time should I use for a cupcake recipe?
-__label__bread __label__dough Why is my bread not mixing and cooking properly
-__label__italian-cuisine Are spuntini a form of appetizers?
-__label__vinegar __label__crock __label__glaze Is my blue glazed crock safe to make wine vinegar in?
-__label__beef Other Wagyu cuts beyond steaks
-__label__meat __label__freezing __label__defrosting What is the "idea" behind thawing out meat?
-__label__oil How long can you store used cooking oil
-__label__knives __label__knife-skills How do I hold my knife to prevent blisters when chopping?
-__label__coffee __label__grinding __label__turkish-cuisine Is Turkish coffee grinding finer than Espresso grinding?
-__label__ice-cream __label__mint How do I steep mint for mint ice cream?
-__label__sauce __label__cheese __label__pasta __label__children What is the optimal method for making box macaroni and cheese?
-__label__baking __label__substitutions __label__bread Can I use the juice from pickles to make bread?
-__label__cheese __label__vegan __label__mozzarella Vegan alternative to Mozzarella
-__label__ground-beef Freshly Ground Beef vs. Store Bought
-__label__potatoes __label__french-fries __label__blanching Why blanch handcut fries?
-__label__ingredient-selection __label__cornstarch __label__starch Corn Starch vs Potato Starch
-__label__cleaning __label__steak __label__frying-pan __label__stainless-steel Steel Pan non-stick improvement by polishing
-__label__sugar __label__butter __label__cookies How to cream when there is more sugar than butter in the recipe?
-__label__equipment __label__knife-skills __label__learning __label__knife-safety Will chopping hard destroy my new knives?
-__label__chinese-cuisine __label__indian-cuisine __label__restaurant Is Indian food more expensive to prepare than Chinese food?
-__label__food-safety __label__food-science __label__food-preservation How does irradiated beef spoil?
-__label__grilling __label__vegetarian __label__hamburgers How can I make home-made veggie burgers stay together so I can grill them?
-__label__food-preservation __label__cutting Pemmican -- how was it prepared without metal tools?
-__label__chocolate __label__cocoa Chocolate: difference between "Cocoa Mass" and "Cacao"?
-__label__coffee __label__food-identification What is this "Egyptian Coffee"?
-__label__seasoning-pans __label__carbon-steel Preventing carbon steel seasoning from flaking off
-__label__indian-cuisine __label__restaurant-mimicry What is the orange coloured cream inside McAloo Tikki called and what are its ingredients?
-__label__meat __label__mold __label__frozen What causes mold to grow on frozen meats?
-__label__frying __label__pan __label__cutting __label__lamb Do lamb kidneys require their cores to be removed and what is the easiest way to remove them?
-__label__pancakes __label__dairy __label__buttermilk What does "buttermilk" mean in an American pancake recipe?
-__label__sauce __label__peanut-butter How to loosen peanut butter in a sauce
-__label__salmon __label__smoking What are safe, effective practices for smoking salmon in a commercial smoker?
-__label__honey How do I find a recipe for the New Years Treat of Kozenach?
-__label__equipment __label__coffee Lifetime of French press filter
-__label__coffee How do I make a frappuccino less watery?
-__label__baking __label__bread __label__sourdough __label__fermentation Techniques for making sourdough starter in cold/altitude
-__label__salad-dressing __label__color __label__hand-blender Why would a blended salad dressing change its color?
-__label__substitutions __label__cheese When can I not substitute Romano for Parmesan?
-__label__substitutions __label__jam __label__gelling-agents __label__gelatin Is there a way to make jam or chutney without Gelatin / Pectin?
-__label__food-safety __label__vegetables __label__defrosting Food safety issues related to eating raw frozen vegetables
-__label__equipment __label__sandwich Why do most sandwich makers have a triangular shape?
-__label__indian-cuisine __label__paneer Why would rasagullas break while cooking?
-__label__garlic Does fresh garlic have any specialized uses?
-__label__grilling __label__hamburgers Grilling burgers: flip once, or keep flipping?
-__label__food-safety What is the correct procedure for cooling and reheating leftovers?
-__label__equipment __label__deep-frying Does the Philips Air-fryer work as well as a standard deep-fryer?
-__label__sauce __label__thickening How can I make this wine and bacon sauce into a thick liquid?
-__label__food-safety __label__mushrooms Can I heat and then cool Shiitake mushrooms, and eat cold one day later?
-__label__food-safety __label__nuts Are dark walnuts ok to eat?
-__label__food-safety __label__chicken __label__grilling __label__beer Is Beer Can Chicken safe?
-__label__spices __label__food-preservation Why do vegetables cooked with freshly ground spices taste better than those cooked with powdered spices available in the market?
-__label__storage-method __label__storage What's the trick to wrapping tightly in plastic wrap?
-__label__seasoning __label__basics Ways to learn to season food correctly?
-__label__beef How are Thin Slice Beef rolls for hot-pot prepared in restaurants?
-__label__culinary-uses __label__lettuce Culinary uses for bolted lettuce?
-__label__please-remove-this-tag __label__drinks __label__coffee wishy-washy caff frapp
-__label__chicken __label__brining What are the basics and options of brining meat, for example chicken?
-__label__substitutions __label__coffee Substitute instant coffee for brewed black coffee
-__label__storage-method __label__freezing __label__storage-lifetime __label__refrigerator __label__storage Does freezing food extend its expiration date?
-__label__cookware What can I use a tempered glass pot for?
-__label__onions Removing the onion layers in an intact way without cooking them
-__label__food-safety __label__milk How long does it take for milk to spoil unrefrigerated?
-__label__canning water bath processing for jam
-__label__coffee __label__foam __label__turkish-cuisine Turkish coffee foam
-__label__shrimp What is the difference between a prawn and a shrimp?
-__label__flavor __label__vegetables __label__frying __label__mushrooms __label__smell Why does cooking mushrooms longer alter the taste so much?
-__label__fish __label__cooking-time How do I know when fish cooked in parchment or salt is done?
-__label__sauce __label__vegan __label__soy Soy sauce substitute
-__label__food-safety __label__chicken-breast How long will previously-frozen vacuum-packed chicken last in the fridge?
-__label__flour __label__mexican-cuisine __label__tortilla __label__flour-tortilla How to make big, fluffy "Mexican-style" flour tortillas (without using any special machinery)?
-__label__cookware __label__flambe Can you flamb in any skillet?
-__label__cake __label__storage-lifetime __label__chocolate Cake in homemade chocolates
-__label__equipment __label__cookware How can I measure the performance of my stovetop pots and pans?
-__label__storage-lifetime __label__honey __label__honeycomb Honeycomb in honey - how long does it last?
-__label__food-safety __label__chicken Cooked whole chicken has congealed blood around joints and bones, should I worry?
-__label__pasta __label__food-preservation Can pasta salad be preserved long-term?
-__label__meat Why does prepackaged deli meat taste better when you take each slice and "fluff" it?
-__label__beef __label__steak __label__cut-of-meat __label__butchering Which part of a cow does UK "frying steak" come from?
-__label__food-safety __label__vegetables How long can vegetable-based foods be stored at room temperature?
-__label__measurements __label__professional Do professional cooks use measuring cups and spoons?
-__label__measurements How much is a "scoop" of vanilla sugar?
-__label__fermentation __label__pickling Fermenting pickles - sun or shade?
-__label__microwave Microwave oven equipment
-__label__storage-method __label__steaming __label__steamed-pudding How to store a Christmas pudding to make it drier?
-__label__oil __label__slow-cooking __label__curry How can I save my curry - it's way too oily!
-__label__garlic How does removing the germ of garlic help with breath/digestion?
-__label__artichokes Harshuf -- Artichoke Stalks
-__label__coffee __label__grinding Practical home stone grinding
-__label__drinks __label__cocktails What is a proper Manhattan?
-__label__beef __label__roasting How can I stop roast beef drying out?
-__label__seasoning __label__hamburgers __label__tasting How to taste hamburgers for seasoning?
-__label__baking __label__cupcakes Tall cupcakes that have height to them
-__label__camping What do you have for breakfast during camping
-__label__baking __label__temperature __label__cooking-time Making a 2 ramekin recipe into an 8 ramekin recipe: Do I change the cooking time?
-__label__fruit Fruit flavour profile
-__label__chicken __label__sous-vide Can I pre-cook chicken in a sous vide bath while cooking something else?
-__label__indian-cuisine __label__tenderizing Why is the chicken in Indian food so tender?
-__label__microwave __label__reheating __label__casserole How do I reheat a casserole in the microwave?
-__label__garlic Preparing minced garlic the night before using them
-__label__food-safety __label__freezing __label__steak How to dethaw multiple pieces of steak when not planning to use them all at once
-__label__onions __label__caramelization __label__salad Salad onions -- any way to make them sweet but not soft?
-__label__utensils Untwisting stuck salt shaker
-__label__food-safety __label__pizza __label__spoilage __label__safety Any health risk eating cold refrigerated pizza?
-__label__milk __label__caramel What causes curding in this case: heating milk with large quantities of sugar
-__label__frying Difference between Pan-Frying and Searing
-__label__mexican-cuisine __label__breakfast Does anyone know the name of this Mexican Breakfast / Brunch dish?
-__label__baking Cookies are too sweet
-__label__barbecue What "Is" Barbeque or "BBQ"?
-__label__food-safety __label__flavor Should brussel sprouts ever taste chemically?
-__label__indian-cuisine Is it possible to make onion Bhajis without a deep fryer?
-__label__storage-method __label__deep-frying Is it possible to keep battered deep-fried (pork) crunchy?
-__label__flour __label__bread What grains (and in what ratios) go into a nine-grain flour?
-__label__dough __label__pizza Food processor for pizza dough
-__label__food-safety __label__meat __label__freezing __label__pork Is it feasible to freeze a whole pig?
-__label__oil __label__tasting Proper olive oil tasting technique
-__label__substitutions __label__chicken Alternative for shake and bake?
-__label__temperature __label__popcorn How hot does popcorn need to be before it pops?
-__label__canning Fresh or dried Garlic
-__label__grilling How can I smoke a large chicken on an outdoor grill and still keep the skin edible?
-__label__soup __label__onions __label__stock __label__blender __label__hand-blender onion puree thickness
-__label__eggs __label__chocolate __label__meringue When should I add melted chocolate to reduced sugar meringue?
-__label__salt __label__kosher-salt What is the difference between kosher salt and unprocessed sea salt?
-__label__candy turkish delight is "grainy"
-__label__baking __label__baking-powder __label__biscuits Getting biscuit mix to rise...again
-__label__pasta __label__pressure-cooker Cooking pasta in a Pressure Cooker
-__label__baking __label__equipment __label__stove Baking on a rocket stove
-__label__baking __label__bacon Why is bacon commonly baked in a cold oven?
-__label__blender __label__smoothie Buying a "blender" that can pure a potato
-__label__storage __label__heat __label__spoilage Is it unwise to store oils etc above gas stove/oven?
-__label__yogurt What can I do with lots of plain sweetened yogurt?
-__label__rice spanish rice ran out of liquid and is getting sticky
-__label__food-safety __label__salmon How do I know if my salmon fish is cooked properly?
-__label__beans Calories in bean liquid?
-__label__storage-method __label__ingredient-selection __label__molecular-gastronomy How to apply transglutaminase brand "Saprona TG F"
-__label__food-safety __label__food-science __label__rice __label__nutrient-composition Why should (or shouldn't) we wash rice before cooking?
-__label__hamburgers Cook Burger on Stove - Turns Gray
-__label__roasting __label__corn __label__hominy How can I roast hominy while minimizing the popping?
-__label__spices __label__temperature Temperature-stable spices
-__label__food-science Red beans and rice with salt pork
-__label__pot __label__cleaning Crackling sound and a thin layer of something on the surface before water boils
-__label__steak __label__tenderizing What are other techniques are used to tenderize steaks apart from using a meat mallet?
-__label__salt __label__seasoning __label__recipe-scaling Is there any truth to the idea that you shouldn't multiply seasonings when multiplying a recipe?
-__label__vegetables Does anthocyanin still exist once the purple beans have changed to green during cooking?
-__label__substitutions __label__pancakes __label__gluten-free __label__quickbread To make Gluten free pancakes, can I just substitute regular flour with Gluten free flour?
-__label__ice-cream __label__coloring Tips for patriotic vanilla ice cream
-__label__yogurt __label__cheese-making I failed to make yogurt, what have I made?
-__label__baking __label__equipment __label__eggs __label__souffle Which containers should I use for souffles?
-__label__food-preservation __label__chili What would be good preservatives for chili to give it a longer shelf life?
-__label__baking __label__cake Can panettone paper molds be used for other things?
-__label__equipment __label__rice __label__rice-cooker What are the benefits of using a dedicated rice cooker, rather than just cooking rice in a pot?
-__label__smell __label__beets How to remove soil smell from beetroots?
-__label__storage-method __label__storage-lifetime __label__refrigerator __label__cream __label__storage How to preserve homemade fresh cream for about a week in a freezer?
-__label__food-science __label__vinegar What are the functions of vinegar in cooking?
-__label__skin __label__bell-peppers __label__peel How to tenderize bell pepper skin / peel
-__label__chocolate __label__peanuts Homemade chocolate turns crumbly
-__label__cupcakes Can a failed cupcake be incorpated into a new cupcake?
-__label__baking __label__salt Does salt do anything more for baked products than just add flavor?
-__label__hamburgers Can I use Maida atta instead of plain flour for breading?
-__label__flavor What are some ways to reduce the bitterness of chicory?
-__label__sausages __label__charcuterie __label__curing __label__food-safety When curing sausage, which is more important temperature or humidity?
-__label__greens __label__melon Are sharkfin melon shoots really edible?
-__label__steak __label__sous-vide Pre-Cooking Steak in a bag, Any suggestions?
-__label__flavor __label__soy __label__wasabi How do you coat almonds in wasabi and keep it spicy and crunchy? (my wasabi paradox)
-__label__ingredient-selection __label__recipe-scaling __label__calories Recipes - Adding up calories and nutritional info?
-__label__pork __label__stock Using the bone from a spiral cut ham
-__label__storage-method __label__refrigerator Dehydration in Fridge vs Outdoor
-__label__batter __label__shrimp __label__buttermilk What does buttermilk do to fried shrimp batter?
-__label__meat __label__beef __label__pork __label__lamb __label__cut-of-meat 3D meat cuts references?
-__label__flavor __label__soup __label__mexican-cuisine __label__citrus __label__lime How do I remove bitter flavor from lime rind in soup?
-__label__eggs __label__oil oil for cooking eggs
-__label__chicken __label__meat __label__butchering Chicken without all that fat?
-__label__storage-method __label__cleaning How do you remove the stickiness from reusable plastic container or lid?
-__label__soaking __label__chia How long should chia seeds soak?
-__label__tea Remove tannins from tea without removing caffeine
-__label__food-safety __label__pot-roast Can I make a pot roast in a foil roasting pan with lid?
-__label__bread __label__refrigerator __label__proofing How to store bread dough in the fridge for proofing?
-__label__food-safety __label__stock I left stock out to cool overnight. Is it safe to use?
-__label__baking Can I use dried dates instead of fresh ones for baking a cake? The dates should build the base of the cake
-__label__chili-peppers What determines total heat when using chilis? Quantity  intensity?
-__label__sauce __label__indian-cuisine Papadum sauces - making my own
-__label__fruit __label__ripe __label__lemon __label__citrus __label__ingredient-selection Are ripe meyer lemons supposed to be soft?
-__label__fruit __label__dessert __label__chilling How to chill a compote?
-__label__food-preservation __label__popcorn How to preserve coated popcorn?
-__label__rice __label__salt __label__sushi Can the amount of salt in the recipe be right?
-__label__milk __label__nutrient-composition Nutrition value: cold or warm milk?
-__label__sugar __label__caramel Caramel with sugar granules
-__label__cast-iron __label__stir-fry Can an enameled dutch oven be used for stir frying?
-__label__salt How to ration salt in small quantities?
-__label__barbecue Is there any advantage of applying dry rub overnight for baby back ribs for smoking?
-__label__pancakes Can I make pancakes with waffle mix?
-__label__tea Office (Loose Leaf) Tea Solution
-__label__baking __label__yeast __label__baking-powder Why use yeast instead of baking powder?
-__label__storage-method Recommendations for leak proof containers?
-__label__juice __label__foam __label__apple When I make apple juice, what's in the foam on top?
-__label__substitutions __label__spices __label__chili-peppers Chili powder substitutions
-__label__tenderizing Can I tenderize conch meat with baking soda
-__label__pan __label__seafood __label__skin Should I skin the common sole for pan?
-__label__rice __label__sushi How to adjust for humidity when making rice?
-__label__deep-frying Minimum amount of oil that should be used in deep fryer
-__label__vegetables __label__language __label__eggplant What are purple small Brinjals called in English?
-__label__substitutions __label__storage-lifetime Shelf-stable "frosting" for a savory "gingerbread" house?
-__label__creme-brulee __label__blowtorch Serving Creme Brulee to a large group of people
-__label__substitutions __label__vanilla When can artificial vanilla extract be used in place of real vanilla extract?
-__label__food-science Coffee Soluability/Concentration
-__label__curry __label__food-history Murgh Shahi Korma
-__label__fruit __label__food-preservation __label__jam __label__canning What are the costs to consider when making jam?
-__label__equipment __label__food-processing __label__chili-peppers __label__hot-sauce __label__puree How do I finely process/puree a large amount of chillies?
-__label__food-safety __label__milk Pasteurized milk that has gone sour
-__label__storage-method __label__bread __label__crust __label__sourdough Storing hard crusted bread
-__label__substitutions __label__eggs __label__egg-whites __label__whipped-cream Whipped Cream out of Egg Whites
-__label__chili __label__bones __label__ham How should I cook a ham bone for chili?
-__label__cheese __label__beef __label__pairing __label__venison Best cut of meat to pair with Gorgonzola?
-__label__baking __label__bread __label__rising Is the second rise step neccesary for no-knead bread?
-__label__vegetables Does it make any sense to grate the raddish on a grater without peeling its skin?
-__label__storage-method __label__frying __label__oil Can you extend the life of frying oil with lettuce?
-__label__food-safety __label__rice Rice with worm and possibly their eggs
-__label__tea Can somebody identify this tea?
-__label__food-safety __label__apples Red apples safety
-__label__frying __label__flowers Fried capers and caper alternatives
-__label__sauce __label__oil Removing oil bubbles from bolognese sauce
-__label__substitutions __label__spices Substituting cayenne for red pepper flakes
-__label__grilling __label__fruit I would like to try grilling fruit - any suggestions?
-__label__baking __label__pie __label__cake __label__cheesecake Is cheesecake a cake or a pie?
-__label__pastry cooking pastry for bottom of pie using cold filling
-__label__sugar __label__cookies __label__texture How can I make these cookies less sweet without ruining the texture?
-__label__flavor How much coffee to use for coffee ice cream?
-__label__meat __label__raw-meat __label__tenderizing Is there a downside to tenderizing meat?
-__label__food-safety __label__seafood Can you get food poisoning from calamari rings?
-__label__substitutions __label__oil How are Oil Types Differant?
-__label__cleaning __label__chili-peppers Cleaning habanero oils off of tools
-__label__substitutions __label__flour __label__rolling Is there an alternative to spreading flour when rolling the dough?
-__label__pie __label__cream How much cream should I make for my mini Oreo cream pies?
-__label__storage-method __label__meat __label__storage-lifetime __label__food-safety Uncovered Raw Meat or Milk in Fridge
-__label__frying __label__indian-cuisine __label__pastry __label__deep-frying How to make soft Gulab Jamuns?
-__label__microwave __label__utensils Microwave friendly utensils, what qualifies as
-__label__baking is it ok to use parchment paper when baking cream puffs
-__label__beef __label__roast __label__roast-beef How to cook eye of round roast?
-__label__flavor __label__cocktails Is "angostura" (as in bitters) a flavor?
-__label__cheese __label__milk __label__yogurt __label__spoilage __label__pasteurization Is it possible to make yogurt and cheese from spoiled milk?
-__label__baking 'home mixed' wholewheat flour
-__label__food-safety __label__chicken Can you reuse marinade used with raw chicken?
-__label__steak __label__cutting How to cut beef tenderloin into Filet Mignon
-__label__sauce __label__frying __label__marinade __label__thai-cuisine Why did my peanut butter sauce split?
-__label__salt __label__butter __label__crumb-crust Graham cracker crust too salty for cheesecake
-__label__electric-stoves On an electric stove, does the smaller burner produce fewer BTUs than the larger burner?
-__label__cake How much white chocolate should I use in a white chocolate cake?
-__label__sugar __label__candy __label__ginger How to successfully make candied ginger?
-__label__chocolate __label__ganache Chocolate ganache
-__label__frying __label__onions __label__garlic Does aged onion/garlic turn green when frying?
-__label__storage-lifetime __label__cream-cheese How long can savory cream cheese dishes last?
-__label__food-safety Pork sausage patties in a crockpot overnight
-__label__food-safety __label__storage-method __label__food-science __label__garlic __label__olive-oil Garlic Overflow  Why won't my olive oil stay in its jug?
-__label__frying __label__bacon Why does bacon curl?
-__label__sauce Why is no juice left after cooking lamb or beef joint in a pan?
-__label__flavor __label__tea __label__herbs __label__chai Should I use dried or fresh chilli/ginger in chai tea?
-__label__baking __label__squash __label__leavening Why doesn't my quick bread rise properly when substituting splenda for sugar?
-__label__food-safety Is food with hair in it (or food which had hair in it) safe to eat?
-__label__substitutions __label__eggs __label__milk __label__soy __label__dairy-free Can I replace milk with eggs in recipes?
-__label__cake __label__grilling __label__microwave Which mode for baking cake in microwave?
-__label__cake __label__icing __label__muffins For a baking beginner, what cake icing you recommend?
-__label__substitutions Substituting white wine vinegar with red wine vinegar
-__label__equipment __label__juice Do I need a juicer?
-__label__curing Why isn't my homemade pepperoni orange?
-__label__chicken __label__salt __label__brining Substituting table salt for kosher salt when brining chicken
-__label__tea How concentrated can I brew iced tea?
-__label__microwave Is it ok to use plastic containers to bake in an electric oven?
-__label__soup __label__roux How to prevent my roux from sticking to the bottom of the pan?
-__label__chicken __label__freezing __label__cleaning How can I clean frozen (raw) chicken juice out of my freezer?
-__label__storage-method __label__sauce __label__gravy My gravy turned to jello overnight. How can I make it last for leftovers?
-__label__fish __label__ingredient-selection Differences between haddock versus cod
-__label__chili-peppers How should I substitute jalapeo peppers for fresh green cayenne peppers?
-__label__storage-method __label__refrigerator __label__storage __label__moisture Refrigerated lunchboxes turn soggy
-__label__beef __label__salt Is it okay to salt beef before or while cooking it?
-__label__baking __label__convection Uneven baking in a convection microwave oven
-__label__cooking-time __label__garlic When should garlic be added to the pan to get maximum pungency?
-__label__sauce __label__asian-cuisine __label__soy Soya sauce. Are they different for variety of dishes?
-__label__grilling Necessary to empty my pellet grill auger when I'm done grilling?
-__label__meat __label__food-science __label__grilling __label__barbecue __label__skewers What is the history of souvlaki and is there any benefit in cooking meat on a skewer?
-__label__fish __label__vegetarian What do you call people that eat fish but not meat?
-__label__juice I want to know if beet juice without the beets is available for making pickled eggs
-__label__olive Could it be bad black olive that I've eaten?
-__label__flavor How to add flavour coating to gelatine or starch capsules?
-__label__shrimp How to tell if shrimp is already cooked and what to do with it?
-__label__food-safety __label__fruit __label__chemistry __label__seeds Coconut Water from White vs Brown Coconuts
-__label__fruit __label__ripe __label__citrus How do I ripen unripe oranges and grapefruits?
-__label__wine Low tannin dry red wine, good for sauces and stews?
-__label__baking __label__temperature __label__oven __label__pork __label__conversion How do I adjust cooking time when temperature may be off by 5-10C?
-__label__herbs There a Difference between Chinese parsley and cilantro
-__label__food-safety __label__tea Is it safe to consume packed tea leaves after their expiry?
-__label__food-science __label__caramel Why doesn't my caramel sauce thicken?
-__label__kosher-salt What is the advantage of using kosher salt
-__label__sauce __label__basting Why did my basting sauce flop?
-__label__storage-lifetime __label__oil Storing Deep Fryer Oil
-__label__temperature __label__milk __label__dairy __label__pasteurization cooling pasturized milk
-__label__barbecue __label__smoking Is it safe to smoke with oak treated for oak wilt?
-__label__onions __label__peeling What's the best way to peel an onion?
-__label__baking __label__bread __label__water What happens if bread is made with sparkling water?
-__label__food-safety __label__oil __label__food-preservation __label__canning __label__botulism While making pepper oil with dry crushed red pepper, do I need to sterilize the jars to store for up to 6 months?
-__label__soup Skin on black bean soup
-__label__mold Should I throw moldy Strawberries away?
-__label__freezing __label__roux Can I freeze roux?
-__label__substitutions Can I use cream of tartar in place of tataric acid
-__label__ingredient-selection __label__basil Which kind of basil should I use?
-__label__pasta __label__soup Mushy-firm pasta in soup ..... help?
-__label__utensils __label__egg-whites Silicone utensils are changing the taste of my egg whites
-__label__milk Is pasteurized milk safe to drink?
-__label__resources __label__learning Are the Jacques Ppin videos worth it for a novice?
-__label__substitutions __label__milk __label__allergy __label__oats Oatmeal & Lactose Intolerance
-__label__substitutions __label__vanilla Vanilla extract and vanilla powder
-__label__bread __label__flour __label__starter What type of flour should I feed my starter with?
-__label__untagged Which foods are high in umami?
-__label__meat __label__freezing __label__turkey __label__frozen __label__raw-meat Is there a difference between freezing meat at 26F and 0F?
-__label__seeds __label__chia What is the purpose of making Iskiate from Chia seeds?
-__label__flavor __label__espresso How does the shape of an espresso cup affect the flavor?
-__label__cleaning What is the best way to clean mussels?
-__label__food-safety __label__onions Is it safe to eat sprouted onions?
-__label__food-safety Can dry ice in a liquid poison you?
-__label__bread __label__sourdough 100% Whole wheat sourdough bread method
-__label__food-safety __label__freezing __label__beer How to thaw a bottle of beer that got frozen accidentally without exploding the bottle
-__label__cake What's the best way to stack a three-tiered wedding cake that is not covered in fondant/marzipan?
-__label__cast-iron __label__stainless-steel Enameled cast iron vs stainless steel for acids
-__label__food-safety __label__storage-method Pressure cooking green beens
-__label__chicken __label__roasting Baking chicken in oven, but keeping it moist
-__label__milk __label__rice __label__drinks Home made Rice Milk that's not slimy or chalky?
-__label__food-preservation __label__jam __label__pectin __label__consistency How to recover jam that is too liquid?
-__label__baking __label__bread Bagels: Alternative to cornmeal on the baking sheet?
-__label__baking __label__bread __label__cooking-time Can I bake bread in pieces?
-__label__barbecue __label__greek-cuisine How to create kebabs that taste Greek
-__label__meat __label__raw-meat __label__carpaccio Precautions making carpaccio
-__label__equipment __label__canning Hand operated can sealer
-__label__butter Creaming methd for cookies. Help?
-__label__eggs __label__storage How long can pie batter stay in the refrigerator?
-__label__beef __label__crockpot Corned Beef in a slow cooker?
-__label__storage-lifetime __label__food-safety Is smell a bad way of determining whether meat is still good?
-__label__food-safety __label__refrigerator __label__sushi Sushi in lunch box? Sushi rice preservation
-__label__sauce __label__boiling __label__slow-cooking How to boil away water from a sauce without it splashing?
-__label__flavor __label__salt If salt loses its flavor, how can you season it?
-__label__egg-whites __label__lime How can I stop my eggs from cooking when I make lemon/lime curd?
-__label__food-safety Food safety with broken glass in dried tomatoes
-__label__baking __label__bread __label__dutch-oven What's the intrinsic advantage of using a dutch oven?
-__label__resources __label__cookbook What cookbooks do you always come back to?
-__label__cookware __label__skillet Do flavors remain on an enameled skillet?
-__label__tea __label__infusion What are the consequences of infusing a tea bag longer than recommended?
-__label__temperature __label__knives __label__pate Why did James Bond heat up the knife for his foie gras?
-__label__cooking-time __label__measurements Are cooking show minutes really minutes?
-__label__peanuts Peanut butter - store bought texture at home
-__label__cast-iron __label__wok __label__aluminum-cookware __label__carbon-steel What material wok did I get while thrifting today?
-__label__lamb Can you eat lambs hooves?
-__label__sauce __label__restaurant-mimicry __label__vietnamese-cuisine How to make Coconut/Chili Sauce (based on Photos)
-__label__food-safety __label__food-science How to cook the food such that no acrylamide is formed?
-__label__cheese Are there cheeses with less saturated fat?
-__label__food-safety __label__defrosting Why can food be left out to cool (140F to 40F in < 6h) but not to defrost?
-__label__soup __label__shrimp Why did my shrimp bisque turn out so broth like?
-__label__bread __label__rye Is there such a thing as pumpernickel flour?
-__label__baking __label__dough Commercial Bakery to Provide Dough
-__label__dehydrating dehydrator temperatures
-__label__potatoes __label__deep-frying What is the origin of fried potato?
-__label__measurements __label__conversion How to measure a cup of "solid" ingredient?
-__label__pancakes __label__catering __label__serving How can you keep a stack of Swedish pancakes fresh?
-__label__molecular-gastronomy __label__spherification How can I get good spherification results with alcohol?
-__label__curry __label__duck Duck curry with pineapple pieces
-__label__meat __label__cooking-time __label__lamb Why has the meat turned out to be hard like rubber?
-__label__bread __label__utensils What characteristics should a bread peel have?
-__label__oil __label__peanuts __label__nut-butters Why does store-bought peanut butter in a jar have so much more oil than fresh ground?
-__label__food-safety Black Coalish Thing In Orange
-__label__dough __label__dumplings What is special about pierogi dough?
-__label__flavor __label__seeds __label__raw __label__chia What does it mean when chia seeds are bitter?
-__label__sauce __label__temperature __label__boiling __label__reduction When reducing, why do you simmer instead of boil?
-__label__substitutions __label__beef __label__brisket Can I substitute a beef round rump roast for brisket?
-__label__nuts Any suggestions for cracking "black walnuts"?
-__label__slow-cooking __label__roast-beef Will cooking a beef topside joint on a very low heat overnight make it dry?
-__label__cake __label__cream Preventing heavy top layer of cake from crushing cream layer
-__label__vegetables __label__broccoli What to do with broccoli stalk?
-__label__baking __label__flour What qualifies to be an "all purpose flour"?
-__label__middle-eastern-cuisine __label__chickpeas How to get falafel to hold together when pan-frying?
-__label__baking __label__mixing Mixing baking ingredients separately
-__label__baking __label__substitutions __label__pizza __label__baking-soda Baking powder substitutes
-__label__spoilage __label__avocados When is an avocado considered bad?
-__label__food-safety Uncooked pot roast
-__label__onions using somthing besides onion in recipies
-__label__flavor __label__soup __label__potatoes How to add flavor to potato soup (using minimally processed ingredients)?
-__label__spices __label__beans How to make homemade pinto beans taste like canned refried beans?
-__label__baking __label__eggs __label__pie __label__meringue How can I keep meringue pie-topping from falling?
-__label__chocolate __label__melting-chocolate How to prevent a baker's chocolate mixture from resolidifying so that it can be used in beverages?
-__label__cookies __label__decorating How to stick oreo biscuits together to make a tower?
-__label__baking __label__cheese __label__pasta Triple batch multipliers
-__label__baking-powder Why using both baking powder and sodium bicarbonate?
-__label__cucumbers __label__gazpacho Will bitter cucumbers ruin gazpacho?
-__label__oven __label__pizza __label__pizza-stone Baking pizza without an oven
-__label__yeast How can I make nutritional yeast?
-__label__okra How can I adjust my recipe for touffe to prevent the addition of okra to it from making the dish too gummy?
-__label__sauce __label__thickening What are the (most common) different ways to thicken sauces and gravies?
-__label__substitutions __label__italian-cuisine __label__nuts Can I replace pine nuts with other nuts in a pesto sauce recipe?
-__label__baking __label__cooking-time __label__squash I'm baking an acorn squash. How long should I bake it for?
-__label__bread __label__milk Can I bake bread with long-life milk?
-__label__cookies __label__salt __label__dessert __label__seasoning Why do so many dessert/biscuit recipes have salt in them?
-__label__food-safety __label__cleaning Where can I find the apron/towel worn by the America's Test Kitchen staff?
-__label__equipment __label__slow-cooking __label__crockpot Is there a difference between a slow cooker and a crock pot?
-__label__frying __label__olive-oil Why does my olive oil smoke/burn when I fry with it?
-__label__microwave Why would heating left-overs in a ring heat them more evenly?
-__label__stuffing How do I preserve my mushroom stuffing for freezing?
-__label__cookware flaw in stainless steel
-__label__sauce __label__refrigerator __label__spicy-hot __label__chili Homemade hot sauce- shelf life? Refrigeration?
-__label__meat __label__frying __label__fats Does frying a lot of oil out of Twice-Cooked Pork leave it with much less fat?
-__label__pork __label__bacon __label__butchering How do you separate the skin from pork?
-__label__ground-beef How to brown ground beef so it comes out uniform and not chunky?
-__label__substitutions What can I use in place of sherry in a recipe with king prawns, garlic and paprika?
-__label__baking __label__pastry __label__puff-pastry How to get my croissant flakier and bigger? Is it possible to get a hollow inside?
-__label__dumplings Why are my dumplings made of evil?
-__label__pasta __label__rice __label__smell How do I get rid of plastic smell in rice / pasta?
-__label__dessert __label__candy __label__restaurant-mimicry __label__texture __label__gelatin How do you make Welch's fruit snacks?
-__label__equipment __label__knives What is the name of this style of knife?
-__label__equipment __label__rice-cooker __label__quinoa Quinoa in a Rice Cooker?
-__label__sauce __label__hot-sauce Making cheese sauce
-__label__ginger What is the difference between white and pink ginger?
-__label__butter Warming refrigerated butter at a table in a restaurant
-__label__yeast __label__sourdough __label__cultured-food How can you change the environmental factors to change the proportions of sourdough microbiological cultures?
-__label__food-safety __label__chicken Can chicken not completely cooked then cooled be fully cooked later?
-__label__substitutions __label__bread __label__milk __label__water What difference does it make if I substitute low-fat milk for water in bread recipes?
-__label__storage-method __label__sourdough __label__starter What makes a good vessel for storing sourdough starter?
-__label__grilling __label__steak Cooking steak on the grill
-__label__pasta __label__lasagna How to deal with "no precooking required" lasagne sheets?
-__label__baking __label__oven __label__temperature How do you decide what temperature to bake at?
-__label__flavor __label__spices __label__chili-peppers __label__pepper Is there a way to experience pepper's endorphins effects without the burning sensation?
-__label__butter __label__measurements How much is a knob of butter?
-__label__meat __label__reheating Heating meat in a microwave
-__label__chemistry __label__spicy-hot __label__hot-sauce Create hot "sauce" from capsaicin extract
-__label__food-safety Golden Syrup best before date
-__label__cake Why is my cake crumbly?
-__label__dulce-de-leche How to change the texture on dulce de leche?
-__label__pizza __label__crust How can huge bubbles in pizza crust be prevented?
-__label__chicken __label__salt __label__brining Brining multiple chickens
-__label__ripe __label__avocados __label__ingredient-selection How can I choose good avocados at the supermarket?
-__label__pork __label__roasting __label__pork-belly Why do most belly pork recipes recommend cooking the pork at a high temperature at the beginning of cooking?
-__label__meat __label__sandwich What kind of meat is used in cheese steak?
-__label__coffee __label__espresso __label__aluminum-cookware 'Espresso' Maker - Base turned dark, is it bad?
-__label__fish __label__stock __label__salmon __label__cooking-myth Reason(s) for not making stock with oily fish (salmon)?
-__label__bread __label__breakfast Using Italian Bread for French Toast?
-__label__rice __label__mexican-cuisine __label__spanish-cuisine Cracked Mexican/Spanish style rice
-__label__food-safety __label__slow-cooking Slow cooked lamb
-__label__equipment __label__pork __label__chinese-cuisine What is the name (in Chinese) of the utensil that is used to prick lots of tiny holes in pork skin to make it very crispy?
-__label__equipment __label__stove __label__gas Induction range vs gas
-__label__jam __label__grapes Should I separate grape skins when making jam?
-__label__food-safety __label__sugar __label__food-preservation __label__canning __label__syrup Can you safely can homemade caramel/butterscotch syrup?
-__label__storage-method __label__bread What are the pros and cons of storing bread in various locations?
-__label__baking __label__bread __label__flour __label__vital-wheat-gluten Create my own high-gluten flour by mixing vital wheat gluten and bread/AP flour?
-__label__quinoa Troubles with quinoa consistency
-__label__bread __label__dough __label__flour __label__kneading How careful do you have to be with adding flour for kneading?
-__label__cake __label__juice What juices to use in cake?
-__label__fruit __label__food-preservation __label__canning Keeping ripe pears for canning later
-__label__baking __label__bread Bread dough doesn't keep its shape
-__label__oven __label__microwave __label__ceramic Non plastic/glass microwavable plates
-__label__wine __label__beer What is more difficult to make: beer or wine?
-__label__oven __label__pizza __label__slow-cooking Can I make a good pizza in a home portable oven?
-__label__salt __label__seasoning __label__history __label__pepper Why are salt and pepper the "classic" dinner table seasoning?
-__label__syrup __label__sweeteners What is the US equivalent of Golden Syrup (UK)?
-__label__equipment __label__microwave Technology improvements of microwave ovens for thawing and reheating
-__label__equipment __label__cleaning __label__spices __label__curry Removing turmeric colour from mortar and pestle
-__label__meat __label__milk __label__cookbook __label__kosher __label__dairy-free Julia Child - Mastering the Art of French Cooking - OK for Kosher?
-__label__frying-pan Hot vs Cold Chinese culinary standards
-__label__flavor __label__herbs __label__italian-cuisine __label__seasoning How do I impart the flavor of mint to a tomato sauce?
-__label__refrigerator __label__pastry How can I prevent pastry becoming soggy when it has a filling and is stored overnight?
-__label__tortilla Is it possible to prepare store bought corn tortillas so they don't fall apart?
-__label__onions __label__knife-skills __label__cutting What are the official names for slicing an onion from pole-to-pole or cross-pole?
-__label__storage-method __label__storage-lifetime __label__wine Will vacuum sealing an open bottle of wine make it like it was never opened?
-__label__food-safety __label__storage-method __label__storage-lifetime __label__cubes __label__bouillon Do Bouillon Cubes/Powder go bad?
-__label__vegetables __label__rice __label__rice-cooker __label__timing When to add diced vegetables when cooking rice
-__label__baking __label__substitutions __label__italian-cuisine __label__pastry Impastata Ricotta for Cannoli
-__label__fats The difference between suet and tallow?
-__label__equipment __label__cleaning __label__pot Overheated stainless steel stock pot
-__label__icing __label__kneading __label__rolling Kneading and rolling fondant icing without air bubbles
-__label__baking __label__muffins Why don't my muffins rise and develop tops properly?
-__label__induction How do I  maintain a portable induction cooker?
-__label__storage-method __label__microwave __label__reheating Why are there no PETE reusable cups?
-__label__beans __label__chickpeas Is it possible to make pan roasted garbanzo beans creamy in the center?
-__label__please-remove-this-tag __label__salt __label__classification What makes fleur de sel different from regular salt?
-__label__substitutions __label__onions __label__language Is there a difference between green and spring onions?
-__label__substitutions __label__vegetarian __label__chicken-stock How to substitute chicken broth in a vegetarian soup?
-__label__grilling How to tell when a turkey burger is fully cooked?
-__label__fruit __label__juice __label__oranges __label__juicing Skin oranges 24-h in advance?
-__label__baking __label__pastry __label__roux choux pastry, keep mixing while waiting for the roux to cool?
-__label__cake __label__ganache __label__food-transport __label__fondant How to travel with a cake overseas?
-__label__frying When is it better to fry with oil and when is it better to fry with butter?
-__label__food-safety I bite my nails. How can I keep proper hygiene in the kitchen?
-__label__mushrooms __label__sauteing How to properly saut mushrooms so that they don't release water?
-__label__soup __label__broth Fixing a beef broth with too much celery seed
-__label__batter __label__pancakes __label__consistency How to get spongy slightly chewy pancakes?
-__label__chicken Incorporating capsicum oil into a chicken breading
-__label__bread __label__knife-skills How can I avoid my knife from "dragging" across my unbaked bread when making slashes to let steam escape while baking?
-__label__storage-lifetime __label__parsley How long does fresh parsley keep in the fridge?
-__label__oven __label__grilling __label__outdoor-cooking How do I cook food in this square stone oven?
-__label__culinary-uses __label__pairing __label__bananas What are some savory banana applications?
-__label__substitutions __label__stock In what kind of recipes can I substitute stock for water?
-__label__cheese Why does Swiss Cheese have holes?
-__label__baking __label__substitutions __label__oil When can I use coconut oil as a substitution for other fats?
-__label__pasta __label__quinoa Can I make pasta with quinoa flour?
-__label__equipment __label__coffee __label__espresso Do the improvements touted by the ZPM Nocturn (PID-controlled espresso machine) sound sensible?
-__label__alcohol __label__liqueur Is there any reason not to keep fruits inside nalewka for too long?
-__label__food-safety __label__chicken How long can you store the bones of a chicken in the refrigerator?
-__label__equipment __label__sharpening How can I sharpen my peeler?
-__label__cooking-time How do I adjust cooking time for dense fruitcake in smaller pans
-__label__cookware Do black metal vessels cook food more quickly than normal steel?
-__label__coffee __label__french-press How do I use a French Press to make coffee?
-__label__candy How do I make candy apples not sticky?
-__label__roux __label__gumbo Gumbo base tastes burnt, but the final product does not
-__label__substitutions __label__spices What can I use as a replacement for cumin?
-__label__chocolate How do you determine whether a chocolate is sweet or semisweet?
-__label__bread __label__sourdough __label__starter How do I feed a sourdough starter?
-__label__ingredient-selection Does sugar give moisture?
-__label__cheese __label__pasta Sauce in a sealed jar smells off, has it gone bad?
-__label__food-safety Can I prepare and eat dried oyster mushrooms that are four year old?
-__label__tomatoes What size are small, medium and large tomatoes?
-__label__corn __label__tortilla __label__tortilla-press Is It Possible to make corn tortillas at home without a press?
-__label__meat Meat juices can they be saved for recooking meat?
-__label__chicken Any tips for ways to cook chicken breast for recipes that call for shredded chicken?
-__label__alcohol __label__alcohol-content Is there any alcohol remaining in beer-stewed chicken?
-__label__potatoes __label__shopping How can one determine if a potato is suitable for French fries?
-__label__candy __label__caramel __label__rum Best way to impart rum flavor in caramel candies?
-__label__salt __label__pork How can I remove salt from a saline infused pork sirloin roast?
-__label__pairing __label__ham Honey-glazed gammon (ham) - What to serve with it?
-__label__canning Is acid required when pressure canning?
-__label__food-safety __label__sausages Pork sausage - difference in food guidelines
-__label__mexican-cuisine __label__tamales __label__masa Why is my masa mushy?
-__label__sauce __label__italian-cuisine How to thicken marinara sauce?
-__label__vegetables __label__vegetarian __label__stir-fry __label__fryer Air Fryer effect on Vegetables?
-__label__olive-oil What makes for good olive oil?
-__label__baking __label__food-safety __label__flavor Is there anything special to know before using powdered vanilla?
-__label__pan __label__conversion Substitutions for 11x18 pan?
-__label__french-cuisine __label__roux Veloute consistency after being refrigereted
-__label__rice Why is my Spanish rice chewy?
-__label__food-safety __label__sous-vide __label__chicken-breast Chicken breast sous vide: Time in fridge matters?
-__label__thickening __label__pudding Pudding isn't setting?
-__label__food-safety __label__marinade __label__chicken-breast 5 Day marinated chicken breast
-__label__beverages __label__carbonation Carbonation diffuser versus shaking
-__label__sauce __label__cheese Cheesier Cheese Sauce?
-__label__baking __label__bread __label__milk Use of sour milk for bread making - how long after the expiration date is it safe?
-__label__fats __label__ground-beef Why wouldn't you strain hamburger grease after cooking?
-__label__flavor __label__alcohol __label__japanese-cuisine __label__condiments Is there a significant difference in flavour between real Mirin and Mirin-like products?
-__label__substitutions __label__eggs __label__indian-cuisine __label__meatballs Egg substitution in Indian meatball recipe
-__label__fish Preparation of gravlax versus lox
-__label__coffee __label__heat Cezve doesn't leak with cold water in it, leaks after heating
-__label__oven __label__roasting __label__brie How to adjust an oven to accommodate two items with different cook times and temperatures?
-__label__mascarpone __label__cream-cheese Can I use mascarpone as a substitute for cream cheese?
-__label__substitutions How much dry ground ginger do I substitute for fresh grated ginger?
-__label__coffee Does it make a noticeable difference if I don't prepare the Turkish coffee in a Turkish coffee pot?
-__label__substitutions __label__pasta __label__flour __label__wheat Semolina substitute
-__label__cheese __label__mold Will storing blue cheese with other cheeses make them mold faster?
-__label__baking __label__substitutions __label__ingredient-selection __label__citrus __label__oranges Baking or Cooking - why orange and not other sweet citrus fruit?
-__label__ginger Ginger vs Ginger Root
-__label__filtering Filter out sand from amaranth and teff
-__label__bananas __label__peeling __label__calories Which average weight % of the banana is edible? i.e. Which % of the banana is not peel?
-__label__culinary-uses __label__cheese Is there an application for soft cheese rinds?
-__label__tea Why is my green tea foaming too?
-__label__brownies __label__melting-sugar Brownie Questions
-__label__sugar Does sugar go bad?
-__label__pork __label__veal What kind of meat to use for Wiener Schnitzel?
-__label__equipment __label__cleaning __label__cast-iron __label__maintenance How do you clean a cast iron skillet?
-__label__stock What are good ingredients to put into a Scrapple soup stock?
-__label__coffee __label__resources Coffee brewing methods - scientific analysis?
-__label__fats __label__sausages Using fat as a preservative,
-__label__chicken __label__chicken-stock Can chicken stock be used as the basis of a savoury loaf?
-__label__equipment __label__cleaning __label__stainless-steel __label__maintenance What is the proper way to maintain a can opener?
-__label__fish What is the proper smell of Basa?
-__label__sugar __label__melting-sugar What causes the sugar to turn grainy after I have cooked it for a glaze or cooking it with butter for carmelizing?
-__label__food-safety Jam stored in hot temperatures
-__label__chicken __label__meat __label__roast Why does my chicken breast become so dry?
-__label__soup __label__barley Should I delay adding barley when making vegetable barley soup?
-__label__equipment __label__pancakes Mastrad Orka pancake spatula
-__label__equipment __label__fermentation Mason jar stuck inside another
-__label__chicken __label__soup Unsightly chicken soup
-__label__storage-method __label__eggs Storing oil coated and unrefrigerated egg
-__label__chili-peppers What can I do with Bhut Jolokia's?
-__label__oil How to prevent olive oil container from getting oily outside?
-__label__food-safety __label__storage-method How can I prepare dried minced garlic?
-__label__bread __label__seeds __label__rye Why are there caraway seeds in rye bread?
-__label__ginger Ginger starting to sprout - can I still use it?
-__label__hard-boiled-eggs Hard boiled eggs outside the fridge
-__label__barbecue __label__camping __label__propane-grill Why would a portable barbecue warn against using pots on the grill?
-__label__mushrooms Are chestnut mushrooms and baby portabella mushrooms the same thing?
-__label__cooking-time __label__beans __label__chemistry Adding cold water during cooking of beans and cooking time
-__label__baking __label__batter Any reason I can't use popover batter to make one huge popover without separating into little cups?
-__label__salt __label__grilling __label__steak __label__seasoning Will storing salted steak overnight ruin the meat?
-__label__curry __label__defrosting What is the quickest way to defrost a vegetable curry without a microwave?
-__label__cake How do I carve a 2D Betty Boop cake?
-__label__avocados Why are avocados so expensive?
-__label__bread __label__food-identification What is the puffy bread shown in Chitty Chitty Bang Bang?
-__label__baking __label__bread __label__asian-cuisine __label__japanese-cuisine Azuki Bean Substitute for Anpan
-__label__food-safety __label__sourdough __label__sourdough-starter What happens if I use my sourdough starter too soon?
-__label__butter Is unrefrigerated butter safe?
-__label__sauce __label__asian-cuisine __label__nuts __label__thai-cuisine __label__peanuts How do Thai People Make Peanut Sauce?
-__label__oil Constructing your own oil/water sprayer
-__label__food-safety Cooking defrosted then rechilled beef in a slow cooker
-__label__venison How to to prepare red deer haunch without using high temperature, so that its not dry?
-__label__corn __label__tortilla __label__masa Homemade Corn Tortillas: How to get the back side cooked the same as the face?
-__label__shopping __label__liver Where can you buy real liver (pref. calf's liver) in the western US?
-__label__freezing __label__fish __label__salmon Can I refreeze gravlax made from previously frozen salmon
-__label__spanish-cuisine __label__paella What's in a 'Paella'?
-__label__oil __label__temperature __label__onions __label__deep-frying What is the right temperature for deep-frying?
-__label__baking __label__food-safety __label__storage-method __label__storage-lifetime __label__cake Can I leave a cake / cupcakes frosted with cream cheese frosting out on the counter?
-__label__substitutions __label__spices __label__herbs __label__chili What would be good substitute for Thyme and Oregano in Chili
-__label__substitutions __label__flavor __label__onions Why use onions in cooking?
-__label__soup __label__utensils Leaving the ladle in the soup considered harmful?
-__label__bread __label__language Meaning of the term 'tack' in bread making?
-__label__tea Why is herbal tea brewed at boiling temperature?
-__label__cheese Cheese sent via mail
-__label__equipment __label__freezing Freezer temperature
-__label__food-safety __label__storage-lifetime __label__food-preservation Bottling cream-based salad dressing. Preservative advice?
-__label__food-science __label__microwave __label__nutrient-composition Does microwaving destroy nutrients in food?
-__label__food-safety whats the best way to bottle home made condiments and spice rubs?
-__label__food-safety __label__fruit __label__seeds Can any harm come of eating watermelon seeds?
-__label__baking __label__vegan __label__crust Best vegan substitute for egg wash
-__label__equipment __label__utensils __label__wood What are the pros and cons of various woods used in wooden utensils?
-__label__flatbread The ultimate chapati
-__label__substitutions __label__eggs __label__potatoes __label__breakfast How can I get hash browns to bind without using egg?
-__label__french-fries Does soaking fries in vinegar before blanching work better than blanching in vinegar water?
-__label__food-safety __label__dough __label__flour __label__raw How risky is it to eat raw flour, as in uncooked dough?
-__label__salt __label__beans __label__brining Does adding salt when soaking dry beans toughen or soften the skin of the bean?
-__label__coffee __label__drinks __label__espresso What factors lead to rich crema on espresso?
-__label__gluten-free __label__pancakes Can I make gluten free crepes?
-__label__food-preservation __label__dehydrating Dehydrating in a convection oven
-__label__peanut-butter What's the most effective way to mix a jar of natural peanut butter?
-__label__strawberries __label__vodka Can you make strawberry extract at home?
-__label__garlic __label__oil __label__butter __label__crab Are garlic butter and garlic oil interchangeable?
-__label__sauce __label__steak __label__cast-iron How do you know that the cast iron seasoning does not leach into your food?
-__label__allergy Standardized symbols for marking food allergies / warnings?
-__label__storage-lifetime __label__refrigerator Does a colder refrigerator keep things fresh longer?
-__label__beer Beer instead of Seltzer in tempura?
-__label__equipment __label__cleaning __label__oven Is it normal to see flames inside my self-cleaning oven?
-__label__vegetables __label__fruit __label__mushrooms __label__vegan __label__raw What should I know about the peels of raw fruit and vegetables?
-__label__alcohol __label__language __label__liqueur What is a liqueur?
-__label__microwave How to use a microwave oven's grill mode
-__label__pasta __label__dough __label__flour What happens to pasta dough when it is run multiple times through the machine?
-__label__equipment __label__cupcakes How to re-fold paper cupcake liners?
-__label__bread __label__crust How do I get crispy but thin bread crust?
-__label__freezing __label__dough __label__italian-cuisine __label__gnocchi Is there a technique to freeze gnocchi so they maintain their consistency?
-__label__food-safety __label__cocoa Is regular unsweetened cocoa powder safe uncooked?
-__label__barbecue __label__fire Barbecue on wood fire
-__label__substitutions __label__pork __label__kosher Pulled pork substitute- How do I do it?
-__label__storage-lifetime __label__sous-vide How long will Sous Vide food keep?
-__label__flavor __label__texture Can texture affect taste?
-__label__food-safety __label__potatoes __label__budget-cooking How can I know whether a potato is too old?
-__label__equipment __label__sugar Gloves for newbies pulling sugar?
-__label__eggs __label__meat __label__hamburgers __label__soy __label__meatloaf Can I make meatloaf with soy burger meat?
-__label__peaches Tips for Removing Fuzz from Peaches?
-__label__dough __label__pizza __label__rising How to cleanly cover the dough while it rise?
-__label__dough __label__quiche Butter Substitutions in the Quiche dough
-__label__honey Why is "raw" honey thicker than the one you buy in regular super markets?
-__label__storage-lifetime __label__cream-cheese How to keep cream cheese for a long time?
-__label__canning __label__hot-sauce __label__separating What can I do to stop hot sauce from separating?
-__label__cleaning __label__chili-peppers How do you remove cayenne pepper (capsicum oils) from your hands?
-__label__baking __label__conversion __label__muffins How to convert a muffin/cupcake recipe to a large muffin recipe
-__label__meat __label__beef What cuts are "stir fry beef" and "stewing beef"?
-__label__equipment __label__knives __label__sharpening How to properly sharpen Santoku and any other knife using a water sharpener/Japanese whetstone?
-__label__food-safety __label__salt __label__sushi __label__marinade de-parasiting mackerel for sushi
-__label__oven Why does my oven take so long to heat up?
-__label__knives __label__sharpening How to test that a knife is sharp enough?
-__label__raw __label__curing __label__salami Do I have to cook salame
-__label__equipment __label__temperature __label__tea __label__reheating Ceramic vs Stainless Steel in coffee mugs
-__label__pork __label__brining Pulled pork - inject brine AND immerse in brine?
-__label__food-safety __label__vegetables Are large veins in a rhubarb leaf safe to eat?
-__label__equipment __label__spices __label__cleaning __label__indian-cuisine What dishes don't stain with heavy spices?
-__label__crockpot Vintage West Bend Slow Cooker and center cut chops
-__label__storage-lifetime My commercial made chapati becomes brittle within 12hrs
-__label__baking __label__substitutions __label__cake __label__brown-sugar substituting black treacle/molasses for brown sugar
-__label__baking __label__oven __label__cookware __label__glass __label__kitchen-safety Where can I buy borosilicate (Pyrex) bakeware in the U.S.?
-__label__pork __label__liver What are good techniques to prepare liver?
-__label__food-science __label__shopping __label__ingredient-selection __label__bulk-cooking Where to buy food chemicals
-__label__bread __label__dough __label__wheat Does it make sense to refrigerate the dough made for Parathas to be used after 8 hours?
-__label__food-safety __label__defrosting __label__chicken-breast Lightly defrost chicken in microwave to separate them
-__label__rice What kind of rice is used for Jamaican rice and peas?
-__label__baking __label__bread Is there a releaseable mold/pan for bread?
-__label__mussels Bad tasting mussels and avoiding buying them
-__label__water __label__hamburgers Why do fry cooks use water to cook burgers?
-__label__kitchen How can I keep flies out of my kitchen?
-__label__japanese-cuisine __label__korean-cuisine Is Japanese kasutera the same foodstuff as Korean kastera?
-__label__bread __label__gluten-free __label__gelling-agents What takes over the functions of gluten in gluten-free bread mixes?
-__label__jelly __label__gelatin Make Jello as firm as agar-agar
-__label__yogurt How to make skyr more fluid
-__label__food-safety Ham left out, over night fully cook low in my house was 60 degrees
-__label__flavor __label__candy How to Flavor Homemade Gum Drops
-__label__fermentation __label__sauerkraut What's the worst that could happen when fermenting sauerkraut?
-__label__cooking-time __label__chili Chili cooking time
-__label__knives Knife heat treatment
-__label__baking __label__cookies __label__storage Best way to preserve choco-chip cookies: food saver?
-__label__resources __label__raw Where can I find the most complete possible list with raw products and their respective pH?
-__label__food-safety __label__culinary-uses __label__defrosting __label__lasagna Is it unsafe to eat lasagna that has been out of the freezer more than 3/4 days? Lasagna Leftover Safety
-__label__equipment __label__beef __label__hamburgers What are the best cuts of meat for grinding burgers?
-__label__fish What do I do with trout slime?
-__label__equipment __label__lemon __label__containers Lemon juice sprayer/container
-__label__microwave __label__convection __label__fire Quick fire in convection microwave
-__label__meat __label__cultural-difference What were the primary reasons for different livestock consumption habits of countries and cultures?
-__label__baking __label__pie __label__citrus __label__lime What is seeping out of my key lime pie?
-__label__temperature __label__cooking-time __label__grilling __label__steak How long should I cook a steak to make it medium rare?
-__label__chocolate __label__mint Wrong consistency when making "after eight" chocolate
-__label__recipe-scaling Mixing mushroom-potato-carrot soup and warming later (Should I?)
-__label__pasta How to prepare dried tortellini?
-__label__japanese-cuisine What is the "grated yam" in okonomiyaki?
-__label__pork __label__crockpot Is pork ok if seared and left in crockpot 1hr before turning on?
-__label__substitutions __label__dairy __label__kosher What can I substitute for dairy products in kosher meat dishes?
-__label__temperature __label__history __label__jam Is a "typical" jam sweeter today than the typical jams of centuries ago?
-__label__shopping Finding a farmer's market
-__label__baking __label__equipment __label__cookies How to get cheap cookie cutters?
-__label__herbs __label__fresh Is there a way to freeze herbs without losing freshness?
-__label__baking __label__bread __label__oven What kind of bakery items do not get horribly affected by electricity going off when the item is still in oven?
-__label__food-science __label__marinade Using seltzer to help a marinade
-__label__oil Advantages of grapeseed oil?
-__label__cast-iron __label__skillet Lodge 12sk lid, what can I use?
-__label__frying __label__beans __label__chinese-cuisine __label__restaurant-mimicry __label__greens How do you make the green beans served at Din Tai Fung?
-__label__meat __label__vegetables __label__stews When to add vegetables to stew?
-__label__fats __label__yogurt Calculating homemade yogurt's fat
-__label__barbecue __label__pork __label__ribs __label__smoking __label__smoke-flavor Artificial Wood Chips/Smoke for smoking meat
-__label__substitutions __label__milk __label__ice-cream Is it possible to make Oat Milk Icecream?
-__label__whipped-cream __label__whipper Does a liquid need to cool under pressure in a whipped cream charger prior to serving or just be cold?
-__label__cutting-boards unwarp my cutting board?
-__label__baking __label__substitutions __label__butter Browned butter + roasted flour = baking magic?
-__label__storage-method __label__spices __label__thai-cuisine How to store tamarind paste?
-__label__equipment Is it feasible to cook a gourmet tasting menu in a home kitchen?
-__label__beef __label__slow-cooking Achieve the same consistency as 8 hour slow cooked inside skirt steak in a fraction of the time?
-__label__beans __label__heat The mystery of heating up canned beans- What the tin says
-__label__tea How can I prevent tea stored in a thermos from oversteeping?
-__label__meat __label__refrigerator __label__italian-cuisine __label__curing Should good prosciutto be refrigerated?
-__label__equipment What is this spoon-like kitchen utensil with a rubbery head and wooden handle called?
-__label__tea __label__oranges __label__lemonade What is the name of a drink made with iced tea and orange juice?
-__label__food-safety __label__food-processing Why use gloves when handling food?
-__label__onions __label__middle-eastern-cuisine What is the difference between caramelized onions and "crispy onions"?
-__label__dough __label__noodles What flour and technique do I need for hand pulled noodles?
-__label__substitutions __label__flour Improvised self-raising flour
-__label__equipment __label__bread __label__rising Maximum time for rising in a breadmaker
-__label__sauce __label__shopping __label__spicy-hot Where can I purchase Banquete Chilero Sauce from Costa Rica in the US?
-__label__cake Springform pan vs. regular cake pan
-__label__sauce __label__asian-cuisine __label__measurements __label__stir-fry Stir fry sauce quantity
-__label__crab Is this crab meat cooked?
-__label__meat __label__grinding Do meat grinders need to have cutting blade
-__label__bread __label__yeast Why didn't my brioche rise?
-__label__equipment __label__rice __label__grilling __label__barbecue Rice pilaff preparation on bbq grill
-__label__coffee What's the chemical difference between normal coffee beans and Kopi Luwak?
-__label__storage Chicken enchiladas still safe to eat
-__label__cheese __label__fondue Why does fondue sometimes "curdle" and what can I do to prevent it?
-__label__equipment __label__knives __label__basics Which knife is best for somone just learning to cook?
-__label__oven __label__cooking-time __label__artichokes How Long to Bake Frozen Artichoke Hearts?
-__label__mushrooms __label__risotto Preparing dried mushrooms for risotto
-__label__baking __label__storage-method __label__storage-lifetime __label__yeast __label__baking-soda Yeast 101: Active Dry Yeast, Instant Yeast, Baking Soda, Baking Powder. Differences and Info
-__label__coffee __label__milk Fresh milk curdles when added to hot coffee and tea
-__label__chemistry __label__sausages __label__color How does the meat in Weisswurst get so white?
-__label__potatoes __label__chips Help removing excess starch from potato chips
-__label__baking Dog biscuits - curl after baking
-__label__milk What type of milk is used together with whole grain cereal?
-__label__mushrooms __label__truffles Is there a significant difference in flavor between black and white truffles?
-__label__chicken __label__texture Flour Blend for Seoul Chicken?
-__label__food-safety __label__dough The Mother Dough Blues
-__label__rice __label__rice-cooker Rice cooker problem: film appears after cooking
-__label__baking __label__cake __label__honey How can I prevent my honey cake from splitting open?
-__label__spices __label__rice __label__rice-cooker When spicing rice, should you add the spices in the water beforehand or after the rice has cooked?
-__label__rice __label__rice-cooker __label__sticky-rice Making sticky rice without rice cooker
-__label__beans Why do red kidney beans come in 410g cans?
-__label__boiling __label__basics Does solid food in boiling water cook faster if the stove is kept on high?
-__label__food-safety What does it mean when a jar lid pops?
-__label__salt __label__sourdough Influence of salt on gluten
-__label__texture __label__dip Making a dip ahead of time
-__label__thickening __label__gelling-agents How do different types of thickener actually thicken?
-__label__pasta __label__food-preservation Preserving Home Made Pasta
-__label__spices I'm looking for an extender/filler for my spice mix
-__label__hummus How does one peel and puree chick peas with a food mill for hummus?
-__label__freezing __label__chicken-breast Can I leave boneless chicken breast flat in freezer overnight?
-__label__beef __label__roasting __label__oven __label__cooking-time __label__roast-beef How do I adjust the cooking time for two joints as opposed to one?
-__label__curry What is the cons of using high temperature/low water to cook curry?
-__label__baking __label__bread How can I make the exterior of my croissants less hard and more flaky?
-__label__meat __label__lamb __label__mutton Why do American supermarkets only carry lamb and not mutton?
-__label__pork-chops Preparing breaded pork chops
-__label__food-safety __label__storage-lifetime __label__storage __label__syrup How long can I keep shrub syrup in the refrigerator
-__label__substitutions __label__fats __label__bacon Substituting with Bacon and Bacon Fat in a Recipe
-__label__culinary-uses Culinary use for the green parts of lemongrass?
-__label__flavor __label__nuts __label__coconut __label__infusion __label__flavour-pairings How to infuse coconut flavor into nuts?
-__label__chocolate How to make chocolate cups with swirls?
-__label__mustard what is the ideal ratio to mix mustard powder with flour?
-__label__butter __label__cooking-time __label__ice-cream How to know when to stop churning ice cream?
-__label__equipment __label__sandwich Why use a sandwich press instead of an oven or pan?
-__label__candy __label__low-fat Peanut-Butter Treat - Using Less Sugar and Less Butter
-__label__noodles How can I make curly rmen noodles from scratch?
-__label__food-safety __label__teflon Is it safe to cook in a clean Teflon pot if the inside bottom has blistered and peeled from exposure to high heat?
-__label__food-safety __label__cheese __label__dairy Is it bad to eat cheese after its expiry date?
-__label__baking __label__cake __label__sugar My cake crumbled on the top and took very long time to cook
-__label__cheese __label__cream __label__mascarpone __label__clotted-cream Are mascarpone and clotted cream the same thing?
-__label__almond-milk Can unsweetened almond milk be used for the same things as regular milk?
-__label__baking How can I make bread within one and a half hour?
-__label__substitutions __label__sugar __label__vinegar White wine v cider vinegar
-__label__chicken __label__frying __label__restaurant-mimicry __label__chicken-breast How to make extra crispy and crunchy breading like KFC?
-__label__chocolate __label__melting-chocolate __label__tempering Why would dipping a cold item in chocolate "help" with tempering?
-__label__fruit __label__tea Fruit Tea- Tastes Sour?
-__label__baking __label__equipment Double Layer Piping Tool
-__label__cleaning __label__dutch-oven __label__stoneware Why are stone ware and dutch oven items exempt from bacteria?
-__label__sugar Why does adding sugar to sour things cause them not to be sour?
-__label__baking Making madeleines without the special pan?
-__label__baking __label__cupcakes How to stop my cupcakes from sticking to their cupcake wrappers?
-__label__basics what made the juice/water of the beans turned black
-__label__gelatin Why didn't my jello set?
-__label__storage-method __label__fruit __label__organization How should I organize my fruits for storage?
-__label__squash How to prevent watery spaghetti squash
-__label__caribbean-cuisine Filling for Caribbean roti
-__label__mexican-cuisine __label__chili __label__chili-peppers __label__recipe-scaling How do I scale serrano chile?
-__label__cheese-making Using whey from yogurt to make ricotta
-__label__asian-cuisine __label__food-identification Can someone identify this food?
-__label__equipment __label__bread Can I make Irish Brown Bread using a covered loaf pan?
-__label__alcohol __label__fresh How long will saki keep?
-__label__soup __label__broth Making broth more filling?
-__label__food-safety __label__frozen Lasagne package says cook from frozen
-__label__storage-method Coolest part of the fridge
-__label__oven __label__wine __label__gas Cooking Wine in a Gas Oven?
-__label__oil Is there a difference between infused oil and adding the ingredient?
-__label__substitutions __label__food-science __label__sodium __label__msg Is MSG necessary or what to replace it with?
-__label__pork __label__slow-cooking How should I choose a BBQ sauce for root-beer-braised pulled pork?
-__label__pancakes How to ensure that the Pancakes get cooked evenly?
-__label__sugar __label__syrup __label__sorbet Exact proportions of sugar to water in sorbet
-__label__storage-lifetime __label__rice __label__mexican-cuisine __label__smoothie How long is it safe to store rice horchata for?
-__label__chicken __label__broiler How to achieve a good char on cooked and shredded chicken?
-__label__food-safety __label__seafood Frozen prawns - blue dye
-__label__food-safety __label__nuts Can cashews go bad? If so, how do you tell?
-__label__oven how to cook on a low and high oven
-__label__grilling __label__barbecue __label__shopping Lump Charcoal vs Briquettes and variations in brands
-__label__cake __label__chocolate Why is cocoa powder sometimes used in chocolate cakes when chopped semisweet chocolate is already used?
-__label__food-safety __label__chicken Letting Chicken thaw in fridge?
-__label__candy Why did my caramel come out grainy?
-__label__bread Can I make my own bread-machine flour?
-__label__baking Looking for old Italian recipe for chamellas
-__label__meat __label__microwave __label__salad What is the fastest way to cook a Meat Salad?
-__label__flavor Flavored Vegetable Cooking Oil
-__label__food-safety How long can olives be left out of the refrigerator?
-__label__alcohol __label__vanilla __label__extracts __label__rum What type of rum to use when making vanilla extract?
-__label__squash How to save spaghetti squash?
-__label__cast-iron __label__pan What do I have to worry about when using a cast iron skillet as opposed to nonstick?
-__label__chicken __label__deep-frying __label__chicken-breast Pre-pounding chicken
-__label__flavor __label__butter __label__herbs __label__fats __label__dairy Will flavors marry in compound butter if given sufficient time to rest?
-__label__decorating image on rice paper
-__label__oil __label__indian-cuisine __label__sauteing __label__olive-oil What oils are suitable for Indian cooking (i.e. extended frying duration)?
-__label__nutrient-composition __label__nuts __label__organic Nutrient composition of cheap cashews/nuts
-__label__baking __label__cake __label__cupcakes __label__sponge-cake Is it bad if a sponge cake sits out for a couple hours before cooking?
-__label__oven __label__cookware __label__glass __label__kitchen-safety Can microwave safe glass vessels be used in an electric oven?
-__label__cheese __label__grilling __label__sandwich How to get cheese melted without burning grilled cheese
-__label__seasoning __label__mexican-cuisine What spices are used to make a mexican fajita seasoning?
-__label__butter __label__dairy Homemade butter not softening properly
-__label__roast __label__duck Is roasting a whole duck something a beginner should avioid?
-__label__cookies Can I bake oatmeal drop cookies in a bar form?
-__label__restaurant-mimicry __label__middle-eastern-cuisine Recreating New York street vendors' "halal chicken over rice"
-__label__rice __label__packaging Why are holes punched into rice packages?
-__label__salt __label__souffle Is salt needed for a souffle to rise?
-__label__chocolate __label__cream __label__egg-whites __label__foam __label__mousse Chocolate mousse - methods to have firm foamy mousse using white egg and cream
-__label__chicken Is my chicken ruined?
-__label__cast-iron Can deglazing a cast iron skillet remove the seasoning?
-__label__tea Is it recommended to rinse the teapot with boiling water before putting the tea leaves in?
-__label__sauce __label__asian-cuisine __label__chinese-cuisine Why are many chinese sauces so dark?
-__label__substitutions __label__slow-cooking __label__garlic __label__brisket How much black garlic to substitute for regular garlic in a slow-cooker?
-__label__meat How do I cook minced meat faster?
-__label__equipment __label__coffee What do I need to know about coffee machines and grinders to get started making good coffee at home?
-__label__chicken __label__freezing Help freezing chicken breasts
-__label__equipment __label__temperature Temperature probe recommendations?
-__label__baking __label__biscuits "Cream Biscuit" a little raw in the middle
-__label__frying-pan __label__omelette __label__heat How can you cook multiple omelets without burning them?
-__label__salt __label__vegan __label__stews How much salt should I put in a vegetable stew?
-__label__food-science __label__chemistry Adjusting protien pH before cooking
-__label__learning Best way to get started without paying for culinary school?
-__label__stove __label__popcorn What is the best way to pop popcorn on the stove?
-__label__melting-chocolate __label__melting Chocolate chip substitutions
-__label__history __label__traditional __label__professional __label__clothing Why do chefs traditionally wear a high white hat?
-__label__bread __label__flour Making whole wheat bread in a bread machine? What kind of flour?
-__label__coriander Excess coriander in mutton curry
-__label__chocolate Why does a cold saturated sugar solution melt chocolate?
-__label__food-preservation __label__canning __label__tuna Does canned tuna contain preservatives?
-__label__chicken Can I use taco seasoning in chicken quesadillas?
-__label__equipment __label__whipper underfilled whipper canisters
-__label__indian-cuisine __label__cream __label__yogurt __label__coconut When to prefer yogurt, cream, and coconut milk in an Indian vegetarian dish to make it creamy?
-__label__substitutions __label__squash Are there any substitutes for squash puree?
-__label__equipment Safety glasses in the kitchen: why are these not common place?
-__label__equipment __label__boiling Why is there a small piece of iron sponge in my electric water boiler?
-__label__gelling-agents How can I make a panna cotta based on Jelly bellys?
-__label__substitutions __label__resources How to cook for a diabetic without making the other guests suffer
-__label__food-identification __label__thai-cuisine What is glooi in English?
-__label__braising What are the advantages of a two-day braise?
-__label__barbecue __label__ribs __label__brining How to avoid ridiculously salty results when brining?  
-__label__tomatoes __label__measurements __label__history Did tomato paste come in only one size of can in the 1950s?
-__label__spicy-hot Medium sauces versus Mild!
-__label__meat __label__roast __label__cooking-myth Does searing meat lock in moisture?
-__label__chicken __label__thickening What's a good cornstarch/flour to broth ratio for a chicken-broth gravy?
-__label__pancakes Why do my pancakes taste dry?
-__label__flour __label__baking-powder __label__tortilla __label__shortening __label__flour-tortilla What to do when too much shortening is added to flour?
-__label__oven __label__turkey Spatchcock Turkey in Small Oven
-__label__bread __label__sourdough Help with sourdough bread
-__label__dessert __label__indian-cuisine Why pressure cook rasmalai?
-__label__onions __label__garlic Combating adverse effects of garlic and onions
-__label__equipment __label__knives __label__maintenance __label__sharpening Does a sharpening steel ever need to be replaced?
-__label__dessert Why do chefs use Gold and Silver Leaf?
-__label__oven Cooking in a Gas Oven?
-__label__food-safety __label__fish Which part of blue fish is not edible?
-__label__cake What is the New Zealand white sponge cake, is it a white cake here in the U.S?
-__label__substitutions __label__herbs __label__fresh sprig of thyme dry substitute ratio
-__label__cookbook __label__websites What book/website should I read to help me move beyond just being able to follow a recipe?
-__label__spoilage What are examples of spoiled food that is part of a culture's cuisine?
-__label__chocolate __label__tempering Why did my chocolate tempering fail?
-__label__sharpening Is there a way to tell the grit coarseness of an unmarked sharpening stone?
-__label__bread Why does my bread keep 'blowing out'?
-__label__barbecue __label__smoking Is it possible to oversoak wood chips for smoking?
-__label__storage-method __label__oil __label__deep-frying How to best store not-yet-used frying oil?
-__label__chocolate __label__milk Dissolving cocoa powder in milk
-__label__chicken __label__slow-cooking Can I cook couscous for a chicken dish in my crock pot at the same time as the chicken?
-__label__food-science __label__please-remove-this-tag __label__additives What are good resources to learn food chemistry?
-__label__nutrient-composition __label__camping Creating high-protein food for hiking
-__label__substitutions __label__chocolate __label__nuts Is it possible to subsititute nutella for peanut butter?
-__label__shopping __label__apples How to not buy the bad apple?
-__label__food-preservation My own Grenadine
-__label__flavor __label__additives __label__lemonade How can I make my lemonade more tart/tangy?
-__label__food-safety __label__beef __label__color Beef discoloration on parts not in contact with air
-__label__temperature What cooking techniques depend on controlled temperature between 100 and 120 degrees celsius?
-__label__bacon __label__language How can I specify the correct type of bacon in the US?
-__label__frying __label__pan __label__ceramic __label__teflon Ceramic pans vs PTFE pans
-__label__cocktails __label__infusion How can I infuse alcohol with 'fragile' herbs?
-__label__onions __label__spoilage slimy red onion
-__label__beef Chuck Roast, Beef Broth, Onion and Potato. Can this work?
-__label__wine __label__spicy-hot How is it that zinfandel can taste spicy?
-__label__drinks __label__mint __label__lemon Lemon and Mint drink
-__label__baking __label__bread __label__kneading Do bakeries generally knead dough for bread by hand or use a machine?
-__label__venison What's the best (minimalist) way to cook venison, specifically the backstrap?
-__label__substitutions __label__equipment Roasting pan substitute / roasting rack for pork shoulder?
-__label__vegan __label__honey Is honey considered vegan?
-__label__equipment __label__meat __label__polish-cuisine __label__russian-cuisine Good thread for tying meat
-__label__thickening __label__roux When to use a roux or a beurre mani
-__label__candy __label__nuts __label__caramel Caramel Coating producing inconsistent results
-__label__pie __label__pumpkin __label__thickening How can I make my pumpkin pie thicker?
-__label__food-science __label__pork Making pork pernil, and had a slight "lasagna battery" issue - is it safe to eat?
-__label__italian-cuisine __label__basil When to add fresh basil to a tomato sauce?
-__label__eggs Cracking an egg
-__label__bread __label__cheese Preserving cheese sandwich
-__label__tea __label__caffeine How much EGCG and caffeine can specific amount of water absorb from tea leaves?
-__label__substitutions __label__tomatoes __label__allergy What can I substitute for tomato juice?
-__label__baking If dark pans brown food faster, do I need to make adjustments to baking when I use a light colored pan (and vise-versa)?
-__label__beef __label__mexican-cuisine __label__broth A Substitute for beef shanks?
-__label__storage-method __label__storage-lifetime __label__fats Storage life for goose fat
-__label__equipment __label__oven __label__smell When does the new home oven/stove smell go away?
-__label__food-safety __label__acidity __label__alkalinity Safe pH range (acid vs base) for food
-__label__wine __label__storage How important are each of temperature, humidity, and vibration for storing wine?
-__label__yeast __label__measurements How much yeast is in a "package"?
-__label__steak Is my steak ok to eat?
-__label__storage-method __label__fish __label__catering __label__food-transport How to keep fried fish warm and crispy during transport to venue?
-__label__tea __label__spoilage Is tea that has been out on air for long dangerous to drink?
-__label__pie __label__deep-frying Consistently getting cannoli shells off their molds easily
-__label__storage-method __label__oil Should peanut oil be stored in the fridge?
-__label__storage-method __label__carrots What is the best way to store carrots?
-__label__oil __label__butter __label__ghee Butter clarifying mixing mistake
-__label__frying __label__fish __label__stainless-steel How can I stop fish from sticking to a stainless steel pan?
-__label__dough Can I use thicker pastry dough in place of fillo / wonton wrappers / lumpia wrappers?
-__label__cake __label__texture __label__carrots Why was my carrot cake very heavy?
-__label__soup When turning instant soup into liquid soup, how can I optimise dissolution?
-__label__food-safety __label__crab What are the culinary differences between Chinese Mitten Crabs and Blue Crabs?
-__label__bread __label__food-identification __label__middle-eastern-cuisine What is Balkan bread?
-__label__cheese __label__hungarian-cuisine How to make a Hungarian Tr Rudi at home?
-__label__eggs __label__ice-cream Why do you need eggs when making icecream?
-__label__onions __label__garlic Need to remove germ from garlic or onion?
-__label__coffee __label__espresso What features should I look for when buying an espresso maker?
-__label__microwave __label__noodles Can I prepare instant noodles in the microwave?
-__label__freezing __label__fats __label__shortening Why does freezing vegetable shortening alter its appearance?
-__label__substitutions __label__stock __label__water Using other liquid than water when making stock
-__label__food-safety __label__spoilage How long do unrefrigerated opened canned peppers last?
-__label__chili-peppers Getting over the taste of chili pepper
-__label__lemon Are there any reasons not to include the zest when citrus juice is an ingredient?
-__label__equipment __label__whipped-cream Caulk gun-like dispenser for whipped cream
-__label__bread __label__oil __label__dough __label__butter __label__chemistry What is the purpose of oil or butter in bread?
-__label__salt __label__shopping What is a good online resource for purchasing high quality sea salt?
-__label__potatoes __label__sauteing Saute potatoes without burning them
-__label__pancakes How can I get thinner pancakes?
-__label__chinese-cuisine What is the real difference in lo mein, chow mein, mei fun, and chop suey?
-__label__whipped-cream Why is my stevia-sweetened fresh whipped cream bitter?
-__label__substitutions __label__chinese-cuisine __label__eggplant Can a "regular" eggplant be substituted for a chinese eggplant in a recipe?
-__label__equipment __label__mayonnaise __label__emulsion Mayonnaise in stand mixer is very runny
-__label__sauce __label__spices __label__vinegar Using Vinegar to Cut down on Spice
-__label__food-safety How long is too long to presoak grits?
-__label__substitutions __label__resources Resources for determining cooking substitutions
-__label__seeds __label__sprouting Sprouting fenugreek seeds? Are seeds for sprouting different than the ones in the spice aisle?
-__label__culinary-uses __label__garlic Ideas for using garlic scapes (other than in pesto)?
-__label__baking __label__cookies How to make cookies less crumbly?
-__label__vegetables __label__food-science What physically/chemically happens to a vegetable when it is cooked?
-__label__coffee Does it pay to store instant coffee in the freezer?
-__label__emulsion __label__mustard Why didn't my mustard sauce emulsify?
-__label__cookware __label__cast-iron __label__waffle Refinishing Griswold No. 8 waffle iron handles
-__label__equipment __label__frying __label__cast-iron __label__skillet What causes sticking and what can I do to reduce food sticking to my cast-iron skillet?
-__label__food-safety __label__beans __label__thai-cuisine __label__legumes Can I substitute "green beans" for "string beans"?
-__label__pie __label__apples Apple pie: peel or not?
-__label__food-safety Can a cream cheese cake be left out and for how long?
-__label__substitutions __label__flour __label__egg-whites Is there a rule of thumb when replacing flour with whipped egg whites in a cake/muffin recipe?
-__label__vegetables __label__sauteing Sauting vegetables in heated oil
-__label__cookies What is the substitute for pastry blender in cookie making?
-__label__substitutions __label__vegetables __label__soup Ham and Pea Soup with whole dried peas instead of split peas?
-__label__meat Rabbit Substitute?
-__label__substitutions __label__cookies Subs for baking mix/ eggs and condensed milk?
-__label__storage __label__mushrooms Storing chicken of the woods (mushroom) (pic)
-__label__starter __label__buttermilk Can cultured buttermilk powder contain live cultures?
-__label__sugar __label__granola Making a better caramel for granola bar
-__label__beef What is the key to making beef soft?
-__label__canning __label__juice Does glass bottled orange juice taste bad because of leached metals?
-__label__sausages Using frozen/cooked frozen blood in black pudding
-__label__baking __label__pizza For Pizza cooking at home. What is the best alternative to the pizza stone?
-__label__steak __label__marinade Marinating in a bag vs pan
-__label__rice __label__milk Which rice is best for rice pudding?
-__label__braising Letting wine reduce before braising
-__label__baking __label__substitutions __label__yeast __label__bread yeast subtitution in a recipe with no water
-__label__butter __label__steaming __label__cabbage steaming cabbage
-__label__cheese What does the rind say about a cheese?
-__label__meat brined turkey and fat
-__label__decorating Is garnish meant to be eaten?
-__label__food-preservation __label__sushi Can I prepare wasabi powder in advance?
-__label__cream Is there any way to make single cream to double cream?
-__label__wok __label__induction Wok comparison for induction
-__label__mexican-cuisine At what step is the difference made between a quesadilla and burrito?
-__label__substitutions __label__ingredient-selection Substitute directory?
-__label__eggs Beaten and poached eggs
-__label__sugar Shelf life of marmalade
-__label__herbs __label__bay-leaf Are Turkish Bay Leaves "Normal" Bay leaves?
-__label__yeast Bread machine yeast substitute active to quick rise
-__label__roasting __label__foil-cooking Why are roasts wrapped in foil?
-__label__flavor __label__oil How can I emulsify cod liver oil, or otherwise mask its taste?
-__label__chocolate __label__melting-chocolate __label__melting Does vanilla powder really prevent melted chocolate from seizing?
-__label__storage-lifetime __label__juice __label__apples Is it safe to store applejuice in an opened glass bottle outside of the fridge?
-__label__stove __label__batter __label__crepe How do I use a convex crepe pan?
-__label__pie __label__microwave Can you make oven proof and microwave safe pie dishes using cardboard and who supplies them?
-__label__substitutions __label__cheese Subsitutions for Monterey Jack cheese in the UK
-__label__baking __label__history __label__german-cuisine Where does the shape of pretzels come from?
-__label__baking __label__substitutions __label__bread What combination of flours can be used as a substitution to a bread flour?
-__label__baking __label__vegetables __label__muffins What other vegetables can be used in cake/muffin baking?
-__label__sauce __label__gravy __label__heat Is my pan too hot for brown sauce / gravy?
-__label__chicken __label__frying __label__sous-vide How do I get breading to stick to pre-cooked chicken for pan frying?
-__label__freezing __label__yeast How long can fresh yeast be frozen?
-__label__freezing __label__custard Can I freeze custard?
-__label__baking __label__flavor __label__cake __label__flour __label__cookies How to get rid of the taste of flour in homemade bakery?
-__label__baking How to make butter and sugar mixture into a breadcrumb consistency?
-__label__coffee Where in the US can I purchase Turkish Coffee/Cafe Botz/Mud Coffee
-__label__food-safety __label__storage-lifetime __label__food-science How do food producers determine expiration dates on products and ingredients?
-__label__equipment __label__coffee __label__espresso Is the SS Stovetop Espresso Maker from CafeCoffeeDay a Moka pot?
-__label__dumplings __label__german-cuisine How can I replicate authentic German potato dumplings?
-__label__chili-peppers __label__spicy-hot What makes spicy heat linger?
-__label__equipment __label__coffee __label__grinding Is it normal that my coffee grinder leaves a huge mess all over the counter?
-__label__salt __label__bacon Is there a method for desalinating bacon?
-__label__resources __label__cookbook __label__spanish-cuisine A great book with recipes for Tapas
-__label__storage-method __label__storage-lifetime preservation of uncooked dill pickles
-__label__seafood __label__smoking __label__spanish-cuisine __label__paella Would smoked chicken work well in paella?
-__label__cheese __label__grilling __label__sandwich Ultimate Grilled Cheese : Keeping it together
-__label__baking What will happen to my Pecan tassies if I use too much butter?
-__label__baking __label__vinegar __label__bread Why is there vinegar in the bread recipe?
-__label__vegetables __label__salt __label__jam Vegetable "jam" with salt instead of sugar
-__label__equipment __label__middle-eastern-cuisine __label__hummus Is it possible to create good hummus without a food processor? 
-__label__storage-lifetime __label__potatoes __label__stock Storing potato water: how long can it be refrigerated?
-__label__sauce When should I not use a cornstarch slurry?
-__label__eggs __label__language What do you call a scrambled omelette?
-__label__freezing __label__seafood Is it bad to double freeze seafood?
-__label__flour __label__wheat Is US flour significantly different than it used to be, or than flour outside of the US?
-__label__cheese __label__cheese-making How do you prepare Brie?
-__label__flavor __label__beans __label__vegetarian How to make beans more neutral tasting?
-__label__eggs How to get rid of the smell and taste of egg whites? I throw up when i eat them
-__label__marinade __label__mexican-cuisine Best Way To Remove Fajita Contents From Marinade
-__label__indian-cuisine __label__batter __label__fermentation Can I use sona masoori rice for making dosa?
-__label__grilling __label__charcoal Small charcoal grill - raise fire grill?
-__label__bread How does commercial whole grain bread stay fresh for so long?
-__label__yeast __label__rising __label__quickbread Why didn't my crumpets cook in the middle?
-__label__oil __label__roasting __label__nutrient-composition __label__fats __label__nuts Are roasted nuts nutritionally different from raw nuts?
-__label__butter __label__steak __label__plating Making that little butter thing you put on top of steak
-__label__equipment __label__bread Can I follow recipes for bread-machine breads without bread machine?
-__label__cocktails __label__vodka __label__olive Why does a (vodka) martini often come with an olive on a stick?
-__label__strawberries __label__sorbet Making sorbet with fruit frozen before processing
-__label__storage-method __label__freezing __label__soymilk Why is my soy milk frozen?
-__label__cookies Are there a better ways to crush biscuits/cookies than a rolling pin?
-__label__substitutions __label__soup __label__celery What is a substitute for celery root in a soup?
-__label__peanuts How do you shell groundnuts (peanuts) without breaking their kernels?
-__label__food-preservation __label__acidity How much citric acid to use to preserve vegetarian jelly?
-__label__flavor __label__italian-cuisine __label__wine __label__sauteing __label__reduction Can you cook off the acidity in wine?
-__label__baking __label__substitutions Substitute for Pastry Flour from Limited Traditional and Alternative Flours
-__label__roasting __label__turkey What to do if a turkey has been brined for too long
-__label__equipment __label__knives __label__cutting Gyuto knife - What it can & can't cut? What cutting techniques?
-__label__baking __label__cookies __label__jewish-cuisine Hamantaschen just wouldn't pinch and hold tight
-__label__equipment __label__stove How hot are electric home stoves?
-__label__baking __label__substitutions What can I use, beside applesauce, to replace fat in baking?
-__label__bouillon __label__cubes Do beef bouillon cubes expire or cause expiration?
-__label__storage-method __label__freezing __label__ginger __label__thawing Can I thaw whole Ginger root to use later?
-__label__molecular-gastronomy __label__ginger What ginger compound is responsible for the 'kick'?
-__label__sugar __label__icing __label__glucose-syrup How to replace icing sugar and glucose in a cake icing?
-__label__eggs __label__cake __label__batter When adding eggs to scratch cake batter, why are you supposed to add them one at a time?
-__label__equipment __label__non-stick Should I retire my scratched non-stick rice cooker?
-__label__coffee __label__turkish-cuisine What is the proper serving temperature for Turkish coffee?
-__label__baking __label__bread __label__yeast __label__gluten-free __label__leavening Having trouble getting gluten free bread to rise
-__label__eggs __label__french-cuisine __label__omelette Water vs. milk/cream (or nothing) in traditional (French) omelets
-__label__eggs Blending eggs for omelette?
-__label__eggs __label__meringue What is meringue powder?
-__label__coffee __label__water __label__french-press What's the ideal coffee to water ratio for a French press?
-__label__sauteing Why is sauteing beneficial?
-__label__salad __label__lettuce __label__cooking-myth Is it worth tearing lettuce for salad?
-__label__grilling __label__charcoal Can I get 900F in a charcoal grill?
-__label__cheese __label__cheese-making __label__mozzarella Failing to make mozzarella
-__label__baking __label__oil __label__cake __label__water Can I fix a box cake recipe where I added oil instead of water?
-__label__cast-iron Does cast iron have a coating from the manufacturer?
-__label__food-safety __label__deep-frying __label__shrimp Coconut Shrimp-fry ahead for dinner party?
-__label__grilling __label__propane-grill Gas grill flare up made flame covers look rusty
-__label__bread __label__oats Quick-cooking vs. regular oats for bread
-__label__blender __label__juice __label__oranges Can you make orange juice with a blender?
-__label__beef __label__hamburgers __label__ground-beef __label__meatballs Are meatballs different from Hamburgers other than in terms of size?
-__label__storage-method __label__freezing __label__onions Can I freeze caramelised onions?
-__label__steak Ate steak with the layer of fat kind of undercooked, is it dangerous?
-__label__chicken __label__crockpot Forgot to turn crockpot on
-__label__baking __label__substitutions __label__bread Can barley flour be used as a substitute for barley malt extract?
-__label__chicken __label__soup How to ensure that the chicken meat is not over cooked or under cooked?
-__label__food-safety __label__sprouting Safe fenugreek sprouting in a jar?
-__label__tart Trying to make a 3 layer curd tart
-__label__freezing __label__fruit __label__food-preservation __label__juice Freezing fresh juices
-__label__coffee __label__cocktails Hot drink shaker
-__label__sauce __label__culinary-uses __label__asian-cuisine What is "Fish Sauce" typically used for?
-__label__cream __label__dairy What is Light Cream
-__label__food-preservation __label__cream Preserving leftover double cream
-__label__eggs Could you describe the Souffl technique?
-__label__food-safety Guacamole Sitting out?
-__label__cake __label__temperature __label__serving Correct temperature to serve a chocolate gateau (cake)
-__label__substitutions __label__olive What olive is a good taste substitute for Kalamata?
-__label__baking __label__chicken __label__roasting __label__chicken-breast How do I bake chicken breast?
-__label__substitutions __label__alcohol What to use instead of white wine in recipes?
-__label__food-safety __label__meat Is it contaminating the spice to touch it after touching raw meat?
-__label__substitutions __label__chocolate Substitution for hagelslag (chocolate sprinkles for bread)
-__label__herbs __label__basil Basil lookalike that tastes like aniseed.
-__label__storage-method __label__storage-lifetime __label__spices Will storing spices on the oven affect flavor or anything?
-__label__food-safety __label__chocolate Does chocolate syrup need to be refrigerated?
-__label__vacuum __label__blanching blanch after vacuum seal?
-__label__storage-method __label__salad-dressing How to bottle your own homemade salad dressing
-__label__pasta __label__carbonara How to mix a spaghetti carbonara?
-__label__chicken __label__slow-cooking Am I slow cooking chicken correctly?
-__label__substitutions __label__milk __label__pancakes __label__dairy Milk alternative in pancake batter
-__label__coffee __label__cold-brew What is the optimal steep time for cold-brewed coffee?
-__label__beef __label__slow-cooking __label__brining __label__roast-beef Will it wreck the dish if I pre-soak beef in brine, and then slow roast with Marsala?
-__label__oven __label__corn __label__broccoli I'm cooking two dishes that need to cook at different temperatures in the oven, what do I do?
-__label__baking __label__oven Are glass jars from the supermarket oven safe?
-__label__mexican-cuisine __label__tortilla How do you ensure a tortilla keeps all its contents when making a burrito?
-__label__gravy __label__scrambled-eggs Gravy with Scrambled Eggs :: What went wrong?
-__label__food-safety __label__water Is it safe to cook with rainwater?
-__label__food-safety __label__soy Does soy sauce expire?
-__label__cookware __label__cast-iron Can I use a Dutch oven for cooking sauces?
-__label__flavor __label__oil __label__olive __label__ingredient-selection Flavor notes of olive oil varietals?
-__label__sushi __label__japanese-cuisine How do I make spicy mayonnaise like Japanese restaurants use for sushi?
-__label__storage-lifetime Home-made vanilla syrup expiration date
-__label__food-preservation __label__fermentation __label__pickling __label__serving-suggestion Looking for non-standard (i.e. no dill) fermented pickle suggestions
-__label__baking __label__bread tartine bread without dutch oven (inverted mixing bowl on top of heavy skillet)?
-__label__cast-iron what is the best oil/fat to use to season a cast iron skillet
-__label__substitutions __label__vinegar Is white vinegar the same as White Wine vinegar?
-__label__baking __label__cake __label__dessert How would you restore sweetness and moisture in this bundt cake?
-__label__equipment __label__coffee What kind of coffee grinder is best?
-__label__ingredient-selection __label__salsa Which salsa ingredient makes it taste like dirt?
-__label__food-safety __label__salmon __label__frozen Earthy tasting frozen salmon
-__label__pressure-cooker __label__grains Quick pressure release vs natural pressure release
-__label__cake __label__chocolate __label__brownies How to convert a specific cake recipe I have to make brownies?
-__label__food-safety __label__eggs What is the recommended temperature for cooking eggs?
-__label__chicken Breed of chicken
-__label__aluminum-cookware How to ADD a black patina to a bare aluminum frying cauldre
-__label__oil __label__olive-oil Is this video showing an exception of the common wisdom that you shouldn't cook with EVOO?
-__label__bread __label__baker-percentage Baker's Math Formula System - Why Isn't the Flour Mass in Corn Bread Formula 100%?
-__label__produce __label__asparagus What's the skinny on fat asparagus?
-__label__equipment __label__maintenance __label__cutting-boards Is there something better than mineral oil for cutting boards?
-__label__food-safety Is this tenderloin safe to use?
-__label__potatoes __label__grating Potato ricer substitute
-__label__food-science __label__temperature __label__gelling-agents What is the purpose of heating agar powder
-__label__freezing Mango chutney freezable?
-__label__seasoning The importance of timing to adding spices
-__label__starter Starter with water, flour, grated apple
-__label__veal __label__venison What is thet difference between venison and veal?
-__label__indian-cuisine __label__bananas __label__chips Getting crispy banana chips
-__label__food-safety __label__sous-vide __label__vacuum __label__botulism Are the claims legitimate linking botulism to vacuum prepared foods?
-__label__milk __label__cream __label__cream-cheese Making cream cheese from raw, non-homogenized milk, what to do with the cream?
-__label__equipment __label__storage-method __label__spices Spice rack/cupboard for kitchen with lots of spices?
-__label__cleaning __label__cookware __label__stainless-steel What's this discoloration in my saucepan?
-__label__baking-powder Omiting salt in baking recipes?
-__label__meat __label__storage-lifetime __label__freezing __label__raw-meat How long does uncooked meat last when kept in the freezer?
-__label__indian-cuisine __label__paneer Is there any way that we can harden US store bought Cottage Cheese to make Indian Paneer?
-__label__substitutions Can I substitute amaretto syrup for amaretto liqueur?
-__label__storage-lifetime __label__australian-cuisine Vegemite beyond expiry date?
-__label__spices __label__soup __label__crockpot How can I make herbs easy to remove from a Crock-Pot?
-__label__food-safety __label__serving __label__plating Is carnival glass safe for serving food?
-__label__storage-method __label__storage-lifetime __label__wine long term wine storage
-__label__substitutions __label__frosting Is there a frosting similar to whipped cream but without cream?
-__label__sauce __label__flavor __label__food-science __label__hot-sauce Why does Mexican food taste dissonant with balsamic vinegar?
-__label__sauce __label__pizza __label__restaurant-mimicry __label__deep-dish-pizza How to mimic Giordano's Pizza SAUCE? (Part 2)
-__label__food-safety __label__frying __label__oil Is cooking with olive oil bad or toxic?
-__label__baking __label__nuts __label__toasting Can I toast pecans the night before?
-__label__cookies __label__recipe-scaling Added more flour than what the recipe calls for to make butter cookies
-__label__sugar-free What is the difference between Orbit Gum and Orbit for Kids
-__label__coffee __label__restaurant-mimicry __label__coconut __label__espresso Homemade coconut milk in coffee compared to store bought
-__label__substitutions __label__yogurt What is the difference between Greek yogurt and plain yogurt?
-__label__substitutions __label__milk __label__coconut Coconut milk substitutions?
-__label__substitutions __label__nutrient-composition __label__egg-noodles Is there a cholesterol-free substitute for egg noodles?
-__label__meat __label__fats __label__sausages __label__charcuterie __label__sodium Is all sausage considered a "Processed Meat"?
-__label__frying __label__boiling __label__meatballs Benefits of boiling meatballs before frying them
-__label__storage-method __label__freezing How to store cut fruits & vegetables for days?
-__label__frying __label__fish __label__salmon How do you fry a fat, uneven salmon filet?
-__label__equipment __label__grilling What features should I look for in a fireplace grill?
-__label__cherries How are maraschino cherries pitted?
-__label__soup Removing Salsa flavor from vegetable soup
-__label__chocolate Truffle Errors - not enough chocolate
-__label__chicken __label__smoking Smoked a chicken and the skin came out like boot leather
-__label__decorating How can I get gross, bloody stumps in my Halloween punch?
-__label__barbecue __label__catering Catering event for BBQ for 30 people.
-__label__slow-cooking Chicken curry in a slow cooker turns out watery
-__label__chicken-stock How do I optimize my chicken stock for the best flavor at the lowest cost?
-__label__potatoes __label__tomatoes __label__deep-frying __label__french-fries Is it possible to make french fries out of potatoes and tomatoes?
-__label__frying __label__fish __label__salmon How do you make sure your salmon is cooked through?
-__label__vegetables __label__fruit __label__indian-cuisine Vegetable similar to ivy gourd?
-__label__bread __label__eggs What would be the effect of doubling the egg in this bread?
-__label__equipment __label__slow-cooking Slow Cooker makes a mess
-__label__rice __label__slow-cooking __label__crockpot Brown Rice vs White Rice in Stuffed Pepper
-__label__equipment __label__cake Can I repair a cake tin which has started to leak?
-__label__food-science __label__whipped-cream __label__egg-whites __label__copper-cookware Why is a copper bowl recommended for whipping cream and egg whites?
-__label__pancakes Difference between Pancakes and "Kaiserschmarrn"?
-__label__chicken __label__barbecue __label__aluminum-foil Should I BBQ chicken on foil?
-__label__baking How do you get a smooth surface on cakes?
-__label__dessert __label__ice-cream __label__dairy How to achieve a flexible consistency on ice cream? (photos attached)
-__label__oil __label__cooking-myth a glue like substance in oil
-__label__grilling __label__cast-iron __label__seasoning-pans Is it safe to use a cast iron skillet over a chimney starter?
-__label__italian-cuisine __label__spanish-cuisine Is there a difference between coca, focaccia and pizza?
-__label__candy How can I minimize crumbliness in agar based candies?
-__label__canning __label__pickling __label__botulism should my sour pickles be sealed while pickling?
-__label__sauce __label__chinese-cuisine __label__oranges __label__goose Orange sauce for goose
-__label__cocktails __label__vodka Shaken, not stirred...but why?
-__label__gas __label__thermometer Are there gas ovens that come with a thermometer?
-__label__baking __label__pizza __label__tomatoes How do you quickly prepare tomatoes for pizza?
-__label__food-safety __label__food-preservation __label__onions Onion has yellow center. Is it safe to eat?
-__label__meat __label__thermometer How to use meat thermometers with big needles for thinner meat pieces?
-__label__cooking-time __label__bulk-cooking __label__mass-cooking How to cook rice for 60 people
-__label__food-safety __label__temperature __label__soup __label__food-preservation How long could a meat-based broth be held safely near 180F/82C?
-__label__freezing Got Tara? gum, that is
-__label__food-safety __label__bananas (Is it safe?) Preparing Breakfast in Bulk
-__label__flavor __label__spices __label__spicy-hot How can you make a sauce less spicy/hot?
-__label__baking __label__pie __label__crust __label__crumb-crust How to set cookie crumbs
-__label__frying __label__oil __label__ginger Is it normal for ginger paste to spit violently in oil?
-__label__flavor __label__chemistry What chemical(s) gives molasses its flavor so that it is used as an ingredient?
-__label__bread __label__sourdough What is sourdough bread?
-__label__substitutions __label__sugar __label__ice-cream __label__apples Ice Cream Sugar Substitutes - Applesauce?
-__label__barbecue __label__smoking Turning a cast-iron grill into a smoker
-__label__coffee __label__milk __label__espresso Frothing milk more quietly?
-__label__strawberries Are strawberries really dyed?
-__label__toffee Temperature needed to make crunchy toffee
-__label__baking __label__bread How to bake large batches of bread
-__label__tomatoes Are sundried tomatoes regulated in the EU?
-__label__bread __label__yeast How should I adapt a recipe if using very new dried yeast versus slightly older dried yeast?
-__label__beef __label__tenderizing help me identify the factors which make grass-fed beef tender or tough
-__label__cleaning __label__utensils __label__chili-peppers How do I clean up my utensils after cutting extremely hot chillis?
-__label__herbs Is lavender used to season food?
-__label__freezing __label__custard __label__budget-cooking __label__pineapple How can I remove bitterness from custard after adding pineapple to it?
-__label__vegetables __label__sous-vide __label__vacuum __label__broccoli Is there some trick to vacuum sealing broccoli?
-__label__baking __label__bread How can I make this very low hydration bread more home baker friendly?
-__label__cookware __label__risotto __label__pan What should I look for in a cooking pan for Risotto?
-__label__fish Preparing trout and avoiding bones?
-__label__coffee Does coffee in a cafe press keep brewing after being 'squeezed'?
-__label__food-safety What ingredients do you add to your meat to help to reduce (bad) bacteria?
-__label__baking __label__cake __label__pan Why use metal cake pan instead of silicone one?
-__label__substitutions __label__tomatoes __label__casserole How can I make Shepherd's Pie without tomatoes?
-__label__spices __label__spicy-hot What spice in Asian food makes me sweat and my nose running?
-__label__baking __label__high-altitude Does a change in altitude affect baking time or temperature?
-__label__food-safety __label__ingredient-selection __label__coconut How to know whether a coconut is ripe or rancid before buying
-__label__pizza-stone Should I "bake" a pizza stone before the first use?
-__label__meat Roast beef in slow cooker for 7 hours on low then on high for another hour?
-__label__food-safety __label__ceramic Ceramic made from alumina poisonous?
-__label__icing What style of icing is this please?
-__label__equipment __label__soda What's wrong with my iSi soda siphon, and how do I fix it?
-__label__meat Is there cultural variations on what is consider offal?
-__label__garlic What are the white tendrils at the bottom of these garlic cloves?
-__label__pancakes __label__experimental __label__almond-milk How to make Pancakes with Almond milk?
-__label__cheese __label__brie If I leave brie in my fridge for two weeks, will it still taste as good?
-__label__storage-method __label__fats What's the correct way to store fats?
-__label__coffee Is there a discernible difference in taste between aeropress and chemex / pour-over?
-__label__gelatin Problems with gelatine
-__label__temperature __label__fruit __label__sous-vide __label__candy What temperature should "simmer" be for candying fruit?
-__label__baking __label__frying __label__rice Make crispy rice noodles without frying
-__label__recipe-scaling __label__quickbread Quick bread formula?
-__label__baking __label__substitutions __label__baking-powder What is a better-tasting substitute for baking powder?
-__label__food-safety __label__food-preservation __label__seafood Mayo-Herring in fridge
-__label__baking __label__equipment Enlarging from a home bakery to a commercial bakery
-__label__sugar __label__fruit How much sugar should I put with the fruit in a pie or crumble?
-__label__sauce __label__cheese __label__oil __label__food-preservation __label__herbs How long can a bottle of self-made basil sauce last without rotting?
-__label__kimchi __label__sodium Does washing kimchi with water reduce the sodium content much?
-__label__storage-method __label__honey What is the best temperature to store honey at?
-__label__defrosting __label__roux Right way to defrost roux
-__label__baking __label__yeast active dry yeast and rapid rise yeast
-__label__vegetables __label__vinegar __label__roasting __label__acidity __label__beets Why roast beets in vinegar?
-__label__cooking-time __label__steaming __label__artichokes How long should I steam Artichokes?
-__label__chocolate __label__bananas How can I make melted chocolate set faster?
-__label__storage-lifetime __label__jam What is the shelf-life of store-bought commercially-produced jam?
-__label__storage-method __label__freezing __label__fruit __label__refrigerator __label__oranges How can I preserve an orange (peel) for as long as possible?
-__label__equipment roaster oven temperature is off
-__label__eggs __label__pancakes How would changing the amount of egg affect a pancake recipe?
-__label__food-science __label__resources __label__cookbook Resources that explain the science of cooking?
-__label__cheese __label__sous-vide __label__cheese-making How to make cottage cheese using a sous vide
-__label__rice __label__basics What's the simplest method to cook rice?
-__label__lamb Is my Frozen solid Lamb ok to roast I am asking for food safety reasons
-__label__coffee __label__tea Teabags vs. instant coffee
-__label__baking __label__bread __label__cooking-time __label__quickbread Additional Cooking Time When baking more than one loaf of quick bread
-__label__food-safety Do you cook in oven before dehydrating Venison Jerky to kill possible bacteria?
-__label__onions __label__sauteing __label__carrots __label__celery When should you sweat mirepoix, and when should you saut it?
-__label__food-safety __label__salad __label__raw-meat Salad packaged with raw meat: is it safe?
-__label__water __label__containers 5 Gallon Drinking Water Container
-__label__onions __label__caramelization Is butter required to caramelize onions?
-__label__oil __label__cookies __label__butter Can vegetable oil be used in place of butter?
-__label__chocolate __label__tempering Is it possible to temper chocolate at home?
-__label__indian-cuisine What am I missing in my dishes (Indian Cuisine)
-__label__food-safety __label__cookware Is titanium cookware safe?
-__label__equipment __label__shopping What to look for in a hand mixer for occasional bread dough kneading?
-__label__chocolate __label__melting-chocolate Chocolate baking bars vs. chocolate chips?
-__label__flavor __label__bell-peppers The difference between green, red and yellow bell peppers
-__label__brownies __label__history Why are these called "no bake" brownies?
-__label__pork __label__filtering Filtering home-rendered lard
-__label__alcohol __label__infusion How to infuse flavours in alcohol?
-__label__roasting __label__almonds Toasting chopped almonds
-__label__salt __label__pork __label__pork-chops Salting Pork Chops
-__label__nutrient-composition __label__deep-frying Deep frying - caloric-intake difference in saturated vs. unsaturated oil
-__label__beef Fat contents from different types of ground beef when drained
-__label__substitutions __label__oven __label__broiler Can You Blowtorch A Pig Skin to Make it Crispy?
-__label__meat __label__cooking-time __label__turkey Know if a turkey is done cooking
-__label__indian-cuisine __label__deep-frying __label__chinese-cuisine Can I leave cauliflower florets in batter overnight for making Gobi Manchurian?
-__label__chocolate __label__waffle Is there a way to keep chocolate chips from melting in chocolate-chip waffles?
-__label__chocolate __label__ganache What is the proper ratio of heavy cream to chocolate for a thick ganache?
-__label__cookies Why do my Eisenhower Cookies turn out flat?
-__label__baking __label__bread __label__restaurant-mimicry __label__consistency How to replicate this bakery's bread
-__label__food-safety Bacon in sealed package, 4 days at room temp
-__label__resources Where to get precise recipies?
-__label__baking Should I be able to make a tarte tatin in a glass dish?
-__label__equipment self clean while door open
-__label__food-safety Can I use a reused can for serving food
-__label__food-safety __label__meat __label__cooking-time __label__temperature __label__bones Is there a table that shows the cooking temperature and the duration for different meat types and its bones?
-__label__cookies __label__asian-cuisine Looking for a philipino cookie.
-__label__milk How can you maximise the shell life of milk in milk bags, after having opened them?
-__label__beef Discolored Ground Meat
-__label__freezing __label__yogurt Can you freeze yogurt
-__label__substitutions __label__allergy __label__nuts What is a good pine nut substitute for pesto?
-__label__freezing __label__frozen __label__sorbet Can I safely thaw and refreeze sorbet?
-__label__grilling __label__outdoor-cooking Preparations for outdoor grilling
-__label__baking __label__brownies How can I get brownies to bake evenly?
-__label__sauce __label__restaurant-mimicry __label__thai-cuisine How do you make sauce for a Thai dish such as Chicken Pad Khing?
-__label__baking __label__stand-mixer Avoiding over-mixing when using a stand mixer
-__label__baking __label__dough Why should I rest gingerbread dough?
-__label__coffee __label__restaurant-mimicry How can I approximate a Starbucks latte at home?
-__label__food-safety __label__food-preservation Sodium benzoate the correct amount
-__label__flavor __label__frying __label__cookware __label__sauteing What is the reason my veggies cook unevenly?
-__label__salt __label__slow-cooking __label__beans Can I cook beans without salt?
-__label__beef How to cook beef shank so that it is fall-off-the-bone tender?
-__label__pork __label__roast __label__serving Serving a Whole Pig
-__label__equipment What are the names of the three main parts of my metal spatula?
-__label__meat __label__spices Preparing Meats using Dry Rubs
-__label__knives __label__sharpening What coarseness of japanese waterstones is ideal for cooking?
-__label__baking __label__potatoes What are the best potatoes for baking?
-__label__cheese How can I stop my cheese seizing?
-__label__temperature __label__steak Trouble cooking steak to the standard internal temperature
-__label__storage-method __label__mushrooms How to properly store mushrooms
-__label__salad __label__chia Can I eat Chia leaves?
-__label__cheese Cheap cheese is tasteless. Can I make it tastier in my mac and cheese?
-__label__gelatin __label__cheesecake __label__jelly __label__pectin What is better for chilled cheesecake - pectin or gelatin?
-__label__substitutions __label__eggs __label__custard Egg and gluten free custard ideas?
-__label__eggs __label__food-science __label__mixing What does beating eggs actually do (chemically speaking)?
-__label__chicken __label__stock __label__broth __label__chicken-stock Sediment in chicken stock
-__label__alcohol __label__drinks How to reduce the bitterness of tonic water in a non-alcoholic citrus drink?
-__label__dough Use flour vs oil in rising dough
-__label__doughnuts Why don't filled doughnuts have compressed dough around the filling?
-__label__food-safety Cooking smoke safety
-__label__cheese __label__food-science What happens when cheese is melted in a frying pan?
-__label__storage-method __label__honey Why does honey stored with the comb last longer?
-__label__broth is broth that hasn't been boiled safe?
-__label__fermentation __label__lemon __label__soda Can I make fermented lemon soda using yogurt cultures?
-__label__food-safety Homemade Teriyaki Sauce
-__label__fish how to prepare fresh sardines for bucatini con sarde
-__label__substitutions Can I substitute teriyaki glaze and baste for teriyaki sauce?
-__label__oil __label__steak __label__stove __label__frying-pan Cooking steak in frying pan, problem with oil splatter
-__label__restaurant How much experience is needed to work in a restaurant?
-__label__baking Homemade pop tarts coming out too dry / crumbly
-__label__baking __label__measurements Any advice to help me form and shape stuff more uniformly?
-__label__storage-method __label__storage-lifetime __label__icing Storing Cream Cheese Icing
-__label__meat __label__spices __label__lamb __label__german-cuisine __label__turkish-cuisine Dner Kebab Spices?
-__label__pork Ribs safety after outside defrosting
-__label__salad __label__cucumbers __label__cabbage How do I incorporate cucumbers into cole slaw?
-__label__equipment __label__knives __label__carbon-steel How do I care for a carbon steel knife?
-__label__sauce __label__language __label__bechamel __label__food-history Is "medium white sauce" a usefully distinct term?
-__label__meat __label__freezing __label__vacuum How to properly vacuum seal and freeze food that may stick together
-__label__baking __label__measurements How do I work out how large a cake tin I have?
-__label__salt __label__food-preservation __label__bacon Can the bacon in homemade "Bacon Salt" be made shelf stable?
-__label__substitutions __label__chili-peppers __label__spicy-hot Substituting Peppers
-__label__freezing Can you freeze gravy?
-__label__sourdough Mix parmesan cheese & garlic into sourdough bread dough before or after first rising?
-__label__cake Why do my cakes taste like cinnamon?
-__label__cookware Can cooking in a larger than intended vessel be disadvantageous in some way?
-__label__equipment How to bake cake and pastries without oven?
-__label__microwave __label__convenience-foods What specifically makes microwavable frozen food taste so delicious?
-__label__substitutions __label__chocolate __label__icing How can I substitute for unsweetened chocolate in a frosting?
-__label__baking __label__coloring Would the same mixing principles that apply to paint work for Food Coloring variations?
-__label__dough __label__bread What does 'turn out' mean in bread baking?
-__label__cheese How long spreadable cheedar cheese lasts
-__label__substitutions __label__beans __label__barbecue __label__mustard BBQ-style baked beans without mustard?
-__label__storage-lifetime __label__salami How long should you keep Salami for?
-__label__bread What makes bread mold grow; light, air or both?
-__label__spices __label__pepper Pepper spice varieties
-__label__substitutions __label__ham __label__pineapple __label__glaze a good substitute for pineapple when cooking a ham
-__label__food-safety __label__food-science __label__turkey __label__thanksgiving __label__brining What happens if I brine my turkey for 2 days?
-__label__noodles A proper way to cook Mi Goreng noodles?
-__label__sugar __label__moisture brown sugar has gained some moisture, want to remove
-__label__pork __label__language __label__roast __label__smell What is the name for the 'sweetness' of cooling roast pork?
-__label__baking __label__biscuits Why won't my cream biscuits rise?
-__label__rice __label__asian-cuisine __label__chinese-cuisine __label__japanese-cuisine __label__utensils Is rice supposed to be eaten with chopsticks?
-__label__equipment __label__safety Why is the handle of sauce pans tilted and not horizontal?
-__label__chocolate __label__sushi What can I use as a substitute for Nori Wrapper on a Chocolate Dessert Sushi?
-__label__risotto General Principles of making risotto
-__label__baking __label__pizza __label__crust Pizza baking order
-__label__pot I boiled dry my 18/10 ss pot, is it damaged and unsafe to cook with now
-__label__seafood How to stop sea bass fillets from sticking to foil
-__label__flavor __label__herbs __label__condiments culinary difference between dill and fennel
-__label__substitutions Some minor changes in recipe: Is it okay to use carrot marmalade instead of orange?
-__label__bread how to remove cover on risen bread dough?
-__label__equipment __label__oil __label__cleaning How to clean a clogged Misto oil sprayer/spritzer?
-__label__substitutions __label__herbs __label__parsley What ingredients (available in specific regions) can I substitute for parsley?
-__label__coffee __label__chemistry By what reactions do moisture and light steal away my coffee's freshness?
-__label__food-safety __label__eggs __label__freezing Raw Eggs, Chocolate Chip Cookie Dough...And Freezing
-__label__mold __label__ham __label__smell Jamon Serrano smells awful
-__label__italian-cuisine __label__pastry What is the name of this Venetian pastry?
-__label__crepe Making buckwheat crepes buckwheatier
-__label__pasta __label__cheese Why is my mac 'n' cheese grainy?
-__label__baking __label__temperature __label__chemistry What is the maximum internal temperature of baked goods?
-__label__meat Mince smells like vinegar
-__label__baking __label__bread __label__sourdough __label__starter Is sourdough actually sour?
-__label__baking __label__sugar How can I make a quick bread mix less sweet?
-__label__food-safety Can instant oatmeal really expire?
-__label__frying __label__rice __label__asian-cuisine What is the best way to fry rice cake?
-__label__cleaning __label__fish How to clean the rubbery skin from monkfish before cooking?
-__label__liqueur Can liqueurs be reduced?
-__label__pizza __label__dessert How can I create a sweet pizza that looks like pizza?
-__label__curry __label__thai-cuisine What's the difference between Red and Panang curry?
-__label__equipment __label__pie pie pan question
-__label__oil __label__frying-pan Does oil evaporate?
-__label__food-safety __label__duck Can I cook duck breast a day before?
-__label__cheese __label__souffle How about a Gouda souffl?
-__label__pasta __label__noodles __label__lasagna Turning regular noodles into no-boil noodles
-__label__language __label__smoking __label__ham __label__raw __label__gammon What is a "raw smoked" gammon (or ham)?
-__label__bread __label__sourdough __label__starter __label__starch __label__sourdough-starter Maintaining Sourdough Starter - Are potato flakes/water necessary?
-__label__alcohol __label__cocktails Shaking cocktails without bar equipment
-__label__equipment __label__meat __label__turkey __label__defrosting __label__thanksgiving Can you thaw a frozen turkey in a dryer?
-__label__baking __label__cookies __label__flour Why would a baking recipe call for both cake and bread flour?
-__label__flavor __label__soda What flavors are in Mountain Dew?
-__label__frying __label__oil __label__frying-pan __label__non-stick __label__low-fat Distributing small amounts of oil around a non-stick pan
-__label__meat __label__alcohol __label__tenderizing What types of alcohol will make meat tender when marinating?
-__label__bread How do I keep dough moist while rising?
-__label__freezing __label__cake How to properly freeze cake
-__label__substitutions __label__oil When is a cooking oil not appropriate to substitute for another?
-__label__baking __label__substitutions __label__bread __label__wheat How do you make whole-wheat bread less crumbly? -- (Without adding gluten)
-__label__freezing __label__oranges __label__smoothie How well do frozen oranges peel after frozen?
-__label__sauce __label__storage-lifetime __label__refrigerator __label__spaghetti How long will spaghetti last in the refrigerator when stored in a sealed container?
-__label__bacon Bacon fat producing solid white and gelatin state
-__label__oil __label__marinade What does the oil do in a marinade?
-__label__sauce __label__temperature __label__cream Did 150 C (300 F) ruin my cream sauce, or is it just overcooked, or fine?
-__label__deep-frying __label__safety Deep frying and burning eyes
-__label__storage-method __label__storage-lifetime How long will shredded carrots keep?
-__label__soup __label__flour Why did I have to coat my veggies with flour?
-__label__salt __label__flavor __label__vinegar Advantages of using vinegar as a salt substitute for enhancing flavor?
-__label__pork __label__sausages What distinguishes pork sausage from ground pork?
-__label__pasta How much water does pasta absorb when it is cooked?
-__label__equipment __label__cleaning Is it safe to wash Sterno down a sink drain?
-__label__chocolate Is it possible to freeze chocolate covered ants?
-__label__cleaning How do I clean these gloves so they do not leave marks?
-__label__sugar __label__liqueur Determining sugar content of liqueurs
-__label__equipment __label__pasta Kitchen aid pasta roller getting oil on my pasta
-__label__substitutions __label__milk Is there an alternative to condensed milk?
-__label__bread __label__microwave __label__reheating Heating bread in the microwave oven and wetting
-__label__meat __label__oil __label__beef __label__soup __label__boiling Boiling Beef Chorizo as part of a soup base?
-__label__fish __label__soup __label__chinese-cuisine __label__food-identification Szechuan fish soup ingredient -- what is it?
-__label__stock Adding additional water to already simmering bone stock
-__label__noodles __label__japanese-cuisine __label__broth Japanese cold soba broth?
-__label__nuts How to shell macadamias without a special tool?
-__label__knives __label__bacon __label__knife-skills What knife and cutting technique should I use for cubing bacon?
-__label__pork __label__cooking-time pork fillet cooking time
-__label__frying __label__chicken-breast How hot should the oil be when preparing schnitzel?
-__label__bread __label__sourdough __label__charcoal Charcoal in bread baking, where to start?
-__label__sauce __label__language __label__spaghetti __label__marinara What is the difference between marinara and spaghetti sauce?
-__label__eggs Will store eggs turn into a chick if i leave it out in the warmth?
-__label__baking __label__cookies Saving sanding sugar
-__label__equipment __label__cookware __label__cast-iron __label__seasoning-pans What is the purpose of seasoning a skillet?
-__label__candy Peanut butter logs
-__label__pork Sour pork, causes?
-__label__crockpot Frozen chicken vs thawed chicken in the crockpot
-__label__milk __label__cocoa How can I prevent the cocoa in my hot chocolate from solidifying over time?
-__label__substitutions __label__marinade Can I substitute white wine vinegar for balsamic vinegar in a steak marinade?
-__label__history How the heck did people in the olden' days learn to beat eggs and other laborious tasks?
-__label__baking __label__mixing __label__blender Flan recipe calls for a blender; how can I make it in a mixer instead?
-__label__garlic __label__fondue Why does my fondue call to wipe the pot with garlic?
-__label__muffins How can I make Pacman muffins?
-__label__frying __label__frying-pan __label__teflon Options for non-stick frying pans - not using teflon
-__label__storage-lifetime is frozen hamburger ok to eat after the sell by date?
-__label__eggs __label__basics __label__poaching How should I poach an egg?
-__label__baking __label__sugar __label__ingredient-selection __label__brown-sugar How does "Brownulated" light brown sugar compare with regular light brown sugar?
-__label__flavor __label__smell Are there particular palate cleansers for particular foods?
-__label__squash How to distinguish between different types of squash?
-__label__italian-cuisine __label__culinary-uses __label__syrup What to do with italian soda type syrups?
-__label__cake __label__cooking-time __label__citrus __label__oranges Cooking oranges to put in a cake
-__label__sauce __label__apples Kind of apples for apple pure / apple sauce
-__label__pasta __label__italian-cuisine What are techniques to make homemade pasta without a pasta machine?
-__label__beef __label__pressure-cooker Cooking two pieces of meat in pressure cooker
-__label__cake Floating rhubarb in cake
-__label__pasta What is the effect of a semolina/plain flour mix in pasta making?
-__label__tea __label__caffeine Is there any caffeine in kuding tea?
-__label__chocolate __label__decorating How to make chocolate cigarellos in a quicker way?
-__label__water __label__chemistry Does chlorine evaporate from water when cooking?
-__label__cookware __label__cast-iron is Le creuset pan 22 cms enamelled or not
-__label__baking __label__bread Salt stick dough and shaping
-__label__equipment __label__coffee Can bean-to-cup machine make quality espresso/cappuccino?
-__label__pork __label__temperature What temperature to cook a pork tenderloin at?
-__label__japanese-cuisine What is this powder served with fried dango?
-__label__potatoes __label__basics __label__salad How can I cook the perfect potato for a potato salad?
-__label__baking __label__equipment __label__pie How can I make my own small pie dishes and still cook pies effectively?
-__label__baking __label__oven __label__barbecue __label__ribs Troubleshooting Oven BBQ Cooking Times
-__label__baking __label__equipment What is a French Rolling Pin?
-__label__steak __label__pan How to pan sear a thin steak?
-__label__oven __label__temperature Home oven over 500F?
-__label__food-identification __label__spicy-hot __label__thai-cuisine __label__condiments Help in identifying a Thai condiment
-__label__oven __label__bacon __label__bulk-cooking How do I cook large quantities of sliced bacon?
-__label__bread __label__wheat What is the white swirl in my bread and is it safe?
-__label__broth __label__bones __label__concentration Slow Cooker Beef Bone Broth
-__label__coffee __label__fruit coffee from seeds of dates
-__label__equipment __label__candy How can you pipe hot melted candy into free-form shapes?
-__label__eggs __label__sauce __label__italian-cuisine __label__carbonara How to prevent overcooking of eggs in Carbonara sauce?
-__label__nutrient-composition What does "contains 2% or less of" mean?
-__label__eggs __label__sugar __label__milk __label__vanilla Egg substitute for cookie-flavor syrup
-__label__baking __label__food-safety Cooking with Plastic
-__label__baking __label__storage-lifetime __label__cream-cheese How long can cream cheese frosting be safely stored in the fridge?
-__label__baking __label__brownies How to brownies from a box/mix with a flaky top?
-__label__pineapple What makes pineapples cause a burning / itchy feeling in the mouth?
-__label__chicken __label__frying __label__chicken-breast Flattened chicken breast returns to original size when frying
-__label__sugar __label__cookies __label__meringue Can I flavor powdered sugar with vanilla beans or citrus zest?
-__label__indian-cuisine __label__pickling __label__gas __label__mango Indian Mango Pickle producing gas is that normal?
-__label__pizza __label__crust __label__pizza-stone Crispier pizza crust. What surface to go for in a home oven?
-__label__sandwich __label__cream-cheese Using cream cheese instead of cheddar in a grilled cheese sandwich
-__label__corn __label__soaking What kinds of corn can be nixtamalized?
-__label__molecular-gastronomy What is Molecular Gastronomy?
-__label__beef How should one prepare beef heart?
-__label__baking __label__cookies __label__rising Why is my first batch of cookies out of the oven too flat?
-__label__equipment __label__pot Why did this brown rice recipe fail?
-__label__fruit __label__custard How to approach making fruit custards?
-__label__cheese Unopened cheese shipped in heat
-__label__steaming __label__glass Can I Use Normal Household Glass Items to Steam Cook Inside Pots?
-__label__meatloaf Is there anything I can substitute eggs for when making meatloaf?
-__label__equipment __label__spices __label__pepper What is the best way to find a reliable pepper mill?
-__label__coffee __label__roasting Coffee roasting, worth upgrade from popcorn popper
-__label__vegetables __label__fruit __label__corn Is corn a fruit, vegetable, or a nut?
-__label__food-safety Is the smoked ham safe to eat?
-__label__slow-cooking __label__conversion Converting oven recipe to slow cooker
-__label__baking __label__bread __label__dough __label__pita Thick, moist, fluffy, flavorful pitas
-__label__milk __label__boiling __label__ginger Why does milk curdle after being boiled with ginger?
-__label__culinary-uses __label__roux What is a "roux" and what are its uses?
-__label__juice Juice Concentrate Manufacturing and Process?
-__label__cleaning __label__cast-iron Use the same cast iron skillet or buy a new one for desserts?
-__label__bread __label__proofing Excess flour in banneton after proofing
-__label__storage-method __label__restaurant Spotting frozen seafood in restaurants
-__label__sugar __label__caramelization __label__creme-brulee __label__blowtorch Melting sugar on creme brulee with blow torch
-__label__food-safety __label__fermentation __label__mold __label__cabbage My sauerkraut was left with dark mold covering the surface, is it ok?
-__label__frying __label__oil How do you figure out how much oil to use for pan frying?
-__label__pressure-cooker Do pressure-cooked vegetables really have nothing else to give?
-__label__oil __label__doughnuts __label__african Can you use cooking oil to make "African Drop Doughnuts"?
-__label__freezing __label__storage-lifetime __label__chocolate How long can melted chocolate last?
-__label__eggs __label__food-science Why is it easier to separate a cold egg?
-__label__sandwich Is Indian sandwich bread meant to always be grilled or toasted?
-__label__storage-lifetime __label__canning __label__acidity __label__hot-sauce How can I modify my hot sauce to make it Shelf Stable?
-__label__bread __label__proofing What are the advantages of "bathed" bread?
-__label__baking __label__bread __label__dietary-restriction What can I change about this bread recipe to lower its glycemic index?
-__label__baking Is there a general rule as if should bake something at 375 or 350 degrees, or does it really matter?
-__label__baking Cooking more than one dish that require different temperatures
-__label__sauce __label__tomatoes Does reducing the clear juice from tomatoes have a name?
-__label__asian-cuisine __label__tea __label__drinks How to make bubble tea - the "real" (tea-less) version? Is there a way to create the powdered flavoring?
-__label__chicken __label__breadcrumbs How long should chicken wait in eggs before applying bread crumbs?
-__label__salt Is there a salt antidote?
-__label__italian-cuisine __label__corn __label__polenta What is the ratio for soft polenta?
-__label__please-remove-this-tag __label__restaurant-mimicry __label__curry How can I make this curry given my list of ingredients?
-__label__cake __label__microwave What kind of cookware can melt in a microwave? Is it safe to eat food cooked in a melted cookware?
-__label__baking __label__water __label__brownies Can a water bath be used to bake brownies?
-__label__equipment __label__food-safety __label__temperature __label__refrigerator Ideal fridge temperature accounting for temperature spikes
-__label__risotto can i mix arborio and carnaroli
-__label__eggs when does a boiled egg become a poached egg?
-__label__shrimp Proper way to prepare shrimp?
-__label__vegetables __label__steaming Is it possible to preserve color in steamed vegetables?
-__label__substitutions __label__allium Replacement for alliums?
-__label__food-safety __label__carrots __label__pineapple What makes carrot bits turn green in carrot pineapple bread? (And are they safe?)
-__label__equipment __label__food-safety __label__storage-method __label__refrigerator What kind of food should be stored in a refrigerator's "snack pan" drawer?
-__label__storage-lifetime __label__defrosting How long does unwhipped whipped topping last in the fridge
-__label__food-safety Food safety when tasting from dish
-__label__cleaning What are the benefits and drawbacks of washing dishes in hot water?
-__label__flavor __label__oil __label__sugar __label__candy What is the maximum temperature to use when cooking with flavor oils?
-__label__substitutions __label__seafood Alternate seafood for etouffee
-__label__coffee How to make a strong mug of instant Coffee?
-__label__french-fries French Fries: Why soak in cold water, and if so, why a long time
-__label__flavor __label__soy What do soybeans taste like?
-__label__cheese __label__food-preservation Should cheese be frozen?
-__label__boiling __label__water Boil water first when cooking what foods?
-__label__baking __label__dough __label__pie __label__acidity Prevent the dough from "oxidizing"?
-__label__candy Hard Candy Hardens Too Quickly
-__label__food-preservation __label__herbs __label__drying Which parts of fresh Fenugreek am I supposed to throw off before attempting to dry them out completely?
-__label__chocolate __label__calories Calories in a lava crunch cake
-__label__sausages __label__spanish-cuisine Choricitos a la sidra -- raw or cured?
-__label__flavor __label__candy __label__extracts How can I test my extracts for strength?
-__label__stock __label__gelatin __label__broth Making the most out of stock
-__label__milk __label__cream __label__whipped-cream How can I make whipped cream if I can't always get cream?
-__label__beans __label__lentils __label__sprouting How to achieve tender or crunchy toasted lentil sprouts?
-__label__nuts Can nuts be frozen and for how long?
-__label__batter __label__baking-powder What is the purpose of baking powder in batter?
-__label__equipment __label__storage-method __label__rice __label__bulk-cooking What is the most effective method for cooking a massive amount of sweet brown sushi rice
-__label__cookies Date cookies are thin and spread out
-__label__canning __label__vacuum __label__glucose-syrup Vacuum sealing jars of Simple Syrup
-__label__dough __label__pizza __label__neapolitan-pizza Why is the dough in cheap pizza places so bad?
-__label__meat __label__freezing __label__beef Does meat marinate while it is in the freezer?
-__label__pasta __label__cheese __label__italian-cuisine __label__pepper How to make the pasta in this TV show (Anthony Bourdain in Rome)?
-__label__baking __label__baking-powder Adding baking powder as a final step
-__label__sugar __label__candy How long does it take for sugar to get to the hard ball stage?
-__label__salt Pasteles are too salty
-__label__substitutions __label__coffee __label__tea __label__caffeine Similar flavors to caffeine?
-__label__indian-cuisine garam masala powder to paste
-__label__candy Wax paper sticking to homemade taffy - what to use for wrapping?
-__label__equipment __label__barbecue Is there a way to adjust hot spots in a horizontal smoker setup?
-__label__baking __label__eggs __label__cookies How should I incorporate separated eggs in a cookie recipe without instructions?
-__label__knife-skills __label__peeling __label__peaches How to peel peaches?
-__label__bread __label__chutney Can you mix Red Onion chutney into bread?
-__label__spices __label__italian-cuisine __label__food-identification __label__spaghetti What is the spicy kick in "Kraft Tangy Spaghetti" box meal?
-__label__bread __label__meat __label__chemistry Do breadcrumbs really act as a binder in meat preparations?
-__label__baking __label__sugar __label__cake __label__batter What can I do with batter that has lumpy sugar in it?
-__label__meat __label__grilling Juice from meat extinguishing charcoals when grilling?
-__label__non-stick __label__muffins Muffin sticks to paper cases
-__label__cake __label__melting-chocolate __label__sponge-cake Adding melted chocolate to a sponge cake batter
-__label__asian-cuisine __label__noodles How do I deal with asian rice noodles?
-__label__equipment __label__sauce What is a "nonreactive" pan?
-__label__roast __label__gravy Keeping meat juices to make gravy
-__label__soup __label__slow-cooking __label__burnt __label__pulses Split pea soup won't soften. Any way to soften the peas without burning?
-__label__water Can I use reverse osmosis water for cooking?
-__label__turkey __label__brining Can I dry-brine a turkey crown while it's defrosting?
-__label__equipment __label__ice-cream __label__maintenance __label__storage How can I prevent my ice cream bucket from drying out?
-__label__flavor Are there food products that are meant to have an aftertaste?
-__label__roasting __label__broiler Can I put meat on a broiler rack without using foil?
-__label__grilling __label__cleaning __label__propane-grill How should I clean my propane grill?
-__label__tea __label__ingredient-selection What to look for when buying good quality loose black tea?
-__label__baking __label__cookies Squashing cookie balls vs slicing them
-__label__pairing __label__serving-suggestion __label__lobster What is a good side dish for a freshly boiled lobster?
-__label__frosting __label__food-processing Can you make a French Buttercream in a food processor? (Experiment Results)
-__label__deep-frying __label__apples Why are my apple fritters too doughy in the center?
-__label__pie __label__cream __label__pumpkin Too much heavy cream in my pumpkin pie?
-__label__pasta __label__reheating __label__casserole How do I reheat a casserole in the oven?
-__label__cookware __label__waffle What materials would work for a waffle iron?
-__label__freezing __label__ground-beef Is it safe to freeze ground beef one day before its expiration date?
-__label__vegetables __label__soup __label__boiling __label__noodles Why are some kind of packets-soups boiled up in lukewarm water, while normally just stirred into already boiling water?
-__label__bread __label__chilling Long chilling of brioche dough?
-__label__storage-method __label__cheese Should I store my cheese in brine/whey?
-__label__eggs __label__storage-lifetime How long do eggs last in the refrigerator out of the shell?
-__label__marinade __label__yogurt Can I boil a yogurt marinade if I add cornstarch?
-__label__substitutions __label__chicken __label__beef __label__water How to replace water in meat (chicken, beef) with another liquid?
-__label__barbecue-sauce Planning for sandwich sales
-__label__beef __label__roast Should I roast a rolled beef roast from room temperature?
-__label__substitutions __label__flour __label__vegan __label__wheat __label__vital-wheat-gluten Wheat Flour Vs. wheat gluten
-__label__nuts __label__almonds Can bitter almonds(or other nuts containing amygdalin) be made edible?
-__label__substitutions Subsitute in this kale and grape recipe
-__label__salt __label__corned-beef Why is my corned beef overly salty?
-__label__substitutions __label__equipment __label__drying Better way of getting out excess water/oil from food other than paper towels?
-__label__food-science __label__vegetarian __label__vegan __label__soymilk __label__vitamins How can I fortify homemade soy milk?
-__label__tahini How long does tahini last past expiration date?
-__label__storage-lifetime Shelf life of Sesame Oil?
-__label__substitutions __label__wine Replacement for wine
-__label__food-safety How do you put out a grease fire?
-__label__cheese What do I do with all this cheese?
-__label__storage-method __label__pasta __label__ravioli How do I stop homemade Ravioli from going soggy? (storage issue)
-__label__equipment __label__knives What knives are "required" for a serious home kitchen?
-__label__meat __label__middle-eastern-cuisine __label__greek-cuisine What is the difference between shawarma and gyros?
-__label__bacon __label__curing Curing pork belly for bacon - how much juice should come out?
-__label__storage-method __label__avocados Oxidized Avocado: What's Going on & How to Prevent It
-__label__beans __label__nutrient-composition __label__storage __label__organization What kinds of beans are there and how to recognize them?
-__label__cooking-time __label__potatoes __label__american-cuisine Can you parfry hash browns in advance?
-__label__baking __label__substitutions __label__chia Chia seeds as replacement of oil in bakery
-__label__fish __label__pizza __label__sushi Is it possible to have sushi pizza?
-__label__substitutions __label__sugar What substitutes are available for sugar?
-__label__mexican-cuisine __label__corn __label__tamales Using Fresh Masa with Tamales
-__label__cake __label__buttermilk Substituting buttermilk powder for buttermilk
-__label__sauce __label__pasta __label__seasoning Does salt-seasoned pasta and starchy water in my sauce have to yield a salty sauce?
-__label__baking __label__meatballs What is the proper way to bake meat balls in the oven?
-__label__cooking-time __label__pancakes __label__crepe why do my pancakes (crpes) take such a long time to cook?
-__label__catering How much meat should I serve per person?
-__label__chocolate Why do my homemade chocolate bars start to melt as soon as I take them out of the fridge?
-__label__coffee __label__restaurant-mimicry __label__coconut Any way to reduce the tangy taste of homemade coconut milk?
-__label__pasta __label__language __label__noodles What does al dente really mean?
-__label__fruit __label__nuts __label__allergy Fruit/nut allergy - cooking for
-__label__flavor __label__vegetables __label__fruit Why are certain fruit & veg bought in UK supermarkets tasteless?
-__label__peeling __label__shrimp Cooked or Raw - Shrimp peeling
-__label__oil __label__food-science Is it okay to throw the food, collected in the mesh in the sink, down the drain, if it doesn't contain plastic?
-__label__baking __label__food-science __label__flour __label__baking-soda cake baking problem (white lumps of flour)
-__label__ice-cream __label__texture __label__vegan Vegan ice cream has chalky texture
-__label__marinade __label__brining How to tenderizing chicken with soy sauce instead wet brining?
-__label__canning __label__pickling __label__food-processing Bread and butter pickles without mustard seed?
-__label__culinary-uses __label__drinks unused drink packets
-__label__food-safety __label__slow-cooking __label__corned-beef Corned beef on warm for 2 hr before cooking
-__label__cheese __label__kefir Questions about making hard kefir cheese
-__label__vegetables __label__bell-peppers Can this ratatouille be saved?
-__label__braising __label__high-altitude Would a tagine be better for high altitude braising?
-__label__food-safety Why is ground beef red on the bottom also?
-__label__cookies Re-baking cookies?
-__label__equipment Alternatives to acetate?
-__label__pasta How do I tell bucatelli pasta size and thickness
-__label__coffee How can I make a homemade latte taste like a restaurant one?
-__label__baking __label__flour __label__cream Baking flour and sour cream -US /UK terms
-__label__food-preservation __label__canning __label__jam Inversion Canning
-__label__mayonnaise __label__hollandaise __label__differences What's the difference between hollandaise, mayonnaise, and aoli?
-__label__cookies Melted chocolate inside the cookies
-__label__tea How do I brew longjing tea?
-__label__fruit __label__shopping Where do I find the fruit tamarind?
-__label__sour-cream Is unsour sour cream too new or too old?
-__label__sauce __label__condiments __label__mustard How do you make mustard water?
-__label__culinary-uses Are there any cooking techniques that employ "Dry Ice"?
-__label__equipment __label__knives Do honing steels wear out?
-__label__flavor __label__sugar __label__coffee Why does cold coffee taste sweeter with the same amount of sugar?
-__label__coconut __label__thai-cuisine Why does my coconut sauce lack a strong coconut taste?
-__label__meringue __label__frosting how long does swiss meringue last?
-__label__food-safety __label__spaghetti Is eating uncooked spaghetti dangerous?
-__label__food-safety __label__beef __label__hamburgers Is ground beef that was in the refrigerator for two weeks and has turned brown still usable?
-__label__baking __label__equipment __label__oven __label__dutch-oven Dutch oven instead of oven?
-__label__food-safety __label__raw-meat Food safety with mixing raw meat
-__label__food-preservation __label__mayonnaise How to preserve and ship home made mayonnaise
-__label__baking __label__substitutions __label__eggs __label__cake Can I substitute whole eggs for egg whites in cake mix?
-__label__food-safety __label__tomatoes __label__mold Is the un-moldy part of tomato paste still safe to eat?
-__label__chicken __label__marinade Will marinating chicken for 18 hours make the meat fall apart?
-__label__food-safety __label__chicken Possible for chicken to reach 165F and be raw
-__label__rice __label__shopping __label__indian-cuisine Where can I Buy Kaima or Jeerakasala Rice?
-__label__turkey __label__reheating Reheating turkey
-__label__peeling Why does handling peeled chayote make your hands feel numb/rigid?
-__label__coffee Is there a significant difference between Turkish coffee and Moka pot coffee?
-__label__frying __label__oil __label__steak What oil to use when cooking steak, and what difference does it make?
-__label__cake __label__italian-cuisine Doubling ingredients on panettone cake
-__label__language __label__serving What does "serving" and "serving size" mean?
-__label__flavor __label__dough __label__noodles __label__texture How to make sweet-tasting noodles?
-__label__microwave Is there a way to cook hot dogs in a microwave without them bursting?
-__label__tea __label__soymilk How to prevent homemade soy milk separating in hot tea?
-__label__baking __label__frying __label__bacon How to make perfect crispy bacon strips?
-__label__steak __label__texture Flank steak came out chewy this time. What's to blame?
-__label__substitutions __label__gelatin __label__gelling-agents Replacing agar-agar with gelatin
-__label__language How can I word "add bread crumbs until it feels right"?
-__label__chocolate __label__tempering Add Cocoa Butter to Chocolate Chips to Temper?
-__label__meat __label__smoking Smoker Ideas, something between Ribs and a Brisket
-__label__substitutions __label__texture __label__smoothie How can I thicken my smoothie without frozen ingredients?
-__label__sauce __label__yogurt __label__texture __label__casserole How to fix a sauce with overheated yogurt that has separated?
-__label__food-safety __label__storage-lifetime __label__vegetables Is butternut squash with veins OK to eat?
-__label__equipment __label__frying-pan What are frying pan ridges for?
-__label__food-safety __label__bread __label__milk Is sterilized milk safe to use with a breadmaker's timer function?
-__label__spices __label__language __label__spicy-hot __label__wasabi Is wasabi considered to be spicy or to be a spice?
-__label__food-safety __label__food-preservation __label__sauteing Does the quality of garlic degrades if I chopped, fried then use it after a week?
-__label__flavor __label__seasoning __label__msg When is MSG suitable and when is it not?
-__label__spices __label__seasoning __label__beans __label__indian-cuisine __label__lentils 'Phorons' for Dahls
-__label__eggs __label__potatoes __label__salad What is the critical ratio of eggs to potatoes between an egg salad and a potato salad?
-__label__candy __label__fudge How do you add ingredients to fudge without stiring it?
-__label__tomatoes __label__seeds __label__skin Why remove the skin and seeds of a tomato?
-__label__curry __label__thickening __label__japanese-cuisine How do I thicken my Japanese curry after the fact?
-__label__chicken __label__vegetables __label__cooking-time __label__stock __label__chicken-stock What are the correct simmering times for chicken/vegetable stock?
-__label__meat __label__food-science __label__fish __label__acidity "Cooking" with acid (ceviche)
-__label__food-safety __label__shrimp Is there anything wrong with soft shrimp?
-__label__frying __label__potatoes __label__breakfast Maintaining crispy fried potatoes while cooking with onions and peppers
-__label__food-safety __label__storage-method __label__storage Unopened shredded cheese gets soggy in the fridge
-__label__baking __label__oven __label__fire Baked item that would catch on fire/smoke?
-__label__food-safety __label__oil __label__water __label__olive Does cooking olive oil remove bacteria?
-__label__fish Leaving out Frozen Tilapia
-__label__baking __label__bread __label__muffins How can I convert a muffin recipe to make crumpets?
-__label__equipment __label__spices Stone or iron mortar?
-__label__butter __label__shrimp How do I cook shrimp in butter?
-__label__equipment __label__knives __label__cutting __label__chopping __label__cutting-boards Cutting boards: What are some general tips on purchasing and using a cutting board?
-__label__storage-method __label__sauce __label__pasta __label__italian-cuisine When should or shouldn't you toss pasta with sauce?
-__label__grilling __label__hamburgers __label__charcoal Do burgers cook better when close or far apart?
-__label__heat Heating aioli as part of cooking or not
-__label__equipment __label__bread __label__dough Surfaces for bread making
-__label__equipment __label__bread What's the difference in baking bread in a loaf pan vs. in a Dutch oven?
-__label__meat __label__tenderizing Does milk tenderize meat?
-__label__canning Has anyone had experience canning with "Quattro Stagioni" Jars?
-__label__oven I have clay tajines from Morocco that I've always cooked in and suddenly new stove is smoking?
-__label__baking __label__bread How can I get my bread to be more fluffy and less dense?
-__label__butter Where can I find yak butter online or in NYC?
-__label__food-safety __label__bananas Only the core of my banana is black. Is it safe to eat?
-__label__baking __label__cake __label__cooking-time Adjusting the baking time for large cakes?
-__label__culinary-uses __label__herbs __label__coriander What kind of dishes use fresh coriander fruits
-__label__pasta __label__slow-cooking Slow cooker lasagne
-__label__casserole Adding liquid to Le Creuset Casserole during cooking
-__label__cookies __label__texture __label__mixing Gritty texture in cookies
-__label__food-safety __label__food-science __label__canning Should I boil canned food in water?
-__label__garlic __label__stir-fry Stir fry - garlic burns if I put it in first, what am I doing wrong?
-__label__bread __label__dough __label__pizza __label__sourdough __label__leavening Rule of the thumb for judging the leavening?
-__label__pie __label__drinks __label__alcohol __label__apples Apple Pie in a Jar Drink
-__label__eggs __label__boiling Soft Boiled Egg Science
-__label__temperature __label__fermentation __label__beets __label__russian-cuisine How to make beet kvass in Winter?
-__label__equipment __label__cleaning __label__pot How to clean my unanodized aluminium pot?
-__label__coffee __label__flavor __label__french-press Why does my coffee sometimes taste sour?
-__label__food-safety At what point is eating left-overs or perishables not just daring but dumb?
-__label__stock Are the particulates that settle in a veal stock impurities?
-__label__fruit How should I keep date palm fruit at my home?
-__label__cake __label__sprinkles __label__decorating How to get sprinkles to stick to the side of a cake?
-__label__milk __label__fermentation __label__acidity Is Jalebi acidic?
-__label__milk __label__spoilage How can you recognize cold milk that has gone bad or is about to?
-__label__food-safety __label__vegetables Is it safe to reuse water used to steam corn?
-__label__candy How to make sparkling powder for candy?
-__label__food-safety __label__chocolate __label__storage-lifetime What is the shelf life for chocolate chips?
-__label__cheese Crumbly cheddar
-__label__equipment __label__wok __label__electric-stoves Should I bother trying to use a traditional wok on an electric stove?
-__label__spices __label__herbs What herbs and spices are in "Italian Seasoning"?
-__label__chicken __label__beans __label__ingredient-selection __label__bacon Beans, bacon, and chicken
-__label__substitutions __label__sauce __label__vodka Are substitutions for vodka allowed when making a vodka cream sauce
-__label__grilling Putting "precooked corn on the cob" on the barbeque?
-__label__vegetables __label__food-science __label__nutrient-composition How can I reduce nitrate concentration in vegetables before or during cooking?
-__label__food-safety __label__vinegar __label__mold Is this moldy vinegar salvageable?
-__label__fish __label__salmon __label__tilapia can Tilapia replace salmon in recipes and taste good?
-__label__apples __label__chutney What are the basic ratios for making a chutney
-__label__baking __label__cake __label__freezing __label__cutting How to cut a cake that was baked in a pie pan?
-__label__baking __label__knife-skills __label__oats How to cut a crumbly baked item (e.g. cereal bar) without it disintegrating?
-__label__beef __label__wine __label__stews What are some alternative wines for Boeuf Bourguignon?
-__label__baking __label__icing Which kind of icing should be used?
-__label__sourdough Sourdough starter from regular yeast?
-__label__equipment __label__knives What are the purposes of the various specialty knives?
-__label__oil __label__cast-iron __label__seasoning-pans __label__carbon-steel How to maintain a smooth seasoning on carbon steel skillets?
-__label__freezing __label__beans How can I preserve Winged Beans until my next batch matures?
-__label__fish __label__ceviche __label__cooking-myth Cebiche dinner considered harmful
-__label__baking __label__flour __label__leavening How to bake with self raising flour?
-__label__storage-method __label__storage-lifetime __label__pizza __label__dough __label__refrigerator Can I store extra pizza dough in fridge?
-__label__ingredient-selection Why add flour to grilled onions?
-__label__grilling __label__hamburgers Getting the lighter fluid taste out of burgers, after the fact
-__label__baking What does it mean to "fold in" an ingredient into a mix?
-__label__utensils __label__citrus __label__juicing What's an efficient way of removing seeds from citrus fruits?
-__label__bread __label__allergy __label__sourdough Sourdough starter - will it set off my allergies?
-__label__nuts Why are my hazelnuts/filberts bitter?
-__label__food-safety __label__storage-method __label__food-science __label__food-preservation __label__drinks When is the expiry date?
-__label__bread __label__coconut Where can I find a recipe for less-dense coconut bread?
-__label__food-science __label__mixing term for the fact that's easier to mix 2 things if the amount are different
-__label__food-safety Pineapple store bought can pops when opening, is it safe?
-__label__temperature __label__fruit Why does cooked fruit seem to retain more heat than the other foods in the recipe?
-__label__food-preservation __label__canning __label__lemon Are bubbling preserved lemons a sign of spoilage?
-__label__substitutions __label__dessert __label__cream How to prevent separation/layers in panna cotta?
-__label__food-safety __label__steak Is it safe to eat a cooked steak that (briefly) touched the plate that was holding the raw meat?
-__label__pie __label__spinach __label__frozen Nonsoggy spinich pie with frozen spinach
-__label__food-safety __label__barbecue-sauce Is old barbeque sauce safe to eat?
-__label__baking __label__substitutions __label__cookies __label__consistency Getting correct baking consistency when using stevia as sugar substitute
-__label__freezing __label__dough __label__pizza __label__proofing Does it matter if I freeze dough before proofing?
-__label__eggs __label__freezing __label__food-preservation Can I freeze egg whites?
-__label__eggs Fluffy texture in a Spanish tortilla
-__label__risotto __label__saffron __label__coloring How to make saffron really color my risotto?
-__label__chicken smoking chicken know how
-__label__food-science __label__dessert __label__vegan __label__bananas How could I keep one-ingredient "ice cream" soft?
-__label__storage-method __label__onions How to best store scallions?
-__label__gelatin How to raise the setting and melting point of gelatin
-__label__coffee __label__espresso Hot espresso poured into a cold cup - is that dangerous?
-__label__substitutions __label__bell-peppers Substitute for bell peppers in meat dishes
-__label__food-safety __label__storage-lifetime __label__coffee How long is it safe to drink coffee after brewed?
-__label__flavor __label__turkey __label__brining How can I get brine flavour into turkey?
-__label__frying __label__bacon __label__frying-pan How can I get my bacon flatter?
-__label__spices What sour spices are there?
-__label__candy __label__heat __label__electric-stoves Solution for uneven heating on an electric coil stovetop
-__label__substitutions __label__ingredient-selection Tomato Soup substitute in cake
-__label__chicken __label__refrigerator __label__poultry Brother ate chicken after it was left out raw for 2 days non refrigerated
-__label__canning Canning with water bath
-__label__tea How many black tea leaves are required per 125 ml of milk + 25 ml of water?
-__label__dough __label__pizza __label__yogurt What do I substitute for Greek yogurt in a pizza dough?
-__label__equipment __label__food-safety __label__knives __label__cleaning __label__cutting-boards How do you properly clean a cutting board and knife to prevent cross contamination?
-__label__coffee What is the difference between French-pressed and Turkish coffee?
-__label__substitutions __label__onions Looking for a substitute for onions
-__label__baking baking time versus number of items in oven
-__label__asian-cuisine I have seaweed salad with sesame flavor. What are some good ways to garnish it or nice things to garnish with it?
-__label__storage-method __label__pumpkin Pumpkin rotting, need to process it now - any ideas with a long shelf life?
-__label__food-identification __label__thai-cuisine What are the transparent strands in this salad?
-__label__equipment __label__knives __label__sharpening How can I sharpen my chef's knives at home?
-__label__beef __label__sous-vide Sous vide chuck roast or chuck steaks?
-__label__sauce __label__slow-cooking __label__dutch-oven Should bubbles be forming only in center of pot when simmering? (Dutch oven on gas burner)
-__label__steak __label__pairing __label__beverages How to choose non-alcoholic beverage pairings for filets mignon?
-__label__food-safety __label__crockpot Is it safe to make chicken stock, forgot to turn crock pot on!
-__label__nutrient-composition __label__recipe-scaling __label__organization Nutritonal Facts of a recipe
-__label__substitutions __label__cupcakes Is there a basic, universal recipe for cupcakes?
-__label__grains What is the basic technique for cooking amaranth?
-__label__chicken __label__freezing __label__marinade Can I freeze marinated chicken breasts?
-__label__baking __label__bread Is there a bread you can mix in the evening, leave overnight, and bake in morning?
-__label__flavor __label__deep-frying Deep frying - taste difference in saturated vs. unsaturated oil
-__label__substitutions __label__ice-cream Softening ice cream with guar gum
-__label__fish What is a good fish for cooking crumbed / battered?
-__label__baking __label__equipment __label__cookies How to form cookie dough into rolls?
-__label__sous-vide __label__crockpot Is it possible to do sous vide cooking in a crock pot?
-__label__pasta __label__dietary-restriction How much weight does pasta gain when boiled?
-__label__pie __label__crust __label__crumb-crust Reliable Cookie-to-Butter Ratio for Crumb Crusts
-__label__baking __label__cheese __label__dairy How Do I Fix Curdled Marscarpone Cheese?
-__label__substitutions __label__flavor __label__italian-cuisine __label__seasoning __label__sausages What is a non-pork substitute for Italian sausage?
-__label__baking __label__foil-cooking How does foil protect a sandwich in the [toaster] oven?
-__label__thickening __label__dairy Which thickeners work well with dairy?
-__label__fresh __label__paneer How to check freshness of paneer
-__label__sauce __label__fruit How can I stabilize a berry coulis?
-__label__refrigerator __label__hot-sauce Should I refrigerate hot sauce?
-__label__oil __label__emulsion __label__salad-dressing Effect of the type of oil on a vinaigrette's texture?
-__label__meat __label__salad __label__shortcuts __label__chopping Making Subway-like salads at home w/ zero work
-__label__substitutions __label__thai-cuisine Can dried shrimp be used as a substitute for shrimp paste in a recipe for thai curry paste?
-__label__equipment __label__tomatoes How can I cut lots of cherry tomatoes in half quickly and evenly?
-__label__bread When is the best time to use my sourdough starter?
-__label__equipment __label__cream __label__whipped-cream Whipped cream without a mixer?
-__label__honey __label__balkan-cuisine What is Bosnian black honey?
-__label__vanilla __label__creme-brulee Is there a way to forestall vanilla bean marrow falling to bottom of crme?
-__label__food-safety __label__shellfish __label__mussels How to tell if frozen mussels are good?
-__label__gelatin Why do we soak and squeeze gelatine?
-__label__organic Is there a searchable food catalog of USDA Organic products?
-__label__fruit What is a "fruit protector" as a recipe ingredient?
-__label__sushi __label__japanese-cuisine __label__sashimi How to dress sushi to better enhance all its flavours?
-__label__eggs __label__omelette How to succeed with making omelette
-__label__bread __label__sourdough __label__experimental Adding sugar and honey to sourdough culture
-__label__chocolate __label__ganache Air bubble on surface of chocolate
-__label__food-science __label__heat When making fried rice, how does the amount of heat affect the taste of the food?
-__label__temperature __label__microwave Microwave Surface Temperatures too hot
-__label__boiling __label__water How can you make better tasting water with Silver Pulver and Mocca Master?
-__label__baking __label__pie __label__temperature __label__crust At what temperature should one bake a coconut crust for a Hershey Bar Pie?
-__label__fish What can I do to make sure plaice filet doesn't get dry?
-__label__fruit __label__ripe Do bananas ripen better in rice sacks?
-__label__cookies __label__butter Why do choc chip cookies change with different temperature butter?
-__label__parchment __label__crumb-crust Parchment paper and crumb crusts?
-__label__texture __label__beverages Bubble Tea - Instant or Traditional Pearls
-__label__substitutions __label__jam __label__gelling-agents Is it possible to make a jam-setting gelling agent at home?
-__label__oats __label__wheat __label__rye Where can I get local grains in bulk?
-__label__pasta __label__gluten-free Is great gluten-free extruded pasta possible?
-__label__spanish-cuisine __label__omelette Tortilla de patatas: Flip and slide, or slide and flip?
-__label__chocolate __label__ice-cream __label__tempering No-melt chocolate coating on ice cream bars
-__label__foam How to properly make maple foam?
-__label__caramelization Can overcooked caramel be harmful?
-__label__slow-cooking Do slow cookers require liquid to operate?
-__label__tomatoes __label__curry Why does tomato not dissolve when I make curry
-__label__pasta __label__drying How do you dry homemade pasta so that it stays straight?
-__label__baking __label__pie __label__thickening __label__starch __label__filling Potato starch as a pie thickener?
-__label__canning __label__pickling Should I throw away a jar of olives that fizzed and bubbled upon opening?
-__label__soup __label__soaking __label__barley How do you properly soak and cook barley?
-__label__refrigerator __label__gelatin __label__jelly Cooling jelly without a refrigerator
-__label__potatoes __label__deep-frying __label__french-fries __label__chips What varieties of potato would be good for chips / french fries?
-__label__potatoes __label__mash Potatoes boiled with skin on makes less gluey mash?
-__label__vegetables __label__cooking-time __label__boiling __label__fresh How should I boil green beans to keep them crisp?
-__label__food-safety __label__vegetables __label__vinegar __label__pickling Using Unused Pickling Juice
-__label__food-safety __label__storage-lifetime __label__fish How long can I keep thawed vacuum-packed fish in the fridge?
-__label__fish What is the reason for weighing a slice of fish?
-__label__baking __label__pie __label__blind-baking How can I check if a blind baked dough is done?
-__label__sauce __label__oil Mixing liquid margarine and water
-__label__mushrooms __label__sauteing How to prevent shitakes from sticking to pan when sauteeing?
-__label__vegetables crispy Dilly beans
-__label__milk __label__cheese-making Can raw soured milk be used to make cheese
-__label__eggs __label__boiling Why do some eggs crack while being boiled?
-__label__grilling __label__barbecue __label__smoking What cooking/grilling applications are more suitable for smokers than standard BBQ's?
-__label__pork __label__slow-cooking __label__pork-shoulder Slow cook pork shoulder without it falling apart
-__label__microwave Which materials used for plates absorb microwaves?
-__label__eggs __label__storage-lifetime __label__hard-boiled-eggs How long can boiled eggs be stored in the fridge?
-__label__substitutions __label__vinegar substituting vinegars
-__label__steak __label__marinade Is it possible to overmarinade a steak?
-__label__baking __label__butter __label__icing Turn leftover icing into buttercream icing?
-__label__chili-peppers Stuffed peppers that don't burn on to the pot
-__label__freezing Recomendations in Freezer Use
-__label__eggs __label__mixing How to beat one or two egg yolks?
-__label__fish __label__salmon What is the difference between Alaskan King Salmon and Scottish Salmon?
-__label__freezing __label__pie Why shouldn't a precooked pie be frozen?
-__label__pasta __label__food-science __label__salt __label__boiling Why add salt to the water when cooking pasta?
-__label__cookies Cookie Dough Made From Pie Crust
-__label__storage-lifetime __label__wine Does cooking wine go bad like regular wine?
-__label__equipment __label__coffee __label__beer __label__whipped-cream __label__soda Are N2O and CO2 chargers interchangeable for culinary purposes?
-__label__flavor __label__spinach Does "the canned spinach taste" have a name? Other than "the canned spinach taste"?
-__label__pizza __label__tomatoes __label__fresh Keeping pizza crust from getting soggy from fresh tomatoes
-__label__indian-cuisine __label__candy Metalic Foil on Indian Sweets
-__label__baking __label__yeast Does active dry yeast really expire?
-__label__middle-eastern-cuisine __label__chickpeas Is there a way to make falafel without deep frying?
-__label__food-safety __label__temperature What do I need to know about temperature and food safety?
-__label__brining How long should meat be brined for in a 10 percent solution?
-__label__coffee hand cranked ceramic conical burr coffee grinder?
-__label__vinegar How to choose a vinegar substitute if I only keep balsamic and rice vinegar?
-__label__pizza __label__moisture Pizza dough texture and workability
-__label__baking __label__cookies __label__pizza-stone Making cookies on a pizza stone
-__label__indian-cuisine __label__raw __label__paneer Does paneer have to be cooked?
-__label__flavor __label__coffee __label__food-processing What makes the 'Cat poo' coffee (Kopi Luwak) flavour worth drinking?
-__label__indian-cuisine Frying mustard oils in indian tempering (tadka)
-__label__beans Cooking white (cannellini) beans: What went wrong?
-__label__butter __label__icing __label__whipped-cream __label__fondant Butter cream icing substitutions for covering the cake with fondant
-__label__food-safety Refrigerator in garage was turned off
-__label__food-safety __label__coffee Safety of coffee in thermal flask, long periods of time
-__label__chicken-stock Is One Of These An Appropriate Substitute For A Stewing Hen For Making Chicken Stock?
-__label__eggs __label__poaching How do you get a poached egg to coagulate evenly and professionally?
-__label__pasta __label__conversion How do you calculate volume of pasta from its weight after cooking down?
-__label__temperature __label__smoking Is there a more exact temperature for cold smoking?
-__label__spices __label__pork __label__sous-vide What spice rub would be typically Thai?
-__label__frying __label__hamburgers Why do my hamburgers smoke?
-__label__coffee Which part of the coffee brew is best?
-__label__fruit __label__culinary-uses __label__asian-cuisine __label__indian-cuisine What can a half-ripe jackfruit be used for?
-__label__pasta __label__flour What is 00 flour and when should I use?
-__label__pasta __label__storage Pasta Storage Oops!
-__label__cooking-time __label__lamb How long should Lamb leg steaks be cooked for?
-__label__beef __label__jerky How many pounds of fresh beef does it take to make a pound of beef jerky?
-__label__grilling __label__steak __label__barbecue Cooking tied-up ribeye
-__label__butter __label__basics Clarified butter? What should I know?
-__label__food-preservation What causes seals to fail when canning?
-__label__baking __label__cake How do I distribute pastry in a tube pan?
-__label__substitutions __label__sour-cream __label__creme-fraiche What is sour cream?
-__label__pasta __label__flour __label__pizza Red and blue Antimo Caputo 00 flour
-__label__flavor __label__coffee __label__milk Why does my coffee late taste different when pouring the milk before I add the coffee?
-__label__baking __label__pie __label__crust How to make a lattice pie crust?
-__label__boiling __label__soy What does simmer slowly mean with white soybeans?
-__label__substitutions __label__pasta __label__butter __label__alfredo What can I substitute for butter in Alfredo sauce?
-__label__garlic Homemade fresh garlic dressing fridge life
-__label__hamburgers __label__american-cuisine __label__restaurant Pickle Accompanying Hotdogs, Burgers, Sandwiches in the US
-__label__vinegar __label__emulsion Why isn't my vinaigrette emulsifying properly?
-__label__food-safety __label__meat Cryovac tenderloin left in trunk of my car
-__label__knife-skills __label__kitchen-safety __label__knife-safety How do you clear food that sticks to the cutting knife?
-__label__coffee __label__cream Why is cream curdled in coffee?
-__label__sauce __label__slow-cooking __label__italian-cuisine Why is there a watery run-off after cooking my bolognese?
-__label__meat __label__barbecue How do I make sure that the meat cooks well and yet stays juicy on a bbq?
-__label__pork Removing hair from pork belly
-__label__equipment __label__peeling Is this type of vegetable peeler effective?
-__label__spicy-hot __label__jerky __label__hot-sauce Reduce hotness of beef Jerky
-__label__food-safety I am flying to Macau from Michigan and would like to take a kilo of frozen Cured Canadian Bacon
-__label__meat Which meat tastes different by gender?
-__label__cleaning __label__seeds How do I prepare ground flaxseed for consumption? (If needed at all)
-__label__molecular-gastronomy __label__acidity Citrate buffer and pH range question
-__label__food-safety __label__water How long can a pitcher of tap water be left out, and still be drinkable?
-__label__pastry __label__puff-pastry What techniques or tricks make soft, flaky pastries instead of leathery ones?
-__label__baking __label__bread changing single loaf bread into two smaller
-__label__baking __label__pancakes __label__salmonella Eggs in Pancakes, health hazard?
-__label__ingredient-selection __label__sugar-free What ingredients can I add to food or gum recipes to add grittiness without any carbs?
-__label__baking __label__baking-powder Bread too dense
-__label__cake What to do with a failed cake?
-__label__chocolate __label__salt How to separate salt from chocolate?
-__label__bread __label__sourdough What's the difference between tangzhong and levain?
-__label__leeks Leek ashes - why?
-__label__baking __label__ingredient-selection How do Crispbread manufacturers use so few ingredients?
-__label__canning __label__acidity __label__cornstarch Does cornstarch affect the pH of what I'm cooking?
-__label__baking __label__substitutions Substitute ratio when using butter instead of shortening
-__label__equipment __label__cleaning __label__smell Odour removing metallic soap: what is it and how does it work?
-__label__pastry __label__organization Potato and onion used in cheese & onion pasties
-__label__cast-iron __label__wok New cast iron wok-ruined?
-__label__substitutions __label__baking __label__food-science __label__oil __label__fats Why can applesauce be used in place of oil?
-__label__pudding Choc pudding, cook & serve hasn't thickened
-__label__parsnip Why are parsnips sold pre-clipped?
-__label__baking cake burns on bottom
-__label__food-safety __label__pork __label__sous-vide Dangers associated with sous-vide temperature and time
-__label__storage-lifetime __label__soup Is continuously simmering or refrigerating cooked soup a more effective way to prevent spoilage?
-__label__fruit __label__ice-cream How to make smooth ice cream flavored with fresh fruit?
-__label__baking __label__parchment Can't I just grease the Baking Sheet instead of using Parchment Paper
-__label__cheese substuting cottage cheese for cream cheese in a cheesecake
-__label__molecular-gastronomy How do I stabilize a lecithin-based foam?
-__label__bread Lemon sweet yeast bread
-__label__cheese __label__language Goat cheese royale definition?
-__label__rice __label__cooking-time __label__steaming How long does it take to steam brown rice?
-__label__oven __label__cleaning __label__efficiency Using the leftover oven heat
-__label__chocolate __label__cookies Is there any reason to use fake white chocolate chips instead of the good stuff?
-__label__baking __label__temperature __label__hamburgers __label__meatloaf How long should I bake a hamburger meatloaf, and at what oven temperature?
-__label__substitutions __label__alcohol __label__cocktails How can this "Bloody Brain" cocktail be made without alcohol?
-__label__substitutions __label__yogurt __label__dairy __label__sour-cream Is it ok to use sour cream as substitute of sour yogurt?
-__label__food-safety __label__food-science __label__garlic Garlic turning green?
-__label__sauce __label__milk __label__burnt How can I remove burnt smell from white sauce?
-__label__storage-method __label__freezing __label__stock What is the best way to store stock in the freezer?
-__label__soup can you prepare vicyssoise a day ahead, then add cream and serve?
-__label__equipment Can I fit normal kenwood bowls in the major series
-__label__beef __label__roast __label__lamb __label__roast-beef My beef roast is dry on top and soggy on the bottom, how to correct it?
-__label__steak How do I deal with silverskin in a steak without trimming away all the fat?
-__label__japanese-cuisine __label__dumplings Can I make gyoza with raw meat?
-__label__substitutions Making bread in a bread maker using regular yeast not bread maker yeast
-__label__baking __label__cake __label__cupcakes How to bake crushed peppermint into cake?
-__label__potatoes __label__ingredient-selection How do I pick the best potatoes at the supermarket?
-__label__salt How can I teach someone to taste for the correct amount of salt in a dish?
-__label__storage-method __label__storage-lifetime __label__japanese-cuisine __label__korean-cuisine Where should I store nori or laver after opening, and for how much time?
-__label__tea __label__japanese-cuisine __label__caffeine Which Type of Japanese Green Tea Has the Highest Amount of Caffeine?
-__label__flavor __label__drinks Why the common basic taste of energy drinks is tutti-frutti?
-__label__chicken Why does freshly slaughtered chicken needs to be cooled down before cooking?
-__label__mushrooms __label__broth How can bitterness from dried mushrooms be avoided?
-__label__chicken __label__soup Will cooking chicken longer in soup make it less tough and stringy?
-__label__thickening __label__starch Is there a product available that is pre-gelatinized starch and what product name is it sold with?
-__label__bread How do I make my bread/buns super soft?
-__label__onions __label__condiments How do I tone down the intensity of raw onion?
-__label__baking __label__flour __label__measurements __label__sifting __label__quickbread Do I need to sift flour for quick breads?
-__label__freezing __label__fondant Can fondant be frozen before covering the cake?
-__label__baking __label__egg-whites __label__macarons Whisk eggs without an electric whisker
-__label__food-safety __label__storage-method __label__temperature How can I keep hot food hot when transporting it?
-__label__food-safety Can a jar that has had botulinum food in it be cleaned
-__label__flavor __label__yogurt How to get the flavors to meld when I add fruit and sugar to plain yogurt?
-__label__spinach What is the most efficient way to squeeze water out of cooked spinach?
-__label__chocolate __label__strawberries How to prevent "sweating" chocolate covered strawberries?
-__label__food-safety __label__slow-cooking Is slow cooking in an oven safe with long cooking times
-__label__storage-method __label__refrigerator __label__avocados Will avocado stay fresh longer if stored in the refrigerator?
-__label__tofu Homemade Tofu Firmness
-__label__brining Why are my olives discolouring in their brine?
-__label__fruit __label__juice Making juice from fresh fruit
-__label__meat __label__slow-cooking Preparing slow cooked meats for the next day
-__label__chocolate __label__grating What's the best way to grate chocolate?
-__label__stove __label__electric-stoves __label__reduction How to reduce a sauce at the bottom of a baking dish?
-__label__pork __label__jerky __label__korean-cuisine Reproduce Korean BBQ Pork Jerky
-__label__gluten-free Vegetarian gluten free savouries
-__label__cake Can adding milk prevent a cake from rising?
-__label__equipment __label__cleaning __label__pan Toaster Oven pan Without The Toaster Oven
-__label__food-safety __label__botulism How can I reassure myself a given food is not a botulism risk?
-__label__baking __label__oven What is the right use of bake and broil?
-__label__sauce __label__caramel __label__glucose-syrup prevent crystallization and separation of corn syrup
-__label__sauce __label__salad-dressing How to taste a real ranch dressing outisde of the US
-__label__molecular-gastronomy __label__kosher Are the molecular gastronomy additives kosher?
-__label__food-safety __label__budget-cooking How to cook insects?
-__label__bagels __label__alkalinity Bagels - Baking Soda or Sugar in the Water?
-__label__pizza How to cook a thin crispy pizza on a pizza stone
-__label__pie __label__catering __label__food-transport How to transport several pies?
-__label__dough What kind of dough do you use to make typical american donuts?
-__label__seasoning __label__cast-iron What are preaseasoned cast iron pans preseasoned with?
-__label__cheese-making How to make semi-hard, unripened brined cheese
-__label__waffle Fix my waffle recipe
-__label__substitutions What type of cookie to use, when an Australian recipe calls for "crushed biscuits"?
-__label__beer How is beer classified into different types?
-__label__cheese __label__cheese-making __label__mozzarella How are mozzarella cheese sticks (string cheese) formed?
-__label__baking __label__equipment __label__meat Is it possible to cook a meatloaf using clear glass Pyrex containers?
-__label__cookware __label__stove __label__gas __label__glass Is pyrex safe to use on a gas burner?
-__label__substitutions Can Nutmeg be substituted in for Mace?
-__label__cooking-time __label__beans How to make kidney beans tender?
-__label__roux What is the typical consistency of a roux?
-__label__food-safety __label__pork Why did pork tenderloin go pink in the fridge?
-__label__yeast __label__proofing Red spots found in Active Dry yeast
-__label__texture __label__okra How can I reduce the sliminiess of okra?
-__label__italian-cuisine __label__chili-peppers What varities of chili peppers are most commonly used in Italy
-__label__culinary-uses __label__pickling __label__resources Making pickles or preserves from hedgehog cucumbers (cucumis africanus)
-__label__tea __label__nutrient-composition Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps?
-__label__storage-lifetime __label__carrots What can be done with bitter carrots?
-__label__vegetables __label__frying How to make boiled and partially fried vegetables palatable?
-__label__beans What can I do to help prevent flatulence from beans?
-__label__vegetables __label__history __label__carrots Why are non-orange coloured carrots so uncommon?
-__label__dough __label__dehydrating Can you rehydrate phyllo dough?
-__label__substitutions __label__tomatoes __label__zucchini What vegetable for sauteed zucchini could I use instead of tomatoes?
-__label__food-safety Do restaurants regularly disinfect baskets and trays?
-__label__salt How do I make the chicken absorb more salt by freezing it?
-__label__fish __label__sushi Best bets for fresh fish for sushi/sashimi?
-__label__pumpkin __label__pancakes Advice for adding pumpkin to pancakes?
-__label__whipped-cream __label__whipper Why am I getting runny whipped cream from my iSi canister?
-__label__middle-eastern-cuisine __label__pastry Uses for thick "country-style" phyllo?
-__label__baking __label__yeast __label__bread How to convert a recipe calling for active dry yeast into rapid rise yeast?
-__label__oven oven cleaning help and tips
-__label__smoking __label__ribs Smoking without wood chips
-__label__substitutions __label__vinegar __label__pantry Which vinegars are essential to keep on hand?
-__label__language __label__grains What is the meaning of the term whole grain?
-__label__sugar __label__pastry __label__brown-sugar What is the best sugar for sweet short crust pastry?
-__label__temperature __label__soy __label__soymilk Temperature to disable enzymes in soy beans
-__label__candy __label__fudge Clarification on the process for making fudge
-__label__equipment Is there a reason to have a plastic bowl?
-__label__pancakes __label__crepe How to make pancakes/crepes without eggs nor any liquids besides water?
-__label__sauce __label__cheese Why does my cheese sauce solidify
-__label__eggs __label__thickening __label__cornstarch Thickening Eggs with Cornstarch
-__label__thickening What is the best way to thicken the liquid in this recipe?
-__label__eggs __label__frying __label__oil __label__poaching poaching an egg in frying canola oil
-__label__pan __label__seasoning-pans __label__carbon-steel What's the best way to season a carbon steel pan?
-__label__food-science __label__flour __label__milling __label__food-processing How Can I Make Flour More White When Under Process In Flour Mill
-__label__grinding What is the easiest way to grind poppy seeds?
-__label__microwave __label__reheating __label__heat Why does food cooked in the microwave heat inside-out?
-__label__pasta __label__presentation __label__plating How do I roll or wrap up pasta into a log-like shape for presentation?
-__label__crockpot __label__dumplings I ruined my dumplings in the crock pot
-__label__flavor __label__dough __label__refrigerator Do beignets have to sit overnight?
-__label__baking __label__cake __label__oven __label__dessert __label__meringue Why does my pavlova always look like this?
-__label__baking __label__chocolate Can I substitute almond milk for heavy cream in chocolate glaze?
-__label__stock __label__chicken-stock __label__parsley __label__timing Adding parsley at the beginning of making chicken stock
-__label__coffee __label__garlic What is coffee garlic?
-__label__equipment __label__knives __label__sharpening How to convert knife edge angle "ratios" into degrees?
-__label__sweet-potatoes Canned yams vs. fresh
-__label__eggs __label__boiling How to soft boil an egg
-__label__substitutions __label__oil __label__pickling __label__pepper Can pickled pepper oil be used as cooking oil?
-__label__storage-lifetime __label__rice How long can I store cooked rice in the refrigerator?
-__label__oil __label__chili-peppers __label__mold Why did my hot pepper oil get moldy?
-__label__equipment __label__coffee How do I prepare arabic coffee in a stone Dallah?
-__label__chicken __label__marinade __label__soy Chicken marinade with soy sauce - have I done something wrong?
-__label__oven __label__toasting __label__toaster Toasting bagel in my oven
-__label__bread __label__sourdough Making sourdough bread in a warm and humid climate
-__label__food-safety __label__cream __label__reheating __label__mushrooms __label__frozen Can I reheat a frozen creamy mushroom sauce twice?
-__label__knife-skills How to slice smoked salmon really thinly?
-__label__wine __label__chemistry Does the speed of opening of a bottle of wine influence its flavour?
-__label__flavor __label__vegetables __label__kale Is sweet-tasting raw kale normal?
-__label__baking __label__cake Cakes cooked in same tin but come out different sizes
-__label__stock what is the reason for adding tomato paste when making a brown stock?
-__label__food-safety __label__cake __label__mold __label__swiss-roll Why did my sponge cake go moldy so quickly?
-__label__cake How to add pistachios in a white chocolate mudcake
-__label__reheating __label__sandwich What is the best way to reheat a sub-style sandwich?
-__label__roasting __label__turkey How do you keep turkey from getting too dry?
-__label__muffins Mixing liquid ingredients to "just combine" to dry ingredients for muffins
-__label__microwave __label__muffins __label__convection Is it okay to use a microwave in convection mode without the turntable?
-__label__freezing semi-freezing ripe avocado for easier handling
-__label__freezing Can you freeze jalapenos?
-__label__cookbook Please help me identify this Jamie Oliver cookbook
-__label__sauce Do I finish a day-ahead sauce before or after refrigerating?
-__label__vegetables __label__curry What vegetables should I add to a japanese curry?
-__label__oven __label__stove __label__gas How to simulate an oven when what you actually have is a gas stove?
-__label__cupcakes what is the difference between thick and liquidy cupcake batters?
-__label__equipment __label__molecular-gastronomy Use of robotics in gourmet kitchens
-__label__kneading Can dough be knead with a rolling pin?
-__label__rice __label__vegetarian Should I avoid meat broth when cooking for vegetarians?
-__label__salt What is the difference between sea salt and regular table salt?
-__label__substitutions __label__cheese __label__salad __label__serbian-cuisine What is the closest substitute for the cheese in urnebes?
-__label__corn __label__muffins Will old corn meal ruin muffins?
-__label__mexican-cuisine __label__salad __label__presentation How should I layer the ingredients in a taco salad?
-__label__chicken __label__deep-frying Why is my chicken all rubbery?
-__label__knife-skills __label__resources __label__learning __label__cutting What are some good resources for learning Knife Skills?
-__label__food-safety __label__clothing How to avoid getting arm hair in food?
-__label__indian-cuisine Is there a difference between paneer butter masala, matar paneer, malai kofta gravy?
-__label__food-safety __label__pumpkin Is it safe to eat pumpkins grown specifically for carving?
-__label__cookware __label__stove __label__electric-stoves Ceramic Cooktop (non induction) getting damaged after use
-__label__storage-lifetime __label__refrigerator __label__soy How long does cooked TVP keep in the fridge?
-__label__vegetables Purple skin with white flesh yams/sweet potatoes have black/green spots after I boil them. Can I still eat them?
-__label__wine What is the difference between expensive wine and regular wine?
-__label__chestnuts Is there a good technique for cooking chestnuts?
-__label__vegetables __label__food-science __label__freezing __label__blanching Why blanche vegetables before freezing?
-__label__smoking Removing the flavour of smoke
-__label__slow-cooking __label__roast-beef __label__pot-roast How to cook a pot roast without it tasting like vegetables
-__label__syrup Brown Blob in natural maple syrup?
-__label__food-safety OK to "recook" partially cooked poultry?
-__label__baking __label__macarons What happened to my macarons?
-__label__fats __label__duck Grilling duck - How can I get the fat?
-__label__fish __label__shopping __label__sushi How to economically make home-made sushi?
-__label__mexican-cuisine __label__tamales Is there an alternative wrapping for tamales?
-__label__food-safety __label__butter Will using 4 year old unsalted butter make one sick?
-__label__substitutions I need a substitute for acids in my food.
-__label__dough __label__noodles __label__kneading Lamian (Hand Pulled Noodles) Technique Question
-__label__equipment __label__fruit What is the practical way to peel off zest of an orange?
-__label__temperature __label__water Is there a difference in tepid water and lukewarm water?
-__label__food-safety How much sorrel is safe to eat, and does cooking affect this amount?
-__label__chicken __label__asian-cuisine __label__noodles __label__thai-cuisine Thai Chicken and Noodles Recipe Recreation
-__label__salt __label__serving-suggestion What foods/preparations demonstrate the flavor difference between sea salt and table salt?
-__label__boiling __label__water __label__pot Oil-like stain when cooking with gas
-__label__fruit __label__alcohol __label__drinks __label__cocktails __label__durian Can durian be used as a cocktail ingredient?
-__label__baking __label__eggs __label__cake __label__measurements How many jumbo double yolk eggs should I substitute for large eggs?
-__label__food-safety __label__freezing Is it safe to eat freezer food with bad odours?
-__label__dough __label__bread what to make with a very high hydration dough?
-__label__pork Marinate pork loin overnight?
-__label__chicken-breast My chicken breasts release a lot of fluid when cooked. How do I prevent this?
-__label__equipment __label__pressure-cooker What kinds of pressure cookers are there, and what are they good for?
-__label__cleaning __label__cookware White Stains on stainless steel
-__label__rice-cooker Downside of 'Turbo' mode on rice cooker?
-__label__substitutions __label__milk __label__allergy What is a substitute for milk when making ham balls?
-__label__beef __label__seasoning Help with ground beef seasoning: flavors are weak
-__label__temperature __label__beverages How to prevent my marshmallows from melting in my hot cocoa?
-__label__bread __label__yeast Why is yeast used in bread making?
-__label__muffins Mashing bananas for Muffins: By hand or with blender?
-__label__chicken __label__roasting __label__poultry How to truss a chicken?
-__label__baking __label__pie Can I partially bake a pie?
-__label__flavor __label__citrus __label__soda Flavors in Fresca
-__label__baking __label__measurements When used for measuring ingredients in cooking what is the difference between a "dry ounce" and a "liquid ounce"?
-__label__chocolate __label__melting-chocolate What can be done to thin chocolate for dipping?
-__label__cocktails How to get rid of foam on shaken cocktails
-__label__eggs __label__duck Difference between chicken and duck eggs?
-__label__equipment __label__gas __label__electric-stoves __label__induction Best gas-stove cost effective alternative?
-__label__frying __label__oil How should you go about heating a pan before adding oil?
-__label__cake __label__dessert __label__brownies Eggless brownie, cake, dessert recipes
-__label__measurements __label__macarons Do successful french macarons really need precise weight measurements?
-__label__conversion __label__recipe-scaling __label__measuring-scales How much does a cup of Nutella weigh?
-__label__pickling __label__brining Reusing pickle brine
-__label__spices Anise, Pepper, Cinnamon, Cloves and Fennel better known?
-__label__sauce What are the key ingredients in Worcester Sauce?
-__label__fats What is the science or chemistry of the creaming method in baking?
-__label__meat __label__beef __label__steak __label__frying-pan Steak has bits of horrible bitter/liquid like chunks of meat
-__label__oil What oils are "required" for a decent home kitchen?
-__label__oven Is it normal for flames to come up through the slots on each side of the bottom of the oven?
-__label__baking __label__muffins Smallest muffin size without losing the muffin top?
-__label__baking __label__flour __label__pan How to butter and flour the chimney of a bundt form
-__label__baking __label__cake Making a carvable cake
-__label__storage __label__mayonnaise __label__potatoes Potato and Macaroni Salads soak up all the mayo when I store them
-__label__pork Pulled pork too sweet
-__label__cooking-time __label__sous-vide __label__fats Rendering fat by sous vide
-__label__food-science __label__salt __label__chinese-cuisine how do I get the salt out of my chinese take out
-__label__storage-method Storing/transporting nut brittle in tins
-__label__gelatin how much powdered gelatin to one gelatin leaf?
-__label__baking __label__gelatin What does it mean in a Recipe to "steep the gelatin"?
-__label__candy __label__fudge Making Fudge or Candy While it is Raining or Snowing
-__label__baking __label__bread Is it possible to bake bread or the like using a stovetop tagine?
-__label__eggs __label__food-science __label__fats __label__dairy __label__emulsion Why does Barnaise separate as opposed to crme brle or lemon curd?
-__label__eggs __label__ingredient-selection How can I detect bad-fed or fast-fed chicken eggs before buying?
-__label__beef __label__grade How can I make the best use of prime beef?
-__label__chocolate __label__brownies __label__gluten-free How can I get unsweetened gluten-free chocolate brownies to hold together?
-__label__substitutions __label__storage-method __label__freezing Can I substitute whole anchovies for anchovy paste?
-__label__rice __label__rice-cooker Why does my rice smell?
-__label__steak __label__pan How can I evenly grill a thin steak on a skillet?
-__label__tofu __label__frying-pan Which type of pan can you recommend for pan-frying tofu?
-__label__beans Baked Creamy Chicken enchilada casserole
-__label__caramelization __label__stews __label__braising Can I "re-caramelize" meat after a failed braising attempt?
-__label__baking __label__rising __label__puff-pastry Why didn't my puff pastry "puff"?
-__label__drinks __label__cocktails __label__mint What's the proper way to muddle mint for a julep or mojito?
-__label__oven __label__syrup __label__macarons Macaron feet are large and can't know how to work with my conventional oven when baking them
-__label__flavor What is your training regimen for developing your palate?
-__label__chocolate __label__hot-chocolate How to remove unwanted aftertaste from food
-__label__salt __label__pancakes __label__recipe-scaling __label__baking-soda Increasing my pancake recipe..Are soda and salt in a different ratio than the other ingredients?
-__label__baking __label__seitan How to keep baked seitan from being too tough?
-__label__chicken __label__beer How to do a beer-butt chicken?
-__label__vegetarian __label__seitan Make homemade seitan taste like commercial
-__label__frying __label__language __label__sauteing Difference between sweating and sauteing?
-__label__quickbread __label__doughnuts __label__baker-percentage Baker's Percentages for Baked Doughnuts?
-__label__salt __label__peanuts Can salt be inserted in unshelled peanuts? Do natural peanuts taste salty?
-__label__barbecue What is the source of smoky flavor for barbecued foods?
-__label__baking __label__chicken What does "until fork tender and the juices run clear" mean and how do I tell?
-__label__equipment __label__cookies __label__italian-cuisine How am I supposed to heat a pie-iron-style pizzelle iron?
-__label__flavor __label__fruit __label__citrus __label__pineapple What makes certain fruits work well in savory dishes?
-__label__freezing __label__cooking-time Meaning of do not thaw for frozen food
-__label__chinese-cuisine Is asking for a "Chinese menu" in a Chinese restaurant a common way to get more authentic dishes?
-__label__wine How do I sweeten a mulled or spiced wine that is too tart?
-__label__shrimp Green gooey stuff when removing head from raw shrimp
-__label__fruit __label__food-preservation __label__jam Best way to remove seeds when making jam and still have it called jam
-__label__sauce __label__steak __label__cream Would a cream based sauce go well with steaks?
-__label__baking __label__frying __label__convenience-foods How can I bake normally fried foods?
-__label__food-science __label__yogurt __label__allergy __label__carob Is carob bean cooked when used as a thickener?
-__label__substitutions __label__bread __label__dough __label__pastry __label__filling Low Hassle, Knead-Free Doughs
-__label__freezing __label__microwave __label__convenience-foods Which of these Ingredients/additives assist in the longevity of frozen, microwavable foods?
-__label__menu-planning Do popovers serves as the starch and the bread in a meal?
-__label__bread Should ciabatta sandwich rolls be dry and dense?
-__label__soup __label__asian-cuisine __label__vietnamese-cuisine What is vietnamese pho? What exactly does it consist of?
-__label__eggs __label__salt __label__scrambled-eggs Does adding salt before cooking toughen scrambled eggs?
-__label__candy __label__food-identification Can anyone identify this RED GINSENG CANDY?
-__label__dough __label__yeast Yeast dough won't go "stretchy"
-__label__equipment __label__cleaning __label__kettle What causes the black discoloration on this plastic electric teakettle?
-__label__oven __label__microwave Why can heating things in a microwave make them soggy?
-__label__eggs __label__chicken __label__frying How do I make the panko bread stick to my egg-coated chicken?
-__label__cookies __label__cookbook What type of cookies does the author Rose Levy talk about in Christmas cookies book?
-__label__substitutions __label__lemon __label__molecular-gastronomy __label__lemon-juice What are the key differences between lemons and meyer lemons?
-__label__ice-cream __label__coconut __label__dairy-free Coconut Milk Ice Cream - Getting Volume?
-__label__chicken Chicken has a strong, offensive chemical odor when boiled.
-__label__freezing __label__thawing What are the effects of thawing food at low temperatures?
-__label__food-safety __label__slow-cooking __label__turkey How (or is) "low & slow" turkey safe?
-__label__tea __label__boiling __label__water How can I easily get water to a desired temperature?
-__label__substitutions __label__baking How to create a muffin recipe
-__label__indian-cuisine __label__tomatoes __label__puree Why to remove skin and seeds of tomatoes when we puree them?
-__label__baking __label__gluten-free Gluten free baked good coming out bitter
-__label__budget-cooking Looking to start cooking....but I'm a total noob. Where should I start?
-__label__flour __label__mexican-cuisine __label__corn Why does my corn flour dough feel like wet sand?
-__label__cast-iron __label__pan What is the function of this shallow, 19-divoted, eared cast iron piece?
-__label__sugar __label__indian-cuisine Does jaggery need to be soaked?
-__label__rice __label__microwave Microwaved rice, its not fluffy
-__label__sauce __label__italian-cuisine __label__dairy Ratio of cream/butter to cheese in Alfredo with high fat cheeses?
-__label__beans __label__nutrient-composition Are calcium and magnesium lost by soaking beans?
-__label__kebab __label__skewers What are the best type of skewers to use for ground meat kebabs?
-__label__cast-iron __label__seasoning-pans Deglaze in iron pan
-__label__sausages Is sausage casing edible?
-__label__sauce __label__tomatoes Tomato sauce - tomatoes, then juice vs tomatoes & juice
-__label__hamburgers What's that scum at the sides of my home-made burger when I cook it?
-__label__fats __label__nutrient-composition __label__children How do I add healthy fats to my daughter's diet?
-__label__equipment What is the best type of wood for a French rolling pin?
-__label__cheese __label__cheese-making __label__indian-cuisine __label__paneer How do you make paneer?
-__label__raw __label__cocoa Can I use unsweetened baking cocoa raw, or do products with it in it need to be cooked?
-__label__storage-lifetime __label__soda How long does unopened, room temperature pop last?
-__label__cake What can I do with super runny icing?
-__label__baking __label__pizza Why do my pizzas get such hard crusts?
-__label__learning How should I choose my next step as a cook?
-__label__food-safety Cooked hamburger
-__label__meat __label__seasoning How long can I let a steak rest after seasoning and before cooking?
-__label__drinks __label__carbonation Why did people start using CO2 (instead of e.g. oxygen) for carbonated drinks?
-__label__potatoes Sprouting Potatoes in Fridge? Safe to eat?
-__label__food-safety __label__broccoli Does frozen broccoli need to be cooked to be eaten safely?
-__label__sugar Turn melted sugar back into granular?
-__label__freezing __label__drinks __label__cocktails Vermouth for use in Drinks - can I freeze it?
-__label__curry __label__thai-cuisine __label__presentation What is the proper/most common way to serve curry?
-__label__yeast __label__sourdough-starter Question about new sourdough starter, specifically smell
-__label__sauce __label__spaghetti What is the correct timing when cooking spaghetti sauce from minced meat and prepared tomato sauce?
-__label__substitutions __label__eggs __label__cookies Replacing egg whites with whole eggs when baking cookies
-__label__tea __label__caffeine Does brewing tea for longer result in higher caffeine content?
-__label__substitutions __label__sauce __label__ingredient-selection What is the "Chili sauce" ingredient in this recipe?
-__label__flavor What counters astringency?
-__label__food-safety How safe is it to harvest wild sassafras?
-__label__frying __label__lentils (How) Can I fry red lentils?
-__label__vegetables __label__salt __label__food-preservation __label__alcohol Can alcohol and salt lengthen the shelf life of vegetables in room temperature?
-__label__pasta __label__olive-oil What kind of olive oil should I use?
-__label__cheese-making Why is there cow cheese but no pig cheese?
-__label__substitutions Substitute for whipped topping?
-__label__meat __label__hamburgers __label__please-remove-this-tag When is it OK to cook a burger medium?
-__label__dessert __label__candy __label__color Colorful Marshmallow
-__label__cornstarch __label__starch Does type of starch used for thickening make a difference in a fruit sauce?
-__label__storage-method __label__sugar Should I leave the peel in citrus sugar?
-__label__pasta __label__vinegar Can I use apple cider vinegar instead of white wine vinegar for cooking?
-__label__cooking-time __label__noodles __label__egg-noodles How can I cook dried noodles with just hot water?
-__label__soup __label__bananas How do you stop banana flower soup from tasting astringent?
-__label__peanuts What is the easiest way to remove the papery covers from the peanuts?
-__label__freezing __label__defrosting __label__ground-beef What's the most appropriate way to thaw hamburger meat?
-__label__substitutions __label__soup __label__thickening __label__cornstarch Replace cornflour in soup
-__label__jicama How to prep jicama - is peeling necessary?
-__label__eggs __label__thickening __label__pudding Butterscotch Pudding Clumps
-__label__beer Uses for cheap beer?
-__label__candy __label__caramel What is wrong with the pan in which I make my caramels, and what kind of pan should I be using?
-__label__pork Substitute for fresh ham
-__label__substitutions What can I use in place of Quinoa flour?
-__label__garlic Will peeled garlic cloves that are stored for later use lose their flavor?
-__label__cooking-time __label__cheesecake Cheesecake Cooking Time Change with Pan Change?
-__label__equipment __label__food-science __label__oven __label__cooking-time __label__stove What are the advantages of using a stove instead of an oven?
-__label__coffee Was my coffee actually supposed to be gritty?
-__label__baking __label__pizza __label__neapolitan-pizza Dividing Pizza dough to balls before baking
-__label__herbs __label__fresh __label__asian-cuisine Using toasted sesame oil in a cilantro "pesto"?
-__label__texture __label__celery Are there any drawbacks to cooking with limp celery?
-__label__coffee __label__french-press Is a stainless steel french press good to make coffee?
-__label__beef What can I do with an arm roast?
-__label__baking Nutrient loss when baking in roasting pan
-__label__freezing __label__tomatoes Freezing Tomatoes for Winter?
-__label__cheese __label__food-science __label__cheese-making __label__melting What determines how well cheese melts
-__label__substitutions __label__chocolate __label__storage Shelf Stable "Ganache"
-__label__oil __label__oven __label__salmon What is the smoking point of salmon fillet oil?
-__label__storage-method __label__ice-cream __label__dairy What ingredients can be used to prevent rapid ice cream melting?
-__label__food-preservation What flavorings do you use for sour pickles?
-__label__storage __label__baking-soda __label__baking-powder Can I store dry ingredients (flour, baking powder, baking soda, etc) together?
-__label__culinary-uses __label__muffins __label__quickbread What to do with crumbled muffins?
-__label__temperature __label__smoking electric smoking 2 pork loins, increase time and or temp?
-__label__eggs __label__japanese-cuisine __label__french-cuisine __label__omelette Reverse engineer the Perfect Japanese Omelet
-__label__food-safety Food Safety mould on raw beets
-__label__food-science __label__baking-powder How do the ingredients in baking powder work?
-__label__indian-cuisine What is the liquid ingredient in a korma?
-__label__tofu Tofu - Cooking technique for firm/chewy edges?
-__label__vegan __label__soy __label__lasagna Using Soy Meat in Lasagna
-__label__freezing __label__sous-vide How can I vacuum seal acidic ingredients with meat or poultry for freezing?
-__label__flavor __label__herbs __label__alcohol How to cover up bad jenever?
-__label__vegan __label__emulsion __label__almonds __label__almond-milk What natural emulsifier can I use for almond milk?
-__label__molecular-gastronomy __label__foam __label__whipper Unsure why foam sauce doesn't hold
-__label__cheese __label__indian-cuisine __label__paneer How do I make paneer firm and chewy like in the restaurant?
-__label__cookware Questions about cookware set
-__label__juice How do you make guava juice?
-__label__spices __label__steak __label__vegetarian __label__vegan __label__tofu What sauce / spices can make a tofu steak taste like a beef steak
-__label__baking __label__bread __label__glaze Why is a glaze applied to the top of a hot cross bun?
-__label__cheese __label__food-identification Black Diamond cheddar, wedge not wheel
-__label__wheat __label__breakfast Kutya- Ukranian Christmas recipe
-__label__brining __label__ribs Would brining help the texture/flavor of ribs?
-__label__chili-peppers __label__hot-sauce Could I use chili powder in a homemade hot sauce recipe?
-__label__storage-method __label__storage-lifetime How to store red bean paste?
-__label__flavor __label__coffee __label__bananas extracting banana flavour for an iced coffee
-__label__food-safety __label__rice __label__candy __label__marshmallow Storing rice krispie treats
-__label__baking __label__chocolate __label__candy __label__tempering Are there any situations where untempered chocolate is better than tempered?
-__label__cake __label__ganache __label__fondant Ganache by pouring before fondanting a cake
-__label__alcohol __label__drinks __label__food-identification Looking for the name of a sweet green drink
-__label__bread __label__flour __label__wheat How does the Croatian system of flour categorization correspond to the systems of Western Europe and USA?
-__label__chocolate Vibrancy of chocolate sauce
-__label__flavor adjust flavor from inexpensive brandy
-__label__chicken __label__stock Should I pre-boil then rinse chicken bones before making stock?
-__label__pizza __label__steak What's a good choice of steak to use for a steak pizza?
-__label__storage-lifetime __label__tofu how long is tofu good for?
-__label__cleaning __label__microwave How to clean a microwave?
-__label__dessert __label__oats Oatmeal used in apple crisp topping
-__label__pasta __label__measurements __label__spaghetti Best way to measure Spaghetti/Linguini portions?
-__label__storage-method __label__dough __label__flour Why does the kneaded dough form a skin when exposed to air and what are the possible ways to prevent the skin formation?
-__label__food-preservation freezing cooked turkey, ham and chicken slices
-__label__slow-cooking __label__conversion __label__stews How do I convert a recipe from a stew to use a slow-cooker
-__label__canning __label__dulce-de-leche combining two method of making Dulce de leche from a can of sweetened condensed milk
-__label__substitutions __label__vanilla Vanilla extract vs. Vanilla powder
-__label__shopping __label__basics __label__menu-planning How to cook and plan meals when ingredients are not reliably available?
-__label__onions Plain Greek yogurt with finely chopped green onions dip
-__label__baking __label__flavor __label__bread What are the ways of classifying bread?
-__label__food-preservation __label__cabbage __label__german-cuisine How can I make sauerkraut to best preserve the probiotic elements?
-__label__baking __label__rhubarb Stop rhubarb compote juice from leaking
-__label__butter Did I make butter, or something else?
-__label__spoilage __label__sour-cream Does sour-cream go bad?
-__label__cake __label__cookies __label__decorating Stick wafer sticks to mudcake
-__label__sauce __label__tomatoes How to measure tomatoes for making sauce?
-__label__cheese Burger/Kraft Slice Style Cheese
-__label__pumpkin __label__seeds What method can I use to cook pumpkin seeds so that they turn out crunchy?
-__label__noodles __label__asian-cuisine Chinese rice vermicelli tastes of chemicals
-__label__syrup __label__mint How to make mint syrup with minimum water?
-__label__boiling __label__water At what point is water considered "at a boil?"
-__label__molecular-gastronomy Is it possible to make a marshmallow that isn't sweet?
-__label__food-safety __label__potatoes Is it safe to eat baby-potatoes?
-__label__food-safety __label__chicken __label__soup Is it safe to cook chicken soup if the water doesn't quite cover it?
-__label__refrigerator __label__organization __label__restaurant How to organize a walk-in fridge for a mid-size kitchen?
-__label__food-science How do you make the wishbone break easier?
-__label__storage-method __label__tea What is the best way to store loose tea to maintain its freshness?
-__label__flavor __label__freezing __label__brussels-sprouts Can I freeze (raw) Brussels Sprouts to mimic the effects of frost?
-__label__meat __label__flavor __label__brining What brine ingredients are effective?
-__label__oil __label__potatoes __label__deep-frying __label__french-fries How are Belgian fries different than the average French fries found in North America?
-__label__candy __label__decorating How to create a gummy candy cake?
-__label__spices __label__herbs What herbs and spices are used in Kentucky Fried Chicken?
-__label__substitutions can you make a mud cake using cooked quinoa instead of normal wheat flours
-__label__vegetables How do I glaze vegetables?
-__label__boiling __label__italian-cuisine __label__corn __label__polenta Cooking polenta: is stirring for 30 minutes really necessary?
-__label__meat __label__chili __label__russian-cuisine What would convert this chili recipe into a Russian chili?
-__label__meat __label__language What is a Vienna Schnitzel?
-__label__sauce __label__freezing __label__cream __label__alfredo Freezing things like Fettuccine Alfredo
-__label__sauce __label__thickening How to keep thick pured sauces from separating into solids and liquids?
-__label__drinks __label__sugar __label__lemonade __label__syrup Is lemonade better when made with simple syrup?
-__label__flavor __label__fruit __label__plums Sweet plums going tart as I chew
-__label__microwave __label__asparagus Microwave Asparagus?
-__label__language __label__carpaccio Pumpkin carpaccio: correct use of the name
-__label__cheese __label__cheese-making How can I find out how to make clothbound cheddar cheese?
-__label__food-safety __label__bread __label__freezing __label__dough __label__food-preservation How to ship bread or bread dough?
-__label__vegetables Preserving vegetables in the fridge
-__label__beef __label__stock __label__bones Making Beef Stock
-__label__sour-cream What is Canadian-style sour cream?
-__label__fruit __label__apples Which types of apples are considered to be "quick-cooking" apples?
-__label__spices Avoiding grittiness with sichuan pepper
-__label__pressure-cooker Why would a pressure cooker shorten a braise time?
-__label__bread __label__eggs __label__sugar __label__milk How to prevent burning when frying bread?
-__label__chicken __label__poaching How do you poach chicken?
-__label__potatoes __label__roast Why aren't my potatoes cooked?
-__label__cookware __label__broiler Our broiler "ruins" pans when we use it
-__label__cookbook Recommend Indian cookbooks for a beginner/intermediate amateur
-__label__food-safety ham broth left out overnight
-__label__meat __label__flavor What biological factors affect a meat's taste?
-__label__equipment __label__frying-pan How to know whether the teflon coated pan's life has reached end?
-__label__kebab __label__skewers What sort of kebab is used with Chellow Kebab?
-__label__equipment Which speed setting of a mixer-grinder should be used for which purpose?
-__label__food-safety __label__cheese __label__mold Is it okay to eat gorgonzola cheese mold?
-__label__milk __label__drinks __label__budget-cooking __label__emulsion __label__cocoa How can I make milk cocoa powder so it does not stick to the top and bottom?
-__label__beef __label__dehydrating __label__curing __label__charcuterie How to cure beef jerky with a minimum of salt?
-__label__baking __label__yeast How much fresh yeast should I use if I want to use it instead of dry yeast?
-__label__reheating __label__oats How can I keep my reheated Oats from sticking together?
-__label__fish __label__salmon __label__skin What fish have deliciously edible skins?
-__label__rice __label__lentils __label__low-carb What ratio of rice is needed for lentils to be a "complete protein"?
-__label__baking __label__substitutions __label__cake __label__cupcakes One base cake mix and then make several flavors
-__label__flavor __label__sous-vide __label__vacuum How do I impart "extra" flavor with Sous Vide cooking?
-__label__seasoning __label__french-fries __label__plating What are the advantages of serving fries in a metal cone?
-__label__alcohol __label__creme-brulee __label__flambe Flambe, alcohol percentage and water residue
-__label__artichokes I would like to prepare Artichokes as a side dish, any preparation tips?
-__label__food-science my black garlic cooking in a rice cooker went brown and hard before black any ideas?
-__label__sourdough-starter How to get more lactic acid vs acetic acid in sourdough?
-__label__coffee __label__storage-lifetime Bottling and Storing Cold-Brewed Coffee?
-__label__food-safety __label__eggs __label__storage-lifetime __label__salad-dressing How long can a vinaigrette last if emulsified with raw egg?
-__label__food-preservation __label__dehydrating Dehydration temperatures for long-term preservation
-__label__substitutions __label__sugar __label__chili-peppers __label__lemon __label__ginger How can I make this antique ginger wine recipe using ingredients available today?
-__label__storage-method __label__celery How to keep celery crisp?
-__label__equipment My KitchenAid mixer head will not lock in the down position.  How can I rectify this?
-__label__tomatoes Equivalent tomato products: paste, sauce, puree, diced, whole
-__label__cheese __label__pasta What other Italian cheese(s) could be substituted for parmesan in most recipes?
-__label__cheese __label__cooking-time __label__texture __label__melting How can I melt cheese for dipping?
-__label__spices __label__indian-cuisine Which spice gives brown colour to Indian curry?
-__label__dessert __label__ice-cream __label__turkish-cuisine How can I make Turkish dondurma?
-__label__baking Can't get my Puff Pastry shells to rise
-__label__beef __label__culinary-uses __label__stock Should I keep the meat boiled off of bones when making beef broth?
-__label__baking __label__brownies __label__rising How do I stop my brownies from rising?
-__label__mushrooms Is it possible to "ripen" mushrooms after it's picked?
-__label__roast-beef What is the US equivalent of "Joint of Sirloin"?
-__label__equipment __label__serving What's the difference between serving from a ceramic plate and metal plate?
-__label__bread __label__proofing What kind of flour keeps bread dough from sticking in a proofing basket?
-__label__culinary-uses __label__scallops What to do with unused scallops' roe?
-__label__baking Giant Cream Puff shells
-__label__vegetables __label__microwave __label__spinach Why do frozen greens get fibrous and tough in the microwave?
-__label__baking __label__oven __label__convection When should I use convection when baking?
-__label__salt __label__popcorn How can I get salt to stick better to buttered or oiled popcorn?
-__label__equipment __label__rice __label__steaming __label__rice-cooker Cooking rice with limited equipment
-__label__baking __label__chocolate __label__cheesecake Preventing chocolate from burning, when its used as the crust of a New York style cheesecake
-__label__equipment __label__salt Cooking on a Himalayan Salt Slab
-__label__grade Get Grade A produce?
-__label__food-safety __label__tea Is it safe to eat non-green tea leaves
-__label__food-safety __label__reheating __label__spinach Reheating Spinach
-__label__food-preservation __label__jam How to seal a jar with a jam so that it can be opened without breaking the lid?
-__label__food-preservation __label__beans __label__drying Drying Picked Beans (Scarlet Runners)
-__label__soup Leaving the lid open in a soup
-__label__mexican-cuisine What is the difference between traditional Mexican cooking and Tex-Mex?
-__label__pancakes How to make thick and fluffy pancakes?
-__label__candy We're trying to make hard crack candy,the humidity in the house is 50%
-__label__lasagna __label__bechamel Is that bechamel that Gordon Ramsay is adding to the lasagna?
-__label__sprouting Fenugreek Sprouts - How am I doing? Am I done?
-__label__cheese Making Raclette without special equipment or specific type of cheese
-__label__chicken __label__chicken-stock Where do all the tough old birds go?
-__label__rice __label__flour __label__indian-cuisine What are the different types of flours used in cooking Idly, Dosa, Halwa, Ladoo and Upma?
-__label__grilling __label__duck __label__barbecue Tips for grilling duck legs?
-__label__food-safety __label__food-preservation Freezing cooked chicken from the deli?
-__label__sauce __label__oil What was wrong with using White Truffle Oil?
-__label__bread __label__biga Is my biga supposed to be liquid?
-__label__food-science __label__potatoes __label__marinade Will potatoes turn brown / gray in oil?
-__label__food-safety __label__frying __label__safety __label__kitchen-safety __label__cooking-safety How do you avoid getting burnt by hot oil?
-__label__baking Where can I buy a pipe for a Weckmann in the US?
-__label__cheese-making __label__mozzarella How to obtain rennet?
-__label__yeast Can nutritional yeast flakes be used as a bread leavening?
-__label__food-safety How do you safely bring ingredients normally stored cold to room temperature?
-__label__freezing __label__stock Refreezing stock after boiling
-__label__equipment __label__texture How smooth is peanut butter?
-__label__equipment __label__cookware __label__dutch-oven __label__skillet Using a Dutch Oven as a Heavy Skillet replacement
-__label__seasoning How is sassafras used in flavoring?
-__label__temperature __label__yogurt How to set yogurt in the room temperature between 20 to 16 degree Centigrade?
-__label__chocolate __label__candy __label__melting-chocolate How do I make my own chocolate chips?
-__label__baking __label__cooking-time __label__cookies __label__american-cuisine How to recognize when American style chewy cookies are done?
-__label__timing Vintage West Bend Slow Cooker number settings verses hi low settings
-__label__marinade Can I put chicken marinade on chicken after it was almost cooked?
-__label__soup __label__seafood How do I prepare fresh clams for clam chowder?
-__label__food-safety __label__smoking Can one become ill from consuming food smoked with wood that contains a common fungus?
-__label__tea Does English Breakfast Tea equal Assam Tea?
-__label__vegetables Are hop leaves edible?
-__label__italian-cuisine __label__liver Should I be scared of chicken livers? Can I make them less scary? (Ragu Bolognese)
-__label__pasta __label__rice __label__temperature __label__water Could rice or pasta be cooked without hot water?
-__label__substitutions __label__cake Tres Leche Without Homemade Cake?
-__label__food-safety __label__eggs __label__hard-boiled-eggs __label__scrambled-eggs __label__safety Cracked Eggs & Safety
-__label__chicken __label__roasting __label__pressure-cooker Chicken texture: Store Rotisserie v. Pressure Cooker
-__label__sous-vide __label__corned-beef __label__smoke-flavor Corned Beef vs Pastrami
-__label__spices __label__herbs __label__cheese-making How do I make cumin and herb cheese at home?
-__label__yeast __label__rolls Yeast rolls spread when rising
-__label__gluten-free __label__children Ideas for a banana dessert crust, gluten free
-__label__pastry __label__french-cuisine __label__meringue Giant meringue French pastry - what are these called?
-__label__nutrient-composition __label__serving Amount per serving
-__label__oven __label__grilling covertin grilling time to oven time
-__label__substitutions __label__measurements __label__marshmallow What is the substitution ratio for mini marshmallows to large marshmallows?
-__label__food-safety __label__food-preservation __label__refrigerator __label__spoilage __label__maple-syrup can maple syrup be refrigerated after it was out for a few days?
-__label__baking __label__food-science __label__dessert __label__pie __label__crust How can two pies made and baked identically have differing flavor qualities?
-__label__substitutions Commercial Egg whites for whole eggs
-__label__eggs __label__food-preservation __label__pickling Can I make pickled eggs that don't require refrigeration?
-__label__eggs __label__seasoning __label__salmon __label__stainless-steel Stainless steel pan too hot?
-__label__sausages Tricks for removing sausage casing?
-__label__eggs Undercooked eggs that were in the pot plenty long
-__label__freezing __label__cheese __label__eggplant __label__cream-cheese __label__parmesan Is it possible to freeze Eggplant Parmesan? If so, better to freeze before or after baking?
-__label__cheese __label__marinade How to marinate cheese
-__label__baking __label__bread __label__barley How to make Barley bread?
-__label__food-safety Concern about my health. Mothballs contaminates my food
-__label__rice __label__sushi Sushi rice should be transparent when cooked?
-__label__bread __label__milk __label__sourdough Milk instead of water for sourdough?
-__label__coffee How much coffee do I need to grind per 4 cups of coffee?
-__label__shortening What exactly is "vegetable shortening"?
-__label__fruit What to do with under ripe figs?
-__label__cocktails Why was my Last Word cocktail red?
-__label__slow-cooking __label__stock __label__chicken-stock I'm Making Chicken stock. How can I keep the chicken meat/bones from rising above the water line?
-__label__rice __label__italian-cuisine __label__risotto Arborio and Risotto
-__label__baking __label__doughnuts Why are jelly donuts usually raspberry flavored
-__label__bread how to break up a bread recipe?
-__label__french-cuisine What is the standard ratio of sugar to cream in Crme Chantilly?
-__label__storage-lifetime __label__freezing __label__spices __label__chili-peppers What should I know about storing my homemade chili powder?
-__label__chocolate Making dark chocolate at home
-__label__caramel __label__melting How long can melted salted caramel last?
-__label__vegetables __label__soaking How briny should the water be when soaking broccoli to remove bugs?
-__label__coffee __label__filtering In brewing coffee, do I need to use filtered water and what kind of filter should I use?
-__label__microwave how long can i microwave microwaveable plastic containers for?
-__label__meat __label__steaming How long should meat be steamed for?
-__label__vegetarian __label__vegan A vegan alternative to Quorn?
-__label__substitutions __label__sour-cream __label__dip Can I substitute low fat greek yogurt for light sour cream in a high speed blender?
-__label__salt How much salt should be used in dishes for the best flavor?
-__label__beans How do I avoid fibrous, dry beans?
-__label__meringue __label__macarons How long and how can I hold meringue before macaronage?
-__label__uht __label__yogurt Can UHT milk be used to make yogurt?
-__label__slow-cooking __label__stews At what point is a beef stew being overcooked?
-__label__food-safety __label__steak Is a steak OK to eat if it fell down, but I cooked it afterwards?
-__label__eggs __label__microwave microwaving scrambled eggs
-__label__pasta __label__food-science __label__salt __label__starch Is there an authoritative source on whether salt affects pasta stickiness?
-__label__food-safety __label__pork Is it safe to eat a pork loin that has been refrigerated for 6 days?
-__label__cookies Can I use parchment paper for all cookies
-__label__spices __label__seasoning __label__chili __label__children Seasoning Chili for Young Children
-__label__knife-skills What is the advantage to using a knife beveled on one side only?
-__label__stock Couldn't snap the bones in my chicken stock
-__label__sauce __label__japanese-cuisine __label__noodles Why is Tsuyu sauce for cold Soba noodles served on the side?
-__label__beans __label__chemistry __label__baking-soda __label__soaking Baking soda for soaking chickpeas
-__label__substitutions __label__pork __label__ham Substitute for pig products
-__label__spices __label__indian-cuisine __label__spicy-hot Adding spiciness to indian curry at the end of cooking
-__label__soda __label__rhubarb Cooking rhubarb with soda
-__label__meat __label__marinade What is the minimum time for a decent meat marinade?
-__label__baking __label__oil __label__roasting What is the function of oil in baking/roasting?
-__label__substitutions __label__flour __label__indian-cuisine Using Chakki Atta instead of whole wheat flour?
-__label__candy __label__cutting How to cut peanut brittle
-__label__substitutions __label__grapes What color grapes are "Malaga grapes"?
-__label__freezing __label__fruit what's a good technique for freezing blueberries?
-__label__food-safety __label__kitchen How to get rid of weevils?
-__label__chicken __label__deep-frying __label__batter How do I prevent my tempura chicken from getting soggy with time?
-__label__roast How long can an uncooked roast sit on the counter?
-__label__food-safety i have a question about food safety
-__label__equipment __label__stand-mixer KitchenAid Mixers, which one to pick?
-__label__substitutions __label__pork What other cut of meat can replace pork shank?
-__label__food-safety __label__onions Using minced onion instead of powder onion, will it change the expiration date of the final product?
-__label__baking __label__cookies Should shortbread cookies be lightly browned?
-__label__smoking Are any kind of wood-chips good enough for smoking?
-__label__storage-method __label__asian-cuisine __label__stir-fry How can I prepare left over Stir Fry for the fridge?
-__label__sauce __label__spicy-hot Reducing spice in sauce
-__label__substitutions __label__herbs __label__curry Substitute for lemon grass in curry dish
-__label__bread __label__indian-cuisine How do I make soft chapattis?
-__label__flavour-pairings Is it possible to create the flavour of a food by using the component chemicals?
-__label__yogurt __label__curry added more yogurt to curry - can I fix it?
-__label__coffee __label__drinks Can Guava seeds be used to make a coffee-like drink?
-__label__food-safety __label__chicken Saving seasoned flour used for dredging chicken
-__label__asian-cuisine __label__flatbread Roti Canai cooking tips?
-__label__reheating __label__frozen __label__eggplant What parameter is best to increase - time or temperature?
-__label__knives Sanitizing Carbon Steel Chefs Knife
-__label__steak __label__marinade __label__lemonade Lemonade as a base for steak marinade
-__label__oven __label__pizza __label__gas __label__pizza-stone Cooking pizza in tiny gas oven with pizza stone
-__label__oil Why do many recipes instruct you to oil or grease the pan at the start of the recipe?
-__label__frying __label__oil __label__fats Funky taste - Oil or Fat?
-__label__storage-method __label__knives Storing knives in knife sheaths
-__label__thai-cuisine Difference between types of Thai black soy sauces (Healthy Boy brand)
-__label__substitutions __label__wine __label__sourdough Substitute Sherry for Wine in Sour dough cookies?
-__label__equipment __label__food-safety __label__professional What is a kitchen rag?
-__label__butter What's the purpose of clarifying butter?
-__label__cake Making a literal thousand-layer cake?
-__label__coffee What are the pros and cons of coarse and fine coffee ground?
-__label__vegetables __label__soup How can I keep my split pea soup from becoming too thick during storage?
-__label__microwave __label__popcorn Should I use my microwave's 'popcorn' button?
-__label__substitutions __label__asian-cuisine __label__chinese-cuisine __label__wine What is a more common substitute for Shaoxing cooking wine?
-__label__chicken __label__salt __label__temperature How to make chicken absorb more salt when cooking a soup?
-__label__molecular-gastronomy Surface tension in food
-__label__salt Should iodized salt be avoided when salting meat?
-__label__meat __label__frying __label__pan __label__drying How to soften diced meat that was has had too much of its juices leave from being cooked too long?
-__label__bread __label__yeast Does preferment add sourness to taste of bread?
-__label__substitutions __label__salt __label__sodium How can I make low sodium (140mg or less per serving) pancakes / waffles?
-__label__baking __label__substitutions __label__sugar Using Glucose instead of Fructose
-__label__food-safety __label__lemon-juice Can lemon juice concentrate be used after the use-by-date?
-__label__food-science __label__wine __label__drinks __label__cooking-myth __label__carbonation Does placing a metal spoon in an open bottle of sparkling wine (etc.. .) help keep its fizz?
-__label__chicken __label__salt __label__brining Can state of chicken affect brine?
-__label__fruit __label__strawberries Have strawberries changed or have I?
-__label__food-safety __label__bacon Do I need to pre-cook bacon when adding it to a quiche?
-__label__pastry __label__icing __label__french-cuisine __label__custard __label__glaze How can you achieve the glazed top in a mille-feuille?
-__label__bread __label__pizza __label__sourdough __label__leavening Rolling out after or before the leavening process?
-__label__soup __label__dumplings __label__jewish-cuisine Fluffy matzo balls
-__label__vegetables __label__flavor __label__soup __label__italian-cuisine __label__minestrone Counter to bitterness in soup
-__label__frying __label__batter __label__shrimp Super soft fried shrimp in a light batter
-__label__culinary-uses __label__fruit Culinary uses for juniper extract?
-__label__quinoa How to make fluffy(not crunchy) quinoa?
-__label__fruit __label__jam The persimmon jam makes my tongue dry
-__label__onions __label__knife-skills __label__cutting __label__dicing Horizontal cuts when dicing an onion
-__label__freezing __label__mexican-cuisine __label__tamales When do I freeze tamales?
-__label__japanese-cuisine __label__noodles __label__broth __label__ramen Oil in Ramen broth
-__label__chicken Ratios of flour-egg-chicken? Simple breading
-__label__slow-cooking New to sous vide and not having any luck
-__label__oil __label__sauteing Place oil on cold or hot skillet?
-__label__potatoes How to dry out mash - added too much milk
-__label__bread __label__water Why do crisp bread rolls have more water than soft bread rolls?
-__label__rice __label__risotto French Red Rice (Camargue) versus Italian Red Rice (Rosso Selvaggio)?
-__label__oven __label__gas Do you need to pre-heat a gas oven?
-__label__equipment __label__steaming Steamer with single vent instead of bottom holes
-__label__food-preservation __label__seafood How can i preserve squid ink
-__label__bananas __label__convection __label__quickbread Can I save time by baking banana bread using the convection setting of my oven?
-__label__potatoes How to make stiff mashed potatoes?
-__label__baking __label__ribs What is the lowest and slowest way I can bake pork ribs?
-__label__meat __label__cooking-time __label__marinade How long, optimally, should you marinate chicken or beef?
-__label__eggs What is the name for this technique to prepare eggs?
-__label__equipment __label__roasting __label__pan Pans with ceramic coating useful?
-__label__indian-cuisine __label__basics Ingredients to Get Started with Indian Cuisine
-__label__potatoes __label__restaurant-mimicry __label__french-fries How can I make McDonald's type French Fries
-__label__barbecue __label__sausages Should I prick sausages during cooking?
-__label__food-safety __label__refrigerator __label__dessert __label__coconut Refrigerate cooked mung bean porridge
-__label__food-safety Should I boil canned sweetened condensed milk before using like I do for different types of canned food?
-__label__pork __label__stock Is there such a thing as pork stock?
-__label__cheesecake __label__meringue How to consistently get golden beads on meringue topping?
-__label__baking __label__oven __label__cooking-time What does baking time in oven depend on?
-__label__hamburgers How is one supposed to properly eat multi-level hamburgers?
-__label__soup __label__fish Why does fish broth made with frozen fish lack flavour?
-__label__eggs __label__scrambled-eggs What can I do to make beaten egg puffier and fluffier?
-__label__cake Why does some cake make your tongue thick, and how to prevent it?
-__label__equipment __label__cheese __label__cheese-making How to cut the wax from this cheese?
-__label__vegetables __label__freezing __label__cauliflower Freeze cauliflower?
-__label__food-identification __label__squid What is this type of squid, and what should I do with it?
-__label__substitutions __label__yeast __label__honey Are there any substitutes for honey when trying to activate yeast?
-__label__bread __label__hamburgers What are the best burger buns available in the UK?
-__label__baking __label__equipment __label__sponge-cake How to bake a sponge cake in a grill microwave oven
-__label__rice __label__budget-cooking What ingredient, besides beans, creates a complete protein together with rice?
-__label__equipment __label__stainless-steel Why did the bottom of my stainless steel pan burn during seasoning?
-__label__fruit __label__peeling Easiest way to peel pomelos?
-__label__storage-method __label__smoothie Effects of making smoothies in advance
-__label__drinks __label__syrup __label__ginger __label__lime __label__infusion How to prepare a ginger lime drink mixer?
-__label__soup __label__tomatoes __label__texture Looking to add some texture to my tomato soup recipe
-__label__baking __label__equipment What is the point of a baking rack?
-__label__pork __label__brisket What is "pork brisket?"
-__label__flavor __label__indian-cuisine __label__curry How can I quickly save a tasteless curry?
-__label__baking My meringue forms syrup beads on top
-__label__meat __label__microwave Reheat cooked meat in microwave
-__label__freezing __label__food-preservation Are there things you cannot freeze?
-__label__food-safety __label__vegetables __label__onions __label__vacuum How do I avoid botulism formation when vacuum sealing and freezing raw chopped vegetables?
-__label__pasta How do I avoid gummy, unworkable pasta dough?
-__label__grilling __label__meat __label__hamburgers Why do burgers sometimes fall apart on the grill?
-__label__beans __label__chili-peppers __label__chili __label__venison Bean selection for a chili recipe
-__label__chicken __label__soup How to prevent dry chicken in soup?
-__label__thai-cuisine __label__noodles Am I making this noodle correctly?
-__label__equipment __label__pasta __label__shopping What should I look for when buying a pasta roller?
-__label__wok __label__seasoning-pans Why are my metal tools scraping off the patina of my wok?
-__label__food-safety __label__chicken __label__raw-meat Do I need to wash my tongs between handling raw meat in pan?
-__label__bread __label__yeast When should I add proofed yeast to a bread machine?
-__label__language What is the difference between sauting and stir frying?
-__label__bouillon How do I convert a powdered seasoning into cube (bouillon) form?
-__label__fish __label__salmon What is the difference between Atlantic and Steelhead farmed salmon in taste and how to cook?
-__label__fruit __label__presentation __label__children __label__smoothie Kids Lunch box - suggestion for fruit smoothie packaging
-__label__food-safety __label__teflon Is Teflon dangerous?
-__label__substitutions __label__milk __label__allergy __label__sour-cream __label__dairy-free Is there a milk-free sour cream?
-__label__pie __label__lime __label__grating An efficient way to zest key limes?
-__label__cheese What's the difference between Greek and Bulgarian Feta Cheese
-__label__potatoes __label__deep-frying __label__organic Why won't my potatoes crisp?
-__label__spices __label__shopping __label__spanish-cuisine What type of Paprika is the generic stuff one buys at a grocery store chain?
-__label__rice How to remove cardamom seeds from rice
-__label__coffee __label__beans __label__caffeine Amount of caffeine per bean of Starbucks bagged coffee (big secret I guess)
-__label__meat __label__food-preservation __label__sausages __label__drying How to dry homemade pork sausages with proper humidity and temperature?
-__label__canning __label__pressure-canner __label__food-preservation Pressure canning instructions
-__label__chicken __label__restaurant-mimicry How do you make General Tso's chicken as generally found in the Eastern USA?
-__label__gelatin Gelling agents closest to normal gelatin that set at room temperature
-__label__beef __label__stews __label__smell Soak meat in water to get rid of smell?
-__label__sauce __label__asian-cuisine What is the brown sauce in authentic Chinese fried rice?
-__label__corn __label__hominy Hominy Making Methods
-__label__sugar How to stop sugar syrup from crystallizing?
-__label__substitutions Gluten & MSG free substitute for Parmesan?
-__label__spicy-hot Counteract the negative effects of spicy ingedients with other ingredients
-__label__equipment Siphon for testing new recipes: 250ml or 500ml?
-__label__cooking-time __label__barbecue-sauce Barbecue sauce with 12% vinegar
-__label__sauce __label__dessert __label__vanilla How do I make vanilla sauce without air bubbles?
-__label__tomatoes __label__pickling What to do with too-dry sun dried tomatoes?
-__label__freezing my chest freezer is going out.
-__label__chocolate Who Provides Sugar free chocolate?
-__label__meat Cooked cornbeef left out for 10 hours
-__label__spicy-hot __label__chili Chili with bitter aftertaste and not enough kick
-__label__flavor __label__spices __label__salt __label__pepper How does pepper enhance/increase the saltiness of a dish?
-__label__cheese Do I need special gloves for mozzarella stretching?
-__label__grilling __label__salmon __label__cedar-plank Besides salmon, what other meats can be grilled on a cedar plank?
-__label__baking __label__temperature __label__cookies Inside of the cookies turn up soft, almost uncooked?
-__label__baking __label__butter __label__brown-sugar __label__toffee __label__melting Properly melting butter and sugar together for butterscotch bar recipe
-__label__reheating Keep macaroni cheese creamy after refrigerating
-__label__food-safety __label__alcohol __label__fermentation Can one get sick from drinking too much home made Water Kefir?
-__label__baking __label__cake __label__aluminum-cookware How to season / care for a Bundt pan?
-__label__ice-cream Is Italian style gelato achievable with standard home ice cream makers and home freezers?
-__label__sugar __label__brown-sugar __label__moisture Difference between brown sugar and white sugar?
-__label__storage-method __label__storage-lifetime __label__butter __label__ghee Should ghee be kept out of light?
-__label__food-science __label__yeast __label__sourdough What are the optimal conditions in making wild yeast starter?
-__label__substitutions __label__cake __label__fruit Can I replace treacle with molasses in my fruit cake?
-__label__presentation What is this technique where they add a thick sauce and spread it out with the back of a spoon
-__label__coffee __label__measurements Is a "cup" on a coffee maker always 6 oz? Is this a standard in the US?
-__label__baking __label__bread How to make a sandwich bread with a very soft crust? And what is the ideal temperature to bake sandwich bread?
-__label__bread __label__sourdough __label__starter __label__sourdough-starter Maintaining Sourdough Starter
-__label__bread Bread dough only rises once
-__label__equipment Cleaning oil sprayer pump
-__label__food-safety __label__soup __label__reheating __label__budget-cooking Never ending soup; is it actually safe?
-__label__substitutions __label__spices __label__saffron What good substitutes for saffron exist?
-__label__equipment __label__storage-method __label__serving Distinguishing the size of tablecloths when folded?
-__label__beef __label__french-cuisine __label__butchering __label__english-cuisine What is the difference between French and British cuts of beef?
-__label__eggs How do I make egg drop soup thick and golden?
-__label__oil Purpose of cooking oil
-__label__pasta __label__measurements __label__menu-planning How to judge quantity of fresh pasta dough per person
-__label__food-safety __label__storage-method __label__ginger __label__spoilage My ginger is moist and floppy... has it spoiled?
-__label__freezing can I freeze chicken defrost it and eat cold for lunch?
-__label__cookbook __label__french-cuisine English Translation of Gastronomie Pratique
-__label__storage-lifetime __label__cheesecake How long would a no-bake cheesecake last?
-__label__storage-lifetime __label__chocolate __label__storage Chocolate bars - Actual shelflife vs expiration date
-__label__coffee __label__beans __label__espresso Why isn't my espresso coffee nice and strong?
-__label__cheese What is dry cottage cheese?
-__label__chili-peppers Burning from Pepper?
-__label__food-safety __label__chicken __label__grilling How can I tell when chicken thighs are sufficiently cooked to eat?
-__label__water How can I create a drinkable ice slurry?
-__label__juice __label__acidity __label__oranges Old, unpasteurized orange juice has extra tang
-__label__bread Can I rest my Ciabatta dough overight? (experiment results)
-__label__cheesecake Why isn't my American-style baked cheesecake very sweet or rising significantly?
-__label__frying __label__pork __label__mexican-cuisine How to fry carnitas?
-__label__pasta __label__italian-cuisine traditional italian pasta: with or without eggs?
-__label__pie __label__apples Should I peel Boskoop apples for a pie?
-__label__baking __label__substitutions __label__dough __label__flour __label__pizza Is there any substitute for vital wheat gluten?
-__label__baking __label__sourdough 2000g sourdough boule in medium sized dutch oven
-__label__eggs __label__muffins __label__ratio How important are eggs for a muffin recipe?
-__label__substitutions __label__bacon What is the texture/taste difference between cured and uncured bacon?
-__label__food-safety __label__hot-dog What does it mean if human DNA is in hot dogs?
-__label__food-preservation __label__jelly __label__recipe-scaling Why can't I scale up jam/jelly recipes?
-__label__chicken What's the Hungarian Ashkenazi Yiddish name for burned rice at the bottom of the pot?
-__label__eggs how long can eggs sit out?
-__label__baking __label__cheesecake Tricks for knowing when a cheesecake is correctly done
-__label__baking Compensating for extra moisture from cold flour
-__label__cleaning How can I clean the brush that I am using for burnt pots?
-__label__yeast __label__ginger __label__soda Homemade Golden Ginger Ale
-__label__cake __label__pastry Cake Projector Alternatives
-__label__seafood How do you prepare squid tentacles?
-__label__sauce __label__emulsion __label__barbecue-sauce How to keep sauce spices in suspension
-__label__equipment __label__whipped-cream __label__whipper how to tell if a whipping cream dispenser is overpressurized or underpressurized?
-__label__equipment __label__pizza-stone What are the impacts of a worn pizza stone?
-__label__flavor How do I cut savoriness of a dish?
-__label__gnocchi Amount of time boiling gnocchi
-__label__refrigerator Why does water leak from a refrigerator?
-__label__substitutions __label__brownies What went wrong with my brownies?
-__label__candy Can the Cadbury Creme Egg's filling be bought independently?
-__label__chicken __label__vegetables __label__cooking-time Proper cook times for mushrooms, onions, and peppers
-__label__oven __label__roast Roast Cooked all night
-__label__pasta My toasted couscous didn't soften properly. Why?
-__label__butter __label__ghee What's the proper procedure of making ghee?
-__label__chicken __label__frying Easiest way to bread chicken for frying?
-__label__temperature __label__food-science __label__tomatoes Why do tomatoes get so hot?
-__label__coffee What special knowledge or skills about coffee do baristas have?
-__label__cast-iron __label__seasoning __label__seasoning-pans Seasoning Cast Iron Pan but without Using Bacon or Lard
-__label__chicken-breast Ingredients injected into chicken breast
-__label__milk __label__yogurt Why does sourness taste in yogurt increases with time?
-__label__food-preservation __label__language __label__jam __label__jelly What's the difference between jam, jelly, and preserves?
-__label__popcorn __label__pressure-cooker Can you make popcorn in a pressure cooker?
-__label__vegan __label__dairy-free Why does my homemade hemp milk smell like sulfur?
-__label__baking __label__freezing __label__muffins Can I freeze muffin mixture?
-__label__rice __label__italian-cuisine How to make white risotto
-__label__eggs What do I do with one cracked egg?
-__label__baking __label__cake __label__chocolate __label__caramel __label__fondant What is on top of this and how do you make it?
-__label__beans __label__mexican-cuisine Is there a simple way to make refried beans?
-__label__fruit __label__pie __label__blueberries __label__cornstarch How can I keep my blueberry pie firm without the flavor of corn starch?
-__label__cheese Parmesan Cheese Substitute
-__label__sauce __label__vanilla __label__pudding When to add vanilla beans to a sauce?
-__label__substitutions __label__yeast What is the purpose of nutritional yeast?
-__label__breakfast 'Lighter' version of American breakfast
-__label__candy __label__cornstarch Does Turkish Delight have to be this difficult?
-__label__temperature __label__gelatin How to tell when water reaches 100 degrees Fahrenheit without a candy thermometer for the purposes of disolving gelatin?
-__label__food-safety __label__coconut __label__salmonella Is raw coconut safe to eat?
-__label__measurements Is it ever more accurate to measure by volume rather than by weight?
-__label__equipment __label__grilling __label__basics __label__pan __label__stove What can be cooked on a stovetop grill pan?
-__label__food-safety __label__eggs __label__food-science How does salmonella get into eggs?
-__label__pasta __label__spaghetti __label__standards What's the numbering system for spaghetti and does it matter?
-__label__chicken __label__chicken-stock Fat in chicken skin after boiling
-__label__equipment Where can I find a hand blender like this?
-__label__vegetarian __label__candy __label__gelling-agents How can I make vegetarian marshmallows?
-__label__chicken __label__yogurt What's the point of "draining" yogurt?
-__label__chicken __label__frying __label__deep-frying __label__baking-powder Can you use baking powder in a breading?
-__label__cheese __label__cheese-making What is the rind of Brie cheese made of?
-__label__equipment __label__knives What are the best suggestions for cutting gloves
-__label__food-safety __label__storage-lifetime __label__roast __label__ham How long can a packet of sliced ham be used once opened?
-__label__baking __label__oil __label__pancakes How to cook pancakes without spreading that horrible smell of burnt oil?
-__label__food-safety Can string cheese be frozen?
-__label__temperature __label__refrigerator __label__raw-meat __label__food-safety What are the consequences of leaving the fridge 2 inches open overnight?
-__label__pasta __label__shopping __label__middle-eastern-cuisine Non-Quick Cooking Couscous - Is that a real thing anywhere?
-__label__dessert __label__apples How to Prevent Apples from turning Brown
-__label__substitutions __label__soup __label__italian-cuisine Kale vs Spinach in Zuppa Toscana lasting
-__label__baking __label__cake __label__coffee What purpose does coffee serve in a chocolate cake recipe?
-__label__equipment __label__kitchen Sharing a kitchen space with other companies
-__label__oranges __label__presentation How to serve oranges so it is easy for guests to enjoy them?
-__label__cauliflower Cooking Cauliflower so it doesn't fall apart?
-__label__coffee When making french press coffee, what is the purpose of blooming the grounds?
-__label__food-safety __label__crockpot Fell asleep with slow cooker on warm for 9 - 10 hours? Still good?
-__label__cheese __label__pairing __label__serving-suggestion What to serve at a cheese tasting?
-__label__food-preservation __label__fresh How can I keep fruit salad fresh longer
-__label__cheese __label__chocolate Hot chocolate and cheese (Colombian Special)
-__label__canning __label__chili-peppers __label__bell-peppers Blue floaters in canned hot peppers
-__label__beef __label__roasting __label__braising What is the purpose of turning a pot roast (and can I do without it)?
-__label__baking __label__butter __label__biscuits What is the best way to chip your butter when making biscuits?
-__label__substitutions __label__dough How can I make yeast- and gluten-free pizza dough?
-__label__shrimp __label__frozen __label__thawing Why would IQF shrimp say "do not force thaw under running water"?
-__label__candy Problem with gummy-bears being too much like jelly
-__label__cauliflower Why does eating cauliflower with spicy food help to take away the spciy burning feeling in your mouth?
-__label__sugar __label__chocolate Chocolate used for decoration
-__label__chicken __label__deep-frying __label__confit __label__chicken-wings Why do chicken wings turn chewy if cooled between cookings?
-__label__equipment __label__grinding __label__charcuterie Why is my meat grinder getting clogged with sinew?
-__label__spoilage __label__infusion __label__liqueur Raspberry Infused Vodka
-__label__chocolate Making Nutella flow Smoothly
-__label__baking __label__meringue Factors affecting meringue crispness
-__label__cleaning __label__pot __label__stainless-steel How do I get rid of burn marks in my pots?
-__label__cast-iron Are there any Oven only or Stove-Top only Cast Iron Recipes?
-__label__roasting __label__eggplant Roasting an eggplant for "Neapolitan Eggplant Parmesan"
-__label__temperature __label__pot Why does food cook differently in a double-boiler?
-__label__seafood __label__tuna Tips for cooking seared tuna just right?
-__label__baking __label__equipment What happens if I wash my baker's couche?
-__label__mushrooms Are these grocery store oyster mushrooms OK to eat?
-__label__stock Should I roast meat/bones before making stock out of it?
-__label__meat __label__steak __label__aging Different ways for aging steaks
-__label__storage-method __label__dough __label__pizza How far in advance can I stage pizza?
-__label__wine __label__marinade will wine marinade kill bacteria?
-__label__grilling indoor grilling
-__label__chocolate __label__cake Does the "German" in "German chocolate cake" refer to the chocolate or the cake?
-__label__avocados __label__storage Sourcing and storing avocado
-__label__temperature __label__grilling Meat thermometer for Caja China?
-__label__shopping __label__mexican-cuisine Where to get creamy poblano pepper casserole recipe mix in the UK?
-__label__baking __label__bread __label__flour __label__pizza What does it mean for a flour to be "strong" or "reinforced"?
-__label__curry __label__indian-cuisine Curries from Scratch, a beginners guide
-__label__equipment __label__stand-mixer What previously manual techniques should I use a stand mixer for?
-__label__language __label__french-cuisine What is this French cuisine technique called, where "a piece of pheasant meat is cooked between two slices of veal, which are then discarded?"
-__label__oven How to deal with an inaccurate oven thermostat
-__label__culinary-uses __label__gelatin __label__jelly __label__pectin What can I do with paprika jelly?
-__label__freezing __label__food-preservation __label__butter __label__margarine Does freezing butter or margarine change the properties?
-__label__baking __label__food-safety __label__cake __label__refrigerator __label__frosting How long can frosting with butter, powdered sugar, salt, vanilla, and milk, that is covered with fondant be left out of the refrigerator?
-__label__cheesecake What type of cheesecake is the most common in southern US SuperMarkets?
-__label__sauce __label__chili-peppers How much pepper sauce could you get out of a Carolina Reaper?
-__label__food-science looking for edible paper
-__label__baking __label__dough __label__butter Substitutions for "European style" butter in croissants
-__label__cast-iron __label__seasoning-pans What is the purpose of using potato peels for seasoning a cast iron pan?
-__label__beans Is there a reliable source for clean dry beans?
-__label__chinese-cuisine __label__steaming How can I cook my dumplings without a bamboo steamer?
-__label__meat Is it bad to cook frozen meat without waiting it to be unfrozen?
-__label__sugar __label__cherries How much do I reduce the sugar when using a sweeter fruit in a pie filling?
-__label__broiler __label__poultry How to get that crispy skin on a roasted turkey or chicken
-__label__slow-cooking __label__roast Should a roast be covered in liquid in a slow-cooker?
-__label__freezing __label__vegetables __label__zucchini Can you freeze chopped zucchini?
-__label__pie __label__dessert __label__carrots Carrot Pie: custard or stew?
-__label__sauce __label__tomatoes Turn Passata Into Tomato Paste?
-__label__chinese-cuisine __label__restaurant-mimicry What is red Chinese BBQ sauce called?
-__label__storage-lifetime __label__pork __label__pie __label__gelatin Why do they put the jelly-like substance in pork pies?
-__label__fish __label__shopping __label__fresh How to know if Dover Sole is fresh?
-__label__food-safety Used Pan.... Old Oil.... Can this pose a risk before washing?
-__label__pan __label__pot How to choose the right diameter size of saucepans?
-__label__salt __label__sauerkraut Recovering from Over Salted Sauerkraut
-__label__substitutions __label__alcohol __label__wine __label__budget-cooking What's an inexpensive substitute for Port wine?
-__label__sauce __label__freezing Can I freeze cranberry sauce?
-__label__baking __label__cake __label__moisture cake undercooked or too wet?
-__label__equipment __label__garbage-disposal Does garbage disposal horse power matter that much?
-__label__storage-method __label__garlic Can you reconstitute garlic powder?
-__label__oven How do I make my pizza crust go from limp to crisp?
-__label__meat __label__sausages What are the benefits of using natural casing when making sausages?
-__label__food-processing How should I prepare my Hens and Chicks to eat?
-__label__nutrient-composition Do quality adjectives have a standard?
-__label__substitutions __label__tomatoes How can I replace canned tomatoes with fresh?
-__label__baking __label__cake Dangers to continuing to cook an unfinished torte?
-__label__sugar __label__candy __label__fudge Ingredients vs. Temperature Control in Chocolate Fudge
-__label__french-fries Baked sweet potato french fries (chips) too soft, how to crispen?
-__label__butter __label__pastry What is "pastry butter"?
-__label__butter __label__clotted-cream Do people eat clotted cream AND butter at the same time?
-__label__food-safety __label__mushrooms Why are these mushroom stems leaving a long, skinny fiber behind on the cap?
-__label__bread __label__sourdough How to tell if it is real sourdough?
-__label__food-safety __label__freezing __label__ground-beef Conservation of ground beef
-__label__seafood Avoiding gritty cockles
-__label__chicken Why would chicken have significant regional differences in flavor?
-__label__sauce __label__soup __label__ramen Using sauce as a soup base
-__label__meat __label__grilling How do you grill Shish Kabobs so they aren't so chewy?
-__label__roasting __label__nuts Chop nuts before or after toasting?
-__label__sourdough Mathris broke as soon as I added it into medium hot oil
-__label__frying __label__oil __label__deep-frying using deep fried oil for regular frying
-__label__cheese __label__kefir What is an appropriate humidity for separating curds and whey?
-__label__coffee Why are dark roast beans usually used for espresso?
-__label__carrots __label__blanching Did I blanch baby-cut carrots correctly?
-__label__gelatin How do you prepare Jello with fruit pieces?
-__label__chinese-cuisine What is the difference between light and dark soy sauce?
-__label__vegetables __label__corn What are the modern or recommended ways of cooking corn on the cob?
-__label__baking How to keep my oven evenly heated
-__label__food-safety __label__seasoning Physical method to season steaks
-__label__freezing __label__chemistry __label__molecular-gastronomy Why does my LN2 evaporate so quickly?
-__label__grilling __label__propane-grill What's the best way to get a charcoal taste on a propane grill?
-__label__cake __label__storage-lifetime __label__cupcakes How to make cakes/scones that won't go off, for display purposes
-__label__stock __label__broth Stock vs Broth - What's the difference in usage?
-__label__substitutions __label__asian-cuisine __label__soy What's the difference between tamari and soy sauce?
-__label__baby-food Boiled water left in a Teflon pot
-__label__food-science __label__roasting __label__nuts __label__almonds __label__maillard Minimum temperature for slow roasting almonds
-__label__icing __label__decorating What icing will stay stiff (even in tropical heat) after the cake has been decorated?
-__label__frying __label__shrimp How can I get fried prawns to be juicy?
-__label__tea Loose-leaf tea: specifics of re-steeping multiple times?
-__label__fats __label__flour-tortilla Benefits for different fats for flour tortillas?
-__label__sausages How do I get sausages to cook evenly in a pan?
-__label__spices __label__grinding Which other spices besides cloves will react with plastic?
-__label__gelatin How to make glowing Jello without Tonic Water?
-__label__equipment __label__hand-blender Are plastic (vs metal) immersion blenders safe for hot mixtures?
-__label__baking __label__equipment __label__roast How to stop sweet/sugary dressings from ruining a baking dish?
-__label__baking I used evaporated milk instead of sweetened condensed milk in a fudge recipe. How do I fix this?
-__label__equipment __label__oven __label__stove __label__kitchen Is it worth to install a gas stove with a big gas bottle in the kitchen?
-__label__butter How to make home-made butter?
-__label__butter __label__cream __label__packaging Why is butter usually labeled "Sweet Cream"?
-__label__temperature __label__oil __label__fats __label__stove How reliable is determining cooking oil temperature with a thermometer?
-__label__tea __label__color __label__coloring Why is my green tea brown?
-__label__cream __label__whipper A firm mousse with juice with my cream whipper
-__label__spoilage Sealed whey protein container past its use by date - is it still usable?
-__label__macarons __label__dulce-de-leche Dulce De leche as a macaron filling
-__label__tomatoes __label__ketchup I would like to make homemade Ketchup, how do I prepare the tomato?
-__label__freezing Labeling Food for the Freezer
-__label__oven Smoke coming from oven
-__label__equipment __label__tomatoes What is a device used to slice tomatoes with in one motion called?
-__label__substitutions __label__bread __label__allergy __label__wheat Bread substitute for wheat allergic
-__label__oil __label__pizza Why is delivered pizza often oily?
-__label__flavor __label__yogurt How to prevent greek yoghurt getting more sour
-__label__food-safety __label__yogurt __label__cucumbers Shelf life of a yogurt product
-__label__pumpkin __label__extracts How to make pumpkin extract
-__label__canning __label__strawberries __label__lime When canning strawberry preserves can you substitute lime juice for lemon juice?
-__label__cheese-making __label__hungarian-cuisine Doing tr at home
-__label__food-safety __label__cookies __label__nuts __label__allergy What can I bake for my nut allergic friend?
-__label__baking __label__oven __label__roasting __label__duck Oven temperature for multiple ducks?
-__label__flour __label__wheat __label__grinding Are there substantial benefits to grinding your own flour?
-__label__food-identification __label__squash Can anyone tell me what kind of squash this is?
-__label__eggs __label__cooking-time __label__scrambled-eggs How can I ensure that scrambled eggs will be fully cooked?
-__label__microwave Why does a microwave rotate the food being cooked? And is there ever a time when it shouldn't rotate?
-__label__soup __label__pumpkin Why is my pumpkin soup sour?
-__label__baking __label__temperature __label__microwave __label__flatbread Why does flatbread have to be microwaved / cooked / toasted?
-__label__substitutions __label__corn __label__syrup __label__icing What is a substitute for corn syrup in boiled icing?
-__label__beans __label__measurements What is the conversion rate between dry beans to cans of beans?
-__label__chocolate regarding chocolate chip cookies
-__label__pie __label__pastry __label__starch Is it possible to make transparent / translucent pastry?
-__label__flavor Why does food taste bland when we are sick?
-__label__chicken __label__temperature __label__roast Heston Blumenthal roast chicken
-__label__grilling __label__chicken-breast __label__breadcrumbs Whenever I put breadcrumbs on chicken breast, they turn out soggy and moist
-__label__juice Can I soak and rejuice the pulp that comes out of a juicer?
-__label__duck __label__color Color change in duck meat!
-__label__food-science __label__ground-beef Beef: Red on the outside, brown on the inside
-__label__coffee __label__milk Substitute to milk in coffee?
-__label__molecular-gastronomy __label__blender __label__foam How can I make a foam without an immersion blender?
-__label__substitutions __label__alcohol What are some good substitions for alcohol in cooking?
-__label__flavor __label__vegetarian __label__vegan __label__seitan How do I make tasty seitan in a pressure cooker?
-__label__freezing __label__fresh __label__pancakes If I make a big batch of blueberry buttermilk pancakes and freeze them, how long will they stay fresh for before getting freezer-burnt?
-__label__baking Why put Sprite in a baking recipe?
-__label__eggs __label__ingredient-selection __label__vinegar Tamago-su preparation
-__label__equipment __label__grilling Why does the grate of my charcoal grill keep rusting?
-__label__baking Can you use sweet potatoes in a no-bake pie?
-__label__food-safety __label__sous-vide Sous Vide long cook meat prep?
-__label__freezing __label__pineapple How do you freeze fresh pineapple? Can you?
-__label__coffee What water temperature should be used for instant coffee?
-__label__baking __label__food-safety __label__eggs Would baking a cake for 2 hours at 350 degrees F be safe to eat if it's still moist?
-__label__frying __label__oil __label__blowtorch __label__kitchen-safety Blowtorch and frying oil - dangerous?
-__label__oven __label__reheating __label__french-fries What are good settings to reheat french fries soggy from refrigirating overnight in a small oven?
-__label__sauce __label__asian-cuisine __label__duck Sweet sauce for Peking Duck?
-__label__baking __label__resources __label__gluten-free __label__allergy What are good references for Gluten free baking
-__label__grilling __label__barbecue __label__smoking What temperature range is suitable for grill smoking?
-__label__cookies __label__nutrient-composition Calculating Nutrition Information for Commercial Food Labeling
-__label__bread Can I store bread dough overnight?
-__label__dough __label__pizza __label__rising When making pizza dough ahead, at what point in the process should I let it rise?
-__label__freezing __label__food-preservation __label__lemon How do I freeze and defrost lemons?
-__label__food-safety __label__eggs __label__salmonella What is the danger of salmonella in 'home laid eggs' and how should I clean them?
-__label__beef __label__steak Is there any cut of beef that's close to Kobe beef?
-__label__flavor __label__lemon __label__mayonnaise __label__lemon-juice How to balance out sourness of lemon juice, specifically in a mayonnaise?
-__label__chicken __label__flavor __label__chili-peppers __label__spicy-hot __label__brining How would I add heat to a brine?
-__label__sauce __label__tomatoes Bubbles in canned tomato sauce
-__label__roasting __label__corn How to make corn nuts from fresh corn on the cob
-__label__baking __label__substitutions __label__flour Difference between Maida and All purpose flour
-__label__oil __label__tomatoes __label__spanish-cuisine Why does oil change the color of salmorejo?
-__label__beef __label__sous-vide What sous vide parameters for entrecote?
-__label__equipment What does one use a saw for?
-__label__vegan __label__shrimp __label__raw How can I make a raw vegan shrimp paste substitute?
-__label__frying __label__deep-frying __label__breadcrumbs Why breadcrumb is necessary for deep-frying?
-__label__food-safety Is it safe to eat dog food in regular diet?
-__label__equipment __label__knives __label__shopping __label__knife-skills Really good quality Cooks Knifes
-__label__knife-skills What is a tourne knife used for?
-__label__baking __label__yeast Why mix dry and fresh yeast?
-__label__food-science __label__thickening Is sugar a thickening agent?
-__label__vanilla How long will a vanilla bean stay potent?
-__label__chicken __label__microwave __label__chicken-breast Cooking chicken in microwave?
-__label__cookies __label__rhubarb How do I make "thick cooked rhubarb"
-__label__chocolate __label__melting-chocolate Why does my chocolate seize when I add brandy to it?
-__label__tuna Should tuna steaks sit out before cooking?
-__label__chocolate __label__dessert __label__melting-chocolate Chocolate Shot Glasses
-__label__flavor __label__garlic Confused about the addition of garlic
-__label__baking __label__substitutions __label__cranberries Fresh cranberries OR frozen cranberries
-__label__equipment __label__stove __label__gas Gas burner is "clicking" - how can I stop this?
-__label__chocolate __label__dessert __label__plating How to make a dessert with dynamically opening flower petals?
-__label__flavor __label__sugar __label__dairy __label__pudding how to fix pudding that got extra sweet?
-__label__duck __label__confit What is the traditional accompaniment for Duck Confit?
-__label__garlic __label__dehydrating __label__smell How do you remove strong garlic odor from enclosed space (garage)?
-__label__baking What happened to my cornbread? Please help
-__label__sugar __label__syrup __label__caramel __label__glucose-syrup Do I use pure glucose or sugar syrup for making a caramel filling for a cookie?
-__label__eggs __label__boiling How to prevent watery dippy eggs
-__label__oil __label__flavor Which oils are considered flavorless?
-__label__soup __label__utensils Soup 'fork' source
-__label__sushi __label__fresh gel substance to keep food moist?
-__label__potatoes __label__breakfast __label__sprouting Will peeling and slicing potatoes prevent them from sprouting further?
-__label__mango Why is my Mango Pickle foaming with Gas after 3 days, it is beginning to overflow, even though I left 2" from the cap
-__label__meat __label__barbecue __label__smoking __label__kangaroo Ways to bar-b-que and smoke Kangaroo
-__label__tea __label__outdoor-cooking __label__high-altitude Is it possible to brew good tea on a mountain?
-__label__baking __label__bread __label__water Under-watered bread dough: specific effect?
-__label__icing __label__decorating How do I practice piping icing without wasting icing and money?
-__label__wine Do I need to let red wine breathe each time I uncork the same bottle?
-__label__substitutions __label__yeast __label__fermentation __label__creme-fraiche Buttermilk substitute for making creme fraiche?
-__label__mayonnaise What makes Kewpie (Japanese) mayonnaise so different from Hellmann's?
-__label__chicken __label__marinade __label__defrosting Defrosting chicken breasts in marinade
-__label__microwave __label__popcorn How to reduce microwave power to prevent burned popcorn?
-__label__molecular-gastronomy How can I integrate molecular gastronomy into regular cooking?
-__label__marinade __label__venison Marinating venison?
-__label__substitutions __label__thickening Alternative to arrowroot
-__label__baking Challah braids melding together
-__label__griddle Electric Cooktop Griddle?
-__label__sauce __label__tomatoes __label__canning __label__pressure-canner Canning tomato sauce
-__label__frying __label__seafood How to fry sepia?
-__label__onions __label__chili Making chili less oniony
-__label__equipment __label__pan __label__cast-iron How do you keep ebelskivers from sticking?
-__label__freezing __label__ground-beef What's the best way to store (freeze) purchased ground beef?
-__label__equipment __label__knives Why get a chef's knife or santoku if I don't eat meat?
-__label__soup __label__fats __label__stews How can I remove excess fat from stews or soups without refrigerating?
-__label__bread __label__sourdough Can I selectively breed my sourdough starter?
-__label__sauce __label__caramel Caramel sauce tastes too sugary what went wrong
-__label__fish __label__cooking-time __label__steaming How long to steam fish for?
-__label__soup __label__blender Can I blend hot soup in a ninja?
-__label__sharpening __label__knife-safety Do I need to wipe/clean my knife after sharpening/honing?
-__label__oranges Orange peel loose/baggy around orange: Is that a problem?
-__label__food-safety Is it true cooked food cannot be left in room temperature for longer than 4 hours?
-__label__vegetarian __label__chinese-cuisine __label__stir-fry Vegetarian replacement for pork mince in Chinese style stir fry
-__label__baking __label__fruit __label__pie __label__apples What happens when you bake Winesap apples?
-__label__restaurant-mimicry __label__chinese-cuisine What defines a gui chow dish in Chinese cuisine?
-__label__barbecue __label__smoking __label__pork-shoulder How long can i cook a bone in Pork Shoulder?
-__label__lamb __label__offal How do I cook lamb tongues?
-__label__slow-cooking __label__beans __label__crockpot Cranberry beans on a slow cooker (crock pot)
-__label__food-safety __label__refrigerator Leaving the food out to cool off after cooking
-__label__baking __label__eggs __label__cake How to unbake a cake?
-__label__equipment __label__coffee Are the Keurig K-Cups safe?
-__label__food-safety __label__pork __label__pot __label__crockpot Put pork in crock pot and accidentally set to warm
-__label__jerky __label__differences What's the difference between jerky and biltong
-__label__pie __label__wheat Substitutions for Wheat Flour in Pie Crust
-__label__oven __label__reheating __label__pork-belly How to reheat pork belly: keep the crackling crackly?
-__label__soup Too much gin in potato-scallion soup
-__label__substitutions __label__fats __label__ghee Does ghee make a good substitution for lard?
-__label__food-preservation __label__vinegar Why do they put sulphites in vinegar when vinegar is a preservative?
-__label__drinks __label__recipe-scaling Homemade sport drink
-__label__beef Beef in my stew isn't tender
-__label__flavor __label__cocktails __label__liqueur Balance overly sweet liqueurs
-__label__substitutions Why won't my butter and milk mix when trying to make cream?
-__label__frying __label__onions __label__caramelization Why do my onions keep burning?
-__label__chocolate __label__tempering what does it mean to temper chocolate?
-__label__drinks __label__fermentation Has anyone ever tried birch sap as a tonic?
-__label__food-safety __label__bacon __label__raw-meat Is it safe to eat smoked bacon without grilling?
-__label__baking __label__cookies What impact does the order of assembly have when making cookies?
-__label__indian-cuisine What is the way to make golgappe/pani puri at home?
-__label__mayonnaise __label__smell How do I get rid of mayonnaise smell?
-__label__cake __label__flavor __label__plums What could cause a sudden loss of sour flavor?
-__label__nutrient-composition __label__almonds __label__dairy-free Do roasted almonds have similar calcium value to raw ones?
-__label__pasta __label__spaghetti __label__carbonara Should I use whole eggs or only yolks in Spaghetti alla Carbonara?
-__label__sauce __label__tomatoes __label__nutrient-composition Do tomatoes lose their nutritional value when they are made into tomato sauce?
-__label__cheese __label__storage Storage of Pecorino cheese is room temperature ok?
-__label__frying Is there any way to avoid grease splatter?
-__label__oil __label__roasting __label__potatoes __label__fats Which oils or fats make the crispiest roast potatoes?
-__label__milk __label__cream __label__dairy How to effectively take cream from milk?
-__label__vegetables How does one cook with aloe?
-__label__cookware __label__teflon Teflon vs. Porcelain lined cookware (stove top)
-__label__chicken __label__slow-cooking __label__broth How can I filter out unwanted particles in my chicken broth?
-__label__meat __label__vegetarian How can I prepare Jack fruit to simulate the texture of pork?
-__label__high-altitude __label__souffle High Elevation Souffle
-__label__equipment Is there a substitute for aluminum foil?
-__label__eggs __label__sous-vide Sous vide eggs - how to get a perfect soft-boiled egg?
-__label__bread Why did my chocolate chip banana bread split?
-__label__deep-frying __label__french-fries Should french fries be fried two times?
-__label__microwave __label__water Water Exploded in Microwave
-__label__flavor __label__yogurt Homemade yogurt & flavours - Keeping it thick
-__label__dessert __label__rhubarb How to avoid the rhubarb teeth effect?
-__label__stir-fry Lots of liquid in bottom of wok when stir frying
-__label__baking Why do some recipes claim to "never fail"?
-__label__baking __label__bread What's the best approach to baking bread with whole grains?
-__label__substitutions __label__eggs __label__calories __label__yolk Can you replace whole eggs with only egg whites when baking pumpkin pie?
-__label__cooking-myth Can I use Nutralite Butter in baking Cakes and cookies?
-__label__baking __label__grilling __label__foil-cooking Shiny side or not for foil?
-__label__food-safety __label__vegetables __label__root Is the root/rhizomes of ground elder edible?
-__label__cleaning Why do chefs insist that cleanliness is next to godliness?
-__label__food-safety __label__beans __label__chili Undercooked beans in chili?
-__label__storage-method __label__ham How should I store speck?
-__label__vodka Can cheap vodka be used for cooking (with good results)?
-__label__sauce __label__marinade __label__vinegar __label__juice __label__lime How long will my homemade marinade with orange juice last?
-__label__baking __label__cake __label__flour __label__breadcrumbs Breadcrumbs or flour when greasing and dusting a cake form?
-__label__chicken __label__pork __label__roast __label__roast-beef Is it best to slice roast meat if eating the next day?
-__label__bread __label__sourdough How do I fix my flat sourdough loaf?
-__label__food-safety Would boiling make escargot safe if they were carrying parasites or bacteria?
-__label__culinary-uses __label__herbs __label__basil Would one use holy basil to make pesto sauce? Are there other culinary uses?
-__label__flavor __label__hamburgers __label__sandwich __label__condiments Does placement of ingredients and condiments on a sandwich change the taste?
-__label__equipment __label__cast-iron Using cast iron on a glass range
-__label__risotto How can I speed up cooking risotto?
-__label__equipment __label__salad __label__cutting Best tool for quickly cutting vegetables into a salad?
-__label__cooking-time __label__shrimp Skillet Cooked Shrimp Texture
-__label__food-safety __label__stews Browning beef for beef stew?
-__label__food-safety Brown spots in purple sweet potato
-__label__equipment __label__popcorn Does the airflow pattern in a hot air popcorn popper matter? / What should I look for in a popper?
-__label__corn How to boil maize(Indian corn)?
-__label__equipment Hard to find spatula
-__label__baking __label__pie Can I make a latticed cream pie (no-bake filling)?
-__label__meat __label__salt __label__seasoning Should meat be seasoned before or after cooking?
-__label__food-safety __label__squash What are these spots on my butternut squash?
-__label__recipe-scaling __label__pressure-cooker Pressure cooking for one?
-__label__food-safety __label__oil Infusing olive oil with herbs
-__label__frying __label__cut-of-meat __label__reduction Which cut makes cheapest goulash?
-__label__substitutions __label__asian-cuisine Substitute for sesame oil?
-__label__sugar __label__dessert __label__ice-cream __label__vanilla __label__dairy How much sugar and vanilla extract should I use in 1/2 gallon of ice cream?
-__label__storage-method Moisture in Vegetable Bin
-__label__jam __label__blueberries How to fix the consistency of blueberry jam?
-__label__fruit __label__jam Why some fruits are less common for making jam?
-__label__substitutions __label__salad __label__serving-suggestion __label__chorizo Alternatives to serve with a tomato salad
-__label__wine Does it matter what type of wine is used to make mulled wine?
-__label__baking __label__measurements What does "spooned and leveled" mean?
-__label__vegetarian __label__camping __label__tofu Camping with tofu
-__label__storage-method __label__storage-lifetime __label__alcohol How long will infused alcohol last?
-__label__storage-lifetime __label__soup __label__storage Keeping homemade soup
-__label__chocolate __label__restaurant-mimicry __label__cocktails How to make a "Winter queen" cocktail?
-__label__wok Is my wok carbon steel (it is magnetic)and how do I proceed - seems I am ruining it
-__label__baking __label__bread __label__dough __label__flour How long should I knead bread dough by hand?
-__label__beans __label__soaking Should dry beans be washed before soaking?
-__label__food-preservation __label__herbs __label__basil Basil wilting, how to preserve?
-__label__baking __label__brownies How to remove brownies cleanly from silicone molds?
-__label__storage-method __label__acidity __label__avocados Browning Avocados - What Helps?
-__label__boiling Liquefying through long boiling
-__label__salt How does a pinch of salt make a difference to a recipe?
-__label__cookies __label__chocolate How do I make semisweet chocolate more liquid?
-__label__food-safety Are slightly moldy beets edible after boiling?
-__label__food-preservation Is it valid to claim that a jam contains no preservatives?
-__label__food-safety __label__onions Can I reuse chopped onions?
-__label__food-safety __label__roux How long will roux keep?
-__label__pasta __label__italian-cuisine __label__menu-planning What dishes are paired with agnolini in Mantuan cuisine?
-__label__pork __label__temperature How long should roast pork be cooked so that it stays light pink?
-__label__chinese-cuisine __label__noodles __label__egg-noodles Cooking Dry noodles without them being soggy
-__label__chicken __label__roasting Aromatics from roasted chicken and sauce
-__label__chicken __label__free-range Is free-range chicken more flavourful?
-__label__cast-iron __label__seasoning-pans Seasoning Mineral B Pan
-__label__dough __label__pizza __label__italian-cuisine __label__low-carb __label__rye 100% Rye Pizza Base Recipes?
-__label__eggs __label__hard-boiled-eggs Do eggshells let flavours pass through during boiling?
-__label__beans __label__soaking __label__pulses How To Get Flavour Into Dried Grains And Pulses
-__label__equipment When should I put salmon in my rice cooker?
-__label__equipment What is this kitchen tool - a handle, and coil of metal around a metal plate?
-__label__food-safety Irish cream left in hot car
-__label__sour-cream Is it possible to make Sour Cream at home?
-__label__food-safety __label__oil __label__deep-frying Frying Oil Reuse
-__label__slow-cooking Crock pot left on high for longer than recipe called for
-__label__food-safety __label__storage-method __label__vacuum __label__botulism Is it safe to vacuum seal shredded Parmesan?
-__label__food-preservation __label__lettuce How can you prevent lettuce from becoming bitter?
-__label__please-remove-this-tag __label__thickening __label__low-carb Carb Free Thickener
-__label__cookies Why does my first batch of cookies come out nice while later batches get thin?
-__label__freezing __label__defrosting Is a longer defrost better than microwave defrosting?
-__label__yogurt "Overly sour yogurt is a sign of inconsistent inoculation" - What is inoculation?
-__label__storage-method __label__fruit __label__apples __label__bananas __label__kiwifruit How can I keep chopped fruit fresh for 2-3 hours?
-__label__substitutions __label__baking __label__milk __label__vegetarian Can I substitute Soy Milk when a recipe for baking calls for regular milk?
-__label__measurements Where is a 'coffee cup' measured to?
-__label__meat __label__fats __label__nutrient-composition __label__calories Nutrient content of ground bison meat
-__label__meat How do I cook brain to achieve a firmer texture?
-__label__salt __label__steak What are the effects of salting a thin steak that's grilled on a pan?
-__label__cake __label__batter __label__blender mixing cake batter in a blender?
-__label__storage-method __label__food-safety __label__storage-lifetime __label__beef Ground beef storage and use past sell-by date
-__label__chicken __label__asian-cuisine __label__restaurant-mimicry How to make Chicken Laksa taste more like To's restaurant?
-__label__cake __label__language __label__oranges What are the pips and skin of an orange?
-__label__rice __label__flour __label__measurements __label__conversion Rice flour: weight to volume
-__label__freezing __label__ice-cream How much brine do I need to freeze icecream?
-__label__drinks __label__beverages Are there thermo bottles to store tea, as soon as it is made (100C/212F)?
-__label__pork __label__deep-frying __label__skin How to keep pork crispy during transport to venue?
-__label__food-safety __label__storage-method __label__meat __label__freezing __label__venison How should I deal with blood released while thawing meat in the refrigerator?
-__label__temperature __label__stock How hot does the water need to be when cooking stock?
-__label__wine __label__condiments __label__mustard What types of wine are suitable for Dijon mustard?
-__label__duck What can be used as a wrapper with minimum taste?
-__label__equipment __label__coffee __label__sous-vide Collecting & using cooking profiles on foods like coffee roasters do
-__label__culinary-uses __label__seasoning Uses for brewers/nutritional yeast?
-__label__beef What is the best way to cook the beef cut "nerveux gite"?
-__label__barbecue __label__corn How do you cook corn kernels on BBQ?
-__label__pizza __label__oven tinfoil at the bottom of the oven (to catch crumbs) is ruining my pizzas
-__label__flavor __label__butter __label__herbs Minimizing or Controlling the Flavor of Infused Butter
-__label__food-preservation __label__jam Is it better to use oranges that are under-ripe or over-ripe to make marmalade?
-__label__dough __label__pastry Substitute for pastry flour
-__label__bread Baking focaccia
-__label__baking __label__bread Please help me to fix my bread to be more soft and smaller hole
-__label__cream What's the difference between Guatemalen, Honduran and Salvedorean Cream?
-__label__food-safety __label__eggs __label__storage How many hours can you store raw eggs in warm car?
-__label__substitutions __label__sour-cream Whats a good light or fat free substitution for sour cream?
-__label__storage-method __label__potatoes __label__sweet-potatoes How far in advance can sweet potatoes be peeled?
-__label__meat Why should I "rest" meat after cooking?
-__label__grilling __label__sous-vide __label__steaming How does sous vide compare to other cooking methods?
-__label__eggs __label__food-science Why or why not beat an egg before adding?
-__label__cocktails What is the purpose of bitters in cocktails?
-__label__frying __label__fish __label__searing How do you sear tilapia fish?
-__label__chocolate __label__alcohol __label__mint __label__extracts What happened to my melted couverture?
-__label__ingredient-selection __label__soymilk Is soy milk in America similar to the type in East Asia?
-__label__sauce __label__sugar __label__tomatoes __label__acidity Does adding sugar to tomato type sauces affect acidity?
-__label__culinary-uses __label__vegan __label__wheat Culinary Uses for Wheat Grass Sprouts
-__label__cheese __label__allergy Substitutes for cheese due to allergy.
-__label__cheese __label__seasoning Mexican style taco cheese
-__label__vinegar __label__fermentation __label__chemistry How do I calculate the final acidity of homemade vinegar?
-__label__bread __label__french-cuisine What is the difference between making French baguettes and US style baguettes?
-__label__substitutions __label__spices Can I substitute Fenugreek seeds for leaves?
-__label__chocolate __label__tempering What tempering process do you use when moulding chocolates
-__label__measurements __label__batter Need help reconciling quantities in this recipe
-__label__bell-peppers How to prepare stuffed peppers
-__label__mexican-cuisine What's the difference between fajitas, enchiladas and tacos?
-__label__food-safety __label__sushi __label__wasabi The art of Sushi: using wasabi to kill parasites
-__label__equipment __label__cookies __label__icing How to dry royal icing fast?
-__label__whipped-cream Whipping double cream with amaretto
-__label__cake __label__icing How to make a frothy icing?
-__label__baking Do I need to grease, grease-proof paper?
-__label__cake __label__icing __label__meringue __label__cupcakes __label__decorating What does meringue powder do in butter cream icing?
-__label__food-safety __label__beans How long can I soak red kidney beans for?
-__label__baking __label__egg-whites __label__souffle Why fold in ingredients, why not just whisk?
-__label__substitutions __label__eggs __label__salmon __label__cream-cheese Salmon patties with cream cheese?
-__label__freezing __label__herbs __label__fresh How do "frozen fresh" herbs compare to fresh?
-__label__food-preservation __label__mayonnaise Making "long(er)-life" homemade mayonnaise
-__label__equipment __label__pot Is it possible to heatproof (insulate) stainless steel pot handles?
-__label__yogurt How do you know when a cultured item is no longer safe to consume?
-__label__ice-cream "Soften" ice cream to make ice cream bars
-__label__polenta What effect on flavor and/or cooking does rinsing grits have?
-__label__bread __label__sourdough __label__cutting __label__rye Does 100% rye sourdough bread always have a sticky crumb? How do I make it stick to the knife less?
-__label__pork __label__broth How can I achieve flavorful, gelatinous pork broth economically?
-__label__food-safety __label__vacuum Out of Date Vine Leaves - are they safe to eat?
-__label__ice-cream Why wooden sticks for ice cream bars?
-__label__food-science __label__gelatin __label__gelling-agents __label__chemistry Differences between gel and gelatine
-__label__tuna __label__casserole Why does my tuna Casserole turn sour?
-__label__pork __label__cut-of-meat __label__pork-chops What are double-cut chops?
-__label__bread How to get uniform slices from bread?
-__label__culinary-uses __label__condiments Uses for the Bulgarian/Balkan condiment "lutenitza"
-__label__dough __label__pizza __label__bread Why does leftover pizza dough make terrible bread?
-__label__pizza __label__high-altitude High altitude pizza crust - how to adjust yeast?
-__label__oil __label__curry __label__emulsion can anyone explain why oil separation in a curry is indicator that the food is cooked?
-__label__sugar __label__syrup How do you make golden syrup?
-__label__chicken __label__brining __label__dehydrating __label__pressure-cooker Brining before dehydrating?
-__label__bread What's the secret to making good turkish bread? (pide)
-__label__baking __label__eggs __label__italian-cuisine __label__foam __label__yolk Does tiramisu firm up in the fridge?
-__label__fruit __label__yogurt Why do they put the fruit on the bottom?
-__label__frying __label__fruit __label__ingredient-selection How to pick ripe plantains for maduros?
-__label__vegetables Is Bottle gourd and white pumpkin same?
-__label__baking __label__oven __label__turkey How much shorter is the turkey's cooking time if I increase the temperature?
-__label__pasta __label__shortcuts __label__stuffing Is there a faster/less messy way to stuff manicotti/canneloni?
-__label__cookies How to make crackle top chocolate chip cookies?
-__label__oil __label__deep-frying Is deep-frying silicone oil safe for home use?
-__label__fruit __label__sous-vide __label__drinks __label__cocktails __label__vacuum Where to rent vacuum chamber?
-__label__bread How do I modify sourdough recipes for use with my small starter?
-__label__potatoes How can I fry leftover mashed potato?
-__label__nuts How do I brown nuts without burning and without taking forever?
-__label__pork __label__cut-of-meat Pork Sirloin vs Chump
-__label__flour __label__pancakes __label__wheat Why Buckwheat Pancakes?
-__label__storage-lifetime __label__spices __label__ginger How long does ginger root last?
-__label__grilling __label__pork-chops __label__presentation Achieve crosshatch on grilled pork chop?
-__label__roast __label__lamb __label__bones What is a "boned lamb leg"?
-__label__food-safety __label__storage-lifetime __label__fermentation My applesauce has fermented, is it safe to bake with?
-__label__salad __label__lemon __label__lemon-juice Lemon juice and kale/green leaf lettuce salad produces a very horseradish-y taste and smell
-__label__cooking-time __label__pan Should I preheat a pan, or start the cooking timer immediately?
-__label__rabbit How many people does one rabbit feed?
-__label__stove Is it safe to put a plate directly on a recently-on gas burner?
-__label__food-safety How long is bread "Safe" in the fridge?
-__label__equipment __label__oven Why is it necessary to preheat an oven?
-__label__baking __label__flavor __label__food-science What is the purpose of baking a cooked pot pie filling?
-__label__chocolate __label__cream __label__pastry __label__ganache How do I infuse fruit flavor in ganache?
-__label__pasta What are the advantages of homemade pasta over store-bought?
-__label__cheese-making What is the difference (practically) between different types of rennet?
-__label__pork __label__alcohol __label__marinade Should I boil the alcohol out of marinade?
-__label__sauce __label__freezing __label__chemistry Is it possible to thicken frozen cream?
-__label__lemon __label__oranges __label__citrus How can I tell when the wax has been removed from citrus fruit?
-__label__equipment __label__whipper Bell Pepper Mousse - won't charge or discharge
-__label__cleaning __label__ice-cream __label__utensils Why can't this ice cream scoop go in the dishwasher?
-__label__food-safety __label__storage-method __label__food-science __label__food-preservation Why does food spoil in the freezer?
-__label__seafood __label__shrimp __label__shellfish Americans and Shrimp Heads
-__label__turkey Dry Brine time/thawed turkey time
-__label__herbs How do I measure frozen herbs, like dried or fresh?
-__label__meat __label__brining Is "quick brining" as effective as an overnight soak?
-__label__baking __label__substitutions __label__gluten-free __label__quinoa Can quinoa be used instead of flour for cookies?
-__label__baking __label__substitutions __label__cake Can you substitute butter in a box cake recipe that calls for oil?
-__label__salt Is it true that all salt is sea salt?
-__label__dessert __label__cream __label__whipped-cream What is the maximum temperature at which cream will still whip successfully?
-__label__baking __label__restaurant-mimicry __label__mexican-cuisine How do I keep my enchiladas from getting soggy when they cook?
-__label__milk What mammals' milks are drunk by humans?
-__label__food-safety __label__pan __label__aluminum-cookware What determines if the handle of a pan gets hot while in use?
-__label__meat __label__turkey __label__steaming Using steam to make a dry version of turkey juicier
-__label__beans __label__lentils What made these red lentils 'brick' together?
-__label__fruit __label__culinary-uses __label__citrus __label__seeds What to do with grapefruit seeds?
-__label__baking __label__oven __label__cooking-time __label__beans Ideas to cook dry beans fast in halogen oven
-__label__food-safety How keep prepared courgette fresh?
-__label__storage-method __label__meat __label__cooking-time __label__steak __label__restaurant How do they Prepare Steak so fast in Restaurants?
-__label__pickling __label__avocados Can you pickle avocados?
-__label__storage-method __label__cookies Can I leave butter cookies in the fridge?
-__label__baking __label__cookies What is instant pudding mix used for in baking cookies?
-__label__pasta Tools for making Pasta
-__label__baking Cheesecakes Baked in a Waterbath
-__label__beef __label__language __label__cut-of-meat What is the correct French word for brisket?
-__label__vegetables __label__knife-skills __label__carrots How do I avoid carrot slices rolling away?
-__label__baking __label__eggs __label__cake What role do eggs play in baking?
-__label__baking Baking a rib eye in the oven
-__label__cake __label__microwave Baking a cake in a microwave
-__label__stir-fry __label__cut-of-meat Mongolian BBQ Meat Cuts?
-__label__grains Is cereal supposed to be cooked?
-__label__dough __label__cookies Cookie dough consistency problems
-__label__milk __label__evaporated-milk How do I "evaporate" milk?
-__label__low-carb hints for low-carb wraps
-__label__beer Cooking with barleywine
-__label__strawberries What's the fastest way to hull a strawberry?
-__label__bacon __label__timing Food Timing: Keeping Bacon Warm While Cooking With Bacon Fat Made from Said Bacon
-__label__measurements __label__reduction I want to know how to express the result of reduced liquid.
-__label__pork __label__roast pork sirloin vs pork tenderloin ? Which will be most tender?
-__label__grilling __label__steak Is it possible to join two thin steaks together on the grill?
-__label__food-safety Not sure my meat spent long enough on high in the crock pot?
-__label__rice __label__nutrient-composition __label__rice-cooker What is GABA Rice?
-__label__sausages __label__food-transport Can I bring sausages on a plane?
-__label__flavor __label__oven __label__roasting __label__duck What happened to my duck?
-__label__herbs Is there a typical ratio for Herbes de Provence?
-__label__equipment __label__tea __label__utensils What is this teapot and where can I buy it?
-__label__bread What is a good bread recipe for light bread, but able to be shaped?
-__label__cheese __label__pasteurization What is the effect of using pasteurized milk in cheese making?
-__label__flavor __label__acidity What can make a radish lose its flavour in a dish?
-__label__pie __label__differences What is the difference between Dutch Pie and German Pie?
-__label__butter __label__indian-cuisine __label__fats __label__ghee Is ghee clarified butter or beurre noisette?
-__label__food-safety __label__chicken __label__please-remove-this-tag What has happened to today's chicken compared to the chicken in the 1950's - 80's?
-__label__food-safety __label__freezing __label__garlic Rules for refreezing food
-__label__food-safety __label__refrigerator __label__cocktails Does grenadine need to be refrigerated?
-__label__ice-cream Problems with rapid melting ice cream. Making it without a machine
-__label__equipment What is the best material for a cooking spoon?
-__label__flavor __label__spices __label__saffron What is the correct temperature when extracting saffron flavour?
-__label__sauce __label__restaurant-mimicry __label__japanese-cuisine Dipping sauce for shabu-shabu
-__label__bell-peppers Can I stuff peeled bell peppers?
-__label__temperature __label__crockpot Help with the temp on my crock pot
-__label__wine When a recipe calls for Wine, does it make a difference what wine to use?
-__label__equipment __label__microwave How does the power setting on a microwave work?
-__label__utensils What is the "honey stick" called?
-__label__equipment __label__frying-pan Fissler frying pans. Are they worth the price?
-__label__measurements By `1 tbsp of x` should I assume heaped tablespoon or leveled tablespoon?
-__label__chicken __label__chicken-breast __label__pressure-cooker Should I fry the chicken first or should I pressure cook it first?
-__label__vegetables __label__slow-cooking When to add vegetables in slow cooker?
-__label__storage-method __label__dough __label__bread __label__sourdough __label__mold Why did mold develop on the top of my sourdough?
-__label__food-safety __label__chicken __label__food-science __label__poultry Is "until juices run clear" a valid test for poultry doneness? Why or why not?
-__label__cream Nestle Cream "Ashta"
-__label__food-safety __label__storage-method __label__refrigerator __label__syrup Does simple syrup require refrigeration?
-__label__truffles Flavor notes or profile of truffles?
-__label__juice What determines if a juice is clear or opaque?
-__label__baking Can vegetable enzymes kill yeast?
-__label__fish __label__deep-frying __label__batter __label__beer Beer batter fish, keeping the breading from peeling right off while eating?
-__label__baking __label__cake Devil's food cake turned out dry and dense
-__label__baking __label__flour UK scones versus US scones
-__label__cleaning Can some dishes be washed with only water?
-__label__oats What's the fastest way to cook oatmeal porridge?
-__label__baking __label__bread My bread is tasteless
-__label__food-safety __label__milk Which container to use for combined milk?
-__label__pan What pan can be subsituted for a Paella pan?
-__label__steak __label__raw Hours for bacteria to form on raw steak
-__label__storage-method __label__beans How should I store beansprouts?
-__label__dough __label__pizza How to judge the quality of pizza dough?
-__label__sauce __label__freezing __label__chocolate __label__syrup How to make a chocolate fudge/syrup sauce that does not freeze?
-__label__tea __label__restaurant-mimicry __label__chai Any idea of what made up of the chai tea latte in Starbucks?
-__label__baking __label__meringue Can I cook Meringue on tin foil rather than Baking paper?
-__label__spices __label__pepper White pepper vs. black pepper
-__label__fresh __label__corn __label__produce How should I choose corn?
-__label__chicken __label__soup How can I make the most of this stewing hen?
-__label__grilling __label__barbecue __label__heat What is direct heat?
-__label__baking __label__cupcakes How to convert cook time and temp from 9" round cake pans to standard cupcakes?
-__label__containers What does the clock-like symbols under plastic containers mean?
-__label__flour __label__roux How do I make my roux taste less like flour?
-__label__storage-method __label__meat __label__vegetables __label__storage-lifetime What can I do to prolong vegetable and meat freshness in the freezer?
-__label__storage-lifetime __label__brining __label__pickling How long will fermented/brined pickles last?
-__label__sausages __label__salami What's the difference between Salami and Pepperoni?
-__label__bread Devising a first-scratch bread recipe
-__label__turkey __label__experimental Cooking turkey with high-voltage arc
-__label__chicken Frozen and Unfrozen Chicken: what's the difference?
-__label__freezing __label__soup Freeze Soup very quickly Without Destroying the Content In Fridge?
-__label__substitutions __label__cheese __label__mexican-cuisine Cheeses similar to queso fresco
-__label__storage-method __label__onions __label__produce Is there a reason to peel onions for storage or sale?
-__label__slow-cooking __label__emulsion Slow Cooker & Fat - Blend it back in?
-__label__fresh __label__ham __label__curing Curing fresh ham with limited ingredients
-__label__flour Is Bisquick the same as self-rising flour?
-__label__oats What makes steel-cut oats different?
-__label__coconut why does coconut ice turn brown after a couple of days
-__label__chocolate Cheapest place to get bulk chocolate?
-__label__chocolate __label__thickening __label__melting-chocolate How can I make my Hot chocolate thicker?
-__label__cheese What are the different kinds of cheese?
-__label__candy "Moose mints" origin
-__label__cake __label__icing Thickness of ready-to-roll icing
-__label__equipment __label__knives When is a Utility Knife to be preferred over a Chef's or a Paring knife?
-__label__sauce __label__french-cuisine What's the name of the black-brown decoration sauce used in French cooking?
-__label__beef __label__stews What types of cuts of meats are ideal for (beef) stew?
-__label__sugar __label__cubes What are powdered sugar cubes?
-__label__breakfast Is there any way to make an egg pancake without sugar or white flour?
-__label__beef __label__steak __label__marinade __label__japanese-cuisine Why do my teriyaki steaks come out hard and dry?
-__label__substitutions __label__spices __label__indian-cuisine __label__curry Can an American substitute for garam masala be made?
-__label__chocolate __label__melting-chocolate __label__brownies What to do with seized / split chocolate?
-__label__storage-method __label__herbs __label__cilantro __label__parsley How to Store Fresh Herbs
-__label__lemon __label__acidity __label__lime Are limes and lime juice more acidic than lemons and lemon juice?
-__label__braising __label__poultry How to cook a tender quail?
-__label__bread __label__crust How to make hot dog buns or sandwich rolls with a soft crust?
-__label__pie __label__pumpkin __label__evaporated-milk Can I use sweetened condensed milk instead of evaporated milk for pumpkin pie?
-__label__language __label__curry What is curried tapenade?
-__label__sauce What would this sauce be called?
-__label__equipment __label__electric-stoves Temperature of electric burners
-__label__eggs __label__sugar __label__egg-whites __label__mixing Beating Egg Whites with Granulated Sugar Added for Tapioca Pudding
-__label__ingredient-selection __label__eggplant Is there a difference in the taste/seeds of egg-sized eggplants, and long and slim eggplants?
-__label__milk __label__chemistry __label__frosting Why do uncooked frostings that contain milk not need to be refrigerated?
-__label__sugar __label__food-identification __label__dairy __label__beverages __label__vietnamese-cuisine Vietnamese burnt sugar beverage
-__label__flavor __label__tea __label__smoke-flavor How can I get the most smoke flavor from Lapsang Souchong tea?
-__label__presentation __label__coloring How can I fix an unpleasant color in a dish?
-__label__flour __label__batter __label__mixing what happens when one mixes flour into batter?
-__label__nutrient-composition __label__chicken-stock What are the differences in protein content between chicken broth and chicken stock?
-__label__sous-vide Presto multi cooker sous vide- clarification?
-__label__chocolate __label__tempering How can I avoid seizing chocolate?
-__label__flour How can I check if my flour is self-raising or plain?
-__label__stock __label__ingredient-selection __label__turkey Using cloves in stocks/broths
-__label__spices __label__fish __label__herbs What are some interesting herbs/spices to sprinkle over fish?
-__label__baking __label__cookies __label__consistency Runny Cookie Dough
-__label__storage-method __label__cleaning __label__smell How to remove smell from plastic lid?
-__label__oil __label__fish __label__canning Is it not possible to can some species of fish without adding oil?
-__label__cajun-cuisine __label__charcuterie What is tasso made from and how is it made?
-__label__stove __label__aluminum-cookware Can I put a disposable aluminum pan directly over a burner?
-__label__substitutions __label__rice Are sushi rice and arborio rice valid substitutes of each other?
-__label__temperature __label__equipment __label__heat What can you do with an infrared thermometer?
-__label__oven __label__temperature __label__thermometer Infrared thermometer for oven temperatures
-__label__equipment __label__cookware Clarification needed on pots and pans in the dishwasher
-__label__beef __label__dehydrating __label__jerky Keeping beef jerky dry?
-__label__frying __label__spicy-hot __label__thanksgiving Is it reasonable to expect "spiciness" to fry off?
-__label__cleaning __label__stove Stains off of a glass top stove
-__label__baking __label__bread Can I refrigerate bread dough after the first rise and bake it later?
-__label__oven __label__temperature __label__oil __label__fats __label__olive-oil Are there reasons to use olive oil when roasting food at high temperatures?
-__label__oil __label__olive __label__filtering using coffee filters to filter home pressed olive oil
-__label__baking Is it possible to substitute Wax Paper for Parchment Paper during baking?
-__label__refrigerator __label__shopping 36 inch by 36 inch counter depth refrigrator
-__label__food-safety __label__equipment __label__cookware __label__pan __label__non-stick Nonstick cookware or not?
-__label__culinary-uses __label__gelling-agents Is methyl cellulose edible?
-__label__seafood Frozen sea squirts: any suggests on cleaning/preparing?
-__label__chicken __label__refrigerator __label__spoilage __label__food-safety __label__food-transport Transporting chicken between refrigerators - how long is too long?
-__label__chicken __label__broth __label__bones What's the most cost effective way to make chicken bone broth?
-__label__beans __label__camping __label__fire Is cooking beans or any other food in metal cans safe?
-__label__grilling __label__boiling __label__ribs Does it make sense to parboil spare ribs before you roast or grill them?
-__label__roasting __label__pork My pork rinds won't puff!
-__label__storage-lifetime __label__refrigerator __label__curry How long can I keep green curry paste?
-__label__bread __label__yeast __label__rising How many risings for bread?
-__label__chicken __label__frying __label__deep-frying __label__chicken-breast __label__chicken-wings Max Temp for Fried Chicken
-__label__flavor __label__dessert __label__apples Why does my apple crumble develop a bitter aftertaste?
-__label__baking __label__equipment Criteria for silicone utensils
-__label__yeast Explaining raising dough
-__label__knife-skills __label__cutting How do I cut an oreo?
-__label__vanilla __label__vodka Vanilla Extract Vodka Quality
-__label__baking __label__equipment __label__bread __label__oven Do I need a bread maker?
-__label__baking __label__bread Why is my bread falling flat?
-__label__bread __label__storage-lifetime Is there anything I can add to homemade bread to preserve it?
-__label__tea __label__chai Ways to speed up this chai recipe?
-__label__food-safety __label__eggs How long can eggs be unrefrigerated before becoming unsafe to eat?
-__label__food-safety __label__meat __label__raw How to clean utensils used to cook raw ground beef that have been left in the sink overnight?
-__label__substitutions __label__sauce What can I use instead of Sriracha if I only want to make a dish non-spicy, but similarly flavorful?
-__label__storage-method __label__eggs __label__reheating __label__catering How far in advance of serving can you fry fried eggs?
-__label__soup What can substitute for barley in soup
-__label__tofu What is silken tofu compared to regular tofu and how do you use it?
-__label__herbs __label__curry Binding properties of turmeric
-__label__baking __label__chocolate __label__brownies Can brownie dough sit?
-__label__food-safety __label__storage-method __label__canning Is hot water bath canning really necessary?
-__label__peeling __label__ginger Does ginger have to be peeled? If so how?
-__label__bread What can I do to keep high hydration dough from sticking to my hands?
-__label__candy __label__gelatin __label__turkish-cuisine Turkish Delight is too wet
-__label__chestnuts Are these chestnuts safe to eat?
-__label__icing __label__decorating What causing royal icing to get stringy?
-__label__freezing __label__corn __label__hot-dog Can I make Corn Dogs in advance?
-__label__measurements Why are foods often packaged in weird measurements?
-__label__baking __label__cookies Spritz cookies not sticking to pan when pressed from cookie press
-__label__baking __label__eggs __label__custard How do I fix and prevent a baked custard from weeping?
-__label__tomatoes __label__cutting What methods make tomato chopping less messy?
-__label__freezing __label__pie Freezing an unbaked pie
-__label__substitutions __label__gelatin __label__gelling-agents __label__pudding Can I substitute agar-agar for gelatin in pudding?
-__label__brownies Fixing a Brownie Brick
-__label__eggs __label__freezing Frozen eggs in the shell: thaw and cook or trash them?
-__label__potatoes Should I boil red potatoes before roasting them?
-__label__dessert How to make stronger colors in three part pannacotta?
-__label__food-science Optimal stirring technique: I read that stirring liquids in a straight line is better than in a circle, but I can't find any references
-__label__pork __label__marinade How does rub or marinade actually seep into meat?
-__label__vegetables __label__pasta How do I keep my zoodles from being too watery?
-__label__oven __label__microwave __label__convection What is the difference between microwave and convection microwave combo?
-__label__wok What type of wok apparatus is depicted in this home?
-__label__baking __label__cake __label__japanese-cuisine __label__cheesecake __label__egg-whites Is it possible to prevent a japanese cheesecake from deflating or sinking?
-__label__eggs __label__japanese-cuisine __label__shrimp __label__yolk Japanese steak house menu item?
-__label__equipment Would it be a bad idea to electroplate a knife?
-__label__sauce __label__cheese __label__temperature __label__heat Exactly what is "low heat" for making cheese sauce?
-__label__cake __label__chocolate __label__flour How will less flour affect molten lava cakes?
-__label__cookware __label__pressure-cooker Does cooking in a pressure cooker destroy nutrients?
-__label__meat __label__marinade __label__serving __label__restaurant Keeping consistent quality of marinated meat throughout the day in a restaurant
-__label__food-safety __label__oven __label__mustard Can I sterilize homemade mustard jars in the oven?
-__label__defrosting pork thawing safety
-__label__bread __label__sourdough Cookbook says to store dough in fridge overnight, why can't I just bake it already?
-__label__food-safety __label__eggs Is Salmonella from eggs a US-only problem?
-__label__french-cuisine __label__lamb __label__bones __label__decorating What is the purpose of papillote on lamb bones?
-__label__dehydrating Can I use oil in marinades for dehydrated mushrooms?
-__label__frying __label__vegetarian __label__wok __label__tofu How best to pan-fry tofu?
-__label__sugar __label__decorating How to make sugar glass without corn syrup or cream of tartar?
-__label__equipment __label__cheese __label__grating What's this "pucker" style hole on my cheese grater for?
-__label__freezing Does freezing sap freshness? Will acids bring the flavor back?
-__label__beef __label__oven __label__roast-beef How does roasting beef in a rotisserie compare to doing so in a regular oven?
-__label__language What is the name for a chef's hat?
-__label__vegan __label__pineapple How does pineapple affect umami when used in vegan-fish-sauce recipes?
-__label__vegetables __label__microwave __label__asparagus Why does asparagus microwave so fast?
-__label__chocolate __label__ganache __label__chocolate-truffles Why does my ganache keep breaking?
-__label__food-safety __label__freezing __label__flavor __label__beef __label__food-preservation Is it safe to eat marinated beef that has been frozen for three days?
-__label__substitutions Alternative to potatoes
-__label__food-safety __label__fruit __label__milk __label__yogurt Soon-to-be cultured milk with fresh fruit safe for consumption?
-__label__vanilla What does natural vanilla extract smell like?
-__label__cast-iron __label__seasoning-pans Cast Iron - Enamelled - Season or not?
-__label__eggs __label__custard __label__mistakes How can I rescue an undercooked pastry cream?
-__label__thickening __label__roux __label__bechamel What temperature should milk be when adding to roux?
-__label__cleaning __label__candy __label__melting How can I unstick lollies stuck in a jar, welded by heat?
-__label__herbs __label__cilantro Remove Cilantro Stems?
-__label__food-safety __label__mold __label__truffles Moldy black truffles-are they edible?
-__label__chicken __label__chinese-cuisine Is there supposed to be a difference between General Tso's and Sesame Chicken besides the seeds?
-__label__coffee __label__espresso Does milk matter to achieve the perfect latte?
-__label__baking What causes popovers to rise so much?
-__label__coffee __label__roasting Can I use chestnut roaster clay pot to roast coffee at home?
-__label__vegetarian __label__vegan __label__gelatin Is gelatin vegetarian?
-__label__bread __label__dough How can I score wet bread dough more easily?
-__label__vegetables What vegetable might be called a Worchester?
-__label__frying __label__rice Fried rice jumps out of the pan
-__label__ingredient-selection __label__vanilla How to compare the strength of commercial natural vanilla extracts?
-__label__flour __label__culinary-uses __label__tomatoes Is it possible to turn old tomatoes into flour?
-__label__food-safety __label__vinegar __label__wine Can wine gone bad be bad for you?
-__label__sauce __label__food-preservation __label__tomatoes What should I look for when choosing tomatoes for pasta sauces?
-__label__sugar __label__candy hard crack candy coming out too sticky
-__label__vegetables __label__boiling __label__cooking-time __label__stir-fry Why would you Parboil Some Vegetables Before Stir-Frying them?
-__label__food-safety __label__garlic How long does cooked garlic keep in fridge?
-__label__italian-cuisine __label__french-cuisine __label__food-history __label__tart How did Cardinal Mazarin give name to a Swedish cake?
-__label__food-safety __label__chicken __label__meat __label__steak __label__marinade How long is it safe to marinate meat?
-__label__beef __label__ribs What cut of short rib do I have, and how do I prepare them?
-__label__microwave __label__noodles Should I drain water after I cook noodles in microwave?
-__label__coffee Is there a way to infuse roasted coffee beans with different flavors?
-__label__sauce __label__cheese __label__wine A recipe inspired by Brat cheese sauce/Cooking in Wine
-__label__chicken __label__frying __label__gluten-free __label__meatballs Why would gluten-free chicken meatballs involve pre-cooking 1/3 of the chicken before frying the formed meatballs?
-__label__milk __label__dairy Is it OK to mix milk and fermented dairy?
-__label__sugar __label__yogurt Home-make yogurt: add sugar / something else with the starter?
-__label__coffee __label__espresso Why is my espresso salty?
-__label__fish __label__raw __label__wasabi __label__sashimi Sashimi Recommendations?
-__label__lamb Breaking down a lamb "square shoulder"
-__label__chocolate Saving old chocolate
-__label__frying __label__stove How do I stop the spatter?
-__label__cleaning __label__cookware __label__pan __label__frying-pan __label__stir-fry Lining a frying pan with aluminum foil to reduce post-cooking cleanup?
-__label__steak __label__sous-vide How long does breakdown of collagen etc. take for sirloin cooked sous vide?
-__label__storage-lifetime __label__pancakes __label__batter How long does pancake batter last in the fridge?
-__label__eggs __label__frying Frying EggsSticking to the Pan
-__label__flavor __label__salt __label__eggplant Pre-salt eggplant to improve taste?
-__label__texture Why is my bread so dense and moist?
-__label__bread __label__freezing Why does ice form mostly on one side of frozen sliced bread?
-__label__bread Is bread that can go mouldy better than that which does not?
-__label__beverages Is it possible to make a beverage that evaporates on contact with the consumer's tongue?
-__label__tea __label__drying How to dry Eucalyptus leaves (to later on make herbal tea from)?
-__label__fats __label__gelatin __label__chemistry Estimating the fat content of homemade chicken foot gelatin
-__label__baking __label__quickbread __label__moisture How do I make this quick-bread recipe less moist?
-__label__chemistry __label__dry-aging Dry aging at home - is it really possible?
-__label__baking __label__glaze Can a clear glaze be made without gelatin or starch?
-__label__sous-vide Sous-vide - What does circulation accomplish?
-__label__equipment __label__knives __label__stainless-steel __label__carbon-steel Why would I prefer carbon steel (rust prone) kitchen knife?
-__label__chocolate __label__cream __label__melting-chocolate __label__ganache Separated, grainy ganache (Dark and Stormies from Grewelings's book)
-__label__baking __label__bread why is my bread too tough?
-__label__sauce __label__cream __label__wine how to mix wine into cream sauce (or cream into a wine sauce) so it doesn't curdle
-__label__coffee __label__tea Do coffee and tea need to be agitated while brewing?
-__label__flavor __label__language What is the formal definition of savory?
-__label__frying __label__liver __label__kitchen-safety How to make chicken liver less explosive?
-__label__food-safety __label__eggs __label__food-science Why do Duck eggs have longer expiry than Chicken Eggs?
-__label__ice-cream __label__mango Purpose of condensed milk in mango ice cream?
-__label__butter __label__non-stick Non-stick spray substitute
-__label__fish __label__grilling __label__salmon What's the white liquidy substance that can appear when cooking salmon?
-__label__food-safety __label__onions __label__storage-lifetime Is it safe to eat sauteed onions left at room temperature?
-__label__food-safety __label__egg-whites __label__fondant Fondant recipe with egg white. Are there health risks?
-__label__cleaning __label__non-stick How to clean non-sticking pan from burnt pepper juices
-__label__meat __label__shopping Why is buying meat online so expensive
-__label__food-safety __label__rice Safe to wash rice the night before and leave overnight before cooking?
-__label__onions How much is a small/medium/large onion?
-__label__vegetables __label__potatoes What constitutes a 'waxy potato'
-__label__storage-lifetime __label__cheese Why does cheese have an expiry date?
-__label__nuts How to crack several types of nuts in one batch?
-__label__dough __label__pizza __label__yeast __label__smell Is getting rid of the dough the only solution when it smells of yeast?
-__label__chicken __label__soup What is a "soup chicken"
-__label__equipment Blender makes burning smell after liquid spilled on (maybe into) it
-__label__equipment __label__food-safety __label__steak __label__slow-cooking __label__sous-vide Sous vide without plastic bags?
-__label__coffee What is the best way to filter the Turkish coffee?
-__label__baking Burned Cookies - Now what?
-__label__storage-method __label__oil __label__vinegar Is it safe to store oils, vinegars and other sauces in reused gourmet oil tins?
-__label__soy __label__tofu __label__soymilk Soymilk for drinking vs. soymilk for tofu making
-__label__eggplant What to do with an aubergine (eggplant) that has gone brown inside?
-__label__baking __label__bread __label__yeast __label__rising How does halving a bread recipe impact rising time?
-__label__food-safety __label__seafood __label__shrimp Are heads of shrimps safe to eat in US?
-__label__foam How to make a stable culinary Parmesan foam
-__label__garlic What's the best way to get roasted garlic out of its skin
-__label__baking __label__cheesecake How to tell when cheesecake is done?
-__label__baking __label__pie Is there a way to prevent my Fruit Pie from getting runny?
-__label__allergy Tips on cooking for people with different allergies
-__label__stews __label__cultural-difference Does any other cultures have a food similar to jewish Chulent?
-__label__italian-cuisine Nuts in Italian cooking
-__label__food-safety __label__raw-meat __label__utensils Is it safe to use the same cooking utensils for raw and cooked meat?
-__label__ice-cream Question about consistency of homemade ice cream
-__label__food-safety __label__storage-method __label__produce Fruit Flies and Storage of Fresh Produce
-__label__sauce __label__pizza __label__tomatoes __label__mozzarella Thicker tomato sauce on the pizza makes the cheese more slippery
-__label__ginger Ginger precipitation
-__label__food-safety Use of braiser for frying
-__label__pan __label__stainless-steel How to remove film from stainless steel pan
-__label__roast __label__basting What is the purpose of basting a roast?
-__label__baking __label__fruit __label__acidity __label__baking-powder How do I adjust a baking recipe for fruits of different PH?
-__label__storage-lifetime __label__yeast Does nutritional yeast expire or go bad?
-__label__storage-method __label__bread Is there a way to bring a loaf of bread that's gone dry, back to life?
-__label__soup __label__chili-peppers __label__spicy-hot Hot peppers in soup don't stay spicy
-__label__pasta __label__cooking-time Are commercial foods adjusted for integer cooking times?
-__label__equipment __label__cookware __label__pan __label__pot how can I tell if my pots and pans are ferrous?
-__label__substitutions __label__bread __label__flour Which type of flour would be better to use in this case?
-__label__substitutions __label__oil __label__sugar __label__muffins Why would using oil make muffins less sweet?
-__label__chicken __label__oranges How to reduce the flavour of orange zest in chicken?
-__label__apples __label__apple-pie How to make use of old apples?
-__label__temperature __label__oven Is there no use for high temperatures in ovens?
-__label__cast-iron __label__frying-pan __label__carbon-steel Is there a difference in the ease of seasoning cast iron, forged iron, and carbon steel?
-__label__freezing __label__tea Would freezing affect the flavour of mint tea?
-__label__baking __label__margarine Margarine vs Butter in cinnamon roll schmear
-__label__baking __label__cake Does it make sense to take out the cake from the oven few times just to check whether it is done or not?
-__label__herbs __label__parsley Parsley: flat-leaf or curly?
-__label__storage-method __label__safety Red potatoes-partial cooking, freezing to bake at a later date
-__label__cake __label__decorating How to decorate a cake so that the icing is smooth?
-__label__egg-whites Powder to prevent foam in egg white protein?
-__label__vegetables __label__cutting __label__squash How do I cut an acorn squash?
-__label__soup __label__dry-aging How to prevent salt from releasing from dry cured chicken?
-__label__cake Constructions of Lego Bricks Made of Cake
-__label__baking __label__bread Can I add butter to yeast dough which has already risen?
-__label__substitutions __label__tomatoes Substituting Diced Canned Tomatoes for Fresh
-__label__storage-method __label__beef __label__steak What is the proper way to store steak at home?
-__label__roasting __label__pan __label__sauteing Cassolette Pans - Cooking on the Stovetop and in the Oven
-__label__fats __label__chicken-stock What can I do with the fat skimmed from chicken stock?
-__label__curry __label__yogurt Why add yogurt to curries spoon by spoon instead of all at once?
-__label__websites Is there a web site indexing cooking competitions, or an effective aggregator?
-__label__substitutions __label__pasta How to substitute eggs in homemade pasta?
-__label__truffles __label__olive-oil How to make truffle oil?
-__label__food-safety __label__milk __label__yogurt __label__fermentation __label__dairy What's the difference between heirloom and direct-set yogurt cultures?
-__label__freezing __label__soymilk Will soymilk keep well in the freezer?
-__label__potatoes __label__texture How to get very smooth, flat cooked potato pieces
-__label__chili-peppers __label__spicy-hot Only the seeds of the habaneros I bought are hot - low quality, or simply the nature of chili?
-__label__asian-cuisine __label__noodles __label__smoking __label__smoke-flavor How can I get the smokey flavour in Hor Fun?
-__label__italian-cuisine __label__tomatoes How to make - succulent - Bruschetta?
-__label__flavor __label__salsa __label__smoke-flavor Source of smoky flavor in salsa?
-__label__food-safety __label__fruit __label__nuts __label__seeds Are nectarine seeds edible?
-__label__oil Can I use oil spray as a salad dressing?
-__label__lemon-juice Why is my lemon juice fizzing and smelling like yeast?
-__label__chocolate __label__flour __label__melting-chocolate Flourless Chocolate Torte
-__label__sous-vide Do you have to use water to sous vide?
-__label__spices __label__salt __label__seasoning Does it matter when you add the salt?
-__label__texture __label__chemistry Why does chewing gum sometimes change its texture
-__label__sugar __label__caramelization __label__pumpkin __label__flan How to brown the sugar for pumpkin flan?
-__label__meat __label__boiling Do I need to boil kidneys?
-__label__sauce __label__dough __label__temperature __label__flour __label__water Flour and water... at which temperature?
-__label__equipment __label__food-safety __label__food-transport Suggestions for convenient and safe methods of transporting a few meals without a vehicle?
-__label__meat __label__goat How to properly cook a kid?
-__label__custard Custard curdling/splitting
-__label__mint How to prepare mint for use?
-__label__oil __label__coconut how to use ktc pure coconut oil?
-__label__freezing __label__food-preservation __label__jam Possible to freeze jam in glass?
-__label__flavor __label__coffee __label__freezing __label__storage How long will whole coffee beans last in the freezer?
-__label__food-preservation __label__frozen __label__french-fries __label__chips How to make Frozen french fries
-__label__soup __label__onions __label__french-cuisine Why did my French onion soup with 'red' onions come out tasteless and bland?
-__label__chicken __label__cooking-time __label__roast Can I safely roast a chicken for 4 to 5 hours on a low heat?
-__label__ingredient-selection __label__frosting How to make frosting very white, fluffy, and shiny?
-__label__pork Cooking pork roast ahead of time for Christmas?
-__label__rice-cooker __label__meatballs Meatballs in tomato sauce using a rice cooker
-__label__frying __label__lamb Oil for pan-frying lamb chop
-__label__equipment What are these used for
-__label__vegetables __label__roasting To par-boil or not to par-boil root vegetables before roasting?
-__label__chocolate Chocolate: condensation issues
-__label__cleaning __label__almonds How to save my almonds from moths
-__label__baking When baking quick breads and cakes, can I premix wet ingredients the night before?
-__label__chocolate How can I enhance fudge's "fudginess" and flavour?
-__label__meat __label__sous-vide Meat juice reabsorption sous vide
-__label__food-safety __label__storage-lifetime __label__sauce __label__fruit __label__sugar How long does a fruit and sugar mixture last?
-__label__substitutions __label__oil __label__butter __label__fats Conversion rule: how to switch oil and butter?
-__label__stock __label__gelatin Chicken broth without gelatin (storebought and homemade)
-__label__gas __label__electric-stoves Does using Electric stove vs Gas stove have any difference in food taste?
-__label__baking __label__bread __label__oven __label__steaming How to build steam in the oven for getting an oven spring?
-__label__substitutions __label__eggs __label__chocolate __label__cream __label__vegan How can I make better eggless scones?
-__label__fish Frying fish without it falling to shambles
-__label__chicken __label__vegetables __label__temperature How do you prevent veggies from burning in dishes that take longer to cook?
-__label__food-safety __label__fish __label__olive-oil __label__fresh How long can you keep tuna in jar with olive oil
-__label__food-safety __label__meat __label__storage-lifetime How long does raw ground meat last in the fridge?
-__label__steak What are things to look for when choosing a raw cut of Steak?
-__label__equipment __label__coconut Is there a device that can be used to grate coconut and sweet potatoes electrically?
-__label__equipment __label__oven __label__roasting What does each setting on the oven mean and what should you use it for?
-__label__eggs __label__cookware __label__scrambled-eggs Prevent scrambled eggs from sticking to stainless steel
-__label__substitutions __label__mexican-cuisine __label__chili-peppers In this recipe, what is a possible substitute for serrano pepper?
-__label__baking __label__egg-whites Baking zucchini bread without egg yolks
-__label__chocolate How to make a brittler, harder chocolate coating?
-__label__food-safety __label__oil Is it best to just cook with the oil that has the highest smoking point?
-__label__untagged Making tea out of grape leaves -when to pick the leaves?
-__label__cake __label__flavor __label__lime How can I get more lime flavor into my key lime cake recipe?
-__label__eggs __label__curry How to ensure that spices reach inside the eggs in the egg curry?
-__label__coconut __label__cocktails Coconut milk looks like water with butter chunks
-__label__baking __label__cake Why does my walnut cake fall?
-__label__bread __label__mixing How to mix ingredients in bread machine?
-__label__equipment __label__mixing __label__stand-mixer Shallower bowl or longer dough hook for Kitchen Aid 7qt Stand Mixer?
-__label__spices __label__soup __label__japanese-cuisine Udon soup seasoning
-__label__spices __label__potatoes __label__mexican-cuisine What is a good spicy potato wedges seasoning?
-__label__eggplant __label__zucchini Preparing cut vegetables for the next day?
-__label__substitutions __label__rice __label__asian-cuisine Can I use Basmati Rice for fried rice?
-__label__herbs What can I do with a lot of fresh tarragon?
-__label__fruit __label__ripe __label__elderberries When should I pick elderberries?
-__label__baking __label__substitutions Substitute peanut butter for cookie butter?
-__label__chicken __label__roasting Unexplained Butterflied Roast Chicken Success
-__label__substitutions __label__eggs __label__ice-cream __label__allergy Substitute for egg yolk in ice-cream (Egg Allergy)
-__label__rice __label__indian-cuisine __label__batter __label__lentils __label__soaking Can I use only urad dal to make dosa?
-__label__ice-cream __label__dairy-free Help with getting the correct consistency in dairy-free ice cream
-__label__icing __label__consistency __label__frosting __label__cream-cheese what is the correct consistency for cream cheese frosting
-__label__food-safety __label__maintenance __label__cutting-boards How does the glue of bamboo cutting boards get in the food and how to prevent this?
-__label__food-safety __label__equipment __label__knives Better kinds of knives for elderly persons?
-__label__yeast __label__rising __label__proofing Rolls fall flat
-__label__batter __label__mixing __label__quickbread What is the problem with overmixing?
-__label__flavor __label__seafood Eliminating STPP taste in seafood
-__label__measurements __label__measuring-scales How to measure 7g yeast and 10g salt without a proper scale?
-__label__cake Boxed pancake mix - Allpurpose or Cake Flour?
-__label__rice __label__steaming Why boil rice first when steaming rice?
-__label__equipment __label__frying-pan __label__non-stick Is my "non stick" pan kaput?
-__label__steaming Easy way to steam vegetables in opened steam-in-bag kind
-__label__freezing __label__lasagna Should homemade lasagna be frozen cooked or uncooked?
-__label__muffins __label__flax Do flax seeds lose any of their nutritional benefits if cooked?
-__label__measurements What is the measurement of 1 cup?
-__label__fruit __label__food-preservation How long should I mature my mincemeat before making Mince Pies?
-__label__fish __label__frying Are sea bass fillets meant to be crisp on the flesh side when fried?
-__label__baking __label__food-safety __label__flour Can you use bread flour that is 2 months past the best use by date?
-__label__stand-mixer Is there any commercial stand mixer bigger than kitchenaids with bowl scraping paddle?
-__label__baking __label__substitutions __label__flour __label__baking-powder __label__rising What is the correct ratio to make self-rising flour?
-__label__cheese __label__parmesan Is the cover of Parmigiano-Reggiano edible?
-__label__spicy-hot __label__korean-cuisine Which Korean dishes are typically hottest?
-__label__yogurt __label__dairy Making yogurt without heating milk?
-__label__sauce __label__tomatoes American recipe using 'a can of tomato sauce'
-__label__flavor __label__oil Is nigella oil (black cumin or black caraway) aromatic?
-__label__substitutions __label__pasta __label__storage How can I store wonton wrappers in the freezer?
-__label__fats __label__bacon What causes congealed bacon fat to have a wrinkly surface?
-__label__pasta __label__microwave Cooking pasta in the microwave
-__label__substitutions __label__cake __label__coffee __label__french-cuisine What could I substitute for coffee in an Opra cake
-__label__fish How to cook sea bass fillet in foil in the oven from frozen
-__label__flavor How to prevent unwanted taste transfer?
-__label__baking __label__cake __label__microwave How can I avoid cakes to turn into jelly?
-__label__fruit __label__caramel __label__raspberries __label__puree What is hot raspberry puree?
-__label__substitutions Is there a papaya substitute in salads?
-__label__baking __label__potatoes Watery Russet Baked Potato
-__label__deep-frying __label__french-fries Why double fry French fries after blanching instead of just blanching and frying?
-__label__food-safety __label__chicken Uncooked chicken burgers in the oven, thawed, then put into the fridge
-__label__chinese-cuisine __label__noodles Making noodles in a wok
-__label__sauce __label__hot-sauce __label__spicy-hot How can I stabilize my hot sauces?
-__label__equipment __label__knives Will a sharpener for a wider edge ruin a knife with a narrow edge?
-__label__stand-mixer stand mixer - reasons to go with a higher wattage vs lower wattage mixer
-__label__pizza __label__pizza-stone Any reason to put cornmeal/semolina on hot pizza stone or steel?
-__label__italian-cuisine __label__corn __label__polenta Why is my first polenta not easy to cut?
-__label__grilling __label__turkey __label__gravy Grilled Turkey and Gravy
-__label__potatoes __label__roasting roasting potatoes at low temperature
-__label__food-science __label__coffee __label__tea __label__drinks __label__chemistry Coffee foam vs. Tea foam
-__label__dough __label__pasta __label__chemistry Why are there holes in pasta dough when it is cold
-__label__turkey Spatchcocked turkey cooking time
-__label__baking __label__cookies Reducing sweetness of packaged cookie mix
-__label__candy __label__water __label__juice __label__syrup __label__oranges Use orange juice instead of water for syrup to make Orangettes?
-__label__substitutions What can i use as a corn syrup substitute in icing?
-__label__vegetables __label__caribbean-cuisine Where can I find/buy Peruvian Parsnip (AKA: Batata Baroa or Arracacha) in the US?
-__label__rice __label__sushi how do you get sushi rice to not stick to your hands?
-__label__gelatin __label__turkish-cuisine Turkish delight: cornstarch or gelatine?
-__label__food-safety __label__seeds __label__avocados Are avocado seeds edible?
-__label__meat __label__texture __label__chemistry What factors affect collagen to gelatin conversion?
-__label__baking __label__substitutions __label__cocoa Can I substitute vanilla extract for cocoa powder in a cupcake recipe?
-__label__food-safety __label__rice __label__fermentation Fermented rice horchata
-__label__sauce __label__roux Does reheating a roux based sauce thin it out?
-__label__coffee __label__espresso Espresso machine has to warm up halfway through pulling a shot
-__label__oil __label__nutrient-composition __label__sauteing __label__stir-fry Stir-frying: how much of the oil evaporates?
-__label__equipment __label__rice __label__slow-cooking __label__deep-frying __label__steaming Looking for a rice cooker, steamer, deep fryer, slow cooker combo that can cook rice and steam at the same time
-__label__additives How to distinguish cream of tartar from bread improver
-__label__cast-iron __label__frying-pan __label__copper-cookware Copper/Bronze Frying Pans?
-__label__vegetarian __label__german-cuisine Ratatouille Strudel
-__label__milk __label__butter __label__yogurt Getting butter from yogurt
-__label__oil __label__skillet Why does my skillet burn even when using peanut oil?
-__label__equipment __label__oven __label__cleaning __label__maintenance Do I need to clean an oven that's not been used in 10 years?
-__label__sauce __label__cheese __label__mexican-cuisine Mexican Cheese Sauce?
-__label__dessert __label__molecular-gastronomy __label__spherification __label__gelatin How to fake salmon roe using jello
-__label__salt __label__fermentation __label__german-cuisine __label__sauerkraut Salt for Sauerkraut
-__label__water No water in the Crock pot
-__label__flour __label__pizza Is it okay to mix bread flour and all-purpose flour when making a pizza dough?
-__label__flavor __label__food-science __label__fish Why is it that white fish do not have as strong of a "fishy" taste as other fish?
-__label__food-processing Ammonia in food
-__label__marinade __label__chinese-cuisine __label__tenderizing How does velveting work?
-__label__please-remove-this-tag __label__culinary-uses __label__shallots How to prepare shallot greens
-__label__food-safety __label__turkey Can I store a fresh turkey in my garage for a few days?
-__label__cultural-difference __label__german-cuisine What are the key differences between brats in Germany and the USA?
-__label__baking __label__bread Bread Dough Dried out in Fridge
-__label__baking __label__extracts Do extracts add sweetness or just the flavor?
-__label__bechamel How would I produce (stable) foamy bechamel sauce?
-__label__substitutions __label__beer What can I substitute for lager beer in a chili recipe?
-__label__sauce __label__bechamel __label__french-cuisine What's the best way to make Bchamel sauce?
-__label__spices __label__grinding What are the differences between spice paste and spice powder? Which should be preferred over the other for what reasons?
-__label__oven __label__ground-beef How to cook tubular ground beef using only disposable items?
-__label__food-science __label__bananas __label__ripe Can you tell how ripe a banana is by the actual fruit not the peel?
-__label__sugar __label__honey __label__toffee Why did my nougat burn?
-__label__food-safety __label__juice How should I interpret this expiry date?
-__label__equipment __label__heat __label__kitchen-safety Is it safe to use non stick cookware over a flame?
-__label__coffee __label__cocoa When should I add cocoa powder to instant coffee?
-__label__food-safety __label__mold Black mold inside Misto oil sprayer collar
-__label__steak __label__pot Steak in a pot!
-__label__chicken __label__meat __label__beef __label__tenderizing Kabobs to Fajitas - how to make the meat tender
-__label__equipment __label__stove __label__electric-stoves Do all modern electric stoves have "binary" heating elements?
-__label__food-safety __label__pork Squishy raw pork - gone bad?
-__label__chicken __label__frozen __label__chicken-breast __label__pressure-cooker How to use a pressure cooker for frozen chicken?
-__label__pork __label__roasting __label__ribs __label__braising How long to cook pork ribs in the oven?
-__label__chili-peppers Do more peppers mean more heat?
-__label__syrup How to turn Extract into syrup
-__label__substitutions __label__cheese Are there substitutes for Parmesan without the aged cheese flavor?
-__label__vegetarian __label__molecular-gastronomy Are there any vegetarian applications for transglutaminase ("meat glue")?
-__label__omelette Omelette cooked in oven or pan?
-__label__equipment __label__maintenance __label__grinding Can you use WD-40 to loosen the blades in a Mixer Grinder?
-__label__bread __label__jelly __label__peanut-butter Idiomatic combinations of peanut butter, jelly, and bread
-__label__flavor __label__language What does 6% acidity taste like?
-__label__storage-method __label__tomatoes __label__puree Best way to store tomato paste/puree?
-__label__food-safety __label__storage-method __label__slow-cooking Storage after slow cooking
-__label__equipment Kitchen safe touchscreen recipe reader
-__label__storage-method __label__sauce __label__chocolate __label__syrup Why does my cocoa syrup overflow?
-__label__jerky __label__dehydrating What should I look out for when creating my own beef jerky marinades?
-__label__bread __label__oven Bread has tough, crunchy crust but is underbaked in the middle - how to fix?
-__label__beef Thawed meat can we refreeze
-__label__eggs __label__food-science What makes a souffle rise?
-__label__eggs __label__food-science __label__decorating Why do egg dye recipes include vinegar?
-__label__spices __label__saffron How to treat your saffron right?
-__label__baking __label__potatoes Cooking baked potatoes
-__label__mascarpone Is it possible to make homemade mascarpone?
-__label__flavor __label__cheese Is it possible to mature shop-bought hard cheese?
-__label__eggs Why do yolks break so easily (sometimes)?
-__label__food-safety Clam shell safety
-__label__chickpeas __label__hummus Roasted chickpeas for houmous?
-__label__baking __label__pizza How to remove pizza pan from oven without a peel?
-__label__baking __label__oven Utilizing both oven racks when baking
-__label__baking Baking time for paper vs metal
-__label__juice __label__juicing Do centrifugal juicers destroy vitamins through friction?
-__label__substitutions __label__butter __label__kosher Kosher butter substitute for baking (flavour and mouthfeel)
-__label__pretzels How to heat frozen stuffed pretzels other than bake them
-__label__pastry Why was my Danish pastry dough so wet?
-__label__drinks __label__mixing __label__organization Coca Cola's Secret Recipe
-__label__chocolate how to stretch white chocolate to make truffles?
-__label__meat __label__color Relating the Color of meat to doneness
-__label__baking __label__egg-whites Can you substitute whole eggs for egg whites in baking?
-__label__sugar __label__soup __label__boiling Why do you add sugar last when boiling soups?
-__label__beef __label__food-identification __label__russian-cuisine Russian Pierogi (Kinda)
-__label__steak __label__sandwich Why is my cheesesteak meat tough?
-__label__eggs __label__italian-cuisine __label__meringue __label__egg-whites How can I get Italian meringue to thicken?
-__label__sous-vide __label__bulk-cooking Party scale sous-vide
-__label__bread Challah bread -- too crusty?
-__label__cooking-time __label__seafood How long should I steam squid and cuttlefish?
-__label__flavor __label__tea __label__reheating Re-boiling of tea?
-__label__food-safety __label__kimchi Is unrefrigerated kimchi safe?
-__label__equipment __label__cookware __label__dutch-oven What's the difference between a French oven and a Dutch oven?
-__label__herbs __label__oregano What is the most efficient way to prepare (very small) fresh oregano leaves?
-__label__substitutions __label__vegan __label__batter Is it possible to make vegan Yorkshire Puddings?
-__label__fermentation Is there a definitive measure of completed lacto fermentation?
-__label__bread Why stretch and fold vs traditional kneading of bread dough?
-__label__cake __label__dessert __label__dehydrating Dehydrating cake?
-__label__coffee Unroasted beans for Arab coffee?
-__label__garlic Why do people smash garlic?
-__label__sous-vide How long to cook pork chops sous vide?
-__label__freezing __label__cream Can you freeze bagna cauda? (cream basically)
-__label__meat __label__marinade Is it bad to marinate meat for too long?
-__label__food-safety __label__storage-method __label__storage-lifetime __label__flour What does flour smell like when it goes bad?
-__label__oil __label__deep-frying How many times is it safe to reuse deep frying oil?
-__label__beans __label__chickpeas How do you peel chickpeas?
-__label__equipment Are can openers like the original Swing-A-Way sold under a different name now?
-__label__freezing __label__soup How to get frozen soup to not be chunky?
-__label__pastry __label__whipped-cream __label__frosting Adjusting whipped cream to hold its shape longer?
-__label__sauce __label__flour __label__roux What is the advantage of a roux over a raw flour slurry, in sauce?
-__label__chicken __label__soup __label__broth Chicken Noodle Soup
-__label__gelatin Thicker gelatin layer at the bottom of the dish
-__label__beans Black Beans - Toss the soak water?
-__label__pasta __label__boiling Keep fettuccine from sticking/clumping while cooking?
-__label__beer __label__pairing __label__tasting How to Pair for Beer Tastings
-__label__substitutions __label__cake __label__butter __label__peanut-butter How to adjust oil in recipe when adding peanut butter
-__label__baking __label__potatoes __label__reheating How to reheat a baked potato?
-__label__food-safety __label__grilling __label__bacon How to tell when bacon is cooked enough?
-__label__food-science __label__please-remove-this-tag __label__organic Difference between natural and organic
-__label__meat __label__storage-lifetime __label__hamburgers __label__raw-meat __label__ground-beef Shelf life of chicken and buffalo meat in chilled condition
-__label__freezing __label__potatoes __label__mash Freezing potato mash made with root and fresh vegetables
-__label__food-history Why is it called spit roast?
-__label__sauce __label__language What is the difference between a Jus, Sauce and a Gravy?
-__label__bread Is there a trick to turn old bread into almost-new bread?
-__label__rice __label__paella rice and paella
-__label__frying Salted or unsalted butter
-__label__baking __label__butter __label__egg-whites __label__sponge-cake Why did a receipe call for pouring boiling butter in egg-whites?
-__label__stews Beef stew was left cooling on the stove for like six hours
-__label__fish What food from Niue can I cook in the UK?
-__label__watermelon What are the telltale signs of a bad watermelon?
-__label__beef __label__asian-cuisine __label__tenderizing Soaking beef in water
-__label__chemistry __label__mint __label__extracts homemade mint extract
-__label__bread __label__rising Baking after rising
-__label__marrow Boiled beef bones and ended up with green marrow...is this normal?
-__label__tea Tea cup residue
-__label__equipment __label__copper-cookware What can I do to use Revere Ware copper bottom pots on a glass cooktop?
-__label__mushrooms __label__spoilage Saving spoiling mushrooms?
-__label__shopping __label__organization How to classify the parts of a recipe ingredient?
-__label__meat __label__freezing __label__budget-cooking Good Idea to Buy Discount Meat For Freezing?
-__label__chicken __label__freezing __label__marinade If a chicken has released a lot of moisture due to freezing, will these cause soup water to flow back in due to pore enlargement?
-__label__bacon How far in advance can you make bacon?
-__label__cooking-time __label__pastry __label__puff-pastry __label__pot-pie How to get puff pastry to cook right through
-__label__canning __label__salsa Jars of salsa, do I have to boil the jars if they sealed on their own?
-__label__baking What can I use hard, crunchy, leftover cookie-mistakes for?
-__label__chicken Tips for cooked chicken to stay juicy half a day
-__label__alcohol __label__drinks __label__whiskey What happens when you mix whiskey and water?
-__label__chips __label__kosher-salt Adding salt to the oil making potato chips
-__label__fruit What is the white dust on red grapes?
-__label__eggs __label__turkey Can you eat turkey eggs?
-__label__bread __label__herbs Rehydrating Dried Rosemary for Bread?
-__label__italian-cuisine __label__restaurant-mimicry __label__risotto How do cooks prepare risotto in a restaurant?
-__label__beef __label__roast Fastest Way To Cook Bottom Round Roast
-__label__eggs __label__custard What would make a custard turn out looking like scrambled eggs?
-__label__oil __label__temperature __label__deep-frying Can deep frying oil be too hot?
-__label__bread __label__sourdough How do I make my sourdough bread dough stretchy and not have it tear?
-__label__corn __label__polenta Cooking polenta until it 'comes away from the sides of the pan'?
-__label__fruit __label__thai-cuisine How do I use whole fresh tamarind?
-__label__food-preservation __label__lemon Is there a way to speed up the process of making preserved lemons?
-__label__chicken Cooking frozen chicken passed its expiry date
-__label__batter What is the name of this batter?
-__label__pineapple __label__juice How much juice is in a pineapple
-__label__meat __label__color Why is meat red?
-__label__presentation __label__lettuce Can lettuce wraps be less messy?
-__label__bread __label__herbs What herbs to use when baking bread, rusks and scones?
-__label__cheese __label__cheese-making What determines how hard or soft a cheese will be?
-__label__food-safety __label__storage-method __label__storage-lifetime __label__butter Is it safe to leave butter at room temperature?
-__label__equipment Advantages of metal vs glass stockpot lids
-__label__pizza __label__pizza-stone Baking side of pizza stone
-__label__jam using potato starch to thicken jam
-__label__sausages __label__low-carb How can I make my no carb sausages more succulent?
-__label__chicken __label__sauce __label__barbecue __label__barbecue-sauce When is best to apply sauce on to BBQ chicken?
-__label__cleaning __label__toaster How to clean a toaster from inside?
-__label__noodles __label__asian-cuisine __label__tamarind Should tamarind pulp go into Pad Thai sauce?
-__label__stock __label__turkey __label__broth Turkey stock in refrigerator
-__label__bread __label__dough __label__oven __label__rising __label__proofing Using low oven temperature to accelerate proofing
-__label__vegetables __label__fruit __label__nutrient-composition __label__juice data about the rate of nutrient decay in fruit/vegetable juice
-__label__equipment __label__cheesecake What kind of pan works best with a waterbath?
-__label__cheese __label__thickening __label__mayonnaise __label__salad-dressing How to thicken bleu cheese dressing?
-__label__substitutions __label__sugar __label__brown-sugar Brown sugar instead of white sugar
-__label__measurements Understanding 2 unit yield from 1lb ready to cook chicken
-__label__substitutions __label__bread __label__milk Powdered Goat Milk in Bread?
-__label__baking __label__sugar Why is sugar a wet ingredient?
-__label__bread __label__storage-method __label__storage Short-term bread storage
-__label__soup __label__tomatoes __label__thickening How to get a thicker soup from watery tomatoes?
-__label__vegetables __label__fruit __label__refrigerator __label__fresh What does the refrigerator crisper compartment actually do?
-__label__cheese __label__cream Liquid made with cream and penicillium roqueforti?
-__label__pasta Can I use ocean water to cook my pasta?
-__label__language __label__cookbook __label__spaghetti What does Joy of Cooking mean by "canned spaghetti"?
-__label__tea __label__herbs Do the herbs which promote relaxation in certain herb teas have more efficiency when theyre warm/hot as opposed to cool/cold?
-__label__storage-method __label__garlic Garlic clove has turned to a firm jelly texture
-__label__substitutions Condensed milk instead of evaporated
-__label__baking __label__chips How to avoid herbs getting burnt in the oven
-__label__equipment __label__stand-mixer __label__nut-butters Can any KitchenAid stand mixer attachments be used to make peanut butter?
-__label__beef __label__steak __label__ingredient-selection What is the difference between various cuts of steak?
-__label__fruit How are green and ripe plantains used differently?
-__label__bread Can avocado act as an egg replacement for vegan bread
-__label__indian-cuisine __label__deep-frying __label__baking-soda fluffiness of medu vada without baking soda
-__label__dough Ciabatta Dough Too Wet. What went wrong?
-__label__bread __label__storage-method __label__pretzels How to keep fresh-made soft pretzels from getting soggy or stale?
-__label__food-safety __label__cleaning __label__knives Knife cleaning: safe to do without soap?
-__label__equipment __label__eggs __label__garbage-disposal Can you put egg shells down the garbage disposal?
-__label__substitutions __label__chili-peppers Is Serrano an acceptable substitute for jalapeno
-__label__cake __label__decorating How to decorate extremely fine details
-__label__baking __label__cake __label__pan Why does Angel Food Cake use a tube pan?
-__label__baking __label__freezing __label__chocolate __label__cookies Same recipe but sometimes white chocolate cookies come out strange
-__label__mushrooms Why should or shouldn't I peel mushrooms?
-__label__vegetarian __label__roast __label__stuffing How to create a nut roast and stuffing that don't taste and feel too similar
-__label__tea __label__herbs How to calculate optimal temperature to extract specific compounds from herbal teas?
-__label__equipment __label__oven Cooking food directly on oven rack
-__label__nutrient-composition __label__bananas __label__calories Why is there such disparity between the calories in a banana and the calories in this pack of dried banana?
-__label__tomatoes __label__onions __label__garlic __label__breakfast Enhancing garlic and tomatoes on toast
-__label__dough __label__bread __label__flatbread __label__kneading Why does dough break when kneading, and how to prevent/ameliorate it?
-__label__eggs What does the egg white do in peppermint creams?
-__label__fats __label__mexican-cuisine __label__tamales Tamales with rendered turkey fat and clarified butter - No pork?
-__label__fish __label__sardines How can I more effectively remove bones, when fileting a sardine?
-__label__storage-method Cooler as a pantry?
-__label__barbecue __label__smoking How do you handle the fires caused by adding wood chips to coal?
-__label__equipment Unnecessary kitchen gadgets: a reference
-__label__food-safety __label__meat __label__food-preservation __label__freezing How dangerous is it to refreeze meat that has been thawed?
-__label__baking __label__bread How can I achieve even browning on the bottom of baked buns?
-__label__baking __label__storage-method __label__cake __label__storage-lifetime __label__sponge-cake Sponge cake with only three ingredients - will this work at all?
-__label__grilling __label__hamburgers How do you grill a perfect burger?
-__label__baking __label__cheesecake Baking a cheesecake at 325 instead of 350
-__label__frying __label__scallops __label__frying-pan How to prevent sticking and get a nice searing on scallops
-__label__equipment __label__oven __label__temperature __label__thermometer How do I know if my meat thermometer is ovenproof?
-__label__storage-method __label__freezing __label__produce __label__broccoli Does Freezing Broccoli Dry it Out?
-__label__carrots __label__spinach I am wondering if certain ingredients go together
-__label__sauce __label__tomatoes How to get rid of the raw tomato smell from tomato sauce?
-__label__eggs __label__conversion Converting between Egg sizes
-__label__deep-frying why does my beer batter seem to hold too much oil?
-__label__cream __label__pastry __label__custard __label__creme-brulee Which kind of cream do I use for creme brulee?
-__label__substitutions __label__flour __label__indian-cuisine Substituting white flour for maida in making Indian samosas
-__label__baking __label__cookies Temps rising above set temps
-__label__rice __label__mexican-cuisine __label__beverages Re-use rice for multiple batches of horchata?
-__label__substitutions __label__baking-powder Making baking powder substitute with baking soda and powdered citric acid
-__label__vegetables __label__juice Is it possible to extract juice from bok choy and napa cabbage using a blender?
-__label__equipment __label__cleaning __label__balkan-cuisine How to take care of glazed earthenware?
-__label__oil __label__garlic __label__pickling __label__botulism Garlic + Oil, Why is this recipe safe?
-__label__freezing __label__vegetables Does kale taste sweeter and more flavorful after being frozen?
-__label__lamb __label__butchering How do you french trim a lamb shank?
-__label__food-safety Manwiches made on the stove
-__label__barbecue __label__smoke-flavor What kind of wood puts the most flavor in the meat?
-__label__baking __label__food-safety __label__potatoes __label__peeling Do I have to peel red potatoes before baking them?
-__label__cheese Cheese Extract - How to Use it?
-__label__cast-iron __label__frying-pan __label__seasoning-pans What is the purpose of a spaced cross-hatch of grooves on the inside of a cast iron pan?
-__label__salad __label__serving What are the pros/cons of serving the salad dish before/after the main dish?
-__label__pizza __label__dough How to prevent pizza dough from stretching back
-__label__turkey __label__brining __label__gravy Can you make pan gravy if the turkey was brined?
-__label__beef __label__ribs __label__cut-of-meat What is the difference between Prime Rib and a Standing Rib Roast?
-__label__vinegar __label__ingredient-selection How can I tell if a balsamic vinegar is good?
-__label__food-safety stagnant water in my tumble or 1 gallon container, how many days until it becomes contaminated or undrinkable?
-__label__cutting Fennel mandarin salad
-__label__vegetables __label__garlic __label__ginger __label__color __label__cabbage What causes changing blue and purple pigments in food?
-__label__eggs __label__egg-whites __label__stand-mixer Is it possible to whisk egg whites too much?
-__label__frying-pan __label__ground-beef __label__stir-fry How can I tell when ground beef is fully cooked?
-__label__soup __label__slow-cooking __label__broth __label__ramen Can I slow cook in short intervals?
-__label__temperature __label__refrigerator How to set the temperature in a refrigerator without proper indication on the dials?
-__label__storage-method __label__coffee __label__tea Why are the storage instructions extremely opposite in cases of tea and coffee?
-__label__hamburgers How to cook bison burgers (a.k.a. buffalo burgers)?
-__label__kale What can I do with the white parts of kale?
-__label__oil __label__pan Will a grill pan reduce oil splatter when pan-frying steaks?
-__label__oven __label__temperature __label__thermometer Oven Temperature: How to be sure the selected temperature is correct.
-__label__meat __label__marinade __label__vacuum Using a vacuum sealer to marinate?
-__label__chocolate __label__melting-chocolate What is the best way to melt chocolate?
-__label__storage-method __label__herbs How to store fresh coriander for future use, outside refrigerator, so that they don't lose their taste?
-__label__mayonnaise Making Mayo by hand , using whisk , emulsion breaks down
-__label__bread What is the purpose of sugar in baking plain bread?
-__label__equipment __label__thermometer Thermometer Precision in Different Temperature Ranges
-__label__eggs what would happen if 1 egg was ommitted from the oatmeal cookie recipe that calls for 2?
-__label__cheese __label__chinese-cuisine Why is cheese never used in Americanized Chinese food?
-__label__eggs __label__frying __label__egg-whites How to fry an egg without a burnt thin crust around?
-__label__coffee __label__vanilla How do I infuse cappuccino with real vanilla bean during brew?
-__label__nuts __label__cutting __label__peanuts How can I uniformly chop peanuts?
-__label__sauce __label__noodles __label__thai-cuisine What type of noodle and sauce is used to making Thai Drunken Noodles?
-__label__tea What research is there on tea preparation?
-__label__soup __label__stock __label__bouillon Stock: Canned, Bouillon Cubes and Powder
-__label__oil __label__olive-oil What is the purity test for Olive oil?
-__label__seasoning How do I decrease the saltiness in pork meatballs?
-__label__food-safety __label__sous-vide Are there health issues with sous-vide cooking?
-__label__soup __label__pumpkin Will Simmering Help/Harm Pumpkin soup?
-__label__substitutions __label__gelling-agents __label__gelatin What are alternative gelling agents to gelatine? And what are their properties?
-__label__food-safety Why do chefs use salt and pepper bowl after touching raw foods
-__label__sous-vide __label__molecular-gastronomy Training on molecular gastronomy and sous vide
-__label__soup __label__mushrooms How do I get rid the yellow layer of oil that forms in my cream of mushroom soup?
-__label__equipment __label__rice Pot for cooking long grained white rice on gas range
-__label__oven __label__macarons Why do my macarons become lopsided?
-__label__substitutions __label__honey Can agave nectar be substituted for honey in baking?
-__label__sauce __label__tomatoes Differences between canned and fresh tomatoes
-__label__equipment __label__bulk-cooking __label__catering Catering event for 1st time. How should I prepare?
-__label__yogurt What causes the texture difference between Greek style yogurt and regular yogurt?
-__label__baking __label__flour __label__yeast If I have much lower than normal humidity, how should I change the amount of flour that dough needs?
-__label__cleaning __label__beans __label__burnt Cleaning burnt beans stuck to pot?
-__label__oil __label__salt __label__food-preservation __label__vinegar Is there anything wrong with keeping oil, salt, and vinegar together?
-__label__tea Why is my sassafrass root bark tea always so bitter?
-__label__jalapeno __label__jelly How to make Jalapeno Jelly?
-__label__food-preservation __label__citrus Preserved lime is browning and fading inside the brine
-__label__substitutions __label__vegetarian __label__chinese-cuisine __label__tofu Ma Po Doufu without Pork
-__label__storage-lifetime __label__food-preservation Hygienic fitness of frozen fully cooked food
-__label__pork Pork shank meat yield
-__label__baking __label__substitutions __label__cake What kind of stabilizers can I use when making souffles, Japanese cheesecake or egg beaten products?
-__label__rice How can I get more flavorful jasmine rice?
-__label__equipment __label__gelatin Heart shaped mold
-__label__sauce What qualifies as butterscotch
-__label__food-safety __label__dough How long can I keep unleavened dough at room temperature?
-__label__food-safety __label__milk __label__asian-cuisine __label__language Does "boiling milk" always mean pasteurization, especially in Mongolia?
-__label__bread How can I prepare bread dough to be cooked the next day?
-__label__jam __label__bananas __label__color Improve color of banana jam?
-__label__food-safety __label__storage-method __label__cheese __label__mold Can I eat cheese which has been "infected" with blue cheese mold?
-__label__slow-cooking __label__steak Slow cooked steak
-__label__baking __label__substitutions __label__chocolate __label__brownies __label__low-fat Is it possible to make fudgy brownies without oil?
-__label__bread __label__dough __label__sourdough Sticky and unmanagable sourdough
-__label__chicken __label__roasting __label__stock How can I roast chicken bones (without meat)?
-__label__butter __label__chocolate __label__melting-chocolate Solutions for when heating chocolate and butter doesn't mix well
-__label__food-science __label__mayonnaise __label__food-safety Room temperature "rest" for fresh mayo?
-__label__coffee __label__indian-cuisine Special coffee served in Malaysia (or India)
-__label__dough __label__asian-cuisine __label__chinese-cuisine __label__steaming Storing Bao Overnight--to steam and refrigerate?
-__label__rice Should rice be washed with hot water or cold water?
-__label__pasta __label__ingredient-selection What makes a good quality pasta brand?
-__label__bread __label__sugar __label__sourdough __label__starter Can I replace sugar with cane syrup in sourdough recipe
-__label__substitutions __label__italian-cuisine __label__allergy What can be used as a substitute for tomato sauce in typical italian dishes?
-__label__custard Why does my baked custard form a skin on it?
-__label__pasta __label__wine Using white wine in the cooking
-__label__chili-peppers __label__food-identification __label__spicy-hot Identify this unusual spicy appetizer
-__label__storage-lifetime I left my dates on the counter overnight and liquid has formed have they spoiled?
-__label__food-safety __label__bacon If bacon tastes like fish, is it still good to eat?
-__label__soup __label__roasting __label__corn Will roasted corn work as soup croutons?
-__label__creme-brulee What makes creme brulee set?
-__label__meat __label__fresh __label__raw-meat __label__grinding New to grinding meat
-__label__food-safety __label__defrosting What are the acceptable methods to thaw food items?
-__label__eggs __label__sugar __label__spices __label__milk __label__cream Should I actually add nutmeg to eggnog?
-__label__oranges __label__mousse How to substitute oranges in a mango mousse recipe?
-__label__baking __label__cake Failed chocolate sponge
-__label__substitutions __label__vegetarian What can I use to substitute for Italian sausage to make it appropriate for vegetarians?
-__label__baking __label__ingredient-selection __label__pancakes What do the base ingredients in pancakes do?
-__label__baking __label__pizza __label__crust __label__pizza-stone __label__deep-dish-pizza How do I ensure my deep dish crust gets cooked
-__label__culinary-uses __label__nuts What can I do with Hazelnuts and Walnuts?
-__label__gelatin substitution of whipping cream for water in jello
-__label__meat __label__raw-meat Slow cooker unplugged and meat sat at room temperature all night
-__label__cake How many cups of batter does a cake mix make?
-__label__vegetables __label__stock __label__vegetarian __label__cutting How finely chopped should vegetables be when making stock?
-__label__baking __label__pie Do I have to use oil when making pie crust?
-__label__rice __label__calories How to maintain the calories in rice (which were present in it in its raw form) after cooking it?
-__label__bacon Is my bacon still safe after being left at room temp. for 32 hours?
-__label__flavor Why does readymade food always have so much flavor to it?
-__label__slow-cooking __label__refrigerator __label__crockpot __label__raw-meat Is it safe to prepare a crock pot recipe the night before?
-__label__food-safety __label__stews Browning Beef in Beef Stew?
-__label__baking __label__oven __label__cookware What should be the material of the vessels to be used in an electric oven?
-__label__eggs __label__boiling How can I rescue a soft boiled egg that is too soft?
-__label__american-cuisine __label__cajun-cuisine What is the difference between Cajun and Creole cuisine?
-__label__storage-lifetime __label__refrigerator __label__condiments __label__ketchup What is the best method of storage for condiments?
-__label__seeds Are caraway seeds and fennel seeds the same?
-__label__broth __label__safety __label__electric-stoves Is it safe to leave a broth simmering overnight on an electric stove?
-__label__food-safety Can I put any kind of bowl into a steam/rice cooker?
-__label__equipment __label__sandwich Can I use a waffle iron as a Panini press?
-__label__food-safety __label__storage-lifetime __label__freezing __label__fish Can I still eat this fish?
-__label__fish __label__crudo __label__sashimi __label__ceviche What type of fish would be best suited for a trio pairing of sashimi, crudo and ceviche?
-__label__freezing __label__food-preservation __label__milk Can I freeze Milk?
-__label__food-safety Need solution for increasing shelf life for my hot sauce recipie that requires cooking and refrigeration
-__label__bread __label__pan __label__conversion What is an 8.5 x 4.5in bread pan in UK lb based pan sizes?
-__label__baking Using gas cooker now having problem cooking food
-__label__noodles __label__ramen Do fresh ramen noodles come in a curly form, or only instant?
-__label__baking __label__cookies What kind of cookies can be shaped?
-__label__swiss-roll __label__thickness How thick should be the sponge for a swiss roll?
-__label__storage-method __label__freezing __label__steak My Shrink Wrapped Steaks are Brown when I thaw them!
-__label__chicken __label__slow-cooking __label__storage-lifetime How long to store slow-cooked chicken in liquid in fridge?
-__label__fish __label__chinese-cuisine What is the name of this Chinese Fish Soup where guests cook their own fish in broth?
-__label__salt How can I reduce the salt taste in a dish
-__label__chicken How do I cook a chicken to make it really really really soft?
-__label__pork __label__sous-vide Sous Vide without vacuum. What liquid should be used?
-__label__substitutions __label__alcohol __label__wine What is a substitute for red or white wine in a recipe?
-__label__bananas __label__ripe How do banana peels reflect its ripening state? Can we influence that in our kitchen?
-__label__cast-iron __label__hamburgers Is there a good way to cook a hamburger on a cast iron skillet?
-__label__japanese-cuisine __label__fermentation Is Nattou safe to eat when it has white dots on it?
-__label__equipment __label__cheesecake Best way to cut up a cheesecake into bites
-__label__thickening __label__sorbet How do I make my sorbet thicker?
-__label__food-safety __label__barley __label__malt Can I cook/eat unhulled malted barley?
-__label__electric-stoves __label__glass __label__kitchen-safety Glass cooktop safety
-__label__substitutions __label__baking __label__oil What happens if I use vegetable oil in a cake?
-__label__smoking home-made smoker
-__label__storage-method How Do You Know What's In Your Pantry?
-__label__measurements What general rules should I follow to ensure that my measurements are accurate?
-__label__meat __label__meatballs Is using vinegar a viable way to reduce burning? How would it affect taste?
-__label__fats __label__waffle Why would I want to use the creaming method in waffles?
-__label__propane-grill Why does my food taste like propane when i grill?
-__label__salmon How to pan sear salmon without burning the skin?
-__label__food-safety __label__storage-lifetime __label__blueberries frozen blueberries kept thawed
-__label__brining Brined chicken - too salty
-__label__food-safety How do I know if food left at room temperature is still safe to eat?
-__label__milk Using light cream instead of milk in crepes?
-__label__baking __label__cake __label__butter __label__stand-mixer What will happen to my cake if I don't cream the butter enough?
-__label__pasta __label__oil __label__boiling Making pasta: is oil justified?
-__label__flavor __label__rice How are jasmine and basmati rice related, how are they different?
-__label__sauce __label__fats __label__caramelization What does to deglaze a pan mean?
-__label__fruit __label__food-identification What is this fruit?
-__label__baking __label__cookies Why is lye used in some recipes for cookies?
-__label__food-science __label__gelling-agents __label__marshmallow What can I do to dry out my marshmallows?
-__label__restaurant restaurants terms
-__label__pumpkin Pumpkin Baby Food
-__label__storage-method __label__refrigerator __label__carrots how to ensure carrot pieces stay longer in the refrigerator?
-__label__bread __label__dough __label__frozen Refreezing thawed out bread dough
-__label__presentation How can I improve the presentation of the food I serve?
-__label__seafood __label__smell how to curb the smell of fish?
-__label__bread __label__flour __label__shopping Where can I buy American style bread flour in Europe
-__label__baking missing ingredients in banana bread
-__label__substitutions __label__coconut What can I use as a substitute for grated coconut in heavy syrup?
-__label__boiling __label__vanilla Why add vanilla extract after removal from the heat, and what about fake vanilla extract?
-__label__sugar __label__chili-peppers __label__pickling What's the purpose of sugar in a pickling solution?
-__label__refrigerator __label__peanut-butter How to spread peanut butter that is required to stay refrigerated?
-__label__cookware __label__stove __label__safety __label__stoneware Did I ruin my stoneware dutch oven by heating it on a gas stove?
-__label__baking __label__flavor __label__frying __label__fruit What is the delicious brown layer that appears when you fry or bake apples, plums, apricots, etc.?
-__label__baking __label__bread __label__sourdough __label__utensils Can I substitute a stainless steel pot for the traditional iron dutch oven?
-__label__baking __label__jewish-cuisine How do you stop latkas from sticking to the baking sheet when cooking them in the oven?
-__label__eggs __label__color __label__scrambled-eggs How to make my scrambled eggs more yellow?
-__label__raw-meat How long can chicken stay out raw at room temperature before becoming unedible?
-__label__cooking-time __label__stews How to adjust stewing time for different weights of meat?
-__label__cookies __label__mixing Over mixing, when do I have to be aware of it? (Baking cookies)
-__label__bread Bread for the very beginner
-__label__baking __label__substitutions __label__oil __label__butter Substituting butter for oil: Does it matter for baked goods?
-__label__sauce __label__tomatoes Reduce the watering from tomatoes in a dish or sauce
-__label__oil __label__brownies Substituting mayonaise for vegetable oil
-__label__eggs __label__american-cuisine __label__food-history How did egg-centric dishes become "breakfast only" food in American cuisine?
-__label__soup What is the meaning of "cream of X" in a soup?
-__label__smoking __label__ribs __label__tenderizing What would be an alternative cooking technique for the Orion Cooker to get more tender ribs?
-__label__food-safety How to get rids of flies and ants after you put cooked meals on the table?
-__label__eggs __label__cutting How to cut an egg without the yolk sticking to the knife?
-__label__salt __label__fermentation __label__cabbage __label__sauerkraut __label__ratio Sauerkraut/sourkraut - ratio of grams of salt to grams of raw cabbage?
-__label__roasting How long should I cook a carvery shoulder of lamb, and at what temperature?
-__label__equipment __label__utensils __label__thawing Utensil to thaw meat
-__label__pumpkin Are pumpkin sprouts edible?
-__label__baking __label__flour __label__hungarian-cuisine What kind of flour is needed for strudel/fillo dough?
-__label__vinegar __label__pickling Do I need Malt Vinegar for pickling onions?
-__label__chicken __label__menu-planning Meals to cook using a whole chicken
-__label__oven __label__broiler Broiler Drawer vs Oven Broiler?
-__label__food-safety __label__storage-method __label__pizza __label__refrigerator Is it safe to eat a non-refrigerated store-bought pizza base?
-__label__substitutions Can I use store-bought orange juice instead of fresh squeezed
-__label__baking __label__cake Spooning cake mix
-__label__baking __label__pastry __label__glaze Glazing pastry - Egg white or Milk?
-__label__fruit __label__syrup Making fruit syrup less viscous while retaining flavor
-__label__frying __label__deep-frying __label__french-fries __label__sweet-potatoes Crispy sweet potato (yam) fries in a deep fryer?
-__label__substitutions __label__chocolate An alternative to Baileys?
-__label__meringue Adding Adjuncts to Meringues
-__label__cake __label__icing How to get glac icing right on a cake?
-__label__substitutions __label__sugar Are there differences when working with light-colored palm sugar versus dark?
-__label__tea __label__herbs Can I use sage tea as a herb while cooking
-__label__yogurt __label__soy Is soy yogurt considered a fermented food?
-__label__meat __label__sausages __label__history Where did hot dogs get their name?
-__label__batter __label__buttermilk __label__pancakes Buttermilk pancake mix is green?
-__label__equipment __label__candy Pot selection for fudge
-__label__pickling __label__chili-peppers How do I pickle hot peppers?
-__label__garlic __label__flavour-pairings Accentuating Garlic flavour
-__label__baking __label__equipment __label__cake __label__oven __label__basics Is it possible to bake a cake without an oven?
-__label__pressure-cooker __label__aluminum-cookware What kind of foods react with aluminium pressure cookers?
-__label__baking __label__equipment __label__puff-pastry Baking (pizza) stone and effects on puff pastry
-__label__cake Jam Rolly-polly
-__label__yogurt __label__starter How to make yogurt without any existing yogurt
-__label__puff-pastry How to keep frozen puff pastry dough keep its shape
-__label__slow-cooking __label__braising __label__veal Flank postmortem (how I was outflanked)
-__label__meat __label__safety Smoked meats how to cool
-__label__meat __label__microwave __label__reheating Browning reheated food with only a microwave
-__label__chicken __label__marinade __label__stews Marinating Chicken before stewing it. Will there be a significant difference in the flavour?
-__label__pan __label__salmon Should I use a metal pan or non-stick pan for cooking salmon on the stove top?
-__label__oil __label__temperature __label__spices __label__infusion Oil temperature for flavor extraction?
-__label__salt __label__indian-cuisine __label__curry __label__kosher-salt Type of salt to use for Indian recipes
-__label__packaging Ice Cream Bar Wrapping Machine Suggestions?
-__label__baking What can I subsitute for Aluminum foil in the oven? I am allergic to Aluminum
-__label__cake __label__frosting How to change this frosting recipe to get a thicker result?
-__label__baking __label__meringue Does vinegar have the same function as tartaric acid in a pavlova?
-__label__frying __label__onions __label__sauteing Why fry onions without oil and then add oil?
-__label__pasta __label__culinary-uses __label__reheating How should one go about reheating pasta?
-__label__vegetables __label__fruit __label__language What's (really) the difference between fruit and vegetables?
-__label__butter How do you correctly soften butter for spreading?
-__label__coffee __label__catering Estimating sugar & cream for a coffee service
-__label__baking __label__bread __label__yeast Why doesn't my bread rise in the oven? (Not first rise)
-__label__baking __label__substitutions __label__meringue What would the best Cornflour substitute be for a Pavlova?
-__label__beans __label__gas __label__lentils __label__soaking How does adding baking soda to soaking beans/lentils reduce the gas they make you have?
-__label__herbs __label__drying How do you dry herbs?
-__label__baking __label__baking-powder __label__leavening Chemistry of different brands of baking powder
-__label__meat what kind of meat is used at carving stations?
-__label__potatoes __label__utensils How to skewer a baked potato without leaving bits of foil
-__label__pasta Is It Possible to Make Elbow Pasta At Home?
-__label__fruit __label__potatoes __label__microwave __label__fire Saved-for-later then reheated potato mixture sparks and catches fire in microwave
-__label__cutting __label__sushi Cutting Sushi Rolls
-__label__resources __label__cookbook Online freely available cookbooks
-__label__fish __label__sous-vide __label__salmon Why are my sous vide salmon fillets coming out raw in the center?
-__label__seasoning __label__restaurant-mimicry __label__chips What is inside the Prawn Cocktail crisps flavour?
-__label__maintenance __label__aluminum-cookware Seasoning on Magnalite anodized aluminum fry pans needs to be removed and re-done, what is process?
-__label__vegetables Can Kale be hot like horseradish?
-__label__cake What is the difference between regular (vege. oil) and butter recipe cake mixes?
-__label__cooking-time __label__pressure-cooker How can I tell if the food inside a pressure cooker is done cooking?
-__label__chicken Is it safe to eat a chicken that leaked a ton of red fluid after roasting?
-__label__substitutions __label__flour __label__roux Flour alternatives for roux
-__label__roast __label__crockpot __label__defrosting Forgot to Turn on Crock Pot
-__label__indian-cuisine Difference between Rajasthani "sev tamatar nu shak" and Gujrati "sev tamatar nu shak"
-__label__measurements When a recipe calls for a cup of chopped nuts, should they be measured before chopping or after chopping?
-__label__sauteing Saut meat then vegatables, or vegetables then meat?
-__label__lentils Are red lentils and split red lentils the same?
-__label__pizza __label__american-cuisine What are the main styles of pizza that are popular in America?
-__label__chicken __label__restaurant-mimicry __label__crust __label__texture How can I make the crust of my chicken pot pie crunchy?
-__label__equipment __label__cleaning __label__steaming Cooking messy foods in a bamboo steamer without a cleaning nightmare
-__label__chicken __label__cooking-time __label__roasting Whole chicken roasting time
-__label__dough Fatty liquid vs non fatty liquid in dough
-__label__substitutions __label__dessert __label__organic Copycat Lime Jello?
-__label__food-safety __label__sausages Sausage exploded and looks foamy
-__label__curry How do I get the ground spices to mix into my curry?
-__label__bread Baking yeast breads in gas oven?
-__label__substitutions __label__mushrooms Mushroom substitutes
-__label__rice __label__rice-cooker __label__mold Safe to use rice cooker after mold grew on rice?
-__label__equipment __label__food-safety Wood for a cutting board, will sanding make it food safe?
-__label__shopping __label__pineapple What should I check when buying a pineapple?
-__label__freezing __label__cheese Can you freeze cheese and still keep the flavor when you defrost it?
-__label__sauce __label__tomatoes Should I peel my tomatoes before making a sauce?
-__label__baking __label__cheese How can I bake these cheese and pimento rolls so they're not gummy inside?
-__label__food-safety __label__beef Will I definitely get food poisoning from unrefrigerated meat?
-__label__seasoning-pans __label__skillet How to remove commercial seasoning from skillet?
-__label__storage-method __label__potatoes What's the best way to store potatoes and maximize their shelf-life?
-__label__equipment __label__cast-iron Seasoning new cast iron cookware
-__label__dessert __label__caramel Is the caramel recipe wrong, or is it my technique?
-__label__baking __label__dough __label__cookies __label__texture How can I save crumbly cookie dough?
-__label__bread __label__texture What makes a bread either close or open crumbed/textured?
-__label__storage-method __label__meat __label__aging __label__dry-aging Hanging at home
-__label__pickling __label__vietnamese-cuisine __label__jalapeno Jalapeno condiment for pho
-__label__food-safety __label__eggs How long does it take to cook eggs safely as a function of temperature?
-__label__spices __label__chili-peppers __label__spicy-hot What is the world's hottest pepper?
-__label__coffee __label__espresso What is the benefit to using a paper filter in a moka pot?
-__label__equipment __label__storage-method __label__freezing Making high-quality frozen-food at home?
-__label__eggs __label__food-preservation How long will egg yolks keep?
-__label__substitutions Tennessee Honey Jack Daniels substitution
-__label__sugar __label__condiments __label__ketchup What is the purpose of the sugar in ketchup?
-__label__freezing __label__rice Freezing cooked rice?
-__label__cleaning __label__pan Sticky aluminum half sheet pans - Self cleaning oven - What would happen?
-__label__frying __label__cleaning __label__safety Why does my pan always splatter when I make chicken breasts?
-__label__food-safety __label__chicken __label__soy __label__camping Soy chicken on a backpacking trip
-__label__beans __label__pressure-cooker How long do you have to cook adzuki beans in a pressure cooker before they're edible?
-__label__hot-sauce What is the ideal salt percentage to prepare a lacto fermented hot pepper sauce?
-__label__slow-cooking Is there any danger to letting food cook in a slow cooker for a very long time?
-__label__storage-method __label__vegetables __label__cucumbers Which end of the cucumber should I save for later?
-__label__substitutions __label__japanese-cuisine Substituting red beans for adzuki beans?
-__label__oil __label__curry __label__indian-cuisine What is meant by "cook until the oil separates" in Indian curry recipes?
-__label__food-safety __label__storage-method __label__coconut Do products derived from coconut need to be kept cool?
-__label__eggs Why are Italian eggs so yellow?
-__label__food-science __label__cake Why is my pumpkin pie filling separating from my cake mix?
-__label__baking Baking Turnips But are coming out burnt or soggy
-__label__smoothie Smoothie amount decreases
-__label__chicken __label__turkey What is the difference between a turkey and a chicken in terms of taste,look and preparation?
-__label__onions __label__knife-skills Best way to chop an onion?
-__label__food-safety I left a fully cooked honeybaked ham out overnight, and i am planning on making it into soup-is that ok?
-__label__canning Canning lids twisting
-__label__equipment __label__resources __label__organization Cooking with chronic fatigue
-__label__cheese __label__indian-cuisine __label__paneer Deep freezing paneer (cottage cheese)?
-__label__food-safety __label__soup __label__spoilage How safe is it to leave soup food out?
-__label__meat __label__fruit __label__flavor __label__dessert Meat and fruit dessert
-__label__chocolate __label__lemon-juice lemon juice curdling white chocolate
-__label__food-safety __label__honey __label__raw Is raw honey safe to consume?
-__label__gelatin __label__recipe-scaling How can you make gelatin at home?
-__label__pasta Looking for a specific type of pasta to go with pesto
-__label__food-science __label__sugar __label__cornstarch Why is there cornstarch in powdered sugar?
-__label__vegetables __label__sweet-potatoes What are the major differences between yams and sweet potatoes?
-__label__spicy-hot __label__barbecue-sauce How to reduce spiciness from BBQ sauce on Chicken?
-__label__cookware __label__cast-iron __label__maintenance __label__skillet Maintenance and safety of cast iron skillet
-__label__substitutions __label__baking __label__yeast Can active dry yeast be substituted for a compressed yeast cake in baking?
-__label__spices Differences/Similarities between cinnamon and nutmeg
-__label__eggs __label__sous-vide __label__pasteurization How to pasteurize eggs in a sous vide machine (in the shell)
-__label__pork __label__japanese-cuisine I am trying to cook Buta no Kakuni or Japanese pork belly but it's tough
-__label__baking __label__cake My cake batter always comes out sticky. Is this normal?
-__label__meat __label__cooking-time __label__roasting Is there a general algorithm for calculating the amount of time to roast meat for?
-__label__chicken __label__oven Ideal way to cook a chicken
-__label__storage-method __label__freezing __label__mushrooms How can I avoid from turning mushrooms brown while freezing it?
-__label__vegetables __label__slow-cooking __label__dutch-oven When slow cooking a whole chicken for curry, should I put the vegetables in at the same time or wait?
-__label__baking __label__bread __label__pot __label__stainless-steel Baking bread - stainless steel or potless?
-__label__basil Basil - to wash or not to wash? Best practices?
-__label__substitutions __label__indian-cuisine __label__curry __label__chili-peppers using medium chilli powder instead of kashmiri chillis, what ratio should be used?
-__label__oven __label__roasting __label__corn Roasting corn in the oven
-__label__food-safety __label__food-preservation __label__beans __label__canning Do tinned foods go off (stale)?
-__label__storage-method __label__oven __label__pizza-stone Storing Pizza Stone in Oven
-__label__custard __label__creme-brulee __label__creme-anglaise Does Julia Child's Crme Brle work?
-__label__substitutions __label__chocolate __label__crumb-crust __label__graham-crackers Is there a substitute for chocolate graham crackers?
-__label__bread Topping bread with poppy seeds or sesame seeds
-__label__pork __label__barbecue __label__ribs What's the best way to cook BBQ ribs in the oven and grill?
-__label__grilling __label__toasting How best to toast/brown marzipan?
-__label__corn Source for comestible cracked corn
-__label__temperature __label__tea __label__boiling __label__water What is water temperature after electric kettle switches off?
-__label__flavor __label__salt __label__spices How much salt should I add to a dish?
-__label__food-science __label__language What does "natural" actually mean?
-__label__storage-lifetime __label__chili-peppers How long will Jalepenos last in the freezer?
-__label__bread __label__sourdough Can you make sourdough starter without throwing any away?
-__label__cleaning __label__cast-iron Advice on use and care of Le Creuset cast iron skillet
-__label__equipment __label__vegetarian __label__cast-iron __label__vegan __label__kosher Could a cast iron skillet change its ways and be kosher for a vegan?
-__label__pork Saving my 'bacon'
-__label__meat How long should you cook lamb steaks?
-__label__food-safety __label__microwave Can you put polystyrene in the microwave oven
-__label__bread What is the difference between a biscuit and a roll?
-__label__basics __label__pate How is Pt made? What are the ingredients?
-__label__substitutions __label__cake __label__vegan How to veganize and improve this cake recipe?
-__label__wok __label__equipment Is it ok to use a metal turner in a wok?
-__label__equipment __label__stove __label__gas __label__high-altitude Are my gas stove burners clicking due to high elevation?
-__label__storage-method __label__storage-lifetime __label__food-preservation __label__nuts __label__toasting Do toasted nuts quickly lose flavor?
-__label__bread __label__dough __label__oven Can I salvage an uncooked bread?
-__label__coffee Is there a significant difference between French press coffee and Moka pot coffee?
-__label__tea __label__caffeine Multiple tea infusions and caffeine concentration
-__label__culinary-uses __label__breakfast __label__wheat What can I do with shredded wheat shreds?
-__label__bread __label__fermentation 12-hour fermentation makes dough wetter
-__label__cooking-time __label__roasting __label__raw-meat Standing Rib Roast
-__label__beans If I only want to use part of a can of beans, what are my options with the rest?
-__label__molecular-gastronomy __label__spherification Why did my reverse spherification method fail to produce proper spheres?
-__label__equipment __label__sous-vide Using sous-vide oven to make stock or soup (no bags)
-__label__culinary-uses __label__reheating __label__frozen Reheating homemade meal
-__label__temperature slow roasting; internal temperature higher than oven temperature
-__label__seasoning __label__alcohol __label__stir-fry What does adding dark rum give to a fajita stir-fry?
-__label__substitutions __label__smoking __label__finnish-cuisine Closest substitute for alder wood chips when smoking?
-__label__microwave __label__russian-cuisine __label__dumplings how to cook pelmeni in microwave
-__label__salt What kinds of metals are good for a salt shaker?
-__label__slow-cooking __label__crockpot slow cooker / crock pot temperature confusion (everything boils)
-__label__baking __label__high-altitude Adjusting cookie recipes for high altitude
-__label__offal How can chicken offal be cooked to be as tender as possible?
-__label__pasta __label__italian-cuisine __label__gluten-free __label__gnocchi gluten free gnocchi tasting too much like potato
-__label__baking __label__eggs __label__quiche Quiche filling sets like an Aero bar?
-__label__substitutions __label__spices __label__soup Using anise seed instead of star anise
-__label__food-safety __label__smoking __label__pork-chops Are smoked pork chops from the butcher safe to eat without any further cooking?
-__label__storage __label__please-remove-this-tag How long will blackberries keep in the refrigerator if they have been cooked with sugar and water added?
-__label__storage-method __label__citrus How to keep lemons, oranges and grapefruits fresh longer?
-__label__baking __label__cheesecake How to make cheesecake less tangy
-__label__substitutions __label__candy __label__gelatin Other than gelatin what makes gummy bears chewy?
-__label__rice __label__paella How can I achieve a good socarrat with paella cooked in the oven?
-__label__soup __label__defrosting Defrosting frozen soup
-__label__cream __label__ice-cream __label__drinks __label__restaurant-mimicry Emulating Starbucks Frappuccino Cream Base
-__label__drying __label__plums How much citric acid powder to use when preparing fruit for drying
-__label__frying __label__onions __label__temperature (Why) do onions taste sweeter when cooked at lower temperature?
-__label__eggs After breakfast, egg plate clean up
-__label__food-science __label__mayonnaise __label__emulsion What are some alternatives to xanthan gum for stabilizing mayonnaise?
-__label__pasta __label__noodles __label__lasagna Fresh pasta noodles in lasagna
-__label__baking __label__pasta __label__casserole Using homemade pasta instead of dried in a bake
-__label__food-identification What is the name of this french food?
-__label__canning __label__acidity How can I determine canning processing times?
-__label__baking __label__oven __label__spices __label__potatoes __label__butter What's the best time and temperature for tenderness when baking red potatoes?
-__label__storage-lifetime Expiration dates of food items
-__label__baking can this spritz cookie dough be saved
-__label__baking __label__cake __label__cream __label__organization __label__mousse How should I organize making a cake days ahead?
-__label__meat __label__shopping Where can I buy bulk wild meat in Montreal?
-__label__chicken __label__roasting Conflicting instructions from different sources: roasting chicken
-__label__flavor __label__whiskey Why is mixing good whiskey with cola/ginger ale frowned upon?
-__label__sauce __label__hollandaise Hollandaise or Bernaise?
-__label__wok __label__seasoning-pans Should patina be burned (wok seasoning)
-__label__meat __label__baking-soda __label__tenderizing How should baking soda be used to tenderize meat?
-__label__sauce __label__pasta __label__tomatoes __label__italian-cuisine In a tomato sauce recipe, how can I cut the acidity?
-__label__equipment __label__storage Can I use a plastic cup instead of a ramekin for my panna cotta?
-__label__storage How to safely store melamine plates?
-__label__pizza __label__cast-iron Pizza crust mix for pizza with cast iron pan?
-__label__garlic __label__smell Does roasted garlic leave no aftertaste and smell
-__label__freezing __label__grilling __label__steak __label__broiler Thawing and Broiling Steak
-__label__baking __label__potatoes Potatoes in bread? How to estimate potatoes needed?
-__label__storage-method __label__fondant How to save hardened fondant?
-__label__fats __label__stock __label__broth __label__chicken-stock __label__bouillon Fat content in homemade stock
-__label__bread __label__language What are the breads with big holes and small holes called?
-__label__sourdough-starter Can a sourdough starter be kept alive if you live in a dry climate?
-__label__chicken __label__boiling __label__chicken-breast Boiling Chicken Breast (or any meat) before cooking to cook evenly
-__label__pork __label__roasting Roasted Pork Leg is Dried Out
-__label__ice-cream Ideal temperature and stabilizer for chewy ice cream?
-__label__oven __label__cooking-time __label__temperature __label__salmon What is the best time and temperature for taste when cooking a salmon fillet in the oven?
-__label__chicken __label__freezing Premium Young Chicken packed in broth
-__label__substitutions __label__milk 'Sweet milk' substitute in an old recipe
-__label__fruit How much juice is in 1 pear
-__label__equipment __label__cast-iron __label__seasoning-pans Why reoil a cast-iron pan after usage?
-__label__eggs __label__mold What are these dark green spots inside raw eggs?
-__label__mexican-cuisine __label__beans __label__budget-cooking Should I rinse canned beans before using them?
-__label__sauce __label__culinary-uses __label__braising What can I do with 500 ml of demi glace?
-__label__sugar __label__candy What does pulling on syrup (in the semi-solid state) do to the texture/taste?
-__label__substitutions __label__chocolate __label__pastry Savoury equivalent of choco-cornflake cakes
-__label__freezing __label__food-preservation __label__asian-cuisine Make spring rolls in advance
-__label__eggs __label__breakfast __label__hard-boiled-eggs How to store hard boiled eggs that are peeled so to avoid moisture build up?
-__label__blender __label__juicing __label__food-processing Blender vs food processor vs juicer
-__label__equipment Utensil materials - plastic, metal or wooden?
-__label__pork Pork Tenderloin Safe to eat?
-__label__oil Will a small "breather tube" on my bottles harm the oil/vinegar/liquor inside?
-__label__soup __label__onions What is the Purpose of Using Onions in (Almost) Every Soup Recipe?
-__label__refrigerator __label__juice __label__vitamins How long do vitamins last in multivitamin juice?
-__label__cast-iron __label__stir-fry __label__fire Can I cook with fire?
-__label__baking __label__cake __label__chocolate Holes in baked cake
-__label__chocolate __label__butter __label__refrigerator Container for keeping butter/chocolate at 74F/66F (23C/19C)?
-__label__baking __label__pan How to turn over large number of items halfway through baking oven
-__label__meat __label__butchering __label__veal Is it possible to get veal that is not incredibly fatty?
-__label__food-safety __label__storage-method __label__tea Is it safe to store hot tea in PET bottles?
-__label__substitutions __label__yogurt __label__icing Substitute yogurt powder for confectioners sugar when making royal icing
-__label__chicken __label__soup __label__spices __label__rice __label__seasoning Help! Chicken and Wild rice soup needs some extra flavor
-__label__coffee __label__spices __label__alcohol __label__beverages __label__fire Cafe brulot in emily post's etiquette
-__label__baking __label__bread Cause for Popovers not Rising in Oven?
-__label__meat __label__frying __label__grilling Technique for shaping meat for cordon blue (alike)
-__label__equipment __label__stand-mixer Kitchenaid mixer dropping metal shavings
-__label__equipment __label__pasta __label__cleaning How do I clean a pasta maker?
-__label__food-safety Why would roast beef broth turn white?
-__label__baking __label__emulsion __label__concentration Baking concentrate using Hard Alcohol ex Jack Daniels
-__label__candy __label__mint __label__marshmallow __label__raspberries Converting Peppermint Marshmallow Recipe to Raspberry
-__label__substitutions __label__sushi __label__allergy __label__vinegar __label__soy What can be substituted for vinegar in sushi rice?
-__label__fish __label__seafood Alternative to pan frying fish fillet?
-__label__frying __label__ground-beef Why do people put oil/butter in pan when frying ground beef?
-__label__food-science __label__okra What is that gooey stuff from okra?
-__label__chicken __label__frying __label__cooking-time __label__chicken-breast Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried
-__label__msg can someone tell me what exactly is msg used for?
-__label__baking __label__cheese Can I use expired cream cheese spread?
-__label__food-identification Anyone knows how this seed/fruit is called? (bush)
-__label__scallops What is the orange part on a scallop?
-__label__food-safety __label__chicken __label__raw-meat Why isn't it safe to eat raw chicken?
-__label__stock Can fish stock be left simmering for a long time without damaging the flavor?
-__label__meat __label__produce What methods are there of getting fresh local meat & produce?
-__label__shortening __label__margarine Margarine in place of shortening
-__label__chicken __label__restaurant-mimicry __label__deep-frying How to replicate golden brown color of McDonalds chicken nuggets?
-__label__oil __label__truffles Fake truffle oil
-__label__fruit __label__alcohol Soaking fruit in alcohol
-__label__substitutions __label__flavor __label__vegetarian What is a good vegetarian source of umami flavour?
-__label__tea Camellia sinensis var. assamica in Yunnan?
-__label__potatoes __label__boiling best way to infuse flavour into boiled potatoes
-__label__knives __label__cutting __label__knife-safety Is having an extending blade near the knife handle a serious risk when cutting food?
-__label__equipment __label__oven Do oven door liners commonly need replacing?
-__label__language __label__pancakes How many different varieties of 'pancake' are there?
-__label__bread __label__vinegar Why does my bread smell like vinegar?
-__label__chicken __label__grilling __label__microwave __label__shopping In Belgium or from where to buy this grill over rack, steamer rack?
-__label__molecular-gastronomy __label__whipped-cream __label__whipper What ingredients will allow me to make a foam with a whipped cream charger?
-__label__cookies Why do the bottoms of my cookies look like cakes?
-__label__substitutions __label__extracts What is a substitute for maple extract?
-__label__baking __label__dough __label__waffle Problems with my technique in making a Belgian Liege Waffle
-__label__bread __label__dutch-oven Use foil as dutch oven lid for loaf pan
-__label__milk __label__uht How is UHT milk heated to a high temperature for only 12 seconds?
-__label__sauce __label__thickening Lumps of flour in my sauce
-__label__canning canning pickles
-__label__eggs __label__frying How do I flip an egg when preparing it "over easy"?
-__label__culinary-uses __label__flour __label__chickpeas What is chickpea flour used for?
-__label__equipment __label__wok Wok and electric hob - which ring to use?
-__label__substitutions __label__bread __label__sugar __label__salt __label__flour Why do bread companies add sugar to bread?
-__label__chocolate __label__storage Chocolate and oil mixed
-__label__food-safety __label__utensils How do cooking utensils remain safe for use?
-__label__beef __label__wine __label__stews Can I use mulled wine for deglazing a beef stew?
-__label__sauce __label__wine __label__marinade __label__tenderizing Whisky instead of wine in marinades?
-__label__meatballs Why add breadcrumbs to meatballs?
-__label__eggs __label__frying How do I leave fried eggs intact?
-__label__slow-cooking Is it okay to slow cook sausage casserole without pan frying the sausages?
-__label__storage-method __label__tea Is it safe to reuse loose tea leaves the next day? What precautions need to be taken for storing tea for reuse?
-__label__chicken __label__frying __label__oil __label__grilling __label__sauteing difference between pan-cooking with and without oil
-__label__oven __label__fish Cooking temperature and time adjustments for cooking several whole fish in a conventional oven?
-__label__dough How do I make my roti dough stretch thinner?
-__label__baking __label__substitutions __label__cake __label__fats Substitues for Vegetable Oil -Spread-
-__label__frying __label__pan __label__frying-pan Which non-stick pan to buy?
-__label__australian-cuisine Vegemite in a tube?
-__label__substitutions __label__sponge-cake Replacement for ground almonds in a joconde sponge
-__label__storage-lifetime __label__coffee Unroasted coffee beans in the pantry, several years old: roast, toss, or other use?
-__label__pie __label__custard __label__tart What is the difference between custard pie and custard tart?
-__label__dessert __label__pudding __label__filling Can you thicken a pudding just by reducing?
-__label__grilling __label__outdoor-cooking Why can't I get that grilled taste from my outdoor grill?
-__label__baking __label__measurements Why are baking measurements such nice round numbers?
-__label__substitutions __label__ice-cream Can semifreddo be used in fried ice cream recipe?
-__label__spicy-hot __label__chili-peppers I have an insanely hot pepper: now what?
-__label__eggs "Frying" an egg in soy souce?
-__label__baking __label__substitutions __label__vegan what is the best vegan substitute for lard?
-__label__potatoes Cook mashed potatoes in buttermilk
-__label__grilling __label__barbecue Which BBQ grill is better: cast iron or steel
-__label__cultural-difference Is there a tradition where eating something sweet before something savory is the norm?
-__label__sugar __label__vanilla vanilla sugar substitution
-__label__fish __label__freezing How can I wrap fish for freezing if you don't have a vacuum seal?
-__label__chicken __label__butter Is it possible to fry breaded or flour covered chicken with only butter?
-__label__chicken __label__liver __label__pate Which ingredient gives Chicken Pate its flavor?
-__label__garlic __label__chocolate How to combine chocolate and garlic in the same dish?
-__label__cookware __label__teflon What is a good brand for teflon pans?
-__label__sauce __label__chinese-cuisine Chow Mein: What is the starchy sauce called and how can I cook it?
-__label__chocolate Can one use chocolate fves/callets/nibs for tempering?
-__label__sugar getting rid of white foods in my diet. forget it
-__label__broiler Does a GRILL in a UK recipe refer to a BROILER in US?
-__label__freezing __label__cheesecake No-bake cheesecake - freeze or chill overnight?
-__label__cake __label__fruit why might the pineapple on the bottom of the pineapple-upside-down-cake float into the batter?
-__label__baking __label__cookies __label__baking-soda Why pre-mix baking soda into 2 tsp of milk?
-__label__substitutions __label__cake __label__alcohol Substitute for Calvados, reduced cider?
-__label__barbecue __label__marinade __label__brining How do I intensify my marinade/brine?
-__label__sauce __label__tomatoes Make tomato sauce from fresh tomatoes?
-__label__baking __label__bread __label__sourdough Sourdough teacakes/hot cross buns?
-__label__coffee What are recommendable coffee roast types for Aeropress?
-__label__equipment Whatever Has Happened to This Fork?
-__label__beef __label__braising __label__pot-roast What is the difference between pot roasting and braising?
-__label__skillet Keeping a Bakers and Chefs stainless steel10 skillet from burning foods
-__label__spices After how much time do ground/powdered spices start losing their flavor?
-__label__frying Using a paper towel as a splatter shield: Great idea or terrible accident waiting to happen?
-__label__vegetables __label__steaming How do you steam vegetables?
-__label__substitutions How do I substitute stevia for sorbitol?
-__label__substitutions __label__gelling-agents __label__jelly __label__pectin What is the difference between liquid and powdered pectin?
-__label__food-safety __label__asian-cuisine __label__alcohol How long will Sake last in the fridge?
-__label__onions __label__sauteing Sauteing onions to the point of transparency - what is ideal?
-__label__baking __label__cookies __label__charcoal How to bake without an oven?
-__label__pickling __label__chili-peppers __label__botulism Are my pickled peppers safe to eat?
-__label__steak Thicker steak: pan seared then oven
-__label__food-preservation __label__herbs __label__fresh Fresh herbs going bad
-__label__milk __label__nutrient-composition __label__allergy What are some alternative sources of calcium (to milk) for the lactose-intolerant?
-__label__gluten-free __label__seeds Best Practices for Cooking with Psyllium Husk?
-__label__fish __label__smell Do some fish smell "fishier"? Why?
-__label__melon How much of toxins really penetrate melons?
-__label__food-safety __label__storage-lifetime __label__storage __label__salami Should dry salami develop green mould?
-__label__cooking-time __label__crab How long to boil crab for?
-__label__bananas How can I tell when red bananas are ripe?
-__label__food-safety __label__chicken How long will uncooked chicken keep in the fridge?
-__label__bread Why don't oyster crackers contain oysters?
-__label__potatoes __label__steaming Why does steamed potatoes sometimes have a smooth, banana-like texture?
-__label__onions Can you develop an immunity to chopping onions causing tears?
-__label__bacon __label__botulism Curing bacon with a wet brine, without nitrates
-__label__meat __label__frozen Can I defrost chicken to separate then refreeze?
-__label__baking __label__cake __label__cooking-time __label__microwave Difference between baking a cake in cooking range and microwave oven
-__label__substitutions __label__onions __label__seasoning __label__american-cuisine Substitute for Onion Powder
-__label__pizza __label__italian-cuisine __label__yeast __label__packaging Is 'Pizza yeast' any different than normal baking yeast?
-__label__corn __label__peeling What are the parts of the corn plant?
-__label__soup __label__thickening Thickening old mushroom soup
-__label__soup Hamilton Beach 5 qt Slow Cooker Bad taste and smell
-__label__eggs __label__cookies Can I salvage cookie dough made with whole eggs instead of yolks?
-__label__baking __label__heat Adjusting cooking temperature and time
-__label__freezing __label__cookies Can I freeze all cookie dough? How far in advance can I make it?
-__label__canning Can I re-process homemade applesauce canned in a boiling water canner that is too thick and pasty?
-__label__storage-method __label__cookies How to figure out where is the best place to store homemade cookies: in the fridge or on the counter, in an airtight container or elsewhere
-__label__food-safety __label__canning Homemade Preserves
-__label__substitutions __label__cheese __label__italian-cuisine What is the best substitute for Provolone?
-__label__flavor __label__ingredient-selection __label__middle-eastern-cuisine __label__fermentation What might cause a tangy flavor in hummus?
-__label__eggs __label__frying __label__fried-eggs How do I make prettier fried eggs?
-__label__roasting __label__cookware Roasting pan for a small oven
-__label__substitutions __label__bread Can I substitute almond meal for breadcrumbs in meatballs?
-__label__culinary-uses __label__fruit __label__mango How can I make use of an underripe mango
-__label__microwave __label__tea __label__water __label__foam What is the white foam that builds up when I make tea?
-__label__baking __label__cake __label__sponge-cake How to stop a sponge cake (chiffon cake) from deflating/sinking?
-__label__dairy Does commercial sour cream still contain live bacteria?
-__label__tomatoes __label__chili-peppers __label__chili Salty Chili and too spicy
-__label__meat __label__food-science __label__spices __label__onions What happens to the flavour of meat when you cook it Star Anise with Onions?
-__label__baking __label__butter What is room temp Butter
-__label__dough __label__temperature __label__pizza __label__water What's the best water temperature for making Pizza dough
-__label__equipment Food mills versus food strainer/sauce makers
-__label__food-preservation How to turn pasta sauce into a longer-lasting ketchup?
-__label__chicken __label__flavor __label__seasoning How can I cook more flavorful Chicken through and through?
-__label__beef __label__reheating How should I reheat beef tenderloin?
-__label__oil __label__boiling __label__lemon __label__extracts Making lemon oil from vodka
-__label__organization __label__software Looking for meal-planning / grocery list software
-__label__storage-method __label__herbs How to (cheaply) maintain a plentiful herb supply
-__label__flavor __label__ice-cream __label__drinks Can I use any other flavor instead of vanilla in Copycat Sonic shake Recipe?
-__label__food-safety __label__fish __label__japanese-cuisine Is there anything special about fugu meat?
-__label__knives __label__sharpening Can a blunt knife be sharpened?
-__label__substitutions __label__flavor __label__spicy-hot Non-spicy flavors for a spicy-hot food lover?
-__label__baking __label__deep-frying How to make canollis without a deep frier?
-__label__bread __label__cake __label__dough __label__batter Is it possible to make breads using cake techniques?
-__label__equipment __label__lemon Are there benefits to using a lemon squeezer?
-__label__baking __label__substitutions __label__dough __label__flour Can I use All-Purpose flour instead of cake flour?
-__label__meat __label__frying __label__flour When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?
-__label__ice-cream Baileys ice cream stabilizer
-__label__beef __label__hamburgers __label__ground-beef What makes frozen burger patties bland?
-__label__cutting __label__pineapple How do you cut/process a whole pineapple?
-__label__baking Heart shaped fruit cake: how to prevent uneven baking
-__label__food-safety __label__cheese __label__feta Can crumbled feta cheese last almost a year?
-__label__fresh __label__produce Substituting fresh vegetables/fruits for canned
-__label__food-safety __label__food-preservation __label__refrigerator Why do fridge temperature standards between US and other countries differ?
-__label__soymilk __label__starch why does soy milk curdle when salt is added
-__label__baking __label__substitutions __label__cake __label__alcohol __label__rum Can you use brandy instead of rum in cake recipe
-__label__coffee __label__chemistry __label__soymilk Why does salt prevent soy milk from curdling in hot coffee?
-__label__substitutions __label__drinks __label__allergy __label__caffeine Why would coffee cause stomach cramps? Are there alternatives to Caffeine?
-__label__pasta __label__boiling Pasta: is simmering equivalent to roiling boil?
-__label__food-safety __label__eggs __label__pasteurization How long Pasteurized Eggs can be refrigerated?
-__label__chicken-breast Slow cooking chicken breast
-__label__sous-vide What is the purpose of using ping pong balls on top of a Sous Vide Bath?
-__label__coffee Fresh half and half curdles in hot coffee
-__label__substitutions __label__butter I have a French Coconut pie recipe that calls for 1/2 cup butter. Could I replace it with condensed milk instead?
-__label__baking __label__bread __label__salt __label__rolls Soft dinner rolls always taste bland or flat
-__label__creme-fraiche How can I make creme fraiche quickly without waiting for it to curdle?
-__label__baking __label__cake __label__apples Coating fruit before adding to a cake
-__label__flavor __label__vegetables __label__restaurant-mimicry How do high-end restaurants promote such intense flavour in vegetables?
-__label__tortilla-chips Can I make my chips crunchy again after they have gone soggy?
-__label__temperature __label__refrigerator What temperatures should I keep my refrigerator and freezer set at?
-__label__beer __label__history __label__english-cuisine Why is the alcohol content in British beer so weak?
-__label__dough __label__pizza __label__peel __label__neapolitan-pizza Why does my pizza dough stick to my peel?
-__label__storage-lifetime __label__wine How long can I store cooking wine?
-__label__equipment __label__flour __label__low-carb __label__sifting separating almond flour from almond meal
-__label__meat __label__frying __label__breakfast Is there a fool proof way to fry sausage?
-__label__substitutions __label__sugar __label__acidity __label__baking-soda Necessary to change chemical leavener for sugar substitution in baking recipe?
-__label__please-remove-this-tag __label__dessert Panna Cotta Recipe Ideas
-__label__storage-method Non-plastics storage suggestions
-__label__food-science __label__fruit What made my pancakes taste fizzy?
-__label__stock __label__canning Does canning stock raise its temperature too high?
-__label__basics What is suitable food for long travelling with minimum comfort?
-__label__oven __label__convection When should I use the convection setting in my oven?
-__label__ingredient-selection What methods are appropriate for preparing a 'chow chow' (chayote)?
-__label__food-safety __label__outdoor-cooking __label__snail How to quickly prepare snails?
-__label__lemon __label__custard __label__pectin how long do you have to cook lemon curd for?
-__label__food-science __label__boiling __label__deep-frying __label__heat Heated up oil for frying, stirred it, tiny bubbles appeared and rose slowly but with very loud popping sound - why?
-__label__peanuts How to honey roast peanuts?
-__label__recipe-scaling __label__calories __label__software How do I calculate the nutritional values of a recipe?
-__label__food-safety Can I let food be tested for spoilage after freezer power outage?
-__label__soup __label__dessert __label__japanese-cuisine How to eat/serve take no tsuyu ()?
-__label__cake __label__chocolate Lighter chocolate cake
-__label__equipment __label__temperature __label__cookware How does thermal shock affect pans made of different materials?
-__label__blender __label__food-processing Technical name for a manual food processor
-__label__baking how can i make 1 1/2 cup of all purpose flour to 1 1/2 cup of self'rising flour?
-__label__dairy Does creme fraiche contain live bacteria in the same way that yoghurt does?
-__label__soaking __label__shellfish Soak clams with cornmeal: yes or no?
-__label__pizza Pizza in Oven : Bottom/Mid/Top
-__label__food-safety __label__pork __label__barbecue __label__marinade Is it OK to marinate chicken and pork together?
-__label__curry __label__thai-cuisine Flat Thai Panaeng Curry
-__label__butter __label__buttermilk Buttermilk + Butter =?
-__label__tomatoes __label__salad How do I prevent tomatoes from falling in a green salad?
-__label__curry __label__chili-peppers toning down the fresh chilli picquancy
-__label__drinks Homemade Kahlua - something missing
-__label__chicken __label__freezing __label__raw-meat To refreeze or to refrigerate?
-__label__baking When to use glass vs. metal vs. stoneware baking dish?
-__label__pork __label__language __label__smoking __label__ham Are feral hog hind quarters hams, or a different type of pork?
-__label__food-safety __label__eggs Are these eggs rotten?
-__label__food-safety What is the shelf life of Ultra Clear rice protein powder?
-__label__sauce __label__asian-cuisine __label__soy What are the differences between types of soy sauce?
-__label__food-safety __label__food-preservation __label__canning packaging an uncooked/raw hot sauce
-__label__sauce __label__tomatoes __label__canning Canning tomato sauce problem, jar broken in boiling method
-__label__oven Are there any guidelines for converting cooking recipes from Regular Ovens to Convection?
-__label__equipment __label__cleaning __label__pan __label__pot How to select a drain rack for pots and pans?
-__label__fish __label__bones Do these fish have bones, and are they dangerous?
-__label__substitutions __label__bread Dry milk in bread: purpose, and substitutions
-__label__flavor __label__bacon What is it that makes bacon so delicious?
-__label__cake __label__sugar __label__butter How do packet cake mixes get their lightness without creaming butter and sugar?
-__label__pork-chops How do you cook pork chops without drying them out?
-__label__yeast __label__sourdough __label__starter Issue starting a sourdough starter
-__label__vegetarian __label__chinese-cuisine __label__noodles How to create the best veg noodles?
-__label__baking __label__pork __label__roast How much longer do I cook the roast?
-__label__baking __label__frying __label__ingredient-selection __label__eggs What differences, practical and aesthetic, are there between egg washes?
-__label__equipment __label__cast-iron __label__maintenance __label__skillet cast iron pan rusting on bottom surface
-__label__storage-method __label__vegetables __label__refrigerator How to recover vegetables that get "refrigerator crisper chill"?
-__label__chicken __label__meat __label__sauce __label__frying __label__steak How do you cook boneless chicken thighs?
-__label__recipe-scaling __label__pudding __label__experimental Pudding Control Sample measurements
-__label__frying __label__oil __label__fats What oil or fat to use for different purposes?
-__label__storage-lifetime __label__juice Canned unopened and unrefrigerated juice lasts longer in the pantry than the freezer?
-__label__beef __label__sauteing __label__ground-beef __label__non-stick Will 93% lean ground beef stick in a non-stick skillet without oil?
-__label__juice How do I start juicing?
-__label__smell Is salt related to smell?
-__label__flavor what is the ingredient that makes my takeout lo mein smoky tasting?
-__label__pastry __label__puff-pastry How can I fix rips in a puff pastry sheet?
-__label__flavor Counteracting a metallic taste in canned tomatoes?
-__label__mexican-cuisine __label__tortilla What's the difference between a burrito and a tortilla?
-__label__vegetables __label__cooking-time __label__blanching Blanching time for different vegetables
-__label__vegetarian __label__thai-cuisine __label__tofu __label__texture How to make tofu that is crispy and flavorful outside and soft inside?
-__label__vegan __label__tofu __label__soymilk Can I use agar as a coagulant to make homemade tofu?
-__label__substitutions Do I have to put suet in my canned mincemeat?
-__label__sardines What are these little balls in my sardines?
-__label__cleaning How to take care of Silicone cookware
-__label__vegetables __label__food-preservation __label__eggplant How to preserve eggplants/brinjals?
-__label__temperature How to reduce the heat on a gas burner
-__label__storage __label__containers Can you buy plastic food containers like "Tupperware" in specific or custom dimensions?
-__label__baking __label__cookies My parchment paper soaked in oil after finish baking cookies
-__label__beef __label__steak __label__roast-beef Cooking Cheap Cuts of Beef
-__label__bread __label__dough __label__storage Stuffing bread for the next day
-__label__gelling-agents __label__additives What conditions make xanthan thicken?
-__label__microwave __label__reheating Should I cover food while reheating it in a microwave?
-__label__culinary-uses __label__egg-whites What to do with leftover egg whites?
-__label__chicken How to make fried chicken tender and juicy?
-__label__coffee __label__espresso Is there a method to pour espresso shots without damaging the crema?
-__label__yogurt I'm trying to make yogurt, but it won't turn out. Can someone help?
-__label__baking __label__bread __label__yeast __label__sourdough How to get a sourdough like effect without the hassle of a real sourdough starter?
-__label__cookies What could possibly happen if I overmix the butter and sugar in a cookie recipe?
-__label__rice-cooker Can I use a rice cooker with flavored rice boxes?
-__label__baking __label__flavor __label__lemon What is bakery emulsion and how is it different from flavoring extract?
-__label__grilling __label__steak advice for grilling steak on char broil performance 4 burner
-__label__sauce I would like to know how to thicken sauces with blood and is it safe?
-__label__food-science __label__tomatoes Why does tomato sauce spatter more than other sauces?
-__label__asian-cuisine __label__food-identification __label__cabbage Cabbage Slaw w/ Teriyaki?
-__label__tomatoes __label__chemistry __label__acidity How do I measure the ripeness of my tomatoes?
-__label__oil __label__fats __label__nutrient-composition Fruit Oil Extraction
-__label__substitutions __label__cheese __label__vegan __label__dairy-free What's the point of "cheese alternative" that has dairy in it?
-__label__seasoning __label__frying-pan __label__seasoning-pans __label__non-stick Seasoning none stick teflon pans
-__label__substitutions __label__ginger How to use and store galangal?
-__label__substitutions __label__chocolate __label__pastry __label__dairy-free __label__ganache Could coconut cream be used to create a non-dairy ganache for whipping?
-__label__baking Chocolate and oil how to store this
-__label__cheese How to eat this kind of cheese
-__label__baking __label__muffins __label__avocados Avocado substitute in blueberry muffin recipe
-__label__eggs What's the best approach to get runny-yolk sunny side up fried eggs?
-__label__sourdough __label__mold What do I do about mold on my sourdough starter?
-__label__eggs __label__tempering Chemically, what happens when you temper an egg?
-__label__coffee __label__water __label__caffeine How can I maximize the caffeine content of my coffee?
-__label__food-safety __label__oil __label__basics Are vegetable (or coconut) oils more common used for frying and cooking than extra olive oil or it is a myth?
-__label__beans Where can I find dried Great Northern Beans?
-__label__baking __label__substitutions __label__gelatin How to replace marshmallows in rice krispies cakes?
-__label__tomatoes __label__ripe How long does it take to ripen tomatoes in a bag with bananas?
-__label__resources __label__learning What are good instructional cooking TV shows?
-__label__spices __label__beef __label__chili Recreating a Mexican spice blend I have bought
-__label__baking __label__parchment Using parchment paper to bake whoopie pies
-__label__baking __label__candy home made cough sweets didn't set properly
-__label__flavor __label__spices __label__peanuts Getting flavor powders to stick to nuts
-__label__food-preservation __label__fish __label__drying Drying whole, small fish at home
-__label__spices __label__nuts __label__coconut __label__peanuts __label__toasting Dry roasting nuts and spices beforehand
-__label__pork __label__curing What is special about pork that makes it so suitable for curing?
-__label__food-safety __label__herbs __label__italian-cuisine __label__garlic __label__canning Is there a way to safely can pesto sauce?
-__label__custard Custard recipe without commercial custard powder
-__label__turkey __label__gravy __label__thanksgiving __label__liver How to identify turkey liver
-__label__substitutions Substitution for fresh corn
-__label__baking __label__substitutions __label__sugar What substitution can I make for blonde cane sugar in macaroons?
-__label__chocolate __label__melting __label__chocolate-truffles Are there any special techniques for tempering dark chocolates with different cacao percentages?
-__label__fish __label__smell Sardines without the nasty breath?
-__label__slow-cooking __label__frozen Can I add frozen vegetables to my thawed chicken meat in a slow cooker?
-__label__vegetables __label__fruit __label__tomatoes __label__salad Fruit salad with tomatoes
-__label__equipment Cooking pot with lid for saving gas but that doesn't overflow?
-__label__tofu How to replace chicken with tofu in a curry
-__label__food-science __label__marinade __label__yogurt What are best practices for using Yoghurt as a Marinade?
-__label__dough __label__rising Why didn't my laminated dough rise?
-__label__food-safety __label__meat Can I still use frozen beef brisket left out at room temperature for 12 hours?
-__label__substitutions __label__shallots Is there a close substitution for shallots?
-__label__curry __label__stews __label__sweet-potatoes How to make sweet potatoes disintegrate in stew
-__label__fish __label__baby-food Cooking fishcakes for 1 year old---how to hold shape AND get soft juicy texture?
-__label__baking __label__bread Slow-fermented bread doesn't rise
-__label__yogurt How can I know when my yogurt is ready (in a generic, basic, non-us yogurt maker)?
-__label__resources What is a good website or book to learn kitchen techniques?
-__label__temperature How to keep aglio olio warm?
-__label__conversion Convert grill recipe to convection toaster oven?
-__label__cake __label__freezing How do I properly freeze a frosted cake?
-__label__freezing __label__egg-whites __label__whipper If you freeze and later melt egg whites would they still be suitable to whip
-__label__food-safety __label__storage-lifetime Will the bean salad dressing that I made ahead of time still work?
-__label__oil __label__oven __label__pork Is pork for bo ssam made entirely without oil?
-__label__eggs Why do organic eggs seem to be spoiled right after purchasing?
-__label__baking __label__fish How to tell when fish is done baking?
-__label__temperature __label__cooking-time Advice for cooking two pumpkin pies at once
-__label__storage-method __label__freezing __label__polenta Does polenta freeze well?
-__label__butter __label__puff-pastry Can I make puff pastry with half the butter?
-__label__rice __label__rice-cooker Non teflon rice cooker reccomendations
-__label__vegetables Simmering split peas smell bitter - why?
-__label__equipment What happened, when I boiled this pot dry?
-__label__fruit Are Asian Pears Bitter? Mine Was
-__label__watermelon __label__juicing What is the best/easiest way to juice a watermelon?
-__label__rice Can I leave uncooked rice sitting in water for an hour or longer before cooking?
-__label__cake How to make a cake less dense
-__label__brownies What does "rap" mean for brownies recipe?
-__label__storage-method __label__storage-lifetime What all fruits/crops can be stored in natural temperature for a long time?
-__label__freezing __label__lamb How long will a frozen lamb roast stay "good" ?
-__label__beef __label__pastry __label__presentation Pastry not "sticking" to beef Wellington
-__label__substitutions How many large marshmallows equals 2 cups of mini marshmallows
-__label__indian-cuisine __label__yogurt __label__curry What type of yoghurt should I use for making curry?
-__label__beef __label__jerky __label__dehydrating Should beef jerky be cut with or across the grain?
-__label__baking __label__chocolate Can I substitute unsweetened cocoa powder for unsweetened baker's chocolate?
-__label__sauce __label__pasta __label__flavor __label__chocolate What savory flavors would pair well with chocolate pasta?
-__label__storage-method __label__eggs __label__storage-lifetime Store cracked eggs for a week?
-__label__equipment __label__knives __label__maintenance Can you sharpen a ceramic knife?
-__label__oil __label__butter I need melted butter
-__label__cake __label__icing Making cake icing look professionally smooth
-__label__beef __label__fats __label__stock __label__broth __label__culinary-uses What to do with the fat rendered when making beef stock?
-__label__food-safety Freezer warmed to -6C. Safe to eat the food?
-__label__food-safety Chocolate spread preservation
-__label__roasting Spatchcock Turkey Breast
-__label__storage-method __label__oil __label__refrigerator My pesto turned solid. Why?
-__label__substitutions __label__food-science __label__basil Can basil flowers be substituted for basil leaves to make tea?
-__label__dry-aging What meats are appropriate for dry-aging
-__label__stock Can I use the green part of leeks for stocks?
-__label__substitutions __label__asian-cuisine __label__steaming What is the best western/cheap substitute for banana leaf?
-__label__coffee __label__cocoa Is there a drink that's analogous to coffee but made with cocoa beans?
-__label__equipment __label__pasta How does good pasta dough feel to the touch?
-__label__pan __label__carbon-steel carbon steel pans in dollar store
-__label__tea __label__water __label__traditional Is it necessary to rinse Chinese or other tea before first brew / steep / infusion?
-__label__sauce __label__tomatoes What's the source of the sweetness in tomato sauce that's simmered for at least four hours?
-__label__food-safety food safety regarding re freezing twice cooked chicken
-__label__baking __label__nuts Substituting hazelnuts for almonds, baking
-__label__equipment __label__food-science __label__sous-vide steam oven vs conventional oven
-__label__eggs __label__poaching How to extend holding time for poached eggs?
-__label__food-safety __label__meat Why is it dangerous to eat meat which has been left out and then cooked?
-__label__baking __label__substitutions __label__oil __label__cake Can oil be replaced with yoghurt in a cake recipe?
-__label__baking Is it safe to eat a cake with semi spoiled lemon rind?
-__label__stainless-steel __label__pan Food sticking to fry pan
-__label__substitutions Can avocado substitute the 'fat' in cake baking?
-__label__baking __label__eggs __label__quiche How do I know when quiche is finished cooking?
-__label__baking-soda __label__silver Cleaning silver with aluminum
-__label__vegetables __label__cabbage __label__lettuce What kind of cabbage is on my photo?
-__label__onions For how long should I cook onion paste?
-__label__baking __label__bread __label__corn __label__batter How do I eliminate Corn Meal "grittiness"?
-__label__knives __label__knife-skills How do I properly use a ceramic honing steel?
-__label__baking __label__cake How do you minimize cake doming?
-__label__flavor __label__salt __label__bacon How can I get my bacon less salty?
-__label__frying __label__temperature __label__maillard How to approximate the Maillard temperature (154C) in a pan?
-__label__eggs __label__soup __label__asian-cuisine Trick to making perfect egg ribbons?
-__label__bacon Why are oil bubbles when cooking bacon only around the bacon?
-__label__pork __label__fats __label__bacon Rendered pork fat vs lard vs bacon fat?
-__label__substitutions __label__spices __label__curry Curry powder mix
-__label__food-safety __label__storage-lifetime __label__spoilage __label__kombucha Does store-bought Kombucha spoil? If so, how can I tell?
-__label__baking __label__equipment __label__stove Why does my Wonder Pot now bake unevenly?
-__label__frying What's the technique for frying plantain?
-__label__mustard Homemade mustard is bland
-__label__coffee __label__espresso My espresso shot is extracting too quick, what am I doing wrong?
-__label__barbecue __label__smoking __label__wood What can I do to make wood dust for cold smoking?
-__label__temperature __label__slow-cooking __label__crockpot Cooking with a crock pot - temp
-__label__fruit __label__food-science __label__caramelization Does oxidation inhibit caramelization?
-__label__sourdough __label__mold __label__starter Blue/green mold on sourdough starter
-__label__soup __label__noodles Can I add uncooked noodles directly to soup?
-__label__rice __label__chinese-cuisine How can I make Chinese Fried Rice like they do on the East Coast?
-__label__baking __label__spices __label__vanilla What should I do with too-dry vanilla beans?
-__label__food-safety __label__chicken-breast Is this Chicken Situation safe to cook and eat?
-__label__steaming __label__tamales What is a good way to steam tamales without a "tamale steamer?"
-__label__measurements __label__salmon Ambiguities in Gravlax recipe
-__label__alcohol __label__vanilla How to remove alcohol taste from vanilla extract?
-__label__cutting-boards __label__wood Are there any differences between the commonly recommended types of woods for chopping boards?
-__label__greens __label__greek-cuisine Using Rainbow Chard for Spanakopita
-__label__meat __label__flavor __label__salt __label__seasoning What to do when I accidentally put too much salt on the meat?
-__label__storage-method __label__freezing __label__pie Can you freeze a Pecan Pie?
-__label__food-safety __label__cheese __label__dairy __label__spoilage Why does my ricotta cheese go bad in a few days?
-__label__knives __label__coconut __label__bones __label__chopping Knife chopping through bone or coconut
-__label__substitutions Non-dairy creamer, dry
-__label__baking __label__cookies What is the purpose of baking soda in chocolate-chip cookies?
-__label__equipment __label__maintenance Sanitization, disinfection, sterilization of Dishwasher?
-__label__cheese __label__vegetarian Does Domino's use rennet-free cheese?
-__label__food-safety __label__meringue Re-Heat meringues after having them in the fridge for a long time?
-__label__coffee How to hand-select the perfect coffee bean?
-__label__almonds __label__extracts What method of extracting oil from almonds preserves the most almond flavor?
-__label__food-safety What are the 'natural flavors' in a fruit drink that contains no juice?
-__label__storage-method __label__knives Does putting knives in a wooden block blade down wear out the blade?
-__label__roast-beef Rib Roast Rare standing up or lying down?
-__label__boiling __label__roast __label__potatoes Par boil roast potatoes
-__label__hummus Why did my hummus go bad?
-__label__dessert Why does a mix of condensed milk, cocoa and coconut solidify in the fridge?
-__label__cheese __label__cheese-making __label__brie Is there a difference between Brie & Camembert?
-__label__salt __label__hamburgers How to make salt in burger permeate throughout the entire meat?
-__label__ham wet cured ham spoilage
-__label__deep-frying __label__wok Best vessel for frying
-__label__storage-method __label__sauce __label__bechamel Storing bechamel sauce
-__label__cleaning __label__rice-cooker How do I clean a moldy rice cooker heating element?
-__label__culinary-uses __label__candy __label__cherries What can I do with a large amount of glac cherries?
-__label__dough __label__pie __label__crust __label__pot-pie Pie Crust -- Cutting to mix
-__label__chicken __label__marinade What should I use to marinate chicken with a lime seasoning?
-__label__flavor __label__sugar __label__curry What's the point of using sugar in savory dishes?
-__label__dessert __label__frosting __label__filling Creating a specific cream for a cake?
-__label__baking __label__bread __label__parchment Using the same baking paper as always, suddenly my bread sticks, what's happening?
-__label__ice-cream __label__molecular-gastronomy __label__emulsion __label__additives Why mono and diglycerides instead of xanthan?
-__label__nuts Cracking open a pistachio
-__label__mushrooms __label__pickling How to get pickled mushrooms to be less sour?
-__label__cast-iron __label__serving Keeping food warm: does cast iron make a suitable potluck vessel?
-__label__spices __label__resources __label__basics __label__learning What's a good resource for knowing what spices are and what to use them in?
-__label__squash __label__ripe How can I tell if my acorn squash is ripe before cutting it open?
-__label__vegetables Has there been some change in the varieties of broccoli sold in US supermarkets in the last few years?
-__label__sauce __label__flavor __label__garlic __label__seasoning How do you know how much garlic to add to a dish and in what form?
-__label__sugar __label__soup Tomato bisque soup too sweet
-__label__roasting Do I cover a pork roast?
-__label__sushi __label__ceviche Mexican ceviche vs. Japanese sashimi
-__label__oil __label__asian-cuisine __label__wok __label__stir-fry Suitable oil for woking?
-__label__eggs __label__frying __label__frying-pan __label__non-stick tamagoyaki eggs sticking to the pan
-__label__cookies I use 1/2 cup shortening and 1/2 cup butter in baking chocolate chips cookies but they always fall flat
-__label__chocolate __label__vegan Does white chocolate HAVE to have milk in it?
-__label__baking How do I bake cakes in a gas oven without a temperature knob?
-__label__equipment __label__knives __label__catering Are electric knives used in foodservice?
-__label__baking __label__frying __label__ham Crisping prosciutto
-__label__potatoes Are potato fruits (not "potatoes") edible?
-__label__beef __label__stock __label__broth __label__ribs __label__bones Can I use short rib bones alone to make beef stock?
-__label__meat How to prevent minced chicken from sticking and forming a single lump?
-__label__chocolate __label__tempering Trouble tempering Valrhona Couverture Manjari (64%) Chocolate
-__label__substitutions Can I use a fresh peach in place of preserves?
-__label__meat __label__temperature __label__thermometer How to properly measure the temperature of meat with a meat thermometer
-__label__substitutions __label__beans __label__vegetarian __label__soy __label__tofu Alternative milk Bean curd
-__label__potatoes __label__oven __label__microwave Fastest way to cook a baked potato?
-__label__boiling __label__water __label__pot My water is boiling too fast
-__label__dough __label__dessert __label__pastry __label__greek-cuisine Is it possible to make kataifi dough (by yourself or starting from filo dough)?
-__label__baking __label__substitutions __label__frosting Can sunflower or coconut oil be substituted for vegetable shortening in cake icing?
-__label__meat __label__grilling What should I use to build a parrilla?
-__label__recipe-scaling Can all recipe ingredient quantities be halved or doubled without altering taste?
-__label__food-safety __label__sushi Do I have to discard leftover sushi?
-__label__food-safety __label__storage-lifetime __label__cheese __label__food-preservation __label__mold Mold is growing on my cheese, what is common practice?
-__label__dough __label__pizza Pizza Dough Ingredients too runny even after adding flour
-__label__dough What is this dough called?
-__label__mango How do you remove the pit from a mango?
-__label__food-safety __label__storage-method __label__fats __label__duck Storing and re-using rendered duck fat
-__label__frying __label__deep-frying What do the numbers on my deep fryer dial mean?
-__label__fermentation __label__beets __label__russian-cuisine Why does my beet kvass taste bad?
-__label__fruit What is the best way to store fruit in bulk to make smoothies?
-__label__baking __label__coloring __label__icing What is the best way to make purple butter icing?
-__label__flavor __label__tomatoes __label__mexican-cuisine How do tomatillos differ in taste from under-ripe tomatoes?
-__label__baking __label__storage-method __label__freezing __label__storage How can I make delicious pastries in advance of serving day
-__label__pie Reheated half a cherry pie in the oven. Accidentally left it in said oven overnight
-__label__food-safety __label__beef __label__steak __label__raw-meat __label__tartare How safe is steak tartare?
-__label__chicken Chicken characteristics
-__label__food-safety __label__onions __label__mold Green and white mold on dry part of onion only. What to do?
-__label__baking __label__macarons How to evenly bake a daquoise disk?
-__label__bread __label__grains How to make store bought whole multi grain bread softer?
-__label__substitutions __label__tomatoes Crushed tomatoes - sub with diced or whole?
-__label__bread __label__yeast What would happen if I add wine to yeast bread?
-__label__substitutions __label__sausages What type of sausage for bangers and mash?
-__label__bread __label__eggs __label__gluten-free __label__breakfast Can you make french toast without eggs and gluten?
-__label__storage-lifetime __label__food-preservation __label__tea __label__citrus __label__ratio I am attempting to preserve the shelf life of ice tea up to six months with citric acid, I need a perfected ratio?
-__label__baking __label__cookies What is meant by "place 4 inches apart on cookie tray"?
-__label__baking __label__cookies How to prevent a cookie from becoming spongy like a cake?
-__label__baking __label__equipment __label__muffins What's the best material for a durable muffin pan
-__label__frying __label__rice What kind of rice should I use for frying?
-__label__pudding __label__consistency What should the consistency of pudding be?
-__label__beans Is Foul Fair? (Or what is this mystery bean)
-__label__baking __label__potatoes __label__gluten-free __label__experimental Replicating commercial gluten-free/non-gebrokts matzo -- where to start?
-__label__tea Teabags: for how long should I let them sit in the hot water?
-__label__food-safety __label__slow-cooking __label__fire Is it ok to leave a slow cooker unattended?
-__label__cutting What does the term mirepoix mean?
-__label__hollandaise Eggs Benedict using Goats milk butter
-__label__safety __label__fire __label__skillet How to avoid too hot pan that causes fire
-__label__oil __label__roux Is an oil-based roux cooked the same as one made with butter?
-__label__chili-peppers __label__food-identification __label__balkan-cuisine __label__serbian-cuisine Can you identify these chiles on sale in Serbia and Macedonia?
-__label__substitutions __label__cookies Substitute for Kirsch in Leckerli (Basel Lackerli) cookies?
-__label__food-safety __label__food-preservation __label__chips Does food get spoilt if it catches moisture?
-__label__equipment Is there an alternative and less toxic way to clean an oven than using oven spray?
-__label__cooking-time __label__microwave How do I adjust cooking time for an under-powered microwave?
-__label__freezing __label__fruit Can you freeze apples?
-__label__boiling __label__temperature __label__smell __label__heat Smell Something Burning. Course of action?
-__label__fermentation Can I use fermented milk product as starter culture?
-__label__food-safety __label__storage-method __label__temperature __label__food-science __label__catering What foods deliver well?
-__label__baking __label__meat __label__beef __label__pie What is the ideal way to prepare (and the type of) beef for a homemade meat pie?
-__label__spices __label__herbs __label__storage Spices storage conditions
-__label__chicken-breast cooked frozen chicken breasts
-__label__equipment __label__pizza-stone What are other uses for a pizza stone?
-__label__storage-method __label__sandwich how to store a chicken sandwich overnight for lunch the next day
-__label__nutrient-composition __label__yogurt __label__dairy Homemade Yogurt Nutrition Info
-__label__cake Is it better to use soft or hard ladyfingers when making tiramisu?
-__label__sauce __label__fresh blueberry sauce
-__label__cleaning __label__carbon-steel Should I cook in the old carbon steel skillets I just bought at a flea market? And can I use them for campfire cooking?
-__label__salt __label__soy Less salty sauce based on soy
-__label__chickpeas When soaking chickpeas (garbanzo beans), do I discard floaters?
-__label__equipment __label__cleaning __label__tea __label__glass Cleaning a tea pot
-__label__pie __label__apples Freezing an apple pie
-__label__alcohol __label__vanilla __label__extracts Can I use a flavored liqueur to make vanilla extract?
-__label__food-safety __label__sausages Italian Sausage still a little pink?
-__label__beef __label__restaurant-mimicry __label__stir-fry Cooking beef for pepper steak
-__label__frying __label__oil __label__dough __label__dessert __label__budget-cooking Is there a way to make delicious donuts with a small amount of oil?
-__label__rice __label__grains What rice should I use when a recipe asks for "short grain rice"?
-__label__food-safety __label__meat __label__cheese __label__storage Can meat and cheese be stored together?
-__label__equipment __label__utensils What spike is this? Identifying some utensils
-__label__substitutions __label__celery __label__root __label__parmesan How to make celery root dish without parmesan?
-__label__deep-frying __label__pressure-cooker __label__maillard Maillard in a Pressure Cooker
-__label__cream __label__language What's the US equivalent of double and single cream?
-__label__bread __label__cornstarch Why baste bread with cornstarch?
-__label__chicken __label__meat __label__flavor __label__infusion How do you infuse the flavor of a sauce into chicken?
-__label__vegetables __label__food-preservation __label__salt __label__canning __label__mushrooms Adjust salt (in mushrooms)
-__label__bread __label__sugar __label__food-preservation __label__mold Water + Sugar Solution Preserves Bread?
-__label__measurements __label__egg-whites Measuring egg whites
-__label__lemon-juice Why does lemon juice thicken condensed milk?
-__label__baking __label__yeast __label__baking-powder Why are there no recipes combining both yeast and baking powder?
-__label__equipment __label__candy __label__thermometer What are the differences between candy thermometers and meat thermometers?
-__label__please-remove-this-tag __label__flour __label__comparisons __label__shopping __label__cost How much difference is there between brands of flour?
-__label__sugar Nut brittle -what went wrong?
-__label__substitutions __label__sugar In which items out of Halwa, Milk Tea, Cake, Indian sweets, and Custard can white Sugar be replaced with Jaggery?
-__label__cooking-time Rule of thumb for cooking or baking different quantities?
-__label__equipment __label__wok What kind of wok should I get?
-__label__cookware Bowed bottom on Stainless Steel fry pan
-__label__storage-method __label__food-science __label__flavor Why do some foods taste better the next day?
-__label__american-cuisine __label__restaurant Does "American" Food exist around the world?
-__label__chicken __label__stock Removing the skin from chicken before or after cooking?
-__label__baking __label__oven What to place beneath the vegetables before placing them on the baking tray?
-__label__bread __label__sourdough How does a sourdough sponge work?
-__label__cupcakes __label__cakes Is there any other difference between the cakes and the cup cakes besides the size?
-__label__sauce __label__herbs How to get more flavor out of dried herbs?
-__label__storage-lifetime __label__cake __label__icing How long does butter cream icing keep?
-__label__pasta __label__dumplings __label__hungarian-cuisine __label__german-cuisine Is Spaetzle a pasta or a dumpling?
-__label__cast-iron How do you clean and season a cast iron pot?
-__label__vegetables __label__food-science __label__flavor __label__soup __label__roast Why does roasting vegetables before pureeing into soup affect the flavour?
-__label__coffee __label__milk Milk for Coffee - Shake and Hit
-__label__sauce __label__knife-skills __label__stock __label__chili __label__bones How do I cut bones in preparing a fast brown stock ("fond brun rapide")?
-__label__sushi __label__learning __label__asian-cuisine Is sushi so difficult?
-__label__sauce __label__flavor __label__frying __label__sauteing __label__flavor-base How do you know when your flavor base is thoroughly sauteed?
-__label__brining Sour tasting bamboo
-__label__flavor __label__please-remove-this-tag Is smoking with 'barked' wood dangerous?
-__label__baking __label__cake __label__batter Are ladyfingers and Genoise made the same way?
-__label__oil __label__botulism __label__infusion Food Safety - Infused oil with dried herbs
-__label__baking __label__potatoes __label__boiling __label__skin Is it safe to eat the skin of a potato?
-__label__eggs Better Scrambled Eggs
-__label__equipment __label__cookware What is a Hostess Set of flatware?
-__label__frying __label__seafood __label__scallops Excessive water when cooking scallops
-__label__curry __label__bell-peppers How to cook bell peppers until they are VERY tender, but not broken down?
-__label__pressure-cooker __label__glass If I use a diffuser will I be able to use a pressure cooker to can food on my glass top stove?
-__label__baking __label__dough __label__pizza __label__crust Woodfire oven how to get crust soft and tasty
-__label__vegetables __label__cultural-difference __label__asparagus Is asparagus generally recognized as the best vegetable, and why?
-__label__wine Wine selection when dining on horse meat?
-__label__flavor Bitter bell peppers
-__label__stock __label__wine Why is wine not a common ingredient in (meat) stock?
-__label__pasta __label__italian-cuisine What ingredients can be added to pasta to give a different color?
-__label__boiling __label__liver Do you need to rinse liver?
-__label__cast-iron __label__seasoning-pans Stripping seasoning from cast iron
-__label__beef __label__steak __label__food-identification __label__cut-of-meat What kind of steak is this?
-__label__mexican-cuisine How do you properly cook cow tongue?
-__label__flavor __label__molecular-gastronomy __label__gelling-agents __label__experimental I fancy making flavoured 'spaghetti', any tips?
-__label__please-remove-this-tag __label__pizza __label__dough __label__low-carb Low Carb Pizza Dough Recipe - How Will This Make Dough?
-__label__pizza __label__reheating Best way to reheat pizza
-__label__food-safety __label__milk Expiration Date on Milk
-__label__pressure-cooker Is my pressure cooker good for the trash bin?
-__label__oven __label__temperature How hot is your oven?
-__label__baking Baking course online
-__label__soup Accompaniment for salty soup?
-__label__steak Why does steak change colour after seasoning?
-__label__gluten-free __label__substitutions Substituting quinoa flour for wheat flour in egg pasta
-__label__frying __label__flour __label__deep-frying __label__batter __label__wheat What are the differences between using whole wheat flour vs. all purpose flour in batter for frying?
-__label__cheese __label__milk __label__mozzarella "Squeaky" homemade mozzarella
-__label__pork __label__gelatin Uses for Pork gelatin?
-__label__deep-frying why does oil temperature rise when I put food in the pan
-__label__food-safety __label__refrigerator __label__maple-syrup What is the impact of repeated cooling and reheating of maple syrup?
-__label__herbs __label__knife-skills How do you prepare fresh fennel for cooking?
-__label__food-safety __label__food-preservation __label__refrigerator __label__seafood __label__scallops How long will fresh scallops keep in the refrigerator?
-__label__substitutions __label__tomatoes What is the conversion rate between plum tomatoes and "regular" tomatoes?
-__label__garlic Should one always use the whole garlic clove?
-__label__food-safety __label__cast-iron Eating food from a slightly rusting cast iron dutch oven...is it safe?
-__label__food-safety __label__fruit __label__color __label__oranges Can a blood orange be half bloody?
-__label__fruit __label__sugar __label__dessert __label__salad What fruits have a low sugar content?
-__label__refrigerator __label__steak How best to store steaks in the fridge (for taste)
-__label__apples Other apple varieties for a Granny Smith fan
-__label__marinade How long will a vinegar based marinade keep in fridge?
-__label__equipment __label__whipped-cream Funnel-like device for putting non-liquids into a whipped cream dispenser?
-__label__butter __label__sauteing What happens when butter stops foaming?
-__label__eggs __label__batter Making toad in the hole with duck eggs
-__label__noodles __label__restaurant-mimicry __label__chinese-cuisine Panda Express style Chow Mein
-__label__tofu __label__dairy-free __label__soymilk How can I make my icecream soft as it is too hard to carve straight from the fridge?
-__label__cookware __label__cast-iron Should i oil my cast iron pan before storage?
-__label__food-safety __label__sous-vide Sous vide vegetables packed in advance?
-__label__melting-chocolate __label__tempering Tempering raw cacao for coating
-__label__culinary-uses __label__skin Can the skin of lychee be used for anything?
-__label__flavor __label__cupcakes Does peppermint flavour work with orange flavour?
-__label__chocolate __label__dessert __label__sushi __label__spherification How can I make a chocolate cup that looks like the seaweed on a sushi roll?
-__label__food-safety __label__fish Is cooked fish as perishable as raw fish?
-__label__freezing Extent of poultry denaturing via freezing(ice crystal formation)?
-__label__soup __label__chinese-cuisine How to make a restaurant style meatless Hot and Sour Soup
-__label__baking ready made sugar syrup
-__label__wine __label__vacuum Are vacuum pump effective to improve wine conservation?
-__label__baking __label__food-safety __label__chicken To bake a chicken in the oven
-__label__indian-cuisine __label__chili Chili ended up tasting like indian food
-__label__equipment __label__garlic __label__shortcuts Tools to peel and crush a whole garlic bulb
-__label__cookware __label__cleaning Pots and Pans in the dishwasher
-__label__food-safety __label__freezing __label__buttermilk Can buttermilk be frozen successfully?
-__label__food-science __label__onions Why do red onions turn blue or green when cooking sometimes?
-__label__cookies __label__oats Will steel cut oats work for oatmeal cookies?
-__label__muffins __label__low-carb What to add if low-carb muffins don't rise and are crumbly
-__label__middle-eastern-cuisine __label__food-identification What is the name of this Israeli street food?
-__label__food-safety __label__sushi Which types of fish in sushi must be cooked?
-__label__eggs __label__sauce __label__lemon-juice __label__hollandaise Can hollandaise be made with frozen lemon juice?
-__label__storage-method __label__storage-lifetime __label__bechamel Short term storage of bechamel
-__label__bread __label__moisture What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?
-__label__asian-cuisine Is there an alternative wrap for spring rolls other than rice paper?
-__label__temperature __label__thawing Commercial fridge for thawing
-__label__risotto Why do I add stock to risotto slowly?
-__label__beans What are the differences between fresh beans and dried ones?
-__label__baking __label__pastry __label__blind-baking How do I stop my pastry shrinking?
-__label__storage-lifetime __label__cheese How long does unrefrigerated shredded cheese last?
-__label__chocolate __label__melting-chocolate __label__ganache White ganache from cocoa butter won't set
-__label__food-preservation __label__canning Can "Canning" be achieved with "vacuum sealed" bags?
-__label__sauce __label__salt __label__asian-cuisine What flavour can cut through salt?
-__label__soymilk Why does soymilk take longer to expire?
-__label__please-remove-this-tag Is it possible to patent recipes?
-__label__baking __label__cake __label__sponge-cake Correct way to join two halves of sponge cake?
-__label__molecular-gastronomy __label__vegan __label__thickening What are some vegan thickeners for beverages?
-__label__substitutions __label__jam Can I substitute marmalade for peach preserves?
-__label__bread __label__eggs What method yields best result for washing breads?
-__label__substitutions __label__wine __label__sausages Wine substitutions for homemade salami
-__label__baking __label__eggs __label__cookies Why add in the eggs last when making chocolate chip cookies?
-__label__storage-method Storing cooked potatoes in the fridge
-__label__sugar __label__indian-cuisine __label__curry Sugar in Indian curries?
-__label__storage-method __label__rice __label__storage How do I get rid of bugs in rice?
-__label__storage-method __label__canning Canning pickles and sealing lids
-__label__substitutions Grapefruit recipe substitute to avoid medicine interaction?
-__label__baking __label__bread __label__starter __label__buttermilk Amish Friendship Bread starter with buttermilk
-__label__food-safety __label__sauce Does pre-packaged spaghetti sauce need to be cooked?
-__label__canning Why hot pack when raw pack is just as fast?
-__label__vegetables Sweet Potatoes going black when peeled
-__label__roasting __label__pork How long & at what temp do I cook stuffed pork sirloin roast?
-__label__camping Cooking stove vs cooking on open camp fire
-__label__substitutions What can be substitution of maple syrup for pancakes?
-__label__cake __label__syrup __label__oranges How can I get the maximum flavor from orange peels?
-__label__boiling __label__water What causes water to boil over?
-__label__yeast __label__sourdough-starter __label__cultured-food Commercial yeast ( Saccharomyces cerevisiae) in a sourdough culture
-__label__storage-method __label__eggs __label__freezing Can raw eggs be frozen?
-__label__cake Make a chocolate Cake
-__label__baking __label__dough __label__kneading Dough Too Wet - what to do?
-__label__baking __label__oven __label__pizza __label__cooking-time __label__gas How can I reliably bake pizza with no temperature control or pizza stone?
-__label__potatoes Riced potatoes recipe called steurens or steritz?
-__label__storage-method __label__vegetables __label__storage-lifetime __label__tomatoes Will tomatoes keep for longer if you keep the stalk in?
-__label__food-preservation __label__lemon Is it possible to can lemons in a simple syrup as opposed to using salt?
-__label__syrup __label__vanilla What is a moist vanilla bean?
-__label__equipment __label__cooking-time __label__stove __label__gas What do I need to know when moving from an electric hob to a gas hob
-__label__eggs __label__hard-boiled-eggs If a few of my eggs crack when making them hard-boiled, is it still safe to eat them?
-__label__frozen __label__meatloaf Can I cook a pre-made meatloaf from frozen?
-__label__baking __label__grilling __label__reheating __label__chicken-breast I have leftover baked chicken - can I reheat it on the grill?
-__label__butter __label__mustard Can I fix butter (for a sauce) after putting too much mustard in?
-__label__rice How to make fluffy rice and which type of type of rice to use?
-__label__bread __label__hamburgers What type of bread buns do premium burger restaurants use?
-__label__coffee Coffee Biscuit doesn't come out in Knock Box
-__label__vegetables __label__sauce __label__slow-cooking Uses of leftover vegetables from slow cooker
-__label__mushrooms How long do mushrooms stay good?
-__label__sauce __label__pasta __label__tomatoes Tomato pasta sauce splits. Why?
-__label__temperature Can I test my oven temperature without an oven thermometer?
-__label__chicken __label__freezing __label__defrosting Can I defrost and refreeze chicken?
-__label__baking __label__cookies Why do my snickerdoodles always come out flat?
-__label__bread What can I bake with only flour, water and sugar?
-__label__equipment __label__cream __label__whipped-cream __label__whipper How does a whipped cream charger work?
-__label__resources Sources for authentic recipes
-__label__canning __label__jam Help for thin flavorless jam
-__label__cookware Iron soup kettle with rust
-__label__pie __label__sauteing Minced meat malaise
-__label__food-safety __label__bread __label__proofing What the advantage of a 'bakers couche' for proofing bread and is it safe?
-__label__equipment __label__meat __label__thermometer on proper thermometer poking?
-__label__flour __label__low-carb __label__almonds What are the most effective wheat flour substitutes?
-__label__eggs __label__pasta __label__egg-whites Impact of using egg yolks vs whites in a spaghetti dish?
-__label__storage-method __label__soup How do canned soup companies keep their noodles from absorbing all the liquid in the can?
-__label__soup __label__vegetarian __label__raw How can I fix a bitter raw leek soup?
-__label__substitutions __label__canning __label__lemon-juice __label__jelly Can I use citric acid instead of lemon juice when canning?
-__label__cookware __label__stove __label__frying-pan __label__ceramic Does it matter that my pots are bigger than my ceremic cook top element?
-__label__grilling __label__steak __label__pan __label__seasoning Best practices for cooking steaks such as rib-eye at home
-__label__equipment Why would different types of pots/pans (made from different metal) give a different taste to food?
-__label__eggs __label__meringue Making my meringues form peaks
-__label__carrots __label__infusion __label__russian-cuisine How did/do the Russians make carrot tea?
-__label__food-safety __label__meat __label__temperature __label__slow-cooking When is Slow Cooking done - time vs temperature of meat
-__label__cheese-making Does method of coagulation matter when extracting ricotta from whey?
-__label__substitutions __label__vegetables __label__thickening Are there alternatives to okra as a thickening agent?
-__label__equipment __label__stove How to choose a premium dual fuel range (Viking, Wolf, Aga, and the like...)
-__label__fish __label__sushi What exactly is "Sushi Grade" fish?
-__label__food-safety __label__eggs __label__temperature __label__refrigerator When did the US start refrigerating eggs on a regular basis?
-__label__chicken How long to defrost 11 1bs. of chicken in the fridge?
-__label__water __label__steaming __label__spinach Water turned brown
-__label__wine __label__fondue What is the best wine to use in a fondue recipe?
-__label__food-safety __label__temperature What are some techniques to cool down a dish so that we can store it in the refrigerator safely?
-__label__history __label__doughnuts Why do doughnuts have holes?
-__label__baking __label__cookies How to get cracks in my ginger molasses cookies
-__label__chili-peppers How can you reduce the heat of a chili pepper?
-__label__storage-lifetime __label__tortilla __label__flour-tortilla tortilla recipe with longest shelf life
-__label__dough __label__flour __label__measurements __label__water What to do when too much liquid added to flour mixture?
-__label__food-safety __label__seafood __label__lobster Are there other parts of a Lobster that are edible apart from the Tail and Claws?
-__label__greens Are sesame greens served raw, or cooked?
-__label__dessert __label__chinese-cuisine __label__food-identification Name of a Chinese sweet
-__label__culinary-uses __label__evaporated-milk What is a good recipe that uses a lot of evaporated and/or sweetened milk?
-__label__potatoes __label__mash How to make a good mash potato
-__label__baking __label__substitutions __label__salt __label__american-cuisine __label__cream-cheese How to make a non-salty cheesecake?
-__label__refrigerator Purpose of low-humidity crisper?
-__label__potatoes __label__reheating __label__defrosting __label__mash Freezing Mashed Potatoes - any way to prevent drying out?
-__label__cookware __label__pan __label__pot __label__induction How does choosing good induction cookware differ from choosing cookware for other types of stove?
-__label__stock __label__gelatin __label__broth How many grams of gelatin are in stock/broth?
-__label__equipment __label__bread __label__toaster must I toast bread over a flame or are HOT toasters still made somewhere?
-__label__freezing __label__fruit __label__refrigerator __label__defrosting Freezing and defrosting Cantaloupe is still good in the fridge?
-__label__coffee Ceramic Coffee mug measurement
-__label__eggs How do you crack eggs on a tawa without running away?
-__label__spices __label__indian-cuisine The next level of spices (Indian cooking)?
-__label__pop-rocks Suppliers for plain flavoured pop rocks
-__label__lamb Is there a lamb dish that is as easy to prepare as steak?
-__label__eggs __label__frying __label__food-science __label__rice What causes egg-covered puffed rice cakes to become soft when pan fried (and how to control it)?
-__label__cooking-time __label__pork __label__slow-cooking __label__boiling What's the basic technique for long braising of pork?
-__label__turkey __label__brining Can I brine a self-basting turkey?
-__label__freezing __label__dehydrating preserving dehydrated foods prepared with citric acid, honey or syrup
-__label__baking __label__frying __label__doughnuts Why won't my crueler rise
-__label__menu-planning __label__casserole How to parcook a casserole?
-__label__equipment Where to buy a Scandinavian birch twig whisk?
-__label__chicken __label__brining __label__chicken-breast Using dry or wet brined chicken the next day
-__label__refrigerator __label__waffle refrigerating cooked waffles
-__label__baking __label__salt Should you add some salt to flour when baking?
-__label__meat __label__temperature __label__maillard Best way/temperature to get maillard reaction on meat/steak
-__label__batter __label__pancakes __label__breakfast __label__waffle How long can you keep yeasted waffle batter (including eggs/buttermilk) in the refrigerator?
-__label__milk __label__kefir How can I make my kefir milk smooth and creamy instead of watery and grainy?
-__label__baking __label__measurements Baker percentages, weights, volumes, and such
-__label__baking __label__substitutions __label__sugar Sugar alternative when beating eggs and sugar together
-__label__sausages __label__curing How much salt and pink salt do I need for pork sausage?
-__label__japanese-cuisine __label__sandwich Is it okay to store sandwich (tonkatsu sandwich) in a container?
-__label__freezing __label__cheese __label__vacuum __label__botulism Vacuum-packed cheese question (botulism)
-__label__meat __label__stews __label__timing How to recook a roast?
-__label__starter __label__cultural-difference Starters vs Entree
-__label__bread __label__rising What is the lesser evil, degassing too early or too late?
-__label__food-safety __label__mold __label__ham Is it safe to eat a lump of Jamon that grew some mold?
-__label__equipment __label__pan __label__non-stick __label__ceramic Ceramic pan overheating damage
-__label__meat __label__storage How long can I keep beef warm in a roaster oven?
-__label__mushrooms __label__defrosting Appropriate way to thaw mushrooms
-__label__food-science __label__brining __label__marinade Does marinating break down proteins the way brining does?
-__label__meat __label__freezing Is freezing browned meat the best option
-__label__sugar __label__caramel Is it possible to make caramel that does not taste sweet?
-__label__baking __label__steaming __label__steamed-pudding Is it okay to bake caramel pudding rather than steaming it?
-__label__substitutions __label__cake __label__alcohol How to incorporate alcohol (rum) into a cake recipe?
-__label__food-safety __label__boiling __label__water Is it safe to reheat old water in an electric kettle?
-__label__substitutions Can Apple Butter be substituted for Apple Sauce in baking?
-__label__freezing Damage to freezer food after a power outage
-__label__butter __label__ice-cream __label__emulsion Making ice cream and fats don't dissolve in base
-__label__food-safety __label__refrigerator refrigerating meat after cooking
-__label__freezing Pumpkin puree refreeze
-__label__sauce __label__beef __label__ground-beef Cooking minced/ground beef with a jar of sauce
-__label__seasoning-pans Seasoning skillet: What am I doing wrong?
-__label__eggs __label__knife-skills How to cleanly slice hard-boiled eggs?
-__label__cake I want to make a poke cake with fresh strawberries. Do i have to add a gelitin to the strawberries?
-__label__food-safety __label__meat Testicles as food?
-__label__baking __label__equipment __label__candy __label__mold __label__jelly Trusted Custom mold manufacturers for confections
-__label__thickening __label__language What are the Standard Terms Used to Describe Liquid Viscosity in Cooking?
-__label__coffee __label__grinding Proper grind and measurement for a pour over coffee maker
-__label__eggs __label__food-science __label__heat __label__omelette __label__scrambled-eggs Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets
-__label__caramelization Fast caramelized taste for soup
-__label__freezing How can I freeze excess peas from my garden?
-__label__fruit __label__ripe How to tell if my fig is ripe
-__label__food-safety __label__snail How do I know if escargot is fully cooked?
-__label__sauce __label__flavor __label__barbecue __label__marinade __label__curry What causes flavors to "marry"?
-__label__please-remove-this-tag __label__eggplant __label__middle-eastern-cuisine My Baba Ghanoush is too watery
-__label__microwave __label__popcorn When to season popcorn?
-__label__pie Why my apple pie is not crispy?
-__label__baking __label__almonds Baking maple syrup on cold smoked almonds
-__label__flavor How to help my vegetable beef soup that I added too much tomato to?
-__label__flavor __label__pastry __label__french-cuisine What ingredient adds the sweetness on Croissants in Europe?
-__label__baking __label__temperature Is 440 F too hot for an oven temperature?
-__label__baking How can I make my scones rise evenly?
-__label__batter __label__yorkshire-puddings __label__sausages Cooking Toad In The Hole - preventing "burn on"
-__label__nuts How do you eat this type of Gingko nut?
-__label__pie __label__egg-whites __label__meringue How do I keep meringue from "weeping"?
-__label__oil If not hydrogenated, how are spreads from olive oil made?
-__label__herbs __label__storage __label__fresh Can I keep herbs fresh by spraying them with fertilizer?
-__label__frying Frying panko crusted pork chops
-__label__baking __label__dough __label__pie __label__vinegar __label__crust Why do some pie crust recipes include vinegar?
-__label__rice Proper ratio of Water to Rice
-__label__candy How do I know if I can double, triple or quadruple a recipe for caramels?
-__label__mushrooms How to prepare chanterelles?
-__label__food-safety __label__storage-lifetime What is the shelf life of homemade compote?
-__label__espresso __label__french-press If espresso is by definition pressure-brewed coffee, is French press coffee a form of espresso?
-__label__stock __label__turkey Why didn't my turkey stock gelatinize?
-__label__frying __label__cooking-safety Will coated chicken fry up ok if not fried right away?
-__label__food-safety __label__slow-cooking __label__crockpot Used warm setting by accident
-__label__cheese __label__cheese-making Are there aged cheeses I can make which don't require a cheese fridge?
-__label__please-remove-this-tag Cues to a reliable or unreliable recipe?
-__label__food-safety __label__eggs __label__storage-lifetime Sniffing out a rotten egg from the dozen
-__label__baking __label__flour __label__dessert __label__cheesecake What does flour do to cheesecake?
-__label__chicken __label__boiling Why does my chicken go dry when I boil it?
-__label__food-safety __label__dessert How long can I keep a dessert out of the fridge?
-__label__baking __label__sugar __label__cookies Does using powdered sugar instead of granulated sugar make cookie dough drier?
-__label__oil __label__korean-cuisine What type of oil is used in korean side dishes?
-__label__food-preservation __label__yeast __label__fermentation __label__cabbage __label__sauerkraut Small batch of sauerkraut smells yeasty
-__label__fire Did I just almost start an oil fire?
-__label__storage-method __label__storage-lifetime __label__vegetables __label__herbs __label__refrigerator Will vegetables and fresh herbs last longer in the refrigerator in a plastic bag?
-__label__meat __label__frozen Do i need to thaw meat before cooking in pressure cooker
-__label__flavor __label__eggplant How do you make sure aubergine doesn't go bitter when cooking?
-__label__propane-grill Propane grill leaking from valve stem
-__label__equipment __label__oven Is it possible to use a commercial oven range in the home?
-__label__cheese __label__history What is the origin of cheese dip?
-__label__tea __label__beverages What's really happening when reusing tea leaves?
-__label__eggs __label__oil __label__butter Why do scrambled/fried eggs stick less when cooked with butter instead of oil?
-__label__meat __label__canning How do you safely bottle or "can" bbq meat drippings?
-__label__stock __label__thickening __label__chili Why is my stock jelly-like when cold but watery when hot?
-__label__fruit How far in advance can I prepare a fruit cup?
-__label__stove __label__alcohol __label__chorizo Availability of pure alcohol in the UK (or alternatives as fuel for alcohol-burning cookers)
-__label__curry __label__thai-cuisine __label__coconut How do I prevent coconut milk from separating in Thai curry?
-__label__refrigerator __label__avocados How do I know when my avocado has gone bad, and how can I keep it fresh?
-__label__smoking __label__bones Soft bones in smoked chicken
-__label__salmon __label__raw-meat __label__raw __label__frozen __label__sashimi Fresh salmon that was frozen after: till when can it still be eaten raw
-__label__baking __label__bread __label__cookies Why does my bread collapse in my bread machine?
-__label__food-safety __label__cheese __label__mascarpone Mascarpone left outside fridge overnight - still usable?
-__label__rice __label__rice-cooker What types of rice are appropriate to use in a rice cooker?
-__label__milk __label__grains __label__kefir How to separate milk kefir grains?
-__label__baking __label__eggs __label__egg-whites Whole eggs versus folding in egg whites
-__label__fruit __label__italian-cuisine __label__candy __label__citrus What should I do with candied citron?
-__label__potatoes __label__chips How can I make my homemade potato wedges crispy?
-__label__coffee __label__flavor How does a coffee bean get its smokey flavor?
-__label__basics __label__budget-cooking How to practice cooking without spending too much?
-__label__fudge __label__cocoa Fix fudge that is too rich
-__label__oil __label__disposal What's the proper way to dispose of used fats & oils?
-__label__chocolate __label__syrup How can I make a chocolate syrup that can be frozen?
-__label__baking __label__cake __label__microwave How to bake a cake in a microwave oven
-__label__substitutions __label__eggs __label__gluten-free __label__allergy How to substitute in baking so the result is both egg- and gluten-free?
-__label__substitutions __label__spices __label__allergy __label__chili-peppers __label__bell-peppers Chili and bell pepper substitute due to allergies?
-__label__cheese-making Halloumi ended up too soft
-__label__storage-method __label__vegetables __label__fruit __label__fresh How to keep fruits and vegetables fresh
-__label__seafood __label__butchering How to clean an octopus - and is it worth it
-__label__sous-vide Can putting items with high heat capacity smooth out heat changes in Sous Vide?
-__label__yorkshire-puddings Flat Yorkshire Pudding
-__label__culinary-uses __label__polenta What can I use polenta leftovers for?
-__label__baking __label__cookies Undercooked cookies
-__label__spices __label__indian-cuisine Toasting spices with and without oil
-__label__sugar __label__chocolate __label__butter __label__cookies Forgot to add sugar to cookies
-__label__cleaning __label__slow-cooking __label__smell Slow cooker lid gasket smell
-__label__eggs __label__salt Do I add salt to my sunny side up eggs before, during, or after cooking?
-__label__equipment __label__grilling __label__oven __label__basics __label__broiler Can I use the grill tray in my oven for grilling?
-__label__vegetables __label__eggplant Baked eggplant is bitter - is there a way to fix it?
-__label__sweeteners What are the equivalent amounts of these sweeteners?
-__label__dough __label__food-science __label__deep-frying Does adding alcohol to dough prevent it from soaking oil when deep-frying?
-__label__food-preservation __label__pickling __label__food-processing Mushy homemade dill pickle chips
-__label__vinegar __label__wine When is homemade wine-based vinegar simply bad wine?
-__label__thickening __label__mustard Why does my homemade mustard thicken only some of the time?
-__label__sauteing Tips on tossing a frying pan
-__label__basics __label__stove How do you get a feel for the heat (direct heat)?
-__label__food-safety __label__oven __label__spoilage How do we keep our roasted cashews from smelling bad eventually?
-__label__food-science __label__popcorn Why does microwave popcorn burn?
-__label__sauce __label__bechamel How can I make a "lighter" cheese sauce?
-__label__food-safety __label__chicken __label__freezing Can I safely freeze my yogurt marinated chicken?
-__label__ice-cream __label__blender __label__consistency How can I thin out my ice cream mixture?
-__label__nuts Which nuts can be cracked without tools?
-__label__tea How to make a strong cup of milk tea without boiling it much?
-__label__barbecue How can I light charcoal faster?
-__label__chili-peppers Are chillies hotter when they're ripe?
-__label__oil __label__cleaning Getting oil residue out of a container
-__label__oil Does blending oil (for vegan butter) make hydrogenated oil?
-__label__fruit __label__drying How to dry fruits without sunlight or a dehydrator?
-__label__brining Why does Brining help food to retain water, but adding salt will draw the moisture out?
-__label__bread __label__sugar __label__yeast How did people make bread before sugar was 'discovered'
-__label__food-safety __label__fish __label__food-transport Storing and Transporting cooked fish
-__label__storage-method __label__flour __label__refrigerator __label__wheat What is the best way to store the whole wheat flour for daily usage?
-__label__tofu Better ways to drain tofu in a hurry?
-__label__fermentation How to create very slimy natto?
-__label__baking __label__substitutions __label__cake __label__ingredient-selection Replacements for baking soda in a cake?
-__label__bread __label__pizza __label__sourdough Mixing both gluten production and milk
-__label__storage-method __label__chocolate __label__food-preservation How to preserve homemade chocolates?
-__label__pan __label__stainless-steel What do I have to worry about when using a stainless steel pan as opposed to nonstick?
-__label__icing __label__texture Is it possible to "tidy up" chocolate fondant?
-__label__cake __label__whipped-cream how to whip UHT cream?
-__label__sauce __label__pasta __label__storage How should I store bolognese sauce prep?
-__label__fruit __label__ripe __label__durian How long should I let durian ripen in a freezer bag?
-__label__rice What's the best way to cook brown rice?
-__label__equipment __label__bread __label__dough Creating ideal temperature for dough to rise
-__label__oven __label__cooking-time __label__turkey __label__gas __label__lasagna How to adjust time for oven stuck at 350F
-__label__chicken __label__slow-cooking __label__roast How long should I slow roast a large (7.5lb/3.5kg) chicken for?
-__label__food-preservation __label__juice __label__juicing What are the alternatives to fresh apple juice?
-__label__salt __label__rice __label__boiling Why add salt to the water when cooking rice?
-__label__sausages __label__veal What are the preferred veal cuts for sausage making?
-__label__pork __label__slow-cooking __label__roast __label__heat __label__pot-roast How long can I leave a pork roast in a PC550 slow cooker on warm after it's cooked?
-__label__food-safety __label__storage-lifetime __label__dip Why do store-bought dips have such a limited shelf life?
-__label__storage-method __label__cupcakes How to best store cupcakes?
-__label__baking __label__equipment Should I bake cookies with the oven heated from the top or the bottom?
-__label__drying __label__lettuce What's wrong with using spin dryer to dry lettuce?
-__label__chicken __label__beer Am I missing something with Beer Can chicken?
-__label__honey Getting the flavor of honey without the sweetness
-__label__eggs What do eggs do in enriching and glazing
-__label__fermentation __label__chili-peppers __label__kimchi How does Korean chili powder differ from "US" chili powder?
-__label__meat __label__onions First onion or first minced meat?
-__label__equipment __label__glass What is the best way to open a tightly fitted lid of a jar?
-__label__freezing Freezing traditional Greek dishes
-__label__baking __label__french-fries __label__cooking-myth How to prepare french fries?
-__label__baking __label__cheesecake Water bath issue when doubling a cheesecake recipe to make bars
-__label__bread __label__dough __label__sourdough What went wrong with my sourdough?
-__label__substitutions __label__polenta Can you make porridge out of P.A.N. harina?
-__label__sourdough __label__sourdough-starter How to Judge the Appropriate Feeding Schedule for Immature Sourdough Starter
-__label__water __label__soda How to make club soda
-__label__coffee What is the difference between coffee grinds/beans labeled as "espresso coffee" and ordinary coffee?
-__label__food-science __label__beef __label__steak Does chopping steak negate the benefit of using better meat?
-__label__food-safety __label__soup __label__stock Does vegetable soup made with chicken stock last longer if the stock was made fresh vs from a stock cube?
-__label__garlic __label__mold Garlic turned to black powder?
-__label__pork __label__slow-cooking Slow-cooking pork 'chops'?
-__label__equipment __label__potatoes What is a German potato grater called?
-__label__food-safety __label__salmon Safety of vacuum packed smoked salmon in turned off fridge?
-__label__baking __label__fruit What fruits keep their sweetness when baking?
-__label__substitutions __label__mustard Is there a substitute for Dijon mustard and if so, what is it?
-__label__storage-method Should i fridge my expiring meal bars by best used by date?
-__label__caramel __label__oranges How can I make orange caramel sauce?
-__label__coffee __label__french-press Ideal coffee grind for a French Press?
-__label__food-safety __label__poultry Possible internal contamination from soaking or scalding slaughtered chicken in hot water to ease plucking
-__label__coconut How to remoisten sweetened coconut after opening?
-__label__substitutions __label__asian-cuisine __label__cabbage __label__korean-cuisine How can I make kimchi with everyday ingredients?
-__label__indian-cuisine __label__syrup How long can I soak gulab jamun before serving?
-__label__baking __label__bread __label__pita __label__kneading Kneading before or after rising?
-__label__food-safety __label__vinegar Mold on Vinegar Batch?
-__label__dessert __label__frozen Home made popsicles sticking to mold
-__label__food-safety __label__carbonation Is there such a thing as "food grade CO2"?
-__label__food-safety Is it safe to freeze soup that uses previously frozen stock?
-__label__substitutions __label__grilling __label__barbecue __label__ribs What can I use to substitute apple juice in a preparation of ribs?
-__label__bread __label__food-preservation Why does soda bread preserve less well than sourdough or yeast based bread?
-__label__canning Can I used lemon juice in place of ascorbic acid in canning peaches?
-__label__ingredient-selection __label__spicy-hot __label__jalapeno How to choose fresh, ripe (hot) jalapeos?
-__label__substitutions __label__korean-cuisine What should I substitute for dried anchovies and kelp in a stock
-__label__steaming __label__cooking-myth Bamboo Steamer VS Normal Steamer
-__label__microwave __label__reheating Ready to eat food not suitable for microwave
-__label__oven __label__pork __label__roast How to roast pork shoulder?
-__label__nuts __label__meringue Using nuts in pavlova meringue
-__label__baking __label__bread __label__freezing __label__yeast __label__defrosting Can I successfully bake previously-frozen bread dough?
-__label__food-preservation __label__pickling __label__cucumbers Pickle handling
-__label__storage-method __label__vegetables __label__pie Storage of Sweet Potato Pie
-__label__shopping __label__noodles Where can I find (plain) Ramen noodles?
-__label__cleaning __label__rice-cooker __label__teflon Cleaning a Teflon pan with burnt rice residual
-__label__substitutions __label__spices __label__chili-peppers What is ground red pepper?
-__label__cookware __label__pie __label__stoneware How deep is a deep pie dish, traditionally?
-__label__maple-syrup Is a maple tree with a squirrel hole in it safe to tap?
-__label__storage-method __label__food-preservation __label__bananas Cutting the stems of banana instead of wrapping them when preserving them
-__label__chicken __label__boiling __label__noodles How can I stop the cooking in my chicken and noodle soup?
-__label__baking-soda Why is there so much baking soda in scones?
-__label__substitutions __label__sauce __label__pizza __label__tomatoes __label__reheating Can I add tomato paste afterwards, instead of during cooking, for a tomato sauce?
-__label__equipment __label__blender __label__food-processing Glass Food Processor
-__label__storage __label__mint __label__food-transport candied mints storage and transporting long distance
-__label__baking __label__cake What is the proper technique for making an angel food cake?
-__label__equipment __label__bread __label__dough __label__kneading __label__stand-mixer How can I prevent dough from wrapping around a dough hook?
-__label__bread __label__pate Make pate easier to spread
-__label__substitutions __label__bread How to convert between flours?
-__label__substitutions __label__eggs __label__cake What considerations are there when using powdered or pasteurized eggs in baking cake?
-__label__knife-skills __label__coconut How do you open a coconut?
-__label__sauce When do I add the chicken stock in this recipe? The author doesn't specify
-__label__sauce __label__duck __label__reduction How should I add wine to the sauce for my duck?
-__label__cream __label__liqueur Rayla cream liqueur
-__label__spices __label__flavor What are the differences between various types of paprika, and which have the most flavor?
-__label__molecular-gastronomy __label__spherification Use of algin and calcium chloride in spherification
-__label__sugar __label__sauteing __label__mustard What islands use a cooking technique that starts with sugar and hot sauce in the pan?
-__label__storage-lifetime __label__fresh __label__bananas __label__ripe How can I increase the longevity of my bananas?
-__label__cleaning __label__stove How do I clean burnt milk from a glass-ceramic stove?
-__label__seasoning My food doesn't have too much taste / taste allways the same?
-__label__pancakes Why is the first hotcake always the worst?
-__label__bread __label__dough __label__yeast __label__fermentation What is the difference between a poolish and a biga?
-__label__eggs __label__frying __label__flour How to thoroughly bread meat with eggs and flour for frying without the mess
-__label__baking __label__cake __label__pan In what ways does the size of the baking pan matter while baking cakes?
-__label__cake Have to preserve a cake for decoration purposes
-__label__baking How can I thicken an already cooked pie filling?
-__label__slow-cooking __label__high-altitude Do I need to adjust slow cooker recipes for high altitude?
-__label__baking __label__baking-soda Why should I boil pretzels in baking soda water before baking?
-__label__spices How much powder does 1 TBSP of Cumin seeds yield when crushed?
-__label__baking Crust separating from crumb in white bread. What gives?
-__label__substitutions __label__baking-powder __label__almond-milk Adjusting baking powder to work with almond milk
-__label__equipment __label__coffee What does the "bold" setting on my Cuisinart coffee maker do?
-__label__beverages __label__soda __label__peaches How do you make peach soda?
-__label__boiling __label__corn Cooking dried corn
-__label__soup I accidentally boiled away most of my soup, what can I do to recover it?
-__label__baking __label__cinnamon __label__rolls How to make my cinnamon rolls less bready?
-__label__microwave __label__stainless-steel Accidentally microwaved stainless steel travel coffee mug. Still safe to use?
-__label__bread What defines a bread as 'artisan'?
-__label__beef __label__oven How should I cook a 1lb bottom round roast beef in the oven?
-__label__bread __label__dough I added more water to my ciabatta dough by accident
-__label__fish __label__brining Mackerel brining time before smoking
-__label__chocolate __label__melting-chocolate __label__tempering How can I tell if my chocolate is tempered?
-__label__nuts __label__soaking Speeding up soaking of cashews for a recipe
-__label__fruit __label__citrus What's the least messy way to prepare grapefruit?
-__label__baking __label__biscuits __label__cakes Can I make cakes in a tagine?
-__label__substitutions __label__bread Thinned yogurt instead of milk
-__label__honey __label__muffins __label__blueberries Why are the blueberries in my blueberry muffins not melting?
-__label__chocolate Cocoa vs chocolate
-__label__food-safety Baileys best before date
-__label__catering Catering our daughter's wedding
-__label__sauce __label__flour __label__thickening Are there ways in which you can overdo your thickening?
-__label__culinary-uses __label__soup What is the purpose of vermouth in potato leek soup?
-__label__flavor __label__sugar __label__vanilla __label__extracts What are the advantages of vanilla sugar?
-__label__equipment Serving sets question
-__label__meat __label__language __label__venison Is the "gamey" taste of venison just a polite name for "rotten"?
-__label__culinary-uses __label__lettuce How can I incorporate brown lettuce into something appetizing?
-__label__substitutions __label__fruit Fresh blueberries vs dried blueberries in a cookie recipe
-__label__conversion How to convert a cup to SI units?
-__label__substitutions __label__corn Can "cream-style" corn substitute for creamed corn in cornbread?
-__label__mortar __label__pestle What kind of mortar and pestle will be strong enough for grinding date pits?
-__label__fruit __label__sugar __label__candy __label__coloring What effects will xylitol have as a sugar substitute?  
-__label__cookies __label__crackers Why do Pocky and other "stick" biscuits have this distinct burn pattern?
-__label__eggs __label__bagels How to prepare eggs in shape suited for bagel?
-__label__wine __label__grapes Why are predominantly grapes an ingredient in wine?
-__label__flour __label__fats __label__roux __label__bulk-cooking Is there a technique for making larger batches of roux?
-__label__oil How much to heat mustard oil before cooking?
-__label__hot-sauce How to balance the bitterness of Habanero peppers?
-__label__fruit __label__knife-skills __label__peeling __label__pomegranate how to peel a pomegranate efficiently?
-__label__paneer What is the difference between malai paneer and paneer?
-__label__dough __label__bread __label__temperature __label__water How warm is "warm water?"
-__label__baking __label__substitutions __label__alcohol __label__glaze __label__rum What is a non-alcoholic substitute for rum in a glaze?
-__label__equipment __label__induction What to look for in an induction stovetop?
-__label__eggs __label__water __label__omelette Why is water often added to the eggs when making omelettes?
-__label__meat __label__cast-iron __label__venison how to cook nondescript venison in a cast iron pot so its tender?
-__label__coffee __label__measurements What is the definition of a cup of coffee
-__label__substitutions __label__sauce __label__oil __label__butter __label__emulsion Can you interchange oil and butter in emulsified sauces?
-__label__meat __label__temperature __label__sous-vide Cooking Temperature for Crocodile meat?
-__label__thai-cuisine Thai noodle dish with peanuts
-__label__fruit __label__frozen __label__jam __label__blueberries __label__raspberries Can jam be made from frozen berries?
-__label__storage-lifetime how long can I store beet brine in fridge
-__label__deep-frying Why doesn't deep frying 'wet' the food?
-__label__salt What are some things to consider when choosing a salt?
-__label__cheese __label__cream __label__foam __label__whipper Why did my "goat cheese espuma" flop?
-__label__equipment __label__candy How to inject carbon dioxide into hard candy, to make poping rocks?
-__label__baking __label__blind-baking __label__quiche What is blind baking?
-__label__storage-lifetime __label__salad __label__mayonnaise __label__salad-dressing How long would you keep this Caesar dressing?
-__label__thawing Putting half thawed joint of pork back in fridge to fully defrost?
-__label__tea What green tea has the highest caffeine content?
-__label__eggs __label__temperature How can I be sure my food is ready for a raw egg to be dropped on top?
-__label__sous-vide How to keep bags from floating in a sous vide supreme
-__label__food-science Is this soup, stew, or something else?
-__label__tomatoes __label__salad __label__cucumbers What is the name of the middle eastern salad containing Tomato and Cucumber?
-__label__food-safety __label__food-science Are there food combinations that are dangerous?
-__label__tea __label__herbs __label__mint Spearmint kinda Musky
-__label__sausages Dealing with a hank of natural sausage casings
-__label__chocolate Making chocolate covered strawberries without parchment paper
-__label__bread __label__chemistry Difference between fermentation and leavening?
-__label__bread __label__salt What salt should I use in a bread machine recipe?
-__label__vegetables __label__asparagus Should asparagus be peeled before cooking?
-__label__storage-method __label__food-preservation Is there a rule of thumb on vinegar's abilities as a preservative?
-__label__equipment __label__cleaning How to keep my stainless steel skillet clean
-__label__ground-beef __label__spoilage Ground beef smells slightly sweet?
-__label__bread __label__proofing Can you freeze bread dough when it's done proofing to bake later?
-__label__stock __label__chemistry Why would parsnips make a beef stock not freeze?
-__label__storage-lifetime __label__tomatoes __label__juice How Long Does Tomato Juice Last?
-__label__spices Do I always have to peel garlic?
-__label__sugar __label__caramelization How do you control the caramelization of sugar?
-__label__food-safety __label__storage-lifetime __label__root Do liquorice roots expire?
-__label__mexican-cuisine __label__chili-peppers Why are poblanos sometimes called pasillas?
-__label__food-preservation __label__olive Why does olives with the pit left always taste better than pitted ones
-__label__baking __label__bread __label__crust Crusty french bread
-__label__fermentation What are safe temperature ranges for fermenting miso paste?
-__label__sauce My lasagna sauce is too tart
-__label__sauce __label__lamb __label__hot-sauce __label__tzatziki How can I stabilize Sriracha in sour cream?
-__label__sauce __label__barbecue __label__barbecue-sauce Why do BBQ sauce recipes specify that you must cook the sauce?
-__label__cake What to do with excess Wham bars
-__label__pork __label__skin How do you make pork rinds?
-__label__baking __label__dough __label__pie __label__crust __label__tart Why and when do you need to dock dough?
-__label__salad __label__food-identification __label__salad-dressing __label__english-cuisine Name of the sauce/salad eaten with roast dinners up north UK
-__label__seeds __label__flax Does flax seed loses its properties after smashing it?
-__label__sushi __label__shrimp Do shrimp really have sex with their siblings before being served raw in sushi?
-__label__vegetables __label__deep-frying __label__cauliflower How to deep fry cauliflower?
-__label__chicken __label__oven __label__spices __label__foil-cooking Chicken in Tin Foil in the Oven: Any tips or advices on spices or wrapping?
-__label__spices __label__restaurant-mimicry __label__salad-dressing Replicating Good Seasons brand Italian salad dressing dry mix
-__label__please-remove-this-tag __label__chicken __label__soup What is the name of this chicken soup dish?
-__label__baking __label__grilling __label__steak Steaks taste horrid in the center?
-__label__baking __label__cake __label__chocolate How do I get my cheesecake bottom not to crumble?
-__label__knives __label__sharpening How can I learn to sharpen my Japanese knives properly?
-__label__beef __label__sandwich What kind of sandwich can be made with Shredded Beef?
-__label__food-safety __label__vegetables __label__beets How can I tell whether beetroot is still edible?
-__label__eggs __label__vinegar __label__poaching Poached eggs dissolve while cooking?
-__label__equipment __label__seasoning-pans __label__paella Should I season my paellera?
-__label__freezing Greaseproof paper
-__label__freezing What can I do to make my Cheese & Onion Pie freeze well?
-__label__food-safety __label__jerky Does jerky need to be preserved with nitrites?
-__label__substitutions __label__cooking-time How to get dried split peas to be equivalent to fresh peas
-__label__cast-iron __label__maintenance Repairing the Seasoning on a Cast Iron Pan
-__label__sushi __label__tuna __label__sashimi Fatty Tuna vs. Tuna
-__label__vegetables Why does my chard taste bitter when I cook it?
-__label__food-safety __label__eggs Is it safe to eat raw eggs?
-__label__baking __label__bread __label__dough __label__yeast __label__proofing How do you raise your dough in cold seasons?
-__label__eggs __label__frying How to add water/milk to the sunny side up eggs?
-__label__food-safety __label__chicken __label__crockpot __label__defrosting __label__chicken-breast How would I quickly defrost chicken if it's going to be cooked in a crock pot?
-__label__storage-method __label__freezing __label__tomatoes How to store blanched tomatoes?
-__label__dough How can you make bread from pizza dough?
-__label__asian-cuisine What can you make with Dried Lemon Grass?
-__label__flavor __label__citrus __label__beverages __label__soda __label__raspberries What are the components of the raspberry citrus flavor in Mountain Dew Voltage?
-__label__fats __label__food-identification __label__mold What are these white 'bits' in my nutella
-__label__meat __label__roasting Roasting beef and lamb roasts together
-__label__substitutions __label__sugar What are the advantages and disadvantages of various sugars/substitutes?
-__label__storage-method __label__fish __label__smoking How to store smoked fish when traveling?
-__label__food-safety New Red Potatoes have pink streaks inside
-__label__fruit __label__food-preservation __label__canning __label__plums Plum preserving/storage method that tastes like plums, not prunes (I just picked 30 lbs)
-__label__chicken __label__freezing Seasoning, freezing, thawing and then deep frying chicken
-__label__culinary-uses __label__apples What can I do with apple peel?
-__label__salt __label__cookware Is the stainless steel pot pitted by salt water bad for health?
-__label__vegetables __label__stock Which vegetables to use for stock?
-__label__soup __label__ramen Tsukemen ramen broth/soup
-__label__baking Technique to bake donair meat in an oven
-__label__muffins __label__bananas Why do I need over ripe bananas for banana muffins?
-__label__frying How do I make tempura turn out light?
-__label__bread __label__food-science __label__italian-cuisine __label__chemistry __label__focaccia Why do we dimple a focaccia?
-__label__grilling __label__cedar-plank Can I reuse cedar grilling planks?
-__label__fudge How can I cut fudge smooth and uniform?
-__label__freezing __label__boiling __label__alcohol __label__fresh __label__lobster Lobster Death! Freezer vs. Alcohol
-__label__sugar __label__measurements __label__syrup __label__ratio For equal volumes water and sugar, what is the ratio of separated volume vs. combined?
-__label__vegetables __label__sandwich A spicy vegetable which stays in a sandwich?
-__label__chicken __label__refrigerator __label__raw Beverage Cooler vs Small Refrigerator for Raw Chicken?
-__label__equipment How do price and quality relate in blenders?
-__label__meat __label__grilling __label__restaurant-mimicry __label__hamburgers Mustard-fried burger patty
-__label__cookies Why are my cookies SO sticky?
-__label__cream British "pot" of whipping cream?
-__label__oil __label__butter Vegetable Oil vs. Canola oil in DIY Spreadable butter
-__label__food-safety __label__dehydrating __label__sweet-potatoes Sweet potatoes: to cook or not to cook?
-__label__salt __label__curry __label__chemistry Why should I add salt to my curries?
-__label__garlic Why should you remove the core of garlic?
-__label__yogurt __label__texture Why isn't my homemade yogurt smooth?
-__label__oven __label__pate Pts raw from inside in another oven - how to make them right in this oven?
-__label__boiling __label__nuts __label__peanuts Boiling peeled peanuts
-__label__language __label__knife-skills What's the term for cutting part way through a vegetable or fruit to increase surface area?
-__label__color What natural ingredients can be used to color food blue or green?
-__label__potatoes __label__microwave Potato in the microwave
-__label__curry __label__ratio __label__thai Ratios in traditional Thai peanut curry recipes
-__label__storage-method __label__storage-lifetime __label__pasta How to store homemade pasta without freezing
-__label__baking __label__cookies __label__refrigerator Cookie dough between batches - Refrigerate? Or no?
-__label__food-science __label__pancakes Should I rest pancake batter?
-__label__flavor __label__food-science __label__boiling __label__water __label__heat Can food be boiled "extra fast/hard" in water?
-__label__food-safety __label__potatoes Is it safe to eat potatoes that have sprouted?
-__label__fruit __label__smell How long will durian smell linger?
-__label__ripe __label__mango How do I ripen a Mango?
-__label__pan __label__ceramic scratched ceramic pan
-__label__cooking-time How do I adjust oven time to cook 2 dishes at the same time
-__label__baking __label__sugar __label__cookies Effects of reducing sugar in cookies
-__label__food-safety __label__equipment __label__sushi Do I roll sushi with or without gloves?
-__label__freezing __label__almonds Can you freeze almond paste?
-__label__indian-cuisine __label__lentils Different cooking times for red and brown lentils?
-__label__ingredient-selection __label__popcorn __label__experimental Is there a way to deliberately explode other food than corn kernels?
-__label__baking __label__butter Adding melted butter to cold milk in baking
-__label__storage-lifetime __label__honey __label__condiments Is it true that honey never spoils? Why?
-__label__cheesecake Cheesecake in rectangular pan
-__label__crockpot __label__bulk-cooking Pulled Pork for a large crowd
-__label__bread __label__malt Can I make my own malt?
-__label__baking Can I use a stoneware 9x13 pan instead of a metal 9x13 pan for Caramel Rolls?
-__label__storage-method __label__temperature __label__frozen-yogurt What is the correct temperature for storing home-made frozen yogurt?
-__label__fermentation Possible dangers of home fermentation of vegetables
-__label__equipment __label__pasta __label__pot Why do the inserts in pasta pots not go all the way to the bottom?
-__label__chicken __label__sous-vide My sous vide chicken is tough and stringy - did I cook it too long, or too little?
-__label__fruit __label__dehydrating __label__jerky dehydrating food with a vacuum chamber
-__label__food-identification Crunchy/fried grapefruit?
-__label__pork __label__charcuterie Pork rillettes - drain fat before shredding or not
-__label__sausages how do I cook sausages without poking holes through them?
-__label__grilling __label__seasoning __label__cedar-plank How do you season/prepare a wood plank for Plank Grilling?
-__label__eggs How do I temper an egg?
-__label__heat __label__cutting-boards Is it OK to just have two cutting boards: one for stuff to be heated, another for other stuff?
-__label__storage-lifetime __label__cream Cream Cheese expiration dates
-__label__culinary-uses __label__tea Are there any savoury dishes using matcha tea?
-__label__storage-lifetime __label__chocolate __label__ganache How can I increase the shelf life of chocolate ganache?
-__label__storage-method __label__storage-lifetime __label__freezing What temperature to freeze meat at to preserve quality?
-__label__cake __label__color Dying a white iced cake black
-__label__food-safety __label__starch Can we digest raw starch?
-__label__food-safety __label__chemistry __label__whipped-cream __label__stainless-steel What are the grey-black specks that appear when whipping cream in stainless steel bowl?
-__label__milk __label__coffee __label__drinks Frothing Milk By Hand
-__label__pan __label__pot __label__kitchen __label__copper-cookware Dishwasher safe lids for copper cookware?
-__label__meat __label__freezing Freezing of Meat
-__label__temperature __label__language What is "hand hot"?
-__label__chili How do I take the heat out of my chili?
-__label__sugar __label__coconut Coconut sugar flavor
-__label__meat __label__pie __label__puff-pastry Why do you need to cool the filling of a meat pie before adding to the pastry?
-__label__chickpeas __label__foam Should I remove the foam when cooking chickpeas?
-__label__baking __label__bread What causes the crown of the bread to crack during baking?
-__label__creme-fraiche Is it possible to make homemade crme fraiche using clotted buttermilk?
-__label__bread __label__cutting-boards I don't have a large cutting board, but I do have a large table with a wood top
-__label__storage-method __label__herbs How to maximize and preserve horseradish potency without vinegar?
-__label__equipment __label__lemon Lemon zest in large volumes
-__label__equipment Morphy Richards new Intellichef, states boil at 240 degrees C?
-__label__equipment __label__knives __label__kitchen-safety __label__knife-safety How sharp should a paring knife be?
-__label__sauce __label__cast-iron __label__stainless-steel Pan sauce without meat
-__label__cut-of-meat Aged steaks cooked as medium but came out looking well done
-__label__food-safety __label__chicken __label__pie How can I safely re-heat a chicken pie without burning the crust?
-__label__food-safety __label__storage-method How should I manage my fridge?
-__label__barbecue __label__smoking __label__smoke-flavor How much time do I need to achieve a smokey flavor in bbq?
-__label__substitutions A substitute for jaggery
-__label__sauce How to thicken slow cooker recipe sauce
-__label__bread __label__temperature Bread Proving Time in Warm Climates
-__label__baking __label__eggs __label__dessert __label__meringue Saving a pavlova that didn't form a crust
-__label__fruit __label__cookies Breaking down fruit with sugar and water for cookies
-__label__baking __label__bread Bread breaks in the middle while in the oven
-__label__spices Adding spice to poaching liquid
-__label__boiling __label__wine __label__heat What is the impact of high heat on wine?
-__label__chocolate __label__temperature How can I cool chocolate in a couple of minutes?
-__label__vegetables __label__butter __label__water __label__steaming Cooking vegetables with butter and water
-__label__beef __label__fats __label__ground-beef How can I determine fat content in beef?
-__label__baking __label__oven __label__pizza Is our oven at work powerful enough to bake pizza?
-__label__cast-iron __label__dutch-oven __label__fire How to salvage a totally nuked cast iron dutch oven?
-__label__steak __label__veal How to cook 1.5+ inch veal steak to medium?
-__label__rice __label__rice-cooker Why would I buy a rice cooker?
-__label__substitutions __label__rice __label__paella Rice for paella
-__label__coffee __label__foam How to make cappuccino coffee at home without a machine
-__label__cleaning How to prevent flies sticking to hood fan lightbulb guard?
-__label__frozen __label__egg-whites __label__sorbet Why do some sorbet recipes call for egg whites?
-__label__cake __label__chocolate White chocolate mud cake with dark chocolate ganache?
-__label__food-safety Refrigerating warm potato salad 13 hours after dinner
-__label__baking __label__bread __label__buttermilk Why does soda bread call for buttermilk?
-__label__baking __label__soda __label__legumes Can/should I use baking soda when cooking beans?
-__label__frying __label__garlic Fried garlic turning black
-__label__cheese Can anyone explain the meaning of 2x and 4x brie cheese?
-__label__food-safety __label__eggs __label__mousse __label__salmonella Mousse has Raw Eggs -- is it Really Safe?
-__label__chicken __label__flavor __label__food-science __label__curry __label__chemistry Aiding the Maillard reaction: Baking Powder or Baking Soda?
-__label__vegetables __label__roasting What other vegetables can I roast with asparagus?
-__label__sourdough __label__rye Rye flour in starter
-__label__bread __label__rye What are "rye sours"?
-__label__flambe First time Flambe
-__label__chicken __label__roasting How to minimize smoke/liquid output when roasting chicken?
-__label__coffee __label__roasting __label__caffeine Difference in caffeine levels between light and bold coffee?
-__label__recipe-scaling __label__menu-planning Are gourd leaves edible?
-__label__gluten-free __label__grains What grains are gluten free?
-__label__baking __label__sugar-free Will any sugar substitutes brown in a crumble topping?
-__label__baking __label__bread __label__sourdough How to keep a high hydration bread loaf from becoming flat
-__label__alcohol __label__food-science Cooking away alcohol
-__label__fruit __label__ripe __label__mango Why do some mangoes ripen without changing flesh color?
-__label__baking __label__bread Measurement of ingredients for baking 400g of brown bread
-__label__soup __label__chili-peppers __label__spicy-hot Oops! Too much hot pepper. Now what?
-__label__yogurt __label__middle-eastern-cuisine What type of yogurt is most similar to the yogurt used in authentic Middle-Eastern cuisine?
-__label__baking __label__cake What is an easy way to turn a heavy-ish cake?
-__label__meatballs How can I prevent meatballs fall apart?
-__label__sugar __label__food-science __label__caramelization Is time a factor in Caramelization?
-__label__stock __label__broth __label__chicken-stock __label__ramen __label__straining What's the best way to strain stock?
-__label__equipment __label__pot __label__caramelization __label__melting-sugar choosing a saucepan material for creams and caramels
-__label__storage-lifetime __label__ginger Why did my ginger simple syrup develop such a disgusting consistency?
-__label__substitutions __label__cheese What is a substitute for mascarpone cheese?
-__label__baking __label__bread Baking bread ... without crust?
-__label__sugar What is the difference between granulated cane sugar and granulated sugar?
-__label__substitutions __label__wine __label__mushrooms Substituting for Madeira wine in a mushroom stuffed with sausage recipe
-__label__food-safety Are my capers still good?
-__label__cheese Brie Cheese and expiration date
-__label__stock Adding more bones to a finished stock?
-__label__pastry Why Does a Lot of Pastry Have an Orange Flavor?
-__label__temperature __label__batter __label__middle-eastern-cuisine __label__chickpeas What is the ideal temperature for water added to chickpea flour for falafel?
-__label__butter __label__icing __label__cupcakes __label__melting Why does my butter icing melt so quickly?
-__label__sauce __label__chinese-cuisine __label__food-identification __label__chili-peppers How can I make 'Santon sauce'
-__label__smoking __label__ham __label__curing Do I have to cure a fresh ham before smoking?
-__label__corn Par-Cooking Corn on the Cob in a Microwave
-__label__food-safety __label__fish __label__defrosting How long can fish be left out?
-__label__boiling __label__steaming __label__dumplings Should I steam or boil zongzi?
-__label__baking __label__butter How to melt butter most conveniently?
-__label__equipment __label__oven __label__shopping What oven should I buy, which is appropriate for baking?
-__label__baking __label__brownies Best way to cleanly cut brownies?
-__label__pizza __label__rising Any advantage to kneeding down pizza dough 3 times
-__label__meat __label__rice __label__indian-cuisine How do I avoid dry meat and burned masala and rice in biryana?
-__label__menu-planning __label__organization __label__software meal planning software with collaboration and sharing
-__label__baking __label__microwave __label__crust Microwave Crust
-__label__equipment __label__oven __label__pizza-stone Pizza Stone in Electric Oven
-__label__vegetables __label__bacon How can I impart bacon flavor into collard greens without losing crispness?
-__label__coffee How to improve the taste of sour coffee beans?
-__label__utensils French whisk handle has rocks in it?
-__label__knives What knife should I take if traveling?
-__label__tea Should a teabag or looseleaf tea brew at room to cold temperature water?
-__label__dough __label__crust What does it mean when dough is referred to as "short"?
-__label__substitutions __label__honey __label__maple-syrup Can I replace honey with maple syrup in recipes that require honey?
-__label__oven __label__reheating Reheating in the oven: why and how?
-__label__substitutions Ingredient substitute for sriracha hot sauce
-__label__storage-lifetime __label__salt __label__tuna Why would fresh tuna be salted?
-__label__seitan How to make round Seitan sausages
-__label__sauce __label__tomatoes __label__culinary-uses What do you do with left over tomato paste?
-__label__baking __label__bread __label__sourdough Adding flavorings & fillings to bread dough
-__label__flavor __label__jerky What's the secret ingredient in beef jerky?
-__label__sourdough __label__starter Are the bubbles in the sourdough starter caused by yeast cultures?
-__label__sourdough sourdough starter splits
-__label__cheese __label__cheese-making I want to make my own cheese. How do I get started?
-__label__chocolate __label__butter __label__mixing __label__melting-chocolate Rocky road seized up?
-__label__equipment __label__grilling __label__barbecue Why does my kamado ceramic grill fall out of it's stand when I open it?
-__label__milk __label__microwave How come heating milk in the microwave is safe?
-__label__bread What is the ingredient in bakery Italian bread that give it that great taste
-__label__substitutions __label__maple-syrup Substituting maple syrup for maple extract
-__label__indian-cuisine __label__stir-fry __label__cabbage What kind of cabbage to use in cabbage poriyal (Indian stir-fry)?
-__label__frying __label__reheating re-fry fried food
-__label__food-safety Vacuum sealed ham left out for 9 hours, is it still safe to eat?
-__label__substitutions __label__icing To make a cream cheese icing, can I use cottage cheese?
-__label__spices Why did my Red Chilli Powder Turned Brown?
-__label__molecular-gastronomy __label__cocktails __label__foam Making culinary foams for cocktails
-__label__sugar __label__boiling __label__candy Crystallization of sugar solution, and oddly crunchy candy with fudge-like texture after eating
-__label__equipment __label__dutch-oven What to look for when choosing a dutch oven?
-__label__pan __label__parchment How to line this cake pan with parchment paper?
-__label__substitutions __label__cake __label__yogurt How does substituting yogurt into a cake change the texture and why can it be used?
-__label__milk __label__jelly How to make "white" jello using aloe vera jelly pack for broken glass dessert
-__label__baking __label__muffins Why were my banana muffins hard?
-__label__pizza __label__microwave Water in the microwave to reheat pizza better
-__label__salt __label__peanuts __label__peanut-butter How to unsalt roasted salted peanuts?
-__label__chicken How to prevent the chicken breasts from drying out
-__label__eggs __label__food-science __label__molecular-gastronomy __label__pressure-cooker __label__hard-boiled-eggs Does pressure cooking of chicken eggs support the removal of the membrane and eggshell?
-__label__storage-lifetime __label__steak __label__brining How long can brining steaks be kept in the brine?
-__label__baking __label__substitutions __label__eggs __label__cake __label__soda Why can soda be used as a substitute for eggs when using a boxed cake mix?
-__label__storage-method __label__lemon In what container should I put lemon water for storage?
-__label__custard Expiry date of custard powder?
-__label__flavor __label__milk __label__mixing __label__goat How can goat milk be prepared to reduce the 'hairy' after taste it has?
-__label__tomatoes __label__thickening __label__salsa How do I make homemade Salsa thicker?
-__label__food-safety __label__freezing Does freezing non-freezable liquids affect life span
-__label__bread __label__yeast Are there any yeast-less breads that can be used as sandwich bread?
-__label__baking __label__souffle Can I really put frozen ramekins in a preheated oven?
-__label__food-safety __label__corn Is it safe to eat Raw Corn?
-__label__gelatin __label__melon Why didn't my melon jelly set?
-__label__onions Are Chives and Green Onions the same thing?
-__label__food-preservation __label__charcuterie __label__corned-beef Corned Beef - From Scratch
-__label__frying __label__sauteing When sauteing should I put onion or garlic first?
-__label__spices __label__indian-cuisine __label__curry __label__toasting Does toasting and grinding whole spice really improve curry flavor?
-__label__sauce __label__indian-cuisine What is the name of the sauce which is made of Yoghurt and fresh Cucumbers?
-__label__storage-method __label__potatoes __label__deep-frying __label__french-fries __label__chips Tricks to preserve chips (french fries)?
-__label__flavor __label__seasoning __label__language Is there a difference between seasoning and flavouring?
-__label__eggs __label__flatbread What can I use to replace eggs in the recipe?
-__label__marinade __label__ingredient-selection __label__salad __label__tofu How to marinate tofu for my mint & lemon juice couscous salad?
-__label__baking __label__salt __label__brownies Does sprinkling salt on top of brownies give the same result as putting it in the batter?
-__label__chicken Mystery "organ" on the underside of chicken thighs?
-__label__baking __label__flour How can you make "All Purpose Flour" using home ground wheat?
-__label__canning Why are home canning jars made of glass and not metal?
-__label__frying __label__flour Tricks to mask the burnt flour taste
-__label__food-safety Forgot to put the slow cooker on
-__label__vinegar __label__apples Apple cider vinegar and Blue Mold
-__label__food-identification Dutch vegetable cordon-bleu
-__label__substitutions __label__herbs How much dried herb to use when substituting for fresh herbs?
-__label__flavor How to add maple and brown sugar to cream of wheat
-__label__indian-cuisine __label__saffron Balancing out saffron taste, chlorine/latex taste
-__label__onions Why cook onion with chicken? Is it just for taste?
-__label__organization __label__kitchen __label__efficiency Timing cooking: methods / workflow
-__label__microwave Microwave more than one container at a time
-__label__chicken __label__steak __label__marinade Do you achieve better results from marinating if you poke holes in the meat beforehand?
-__label__baking __label__cake __label__oil Why does my oil cake drop in the centre
-__label__food-safety __label__cucumbers How do you tell if pickles/cucumbers have gone bad
-__label__chicken __label__deep-frying __label__restaurant-mimicry __label__batter How to imitate commercial fried chicken?
-__label__bacon How can I make bacon powder?
-__label__food-transport Transporting confections
-__label__honey Can I rescue honey that is crystallised in the container? (with water or otherwise)
-__label__muffins __label__quickbread The muffins were rock hard, what did I do wrong?
-__label__tea Sugar in tea better if put after boiling
-__label__equipment __label__knives __label__cutting __label__knife-skills __label__maintenance Am I using my knives for the correct jobs?
-__label__cleaning __label__boiling __label__milk Can I boil milk unattended (and still keep the pan clean)?
-__label__eggs __label__pasteurization what's a good technique for pasteurizing eggs?
-__label__storage-method __label__oil Refrigerating olive oil
-__label__temperature __label__cooking-time __label__cast-iron Crock Pot to Enameled Cast Iron Pot Cooking Times and Temperatures
-__label__equipment __label__cookware __label__wok __label__stove __label__gas Can I use a Wok ring on a gas range?
-__label__spices __label__cleaning __label__tumeric Removing turmeric stains from white plastic
-__label__beef __label__grilling __label__cooking-time __label__roast How long should a 4-5 pound rib roast take in an infrared cooker?
-__label__milk __label__vitamins Does full-fat milk contain Vitamin-D?
-__label__equipment __label__meat __label__grilling __label__steak how should I cook the steak at home
-__label__food-safety __label__storage-method __label__lettuce Does a head of lettuce really need to be refrigerated?
-__label__equipment __label__ice-cream Donvier Ice Cream Maker - why stirring only every 2 minutes?
-__label__baking __label__bread __label__kneading Why punch down knead free bread?
-__label__equipment __label__stainless-steel Scratched Stainless Steel
-__label__fruit __label__asian-cuisine __label__indian-cuisine __label__melon How do I remove bitterness from bitter melon
-__label__pasta __label__experimental Whole wheat pasta from milling to the results
-__label__cookware __label__frying-pan Why does my food turn out poorly using an All-Clad Stainless-Steel Fry Pan?
-__label__food-preservation Food that does not spoil, lightweight, energetic and balanced
-__label__texture __label__chutney My chutney is too thick
-__label__frying __label__sausages How to fry Italian sausages without producing so much smoke?
-__label__substitutions __label__creme-fraiche What should I look for in an alternative to crme frache?
-__label__food-safety __label__food-science Will spoiled food always make you sick?
-__label__frying __label__mushrooms Can I fry my frozen Maitake pieces with other fresh mushrooms?
-__label__equipment __label__oven __label__ribs Safe to leave oven on at 180F while at work to cook ribs?
-__label__substitutions __label__milk __label__curry __label__coconut Substitute for coconut milk in curry
-__label__food-safety __label__tomatoes __label__botulism Air bubbles in canned tomatoes
-__label__coffee __label__espresso How to make good coffee in a Moka pot?
-__label__food-safety __label__mushrooms __label__mold White threads on top of mushrooms?
-__label__ground-beef what shall I do about this ground meat?
-__label__fudge How hard is it to make fudge?
-__label__cake __label__coloring __label__icing __label__decorating How do I colour ready-to-roll icing
-__label__flavor __label__curry __label__infusion Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
-__label__substitutions __label__butter __label__cookies __label__gluten-free What are some low fat butter substitutes for cookies?
-__label__baking __label__flour What are the differences in bleached/unbleached flour for baking?
-__label__baking __label__bread What hole size to prefer in the bread for what reasons?
-__label__sauce __label__pasta __label__italian-cuisine __label__mascarpone Mascarpone and Almond pasta Sauce?
-__label__sauce __label__fish __label__haddock What sauce could I use for haddock?
-__label__cheese __label__chocolate __label__cheese-making Chocolate-Flavored Cheese
-__label__boiling __label__basics "Lively simmer" vs "simmer"?
-__label__flavor What are food combinations that trick your taste buds into tasting sweet?
-__label__organization __label__software What should one look for in the license terms of a crowdsourced recipe website?
-__label__food-safety __label__bread Safety of room-temperature soaker from Reinhart's *Whole Grain Breads*
-__label__bacon __label__canning Can I can bacon?
-__label__garlic __label__pickling Why to add garlic for pickles?
-__label__bread What causes gaps/holes in homemade bread?
-__label__substitutions __label__chicken __label__eggs __label__frying __label__deep-frying Egg replacement for fried chicken
-__label__sushi Texture and cutting of avocado and Mango used in sushi
-__label__grilling __label__cutting __label__hot-dog Is there anything gained by butterfly cutting a hot dog for grilling?
-__label__eggs __label__storage-lifetime Do Eggs Need to be Refrigerated?
-__label__baking How to get a brown/burned texture on cornbread?
-__label__equipment __label__pot __label__utensils __label__maintenance What can I do about scratched pots?
-__label__cookies __label__restaurant-mimicry What's the secret to soft cookies?
-__label__substitutions __label__wine Can rosehip tisane be used as a substitute for red wine in cooking?
-__label__ingredient-selection __label__recipe-scaling __label__pudding __label__cinnamon What is the measure for scaling cinnamon if you double a recipe?
-__label__chicken __label__storage-method __label__freezing Can I remove frost from frozen chicken breasts and re-package?
-__label__boiling __label__water __label__french-press How fast does water cool off after boiling?
-__label__rice __label__measurements How much does a a cup of rice weigh?
-__label__serving-suggestion Fresh popcorn serving size suggestion
-__label__soda __label__carbonation Soda carbonation
-__label__cast-iron Moving cast iron from fridge to stove
-__label__fruit __label__citrus What is this citrus fruit?
-__label__storage-method __label__storage-lifetime __label__beans __label__lentils How long can I store cooked lentils?
-__label__food-safety What is the real risk of salmonella with modern food cleaning standards?
-__label__apples __label__jam __label__pectin Is there enough pectin in Apples to make jam
-__label__baking Which rack level of oven is suitable for baking choco lava cakes?
-__label__food-safety __label__chicken __label__raw Cooking raw chicken beside heating quesadillas
-__label__microwave Should I default to higher or lower power when the recommended power is not an option in a microwave?
-__label__dessert __label__almonds Would almond flour work for macaroons?
-__label__dessert What are the proper steps to add the vermicelli in making dessert shemai?
-__label__knives __label__japanese-cuisine Uses of kohaishu vs santoku
-__label__chocolate __label__drinks __label__melting-chocolate The consistency of my hot chocolate is off, what do I do?
-__label__chicken __label__smoking How to smoke chicken without it coming out tough?
-__label__cleaning __label__rice Why clean a pot (used to cook rice) with cold water?
-__label__baking Is a (British) wedding cake just a tiered fruit cake
-__label__cooking-time __label__turkey __label__brining __label__thanksgiving How can I estimate cooking time for a brined and roasted turkey?
-__label__soup __label__blender Why heat soup in a blender?
-__label__butter __label__garlic __label__color __label__coloring How can you make gray or black butter?
-__label__vegetables __label__vegetarian __label__bouillon How to replace Bouillon cubes without making them on my own
-__label__bread __label__indian-cuisine __label__flatbread Naan without tandoor?
-__label__chocolate __label__ganache White chocolate ganache won't set
-__label__boiling __label__sauteing __label__steaming __label__dumplings __label__polish-cuisine What is the authentic way to cook pierogi?
-__label__beef __label__reheating How to Reheat Beef Tenderloin?
-__label__boiling __label__seafood Why boil octopus with wine cork?
-__label__chocolate __label__melting-chocolate __label__tempering Does tempered chocolate remain tempered and only needs liquefying?
-__label__utensils __label__maintenance __label__pestle What type of glue should I use to repair a marble mortar and pestle?
-__label__soup __label__milk If I'm using milk as an ingredient in soup, how can I prevent it from curdling?
-__label__chocolate __label__cream __label__chocolate-truffles How can I avoid chocolate truffle mix curdling?
-__label__culinary-uses __label__basil __label__flowers What uses are there for basil flowers?
-__label__parsnip How to clean and trim parsnips?
-__label__bread What edible solution can I cover bread in to make it waterproof?
-__label__food-safety __label__gelatin __label__cheesecake Is high gelatin concentration in cheesecake unsafe? 
-__label__food-safety __label__pan Cooking in painted metal pots
-__label__pork __label__roast __label__ham Smoked ham roast: what do I do with it?
-__label__food-safety __label__temperature __label__thermometer What does a meat thermometer display if the meat temperature is uneven?
-__label__oven __label__roasting __label__roast __label__duck Why do you  slice whole ducks in half when roasting but not for other poultry?
-__label__sous-vide __label__storage Vacuum sealing with a submerged ziplock vs home machine vs professional machine
-__label__beef Can I fix a chewy beef joint after it's already cooked and sliced?
-__label__baking __label__food-safety __label__cheese Baking granbarksost (spruce bark cheese) (Brie) with little mould
-__label__equipment __label__cookware __label__basics __label__pot What to look for in a pot?
-__label__sugar __label__boiling __label__candy Why did my Turkish Delight come out flavorless?
-__label__equipment __label__mixing __label__stand-mixer What to look for in a Stand Mixer?
-__label__language __label__mousse __label__souffle What's the difference between a souffle and a mousse?
-__label__ice-cream __label__candy How do I make a Turkish Delight Syrup
-__label__baking __label__cake What causes a cake to sink in the center?
-__label__mayonnaise __label__low-fat Difference between "real mayonnaise" and "mayonnaise dressing"
-__label__chocolate __label__food-science __label__drinks How do I make instant chocolate powder from a chocolate bar?
-__label__barbecue __label__pork Smoking in Kettle Grill
-__label__baking __label__equipment creme brulee without torch
-__label__food-safety __label__sauce __label__refrigerator __label__barbecue-sauce __label__ketchup Why does Tomato Sauce (ketchup) require refrigeration but Barbecue sauce (like Worcestershire sauce) does not?
-__label__yeast __label__sourdough How can I create the equivalent of a fresh cake yeast from my sourdough culture?
-__label__grilling __label__kebab Sirloin Tip Kebab cooking times
-__label__pickling Can you substitute honey for sugar in a pickling brine?
-__label__salt Why is Himalayan Salt Pink?
-__label__ravioli Ravioli filling to edge ratio
-__label__chicken Traveling with Cooked Chicken
-__label__shrimp __label__frozen Is ice-encrusted frozen shrimp ok to eat?
-__label__baking __label__substitutions Is baking powder the same thing as baking flour?
-__label__nuts __label__almonds Selecting nuts for successful home oven-roasting
-__label__culinary-uses __label__peeling __label__water __label__almonds Are there culinary uses for the water left from peeling almonds?
-__label__sauce __label__alfredo What are the hallmarks of a traditional alfredo sauce?
-__label__beef __label__steak __label__chinese-cuisine Help! I sliced my flank steak along the grain, is there a way to still have tender meat?
-__label__food-safety __label__eggs __label__pasteurization __label__salmonella How can I buy or make pasteurized eggs?
-__label__chicken __label__freezing How can you make a lot of water come out of chicken by freezing and denaturing it?
-__label__roasting __label__roast __label__pot-roast Why tie a non-stuffed beef pot roast?
-__label__food-safety __label__garlic __label__color Safety of Blue / Green Garlic
-__label__substitutions __label__bread __label__eggs What would the drawbacks/benfits be to making French toast with egg alternatives (Egg Beaters, etc)
-__label__pizza __label__pizza-stone Cooking with a pizza stone
-__label__stove __label__stainless-steel __label__electric-stoves __label__induction Does an induction stove require flat bottomed vessels?
-__label__baking __label__cookies What is the criss-cross pattern on top of peanut butter cookies used for?
-__label__food-science __label__sugar __label__syrup __label__glucose-syrup Does liquid glucose contain as much fructose as high fructose corn syrup?
-__label__pancakes __label__crepe What is the difference between crepes and Swedish pancakes?
-__label__cinnamon Is cinnamon sweet?
-__label__seeds How to store seeds so that they will not get full of insects?
-__label__potatoes Cooking potatoes curry
-__label__storage How do you store away freshly peeled and sliced potatoes?
-__label__food-safety __label__temperature __label__pork __label__slow-cooking Is slow cooking for 24+ hours safe?
-__label__fermentation __label__cabbage __label__sauerkraut Fermenting Sauerkraut - Should I Stir?
-__label__chicken __label__rice How to cook rice & chicken simultaneously?
-__label__coconut Coconut water from mature coconut
-__label__cheese-making CaCl2 and cheese making
-__label__vegetables How much nutrition dissolves in boiling water?
-__label__chicken I want to cook chicken legs, but will be out of house for 2.5 hours at what temp do I need to cook it at so it's not over or under cooked
-__label__food-safety __label__sausages Sausage grease in fridge
-__label__grilling __label__smoking __label__ribs __label__charcoal __label__smoke-flavor Is charcoal or the smoker at fault for low temperature smoking?
-__label__baking __label__flavor __label__batter Why does batter often taste sweeter than the baked product?
-__label__coffee __label__espresso How to identify a good espresso?
-__label__chicken __label__flavor __label__boiling What causes chicken fat on the surface of soup, and does it add flavor to the dish?
-__label__slow-cooking Can I slow cook a 3.25 beef roast for 4 hours on high, refridgerate in the crock pot overnight and then cook on low again in the morning for 4 hours?
-__label__rice __label__rice-cooker __label__steaming Why is it that every time I steam vegetables while cooking rice my rice cooker ruins the rice?
-__label__canning __label__jam __label__spoilage __label__jelly Making Habanero Jelly - Safety and Preventing Spoilage
-__label__substitutions __label__milk __label__evaporated-milk __label__curry Is sweetened condensed milk a substitute for evaporated milk?
-__label__baking __label__cake how many kWs does it take to bake a cake?
-__label__tea making iced tea with lowest caffeine content
-__label__baking How do I thicken my dessert?
-__label__jam What is the shelf-life for Homemade Jams?
-__label__pan __label__non-stick __label__electric-stoves Why do my nonstick fry pans 'bow up' and not make good contact with my flat top stove
-__label__spices Where can I find good ground sumac?
-__label__food-safety half and half cups refrigerator to table?
-__label__storage-method __label__storage __label__soda __label__carbonation How to store Soda Water or other Home Made Sodas?
-__label__substitutions __label__vegetarian __label__gelatin __label__cornstarch Can I use cornstarch in fondant icing?
-__label__sauce __label__organization Which one of the five mother sauces is Sauce Messine derived from?
-__label__untagged Where in Pakistan can I buy kettle bbq from?
-__label__baking __label__cake __label__baking-soda Can I make any modern improvements to this Russian cake recipe from 1971?
-__label__baking __label__bread __label__beer What kind of beer for beer bread?
-__label__bacon What makes bacon chewy?
-__label__bread __label__dutch-oven How to get uniform bubbles in simple dutch oven bread?
-__label__baking Smell from OTG or conventional oven - coil smell. Is this normal and for how long will it last?
-__label__meat __label__temperature How to know the doneness for a tough cut of meat
-__label__tea __label__caffeine English Breakfast vs Ceylon tea
-__label__vegetables __label__grilling __label__vegetarian __label__vegan How can I get more umami in a veggie burger?
-__label__grilling __label__turkey __label__brining __label__basting Do I need to baste an injected turkey?
-__label__butter __label__olive-oil Difference between butter and olive oil?
-__label__food-safety __label__food-preservation __label__canning How to determine if canning is safe?
-__label__equipment __label__cookware __label__sous-vide What has a cooler got to do with sous-vide cooking?
-__label__grinding __label__almonds __label__nut-butters Portable ways to daily grind & powder/ paste 8-9 overnight soaked & peeled Almonds while traveling?
-__label__meat __label__raw-meat How should I prepare meat to be ground?
-__label__salmon How to determine the "doneness" of salmon?
-__label__soup Why does my minestrone soup end up with so little liquid?
-__label__texture __label__stews __label__sweet-potatoes What determines sweet potato softness?
-__label__resources __label__cookbook __label__history What were the popular cookbooks of the 1950s?
-__label__chicken What to do with chicken scraps
-__label__coffee __label__drinks How to make more than one good cup of coffee with a moka pot?
-__label__storage-method __label__bananas How to store a banana that was cut in half to preserve the other half?
-__label__baker-percentage What is the ratio of molassas and pineapple juice for a non-alcoholic rum substitute?
-__label__sugar __label__maple-syrup secret of making maple candy (texture)?
-__label__resources __label__cookbook __label__basics How do I cook for just one person? any good cookbooks?
-__label__onions __label__curry __label__thai-cuisine __label__mortar Do I need onions when making thai curry paste? or can I just add onions to the dish I'm cooking later with the paste?
-__label__yogurt How to catch culture out of yogurt?
-__label__substitutions Substitute for noodles
-__label__equipment __label__knives __label__utensils How to choose good quality Chinese slicer knives?
-__label__chicken __label__lemon-juice What is the best way to denature proteins in chicken soup using an acidic ingredient?
-__label__sourdough Sourdough starter, growing for increased production
-__label__dough __label__flour __label__measurements Should I add flour to dough if I already weighed the amount?
-__label__substitutions __label__eggs __label__hamburgers Substitution for egg to bind hamburger mince
-__label__lemon __label__middle-eastern-cuisine __label__chili-peppers __label__hummus How can I make lemon and chilli liquid to have with hummus?
-__label__cookies Why did my cookies come out like this?
-__label__bacon Is it possible to make bacon at home?
-__label__culinary-uses __label__potatoes __label__pot-roast Uses for leftover potatoes from a pot-roast
-__label__cheese-making __label__mozzarella How to store homemade fresh Mozzarella Cheese
-__label__food-preservation How to preserve fermented bean sauce
-__label__substitutions __label__fish __label__tilapia Can tilapia replace sole?
-__label__sauce __label__cheesecake What sauce can I just to de-sweeten a cheesecake?
-__label__equipment __label__slow-cooking Does using a larger slow cooker than called for by the recipe make a difference?
-__label__cheese __label__pizza What are the four cheeses generally used in"four-cheese" pizzas?
-__label__baking __label__eggs __label__cake __label__cookies Why do some ingredients in baking recipes need to be at room temperature?
-__label__baking __label__fruit How can I replace apples with peaches?
-__label__baking __label__bread __label__yeast Why does my bread still smell like yeast?
-__label__baking __label__pastry __label__shortening How do I make a flaky croissant?
-__label__ingredient-selection __label__spicy-hot __label__smell What spicy ingredients hit the sinuses?
-__label__flavor __label__spices __label__garlic How do I bring out the garlic flavor in an oil base?
-__label__dough Do you need to break up a large dough ball into smaller balls for optimal proving?
-__label__cleaning __label__mold __label__blender Cleaning a moldy Ninja Blender so it is again safe for use?
-__label__slow-cooking __label__pork __label__brining Pulled Pork in a slow cooker. To brown or not to brown?
-__label__food-safety __label__equipment Cast iron meat grinder; first time used had black stuff in it
-__label__cooking-time __label__chili How long can I leave a vegan chili simmering without components breaking down?
-__label__bread __label__oil Is there a reason to NOT use no-stick spray (Pam) for handling dough?
-__label__freezing how to freeze individual chicken pot pies
-__label__food-safety __label__honey __label__children Can a Toddler Eat Food Cooked With Honey in it?
-__label__tea __label__mixing __label__caffeine Why does caffeine taste bitter when added to tea?
-__label__pizza __label__pizza-stone Pizza stone or firebricks to fix uneven cooking
-__label__fish How should I cook skate wings
-__label__baking __label__cookies Can pressed cookies be made without creaming butter and sugar?
-__label__substitutions __label__baking __label__sugar When baking what works well as a sugar substitute?
-__label__equipment __label__wok __label__seasoning-pans Wok preparation and caring
-__label__vegetables __label__gas __label__propane-grill __label__chicken-wings Gas grill flames very high cooking chicked wings and vegetables
-__label__toffee Toffee that is soft?
-__label__fish __label__cooking-time __label__pickling Uncooked Pickled Fish: Can I recook it?
-__label__utensils __label__caramel How to choose a pan for making caramel?
-__label__pizza __label__pizza-stone how to seal a pizza stone
-__label__dough __label__crust My pizza crust is very hard and tough and not light and crispy, why?
-__label__pizza __label__barbecue __label__charcoal Thin crust pizza on barbecue
-__label__baking __label__equipment __label__pan What is the difference between a gugelhupf pan, a bund(t) pan and a rodon pan?
-__label__salt How to ensure that the salt is very homogenized in a given food?
-__label__spices What spices taste umami?
-__label__coffee How do I make a pot of coffee on a bbq grill?
-__label__pizza __label__burnt Pizza fries getting burnt
-__label__rice __label__texture Effect of rice cooking techniques
-__label__pork __label__sous-vide __label__pork-chops Tenderness of sous-vide pork chops
-__label__cast-iron __label__induction Do induction cookers increase risk of cracking cast iron?
-__label__marinade __label__seafood __label__pickling How long will marinated seafood salad last ? ( scallops, squid, shrimp, crab and mussels)
-__label__mexican-cuisine __label__chili-peppers How can I rehydrate dried chillies more efficiently?
-__label__storage-method __label__food-science __label__fruit __label__ripe __label__bananas Is it scientifically verified that bananas will ripen faster when kept in a bowl with other fruit?
-__label__fruit What kinds of grocery stores tend to carry guava?
-__label__chicken How to know when chicken breast has cooked through?
-__label__asian-cuisine __label__noodles What is the correct way to cook thin rice noodles for Vietnamese dishes?
-__label__equipment __label__cleaning __label__mortar Old stone mortar and pestle cleaning
-__label__baking __label__pot-pie Can I par-bake this pot pie recipe?
-__label__food-safety __label__meat __label__freezing __label__raw-meat Why is it advised to freeze meat before eating as opposed to eating it fresh?
-__label__frying __label__deep-frying __label__batter __label__beer __label__breadcrumbs Deep frying - beer batter vs. bread crumbs
-__label__cast-iron Fixing Sticky Seasoning on Cast-Iron Pan
-__label__food-safety __label__fruit __label__bananas Bananas are radioactive...so how many exactly would you have eat to die? Is it possible to calculate?
-__label__storage-lifetime __label__nuts How to know if my walnuts are fresh enough to be good to eat?
-__label__smoothie Are smoothies and milk shakes the same things with different names?
-__label__tomatoes __label__infusion Safe to make liqueur from tomato vines?
-__label__baking __label__cheese __label__filling __label__pretzels How do I prevent filled pretzels from blowing out?
-__label__salmon __label__smoking Hot Smoked Salmon on Big Green Egg
-__label__slow-cooking __label__crockpot __label__meatloaf Can a slow cooker meatloaf get a browned crust?
-__label__potatoes __label__french-fries Frying potato with little oil
-__label__fruit __label__juice __label__citrus __label__juicing What's the most efficient way to juice halved lemons and limes?
-__label__chicken Fresh Chickens- resting after freezing
-__label__dough __label__cookies How can I fix my dry crumbly cookie dough?
-__label__substitutions __label__cake __label__chocolate __label__sugar Can I substitute 70% chocolate for unsweetened chocolate in a cake recipe?
-__label__butter __label__ghee Clarified butter: what happens if the foam isn't skimmed off?
-__label__storage-method __label__storage-lifetime __label__melon How long do sharkfin melons keep?
-__label__fermentation __label__kefir When milk is cultured (eg kefir), what changes occur in terms of lactose, glucose and galactose levels?
-__label__pie How can I get my cream pie to set?
-__label__substitutions __label__sauce __label__soy Soy and sesame sauce alternatives when frying fish?
-__label__citrus __label__peel Lemons and oranges coated with imazalil
-__label__sauce __label__tomatoes What is tomato sauce cooking time?
-__label__oven What's wrong with my oven?
-__label__brining __label__goose Should I brine a goose?
-__label__beer Some recipies call for beer to be added, but why?
-__label__cleaning How can I clean white burn marks in the center of my glass top burner?
-__label__language __label__nuts What is the inside of a nut called?
-__label__chicken __label__frying __label__starch Starch accumulating as sediment during shallow fry
-__label__cookies __label__mixing __label__stand-mixer What do I need to consider when upgrading to a 40 quart mixer?
-__label__bread __label__flour How much "alternative" flour can I substitute for white wheat flour?
-__label__onions Cooked or caramalized onions in the refrigerator
-__label__beef __label__roast Why is my chuck roast dry?
-__label__bananas Substation in a cake recipe for shortening
-__label__substitutions can I substitute greek yogurt for sour cream for a topping for baked cheesecake?
-__label__baking __label__bread __label__pastry __label__focaccia Glazing bread pre-baking
-__label__baking __label__bread __label__dessert How to bake bread and desserts without an oven?
-__label__crepe How to make crispy crepes?
-__label__chicken __label__indian-cuisine Indian Cuisine - Atta Chicken
-__label__equipment __label__knives __label__utensils What is the best utensil kit for the cost?
-__label__coffee Is there a standard measure for coffee grind size?
-__label__meat __label__freezing Freezing lasagne made with previously frozen meat
-__label__spices __label__indian-cuisine __label__food-identification Need help identifying 2 ingredients in homemade chicken biryani
-__label__eggs How can I use up a large quantity of egg?
-__label__sauce __label__cream Which cream should I use for cream sauce?
-__label__fish __label__seafood __label__frozen __label__greek-cuisine Does the location of where an octopus was imported from determine the flavor/quality of the meat?
-__label__eggs __label__ice-cream Reasons for separating eggs in ice cream
-__label__baking __label__equipment Do silicone baking mats come in 14x16" sizes?
-__label__flour How to choose the right kind of flour?
-__label__food-science __label__salt __label__onions Is there any advantage to adding salt to onion while frying?
-__label__scallops Scallops purchased in super market
-__label__baking __label__bread How much dough will I need in order to fill a loaf tin?
-__label__oven __label__grilling Gas grill compared to regular (high end) oven
-__label__cake __label__batter __label__cupcakes How do I make cake batter from scratch without butter?
-__label__baking __label__cocoa How does one use cocoa butter in cooking?
-__label__substitutions __label__vegetarian __label__kosher De-meatifying lasagna, casseroles
-__label__molecular-gastronomy __label__extracts Acmella oleracea (Szechuan buttons) - active chemical for mouth sensation?
-__label__vegetables __label__frozen __label__thawing What's wrong with keeping frozen vegetables in refrigerator?
-__label__equipment __label__cleaning __label__roasting What is the best way to clean a roasting tray/baking tray that has sauce burned on to it?
-__label__ice-cream What stabilizer can be used in non-dairy ice cream with alcohol?
-__label__syrup __label__apples __label__caramel __label__toffee What's the purpose of syrup in toffee apples?
-__label__vegetables __label__lentils __label__greens What would give Swiss Chard a gritty texture?
-__label__frying __label__food-science __label__oil __label__fats __label__sauteing What limitations are there to sauteeing with water?
-__label__food-safety __label__packaging Reuse of Food Grade Tins
-__label__substitutions __label__wheat __label__grains Are Farro (Triticum dicoccum) and Spelta (Triticum spelta) interchangeable?
-__label__pie __label__language Cobbler vs pie?
-__label__equipment __label__crepe Does an electric crepe maker require a hood and ventilation?
-__label__tea __label__infusion Infusing orange into tea while avoiding bitterness
-__label__storage-method __label__lettuce What's the best way to store lettuce in the refrigerator?
-__label__substitutions __label__herbs __label__asian-cuisine __label__parsley Substitute for Parsley in South East Asia?
-__label__storage Why should we not store onions and potatoes together?
-__label__substitutions Can I substitute red onion for green onion
-__label__ice-cream Is sugar necessary for the texture of homemade sherbet?
-__label__coffee __label__milk __label__espresso __label__foam Frothing Milk: Variations by Milk Type?
-__label__meat __label__cookbook __label__roast __label__language Explanation of the phrase "Eye of Round Roast"
-__label__coffee What are properties of good whole bean coffee?
-__label__baking __label__substitutions __label__brownies __label__low-carb Is it possible to create this low calorie high fiber brownies?
-__label__vegetables __label__zucchini How to prepare courgettes/zucchini?
-__label__equipment __label__cleaning What is the best way to clean a grater?
-__label__baking Tasty's Cookie Cream Puffs
-__label__baking __label__dough __label__color Identifying Strands of Dough
-__label__food-science __label__additives How does "BHT added to packaging material" actually work?
-__label__equipment __label__toasting __label__bagels __label__toaster What does the "bagel" setting on toasters do?
-__label__baking __label__cake __label__storage-lifetime timing on baking a birthday cake
-__label__food-safety __label__chicken How many times is it safe to reheat chicken?
-__label__fish __label__smell What else can rid the fishy smell of fish besides Casein?
-__label__seafood __label__shrimp What's the best/easiest way to de-vein king prawns?
-__label__substitutions __label__alcohol what is a good liquid to replace tequila with?
-__label__sauce __label__pasta How long should I cook pasta sauce?
-__label__spices __label__herbs The three Cs - spices with chicken
-__label__chicken __label__culinary-uses What can I do with chicken rib meat?
-__label__eggs __label__cream __label__pastry __label__custard __label__creme-brulee Creme brule heating milk
-__label__carrots How to shred carrots without them getting mushy
-__label__peeling __label__cactus How to Harvest and Prepare Prickly Pear Pads Without Getting Poked
-__label__bread how to make dense texture bread?
-__label__meat __label__oven __label__pan __label__stews Oven vs pan for meat stews
-__label__electric-stoves Is there a good test for whether a flat-top stove is working correctly?
-__label__tea Can anyone identify this type of green tea?
-__label__temperature I need to know how long to cook potatoes at 350*F
-__label__baking __label__oranges Why do fresh mandarin oranges get very bitter when baked?
-__label__oats __label__barley Barley vs. oats?
-__label__food-safety __label__spices Tiny black bugs in red spices?
-__label__baking How are macaroon feet formed?
-__label__flour __label__measurements What is the proper volume to weight conversion for Bisquick?
-__label__substitutions __label__chicken __label__sauce __label__stock __label__barbecue-sauce Chicken Stock alternatives?
-__label__rice "Instant" leftover rice? Making leftover-like rice without the wait? (as in for fried rice)
-__label__herbs __label__please-remove-this-tag __label__comparisons When, if ever, are dried herbs preferable to fresh herbs?
-__label__storage-method __label__storage-lifetime __label__fish __label__cod How to store salted cod?
-__label__food-identification What kind of soup is this lady most likely making?
-__label__ingredient-selection __label__brining Which sugar for brining?
-__label__cleaning How to clean lecithin residue?
-__label__oil __label__olive-oil what's the smoke point of a hybrid oil?
-__label__food-preservation __label__popcorn How to make/preserve popcorn so that its taste and texture doesn't deteriorate within a day or two?
-__label__baking __label__equipment What to look for when buying muffin tins?
-__label__freezing __label__coffee __label__chilling How can I chill ice coffee quickly?
-__label__onions __label__caramelization can onions be caramalized completely in the microwave? If so, how?
-__label__pasta __label__food-preservation __label__pickling How can I turn my pasta salad into a pickle?
-__label__stock __label__pressure-cooker __label__caramelization Converting Pressure Cooker recipes for cookers with lower PSI
-__label__sauce __label__pizza how to improve the consistency of my pizza sauce
-__label__tomatoes __label__drying Sun Drying Tomatoes
-__label__chicken __label__food-safety Handling raw poultry turns my cuticles black!
-__label__grilling __label__mushrooms How to grill portabello mushrooms properly
-__label__beef __label__steak How do I pick the best fillet mignon at the supermarket?
-__label__meat __label__bacon __label__turkey What is Turkey Bacon?
-__label__coffee Cuisinart 12 cup coffee maker - How many grams of ground coffee to make a full strong drip pot?
-__label__substitutions __label__onions What can I substitute for onions?
-__label__storage-method __label__bread __label__mold delaying moldy bread
-__label__juice __label__citrus How can I concentrate citrus juice at home?
-__label__baking __label__sourdough What role does a stoneware bowl play in the baking of Artisan bread?
-__label__soup __label__noodles __label__japanese-cuisine __label__chicken-stock __label__dashi I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing?
-__label__ice-cream __label__wasabi Is there a special Wasabi paste/powder I should use when I'm making Wasabi ice-cream?
-__label__cleaning What is the white residue on pots after cooking beans or lentils?
-__label__chocolate __label__melting Melting chocolate
-__label__tea __label__water Black tea water: Does boiling water first make a difference?
-__label__sauce __label__food-science What causes curdling and how can you prevent it?
-__label__cleaning Is it normal to wash an apple, or other fruits, with dish washing liquid?
-__label__butter __label__mixing How do I promade
-__label__fish __label__russian-cuisine Russian Vobla - ratio for the brine?
-__label__food-science __label__cookies Convert chocolate chip cookie recipe to chocolate chocolate chip cookie
-__label__canning How long should I wait until I put new jars in?
-__label__chicken __label__frying __label__smoking __label__chicken-wings Will smoked-then-fried foods impart smoke flavor to cooking oil?
-__label__baking Can you freeze a tomato pie?
-__label__fats Should rendered pork lard be melting at only 85 F?
-__label__duck How long will Duck Fat last before going bad
-__label__chicken __label__salt __label__soup When is slow cooking important to salt absorbtion, before or after boil?
-__label__pasta __label__italian-cuisine How do you store cooked pasta without losing the bite?
-__label__baking __label__flour __label__pizza How much gluten flour do I need to add?
-__label__pickling __label__peaches Pickling green peaches: is the fuzz a must?
-__label__coffee Pouring technic (coffee) - the difference between clockwise and counterclockwise pour
-__label__flavor __label__ice-cream __label__melon Why is my icecream bitter?
-__label__storage-method __label__brown-sugar How to store brown sugar without it becoming hard?
-__label__baking __label__cake Why does my cake rise more in the center?
-__label__baking __label__chocolate __label__temperature __label__cookies __label__chips Why must I return the chilled chocolate cookie dough to room temperature before baking?
-__label__substitutions __label__gelatin Jelly or flavored Gelatin
-__label__cocoa Why does Weikfeild cocoa powder does not taste bitter?
-__label__boiling __label__pot Is it bad to use lids that do not fit on pot?
-__label__substitutions __label__eggs __label__cookies How can I make cookies with no eggs?
-__label__vegetables __label__comparisons __label__tomatoes Heirloom tomatoes
-__label__food-safety __label__steak How long can I leave an uncooked steak out?
-__label__garlic __label__slow-cooking Best variety of garlic for slow cooking?
-__label__sourdough Why stir sourdough only with wooden spoons?
-__label__non-stick How should I handle food that sticks in stainless steel pans or woks after cooking in sunflower oil?
-__label__substitutions __label__dairy __label__buttermilk Buttermilk substitute?
-__label__sous-vide Sous vide over cooking toughens meat?
-__label__bread __label__sourdough __label__mold Is sourdough more resistant to mold than other breads?
-__label__rice __label__culinary-uses __label__storage (How) can I store and cook leftover rice so it isn't soggy?
-__label__bread __label__fermentation What happens during a cold fermentation that makes bread taste so good?
-__label__yogurt How to prep a #5 plastic container for making yogurt?
-__label__tomatoes __label__chili Canned cubed tomatoes vs crushed
-__label__substitutions __label__asian-cuisine __label__indonesian-cuisine Substituting for Candlenuts in Indonesian Food
-__label__food-science __label__rice Why don't most non-East Asian varieties of rice stick together?
-__label__flavor __label__butter Can the freshness of butter affect taste of cooking?
-__label__substitutions __label__coconut Shredded Coconut as a Substitute for...?
-__label__seafood are the larger snails in Hawaii edible?
-__label__smell __label__buckwheat Cooking Buckwheat without the smell
-__label__milk __label__pasteurization Is there any reason to scald milk?
-__label__food-safety __label__storage-method __label__peanuts What is the shelf life of homemade peanut butter in winters and summers?
-__label__molecular-gastronomy __label__spherification How do I make large spheres using spherification?
-__label__equipment __label__baking __label__cheesecake Can cheesecake be cooked without a spring-form pan?
-__label__substitutions __label__pumpkin When can't I use a squash in a recipe which calls for pumpkin?
-__label__peeling __label__bell-peppers How to peel bell peppers effectively?
-__label__measurements __label__sifting Why does my flour sifter have cup markings
-__label__smell How do I get the burnt aroma off burnt food?
-__label__frying-pan __label__non-stick __label__skillet Cast iron, stainless steel, or anodized non-stick: which makes the resulting product taste best?
-__label__storage-method __label__fresh __label__pepper How to store Anaheim peppers?
-__label__fermentation __label__cabbage __label__sauerkraut cabbage - volume to weight conversion?
-__label__nutrient-composition __label__chopping __label__vitamins Does chopping vegetables remove vitamins?
-__label__doughnuts Keeping Donuts fresh
-__label__cake __label__carrots How can I make carrot cake more fruity and fresh?
-__label__chocolate __label__coffee Can you make chocolate from coffee beans or coffee from cacao beans?
-__label__baking __label__cake __label__color __label__coloring choosing a red food color for red velvet cake
-__label__spices How is one meant to treat fenugreek seeds?
-__label__equipment __label__grilling __label__propane-grill Can I still cook on my propane grill with rust?
-__label__food-safety __label__meat __label__sous-vide __label__botulism What is the sous vide botulism risk if storing meat post-cooking at home?
-__label__lemon Cooking lemon juice into stew
-__label__curing Meat curing vs fermenting
-__label__rice __label__microwave How can I cook 1/2 a cup of rice?
-__label__sauce hollandaise cooked all the way
-__label__potatoes __label__carrots __label__dumplings carrot and potato dumplings question
-__label__cake __label__cream __label__mousse __label__food-transport What kind of Creme or Mousse is the most robust? How can I strengthen a mousse?
-__label__sauce Why are my sauces splitting?
-__label__chocolate __label__milk Making my cocoa mix into instant cocoa mix
-__label__meat __label__beef __label__stews __label__braising Why cook stewing meat low and slow?
-__label__equipment __label__fruit __label__knives __label__knife-skills __label__peeling Fruit peeling techniques
-__label__baking __label__bread __label__temperature Should the oven temperature be the same for smaller batch?
-__label__food-safety __label__meat __label__raw-meat __label__cutting-boards Separate cutting boards: Cooked vs Uncooked meat
-__label__baking __label__chicken __label__oven __label__muffins Can I cook 2 very different things at same time in the oven?
-__label__sausages __label__skin Coating/skin on Quorn Sausage - is it edible?
-__label__food-safety __label__freezing Is refreezing a meal safe?
-__label__equipment __label__knives __label__maintenance How should I care for my knives?
-__label__cleaning __label__stainless-steel How can brown stains be removed from pots and pans?
-__label__food-safety __label__cheese __label__feta Can you really keep feta for 3 months in a milk bath?
-__label__substitutions __label__milk __label__crepe What can replace milk in crepes?
-__label__knife-skills __label__potatoes What is a good way to cut potatoes into wedges?
-__label__sugar __label__fruit __label__juice Sweetening cranberry juice impossible?
-__label__substitutions __label__allergy __label__shellfish What is a good substitute for oyster sauce (for someone with a shellfish allergy) that is also allergic to mushrooms?
-__label__baking __label__bread __label__sandwich How to avoid stiffness and crispness of toasted/oven baked bread sandwiches
-__label__candy How to make spherical chocolate-enrobed candies?
-__label__cookware please help identify this mystery cookware
-__label__culinary-uses __label__cheese what are some good Pecorino Romano combinations?  (see food intolerances inside, please)
-__label__roast __label__lamb How long should I cook boned shoulder of Lamb for?
-__label__potatoes __label__salad What can I substitute for Mayonnaise in a traditional potato salad?
-__label__food-safety How long will vacuum sealed grilled lemons keep in the refrigerator?
-__label__oven __label__microwave What is the difference between Microwave, Microwave Oven, and Oven?
-__label__bread __label__flavor __label__sourdough Should I use a base to offset the sour in overripe sourdough starter?
-__label__cheesecake __label__low-carb Looking for ways to improve a keto no-bake lime cheesecake recipe
-__label__baking __label__non-stick How do I prevent dougnuts deflating when moving them into the pan?
-__label__vodka What exactly is 'osobaya sayanskaya' in House of Cards S03E03?
-__label__noodles __label__thai-cuisine How do I make Pad See Ew with Fresh Rice Noodles
-__label__substitutions __label__vinegar Sherry Wine vs Sherry Vinegar
-__label__nutrient-composition __label__peanuts __label__calories __label__peanut-butter How can 100% peanut butter have more protein than 100% peanuts
-__label__baking __label__crust Use water or milk in a tart crust?
-__label__yeast __label__baking-powder __label__baking-soda I added yeast to a recipe calling for baking soda, what will happen?
-__label__milk __label__tea __label__lemon Hot tea with lemon juice and fat free milk: how to prevent curdling?
-__label__substitutions __label__fish __label__vegetarian Vegetarian Fish
-__label__grilling __label__temperature __label__heat __label__charcoal How hot do charcoal grills get?
-__label__strawberries What are the core differences between strawberry varieties?
-__label__tea __label__beverages __label__caffeine Does black tea have the the highest level of caffeine? If so, why?
-__label__sandwich how do some sandwiches feel creamy
-__label__chicken __label__soup __label__stock __label__broth Using Chicken Broth bones for chicken stock?
-__label__baking __label__food-safety __label__bread __label__eggs Safety of Egg Yolk Glaze
-__label__sweet-potatoes Precooking sweet potato fries for quick warm/serve day of party
-__label__cheese __label__pizza __label__dairy What cheeses have the least amount of whey in them (or not at all)?
-__label__deep-frying __label__french-fries Is there a practical way to make belgian fries for four at home?
-__label__dessert __label__ice-cream __label__sugar-free How do I make sugar-free ice cream without a machine?
-__label__food-safety __label__indian-cuisine __label__lentils Is it normal for the colour of the cooked lentils to change overnight even when they were kept in fridge?
-__label__drinks Everyday drink that won't destroy my teeth/shoot up my sugar
-__label__food-safety __label__fish __label__sushi __label__crudo How can I tell if a fish can safely be prepared "crudo"?
-__label__pasta __label__potatoes __label__italian-cuisine __label__gnocchi Gnocchi - best fluffy technique
-__label__oil __label__fats __label__cooking-myth Is it safe to mix vegetable and animal fats?
-__label__substitutions __label__cheese __label__mascarpone Can I substitute mascarpone for ricotta?
-__label__storage-method "Keeping warm" tips
-__label__frying __label__oil __label__onions Looking for some advice on why brown bits burned
-__label__grilling __label__barbecue __label__salmon How do I prevent salmon sticking to the BBQ grill?
-__label__food-science __label__tea __label__boiling __label__chemistry __label__caffeine All else held equal, does a pot of tea have more total caffeine than a mug?
-__label__melting-chocolate Old melting chocolate problem?
-__label__baking __label__substitutions __label__pie __label__crust Adapting graham cracker crust to all-natural graham crackers
-__label__food-science __label__utensils __label__thawing How does a Miracle Thaw work?
-__label__sauce __label__salt __label__eggplant Rubbing eggplants in salt
-__label__frying Can chicken be partially deep fried to fully fry later?
-__label__equipment __label__cast-iron __label__maintenance __label__seasoning-pans Why do I need to cook milk in a cast iron pan before first usage?
-__label__drying __label__charcuterie __label__pancetta Using Cheesecloth for Pancetta
-__label__sauce __label__flavor __label__tomatoes How do I get rid of that calcium chloride taste in my tomato sauce?
-__label__pie __label__goat How to season minced/ground goat
-__label__kitchen What techniques and tips do you have for keeping an organized, clean work area while you cook?
-__label__chicken __label__frying Vinegar and battered chicken?
-__label__baking __label__pastry What is the maximal thickness for choux pastry?
-__label__meat __label__grilling __label__fats How effective is the George Foreman grill in draining fat from cooking meat?
-__label__food-safety Can you cook chicken breasts frozen on the George Foreman Grill?
-__label__pita What are the effective ways to wrap a pita?
-__label__equipment __label__basics I only want to buy two knives, which two types to get?
-__label__chocolate Why most chocolate bars have trans fat?
-__label__meat __label__lamb __label__meatballs __label__veal __label__meatloaf How many meats can make a meatball?
-__label__steak __label__frozen how to season a frozen steak
-__label__measurements __label__conversion Grams to tablespoon conversion
-__label__sauce __label__pasta __label__restaurant-mimicry What is the white sauce of Domino's pasta made of?
-__label__bread __label__microwave Making black bread in a microwave oven
-__label__storage-method __label__refrigerator Can food spoil at cold temperatures?
-__label__beef __label__slow-cooking __label__ingredient-selection Which cuts of beef are suitable for slow cooking methods?
-__label__pasta Sauteed fresh pasta?
-__label__rice-cooker Zojirushi Rice Cooker NP-GBC05
-__label__milk __label__italian-cuisine __label__ice-cream What accounts for the softer texture and sharper flavor of Italian ice creams?
-__label__food-safety __label__pork __label__ham Hot pink spots on surface of ham steak
-__label__equipment __label__cast-iron __label__stove __label__pot My cooking pot keeps smoking
-__label__meat __label__temperature What is the correct internal temperature for rabbit meat?
-__label__pastry Where can I find food-grade beeswax to make Canel?
-__label__salt __label__sauerkraut Should I add salt to my sauerkraut recipe if I add vegetables?
-__label__flavor __label__herbs __label__basil How to reduce bitterness of Basil?
-__label__salt __label__beer __label__history Why did my grandfather-in-law salt his beer?
-__label__cheese __label__knife-skills __label__onions __label__soup Onion soup: How to chop the onion and what kind of cheese to put in it?
-__label__food-safety __label__cleaning Hygiene-wise, need to clean grill/broiling tray after each use?
-__label__cookies __label__milk What is it about milk that makes it go well with cookies?
-__label__food-safety __label__chicken __label__eggs __label__storage-lifetime __label__fresh Is two-month old eggs laid by backyard chicken still edible?
-__label__baking __label__eggs Bad eggs in baking?
-__label__cookies __label__flour Is there a way to save cookies that were baked without flour?
-__label__eggs __label__deep-frying How can I create a scotch egg with a runny yolk?
-__label__slow-cooking __label__casserole What kind of sausage could I use as a substitute for Cumberland sausage?
-__label__meat __label__spices __label__middle-eastern-cuisine __label__turkish-cuisine Doner kebab aroma
-__label__cut-of-meat __label__butchering __label__veal What piece of veal should I ask a butcher/meat shop in the US if I want to do stew dishes like "blanquette de veau" or "veau marengo"?
-__label__vegetables __label__pickling What variety of green beans make the best pickled green beans?
-__label__spices __label__indian-cuisine What do I do with this spice mix?
-__label__baking __label__temperature __label__drying How does baking temperature affect kale chips?
-__label__baking __label__cookies How to make crumbly cookies?
-__label__vegetables How to keep saute pan hot without it burning for searing fresh greenbeans or zucchini
-__label__grilling __label__barbecue Where to locate thermometer in my Weber charcoal grill
-__label__storage-method __label__storage-lifetime __label__fats __label__bacon How fast does pork fat spoil?
-__label__curing Can you safely triple the brine recipe for corned beef?
-__label__food-science How to flambe my roast meat platter
-__label__alcohol __label__canning __label__gelatin __label__jelly __label__pectin Spicy margarita jelly not setting up
-__label__equipment eco-friendly whipping siphon
-__label__cast-iron Can I use cast iron on a hot plate?
-__label__sausages How can I improve the texture of my home-made sausages?
-__label__storage __label__quinoa How to store cooked Quinoa for few hours at work?
-__label__bread __label__kneading How do I deal with a really wet, messy dough?
-__label__vegetables __label__oil __label__water __label__sauteing __label__olive-oil Water vs olive oil when sauting
-__label__microwave __label__popcorn __label__heat Is there something wrong with the corn kernels that don't pop?
-__label__meat __label__freezing Freeze meat before or after cooking?
-__label__chicken __label__oven cooking time for chicken-pesto in the oven
-__label__culinary-uses __label__sausages __label__traditional What are common/traditional uses for merguez?
-__label__coffee __label__cold-brew Cold-brewing coffee
-__label__cut-of-meat __label__food-identification __label__offal What is fat tripe?
-__label__beans How much do dry beans expand when soaked?
-__label__knives What is the benefit of using a Mezzaluna Knife over a traditional knife
-__label__food-safety Restaurant: How long can prepped food (cut vegetables, garnishes, etc) be stored before it has to be thrown out?
-__label__vegetables __label__fruit __label__produce __label__standards How does produce grading in the US work?
-__label__baking __label__chocolate __label__texture What will happen if you bake seized chocolate into a batter?
-__label__beer __label__soup __label__chili __label__venison Help with a chili recipe: need help on fruit/sweet selection
-__label__freezing __label__cubes Is it safe to refreeze ice cubes?
-__label__rice __label__asian-cuisine __label__basics __label__noodles What sort of rice and noodles are "brown rice" or "brown noodles"?
-__label__food-safety Is there a table showing the shelf life of basic food at room temperature?
-__label__pasta Does the pasta have to stick to the wall?
-__label__timing Timing problem!
-__label__oil __label__coconut __label__heat Bottled coconut oil
-__label__sugar __label__dessert __label__caramel Caramel with their 3 stages (liquid, soft, chewy): What is the key difference when cooking?
-__label__fruit __label__coconut __label__fresh What are the principal components of coconut taste, and how do they differ between fresh and stale coconuts?
-__label__freezing __label__food-preservation __label__beans Cranberry Beans, probably any beans; medium-term storage options?
-__label__cheese __label__pasta Cheeses for pastas, off the beaten path
-__label__baking __label__cake Why does my cakes fall?
-__label__equipment __label__cast-iron __label__maintenance What does a healthy cast iron skillet look like?
-__label__bell-peppers How can I tell if bell peppers have gone bad?
-__label__japanese-cuisine __label__seitan My seitan is horrible
-__label__eggs __label__peeling How to peel hard boiled eggs easily?
-__label__vegetables __label__stock __label__vegan __label__gravy Vegetable stock for a vegan gravy
-__label__flavor __label__serving-suggestion Soda from fridge to room temperature
-__label__soup __label__language __label__chili What makes white chili white?
-__label__bread __label__garlic __label__bagels What Garlic to use for Garlic Bagels
-__label__slow-cooking __label__turkey __label__crockpot __label__pot __label__chili Whoops- put turkey chili in the crockpot on warm all day. Is it safe once cooked?
-__label__meat __label__vegetables __label__starch My dishes seem the same
-__label__butter __label__melting Is butter ever the same after having been melted?
-__label__cheese __label__cheese-making Is it possible to make hoop cheese out of acid-precipated milk curds?
-__label__chicken __label__food-safety How thoroughly do you need to clean the inside of a chicken before baking it?
-__label__reheating How to reheat a Croquette without it getting soggy
-__label__baking __label__cake Traditional panettone size & volume?
-__label__bread __label__dough __label__rising Why does my dough never "fall" after its first rise?
-__label__deep-frying __label__batter Some batter falls off during deep fry
-__label__pairing __label__strawberries __label__rhubarb What flavors work well within a splenda-sweetened strawberry-rhubarb cobbler?
-__label__equipment __label__fats Proper grease for a meat slicer blade
-__label__substitutions __label__baking __label__cake What is substitute for rum in baking?
-__label__eggs __label__ice-cream __label__yogurt __label__honey __label__custard How would I make a Paleo yogurt-based frozen custard?
-__label__oven __label__gas __label__dutch-oven __label__kitchen-safety Is it safe to leave a gas oven on unattended?
-__label__italian-cuisine What side dish should I have with saltimbocca?
-__label__chicken __label__bones Chicken: take meat off bone before or after cooking?
-__label__oil __label__water Sugar cookie dough is dry and real hard
-__label__sugar __label__butter __label__shortening How can I stop my buttercream being grainy?
-__label__dumplings Whats the sulfur in dumplings for?
-__label__food-safety how dangerous is it to refreeze meat that has been thawed
-__label__storage-lifetime __label__dough __label__cookies __label__refrigerator How long can I refrigerate cookie dough?
-__label__souffle Doubts about forming a crust on a souffle to make it rise further
-__label__sauce __label__wine __label__reduction Does quality decrease by heavily reducing wine?
-__label__soup __label__tomatoes Tomato skin in roasted tomato soup?
-__label__chicken __label__salt __label__soup If you brine a chicken and then boil it in soup, how much salt, if any, will come out and go into the liquid?
-__label__rice __label__broccoli Green broccoli rice
-__label__equipment __label__temperature __label__cooking-time __label__sous-vide How do I control the temperature of water for an extended period of time?
-__label__pasta Does dry pasta need washing?
-__label__pork __label__brining Brining Pork Turns Meat Grey
-__label__vegetables __label__grilling __label__beans Grilling long beans, and a substitute for cooking twine
-__label__food-safety __label__storage-method Storing cooked rice in fridge
-__label__stews Does beef/pork stew require a dutch oven?
-__label__salt __label__boiling __label__water Boiling things using salt
-__label__sugar __label__ground-beef Reasons to sweeten ground beef macaroni casserole
-__label__substitutions __label__tahini __label__hummus Is there a substitute for tahini in hummus?
-__label__soup I saved the geletinious material from roasting the turkey. Is this appropriate for use in turkey soup?
-__label__chili-peppers Can dried peppers get hotter with aging?
-__label__indian-cuisine __label__yogurt Clumpy yogurt conundrum
-__label__vegetarian __label__caribbean-cuisine __label__jerk Jerk vegetable?
-__label__equipment __label__bread __label__sourdough __label__starter are there any appliances that can automate feeding of sourdough starter?
-__label__milk __label__low-carb What kinds of milk are low in carbs?
-__label__kohlrabi How do you prepare/cook Kohl Rabi?
-__label__language __label__thanksgiving Can you call the stuffing you put in Turkey "filling"?
-__label__baking __label__oven What are good tips for an oven that is too hot at the bottom?
-__label__cheese I bought Mainland's vintage cheddar, it tastes... stale?
-__label__temperature __label__slow-cooking __label__crockpot Should I cook my pot roast on high or low?
-__label__storage-method __label__storage-lifetime __label__vegetables __label__fruit Hints on storage of vegetables and fruit
-__label__storage-method __label__utensils How to store clay dishes?
-__label__microwave __label__molecular-gastronomy Modernist / molecular cuisine with a microwave?
-__label__lamb __label__butchering Is there an easy way to french trim a rack of lamb?
-__label__color __label__beets __label__rolls How to prevent brillant pink raw bread dough from cooking up to yellow?
-__label__flour __label__dough __label__pizza What is the best flour to use for pizza dough?
-__label__baking __label__cookies Why are my cookies falling apart?
-__label__soup __label__noodles Adding Noodles to Soup
-__label__soup How do I balance the bitterness of raddichio in soup?
-__label__cake __label__fruit __label__wine __label__liqueur Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes?
-__label__food-preservation __label__milk What is the maximal shelf life of UHT milk?
-__label__baking __label__oven How can I stop my pie from burning?
-__label__flavor __label__spices __label__grains Will mustard seeds soften in a sauce?
-__label__soup __label__lentils Best way to cook lentils?
-__label__food-preservation __label__potatoes Preserve cut potatoes
-__label__cheese __label__mozzarella Storing Unopened Mozzarella
-__label__tea What chemical processes occur in tea that spoil it after some time?
-__label__cake Doubling a red velvet cake recipe
-__label__eggs __label__dehydrating __label__camping Dehydrating eggs
-__label__mushrooms Crispy stir-fried mushrooms
-__label__equipment __label__containers I want to invest in some hotel pans for home cooking, what size and quantities should I buy?
-__label__storage-lifetime __label__oil How long does Peanut Oil keep
-__label__culinary-uses __label__vegetarian __label__tofu What to do with tofu?
-__label__substitutions Horseradish substitute in creamy chowder
-__label__food-safety __label__syrup __label__maple-syrup Is my maple syrup still good?
-__label__cake How many standard cake boxes will i need if i'm baking 3 or 4 9 inch round cakes?
-__label__frying __label__potatoes The secret to hash browns / home fries / breakfast potatoes
-__label__sauce __label__ingredient-selection __label__marinara Marinara Sauce recipe
-__label__food-safety __label__soup __label__crockpot Crockpot soup issue
-__label__chicken __label__barbecue __label__smoking Chicken on a Brinkmann Smoker N Grill
-__label__fats __label__vegan __label__seitan __label__vital-wheat-gluten Make seitan "fattier"
-__label__food-safety __label__freezing Is it safe to defrost cooked meat and eat it (without reheating)
-__label__skin How do you prepare a fresh deer for cooking?
-__label__meat __label__salt __label__boiling Salt in boiled meat
-__label__meat __label__temperature How to rest meat but not let it get too cold?
-__label__storage-method __label__soy How should I store 15h cooled and then 2h cooked at 65C white soybeans?
-__label__substitutions __label__fruit __label__defrosting __label__cranberries Substitute frozen cranberries for fresh berries
-__label__food-safety __label__marinade Reusing marinade
-__label__wine __label__drinks Residue in cork
-__label__eggs __label__dough __label__pasta __label__flour __label__rolling Pasta edges break when being rolled in pasta machine
-__label__gelatin Why does my jelly crystal box single out pineapple, kiwi fruit and paw paw as preventing setting?
-__label__equipment Cooking pots overheated
-__label__cinnamon What are the benefits of Ceylon cinnamon over Chinese cinnamon?
-__label__sauce __label__cheese __label__bechamel Why isn't my mornay sauce smooth?
-__label__vegetables __label__food-science __label__spinach Why would cooked spinach contain more iron than raw?
-__label__storage-lifetime __label__pickling How long do "quick" pickles last unrefrigerated?
-__label__cake __label__sponge-cake Stacking cakes without bases
-__label__food-safety What types of food are safe for short-term room-temperature storage?
-__label__language __label__measurements __label__recipe-scaling How many ounces is a British "tin" of tomatoes?
-__label__fish __label__japanese-cuisine On heating smoked salmon
-__label__turkey Cooking a Turkey crown
-__label__culinary-uses __label__spices In which kind of food items can Asafoetida be used?
-__label__beans __label__nuts __label__allergy __label__seeds __label__cocoa Is a seed different from a nut?
-__label__ingredient-selection What is levure equivalant in America?
-__label__seeds __label__pomegranate Why are my pomegranate seeds white?
-__label__baking __label__cookies __label__lemon Adding lemon to cookie recipe
-__label__baking __label__equipment __label__meatloaf __label__casserole Baking Turkey Meatloaf with/out glass cover
-__label__coffee How does the addition of Chicory affect coffee?
-__label__cinnamon __label__mint __label__saffron Do cinnamon, mint and saffron turn bitter?
-__label__freezing __label__vegetarian How can I tell if a vegetarian recipe is suitable for freezing?
-__label__pork __label__roast Roasting 6kg (13lb) Pork Leg
-__label__pan __label__frying-pan __label__seasoning-pans Should I season a Teflon-coated stainless steel frying pan
-__label__coffee __label__history __label__food-history Looking for coffee from the 80's for my father, Lucern?
-__label__meat __label__flavor Is "sealing in the flavor" an actual thing?
-__label__food-safety __label__utensils __label__cleaning Should you store cutlery upside down?
-__label__storage-lifetime __label__milk __label__spoilage Do different fat contents (skim, 2%, whole, etc) affect rate or intensity of milk spoilage?
-__label__beets Bitter roasted beets
-__label__chicken __label__frying-pan __label__chicken-breast Pan frying store baught chicken breast with added glaze/broth solution
-__label__oven __label__pizza __label__pizza-stone Differences between the oven stone and the pizza oven?
-__label__vegetables How many average onions are there per pound?
-__label__bread What Makes Bread Gray?
-__label__vegetables __label__measurements __label__stews __label__celery How much is a sleeve of celery?
-__label__fruit __label__dessert __label__language What's the difference between a cobbler, crisp, crumble, buckle, and betty?
-__label__basil To achieve maximum flavour is it better to cut or tear basil leaves?
-__label__steak __label__pan Steaks look light brown aren't charing
-__label__batter __label__chicken-wings Vodka for crispy wings - substitute?
-__label__substitutions what to use in place of marjoram in vegetable soup
-__label__food-safety __label__food-science __label__food-preservation What can I add to Splenda solution to prevent spoilage?
-__label__salad How to get rid of goitrogens from goitrogenic foods without cooking?
-__label__beans __label__chickpeas __label__pulses Soaking legumes and cooking another day
-__label__substitutions __label__herbs Tarragon: French vs Russian vs Mexican
-__label__baking __label__cake __label__temperature Can I marble two cakes that call for different cooking temperatures?
-__label__baking __label__cake __label__baking-soda Cake without baking soda
-__label__herbs __label__tea __label__cilantro Can cilantro be used for tea or tisane?
-__label__food-safety __label__oil __label__deep-frying __label__olive-oil __label__salad-dressing What is the difference between normal oils and cooking oils?
-__label__fudge Can sweetened condensed milk be substituted for whole milk and sugar?
-__label__cream Why don't the single serve coffee cream cups need to be refrigerated?
-__label__food-safety __label__culinary-uses __label__egg-whites What do I do with leftover egg whites? How long are they safe for?
-__label__jerk __label__caribbean-cuisine Definitive Jerk Chicken
-__label__knife-skills __label__peeling __label__avocados How can I remove the peel and pit of an avocado without the whole thing turning into mush?
-__label__chocolate __label__baking __label__cake __label__chili-peppers How do I incorporate chiles into a chocolate cake recipe?
-__label__baking __label__equipment __label__cleaning How do I clean this silicone tray?
-__label__salad Keeping pre-cooked asparagus crisp
-__label__chicken __label__meat __label__food-science __label__stir-fry __label__maillard Tricks to ensure Mailliard/Browning reaction?
-__label__baking __label__bread __label__sourdough How do different techniques impact sourdough bread?
-__label__baking __label__freezing __label__refrigerator Can palmiers be refrigerated/frozen overnight?
-__label__food-science Pork shoulder low slow cook time
-__label__butter __label__dairy When using melted butter, is rendering (clarifying) always preferable?
-__label__cake __label__chocolate __label__culinary-uses __label__melting-chocolate What is the difference between acetate sheets and baking paper when making chocolate deco?
-__label__fish __label__marinade Does marinating fish actually help the spices get in its flesh?
-__label__vegetables __label__roasting __label__efficiency Roasting multiple vegetables at once
-__label__cream __label__yolk What can I do with some whipped cream and egg yolk mix?
-__label__coffee __label__hand-blender Avoid ice crystals in frappuccino
-__label__bread __label__rolls Are the rolls at 'Ryans' or 'Golden Corral' a style of bread?
-__label__equipment __label__packaging How do I open a brand-new (plug-top) oval canister?
-__label__sauce Why did my hollandaise sauce break when adding spices?
-__label__fudge Refrigerating fudge v leaving it out
-__label__turkey __label__hamburgers How to keep my turkey burgers from crumbling
-__label__substitutions __label__lasagna How do I use no-boil lasagna noodles in a normal recipe?
-__label__food-safety __label__food-preservation __label__chickpeas Orange spots on dry chickpea
-__label__chili-peppers __label__dehydrating __label__jalapeno How do I dehydrate hot peppers in the oven?
-__label__pizza __label__yeast Does pizza need yeast?
-__label__coffee __label__water __label__french-press French Press Coffee amount
-__label__baking __label__substitutions __label__cookies Suggestions for a substitute for almond paste in a cookie recipe?
-__label__oil __label__seasoning African palm oil locusts seasoning & preparation?
-__label__food-safety __label__cooking-time Do you need to cook a casserole with raw eggs before you freeze it?
-__label__cookies How to solve under-baked cookie centers?
-__label__bread __label__temperature How can I warm bread making ingredients to room temperature? 
-__label__vegetables __label__glaze __label__asparagus How can I successfully glaze asparagus?
-__label__steak Can I get a good crust on a thin steak?
-__label__dough How to prevent dough from stopping food processor motor
-__label__temperature __label__steak Should you wait certain amount of time after steak reaches 170 degrees internal temperature
-__label__brisket My brisket is too sweet
-__label__vegetables __label__fruit __label__nutrient-composition Nutritional information on fruits and veggies
-__label__dessert __label__food-identification Help in identifying Scandinavian dessert recipe
-__label__flavor __label__vegetables __label__low-carb __label__cauliflower Why does my cauliflower puree taste mustardy after two days?
-__label__coffee __label__alcohol __label__drinks __label__whiskey When *brewing* Irish coffee in a drip coffeemaker or French press, do I need to use more Irish whiskey?
-__label__mussels What does "de-bearding" mussels mean?
-__label__freezing Why are there spikes growing out of my ice tray?
-__label__equipment __label__garbage-disposal Is there a safe way to remove items that have fallen into a Garbage Disposal?
-__label__bread __label__freezing __label__crust Hard dry crusts on frozen bread
-__label__spicy-hot __label__condiments Are "non-fat" condiments as effective as full-fat versions at reducing spiciness?
-__label__storage-method __label__storage-lifetime __label__spices __label__spoilage What is the approximate shelf life for herbal infused olive oil, coconut oil, glycerin, or vinegar?
-__label__fish __label__sardines Sardines as a snack
-__label__pasta __label__tomatoes Why does my cookbook want me to drain my tomatoes for a pasta sauce?
-__label__freezing How to make large clear ice cubes
-__label__dough __label__pizza __label__proofing How do I prevent crust formation when proofing pizza dough?
-__label__baking __label__dessert __label__food-transport How prepared should a baked dessert be before a long transport?
-__label__frying __label__potatoes __label__tofu How to evenly fry cubes?
-__label__food-safety __label__chicken __label__reheating Cooked chicken on bone - how to refrigerate and reheat some
-__label__yogurt __label__nutrient-composition __label__fermentation Quantities of lactose, lactic acid, and other metabolites in yogurt
-__label__cookies __label__nuts __label__ratio What is a good ratio (range) of nut flour in Mandelkipferl dough?
-__label__pot What is the following cooking utensil used for?
-__label__dessert Why boil milk in desserts
-__label__ripe __label__fruit __label__blueberries When is the right time to pick blueberries?
-__label__bacon Food safety for bacon and ham
-__label__chicken __label__frying __label__oil __label__pan Prevent spattering oil when pan frying
-__label__hamburgers How should burger patties be prepared in terms of mixing and flavourings?
-__label__salt __label__fermentation __label__kimchi Over salted kimchi
-__label__pasta __label__gravy Can water in which pasta was cooked be used to make gravy?
-__label__chicken __label__poultry What is the difference between a hen and a chicken? In terms of cooking, flavor, price, and anything else culinary related.
-__label__spices __label__vanilla __label__cooking-myth Does vanilla really bring out the flavour of other foods?
-__label__baking __label__oven __label__temperature __label__cheesecake "Place pan in a large pan; add 1 inch of hot water to larger pan." -- Why?
-__label__mexican-cuisine Fried flour tortilla from scratch cook first or just fry
-__label__pork Pork shoulder put in broken oven for 10 hours, safe to eat?
-__label__baking __label__bread __label__starter What are convenient and reliable ways to make the starter for rye bread?
-__label__temperature __label__learning Cooking temperature chart
-__label__italian-cuisine __label__risotto What factors do I need to consider to figure out if a particular set of toppings will work well on risotto?
-__label__beef __label__steak Why the Australian Tomahawk steak is larger then US?
-__label__fruit __label__seeds __label__guava How to deseed a guava?
-__label__foam How do I make a Leek foam from Agar or Egg Whites?
-__label__baking __label__yeast __label__chemistry What is the optimal concentration of sugar for baker's yeast?
-__label__substitutions when baking vegan lemon drizzle cake, should the soya milk be sweetened or unsweetened, fresh or longlife?
-__label__food-safety __label__chicken __label__freezing __label__defrosting Why is expired frozen chicken safe to eat?
-__label__pork __label__roast For crackling, should I give pork a blast of super heat at the start or end of roasting?
-__label__cream-cheese Liquid Pockets in Cream Cheese
-__label__microwave __label__gnocchi Can I cook gnocchi with sauce in the microwave?
-__label__hamburgers __label__catering __label__griddle Are there any differences that need to be accounted for when changing a hamburger from grilled to griddled?
-__label__chicken __label__frying __label__oil __label__deep-frying Is it safe to reuse unrefrigerated canola oil for deep frying?
-__label__equipment __label__hand-blender Is there a hand blender with a metal coupling connection?
-__label__sous-vide __label__sushi Sousvide seafood for sushi
-__label__vanilla __label__ganache How can I make a vanilla ganache which does not taste of white chocolate?
-__label__artichokes How to remove the fuzzy innards from an artichoke?
-__label__frying __label__sweet-potatoes Soaking starches in water for better frying
-__label__substitutions __label__coconut Coconut milk/cream vs cow milk in recipes
-__label__food-safety __label__raw-meat Green streaks on raw meat: is it safe?
-__label__ham Cooking smoked cured ham on a rotisserie
-__label__sauce __label__canning __label__storage Bottling hot sauces
-__label__sauce __label__artichokes __label__almond-milk Can almond milk be used as a sauce base?
-__label__milk __label__language What are the characteristics required for a liquid be considered milk?
-__label__soda __label__carbonation Do sodastream PET bottles have normal 28mm threaded caps?
-__label__cheese __label__pizza __label__reheating What cheeses work well for pizza that will be refrigerated and reheated?
-__label__substitutions __label__cheese __label__mascarpone How to predict what the final result of a recipe will weigh?
-__label__storage-method __label__chocolate Storing chocolate at home in the summer
-__label__texture __label__muffins __label__raspberries Raspberries too wet in muffin
-__label__bread Should I preheat my bread baking containers?
-__label__flour __label__frozen Problem Frozen flour
-__label__deep-frying __label__artichokes How do I pick artichokes for deep frying?
-__label__fish __label__shopping Mackerel, how to get the good stuff?
-__label__milk __label__allergy What is albumin?
-__label__frying __label__grilling __label__steak Is it better to fry or grill a steak?
-__label__cast-iron New cast iron has gotten strange color
-__label__food-safety __label__refrigerator How long can I leave the fridge open?
-__label__mushrooms How to work with Dried Mushrooms?
-__label__rice __label__sushi __label__stove Stove top Sushi rice - Which method?
-__label__vanilla Can vanilla pods be blended into a paste?
-__label__cheese __label__yogurt __label__cheesecake Casein content after curdling
-__label__eggplant __label__pepper Reason for thickness of pepper\eggplant paste
-__label__equipment __label__cleaning __label__ice-cream How to clean ice from ice cream maker bowl without thawing?
-__label__eggs __label__meringue How are savoury meringues made?
-__label__equipment __label__seasoning __label__pan __label__stainless-steel Do I need to season a stainless steel saute pan?
-__label__steak __label__roast-beef Slow cooker meat recipe
-__label__pork __label__cooking-time __label__slow-cooking __label__dutch-oven __label__braising Braising with 2 dutch ovens - time?
-__label__substitutions When a Recipe Calls for Expensive Liquor, What's the Purpose and What Are the Substitutes?
-__label__food-safety __label__microwave __label__steak Is cooking a raw steak in the microwave safe?
-__label__substitutions __label__vinegar Possible substitue for vinegar
-__label__substitutions __label__alcohol __label__vanilla How to substitute vodka in home-made vanilla extract?
-__label__pie __label__brown-sugar __label__melting-sugar Combining hot melted sugar with cold liquid ingredients
-__label__baking __label__bread-pudding How can I make my bread pudding firmer?
-__label__candy malted balls centers
-__label__storage-method __label__storage-lifetime __label__beans __label__food-identification __label__color Am sprouting beans in machine is the color normal
-__label__freezing __label__juice __label__apples __label__concentration Cryoconcentration, can you do it yourself?
-__label__vegetarian __label__mexican-cuisine Veggie Burger local to Tulancingo, Mexico
-__label__rice __label__pot __label__rice-cooker Does the cooking time, adding more water and using high quality and expensive rice help to produce soft and non-stick rice?
-__label__equipment __label__rice __label__rice-cooker Can a rice cooker make amounts much smaller than its rating?
-__label__canning dill pickles jars don't seal
-__label__soup __label__ingredient-selection When a recipe calls for a can of condensed soup, is the water implied?
-__label__equipment __label__cleaning __label__coffee __label__espresso Cleaning a clogged espresso machine Portafilter
-__label__salt __label__steak Rinse the salt off a steak before cooking?
-__label__microwave Microwave and metal
-__label__eggs __label__boiling __label__water __label__gas __label__electric-stoves Boiling eggs on an electric or gas stove: why the boiling time difference?
-__label__sauce __label__steak __label__sous-vide What type of sauce is appropriate for a dry-aged prime steak?
-__label__food-safety __label__beef __label__cooking-time What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well?
-__label__baking __label__pan __label__shopping Where can I buy a larger than usual 13x4x4 pull man pan?
-__label__bananas __label__muffins __label__rising My banana Muffins won't rise like I want - Why?
-__label__rice __label__risotto Risotto question - what does "translucent rice" look like?
-__label__food-safety __label__sous-vide Sous Vide and Plastic Melting?
-__label__vegetables __label__fresh How to get fresh green peas?
-__label__food-safety __label__meat __label__vegetables __label__fruit __label__mold Food safety of meat vs. veggies and fruit with mold on them
-__label__dessert __label__texture __label__pineapple How can I get a more homogenous Bavarian cream?
-__label__eggs __label__boiling How do I prevent an egg cracking while hard boiling it?
-__label__cleaning __label__cast-iron __label__dutch-oven __label__fire How did rust appear on my cast iron in a matter of minutes?
-__label__tea Why should I prefer tea dust over crumbled tea leaves at home?
-__label__food-preservation Are there any sugar substitutes for preserving food?
-__label__pasta __label__flour __label__oats Oat Flour for pasta not rolling well?
-__label__vegetables __label__pasta How long do you cook the vegetables in a pasta salad recipe?
-__label__chicken __label__frying __label__deep-frying Getting crispy chicken nuggets at home
-__label__beef __label__cooking-time __label__slow-cooking Will cooking meat in a slow cooker longer than the recipe calls for have any adverse effects?
-__label__coconut Store bought frozen coconut milk
-__label__chicken __label__soy What is soy chicken and how is it prepared?
-__label__equipment __label__shopping __label__pizza Do I need a stand mixer to make good pizza dough? If so what should I get?
-__label__chicken __label__roasting What is the base of a seasoning blend for something like roast chicken?
-__label__storage-method __label__eggs __label__boiling __label__egg-whites Can I eat the hard boiled eggs I boiledthis morning after 24 hours?
-__label__onions __label__hamburgers Cooling cooked onions before adding to raw mince
-__label__storage-lifetime Mushroom soup prep in advance
-__label__food-science __label__marinade __label__liver How does soaking liver in milk work?
-__label__flavor __label__fruit __label__sugar __label__salt Can salt make sour fruit seem sweeter?
-__label__yeast __label__ginger Ginger and yeast
-__label__roasting __label__garlic How can I achieve the same flavor and texture as roasted garlic without an oven?
-__label__onions __label__knife-skills __label__chopping Reasons for Discarding the Core of the Onion When Chopping?
-__label__food-safety __label__storage-method __label__soup Frozen canned soup
-__label__food-science __label__garlic Why should I use garlic making roasted potatoes?
-__label__bread __label__food-identification What is the name of this Ukrainian bread?
-__label__leeks How do you efficiently clean a leek?
-__label__food-safety __label__beef __label__sous-vide __label__barbecue __label__brisket Modernist Cuisine-style BBQ brisket safety
-__label__fruit Are mushy plums OK to use in cooking?
-__label__bacon Which breeds of pigs are suitable for bacons?
-__label__seafood __label__lobster How do you cook frozen Lobster Tails?
-__label__chicken __label__indian-cuisine How can I prevent a thick layer of tikka marinade on my chicken?
-__label__food-safety Black residue inside frying pan
-__label__equipment __label__knives __label__maintenance Knife sharpening equipment
-__label__meatballs partially cooked meats
-__label__baking __label__bread __label__sourdough __label__starter How does sourdough (wild yeast) starter differ from location to location?
-__label__substitutions __label__vanilla Are vanillin/vanilla powder safe to use in savory dishes?
-__label__substitutions __label__cheese Aged cheese allergy, what would be a good substitution?
-__label__culinary-uses __label__cookbook __label__learning Which is the best culinary book (a reference guide) for study at home?
-__label__bread What is the minimum ingredient to bake a bread?
-__label__baking __label__cookies What should a good cookie dough look like?
-__label__salad-dressing Greece salad dressing stay good in the fridge?
-__label__food-safety __label__meat __label__refrigerator __label__storage __label__raw Is it safe to store raw meat alongside pre-cooked produce (ie. ready-made pies) in the fridge?
-__label__bread __label__alcohol __label__yeast does bread have alcohol in it?
-__label__seasoning __label__texture __label__lentils What are proper methods of cooking stovetop lentils?
-__label__soup I am looking for a gluten free alternative to farro
-__label__please-remove-this-tag __label__sauce __label__cranberries What is the cranberries/sugar ratio used in the American cranberry sauce?
-__label__chocolate __label__squash __label__toasting Why did my toasted acorn squash seeds smell like chocolate?
-__label__equipment Bunn starts brewing coffee long after it's done
-__label__substitutions __label__flavor __label__tea Which caffeine-free tea herbs have tannins?
-__label__food-safety meatballs refrozen, safe to eat
-__label__cake __label__mold Does the thickness of a cake affect the baking time?
-__label__storage-method __label__candy Should I bag hard candy or not?
-__label__salt __label__food-preservation __label__butter Is less quality cream used in salted butter?
-__label__food-safety __label__chicken __label__eggs __label__refrigerator __label__poultry Is it safe to leave cooked poultry at room temperature overnight?
-__label__alcohol __label__spoilage Crystals on bottle of sweet alcohol
-__label__food-safety Waxed or unwaxed lemons?
-__label__frying __label__potatoes __label__mass-cooking What technique should I use to make latkes for a party so that I don't have to stay in the kitchen?
-__label__culinary-uses __label__spices What is sumac used for?
-__label__pasta __label__cleaning What is the best method/product for cleaning pasta's starch residue from colander and cooking pot?
-__label__cheese __label__allergy Why would a pregnant woman not be able to eat soft cheeses?
-__label__fondant Edible supports for a fondant palm tree
-__label__equipment __label__pasta How can I repair a pasta maker that was washed with water and has started to rust?
-__label__sushi __label__sticky-rice Sushi rolls opening up
-__label__substitutions __label__flavor Does Paprika extract actually taste of Paprika?
-__label__substitutions __label__pumpkin Replacement for pumpkin
-__label__eggs __label__stock Should I include egg shells in my stock?
-__label__salt __label__butter What different uses do we assign to salted butter vs. unsalted butter?
-__label__smoking How do I smoke on a propane grill that has a separate smoker attached?
-__label__restaurant When does baking/cooking in bulk have an advantage?
-__label__cheese __label__milk __label__cheese-making __label__paneer Can you make cheese curds with pasteurized milk?
-__label__mold __label__drying How to dry fruit peels without growing mold?
-__label__beef __label__pork __label__garlic __label__ginger __label__cooking-myth Is this a true? You should use garlic with pork and ginger with beef and never vice versa?
-__label__frying __label__soup __label__tomatoes __label__color Why did my tomato soup turn thick and brownish?
-__label__spherification How can I hold the flavor and texture of my spheres?
-__label__meat __label__pasta __label__meatballs Heating meatballs in pasta sauce
-__label__cheese-making Can whole milk be used to make fresh cheeses like marscapone?
-__label__chicken __label__knives __label__cutting-boards chef knives and cutting surfaces
-__label__syrup __label__extracts Making licorice root syrup or extract
-__label__meat __label__steak Getting dog meat to taste as close to steak as possible?
-__label__eggs __label__cooking-time __label__steaming How long to steam eggs for? (Instead of hard boiling)
-__label__roux __label__bechamel Can I use fat-free milk in bchamel?
-__label__oranges __label__juicing How much juice can you get from an orange?
-__label__tea __label__food-identification Name of the tea with tiny green leaves
-__label__cookies How does one invent a cookie recipe?
-__label__food-safety __label__beef __label__raw-meat __label__crockpot Is it safe to cook a steak that was left out (raw) for 7 hours?
-__label__caramel __label__flan Scraping Caramel for Flan
-__label__eggs __label__sugar __label__dessert __label__egg-whites __label__meringue Italian meringue deflated after adding sugar
-__label__baking __label__muffins __label__color __label__blueberries How can I turn my muffin batter into the natural blue color from blueberries?
-__label__steak __label__steaming Is it possible to steam steak?
-__label__substitutions __label__bacon __label__turkey Turkey bacon a good stand-in for bacon?
-__label__flour __label__storage Does unopened whole wheat flour have to be refrigerated?
-__label__pasta __label__noodles __label__japanese-cuisine How to prepare shirataki noodles to more closely resemble classic pasta?
-__label__bread __label__sugar __label__yeast Sugar and yeast proportion while making sweet bread
-__label__flavor __label__mayonnaise How do I get homemade mayonnaise to taste like store bought mayonnaise?
-__label__baking __label__pancakes __label__breakfast How do you make Hull Hotcakes?
-__label__nuts What's the best way to crack open a Brazil nut without breaking the nut?
-__label__tea __label__kombucha __label__hibiscus-tea Brewing Hibiscus tea
-__label__baking __label__potatoes __label__cooking-time __label__sweet-potatoes How long should I bake a whole sweet potato for?
-__label__storage __label__food-processing __label__packaging Why don't they sell frozen tomatoes like other frozen vegetables and fruits?
-__label__yogurt Killed Enzymes in Yogurt
-__label__culinary-uses __label__reheating __label__meatballs What is the best way to re-serve day old meat balls?
-__label__eggs __label__scrambled-eggs Scrambled eggs for a buffet
-__label__substitutions __label__oil Is there an alternative to using oil when baking muffins
-__label__chemistry __label__molecular-gastronomy __label__experimental __label__pop-rocks Preserving Nerds / Pop Rocks so they activate in the mouth and not in the food
-__label__bones __label__chicken-stock Can you cook bone stock in two hours, if not what are the problems?
-__label__eggs __label__milk __label__custard How to make a custard (royale) that sets up firm on the stovetop?
-__label__storage-method __label__onions __label__refrigerator How can I store chopped onions in the fridge without the smell?
-__label__microwave __label__milk __label__pasteurization Can I pasteurize milk using a microwave?
-__label__egg-whites __label__meringue Does an acid actually stabilize meringue and if so why?
-__label__cleaning Should I wash newly bought plastic tumblers?
-__label__substitutions __label__chocolate __label__gelatin __label__gelling-agents __label__mousse How can I make fluffy chocolate mousse without gelatin?
-__label__tea Why is black tea sold in crumbled form?
-__label__steak __label__sous-vide __label__pressure-cooker Can you make Sous Vide Steak in a Pressure Cooker?
-__label__substitutions __label__butter __label__dessert __label__fats __label__ghee Can ghee be used instead of butter in dessert recipes?
-__label__flour __label__conversion How many cups of flour are there in a pound?
-__label__garlic __label__temperature How hot does garlic need to get to lose its sharpness?
-__label__baking __label__cheese __label__temperature __label__noodles Tweaking a Macaroni & Cheese Cake
-__label__temperature __label__microwave __label__heat What temperature is 'High' in a 950 watt microwave?
-__label__resources __label__learning __label__pairing How to complement a dish?
-__label__beef __label__steak __label__cut-of-meat Is there a difference between Kansas City strip and New York strip?
-__label__baking __label__cake __label__batter What to add to the batter of the cake to avoid hardening when the gluten formation can't be avoided?
-__label__equipment Gelpro Mats - do they work?
-__label__substitutions __label__salt __label__conversion __label__charcuterie __label__curing How can I substitute Tender Quick for pink salt + kosher salt?
-__label__drying Fire in hot air oven
-__label__substitutions __label__milk __label__cream __label__coconut Can coconut cream be transformed into coconut milk, or vice versa?
-__label__equipment __label__ceramic __label__kitchen-safety Ceramic cup seems to be cracked internally, is it safe to use?
-__label__spoilage __label__peanut-butter Will skim milk powder go bad when mixed with peanut butter?
-__label__oil __label__dough __label__pizza oil for tabletop working dough
-__label__baking __label__bread __label__zucchini Can zucchini be increased in zucchini bread recipes?
-__label__meat __label__gelatin What animal parts can be included in head cheese?
-__label__substitutions __label__flour Substitute for refined white flour to make fried potato wedges crispy?
-__label__chocolate __label__ingredient-selection What is the difference between good quality chocolate and cheap chocolate?
-__label__sandwich __label__american-cuisine What should go in an Italian Sub sandwich?
-__label__fruit __label__food-preservation __label__gelling-agents __label__jam __label__pectin Are there alternative ways to test fruit preserves for doneness?
-__label__candy How is Botan (the Japanese rice candy) made?
-__label__baking __label__grilling __label__microwave __label__tortilla How to bake chips in microwave using grill?
-__label__coffee What is the best way to store ground coffee?
-__label__storage-method __label__coffee How to protect roasted coffee powder from degrading during daily use?
-__label__temperature __label__salami What temperature should I serve salami at?
-__label__culinary-uses __label__butter What to do with browned butter after frying a steak
-__label__culinary-uses __label__seeds __label__tamarind Can you eat the seeds of Tamarind if you roast them or boil them?
-__label__beef __label__stews Can I fix this bad beef stew?
-__label__pizza homemade pizza - getting the dough crispy
-__label__storage-method __label__storage-lifetime __label__chorizo How to keep 'fresh' chorizo?
-__label__baking __label__chocolate Callebaut callets vs. block?
-__label__baking __label__flour __label__comparisons __label__shopping __label__pantry What is the difference between various types of flour?
-__label__candy What is Fondant?
-__label__food-safety __label__cheese How long does parmesan sprinkle cheese last in the refrigerator?
-__label__potatoes __label__deep-frying __label__french-fries How to make crispy French fries?
-__label__pastry __label__vanilla __label__custard How do I make the filling in pain aux raisins / danish pastry
-__label__chicken __label__cooking-time __label__roasting Cooking Large Quantity of Chicken Legs
-__label__sauteing __label__chemistry __label__spinach Why does spinach lose its texture when cooked?
-__label__slow-cooking __label__hamburgers How long is cooked hamburger able to sit in a crockpot?
-__label__cheese __label__fish __label__italian-cuisine __label__tuna Fish and cheese: An unbreakable rule?
-__label__boiling __label__water When boiling water without any other ingredients in it, why start from cold?
-__label__spices What tweaks can be made when preparing chili powder?
-__label__food-safety __label__chicken __label__marinade __label__mexican-cuisine Fajitas: Marinade Vegetables With Chicken
-__label__extracts Why should we add alcohol to make extract
-__label__beans __label__mexican-cuisine How are black beans cooked for Mexican dishes?
-__label__rice __label__cooking-myth Lifting the lid on cooking rice - is it such a big deal?
-__label__soup __label__spices __label__herbs Dutch savoury spices and herbs
-__label__baking __label__meat How to bake ground beef
-__label__flavor __label__sugar __label__ice-cream __label__sorbet Why is my sherbet loosing flavour?
-__label__flavor __label__garlic __label__pan __label__stainless-steel Does stainless steel affect garlic flavors in food?
-__label__food-safety __label__meat __label__freezing Started thawing but can't finish cooking meat: Time Sensitive
-__label__baking __label__bread __label__dough My french bread dough did not rise on the second rise after forming the loaves
-__label__microwave Why is some metal safe to use in a microwave, but others not?
-__label__food-safety __label__potatoes __label__vegetables Are Green Potatoes OK?
-__label__stainless-steel Brown spots on new stainless steel pot
-__label__freezing __label__pork Pork shoulder discoloured in the freezer to a greenish grey colour. What happened?
-__label__baking Making crumpets in advance?
-__label__oil __label__nutrient-composition Do the Properties of Oils Change if They're Cooked?
-__label__substitutions __label__sauce __label__italian-cuisine __label__allergy Non-cow's milk replacement for Parmesan cheese in Genovese pesto
-__label__sauce __label__thickening __label__cornstarch What is the proper way to use corn starch to thicken sauces?
-__label__storage-method __label__pasta __label__microwave How to properly prepare a weeks worth of pasta and microwave it at work
-__label__fermentation __label__additives __label__kimchi Which preservatives/additives in ingredients can interfere with kimchi-style fermentation?
-__label__knife-skills __label__sharpening Can bad honing technique spoil a knife?
-__label__garlic Should I peel garlic before pressing it?
-__label__coffee __label__french-press french press vs. chemex - oil absorbed by chemex filters?
-__label__restaurant-mimicry __label__lobster Why are my homemade lobster rolls so much worse than those at the restaurants whose recipes I'm using?
-__label__freezing __label__chutney My chutney will not freeze, help!
-__label__food-safety Supply of Boiling water without power outlet
-__label__bread __label__temperature __label__kneading Kneading dough - significance of warm hands
-__label__chicken __label__soup __label__temperature Boiled chicken: coloured parts of the meat?
-__label__flavor __label__barbecue __label__vinegar What effect would boiling for 1 minute and resting have on a vinegar-based BBQ sauce?
-__label__baking __label__cake __label__cream Are there any tricks to making a light-textured "whipped cream cake"?
-__label__flavor How can I reproduce a "gamey" flavor?
-__label__rice __label__water Rice water ? Spoiled?
-__label__baking __label__bread __label__dough Storing bread dough before baking
-__label__jam What to do with over cooked quince jam
-__label__blender __label__gazpacho Can I use my blender for food processing the ingredients in my Gazpacho?
-__label__fruit __label__microwave __label__fire Why did my banana catch fire in the microwave?
-__label__food-safety __label__storage-lifetime __label__basil Does pesto go bad?
-__label__dough __label__flour Why doesn't my whole wheat dough pass the Poke Test?
-__label__substitutions __label__dessert __label__gelatin __label__gelling-agents __label__kosher Can I make panna cotta using a flavored, non-gelatin "Jell Dessert"?
-__label__equipment __label__mate Can too hot water cause the mate gourd to break?
-__label__food-safety __label__grilling How to safely grill meat/fruit/veggie skewers
-__label__baking __label__bread __label__rising Why won't my bread rise much during baking?
-__label__substitutions __label__butter __label__pie __label__crust __label__olive-oil Can I substitute olive oil for butter/shortening in pie crust?
-__label__food-safety I left fully cooked lasagna out all night
-__label__flour __label__pizza Flour protein and browning
-__label__deep-frying Pot making popping noises
-__label__flavor __label__seafood How does one remove the "fishy flavor" from seafood?
-__label__gluten-free __label__sponge-cake What can make a gluten free sponge light and fluffy?
-__label__ice-cream Can i make ice cream with artificial sweetener
-__label__substitutions __label__cajun-cuisine Replacement for file powder
-__label__baking __label__substitutions __label__baking-powder How do I make a "baking powder" substitute in a pinch
-__label__beef __label__slow-cooking Techniques for cooking beef shin in the piece
-__label__pot-roast __label__jerk Molasses and Honey with burned beef suggestions?
-__label__gas Need a gas cooker but have no gas supply
-__label__ham What is the difference between Paris ham and French ham?
-__label__pasta __label__shrimp Why in this one recipe parsley is used in 2 different ways?
-__label__beef __label__pork Ground Beef vs. Ground Pork
-__label__meat __label__cut-of-meat Flavour in different cuts
-__label__brining Does adding vegetables to your brine add any flavour?
-__label__cake __label__pop-rocks Cooking cakes with Pop Rocks / Space Dust
-__label__sauce __label__fish __label__low-fat How can I reduce the fat in a white wine and parsley sauce?
-__label__measurements __label__acidity How to measure food acidity
-__label__food-safety __label__greens Should I wash my pre-washed greens?
-__label__substitutions __label__flour __label__soup __label__thickening How to substitute flour with nutritional yeast
-__label__oven __label__cooking-time How do I cook these two items in the oven at the same time?
-__label__baking __label__foil-cooking What does tin foil do when baking a pot pie?
-__label__substitutions __label__milk What is a good substitute for full cream milk powder?
-__label__jewish-cuisine __label__passover How can I make matzo meal and matzo farfel?
-__label__baking __label__bread What gives a good bagel its crust?
-__label__substitutions __label__vegetables __label__middle-eastern-cuisine What can I use as the leaf in dolma?
-__label__baking __label__pie How to make apple pie stay intact
-__label__baking __label__cake __label__fruit How to prevent fresh peaches from sinking to the bottom of a buttermilk pound cak?
-__label__baking __label__equipment __label__cast-iron __label__skillet __label__apple-pie Baking with regular skillet vs. cast iron for apple pie
-__label__substitutions __label__pumpkin How do I substitute out canned pumpkin pie filling
-__label__baking __label__chocolate __label__cookies __label__gingerbread What should be understood by "refrigerate until firm, 2 hours or overnight"?
-__label__confit How do I confit a Pork Neck
-__label__cake __label__water Why does a cake recipe call for 2 tbsp of hot water?
-__label__vegetables __label__temperature __label__salad __label__shrimp __label__lettuce How can you prevent the lettuce from wilting if covered with something hot?
-__label__storage-method __label__vegetables __label__flavor Does the drying out of vegetables affect the taste after cooking?
-__label__chili Fixing oily chili
-__label__texture __label__fresh How do I tell if a rutabaga is fresh?
-__label__baking __label__cake __label__dessert __label__vegan __label__beets How do beets bake up in flour?
-__label__potatoes My red potatoes seem to have an unusually high amount of eyes. Should I cut them out?
-__label__french-cuisine __label__snail What types of snails are made into Escargot?
-__label__food-science __label__boiling __label__dumplings Why do dumplings float when they are ready?
-__label__vinegar __label__fermentation Making vinegar - alcohol and sugar tolerance
-__label__oven __label__heat __label__ham Is there a way to heat a precooked ham in a 425 degree oven?
-__label__substitutions __label__cake Substituting instant imitation flavored pudding mix and cake mix in Bundt Cake recipe
-__label__food-safety __label__dry-aging Dry cured chicken with bad odor
-__label__grilling __label__sausages __label__beer Can I boil bratwurst in beer to cook them?
-__label__electric-stoves What pots work the best on electric ranges to sautee, fry and simmer?
-__label__indian-cuisine __label__vegetarian __label__cookbook What's a good bible on vegetarian cooking?
-__label__safety Is it safe to boil lemon water?
-__label__equipment __label__cookware __label__pan __label__sauteing Why do "saute pans" have straight sides?
-__label__food-safety __label__beans __label__brining Is soaking beans 24 hours unrefrigerated safe?
-__label__oil __label__olive-oil __label__popcorn Did I poison myself by eating popcorn made in a steel pot with olive oil?
-__label__eggs __label__hard-boiled-eggs How to ensure that eggs get hard boiled on a gas stove?
-__label__frying __label__oil Why does oil bubble when you fry things?
-__label__sauce Does adding water back into an over-reduced sauce lose flavour?
-__label__baking __label__cake __label__frosting Making cake balls with a not-so-sweet frosting
-__label__food-safety Turkey Meatloaf Safety
-__label__reduction What is "au sec"?
-__label__cookware __label__shopping __label__utensils Essenial cookware/utensils to buy from scratch for sustanence in the US?
-__label__food-safety __label__mold Mold forms on sweet miso -- can I still use the miso?
-__label__sugar __label__icing How can I make frosting without powdered sugar
-__label__breakfast __label__oats Cooking Porridge in steam oven
-__label__equipment __label__cleaning __label__cookware How to take care of the teflon coated cookware to ensure their long life?
-__label__baking What does cream of tartar do in baking recipes?
-__label__garlic How to know whether the whole unpeeled garlic is still edible or not?
-__label__cookware __label__cast-iron What's the use of the hexagon bottom in braisers?
-__label__thickening __label__roux Why do light and dark roux have different effects when thickening sauces?
-__label__meat __label__frying __label__steak __label__raw What happened to my steak?
-__label__salt __label__measurements __label__soup How to know how salty is my soup without tasting?
-__label__storage-method __label__emulsion What is the best way to store and manage tahini?
-__label__substitutions __label__thickening Why would I use Arrowroot instead of Cornstarch?
-__label__food-safety __label__storage-method __label__garlic Botulism, Garlic, Cold pressed Olive oil and mason jars
-__label__vegetables __label__blanching How long should I blanch baby peas?
-__label__roast oven alternatives
-__label__temperature __label__beer What temperature are dark beers (stouts and nut browns) supposed to be consumed at?
-__label__fruit __label__food-preservation __label__canning __label__jam How to recover jam that has set too hard?
-__label__substitutions __label__chicken __label__pork __label__liver What would be the result of using chicken livers when making liverwurst?
-__label__tea __label__drinks __label__drying Do tea-like drinks typically require the plant material be dried or processed?
-__label__pork __label__sous-vide __label__japanese-cuisine __label__braising Marinade then cook or cook then marinade?
-__label__pizza __label__restaurant-mimicry How do I make this particular pizza dough?
-__label__salt __label__fish __label__brining How much salt does fish in brine absorb?
-__label__baking __label__oil __label__extracts How to make hazelnut oil
-__label__cookware Which cooking apparatus is best to make Croque Monsieur?
-__label__dessert __label__thai-cuisine __label__sticky-rice What are the crunchy bits on top of Thai mango with sticky rice?
-__label__ingredient-selection What natural ingredient besides honey and fats can I use to bind a mixture of powders together?
-__label__frying __label__caramelization __label__sauteing Sauting vs Frying vs Caramelizing -- what's the difference?
-__label__vegetables __label__culinary-uses __label__kohlrabi What do I do with a kohlrabi?
-__label__bread __label__indian-cuisine __label__fermentation __label__flatbread How do I make dosas smooth and shiny?
-__label__equipment __label__oil __label__language __label__mayonnaise Food Processor Feeder Tube Hole - What Is It Called and How Does It Work?
-__label__fish Cod as a sub for Salmon
-__label__storage-method __label__baking-soda Storing Baking Soda
-__label__food-safety __label__bread __label__mold __label__smell Moldy bread smell but no mold?
-__label__seafood How to cook squid to get rid of the 'urine' flavor? What causes that flavor?
-__label__bread __label__pizza __label__restaurant-mimicry How can I get a takeaway style pizza base?
-__label__fruit __label__shortcuts Is there a technique for glac (glazing) that could speed up the process?
-__label__flavor __label__tasting Is it possible to improve one's taste palette through practice or other methods?
-__label__vegetables __label__nutrient-composition The way to cook vegetables that keeps most of the nutrients
-__label__vegetables __label__peeling Peeling a Drumstick
-__label__pie __label__thickening __label__pudding __label__cornstarch What should be the tooth of banana pudding pie?
-__label__baking __label__substitutions __label__rum Using dark rum instead of white rum
-__label__professional Workflow Planning Template
-__label__tea Should a [Ceramic] mug be left covered or uncovered during the tea bag steeping process?
-__label__deep-frying __label__batter How to keep battered (tempura) goods from sticking to the deep frying pan?
-__label__garlic __label__shortcuts How do you peel garlic easily?
-__label__seasoning-pans __label__wok Seasoning a wok, have I burned on the factory oil?
-__label__tea Why is my Green Tea Brown but then Green when I reuse the bag?
-__label__bread My grandmothers "brown" bread
-__label__sauce __label__reduction What if anything make a liquid a good candidate for a reduction?
-__label__sugar __label__chocolate __label__dessert Where to get or how to make hollow sugar balls?
-__label__asian-cuisine __label__thai-cuisine Should lemongrass be edible or just a flavoring?
-__label__garlic __label__condiments Any tips on crushing garlic for alioli?
-__label__cookware __label__glass What is the purpose of this footed glassware with a large round bowl and a decorative handle?
-__label__molecular-gastronomy __label__alkalinity Alkaline cooking
-__label__heat __label__safety __label__glass Why must the oven be preheated for a Pyrex glass pan?
-__label__mayonnaise __label__emulsion Why doesn't mayonnaise taste like pure oil?
-__label__sugar __label__syrup __label__cocktails How can I prevent simple syrup from crystallizing?
-__label__food-safety __label__turkey __label__brining How can I effectively time a short thawing and brining of a a turkey?
-__label__bread __label__dough Can over proofed dough be harmful to breathe in?
-__label__cheese Is cheese a condiment? (Burgers, sandwiches, etc)
-__label__microwave __label__corn What's a good technique for cooking fresh corn in the microwave?
-__label__storage-method __label__storage-lifetime __label__sausages Can black pudding be stored long-term?
-__label__cheesecake __label__crumb-crust Can fruit juice be used to hold a cheesecake crust together?
-__label__equipment __label__tea __label__presentation What "all-in-one" single serving tea device(s) are sturdy, make "teapot quality" loose leaf tea, and are two pieces or less?
-__label__whiskey How to properly clean a whiskey flask?
-__label__meat __label__culinary-uses __label__lamb What can I do with the meat and fat trimmed from the top of lamb ribs?
-__label__language __label__blanching What is the difference in blanching and parboiling?
-__label__dessert How do you make the shell for this dinosaur egg dessert?
-__label__baking __label__chocolate Why do I need to melt butter with chocolate?
-__label__roasting __label__lamb Dry leg of lamb
-__label__bread __label__conversion __label__kneading Converting kneading times from machine kneading to hand kneading
-__label__substitutions __label__fish __label__asian-cuisine What is a good substitute for Fish Sauce?
-__label__storage-method __label__eggs __label__refrigerator Should I refrigerate eggs?
-__label__substitutions __label__soup __label__flour __label__gluten-free Can I replace flour in a soup recipe with a 1 to 1 gluten free flour?
-__label__soaking converting dried measurements to soaked measurements
-__label__baking __label__souffle Baking Souffles
-__label__beef __label__vegan __label__seitan How would I go about recreating beef/hamburger taste/umami, strictly vegan?
-__label__bread __label__storage-method Bread going stale in enamel breadbasket
-__label__freezing __label__roasting __label__bell-peppers freeze then roast red bell peppers?
-__label__cake __label__cupcakes __label__moisture The quantity of which ingredients should be increased to raise the moistness of a cake?
-__label__eggs __label__omelette Why did my omelette turn gray?
-__label__stock __label__broth Vegetable Broth/Stock from Kirkland Organic No-Salt Seasoning
-__label__butter __label__waffle How to evenly spread butter in each square of a waffle?
-__label__noodles __label__broth What type of noodles absorb most amount of liquid?
-__label__barbecue __label__smoking Using my own wood for smoking?
-__label__seasoning __label__frying-pan __label__carbon-steel Why can't I get a seasoning layer on my carbon steel pan using an induction hob?
-__label__frying __label__oil __label__storage Is it ok to store peanut oil in the container it came in after being used?
-__label__food-safety __label__thawing __label__corned-beef how long can I keep thawed corned beef in my refrigerator?
-__label__baking __label__italian-cuisine __label__polenta Can polenta be baked?
-__label__spices __label__fresh How to distinguish nutmeg freshness?
-__label__storage-method __label__freezing __label__storage-lifetime __label__beef __label__steak Storing beef for 3 days
-__label__batter __label__waffle How can I keep my waffle iron relatively clean when making waffles?
-__label__bread __label__dough __label__vegan __label__batter How can I modify corn bread recipes to accomodate a wet filling?
-__label__baking __label__oven Combining dishes that need oven temps of 450, 425, 400, and 350
-__label__baking __label__bread __label__seeds Baking with unhulled sesame seeds versus hulled
-__label__baking __label__equipment Stirring with knives?
-__label__baking __label__french-cuisine __label__macarons How can I make the tops of my macarons smooth?
-__label__baking __label__bread __label__temperature __label__indian-cuisine Temperature of tandoor for making naan
-__label__equipment __label__dutch-oven Need to replace my "Bean Pot" what should I look for?
-__label__beans __label__canning __label__chili Canning chili with beans
-__label__knife-skills __label__cutting __label__cutting-boards How should I improve my chopping flow?
-__label__vegetables How to freeze your own produce & meals, without cell wall break down?
-__label__marinade __label__brining Brine, then marinate?
-__label__baking __label__bread __label__herbs Adding fresh herbs in no-knead Bread
-__label__frying __label__pancakes How can I make NON-fluffy pancakes?
-__label__fruit __label__food-identification What's this yellow plum-like fruit with a spiky stone? West Africa
-__label__substitutions __label__chili __label__korean-cuisine Can you substitute Asian red chili paste (e.g. Thai Kitchen's Roasted Red Chili Paste) for Sambal Oelek?
-__label__food-science __label__steaming __label__broccoli Why does broccoli turn brown when steaming?
-__label__cookware __label__roast What brand of roasting dish would you recommend?
-__label__beef __label__marinade __label__roast-beef __label__pineapple Will a pineapple marinade reduce a beef roast to paste?
-__label__baking __label__dough __label__pastry Sausage roll pastry - how do I achieve a smooth shiny effect?
-__label__sugar Does sugar turn sour after prolonged cooking?
-__label__ham Is a smoked pork shoulder a suitable substitute for ham hocks?
-__label__bread __label__sourdough How to make my sourdough sweet?
-__label__microwave __label__reheating Tips for reheating food in the microwave
-__label__cookies How do I make oatmeal chocolate chip cookies that are thick?
-__label__chicken __label__soup __label__chicken-breast Why is the Chicken too hard in the outside but soggy in the inside?
-__label__beans __label__pressure-cooker Split beans in a pressure cooker?
-__label__vegetables __label__boiling __label__nutrient-composition How does boiling remove vitamin C from food?
-__label__baking __label__cake __label__icing __label__decorating What is the best technique to put icing on plastic?
-__label__coffee What does acidity mean in terms of coffee? How does it affect taste?
-__label__flavor Is there such a thing as too much vanilla?
-__label__potatoes __label__alcohol __label__fermentation __label__vodka __label__rum Why potatoes need to be boiled in order to make alcohol?
-__label__potatoes __label__mash How can I make a silky smooth, rich mash?
-__label__duck __label__liver What is an elegant way to serve whole duck livers?
-__label__milk __label__kefir Homemade and commercial kefirs
-__label__chicken __label__smoking __label__skin Smoking whole chicken without skin
-__label__coffee __label__molecular-gastronomy __label__spherification How do I create spherical coffee?
-__label__equipment __label__non-stick Does Heating Up A PTFE Non-Stick Pan Create "Fumes"?
-__label__storage-method __label__pickling __label__asparagus Refrigerator pickles in plastic?
-__label__baking __label__cake Cake help urgent!
-__label__pudding __label__cornstarch Why won't my pudding thicken up?
-__label__pork __label__asian-cuisine __label__chinese-cuisine __label__jerky Chinese pork jerky: what makes them so tender, how do you make it?
-__label__freezing __label__indian-cuisine __label__curry Preparing curries faster
-__label__chicken How to cook extremely soft chicken?
-__label__food-safety __label__chicken Is it safe to eat chicken stored below 0c for about 8 days? If not what are the dangers?
-__label__dough __label__flour __label__indian-cuisine __label__deep-frying How to make Namkeen Mathi/Mathri?
-__label__equipment __label__crockpot Will a lid with a hole in it work with a crock pot?
-__label__cleaning __label__pizza-stone Why you shouldn't use soap to clean a pizza stone? or some pans and pots?
-__label__grilling Gas or charcoal grille which one to buy
-__label__vegan __label__tofu __label__soymilk Filtered or non-filtered soymilk maker?
-__label__food-science __label__alcohol __label__wine __label__heat Does the alcohol in wine affect cooking process?
-__label__foil-cooking Substituting freezer paper for parchment paper
-__label__salt __label__shopping __label__kosher-salt Where can I buy kosher salt in London?
-__label__bread I want to duplicate my bread mistake!
-__label__cheese Is there a way to recover hardened Pecorino Romano?
-__label__potatoes __label__boiling __label__peeling Peeling and dicing potato before boiling it
-__label__substitutions __label__evaporated-milk Can evaporated milk be converted to sweetened condensed?
-__label__jalapeno The right amount of jalapeo
-__label__substitutions __label__cake __label__butter What can replace vegetable butter?
-__label__ice-cream Why use liquid nitrogen to make ice cream?
-__label__meat __label__marinade __label__kiwifruit __label__tenderizing How is Kiwifruit used to tenderize Meat?
-__label__chocolate __label__ingredient-selection __label__drinks Belgian chocolate milk
-__label__beans __label__please-remove-this-tag Maintaining pressure on Pressure Cooker
-__label__baking __label__cake Getting the bowl out of the mold
-__label__substitutions __label__fish __label__cod Can Southern Blue Whiting replace Cod?
-__label__baking __label__butter __label__candy Butter separation in english toffee candy
-__label__food-safety __label__oil __label__olive-oil How to check whether the Olive oil is fit for consumption or not?
-__label__mexican-cuisine __label__avocados Trick to keeping guacamole from turning brown
-__label__bread Why is commercial sandwich bread so popular in the US and UK?
-__label__beef __label__turkey Should cold turkey and roast beef be heated before putting on the gravy?
-__label__substitutions __label__bread Adding/substituting non-flour ingredients in bread
-__label__chicken __label__fish What does it mean if my chicken tastes like fish?
-__label__freezing Can I successfully freeze raw cabbage?
-__label__food-science When creating a recipe, what determines whether 2 ingredients will go well together?
-__label__thai-cuisine __label__coconut Cracking cocunut cream
-__label__spices __label__wasabi __label__spicy-hot How can I maximize Wasabi flavor?
-__label__meat __label__food-science __label__electric-stoves __label__efficiency What is the most energy efficient way to cook meat on an electric stove?
-__label__equipment __label__kitchen-safety Whip cream dispenser broken
-__label__melting-chocolate What direction must one stir molten chocolate?
-__label__cast-iron Black flakes from new cast iron pan
-__label__equipment Where can I find this exact spatula, with a short handle and asymmetric head?
-__label__baking __label__cake __label__glass Baking in Glass Loaf Pan
-__label__bread __label__dough __label__rising How can you tell whether bread dough is ready for baking?
-__label__vegetables __label__flavor __label__zucchini How do I remove bitterness from zucchini?
-__label__equipment __label__blender Blender Buying - Square vs. Round Container
-__label__baking-soda __label__low-fat __label__pancakes Having trouble getting lower fat fluffy pancakes with baking soda approach
-__label__flavor __label__tea How to get a cake or pie like flavor with tea?
-__label__baking __label__oven __label__gas Is oven an important factor in getting great baking results?
-__label__nutrient-composition __label__soymilk Can I use fresh okara without cooking it?
-__label__food-safety __label__lamb __label__offal Is there any harm to eat cooked renal pelvis in lamb kidney?
-__label__cheese __label__milk __label__cheese-making Making hard cheese from milk by vinegar
-__label__spices __label__shopping Best online source for spices
-__label__eggs __label__storage-lifetime __label__refrigerator __label__raw How long can I keep raw-egg based salad dressing refrigerated
-__label__food-safety __label__chocolate Food safe airbrushing
-__label__meat __label__cast-iron __label__hamburgers Best practices to minimize smoke when cooking meat using a cast iron skillet
-__label__baking __label__cake __label__recipe-scaling How much can I change the height of a cake?
-__label__substitutions __label__slow-cooking __label__beans If a recipe calls for canned beans and I want to use dried beans, what do I need to do to the dried beans first?
-__label__equipment __label__rice __label__rice-cooker How to properly cook basmati rice in a rice cooker
-__label__dessert __label__ice-cream __label__sorbet What is the difference between ice cream, gelato, and sorbet?
-__label__eggs __label__omelette __label__romanian-cuisine __label__balkan-cuisine Does a Romanian omlet rneasc (peasant omelette) have standard ingredients?
-__label__meat __label__fish __label__language Why is fish not considered as meat?
-__label__vegetables Charring veg without gas burners/grill
-__label__cheese __label__mozzarella What is the sign of mozzarella being old?
-__label__fish How Do I make My Casserole (with Noodles) Less Dry?
-__label__beef I have a 8.6 pd 4 rib standing rib roast with bone. What temp and how long do I cook it in the over? Should I use the convection fan?
-__label__broth How to make a beef or vegetable broth more dense?
-__label__food-safety How do I know if condiments in refrigarator are good?
-__label__vegan __label__icing __label__cream-cheese I am looking for a vegan substitute for cream cheese for use in a white chocolate/cream cheese icing
-__label__juice How to make Fennel juice?
-__label__baking __label__temperature How to make my graham cracker bites crispy/crunchy?
-__label__seasoning __label__salad-dressing What seasonings give ranch dressing its distinctive flavor?
-__label__baking __label__bread Bread crusty outside and super soft inside
-__label__food-safety Groceries left in car overnight
-__label__food-safety Proper temperatures for meats...foodie standards?
-__label__gumbo Gumbo file is slimey and too thick.
-__label__restaurant-mimicry __label__tortilla __label__chips __label__ketchup How do you make Ketchup Doritos?
-__label__baking __label__icing How to stop icing from running off iced buns?
-__label__equipment __label__dutch-oven Le Creuset vs. Lodge Enamel
-__label__flavor __label__onions Ways to counter the burn of too many scallions?
-__label__sauce __label__celery What are the positive effects of adding celery to a sauce?
-__label__bread __label__russian-cuisine How do I make authentic Russian black bread?
-__label__soup __label__pepper Too much pepper in soup: any way to fix?
-__label__vegetables __label__starch What is the relationship between starchy vegetables/fruits and root vegetables?
-__label__oil __label__asian-cuisine Sesame Oil vs Toasted Sesame Oil
-__label__bread can shortening be used to replace lard in baking bread?
-__label__baking __label__sugar __label__butter __label__frosting Rescuing peanut butter frosting
-__label__smell __label__refrigerator __label__freezing How to get rid of the smell from the fridge?
-__label__cooking-time __label__temperature __label__sausages __label__thermometer Why are my (italian Whole foods) sausages still pink inside?
-__label__food-safety __label__beans Are these worms in my black eyed peas/beans?
-__label__freezing __label__microwave Why do my meat burritos not heat well?
-__label__substitutions __label__garlic Recipe calls for garlic powder and all I have is garlic salt
-__label__candy __label__melting-chocolate How can I add flavorings and colorings to white chocolate?
-__label__freezing __label__pizza __label__dough Defrosting pizza dough correctly?
-__label__sugar __label__cookies My sugar cookies taste dry/stale
-__label__ice-cream Is there a magic ingredient that keeps ice-cream soft?
-__label__wine __label__serving Best substitute wine glass
-__label__equipment __label__coffee Caffettiera (Moka Pot) is not making coffee properly
-__label__pickling __label__crock __label__sauerkraut How long should I wait before I lift the lid of my sauerkraut crock?
-__label__equipment __label__roasting What are the uses for a roasting pan? Do I really need a roasting pan?
-__label__food-safety __label__freezing __label__pizza __label__thawing Frozen pizza kept at room temp (23 C) for 48 hours - safe to use?
-__label__brining Factory brine vs home brine
-__label__pancakes __label__non-stick Non-stick griddle frustration
-__label__spinach __label__greens How much is in a handful of spinach?
-__label__pork Cooked pork left out overnight
-__label__bread __label__biga How to increase batch size of dough starter bread?
-__label__juice __label__lemon __label__honey __label__acidity How do I reduce the acidity of homemade honey lemon juice?
-__label__rice __label__cookware __label__sushi __label__japanese-cuisine __label__rice-cooker What are the odds that American household have a rice cooker?
-__label__pairing __label__extracts How safe is it to combine flavor extracts?
-__label__juice Why are most juices sold for the same price?
-__label__food-safety Will cannes food tops melt if dropped in boiling soup?
-__label__baking __label__middle-eastern-cuisine __label__flatbread __label__pita How do I ensure that pita forms a nice big, even pocket when baking?
-__label__ingredient-selection What am I doing wrong with my Kool-Aid pickles?
-__label__eggs __label__pancakes __label__yolk Are egg yolks neccessary for proper pancake structure in flourless pancakes?
-__label__food-safety __label__sauce __label__canning Can I un-seal canned tomato sauce, and re-seal after further cooking?
-__label__flavor __label__vanilla What makes bourbon a decent substitute for vanilla?
-__label__oil __label__stir-fry How much oil should you use when stir frying a single portion?
-__label__food-safety Is it okay to cover food in the fridge with paper plates?
-__label__equipment __label__knives Do scalloped sides on a knife blade have any effect?
-__label__refrigerator De-humidify a fridge
-__label__salad __label__greens What is the cellular activity behind massaged greens?
-__label__food-safety Refrigerator Life Of Cooked Clams
-__label__gelatin __label__whipped-cream __label__consistency __label__mousse How to make a passion fruit mousse without gelatin?
-__label__baking __label__seasoning __label__french-fries When to add seasoning to oven-baked french fries?
-__label__chili-peppers What kind of chili peppers are these?
-__label__baking Why would a recipe be sensitive to the brand of cream cheese I bought?
-__label__bread __label__yeast __label__gluten-free Gluten-free alternative to commercial yeast when making gluten-free bread?
-__label__substitutions __label__whipped-cream __label__mousse Tiramisu mixture not firm
-__label__pork Pulled pork - interrupted cooking in oven?
-__label__turkey __label__meatloaf How do you keep a Turkey Meatloaf from getting too "dry"?
-__label__mustard Is there a way to ferment mustard seeds for homemade mustard?
-__label__soy __label__soymilk __label__filtering Making soy milk: best way to separate okara?
-__label__barbecue __label__american-cuisine What styles of barbeque exist in American cuisine?
-__label__baking __label__brownies chocolate substitutions in baking brownies from scratch
-__label__smoking __label__chicken-breast Smoking chicken breasts with and without skin
-__label__sauce __label__tea How to make a sauce based on tea
-__label__food-science Does whole milk or soy milk spoil faster? Why?
-__label__food-safety __label__utensils How should glasses/cups be oriented in storage?
-__label__temperature The cook time and temperature I need is not an option on my crockpot
-__label__sugar __label__extracts Do Liquor Based Extracts Require Sugar?
-__label__baking __label__equipment __label__cookware __label__pan __label__brownies Where to find a large individual brownie pan?
-__label__cast-iron __label__seasoning-pans How do I remove a black residue after seasoning cast iron waffle maker
-__label__fudge Commercial fudge recipes
-__label__baking __label__substitutions __label__consistency chestnut puree quantity
-__label__equipment __label__grinding __label__mortar __label__pestle Does a granite pestel need to be re-grooved?
-__label__pan __label__tortilla __label__flour-tortilla How to get flour quesadilla light and crispy?
-__label__seasoning __label__utensils Methods for seasoning wooden spoons?
-__label__baking __label__please-remove-this-tag __label__salt Are there certain kinds of salts that work best for baking (cakes, bread, etc)?
-__label__cleaning Cleaning a food processor
-__label__duck Cooking duck breasts
-__label__substitutions __label__onions Fresh pearl onions vs frozen
-__label__substitutions __label__ingredient-selection __label__kimchi Kimchi / Mo-Chu Ka-roo?
-__label__soup How much water in potato-leek soup (Vichyssoise)?
-__label__coffee __label__temperature __label__espresso What is the optimal temperature for making coffee, specifically in an AeroPress?
-__label__herbs __label__soup How much fresh lovage in soup?
-__label__equipment __label__sous-vide Does anyone know how to make a Sous Vide style cooking vessel?
-__label__cooking-time __label__sous-vide How does double-bagging sous vide food affect cook time?
-__label__frying __label__fish Panko-breaded tilapia, medium fried, non-stick pan, absorbed oil
-__label__storage-method __label__storage-lifetime __label__chocolate Increase lifetime of homemade chocolates
-__label__flour __label__mixing __label__sifting What is the purpose of sifting dry ingredients?
-__label__sauce __label__texture __label__bananas Why my banana sauce is not smooth?
-__label__baking __label__baking-powder __label__baking-soda __label__cocoa Effect of undutched cocoa on baking
-__label__rice Rice Cookery in water containing sugar versus plain water
-__label__substitutions __label__lemonade Substitute for fresh lemons - I need to make 70 liters of homemade lemonade
-__label__rice __label__sushi __label__vinegar Vinegar Alternatives and rice combinations in making sushi rice
-__label__equipment __label__sugar __label__indian-cuisine __label__grinding What is the best way to turn the chunks of jaggery into fine powder?
-__label__substitutions Can I Use Yellow Split Peas in Paruppu Urundai instead of Toor Dal
-__label__equipment __label__waffle Does it matter if I make waffles in a frying pan?
-__label__cooking-time __label__crockpot New crockpot cook times rule?
-__label__equipment __label__induction Induction unit makes buzzing sound
-__label__chicken __label__salt __label__tenderizing Does a mechanical meat tenderiser denature chicken so that it will absorb more salt water?
-__label__butter __label__french-cuisine Why didn't my clarified herb butter solidify?
-__label__flavor __label__freezing __label__cleaning __label__alcohol __label__drinks How to remove the flavor from whisky stones?
-__label__decorating How do you apply colored sugar just to the raised image on a cookie
-__label__language __label__bacon __label__heat __label__vocabulary Is there standard terminology for the doneness of bacon strips?
-__label__sauce __label__thickening Why do sauces thicken as they cool?
-__label__vodka why add a shot of vodka to a cream sauce?
-__label__food-safety Can adequate heating transform spoiled food into safe food?
-__label__bread __label__freezing __label__breakfast How to make a Jim Lahey's No-Knead Bread in time for breakfast
-__label__coffee __label__espresso How to make Latte art on a Cappuccino?
-__label__rice __label__paella __label__spanish-cuisine What is the ingredient that makes a Spanish paella so particular?
-__label__shrimp __label__food-safety __label__frozen Are cooked frozen shrimp safe?
-__label__onions Black layer in an onion
-__label__beef __label__corned-beef Why did I end up with mushy corned beef?
-__label__baking __label__bread __label__storage-lifetime Breadmaker bread not remaining fresh long enough
-__label__dessert __label__measurements __label__crumble What is the correct flour, sugar, butter ratio for crumble?
-__label__vegetables __label__fruit __label__ripe How can I let fruit ripen faster?
-__label__bread How can I improve the shape/appearance of this bread?
-__label__food-safety __label__bread Is it safe to eat mouldy bread?
-__label__tomatoes What is the difference between grape and cherry tomatoes?
-__label__frying __label__oil Type of oil to cook white/black pudding in?
-__label__chocolate __label__melting-chocolate Tempering chocolate without a thermometer
-__label__baking Substitute for baking parchment
-__label__substitutions __label__cake __label__pan Bundt Pan Substitution?
-__label__meat __label__oven __label__food-science __label__fats __label__chemistry Why my meatballs sweated all of their fat?
-__label__chocolate __label__cookies Problem with "No Bake Cookies"
-__label__salad __label__chicken-breast How should chicken breasts for a chicken salad be cooked?
-__label__sugar How can I extract palm sugar from a container?
-__label__icing __label__shortening No Shortening and No Refrigeration, Buttercream Frosting
-__label__rice __label__boiling How is boiled rice different from steamed?
-__label__oil __label__fats __label__moisture why is cooking in oil or fat considered dry heating?
-__label__oven Passive cooker hood vs recirculation one
-__label__cake __label__dessert What is the difference between cheesecake and NY cheesecake?
-__label__juice __label__citrus Can citrus be squeezed too much?
-__label__bread Why isn't my bread machine making any bread?
-__label__substitutions __label__chocolate __label__oil __label__melting-chocolate What can replace coconut oil in a chocolate cookie coating?
-__label__rice __label__sushi sushi rice vs pudding rice
-__label__food-safety __label__meat Left a 10 pound cryovac wrapped frozen ribeye in garage for 3 hours - is it safe to eat?
-__label__food-preservation How to preserve the "sugar syrup" without using a cold storage?
-__label__frying Fried pies lose their shape
-__label__drinks __label__lemonade Is zesting lemons effective when making lemonade?
-__label__food-safety __label__refrigerator __label__carpaccio Is it safe to keep Carpaccio in a refrigerator for 24 hours?
-__label__peeling __label__sweet-potatoes How deeply should I peel sweet potatoes?
-__label__stand-mixer What can I use instead of paddle attachment for a stand mixer?
-__label__storage-method __label__oil __label__wine __label__salad-dressing __label__olive-oil Need to refrigerate vinaigrette?
-__label__cake How can I avoid an underbake in a bundt pan?
-__label__meringue __label__ratio How much acid to use for stabilizing meringue?
-__label__beans Cooking red kidney beans
-__label__coffee __label__ingredient-selection Domestic, fresh taste-alike for an Italian coffee
-__label__pairing Cheese that Pairs with Spicy Food
-__label__freezing __label__egg-whites How can I get frozen egg whites out of the ice tray?
-__label__sauce __label__cheese __label__roux Why is my cheese sauce gritty?
-__label__salmon __label__curing __label__sashimi Is it safe to use non-sashimi grade fish to make gravlax?
-__label__beef __label__fats __label__melting Why isn't the beef fat in my chili melting?
-__label__sauce Pimento sauce that is added to mayo
-__label__dough __label__noodles __label__japanese-cuisine What does kansui do to dough in noodle making?
-__label__broth __label__bones How does one break long bones for broth?
-__label__yeast Expired instant dry yeast
-__label__bread __label__garlic What are other techniques to make garlic bread?
-__label__dough __label__cookies What ingredient changes will make this cookie dough more workable?
-__label__chocolate __label__candy __label__storage Storage of chocolates/candies in process (i.e. prior to cutting, dipping, etc)?
-__label__yeast Aftdr opening yeast
-__label__substitutions __label__indian-cuisine __label__coconut Equivalence between fresh coconut and coconut cream?
-__label__storage-method How to prevent calzones from getting soggy on steam table?
-__label__baking __label__measurements Is baking by weight really more accurate?
-__label__sauce __label__pizza __label__tomatoes Fresh tomatoes for home-made pizzas, is it worth it?
-__label__grains Grnkern milled vs. whole
-__label__storage-method __label__storage Storage approach for chopped vegetables?
-__label__beef __label__barbecue __label__smoking Smoking a blade steak
-__label__baking __label__roasting __label__slow-cooking __label__language __label__crockpot What is the difference between roasting, baking, and broasting?
-__label__muffins Why does my English muffins package say to use a fork or fingers instead of a knife to open them?
-__label__cookies Can I replace brown sugar with white sugar without using molasses in cookies?
-__label__meat __label__steak Why does the beef I cook never come out tender?
-__label__sugar __label__drying __label__brown-sugar How do you dry wet brown sugar clumps?
-__label__fruit __label__juice __label__pomegranate What are ways to extract the juice from a pomegranate?
-__label__food-safety __label__storage-lifetime __label__cinnamon Does cinnamon "spoil"?
-__label__sauce __label__wine __label__french-cuisine Why do English recipes of sauce marchand de vin call for Worcestershire sauce?
-__label__salt __label__candy Can you candy salt?
-__label__food-safety How long does it take to cool 5 lb of deep fried chicken from 350 degree to 75 degree
-__label__freezing __label__temperature __label__refrigerator __label__water __label__storage Does keeping a fridge/freezer full significantly help energy efficiency?
-__label__flavor __label__food-science __label__herbs How do I cook with bay leaves?
-__label__beans __label__pressure-cooker Pressure cookers -- why are they good at things normally cooked at low heat?
-__label__bread __label__storage-method __label__fresh How do you prolong buns/rolls/scone/crumpet softness?
-__label__sauce __label__roux Why does the roux break down in my chicken velout sauce?
-__label__food-safety __label__seafood How do I keep Clam juice
-__label__eggs __label__frying __label__oven __label__spanish-cuisine __label__omelette Is the Tortilla de Patatas modification to include carrots reasonable and can you cook inside a casserole dish to make it taller?
-__label__salt Is salt caking really a big problem, or are anti-caking agents just cheaper than salt?
-__label__food-safety __label__tea What are the safety considerations in making pine needle tea?
-__label__eggs __label__dessert Why would this pastry cream have an eggy smell?
-__label__temperature Whole fish oven temperature and inside temperature
-__label__rice __label__indian-cuisine __label__pudding What type of Rice is best for Indian Style Rice Pudding?
-__label__food-safety __label__equipment __label__stock __label__cost Do Ice Wands have an advantage over a homemade solution?
-__label__italian-cuisine Definition of a "half glass?"
-__label__refrigerator __label__puff-pastry How can I store leftover puff pastry or make it more durable?
-__label__chocolate __label__culinary-uses __label__fondue How do I get the butter out of my chocolate fondue?
-__label__storage-lifetime __label__refrigerator __label__packaging Soy milk; fridge vs. shelf?
-__label__meat __label__sauce __label__pasta Bolognese: can I add the meat after tomatoes?
-__label__food-safety __label__brining How to store extra, unused brine?
-__label__mixing What rules should I follow for improvised food recipes that aren't dangerous?
-__label__eggs __label__oil __label__non-stick __label__scrambled-eggs What is the purpose of adding oil when cooking scrambled eggs on non-stick pan?
-__label__meat __label__cooking-time __label__boiling What is the lowest temperature possible (of water) to cook meat in?
-__label__freezing __label__seafood __label__tenderizing Using liquid nitrogen for tenderizing octopus?
-__label__pizza "Prepared" pizza base - does that mean cooked?
-__label__baking __label__pie __label__crust __label__pizza-stone __label__apple-pie Pyrex pie plate on hearthstone
-__label__baking __label__equipment __label__oven __label__cooking-time __label__cupcakes Do the cup cakes bake faster in a 24 hole cup cake tray rather than a 12 hole cup cake tray?
-__label__chicken why have the roast chicken pieces turned brown when put in a pot of boiling vegetables
-__label__pancakes What happens if you cook pureed pancakes?
-__label__frying How to fry meat without spattering oil?
-__label__equipment __label__knives What is this double-serrated knife good for?
-__label__food-safety __label__equipment __label__food-preservation __label__pickling __label__food-processing Why did my lids seal?
-__label__oil __label__water __label__sauteing __label__stainless-steel How to saute without oil on stainless steel pots/pans?
-__label__oven __label__gas Can I use a gas oven spring form in my electric oven?
-__label__beef __label__stews Chuck or "stew" beef labeled in the super market
-__label__ice-cream Semifreddo vs Ice Cream
-__label__restaurant What is the term for the "amuse-bouche" at the end of the meal?
-__label__food-safety __label__freezing __label__cookware __label__convenience-foods Is it safe to microwave Pyrex containers immediately after removing them from the freezer and removing the plastic lid?
-__label__chicken __label__sous-vide __label__chicken-breast Should I sear sous-vide chicken breasts?
-__label__meat __label__charcuterie __label__pate Terrine shrunk during cooking
-__label__olive Is there a good, clean way to pit black olives?
-__label__baking __label__baking-powder Pte Brise, Sucre and Sable
-__label__flavor __label__icing Can I add mint flavoring to ready made royal icing?
-__label__roast Can you take a cooked roast and make it tender and moist?
-__label__chocolate __label__melting-chocolate __label__chocolate-truffles Chocolate seized during dipping, how to prevent it?
-__label__baking __label__cake __label__pastry How to stop cupcakes from collapsing?
-__label__indian-cuisine __label__tomatoes Can I use tomato paste in dal?
-__label__chicken __label__stuffing Is there a point in stuffing a chicken if I'm not planning on eating the stuffing part?
-__label__chicken __label__deep-frying __label__chicken-wings Frying chicken wings all the way through
-__label__baking __label__bread __label__sourdough __label__rising __label__proofing should I let my sourdough loaf proof in the fridge or on the counter?
-__label__storage __label__avocados Store avocados for say a month
-__label__equipment What cooking gadget is that?
-__label__mixing recipe say's to sponge on 2 cups warm milk and 1 cup warm water, what does this mean?
-__label__mussels What is the proportion of edible meat in whole live mussels?
-__label__equipment __label__drinks What can I use to strain gritty bloody mary mix?
-__label__nutrient-composition nutrition facts: what does "as packaged" mean?
-__label__dough __label__puff-pastry Torte Milanese without puff pastry dough
-__label__baking __label__bread __label__dough __label__proofing How should I clean, or care for, a banneton (brotform, proofing basket)?
-__label__oven __label__fire flash fire from self-cleaning oven
-__label__food-preservation __label__canning __label__pickling Why do bread and butter pickle recipes call for onions, mustard seed, and celery seed?
-__label__dough __label__potatoes __label__gnocchi How long does it take for potato dough to become thinner?
-__label__food-safety Transportation of meat
-__label__storage-method __label__spaghetti How to preserve spaghetti for a short amount of time?
-__label__grilling __label__slow-cooking __label__smoking __label__charcoal What is the charcoal snake method and how does it work?
-__label__candy __label__fondant What are marshmallows?
-__label__dessert __label__utensils __label__cultural-difference Is there any dessert that needs a knife?
-__label__chicken __label__milk __label__marinade Have I ruined my chicken by marinating it in milk and lemon?
-__label__crockpot __label__chili __label__ground-beef Can I put raw ground beef in the crockpot when making chili?
-__label__baking Best practices for baking experiment 'design'?
-__label__chicken __label__stock Pre-Cooked Meat
-__label__vegetables __label__steaming __label__utensils What do you use to get the vegetables out after steaming?
-__label__temperature __label__candy How do I prevent grainy fudge?
-__label__substitutions __label__curry Cooking a chicken and vegetable curry using a curry paste
-__label__cheese What are the preferred uses for different sharpness of cheddar cheese?
-__label__fresh __label__ingredient-selection __label__mussels Fresh mussels, or are they?
-__label__cookies My chocolate-chip cookie expanded after baking
-__label__knife-skills __label__basics How can I safely improve my cutting technique
-__label__baking __label__substitutions __label__spices __label__cake What can I use in place of allspice?
-__label__milk __label__nutrient-composition __label__vitamins Is it bad to boil milk?
-__label__bananas __label__mango What is the dish shown in the "Sunset Limited"
-__label__baking __label__eggs Optimal egg size?
-__label__bread How is it that brioche rises so high?
-__label__equipment __label__frying __label__cookware __label__frying-pan Should you avoid cooling a frying pan with water?
-__label__bread __label__yeast __label__bacon Bacon Buns: How to make them softer
-__label__baking __label__italian-cuisine __label__lasagna Ingredients or techniques to a more solid lasagna
-__label__baking __label__english-cuisine How do I get my homemade english muffins to taste like english muffins?
-__label__vinegar __label__ingredient-selection If a recipe doesn't specify the type of vinegar, is there a standard type implied?
-__label__freezing __label__ice-cream __label__chemistry Chemical process behind hardening ice cream
-__label__equipment __label__freezing __label__ice-cream __label__storage What kind of containers for homemade ice cream?
-__label__storage-method __label__roasting __label__squash Why did my roasted butternut squash ferment?
-__label__baking __label__fish Minimum preparation for baking a whole fish
-__label__stock How to use stock from tablet
-__label__storage __label__freezing How much dry ice should be used to keep this much dough frozen in a box of this size?
-__label__lentils What will the coriander, cumin and paradise add to the lentil soup and can I do without the paradise?
-__label__pork Preparing pork belly: Odd barn yard flavor
-__label__equipment __label__cleaning What is a thorough way to clean my dish rack?
-__label__storage-method How should I store eggs in the refrigerator?
-__label__grains Boiling wheat vs barley
-__label__beef __label__pan Cooking juicy beef in a pan
-__label__shopping __label__language What other names are scallions known by?
-__label__chocolate Can grocery store chocolate be used as chocolate coating?
-__label__storage-lifetime __label__ice-cream Are homemade versions of popular food more liable to spoil?
-__label__cake __label__mixing Problem making cakes and pancakes
-__label__baking __label__glass Which is better, baking in glass or metal?
-__label__potatoes __label__french-fries How do I cook chips (french fries) in the oven?
-__label__rice __label__flour __label__japanese-cuisine Mochi: pounded vs. from rice flour
-__label__baking __label__baking-powder alternative leavening agents other than baking powder, and their ratios of substitution
-__label__oven __label__restaurant-mimicry __label__frying-pan __label__chicken-breast How can I cook chicken breast like Nando's?
-__label__middle-eastern-cuisine __label__chickpeas How do I substitute rehydrated garbanzo beans for garbanzo beans from a can?
-__label__bread __label__low-carb Slow-Carb or low-carb alternative to pita and similiar neutral tasting breads
-__label__garlic __label__shopping __label__knife-skills Help with thinly slicing garlic
-__label__bread __label__flour __label__pizza __label__acidity The role of the gluten in an acid environment
-__label__chicken __label__measurements __label__recipe-scaling __label__stuffing Big Chicken vs Small Chicken: weight and stuffing volume ratios
-__label__coconut How to Make Canned Coconut Milk Separate
-__label__baking __label__bread __label__dough Does resting the dough for a long time reduce the need to knead the bread?
-__label__coffee __label__beans __label__caffeine How do they get caffeine out in decaffeinated coffee?
-__label__garlic __label__fermentation Can you make your own black garlic?
-__label__chinese-cuisine Cold Chinese BBQ Pork?
-__label__egg-whites Do egg whites thin out when salt is added, which will make them easier to mix?
-__label__food-science __label__chocolate __label__cookies Why do chocolate chips stay softer after being baked?
-__label__broth __label__bones __label__chicken-stock Chicken bone broth, what is the brown stuff at the bottom of the pot?
-__label__soup __label__roast __label__broth Turning Left Over Broth From a Roast Into a Soup Or Stew
-__label__coffee __label__espresso Espresso Machine coffee amount
-__label__storage-method __label__cleaning __label__rice Keeping bugs out of rice
-__label__freezing Is it safe to refreeze a tuna sandwich?
-__label__bread When I bake a 2lb loaf, the very Centre of it lacks structure
-__label__indian-cuisine __label__history __label__paneer How spicy is authentic, traditional Palak paneer?
-__label__turkey Small turkey for practice
-__label__chinese-cuisine __label__ground-beef Use of ground beef in Chinese food
-__label__gnocchi Can potato gnocchi dough be overworked or simply break?
-__label__food-safety __label__eggs Should hands be washed after touching the outside of an egg shell?(UK)
-__label__storage-method __label__sugar __label__brown-sugar How can I store muscovado for longer once opened?
-__label__storage-method __label__cucumbers Kirby Cucumber Storage
-__label__equipment __label__microwave __label__cookware How can I reheat leftovers without a microwave?
-__label__food-safety __label__freezing __label__thawing my freezer popped open without my knowlege
-__label__zucchini __label__quickbread Why is my zucchini bread mushy?
-__label__cocktails __label__gelatin Jello Shots Techniques: Alcohol Concentration
-__label__temperature __label__crockpot Another crockpot error
-__label__food-safety Prepped beef mixed with other ingredients before tomorrow's stew
-__label__vegetables __label__water __label__steaming What can I do with vegetable water?
-__label__baking __label__substitutions __label__cake How can I bolster up a boxed cake mix?
-__label__cutting __label__ribs How do I cut and serve my ribs?
-__label__frying __label__mushrooms What heat & fat do you use for fried mushrooms?
-__label__canning Bubbles in unopened store bought items?
-__label__microwave __label__lemon __label__lemon-juice __label__juicing Will microwaving lemons make them easier or more efficient to juice?
-__label__soup __label__apples How do I reduce the lemon acidity in apple soup?
-__label__strawberries How can I prevent strawberries from discolouring cream?
-__label__refrigerator __label__spoilage How long can food last if reheated periodically?
-__label__cream __label__curry __label__infusion How to correctly infuse cream into vegetables
-__label__indian-cuisine __label__mint __label__greek-cuisine __label__chutney __label__tzatziki Difference between tzatziki and Indian mint dip (mint chutney?)
-__label__slow-cooking Should you, and how do you, grease a crockpot?
-__label__tomatoes __label__salsa What is the "standard" salsa tomato?
-__label__substitutions __label__fish __label__vinegar Can red wine vinegar replace white wine vinegar?
-__label__apples Why does apples bought at the market feel sticky?
-__label__induction Pot sticking to induction cooktop?
-__label__coconut __label__soda How can I prevent coconut cream from curdling in a soda drink?
-__label__baking __label__bread Bread Making - Ideal times
-__label__storage-method __label__fruit __label__texture __label__dairy __label__blueberries Low-fat quark plus blended blueberries -- texture changes over night?
-__label__food-safety Poured boiling water over pork belly and then refrigerated
-__label__baking __label__flour __label__measurements __label__conversion Standard weight conversions for converting cups of flour to grams of flour?
-__label__sugar __label__jam Why add sugar at the end when making strawberry preserve?
-__label__raw What flavor should you highlight from an oyster?
-__label__food-safety __label__pork __label__slow-cooking __label__roast Cooking a large pork roast in a slow cooker
-__label__indian-cuisine Alternative to Fenugreek in curry?
-__label__fruit Papaya ripe or over ripe
-__label__storage-method __label__storage-lifetime __label__flour How to store flour
-__label__baking __label__flavor __label__cake __label__carrots How can I make my carrot cake taste more carroty
-__label__storage __label__ham Is ham safe to eat if it was at room temperature but is recooked?
-__label__cheese Are there cheeses that are not suitable for making for macaroni and cheese?
-__label__food-safety __label__evaporated-milk where to keep an opened can of condensed milk safe
-__label__equipment __label__cleaning __label__oven How can I clean my oven window?
-__label__garlic __label__chemistry What turned my garlic purple?
-__label__food-safety __label__beef safe to sear beef tenderloin the night before?
-__label__cookies __label__brown-sugar Forgot Brown sugar in cookies
-__label__baking __label__fruit __label__pastry What is the glaze on a bakery-style fruit tart?
-__label__equipment __label__fermentation __label__containers __label__crock What's the best container to ferment vegetables?
-__label__food-safety Is a jug of milk left out for 12 hours at room temperature safe to drink?
-__label__beverages __label__puree __label__straining What's an effective method to strain liquids?
-__label__substitutions __label__vegetarian __label__vegan __label__vital-wheat-gluten Is wheat gluten (wheat protein) an acceptible cooking substitute for soy protein powder or rice protein powder?
-__label__equipment Cleaning simple mandolin slicer with non removeable blade
-__label__oven __label__shopping New Oven in the US, Which would home cooks prefer?
-__label__rabbit Rabbit that looks and tastes like chicken?
-__label__eggs __label__resources Good video on separating eggs
-__label__baking __label__cast-iron Can you bake cornbread in enameled cast iron?
-__label__bacon Does higher quality bacon cook flatter?
-__label__bread Trying to adjust a recipe to recreate Peruvian "Tres Puntas" rolls
-__label__equipment __label__slow-cooking Slow cooking without a slow cooker
-__label__substitutions How to replace polenta in Mexican Polenta Casserole recipe
-__label__freezing __label__chili-peppers Does freezing fresh peppers, specifically habaero peppers ruin them?
-__label__fruit __label__dessert __label__food-identification Identify this dessert
-__label__sauce __label__restaurant-mimicry How to make this shawarma hot sauce?
-__label__brining __label__lamb Brining rack of lamb
-__label__baking __label__storage-method __label__freezing __label__dough How to properly freeze calzones
-__label__baking __label__dough __label__kneading Possible to over-knead dough?
-__label__culinary-uses __label__candy __label__taffy Any secondary uses for taffy?
-__label__food-science __label__sugar __label__brown-sugar Light vs Dark Brown Sugar
-__label__pasta __label__spices __label__vegetarian Best spices to use on minced quorn in spaghetti sauce and other recipes
-__label__substitutions Food that is high in protein and is not solid for people with wisdom teeth removed?
-__label__equipment __label__cookies What should I look for in a cookie jar?
-__label__food-safety __label__eggs __label__mousse Chocolate mousse with cooked eggs?
-__label__dough __label__pie __label__pastry __label__apple-pie What is the effect of adding eggs to a pastry dough?
-__label__soup __label__stock __label__chicken-stock My chicken stock is a gelatinous mess. Is this normal? Can it be saved?
-__label__food-safety __label__cheese How do you tell if a cheese rind is edible?
-__label__food-safety __label__seafood __label__lobster Is the white hemolymph that comes out of a lobster (when boiling) edible?
-__label__emulsion emulisified sauces
-__label__coffee __label__espresso What difference does the bar pressure makes in espresso coffee machines?
-__label__garlic __label__fermentation Can I ferment black garlic intermittently?
-__label__cookies Making stroopwafels with a pizelle iron
-__label__equipment __label__oil __label__cleaning __label__dehydrating __label__jerky Effecient way to dab grease from dehydrating meat without paper towels
-__label__cabbage __label__smoothie __label__greens Which leaves of Savoy cabbage to use in smoothies?
-__label__tea Why does Green Tea taste sour as it cools down?
-__label__substitutions __label__coffee Can I convert this cocoa frosting to a coffee frosting instead?
-__label__dessert __label__gelatin How do I squeeze gelatine?
-__label__sugar __label__cookies Can I use raw sugar to make cookies instead of granulated?
-__label__food-preservation __label__herbs __label__drying What is the procedure to dry out Fenugreek leaves?
-__label__storage-method __label__food-preservation __label__pickling __label__cucumbers Do you have to refrigerate Pickles?
-__label__vegetables __label__seasonal Good websites/cookbooks covering more tailored approach to cooking vegetables?
-__label__equipment __label__frying-pan __label__copper-cookware Help buying a copper pan
-__label__popcorn How to make Movie Theatre like Popcorn?
-__label__shopping __label__menu-planning __label__budget-cooking How do we escape the cycle of bad college eating?
-__label__food-safety Cooking duck Chinese style
-__label__storage-method __label__biscuits Where and how do I keep the extra buttermilk biscuits?
-__label__baking Graham Cracker Sheets
-__label__tea __label__water __label__heat A question on the level of water when making tea in an electic kettle?
-__label__equipment __label__stove Can I use a tagine on a glass cooktop, and do I need a heat diffuser?
-__label__chicken Why do whole chicken recipes advise rinsing the chicken?
-__label__food-safety __label__pork Can half cooked pork chops be cooled then fully cooked later?
-__label__grilling __label__barbecue __label__beef BBQ Beef Brisket on a Propane Grill?
-__label__bell-peppers Green pepper plants ; picking fruit correctly?
-__label__ham Is it possible/advisable to slice deboned Jamon Iberico on a mandoline?
-__label__food-safety __label__buttermilk __label__cream-cheese __label__glaze Buttermilk / Cream Cheese glaze  food safety
-__label__food-safety __label__apples Is it safe to eat an apple cooked inside poultry?
-__label__temperature __label__cooking-time __label__slow-cooking __label__pork-shoulder Will a pork shoulder be dry after 16 hours at 110C
-__label__cast-iron __label__maintenance __label__skillet Cast iron pan flaking
-__label__baking __label__substitutions Difference between vegetable shortening and vegetable ghee?
-__label__vegetables __label__microwave __label__steaming Steaming vegetables in microwave
-__label__substitutions __label__eggs In general, can I substitute egg species for either egg-only or egg-centric dishes?
-__label__substitutions __label__stock Substitute pig trotter for powdered gelatine in an aspic
-__label__shrimp Are cooked shrimp shells edible?
-__label__oven Saucepan in the oven?
-__label__food-safety __label__vegetables Are vegetables poisonous if they have roots, are sprouting or are many weeks old?
-__label__roasting Roasting Pork Butt at 215F
-__label__equipment __label__cheese __label__grating Is there a way to grate a block of cheese entirely without hurting one's fingers or knuckles?
-__label__food-science __label__tomatoes __label__italian-cuisine __label__chemistry what makes red tomato sauce turn orange in colour?
-__label__bread __label__dough __label__mixing Techniques for mixing bread dough with stand mixer
-__label__chili-peppers __label__ripe Do Chilis Ripen "off the vine"?
-__label__equipment __label__measurements __label__measuring-scales Why buy a more expensive kitchen scale
-__label__fudge __label__mistakes My Fudge Is Crunchy! Where Did I Go Wrong?
-__label__substitutions __label__cheese __label__quiche What can I substitute for Gruyre in quiche lorrine?
-__label__pasta __label__boiling What's the best way to tell that pasta is done (when boiling)?
-__label__ribs __label__broiler __label__goat How to broil a rack of goat ribs
-__label__milk __label__tea __label__drinks Milk with Nettle Tea
-__label__whipped-cream __label__whipper Nitrous oxide gas leak when charging ISI whipping cream dispenser
-__label__substitutions __label__wine Nonalcoholic Substitute for Marsala Wine
-__label__mexican-cuisine Chilli con carne - chocolate, cocoa powder or nothing?
-__label__food-safety Clean fridge shelves which can't be removed?
-__label__cheese __label__aging Can I continue to age store bought cheese?
-__label__curry enriching thai curry with milk?
-__label__cake __label__cookware Making cake without oven
-__label__mexican-cuisine __label__tortilla How can I get a corn tortilla to be pliable enough to work with?
-__label__fish __label__sushi What white fish can be used in rolled sushi?
-__label__food-science Do you guys know that there is no such thing as an amateur chef?
-__label__beef __label__refrigerator __label__defrosting __label__thawing Why won't my ground beef thaw?
-__label__equipment Any suggestions on caps for Bakers and Chefs plastic squeeze bottles?
-__label__baking __label__cooking-time __label__refrigerator __label__pie How do I cook a cottage pie from chilled?
-__label__bread __label__kneading When should I knead with oil and when with flour?
-__label__grilling __label__please-remove-this-tag __label__steak A steak story: dry crust
-__label__fruit __label__jelly Using a Jelly Bag
-__label__meat Does honey actually tenderize meat?
-__label__beef __label__american-cuisine Kobe beef in the U.S?
-__label__grilling How do you grill meat and potatoes so that they finish at the same time?
-__label__spices Equivalent of cracked fennel seed to ground fennel seed
-__label__sauce __label__storage What is the best way to store homemade sauces?
-__label__candy __label__toffee Can I cool my toffee in the fridge?
-__label__gumbo Is it ok to use frozen okra in gumbo?
-__label__freezing __label__refrigerator __label__storage __label__turkey How long can I store Cooked Turkey in Refrig before Freezing?
-__label__freezing __label__dessert __label__ice-cream __label__coconut How to make creamier and softer vegan coconut ice-cream?
-__label__chocolate __label__melting-chocolate __label__tempering Can tempered chocolate be seeded with a different chocolate?
-__label__baking __label__recipe-scaling up scaling cake recipe and increasing pan size
-__label__bread Can I use amaranth flour or another grain flour as a substitute for white flour in tortillas?
-__label__stock __label__broth __label__foam Foam in beef stock
-__label__baking __label__quickbread __label__zucchini __label__moisture How can I make zucchini bread less moist?
-__label__hamburgers __label__professional How to make professional style burger buns?
-__label__hamburgers Minimalist Burger Patties
-__label__coffee __label__milk __label__please-remove-this-tag Is mixing coffee with milk directly unhealthy?
-__label__avocados How to tell if avocado has large pit?
-__label__marshmallow Roasting marshmallows on indoors
-__label__nutrient-composition __label__greens What elements in green leafy vegetables provide carbohydrates?
-__label__sauce __label__food-science Why is it that caramel sauce should not be stirred after it has boiled?
-__label__baking __label__substitutions __label__nut-butters Peanut Butter substitute in baking
-__label__coffee __label__espresso How long is the life of a shot of espresso?
-__label__oven __label__thermometer Baking without a thermometer?
-__label__chocolate __label__melting-chocolate Liquid Layer above Melted Chocolate
-__label__sausages __label__chorizo How to cook sausage?
-__label__ingredient-selection What are the effects of using different types of ground mustard?
-__label__chicken Getting rid of chewy chicken
-__label__salt __label__steak __label__kosher Kosher veal steak more salty than kosher beef steak - is it expected and why?
-__label__food-safety __label__storage-lifetime __label__food-preservation __label__salad-dressing How to preserve home-made salad dressing, without using bad preservatives?
-__label__equipment __label__sweet-potatoes How to find a good sweet potato fry cutter?
-__label__learning __label__cookbook Can I learn to cook from a book?
-__label__baking __label__substitutions __label__flour __label__corn Whats the difference between white and yellow corn meal. and all cornmeal or half flour half cornmeal
-__label__frying __label__vegetables __label__grilling __label__vegetarian __label__hamburgers How can I add more "chew" to veggie burgers with only vegetables?
-__label__broccoli What's the difference between broccoli from China and broccoli from Australia?
-__label__baking __label__bread __label__temperature __label__crust __label__ceramic How is baking bread in a ceramic pan different from using a metal one?
-__label__grilling __label__barbecue Looking for a good text on science of grilling and barbecue
-__label__baking __label__hot-dog __label__children Will blending corn meal make baking corn dog batter more user friendly?
-__label__food-safety __label__lamb How to safely cook a lamb's head?
-__label__frying __label__pan __label__marinade __label__frying-pan Pan-frying marinated meat without making a huge mess?
-__label__ground-beef Refreeze Ground Beef
-__label__dough __label__pizza __label__flour __label__buckwheat Buckwheat flour. Can it be used for pizza dough, and what other uses/properties does it have?
-__label__baking __label__eggs __label__souffle Collapsing souffl
-__label__equipment __label__wok __label__gas Can I take off the gas deflector on my stove for cooking with a wok?
-__label__smoothie __label__greens Duration of use for green smoothies
-__label__beans __label__language What is the English name for Chitra Rajmah?
-__label__lemon When should I use lemon zest and not just juice?
-__label__frying __label__spinach Does a strong smell when cooking spinach indicate anything?
-__label__cheese __label__casserole Replacement for Appenzeller?
-__label__molecular-gastronomy __label__gelling-agents What type of methylcellulose would be appropriate for gel noodles?
-__label__onions __label__garlic __label__smell How to suppress bad breath after eating garlic or onion
-__label__onions How to make uncooked onion digestable?
-__label__cleaning __label__cookware __label__cast-iron __label__seasoning How to know whether the default coating on the iron cookware has totally come off?
-__label__oil __label__butter __label__camping I want to substitute liquid oil with a dry product
-__label__cocktails Keeping crushed ice from melting, without it joining back together
-__label__baking __label__bread __label__flour __label__yeast __label__food-identification How can I tell the difference between instant yeast and active dry yeast?
-__label__frying __label__bananas How to fry crispy bananas?
-__label__cookies __label__waffle __label__gingerbread Looking for a way to make a cone shaped cookie
-__label__food-safety __label__storage-method __label__refrigerator Is it safe to put hot food in the fridge?
-__label__salad __label__raw __label__shortcuts __label__kale Alternatives to massaging fresh kale?
-__label__baking converting a muffin recipe to a cake recipe
-__label__fish __label__shopping __label__ingredient-selection __label__defrosting __label__cod How do I choose frozen fish so that it doesn't release so much water?
-__label__food-safety __label__meat __label__beef __label__ground-beef Using frozen mince beef
-__label__chocolate what is the best method to coat biscuits in chocolate
-__label__salt __label__steak Pink salt for cooking steak
-__label__butter Is this 'browned butter'?
-__label__batter __label__pancakes __label__crepe How do the batter and technique differ between crepes and pancakes?
-__label__eggs __label__dessert __label__chocolate __label__mousse __label__molecular-gastronomy Chocolate mousse without eggs
-__label__sauteing Evenly sauteing green beans
-__label__sugar __label__sushi __label__ginger __label__pickling How to sweeten pickled ginger to be served with sushi?
-__label__nutrient-composition __label__juice __label__citrus What nutrients are concentrated in citrus peels (not juice)?
-__label__molecular-gastronomy Why is High Fructose Corn Syrup not available as an ingredient?
-__label__blueberries What is the best way to clean bulk blueberries?
-__label__cake Help with ice cream cake
-__label__storage-lifetime __label__food-preservation What is the shelf life for candy with fresh butter?
-__label__oven __label__temperature __label__lasagna __label__frozen how long should I reheat frozen lasagna?
-__label__brining What is the proper salt to water ratio for turkey brine?
-__label__drinks __label__korean-cuisine Fiber Drink that are homogenous solutions
-__label__pasta __label__dough __label__italian-cuisine __label__gnocchi Can I store raw gnocchi dough in the fridge?
-__label__coffee __label__vegan How to prevent curdling in a local vegan coffee creamer- aka- Post Apocalypse hippy coffee creamer?
-__label__beef __label__roast Temp and times for roast beef 2.3lbs
-__label__pasta __label__flour Using whole wheat flour instead of all purpose and semolina
-__label__rice-cooker __label__lentils Can I cook lentils in a rice cooker?
-__label__turkey What should I do with a turkey after roasting but hours before dinner?
-__label__bread __label__nutrient-composition __label__calories Calories in toast vs bread
-__label__noodles __label__japanese-cuisine __label__ceramic __label__ramen __label__plating What should I look for when buying a ramen bowl?
-__label__roast __label__roast-beef Should you "rest" a roast?
-__label__dough __label__japanese-cuisine __label__noodles __label__buckwheat Why is my Buckwheat soba noodle dough crumbling?
-__label__eggs __label__vegetables Proper preparation of veggies for an egg scramble
-__label__japanese-cuisine Is it really necessary to wipe the powder off of dried kombu?
-__label__baking __label__muffins What caused my blueberry muffins to come out flat? 
-__label__brisket can tough brisket get softer?
-__label__baking __label__oats __label__granola How can I make granola that clumps?
-__label__eggs __label__egg-whites __label__yolk When carefully separating eggs, what to do with the chalazae?
-__label__spicy-hot How can I wash down spicy food?
-__label__mexican-cuisine What beans can I use to make refried beans?
-__label__food-safety __label__meat __label__slow-cooking Can I put frozen meat in a slow cooker?
-__label__cleaning How to clean stains from rice cooker element?
-__label__oil __label__vinegar __label__emulsion __label__salad-dressing Why did my vinaigrette congeal?
-__label__baking __label__substitutions __label__butter __label__cookies How to adjust the ingredients when recipe asks for salted peanuts and unsalted butter while I have the opposite?
-__label__canning __label__pickling I wanted to make homemade pickles, does it matter what type of salt I use?
-__label__cheese __label__puff-pastry Making a goats cheese tart more substantial
-__label__food-safety Should I throw away sesames with moths?
-__label__food-preservation __label__lemon __label__juice How to keep fresh lemon juice for a week without a change in its taste?
-__label__infusion __label__mango __label__vodka Why did my mango vodka infusion have a gelatin residue?
-__label__food-safety __label__vinegar Cloudy white vinegar
-__label__equipment Recipe generator for randomized meal planning
-__label__food-safety __label__defrosting Why exactly is thawing via hot water bad?
-__label__equipment Can you help me identify this appliance/tool?
-__label__italian-cuisine __label__pastry What is the name for a round flaky pastry that has a chocolate cream filling in the middle
-__label__beef __label__tenderizing Extremely Tender Hospital Beef
-__label__sugar __label__cheesecake How to Make Nutella Icing without Powdered Sugar
-__label__seasoning __label__roast-beef __label__mistakes How to cook already cut roast beef
-__label__chicken __label__sauce __label__oven __label__temperature __label__marinade Problem cooking chicken wings with a bbq marinade
-__label__food-safety __label__food-preservation __label__sous-vide __label__botulism How long does it take botulism spores to germinate in the fridge?
-__label__pie __label__pumpkin steam vs. bake a sugar pumpkin
-__label__substitutions Using heavy cream vs whole milk
-__label__cookware Is it necessary to "heal" clay pots?
-__label__beef __label__pot-roast My small chuck roast was dry
-__label__food-safety __label__cleaning What is the preferred method for sanitizing the kitchen?
-__label__cleaning __label__cookware How can I cook with worcestershire sauce in a pan without leaving an impossible to remove char on the pan?
-__label__bread __label__spoilage "Acetone" smell on bread
-__label__bread __label__dough How does tangzhong (water roux) make bread softer?
-__label__dessert Which cuisines (besides Hungarian) have a tradition of serving savory desserts?
-__label__safety reheating improperly stored pasta sauce and meatballs
-__label__drinks __label__soda How should I prepare kola nuts for creating a soft drink?
-__label__soup Why did my roasted pumpkin soup smell foul and seem sour after only 1/2 day?
-__label__history Forties dinner buffet
-__label__beef __label__jerky __label__dehydrating Is there a way to make Beef Jerky at home?
-__label__fish How do you fillet fresh salmon?
-__label__food-safety __label__meat __label__vegetables __label__cutting-boards Can I use the same board for meat and vegetables?
-__label__chocolate __label__espresso Does a plain latte have chocolate in it?
-__label__food-safety __label__carrots White bristles on carrots
-__label__food-safety __label__coffee __label__dairy How long is coffee with creamer added safe in a thermos?
-__label__pasta __label__noodles __label__corn __label__gluten-free Method to make corn pasta?
-__label__sugar __label__caramel How do I control the temperature of burnt sugar?
-__label__food-safety __label__food-preservation Will adding yogurt whey to homemade mayonnaise make it keep longer?
-__label__japanese-cuisine What kind of seaweed do I need for Japanese-style seaweed salad?
-__label__flavor __label__herbs __label__seasoning __label__oregano __label__mortar Is it a good idea to grind dried oregano with a mortar and pestle?
-__label__oil Why should I use olive oil?
-__label__barbecue Lamb Rotisserie - whole thing in flames
-__label__meat __label__cooking-time __label__pork How long is the cooking time for pork roast?
-__label__sourdough __label__wheat __label__sourdough-starter Remedy a sourdough which used milled red winter wheat
-__label__bread Making Malt-Free Bread
-__label__chili-peppers Chili pepper size vs heat
-__label__pasta __label__noodles __label__egg-noodles How to cook spaetzle (German homemade noodles/pasta) without it ending up soggy?
-__label__vegetables __label__frozen Do you have to wash frozen vegetables?
-__label__pork __label__temperature __label__pork-shoulder Cooking slow-roasted pork to 190F?
-__label__eggs How can I boil an ostrich egg to ensure it is soft boiled?
-__label__substitutions __label__dessert __label__alcohol __label__vodka __label__rum Can I substitute vodka for rum in tiramisu?
-__label__steaming __label__dumplings Making dumplings without a snug lid
-__label__food-safety Milky fluid inside chicken
-__label__substitutions __label__creme-fraiche Can Creme Fraiche be substituted for Heavy Cream in a Cream Sauce?
-__label__storage-method __label__fruit __label__fresh __label__peaches Storing fresh peaches for a long time
-__label__cream __label__ice-cream Why's my icecream jelly like?
-__label__dessert __label__caramelization __label__toffee How to make caramel sauce for sundaes?
-__label__ripe __label__squash What causes stringy winter squash?
-__label__soup __label__broth When making chicken soup, should I reuse the vegetables I used to make the broth?
-__label__sausages __label__chorizo Should Chorizo Be Peeled Before Cooking?
-__label__food-safety __label__sauce __label__spicy-hot __label__hot-sauce Homemade hot sauce - How long does it last?
-__label__rice __label__sticky-rice Rice has water inside after being cooked
-__label__equipment __label__blender Good (cheaper) alternative to Vitamix Blender
-__label__chicken __label__skin How can I cook a full chicken with skin on it when my oven is broken?
-__label__language Liquefying through long boiling
-__label__mayonnaise shelf life question regarding mayonnaise based sauce
-__label__refrigerator __label__almonds __label__storage __label__peanuts __label__nut-butters Does natural {peanut, cashew, almond} butter require refrigeration?
-__label__food-safety __label__chicken __label__meat __label__beef __label__pork How long does it take to cook ground meat on a skillet?
-__label__fish How do I debone fish quickly?
-__label__food-safety __label__squash What happens to an acorn squash when its skin turns orange?
-__label__chocolate __label__additives Turning raw/baking cocoa powder into instant cocoa (Kaba/Nesquik)
-__label__cheese 40lb.round of opened grana padano cheese
-__label__equipment __label__chicken __label__frying __label__skillet Can I use a regular pan instead of a cast iron skillet?
-__label__substitutions __label__chocolate Can I add cocoa to chocolate to approximate a higher % of cacao?
-__label__bread __label__food-science __label__food-preservation __label__breadcrumbs Why don't dry bread crumbs spoil, when bread does?
-__label__ceramic What material/metal is typically used under the layer of coating in 'ceramic' frying pans?
-__label__cheese __label__cheese-making Why are my cheese curds not well-knitted after pressing?
-__label__chicken __label__cutting How do I cut out the vein/tendon from a chicken breast tendorloin?
-__label__chicken __label__marinade __label__shrimp Does a long marinade time matter for chicken, shrimp, etc?
-__label__tomatoes __label__ingredient-selection How can I use these new findings on tomatoes to my advantage?
-__label__biscuits What else is being done to make these biscuits
-__label__coffee __label__milk __label__espresso Why is the milk used in latte steamed and not boiled?
-__label__food-science __label__fats __label__confit The science of confit
-__label__substitutions __label__bananas __label__avocados Can I use an avocado instead of a banana?
-__label__storage-method __label__storage-lifetime __label__turkey How long will a whole turkey keep in a refrigerator?
-__label__dessert __label__creme-brulee Different techniques in making creme brulee
-__label__gluten-free __label__french-cuisine __label__cornstarch Hiding the taste of cornstarch in gluten-free bechamel
-__label__cleaning __label__refrigerator __label__garlic How to remove garlic smell from refrigerator/ice maker
-__label__bread __label__flavor __label__smell why does toast smell and taste different than bread?
-__label__substitutions __label__sauce __label__tomatoes __label__alcohol __label__wine Non-alcoholic substitution for dry white wine in bolognese sauce and other tomato sauces?
-__label__food-safety __label__sprouting How do I minimize the risk of bacteria growth in bean sprouts?
-__label__fermentation __label__brining __label__pickling How do I fix pickles that are too sour?
-__label__chicken __label__indian-cuisine __label__curry chicken texture after precooking starts to break
-__label__oil __label__fats __label__deep-frying __label__french-fries How much of the oil will stay in french fries?
-__label__beef __label__hamburgers __label__frying-pan Preventing a burnt burger patty when pan frying
-__label__sauce __label__tomatoes __label__spaghetti __label__reduction My tomato sauce is very watery
-__label__milk __label__dessert __label__indian-cuisine __label__pudding How do you make 'Rabri'?
-__label__bread __label__focaccia Making Bread From Pizza Dough
-__label__heat __label__glass Does a double walled glass mug really keep the liquid warm?
-__label__rice What's the fastest way to cook fluffy white Jasmine rice?
-__label__grilling __label__fish __label__salmon How do you prepare and grill blackened salmon?
-__label__bread __label__grains Why didn't my 100% whole wheat bread proof?
-__label__salt __label__temperature __label__fermentation To slow down the fermentation process of a food in a can
-__label__equipment __label__grilling __label__propane-grill The inside of my grill lid is rusting
-__label__spices Anise Seed vs. Fennel Seed with Taste as No.1 factor
-__label__cheese __label__mold How do I recognize whether a Gorgonzola has gone bad?
-__label__pie __label__gluten-free __label__dairy-free Is it possible to make a wheat free/gluten free/dairy free apple pie?
-__label__flavor __label__salt __label__seasoning __label__chemistry __label__condiments What determines the 'saltiness' of salt?
-__label__chicken __label__knife-skills Is it generally better to cut chicken breast with or against the grain?
-__label__flavor __label__nuts How can I get the most flavor out of cashews?
-__label__baking __label__cake __label__sponge-cake Why does my Victoria sandwich have a hole in the base?
-__label__coffee __label__cold-brew __label__caffeine Caffeine content of cold-brewed coffee: higher or lower than hot-brewed?
-__label__food-preservation How can I prevent the top layer of sauces from discolouring?
-__label__fudge Why is my chocolate fudge not that dark?
-__label__cake Temp and time for using half the recipe of cake
-__label__substitutions __label__flavor __label__seasoning __label__spicy-hot Options to prepare tasty spicy snacks without cooking facilities?
-__label__please-remove-this-tag __label__vinegar __label__reduction How can I make very small quantities of balsamic reduction?
-__label__sauce __label__cheese __label__pasta __label__bechamel Can you and how do you melt quark cheese into bechamel?
-__label__equipment How Did I Explode A Saucepan?
-__label__flavor __label__dessert Why do we like dessert, but not extremely salty, sour, umami, or bitter foods alone?
-__label__stock __label__pressure-cooker Would pressure cooking stock create a different result?
-__label__bread __label__dough __label__rising __label__proofing What should I cover bread dough with while it's rising?
-__label__refrigerator How important is isolating food in a fridge?
-__label__meat __label__salt __label__steak How long do you let a steak from the fridge come up to temperature, and when do you salt it?
-__label__cake __label__sifting Do sifting and whisking do the exact same thing?
-__label__substitutions __label__sweet-potatoes Are sweet potatoes and yams treated different in terms of cooking?
-__label__sauce __label__spices __label__pork __label__glaze What's a good molasses-based glaze for pork tenderloin?
-__label__bread __label__vegetarian Is it possible to make vegetarian 'prawn' toast?
-__label__microwave __label__lemon Adjusting Microwave Times
-__label__cooking-time __label__slow-cooking Crockpot recipe when converting temperature from low to high?
-__label__food-safety __label__turkey __label__stuffing Thoroughly cooking stuffing in a Turkey
-__label__steak Hole inside my one inch steak
-__label__noodles __label__soy At what stage should Dark Soy sauce be added while making noodles?
-__label__substitutions __label__chili-peppers Which mild pepper is a good substitute for Serrano pepper?
-__label__meat __label__refrigerator __label__marinade Is putting meat in the fridge to marinate necessary?
-__label__sauce __label__food-science __label__thickening What is bearnaise sauce thickened by?
-__label__eggs __label__egg-whites Why won't my boiled egg whites harden?
-__label__barbecue Xmas ham on the BBQ
-__label__coffee __label__espresso __label__french-press Differences between coffee made with french press or espresso machine?
-__label__meat __label__flavor __label__temperature __label__italian-cuisine A question about browning meat for spaghetti bolognese
-__label__alcohol __label__infusion __label__flavour-pairings How do i select a gin to use in making sloe gin?
-__label__asian-cuisine __label__deep-frying How do I get my spring rolls crispy?
-__label__chicken __label__chinese-cuisine __label__deep-frying How can I make Chinese chicken fingers like in the northeast USA?
-__label__substitutions __label__asian-cuisine What would be a good substitute for rice wine?
-__label__milk __label__cream __label__ice-cream __label__evaporated-milk Getting cream from evaporated milk
-__label__onions __label__slow-cooking Can onion based recipes such as bolognese be cooked in slow cooker?
-__label__coffee __label__drinks How to create homemade special coffees
-__label__brining __label__curing __label__olive Why are olives salty? How can I get less salty olives?
-__label__storage-method __label__cocoa How to best store cocoa powder?
-__label__sous-vide Is a vacuum strictly necessary for sous-vide cooking?
-__label__vegetables Celeriac (aka: Celery Root) Skin - Edible or Not?
-__label__meat __label__steak __label__cut-of-meat Properties of a good steak?
-__label__fish __label__corn __label__cod How to 'bread' with corn
-__label__sorbet How to make sorbet have a snowy texture?
-__label__coconut How do I make coconut milk at home?
-__label__icing Cream cheese frosting split. Is it still safe for consumption?
-__label__chicken __label__meat __label__spices __label__indian-cuisine __label__roasting How to reduce the masala taste from chicken roast
-__label__sauce __label__tomatoes __label__italian-cuisine Using Canned San Marzano Tomatoes Vs. Regular Canned Tomatoes
-__label__baking Advice for gingerbread houses?
-__label__sugar __label__cleaning __label__storage How can I use molasses without making a mess?
-__label__onions __label__shortcuts How can I peel pearl onions quickly?
-__label__cookbook I love "Mastering the Art of French Cooking". Can someone recommend similar books for other cuisines?
-__label__food-safety What precautions should I take when preparing food while I have a cold?
-__label__microwave How well do those microwave + crisp plates work?
-__label__pasta How can I keep pasta from sticking to itself?
-__label__bacon Why is bacon crispy?
-__label__baking __label__custard Why does the custard in my lemon/lime bars always come out looking terrible and with bad texture?
-__label__baking __label__dough __label__corn How to make home made corn flakes?
-__label__storage-lifetime __label__bacon How long can you keep bacon (from a butcher) in the refrigerator?
-__label__pie __label__dough __label__freezing __label__refrigerator How to prepare pie dough in bulk at home?
-__label__food-safety __label__meat Are areas filled with an oily texture common in jamon serrano
-__label__rice Why is cooking rice so complicated?
-__label__knife-skills __label__cutting Is it true about a dull knife being more likely to cut you?
-__label__freezing __label__hamburgers __label__ground-beef Making patties from half-cooked ground beef
-__label__tea Why does unsweetened tea get colder, faster than sweet tea?
-__label__chinese-cuisine __label__steaming Why are my Baozi shrinking?
-__label__salami Is there a difference between 'Saucisson Sec' and 'Salami'?
-__label__bread How do I make sprouted bread myself?
-__label__equipment __label__food-safety __label__meat __label__thermometer How deep do you need to insert the probe in a piece of meat to guarantee accuracy?
-__label__temperature __label__boiling Does it take more energy to maintain a higher cooking temperature?
-__label__storage-method __label__vegetables __label__fruit Which fruits and vegetables should be kept in a fridge, and which outside?
-__label__equipment __label__temperature __label__serving Keeping Food Hot & Delicious
-__label__lentils When "sorting" lentils, what exactly am I looking for?
-__label__baking __label__bread __label__pizza Stronger bread, how could I achieve that?
-__label__vegetables __label__onions What are the differences between different types of onions, and when do you use them?
-__label__substitutions __label__mexican-cuisine What can I use instead of annatto?
-__label__flavor __label__avocados Flavor in avocadoes gone forever?
-__label__cake __label__butter __label__dessert How do I get the flaky top on ooey gooey butter bars?
-__label__baking __label__coloring Are American food colourings weaker than in other countries?
-__label__sauce __label__mayonnaise Mayonnaise Split
-__label__emulsion Looking for a tasteless emulsifier, or a method to mix oily substances into water
-__label__microwave is electricity smell from microwave after metal was put in it mean the microwave is ruined?
-__label__beef __label__steak Steak qualities/beef grades in Canada?
-__label__food-safety __label__storage-lifetime __label__refrigerator __label__broth Refrigerating Clam Juice
-__label__food-science __label__drinks __label__spicy-hot What common household drink will remove burning from mouth?
-__label__bread __label__yeast What is the purpose of making a preferment for yeast doughs?
-__label__soup __label__dehydrating __label__drying How do I make dried soup mix?
-__label__pressure-cooker How do I convert stove top pressure cooker recipes into electric pressure cooker recipes?
-__label__knife-skills __label__almonds How can I take apart almonds?
-__label__baking __label__yeast What quantity and resting time should be preferred for active dry yeast when it is supposed to be used in place of quick yeast?
-__label__pudding Vanilla Pudding: Could someone explain this recipe to me?
-__label__oil __label__lemon How much lemons are needed to produce pure 1 kg lemon essential oil?
-__label__freezing __label__food-science how can I get guar gum to smoothly blend in juice?
-__label__flour Why is there malted barley flour in all purpose flour?
-__label__food-safety __label__meat __label__slow-cooking __label__chemistry Cooked meat diaper: toxic?
-__label__pepper Why put pepper on a dish before cooking?
-__label__asian-cuisine __label__tamarind What can we do if we accidentally buy tamarind puree instead of paste?
-__label__beef __label__stock Beef Broth - What Went Wrong?
-__label__barbecue When smoking ribs what is the 3-2-1 or the 3-2-2 method refer to?
-__label__storage-lifetime __label__salad What factors to consider for a long lasting salad?
-__label__peeling Peeling very ripe plantains?
-__label__oven __label__cookware __label__pot Are my pots oven-safe?
-__label__roasting __label__pork __label__broiler Broil pork chops before roasting?
-__label__bread __label__biga Is it important to knead biga/poolish?
-__label__fish __label__defrosting How do you properly defrost frozen fish?
-__label__oil Why does oil burn when put into a hot pan?
-__label__food-science __label__cookware __label__cast-iron Why should you scrub/clean cast iron cookware with salt?
-__label__baking How do I make my baking powder biscuit dough stick together?
-__label__cooking-time __label__frozen Oven cook times - thawed vs frozen
-__label__stock Should I let stock cool with the bones/veg still in it?
-__label__food-safety __label__steak Are steaks I had in a cooler over the weekend ok to eat?
-__label__measurements Should I read  ingredient weight as prepared or unprepared weight?
-__label__whipped-cream Differences between heavy and light whipping cream?
-__label__food-science __label__chocolate Why doesn't chocolate go bad?
-__label__fish __label__sous-vide Will texture of fish cooked sous vide change, when cooking times increase?
-__label__salt Does the point at which salt is added to a dish affect how the flavor is changed?
-__label__rice __label__gluten-free Does glutinous rice contain gluten?
-__label__substitutions What's an acceptable substitute for Pandan Leaves?
-__label__beef __label__sauteing __label__tenderizing How do I make the beef in my beef stroganoff more tender?
-__label__food-safety __label__oil __label__spoilage __label__truffles How can I infuse olive oil safely?
-__label__frying __label__spices __label__indian-cuisine Oil separating from fried onion/spice mixture, why does it happen?
-__label__batter __label__basics What can I add when I make a loaf with pancake batter mix?
-__label__molecular-gastronomy What is the proper word/term/expression to describe a dish that appears to be something different
-__label__barbecue __label__smoking __label__brisket Smoked a brisket that was edible but not great. What would you do differently?
-__label__equipment __label__cookware __label__cast-iron __label__seasoning-pans Left my cast iron on the hot burner, now what?
-__label__frying __label__salmon __label__stainless-steel Is it possible to make good fried salmon in a stainless steel pan?
-__label__sourdough Very old sourdough starter; how long is too long?
-__label__baking __label__temperature What's is the internal temperature of pancakes?
-__label__corned-beef How is canned corned beef made?
-__label__substitutions __label__soup Green tomato soup calls for creme fraiche. I cannot have creme fraiche. If I add heavy creme will it be ok?
-__label__beans __label__canning How to take canned beans out of jar?
-__label__chicken __label__indian-cuisine __label__barbecue Why tandoori chicken does not dry out despite the high heat
-__label__food-preservation What can be used as a substitute for potassium nitrate as a preservative?
-__label__food-science __label__rice-cooker What is the purpose of a pressure cooker in a rice cooker?
-__label__soymilk If Soy Milk gets congealed at the bottom, is this a sign that it's going bad?
-__label__frying Why does my fry-bread turn out so oily?
-__label__seafood Why would mussels be gritty?
-__label__freezing __label__ice-cream What happens if you freeze a soft serve of ice cream?
-__label__juice __label__apples What is the difference between apple juice and cider?
-__label__pasta Why do different pasta shapes taste different?
-__label__baking __label__brownies __label__marshmallow Proper way to add marshmallows to brownies?
-__label__pork __label__skin How do you score pork skin?
-__label__equipment __label__sushi What to consider when learning to make sushi at home?
-__label__sugar Can cooking or processing generate more natural sugars?
-__label__storage-method __label__storage-lifetime __label__coffee __label__espresso How long can I keep espresso in the fridge?
-__label__substitutions __label__dessert __label__allergy Lard (or other fat) as a subsitute for butter in desserts for someone with a dairy allergy?
-__label__honey How do I neutralize melter honey?
-__label__asian-cuisine __label__mustard __label__tumeric How can I tone down the heat in hot oriental mustard, without making it sweet/significantly altering flavor?
-__label__sweet-potatoes Any way to make sweet mashed potatoes less stringy?
-__label__dough __label__pasta Hand made pasta with wholemeal flour
-__label__herbs __label__middle-eastern-cuisine Difference between parsley and coriander(cilantro)?
-__label__eggs Can someone please give an explanation of different egg preparations?
-__label__food-safety __label__storage Are Gem Squash Edible After the Green Rind Turns Yellow/Orange?
-__label__food-safety __label__storage-method __label__storage-lifetime __label__food-preservation How long can I store a food in the pantry, refrigerator, or freezer?
-__label__dough __label__pizza How long can I keep a dough made with powdered skim milk outside the refrigerator at room temp. before it goes bad because of bacteria?
-__label__dough __label__sourdough __label__fermentation How long should bread dough warm up after cold fermentation?
-__label__barbecue __label__seafood How to best barbecue calamari/squid?
-__label__reheating __label__frozen Nuke TV Dinner and then renuke it 3 hours later?
-__label__equipment __label__non-stick Dough Sticking to Guillotine Knife
-__label__yeast Can an opened pack of dried yeast be stored for later use?
-__label__substitutions __label__allergy __label__shellfish What is a good substitute for oyster sauce (for someone with a shellfish allergy)?
-__label__food-safety How long can I cook beef or pork without becoming toxic?
-__label__culinary-uses __label__lemon __label__oranges __label__citrus Is there a use for the rind after making Citrus Sugar?
-__label__storage-method __label__cake __label__custard Self-Saucing PuddingStoring?
-__label__butter __label__jam What is the butter for in a jam recipe?
-__label__fire Fire side cooking
-__label__substitutions __label__cheese __label__italian-cuisine __label__brie Looking for an Italian cheese similar/identical to the French Brie
-__label__substitutions __label__chili-peppers What is a substitute for Anaheim Peppers?
-__label__shopping __label__ingredient-selection __label__salad __label__fresh Salad ingredients: how to pick them at the market?
-__label__food-safety __label__eggs How long do eggs last outside the refrigerator and out of the shell?
-__label__equipment __label__caramelization __label__blowtorch Should a serious cook own a blowtorch?
-__label__meat __label__pork __label__fresh __label__frozen Are all pork in supermarket previously frozen? Where can I get fresh ones?
-__label__steaming __label__pot __label__grinding I have a coarse pepper grinder, and it says not to grind over steaming pots, why is that?
-__label__food-safety __label__food-science Detergent Contamination of Processed Foods
-__label__lemon-juice Used too much lemon juice in Mediterranean salad
-__label__eggs Can you beat eggs inside their own shell?
-__label__equipment __label__grinding Can I fix my universal meat grinder which leaks when I make cranberry orange relish
-__label__substitutions Can you make thin crispy dosa without urad dal?? Can I use any other lentils in their place?
-__label__sous-vide __label__venison How should I prepare venison hind leg sous vide?
-__label__storage-method __label__freezing __label__bulk-cooking Once a month cooking
-__label__eggs __label__temperature __label__chemistry Why does strata have to come to room temperature before baking?
-__label__greek-cuisine __label__tzatziki How to use tzatziki sauce
-__label__sugar __label__coffee __label__syrup Keeping a sugar solution in the fridge
-__label__sous-vide __label__shrimp Sous-Vide shrimp, minimum time and temp for safety?
-__label__mushrooms What is this part of the mushroom? Is it safe to eat?
-__label__fish __label__cutting __label__tortilla __label__cubes How to cook cubed fish for a fish taco (tortilla)
-__label__pasta How firm a bite should Ptitim (pearl couscous) have?
-__label__temperature __label__cookware __label__stove Cooking on the stove: what is "too hot" for a pan?
-__label__beef __label__grilling __label__slow-cooking How should chuck roast be grilled to maximize tenderness?
-__label__storage-lifetime __label__coffee Should whole coffee beans be stored at room temperature, the fridge or freezer?
-__label__cake __label__batter How much cake batter to make two 6"x2" cakes?
-__label__cleaning Getting stains off of a glass top stove
-__label__eggs __label__mayonnaise __label__emulsion __label__yolk How to make mayonnaise with a cooked yolk?
-__label__substitutions Non-alcoholic substitute for brandy?
-__label__stews What is the magic time and temperature for stewing meat and vegetables?
-__label__bread __label__storage __label__ingredient-selection Difference between french bread and japanese bread
-__label__pasta Has anyone tried to cook spaghetti or other pasta in a skillet?
-__label__turkey Cooking a turkey in an electric roasting pan for the first time
-__label__pizza Toss Pizza Dough to Shape
-__label__vegetables __label__oven __label__chips __label__fryer How to get crispy vegetables chips/fries without frying?
-__label__chicken How long is too long to cook chicken?
-__label__storage-method __label__rice __label__pie __label__blind-baking Can I re-use rice if it has been used for blind baking?
-__label__pasta What happens to boiled pasta if you use too little water?
-__label__chickpeas How to Prepare Chickpea Pure from a Can?
-__label__equipment What is this plastic handle that is used for corn and watermelon called?
-__label__spices __label__flavor __label__garlic __label__beans __label__basil Painted Pony beans pate
-__label__dough __label__noodles __label__japanese-cuisine __label__kneading Udon Noodles break too easily
-__label__chicken __label__cutting __label__knife-skills How to cut a cooked chicken, including the bones, with a cleaver?
-__label__baking Does oil/butter help rise the dough?
-__label__dough __label__refrigerator __label__crust Why do I need to put sabl dough in the fridge?
-__label__lettuce Why is lettuce rarely cooked?
-__label__food-safety __label__soup My soup tastes tart... Is it safe to eat?
-__label__sushi Discolouration of Sushi Rice
-__label__ice-cream What determines whether a sherbet will set or not?
-__label__temperature The cooking temperature 15 degree is consider as ...?
-__label__cutting Trimming ends off snow peas
-__label__baking __label__pie __label__yogurt How to make pie filling which tastes like yogurt icecream?
-__label__meat __label__freezing should I freeze a two-day refrigarated meat sauce?
-__label__bread __label__oil __label__italian-cuisine How should I incorporate oil into focaccia?
-__label__flavor __label__rice __label__coconut __label__rice-cooker Coconut rice; should it taste like coconut?
-__label__reheating How long should I sear meat after thawing from frozen state?
-__label__baking __label__vanilla How can vanilla essence and vanilla extract be used interchangeably?
-__label__brown-sugar Brick of Brown Sugar
-__label__food-safety Is an unrefrigerated canned ham safe to eat?
-__label__fish __label__grilling __label__cooking-time Cooking times and temperatures for whole fish on the grill?
-__label__garlic Why is freshly-chopped garlic sticky?
-__label__stews __label__please-remove-this-tag What is the difference between boiled vegetables and stewed vegetables?
-__label__substitutions __label__cupcakes __label__frosting How can you change flavors in store-bought frosting?
-__label__baking __label__oven __label__pizza-stone __label__toaster What are the benefits, if any, of using a pizza stone in a toaster oven?
-__label__frying __label__food-science __label__fish Why does fish stick to a pan which is not very hot?
-__label__food-safety __label__food-preservation Storing lamb shanks
-__label__fruit __label__mango How to pick a good mango at a local store?
-__label__salt Himalayan salt in place of table salt
-__label__oil __label__boiling __label__olive __label__spaghetti When you cook spaghetti, do you add olive oil to the boiling water?
-__label__flavor __label__spaghetti Does splitting spaghetti in half change the taste?
-__label__substitutions __label__mayonnaise __label__lemon-juice __label__hollandaise Substituting lime juice for lemon juice in hollandaise/mayonnaise?
-__label__quinoa When making Eetch, is it necessary to saut the onions and simmer the tomato products? Are there differences if using quinoa rather than bulghur?
-__label__flavor __label__organization __label__tasting Unique Sweat dish recipe required for GOLAB JAMBO
-__label__pasta __label__food-preservation Pasta preservation
-__label__beans How do I cook beans without having too many that are split?
-__label__strawberries What should I look for in strawberries at the market?
-__label__cream How to make double cream 48% for tart filling (not for whipping)?
-__label__baking __label__oven __label__burnt My oven cooks unevenly
-__label__salt __label__barbecue __label__hamburgers Dry brining burger patties with onions
-__label__knives __label__knife-skills How to decide between a French or a German pattern chef's knife?
-__label__storage-lifetime __label__kimchi shelf life of kim chee
-__label__food-safety __label__steak I ate undercooked steak, what can happen to me?
-__label__food-safety Why did my storebought spaghetti sauce bubble out of the jar?
-__label__substitutions __label__baking __label__milk Using skim or low-fat milk in recipes
-__label__steak __label__seasoning Can seasoning be eaten without being cooked?
-__label__cheese __label__cheese-making how do I make my goat cheese creamy?
-__label__oil __label__olive-oil Can extra virgin olive oil be used for stir frying, roasting, grilling?
-__label__chili-peppers __label__bell-peppers What is the dark stuff inside a green bell pepper?
-__label__chocolate __label__cocoa What is the difference between chocolate flavor cocoa powder and drinking chocolate?
-__label__oil __label__deep-frying __label__japanese-cuisine What type of vegetable oil should I use for tempura?
-__label__resources __label__dutch-oven Dutch oven cooking
-__label__potatoes __label__microwave __label__fire Is it possible for a potato to catch fire after 10 minutes in the microwave?
-__label__vegetarian __label__vegan __label__turkey __label__thanksgiving How can I make a vegan turkey-skin substitute?
-__label__freezing __label__alcohol __label__wine Will freezing a bottle of vermouth change it's quality, life length or properties?
-__label__noodles __label__hungarian-cuisine __label__german-cuisine What is Spaetzle? How is it cooked?
-__label__food-safety __label__resources References on food safety?
-__label__baking __label__bread __label__starter __label__brown-sugar Making Herman the German starter using brown sugar
-__label__cheese __label__starter How do I tell if my cheese culture is still good?
-__label__equipment __label__electric-stoves __label__skillet Even heating: skillet thickness vs. electric element size
-__label__storage I've seasoned and floured more chicken than I need to fry. What's the best way to store it for cooking at a later date?
-__label__tea How can I make my tea stronger?
-__label__shrimp __label__presentation __label__seafood When is it appropriate to serve shrimp with the tail still attached?
-__label__flavor __label__frying __label__spices __label__fish __label__marinade Why does tilapia and swai fish taste like catfish?
-__label__pasta __label__texture __label__salad Why is the texture of the pasta in a store-bought pasta salad different to the texture of pasta I've cooked at home?
-__label__herbs __label__drinks __label__cocktails __label__mint What is the most effective way to extract mint flavor for a Mojito?
-__label__culinary-uses __label__tomatoes How do I use up my canned tomato paste?
-__label__history __label__cultural-difference __label__measurements Cups v. weighing scales - is there an historical explanation?
-__label__flavor __label__alcohol __label__storage Pros and cons of a brass hip flask
-__label__beef __label__steak Is wagyu beef suitable for amateur cooking
-__label__flavor What is a useful search term for the sensation of flavor progression in a spoonful?
-__label__bread __label__spoilage Flies in my bag of bread - bad bread?
-__label__sugar __label__indian-cuisine How much quantity of jaggery can replace 1 table spoon of white sugar?
-__label__food-safety __label__fish __label__refrigerator __label__reheating __label__cod Refrigerate Cod After Cooking
-__label__crab Is frozen crabmeat OK to use for crab cakes?
-__label__salt __label__bread Amount of salt in bread
-__label__breadcrumbs What kind of bread crumbs is being used here? (picture and video)
-__label__equipment __label__knives What should I look for in a new kitchen knife set?
-__label__milk __label__yogurt Can soured raw milk be used to make yogurt?
-__label__food-safety __label__juice Grape Juice left out overnight, now has fizz
-__label__meat __label__frying __label__fish __label__maillard Cooking meat/fish without Maillard reaction(a.k.a. browning)
-__label__baking __label__chicken __label__cooking-time __label__roasting How to bake a chicken?
-__label__baking __label__equipment __label__ceramic Why did my ceramic coated loaf pan turn brown?
-__label__hard-boiled-eggs What would cause the albumen of a hard boiled egg to turn purple?
-__label__meat __label__broiler Broiling Specifics
-__label__boiling __label__canning Cans are all sealed, but I forgot to boil the closed jars - should I boil them now?
-__label__equipment __label__spices __label__pepper Pepper mill - which color and length?
-__label__cooking-time __label__soup Doubling a batch of soup
-__label__food-science __label__dough __label__juice __label__middle-eastern-cuisine What effect does orange juice have when used in dough?
-__label__baking __label__bread __label__gluten-free __label__allergy __label__vital-wheat-gluten Can you separate out the Gliadin from Gluten?
-__label__sauce __label__thickening What is a blended sauce?
-__label__baking __label__bread __label__dough __label__flour Dough whisk as a substitute to a mixer or wooden spoon
-__label__steak __label__faq What makes a moist steak (or roast)?
-__label__cheese Seeking a creamy/melty Swiss Cheese commonly available in the US
-__label__baking Extreme Speed Baking
-__label__culinary-uses __label__jam __label__flowers Where can I buy rose petals that are safe for human consumption?
-__label__food-safety __label__safety Refreeze Sherbet
-__label__noodles __label__gluten-free __label__dumplings Can I make grain-free noodle/ravioli/dumpling dough?
-__label__fish __label__smell __label__chips Fish from local chip shops smells fishy, but not from one shop?
-__label__whipped-cream Off flavor whipped cream from an ISI charger
-__label__substitutions __label__milk __label__candy __label__caramel Substituting skim milk for whole milk in a caramel recipe
-__label__equipment Is it okay to put a hot pan on a granite counter?
-__label__soup How to keep wild turkey meat moist
-__label__freezing __label__barbecue __label__thawing __label__salsa __label__cherries Using previously frozen salsa
-__label__equipment What to eat for people with hay fever or sinus infection
-__label__curry __label__traditional Madhur Jaffrey recipes - Indian/traditional names?
-__label__coffee What is the best way to make Kopi Luwak coffee?
-__label__milk __label__yogurt What features should I look for in a vessel for making Indian curd (yogurt / Dahi)?
-__label__substitutions __label__yogurt Substitutions for greek yogurt?
-__label__baking __label__please-remove-this-tag __label__cake How to keep thin sponge bases moist
-__label__oven __label__microwave __label__convection What are the pros and cons of Convection Microwave Ovens?
-__label__food-safety __label__storage-method __label__food-science __label__ganache How can I prove ganache is safe at room temperature?
-__label__food-safety Pork in the slow cooker
-__label__okra Why pour water over the covering plate while cooking okra?
-__label__eggs __label__boiling __label__hard-boiled-eggs How to soft and hard boil eggs in the same pot so they are ready at the same time?
-__label__electric-stoves What is this type of hot plate and how do I use it?
-__label__food-safety __label__rice __label__korean-cuisine Korean rice cakes (tteok) sold unrefrigerated
-__label__substitutions __label__potatoes __label__cream Can I make potato dauphinoise/potato gratin/gratin dauphinoise without cream and just milk?
-__label__eggplant __label__zucchini How to drain zucchini and eggplant
-__label__tea How to flavour iced green tea?
-__label__sugar __label__salad __label__american-cuisine Why is there sugar in a seven-layer salad?
-__label__baking __label__caramelization __label__sweet-potatoes How do get the "caramelized juices" from yams
-__label__eggs __label__mixing __label__meatloaf Why would a recipe say mix all ingredients, then add egg and mix again?
-__label__substitutions __label__drinks __label__pineapple What can I substitute for pineapple in punch?
-__label__microwave __label__lentils how to cook orange lentils in the microwave?
-__label__food-safety __label__vegetables __label__fruit Washing Vegetables With And Storing Lemon Essential Oil?
-__label__beans Kombu in beans -- granules or powder OK?
-__label__food-safety __label__flour Should flour be thrown out past its expiry date?
-__label__temperature __label__cooking-time __label__science Time&Temperature vs energy needed for molecules structure's changes
-__label__coconut How to shell a coconut without breaking the seed?
-__label__flavor __label__milk __label__yogurt __label__tasting __label__frozen-yogurt Where does the chlorine taste in yogurt come from?
-__label__vegetables How should I prepare Bok Choy before I cook it?
-__label__flavor Principles of full flavour in dishes
-__label__vegetables __label__canning Why would hot-packed green beans go bad when still sealed?
-__label__baking __label__convection __label__apple-pie Baking a pie in air grill / electrical convection oven?
-__label__soup __label__nutrient-composition Why put a stone in the soup?
-__label__frying __label__vegetables __label__oil Is it really necessary to properly heat oil in a pan before frying veggies?
-__label__sugar __label__lemon __label__juice __label__lemonade How to increase the perceived sweetness of homemade lemonade without sweeteners?
-__label__food-safety Shelf life of open jarred anchovies and anchovy paste in the fridge?
-__label__sauce __label__pizza __label__spaghetti What is the difference between pizza sauce and spaghetti sauce?
-__label__culinary-uses __label__ginger How to store/what to do with leftovers from Ayurvedic ginger & turmeric cold/flu drink?
-__label__salt __label__seasoning __label__pepper Why salt AND pepper and not salt and/or pepper
-__label__dough __label__frozen Homemade frozen pizza dough
-__label__substitutions What's the closest replacement for clam juice?
-__label__baking __label__cake __label__food-science __label__food-identification __label__sponge-cake Commercial Sponge Cake Improver?
-__label__grilling __label__kitchen-safety Are there dangers to using solid fuel on a propane grill?
-__label__baking __label__bread __label__kneading What happens when you knead bread dough?
-__label__equipment __label__rice Why would a steam rice cooker suddenly make my dad sick?
-__label__slow-cooking __label__crockpot Adapting a large crock pot recipe to a smaller crock pot
-__label__bread __label__flour Bread from the machine always too soft, can't be buttered
-__label__carbonation __label__containers Why not use a polypropylene dish with carbonated drinks?
-__label__beef As a consumer in the UK, how can I choose well marbled beef?
-__label__equipment __label__soup __label__resources What is the modern alternative to sieving soup recipes?
-__label__dessert __label__gelatin __label__mousse Should "Magic Mousse" be grainy?
-__label__equipment __label__coffee What material is best for a pour over coffee brewer?
-__label__food-safety __label__potatoes Cooking potato same day you dig up
-__label__substitutions __label__tamarind How do I use tamarind powder?
-__label__cake How do I reconnect cake pieces that stuck to pan?
-__label__food-safety __label__rice Is eating rice well after its use-by date a bad idea?
-__label__baking __label__resources __label__baker-percentage What are Good Resources for Baker's Percentage Ranges?
-__label__salad Is it possible to freeze salad dressing
-__label__food-preservation __label__dehydrating Can I substitute dehydrated veggies for freeze dried in recipes?
-__label__substitutions __label__asian-cuisine __label__noodles Can spaghetti noodles replace lo mein noodles?
-__label__food-safety __label__storage-lifetime __label__refrigerator __label__garlic What's an appropriate shelf-life for refrigerated pre-peeled garlic?
-__label__baking __label__spices Is it true that putting spices in something then baking it destroys the spices?
-__label__baking __label__substitutions __label__buttermilk __label__chemistry __label__soymilk Cooking Chemistry: lemon juice/soymilk buttermilk substitute turning bitter and 'rising'
-__label__temperature __label__melting __label__mozzarella Melting Temperature of Mozzarella Cheese?
-__label__garlic __label__ginger How do I avoid splatter when frying ginger garlic paste?
-__label__french-cuisine __label__creme-brulee Why did my Creme Brulee end up with lots of oil?
-__label__flavor __label__tomatoes __label__italian-cuisine What are the options for sweetening?
-__label__language What international cooking terms sound similar but have different meanings?
-__label__baking __label__dessert How to keep graham cracker crust from falling apart
-__label__canning Ball Canning Jars: Use them over and over?
-__label__chocolate __label__melting-chocolate __label__mixing __label__tempering Mixing cooking chocolate with normal chocolate
-__label__bread __label__kneading Are there any negative effects to kneading bread dough longer?
-__label__pasta __label__milk __label__language What is macaroni cooked in milk called?
-__label__muffins Crumble added to muffins before baking
-__label__oven __label__temperature __label__cooking-time Cooking multiple dishes at once in the oven
-__label__dough __label__pizza __label__herbs What herbs would be effective in Pizza dough?
-__label__chicken What side dish goes well with Peanut Chicken?
-__label__baking __label__bread __label__dough __label__yeast Mixed bread dough shelf life?
-__label__salt __label__comparisons __label__kosher-salt Why do some recipes recommend Kosher salt?
-__label__sauce __label__canning Best way to bottle peri peri sauce?
-__label__food-safety __label__storage-method __label__sugar Is my Citrus Sugar still good?
-__label__fats __label__shortening How can non-hydrogenated shortening exist?
-__label__beer Is the pouring method of beer really important?
-__label__grinding __label__chickpeas Manual Grinder/Food processor
-__label__whipped-cream How fast can one whip cream?
-__label__bread __label__language Is there a term for the differentiating effects on loaves of bread?
-__label__soy __label__soymilk Does the order of preparation steps for soy milk make a difference?
-__label__substitutions __label__spices Coriander substitute?
-__label__substitutions __label__cream __label__whipped-cream __label__additives Can you make whipped cream with half and half?
-__label__baking __label__liqueur Would baking chocolate with baileys/kalhua cook out the alcohol?
-__label__heat __label__dairy __label__emulsion Why would milk form a dense emulsion when warmed?
-__label__food-safety can chicken be thawed in the sun
-__label__candy __label__toffee What is causing my butter toffee to separate?
-__label__dairy Does dairy (e.g. crme frache) spoil faster if using the same spoon in older and newer product?
-__label__equipment __label__salt __label__cookware __label__seasoning-pans Why would heating salt in a pan prevent food from sticking?
-__label__sauce __label__tomatoes __label__onions __label__bacon I'm making tomato sauce which never thickens
-__label__curry Chopped tomato-onion-ginger-garlic into paste vs sliced tomato-onion-ginger-garlic when making curry base for indian dish
-__label__whipped-cream __label__whipper Can one get quality whipped cream by putting only 250 ml (1 cup) whipping cream into a half litre (1 pint) NO2 whipper?
-__label__chicken __label__sauce __label__flavor __label__recipe-scaling Sweet and sour chicken not sticky
-__label__food-safety __label__pork __label__roast Can I finish cooking a stuffed pork roast if I turn it off for a while?
-__label__cake __label__fruit Soaking fruits in fruit juice
-__label__cookies Does egg make the cookies rise(puffy)?
-__label__baking __label__bread __label__oven __label__heat Challah rolls open up when baking in the oven
-__label__ham deli ham left in warm car
-__label__baking __label__icing How long can a stacked carrot cake be stored
-__label__conversion Units conversion : cl to grams
-__label__pork __label__sous-vide Should a sous-vide-cooked meat be frozen then reheated?
-__label__baking __label__consistency __label__cream-cheese __label__low-fat __label__filling Will lowfat cream cheese keep filling from setting?
-__label__reheating How to reheat ham pot pie
-__label__honey What is the difference between wildflower honey and Acacia honey?
-__label__storage-lifetime __label__alcohol Do unopened bottles of Gin and Campari turn bad in extreme heat?
-__label__cream-cheese How do I rapidly soften cream cheese?
-__label__duck Roasted duck carcass - what is this dish called?
-__label__freezing __label__chocolate Can i freeze chocolate cream frosting / ganache?
-__label__sous-vide __label__bones __label__lamb Sous Vide leg of lamb WITH bone?
-__label__chemistry __label__sugar-free How can I get a syrupy "mouth-feel" in sugar-free syrup?
-__label__sauce __label__rice __label__tomatoes How does (Goya) Sofrito sauce compare to salsa?
-__label__baking __label__sugar __label__language Is granulated sugar (American) the same as caster sugar (UK)?
-__label__baking __label__flour __label__high-altitude __label__food-science Why does adding extra flour help with high altitude baking?
-__label__kosher What are the requirements for a dish to be kosher?
-__label__hot-sauce After a few days why does my hot sauce separate leaving liquid in the bottom?
-__label__equipment __label__fish __label__sous-vide Is it possible to cook a whole fish in a dishwasher?
-__label__substitutions __label__sauce __label__cream __label__alfredo How to fix a sauce that is too sweet?
-__label__boiling __label__candy __label__chemistry How to increase the temperature of my double boiler?
-__label__freezing __label__lobster Question on freezing lobster meat
-__label__flour __label__pancakes __label__almonds Almond Flour pancakes
-__label__sugar __label__butter __label__texture __label__toffee Why is my toffee grainy in cracker-toffee "Crack"?
-__label__grilling __label__charcoal How to get stable and long lasting high temperatures in charcoal grill?
-__label__fruit Is thick fruit skin safe to be eaten?
-__label__pastry __label__quiche Can I bake a quiche with a flaky crust?
-__label__bread __label__yeast Does active dry yeast really need proofing?
-__label__chocolate __label__melting-chocolate How to thin chocolate for dipping
-__label__tea __label__drinks __label__beverages What type of tea should I use to make Thai Iced Tea?
-__label__refrigerator __label__fermentation __label__food-safety __label__kefir __label__timing Can kefir whey be refrigerated before being used to ferment other foods?
-__label__frying __label__temperature __label__frying-pan __label__induction Frying with Induction Stovetop
-__label__indian-cuisine Low Salt Indian Food
-__label__storage-method __label__cake Why do my cakes turn mouldy?
-__label__seafood Are Shrimp Sizes codified?
-__label__pan Machine washed my cake pans
-__label__storage __label__organization What is the best marker for writing on glass?
-__label__baking __label__temperature __label__oven Distribution of heat using a silicone oven tray
-__label__tea What's the difference between rectangular tea bags and pyramid tea bags?
-__label__baking __label__equipment __label__oven __label__gas Gas or electric for rack oven in a bakery?
-__label__equipment __label__cookware __label__sauteing __label__stainless-steel __label__teflon Which is better to saut with, stainless steel or Teflon?
-__label__baking __label__equipment Glass baking lid broke - what to substitute?
-__label__seafood How to avoid the sauce turning bitter when stir-frying clams?
-__label__food-safety Bbq pork ribs accidentally started cooking in crock pot on warm for 2 1/2 hours before noticed
-__label__equipment __label__freezing __label__sorbet How can I make sorbet without a recipe?
-__label__sushi __label__asian-cuisine __label__language Japanese term for when the Sushi chef prepares meal for you
-__label__substitutions __label__flour __label__quinoa Substitute Quinoa Flour to All-Purpose Flour
-__label__quickbread Can quickbread be prepared in advance?
-__label__resources __label__websites __label__additives Is there an official comprehensive list of E-numbers?
-__label__chocolate __label__egg-whites __label__whipper __label__mousse How to make chocolate mousse that will set?
-__label__chicken Left my frozen whole chicken in cold water overnight.
-__label__coffee __label__jelly How to make a vegetarian coffee jelly?
-__label__sauce __label__gravy __label__mass-cooking How can I increase the amount of gravy I can make from one roast?
-__label__food-safety __label__storage-method __label__storage-lifetime __label__beef __label__fats Can I store suet or home-rendered tallow at room temperature for a year?
-__label__basics Tips for remembering recipes
-__label__storage-method __label__chocolate __label__food-preservation How long can you keep chocolate, and what is the best way to store it?
-__label__chicken __label__sausages How to cook chicken franks?
-__label__cast-iron __label__frying-pan __label__non-stick __label__sweet-potatoes Why did my sweet potato hash turn soggy when frying in a non-stick pan, and crispy in a cast iron?
-__label__cooking-time __label__chickpeas Can Chick Peas take over two hours to cook?
-__label__potatoes Is it normal for potatoes to look like they are 'shedding'?
-__label__substitutions __label__vegetables __label__onions __label__indian-cuisine __label__ingredient-selection What kind of onions for dal?
-__label__frying __label__fish __label__breadcrumbs How to crisp breaded foods the next day (especially panko)
-__label__chicken __label__salt __label__brining Why is my brining giving varied and usually poor results?
-__label__additives Are there any natural preservatives that can be used in Soups or Stews?
-__label__grilling __label__barbecue Infrared on regular gas grill
-__label__fruit What is this fruit tree found in high mountains of North Carolina
-__label__equipment __label__spices __label__nuts __label__grinding What are the types and pros/cons of electric and manual spice and nut grinders available? What qualities should be looked for while purchasing them?
-__label__food-safety __label__pasta Will my pasta taste fine 5 days later?
-__label__equipment __label__blender How important is RPM in a blender?
-__label__chocolate __label__refrigerator Why does dark chocolate turn white after being in cold for some time?
-__label__eggs __label__pot Can a large number of eggs be scrambled in a pot?
-__label__hard-boiled-eggs can hard boiled eggs be reboiled
-__label__cauliflower How to clean cauliflower?
-__label__oven __label__dutch-oven Are oven bags anything more than disposable dutch ovens?
-__label__equipment __label__stand-mixer How do I remove my KitchenAid attachment?
-__label__fish __label__seafood If I have large calamari tentacles, can I achieve the same taste and texture as with small ones?
-__label__chicken __label__grilling How do you keep chicken breast juicy when grilling?
-__label__vital-wheat-gluten can I make my own powdered gluten
-__label__equipment __label__shopping __label__chopping Should I buy a mechanical chopper?
-__label__food-safety How long do peanut butter sandwiches last at room temperature?
-__label__substitutions __label__chocolate What can be substituted for cocoa nibs?
-__label__substitutions __label__baking __label__cake Can I add unsweetened cocoa to a store-bought white cake mix to make chocolate cake mix?
-__label__dough __label__mexican-cuisine __label__american-cuisine __label__tortilla Making flour tortillas softer and more elastic
-__label__chocolate __label__melting-chocolate __label__tempering Tempered chocolate spheres in advance?
-__label__meat __label__frying __label__steak Brown sediments when frying meat
-__label__equipment __label__soup __label__reheating Heat pot first or is it okay to heat with food?
-__label__storage-method __label__knives Storing knives: wood block or magnetic stripe?
-__label__baking __label__chicken __label__cooking-time How long and at what temperature do the various parts of a chicken need to be cooked?
-__label__substitutions __label__bread __label__milk Powdered milk in bread recipe
-__label__baking __label__substitutions __label__butter __label__calories Can Parkay Spray be used in place of melted butter for baking muffins?
-__label__alcohol __label__lemon Is it possible to make low-alcohol Limoncello?
-__label__food-safety __label__squash __label__children What do green spots on the inside of a butternut squash indicate?
-__label__substitutions __label__carob __label__cocoa Using carob as a substitute for cocoa
-__label__chocolate __label__nuts __label__emulsion What caused smooth homemade nutella to become grainy in refrigerator?
-__label__substitutions __label__oil __label__olive-oil __label__avocados Using avocado oil as a substitute to olive oil
-__label__yogurt __label__fermentation __label__sour-cream Can sour cream be made the same way as yogurt?
-__label__coconut __label__brownies __label__coloring Will colored shredded coconut show up in brownies?
-__label__herbs __label__mint Backyard mint too grassy
-__label__flavor __label__cake __label__fruit __label__sponge-cake Would a fruit cocktail flavoured cake work?
-__label__presentation __label__plating How to warm plates before serving?
-__label__food-preservation __label__bacon How can I cure and store bacon in a warm climate?
-__label__bread __label__food-science __label__microwave Why do microwave ovens make bread rubbery?
-__label__equipment __label__cookware __label__frying-pan __label__non-stick Safe to use non-sticky pan with scratches?
-__label__oven Why do some instructions tell you how long to preheat an oven for?
-__label__tea __label__shopping How does harvest time matter with tea?
-__label__indian-cuisine __label__batter __label__fermentation How to ferment dosa batter?
-__label__seasoning Are arborvitae branches safe to use as a seasoning?
-__label__food-safety __label__freezing __label__defrosting Defrosting meat/fish in warm water
-__label__flavor __label__chocolate __label__fudge __label__cocoa Can I increase the cocoa content in fudge?
-__label__gluten-free Is there a bacteria that would eat gluten for cooking?
-__label__baking Additives to make bread soft and moist?
-__label__dessert __label__nuts __label__whipped-cream __label__pudding __label__flavour-pairings What flavors complement pistachio (pudding specifically)?
-__label__meat __label__marinade __label__safety Safety of meat marinade
-__label__eggs __label__freezing __label__meringue Freezing a meringue?
-__label__wine Wine sediment clinging to top of bottle?
-__label__flowers Where to get fresh rose petals( rosa demascena) that are organic and/or pesticide free
-__label__rice How does black rice cook?
-__label__tomatoes Cooking down tomatoes
-__label__equipment __label__cookware __label__pan __label__non-stick __label__ceramic Does ceramic non-stick cookware "fail", and if so, how?
-__label__baking __label__temperature __label__cooking-time __label__brownies __label__conversion How to adapt brownie recipe to cook well in a mini-muffin tin?
-__label__baking Why are Cinnabons so soft and moist?
-__label__oil Choosing a Flavorless Oil with Specific Qualities
-__label__sugar __label__cocktails __label__syrup How can I know when a thick simple syrup is done cooking?
-__label__cheese __label__spices __label__garlic __label__cream-cheese Does Boursin cheese always contain garlic?
-__label__substitutions __label__eggs __label__pizza What's a good egg substitute in pizza dough?
-__label__oven __label__slow-cooking __label__pork-shoulder How long is the longest I can slow cook pork shoulder?
-__label__chicken __label__frying-pan __label__honey Fry chicken with honey
-__label__cake __label__fondant Detailed information about a 1st tooth cake design
-__label__baking __label__cake __label__chocolate __label__cupcakes Edible lollipop sticks for a complicated birthday cake
-__label__nuts Making hazelnut flour with *just* blanched/peeled hazelnuts
-__label__frying __label__vacuum What makes vacuum fried food retain and concentrate the food's flavor?
-__label__fruit __label__food-preservation __label__decorating Decoration food long-term preservation
-__label__tea How to brew tasty tea with hard water
-__label__chicken how to make indian chilly chicken
-__label__baking __label__bread __label__salt How much salt can I safely add to bread dough?
-__label__grilling How do I catch drippings on a charcoal grill?
-__label__bread __label__dough __label__sourdough __label__sourdough-starter Why won't my sourdough form a shapeable dough that doesn't stick?
-__label__coffee Rebrewing cofee
-__label__ice-cream How can I make my Ice Cream "creamier"
-__label__mexican-cuisine Cochinita Pibil
-__label__flavor __label__chinese-cuisine __label__food-identification __label__cabbage __label__celery What is the Chinese celery and cabbage appetizer called and how is it made?
-__label__freezing __label__dough __label__yeast Can i freeze dough without killing the yeast?
-__label__coffee How to get the correct expresso extraction amount, grind vs tamper
-__label__culinary-uses __label__stock __label__beets Using beet stock
-__label__baking Using baking powder versus self rising flours and corn meal
-__label__spices __label__flavor What technique best infuses spices into a dish?
-__label__organic Is there a standard and accesible "health" authority
-__label__sauce __label__freezing __label__storage-lifetime __label__barbecue How should I store this BBQ sauce for later use?
-__label__cast-iron __label__chicken-breast __label__hot-sauce Cooking chicken breasts in Buffalo sauce, cast iron
-__label__canning __label__jelly __label__pectin Can my syrupy jelly be processed again to make it set, or do I need to start over?
-__label__food-safety __label__cheese __label__milk How long can milk products be frozen before spoiling?
-__label__baking __label__oven How can I adjust oven temperature correctly
-__label__steak __label__onions __label__marinade Why do you marinade steak with onions?
-__label__language __label__muffins __label__cupcakes What's the difference between a cupcake and a muffin?
-__label__sauce __label__wine Way to fix sharp tasting sauce
-__label__onions __label__knife-skills A definitive method of dicing an onion
-__label__baking __label__temperature __label__cooking-time __label__glass Glass Dish Baking Temparature
-__label__baking __label__batter __label__mixing __label__quickbread Over-stirring muffin mixtures
-__label__charcuterie __label__pancetta Pancetta Mold. How to tell whether it's safe to eat?
-__label__mexican-cuisine __label__salsa Is there a brand of salsa I can cook with that doesn't contain seeds?
-__label__dough __label__mexican-cuisine __label__tortilla __label__masa How long does tortilla dough keep for?
-__label__utensils Why do hand held can openers stop working so quickly?
-__label__sushi __label__fresh What's the best way to keep sushi fresh for the following day?
-__label__baking __label__egg-whites __label__omelette Can over whipped egg whites be used in other ways?
-__label__candy __label__chinese-cuisine __label__food-identification Can anyone identify this Chinese candy?
-__label__substitutions __label__gluten-free What is the best way to convert recipes to gluten free, and how much xanthan gum is needed?
-__label__roasting __label__turkey __label__brining Are there any differences between preparing/cooking a turkey that was labeled "basted with real butter" vs a regular turkey?
-__label__steak __label__sous-vide Is lots of red juice normal when making sous-vide steak?
-__label__food-safety __label__chocolate Buying chocolate transfer sheet
-__label__meat __label__sugar What kind of food components contain more energy?
-__label__mustard What is the difference between whole grain mustard and regular yellow mustard?
-__label__baking __label__cookies __label__biscuits How to make biscuits having flaky texture even after using water in the dough?
-__label__sugar __label__salt __label__rice __label__vinegar __label__sushi Sushi rice vinegar proportions
-__label__chinese-cuisine What is the difference between Shao Xing and Shao Hisng Chinese cooking wines?
-__label__food-safety Frozen bread dough that has been thawed out in the refrigerator for five days
-__label__baking __label__bread Adding 'swirls' to savoury bread dough
-__label__spices __label__ice-cream Coriander in a blueberry ice-cream?
-__label__frying __label__potatoes __label__refrigerator __label__pan How to store cut potatoes for the morning?
-__label__microwave Are there any risks using a non-microwavable plastic plate in the microwave?
-__label__food-safety __label__storage-lifetime __label__tofu Extra Firm Tofu past expiration date: safe, but for how long?
-__label__equipment __label__onions __label__cutting-boards Is it bad to cut onions and other vegetables on the same cutting board?
-__label__storage-method __label__beef __label__ground-beef What is the best way to store uncooked homemade beef patties?
-__label__rice __label__risotto Why would a rice seem "non-absorbent"?
-__label__sugar __label__nutrient-composition __label__beans __label__heat Is raffinose broken down into its component sugars when cooked?
-__label__equipment __label__ice-cream Ice cream problems
-__label__vegetarian __label__consistency __label__seitan How to achieve more solid consistency when preparing seitan from wheat flour?
-__label__chicken __label__food-transport How do I keep a hot meal fresh for several hours?
-__label__food-preservation __label__canning __label__pickling Making Pickles - Confirming Sanitization Procedure
-__label__beans How to quickly make refried beans (or thereabouts) using Kidney beans?
-__label__food-science __label__nutrient-composition __label__lime In ingredient lists, does "lime" mean the fruit or the chemical?
-__label__storage-method __label__onions Do onion savers differ from other storage methods?
-__label__storage-method __label__cheese __label__storage-lifetime __label__parmesan How to store Parmesan cheese?
-__label__pie __label__apples Can I use baking powder to replace cream of tartar
-__label__soda What is club soda and how do I make it?
-__label__equipment Can this tool be used to open cans?
-__label__duck How to cook/serve Confit de Canard?
-__label__food-safety __label__eggs Is it dangerous or unhygienic to deshell an egg over the bin?
-__label__cast-iron __label__seasoning-pans __label__carbon-steel hardened residue after high heat cooking (carbon steel and cast iron)
-__label__temperature __label__roasting __label__barbecue Use BBQ for both searing and slow-roasting beef
-__label__storage-method __label__freezing __label__lasagna To freeze or not to freeze?
-__label__marinade Should I boil beef for burgers before marinating?
-__label__smoking __label__water How do you smoke water?
-__label__yogurt What is the difference between Yoghurt and Curd
-__label__hamburgers What is the secret of making a really juicy burger?
-__label__refrigerator __label__raw-meat Raw meat or prepared food? Which lasts longer? - Short term
-__label__pizza __label__dough __label__crust How to make pizza that has a fat outer rim?
-__label__baking __label__dessert __label__lemon __label__acidity __label__tart Why didn't my lemon tart set?
-__label__pasta What are some good reasons for why people make homemade pasta?
-__label__meat __label__ground-beef What meat should be used for Bolognese?
-__label__storage-method __label__celery It is safe to store celery in aluminum foil?
-__label__coffee __label__tea My dad used my tea brewer with coffee and now the plastic makes my tea taste like coffee. Bleach?
-__label__meat __label__frying __label__oil If oil in a frying pan gets displaced, say by too much liquid being sweated, will the meat be unevenly cooked?
-__label__garlic __label__texture What is the advantage to crushed garlic over minced garlic beyond texture?
-__label__organization __label__software Digital recipes storage?
-__label__smoothie __label__greens __label__root __label__kale What's the best way to store lots of kale to use for smoothies?
-__label__dough __label__pizza Salt 'n pizza (how much salt should be in the dough)
-__label__storage Will my double crust for a fresh uncooked chicken pot pie get soggy if left in refrigerator overnight?
-__label__coffee __label__drinks How to make a "French Vanilla cappuccino" with a espresso machine
-__label__dehydrating Crunchy vs Chewy dried apples?
-__label__oil __label__vinegar __label__refrigerator Does olive oil and balsamic vinegar together need to be refrigerated?
-__label__bagels Getting poppy seeds to stick to bagel
-__label__pasta __label__food-preservation __label__drying __label__gnocchi Can I preserve fresh potato gnocchi by drying it?
-__label__baking __label__convection Baking Electric Fan Oven
-__label__oven __label__heat __label__waffle __label__safety Can I heat frozen waffles in the oven without a baking sheet?
-__label__baking Why did my chocolate eclairs fail?
-__label__seeds How to perfectly separate hemp hearts from hemp seeds
-__label__cabbage Cooking with Ornamental Cabbage (Kale)?
-__label__baking What makes the Pillsbury canned biscuits puff up?
-__label__chicken __label__cooking-time How to cook chicken legs more evenly?
-__label__substitutions __label__allergy __label__shellfish Non-shellfish Shrimp Substitutes?
-__label__pasta __label__italian-cuisine How do you cook flavored pasta?
-__label__milk Why and when does a skin form on heated milk and how can I prevent it?
-__label__avocados __label__mortar __label__pestle Mortar and Pestle: Granite vs Porcelain
-__label__baking __label__bread __label__cast-iron __label__stoneware What is the difference between baking bread in a loaf pan made of stoneware vs metal vs iron cast?
-__label__roasting __label__marshmallow __label__melting Is there a way to stop marshmallows from melting off the stick?
-__label__chili __label__cinnamon Why put cinnamon in chili?
-__label__oven __label__steak __label__skillet Why isn't my steak fat cooking?
-__label__equipment __label__knives __label__maintenance __label__sharpening Will using a knife sharpener reduce the lifetime of my knife?
-__label__substitutions __label__curry What can I use as a replacement for Curry Powder?
-__label__tea Tea-flavored concentration from a teabag
-__label__temperature Why is 180 degrees C so common in recipes?
-__label__equipment __label__electric-stoves __label__induction what does watt specify in induction stove
-__label__food-safety __label__nuts Are fresh, raw cashews different from store-bought?
-__label__food-safety __label__cutting-boards What is the danger in cross contamination?
-__label__chicken __label__mexican-cuisine __label__marinade Chicken carne asada marinade
-__label__substitutions __label__flour Is "instant flour" worth bothering with?
-__label__cake __label__chocolate __label__sponge-cake Oil vs butter in chocolate sponge cake cake
-__label__chili-peppers Roasting smaller, thinly skinned peppers - removing peel (experiment results)
-__label__baking __label__fruit __label__cake What considerations should be taken into account when adding any fruit to any cake?
-__label__food-safety __label__yogurt Can pasteurized milk turn into yogurt by itself?
-__label__grilling __label__seafood Can I grill a whole octopus without pre-steaming or poaching?
-__label__potatoes __label__roasting __label__roast __label__pot-roast How to cook roast potatoes at low temperatures?
-__label__pasta __label__spaghetti Truly long spaghetti
-__label__asian-cuisine Which foods and ingredients are the main sources of fibre in traditional Lao cuisine?
-__label__flavor __label__garlic __label__ginger Why did my ginger garlic paste have a bitter aftertaste?
-__label__food-science __label__temperature __label__refrigerator What does a fridge do apart from storing and cooling?
-__label__flavor __label__oil __label__soup __label__vinegar 3:1 ratio of oil:vinegar, vinaigrette -- how can I use this in soups?
-__label__baking __label__frying-pan __label__history Cooking cakes on asbestos mats
-__label__substitutions __label__vegetables __label__soup __label__broccoli Fresh vs Frozen Broccoli for soup?
-__label__shopping __label__bacon How can I identify quality bacon?
-__label__storage-method __label__beans Storing rehydrated beans
-__label__apples __label__ripe Can/do apples and pears ripen?
-__label__equipment __label__refrigerator Refrigerator drips water inside
-__label__meat __label__turkey __label__fats Does 85% lean ground turkey have the same amount of fat as 85% lean ground beef?
-__label__substitutions __label__pie __label__shortening Is there anything special about "homogenized" shortening?
-__label__onions __label__knife-skills How can I chop onions without crying?
-__label__dessert __label__pie __label__crust __label__filling How do you get this pie top?
-__label__food-science __label__chinese-cuisine What is the "hot" and "cold" category that Chinese culture separate their food into?
-__label__oven __label__ham Why do my pre-cooked hams always take way longer than they should?
-__label__soup How to reduce the heat from peppers in my tomato soup?
-__label__vegetables __label__soup How to roast mixed vegetables together?
-__label__cutting-boards __label__wood My wooden cutting board bent. Is there a way to fix this?
-__label__fats How do you get geletin from rendering cow fat?
-__label__butter __label__wine How does red wine butter impact the flavor of dishes?
-__label__pork Cooking a 5 pound pork sirloin roast
-__label__equipment __label__knives __label__shopping Where do you buy your utensils for cooking?
-__label__baking __label__pancakes __label__conversion __label__waffle Is there a formula for converting pancake batter to waffle batter?
-__label__cake How to keep cake topper from toppling over
-__label__utensils __label__mold How to remove mould from a wooden spoon
-__label__storage-lifetime __label__spices __label__mixing Is there a reason for storing ground spices separately (unmixed)?
-__label__spices __label__dehydrating Problems drying out chili sauce and in to a powder
-__label__baking __label__bread Prebaking bread, which internal temperature would you go for?
-__label__substitutions __label__herbs Lavender subsitute for Grilled Eggplant Nicoise
-__label__food-safety __label__storage-method __label__chocolate __label__nuts __label__olive-oil What caused my homemade "Nutella" to go bad?
-__label__storage-method __label__noodles How should I store leftover rice noodles?
-__label__onions Which type of onion causes the least eye irritation
-__label__beans __label__sprouting Mung beans take 10+ days to sprout
-__label__equipment __label__blowtorch Is it safe to use a propane torch bought at a Hardware store?
-__label__substitutions __label__garlic How much minced garlic is one clove?
-__label__fish __label__seafood Is fresh cod with worms safe to eat?
-__label__equipment __label__oil __label__frying-pan Seasoning No-Stick Frying Pan
-__label__substitutions __label__herbs __label__thai-cuisine __label__lime What can I substitute for Kaffir Lime Leaves?
-__label__baking __label__brownies Uneven brownie baking?
-__label__cake __label__batter __label__recipe-scaling How much dry cake mix, water, oil and eggs to use for two 4in round cakes?
-__label__substitutions __label__dessert __label__corn __label__bread-pudding Making corn bread pudding from corn bread
-__label__baking __label__cookies __label__dessert __label__refrigerator What does an overnight chill do to cookie dough, that a 4 hour chill doesn't?
-__label__baking Can I substitute parchment paper for foil?
-__label__please-remove-this-tag __label__chicken-breast high protein easy to make lunches
-__label__equipment __label__cleaning __label__cast-iron __label__maintenance How to clean and maintain cast iron lids
-__label__substitutions __label__wine __label__risotto Would it be alright to substitute white balsamic vinegar for wine in risotto?
-__label__food-safety __label__meat How long is it safe to keep sausage?
-__label__dough __label__pasta __label__drying How can I best dry homemade extruded pasta?
-__label__sauce __label__salmon __label__roux __label__mustard How to make a mustard sauce for salmon steak?
-__label__roasting __label__peanuts What is the difference between roasting and toasting?
-__label__eggs __label__scrambled-eggs Why use milk in scrambled eggs?
-__label__knife-skills __label__garlic Is there any difference between chopped and crushed garlic in cooking?
-__label__baking __label__bread When adding vital wheat gluten to a bread recipe, should one reduce the amount of flour equal to it?
-__label__meat __label__slow-cooking Should beef be cooked before adding to the pot for Stroganoff?
-__label__vinegar __label__pickling __label__mold How to deal with mold on pickle?
-__label__asian-cuisine __label__indian-cuisine __label__yogurt __label__marinade __label__language What does "curd" mean in a South Asian recipe?
-__label__storage-method __label__coffee __label__freezing Is it necessary to store purchased sealed Coffee powder in freezer? Why?
-__label__cheese __label__pizza __label__restaurant-mimicry How to make Cheeze Burst Pizza same as Domino's?
-__label__substitutions __label__beans How to prepare baby lima beans for this paella recipe?
-__label__chicken __label__salt How to make "salt-crust-baked" chicken?
-__label__decorating Can I use a rosettes iron as a branding iron?
-__label__chicken __label__curry Chicken Tikka Masala tastes a bit off
-__label__soup Chicken sticks to bottom of pan when I boil bones for soup
-__label__slow-cooking Why did my piece of beef harden on crock pot?
-__label__chocolate __label__cocoa Difference between instant cocoa and drinking chocolate
-__label__gelatin What is the Function of Gelatine
-__label__substitutions __label__coffee __label__milk why does my non dairy creamer not dissolve in coffee?
-__label__equipment __label__oven __label__waffle At what temperature to bake waffles in a Lkuk silicon mold?
-__label__beans Best way to rehydrate dry black beans so the skins are not hard but beans are soft?
-__label__temperature __label__butter __label__cookies __label__texture Difference in cookie texture if we use melted vs softened butter
-__label__sous-vide __label__roux How would you make a roux efficiently?
-__label__flavor __label__pairing How can I find flavors that pair well with a given ingredient?
-__label__substitutions __label__salt __label__butter __label__peanuts __label__kosher-salt What is the purpose of kosher salt in peanut butter? Can it be replaced with something else?
-__label__food-preservation __label__refrigerator __label__canning __label__tuna How do I prevent opened canned tuna from going stale?
-__label__beans __label__soaking Cooking beans with intact skins
-__label__flavor __label__rice __label__garlic What is the best way to infuse garlic flavor in the bland brown rice?
-__label__sugar __label__carrots __label__juice Why is carrot juice so sweet?
-__label__tomatoes Furman's Italian Style Tomatoes
-__label__fish __label__frozen Cooking thawed fish when it says cook from frozen?
-__label__gelling-agents __label__creme-brulee Can I set a creme brulee with agar agar?
-__label__spices __label__asian-cuisine __label__spicy-hot Ingredient Identification: Hong Kong restaurant spicy spice
-__label__beans __label__japanese-cuisine Can I turn a can of red kidney beans into red bean paste for Japanese Style Red Bean Paste Buns?
-__label__fruit Is there a different fruit very similar to oranges?
-__label__substitutions __label__soup __label__zucchini Using yellow instead of green zucchini in vegetable soup
-__label__dough __label__pizza __label__defrosting How to defrost frozen pizza dough quickly?
-__label__slow-cooking Increasing time on slow cooker recipes
-__label__eggs __label__wheat are irradiation food still being sold
-__label__culinary-uses __label__thickening __label__starch Can I use tapioca pearls for thickening?
-__label__equipment __label__coffee __label__milk __label__steaming Can you make latte-art with a panarello wand?
-__label__cooking-time __label__beverages eggnog doubling the ingredients, what is the new cook time?
-__label__substitutions __label__pasta __label__turkey Using pesto as a sauce ingredient
-__label__soup How can I stop my soups sticking to the bottom of the pot?
-__label__oven __label__convection Difference between conventional oven with fan assisted and convection with fan assisted?
-__label__food-safety __label__chicken __label__duck __label__poultry Is rare duck breast safe?
-__label__meat Is it safe to cook pheasant medium?
-__label__baking __label__bread __label__starter What water should be used in baking bread?
-__label__meat __label__tenderizing __label__pineapple How does pineapple tenderize meat?
-__label__substitutions __label__alcohol __label__wine Is there a substitute for port wine in a dessert risotto?
-__label__pork __label__roast Slow roasting fresh ham
-__label__substitutions __label__food-science __label__sugar __label__syrup __label__glucose-syrup Liquid glucose in marshmallows
-__label__bread Bread bowls verus loaf of bread
-__label__temperature __label__boiling __label__packaging Implied cooking temperatures on food packaging
-__label__vegetables __label__pairing What seasonal vegetable side dishes are appropriate for Hungarian Goulash?
-__label__fruit __label__apples __label__jewish-cuisine __label__passover What are the best types of apples to use in Charosset?
-__label__substitutions __label__wasabi How can I approximate wasabi taste?
-__label__pressure-cooker Is aluminum pressure cooker reactive? Will it give "off" flavors?
-__label__coffee Metal vs paper filter for Chemex?
-__label__sauce __label__butter Why use clarified butter in a bearnaise
-__label__storage-method Can I leave Easter side dishes in a closed (off) oven for three hours safely?
-__label__fish __label__spanish-cuisine Why does salted codfish turn chewy?
-__label__storage-method __label__cream Can I preserve the shelf-life of a cannoli?
-__label__freezing __label__steak How should I store steaks in the freezer?
-__label__substitutions __label__vegetarian __label__vegan __label__kosher Best meat replacements for a vegetarian/vegan?
-__label__substitutions __label__coffee __label__roast How to Make Hazelnut Roasted Coffee
-__label__please-remove-this-tag __label__vegetables __label__carrots Are there culinary applications for carrot tops/greens?
-__label__marshmallow Marshmallows are wet on the bottom as they set
-__label__equipment __label__food-safety __label__pan Safety of Calphalon pots and pans
-__label__chicken __label__duck __label__turkey I would like to hear any techniques involved in making Turducken for Thanksgiving
-__label__asian-cuisine __label__pork __label__chinese-cuisine __label__beans Chinese Hoppin' John
-__label__freezing __label__food-preservation __label__tomatoes __label__canning __label__peeling Why peel tomatoes?
-__label__meat __label__oven __label__reheating Reaheating 2 Spiral hams at same time
-__label__drinks how to make a dry non alcoholic martini with olives Classic no frutty tutti stuff
-__label__equipment __label__grating What is each side of a 4-sided grater for?
-__label__cookware __label__pan __label__pot __label__dutch-oven sauce pan vs. dutch oven vs. stock pot - any difference besides size?
-__label__food-safety __label__canning Can steaming cans of jams be safely used instead of boiling to sterilise?
-__label__storage-method __label__vegetables What is the best way to store chopped vegetables?
-__label__sourdough __label__starter __label__disposal Why throw away so much sourdough starter? Tartine Book no. 3
-__label__yeast What is a nutrient for yeast?
-__label__ginger How can I maximize ginger extraction?
-__label__substitutions __label__spices Is Anise a substitute of cumin
-__label__equipment Where did the thin, smooth plastic spatulas go?
-__label__bread __label__dough __label__yeast What is the minimum temperature yeast will be active?
-__label__baking __label__cake __label__food-science What is the science behind Magic Cake?
-__label__bread Why does bread with filling separate and how do I prevent it?
-__label__baking __label__equipment __label__oven __label__pizza-stone Use of pizza stone in gas oven
-__label__milk __label__paneer How much full cream milk do I need to make 100 gms Paneer (Cottage cheese) at home?
-__label__temperature __label__sous-vide Searing after sous viding - what temperature?
-__label__fermentation __label__storage __label__glass __label__kimchi Kimchi in Mason Jars -- Too Sealed?
-__label__vegetables __label__refrigerator __label__fresh Sponge That Keeps Vegetables Fresh?
-__label__food-safety __label__cheese __label__pizza Homemade pizza left out overnight
-__label__dough __label__pizza Can I make microwave frozen ready pizza?
-__label__bread __label__pizza __label__fermentation __label__sourdough-starter Will my results differ when using a sourdough starter vs poolish for pizza dough?
-__label__baking __label__cake __label__recipe-scaling Help with what to bake leftover cake batter in
-__label__sugar __label__vanilla Is it easy to make my own Vanilla Sugar?
-__label__fruit __label__salt __label__indian-cuisine What's Fruit Salt?
-__label__substitutions __label__sugar What are the tradeoffs replacing sucrose / table sugar with pure granulater dextrose / glucose?
-__label__sushi __label__japanese-cuisine Mushy sushi surimi texture?
-__label__sugar __label__herbs __label__milling How can I mill / press sweet sorghum with household equipment?
-__label__equipment __label__convection What is the use of a convection broiler?
-__label__ice-cream Liquid nitrogen ice cream in food processor?
-__label__chicken What is the liquid that forms after chicken goes through the freeze-thaw cycle, and how can I extract it more efficiently?
-__label__stove __label__gas __label__electric-stoves What are some of the benefits of electric stoves versus gas stoves?
-__label__grilling __label__marinade Any downside to pre making marinade and then putting it in the fridge?
-__label__kitchen __label__organization Tips for a small kitchen
-__label__bread I made white bread yesterday, and it smelled similar to sourdough...why would this happen?
-__label__vegetables Drying fresh produce after washing
-__label__meat __label__steak __label__grade How does the USDA grading system work?
-__label__drinks __label__carbonation What exactly does carbonated water do?
-__label__fruit __label__sugar How to remove the rind from Citrus Sugar?
-__label__flour __label__starch Why does rice flour or cornstarch produce crispier crusts than wheat flour?
-__label__batter __label__mixing What is the correct mixing method for this kind of batter?
-__label__baking __label__apple-pie When macerating apples to use in a pie, what should you do with the liquid?
-__label__baking __label__bread __label__yeast __label__fermentation __label__beer Can you make bread with the yeast in beer?
-__label__resources How does one find recipes given an ingredient rather than the recipe name?
-__label__food-safety __label__milk __label__yogurt How can I make yogurt at home?
-__label__storage-method __label__chicken __label__pie __label__cream How long does the cream in a freshly baked chicken pie last for?
-__label__cake __label__chocolate __label__cupcakes __label__sponge-cake How should I convert my Victoria sponge to a chocolate sponge?
-__label__flavor __label__tasting Are there similar scales like the Scoville scale?
-__label__indian-cuisine __label__language What is a Bamboo shoot called in Hindi?
-__label__meat __label__pork Making fully cooked meat (pork) less tough
-__label__rice __label__asian-cuisine __label__sushi __label__vinegar __label__japanese-cuisine Black Rice Vinegar for Sushi
-__label__frying __label__potatoes __label__pancakes How to fry big potato pancakes for hungarian pancakes?
-__label__spices Too much cayenne chilli pepper
-__label__food-safety Hot Peppers in Olive Oil Safe?
-__label__oil __label__potatoes __label__sauteing What's the crud in the pan with potatoes and oil?
-__label__equipment __label__cookware Alternative to Food Grade Silicone
-__label__chicken __label__frozen How to bake frozen chicken without setting off fire alarms?
-__label__steak __label__frying-pan How do I stop my steak from leaking juice?
-__label__quickbread Additional Time Needed for Baking Two Loaves of Bread at same time?
-__label__food-safety __label__food-preservation __label__hot-sauce How do I maximize the shelf life of my homemade hot sauce?
-__label__chocolate Cake Balls with Callebaut chocolate
-__label__rice __label__risotto What causes butter to make risotto shiny?
-__label__cooking-time Precise cooking time: how to figure it out
-__label__beef __label__stock Right stock color
-__label__fermentation __label__containers What to use in pressure fermentation
-__label__eggs __label__temperature __label__smoking Smoke point and toxicity
-__label__food-preservation __label__brining __label__pickling __label__cabbage __label__sauerkraut What strength of brine will completely inhibit growth of lactobacillus (and friends)?
-__label__baking __label__substitutions __label__coffee Instant espresso powder substitutions?
-__label__food-safety __label__culinary-uses __label__stock __label__bones __label__chicken-stock Food Safety of "Scavenged" Chicken Stock
-__label__sauce __label__mexican-cuisine __label__chili-peppers __label__spicy-hot Making Medium-hot Mexican Sauces
-__label__food-safety __label__storage-method __label__storage-lifetime __label__lobster How long will live lobsters last in the fridge?
-__label__storage-method __label__storage-lifetime How long can you store a mixture of old bread in a no-oxygen-container?
-__label__pumpkin Exceptional pumpkin variants
-__label__culinary-uses __label__seafood __label__broth Can the broth from a low country boil be used for anything else?
-__label__bread __label__sugar Is it okay to add extra sugar to a specific brioche recipe?
-__label__spanish-cuisine __label__polenta Polenta instead of breadcrumbs?
-__label__chicken Is spicy chicken by default buffalo chicken?
-__label__bananas __label__presentation __label__flambe During flamb, what is the powder that is shaken into the fire to create sparks?
-__label__noodles __label__vietnamese-cuisine How do I make home-made Vietnamese or thai rice noodles?
-__label__bread Why do you need to refrigerate bread dough overnight?
-__label__freezing __label__nuts Will roasted pistachio nuts keep well in freezer?
-__label__food-safety __label__chicken __label__asian-cuisine Is this chicken safe? silkie chicken edition
-__label__food-preservation __label__herbs __label__dehydrating Dehydrating herbs - leaves vs. stems
-__label__frying __label__rice __label__chinese-cuisine What's the secret for Chinese fried rice?
-__label__beans __label__timing Can I cook two types of dried beans simultaneously?
-__label__utensils What is this metal utensil tool with wooden handle?
-__label__equipment __label__boiling __label__seasoning-pans __label__carbon-steel Preparing/Seasoning/Using a Carbon Steel Pot
-__label__dough __label__bread __label__sourdough __label__starter My sourdough starter is bubbling but not rising, suggestions?
-__label__food-safety __label__culinary-uses __label__yeast Can yeast be used as a main ingredient?
-__label__baking __label__oven Could plastic or metal cans damage my oven?
-__label__bread __label__oven Toasting bread in a gas oven
-__label__ice-cream How can i keep ice cream without a freezer
-__label__microwave Is microwaving bad for your food?
-__label__baking __label__oven __label__consistency What consistency should flan have when it is removed from the oven?
-__label__flavor __label__temperature __label__flour Machine ground wheat flour vs hand ground wheat flour
-__label__graham-crackers How much Graham baking crumbs do I use for 1 sheet of graham crackers?
-__label__baking __label__tortilla-chips Baked tortilla chips: how to make them quicker and more consistent?
-__label__equipment __label__cleaning __label__non-stick Nonstick pans blistering after dishwasher?
-__label__food-safety __label__syrup __label__oranges Do I need to freeze this puree and syrup?
-__label__vinegar __label__salad __label__salad-dressing Types of vinegars used for salads
-__label__bread Does the direction matter in the Stretch and Fold method?
-__label__tomatoes Can I refreeze sauce made from frozen tomatoes
-__label__bread Baking bread in smaller pans bake time question
-__label__equipment __label__temperature How to measure the temperature of a pan?
-__label__food-safety __label__vegetables __label__food-science Sprouts and "better-to-cut-out-parts" in vegetables
-__label__flavor __label__tomatoes How can I get weak-tasting tomatoes?
-__label__truffles Guidelines for cooking Desert Truffels?
-__label__slow-cooking __label__ribs Oops left baby back ribs on warm instead of low for 7 hrs
-__label__dough __label__pizza __label__sourdough Why the pizza is able to "recover" so quickly?
-__label__grilling __label__barbecue Using charcoal in kettle grill
-__label__shallots Why shallots over onions?
-__label__alcohol How to make a homemade Phrostie?
-__label__meat __label__slow-cooking __label__sous-vide Advice for low temperature cooking
-__label__butter __label__milk __label__alcohol __label__emulsion Homogenizing whole milk, butter, and vodka
-__label__meat __label__frozen __label__thawing Maximum temperature for thawing meat
-__label__food-safety __label__storage-lifetime __label__asian-cuisine How long does shrimp paste last in the fridge?
-__label__chili-peppers __label__mexican-cuisine Where can I source Mexican chilies in the UK?
-__label__storage __label__cleaning How to get rid of plastic and residual weird taste from food stored in tupperware?
-__label__food-safety __label__potatoes Are my patially green and budded potatoes safe to eat?
-__label__freezing __label__storage How long can I freeze uncooked rice noodles for ( not dried but in sealed bag )
-__label__microwave __label__defrosting why does my microwave beep half way through a defrost?
-__label__gluten-free gluten free hot cross buns
-__label__food-safety __label__storage-lifetime __label__macarons __label__filling Could all types of filling be used as macaron filling?
-__label__equipment __label__cookware __label__dutch-oven Cast Aluminum Vs Cast iron Dutch Oven
-__label__food-safety __label__chicken red spots on the chicken
-__label__meat __label__sandwich __label__salami How to bind chopped pepperoni, salami, and bacon
-__label__chicken Cook boneless skinless chicken thigh portions to taste like drumsticks?
-__label__rice __label__rice-cooker __label__lentils Less sticky rice and lentils
-__label__baking __label__equipment Why shouldn't I bake on scratched silicone mats?
-__label__sugar __label__candy __label__honeycomb How to make "honeycomb" less sticky?
-__label__pork __label__roast Pork sirloin roast
-__label__vanilla Vanilla beans vs extract
-__label__salt __label__soup __label__ginger __label__carrots Made a ginger carrot soup with coconut milk but accidentally made it too salty, how do i fix it?
-__label__food-safety __label__crockpot I didn't put the lid on my slow cooker(crockpot) for first hour of beef stew. Will it still be safe to eat?
-__label__food-safety Refreezing bacon
-__label__baking __label__substitutions Improvising Self-rising cornmeal
-__label__sauce __label__gelatin __label__thickening __label__syrup __label__emulsion Xanthan Gum v. Guar Gum v. Cellulose Gum v. Glucomannan
-__label__bacon __label__breakfast __label__scrambled-eggs __label__english-cuisine __label__menu-planning How to do English breakfast at home
-__label__bread __label__sandwich What makes a torpedo roll unique
-__label__chicken What is the difference between chicken cubes and ground chicken?
-__label__pan __label__seasoning-pans __label__griddle How do I season an iron griddle on an induction hob?
-__label__cooking-time __label__slow-cooking Can I cook a slow cooker recipe on high instead of low, but for shorter time?
-__label__equipment __label__cleaning __label__knives Why not put knives in the dishwasher?
-__label__sauerkraut Sauerkraut soaks up too much liquid while fermenting
-__label__meat __label__smoking Is using treated wood safe for smoking meat?
-__label__okra Interesting use for Okra as the main ingredient in a dish?
-__label__smoking Converting upright charcoal smoker to electric
-__label__storage-method __label__sweet-potatoes Sweet potato storage?
-__label__baking __label__gluten-free What does gluten "do" in baking?
-__label__substitutions What is the ratio of curing salt versus table salt in a recipe?
-__label__sugar __label__dessert __label__caramelization Tips for making caramel with palm sugar
-__label__eggs __label__pasta __label__dough How do I hand-roll homemade pasta made with egg?
-__label__yeast __label__drinks __label__soda Making soda with yeast
-__label__equipment __label__oven __label__cookware __label__pan Is there an easy way to tell if a pan/pot is oven-safe?
-__label__substitutions __label__herbs What flavor (if any) do ti leaves impart? How about substitutes?
-__label__equipment How do I prevent smoke problems indoors?
-__label__asian-cuisine What is the difference between a spring roll and an egg roll?
-__label__storage-lifetime __label__salad-dressing How long will homemade salad dressing stay good in the fridge?
-__label__food-safety __label__equipment __label__tea Is it safe to use a tea kettle with black dots on the bottom?
-__label__baking Looking to bake side dishes, having problems with dryness
-__label__eggs How to ensure a fried egg's yolk doesn't break?
-__label__cake __label__flour __label__gluten-free __label__mixing Can you overmix a gluten-free cake?
-__label__cleaning __label__slow-cooking __label__oats __label__crockpot How to stop oatmeal from sticking to the sides of my slow cooker?
-__label__shopping __label__curry __label__japanese-cuisine Where can I buy Glico Curry online in the United States?
-__label__caramelization __label__caramel How to caramelize white sugar without burning it?
-__label__wine Is it okay for cork to look a bit "moldy"?
-__label__tofu Is pressed tofu what I want?
-__label__ham Best preservation of parma ham?
-__label__deep-frying __label__pastry How can I keep samosa pastry crispy longer?
-__label__measurements __label__measuring-scales Can I weigh without a set of scales?
-__label__storage-lifetime __label__fudge Fudge Recipes - Shelf Life
-__label__baking __label__butter __label__shortening Greasing a pan with butter vs. with shortening
-__label__tea __label__boiling __label__water Can I boil water to temperature lower than 100 Celsius / 212 Fahrenheit to make a tea?
-__label__frozen __label__eggplant How do I cook any recipe with frozen eggplant?
-__label__baking __label__bread __label__dough __label__mistakes Effect of adding wet ingredients to dry when making bread?
-__label__equipment __label__flavor __label__resources Resource for combining flavors
-__label__spices __label__curry What are the ingredients (spices) of Sri Lankan curry powder?
-__label__salt __label__indian-cuisine __label__curry __label__mixing How to mix the perfect amount of salt?
-__label__chicken __label__meat __label__frying __label__frying-pan __label__chicken-breast How do you fry chicken, so that oil doesn't explode on your shirt?
-__label__bread __label__yeast What is "pizza crust yeast"?
-__label__oven __label__gas Can I do anything to make my gas oven better?
-__label__meat What is freezer burn?
-__label__cast-iron Why don't I have to season my cast-iron teapot?
-__label__food-safety Refreezing already thawed bread
-__label__pie __label__cream __label__thickening __label__starch Can you help me get my cream pie filling stiff enough?
-__label__beef __label__cut-of-meat __label__russian-cuisine How are beef cuts labeled in Russian?
-__label__roasting __label__crust __label__gluten-free Gluten-free replacement to coat something with before roasting, to obtain crust
-__label__aluminum-cookware Is it safe to use calphalon when the aanondized coating begins to wear?
-__label__food-safety Safety of white canned beans
-__label__coffee __label__dairy-free Is it safe to add raw eggs to homemade coffee creamer?
-__label__food-safety __label__meat __label__beef Is smoked beef cooked 100%
-__label__equipment __label__rice-cooker What to look for when buying a rice cooker?
-__label__alcohol __label__thickening __label__cocktails How can I thicken margaritas?
-__label__equipment __label__cleaning __label__chili-peppers Do chillis impregnate a wooden chopping board?
-__label__bread __label__flour Does handling a lot of flour cause fingernails to break?
-__label__pasta __label__food-transport __label__ravioli Transporting partially finished ravioli
-__label__consistency __label__cinnamon How to avoid cinnamon sludge in a beverage?
-__label__condiments __label__crawfish Substitute for ground crayfish?
-__label__pasta __label__cleaning Why does my colander feel slimy after I use it to drain pasta?
-__label__substitutions __label__lemon Can I substitute regular dried lemon peel for sweetened dried lemon peel?
-__label__yorkshire-puddings Choreography of making many yorkshire puddings
-__label__soup __label__thickening How to make my chicken noodle soup thicker?
-__label__baking __label__pie How close to the top should I fill a pie to avoid overflow?
-__label__substitutions Can I use pumpkin pure in place of pumpkin pie filling for a souffl?
-__label__blanching What does "shocking" food do?
-__label__storage-method __label__cheese How should a washed rind cheese be stored in the refrigerator?
-__label__sous-vide __label__molecular-gastronomy __label__vacuum Is there a way to make compressed watermelon without a vacuum machine?
-__label__fish I was going to try a recipe for Ceviche - are there any fish varieties not recommended?
-__label__food-safety __label__bread __label__mold Are the white things on a bread normal?
-__label__storage-lifetime __label__milk __label__glass __label__containers Why do milk products stay fresh longer when stored in glass?
-__label__substitutions __label__measurements __label__gelatin How can I adjust a recipe for different grades/brands/types of gelatin?
-__label__substitutions __label__potatoes __label__dairy-free __label__flavour-pairings Non-dairy substitute for cheese on baked potatoes
-__label__substitutions __label__potatoes How do Blue potatoes differ from Yukon Gold potatoes?
-__label__food-safety __label__equipment __label__food-science How to have my solar system stick that would be edible
-__label__pasta __label__asian-cuisine __label__noodles __label__japanese-cuisine How do I make Udon noodles fat?
-__label__cheese __label__pizza Why does cheese sometimes slide off my pizza and how can I prevent it?
-__label__coffee Closest thing to a donut I can drink coffee out of
-__label__candy __label__melting-sugar __label__smoke-flavor Blown sugar globe with smoke enclosed inside - is it a plausible candy to make?
-__label__milk __label__boiling __label__safety Can left boiled milk in the pot whole night?
-__label__food-safety __label__chicken __label__vacuum How long is marinated raw chicken breast good for after it's been vacuum sealed?
-__label__language __label__pastry __label__german-cuisine Is "krapfens" commonly used to designate donuts?
-__label__milk Is all lactose-free milk sweet?
-__label__storage-method __label__cheese How should block cheese be stored for maximum shelf life?
-__label__squash __label__skin __label__peel Why did butternut squash make my fingers dry and yellow?
-__label__seasoning-pans __label__carbon-steel Carbon steel seasoning
-__label__gelatin __label__custard __label__creme-brulee Can I use gelatine in Creme Brulee
-__label__measurements __label__mistakes How do you recover if you lose track of what you're measuring?
-__label__bread Looking For A Soy Flour Substitution
-__label__tea What is the basic technique for making tea with teabags and a mug?
-__label__herbs __label__garlic Is there a measurable difference between fresh and dried minced garlic?
-__label__baking __label__oven __label__muffins __label__cupcakes __label__convection How can I avoid windswept muffins in a convection oven?
-__label__baking Shortening instead of butter
-__label__baking __label__sugar __label__herbs __label__infusion When and why would one infuse flavor into sugar for baking?
-__label__vegetables __label__nutrient-composition What is the rate of loss of vitamin C in fresh vegetables?
-__label__baking __label__equipment Vintage Pyrex Measuring Cup Borosilicate Vs. Soda Lime Color Difference?
-__label__food-science __label__flavor Why do things smell good while cooking but have little flavour when finished
-__label__sauce __label__hot-dog __label__ratio Yellow Hot Dog Relish
-__label__turkey How long to cook stuffed turkey
-__label__equipment __label__waffle Waffle iron with changeable plates for butter galettes
-__label__flavor __label__spices __label__salt Why does salt taste different in different dishes?
-__label__eggs __label__pudding Using eggs in pudding - yolks vs whole eggs
-__label__bacon __label__olive-oil __label__kitchen-safety What is the best temperature and method to cook bacon in a grill pan?
-__label__vegetables __label__juice __label__juicing Can I put other vegetables in a manual wheat grass juicer?
-__label__food-safety __label__fruit __label__starch Why cook green plantains?
-__label__food-safety __label__equipment Is polyamide food safe?
-__label__equipment __label__gas __label__infusion Is there a compressed gas device designed specifically for creating infusions?
-__label__cleaning Sanitising Black chef "whites"
-__label__steaming __label__steamed-pudding I would like to use my Miele steam oven to cook a steak and kidney pudding. How long should I cook it for?
-__label__tomatoes __label__cast-iron __label__seasoning-pans Will I never be able to cook anything needing tomatoes in a seasoned cast iron Kadhai?
-__label__curry __label__indian-cuisine __label__onions Which onions to use and how to cook them for an Indian curry recipe that specifies "fry until deep pink"?
-__label__tomatoes Can tomato paste be substituted for tomato pure?
-__label__baking __label__oven Oven problems in VA
-__label__mushrooms How to clean mushrooms?
-__label__storage-lifetime __label__cheese __label__refrigerator Close the lid of unsealed jar with pop-up lid
-__label__chinese-cuisine __label__spicy-hot What is the ingredient that gives a sichuan (szechuan) hot pot the mouth numbing experience?
-__label__seeds __label__flowers __label__food-processing __label__extracts How do they extract kernels from sunflower seeds in mass production?
-__label__sauce __label__onions __label__caramelization How do you accompany other veggies with caramelized onions?
-__label__food-safety __label__storage-method __label__food-preservation __label__ghee How to fix ghee which partly turned white and smells rancidly?
-__label__food-safety Spoiled garlic ok to use?
-__label__milk __label__yogurt __label__frozen-yogurt How long can we preserve yogurt using a refrigerator?
-__label__eggs __label__french-cuisine __label__omelette What shape is a French omelette and how is it achieved?
-__label__flavor __label__food-science __label__salt Does using flaked salt make a difference when using it in cooking?
-__label__cake __label__decorating How to make a complex novelty cake at home?
-__label__equipment __label__kitchen When should I ditch a pot with teflon?
-__label__sauce __label__thickening __label__marinara How do I thicken tomato-based pasta sauce without adding starch?
-__label__beef __label__barbecue cooking beef roast on a spit
-__label__storage-method __label__cheese __label__storage-lifetime __label__cream __label__basil Basil Pesto and Cream Cheese dip
-__label__food-preservation __label__potatoes Preserving whole potatoes
-__label__baking __label__storage-method __label__storage-lifetime __label__caramel How long can I store homemade caramel or butterscotch sauce?
-__label__fruit __label__juicing How to make Banana juice
-__label__meat How to identify a fresh meat?
-__label__food-safety __label__bacon How long can I reuse this delicious bacon grease for cooking?
-__label__food-science __label__molecular-gastronomy Naturally occuring mono- and diglycerides?
-__label__frying __label__oil __label__deep-frying Making "french fries" out of Cassava/Yuca root
-__label__fruit __label__mango __label__skin Eating mangoes with skin intact
-__label__resources __label__basics Is there a single source for the basics of cooking (sauces, herbs, oil usage, etc)?
-__label__meat __label__temperature __label__steak __label__cast-iron Keeping steaks hot after cooking in a cast-iron pan
-__label__baking Problem in cake baking tray
-__label__baking __label__potatoes How should I wash the potatoes before baking them?
-__label__steak Should I not sear and broil eye of round the way that I do filet mignon or chuck tenderloin?
-__label__potatoes __label__peeling __label__sweet-potatoes Should sweet potatoes be peeled when preparing them?
-__label__almonds Sour Almonds use
-__label__meat Does butter really penetrate a steak when allowing it to rest after cooking?
-__label__food-safety __label__temperature __label__pork __label__barbecue __label__smoking Smoking a pig at 225 F vs barbecuing one at 250F?
-__label__baking __label__burnt How to stop burning raisins in my fruit scones
-__label__candy Any way to soften gummy candy?
-__label__pizza-stone How do I prepare a pizza stone?
-__label__stews __label__camping __label__dumplings Quick and Easy Beef Stew and Dumplings
-__label__substitutions What is a good substitute for Farro?
-__label__equipment __label__coffee Prevent the grinder basket on Cuisinart coffee maker from sticking
-__label__vegetables Are there any differences between "baby" vegetables and their "regular" counterparts
-__label__candy __label__honey Solid honey in dragon's beard candy?
-__label__baking __label__muffins Why do my muffin tops lean?
-__label__tomatoes __label__seasoning __label__acidity Tomato Products containing Citric Acid
-__label__equipment __label__dough __label__stand-mixer What are the tradeoffs between spiral and C-shaped dough hooks?
-__label__food-safety __label__sous-vide What parasites are problematic in sous vide?
-__label__food-safety __label__chicken __label__freezing __label__raw __label__stuffing Is there a safety issue with freezing raw chicken with raw stuffing?
-__label__slow-cooking How can I use a "cook for 3-4 hours" slow cooker recipe when I'm away for 8+ hours?
-__label__fruit __label__candy Can I candy pomegranate?
-__label__meat __label__lemon-juice How does lemon juice "cook" meat?
-__label__chocolate __label__fudge chocolate fudge not having harder or sticky consistency
-__label__substitutions __label__vegan __label__sausages __label__barbecue What changes should I make to accomodate vegan naked fatties?
-__label__food-safety __label__sauce __label__wine __label__reduction Can you use wine for cooking even after it's past it's drinking date?
-__label__drinks __label__pairing Choosing a wine that complements a meal
-__label__deep-frying __label__turkey __label__thanksgiving __label__kitchen-safety Frying a turkey while snowing
-__label__spinach Preparing a fresh bag of spinach: To Stem or Not To Stem
-__label__substitutions What would be a good substitution for powdered milk in cereal cookies?
-__label__pork-chops Is it safe to cook pork chops that thawed on counter overnight?
-__label__vinegar __label__salad __label__olive-oil __label__salad-dressing Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?
-__label__spices __label__grinding Which spices should be bought whole vs. ground?
-__label__chicken __label__frying __label__spices Adding spices before or after frying?
-__label__substitutions Substituting vegetable oil spread for oil in cake mix
-__label__spices __label__shopping How to determine quality of spices
-__label__vegetarian __label__vegan __label__hamburgers __label__quinoa __label__seitan What is the diference between a quinoa burger, a quorn burger, and a soya burger?
-__label__frying __label__texture __label__zucchini How can I pan fry zucchini without making it soggy?
-__label__cleaning __label__aluminum-cookware Should I have more than one dishwashing soap?
-__label__baking __label__bread __label__yeast __label__sourdough How can I grow my own yeast (sourdough starter)?
-__label__allergy __label__gluten-free How much gluten will set off somebody's celiac disease?
-__label__storage-method __label__cheese __label__canning Canning cheese spreads?
-__label__substitutions __label__thickening __label__gravy Possible to thicken gravy without flour or cornstarch?
-__label__food-safety __label__grilling Are there carcinogens in grilled foods?
-__label__beans __label__crockpot What bean species are best for baked beans?
-__label__fruit __label__sugar Cooking fruit with or without sugar solution
-__label__eggs __label__raw egg yolks and egg whites
-__label__melting-sugar Can't get the right thickness of sugar and cornflour
-__label__food-safety __label__fruit __label__water How long would fruit in a water bottle last?
-__label__baking __label__bread Why and what kind of breads should be scored?
-__label__pizza-stone How do I season my new pizza stone?
-__label__food-safety __label__fruit Can mashed bananas be bagged and then frozen?
-__label__chicken __label__crockpot Cooking a chicken and peppers in a crockpot instead of sauteeing, how much water should I add?
-__label__substitutions __label__mustard substitute for Dijon mustard
-__label__equipment __label__food-safety __label__professional Do you use paper or cloth towel for patting a meat dry before frying?
-__label__sauce __label__nutrient-composition __label__soy What is "Less Sodium Soy Sauce"?
-__label__baking __label__tomatoes __label__quiche How do I prevent tomato making quiche soggy
-__label__cleaning __label__cast-iron __label__seasoning-pans Cast iron pan has black residue on it
-__label__baking __label__grilling __label__broiler __label__tilapia Preparation Techniques for Tilapia Filets
-__label__food-safety __label__food-preservation can i re-use canning jars with botulism
-__label__substitutions __label__eggs __label__pancakes What can I substitute for eggs in a pancake recipe?
-__label__flavor __label__asian-cuisine How to offset sweetness in a sauce?
-__label__substitutions __label__chili-peppers __label__spanish-cuisine Pimientos de Padron equivalent
-__label__coffee __label__spices __label__grinding Can a spice grinder be used for coffee permanently?
-__label__food-safety __label__reheating __label__mushrooms Can mushrooms be re-heated safely?
-__label__equipment __label__blender Slowing motor and electric smoke coming from Magic Bullet blender?
-__label__shopping __label__popcorn Where can I buy corn kernel for making popcorn?
-__label__pizza __label__pizza-stone How to make pizza not stick on ceramic stone?
-__label__bread __label__yeast the yeast wont rise in my bread machine
-__label__substitutions __label__beef __label__mushrooms Mushroom replacement in Beef Wellington
-__label__pasta __label__chinese-cuisine __label__noodles __label__spaghetti How to cook Lo Mein?
-__label__salad-dressing Salad dressing- does it go bad fast if it is creamed in a blender?
-__label__utensils What to call this utensil
-__label__substitutions __label__dough __label__food-science Lime substitute for nixtamalizing corn
-__label__soup How does gumbo spoil while still cooking?
-__label__reheating __label__chinese-cuisine Why does Chinese food reheats better on stove than in microwave?
-__label__substitutions __label__asian-cuisine __label__vinegar __label__wine Whats a good alternative to rice wine vinegar?
-__label__baking __label__texture __label__apples __label__cranberries What kinds of apples are suited to be filled with cranberries and baked?
-__label__substitutions __label__oven __label__cleaning Easy Oven Cleaning - No products
-__label__measurements __label__rice-cooker What's the size of the plastic cup that came with my rice cooker?
-__label__veal What is unique about veal and how can I take advantage of this in my preparation?
-__label__salt What makes pink salt pink?
-__label__baking __label__equipment __label__pie What is the proper usage of a pie bird?
-__label__wok __label__seasoning-pans Type of wok and how to go about seasoning it
-__label__chicken __label__dumplings Looking for Chicken & Dumplings pointers
-__label__coriander __label__storage Why does fresh coriander deteriorate so quickly?
-__label__food-safety __label__chicken Do some breeds of chicken have particularly red meat when cooked?
-__label__baking __label__substitutions __label__butter __label__fats Can I always use butter instead of margarine when baking?
-__label__sauce I've made a bechamel sauce and added sherry to it, but too much: How can I fix it?
-__label__cast-iron __label__pan __label__seasoning-pans how can I strip the surface from an iron alloy pan without harming the metal?
-__label__substitutions __label__oil Substituting vegetable oil for canola oil
-__label__equipment __label__grilling Grate positioning for charcoal grill?
-__label__baking __label__brownies Why do brownies made from commercial mixes form a flaky top?
-__label__syrup __label__ginger What can I do with ginger syrup?
-__label__chicken __label__flavor __label__chips How to make flavoured salt for potato chips
-__label__food-safety __label__tuna How can tuna/bonito be tested for histamine?
-__label__storage-lifetime __label__gelatin What is the shelf life of gelatin sheets?
-__label__substitutions __label__sugar __label__egg-whites __label__meringue Meringue seems to fail at piping stage
-__label__temperature What is the temperature range for food not to burn your mouth?
-__label__ice-cream __label__dairy-free Non-dairy ice cream
-__label__substitutions __label__baking __label__butter __label__yogurt In baking, can yoghurt replace butter?
-__label__baking __label__fruit __label__pie __label__gelatin How to use gelatin on fruit pie?
-__label__mexican-cuisine __label__vegetarian __label__tamales How do I get vegetarian tamales to come out fluffy?
-__label__cake What can I do to fix/improve a dry cake?
-__label__freezing __label__waffle Can you freeze waffle batter?
-__label__pectin __label__glaze If a recipe calls for Pectin NH can I use other pectin?
-__label__baking __label__cake Why didn't my beer cake cook properly?
-__label__organic How to determine that a particular product is Organic?
-__label__asian-cuisine __label__italian-cuisine __label__food-history What is the origin of fish sauce in asia?
-__label__baking __label__nuts Is there any loss of nutrition when toasted?
-__label__substitutions __label__brown-sugar What are the main differences between sugarcane jaggery, rapadura, and panela?
-__label__flour __label__sourdough Can I change the flour type of my sourdough starter?
-__label__corn __label__fresh __label__frozen When using fresh corn in place of canned or frozed, should I cook the corn first?
-__label__cheese-making Will milk produce more curds if you add additional protein and fat content?
-__label__flavor __label__vegetables My split pea soup is bland
-__label__chocolate __label__sugar __label__cocoa Do all varieties of cocoa naturally taste bitter?
-__label__roast __label__roast-beef Arm Roast after 5 hours still tough
-__label__eggs __label__greens What is the best way to add greens to an omelette?
-__label__equipment __label__temperature __label__induction Precise temperature reading on induction cooker
-__label__cookware __label__teflon What precautions should be taken while dropping cold vegetables in a hot Teflon cookware?
-__label__food-safety __label__meat Is horse meat safe to eat?
-__label__equipment __label__cleaning __label__vinegar __label__utensils Is it wise to use vinegar to handle rust for cooking utensils?
-__label__sourdough __label__starter Is my sourdough starter "bad"?
-__label__meat __label__refrigerator __label__storage __label__sausages __label__spoilage Making a sausage and letting it dry out in the fridge
-__label__coffee __label__turkish-cuisine Turkish Coffee necessities
-__label__equipment __label__herbs __label__italian-cuisine __label__blender Couldn't make pesto in a blender
-__label__chicken __label__meat What is what I'm doing called?
-__label__food-safety __label__storage-method __label__eggs How long can I keep eggs in the refrigerator?
-__label__baking __label__equipment __label__french-cuisine why should the madeleine tins start off cold?
-__label__beans __label__pressure-cooker Ideal pressure cooker size for cooking a pound (454g) of beans
-__label__oil __label__pan __label__seasoning-pans __label__non-stick Spray oil with hydrocarbon propellants on non-stick pan surfaces
-__label__restaurant __label__griddle What is the liquid often ladled onto the grill top in restaurants?
-__label__sauce __label__stock __label__broth __label__chicken-stock How close are store bought broths and stocks to the real thing?
-__label__food-safety __label__storage-method __label__cleaning __label__flour What to do about beetle infestation of wheat products? How do we prevent reinfestation?
-__label__sauce __label__pizza __label__tomatoes What alternatives are there to tomato based pizza sauces?
-__label__fruit How to pick good clementines and mandarins at the supermarket?
-__label__grilling __label__pan __label__sausages __label__stove __label__frying-pan How can I cheaply cook a bratwurst that is similar to a grilled brat with only access to an oven or stovetop?
-__label__grilling __label__camping __label__fire How can I control the heat when cooking on a campfire? 
-__label__vegetables Beets too big for quality?
-__label__boiling Using a wooden spoon to prevent pots from boiling over?
-__label__food-science __label__alcohol Alcohol evaporation
-__label__equipment __label__pan __label__pot __label__cleaning Buying my first set of pots and pans
-__label__chocolate-truffles How do you coat perfectly round truffles with melted chocolate?
-__label__stove __label__gas gas range hack for greater power output: does it work?
-__label__color Looking for a Blue Ingredient
-__label__restaurant-mimicry How to replicate Cerelac at home?
-__label__grilling __label__barbecue __label__broiler What is the difference between Grills, Barbecues, Broiling e.t.c.?
-__label__food-safety __label__food-science __label__food-preservation Cure #1 in Brine for Brisket
-__label__food-science How can I remove the greasiness from my ice cream?
-__label__temperature __label__honey Honey in porridge
-__label__food-preservation __label__lemon Can I use "spent" lemons (juiced) to preserve?
-__label__food-safety __label__food-preservation __label__potatoes __label__dehydrating What to do with dehydrated potatoes tainted black?
-__label__chicken __label__meat __label__marinade __label__spoilage Meat and Poultry Changing Color in Marinade?
-__label__cheesecake How to reduce the time and cost for making a cheesecake?
-__label__cheese Can cheese be sculpted?
-__label__beef Why does the beef in Goulash need to be floured and brown before cooking?
-__label__heat __label__induction __label__fondue Best heat source for fondue? Will an induction cooktop work?
-__label__chicken __label__frying Why is some frozen breaded chicken pre-fried?
-__label__meat __label__cooking-time __label__roasting __label__faq How can you tell when a roast is done?
-__label__storage-lifetime __label__butter Butter storage lifetime
-__label__substitutions __label__apples __label__beverages How to do hot spiced apple cider without apple cider?
-__label__boiling __label__seeds Poppy seeds with bitter aftertaste from boiling
-__label__molecular-gastronomy __label__foam How do I make a foam?
-__label__equipment Restaurant kitchen supplies that are also really useful in a home kitchen?
-__label__equipment __label__tea Advantages of using a non-glass teapot?
-__label__soy __label__tofu __label__soymilk __label__korean-cuisine What is used in the production of dubu (Korean tofu)?
-__label__sauce __label__butter __label__french-cuisine Can clarified butter be used for beurre noir?
-__label__baking __label__eggplant Can you prepare eggplant by salting, then baking, then finally rinsing?
-__label__equipment __label__glass How to separate two jammed-together measuring cups?
-__label__chocolate __label__mousse Rubber like skin on surface of chocolate mousse
-__label__equipment __label__cleaning __label__cast-iron How should I clean this mess at the bottom of my wok?
-__label__cream Homemade double/heavy cream separates after setting in the fridge
-__label__baking __label__cheese __label__dough Baking camembert with crust in a larger pan?
-__label__freezing __label__avocados Can you freeze avocado in a dish?
-__label__food-safety __label__coconut Brown Coconut water safety issue?
-__label__meat __label__tenderizing How do Chinese restaurants tenderize their meat?
-__label__chicken __label__frying __label__braising Crisping chicken skin after braising
-__label__yogurt __label__dairy-free best dairy-free yogurt for meat marinade (Biriyani)
-__label__oats Is it necessary to cook porridge (oatmeal)?
-__label__food-transport How to pack items that may leak liquids for lunch?
-__label__frying __label__oil __label__heat Does the fatty acids in olive oil convert into trans fatty acids when heated?
-__label__spices __label__spicy-hot How to increase spiciness without abusing hot spices?
-__label__frying __label__onions __label__garlic __label__spanish-cuisine __label__paella Why do you need to fry onions and garlic before adding other ingredients to a dish?
-__label__boiling __label__canning Why are my canning lids popped out?
-__label__vegetables __label__potatoes __label__cooking-time __label__slow-cooking Cooking Potatoes
-__label__nutrient-composition Nitrogen factor role in calorie calculation
-__label__yogurt Making yogurt I put the yogurt in before heating the milk
-__label__clotted-cream What do you get when you reheat and cool clotted cream?
-__label__baking __label__cookies __label__butter Butter melted then soften
-__label__substitutions __label__oats Difference between old fashioned and quick oats?
-__label__cookware __label__maple-syrup flexible food grade plastics that won't melt at 105 C
-__label__non-stick __label__stainless-steel __label__skillet Stainless nonstick, not vs, but both? What's the point?
-__label__substitutions __label__cheese __label__budget-cooking Cheaper alternative to parmesan cheese?
-__label__pork __label__slow-cooking __label__ribs dealing with curved ribs in a flat rib recipe
-__label__cooking-time __label__smoking __label__ribs Smoking time for 6 racks (18 lbs) of baby back ribs?
-__label__substitutions __label__graham-crackers Is there a super close substitute for graham crackers?
-__label__bread Does dried milk powder retard yeast growth in bread making
-__label__vegan Do vegans eat honey?
-__label__eggs __label__sponge-cake How can you speed up a genoise cake mixing?
-__label__flavor __label__tea Masking the grass flavor of green tea
-__label__salt __label__grilling __label__steaming Will steaming fish cause salt to come out or cause fish to fry in its own fat?
-__label__mexican-cuisine __label__fresh __label__salsa How to extend the freshness of salsa?
-__label__dessert __label__frosting What kinds of frostings have a lighter texture?
-__label__baking __label__ingredient-selection Mysterious bitter taste from tropical fruits and coconut
-__label__food-identification Canadian meat/fat "candy"
-__label__coffee half-life of caffeine molecules
-__label__ripe __label__fruit __label__watermelon How do I pick a watermelon at the supermarket?
-__label__sauce __label__barbecue __label__ribs Is dry rub necessary in making bbq ribs?
-__label__equipment __label__spanish-cuisine __label__paella Properties of a good paella pan
-__label__drinks Can you premake mojitos?
-__label__gluten-free __label__syrup Is golden syrup gluten-free?
-__label__substitutions __label__seasoning __label__msg Are MSG and Accent (Seasoning) the same thing?
-__label__flavor __label__broccoli How to reduce the bitter taste in broccoli rabe
-__label__baking Cookie dough crust
-__label__food-safety __label__maple-syrup What would cause maple syrup bottles to bulge?
-__label__paprika How do I achieve a light and even 'dusting' of paprika?
-__label__frying __label__scallops __label__shellfish How do I cook scallops?
-__label__spices __label__barbecue How can I prevent cross-contamination when applying a dry or wet rub to meat?
-__label__oil __label__coconut How to eat coconut oil? More details inside!
-__label__storage-method __label__chicken __label__roasting Keeping meat safe all day?
-__label__milk __label__kefir Milk vs. home-made kefir
-__label__coffee __label__melting-chocolate Coffee flavored melted chocolate for drizzling over cookies?
-__label__eggs __label__storage-lifetime __label__hard-boiled-eggs What's best: boil eggs in advance or just before use?
-__label__bread __label__cheese __label__batter __label__french-cuisine How to stuff bread puffs (Gougeres)
-__label__storage-method __label__storage-lifetime __label__ginger What non-alcoholic liquid can I use to store Ginger, both cooked and raw?
-__label__herbs __label__garlic __label__seasoning Can I use garlic leaf for cooking?
-__label__storage-method __label__custard Suggestions for storing homemade frozen custard
-__label__food-safety Can I transfer opened vacuum pack chicken to the freezer?
-__label__recipe-scaling How to cook for a big group
-__label__frying __label__steak __label__salt What does it mean to 'salt' a steak prior to frying?
-__label__onions What's the difference between green, white, and red onions?
-__label__food-safety __label__canning __label__cooking-myth Does cooking one month expired canned goods render it edible?
-__label__sugar difference between glucose syrup and sugar syrup?
-__label__flour __label__wheat Is there such thing as white wheat berries?
-__label__pasta __label__drying Is it safe to keep dried out egg noodles?
-__label__language __label__spicy-hot Unambiguously referring to "spiciness"
-__label__lemon Meyer curd without added sugar?
-__label__substitutions __label__duck Can I substitute duck breast for leg?
-__label__equipment __label__cleaning __label__water __label__pot __label__chemistry How can I clean these brown iron stains in my pot?
-__label__frying __label__potatoes How could I make stuffed french fries?
-__label__bread __label__yeast __label__sourdough What is the best way to catch wild yeast for sourdough?
-__label__substitutions __label__flour __label__organic __label__dumplings What organic grains can I substitute for self-rising (Gold Medal) flour?
-__label__soup __label__kimchi Is kimchi a suitable addition to a noodle soup?
-__label__baking __label__cupcakes baking cupcakes in a commercial sized pan?
-__label__food-safety __label__cheese Brined cheese behaves almost as if carbonated
-__label__microwave Is my microwave still safe to use after accidentally heating metal in it?
-__label__food-safety __label__food-preservation __label__apples Why prevent apples from turning brown?
-__label__oil __label__nut-butters Why does this sunflower butter exude green liquid?
-__label__culinary-uses __label__rhubarb Can I use rhubarb without tons of sugar?
-__label__frying __label__soup __label__flour __label__thickening __label__carrots Can I use flour to make a carrot soup more thick?
-__label__syrup Simple syrup end result
-__label__butter __label__cream __label__fats __label__dairy What are the benefits of making butter at home?
-__label__fish Cooking a whole 30lb sturgeon on a spit
-__label__cooking-time __label__microwave __label__sweet-potatoes Cooking Sweet Potatos in the Microwave
-__label__pasta What is the correct water to pasta ratio?
-__label__equipment __label__skillet __label__griddle What are the advantages and disadvantages to using a griddle instead of a cast-iron skillet?
-__label__food-safety __label__meat Does cooking a meat that's about to expire lengthen how long it's "good" for?
-__label__frying __label__roux How to make a good homemade Croquette
-__label__cookbook What strategy can I use to identify a cookbook with a torn off cover?
-__label__reheating __label__crockpot How long do meatballs in sauce need to be heated in a crock pot?
-__label__blender __label__food-processing __label__milling Making spice pastes with a food processor
-__label__baking What baked good involves crushed digestives, peanut butter, and marbled chocolate?
-__label__equipment __label__water __label__gas How much CO2 does it take to carbonate water using a household Soda Siphon?
-__label__spices __label__chili-peppers __label__grinding What is the way to make a powder of red chilies?
-__label__meat __label__pasta __label__italian-cuisine __label__lasagna __label__bechamel Pasticcio vs Lasagna
-__label__cream __label__dairy Where can I obtain cream without additives?
-__label__reheating Is it acceptable to reheat frozen food?
-__label__food-safety __label__cooking-time __label__bacon Does bacon need to be fried until crisp?
-__label__fish How do you clean or gut fish
-__label__herbs __label__shopping __label__thai-cuisine What is coriander root and where can you get it?
-__label__flavor __label__coffee __label__smell Why does room temperature coffee taste so bad, even to asnomics?
-__label__pastry __label__middle-eastern-cuisine __label__turkish-cuisine Troubleshooting a soggy baklava with torn sheets
-__label__equipment __label__stainless-steel __label__copper-cookware Is copper cookware really better than stainless steel?
-__label__food-safety __label__chicken Is it safe to eat chicken that is still frozen?
-__label__vegetables __label__baking-soda does washing vegetables and fruit with baking soda make sense?
-__label__eggs __label__frying How do I make a fried egg with completely cooked white but completely runny yolk?
-__label__bagels Amount of food to prepare for bagel & lox brunch
-__label__oil __label__vegetarian __label__vegan __label__seitan Why did my oil-only seitan fail?
-__label__storage-method __label__asparagus What's the best way to store asparagus?
-__label__food-safety __label__curry Weird problem with curry sauce
-__label__frying Storage of uncooked french fries
-__label__cheese __label__storage-lifetime What is the shelf life of opened cheeses?
-__label__boiling When a recipe says, 'simmer uncovered', what's the issue?
-__label__flour What is the difference between cake flour and AP flour?
-__label__fish __label__spices How do I effectively rub spices into fish?
-__label__baking __label__potatoes Will my baked potatoes be ok cooked longer at a low temp?
-__label__spices __label__ratio What is the correct conversion of dried whole vs. ground fennel?
-__label__tea Why does whole leaf tea leave a residue in the cup?
-__label__substitutions __label__fruit __label__candy __label__glucose-syrup Substituting glucose syrup for glucose
-__label__honey Does honey have a bitter component?
-__label__vegetarian __label__serving How to plan the portion size for a vegetarian bourguignonne dish?
-__label__extracts What's the difference between orange extract and orange blossom water?
-__label__food-safety __label__storage-method __label__vegetables __label__garlic Can I mince garlic in advance?
-__label__oil __label__marinade __label__water Marinades: Water vs Oil
-__label__dough What is the relation between mixing the dough and the final result?
-__label__baking __label__chocolate __label__pie Lighter texture for chocolate pie
-__label__bread __label__fats Oil/Fat substitutes in bread
-__label__storage-method __label__freezing __label__apple-pie Refreezing apple pie
-__label__vegetables __label__food-identification __label__stir-fry Black/purple ingredient in stir fry?
-__label__hamburgers __label__electric-stoves How to cook grass-fed, high-fat hamburger on electric stove?
-__label__grilling __label__charcoal __label__foil-cooking Do foil packets on a charcoal grill get any flavor from the smoke?
-__label__cookware What is a halogen burner or (?) cooktop? How does it work?
-__label__alcohol __label__frozen What's the secret to getting restaurant-quality frozen drinks at home?
-__label__substitutions __label__brownies i need help making brownies
-__label__food-safety __label__storage-method Botulinum Toxin in Home-Canned Green Beans
-__label__cheese __label__fondue Why did this fondue become grainy and lumpy?
-__label__slow-cooking "Dry" foods from slow cooker
-__label__salt garlic powder and onion powder substitutes
-__label__lemon How would you use a single lemon?
-__label__coffee __label__espresso Make espresso in office kitchen- just have a kettle and microwave?
-__label__blender __label__spinach __label__smoothie __label__greens How to keep a green smoothie from getting 'frothy'?
-__label__dessert __label__tofu Why is my fresh tofu fa (douhua) sour?
-__label__food-safety Can I use the leftover pickling brine?
-__label__fruit __label__dehydrating __label__drying __label__mango How to dry out rehydrated dried mangos?
-__label__chocolate Make chocolate with a high melting point?
-__label__vegetables Slimy inside of green onions
-__label__cake __label__flavor Cake flavour options
-__label__baking __label__fish What type of fish is best suited for baking?
-__label__chicken __label__lemon __label__roast Why stuff a roast chicken with lemon, onion, and thyme?
-__label__baking __label__macarons Why do my macarons come out looking weird?
-__label__food-science __label__organization Diagrammatic Notations for Recipes
-__label__equipment __label__grinding __label__peanuts __label__nut-butters What features should I look for in a hand grinder (for peanut butter)?
-__label__food-safety __label__food-preservation __label__vietnamese-cuisine Shelf life and preservation of Bnh chng
-__label__food-safety __label__water __label__seeds __label__soaking __label__basil Is it safe to drink the water that basil seeds are soaked in?
-__label__substitutions __label__steak __label__honey Parmesan Crusted Steak - Replace olive oil with honey
-__label__indian-cuisine __label__steaming __label__batter __label__fermentation Why did my idli looked cooked from outside but was still mushy inside?
-__label__substitutions __label__vegetables Substituting tomatillos
-__label__frozen __label__ribs Freeze before sous vide or sous vide, defrost then sous vide
-__label__cleaning __label__coffee How often should I clean my coffeepot, and what is the preferred method?
-__label__food-safety __label__cleaning __label__spinach __label__lettuce Can I safely clean/eat harvested foods that have aphids on them?
-__label__baking __label__bacon Tips for cooking something "bacon wrapped"?
-__label__vegetables Do vegetables ripen like fruit?
-__label__spices Can you recommend a good shop to get spices from in Derby?
-__label__coffee Brewing coffee concentrate using both hot and cold methods - Freezing concentrate
-__label__rhubarb Green rhubarb safe and tasty for use like red?
-__label__sauce __label__cheese __label__pasta __label__roux How can I make my cheese sauce creamier?
-__label__baking __label__storage-method __label__bread How to store bagels?
-__label__sauce __label__pizza How is white pizza sauce made?
-__label__boiling __label__beans __label__japanese-cuisine Why boil adzuki beans for anko twice?
-__label__meat __label__frying __label__frying-pan __label__breadcrumbs Cooking schnitzel without thinning it
-__label__beef __label__fats How do I render large quantities of fat?
-__label__sausages Adding 'netvet; to sausages
-__label__roasting __label__poultry Quail dries out when cooked
-__label__chili-peppers __label__chili Does the choice of peppers affect the 'flavor of the heat'?
-__label__meat Heavy smoke taste
-__label__baking __label__bread __label__dough __label__kneading When is it best to do stretch and fold versus mechanical kneading?
-__label__substitutions __label__vegan __label__gelling-agents A substitute for carrageenan?
-__label__food-safety __label__utensils __label__cleaning Is it safe to use unwashed barbeque grill utensils?
-__label__italian-cuisine __label__pastry What is the difference between a Sfogliatelle and a Lobster Tail (Pastry)
-__label__chicken __label__stews How to stew chicken properly
-__label__tea How can I tell if the tea has been stored properly, is not too stale or oxidized?
-__label__beef __label__temperature Why does my steak turn out well done when the temperature probe says it's only rare?
-__label__equipment __label__scrambled-eggs __label__hand-blender Cannot find very simple Egg Scrambler
-__label__flour __label__gluten-free Definition for light, medium and heavy flour?
-__label__grains __label__quinoa Why do some quinoa seeds sink and some float?
-__label__substitutions __label__eggs __label__culinary-uses __label__ice-cream Can you substitute blood for the eggs in an ice cream base?
-__label__baking __label__asian-cuisine __label__indian-cuisine __label__flatbread __label__baking-powder Why baking powder in rotis?
-__label__flavor What is flavor development?
-__label__storage can you refreeze pork after power outage
-__label__sauce __label__pasta How to avoid cooked pasta soaking up sauce when stored?
-__label__tea __label__ingredient-selection What Tea leaves are used in Kashmiri Pink tea
-__label__fire Fire under electric stovetop element
-__label__coffee How to prepare smaller amount of coffee than nominal in Moka pot
-__label__food-safety __label__coffee Are fungal toxins a significant problem in coffee, and if so, can they be avoided?
-__label__baking Why are wire beaters becoming more common in hand mixers?
-__label__storage-method __label__honey Can I prevent honey from congealing/hardening in the pantry?
-__label__storage-method __label__cake Should a Pound Cake be stored in the fridge or the freezer?
-__label__baking __label__cake __label__pastry __label__juice __label__soaking How can I prevent pear juice from soaking into pastry dough?
-__label__food-safety __label__pork What are the ranges of Pork Temperature that are flavorful and safe?
-__label__sourdough Making sourdough starter with bread flour
-__label__equipment Need help choosing burner for wok
-__label__tea __label__pot Shatter resistant tea carafe/pitcher/pot
-__label__sauce __label__culinary-uses __label__mascarpone Making a sauce with mascarpone cheese
-__label__food-safety __label__raw-meat Is it a problem that the same flipper that touched raw blood touches the finished meat?
-__label__italian-cuisine __label__thickening __label__alfredo Thickening Alfredo sauce
-__label__milk __label__cream __label__cultural-difference __label__uht Why do some countries prefer UHT milk and cream?
-__label__substitutions __label__fats __label__vegan __label__carrots __label__dairy-free Replacing cream and butter in a carrot casserole/pie
-__label__cheese __label__spoilage How long does cheese last out of the refrigerator
-__label__bread __label__yeast __label__kneading Why let dough rise twice?
-__label__baking __label__eggs __label__temperature Why are eggs not stored in the fridge better in baking?
-__label__pectin What is the difference between pectin and pectin NH?
-__label__tea __label__cookware Does the material of the container affect the flavor of the prepared tea? If yes, what material should be preferred to get the best results?
-__label__baking __label__eggs Egg yolks vs Whole eggs
-__label__onions __label__recipe-scaling How to upscale fried onion recipes for commercial production
-__label__rice __label__rice-cooker How do I make black rice turn out better in a rice cooker?
-__label__baking __label__freezing Freeze friendly baked side dishes
-__label__ice-cream Why does my ice cream leave a waxy texture on the roof of my mouth?
-__label__yeast __label__rising Why is my yeast so slow?
-__label__drinks __label__soda Does the foam head affect the taste of cola?
-__label__cheese __label__american-cuisine American cheese availability and utility
-__label__sous-vide How can I improve sealing of bags for sous vide?
-__label__cheese-making Fabric to be used for cheesecloth
-__label__pop-rocks Replacement for pop rocks?
-__label__frying __label__cast-iron Homemade flour tortillas without cast iron
-__label__canning Canning with Quart Jars
-__label__flavor __label__spices __label__pepper How can I use white pepper without having the odor dominate the food flavour?
-__label__substitutions __label__eggs __label__cake __label__vegetarian Are there any vegetarian-friendly egg substitutes that can be used in cakes?
-__label__rice __label__sushi Why is my sushi rice too sticky?
-__label__fish __label__culinary-uses __label__reheating What is the best way to reheat leftover grilled fish?
-__label__sauce __label__steak How do I make good chimichurri?
-__label__shrimp Thawed shrimp floating vs. sinking
-__label__chicken __label__steaming Should you wrap chicken in foil when you steam it?
-__label__fruit __label__canning __label__peaches How to get the pits out of clingstone peaches for peach butter
-__label__pizza __label__microwave __label__stove Cooking frozen Pizza in the microwave
-__label__jam __label__pectin Prevent syneresis effect in agar-agar fruit jam
-__label__culinary-uses __label__flowers Culinary uses for hops
-__label__cream __label__coconut Can coconut cream be made from coconut flour?
-__label__bread Why do some recipes recommend a short rest after mixing but before kneading the bread?
-__label__frying __label__deep-frying __label__batter __label__beer Beer Batter - let it rest before using or use immediately?
-__label__flavor __label__microwave __label__reheating __label__seeds __label__toasting Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?
-__label__nutrient-composition Good site for nutritional info
-__label__mixing Would Annatto mixed with oleoresin paprika cause an allergic reaction?
-__label__baking __label__pizza __label__crust How to make pizza crust thin and elastic at the same time?
-__label__soup What exactly is a chowder?
-__label__cast-iron __label__deep-frying Can an old rosette iron that's starting to stick be reconditioned?
-__label__cutting __label__apple-pie Optimal shape to cut apples for apple pie
-__label__baking __label__pizza Stop pizza toppings sliding off sauce
-__label__onions __label__caramelization Foods other than onions that can be caramelized for a delicious result
-__label__substitutions __label__sauce __label__pizza __label__ingredient-selection What would cause heartburn in marinara sauce?
-__label__eggs __label__sauce __label__blender __label__hollandaise Perfect Hollandaise every time using a blender/food processor?
-__label__flavor __label__steak __label__marinade __label__texture Why did my steak marinade not make a difference?
-__label__crockpot Can I use a 4 quart crock pot instead of a 6 quart?
-__label__cream __label__whipped-cream Why does whip cream dispenser sometimes produce "ragged" cream?
-__label__food-safety __label__broccoli Is a broccoli that already turned yellow anyhow harmful?
-__label__food-safety __label__reheating Is it safe to reheat food in plastic containers?
-__label__meat __label__safety Whole tenderloin temperature concerns
-__label__milk __label__oats How to stop steel cut oats from burning?
-__label__chili-peppers __label__concentration How to decide how much to dilute extremely hot chillis
-__label__cookware __label__non-stick __label__stainless-steel __label__ceramic Navigating the different types of cookware - new kitchen advice
-__label__storage-lifetime __label__vegetables __label__potatoes Is there a way to revive an old potato?
-__label__chocolate __label__emulsion __label__low-carb What emulsifier will help my (nearly carb free) Milk Chocolate?
-__label__equipment __label__eggs __label__oven In how much water do I need to put ramekins when cooking au bain marie in the oven?
-__label__food-safety __label__canning __label__pressure-cooker __label__pressure-canner Canning in a Pressure Cooker
-__label__baking __label__cookies __label__sugar-free Melted biscuits
-__label__oil What is meant by "neutral" oils?
-__label__molecular-gastronomy __label__spherification how to get powerful flavours when spherifying
-__label__milk __label__coconut __label__extracts How do I extract coconut milk from coconut meat?
-__label__vegetables __label__salt __label__boiling Should I add salt when boiling vegetable? Why?
-__label__chocolate Milk vs. Dark vs. Semi-sweet vs. Bitter-sweet chocolate?
-__label__cookies __label__convection How to Bake Cookies Without a Convection Oven?
-__label__quinoa How do you cook quinoa?
-__label__eggs __label__cookies tiny quantity of egg in a cookie
-__label__oil __label__french-fries Can excess oil make french fries soggy?
-__label__chili-peppers Capsaicin - how sourced and what's in it
-__label__food-safety __label__chicken __label__freezing Can you refreeze chicken after it has been cooked from frozen
-__label__equipment __label__clothing Aprons for the home chef
-__label__potatoes Preparing / pre-cooking hash browns / home fries
-__label__dessert __label__consistency Troubleshooting my Bavarian Creme
-__label__vegetables __label__beans __label__color Why do purple snap beans turn green when cooked?
-__label__chocolate To thin chocolate candy coating, how much oil to use?
-__label__fruit __label__frozen __label__smoothie What is the purpose of using ice cubes in smoothies over frozen fruit?
-__label__baking __label__bread Baking two loaves at one time (from Artisan Breads book)- need to change amt of water added?
-__label__milk How do I avoid chunks of butter in non-homogenized milk?
-__label__cleaning __label__grilling __label__propane-grill Advantages to "burning off" grill
-__label__marshmallow Is it safe to roast marshmallows over a sterno flame?
-__label__italian-cuisine __label__risotto __label__shortcuts Are there any techniques to "cheat" at cooking a risotto?
-__label__fruit __label__ripe __label__avocados Can bright green avocados be ripe?
-__label__utensils __label__maintenance __label__silver How to prevent the silver utensils from tarnishing?
-__label__cleaning Cleaning burnt-on grease with ammonia
-__label__boiling __label__tomatoes How do I boil down a gravy?
-__label__roasting __label__turkey __label__stuffing Baked Stuffing and cooking the turkey
-__label__pan __label__frying-pan Pan makes knocking noises
-__label__classification What is the name for a dish similar to chili but with no chili peppers or related spices and some very non-chili ingredients?
-__label__food-science TVP - textured vegetable protein
-__label__pizza __label__crust Pizza crust too hard in home oven, how to make it softer?
-__label__pie __label__ice-cream __label__pudding How to change the texture of pudding?
-__label__food-science __label__nutrient-composition How can I make an berfood?
-__label__cleaning How can I clean my stainless steel teapot?
-__label__food-safety how long do I cook chicken leg quarters
-__label__microwave Where can I buy susceptor film?
-__label__fruit __label__food-science __label__alcohol __label__strawberries How much alcohol remains in strawberries soaked in alcohol?
-__label__watermelon What are the signs of a watermelon past its best?
-__label__storage-method __label__apples How do I store apples in an apartment?
-__label__sous-vide Sous vide meat without seasoning - strong flavor
-__label__cleaning __label__cookware __label__non-stick __label__maintenance How to look after non-stick cookware so it lasts?
-__label__indian-cuisine Kitchen towel vs dough seal in a dum biryani
-__label__vegetables __label__fresh __label__refrigerator Does the vegetable crisper make a difference?
-__label__baking __label__eggs __label__freezing __label__cooking-time __label__casserole Breakfast burritos from 16 egg casserole, how to cook everything uniformly?
-__label__equipment __label__blender Do all blenders have the problem of food sticking to the side away from the spinning blades?
-__label__rice-cooker __label__teflon Is leaving a Teflon rice cooker on overnight dangerous?
-__label__oven __label__jam __label__puff-pastry Can Jam be reheated?
-__label__chicken __label__freezing __label__storage-lifetime __label__beef Chicken and Beef stored in the freezer not entirely frozen - safe?
-__label__cookware Using cast iron pans only
-__label__roast Roasting large leg of wild boar
-__label__cheese-making __label__tofu How can I make homemade tofu more flavorful?
-__label__cleaning __label__safety Is heated up bleach dangerous?
-__label__chocolate __label__tempering What did I do to make the chocolate bloom like this?
-__label__coffee __label__french-press French-press coffee has a powdery taste
-__label__substitutions __label__chili-peppers I have a recipe that calls for a Cubanelle Pepper, but my dad can't eat peppers.
-__label__salt __label__japanese-cuisine __label__fermentation How to best prepare Sukimono
-__label__baking Spices and Baking
-__label__bread __label__dough __label__wheat Whole Wheat Breads Dough Conditioner
-__label__butter __label__cream __label__thickening __label__whipped-cream Could I add butter to single cream to make whipped/double cream?
-__label__quinoa __label__grains __label__sprouting How to sprout quinoa (and other grains) safely
-__label__flavor frozen ground beef
-__label__food-safety __label__meat __label__raw-meat What meats can I serve medium rare and why?
-__label__flavor __label__chili-peppers How can I make the best use of chocolate peppers?
-__label__pumpkin __label__puff-pastry Can I substitute store-bought puff pastry dough for phyllo in pumpkin pastry?
-__label__baking Can I use aluminum foil as a substitute for parchment paper?
-__label__eggs __label__storage-lifetime Why do eggs have expiry dates?
-__label__baking __label__texture __label__quickbread How to make cornbread less crumbly?
-__label__baking __label__pizza __label__italian-cuisine How to add more toppings to frozen pizza?
-__label__storage-method __label__ginger __label__honey __label__food-safety __label__vodka Does ginger infused honey or vodka ever go bad food-safety-wise?
-__label__sauce __label__tomatoes __label__italian-cuisine What is the difference between tomato puree, paste and sauce?
-__label__chili-peppers How does the taste of Bird Eye Chillies differ at different stages of maturity (green vs red)?
-__label__storage-method __label__fruit Do Raisins Become Stale
-__label__sour-cream __label__language What is sour cream called in Hindi?
-__label__cooking-time How to cook baby octopus?
-__label__barley How to get good barley texture
-__label__coffee __label__chocolate __label__candy __label__restaurant-mimicry __label__espresso How do I mimic trader Joe's (dark) Chocolate covered Espresso Beans?
-__label__substitutions __label__spices __label__asian-cuisine __label__japanese-cuisine Homemade nori -> aonori?
-__label__broth Substituting Chicken Broth in Split Pea Soup
-__label__equipment __label__coffee Good programmable coffee urn solution
-__label__avocados __label__ripe Speeding up avocado ripening
-__label__equipment __label__coffee __label__espresso Why does a portafilter machine take so long to warm up and a modern machine doesn't?
-__label__salt __label__marinade __label__jerky Making jerkies less salty
-__label__food-safety if you put a dead animal in the freezer, wrapped in a plastice bag, lay the dead animal on top of the other
-__label__fish __label__confit What's the correct temperature to prepare confit cod?
-__label__eggs __label__vegetarian __label__vegan __label__flax __label__chia What differences are there between Chia and Flax Eggs?
-__label__steak What do 5 star restaurants do differently when cooking steak?
-__label__baking why do some pavlova recipes have cream of tarter to be added
-__label__salt __label__bacon __label__hamburgers Make bacon less salty
-__label__soup __label__spices Skimming foam from stock without removing floating spices
-__label__frying __label__eggplant How to fry eggplant with less oil?
-__label__baking __label__pairing __label__espresso Flavour matching with espresso in baking
-__label__baking __label__custard __label__flan How to customize the softness of custards like flan?
-__label__seeds __label__citrus Mandarin and orange pips
-__label__jam Jam scum after sealing
-__label__sauce __label__freezing __label__cheese __label__pasta Did extra insulation cause ice crystals in frozen mac & cheese?
-__label__duck Peking Duck - why do they take my duck away?
-__label__pork __label__butchering Can I carve up a suckling pig like you would an adult pig?
-__label__cake Why does my cake have to be inverted? Why a 2-layer appearance?
-__label__texture __label__emulsion __label__dip How could buffalo chicken dip be stabilized?
-__label__butter __label__pizza Does all pizza have butter?
-__label__food-safety __label__chinese-cuisine __label__food-identification Saw this at my local chinese grocery
-__label__baking Other things made from Banana nut bread
-__label__flavor __label__vegetables Is there such a thing as "sweet" carrots?
-__label__bread airy bread rolls done in bread machine
-__label__lentils What is the appropriate lentil-to-water ratio for stovetop lentils?
-__label__onions __label__caramelization How to caramelise onions?
-__label__grilling __label__hamburgers How to prevent fat splashes when I fry a burger?
-__label__substitutions Can I substitute canola or safflower oil for vegetable oil when making granola?
-__label__onions Frozen onions in root cellar
-__label__creme-brulee Creme Brulee did not set, can I fix?
-__label__pie Making real soured milk - what sort of lactobacillus culture to get?
-__label__food-safety __label__cooking-time __label__meatballs How long is too long to cook meatballs in sauce?
-__label__meat __label__raw How to deal with a fresh hare?
-__label__language Umbrella term for the 'ingredients' and 'utensils' of a recipe?
-__label__pudding What happens if you cook chocolate pudding too long on a double boiler?
-__label__cast-iron Old oil on cast iron Dutch oven
-__label__deep-frying __label__turkey Oil temp goes up when turkey breast is added - why?
-__label__vanilla __label__custard Can I add vanilla to pastry cream after its cooled?
-__label__meat Why should I roll the meat in flour for a ragout
-__label__chicken __label__asian-cuisine Can I use diluted lemon juice in place of rice wine vinegar
-__label__baking Are there any substitutes for Shortening?
-__label__roast __label__braising Getting seasoning into a roast
-__label__pancakes How can you make pancakes more healthy (without making them taste bad)?
-__label__caramel How to make caramel sauce that doesn't taste bitter?
-__label__roasting __label__duck How do I roast a whole duck so that fat drips out easily and the skin gets crispy?
-__label__spices Spice combination(s) excluding salt, oil/butter, sugar, msg, vinegar, onion/garlic/alliums?
-__label__storage-method __label__whiskey Does whiskey go bad by freezing?
-__label__pasta Preparing spaghetti without boiling water
-__label__crawfish Keeping crawfish alive overnight?
-__label__cheese-making __label__recipe-scaling __label__mozzarella Can home-made mozzarella be made in small batches (quart of milk instead of gallon)?
-__label__equipment __label__measurements What do you use to measure the weight of ingredient?
-__label__frozen __label__ground-beef frozen meat and pork kept in freezer for 4 years never opened
-__label__chinese-cuisine The Orange in Crispy Orange Beef
-__label__candy Edible straws that look like plastic ones
-__label__knives __label__cutting How can I cut a tomato without a knife?
-__label__baking __label__cheesecake How can I keep a cheesecake from cracking?
-__label__baking __label__hamburgers How to bake burger buns so that they expand horizontally instead of expanding vertically?
-__label__equipment __label__knives __label__comparisons Where can I find a quality comparison for Zwilling Knives?
-__label__cheese __label__cheese-making __label__mozzarella How to make mozzarella from curd?
-__label__flavor __label__tomatoes __label__italian-cuisine __label__stews Stewing Tomatoes for a Pure(sauce)
-__label__roux __label__cajun-cuisine __label__gumbo Why does the roux separate from my gumbo?
-__label__substitutions __label__eggs Egg wash with no yolks or reduced yolks
-__label__food-preservation __label__oranges How to dry/preserve whole oranges
-__label__spicy-hot __label__jalapeno How does one tell if a jalapeno is spicy?
-__label__baking __label__sourdough Yogurt-based sourdough smells like alcohol
-__label__culinary-uses __label__vegetables Uses for Radish and Turnip greens?
-__label__microwave __label__convection Can I use microwave turntable glass plate in convection mode?
-__label__sauce __label__mexican-cuisine __label__chili-peppers What can I do with dried chipotle chillies?
-__label__measurements __label__measuring-scales __label__filtering A strange problem with BWT Initium 2.5 l filter's scale
-__label__baking __label__substitutions __label__bread yeastless bread help!
-__label__mousse Can I layer Lemon curd and Lemon Mousse?
-__label__bones __label__lamb How to bone lamb breast
-__label__please-remove-this-tag __label__cheese __label__shopping Why do so many cheeses have artificial ingredients?
-__label__meat __label__beef __label__ground-beef __label__lamb Minced beef or lamb clumping - how to stop it
-__label__baking __label__bread __label__oven __label__yeast __label__dutch-oven How to increase oven spring?
-__label__freezing __label__onions __label__carrots __label__celery Can you freeze mirepoix?
-__label__eggs __label__blender __label__scrambled-eggs Can you put whole eggs in a blender?
-__label__baking __label__flavor __label__coloring __label__decorating How to prevent food colouring changing the taste of food?
-__label__coffee __label__french-press Using a French press with finely ground coffee
-__label__substitutions __label__onions Can Escallion be replaced by onion?
-__label__cake __label__yeast Making simple light cake with yeast
-__label__pasta __label__storage-lifetime __label__refrigerator How long does cooked pasta last in the fridge?
-__label__condiments __label__cranberries How to thicken a raw fruit relish?
-__label__nutrient-composition grams of fat on nutrition facts label don't add up
-__label__equipment What is this Ceramic Container?
-__label__food-preservation What is a economic way to store/buy ingredient for salad
-__label__ingredient-selection __label__salad-dressing __label__emulsion Emulsifying ingredients for vinaigrettes
-__label__storage-method __label__alcohol Can alcohol bottles (especially liquor) be stored on their side?
-__label__jam __label__lamb Boneless Frozen Lamb Roast
-__label__equipment How to make a small DIY bain marie?
-__label__drinks __label__tea __label__mate What is the proper way to make a cup of mate?
-__label__food-safety __label__storage-lifetime __label__fish __label__refrigerator __label__sushi How long in fridge for sushi steaks?
-__label__equipment __label__vegetables __label__cutting Automatic dicer
-__label__substitutions __label__baking __label__chocolate __label__brownies Can couverture chocolate be substituted with other ingredients?
-__label__food-safety Is mustard oil safe for consumption?
-__label__cast-iron __label__seasoning-pans What's the best way to season a cast iron skillet?
-__label__food-transport transporting roast beef
-__label__spices __label__greek-cuisine Name of a greek spice that sounds like "bakari"
-__label__fruit Why are berries so expensive?
-__label__baking __label__pie __label__crust Why do some pies call for two crusts, and some do not?
-__label__eggs __label__cleaning __label__boiling How do I clean a pot after boiling eggs?
-__label__gas stove top griddles
-__label__cream __label__whipped-cream How long will double cream stay whipped?
-__label__safety Is plastic saying "dishwasher safe" safe on both shelfs or only on the top shelf?
-__label__equipment __label__cleaning __label__oil __label__fryer What is the best way to clean an electric fryer?
-__label__food-identification Help wanted to identify this food item (oriental)
-__label__cheese __label__pizza Can I use Cheddar cheese for pizza?
-__label__baking __label__substitutions __label__cookies __label__fats Could I substitute peanut butter in place of butter or crisco for cookies?
-__label__texture __label__sausages __label__breakfast Beef breakfast sausage
-__label__pressure-cooker Carbonated Beverage in Pressure Cooker
-__label__temperature __label__oven __label__broiler Scary moments - what temperature for broiling?
-__label__chicken __label__salt __label__brining __label__kosher In what way is kosher chicken different from brined chicken in terms of salt absorbtion?
-__label__roasting Crisp skin of meat in the beginning or end of roasting and meat in aluminum foil
-__label__food-preservation __label__canning __label__chili-peppers First time canning....forgot to sterilize my jar. Advice please!
-__label__equipment __label__knives Where can I find left-handed serrated knives?
-__label__food-safety Should I taste-test food before serving it?
-__label__beef __label__barbecue What precautions should be taken while cooking a thin steak?
-__label__storage-method __label__freezing __label__fruit __label__jam Can frozen peaches be made into jam or other things?
-__label__baking __label__bread __label__indian-cuisine Baking naan without an oven?
-__label__websites Is there a website on how to store specific foods?
-__label__bread __label__wheat __label__biscuits __label__organic How can I make whole wheat bread and biscuits with out the bitter taste?
-__label__dough __label__yeast __label__waffle Help! Liege Waffle excessively dense
-__label__cream __label__parmesan How can I make parmesan spreadable?
-__label__brown-sugar __label__melting __label__margarine __label__passover How do you cook margarine with brown sugar without separating?
-__label__seasoning __label__mayonnaise Can I make a hot mayonnaise?
-__label__butter Why is there no sweet (as in 'with sugar') butter?
-__label__chicken __label__freezing __label__flavor How long can you freeze raw chicken before it seriously affects its taste?
-__label__sugar __label__candy __label__glucose-syrup Can I make invert syrup in situ when making candy?
-__label__bread __label__dough __label__pizza __label__yeast __label__sourdough Sourdough starter developing alcohol
-__label__drinks __label__cocktails Pre-mixing liquor -- any downsides?
-__label__tea __label__thickening __label__cornstarch How can I thicken tea?
-__label__vinegar __label__rice-wine Making white vinegar, question about rice wine
-__label__bread __label__potatoes __label__sourdough __label__starter Can I make sourdough starter with raw potatoes?
-__label__food-science __label__sugar __label__custard __label__pudding How to scale up pudding recipe 10x?
-__label__culinary-uses __label__herbs Culinary uses for lavender
-__label__cake __label__slow-cooking Substituting parchment for foil in slow cooker
-__label__refrigerator What is the use of UV LEDs in my fridge?
-__label__cheese Finding a balanced cheese table
-__label__cast-iron __label__vegan Is cast iron skillet suitable for vegans?
-__label__milk __label__microwave __label__cupcakes Why did my eggless cup cake prepared with condensed milk get charred in a convection microwave?
-__label__indian-cuisine __label__deep-frying __label__cornstarch Reusage of deep frying oil and flour coated vegetables
-__label__onions How to save a dish with an onion paste base which tastes like raw onion paste?
-__label__chicken __label__culinary-uses __label__knife-skills Why do instructions for carving a chicken disregard the back?
-__label__potatoes __label__boiling __label__mash Mashed potato: start with hot water or cold water?
-__label__caramelization __label__candy __label__caramel How do I get caramels to turn out grainy?
-__label__utensils Silicone Utensils and Cookware
-__label__pasta What causes pasta dough to be holey after running through a machine multiple times?
-__label__baking __label__pizza __label__catering How can I make and store multiple pizzas before a potluck?
-__label__flour __label__stock __label__roux How to mix a roux with stock?
-__label__baking Tetrasodium pyrophosphate
-__label__substitutions __label__coffee __label__yogurt How can I imitate a coffee yoghurt?
-__label__breakfast kinds of breakfast
-__label__milk __label__butter __label__cream __label__coconut Homemade coconut milk separates into different layers after a day in the fridge
-__label__food-preservation __label__sausages Putting cure in fry sausage?
-__label__temperature __label__broiler What does it mean to broil 4 inches from the heat for x minutes?
-__label__italian-cuisine __label__language __label__artichokes What are "fondi di carciofo" called in English?
-__label__bread How to shape dough
-__label__sauce __label__cheese Why does my cheese sauce taste like flour/paste?
-__label__rice __label__japanese-cuisine How do I stop onigiri from falling apart?
-__label__fermentation Does Worcestershire Sauce go Bad?
-__label__flavor __label__vegetables Techniques to Remove Water from Vegetables?
-__label__bread Pumpkin Bread that is similar to Banana Bread
-__label__baking __label__chicken __label__temperature Baking chicken - temperature vs time
-__label__frying __label__deep-frying __label__gnocchi What causes gnocchi to pop violently when fried?
-__label__eggs __label__thickening __label__custard Why is my pastry cream (custard) grainy?
-__label__chocolate __label__melting-chocolate How can you melt chocolate without it getting wet?
-__label__storage __label__honey Honey changing into unusable, hardened clump
-__label__sauce __label__thickening __label__chemistry __label__hot-sauce __label__thickness What is the difference between a thickener and an emulsifier?
-__label__butter __label__dairy __label__creme-fraiche Why might I have trouble making butter from Crme Frache?
-__label__eggs Egg of a dove in my flowerpot
-__label__bread __label__dough __label__yeast Why is bread dough recovery important?
-__label__baking __label__bread __label__wheat Why does commercial brown (whole wheat) bread taste bitter?
-__label__substitutions __label__low-carb __label__squash __label__spaghetti Using spaghetti squash for 'pasta'
-__label__knives __label__knife-skills __label__cutting How to prevent sliced vegetables/roots from sticking to the blade
-__label__crackers How to open Haitai cracker packs
-__label__roasting __label__fire __label__chestnuts How to roast chestnuts on an open fire?
-__label__baking What's the Procedure for This Pie?
-__label__cocktails __label__beverages Why do you put celery in a bloody mary?
-__label__sauce __label__basics __label__roux How to make roux-based sauce thicker
-__label__recipe-scaling How should we divide the recipe ingredient?
-__label__meat I have a frozen brown bear (roast?) from somewhere in Alaska
-__label__ice-cream __label__chilling how long does chilling take for this icecream recipe
-__label__food-safety Is sticky pepperoni a sign of spoilage?
-__label__cookbook __label__spanish-cuisine Where to look for Vintage Cookbooks in Spanish?
-__label__culinary-uses __label__herbs __label__cilantro What can I do with a large amount of dried cilantro?
-__label__stir-fry What is a good noodle for stir-fry where the sauce doesn't stick?
-__label__baking __label__meat __label__oven __label__olive-oil Smoke detector goes off when baking chicken breast
-__label__cookies __label__baking-powder Pecan Sandies-Baking powder in the recipe vs. recipe without a leavening agent?
-__label__frozen frozen chips always take longer
-__label__baking __label__substitutions Can I substitute buttermilk by curdling coconut milk with acid?
-__label__equipment __label__pan __label__cast-iron __label__induction __label__carbon-steel Cast iron, forged iron or carbon steel pan for induction?
-__label__dough __label__yeast Will adding more yeast to a dough mean I need a longer time in the proofer?
-__label__cooking-time __label__microwave How do I adjust cooking time/temperature for peanut brittle?
-__label__catering __label__tasting How much food for a tasting event? How big of samples?
-__label__food-safety __label__ginger My ginger is blueish... is it safe?
-__label__bread __label__dough __label__yeast Can I let my bread dough rise in the mixer bowl?
-__label__bread __label__freezing Why does frozen bread sort of taste different?
-__label__frying __label__sauteing What's the difference between pan frying, sauteing, and shallow frying?
-__label__dough Why does my dough always need more water than the recipe calls for?
-__label__cooking-time __label__electric-stoves Recommendations: Food with Minimal Stovetop Time, No Oven Available
-__label__food-safety Reusing marinade JUST used for raw chicken
-__label__meat __label__flavor __label__curing __label__dry-aging Is there an aging process by which to "oak" meat?
-__label__food-safety Can I cook a thawed turkey?
-__label__sauce __label__roux How to make a roux?
-__label__food-safety __label__grilling __label__pork __label__reheating __label__pork-shoulder Smoking pig butt: how to resume?
-__label__beef __label__stock Why did my brown beef stock end up yellow?
-__label__onions __label__garlic __label__italian-cuisine Onion and Garlic, a no-no?
-__label__bread __label__dough __label__seeds Do I have to adjust anything to add seeds to bread?
-__label__storage-method __label__cake __label__freezing Where should I store my cakes?
-__label__tea How to make matcha tea without matcha whisk?
-__label__cheese __label__feta Why does feta taste so terribly salty when grilled?
-__label__eggs __label__noodles How to make instant noodle with egg?
-__label__flavor __label__fish Is it feasible to use anchovies to improve the taste of random dishes?
-__label__substitutions What is a good subsitute for Mirliton (aka Chayote)?
-__label__bread __label__yeast __label__gluten-free __label__rising Gluten free bread in breadmaker looks weird and doesn't rise
-__label__food-science __label__dough __label__measurements __label__fats __label__bread What job is the fat doing when I prepare bread dough, and what to expect if I use the wrong amount?
-__label__chicken __label__pasta __label__spices __label__italian-cuisine __label__seasoning What are some seasonings that can spice up a bland frozen chicken alfredo?
-__label__food-safety __label__boiling Is it safe to use plastic wrap in boiling water?
-__label__wine What is the standard amount (if there is one) for a "glass" of wine?
-__label__vegetables __label__chips How do I duplicate these chips?
-__label__baking __label__food-science Lemon bread issue
-__label__measurements Why is there a fluid ounce?
-__label__meat __label__salt What is processed meat?
-__label__storage-method __label__rice What's the best way to store rice long-term?
-__label__storage-lifetime __label__indian-cuisine How long does a pack of raw, dried Indian papad keep once opened?
-__label__slow-cooking __label__pork __label__temperature How long should I cook pork for (at 100 C)?
-__label__yogurt Does yogurt maker keeps object at optimal temperature maybe around 40 centigrade, or current temperature of object?
-__label__asian-cuisine __label__sauteing __label__stir-fry How can I improve an asian saut / stir fry?
-__label__frying __label__breadcrumbs What is the purpose of the light coating of flour in a three-step bound breading?
-__label__language __label__molecular-gastronomy Deconstructed food; simple, complex or both?
-__label__substitutions Substitute for dry milk powder
-__label__sugar __label__brown-sugar __label__moisture How to quickly soften brown sugar
-__label__cast-iron __label__greens Does Spinach when cooked on bare cast iron turn black?
-__label__canning __label__juice How to make Grape Must
-__label__grilling __label__turkey __label__seasoning __label__hamburgers How do I make a really flavorful turkey burger?
-__label__food-safety __label__meat __label__sous-vide Sous Vide Interrupted
-__label__food-safety __label__meat __label__food-science __label__freezing __label__fats How does meat nutritional profile change in freezing?
-__label__sauce __label__pizza Can I turn my marinara sauce recipe into "pizza sauce"?
-__label__substitutions __label__equipment __label__soup What can be used instead of cheesecloth?
-__label__storage-method __label__spices __label__drying __label__oregano How to dry oregano?
-__label__deep-frying Can you deep fry a frozen egg? Is it advisable?
-__label__strawberries Colour fading strawberry
-__label__rice __label__sticky-rice Why is rice parboiled? And how does parboiling change rice?
-__label__substitutions __label__crockpot Can I substitute peppercorn marinade for peppercorn sauce mix in a recipe?
-__label__equipment __label__shortcuts __label__sifting How can I make sifting easier?
-__label__chicken __label__fruit __label__pork __label__asian-cuisine __label__chinese-cuisine What are possible substitutes for pineapple in sweet and sour pork/chicken?
-__label__frying __label__fish How can I get crispy skin when pan frying fish?
-__label__baking __label__cookies __label__sprinkles __label__decorating What's the best way to stick sprinkles to cookies without icing?
-__label__flavor __label__food-science __label__sugar __label__acidity Sweet and Sour?
-__label__storage-method __label__beef __label__refrigerator How can I maximize the storage life of fresh beef in the refrigerator?
-__label__baking __label__brownies __label__moisture __label__sugar-free How can I make sugarless chocolate brownies more moist
-__label__substitutions __label__soy Is there a substitute for tamari and soy as I have a soya allergy?
-__label__baking __label__bread How do you emphasize the yeast flavor out in bread?
-__label__french-fries Using Frozen Fries as a Component: How to Dress Them Up?
-__label__honey How to protect honey jar from ants?
-__label__seafood __label__shellfish __label__food-identification __label__romanian-cuisine __label__balkan-cuisine Identify this seafood from the Black Sea known in Romanian as "rapane"?
-__label__baking __label__cookies __label__baker-percentage Bakers percentage for cookies
-__label__olive-oil __label__camping Olive oil "shelf" life and summer camping
-__label__cream __label__pastry __label__lemon __label__tart Why does my lemon tart filling sometimes curdle?
-__label__knives Why not air-dry knives?
-__label__chocolate __label__dessert __label__milk What is the difference between Milk Chocolate and Dark Chocolate?
-__label__pressure-cooker Why doesn't any of the Instant Pot recipes I find use the preset buttons (Rice, Bean/Chili, etc.)?
-__label__chicken __label__stock Chicken stock quantity to substitute for 1 stock cube (knorr)?
-__label__eggs __label__frittata Keep a frittata puffy
-__label__equipment __label__food-science __label__asian-cuisine __label__texture Why does Black Gram Batter turn fluffy only when stone ground?
-__label__indian-cuisine What is the difference between Chapati and a Paratha?
-__label__sourdough __label__crust How can I make my sourdough crust chewier?
-__label__dough Impossible to Roll Croissant Dough
-__label__yogurt __label__quickbread How can I add yogurt to a quickbread recipe?
-__label__restaurant-mimicry __label__tofu How do I prepare tofu so comes out like at Noodles & co
-__label__substitutions __label__bread __label__butter Butter alternative for making breads
-__label__popcorn What's the minimum amount of oil for making popcorn?
-__label__bread __label__dough Does resting kneaded dough for few hours change the taste/texture/softness of parathas?
-__label__blender What is the use of different blender speeds?
-__label__spices __label__tea __label__chai Why do we boil whole spices when making masala tea?
-__label__equipment __label__measurements __label__history Why is a tablespoon defined as 20mL in Australia?
-__label__baking __label__oven __label__beef Baking stuffed ground beef
-__label__serving __label__serving-suggestion What is the most time efficient way to serve food fairly to ~100 people?
-__label__pickling Re-processing pickles
-__label__baking __label__bread Why is milk powder used in bread machine recipes?
-__label__substitutions __label__please-remove-this-tag __label__fats Removing fat from a recipe
-__label__storage-method __label__storage-lifetime __label__brownies Good ways to store brownies?
-__label__rice __label__rice-cooker How do I determine the amount of water I need to use with my eletric rice cooker
-__label__fish __label__bones How to cook a fish to make its bone as soft as those in sardines?
-__label__pie __label__alcohol __label__crust Where did the idea of using alcohol in pie crust come from?
-__label__baking __label__equipment __label__cake __label__mold How do I make a mold from a plastic container?
-__label__baking __label__pie __label__boiling __label__water Why use boiling water in a shoofly pie?
-__label__food-safety __label__shellfish __label__mussels How do you know when mussels are done?
-__label__food-safety Is it okay to eat silver
-__label__pumpkin Uncarved Pumpkin - is it still okay to cook with?
-__label__culinary-uses __label__herbs __label__basil What are some good uses for Lemon Basil?
-__label__bread __label__grains How can I make whole grains stick to the top of bread?
-__label__baking-powder __label__storage-lifetime Will the ingredients of "baking powder" store indefinitely?
-__label__food-safety __label__pork Forgot to turn the crockpot on with pork in it
-__label__deep-frying __label__reheating Best way to hold deep-fried foods?
-__label__asparagus What is the difference between white and green asparagus?
-__label__resources __label__basics How to understand the effect of individual ingredients of recipes?
-__label__cake __label__icing What is wrong with my icing?
-__label__substitutions __label__wine Replacing dry white wine with bubbly
-__label__vegetables __label__fruit __label__food-science __label__produce What are ways to reduce cellulose in vegetables and fruits?
-__label__broth __label__mixing Correct measurement for chicken broth powder to water
-__label__baking __label__cookies __label__sugar-free Biscuits (cookies) turning out more cake-like than biscuity
-__label__measurements __label__language __label__conversion How many milliliters is a "pinch?"
-__label__refrigerator At which end of the scale on the knob is the refrigerator temperature lowest, at which is it highest?
-__label__salt Pink salt vs regular salt
-__label__storage-method __label__granola How to store homemade granola?
-__label__gumbo Can I use just flour instead of roux in my gumbo
-__label__storage-lifetime __label__mold __label__maple-syrup Pure maple syrup wedding favors
-__label__mushrooms __label__stuffing Cold stuffed mushrooms?
-__label__baking __label__substitutions __label__sugar __label__chocolate __label__butter converting pure chocolate to "bittersweet" chocolate
-__label__alcohol __label__pressure-cooker Does pressure cooking preserve alcohol?
-__label__salt __label__curry Reclaiming a salty curry
-__label__onions __label__vinegar How many times can vinegar (after soaking onions in it) be reused again for soaking the fresh onions?
-__label__knives Should I buy steel or ceramic knives?
-__label__soup __label__blender Any tips for degassing blended soup?
-__label__slow-cooking __label__ham __label__food-safety How do I know by taste, if ham is bad. I have had pre cooked ham cooking in a slow cooker on warm for 3 days
-__label__salt How much salt is needed for "Coq au vin"
-__label__food-safety __label__fish __label__cod Is a reddy/brown coloured cod fillet ok to use?
-__label__freezing __label__jalapeno When freezing jalapeos, can I leave the seeds in?
-__label__equipment __label__whipper iSi Gourmet Whip Plus - 0.5l or 1l?
-__label__pastry __label__dairy __label__buttermilk Is yogurt plus milk considered buttermilk?
-__label__sauce __label__pork __label__pairing What types of sauces would pair well with boiled pork knuckles?
-__label__freezing Thawing frozen turkey slices
-__label__oven What exactly is a "fast" oven?
-__label__cookies Cookies end up Rubbery
-__label__baking __label__eggs __label__cake __label__cookies Removing that eggy smell from cakes
-__label__cleaning __label__kettle How to clean an electric kettle?
-__label__food-safety __label__food-preservation __label__pickling What is the shelf life of pickled gherkins stored dry?
-__label__vegetables __label__peeling How to prepare salsify (schwarzwurzeln) to minimise sap?
-__label__food-science __label__microwave __label__sausages __label__spicy-hot Why did my coppa get spicier after being microwaved?
-__label__potatoes __label__tomatoes __label__language __label__chinese-cuisine __label__root How to write the so called wooden tomato / wooden potato in Chinese (and where to find it)?
-__label__baking __label__meringue How to make my meringues less sticky?
-__label__bread-pudding How do I keep my bread pudding from collapsing?
-__label__sauce How can I remove the skin from peanuts?
-__label__coffee __label__cinnamon Why does cinnamon in the grounds make older coffee taste better?
-__label__baking __label__food-safety __label__bananas Unrefrigerated Mashed Bananas: Are they safe to bake with?
-__label__grilling __label__ribs Ribs burned to a crisp following directions. What does "medium high" mean?
-__label__middle-eastern-cuisine __label__pita Adding rolled-in seasonings to pita bread
-__label__substitutions __label__dough __label__pizza How to lighten (or make less dense) pizza dough
-__label__curry __label__stews Should hot water be added to the already hot cooked vegetables for making a curry or even room temperature/cool water would do?
-__label__meat __label__oven __label__temperature __label__cooking-time __label__potatoes How should I control the time and temperature when baking two dishes?
-__label__corn Do you have to refrigerate leftover grilled corn-on-the-cob?
-__label__substitutions __label__chili-peppers Could I substitute Anaheim chilies for Guajillo Chilies in a curry paste?
-__label__cocktails __label__allergy __label__mixing How can I make mocktails that actually taste like non-fruity cocktails?
-__label__food-safety Could I get sick from accidentally cooking an olive can metal lid in my spaghetti sauce?
-__label__sous-vide __label__pot-roast Sous Vide Roast: What should I do with the excess liquid in the bag?
-__label__butter what is the difference between butter spread and pure butter?
-__label__baking __label__bread Baking bread during the day
-__label__oil __label__cast-iron __label__seasoning-pans What oil is best for seasoning a cast-iron skillet
-__label__food-safety __label__food-preservation __label__fish Do tinned anchovies need to be sold cold for food safety or quality reasons?
-__label__sauce __label__steak __label__wine __label__mustard Can you substitute white wine with rose?
-__label__bread __label__italian-cuisine __label__rising My ciabatta dough hasn't risen after 2 hours!
-__label__eggs __label__language What is the egg mixture used in gratins called in English?
-__label__cake __label__sugar How to go about reducing sugar in a butter cake recipe?
-__label__vegetables __label__food-identification __label__korean-cuisine Giant parsnip from Korean shop
-__label__food-safety __label__sauce __label__olive-oil Are chilies in olive oil dangerous?
-__label__bread __label__food-preservation How to make bread mould resistant?
-__label__flavor __label__beef __label__slow-cooking __label__smell __label__roast-beef Why does my roast beef smell wonderful but tastes bland?
-__label__spices __label__seasoning Why "Yeast Extract"
-__label__equipment __label__knives What's optimal hardness for a kitchen knife blade?
-__label__equipment __label__cleaning __label__aluminum-cookware How should I clean anodized cookware?
-__label__sugar __label__candy Using unrefined sugar to make candy
-__label__spices __label__cleaning __label__cookware __label__tumeric How do I remove turmeric stains from metal/plastic cookware?
-__label__custard Custard - How much milk can one egg set?
-__label__eggs __label__ice-cream Custard based ice cream vs eggless ice cream
-__label__asian-cuisine Substitute for Chinkiang vinager
-__label__baking __label__cookies What determines the shape-holding ability of cookies?
-__label__food-safety Slow Cooker Curried Vegetables turned off!
-__label__soymilk Why is my soymilk going off so fast?
-__label__vegetables __label__vinegar is it okay to wash vegetables by soaking/submerging?
-__label__baking __label__pancakes __label__heat Why would the first few pancakes come out perfect, but only get worse from there?
-__label__food-safety __label__onions Barbecue sauce with onion
-__label__ingredient-selection __label__cocktails Ingredients for Cocktails
-__label__baking __label__bread __label__cast-iron Can I bake bread in a cast iron Dutch oven with the lid on, or should I use tin foil instead?
-__label__meat __label__beef __label__veal How is this kind of cattle called?
-__label__jam __label__jelly __label__pectin Pectin granules in jam
-__label__flavor __label__sugar __label__marinade Marinade with or with out sugar?
-__label__pot Why not cover the pot?
-__label__meat __label__cooking-time __label__moisture How do I ensure my cooked meat turns out moist?
-__label__milk __label__microwave Can I scald milk in the microwave?
-__label__fruit __label__dehydrating Dehydrating fruit without a microwave
-__label__breakfast How can I efficiently make single-serve porridge?
-__label__substitutions __label__fruit __label__pastry Substitute apricot with some other fruit in this Sunny-Side-Up Apricot Pastries recipe
-__label__dough How to treat brik dough?
-__label__braising What advantages does a brasing pan have over a full Dutch/French oven?
-__label__pie __label__crust __label__frozen Frozen store-bought pie crust
-__label__pan Putting a wet pan on hot stove top
-__label__food-safety __label__storage-method Will liquid keep longer if I boil it and then leave the lid on?
-__label__stock __label__pot __label__bones __label__veal How much bones can be used in an 11 liter stock pot?
-__label__beef __label__hamburgers __label__ground-beef Hamburger meat falling apart
-__label__yeast What are the best conditions for yeast to develop?
-__label__beans __label__conversion __label__chickpeas How do I convert a weight of dried chick peas to volume of cooked?
-__label__sugar The difference between beet sugar and cane sugar
-__label__shopping __label__pineapple Why might packaged pineapple contain egg, soy, peanut, fish, milk, sulphites, tree nuts, sesame, crustaceans, shellfish, mustard seeds, wheat?
-__label__ham Cooked Ham left out till 6:00 am
-__label__fish __label__shopping How can I tell fresher fish apart?
-__label__salt __label__rice __label__vegan How to minimize salt taste from biryani?
-__label__non-stick Can nonstick pans go in the oven?
-__label__chicken __label__crockpot How to avoid chicken getting too tender when cooking in a crock pot?
-__label__toffee Stirring butter toffee mixture while cooking
-__label__equipment What is the name of the Chinese dish from the movie "Girl with a Pearl Earring"?
-__label__substitutions __label__chili-peppers What is a substitute for Poblano Peppers?
-__label__yeast How can I cultivate and store yeast?
-__label__deep-frying Waring Pro DF280 Deep Fryer Temperature Range?
-__label__sauce __label__water __label__noodles Using noodle cooking water to loosen sauce?
-__label__fruit __label__plums mysterious green middle eastern plums
-__label__spices whole vs ground spices
-__label__baking __label__bread __label__french-cuisine Amount of Brioche dough in a Brioche mould?
-__label__sous-vide Best way to Sous vide two steaks to different temperatures
-__label__storage-method __label__eggplant How should eggplant be stored?
-__label__baking __label__equipment __label__oven __label__pizza Do I need a special oven to cook a pizza as evenly as the chain stores?
-__label__candy What can I do with badly cooked honeycomb?
-__label__food-history Chopsticks versus forks?
-__label__bread __label__oven __label__pan How to make the bottom of breads bake a little slower so that the whole bread could stay longer in the oven?
-__label__equipment __label__history What is the history of the standard sheet (bun) pan?
-__label__baking __label__pie Do I need to bake my pre-made pie crust?
-__label__baking __label__bread __label__yeast __label__pastry How do I fix my dough after I did not activate the yeast properly?
-__label__equipment (International / UK / US) RMERTOPF equivalents?
-__label__beef __label__mexican-cuisine __label__cut-of-meat How can I make shredded beef?
-__label__meat Pork roast safe cooking
-__label__food-safety Veal chops left in car in cool bag
-__label__chicken What is hunter's chicken
-__label__gelatin __label__chemistry How can I tell which fruits etc. contain proteases?
-__label__substitutions __label__fish What is a good alternative to Sea Bass?
-__label__reheating Is it OK to reheat hash browns the next morning?
-__label__turkey __label__brining Brining Turkey - 4 Days in Fridge - Partially Grey
-__label__baking __label__cheese __label__pie How to stop oil separating from cheese
-__label__cornflake What can I make with corn flake that is no longer crispy?
-__label__seasoning-pans Temperature range for seasoning a carbon steel pan
-__label__rice __label__risotto How can I make my risotto less firm?
-__label__cake __label__flavor __label__lemon Lemon cake has no flavor
-__label__food-safety __label__refrigerator __label__maple-syrup Should maple syrup be stored in the refrigerator?
-__label__oil __label__coconut Can I cook with cosmetic coconut oil?
-__label__wine __label__glass Why are red wine glasses wider than white wine glasses?
-__label__pork __label__roast Roasting a frozen Creole Pork Leg?
-__label__pasta __label__color __label__coloring How can I color pasta during cooking or afterwards, preferably using natural coloring?
-__label__pastry What is the name of this Italian pastry?
-__label__sous-vide Should I sear meat which is cooked sous vide before it goes in the bag, or after?
-__label__baking __label__flour __label__cookies Do I really need pastry flour in my molasses cookie recipe?
-__label__espresso How do I use my lever press correctly?
-__label__dessert __label__nuts __label__raspberries Which nuts are typically paired with raspberry and white chocolate?
-__label__baking __label__parchment How do I separate crackers stuck to parchment paper?
-__label__cake Too much water in box cake mix batter. Can it be fixed?
-__label__baking __label__eggs __label__cookies Does using egg+yolk in a chocolate chip cookie recipe make a big difference?
-__label__dough __label__ingredient-selection __label__mexican-cuisine __label__corn __label__tamales What's the difference between masa for tortillas and for tamales?
-__label__vegetables __label__breakfast Breakfast vegetable
-__label__equipment __label__maintenance __label__wood Olive wood cooking utensils: Seasoning, care, and maintenance?
-__label__food-safety __label__meat can I eat a cryovaced cured ham left in car for 24 hours?
-__label__onions __label__salad Which parts of a spring onion should I use in a pasta salad?
-__label__stock __label__chicken-stock Why skim "scum" from the surface of a simmering stock?
-__label__stove __label__gas Does a 15,000 BTU Burner require a larger gas line?
-__label__food-safety __label__temperature __label__potatoes bacteria forming in reheating of baked potatoes
-__label__sugar __label__chocolate Does the type of sugar make a difference when making chocolate?
-__label__yeast Using yeast that's been proofed
-__label__olive-oil Does the colour of the olive oil say anything about its quality?
-__label__food-science Why are some foods preferentially eaten at certain times of day?
-__label__equipment How hot is a gas burner supposed to be?
-__label__baking __label__cake __label__muffins __label__quickbread Is it a myth or a fact that mixing cake/muffin batter too finely can lead to a hard finally baked cake/muffin?
-__label__food-safety __label__storage-lifetime __label__cheese How long does it take for unopened cheese to go bad?
-__label__baking Substitute for flaked coconut
-__label__grilling __label__potatoes __label__barbecue How to grill potatoes?
-__label__equipment __label__knife-skills __label__carrots What is the best approach to cut carrot into thin strips?
-__label__pasta __label__cleaning __label__cutting-boards Fresh pasta work surface
-__label__rice __label__rice-cooker Large quantities of sushi rice in a rice cooker?
-__label__cookbook Preview for "The New Best Recipe"? Suitability for vegetarians?
-__label__garlic __label__basil How do I neutralize a strong garlic flavor?
-__label__beef __label__seasoning __label__pot-roast Making stovetop potroasts
-__label__substitutions __label__pepper Can you substitute capers for green peppercorn?
-__label__sushi __label__avocados __label__rolling Tip to avoid avocado in Sushi rolls from getting black or dark
-__label__meat __label__stock __label__bones How can I increase the extraction of gelatin and minerals from bones into my stock?
-__label__rice __label__chinese-cuisine Stir fry rice clumps
-__label__seafood How to know if frozen clams are good when cooked
-__label__cooking-time __label__slow-cooking How do I quickly get okra to stop being goopy?
-__label__substitutions __label__wine __label__chinese-cuisine __label__rice-wine Can I do Chow Mein without rice wine nor substituting it?
-__label__pancakes __label__crepe How to make pretty crpes?
-__label__sauce __label__beef __label__thickening What can I do to thicken the mixture in a meat "cup?"
-__label__sushi __label__asian-cuisine __label__shrimp How do I prepare prawns such that they are straight after boiling/steaming?
-__label__flavor __label__oil __label__olive-oil How can I make the most effective use of high-quality olive oil?
-__label__language __label__food-processing Cooking terminology: ingredient preparation vocabulary
-__label__substitutions Dry white wine substitute for slow cooker garlic chicken recipe
-__label__lentils Can Calcium Chloride be Used to Prevent Lentils from Bursting?
-__label__traditional __label__mussels Should traditional moule marinier have cream in it?
-__label__tomatoes __label__indian-cuisine Fresh vs Canned tomatoes in Indian cooking
-__label__meat __label__beef __label__fish __label__sushi __label__raw-meat Why is freshness more important for fish than beef?
-__label__culinary-uses __label__tofu __label__mozzarella The whey of mozzarella or tofu
-__label__vegetables __label__eggplant How to cook the eggplant in trader joe's eggplant roll style?
-__label__equipment __label__tea Can you brew black tea in a macchinetta?
-__label__alcohol __label__vanilla What is the acceptable vanilla:vodka range for homemade vanilla extract?
-__label__vegetables __label__drying What to do with dried vegetables that feel like a chewing gum?
-__label__sauce __label__stove __label__texture __label__meatballs How can I marinate meatballs without making them "mushy"?
-__label__flavor __label__microwave Veg Burger Advice, Am i missing something?
-__label__coffee Can cold-brew coffee be heated? Why?
-__label__boiling __label__canning __label__fresh How long is homemade spiced apple cider good for in a sealed Mason canning jar?
-__label__chicken __label__barbecue How to barbecue marinated chicken drumsticks
-__label__equipment __label__food-science Using/selecting a centrifuge in the kitchen?
-__label__flavour-pairings Are there too many flavors competing in this side dish?
-__label__cake __label__coffee Why is it called coffee cake?
-__label__flavor __label__chocolate Leather flavour
-__label__fish __label__acidity __label__ceviche Pomegranate juice ceviche
-__label__chicken How to keep chicken juices in the chicken when cooking in the oven?
-__label__yeast __label__fermentation __label__soda Exploding or alcoholic soda
-__label__baking __label__equipment What kind of nonstick coating is this?
-__label__freezing __label__nuts Freezing Hazelnuts, before or after peeling and roasting?
-__label__cooking-time __label__mexican-cuisine __label__beans If the recipe says simmer beans for 3 hours, can I just turn up the heat and cook faster?
-__label__equipment __label__meat How to chop/mince meat?
-__label__milk Is my milk spoiled?
-__label__indian-cuisine __label__fresh __label__ginger Are there any differences in large or small pieces of root ginger?
-__label__sauce __label__tomatoes Red tomato sauce recipe
-__label__dessert __label__meringue How do you make meringues?
-__label__steak __label__stove Stovetop Flank Steak
-__label__food-safety __label__chicken __label__chicken-stock How long can I keep a chicken carcass and still make stock from it?
-__label__salt __label__butter Water content of salted butter
-__label__flavor __label__oil __label__butter __label__fats __label__sauteing What are the pros and cons of using clarified butter as opposed to regular butter?
-__label__baking __label__chocolate Baking Dark Chocolate in Cookies Without Burning Them
-__label__meat __label__reheating How to reheat without compromising quality
-__label__food-safety __label__chicken __label__tartare Is it safe to prepare Chicken Tartare?
-__label__baking __label__bread __label__bananas How can I make my banana bread more moist?
-__label__food-safety __label__fish __label__sushi __label__raw __label__sashimi Eating raw fish: what are parasite infection risks really: how big?
-__label__yogurt Adding vanilla flavor to non-fat plain greek yogurt
-__label__pork-chops Can I still use the Pork juice dripings after I strain out the pieces of fat storaged in a roaster overnight at room temp?
-__label__chili-peppers Should chili peppers be seared?
-__label__barley Dark barley water
-__label__flour __label__nutrient-composition Info about spelt
-__label__food-safety __label__mold __label__jerky Is safe to eat jerky with white mold?
-__label__induction specific temperature vs "medium heat" on an induction cooker?
-__label__cheese __label__deep-frying I'm trying to make cheddar sticks from scratch
-__label__freezing A simple way to make crushed ice?
-__label__baking __label__equipment What is a 'dough spatula'?
-__label__sushi __label__japanese-cuisine __label__food-identification What is this sushi?
-__label__basics __label__cookbook Ultimate cookbook for busy people
-__label__frying __label__flour-tortilla How to Make Home-made Flour Tortilla Bowls for Salads?
-__label__avocados Do I always need to peel the avocado or I can just chop it?
-__label__food-safety __label__vinegar Homemade Vinegar Safe?
-__label__bread __label__yeast __label__shopping Where can I buy fresh, live yeast for making bread? (NOT active dry yeast)
-__label__crust __label__cheesecake Graham Crust Cheesecake is so hard to cut?
-__label__chicken __label__middle-eastern-cuisine __label__history How can I cook chicken in a similar way to how it was done in Biblical times?
-__label__soup __label__budget-cooking Which parts of a chicken are used to make chicken soup?
-__label__cleaning __label__wood How to clean a wooden cauldron lid?
-__label__food-safety __label__fruit __label__blender __label__pineapple __label__efficiency Blending pineapples and coconuts whole, safety and experience?
-__label__sauce Alternative for Buffalo wing sauce
-__label__substitutions __label__fish What are the categories of fish?
-__label__slow-cooking __label__sous-vide __label__brining Brining...at high temp?
-__label__salad __label__salad-dressing __label__storage-lifetime What is the shelf life of my home made coleslaw dressing?
-__label__chicken __label__grilling How does fast food restaurants make grilled chicken
-__label__equipment What will happen if you cook in a container that has traces from another day of cooking?
-__label__baking __label__equipment __label__shopping __label__oven When baking, is it better to use a gas or electric oven?
-__label__frying Can I cook in this stainless steel balti dish?
-__label__food-safety __label__raw-meat __label__tartare __label__kangaroo Is kangaroo meat safe to eat raw such as kangaroo tartare?
-__label__baking __label__flour __label__measurements __label__sifting Do I need to sift flour that is labeled sifted?
-__label__drinks __label__food-identification What is (was) cocavello?
-__label__food-safety How do I stop my fire alarm from going off when I cook?
-__label__malt Is there a way to tell if dry malt is diastatic or non-diastatic?
-__label__sauce __label__italian-cuisine How to make a pesto in a mortar?
-__label__chicken __label__frying How to cook fried chicken gizzards that are tender?
-__label__granola how to make health bar hold (stick) together
-__label__food-safety __label__defrosting __label__ground-beef I need to quickly and safely thaw frozen ground beef, what are my options?
-__label__cake __label__spices What is a mixed spice with respect to a cake?
-__label__temperature __label__barbecue regulating temperature in cheap offset smokers
-__label__tea What is this tea stalk that almost every cup of tea in anime has?
-__label__storage-method __label__herbs __label__coriander How to best keep a bunch of coriander fresh?
-__label__coffee __label__espresso How do espresso machines hold pressure at all?
-__label__eggs __label__breakfast Breakfast protein options
-__label__potatoes Is there a big difference between Yellow and Yukon Gold potatoes?
-__label__oven __label__steaming __label__salmon __label__poaching Fake poached salmon machine?
-__label__culinary-uses __label__nuts __label__almonds What to do with leftover almond peel?
-__label__bread How much calcium propionate should I use as a bread preservative?
-__label__food-safety __label__ground-beef Black Spot on Ground Beef?
-__label__baking __label__bread __label__dough How warm must dough be in order to rise?
-__label__bread __label__yeast active dry yeast vs instant yeast
-__label__steak __label__broiler Which method of preparation would produce a more tender and juicier steak, grilling or broiling?
-__label__bread In reference to baking bread, what is a "mother culture"?
-__label__curing Is what I want to make Lardo?
-__label__vegetables __label__carrots __label__coloring Are carrots dyed orange?
-__label__pasta Why does the pasta I make with my extruder always stick together?
-__label__substitutions __label__oil Substituting canola oil in salad
-__label__deep-frying __label__beer How to make deep fried beer?
-__label__equipment __label__sous-vide __label__blowtorch Which torch to buy for finishing sous vide meat? Butane or propane?
-__label__recipe-scaling __label__gelatin __label__watermelon How to make XXL Watermelon Jell-O Shots without falling apart?
-__label__vegetables __label__eggplant __label__balkan-cuisine __label__romanian-cuisine After you bake eggplant, is it fine to not drain the water?
-__label__beef My mince in my bolognese has got a cardboard texture
-__label__meat How long / to what temperature should I let meat rest?
-__label__butter __label__pie __label__crust How to save failed pie crust dough (warm butter)?
-__label__freezing __label__pastry __label__frozen Spring rolls splitting when frozen
-__label__pizza __label__yeast Yeast for pizza doughs
-__label__fish __label__salt Desalinating dried/smoked fish
-__label__baking __label__bread What can I make a baking form from?
-__label__baking __label__ribs __label__convection Foil Wrapping BBQ Ribs in Convection?
-__label__baking __label__flavor __label__biscuits __label__baking-soda Waay too much baking soda, can I salvage these tea buscuits somehow?
-__label__water __label__food-safety Is hot tap water safe for cooking?
-__label__milk __label__language __label__dairy __label__buttermilk Where can I find buttermilk in France?
-__label__bread __label__heat Preventing my toast from becoming wet when I put it on the plate
-__label__cheese __label__grating Can I use a meat grinder to grate cheese?
-__label__fudge Use of whipping cream in fudge
-__label__baking __label__cake __label__rice-cooker Do rice cookers bake good cakes?
-__label__broth __label__chicken-stock Turning home made chicken stock into broth
-__label__coffee What is the difference between instant and filter coffee?
-__label__cooking-time __label__shellfish What's the minimum time to cook raw prawns?
-__label__fruit __label__refrigerator Make fruit last longer in fridge?
-__label__baking __label__fruit __label__ingredient-selection __label__fruit-leather What is the name of this dish involving fruit & sugar - blended and baked thin and flat?
-__label__baking __label__cookies I am using agave instead of sugar, do I add more flour to keep things right in cookie dough?
-__label__storage-method __label__storage-lifetime __label__rice Rice - Expiration Date
-__label__flour How can you tell when flour has gone off?
-__label__microwave __label__popcorn How do you make popcorn with "indian corn"
-__label__sauce __label__onions __label__tomatoes __label__indian-cuisine __label__curry What is the correct onion to tomato ratio for North Indian masala sauce?
-__label__sauce I've started to make dairy free cheese for cafes but have problem scaling up?
-__label__peeling __label__oranges Can I peel a mandarin orange like the commercial canners do?
-__label__oven what table material is electric oven safe to place on to?
-__label__sugar __label__coffee __label__microwave Sugar forming tiny bubbles in microwaved coffee?
-__label__dough __label__indian-cuisine What is the maximum time for which the dough should be allowed to rest before making Parathas?
-__label__equipment __label__pasta Extrusion pasta maker versus roller: which one makes the best pasta?
-__label__rice __label__chinese-cuisine __label__dumplings How do I cook store-bought glutinous rice dumplings?
-__label__culinary-uses __label__herbs __label__cilantro What is a good use for lots of fresh cilantro?
-__label__meat __label__marinade __label__mutton How to prepare mutton so it's not tough?
-__label__storage-lifetime __label__refrigerator __label__bacon How long will grease (from bacon or roast) keep in the fridge?
-__label__sharpening Why does oil reduce the effectiveness of Japanese waterstones?
-__label__beef __label__steak __label__sous-vide Sous Vide Strip came out medium well, what did I do wrong?
-__label__food-science __label__molecular-gastronomy Creating differing temperature fluid gels that stay separate
-__label__storage-lifetime __label__food-preservation How to add preservatives?
-__label__ice-cream Why does holding ice cream mix improve flavor?
-__label__cheese __label__pasta __label__onions __label__german-cuisine Ksesptzle like the ones in Bavaria
-__label__fermentation __label__pickling __label__sauerkraut My sauerkraut brine seems slightly slimy but the batch otherwise seems normal--is it ok?
-__label__baking Why are my cinnamon rolls turning into toffee?
-__label__goose How to cook frozen goose
-__label__storage-method __label__sugar Preventing white sugar from clumping in the canister
-__label__bread __label__mixing __label__kneading My hand mixer came with dough hooks, can I knead dough with it?
-__label__oven How to what is left behind when I have Removed the Melted Aluminum Foil from the Oven bottom
-__label__roasting __label__pork What is a good way to cook a pork tenderloin without searing?
-__label__meat __label__temperature __label__cooking-time __label__lamb Cooking lamb that falls off the bone
-__label__fudge Fudge not setting up-- any salvaging possible? Alternate uses?
-__label__vegetarian Vegetarian substitutes for nuoc mam / nuoc cham?
-__label__food-safety Is old Bailey's Irish Cream safe to drink?
-__label__fish __label__salmon What is the layer of grey stuff on the bottom of salmon?
-__label__avocados How can I preserve avocados longer?
-__label__food-safety __label__storage-lifetime __label__beef Refrigerated Beef Brisket
-__label__baking __label__food-safety __label__pie Why let your pie cool instead of eating it hot?
-__label__milk What is the difference between milk (simple) and milk drink?
-__label__rice __label__rice-cooker Microwave rice cooker vs low-end electric rice cookers
-__label__baking __label__pie __label__pectin __label__watermelon __label__melon How do you make pie with Citron watermelon (not just the rind)?
-__label__meat __label__hamburgers Why do hamburger patties have ridges on one side?
-__label__baking __label__cake __label__butter How important is the creaming process while making a cake?
-__label__meat __label__sous-vide What is a good way for a beginner to start sous vide cooking?
-__label__stock What ingredients should be avoided in stock?
-__label__drinks __label__chili-peppers __label__spicy-hot Is there a spice that is hot and colorless?
-__label__chinese-cuisine __label__coloring __label__dumplings How to color Jiaozi (chinese dumplings)?
-__label__storage-method __label__meat Does cutting meat into pieces make it go bad faster?
-__label__oven How long do oven elements last under high usage?
-__label__please-remove-this-tag I added too much corn starch into my potato cutlets what do I do
-__label__fats __label__stews thicken stew with excess floating fat
-__label__food-safety __label__storage-lifetime Do "Best by: XX-XX-XX" foods have an expiration date?
-__label__food-safety __label__curry __label__coconut How long does coconut curry last in the fridge?
-__label__vegetables __label__raw __label__korean-cuisine __label__kale Raw Kale - Korean side dish
-__label__food-science __label__oil __label__vinegar __label__salad-dressing __label__emulsion Why did my vinaigrette emulsify so quickly?
-__label__onions Too much onion flavor in dip
-__label__baking __label__chicken __label__chicken-wings Alton Brown's Buffalo Wings
-__label__flavor __label__potatoes __label__chips How are crisp flavours made?
-__label__chicken __label__soup Why did my chicken soup go cloudy?
-__label__baking Order of combining wet and dry ingredients when baking
-__label__menu-planning __label__cultural-difference From which culture did our North American meal progression (soup/salad/appetizer + meal + dessert) come from?
-__label__baking Why grease the pan, then line with greaseproof/parchment paper?
-__label__dough __label__coconut __label__chips Attempting to make Coconut Pringles - dough too crumbly
-__label__chicken Cooked chicken stuffed with a can (of soda)?
-__label__alcohol __label__cocktails __label__alcohol-content How to determine the alcohol content of a mixed-drink?
-__label__menu-planning What are the best high-calorie high-alkaline low-acid recipes or foods (to avoid gastritis)?
-__label__pie Help making Montgomery Pie layer properly
-__label__baking __label__substitutions How much fresh potato to substitute for instant potato flakes when baking?
-__label__temperature Electric oven Temperature
-__label__food-safety __label__soup __label__potatoes __label__dairy Potato Soup; Left Out Overnight, Refrigerated ~10 Days; Safe to Eat?
-__label__sauce __label__restaurant-mimicry How can I recreate the dipping sauce for the cream cheese wontons served at Pick Up Stix?
-__label__substitutions __label__cheese __label__texture Alternatives to halloumi?
-__label__roasting __label__turkey Roasting multiple turkeys (cooking time estimation)
-__label__equipment French Rolling Pin Care and Maintenance
-__label__equipment __label__spaghetti Why do we use so much water to cook spaghetti?
-__label__candy How to compensate for citric acid in hard candy?
-__label__meat __label__knife-skills How do I trim fat down to an even layer?
-__label__flavor How does flavor transfer?
-__label__food-safety __label__storage-lifetime __label__cheese __label__refrigerator How long can hard cheeses last in a refrigerator?
-__label__sauce __label__serving How much sauce do you need per person?
-__label__coffee Mr. Coffee seems to know the future
-__label__meat __label__grilling __label__heat __label__outdoor-cooking What is the best way to douse a charcoal grill?
-__label__beef __label__fats __label__bulk-cooking How can I efficiently render 100 lbs of suet into tallow in a home kitchen?
-__label__vegan __label__molecular-gastronomy __label__marshmallow Reformulate a marshmallow recipe to remove lactose and HFCS
-__label__ratio What is the weight ratio of bone to meat in a Tomahawk Steak?
-__label__baking __label__cheese __label__dough __label__pizza __label__italian-cuisine How can I prevent the cheese on my homemade pizza from hardening too soon?
-__label__butter Why do different brands of butter taste different?
-__label__food-preservation __label__garlic How can I preserve large quantities of garlic?
-__label__sausages __label__salami What is this distinctive smell in some dry cured sausage?
-__label__pork __label__pineapple Effect of pineapple
-__label__baking __label__dough __label__pastry How to make my croissants to grow?
-__label__resources What should I look for in a cooking class?
-__label__baking __label__flour __label__measurements Cup measurements: shake or scrape?
-__label__dessert __label__gelatin Keeping the bubbles in sparkling gelatin desserts
-__label__shopping __label__coloring Where is a good place to buy food coloring in bulk?
-__label__marinade Low fat marinades that still work
-__label__beer __label__chili How to thicken Chili without compromising flavor
-__label__cream __label__whipped-cream What is the difference between whipped cream and whipping cream?
-__label__sugar __label__cocktails Dissolving sugar in a beverage
-__label__mustard Would pastes made from vinegar and seeds other than mustard seeds be palatable?
-__label__cheese Name of a cheese they prepare in Switzerland
-__label__eggs How do I make scrambled egg whites more like scrambled eggs?
-__label__vegetarian What can I add to veggie burgers to make them less brittle?
-__label__spices __label__spanish-cuisine __label__paella __label__saffron How much Saffron to use?
-__label__food-safety Cut Onion Safety
-__label__baking __label__chocolate __label__brownies How do I make my chocolate brownies 'fudgy'?
-__label__food-safety __label__fruit __label__raspberries Is boiling water poured over frozen berries enough vs. bacteria?
-__label__chicken Crisping Chicken Without Skin
-__label__pork __label__pork-belly Crispy pork belly, how can I cook the inside more?
-__label__flavour-pairings Metal cutlery food pairing
-__label__bread __label__crust __label__olive-oil Does adding oil and fats affect bread crust development?
-__label__butter __label__raw __label__peanuts How do I make raw peanut butter creamy?
-__label__baking __label__eggs __label__vegan What do eggs do in cakes and how should we replace them for vegans?
-__label__knives Are Santoku blades ambidextrous?
-__label__food-safety __label__chicken __label__meat __label__marinade __label__brining For patting dry meat, what is a substitute for paper towels?
-__label__brussels-sprouts Can Brussels sprouts be eaten raw?
-__label__plating What's the correct way to garnish with greens?
-__label__meat __label__vegetables __label__soup Should I add vegetables and spices in the stock-making stage of pig-knuckle soup?
-__label__olive-oil My olive oil didn't solidify in the fridge. Is it fake?
-__label__steaming __label__tamales What should I look for in an electric steamer for use to make tamales
-__label__sugar substitues for confectioners sugar when making icing
-__label__food-safety How to protect hand skin when preparing food
-__label__cooking-time __label__water __label__hard-boiled-eggs Water boiling and cooking time
-__label__beer What's different between canned beer and bottled beer?
-__label__baking __label__pasta Can I make pasta with atta flour?
-__label__eggs __label__butter Cooking an egg without oil or butter
-__label__dough __label__bread __label__wheat How to adapt recipes to hard wheat flour
-__label__bread How long can I keep bread dough in the refrigerator?
-__label__vegetables __label__fruit How to wash pesticides from fruit skins?
-__label__stock __label__bones Ratio of marrow bones to regular bones to marbled meat?
-__label__storage-lifetime __label__cookies Can I make Chocolate Chip Cookies last for months by adding preservatives?
-__label__refrigerator Should these be placed in refrigerator: tomatoes, and banana?
-__label__cookware __label__stainless-steel Older vs. newer stainless pans
-__label__asian-cuisine __label__chinese-cuisine __label__noodles Is there a difference between the grocery store package of chow mein noodles and the package of lo mein noodles?
-__label__cake __label__fresh __label__frosting how long does a cake with avocado frosting last in the fridge?
-__label__oil __label__olive-oil Is it safe to use olive oil that has gone cloudy?
-__label__freezing __label__potatoes __label__german-cuisine Can German Potato Balls be frozen?
-__label__vodka How can I remove a stuck liquor decanter stopper?
-__label__storage-method __label__bananas Does wrapping banana stems actually prolong their life?
-__label__food-safety __label__canning Is the double boiling canning procedure really necessary?
-__label__traditional __label__hot-dog __label__sauerkraut Sauerkraut for hot dogs
-__label__mayonnaise What can I do to fix store-bought mayonnaise that split?
-__label__food-safety __label__cast-iron __label__vinegar __label__wine __label__acidity Is it safe to cook wine or vinegar in cast iron?
-__label__fish __label__haddock Desperately Seeking Chicken Haddies
-__label__cleaning __label__cookware Is Bar Keeper's friend safe to use on cookware?
-__label__sausages Small emulsified breakfast sausages in Dutch countries
-__label__food-safety __label__salmon Is liquid seeping from the fish normal when making gravlax?
-__label__coffee __label__roasting How to butter-roast coffee in frying pan?
-__label__food-safety __label__cleaning Best way to clean a countertop if you are preparing food on it
-__label__butter __label__indian-cuisine __label__ghee Made oven ghee - what is the liquid at the top of my cold ghee?
-__label__temperature Why do some foods have to be cooked only when the pan is really hot?
-__label__storage-lifetime __label__fruit __label__strawberries Why are my strawberries keeping so long?
-__label__cake How to trim a cake so it's level?
-__label__bread Why should I let bread cool before slicing and eating?
-__label__food-safety __label__dough __label__proofing Dough safety and viability after overproofing
-__label__cinnamon Is this "true" cinnamon?
-__label__dessert __label__recipe-scaling Scaling problems with a cake - mousse layer increases more than other layers
-__label__food-safety Food Poisoning Prevention
-__label__soup __label__food-preservation __label__canning __label__pressure-cooker The pressure cooker gauge was wrong for cans of soup I processed in the past 5 weeks. What can I do with the soup?
-__label__food-safety __label__storage-lifetime __label__ketchup Safety of old, unopened bottles of ketchup
-__label__equipment __label__knives Are Damascus steel kitchen knives worth it?
-__label__cocktails __label__serving-suggestion How to choose appropriate drinkware for cocktails?
-__label__chili-peppers __label__vodka Making Pepper-Flavored Vodka
-__label__fish __label__seafood Will a fishmonger or bait shop clean a fish you caught for a fee?
-__label__icing __label__storage __label__decorating Why does my buttercream become runny overnight?
-__label__food-safety Is my food spoiled after a power outage?
-__label__slow-cooking How to use slow cooker for cooking meat without it turning into soup or stew?
-__label__cheese __label__storage Is unwrapped refrigerated cheese safe?
-__label__water Why do salt flakes start building up in a bottle of mineral water after it was first opened?
-__label__wok old electric Farberware wok
-__label__honey __label__truffles __label__safety Safely making truffle honey
-__label__fermentation Why is it hard to ferment fennel?
-__label__steak __label__dry-aging Dry-aging at home
-__label__beef __label__slow-cooking __label__stews __label__cut-of-meat What is the best cut of beef to use for stews?
-__label__mold __label__aging Black Mold On Cheese
-__label__learning __label__mixing How to correctly use a whisk?
-__label__baking Baking time difference in pyrex versus metal
-__label__baking __label__butter __label__pastry Butter Alternatives for Baking Pastry
-__label__baking __label__pie __label__crust __label__almonds Can I put a layer of almond paste in my tart that will not be baked?
-__label__food-safety __label__cheese Is it safe to eat moldy cheese if you slice off the edges?
-__label__bread __label__fermentation __label__starter __label__sourdough-starter Does injera require a starter?
-__label__substitutions __label__herbs Substitute for marjoram
-__label__substitutions __label__salt Is low sodium salt really effective?
-__label__sugar __label__caramelization __label__almonds Why did my almonds burn instead of caramelizing?
-__label__salt What is a "moist" salt?
-__label__tomatoes How does one soften sun dried tomatoes?
-__label__chicken __label__meat __label__flavor __label__marinade __label__seasoning What are the marinating times for different cuts of chicken?
-__label__bread __label__sourdough __label__starter How long will a sourdough starter last between feedings?
-__label__carrots What is the white film on my wet carrots?
-__label__baking __label__brownies What makes a chewy brownie?
-__label__bread __label__oven How do I produce lots of steam in a plain household oven?
-__label__frying __label__fish __label__haddock Haddock Falling Apart
-__label__baking __label__bread __label__yeast __label__food-history How was the usage of yeast for bread discovered?
-__label__flavor __label__cocktails How can I tweak this (US) Southern themed cocktail?
-__label__ice-cream __label__gelling-agents __label__additives __label__frozen-yogurt Does Arabic gum help keep frozen yogurt soft?
-__label__sugar Is there any flavor difference in heated sugar (e.g. cotton candy)?
-__label__food-safety __label__noodles __label__ramen DIY Pot Noodle safe ingredients
-__label__food-safety __label__food-preservation __label__canning What are the guidelines for creating a canning recipe?
-__label__botulism Botulism Olives, Olive Oil and garlic
-__label__vegetarian __label__vegan __label__substitutions How can I create a chicken substitute?
-__label__baking can one use a toaster oven to bake cakes and cupcakes?
-__label__equipment __label__rice Do you need a rice cooker to cook sticky rice?
-__label__food-safety __label__soup __label__tomatoes __label__canning __label__pressure-cooker Can pressure canning be replaced water bath canning?
-__label__refrigerator __label__mushrooms Why do mushrooms freeze in fridge at temps above freezing?
-__label__food-safety __label__meat Color changes in ground beef?
-__label__bread __label__freezing __label__cake __label__dough __label__pastry Should you freeze pastry lukewarm? If so, why?
-__label__fish How much Omega-6 does sprat have?
-__label__sugar Demerera sugar vs. brown sugar
-__label__dough __label__yeast __label__focaccia Substitute baking powder for yeast in a focaccia?
-__label__sauce __label__caramel How to achieve a thin caramel sauce/coating that stays fluid when refrigerated
-__label__soy __label__soymilk Preparing soy milk at home
-__label__chicken __label__meat __label__cooking-time __label__pressure-cooker Does a pressure cooker really cook food evenly?
-__label__bread Does stollen dough keep overnight?
-__label__eggs Yolks flat and breaking
-__label__substitutions __label__chicken __label__rabbit Substitute rabbit in chicken recipes?
-__label__fish __label__brining __label__frozen Smell Assessment and Brining Frozen Sardines
-__label__potatoes __label__blender __label__experimental Pre-blending Potatos
-__label__oil __label__garlic __label__emulsion Garlic and oil emulsion
-__label__baking __label__recipe-scaling How can I scale down a high-yield recipe that calls for a single egg?
-__label__frying __label__temperature Ideal pan temperature for frying meats (kangaroo, chicken etc.) using IR thermometer?
-__label__alcohol __label__drinks Fishhouse Punch: Peach Brandy vs Schnapps
-__label__meringue What's this odd stuff coming out of my meringue?
-__label__onions Chopped onion versus dried minced onion
-__label__bread __label__microwave __label__yeast __label__biga Can you warm biga in a microwave?
-__label__cheese __label__measurements How do I convert volume to weight for soft cheeses like ricotta and mascarpone?
-__label__flour __label__fats __label__roux Minimum amount of fat in Roux
-__label__storage-method __label__sauce When to refrigerate bottled sauces?
-__label__bread __label__yeast __label__sourdough __label__beer Does beer in bread retard the yeast?
-__label__tomatoes __label__pot __label__cabbage __label__crock __label__rolls I accidentally dropped the lid from a can of diced tomatos in my crockpot of cabbage roll soup!
-__label__chicken __label__raw-meat Smelly chicken - is it unsafe?
-__label__fruit __label__sweet-potatoes __label__bananas __label__dehydrating Preserving dehydrated fruits and vegs
-__label__meat What's the best way to execute a pulled pork dish?
-__label__roasting __label__bell-peppers What are different ways to roast Bell Peppers?
-__label__soup __label__corn __label__chili __label__hominy Selecting [corn] for Pozole?
-__label__baking __label__bread __label__buttermilk What are alternate uses for leftover buttermilk?
-__label__measurements __label__syrup Measuring glucose syrup without wasting it
-__label__baking __label__cake __label__pan Bundt Pan for a Citris Olive Oil Cake?
-__label__soup how to make soup less 'meaty'?
-__label__food-safety __label__eggs Egg muffin tin cooking
-__label__baking __label__oven __label__potatoes Potato parts in the oven
-__label__stock How do I know when my stock is done cooking?
-__label__baking __label__eggs __label__cake Can I use whole eggs instead of egg yolks in a lemon bundt cake?
-__label__hot-sauce __label__spicy-hot Is-there any good way to make smoked chipotle pepper at home?
-__label__chicken __label__freezing __label__soup __label__budget-cooking How to create a soup with frozen chicken?
-__label__food-safety __label__fruit __label__jelly __label__pectin Can most sour fruits be jelled by cooking with sugar?
-__label__sauce __label__cream Sauce made from butter and cream flakes/curdles
-__label__wine __label__storage I have a bottle of unopened 23 year old corked spanish white cooking wine
-__label__baking __label__chicken __label__roasting What's the point of roasting a whole chicken?
-__label__culinary-uses __label__okra Is there any way to use oversized okra?
-__label__storage-method __label__vegetables __label__temperature How to keep vegetables and herbs fresh for longer?
-__label__salt DIY Finishing Salt (Maldon, Fleur de Sel)
-__label__vegetarian __label__vegan __label__texture __label__vital-wheat-gluten How to eliminate rubbery texture in pan fried veggie burgers made with vital wheat gluten
-__label__substitutions __label__yeast Is there any difference between bakers yeast and regular yeast?
-__label__refrigerator What aspects of a fridge most affect the quality/taste of food?
-__label__storage-method Storing simple syrup
-__label__fish __label__greek-cuisine __label__polish-cuisine Is this fish dish actually Greek in origin?
-__label__whipped-cream Whipped cream running permanently from siphon
-__label__food-safety __label__chicken __label__chicken-breast Am I able to put uncooked chicken back in my fridge for a day?
-__label__substitutions __label__alcohol Best substitute for Gin
-__label__food-preservation __label__canning __label__jam __label__blueberries __label__pectin Why is my blueberry jam grainy?
-__label__fish __label__butter __label__knives __label__utensils What is the difference between these tableware flatware and cutlery?
-__label__peanuts __label__peanut-butter How to roast peanuts on the gas stove without getting the brown spots?
-__label__meat __label__italian-cuisine __label__sausages __label__german-cuisine __label__romanian-cuisine Difference between Fleischkse, Mortadella, and Parizer
-__label__chicken __label__crockpot Why does meat in the crockpot always end up dry?
-__label__coloring I would like to make my own food coloring with natural vegetables, what is the technique?
-__label__food-safety If I vacuum seal a food product like beef stew then boil it in the bag, would it keep un-refrigerated?
-__label__baking __label__bread __label__sourdough Impossible to manage sticky dough
-__label__baking __label__cooking-time __label__pie Double key lime pie filling and increase from 9" to 10" shell, new baking time?
-__label__cake What technique is used to remove the bubbles and big hole from swiss rolls?
-__label__flavor __label__fats __label__dairy What is the source of the very strong flavour in some bad fats (or dairy products?) that only some people can taste?
-__label__soup __label__asian-cuisine __label__vietnamese-cuisine What are the optimal simmering times for each stage of a traditional ph?
-__label__chocolate __label__chips Plain chocolate Chips same as semi sweet chips
-__label__baking __label__bread Yeast and Flour for Panasonic Bread Maker
-__label__fruit __label__ice-cream __label__sorbet Tips for Creating a Creamy and Smooth Sorbet
-__label__baking __label__cake __label__oil Oil in steamed cake
-__label__substitutions __label__sugar Can I use brown sugar in No Bake Cookies instead of Granulated Sugar?
-__label__vegetables How much does one cup of fresh spinach weigh?
-__label__cast-iron Is it still possible to make cast iron skillets as good as the old ones?
-__label__onions __label__sauteing __label__bulk-cooking Sauting big batch of onions
-__label__turkey Is it safe to fully cook a stuffed turkey the night before thanksgiving?
-__label__vegetables __label__juicing What juicer is best for leafy greens and vegetables (like carrots)?
-__label__substitutions __label__meat __label__sauce __label__beef __label__lamb substitute beef for lamb?
-__label__baking-soda How do we make baking soda at HOME?
-__label__meat __label__freezing __label__steak __label__pan __label__ribs Unfreezing and cooking steaks like ribeye or club steaks
-__label__eggs __label__soup What are common techniques for adding eggs to soup?
-__label__sushi How does one stop sushi seaweed wrapping being too chewy?
-__label__freezing __label__food-preservation __label__beans Can you preserve canned kidney beans so that they still have their shape?
-__label__grilling How do I adapt to grilling without a lid?
-__label__bread __label__flour __label__corn Can I make ciabatta with corn flour?
-__label__oats __label__cinnamon __label__apple Is Apple Cinnamon Oats an Indian recipe?
-__label__culinary-uses __label__flowers How can I use roses in cooking?
-__label__honey What is cold-pressed honey?
-__label__baking Accidentally bought unsalted roasted pistachios how can I salt them
-__label__meat __label__shopping __label__seafood Should I be suspicious of meat/seafood on sale?
-__label__sauce __label__duck __label__chinese-cuisine Peking Duck Sauce
-__label__flour __label__wheat __label__milling How do you know if stone-ground flour is truly milled with stones?
-__label__eggs __label__mold Is mold inside eggshells a sign they're unsafe to eat?
-__label__spices __label__spicy-hot __label__lime Does lime juice make jalapeos less spicy?
-__label__cleaning How to clean grease efficiently?
-__label__substitutions __label__cheese __label__cheese-making Making (or substitute for) ricotta cheese?
-__label__nutrient-composition __label__mango Why does canned mango pulp have no vitamin A?
-__label__glaze How do I keep Glaze for Gingerbread cookies translucent
-__label__calories Table of calories
-__label__beans __label__water __label__coloring Broad bean water went brown overnight
-__label__chocolate __label__candy Bonbons are a mystery
-__label__peeling Fastest way to peel petai? Parkia speciosa, Bitter Bean, Stinky Bean, Sator
-__label__bread __label__flatbread __label__griddle My flatbreads are still doughy inside after cooking?
-__label__food-preservation Best way to preserve a meat without using refrigerator
-__label__rice __label__risotto __label__paella What is the difference between risotto rice and paella rice?
-__label__food-safety __label__sugar How can I safely store or dry wet sugar?
-__label__beef __label__steak __label__sous-vide Sous Vide Beef steaks look overcooked at 59C and 56.5C
-__label__beef __label__marinade __label__jerky How do I get pepper to stick to my beef jerky?
-__label__pickling How do I know if a given pickle recipe is meant for long-term storage?
-__label__tea Oolong leaves not unfurling
-__label__gelling-agents How to make agar less brittle
-__label__pizza __label__microwave Cooking own pizza in a microwave
-__label__food-safety __label__sous-vide Can I sous-vide meat (at a temperature between 40F and 140F) for more than four hours?
-__label__storage-method __label__rice __label__refrigerator How do I keep long grain brown rice moist?
-__label__baking __label__cooking-time __label__lemon How to know when to remove lemon squares from oven?
-__label__salt __label__seasoning __label__broth __label__pepper To salt or not salt broth for use in recipes?
-__label__eggs __label__sauce __label__cream Mousseline sauce, use the white or the yolk of the egg?
-__label__beef __label__roast Spolied Meat Test?
-__label__cheese __label__goat Does anyone know of a source of goat parmesan in the New York Area or a farm in New York that produces it?
-__label__pizza Left an uncooked thawed store made pizza in the car for 4 hours in 54 degree weather
-__label__stock __label__nutrient-composition How efficient is stock for protein extraction?
-__label__storage-lifetime __label__lobster Lobster, steamed Saturday afternoon, eaten Monday night?
-__label__eggs __label__egg-whites __label__meringue __label__acidity __label__chemistry Why do people recommend cream of tartar when whipping egg whites to the exclusion of all other acids?
-__label__substitutions __label__butter __label__cookies How to Rescue Too-Soft Cookie Dough Made with Butter Substitute?
-__label__baking __label__salt Why is salt sprinkled on top of soft pretzels?
-__label__freezing __label__vegetables Why exactly do leafy vegetables turn to mush when frozen uncoooked?
-__label__equipment __label__sous-vide Is there any way to sous-vide without a machine
-__label__food-safety __label__storage-method __label__chicken __label__freezing How to store parts of whole chicken for long time?
-__label__coffee __label__cleaning Cleaning burr coffee grinder
-__label__baking __label__dough __label__crust Why does my German nut strudel fall apart?
-__label__substitutions __label__asian-cuisine Is Bami Goreng the same as the dish labelled as 'Singapore Noodles' in the United Kingdom
-__label__flavor __label__learning How can I train myself to identify flavors better?
-__label__food-safety __label__knives Metal dust/shavings in food from knife wear?
-__label__cake __label__temperature __label__oven cooking oven temperature
-__label__cooking-time __label__sauteing __label__pork-chops Need Help on Cooking Thick Pork Chops to Temperature
-__label__pie __label__crust Is it possible to store Homemade pie crusts - if so what methods are there?
-__label__pineapple __label__juicing Best way to juice a pineapple
-__label__food-safety prepared meals and storage time in fridge before delivering them to clients
-__label__vanilla __label__vodka How can I save this vanilla extract?
-__label__baking __label__cake __label__oil What kind of vegetable oil should I use for baking?
-__label__juice __label__oranges Should I add water to my homemade orange juice?
-__label__baking __label__pastry Choux pastry (Chocolate eclairs) doesn't cook properly
-__label__whipped-cream __label__meringue __label__whipper How do I make meringue using a whipped cream charger?
-__label__meat __label__japanese-cuisine __label__seafood Meat alternative for tempura?
-__label__eggs __label__omelette How to make omelettes extremely quickly
-__label__potatoes __label__toffee What are toffee potatoes?
-__label__language __label__ingredient-selection What is the difference between preserves and conserves?
-__label__thickening __label__custard __label__consistency __label__ratio __label__flan Ratio of liquid/glucomannan/xanthan gum for flan or Walden Farms dip
-__label__food-safety __label__chicken How long do you need to cook chicken thigh?
-__label__oven __label__cooking-time __label__lamb __label__braising Any time / temperature recommendation for a short braise of a tender piece of meat?
-__label__knife-skills Honing Steel Forward or Backward
-__label__cheese __label__pasta Is it okay to prepare "Cannelloni with Spinach" recipe and put it in fridge BEFORE baking?
-__label__sugar __label__jam making jam with brown (raw) caster sugar
-__label__baking __label__cake How should I alter a chocolate cake recipe to make plain/flavoured cake?
-__label__pasta __label__boiling (How) can I prevent pasta water from boiling over with the lid closed?
-__label__pasta can you cool manicotti noodles off completly before stuffing
-__label__frying __label__fish How to prevent fish disintegrating in frying pan
-__label__bread How do I make bread more firm?
-__label__food-identification __label__snacks Looking for the name of an orange crunchy snack
-__label__food-safety Rust on unknown metal cooking mold
-__label__equipment __label__sugar __label__texture __label__marshmallow Texture issue in homemade powdered sugar
-__label__baking __label__eggs __label__water What's the purpose of adding water to an egg wash?
-__label__baking __label__substitutions __label__storage-method can I make a dry ingredient waffle mix with dry egg powder & powdered milk?
-__label__slow-cooking __label__barbecue __label__ribs Ribs in Slow Cooker, then finished on BBQ?
-__label__candy __label__fudge Why does my fudge always set up like a rock?
-__label__fish __label__seafood __label__marinade __label__lemon __label__ceviche What north atlantic fish can we use to make a good ceviche?
-__label__measurements __label__crumb-crust How much is a cup of graham cracker crumbs in crackers and weight?
-__label__oil __label__rice __label__cooking-time Must rice always be cooked with some oil or lard?
-__label__dough Too Soft Cookie Dough
-__label__roasting __label__turkey __label__thanksgiving Has anyone successfully spatchcocked their Thanksgiving Turkey?
-__label__storage-method __label__freezing __label__wine Is it possible to freeze wine for future use?
-__label__oven __label__turkey __label__thanksgiving How large does an oven need to be to fit a 18 lbs turkey?
-__label__oil __label__salad How oil changes the taste of salads?
-__label__storage-lifetime __label__coffee What is the shelf life of unground coffee beans?
-__label__onions How to remove dirt from inside green/spring onions?
-__label__chicken __label__temperature How do I accurately take a chicken thigh's temperature?
-__label__baking Baking below sea level
-__label__beets Are beets related to turnips?
-__label__bread Why does bread soften after heating it up?
-__label__hand-blender How to minimize splatter using an immersion blender?
-__label__pork Identifying a white crispy garnish to a pork dish
-__label__salt __label__curing __label__dry-aging Please explain my meat dry curing observations
-__label__cocktails What kind of glass is this?
-__label__vegan __label__polenta using polenta to make hamburger
-__label__storage-lifetime __label__molecular-gastronomy How quickly does soy lecithin lose its effect?
-__label__baking __label__crust __label__french-cuisine __label__quiche __label__blind-baking Is it possible to have a good crust without prebaking a quiche?
-__label__baking __label__salt __label__potatoes Why would you place potatoes on salt when baking in the oven?
-__label__chocolate __label__tempering Bizarre: Chocolate tempering is good on the outside
-__label__bread Preheat the Dutch oven (and the oven itself) for No-Knead Bread? (experiment results)
-__label__equipment Is it recommended to put frozen fruit in a food processor?
-__label__food-safety __label__peeling __label__kiwifruit Should I peel kiwifruit?
-__label__food-safety __label__milk __label__tea __label__beverages After how long is boiled milk tea consumable?
-__label__fruit __label__strawberries Extracting colour out of strawberries
-__label__nuts __label__nut-butters Can you make nut butters without dehydrating nuts?
-__label__ingredient-selection Asian toasting seeds
-__label__wok __label__stir-fry How to cook using a wok
-__label__bacon __label__gammon What's the difference between bacon and gammon?
-__label__cheese __label__storage-lifetime __label__food-preservation __label__seasoning best way to preserve ricotta?
-__label__chocolate __label__strawberries How to get chocolate of chocolate covered strawberries shiny?
-__label__fish __label__knives How sharp should a filleting knife be?
-__label__equipment __label__boiling __label__water Does water boil faster with the lid on?
-__label__propane-grill CharBroil Propane Grill - Troubleshooting a problem
-__label__flour __label__vegan __label__allergy __label__quinoa How to remove quinoa bitterness (with many restrictions) doing chapatis
-__label__food-preservation __label__juice __label__oranges How to preserve home made orange juice
-__label__food-safety Can cashew milk go bad, and how do you tell?
-__label__baking __label__cake __label__measurements __label__cupcakes __label__recipe-scaling Tripling a baking recipe
-__label__substitutions __label__salt Can I substitite iodized salt or sea salt instead of kosher salt to fry green tomatoes?
-__label__oven __label__potatoes __label__beets First slicing, then cooking, or the other way around?
-__label__bread Old bread becomes sticky
-__label__baking making scalloped potatoes, need to be in oven for 3 hours,what temperature should I have them on
-__label__frying __label__sauteing __label__frying-pan When is it OK to crowd the pan?
-__label__blender __label__food-processing How to shop for a food processor capable of pulverizing plant material to a fine powder?
-__label__alcohol __label__wine __label__drinks __label__chilling Do I chill mead?
-__label__ice-cream __label__coloring Coloring colored ice-cream
-__label__food-safety __label__chicken __label__frozen Why does some frozen food puff up when defrosting?
-__label__italian-cuisine __label__dessert __label__restaurant-mimicry __label__mascarpone How to get those professional looking peaks on top of tiramisu?
-__label__cabbage Red sweet and sour cabbage...drain or not?
-__label__food-safety __label__meat How long can cooked food be safely stored at room/warm temperature?
-__label__noodles __label__broth __label__ramen Cooking Ramen noodles in broth or not?
-__label__salt __label__flour __label__shrimp __label__celery Alternative for Celery salt and Coconut flour
-__label__cookies __label__smoking __label__thai-cuisine What does a Thai Scented Candle impart?
-__label__dough __label__noodles Use high gluten (bread) flour for hand pulled noodles
-__label__beverages Ingredients of Root Beer
-__label__substitutions __label__sugar __label__cookies __label__brown-sugar Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?
-__label__frying __label__potatoes Why didn't my pan-fried potato wedges turn out crispy?
-__label__beets beet stock shelf life
-__label__equipment __label__cleaning __label__maintenance __label__pizza-stone Grinding melted latex off a pizza stone?
-__label__potatoes __label__chips Baking My Own Sweet Potato (Yam) Chips - Help Correct My Current Methodology
-__label__sauce __label__fermentation Is there a difference between US Worcestershire sauce and UK Worcestershire sauce?
-__label__substitutions Can I substitute a 10 oz bag of large marshmallows for the same weight equivalent in miniature mallows?
-__label__thai-cuisine __label__basil How can one use Thai basil stems and flowers?
-__label__frying __label__bacon __label__hamburgers __label__ground-beef How to put the bacon IN the burger?
-__label__spoilage How can I tell if my palm oil is rancid?
-__label__baking __label__butter How to prepare butter for baking when time is limited?
-__label__storage-method __label__lime How do you stop limes from drying out?
-__label__fermentation __label__kefir How do I fix overly yeasty kefir?
-__label__food-safety __label__bell-peppers Are bell peppers with brown seeds safe to eat?
-__label__italian-cuisine __label__ingredient-selection __label__basil I lose the flavor of basil when I make pesto sauce
-__label__nutrient-composition Checking food nutrients
-__label__equipment __label__cookware __label__frying-pan Frying pan width - from base or rim?
-__label__food-safety __label__kosher How do kosher food preparation requirements compare with what is known by modern science to make food safe for eating?
-__label__substitutions __label__sauce __label__milk __label__cream __label__caramel Why can't whole milk be substituted for cream in caramel sauce?
-__label__food-safety Diet coke chicken recipe safe when heating the artificial sweetener contained in the diet coke during the boiling process?
-__label__freezing __label__steak __label__dry-aging Will freezing affect the quality of a dry-aged steak?
-__label__equipment __label__japanese-cuisine How do I make wagashi with kashigata?
-__label__bread __label__salt __label__yeast Bread with no salt
-__label__cocktails __label__glass Bar ware - What kind of glass is this?
-__label__equipment __label__coffee __label__measurements __label__measuring-scales How accurate are kitchen scales?
-__label__food-safety I put my cheddar in my kitchen cabinet
-__label__flour __label__shopping __label__vital-wheat-gluten Do Asian groceries carry vital wheat gluten?
-__label__bread __label__storage-lifetime __label__sugar __label__mold What type of sugar can preserve bread the longest?
-__label__baking __label__culinary-uses What to do with leftover crumb topping?
-__label__baking __label__cooking-time How should I adjust oven temperature/time to have two dishes ready at the same time?
-__label__chocolate Chiquapin Chocolate?
-__label__cookies __label__knife-skills Is there a way to keep chilled cookie dough from flattening while cutting it?
-__label__sauce __label__turkey __label__gravy How can I make my turkey gravy look darker and richer?
-__label__extracts Is there an easy, at-home method to separate the protein from sweet whey powder?
-__label__salt __label__potatoes How to salt potatoes?
-__label__baking __label__bread Why are store bought paninis only par baked?
-__label__salad Advice on preparing/incorporating sprouts in salads?
-__label__storage-lifetime __label__sugar does white sugar have a shelf life?
-__label__sugar __label__cookies Molasses cookies - Do I need to start over?
-__label__baking __label__bread __label__nutrient-composition What additions can I make to my basic white bread recipe to increase its fiber content?
-__label__flavor __label__food-science __label__seasoning How do you season and cook to palates and preferences different than yours?
-__label__substitutions __label__ice-cream __label__cream __label__half-and-half heavy cream and half-and-half substitute
-__label__baking __label__bread __label__yeast How to avoid collapse of yeast-raised dough?
-__label__vegetables __label__food-identification Help identify a strange root vegetable
-__label__cake __label__pan __label__teflon How to properly clean a bundt mold without ruining the surface
-__label__food-safety __label__meat __label__defrosting __label__raw-meat Is there a problem with defrosting meat on the counter?
-__label__potatoes __label__reheating __label__frozen What's the best way to reheat frozen boiled potatoes?
-__label__food-safety __label__butter Sour butter from freezer?
-__label__sugar What are the natural and artificial sugars?
-__label__bread __label__flour How is King Arthur bread flour made?
-__label__bread __label__culinary-uses __label__sourdough __label__starter What can I do with extra sourdough starter?
-__label__cake __label__oven Is there a difference between preheating temperature and baking temperature?
-__label__steak __label__sous-vide __label__reheating Flank Steak Sous Vide - Blood Spots?
-__label__baking __label__bread __label__sourdough __label__sourdough-starter What's are the benefits of different sourdough starter consistencies?
-__label__fruit __label__avocados __label__fruit-leather Why is my avocado tough and rubbery?
-__label__substitutions __label__pie __label__texture __label__pumpkin __label__consistency How to avoid fluffy pumpkin pie
-__label__dessert How to make chocolate fondant?
-__label__butter __label__cream __label__pudding Cream or butter in a pudding
-__label__baking __label__oven __label__pizza Bake frozen pizza without a tray - will it melt and drip?
-__label__sauce __label__flavor __label__tomatoes __label__bay-leaf What effect have bay leaves in a meat/tomato sauce?
-__label__cookies How to ship holiday cookies?
-__label__cheese __label__pasta __label__nutrient-composition Is cheese or pasta a good source of protein?
-__label__equipment __label__meat __label__vegetables __label__slow-cooking __label__pressure-cooker How to convert slow cooker recipes to pressure cooker with different cooking times?
-__label__sausages Homemade Sausages Unlink
-__label__baking __label__substitutions __label__flour Can I substitute powdered walnuts for all-purpose flour in a cake?
-__label__meat __label__tenderizing What types of meat should I pound and why?
-__label__salt __label__coffee Does putting salt in coffee really remove bitterness?
-__label__frying __label__cooking-time __label__seafood How do you cook calamari / squid and avoid making it tough?
-__label__frying __label__frying-pan Culinary term for frying in water (without oil)?
-__label__indian-cuisine __label__lemon __label__pickling __label__cooking-myth Can water cause fermented pickles to spoil?
-__label__oil __label__tea How to make tea essential oil?
-__label__sugar __label__brown-sugar I've heard that sugar, and especially brown sugar, loses its flavor over time. Is this true?
-__label__food-safety __label__peaches Is it safe to eat the white dots in peaches?
-__label__pasta __label__soup How to gauge orzo's change in volume from dry to cooked for a soup?
-__label__truffles How far will my summer truffle and water go?
-__label__baking __label__basics Difference between scones and biscuit?
-__label__nutrient-composition __label__vegan If Nutrition Facts states 0% Cholesterol does that imply the food is vegan?
-__label__substitutions __label__curry Can I use nut meal or nut butter as a curry base?
-__label__flavor __label__wine __label__tasting How should I order unknown wines in a tasting
-__label__equipment How to evaluate the features of a multi-purpose food processor/mixer?
-__label__sauce How to develop a butterscotch flavor in a savory sauce
-__label__vinegar __label__salad-dressing Basil Pesto Vinaigrette - what kind of vinegar?
-__label__meat __label__flavor How to reproduce charcoal flavor in steaks and burgers from restaurants
-__label__chicken __label__italian-cuisine __label__risotto Cooking chicken in a risotto without it drying out
-__label__yogurt How can I get homemade yoghurt to thicken properly?
-__label__tomatoes __label__sauteing How do I sautee tomatoes without them being juicy?
-__label__baking __label__brownies Why did my brownie batter separate?
-__label__pudding __label__sweet-potatoes prevent fiber threads in sweet potato halwa
-__label__baking __label__bread __label__dough __label__sourdough __label__rye Prefermenting the whole sourdough rye bread
-__label__cake So much water in cake, how to fix?
-__label__flavor __label__risotto __label__chorizo Does beetroot and chorizo work together in a dish
-__label__storage-method __label__storage-lifetime __label__olive How long do black olives last once opened?
-__label__baking __label__cake How can I harden the centre of a partly cooked christmas cake
-__label__canning Why would I turn canning jars upside down for 15 minutes after removing from the water bath?
-__label__bread Should any liquid, or liquid-like ingredient, be included in the water proportion calculations for bread?
-__label__frying __label__oil Why doesn't oil burn and produce smoke at restaurants?
-__label__fruit Would freezing a whole pineapple change it visually?
-__label__freezing __label__dough __label__defrosting Can I refreeze defrosted crumb topping?
-__label__storage-lifetime __label__refrigerator __label__chili-peppers How to prolong the life of chillies in a refrigerator?
-__label__baking __label__oven Are coffee mugs oven safe?
-__label__baking __label__cake Why did my Chiffon Cake collapse?
-__label__caramelization __label__melting-sugar Best way to dissolve caramelized sugar
-__label__jam Can I still save my solid block of jam?
-__label__pizza __label__restaurant-mimicry __label__crust __label__deep-dish-pizza How to mimic Giordano's Pizza CRUST at home ? (part 1)
-__label__substitutions __label__dessert __label__dairy Quick tiramisu with many restrictions
-__label__oven __label__cooking-time __label__cookies __label__temperature Is a little oven less hot than a bigger oven?
-__label__asparagus Why does my asparagus turn out too chewy?
-__label__sauce __label__asian-cuisine __label__sodium Low-sodium alternatives for Asian cooking sauces?
-__label__eggs __label__emulsion __label__hollandaise What is the emulsification power of 1 egg yolk?
-__label__substitutions __label__equipment __label__custard What can I use for a Crme brle if I don't have a blow torch?
-__label__beef __label__oven __label__jerky Oven Jerky a Possibility?
-__label__baking __label__substitutions __label__eggs Can you use just egg yolks when recipe asks for eggs?
-__label__baking __label__sourdough __label__starter __label__sourdough-starter Why did my Sourdough starter stopped rising?
-__label__baking How long does yeast live after baking?
-__label__substitutions __label__corn __label__stews __label__hominy How to find/substitute dry corn with shell removed for stews?
-__label__storage-method __label__cleaning How to keep Tupperwear unstained?
-__label__ice-cream How do I seal ice cream containers?
-__label__food-science __label__water What property makes a liquid soapy/bubbly?
-__label__baking __label__food-safety __label__flour Cooking safety and cricket flour
-__label__eggs __label__coloring How do I color an egg black?
-__label__knife-skills __label__ginger What is the most effective method to mince candied ginger?
-__label__pan __label__pot __label__heat __label__induction Will this pan works with induction?
-__label__chicken __label__butter __label__indian-cuisine __label__spicy-hot Garam masala paste for butter chicken
-__label__fish How can I prepare freshwater fish without completely cooking it? Can I eat freshwater fish raw?
-__label__barbecue Does boiling a salsa or BBQ sauce for 30 min alter the taste?
-__label__turkey __label__reheating Reheat a turkey without drying it out?
-__label__muffins How to Convert Blueberry Muffin Recipe to Vanilla Muffin Recipe
-__label__freezing Can you freeze Spring Roll Wraps?
-__label__garlic __label__peeling Unpeeled garlic cloves in French / Belgian cooking?
-__label__honey Why is honey heated and filtered for normal markets?
-__label__freezing __label__reheating Prepping to freeze, thaw and reheat
-__label__seeds What are the differences between brown/golden sesame seeds and black ones?
-__label__baking __label__bread How accurate is the window pane test? (breadmaking)
-__label__food-safety __label__brining __label__pickling __label__botulism Botulism risk with refrigerated items
-__label__oil __label__deep-frying Easiest way to strain fry oil?
-__label__equipment __label__fruit __label__oranges __label__juicing What's an easy to use juicer that juices oranges as well as other fruit?
-__label__filtering What is filter paper?
-__label__dough Secret component to make spray dough
-__label__language __label__vegan Live Tomato Zucchini Lasagna - what does live mean?
-__label__sous-vide __label__poultry How to set up the sous vide bath for guineafowl breasts?
-__label__sponge-cake Effect of flour/fat/sugar/egg ratio in a sponge pudding
-__label__food-safety __label__bread __label__storage-lifetime How long can rye bread last?
-__label__food-safety __label__temperature Fully cooked, but requires a minimum internal temperature?
-__label__cake __label__salt __label__butter Can salted butter be used for yellow cake recipe?
-__label__baking How can I get my puff pastry to rise?
-__label__storage-method __label__storage-lifetime __label__tomatoes Should tomatoes be stored in the fridge?
-__label__baking __label__bread __label__oven __label__cookware __label__budget-cooking Do breads always have to be baked in some vessels in an oven? If yes, then what shaped vessels would those be?
-__label__baking __label__bread What does karate chop in a french bread dough mean?
-__label__food-preservation __label__strawberries Freezing whole strawberries
-__label__fish __label__wine What red wine goes with fish?
-__label__frying-pan __label__electric-stoves What is the best frying pan for even heating, using a large pan on a much smaller burner?
-__label__substitutions __label__fats __label__low-fat __label__shortening Are there low-fat substitutes for shortening in baking?
-__label__cheese __label__cheese-making What kind of cheese is the result of boiling milk with vinegar at home?
-__label__alcohol __label__beverages What's a good way to taste a variety of alcoholic beverages?
-__label__food-safety __label__dairy __label__creme-fraiche I left creme fraiche out of fridge for 2 hours it turned bad
-__label__honey Is all bee's honey the same?
-__label__cleaning __label__cutting-boards Wooden cutting board turns black
-__label__equipment __label__utensils Why does my knife leave grey streaks in the butter?
-__label__rice __label__fire __label__paella Open Fire Paella - do I need to fry rice?
-__label__equipment __label__cutting-boards Bamboo Cutting board
-__label__pasta How to prevent Orecchiette from sticking to each other while cooking? How to separate in water?
-__label__food-safety Can I still use meat left out in the trunk
-__label__storage-method __label__storage-lifetime __label__food-preservation __label__refrigerator __label__carrots Ways to Store Carrots for more days
-__label__baking __label__turkey Is the oily liquid from roasting a turkey worth keeping?
-__label__storage-lifetime __label__nuts Do nuts ever go bad?
-__label__beans Conversion rate in volume of fresh to dried beans
-__label__baking __label__bread What ensures big holes in my bread?
-__label__beans How long will reconstituted beans last in the refrigerator?
-__label__frying __label__pancakes How to make dutch pannekoek?
-__label__microwave __label__reheating __label__catering How can food cooked 1-2 hours ago be effectively reheated in a microwave?
-__label__pepper How can I handle black pepper without sneezing?
-__label__marinade __label__brisket Is it okay to marinate brisket for 48 hours?
-__label__substitutions __label__stuffing __label__onions What can I use to flavor savory chicken stuffing instead of onion?
-__label__fruit __label__elderberries Using Elderberries in Cooking
-__label__storage-method __label__storage-lifetime __label__pork __label__ham __label__storage How long can I keep a leg of ham in the fridge?
-__label__whipped-cream __label__whipper When I pull the trigger on my cream whipper, it won't stop, even when released
-__label__baking __label__brownies Why do my brownies inconsistently end up hard and thin?
-__label__onions Will frozen pearl onions caramelize as easily as fresh ones will?
-__label__substitutions __label__fish __label__sushi Alternative to Escolar ("Butter Fish") for Nigirizushi
-__label__food-safety Mothballs in the pantry: is it safe to keep food there?
-__label__resources __label__presentation Tips/resources for learning how to plate dishes
-__label__knives __label__knife-skills __label__butchering chef's knife for cutting chicken, or butcher's
-__label__oven __label__apples __label__puff-pastry Baking apple roses in oven in France, which mark should I choose?
-__label__meat __label__slow-cooking Cooked beef roast covered with red coloring
-__label__language __label__brisket What part of the brisket is sold in UK?
-__label__chicken __label__microwave __label__defrosting To boil frozen food with chicken without microwave
-__label__frying __label__deep-frying __label__scottish-cuisine How can I cook a perfect deep-fried Mars bar?
-__label__storage-lifetime __label__syrup Is golden syrup with black around the edges bad?
-__label__cake __label__brownies __label__conversion How do you convert a cake recipe to make brownies?
-__label__pasta __label__shopping What is size 2 pasta?
-__label__cheese __label__storage Can refrigerated shredded mozzarella cheese go bad if the refrigerator door was left open overnight?
-__label__storage-method __label__food-science __label__nuts __label__smell Why do my stored cashews smell like fish?
-__label__equipment __label__wok __label__electric-stoves What are some good tips or techniques for using a carbon steel wok on electric coil range?
-__label__cookies How can i achieve the same texture as Soft baked Pepperidge Farm cookies?
-__label__vegetables __label__microwave Is it ok to microwave veggies without water instead of blanching them in a pot of water?
-__label__baking __label__thanksgiving __label__apple-pie Best apples for apple pie
-__label__food-safety __label__chicken __label__cast-iron Cast Iron to Fridge?
-__label__substitutions __label__stock __label__broth __label__squash Would using seafood stock instead of chicken broth/stock work in a butternut squash soup?
-__label__coffee __label__beans Are these coffee beans unroasted?
-__label__beans What does it mean to sort beans?
-__label__salt __label__seasoning How can I accurately adjust for salt when using a "seasoning blend" or other ingredient that contains salt?
-__label__substitutions __label__bread __label__cake __label__sugar Using Jaggery as Substitute for Sugar
-__label__storage-method __label__pancakes __label__batter Given I have to make the batter now to eat in 3-4hrs, what's the best way to store my pancakes (or the batter)?
-__label__mussels How do I determine if my mussels are fresh?
-__label__sauce __label__thickening What to do when curdling occurs?
-__label__salt __label__flavor __label__pepper In a recipe, how much is "to taste"?
-__label__bread __label__english-cuisine How do I get Nooks and Crannies in my English muffins?
-__label__alcohol __label__calories Cooking alcohol: how many calories are lost?
-__label__cheese __label__baking Optimal Cheese Melting Bagel Baking Temp/Time
-__label__cheese-making Is it safe to drink the whey?
-__label__sausages Why prefer prime-cut sausage over MSM sausage
-__label__substitutions __label__cream-cheese Can I use cottage cheese instead of cream cheese when making a cheesecake?
-__label__kimchi __label__korean-cuisine Does kimchi go bad?
-__label__bread __label__culinary-uses What are some alternative uses for bread heels?
-__label__pancakes __label__finnish-cuisine Swedish/Finish dinner pancakes
-__label__flavor Oniony coleslaw
-__label__chicken __label__sous-vide __label__chicken-breast What temperature should I use for sous-vide chicken breasts?
-__label__tuna What's special about ahi tuna?
-__label__flavor __label__cheese Why does melted asiago impart a strong numbing mouthfeel?
-__label__flour __label__starch Can flour be used interchangeably with starch?
-__label__frosting Coffee whipped cream filling
-__label__food-safety __label__utensils How to safely reuse scissors used to open food packaging multiple days in a row?
-__label__cocktails Carbonated drinks in cocktail shakers?
-__label__bread What is the ideal hydration for bread dough?
-__label__meat __label__sauce __label__tomatoes How can I add meat into a completed tomato sauce?
-__label__storage-lifetime Using Agar agar beyond its use by date
-__label__food-safety __label__chocolate __label__raw Use by date on cacao butter
-__label__pickling replace kosher pickle brine after leak
-__label__substitutions __label__spices Consuming cardamom pods
-__label__bread __label__ingredient-selection Bread-machine recipes: are liquid ingredients fungible?
-__label__icing __label__ganache Ganache coating on a roulade
-__label__coffee __label__maintenance Can I descale/decalcify my coffee machine without a special product?
-__label__carbonation Does temperature of water affect carbonation process
-__label__food-preservation __label__food-processing __label__wasabi __label__brussels-sprouts __label__snacks Wasabi (peas) brussel sprouts?
-__label__food-safety __label__storage-lifetime Storage of Pickle Brine (Without Cucumbers)
-__label__substitutions __label__sauce __label__onions What can I use to replace onions on sauces?
-__label__hamburgers __label__restaurant Would it be advisable to partially pre-grill hamburgers and freeze so that they can be pan fried when a customer orders?
-__label__turkey How many minutes in the oven per pound: stuffed turkey
-__label__vegetables __label__beef __label__roasting __label__stews Is it better to add roasted vegetables into beef stew?
-__label__grilling __label__beef __label__budget-cooking What is a cheap but good cut of beef for grilling?
-__label__pastry __label__french-cuisine How do I get the filling inside pte  choux?
-__label__fruit __label__molecular-gastronomy __label__spherification What things are good to spherize with algin?
-__label__food-safety __label__garlic __label__canning Is it ok to include garlic when I can hot peppers?
-__label__oven __label__gas Are there any features of cookers that make them rodent resistant?
-__label__baking __label__butter Why is there a difference between softened and melted butter when baking?
-__label__chicken __label__stock __label__duck Can I use duck feet to make duck stock
-__label__substitutions __label__cookies What can I use to replace beet sugar syrup for cookies?
-__label__equipment __label__soup __label__asian-cuisine How do I use a Chinese spoon?
-__label__pork __label__slow-cooking __label__crockpot __label__pork-shoulder When cooking pulled pork in a slow cooker, should the meat be submerged in liquid?
-__label__chicken __label__meat Chicken defrosted on Saturday can I eat it on Monday
-__label__oil __label__heat What vegetables oils are safe to use at high temperatures (350, maybe 400 F) , say, stir fry or pan-frying chicken/fish?
-__label__roasting __label__cauliflower What is considered to be an ideal roasting time and temperature for Cauliflower?
-__label__tea What is the difference between green, white and black tea?
-__label__eggs __label__frying __label__boiling __label__poaching Which method of cooking does the age of the egg matter least?
-__label__dough __label__waffle __label__quickbread What's wrong with my technique in this Belgian Lige Waffle recipe?
-__label__coffee Does this picture accurately describe different kind of coffee?
-__label__slow-cooking __label__stews __label__beer Is Hobgoblin a good substitute for Newcastle Brown in a beef stew recipe?
-__label__drinks __label__coffee __label__roasting How might I roast coffee at home without investing in an expensive roasting machine?
-__label__equipment __label__stove Corelle Visions Covered Versa Pot 1.25 L
-__label__ribs __label__lamb Lamb ribs - how to cook them
-__label__mushrooms __label__sauteing __label__color How to stop mushrooms from discoloring everything?
-__label__equipment __label__stove __label__electric-stoves __label__induction What are the differences between an induction stove and a regular electric stove?
-__label__food-safety How to know when bread/cake is bad
-__label__baking __label__bread __label__dough __label__flour bread flour strength?
-__label__food-identification __label__cut-of-meat English name for cut of meat (Cacho de Paleta)
-__label__food-safety __label__food-science __label__food-preservation Which foods are certain to never cause food poisoning?
-__label__bread __label__kneading No-Knead Bread: How long should I raise the dough in different tempratures?
-__label__fish __label__salmon __label__seafood Some fishermen tell me I caught a Trout Salmon. Does this fish differ much from ordinary salmon?
-__label__soup __label__garlic Are Garlic cloves supposed to be put as whole or as chopped up pieces in a soup?
-__label__pizza __label__pizza-stone transfer pizza onto stone without sticking
-__label__salt __label__soup Soup is too salty!
-__label__eggs __label__freezing __label__frittata Freezing a frittata
-__label__sous-vide __label__pressure-cooker Can I use sous vide instead of pressure cooking
-__label__italian-cuisine __label__language __label__polenta __label__american-cuisine What is the difference between grits and polenta?
-__label__slow-cooking __label__candy __label__almonds Candied almonds made In a crock pot didn't harden, are still gooey
-__label__bread __label__dough __label__temperature __label__pizza Bread/Pizza Dough Techniques
-__label__baking __label__cake __label__refrigerator Chiffon gets stiff overnight
-__label__seeds __label__food-processing Easier way to shell out sunflower seeds
-__label__crust __label__apple-pie Apple pie making...how to add the crumble crust on top of the mound of raw apples?
-__label__baking Can I substitute grapeseed oil with peanut oil?
-__label__beef __label__stews Stew beef, overcooked or undercooked?
-__label__soup Lemon juice as a natural preservative for soups
-__label__slow-cooking __label__steak Does this sound like a reasonable way to slow cook a rib-eye?
-__label__chicken __label__stock __label__chicken-stock Lifespan of chicken stock in fridge
-__label__refrigerator __label__batter __label__baking-soda __label__baking-powder How are chemical leaveners affected by moisture and cool temperature?
-__label__food-safety __label__substitutions __label__salt Calcium chloride as substitute for sodium chloride
-__label__sauce __label__cheese __label__italian-cuisine __label__dairy __label__alfredo Why did my ricotta cheese did not completely melt in the Alfredo?
-__label__food-safety __label__storage-lifetime __label__carrots At what point should carrots be thrown away?
-__label__substitutions __label__bread __label__rye What can I substitute for rye flour?
-__label__food-identification __label__vietnamese-cuisine What is this Vietnamese Food?
-__label__storage-lifetime __label__tea My tea bags are expired, can I still use them?
-__label__pasta __label__pork __label__slow-cooking __label__italian-cuisine Is my ragu missing an ingredient?
-__label__cheese __label__cleaning __label__pan __label__ceramic Pan stain after roasting cheese
-__label__cake __label__food-science __label__pudding How does pudding make cake moister?
-__label__chicken __label__meat __label__sauce __label__frying __label__food-science Will meat taste okay if I cook it in a pan where the leftover fond seems burned?
-__label__baking __label__bread __label__cookies Crispy Lembas Bread Recipe
-__label__tea What causes tea to be bitter, and how can I avoid that bitterness?
-__label__substitutions __label__cake __label__sugar Can I use brown sugar instead of white sugar in making fruitcake?
-__label__fish __label__shopping In England, can I buy fresh fish directly off the boat?
-__label__food-safety __label__food-science What makes lye food grade?
-__label__baking __label__cake What happens to pound cakes if I forget the flour?
-__label__baking __label__cake __label__recipe-scaling Baking a cake in a larger/smaller pan
-__label__temperature __label__refrigerator Fridge temperature
-__label__fruit __label__oven __label__microwave __label__drying __label__convection Can a convection microwave be used to dry fruit
-__label__baking __label__bread __label__resources __label__cookbook Bread Book Suggestions
-__label__texture __label__consistency __label__fruit-leather How to reduce the chewiness of fruit leather
-__label__baking __label__substitutions __label__measurements What does "combine dry ingredients through cloves" mean?
-__label__eggs __label__storage-lifetime __label__salad-dressing How long can i keep home made caesar dressing?
-__label__sauce __label__chocolate Thick Chocolate Sauce
-__label__mexican-cuisine __label__flowers What variety of squash produces "flor de calabaza"?
-__label__baking __label__yeast Can/should I use rapid rise yeast for longer proofing?
-__label__honey Is there any reason not to decrystallize honey?
-__label__sauce __label__reduction How do I know when my sauce is reduced enough?
-__label__canning __label__jam How can I keep my jam from overcooking while I process it?
-__label__equipment __label__knives __label__maintenance What cost-effective things can I do to help my knives stay sharp longer?
-__label__chicken-stock What to do with rotisserie chicken juices
-__label__french-fries How to bake Frozen French Fries
-__label__baking __label__equipment __label__quickbread __label__aluminum-cookware __label__teflon Durable loaf pans for quick breads?
-__label__meat __label__steak __label__basics interval cooking vs regular cooking meat
-__label__hot-sauce How does the "Suicide Sauce" from Hot Licks rate on the Scoville Scale
-__label__coffee __label__caffeine What method of coffee preparation gives the most caffeine in the finished cup?
-__label__smoking Electric smoker and a charcoal smoker
-__label__ice-cream __label__serving How do I avoid hot fudge turning my ice cream into a soupy mess?
-__label__meat Help roaster oven quit in the night!
-__label__sauce __label__cheese __label__pasta __label__reheating __label__bulk-cooking Make a cheese sauce that doesn't go solid when cooled
-__label__baking __label__cake Why might a cake collapse after cooking
-__label__soup __label__seafood __label__stews __label__american-cuisine What is the difference between Clam Chowder and New England style?
-__label__nuts How do you reflavor nuts?
-__label__equipment What kind of wok do I have?
-__label__untagged What electronic tools are recommended for a cooking journal?
-__label__eggs __label__poaching __label__high-altitude Poached eggs at altitude?
-__label__freezing __label__potatoes __label__stock __label__chicken-stock Is it worth putting potato skins in chicken stock?
-__label__vegetables __label__fruit __label__thickening __label__coconut __label__baby-food How can I create this coconut milk, fruit, and veggie snack at home?
-__label__cheese __label__food-identification __label__french-fries What is the type of cheese in "chips and cheese" UK fast-food? (with photos)
-__label__baking __label__cookies Chocolate chip cookies with whole wheat flour
-__label__beef __label__roast What cut of beef do most restaurants use for carving roasts
-__label__bread __label__food-preservation How to store homemade bread?
-__label__baking __label__pie __label__crust __label__bananas How to make a pie crust out of plantains?
-__label__oven __label__oats __label__granola How to make muesli/granola bars crunchier?
-__label__chicken __label__food-science About Farm Chicken
-__label__sauce __label__culinary-uses __label__blueberries __label__spicy-hot What To Do With Blueberry Hot Sauce
-__label__beef __label__japanese-cuisine __label__noodles __label__korean-cuisine __label__kimchi Kimchi Beef Noodles
-__label__food-safety __label__bread __label__flour What should I do with my leftover bench flour?
-__label__baking __label__bread __label__crust How to achieve great baguette crusts
-__label__storage-method __label__food-science __label__refrigerator __label__bananas Why do bananas turn black in the refrigerator?
-__label__storage-method __label__food-safety __label__potatoes Did I store these potatoes incorrectly (found a bug inside)?
-__label__tofu Tofu and chalkiness
-__label__dough How to store no yeast dough
-__label__marinade __label__vietnamese-cuisine Can I use southeast asian fish sauce as a marinade?
-__label__baking __label__flour __label__bread Baking bread with spelt flour, without using a bread pan
-__label__fruit __label__ripe __label__ingredient-selection How do I tell if a cantaloupe is ripe?
-__label__baking __label__cake __label__chocolate How to change a vanilla cake recipe to make a chocolate cake?
-__label__storage-lifetime __label__cheese-making What is the storage life for whey?
-__label__gumbo Why did my gumbo stored in a metal pot refrigerated overnight change?
-__label__corn __label__american-cuisine __label__tortilla How to cook good "arepas"?
-__label__pie __label__cream My butterscotch pie filling curdled?
-__label__bread __label__yeast What to do about yeast that doesn't work?
-__label__oil __label__herbs How to use herb extracts or essential oils in drinks
-__label__soup __label__beans __label__soaking Why won't my beans soften?
-__label__cookware __label__stainless-steel Is there any tri-ply cookware where all the steel is 18/0?
-__label__boiling __label__non-stick __label__oats How do I stop porridge sticking to the pan?
-__label__food-safety __label__juice __label__apples Using soft apples to make apple juice
-__label__pastry __label__flambe __label__creme-brulee Can I make Crme Brle using a flamb?
-__label__wine __label__drinks Are there any scientific advantages to using a cork to stop a wine bottle?
-__label__food-safety Fully cooked sealed ham
-__label__substitutions __label__oil Substitutions for vegetable oil in cornbread
-__label__flavor __label__smell Is it true that smell is lost flavor?
-__label__food-safety Frozen Corned Beef left out to thaw,
-__label__chicken __label__butter __label__frying-pan __label__breadcrumbs Prevent uneven browning with breadcrumb chicken?
-__label__ground-beef How long will ground beef stay good after being frozen?
-__label__baking __label__bread __label__cast-iron __label__pot Is it possible to use casserole dish to make no-knead bread?
-__label__food-safety Why does my milk bottle lid have two dates
-__label__milk __label__language __label__soymilk __label__almond-milk What properties allow something to be considered "milk"?
-__label__cookware __label__stove __label__glass Can I use this Ikea glassware on stove top?
-__label__cheese __label__food-science What is the effect of the fat content of milk when making cheese?
-__label__spices __label__spanish-cuisine __label__paprika Pimenton ahumado vs. Pimenton de la vera
-__label__coffee Can coffee beans be roasted in an airfryer
-__label__chicken __label__milk __label__marinade Will soaking chicken in milk hurt the chicken
-__label__sauce __label__bechamel Why does a white sauce (bechamel,veloute) sometimes turn grey?
-__label__baking __label__substitutions __label__shopping __label__language What is Zwieback toast and where can I find it?
-__label__equipment __label__knives __label__utensils __label__disposal What is the proper way to dispose of a kitchen knife?
-__label__fish __label__smell How do you get the smell of fish off your hands?
-__label__salt __label__hard-boiled-eggs Will hard boiled eggs absorb salt through the shell?
-__label__substitutions Are there any general principles of ingredient substitutions?
-__label__culinary-uses Is sarsaparilla used in cooking?
-__label__baking __label__cake __label__meringue What is the best way to making a great pavlova base?
-__label__substitutions __label__please-remove-this-tag __label__baking-soda __label__baking-powder What is the difference between baking soda and baking powder?
-__label__substitutions __label__chocolate How to substitute unsweetened baker's chocolate for powdered cocoa in cake recipe
-__label__soup __label__seasoning Help me rescue my bland soup
-__label__pan Pan size affecting evaporation time
-__label__batter Which is a better option for making dosa batter. Indian mixie or US blender?
-__label__substitutions __label__rice Is it possible to turn Rice Krispies back into rice?
-__label__flavor __label__basics __label__chopping To chop or to blend?
-__label__chinese-cuisine __label__food-identification __label__snacks How to prepare this (Chinese) snack?
-__label__chicken __label__salt __label__slow-cooking __label__poaching What are the differences between slow cooking and poaching a chicken soup and how does slow cooking/poaching soup affect salt absorbtion?
-__label__food-safety __label__marinade Can you use marinade twice if it was first used on precooked meat?
-__label__chicken __label__freezing __label__reheating How did inventor Robert C. Baker bind breading to chicken?
-__label__ganache __label__chocolate-truffles What is ganache, and how it is used in truffles? Does it differ from chocopaste?
-__label__chips __label__blanching __label__potatoes Potato Crisp making
-__label__cookware __label__stove __label__heat Can you safely use a cast-iron grill pan as a heat diffuser?
-__label__baking __label__substitutions How to grease a pan without shortening or butter
-__label__storage __label__mayonnaise Accidentally refrigerated Mayonnaise
-__label__storage-method __label__asian-cuisine __label__reheating __label__dumplings Making Dumpling Conserve Better
-__label__substitutions __label__pumpkin Using fresh pumpkin as a substitute for canned
-__label__chicken __label__batter __label__corn cornmeal crust on chicken is too gritty, is there a way to fix after chx has been baked?
-__label__cookies __label__macarons What is the difference between a macaron and an amaretti biscuit?
-__label__pairing __label__menu-planning __label__serving-suggestion What would be a good accompaniment for Ostrich fillet with Port and Blue Cheese glaze?
-__label__baking __label__eggs __label__pastry __label__french-cuisine How do I make macarons de Paris in a neat shape and make them rise with the lip?
-__label__seafood How can I save my mussels?
-__label__salt __label__pork __label__confit Is this cooking method likely to yield a tasty pork chop?
-__label__bacon What are the bubbles on the surface of cooking bacon?
-__label__meat __label__cookware __label__stews __label__casserole What are the benefits of stewing on the hob over cooking in the oven?
-__label__food-safety __label__seafood At what point (after clams die) are they ok to eat
-__label__organization How do you organize your recipes?
-__label__equipment __label__mold __label__fudge Where can I get Chocolate Bar shaped silicone molds from in the UK?
-__label__eggs How to reduce the eggs from over burnt at the sides in a wok?
-__label__sauce __label__cream __label__lemon __label__acidity curdling cream in lemon spaghetti
-__label__storage Cooling a Roast cooked in a Crockpot
-__label__spices __label__curry __label__condiments __label__ketchup Is curry ketchup just ketchup with curry powder?
-__label__food-safety __label__storage-method __label__storage-lifetime __label__ginger How can I tell if homemade ginger syrup has gone bad?
-__label__flour __label__crust __label__biscuits When does gluten start to develop in pie crust or biscuits?
-__label__chili-peppers __label__chili What happens to the heat/capsaicin content of a pepper when you roast it?
-__label__storage-lifetime __label__food-science __label__ingredient-selection Does the freshness of the ingredient impact the longevity of the cooked dish?
-__label__equipment __label__sauce __label__tomatoes __label__blender Preparing Salsa with a Magic Bullet
-__label__slow-cooking __label__corned-beef __label__crockpot How do you keep corned beef from falling apart in the crockpot?
-__label__equipment Are there significant differences between different zesters?
-__label__tomatoes __label__condiments __label__ketchup If tomatoes are fruit
-__label__mexican-cuisine How do I make the ingredients in a burrito evenly distributed?
-__label__calories Calories pre-cooked vs cooked
-__label__coffee __label__beans __label__ingredient-selection What can you surmise about coffee beans that have oil on them at the time of purchase?
-__label__oil __label__olive-oil How to get rid of raw taste of Extra Virgin Olive oil?
-__label__knives __label__equipment What are the advantages of a Santoku over a French Chef's Knife?
-__label__coconut How do you determine whether a coconut is young or not by knocking on it?
-__label__beef __label__cooking-time __label__barbecue Rotisserie Charcoal BBQ - 50 lb boneless hip of Beef. Cooking time
-__label__language __label__traditional __label__stews __label__english-cuisine Is there a difference between Stew and Casserole?
-__label__salt What is the relationship between salt and iodine?
-__label__food-identification __label__oranges Are these vestigial seeds in a "seedless" orange?
-__label__food-safety __label__chocolate Test if whitish chocolate has bloom or is spoiled
-__label__flour __label__oats I'm using steel cut oats flour to make bread and muffins but the insides are mushy and wet
-__label__baking __label__water Do I need to adjust recipes when using hard water
-__label__substitutions __label__eggs __label__history Why powdered eggs?
-__label__storage-method __label__storage-lifetime __label__vinegar How long will a balsamic reduction keep?
-__label__juice What is the meaning of reconstituted juice?
-__label__food-preservation Can I safely pressure can potato soup with milk in it?
-__label__substitutions __label__soup __label__vegetarian Replace the mouthfeel of consomm in vegetarian soup?
-__label__cheese __label__pasta __label__spaghetti Romano vs Parmesan in Cacio e Pepe?
-__label__substitutions __label__meat __label__beef __label__sausages Using cueritos (Pork Rinds) for ground beef
-__label__cooking-time __label__potatoes __label__french-cuisine __label__pressure-cooker New potatoes in pressure cooker with salt: how to optimize water amount and cooking time?
-__label__equipment __label__food-safety __label__refrigerator How effective are modern home refrigerators at keeping other foods cool when hot food is introduced to the space?
-__label__meat __label__temperature __label__cooking-time __label__roasting __label__lamb How do I modify cooking methods for a markedly smaller roast than most recipes state?
-__label__eggs __label__shopping __label__ingredient-selection __label__color Yellowness of egg yolk
-__label__grilling Cooling off a kettle-style grill
-__label__herbs __label__soaking Why do we need to soak dry Fenugreek leaves in warm water, and then sprinkle salt over them?
-__label__turkey __label__smoking Reducing "gamy" flavor of turkey
-__label__beef __label__color __label__curing How can I keep corned beef pink?
-__label__yeast How does yeast feed on the water
-__label__frying-pan __label__non-stick __label__crepe Is there any way to make crepes without a proper non-stick pan?
-__label__baking __label__corn Can I turn coarse coarnmeal into fine with a blender?
-__label__sauce __label__cream __label__reduction How do you reduce a cream sauce?
-__label__cabbage How to fold cabbage leaves for cooking?
-__label__steak __label__cast-iron __label__pan __label__hamburgers Buying first cast iron pan size/depth/shape
-__label__food-safety __label__chicken __label__marinade Is a whole chicken still safe after 5 days marinating in the fridge?
-__label__molecular-gastronomy __label__spherification How to preserve the green colour of mint when doing spherification?
-__label__spices __label__budget-cooking Are 'premium' spices worth the expense?
-__label__cajun-cuisine __label__sausages What is boudin made from, and how is it made?
-__label__baking __label__sourdough __label__fermentation Using Sourdough Breads to reduce Fructans
-__label__gelatin Struggling to make jello
-__label__chicken Uncooked chicken overnight
-__label__baking __label__eggs __label__crust __label__quiche Why is my quiche soggy?
-__label__food-safety __label__bacon Alkaline tasting bacon - is it safe?
-__label__cheese-making Cheese from UHT Milk
-__label__electric-stoves Are they're any ovens that have Programmable Stove top element features like an OVEN start stop feature?
-__label__baking __label__substitutions __label__pie __label__custard What can I substitute for butter in a custard-based pie?
-__label__cheese __label__food-science __label__dairy Cheese making, acidic whey, denatured protein
-__label__yeast Yeast amounts unsure
-__label__dough __label__indian-cuisine __label__fats Why does fat make chapati/parathas/pooris remain soft?
-__label__bread __label__deep-frying How to fry tortillas for poori?
-__label__fruit __label__seasoning __label__raw Minimal tasty preparation of raw chayote
-__label__peanuts How to roast peanuts for peanut butter?
-__label__oil Frozen Misto pump head
-__label__potatoes __label__peeling How to Peel Potatoes
-__label__food-safety __label__cheese __label__mold How to recognize that a hard cheese is mouldy?
-__label__wok __label__seasoning-pans Questions about a recently purchased wok
-__label__sugar __label__gluten-free __label__ham Do these smoked ham hocks which contain dextrose, contain gluten?
-__label__food-safety __label__fish __label__seafood __label__offal Do sprats need to be gutted?
-__label__rice __label__bulk-cooking Reheating rice for 25 guests
-__label__equipment __label__oven __label__grilling __label__convection Toaster oven features - convection/rotisserie
-__label__equipment __label__mixing What features are important in a hand mixer?
-__label__spices __label__storage __label__organization Do you know of any good rectangular spice storage solutions?
-__label__storage-method __label__vegetables __label__culinary-uses __label__squash How should I use extra summer squash?
-__label__equipment __label__cast-iron __label__storage How to keep dust and cat hair off cast iron pan?
-__label__equipment __label__knives Ridges on knife steel?
-__label__cleaning __label__wine How to polish wine glasses if my hand cannot reach in?
-__label__eggs __label__sugar __label__cream __label__ice-cream Preventing Crystalised Dairy Ice Cream
-__label__breakfast __label__oats __label__grains __label__buckwheat What hot cereals can I cook by just adding hot water?
-__label__baking __label__eggs __label__storage-lifetime __label__refrigerator How long does eggwash keep?
-__label__substitutions __label__salt __label__butter How much to reduce salt when using salted butter in place of unsalted butter
-__label__eggs How to hold and then poach egg yolks?
-__label__baking __label__cookies How do packaged cookies stay good for so long?
-__label__freezing __label__turkey __label__stock __label__gelatin Why did my Turkey Stock turn into gelatin?
-__label__sugar What is "Buttered Sugar"?
-__label__baking __label__cake __label__cheesecake Is there a food that is halfway between a cheesecake and regular cake?
-__label__baking __label__bread __label__yeast How can I bake bread using a mother culture?
-__label__substitutions __label__cake __label__gelatin __label__icing __label__gelling-agents Can agar-agar be used in fondant icing in place of gelatin?
-__label__substitutions __label__sugar __label__syrup Can I substitute Glucose Syrup for Sugar in cake recipes?
-__label__dessert __label__gelatin __label__foam __label__evaporated-milk Jello and Evaporated Milk Dessert
-__label__knives __label__sushi __label__sashimi Sushi / sashimi knives
-__label__cleaning __label__microwave What is the best chemical cleaning agent clean tough stains out of a microwave other than vinegar, baking soda and lemon juice?
-__label__beans __label__conversion What's the approximate dry to cooked weight conversion ratio for beans?
-__label__frying __label__oil Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
-__label__equipment Enameled Cast Iron vs Stainless Steel Roasting Pans
-__label__food-safety __label__storage-method __label__tomatoes __label__refrigerator __label__ketchup Does ketchup belong in the fridge, or the cupboard?
-__label__tortilla-press __label__masa How to Get a Nice, Round Home-made Corn Tortilla
-__label__food-safety __label__cream Does incorporating whipping cream in a chocolate syrup extend its shelf life?
-__label__beans __label__sprouting Mung bean sprouts developed a slight purple color on day 3?
-__label__substitutions 1/4 cup of whiskey in cupcake batter substitute what type of liquid? And use the same amount?
-__label__food-science __label__pie Why would pumpkin pie form a clear custard layer?
-__label__freezing __label__chili-peppers Can whole pablanos be frozen whole?
-__label__equipment __label__rice What's the purpose of a parchment lid?
-__label__bacon __label__vacuum Vacuum-packed (or not?) bacon, safe to use?
-__label__beans __label__texture Baked beans still firm after soaking and hours of cooking
-__label__turkey __label__kosher __label__brining Brining a kosher bird
-__label__roasting __label__barbecue __label__turkey __label__brining __label__ribs How can I tell if my raw meat has been pre-brined/injected?
-__label__storage-method __label__storage-lifetime __label__food-preservation How to store garlic?
-__label__pasta __label__salad What's the best pasta, and cooking approach, for making pasta salad?
-__label__onions __label__curry How do I save my curry with too much of a raw onion smell?
-__label__storage-method __label__flour Does white whole wheat flour need to be refrigerated?
-__label__cheese __label__food-science What happens to cheese as it ages?
-__label__freezing __label__pie Can you freeze fruit pies after baking - Will this ruin them?
-__label__chocolate __label__thermometer __label__tempering Tempering chocolate:  2 C too much?
-__label__vegetarian __label__lentils __label__meatballs Cook lentils before or after shaping into veggie meatballs?
-__label__chicken-breast heat chicken breast in a pan with no oil - ok for the pan?
-__label__equipment __label__cutting a manual meat slicer
-__label__cooking-time __label__smoking __label__barbecue Vertical Smoker Cooking Times
-__label__spices __label__pepper Why whole peppercorns?
-__label__food-safety __label__grilling __label__barbecue __label__smoking __label__safety Smoking Boston Butt and Smoker Went out - Food Safety
-__label__baking __label__please-remove-this-tag __label__cookies Proper proportion of cream of tartar to baking soda for snickerdoodles
-__label__flavor __label__seafood __label__broth __label__risotto Risotto and a complementing/contrasting broth corresponding to the meat
-__label__food-safety __label__fish Is it safe to eat fish that has been left out in the cold overnight?
-__label__food-safety __label__meat Does meat need to be washed before preparation?
-__label__equipment __label__knives __label__chinese-cuisine What do the numbers used to differentiate Chinese slicer knives mean?
-__label__beef __label__temperature __label__sous-vide Sous vide timing for prime rib
-__label__flour __label__pastry Halva smells like play-dough? a common ingredient?
-__label__candy Does candy expire?
-__label__vegetables __label__cleaning How do I clean kale and other leafy vegetables for cooking?
-__label__grilling __label__heat Barbequeing with a charcoal grill
-__label__ingredient-selection Help translating an older Recipe
-__label__pork __label__sausages Why is my homemade pork sausage rubbery?
-__label__food-safety Proper use of Rhubarb
-__label__fish How do you prep Bacalhau (salted cod fish) before cooking?
-__label__food-science __label__lobster What causes the difference between Maine and Canadian lobsters?
-__label__cocktails Does gin "bruise"?
-__label__vinegar The recipe for chess pie includes cornmeal and vinegar-why?
-__label__salsa How to make chunky salsa like supermarket jarred salsa?
-__label__baking __label__frying __label__potatoes __label__french-fries Achieve the crispiness of fried potatoes using baking
-__label__food-safety __label__cleaning __label__chili-peppers Cure for burns from hot peppers / capsicum oil?
-__label__vegetables __label__boiling __label__steaming Difference between boiling and steaming vegetables?
-__label__food-safety __label__mushrooms How long do you have to cook wild morel mushrooms for them to be safe?
-__label__baking __label__bread __label__potatoes Search terms for potatoes inside of a bun
-__label__flavor __label__food-science __label__chemistry __label__flavour-pairings Flavour enhancers
-__label__mayonnaise __label__french-fries What ingredient gives vlaamse mayonnaise that special kick?
-__label__baking __label__bread __label__freezing __label__cinnamon Why don't the Rhodes cinnamon rolls from a bag turn out as good as the ones in the foil pan?
-__label__syrup __label__melting-sugar Holding sugar syrup at a consistent temperature
-__label__refrigerator __label__tomatoes __label__storage Why did the skin of my tomatoes fracture after a few days in a refrigerator?
-__label__food-safety __label__rice __label__pressure-cooker __label__kitchen-safety __label__burnt I burnt rice in a pressure cooker, do I need to throw my pressure cooker away now?
-__label__mayonnaise How do I make mayonnaise split?
-__label__food-safety __label__beef __label__bacon How long does grease take to go bad/rancid when sitting out?
-__label__mexican-cuisine __label__tortilla How can I make a Taco Shell?
-__label__drinks __label__fermentation Can kvass be made without bread?
-__label__equipment __label__pressure-cooker What types of cooking are pressure cookers most useful for?
-__label__boiling __label__oxtail Oxtail soup - oxtail tightened up during simmering?
-__label__eggs __label__frying Eggs sticking to the pan
-__label__milk __label__cream __label__fats Is there any difference between a given cream and mix of different milks resulting in the same fat percentage?
-__label__drinks __label__carbonation How to carbonate a drink?
-__label__barbecue __label__charcoal Is wood a good alternative to charcoal for bbq fuel?
-__label__tofu How does boiling impact the texture of tofu?
-__label__eggs Eggs , Can they go bad due to Hot Cold Hot temperature 's
-__label__eggs __label__experimental Using ostrich and emu eggs
-__label__sauce __label__mussels Why was the cooking liquor for my mussels too dilute?
-__label__microwave How do I cook frozen Goya Empanadas in the microwave?
-__label__baking __label__bread __label__focaccia Countering the oven spring, on purpose
-__label__mussels What kind of mussels are these?
-__label__ice-cream Repeatedly softening ice cream in the microwave
-__label__frying __label__steak How do you cook a steak like those found in fine steakhouses?
-__label__food-preservation __label__pickling Is it possible to re-use pickling liquid?
-__label__cake What does cleave mean with regards to a pan of batter?
-__label__pickling Sour pickles with Calcium Chloride?
-__label__substitutions __label__vegetarian How should "vegetarian duck" (seitan) be pre-prepared to substitute into a duck recipe
-__label__baking __label__cake __label__ratio Wouldn't this cake batter be too runny? Would the coffee affect the texture?
-__label__vegetarian __label__soup __label__stock __label__vegan __label__broth How to prepare a vegetable base using roasted squash for savory tomato-chunk soup
-__label__freezing __label__thawing Can meat freeze from the inside out?
-__label__storage-method __label__storage __label__containers Food container "not suitable for foods with a high fat or sugar content"
-__label__pumpkin __label__seeds Hulling pumpkin seeds - Possible? Easy?
-__label__baking __label__dessert __label__vanilla Can I filter out vanilla bean seeds?
-__label__eggs Why do my egg shells have discoloration?
-__label__beef How can I ensure a juicy beef burger patty?
-__label__food-safety __label__peeling __label__carrots Why do we peel carrots?
-__label__salt __label__food-preservation __label__alcohol __label__dehydrating Do alcohol and salt help in preservation of dehydrated vegetables?
-__label__baking __label__food-science __label__dough __label__mixing __label__kneading What is the rule of thumb for mixing doughs?
-__label__fish __label__salmon Are there any differences in cooking techniques for Farm raised Salmon versus Wild Salmon?
-__label__molecular-gastronomy Can I create cream of tartar with tartaric acid and potassium hydroxide?
-__label__tomatoes __label__basics How do you make tomato paste?
-__label__sauce How can I keep from burning a pan sauce?
-__label__nutrient-composition __label__vitamins Best way to preserve nutrients while dehydrating fruit and veggies
-__label__cake __label__pan __label__measurements Is it possible to know how much the cake weighs using a specific size of cake pan before baking?
-__label__pizza __label__pizza-stone Why does a pizza stone make my pizza dough bread-like?
-__label__food-safety __label__vegetables How to wash vegetables without running water?
-__label__coffee Grind coffee with a blade grinder for a moka pot?
-__label__eggs __label__omelette Why did my omelette turn out different than usual?
-__label__cheese __label__milk __label__cream __label__mozzarella Mozzarella. Obtaining buffalo milk from whole milk and heavy cream
-__label__sauce __label__temperature __label__milk __label__bechamel Milk temperature for white sauce
-__label__hamburgers A burger made from pastrami
-__label__ice-cream __label__vanilla Is vanilla a flavour or just absence of flavour?
-__label__equipment How can I prevent the odor in my dishwasher?
-__label__storage-method __label__fresh __label__peaches How to store fresh peaches?
-__label__reheating Can beef stew be reheated several times?
-__label__sugar __label__coconut __label__caramelization __label__caramel How can I make caramel that will hold its shape, without using refined sugar?
-__label__jam __label__chutney Can I convert jam into chutney?
-__label__roasting __label__peanuts For peanut butter, do peanuts have to be roasted with their shells or without their shells?
-__label__storage-method __label__truffles How can I store truffles?
-__label__potatoes __label__boiling When boiling potatoes, should I put them in with the cold water or in to the hot?
-__label__food-science __label__milk __label__water __label__oats Steel Cut Oats: cooking in milk vs. water
-__label__eggs __label__temperature __label__meringue Egg temperature for meringue
-__label__sauce __label__lemon __label__mistakes __label__hollandaise How to rescue a Hollandaise with too much lemon
-__label__chocolate __label__tempering Tempering chocolated fail!
-__label__eggs __label__cleaning __label__scrambled-eggs How to clean scrambled eggs from a pan?
-__label__baking __label__reheating __label__stuffing __label__thanksgiving For reheating stuffing in the oven, how long would you bake it and at what temperature?
-__label__sauce __label__sushi What is in eel sauce?
-__label__jerky How do I prevent venison (for jerky) from spoiling?
-__label__stock Court-bouillon: Why delay adding the wine and vinegar?
-__label__fruit __label__culinary-uses __label__plums Simple things to do with very tart plums?
-__label__dough __label__pizza How do you salvage a topped pizza that sticks to the peel?
-__label__equipment __label__knives Are fluted knives a gimmick?
-__label__eggs __label__dough __label__pasta __label__flour Do you need eggs for extruded pasta dough?
-__label__electric-stoves __label__dutch-oven Is it ok to use an enamelled Dutch oven on an electric stove top with the older ring burners?
-__label__oil __label__spoilage Can Grapeseed oil be considered edible after it has passed the expiry date?
-__label__chutney What's the difference between chutney and relish?
-__label__bananas __label__flambe How can I serve banana flambe for the next day?
-__label__equipment __label__cookware __label__pan __label__stainless-steel Stainless Steel Pan -- gray bottom. Why?
-__label__indian-cuisine __label__wine __label__curry What would adding wine (red or white?) do when cooking Vindaloo?
-__label__wine strawberry and fig vincotto
-__label__baking __label__parchment Edible Non Toxic Pencil Alternative for Baking Stencils?
-__label__induction Induction vs. propane gas expense?
-__label__baking Mixing ingredients ahead of time
-__label__chocolate __label__whipped-cream What is the best recipe for Chocolate Mousse: with butter or cream?
-__label__italian-cuisine __label__cookies What is this Italian Cookie called?
-__label__fish __label__japanese-cuisine __label__dashi How should Dashi made with kelp and bonito flakes smell?
-__label__indian-cuisine __label__onions how long to leave the sliced onion mixed with salt/pepper for onion Bhaji/onion fritters/onion pakoras?
-__label__fruit __label__blender __label__sorbet __label__strawberries Improve flavor of Sorbet made in Magic Bullet?
-__label__substitutions __label__macarons Substitute for coconut in macaroons
-__label__substitutions __label__butter __label__avocados Use Avocado instead of Butter to bake a cake?
-__label__nuts __label__ingredient-selection Is it true that good pistachio nuts should have yellowish shell, purplish skin and greenish flesh?
-__label__knife-skills __label__cutting-boards How can I dice vegetables on a small cutting board?
-__label__eggs __label__breakfast __label__cod What's the best method for preparing a smoked cod roe breakfast?
-__label__baking __label__cake __label__cupcakes How do I change cake recipes for cupcakes?
-__label__equipment __label__wok Possible to Cook with a Wok on an Electric Hot Plate?
-__label__cake Can I use a nonstick or stainless steel pan to bake a cake in a microwave
-__label__food-safety __label__rice if uncooked rice is soaked for 2 day, is it still safe to eat (after it's cooked)?
-__label__equipment __label__cleaning Are recirculation extractor hoods good?
-__label__rice Rice: Measuring water after washing it
-__label__equipment __label__tea Does the type of strainer built in a teapot matter?
-__label__salmon Quality of frozen salmon (fish in general)
-__label__pork __label__barbecue __label__ribs BBQ Rib problem, need suggestions
-__label__sauce What is pizza sauce?
-__label__cake __label__sugar __label__resources __label__decorating Which are recipes for "rolled fondant"?
-__label__asian-cuisine __label__soy __label__indonesian-cuisine How to make your own Tempeh?
-__label__sauce How to Cook St-Hubert  La King Sauce?
-__label__food-preservation __label__canning __label__jam __label__jelly Jam "separates" in processing
-__label__rice __label__vietnamese-cuisine __label__thai Laotion (Thai/Viet) Style Sticky Rice, after making sticky rice do you knead the rice in something specific?
-__label__grilling In a recipe, yogurt toughens potatoes but whipping cream does not
-__label__food-safety Should eggnog be chunky?
-__label__eggs Can egg be scrambled inside shell?
-__label__sauce What causes Bchamel Sauce to get so clumpy?
-__label__food-preservation __label__mexican-cuisine How long can I store mole?
-__label__cheese __label__wine cheese fondue not binding
-__label__substitutions __label__food-identification __label__cut-of-meat __label__butchering __label__rabbit How can I tell the difference between a rabbit and a cat?
-__label__spices What do these additions to common spice mixes do with your dish?
-__label__food-safety __label__utensils How can I ensure food safety if my cooking utensils have touched raw meat?
-__label__baking __label__cake How to halve a cake recipe?
-__label__equipment Misto nozzle leaks
-__label__dough __label__consistency Minimum liquid to make solid dough
-__label__chocolate __label__melting-chocolate __label__tempering What does non-tempered couverture chocolate taste like?
-__label__soup __label__food-preservation __label__canning Shelf-life of pressure-canned soups - is it still good?
-__label__storage-method __label__refrigerator What temperature does "keep refrigerated" mean?
-__label__nutrient-composition __label__curry __label__lime Adding lime juice to green curry paste and heating
-__label__dough __label__flour __label__wheat __label__additives What is the affect of adding alkaline or acidic substances to wheat flour?
-__label__candy How do I make candy shells?
-__label__deep-frying __label__raw __label__doughnuts Why are my doughnuts raw in the middle?
-__label__food-science __label__flavor Flavour combinations - structural analysis
-__label__sauce __label__vinegar __label__buttermilk __label__hot-sauce __label__chicken-wings Homemade Buffalo Sauce
-__label__dessert __label__brown-sugar How to stuff Brown Sugar croissants?
-__label__temperature __label__mushrooms Why should dried mushrooms be soaked in warm water?
-__label__salad Salads that are made of tomatoes, onion, chilli, coriander, salt and lemon
-__label__eggs __label__sugar __label__measurements __label__icing Royal icing - how important is accurate measuring?
-__label__substitutions __label__cake __label__chocolate I want to make a mug cake, can I use hot chocolate mix instead of cocoa?
-__label__food-safety __label__cheese Sliced white American cheese
-__label__cream __label__thickening __label__lemon-juice Why doesn't my Lemon Posset thicken? What am I most likely doing wrong?
-__label__substitutions __label__sugar Substituting some sugar for stevia
-__label__baking __label__quickbread Can I replace eggs, oil and water with apple sauce or just eggs?
-__label__baking __label__turkey Can you cook a 25 lb turkey in an oven that is 9 inches from the bottom rack to the heating elements?
-__label__texture __label__moisture What is the inside texture of a Japanese croquette?
-__label__oil __label__vinegar __label__mixing __label__salad-dressing __label__emulsion French dressing will not blend or mix to be creamy
-__label__sauce How do I make restaurant-quality white wine sauce?
-__label__fruit How to wash soft fruit?
-__label__cookware __label__cast-iron __label__seasoning How to see if cast iron cookware is enameled?
-__label__tea What is the most comfort temperature for tea?
-__label__equipment __label__cheese Cheese Cutting Tools
-__label__flavor __label__gelatin Flavorings for clear gelatin
-__label__culinary-uses __label__fruit How can I use persimmons in a cooked dish?
-__label__equipment __label__asian-cuisine __label__knife-skills How heavy should a Chinese chef's knife be?
-__label__storage-lifetime __label__pasta __label__dough How long will eggless pasta dough last in the fridge?
-__label__pork __label__slow-cooking __label__roast How do I cook large quantities of Boston pork butt?
-__label__cooking-time __label__recipe-scaling How do I scale a recipe that calls for boiling off liquid?
-__label__substitutions __label__oil __label__chili-peppers Annatto Oil Substitute
-__label__flour __label__bread Is it important to warm the flour before making bread?
-__label__turkey __label__thanksgiving How long do you let a turkey rest after cooking?
-__label__cake __label__microwave Mug-cake mix at home
-__label__tomatoes __label__texture What is a mealy tomato, and how would one use one?
-__label__meat __label__sauce __label__italian-cuisine secret ingredient in a restaurant bolognese
-__label__frying __label__steak __label__olive Olive oil, Canola oil, or almond oil
-__label__baking __label__bread __label__stand-mixer Adding too much flour to bread dough in Kitchenaid Stand Mixer?
-__label__nutrient-composition __label__mayonnaise Protein in mayonnaise...none?
-__label__meat __label__shopping __label__goose Where can I buy a goose?
-__label__food-safety __label__refrigerator __label__spoilage Does having spoiling food in your fridge cause other food to spoil faster?
-__label__chocolate __label__melting-chocolate __label__tempering What is the purpose of tempering chocolate?
-__label__sauce __label__food-identification "Old wild west" secret sauce
-__label__chia Are Chia Powder and Ground Chia the same product?
-__label__baking __label__bread __label__milk __label__buttermilk Bread recipe calls for dry milk powder. Can I use dry buttermilk powder?
-__label__yogurt __label__steaming __label__jam __label__glass __label__containers Can I pasteurize milk in a jam jar?
-__label__equipment __label__bread Are Non-Stick Bread Pans Destined to Fail?
-__label__food-safety __label__fish Refreezing Fish? Safe?
-__label__baking __label__equipment Is there a plastic bowl/dish that can withstand high temperature in the oven?
-__label__asian-cuisine What is Black Vinegar?
-__label__chicken __label__flavor __label__onions __label__salad How do I tone down onion sharpness already in the chicken salad?
-__label__steaming Can I steam-cook food in a distiller?
-__label__baking __label__substitutions __label__flour __label__quinoa Can I substitute quinoa flour for bleached flour in a baking recipe?
-__label__deep-frying __label__mushrooms __label__raw-meat Deep-Frying stuffed mushrooms?
-__label__cake __label__sponge-cake How do I add butter to a sponge cake?
-__label__chicken-stock __label__lentils Boiling lentils in chicken stock?
-__label__equipment __label__whipped-cream Overpressurizing a cream whipper?
-__label__vegetables __label__cucumbers How to prevent cucumbers from tasting bitter?
-__label__baking __label__bread __label__sourdough-starter Tartine + Sourdough Taste
-__label__food-safety __label__vanilla Safe to use some vanilla pods that have been fished out of another recipe?
-__label__substitutions __label__wine __label__spaghetti Will swapping the red wine in my spaghetti bolognese with port wreck the dish?
-__label__chili-peppers __label__ripe Why do we eat unripened chili peppers?
-__label__substitutions __label__baking __label__pie __label__cornstarch Is there an alternative to cornstarch when used to thicken a pie filling
-__label__food-safety Is this coconut spoiled?
-__label__baking __label__bread __label__dough __label__yeast __label__rolls How can I keep the shape of my free-form bread dough when it is rising?
-__label__eggs What is the difference between white and brown eggs?
-__label__rice Sweet rice recipe help? Panama cook book recipe
-__label__dough __label__food-science Effect of carbonated water on the rising of the dough?
-__label__sugar What is caster/castor sugar?
-__label__batter __label__pancakes Three day old pancake batter with grey spots
-__label__cookware Does heat distribution vary between uncoated stainless steel pans and non-stick pans?
-__label__cheese __label__pasta Mixing mozzarella without clumping
-__label__garlic __label__cutting When should I press garlic and when should I chop it?
-__label__chili-peppers __label__mortar __label__pestle Grinding dried chiles in a mortar and pestle?
-__label__food-safety __label__pork How long can I safely keep a thawing pork shoulder in the fridge?
-__label__eggs Buy Omega 3 eggs in bulk?
-__label__storage How to store squash?
-__label__equipment __label__heat __label__stir-fry How to get heat high enough for stir fry?
-__label__coffee Finding the Right Coffee Grind
-__label__chili-peppers __label__heat What is the hottest part of a chili/chilli/chile pepper?
-__label__dough __label__oven __label__pizza __label__gas __label__pizza-stone Neapolitan Pizza in a regular gas oven
-__label__tea What difference does oxygen content of tea water make?
-__label__flavor __label__salt __label__vinegar __label__fermentation __label__pickling What is the difference in flavor between a fermented pickle and a vinegar pickle?
-__label__potatoes __label__refrigerator __label__salad Why must potato salad be placed in the refrigerator before serving?
-__label__flavor __label__soup __label__basics __label__cookbook What is a good book about soup?
-__label__oven __label__reheating __label__ham How long does it take to warm a ham in the oven?
-__label__oil __label__potatoes __label__food-preservation __label__deep-frying Frying - Oil foams
-__label__muffins __label__blueberries What's the difference between fresh and frozen blueberries for baking?
-__label__storage-method __label__ripe __label__avocados What can I do to help my avocados ripen?
-__label__storage-method __label__storage-lifetime __label__ginger How can I store root ginger for maximum shelf life?
-__label__beans How to make smooth Chumus?
-__label__cleaning __label__cookware How to clean an all-clad stainless steel pan
-__label__temperature __label__chicken-breast How do I prevent burned chicken breasts when cooking on the stovetop?
-__label__substitutions __label__chocolate Can I use Chocolate Chips in place of Semi-sweet baking chocolate?
-__label__food-safety __label__chicken __label__sandwich Lunch meat is slimy on outside?
-__label__canning __label__chili-peppers __label__chili Culinarily Flexible Pepper
-__label__food-preservation Is there any way to kill bacteria in food without using heat?
-__label__meat __label__language Is there a name for the mushy sludge that forms around/benath meat as it cooks?
-__label__pie __label__pectin __label__apple-pie __label__filling What is the enzyme that makes apples's pectin heat resistant? And can it be added to other fruits to achieve similar results?
-__label__food-processing What exactly is essence?
-__label__rice __label__indian-cuisine What kind of rice to serve with Indian Butter Chicken (Murgh Makhani)?
-__label__food-science __label__boiling __label__water How do I stop my pans boiling over?
-__label__wine How to pop a tiny champagne cork?
-__label__baking __label__cake __label__oven __label__cookies What is the proper oven rack height position for baking cakes and cookies?
-__label__meat __label__boiling Will meat overcook in a boiling water pot?
-__label__chicken __label__pairing __label__tartare How to prepare chicken tartare?
-__label__eggs __label__microwave Why is putting an egg in the microwave not recommended?
-__label__turkey __label__brining Breaking down a turkey for storage - brine before or after freezing?
-__label__eggs __label__chicken Will store bought chicken eggs hatch?
-__label__peanuts If I put peanuts in a coffee grinder, will I get peanut butter or peanut powder?
-__label__untagged Local special ingredients on Cape Cod
-__label__sauce __label__kiwifruit Make Kiwifruit sauce less sour without sugar?
-__label__yogurt Homemade yogurt aftertaste
-__label__tea __label__caffeine Is Pickwick green tea deceffeinated?
-__label__flavor __label__msg Will MSG improve taste of a food for someone who dislikes the food itself or will it make it worse?
-__label__culinary-uses __label__nuts What can I do with 2 lbs. of pecans?
-__label__freezing __label__cucumbers Can I freeze Tzatziki sauce?
-__label__pasta __label__dough Why did my fresh pasta come out pasty and lumpy?
-__label__storage-method __label__italian-cuisine __label__lasagna What should I do with a just-baked lasanga?
-__label__ham __label__charcuterie What's the difference between Prosciutto, Jamon Serrano and Speck?
-__label__food-safety __label__meat __label__defrosting __label__thawing Why does my meat never thaw in the fridge?
-__label__butter __label__seasonal Does milk (fat) change in Winter?
-__label__oven __label__steaming __label__veal Can I make baked veal more soft?
-__label__chicken __label__freezing __label__storage Should I store my uncooked marinated chicken wings in the freezer?
-__label__thickening __label__sour-cream How to thicken a sour cream recipe?
-__label__microwave __label__boiling __label__food-safety Why microwaves do not kill harmful bacteria as well as boiling?
-__label__sugar __label__mold __label__food-safety Does sugar inhibit mold growth?
-__label__food-safety __label__fish __label__sushi __label__salmon __label__japanese-cuisine Can store bought salmon be used for sashimi?
-__label__gluten-free What are some good gluten-free food alternatives?
-__label__vegan __label__spicy-hot How can vegans alleviate the effects of spicy food?
-__label__grilling How does food cook differently on an open top grill than a covered one?
-__label__yogurt __label__coconut homemade coconut flavoured yogurt?
-__label__substitutions __label__apples __label__pectin Using pectin as a fat replacement
-__label__food-safety __label__boiling Can I cook (boil) vegetables in the same pot two times in a row without washing the pot?
-__label__eggs __label__egg-whites When I'm separating egg whites, how much does it matter if a little yolk gets in?
-__label__cheese Are you supposed to eat the rind of Brie cheese?
-__label__syrup __label__honey __label__glucose-syrup How to tell if it is honey, super filtered honey, or corn syrup?
-__label__culinary-uses __label__tortilla-chips What can I make with the broken corn chips at the bottom of the bag?
-__label__fish __label__salmon Can gravlax be prepared from frozen salmon?
-__label__chicken __label__food-identification What is this really tasty part of a chicken found in a cavity in the hip?
-__label__food-science __label__candy What can I add to boiled lollies to stop them from melting in humid weather?
-__label__baking __label__cake __label__batter __label__conversion __label__mixing Converting stand mixing time to hand mixing
-__label__baking __label__cookies How can I bake crunchy chocolate chip cookies?
-__label__baking __label__equipment Non-glass baking containers for both microwave and oven use
-__label__frying __label__skillet Frying pan - Heat Distribution
-__label__flatbread Accidentally baked flatbread with oxygen absorber -- is flatbread safe to eat?
-__label__roasting __label__honey __label__peanuts How to make Honey Roasted Peanuts just like Planters?
-__label__gelatin __label__cornstarch Is cornstarch a less effective thickener when used with gelatin?
-__label__bread __label__dough __label__stand-mixer In my new mixer, my bread dough gets wrapped around the kneading hook. What should I do?
-__label__fermentation __label__kimchi Kimchi not very fermented, did not expand or get juicy
-__label__equipment What foods *require* a food processor?
-__label__storage-lifetime I moved to US recently from India and I am looking for Plastic jars for storage,
-__label__chicken __label__meat __label__freezing __label__liver Can I freeze raw liver and meat?
-__label__vanilla Why non-flavored variant is usually vanilla?
-__label__puff-pastry Would this cheat puff pastry really work?
-__label__oranges __label__seasonal Seville oranges for marmalade - how important is freshness?
-__label__potatoes __label__dehydrating __label__starch Starch Content of Dehydrated Potatoes
-__label__nuts __label__almonds Cracking almonds without a nutcracker?
-__label__food-identification What is "Irish Moss"?
-__label__baking __label__butter __label__sour-cream __label__differences What is the difference between sour cream & butter in baked goods?
-__label__cookies Is eating cookie dough without egg safe?
-__label__oven __label__microwave __label__convection Replacing toaster oven with convection oven or convection microwave?
-__label__equipment __label__chocolate Get chocolate eggs out of silicone mold
-__label__storage-method __label__pancakes How to store pancakes
-__label__chicken I over seasoned BBQ chicken with too much salt how do I fix it
-__label__raw-meat Bought meat left out over night ..is it safe to eat?
-__label__oven __label__roast __label__brisket How long do I cook my brisket?
-__label__nuts __label__blanching __label__almonds How to blanch and peel nuts?
-__label__storage-lifetime __label__wine Wondering if the bottle of wine I have is still good or not
-__label__substitutions __label__corn __label__popcorn Cooked corn kernels, but not from corn cob
-__label__chicken Thawing uncooked chicken
-__label__stock __label__culinary-uses Are the leftovers from making stock good for anything?
-__label__chicken __label__barbecue How long should it take to bbq half a chicken?
-__label__chicken __label__raw-meat __label__cleaning How do you properly wash hands after dealing with raw chicken?
-__label__eggs __label__omelette Omelet help.... gah why is it so hard?
-__label__substitutions __label__ingredient-selection __label__thickening __label__gelling-agents __label__ratio Effect of xanthan gum on agar agar gels?
-__label__meat __label__slow-cooking __label__whiskey Slow cooker bourbon meat recipe bitter
-__label__vegan __label__ingredient-selection Is there an official standard vegan packaging symbol designating that a product is vegan?
-__label__crockpot Cooked meat in slow cooker on warm. Can it still be safe to eat?
-__label__eggs __label__storage-lifetime __label__italian-cuisine __label__dessert How long will Tiramis made with raw egg keep?
-__label__fish __label__sushi Would pre-sliced, pre-packaged fish be considered sushi grade if I freeze it for at least a week before consumption?
-__label__food-safety __label__meat __label__freezing Refreeze ground hamburger as hamburgers after thawing?
-__label__indian-cuisine __label__language __label__food-identification Name of an Indian dish with stuffed whole potatoes
-__label__baking __label__bread __label__oven Why does my bread burn at the bottom before it is done?
-__label__freezing __label__deep-frying __label__defrosting __label__thawing The center is still cold when I deep fry my precooked frozen chicken
-__label__pasta __label__spinach Why does my spinach pasta break when I run it through the cutter?
-__label__spices When should I flavor my Bolognese?
-__label__coffee How to select a coffee powder for preparing Turkish Coffee?
-__label__storage-method __label__corn What is the most efficient way to remove kernels from a corn cob?
-__label__peeling __label__tomatoes __label__boiling Peeling tomatoes
-__label__bread How can I make my Garlic Bread less soggy?
-__label__substitutions __label__curry __label__coconut What would be a good substitute for coconut milk in curry sauces?
-__label__storage-method __label__beans __label__soaking How long can I store soaked beans before cooking?
-__label__storage-method __label__storage-lifetime __label__spices Shelf life of spices
-__label__freezing __label__storage-lifetime __label__herbs "Shelf"-life of frozen Kaffir lime leaves
-__label__cheese __label__refrigerator __label__sandwich __label__melting My Cheese Melted while in the Fridge?
-__label__baking __label__vegetables __label__temperature __label__potatoes __label__roasting Can vegetables be roasted at lower temperatures?
-__label__sauce Can demi glace be done with fewer steps
-__label__pasta __label__dough __label__gnocchi How to prepare gnocchi dough for mixed ingredients?
-__label__baking Chiffon cake deflating
-__label__spices What determines the variety of paprika to use in recipes?
-__label__thickening __label__chili What can be used to thicken chili other than masa harina?
-__label__reheating __label__food-safety Refrigerating after reheating?
-__label__meat __label__fish __label__poultry Why not mix meat or poultry with fish?
-__label__eggs Eggs smelled bad but not anymore when I put them in the ref
-__label__noodles __label__ramen Ramen with Egg :: Screwed Up Something
-__label__equipment __label__grilling __label__barbecue __label__utensils What is this grilling utensil with two wire mesh panels?
-__label__spices __label__cinnamon Why do cinnamon sticks taste sweet?
-__label__baking __label__decorating What are the different effects that different washes produce in baked goods?
-__label__knives __label__knife-skills __label__sharpening Steel honing rod vs ceramic honing rod
-__label__baking __label__substitutions __label__bread __label__yeast yeast substitutes and proper measurements
-__label__dough __label__pizza Dense pizza dough- need help! How to make lighter and more airy pizza?
-__label__herbs How to clean dill?
-__label__baking __label__yorkshire-puddings How do you make Yorkshire Puddings rise reliably?
-__label__cleaning __label__microwave How do I get the smell of burnt food off of the inside of my microwave oven?
-__label__food-safety __label__canning __label__spoilage Safety of adding dried hot pepper to opened jar of pickles
-__label__coffee Achieving perfection via manual drip-brew coffee method
-__label__rice __label__sushi Understanding the steps to prepare sushi rice
-__label__dehydrating Can I dehydrate multiple different types of food at the same time?
-__label__vinegar Why are there no nutrition facts on this US bottle of vinegar?
-__label__resources Taking it to the next level, systematically
-__label__slow-cooking __label__sushi __label__sticky-rice Crock-pot/slow-cooker basmati sushi/ketupat
-__label__potatoes __label__fermentation __label__pickling __label__french-fries __label__chips Should I par-boil my pickled potatoes before roasting them?
-__label__asian-cuisine __label__mushrooms Over cooking shiitake mushrooms?
-__label__equipment Using a large pot/pan on a smaller burner
-__label__american-cuisine American "Bacon Roll" - what is it?
-__label__equipment __label__coffee __label__milk __label__food-processing RPM for milk frothing?
-__label__sauce __label__freezing __label__consistency Why did my sauce get lumpy after being frozen?
-__label__food-safety __label__vegetables __label__fruit How do you wash fruit and veggies effectively?
-__label__seasoning Too much cardamom in apple butter
-__label__sauerkraut How do I drain sauerkraut?
-__label__baking __label__vegetables __label__batter __label__calories Reduce Calories in Batter-Baked Vegetables?
-__label__cookies __label__food-identification What is this dipped powder cookie called?
-__label__sauce __label__freezing __label__cocktails Freeze ice to far below 0 Celsius?
-__label__food-science __label__beer What makes alcohol-free beer sweet?
-__label__bread __label__almonds __label__rising How can I make my almond buns rise evenly?
-__label__substitutions __label__restaurant-mimicry __label__drinks How to make the perfect root beer
-__label__fish Is it possible to identify the quality of fish after cooking the fish?
-__label__food-safety __label__canning How prevalent was foodborne botulism before stricter food safety guidelines?
-__label__substitutions __label__spicy-hot Tabasco flavor without pain?
-__label__tea __label__filtering Black tea develops cloudy dregs; how to avoid?
-__label__bread __label__butter Why is butter incorporated into the dough last when making Brioche?
-__label__milk __label__oats Oats with milk without microwave
-__label__baking baking time adjustment when baking large quantity of fish
-__label__squash __label__skin Do I need to peel a red kuri squash?
-__label__chicken __label__onions __label__caramelization __label__roasting Should my chicken sit in liquid as it roasts, or not?
-__label__fish __label__tuna Tuna Alternatives
-__label__eggs __label__sugar __label__foam Do I need sugar for zabaglione?
-__label__steak __label__cast-iron Why did my attempt at pan-searing beef filets fail miserably?
-__label__sauce Should I finish teriyaki sauce with butter?
-__label__equipment __label__pizza __label__maintenance How do you protect a pizza peel?
-__label__food-safety __label__chicken Can I cook chicken in the over after leaving them sitting in the oven all night?
-__label__substitutions __label__cream What can I do to " fresh cream" to substitute "double cream"?
-__label__sauce Marinara sauce with too much oregano and tomato paste
-__label__dough __label__pizza __label__non-stick __label__wheat __label__kneading Working with sticky dough for pizza making
-__label__baking __label__meat __label__vegetables __label__temperature __label__food-science Which factors determine the absorption levels of foods?
-__label__polenta Polenta problem
-__label__sugar __label__tea __label__cocktails __label__presentation Sugar/salt frosted around the top of a cup/mug
-__label__eggs __label__frying __label__pancakes Can I use cookie cutter shapes in a frying pan?
-__label__vegetables __label__knife-skills Is there an easy way to trim the ends off green beans quickly?
-__label__onions __label__knife-skills How do you finely dice an onion without crying?
-__label__equipment __label__rice __label__rice-cooker Why does my rice cooker's steam hole always clog?
-__label__butter __label__garlic Why was our garlic butter made in France, much nicer than garlic butter in England?
-__label__molecular-gastronomy __label__spherification How do I control the shape of my spheres?
-__label__storage-method __label__vegetables __label__freezing __label__blanching Is blanch freezing vegetables required for short term storage?
-__label__pie __label__pumpkin Can I use any sort of pumpkin for pumpkin pie?
-__label__food-safety Help - Thawed frozen Lasagne issues
-__label__baking __label__cookies __label__texture Why is the texture of my chocolate chip cookies foamy?
-__label__bread __label__middle-eastern-cuisine __label__kebab Stretchy Lebanese flatbread?
-__label__yogurt __label__curry Cooking Indian curry with yogurt
-__label__cookware Griddle pan vs. Large frypan?
-__label__substitutions __label__sugar __label__dietary-restriction Is powdered sugar a dietary alternative to granulated sugar?
-__label__baking __label__cookies Why do my cookies deflate when coming out of the oven?
-__label__eggs __label__egg-whites Egg Whites Won't Stiffen
-__label__freezing __label__ground-beef Dealing with frozen ground beef
-__label__coffee How to make a cappuccino not overflow?
-__label__frying __label__olive-oil __label__ground-beef Olive oil vs almond oil for frying ground beef?
-__label__oven Pan vs oven cooking
-__label__food-safety __label__freezing How can you tell if a freezer rose above freezing?
-__label__butter Storing butter for longer than a month
-__label__soup __label__leeks Do leeks need to be softened?
-__label__bread __label__yeast Culturing Yeast in Dough
-__label__eggs __label__food-science __label__vinegar __label__poaching How does a splash of vinegar help when poaching eggs?
-__label__pasta __label__potatoes __label__salad __label__ham __label__tuna Why is there liquid in my macaroni salad, potato salad and tuna salad the day after making them?
-__label__fruit Shiraz / Persian / Wild Figs - How to eat them right? How to extract as much flavor as possible?
-__label__knife-skills __label__tomatoes __label__mexican-cuisine How to dice tomatoes?
-__label__flavor What is a "Bubble Gum" flavor
-__label__baking __label__bread __label__storage-lifetime How far ahead of time can I make or bake a bread with fruit and honey in it?
-__label__eggs Can I eat eggs that are cooked over 3 hours with low temperature looking a bit brown?
-__label__language __label__salsa Is picante sauce a type of salsa?
-__label__bread __label__hot-dog __label__convenience-foods How can I put a hot dog in a bun without splitting the bun?
-__label__baking __label__oven __label__convection How can i optimize the use of my convection oven?
-__label__non-stick I don't care about the non stick property of a non stick pot. Is there any harm in washing it in a dishwasher?
-__label__substitutions __label__dough __label__pizza __label__flour __label__gluten-free What can I substitute for Rice flour in a gluten-free pizza?
-__label__measurements __label__spinach How much is a bunch of spinach?
-__label__flour What is: Yellow Flour?
-__label__gelatin Why did my jello not set?
-__label__chicken __label__brining __label__chemistry How deeply will the flavors in a brine penetrate chicken?
-__label__eggs what temperature to scramble eggs at?
-__label__milk __label__coffee Steeping coffee in milk
-__label__baking what does "draft-free" mean?
-__label__culinary-uses __label__yeast What are other uses for Vegemite or Marmite besides as a spread?
-__label__garlic Raised brown spots on garlic
-__label__eggs __label__hard-boiled-eggs How do I keep an egg from cracking while being boiled?
-__label__food-safety __label__pickling Can I get botulism by using 2 cups vinegar to 8 cups water when canning pickles - as most recipes require 1:1 ratio of vinegar to water?
-__label__equipment How come my dishwasher leaves grime on dishes?
-__label__drinks Making your own drink powders?
-__label__cookbook Fannie's Books and Derivatives
-__label__storage-method __label__freezing __label__avocados Can you freeze an avocado?
-__label__grilling __label__sauce __label__barbecue __label__condiments How can I improve my barbecue sauce recipe?
-__label__wine How long does Marsala wine last, after opening?
-__label__frying __label__mushrooms How should I sautee Portobello Mushrooms?
-__label__seeds How to pick avocadoes with small seeds?
-__label__pie __label__language "Pie" vs "Tart"?
-__label__oil __label__storage Can you store oil in a container that is not airtight?
-__label__food-safety Canning chow chow
-__label__alcohol __label__infusion Why does my lime peel-alcohol infusion become cloudy when mixed with water?
-__label__food-safety __label__eggs __label__egg-whites Are reddish egg whites safe to eat?
-__label__flavor __label__tea pre-soaking tea in cold water prior to brewing
-__label__equipment __label__cleaning __label__pan __label__stainless-steel __label__pot Why is the dishwasher not recommended for my All-Clad MC2 line of pot and pans?
-__label__sauce __label__cooking-time Can you estimate how long it takes to reduce a liquid?
-__label__yogurt How to do frozen yogurt
-__label__storage-lifetime __label__fruit Do raisins have a maximum shelf life?
-__label__yeast __label__bagels Bagels not rising
-__label__baking __label__flour __label__grinding __label__milling __label__buckwheat Can I make buckwheat flour starting from toasted buckwheat?
-__label__onions How do I sweat onions?
-__label__equipment Does any blender also do up-down shaking movement?
-__label__soup __label__cauliflower Clear cauliflower and blue cheese soup - how to get it clear
-__label__yeast __label__fermentation __label__ginger __label__soda How should soda made with "ginger bug" smell/taste?
-__label__substitutions __label__temperature __label__oil If a US recipe specifies 'vegetable oil' what type of oil should I use in the UK?
-__label__substitutions __label__oil Fat free oil substitute
-__label__cast-iron __label__seasoning __label__stove How to season iron cookware on gas stove?
-__label__pasta __label__noodles Can I cook pasta without heating it up... ever?
-__label__cake __label__butter __label__sponge-cake __label__rolling What does melted butter do in a swiss roll recipe?
-__label__potatoes __label__boiling How to make sure that potatoes are boiled properly?
-__label__scrambled-eggs Bisquick breakfast casserole with cooked eggs
-__label__storage-method __label__fruit __label__blueberries __label__raspberries What is the best way to store fresh berries?
-__label__substitutions __label__baking __label__butter Butter substitute for 1 cup of butter for baking
-__label__baking __label__cookies __label__texture How can I get chewy chocolate chip cookies?
-__label__fish __label__shrimp Brown line in back of shrimp
-__label__milk How do I dissolve chunky powder completely in milk?
-__label__meat __label__beef __label__japanese-cuisine __label__butchering What cut of beef can I use to make "sukiyaki beef"?
-__label__baking __label__eggs __label__chocolate __label__melting-chocolate Combining melted chocolate with eggs
-__label__sauce __label__beer Can you make a sauce with beer?
-__label__wok __label__stir-fry __label__carbon-steel Wok patina; when to redo seasoning?
-__label__food-safety __label__citrus __label__oranges What's the black thing at the bottom of navel oranges?
-__label__chicken __label__frying PA style fried chicken with no breading or batter, just a thin amber color crisp coating
-__label__vegetables __label__boiling What happens if I add corn before bringing the water to a boil?
-__label__chicken __label__barbecue Keep chicken with skin from catching on fire on the barbeque
-__label__food-science __label__fats __label__nutrient-composition Does preparation of food change the nutritional content with respect to fat type?
-__label__cajun-cuisine __label__gumbo Frozen veggies meets gumbo = flavorless. How to add flavor?
-__label__candy __label__caramel How do I make a caramel disk?
-__label__cake __label__blueberries Thawed frozen blueberries inside cake roll?
-__label__vegetables How to cook Brussells Sprouts and sweet potates in one oven?
-__label__equipment __label__whipper straining methods for liquids to be used in whipping siphon
-__label__wine __label__reduction Why does my red wine reduction go 'grainy'?
-__label__eggs __label__dough __label__cookies __label__butter __label__yolk Is it possible to substitute butter with egg yolks in cookie dough?
-__label__fruit __label__citrus What are the fundamental differences between citrus fruits that necessitate different cooking techniques?
-__label__food-safety __label__steak Food safety concerns regarding cooked steak stored in the fridge
-__label__bread How do I cook toast on an Aga?
-__label__pizza __label__spanish-cuisine How can you pre-bake coca (pizza)?
-__label__soup Too much sugar in soup -- how to make it less cloying?
-__label__rice __label__rice-cooker __label__breakfast Cooking rice overnight?
-__label__storage-method __label__canning __label__salsa Do you need a pressure cooker to can home-made salsa?
-__label__salt __label__olive Are olives always salty
-__label__asian-cuisine __label__pairing __label__menu-planning __label__serving-suggestion What are some appropriate accompaniments for satay?
-__label__please-remove-this-tag __label__cheese __label__low-carb How do I make my cheese "crackers" less greasy?
-__label__water __label__squash __label__reduction __label__casserole Squash Casserole: Reducing the water content?
-__label__beans Is it problematic to use the water in which the Pinto beans are soaked, for cooking the Pinto beans?
-__label__flavor __label__frying __label__oil Is it a good idea or a waste to fry with olive oil?
-__label__vegetables __label__refrigerator __label__storage Why are Zucchini's refrigerated, but not acorn and spaghetti squash?
-__label__chocolate __label__cookies Amount of Chocolate-chips in a Chocolate-chip cookie?
-__label__freezing __label__rice __label__noodles Can I freeze dried rice noodles after they've been rehydrated?
-__label__substitutions __label__low-fat __label__puff-pastry What can I substitute for puff pastry?
-__label__garlic What is a clove of garlic?
-__label__cake __label__meringue __label__recipe-scaling Too big tin for meringue cake recipe. How to solve?
-__label__food-safety __label__duck __label__curing __label__charcuterie Salt curing duck breast
-__label__pork How to chill and reheat three layer pork properly
-__label__substitutions __label__soup __label__resources __label__celery Substitute for celery in soup
-__label__cheese __label__cheese-making __label__mozzarella Why did my mozzarella turn out like ricotta?
-__label__oven How long to cook multiple food items with varying temperatures?
-__label__equipment Replacement for the ring seal or gasket in a blender
-__label__pasta __label__boiling Why pasta keeps always damp and moist when I cook it?
-__label__ice-cream __label__cherries Making cherry ice cream, should I macerate the cherries?
-__label__beef __label__roasting How do the various methods of roasting beef compare?
-__label__soup __label__spices Which red pepper to use?
-__label__knives __label__knife-skills __label__cutting Knife for cutting steak slices from whole ribeye?
-__label__flavor __label__spices __label__chili-peppers __label__sauteing How do you get the flavor out of dried peppers?
-__label__bread What changes can I make to a bread recipe to prevent it collapsing when rising overnight in fridge?
-__label__vegetables How to cook Beansprouts so that they remain crispy
-__label__sauce __label__finnish-cuisine Does anybody recognize this Finnish dill sauce?
-__label__oven __label__microwave What are speed ovens (combo microwave / oven) good or not good at?
-__label__seafood __label__paella Paella and seafood casserole
-__label__dough __label__food-science __label__baking-soda Baking soda accident in pretzel dough - Can it be salvaged?
-__label__canning __label__jam Do I need to boil filled jam/chutney jars?
-__label__gelatin How to make Jell-O less sweet?
-__label__baking __label__bread __label__freezing How to make part bake baguettes and rolls?
-__label__baking __label__cinnamon Can I leave my cinnamon bars unbaked in the fridge for a few hours?
-__label__bread Would honey and molasses be liquids or sugars in a bread formula?
-__label__equipment __label__smoking How can I reduce the heat output of this heating element?
-__label__pasta __label__soup Adding pasta to soup
-__label__chocolate How can I make this cool chocolate shape?
-__label__vegetables __label__fruit __label__chili-peppers __label__defrosting How do you defrost frozen chili peppers without them turning soggy?
-__label__baking __label__equipment using a square tin in a small oven
-__label__equipment __label__tomatoes What device to use to chop/dice tomatoes?
-__label__baking __label__egg-whites __label__experimental __label__macarons Why are my macarons cracking on top?
-__label__fruit __label__salad __label__pairing __label__spinach What fruit pair well with spinach?
-__label__baking __label__dessert How to reduce the moisture when making tarte tatin
-__label__egg-whites __label__eggs How do I separate egg white?
-__label__pasta __label__fresh __label__food-transport __label__ravioli How to transport fresh ravioli to office potluck?
-__label__beef __label__middle-eastern-cuisine __label__lamb __label__balkan-cuisine What cut of ground beef is ideal to mix with ground lamb for kofta?
-__label__sauce __label__pasta How to compensate for the unavailability of Italian basil in authentic Italian pasta sauce?
-__label__equipment __label__frying __label__pan __label__frying-pan How do I know if a frying pan is suitable for a glass ceramic cooker?
-__label__baking __label__cake How much difference does the placement of the shelf in the oven make to the final outcome of a cake?
-__label__beef __label__stews Stewing beef - how long is too long?
-__label__baking __label__dough __label__sugar __label__cookies Forgot sugar in sugar cookies
-__label__pizza __label__dough Tips To Make Pizza Dough Workable
-__label__stock What's the difference between using stock and water?
-__label__freezing __label__pasta __label__food-preservation Can you freeze egg noodle pasta?
-__label__baking __label__dough Baking bread for fishing bait
-__label__cake What are those cakes called which don't have an icing on them?
-__label__dough __label__rice __label__flour What care should be taken to prepare dough and Chapatis with Rice flour?
-__label__oil Oil Dates, If a cooking oil has never been open how long past the "Use by date" would be acceptable?
-__label__food-safety __label__food-preservation __label__jam How do I prevent jams from turning brown?
-__label__please-remove-this-tag __label__soda Where can I find or make Irish cream soda?
-__label__pie __label__ganache How to sweeten ganache for a chocolate lining
-__label__bread __label__yeast __label__rising Using fresh compressed cake yeast in bread machine
-__label__pasta __label__spaghetti Pesto after doing a sauce or before?
-__label__mexican-cuisine What can I use instead of amaranto?
-__label__knives __label__maintenance __label__sharpening Using a ceramic honing rod for Global knives?
-__label__language __label__cocktails What does "do." mean in old recipes?
-__label__frying __label__temperature __label__fats __label__tofu Does searing cause more or less oil to be absorbed than frying?
-__label__baking __label__cookies __label__butter __label__shortening How to substitute butter with combination of butter and shortening in cookie/biscuit making?
-__label__barbecue Flavour-wise, what is the use of an electric/gas BBQ?
-__label__meat __label__frozen __label__lamb I left unopened pack of lamb burgers to thaw on the counter for 2-3 hours
-__label__substitutions __label__cornstarch Can I substitute potato starch (katakuriko) for cornstarch in a cookie recipe?
-__label__baking __label__cake __label__temperature __label__cooking-time What temperature and time do I need to bake a 35cm Madeira cake?
-__label__roasting __label__barbecue Butcher/Cooking Twine - safe for BBQ?
-__label__roasting __label__turkey Do I have to tie my turkey legs together?
-__label__freezing __label__food-preservation __label__pastry Will these mince pies still be good and/or safe to consume?
-__label__cream __label__ice-cream What does make ice cream smooth and silky?
-__label__canning __label__jam New to jam making - do I need to can?
-__label__professional I love food and the public but my body can't handle it anymore
-__label__vegetables __label__fruit Identifying quality fruits/vegetables at a farmers market
-__label__mutton Is there a way to prep mutton in order to ease its strong flavor?
-__label__molecular-gastronomy __label__spherification What is the best way to hold a sphere and for how long?
-__label__baking __label__cookies How do I speed up the preparation time for chocolate chip cookies?
-__label__fruit __label__yogurt __label__muffins Using fermenting muesli to make muffins
-__label__fish __label__chemistry How can I avoid getting swindled? How can I detect polyphosphates in fish fillets?
-__label__baking __label__cocoa Very Bitter Cocoa Powder Measurement
-__label__baking __label__chocolate __label__tempering How-to Cut Baking Chocolate bar clean for perfect squares
-__label__baking __label__cake __label__oven How much time is required to bake?
-__label__fish __label__pickling Is Pickled Herring Cooked?
-__label__temperature __label__steak __label__pan __label__stove __label__induction How to determine perfect pan temperature for steak?
-__label__storage-method __label__coffee How best to store roast coffee beans?
-__label__food-safety __label__cleaning __label__canning Will a dishwasher sterilize bottles for canning?
-__label__food-safety __label__freezing __label__chocolate How long can you keep chocolate in the freezer?
-__label__oil __label__deep-frying Can I Re-use Unfiltered Frying Oil From Night Before?
-__label__baking __label__cake __label__sponge-cake How should I adjust the baking temperature?
-__label__oil __label__fats What are the reasons for sauteeing with fat?
-__label__food-safety __label__vinegar Can I eat white vinegar if it has tons of deposits in it?
-__label__vinegar What is the "grain" in 45 grain brown rice vinegar?
-__label__meat Cooking Moose meats
-__label__flavor __label__brisket How do I get more flavor in the interior of a brisket?
-__label__substitutions __label__indonesian-cuisine Any good substitutes for tamarind in Beef Rendang?
-__label__organic Can I sprout grains/legumes/seeds I buy in bulk from whole foods?
-__label__chocolate __label__alcohol __label__tempering Can you add alcohol to chocolate being tempered?
-__label__chocolate __label__decorating Storing white chocolate
-__label__cake Dense and gluey centered cake problem
-__label__coffee __label__grinding How important is fresh ground coffee vs a good coffee grinder?
-__label__coffee __label__food-preservation __label__jam How should I make jam out of coffee cherries or coffee cherry husks?
-__label__nutrient-composition __label__calories Does the calorie count of these pistachio nuts include the shell?
-__label__fruit __label__watermelon Cause of watermelon rind rotting (at room temperature)
-__label__pork __label__marinade __label__spanish-cuisine __label__cut-of-meat Cooking a tender pork sirloin (Solomillo alWhisky)
-__label__spaghetti __label__american-cuisine __label__pasta Which is a typically American way of seasoning spaghetti and other pasta?
-__label__mexican-cuisine Make Ahead Quesadillas
-__label__sauce __label__butter __label__hot-sauce Clarified Butter for Hot Sauce?
-__label__flavor __label__vegetables __label__restaurant-mimicry __label__olive Why are olives always better at the restaurant?
-__label__meat __label__pasta __label__ravioli Do I need to cook the meat filling before stuffing ravioli?
-__label__shopping __label__beer __label__australian-cuisine Is foreigner-grade VB sold within Australia?
-__label__baking __label__cookies Cookie Biscuits: What happened?
-__label__eggs __label__temperature Is leaving eggs out of the fridge, prior to cooking them a direct cause as to how shell break?
-__label__storage-lifetime __label__honey Why doesn't acacia honey crystallize?
-__label__utensils Need help identifying a kitchen tool, with a wooden handle, and a cylindrical cutter
-__label__substitutions __label__vanilla What is the equivelant of 1 teaspoon of vanilla extract in Organic Vanilla Bean Paste, is it teaspoon for teaspoon?
-__label__beef __label__roasting __label__pork Tough roast.. what's going wrong?
-__label__sauce __label__wine __label__thickening How to thicken a white wine sauce to drizzle over prawns?
-__label__cheese __label__pasta __label__broccoli How do you drain Velveeta Rotini & Cheese with Broccoli, without losing the rehydrated Broccoli?
-__label__gravy Ingredient selection for Canadian Poutine dish
-__label__eggs __label__frying Frying only one side of eggs on a pan
-__label__baking __label__bread __label__cast-iron When making soda bread, 45 min on baking sheet or 15 min on cast iron skillet?
-__label__storage-method __label__fish Is there any advantage of filleting a fish at home instead of buying a fillet?
-__label__baking __label__substitutions __label__dough __label__pie What adjustments are needed to change a pie recipe to a turnover recipe?
-__label__equipment How can I be sure I'm buying the right KitchenAid beaters?
-__label__roasting __label__lamb Baby lamb leg - possible to slow roast?
-__label__equipment __label__cake __label__sugar __label__butter What is the fastest appliance/utensil to cream butter and sugar with?
-__label__offal What is the difference between tripe and offal?
-__label__food-safety __label__temperature __label__fermentation Proper kitchen temperature for doing "fermentation"
-__label__food-identification What exactly are Bamboo shoots?
-__label__food-safety __label__beans __label__brining Is it safe to eat raw green beans which have been in brine at room temperature?
-__label__gelatin Secrets to making crystal clear gelatin?
-__label__substitutions __label__milk Can non-dairy creamer be used to make desserts like rice pudding?
-__label__crockpot __label__chili When making crockpot chili and adding raw hamburger, won't that make the chili greasy if not strained?
-__label__stock __label__sous-vide __label__gelatin __label__chicken-stock __label__pressure-cooker why use a pressure cooker for collagen to gelatin conversion?
-__label__cleaning __label__stove __label__induction How to clean an induction stove from overheat?
-__label__oven __label__grilling How do I convert a grilling recipe to an oven/ broiling recipe?
-__label__chicken What is the best way to thaw chicken for use tonight?
-__label__sauteing __label__scallops How do I ensure that I cook scallops all the way through?
-__label__food-safety __label__raw-meat Safe to leave meat out for a couple of hours?
-__label__baking-powder Amount of baking powder in a muffin recipe
-__label__baking __label__equipment __label__oven __label__temperature Is it okay to use stainless steel in oven?
-__label__food-safety __label__jerky Is jerky safe concerning parasites?
-__label__yogurt How to strain yogurt
-__label__cleaning __label__cast-iron Cleaning bacon in new cast iron
-__label__legumes __label__snacks What's the difference between dried split peas and dried snack peas such as wasabi peas?
-__label__pork Reheating pork loin roast for a party
-__label__pasta __label__culinary-uses How long will spaghetti and meat sauce last in the refrigerator?
-__label__chocolate __label__dessert __label__camping __label__fire __label__marshmallow How do I melt the chocolate in a s'more?
-__label__food-safety __label__fish __label__sushi __label__raw Is it safe to eat raw fish?
-__label__food-science __label__low-carb How are commercial protein bars made so dense?
-__label__baking __label__brownies __label__brown-sugar Do I need hard or soft brown sugar for brownies?
-__label__sauce __label__indian-cuisine What is the name of the sauce served with fried rice in Indian restaurants
-__label__food-safety __label__eggs How long can I keep eggs past the sell by date and still eat them?
-__label__baking __label__cookware __label__kosher where can I purchase a "wonder pot"?
-__label__cutting __label__cutting-boards Does a silicone cutting board really work well?
-__label__substitutions __label__cornstarch What can I use instead of cornstarch in Turkish Delight?
-__label__eggs How to remove bits of egg shell from a cracked egg?
-__label__substitutions What can I use instead of clam juice?
-__label__chili-peppers __label__alcohol __label__infusion __label__liqueur Infusing Chilies in Alcohol
-__label__raw-meat __label__crockpot Uncooked meatballs out in crockpot all day?
-__label__food-safety gray film on my stainless steel stockpot food safe?
-__label__eggs __label__ingredient-selection __label__budget-cooking small, medium or large eggs
-__label__storage-method __label__bell-peppers Is it worth roasting my own red peppers?
-__label__steak __label__broiler How to deal with flare up when broiling a steak?
-__label__equipment __label__microwave Unbreakable microwave safe plates?
-__label__chicken __label__frying __label__chicken-breast How can I prevent pan fried chicken from becoming too chewy?
-__label__substitutions __label__eggs Can I make meringues with commercial egg whites?
-__label__cookies How to salvage a cookie dough that is too sweet?
-__label__sharpening About 'sharpening"; do you PUSH OR PULL the blade across the stone?
-__label__dough __label__pizza How to Make many pizzas for large party?
-__label__food-safety __label__oven __label__fire Which fuels (burning materials) are healthy safe in a wood fired oven?
-__label__molecular-gastronomy __label__chemistry Food-safe rotary evaporator grease
-__label__baking __label__cake __label__temperature Oven temperature vs time adjustments
-__label__cream __label__dairy __label__clotted-cream Can clotted cream be made with UHT cream?
-__label__sugar __label__ganache What is liquid glucose?
-__label__yogurt __label__cheese-making Why didn't the whey separate from the curds when I tried to make Shankgleesh cheese?
-__label__meat __label__vegetarian How to reproduce meat flavor
-__label__bread What is 'Bread Improver'?
-__label__food-safety __label__equipment __label__blender How can I safely use a blender with hot liquids?
-__label__cast-iron __label__seasoning-pans Do all new cast iron pans and skillets have a protective coating on them, which must be removed?
-__label__meat __label__barbecue What is the correct way to make "brazil style" bbq meat?
-__label__baking Using melted butter when making shortbread
-__label__steak Sprinkled versus Rubbing Steak "Rub"
-__label__baking __label__rice __label__oven How to cook rice in an electric oven meant for baking cakes?
-__label__beef __label__refrigerator __label__timing How long before steak is at room temperature?
-__label__rice Remediation Methods for Rice Contaminated with Broken Glass
-__label__meat __label__crockpot Bear in a crock pot
-__label__indian-cuisine __label__flatbread How to make chapattis round and of same thickness?
-__label__coffee __label__milk "Screaming" noise while steaming milk?
-__label__onions __label__nutrient-composition __label__caramelization __label__low-carb Does caramelizing an onion increase its non-dietary fiber carbohydrates?
-__label__equipment How to use a honey dipper?
-__label__baking __label__cake __label__dessert What went wrong with this bundt cake?
-__label__substitutions __label__sauce __label__milk __label__coconut __label__bechamel Can I make a bchamel sauce with coconut cream?
-__label__food-science What can "modified" mean when describing an ingredient?
-__label__sourdough __label__smell __label__starter Sourdough starter began acting strange after storing in fridge
-__label__baking __label__bread French bread falls after scoring, how can I achieve a tall loaf
-__label__substitutions __label__spices __label__chili-peppers __label__pepper Substitute Cayenne Pepper for Black Pepper
-__label__resources __label__shopping Where can I buy Salsify in the UK?
-__label__food-safety __label__silver Is it safe to eat off of partially tarnished silver?
-__label__meat __label__cut-of-meat What cut of meat is used to make shabu shabu?
-__label__baking __label__flour __label__measurements Do recipes which measure flour by volume assume that I'll sift the flour?
-__label__sauce __label__frying __label__salmon __label__reduction Pan instead of a skillet
-__label__syrup __label__apple How is apple syrup made?
-__label__cream __label__whipped-cream How is long-lasting whipped cream made?
-__label__pie Making meat pies for the freezer
-__label__substitutions __label__herbs __label__flowers What tastes like marigold?
-__label__sauce __label__frying __label__temperature __label__butter __label__sauteing How should you saute in butter?
-__label__equipment __label__stove __label__electric-stoves Electric Stove burner wattage matter?
-__label__herbs Why did some leaves of my fresh Fenugreek turn yellow after a few days of purchase, and how to prevent the leaves from turing yellow?
-__label__equipment __label__cleaning __label__cookware __label__storage __label__frying-pan Reuse frying & sauce pans multiple times during cooking session
-__label__pot __label__roux __label__gumbo Will these types of pots work for cooking gumbo?
-__label__alcohol __label__drinks __label__beverages Trying to find the actual name of an eastern european distilled beverage
-__label__seafood __label__shellfish How to store live scallops?
-__label__coconut __label__melting-chocolate __label__tempering __label__experimental Problem making homemade bounty bars
-__label__broth __label__fondue __label__culinary-uses Uses for fondue broth?
-__label__slow-cooking __label__crockpot __label__pot-roast Do I put the pot roast above or below the vegetables in my crock pot?
-__label__bread __label__pita Pitas are paper thin on one side
-__label__substitutions __label__vegetables __label__chutney What can I use instead of swede (rutabaga) when making pickle relish
-__label__bread Worm in dry bread, what is it?
-__label__equipment Can I use an enameled trivet on the stove top?
-__label__potatoes Converting frozen hash brown patties from oven cooking to stove top
-__label__cream Cream separates to oil when heated
-__label__baking __label__equipment __label__bread __label__bananas Which baking dish is best to bake a banana bread?
-__label__oven __label__cooking-time __label__bacon How should I cook bacon in an oven?
-__label__freezing __label__chili-peppers Can whole chilli peppers be frozen?
-__label__baking __label__cookies __label__rising Recipes for cookie cutters vs drop cookies
-__label__food-safety __label__chicken Chicken thighs that don't seem right
-__label__storage-method __label__rice __label__sushi What's the best way to store unused sushi rice?
-__label__bread Half and half bread, too salty and no salt?
-__label__substitutions __label__onions __label__allergy What might be a flavor substitution for someone with an onion allergy?
-__label__baking __label__substitutions __label__butter __label__cream Substitute double cream for butter?
-__label__food-safety __label__spices __label__storage-lifetime __label__herbs __label__food-preservation How long will a fresh herb paste last?
-__label__food-safety __label__beef Browning Beef Stew (safety question)
-__label__tzatziki What do you use to make tzatziki sauce? Garlic or onions?
-__label__food-safety Egg Integrity/safety
-__label__food-safety __label__beets Are these beets still edible?
-__label__storage-method __label__coffee Good ways to store coffee?
-__label__tomatoes What does it mean when a recipe calls for coring a tomato?
-__label__tomatoes __label__breakfast __label__omelette __label__scrambled-eggs Keeping scrambled eggs with tomatoes from being too watery
-__label__ingredient-selection __label__mushrooms __label__dehydrating How common are worms in dried mushrooms?
-__label__stock __label__shrimp Can I reduce a prawn/shrimp broth
-__label__substitutions __label__alcohol Non-alcoholic mint julep?
-__label__vegetables __label__carrots __label__food-processing Carrots turning dark at heads, and on skin after chopping?
-__label__eggs __label__egg-whites __label__meringue __label__souffle Why does my souffl collapse in the oven?
-__label__substitutions __label__vegetarian __label__gelatin __label__gelling-agents Is there a vegetarian gelatin substitute that is as strong as gelatin?
-__label__substitutions __label__salt __label__please-remove-this-tag __label__food-science Substitute for Salt
-__label__substitutions __label__olive-oil Chinese alternative to Olive Oil?
-__label__temperature __label__pork __label__slow-cooking Pork butt roast: slicing temp vs pulling temp
-__label__frying __label__oil Can I reuse coconut oil for cooking?
-__label__soup What is the fastest way to cool hot soup?
-__label__substitutions __label__vegetarian __label__middle-eastern-cuisine What could I use in a vegetarian b'stilla?
-__label__barbecue __label__charcoal How do I control the smoke from a chimney starter?
-__label__salt __label__flavor How to fix food that got extra salty?
-__label__sauce __label__culinary-uses Good uses for leftover Bechamel?
-__label__substitutions __label__frying __label__dairy-free Alternative to cream for fried chicken recipe
-__label__greens __label__asian-cuisine Tan ho, a salad green?
-__label__slow-cooking __label__sous-vide __label__seafood Sous vide octopus for maximum tenderness
-__label__caramel Caramels turn out too sweet
-__label__pickling __label__cucumbers Pickles (cucumbers) came out a little soggy after canning
-__label__storage __label__spoilage Saran wrap changed?
-__label__baking-soda __label__leavening Can I use lye as a leavener instead of baking soda?
-__label__flavor __label__coffee __label__dessert __label__ingredient-selection How should I prepare the coffee to be used in my tiramisu?
-__label__eggs __label__free-range Do free range eggs have different cooking properties?
-__label__knives __label__sharpening __label__carbon-steel How often should knives be sharpened?
-__label__jam How can I keep greengage jam green rather than orangey brown?
-__label__cast-iron Getting a cast iron skillet surface smooth
-__label__beef __label__temperature Internal temperature of cuts containing abundance of connective tissue
-__label__substitutions __label__chili-peppers Can I use 3 jalapenos in place of 1 habanero?
-__label__cleaning __label__squash Is it necessary to remove the seeds of Tinda before cooking Tinda sabji?
-__label__sauce __label__freezing __label__water __label__defrosting Why does sauce go watery after freezing?
-__label__baking __label__sourdough Mold or dry sourdough starter? (pic included)
-__label__fish How long should tilapia filets of normal thickness be broiled?
-__label__evaporated-milk Can evaporated milk be converted to "regular" milk?
-__label__seeds What's the fastest way to seed grapes (e.g., Concordes)?
-__label__oil __label__cleaning How to clean settled oil fumes from cabinets?
-__label__chocolate __label__milk __label__tempering How to make chocolate milk
-__label__meat __label__marinade What is the correct order to both marinate and velvet the meat?
-__label__freezing __label__cheesecake __label__chilling Is it okay to freeze a cheesecake for a shorter period of time as opposed to chilling it longer?
-__label__food-safety __label__storage-lifetime __label__creme-fraiche creme fraiche 1 month out of date!
-__label__vegetables Fridge life of Boiled Veggies (uncooked)
-__label__chili-peppers __label__spicy-hot Which type of chilli peppers for which cuisine?
-__label__cookware __label__pan __label__non-stick Nonstick Pans: Purpose, Cleaning and Heating
-__label__food-safety __label__eggs Preserving eggnog
-__label__sous-vide __label__ribs __label__maillard Starting the Maillard reaction on ribs without a torch or gas stove
-__label__baking Which side of the baking paper should face up?
-__label__equipment __label__utensils Very unusual kitchen tools
-__label__temperature __label__defrosting __label__ice-cream What's the best way to defrost ice-cream/sorbet quickly?
-__label__cheese __label__wine __label__beer __label__fondue What role does alcoholic liquid play in cheese fondue recipes?
-__label__cookies __label__wheat Flat cookies when baking with milled grains
-__label__baking __label__bread Delaying Fermentation in Refrigerator
-__label__onions __label__chili-peppers __label__mushrooms __label__sauteing __label__caramelization What is the difference between saute and caramelizing toppings?
-__label__cookbook __label__english-cuisine Good book on English/British cuisine
-__label__pasta __label__language __label__noodles What is the difference between noodles and pasta?
-__label__dessert __label__thai-cuisine Which Dessert fit a Thai dish?
-__label__equipment How to clean a "plastic" chopping board?
-__label__cast-iron __label__wok Wok: Carbon steel or cast iron?
-__label__bread What is crusty loaf bread?
-__label__jalapeno can I freeze jalapeno peppers then use them for pepper jelly when my green peppers comne in?
-__label__chicken __label__chicken-stock Why cleave chicken when making stock?
-__label__food-safety __label__fish __label__sushi Is it possible to determine if fish caught from fishing is safe to make into sashimi or sushi?
-__label__slow-cooking __label__language What is slow cooking and what it is good for?
-__label__equipment __label__cookware __label__maintenance White stains and stainless steel cookware
-__label__rice __label__chinese-cuisine What kind of rice is used in Chinese cooking?
-__label__food-science __label__rice Why does rice expand by more than the liquid volume it's cooked in?
-__label__substitutions How to substitute canned Apricots with fresh when cooking
-__label__flavor __label__sugar __label__butter Does butter reduce perceived sweetness?
-__label__italian-cuisine Is "swimming in broth" a common cooking technique for pasta and broccoli rabe?
-__label__baking __label__cookies How do I replace sugar for golden syrup in a cookie recipe?
-__label__meat How to make the best of tough meat while camping?
-__label__equipment __label__bread __label__temperature __label__cooking-time How long to bake bread?
-__label__storage-method __label__bell-peppers How should I store a cut bell pepper?
-__label__pudding How to get instant pudding to come out smooth?
-__label__frying __label__oil __label__sauteing __label__non-stick __label__aluminum-cookware oil disappearing from pan
-__label__chocolate __label__texture __label__presentation How to make modeling chocolate shiny?
-__label__substitutions __label__shortening Shortening substitutes for pan greasing
-__label__chocolate __label__souffle Substitute for coating ramekin in a chocolate souffl.
-__label__oil __label__cream __label__coconut making cream with almond milk and fat
-__label__japanese-cuisine What to order at a Japanese restaurant?
-__label__nutrient-composition __label__spinach Nutrient impact of squeezing water out of frozen chopped spinach
-__label__tea __label__camping __label__mate Concentrated Yerba Mate
-__label__evaporated-milk Mixing condensed and evaporated milk for fudge?
-__label__fish __label__milk __label__poaching Would using milk powder better than fresh milk when poaching?
-__label__yogurt __label__drinks __label__middle-eastern-cuisine __label__turkish-cuisine Doogh/Ayran from scratch
-__label__storage-method __label__food-preservation __label__refrigerator Does a home produce refrigerator exist?
-__label__icing How can I flavor my ganache?
-__label__eggs __label__restaurant How is mass egg-frying performed?
-__label__frying How does the carrot in deep fryer trick work?
-__label__chicken __label__frying __label__chicken-breast __label__french-cuisine How can I keep the cheese from leaking out of my cordon bleu during cooking?
-__label__beef __label__coloring __label__ground-beef __label__color Why are drippings from restaraunt ground beef colored orange?
-__label__tea __label__cookware Method to brew a large batch of iced tea without steeping in a plastic container
-__label__freezing __label__stock __label__bones Is it necessary to thaw bones before roasting for stock?
-__label__substitutions __label__coconut Non-coconut substitute for coconut cream
-__label__food-safety __label__cutting-boards Safety of glues in wooden chopping boards
-__label__roasting __label__ginger Will roasting ginger root give it a milder flavor?
-__label__cookware __label__seasoning-pans __label__aluminum-cookware Do I need to season an old cast-aluminum pan?
-__label__cast-iron Is it normal that I keep burning my seasoning off my cast iron?
-__label__cleaning __label__mold __label__stoneware How can I remove mold stains from a pan?
-__label__bread __label__tea __label__pumpkin __label__chai How to modify a quick bread recipe to add spice / tea flavors?
-__label__food-safety __label__shopping How to authenticate food products?
-__label__wok __label__vietnamese-cuisine Gas stove + Wok Vs. Induction top + Skillet
-__label__food-preservation __label__milk __label__canning __label__acidity How to make shelf-stable chocolate milk?
-__label__oil __label__salad __label__salad-dressing __label__olive-oil what is the purpose of adding oil to balsamic vinaigrette slowly?
-__label__baking __label__bread __label__yeast __label__leavening Bread: Higher rise/coarser crumb
-__label__baking __label__flour Is there any advantage to resting (banana) bread batter?
-__label__baking Will newspaper covering a cake pan catch fire in the oven?
-__label__sous-vide __label__fats At what temperature will the fats on meat render?
-__label__microwave __label__pastry Why is my pastry blistering in the microwave?
-__label__knives Difference between two cleavers - straight back vs curved
-__label__equipment __label__wok __label__stir-fry I followed the instructions, but my food still stuck to the wok
-__label__meat __label__oil __label__oven __label__butter __label__non-stick When cooking meats such as pork chops in a toaster oven, is it better to use butter or some type of oil to coat the pan?
-__label__frosting How to thicken buttercream without adding more sugar
-__label__pasta __label__color How to make my pasta less brown?
-__label__food-safety __label__canning Are special recipes needed to preserve using a pressure canner?
-__label__corn __label__grains __label__hominy hominy grits versus masa harina
-__label__food-preservation __label__beans What are 'quick cook' beans?
-__label__baking __label__sourdough What is the white powder on sourdough bread?
-__label__rice __label__rice-cooker __label__ratio How much rice should I cook per person?
-__label__baking Cinnamon Rolls for a dessert crust
-__label__food-safety __label__thawing Thawing haggis safely
-__label__baking __label__bread __label__hamburgers How can I make fresh burger buns like Hardees?
-__label__food-safety __label__sous-vide Is there additional risk in cooking meat sous-vide from frozen?
-__label__temperature __label__tea __label__water __label__chai Does Boiling Water, Instead of Warm Water, Hurt the Flavor of Tea/Hot Chocolate
-__label__food-safety How to get ants out of bread loaves?
-__label__coffee __label__espresso What is a pressurized filter, and should I use it for my espresso?
-__label__chicken __label__deep-frying Can I make fried chicken without a deep frier?
-__label__food-safety __label__seafood __label__mussels Can a few bad (dead) mussels harm a larger batch?
-__label__salad Squeezing excess water from seaweed
-__label__food-safety __label__meatballs When baking meatballs for a soup, do I have to bake until the meat is fully cooked?
-__label__equipment __label__cookware __label__shopping __label__pot __label__kitchen-safety Are welded-handled stock pots safe?
-__label__equipment __label__nuts __label__blender What features should a food processor have in order to make nut butters?
-__label__sauce __label__tomatoes Tomato Sauce Turns Dark/Sweet
-__label__fish __label__deep-frying Can I use Yellow Croaker for fish and chips?
-__label__tomatoes What is the alternative to a vine ripened tomato?
-__label__equipment __label__cleaning What's the best way to clean a salad spinner?
-__label__substitutions __label__lemon-juice Are there any reasonable substitutions for lemon juice?
-__label__food-safety __label__steak __label__frozen __label__thawing Individually wrapped frozen steaks have thawed over 18 hours - are they safe?
-__label__microwave __label__reheating __label__wine Should I warm wine in the microwave?
-__label__cheese __label__wine __label__pairing How to pair cheese with wine?
-__label__baking Wedding Cake Questions for Hot Weather
-__label__pork Pork safe to eat?
-__label__chicken __label__sous-vide Sous-Vide Chicken Thighs - Effect of temperature swings?
-__label__cream __label__language What German product is the equivalent of cream in a recipe from the United States?
-__label__cream __label__vanilla __label__ganache __label__infusion What will the best ratio for cream : madagascar vanilla bean?
-__label__fish Best method to prepare catfish (very soft flesh)?
-__label__temperature __label__slow-cooking __label__crockpot What temperature should a crock pot slow cooker cook at?
-__label__cheese I have an unopened package of mozzeralla cheese that is a month past it's "Best By" date, is it safe to eat?
-__label__flavor __label__roasting __label__lemon What causes lemons to be bitter when cooked and how to avoid it?
-__label__sauce Ling Ling Potsticker Sauce or Similar
-__label__storage-method __label__eggs __label__quiche Can you refrigerate unbaked quiche for baking the next morning?
-__label__sauce __label__dough __label__pizza __label__butter Adding butter to pizza recipe
-__label__frying __label__potatoes __label__german-cuisine How to fry Rsti so that it stays together?
-__label__soup __label__restaurant-mimicry What should I use to produce the hotness of Hong Kong-style borscht?
-__label__fruit Cranberries taste bitter
-__label__baking __label__substitutions __label__cookies __label__flour What side effects should I expect by replacing cake flour with chickpea flour in all cookie recipes?
-__label__food-preservation __label__water Are rinsed out plastic milk jugs safe for storing water?
-__label__chicken Making Southern style chicken in the oven
-__label__pasta __label__history Why are there so many different pasta shapes?
-__label__bread __label__food-science __label__sourdough How do I diagnose and adjust my bread recipe?
-__label__cranberries Storing raw cranberry
-__label__seasoning-pans Is it absolutely necessary to season a carbon steel pan?
-__label__onions __label__garlic __label__ginger __label__blender __label__jalapeno Mixture of ingredients has a bitter taste
-__label__baking Why is my pecan pie always runny?
-__label__nuts __label__blanching How do baking supply companies blanch their hazelnuts?
-__label__baking __label__cake How do you make a cake with soft fillings baked inside?
-__label__equipment __label__knives __label__knife-skills __label__sharpening How well do counter top knife sharpeners sharpen knives?
-__label__storage-method __label__pickling __label__chili-peppers __label__bell-peppers Pickling Peppers
-__label__baking __label__crumble How much oats to put in crumble topping?
-__label__syrup Turkish delight sauce or syrup
-__label__coffee How to make a strong mug of filter coffee without any Coffee machine?
-__label__canning __label__peaches Can I keep canned peaches in the fridge if water got in during processing?
-__label__substitutions __label__risotto Substitute for arborio risotto rice?
-__label__frying How can I cool down cooking oil after using it in a deep fryer?
-__label__grains Soaking millet before making ogi
-__label__mexican-cuisine __label__avocados __label__spoilage Does an avocado seed help guacamole stay green?
-__label__frying __label__oil __label__onions __label__low-fat Cooking up onions, without oil
-__label__oil __label__salmon What oil to use when cooking a salmon?
-__label__bread __label__seeds How do I make bread with LOTS of seeds?
-__label__flavor How to remove a smokey/ charcoal taste from food?
-__label__garlic __label__salad __label__emulsion __label__consistency __label__dip How to thicken garlic dressing
-__label__equipment __label__coffee How can I make coffee with a minimum of equipment and maintenance?
-__label__stove __label__gas Gas stove burner
-__label__flavor __label__pork __label__lime What can I do about excessive lime flavor in a pork roast?
-__label__spices Halving Spice Mixtures
-__label__dessert __label__frozen How to make soft popsicles
-__label__mushrooms __label__dehydrating What differences are there between reconstituted dried mushrooms and fresh?
-__label__eggs __label__frying __label__potatoes __label__flour Getting Potato and Turnip Patties to hold together... how?
-__label__baking __label__pizza __label__cooking-time __label__temperature Cook Time vs. Cook Temp trade off
-__label__cheese __label__vegetarian Is it possible to get vegetarian grana padano cheese?
-__label__oven __label__microwave __label__convection Can I bake in a convection microwave?
-__label__tomatoes __label__marinade What can I substitute for tomato paste to thicken a marinade?
-__label__stove __label__gas Does turning a gas stove on high move the heat to the outside of the pot?
-__label__food-safety __label__storage-lifetime __label__sandwich How long will a shooter's sandwich keep?
-__label__equipment __label__cleaning Cleaning a Sieve
-__label__cheese __label__milk Can I make cheese from old milk?
-__label__herbs Do nettles grow in Florida?
-__label__substitutions __label__japanese-cuisine My Yakisoba came out bitter! How can I reduce the bitterness?
-__label__molecular-gastronomy What food dissolves in acid but not in water?
-__label__chocolate How to prevent chocolate from melting?
-__label__cookies __label__bananas How to add banana flavor to my cookies?
-__label__substitutions __label__cookies __label__butter __label__allergy Substituting margarine for butter in cookies
-__label__knives __label__equipment __label__sharpening How do you sharpen a serrated knife?
-__label__baking __label__bread __label__oil __label__olive-oil Should I use olive oil in in baking?
-__label__fish __label__rice __label__steaming __label__rice-cooker How can I adapt rice cooker steamed fish to cooking in a pot?
-__label__grilling __label__corn __label__barbecue How do you cook corn on the cob on BBQ?
-__label__pasta How to keep pasta hot, yet not sticky in crock pot?
-__label__chocolate __label__sponge-cake What to use for chocolate flavouring?
-__label__vegetables __label__freezing How to effectively drain frozen vegetables?
-__label__chicken __label__meat How to prevent chicken from having a chalky texture?
-__label__barbecue __label__salmon How can I barbecue salmon steak?
-__label__chicken __label__salt __label__roasting __label__kosher Chicken comes out salty... occasionally
-__label__cleaning __label__mushrooms How to clean fresh champignons?
-__label__meat __label__slow-cooking How to properly prepare a beef escalope (from the topside)?
-__label__food-safety __label__storage-method __label__meat __label__storage-lifetime __label__storage Does storing meat in plastic alter how long it takes to go off?
-__label__barbecue __label__bell-peppers What heat should I use to BBQ red/green bell peppers?
-__label__food-safety Silverfish in a restaurant
-__label__texture __label__whipped-cream __label__egg-whites __label__mascarpone Why did my tiramis cream become grainy?
-__label__roasting __label__nuts How to salt and roast pistachios?
-__label__salt __label__truffles Homemade Truffle Salt
-__label__corn __label__stews __label__hominy How can I make posole "pop" faster?
-__label__flavor __label__vegetables __label__seasoning How to add flavouring ingredients to steamed or boiled veggies?
-__label__beef __label__crockpot Beef and veggies in crock pot turn out hard and tough
-__label__chocolate What is the highest melting temperature of chocolate?
-__label__baking __label__oven What should I do if power goes out while I am baking cake/cookies?
-__label__chili-peppers preserving hot peppers without damaging heat
-__label__food-identification __label__seafood Could I possibly tell imitation lobster from real lobster?
-__label__chicken-breast __label__recipe-scaling How to scale chicken recipe that requires cooking in a single layer?
-__label__temperature temperature and time to cook a 9" round frozen Chicken Pot pie
-__label__food-safety __label__storage-method __label__storage-lifetime __label__oil __label__garlic dry garlic in oil --> botulism risk?
-__label__pork __label__molecular-gastronomy Is cooking with hydrogen peroxide an accepted practice?
-__label__spices Can I substitute green cardamon for black cardamon in curry?
-__label__food-safety __label__beans How long can I soak dried beans before they are considered inedible?
-__label__baking __label__chocolate __label__cupcakes Will chocolate eggs inside a cupcake melt when baked in the oven?
-__label__japanese-cuisine __label__dashi Can one tell the different sources of dashi by taste?
-__label__equipment __label__steaming __label__vital-wheat-gluten What can I use instead of a tea towel?
-__label__baking __label__doughnuts What is the best way to go about developing and formulating a product?
-__label__substitutions __label__fruit __label__allergy Alternatives suggestions to apples and bananas
-__label__eggs __label__sauce How to make white aioli?
-__label__yogurt Watery liquid on top of homemade yogurt
-__label__hot-sauce Keeping A Sauce From Separating
-__label__substitutions __label__bacon Bacon substitution
-__label__temperature __label__maillard What temperature does the Maillard reaction occur?
-__label__food-safety __label__chicken Freezing a chicken in a bag
-__label__equipment __label__cake __label__pan How to choose a Bundt cake pan?
-__label__chicken __label__pie How do you get a nice yellow gravy color when making a chicken pot pie?
-__label__baking __label__cookies __label__puff-pastry How should I deal with "thawed frozen puff pastry"?
-__label__pork is it safe to put frozen pork overnight in the microwave light without turning it on
-__label__substitutions __label__microwave __label__foil-cooking Is it wise to use an aluminum foil in the microwave? Is there a substitute for the aluminum foil?
-__label__baking Help first time making cookies
-__label__eggs __label__food-safety __label__hard-boiled-eggs Egg safety. When to eat and when to not eat
-__label__dough __label__pizza Why is my Pizza Dough always too sticky to knead?
-__label__food-safety __label__chicken How long will sealed chicken keep?
-__label__pork __label__smoking Smoking pork shoulder in a little chief
-__label__cookware __label__non-stick Difference in technique for cooking with non-stick and standard pans?
-__label__baking __label__eggs __label__souffle Troubleshooting a souffl that collapses during baking
-__label__grilling __label__barbecue __label__artichokes How do I best grill an artichoke?
-__label__cheese island cheese - azorean (or portugese)
-__label__chicken __label__fresh How do I tell the freshness of raw chicken?
-__label__substitutions Is ground flaxseed an oil substitute?
-__label__equipment __label__oven Can you put All-Clad LTD2 in the oven?
-__label__food-safety __label__fruit Are edible skins of supermarket fruits safe to eat, or are residues a problem?
-__label__storage-method __label__lasagna How should I store leftover uncooked lasagna sheets?
-__label__brining __label__turkey How much salt does brining a turkey add?
-__label__equipment KitchenAid Pro mixer clicking noise
-__label__storage __label__fresh Fresh Herb Storage
-__label__almonds How can I use a large quantity of raw almonds all at once?
-__label__fire Cooking over an open flame at home
-__label__food-safety __label__meat __label__cheese __label__microwave How long can microwavable dinners containing meat and cheese be left out of the freezer for?
-__label__pork __label__catering __label__serving How can I prevent pork from becoming tough while being held at warm temperature?
-__label__equipment Breaking Bad - Glass Frying Pan
-__label__food-safety Bacteria in maple syrup
-__label__bread __label__yeast __label__chemistry When you try to "catch" yeast from the air: is it normal for the flour and water to split
-__label__fish Arctic char available in North-America
-__label__pasta __label__salt __label__boiling When cooking pasta in salted water how much of the salt is absorbed?
-__label__coffee Emergency Coffee via Chocolate Covered Coffee Beans?
-__label__cake Non-beet alternatives to standard red food dye
-__label__cheese __label__lentils Could cheese "halt" the tenderness of cooking lentils?
-__label__asian-cuisine __label__chili-peppers __label__kimchi __label__korean-cuisine What kind of peppers are used in Gochugaru ()?
-__label__consistency Pavlova Roll failure
-__label__eggs __label__bread What qualities should I be looking for when making the best French Toast?
-__label__meat __label__flour __label__stews __label__braising Coating meat in flour before browning, bad idea?
-__label__food-safety Raw roast beef on the edge of safe?
-__label__pork __label__food-identification How do I determine the cut of a pork steak prior to purchasing it?
diff --git a/data/cooking.valid b/data/cooking.valid
deleted file mode 100644
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--- a/data/cooking.valid
+++ /dev/null
@@ -1,3000 +0,0 @@
-__label__equipment __label__cast-iron How do I fix a cast iron pot that was heated empty for hours?
-__label__oven How does grill/broil mode in a convection oven work?
-__label__sauce __label__indian-cuisine __label__breakfast What are the names of the breakfast spreads used in Indian cuisine?
-__label__chili-peppers __label__spicy-hot How to get the most chili flavour out of a chili pepper?
-__label__bread What is the secret to baking bread with a very fine crumb?
-__label__eggs Are egg whites generally available at the store?
-__label__baking __label__bulk-cooking What are the differences between baking in bulk and baking in smaller amounts?
-__label__teflon I left a non-stick pan on the stove for an hour
-__label__roasting __label__peeling __label__chestnuts How to peel chestnuts?
-__label__roasting __label__beets How do I roast beets to easily remove the skins?
-__label__food-science __label__indian-cuisine Why are Parathas smeared with fat/oil within layers?
-__label__eggs __label__sugar __label__custard __label__pudding Custard Pudding tasting like raw eggs
-__label__substitutions __label__salt __label__curing Is Himalayan pink salt the same as the pink salt used for curing?
-__label__cleaning What is a mild detergent?
-__label__food-safety __label__meat __label__liver Soaking liver in milk: in or out of the fridge?
-__label__cake My crumb cake topping isn't working
-__label__baking __label__frying __label__oil When to spray or when to use olive oil?
-__label__equipment What features do I want in a Toaster Oven?
-__label__flavor __label__boiling __label__coffee __label__water Does water that's been left to sit and then reboiled taste different from fresh water boiled once?
-__label__substitutions __label__chicken __label__pie __label__cream What regular product can replace Philadelphia cooking creme in a chicken pie recipe?
-__label__meat __label__food-preservation Keep roast beef fresh?
-__label__dessert __label__chestnuts Marron glac / Candied chestnuts breaking up. How to avoid this?
-__label__cast-iron __label__pot-roast Preheat or do not preheat an enameled cast-iron dutch oven?
-__label__baking __label__bread __label__cinnamon __label__filling Cinnamon Roll Filling
-__label__rice __label__crockpot rice warming & safe
-__label__eggs Why would you pinch egg whites when making sunny side up eggs?
-__label__food-safety __label__cleaning Does soap kill germs?
-__label__beef __label__raw Can I safely serve raw beef roasts that were left out to thaw for several hours?
-__label__storage-method __label__fruit __label__juice How to keep fresh-squeezed fruit juice?
-__label__substitutions __label__oil __label__olive-oil Can I substitute vegetable oil for olive oil?
-__label__yogurt What precautions need to be taken while using sour culture for setting yogurt?
-__label__fermentation Ideal condition to make injera
-__label__substitutions __label__japanese-cuisine __label__sushi substitute for shiso leaf in umeboshi makizushi
-__label__decorating Sprinkle colors that bleed into icing
-__label__bread __label__fresh __label__organic Difference between Organic Bread and Fresh Bread
-__label__kefir producing kefir grains from commercial kefir?
-__label__ice-cream __label__marshmallow How to make the marshmallow swirl for Chocolate Marshmallow Ice cream from scratch?
-__label__eggs __label__microwave Boil an egg in the microwave
-__label__lamb How many racks of lamb can be made into a crown roast?
-__label__potatoes __label__chips What to do with soggy mushy potato chips?
-__label__baking __label__chocolate __label__cookies __label__baking-soda How do I bake chocolate chip cookies like Subway?
-__label__baking __label__crepe How do you make Paillets Feuilletine?
-__label__fruit __label__citrus Are calemondin leaves edible?
-__label__equipment __label__pizza __label__maintenance What is my pizza cutter's handle made from, and how do I stop it from staining everything it touches?
-__label__baking __label__cake Halving Cake Recipe- Baking Time
-__label__sugar __label__honey __label__cheesecake How to Replace Icing Sugar in a No-Bake Cheesecake
-__label__food-science __label__mexican-cuisine __label__okra Does cooking nopales with a copper coin actually neutralize the mucilage, and if so, why?
-__label__meat __label__seasoning __label__brining Why do you need to wrap containers of brined meat?
-__label__tea __label__mixing __label__caffeine Caffeine pills don't dissolve in hot tea
-__label__cooking-myth __label__bay-leaf Are bay leaves dangerous to (unwittingly) eat?
-__label__alcohol By what method, other than heat, can I cause the alcohol in a liquid to evaporate?
-__label__baking __label__substitutions What can be used as an alternative for Applesauce?
-__label__defrosting __label__thawing Do defrosting plates work in reverse?
-__label__meat __label__marinade __label__acidity Why marinade meat with acid or enzymes?
-__label__baking __label__cake __label__butter When baking a cake that calls for butter, should you use salted or unsalted?
-__label__food-safety Worried about dangers of rotten food (including smell)
-__label__equipment How to reseason cast iron skillets using a fire
-__label__tea What teas with natural caffeine can be used for lemon tea?
-__label__whipped-cream How long can I store whipped cream for?
-__label__storage-method __label__eggs Store eggs upside down or not?
-__label__ice-cream __label__cornstarch Recommendations for making ice cream with milk and corn starch (corn flour)
-__label__cookbook Are there books describing the general principles of cooking?
-__label__knives Do German or Japanese knives hold their edge longer?
-__label__food-safety __label__chicken __label__marinade __label__lemon Is acid-marinated raw chicken still safe after several days?
-__label__substitutions __label__butter Substituting pumpkin for butter
-__label__oil __label__ice-cream How can I prevent little balls of oil in my ice cream when I'm using milk + butter instead of cream?
-__label__chicken Cooking, freezing, recooking, and refreezing chicken
-__label__cut-of-meat How do I cook a flat cut of beef?
-__label__pork __label__roast How to cook a pork sirloin roast?
-__label__bread __label__potatoes __label__starch Effect of potato water on bread (early experiment results)
-__label__pie __label__vegetarian __label__puff-pastry __label__pot-pie What vegetables hold up well for making vegetarian pot pie?
-__label__frying __label__fried-eggs Should I wait until the oil smokes when frying eggs?
-__label__dessert __label__waffle Coating to make waffle cones withstand hot liquid?
-__label__chocolate __label__candy How to fix oily modeling chocolate
-__label__dough __label__flour __label__pizza __label__wheat Napoletana Pizza dough not elastic and breaking
-__label__broth Why does adding salt to broth make it foamy?
-__label__cheese __label__sandwich What cheeses work 'best' in melted cheese sandwich applications?
-__label__frying __label__poultry Frying a rooster rather than roasting?
-__label__food-safety __label__apples Baked apple that was left out overnight?
-__label__meat Can you eat alligator?
-__label__eggs Pickled eggs in a jar. What counts?
-__label__bread Making bread on Stand Mixer
-__label__equipment Why spend $150 on a skillet
-__label__sauce __label__duck __label__plums roast duck leg with plum sauce
-__label__baking __label__cheese __label__dough How to fold camembert in dough
-__label__sourdough __label__crust __label__starter Sourdough Starter Crust forming
-__label__freezing __label__turkey __label__hamburgers Freezing turkey burgers?
-__label__soup __label__noodles Keeping noodles from absorbing all the soup
-__label__cooking-time __label__stove How powerful is my cooktop?
-__label__baking __label__bread __label__low-carb How can low-carb bread rise?
-__label__cooking-time __label__oxtail Oxtail soup, what is the normal simmer time?
-__label__substitutions __label__japanese-cuisine Barley Miso substitute?
-__label__baking __label__butter __label__yeast __label__bread __label__dairy Most efficient technique to prepare milk and butter for proofed yeast?
-__label__bread __label__storage-lifetime Uses for dry bread
-__label__sourdough-starter What is the rise / fall / feed cycle of a sourdough starter?
-__label__pasta __label__salt __label__water Is salt really necessary for cooking pasta?
-__label__food-safety __label__crockpot Is it bad to leave the crock pot on "warm" (not low) all day?
-__label__baking __label__syrup Anyone know of any completely flavorless syrups?
-__label__yogurt Does the yogurt set from 500 ml milk result in 500 g yogurt?
-__label__potatoes __label__safety Weird russet potato?
-__label__herbs __label__food-processing How is basil prepared for pesto most efficiently?
-__label__salad-dressing For salad dressings, replacing mustard with lecithin as an emulsifier?
-__label__bread Could malt used in bread show up as dark brown "grains" in the finished loaf?
-__label__chicken __label__spices __label__skin How to stuff and/or spice the chicken BELOW the skin?
-__label__coffee At what stage shall I add whisky for Irish coffee?
-__label__equipment Are there significant differences between different brands/models of immersion blenders?
-__label__cheese __label__freezing __label__parmesan Can I freeze Parmesan?
-__label__baking __label__eggs __label__sugar __label__meringue How to minimise sugar in meringue
-__label__substitutions __label__milk __label__cream Cream based substitute for milk
-__label__boiling Is there something special about bubbly water?
-__label__cookies What is the procedure for Pillsbury cookies?
-__label__oats How do you prevent oatmeal from overflowing?
-__label__chicken What is "rendered chicken fat"?
-__label__language don't like sweet food except for dessert
-__label__potatoes __label__color When buying blue potatoes how can you tell what color the flesh will be?
-__label__smell __label__pickling __label__refrigerator How to combat odor from pickled radishes inside refrigerator?
-__label__wok __label__stir-fry What gas output required for home stir frying?
-__label__candy __label__grinding __label__almonds How do I grind almonds for making marzipan?
-__label__sauce __label__pasta __label__ingredient-selection Key ingredients for classic Sauce Bolognese (Rag Bolognese)?
-__label__puff-pastry Cream puff shell shaping
-__label__meat __label__hamburgers __label__ground-beef Why do my burgers end up round?
-__label__pickling Blue garlic during pickling
-__label__herbs __label__measurements __label__basil 1/4 cup of shredded basil OR 1/4 cup of basil that is then shredded?
-__label__baking Measurement for 3 sheets of crushed graham cracker
-__label__baking __label__cake __label__thickening __label__gelatin __label__gelling-agents Can I use guar and gelatine together?
-__label__chocolate __label__food-identification Can anyone identify this chocolate?
-__label__thai-cuisine Thai curry cooking
-__label__substitutions __label__vegetables __label__spinach How good a substitute is callaloo for spinach?
-__label__baking __label__chocolate Cocoa nibs used for cooking or baking?
-__label__potatoes __label__boiling How to know potato is done boiling without poking it to check softness?
-__label__oven How long to preheat oven?
-__label__tomatoes __label__fermentation __label__pickling __label__cucumbers Is it necessary to skim the scum off of fermenting pickles?
-__label__equipment __label__pot What pot size for 150 servings of sauce?
-__label__chicken __label__fats __label__broth Why does the fat on my chicken broth sometimes solidify, sometimes not?
-__label__vegetables __label__vegetarian How can I start down the path of eating less meat?
-__label__parsley What are "parsley greens"?
-__label__frying-pan Burning crumpet bottoms
-__label__equipment __label__outdoor-cooking __label__dutch-oven Dutch Oven alternative for campfire?
-__label__rice When I boil rice, they lump together after a while. How to prevent this?
-__label__rice __label__mold __label__presentation __label__plating Where to buy football/quenelle/shell-like scoop/mold/mould [food presentation]?
-__label__ice-cream What is the secret behind "always soft" ice cream?
-__label__thawing Can you cook a digorno's pizza after its been thawed for 1 day
-__label__equipment __label__temperature __label__thermometer What does the "operating range" of a thermometer mean?
-__label__baking __label__cake __label__mixing Mix a cake in a bag
-__label__equipment __label__oven __label__cooking-time Timing an oven to start while I am out - but what about preheating?
-__label__food-safety __label__storage-method __label__freezing __label__butter How should I store herb butter?
-__label__indian-cuisine __label__curry Cooking through thick liquids
-__label__food-safety __label__storage-method __label__fruit __label__bananas How do I know if a black banana is too old to be eaten?
-__label__fruit __label__jam __label__jelly Large mesh cheesecloth? Straining pulp (not juice) from plums for jam
-__label__chocolate __label__melting-chocolate What is the best and fastest way to liquify Nutella chocolate spread?
-__label__cast-iron __label__dutch-oven Why are most enameled cast iron dutch oven's only rated up to 400-450 F?
-__label__asian-cuisine __label__allergy __label__gluten-free __label__noodles __label__japanese-cuisine Homemade Gluten-Free Udon Noodles
-__label__french-cuisine French equivalent of brisket
-__label__yogurt Is it safe to eat yougurt after the expiration date that smells alright?
-__label__beans __label__yogurt __label__fermentation __label__starter __label__food-safety Beans Cultured with Yogurt
-__label__potatoes __label__outdoor-cooking What is the best way to bake potatoes in embers?
-__label__sourdough Sourdough starter
-__label__food-safety __label__milk A gallon jug of milk was left in the car overnight. Is it still safe to consume?
-__label__frying __label__potatoes How can I make my fried potatoes not fall apart?
-__label__herbs __label__thai-cuisine Does "1 lime leaf" mean a pair of leaves, or half a pair?
-__label__food-safety __label__refrigerator How long will food last in a refrigerator that is turned off?
-__label__chicken Do I have to defrost chicken before cooking?
-__label__spices __label__cake __label__carrots How to spice up a carrot cake
-__label__equipment __label__wok Small black specks on wok food
-__label__bread __label__cast-iron How to prevent bread sticking to cast iron pan?
-__label__turkey Coooking the Turkey the night before
-__label__pudding Can I mix multiple types of pudding powder?
-__label__equipment __label__ham How to mount a ham?
-__label__soup __label__vegetarian Is there a way to tone down the flavor of celery in an Oyster Mushroom Chowder?
-__label__substitutions __label__salt __label__sodium What are some good substitutes for salt for those on low sodium diets?
-__label__baking __label__bread __label__baking-powder __label__baking-soda How can I modify my banana bread recipe to make cookies from it?
-__label__food-safety __label__storage-lifetime Is it safe to eat expired hollandaise sauce mix
-__label__mango What are those black fibers in my mango?
-__label__chicken __label__frying __label__frying-pan How can I get breaded chicken to stop from sticking to the frying pan?
-__label__water __label__drinks __label__mint How Long Is Mint-Infused Water Safe to Drink?
-__label__catering How much Finger Food to make for a 'crowd'
-__label__food-safety __label__water __label__drinks Is ionized water safe to drink?
-__label__oven __label__cleaning How do I remove aluminum foil from the bottom of my oven?
-__label__grilling __label__cedar-plank Cedar Planks - Reusable Vs. Disposable
-__label__ice-cream Why did my ice cream turn out like this?
-__label__resources __label__molecular-gastronomy What is a good resource for learning about Molecular Gastronomy?
-__label__flavor How do chefs come up with recipes for good food?
-__label__pie __label__crust __label__pumpkin When is it necessary to put foil over a pie's crust?
-__label__kohlrabi How soft does a Kohlrabi get when cooked?
-__label__coffee __label__espresso What kinds of coffee beans are more successful at producing crema on espresso?
-__label__chicken __label__sauce Trick to getting a sauce to stick to chicken?
-__label__fruit Why are nectarine pits different colors?
-__label__meat __label__breadcrumbs How do I properly breadcrumb meat?
-__label__spices How do they make Mexican vanilla extract?
-__label__rice __label__seasoning What are these crispy bits on top of rice?
-__label__tea Can I make tea with carbonated water?
-__label__substitutions __label__eggs __label__vegan With what can I replace eggs?
-__label__baking __label__cake __label__recipe-scaling How does the baking time change if I scale up a cake recipe?
-__label__oven __label__sous-vide Can I use my oven for sous-vide
-__label__barbecue __label__neapolitan-pizza Neapolitan pizza in charcoal barbecue
-__label__baking __label__bread __label__food-science Why does bread taste raw if you stop baking it and continue after it has cooled?
-__label__food-safety __label__equipment How to make sure teapot is safe after being on fire without water
-__label__storage-lifetime __label__ceviche How long does ceviche keep?
-__label__oven __label__cookware __label__induction Can I use an induction cooker to restore silica gel's water absorbency?
-__label__substitutions __label__vegetables __label__soup __label__salt Vegetable Soup Missing Something Fundamental?
-__label__food-safety __label__mushrooms How can I tell if a mushroom is poisonous?
-__label__substitutions __label__thai-cuisine __label__ginger Is ginger a good substitute for galangal in Thai green curry?
-__label__bread __label__camping How do I prevent burning the bottom of the bread when cooking over a campfire?
-__label__beef __label__stock __label__bones What bones for beef stock
-__label__beef __label__steak how do you rest your steak after cooking
-__label__chicken __label__frying __label__chicken-breast Pan frying chicken breasts?
-__label__knives __label__knife-skills __label__chinese-cuisine How do you develop the knife skills to properly use a Chinese cleaver?
-__label__cheese Does cheese have to be made with rennet from the animal whose milk it is?
-__label__storage-method __label__storage-lifetime __label__storage __label__vacuum Shelf life of items stored in vacuum containers vs airtight non-vacuum ones?
-__label__sauce __label__yogurt __label__curry What causes yogurt in sauces to split? How to prevent it?
-__label__rice What to do with left-over rices from Chinese takeouts?
-__label__fermentation __label__cabbage __label__korean-cuisine __label__kimchi Does kimchi always have live cultures?
-__label__substitutions __label__eggs __label__quiche Egg Substitutions in a Quiche
-__label__eggs __label__ingredient-selection __label__cocktails __label__emulsion __label__almonds What everyday ingredient will emulsify rapeseed oil?
-__label__fish __label__salmon __label__frozen Should I cook frozen salmon differently from fresh salmon?
-__label__stove __label__heat __label__gas Gas stove output
-__label__storage-lifetime __label__alcohol __label__fermentation Dried apricots smell of alcohol?
-__label__eggs __label__cookies __label__pastry __label__tenderizing What is the effect that cooked sieved egg yolks added to pastry dough will have on the final product?
-__label__equipment __label__crepe Where to find a crepe maker
-__label__baking __label__glaze __label__doughnuts Why does my glaze soak into my doughnuts?
-__label__mexican-cuisine What's the difference between a flauta and a taquito?
-__label__french-cuisine How long should snails be cooked?
-__label__cleaning __label__wok Thick carbon layer on wok?
-__label__salt __label__nutrient-composition __label__kosher-salt Does the use of kosher salt vs. table salt lead to a higher overall sodium intake?
-__label__cheese __label__sausages How do I make a cheese, sausage, cracker spread?
-__label__yeast I'm brewing hard cider - what can I do with the yeast afterward?
-__label__substitutions __label__cheese __label__fondue Fondue without Gruyere cheese
-__label__soup __label__texture Can I adjust soup texture right before serving?
-__label__fish fish pie safe to cook half way, then cook the rest later?
-__label__yogurt __label__dairy Why does yoghurt need to feed on milk products? Why not plain sugar?
-__label__beans White foam when boiling presoaked beans
-__label__cookware differences between cooktop, range and stove?
-__label__caramelization __label__caramel Why does my caramel sauce fail?
-__label__peeling __label__chili-peppers Peeling roasted green chilies
-__label__substitutions __label__sugar __label__smoothie What can I use as an alternative sweetener for smoothies?
-__label__eggs Why do egg yolks curdle?
-__label__potatoes __label__peeling Efficient method to peel raw potatoes
-__label__temperature __label__potatoes __label__cooking-time Charles Darwin high altitude cooking of potatoes
-__label__nuts __label__allergy __label__peanuts Is a peanut a nut?
-__label__flour __label__wheat Can an all wheat flour be high in protein, yet low in gluten?
-__label__cake __label__batter Do I have to use butter in a "butter yellow cake?"
-__label__chicken __label__ingredient-selection When to use chicken thigh versus breast?
-__label__potatoes __label__mash mashed potatoes - fixing undercooked potatoes
-__label__baking Why did my Tiramisu Cake become dry?
-__label__baking inside dimension for homemade digestive cookie mold
-__label__food-safety __label__vegetables __label__mold Jicama moldy on the outside but white inside, is this safe to eat?
-__label__asian-cuisine __label__wok __label__stir-fry What's the best order to add ingredients to a Stir Fry?
-__label__dough __label__chinese-cuisine How to shape the perfect bao dough
-__label__food-safety __label__vegetables Fiddlehead toxicity
-__label__substitutions __label__dough __label__pizza __label__gluten-free How can I improve my gluten-free pizza dough?
-__label__flavor __label__cutting __label__cucumbers Bitter Cucumbers
-__label__equipment __label__pan __label__frying-pan How to select a good non-stick pan, price point wise?
-__label__basics Where can I find fast, cheap, healthy meal recipes for a busy single guy?
-__label__potatoes __label__mexican-cuisine Are potatoes ever used in Mexican or Tex-Mex dishes?
-__label__spices __label__indian-cuisine __label__food-identification What is this fungus/lichen in my Garam Masala? (Trifle/truffle?)
-__label__syrup __label__strawberries How can I make a sugar free strawberry syrup?
-__label__noodles Boiling vs soaking rice noodles
-__label__baking __label__substitutions __label__cookies what to do to make oilless, butterless, eggless cookies?
-__label__fermentation __label__cabbage __label__german-cuisine What weights to use for fermenting sauerkraut?
-__label__eggs __label__fried-eggs What is the term for serving a soft-cooked fried egg that breaks when the meal is consumed?
-__label__freezing __label__cheese __label__fish __label__salmon Can we (safely?) use salmon after storing it (in deep freeze?) for two years or more?
-__label__substitutions __label__vegan What's a good vegan substitute for sour cream?
-__label__nuts __label__conversion How much does a cup of hazelnuts weigh?
-__label__grilling __label__steak __label__hamburgers How to get Grill/Sear Marks
-__label__texture __label__cheesecake How to make a New York cheesecake with a super creamy, silky texture?
-__label__baking __label__tortilla-chips How can I make my baked tortilla chips crispier?
-__label__grilling __label__steak __label__mexican-cuisine __label__cut-of-meat What kind of steak to use for fajitas?
-__label__coffee What kind of fuel do I use for a Hario TCA/50A coffee syphon?
-__label__canning __label__cabbage Other ways to preserve red cabbage
-__label__pasta What is the significant difference between pastas?
-__label__popcorn Exotic pop corn receipe
-__label__substitutions __label__cookies __label__herbs Lemon Thyme Substitute
-__label__storage-lifetime __label__butter How does butter remain edible for so long without refrigeration?
-__label__storage-lifetime __label__beans __label__chili How long will boiled beans last when refrigerated in a sealed container?
-__label__oven __label__temperature __label__ribs __label__braising What temperature is the "warm" setting on a conventional oven?
-__label__cake Advice on two-tier cake and height
-__label__stove __label__gas Dangers of leaving food in an off gas oven
-__label__venison Spongy ground venison
-__label__baking __label__bread Bread doesn't split at the score
-__label__storage-method __label__sugar how to avoid crystallization of powdered sugar
-__label__pickling __label__kimchi Kimchi juice to aid lactic fermentation of half-sour pickles
-__label__baking __label__dough When multiplying in baking, should I follow directions all-at-once or batches?
-__label__egg-whites __label__meringue What to do with egg whites after stiff peaks collapse & you can't re-beat
-__label__gelatin __label__bones Proper cow bones to prepare holodets
-__label__substitutions __label__milk __label__ice-cream Can arabic gum substitute for fat in making ice cream from homogenized 3% fat (low fat) milk
-__label__candy __label__chemistry __label__sugar-free How to make hard candy with only fruit as a sweetener
-__label__substitutions __label__allergy __label__soy __label__ginger Ginger allergy need substitute
-__label__barbecue __label__smoking __label__brisket Why do brisket recipes move to the oven to finish?
-__label__food-safety Is it safe to eat beef that was boiled, then at room temp overnight then boiled again in sealed crockpot?
-__label__storage-method __label__vegetables __label__storage-lifetime Should I store root vegetables with or without the dirt?
-__label__equipment __label__brownies __label__mixing Can I replace a food processor in this brownie recipe?
-__label__food-safety __label__salad re:salad dressing shelf storage
-__label__cleaning __label__pan How can I clean this cooking pan?
-__label__cheese __label__pizza What kind of cheese does Pizza Hut or Domino's use?
-__label__chicken __label__temperature What would cooking chicken at 140 degrees F for a prolonged period do?
-__label__baking __label__flour __label__measurements __label__sifting What Kinds of Recipes Should I Sift/Aerate The Flour?
-__label__cake Why did my pound cake turn out dry?
-__label__candy __label__toffee What does adding butter to toffee do?
-__label__baking __label__substitutions __label__cookies Cooking peanut butter cookies, is there any adjustment using crunchy vs. creamy?
-__label__food-safety __label__freezing __label__beans Is re-freezing the same beans bad?
-__label__storage-lifetime __label__mayonnaise __label__mustard __label__condiments __label__ketchup Why condiments expiry date is rounded?
-__label__cleaning __label__syrup __label__packaging Lyle's Golden Syrup tin design, why is it like this and how to clean it
-__label__baking For baking, is there a common "done" temperature across different kinds of breads?
-__label__chocolate __label__ice-cream How to make homemade ice cream with a chocolate swirl
-__label__flavor __label__vegetables __label__soup __label__frozen How can I mask the flavor of frozen vegetables in soup?
-__label__texture __label__squash __label__peel How to prepare summer squash without the peel becoming rubbery
-__label__defrosting __label__tortilla __label__flour-tortilla How do I defrost frozen flour tortillas?
-__label__bread Are the NAAN flatbread {from simply chef} ok to eat without warmed up in the microwave or oven?
-__label__brussels-sprouts Leaves that fall off Brussels Sprouts, any reason not to cook?
-__label__pie __label__crust When Making A Pie With Graham Cracker Crust, How Can I Get The Crust Just Moist Enough?
-__label__baking __label__substitutions __label__wheat Substitutes for wheat flour and their challenges in baking
-__label__baking Is it OK to freeze chocolate?
-__label__pork __label__ham If you don't cure a ham and just brine it, is it just considered a pork roast?
-__label__pizza __label__onions __label__moisture How can I remove moisture from my onions?
-__label__juice What is 100% juice?
-__label__storage-lifetime __label__refrigerator __label__storage __label__packaging Refrigerate after opening, but why?
-__label__sauce __label__basics What are the fundamental sauces that every cook should know how to make?
-__label__dessert __label__chocolate How can I make my Chocolate Mousse fluffier?
-__label__food-preservation __label__heat __label__watermelon Watermelon - picking and managing them during heat
-__label__equipment Cooking Belgian Waffles in waffle iron
-__label__slow-cooking Converting to a 2 quart slow cooker
-__label__reheating __label__lasagna What temperature would you heat frozen lasagna in the oven at?
-__label__chocolate __label__cocoa My cocoa powder is not dark. Is it still dutch processed?
-__label__food-safety __label__corned-beef Corned Beef Brisket left out
-__label__sauce __label__pizza __label__restaurant-mimicry Montreal Pizza sauce
-__label__baking __label__italian-cuisine How to make softer biscotti?
-__label__temperature __label__cooking-time __label__pork __label__slow-cooking __label__ribs What is the target internal temperature of pork back ribs for maxium tenderness?
-__label__soup What order should I add ingredients when making soup?
-__label__freezing __label__nutrient-composition __label__blueberries What effect does rinsing have on blueberries?
-__label__carbonation Chemistry of making carbonated water?
-__label__alcohol __label__low-carb What kind of alcohol has least carbohydrates?
-__label__chicken __label__knife-skills What is the safest, most effective way to cleave through thick bone?
-__label__flavor __label__beef __label__seasoning __label__noodles __label__egg-noodles How can I make my own Super Noodles/instant noodle seasoning?
-__label__barbecue How do you prepare a Rabbit?
-__label__chicken __label__brining Can I brine chicken in buttermilk after I boil the chicken?
-__label__food-safety __label__storage-method __label__cheese __label__mold Is my fancy cheese still safe to eat?
-__label__microwave __label__reheating Can I microwave cooked and peeled prawns?
-__label__baking __label__cake How to keep the surface of the cake from splitting?
-__label__meat __label__steak __label__basics How do you properly cook a steak?
-__label__bread __label__sandwich Toasting sandwich bread before packing a lunch - when is it appropriate?
-__label__wine __label__vanilla __label__allergy Does oak aged wine contain vanillin?
-__label__oven Why do I need to pre-heat oven?
-__label__food-safety __label__sausages Sausage discolouration - is it safe to eat?
-__label__oven __label__steaming Convection/Steam cooking in a Normal Oven?
-__label__spices __label__potatoes How to boil potatoes for curry?
-__label__spices __label__coriander How do you finely grind coriander seeds?
-__label__food-safety __label__cast-iron Is a black coating dangerous when cooking on cast iron?
-__label__bread __label__milk __label__sourdough __label__fermentation Milk in fermented bread dough
-__label__dry-aging Does this recipe want me to start with a dry-aged roast beef?
-__label__substitutions __label__soup __label__stock __label__gelatin Add gelatin to soup as a replacement for stock?
-__label__baking __label__bread __label__cake __label__storage-lifetime Shelf Life of Homemade Panettone
-__label__flavor __label__creme-fraiche How to bring taste back when too much creme fraiche is added
-__label__food-safety __label__chicken __label__sous-vide __label__yogurt __label__marinade Can I use a yoghurt marinade in sous-vide cooking?
-__label__dessert The sugar mixture of my baklava did not melt
-__label__canning __label__salsa What can I do if I didn't process my salsa long enough?
-__label__pizza __label__crust __label__gluten-free Gluten Free Thin Crust Pizza - Tips and Explanation?
-__label__drinks __label__thai-cuisine Which drinks fit to a Thai Dish?
-__label__knife-skills What is the difference between "mince" and "dice"?
-__label__restaurant-mimicry __label__indian-cuisine __label__curry Secret to takeaway curry
-__label__fudge How do I prevent fudge browning?
-__label__chicken __label__broth How many calories does 8oz of de-fatted homemade chicken broth contain?
-__label__potatoes __label__presentation How to rice potatoes
-__label__cookware __label__maintenance What to do if pan/pot is burning (with or without food)
-__label__peeling __label__kiwifruit How do I remove kiwifruit skin without losing a lot of the fruit's flesh?
-__label__potatoes Watery potatoes
-__label__canning How do I make shelf stable legume dishes in vacuum bags?
-__label__beef __label__american-cuisine What cattle do we get our "beef" from in the US?
-__label__cheese __label__cream __label__mixing How to fully incorporate cream cheese with pumpkin puree?
-__label__boiling Can I cook food in water faster in a pan with the lid on and/or high heat?
-__label__substitutions __label__beef __label__alcohol __label__beer __label__roast-beef What I can use to replace black beer on roast recipe?
-__label__salad __label__seeds differences in caper berry seeds
-__label__cookies Would Vanilla enhance flavor
-__label__food-safety __label__slow-cooking __label__beans Do canned kidney beans contain Toxins?
-__label__temperature __label__slow-cooking Slow Cooker: Recipe says Medium, mine has high and low only
-__label__baking __label__fruit __label__cake How to keep the fruit on an upside-down cake?
-__label__chocolate __label__yogurt __label__dairy-free __label__peanut-butter substitute for dairy products?
-__label__substitutions __label__eggs How do you halve a recipe that calls for 1 egg?
-__label__storage-method How long can I keep connoli shells with no filling and how should I store them
-__label__food-safety __label__bread __label__food-science __label__sourdough Why isn't a Sourdough starter unsanitary?
-__label__vegetarian __label__curry __label__thai-cuisine __label__tofu How do I make my Thai curry with paste taste better?
-__label__slow-cooking __label__pumpkin Stuffed pumpkin on a burner
-__label__food-safety __label__water __label__storage Is it ok to keep reusing a water bottle indefinitely?
-__label__food-preservation __label__canning __label__strawberries How can I avoid limp strawberries?
-__label__cookware __label__electric-stoves __label__kitchen-safety Are Pyrex casserole dishes safe for use on electric stovetops?
-__label__chicken __label__sous-vide __label__chicken-breast Can I cook Foster Farms chicken sous-vide in its original plastic?
-__label__culinary-uses __label__beets How do I cook beetroot
-__label__beef __label__pepper How many peppercorns to a 2 litre Beef Casserole?
-__label__cookies __label__syrup __label__french-cuisine Macarons...Why not color the syrup?
-__label__substitutions __label__baking __label__syrup UK alternative to corn syrup?
-__label__experimental How do I reverse engineer a recipe?
-__label__baking __label__storage-method Would these ingredients work for a Gift In a Jar?
-__label__substitutions __label__curry __label__vegan __label__coconut Substituting Cream without Coconut
-__label__rice __label__seasoning __label__rice-cooker Pre-made seasoning to add to rice in rice cooker to make rice more flavorful?
-__label__spoilage __label__sauerkraut Does sauerkraut go bad?
-__label__knives __label__tomatoes What kind of knife should I use to slice tomatoes?
-__label__meat __label__oven __label__cooking-time __label__duck One whole duck and extra pieces - how long in the oven?
-__label__equipment __label__stainless-steel Is there evidence that adding salt to water prior to boiling can damage a stainless steel pan?
-__label__bread Can soda bread be successfully frozen, either baked or in dough form?
-__label__flavor __label__food-science __label__spices How is it that (temperature) heat makes some seasonings and foods (spicy) hotter, but mellows others?
-__label__food-safety __label__meat leaving steak out over night
-__label__frying __label__bacon My bacon is a mess
-__label__shopping __label__camping Where do I buy a large amount of dried vegetables?
-__label__meat __label__spices __label__pork __label__herbs __label__seasoning Matching herbs with meats
-__label__food-safety __label__storage-method Storing Green Onions?
-__label__lamb What's the difference between "baby lamb" and "lamb"?
-__label__baking __label__pizza Ideal temperature and method to bake a deep dish pizza
-__label__chicken __label__stock Why do we need gelatin in our stocks?
-__label__substitutions __label__garlic Garlic Powder vs Garlic
-__label__italian-cuisine __label__risotto __label__catering __label__recipe-scaling Scaling up a risotto recipe x4. Things to consider?
-__label__salt __label__fermentation How much salt do I use to ferment 1 quart of cabbage?
-__label__soy Soy Protein Type
-__label__cleaning __label__stove __label__induction Cleaning white bubbles on induction stove
-__label__roasting __label__chinese-cuisine __label__duck How do I get paper-skin duck breast?
-__label__wheat __label__grains What is the difference between cracked wheat and wheatgerm?
-__label__fish How do I stop fresh fish from falling apart while cooking?
-__label__baking __label__vegetables __label__fish roasting vs microwave+roasting beets
-__label__baking __label__dessert How do I prevent cream puff shells from deflating?
-__label__herbs __label__measurements A cup of cilantro?
-__label__cast-iron __label__pancakes __label__electric-stoves How to use a bottom concave ebelskiver (bleskiver) pan on a glass cook-top stove?
-__label__fish __label__deep-frying Why do my salmon fish cakes break up in frying?
-__label__baking __label__oven __label__temperature The Warm Oven Temp. for Cakes
-__label__substitutions __label__soy What soy sauce is Tamari closest to?
-__label__food-safety __label__knives Is designating knives to avoid cross-contamination necessary?
-__label__food-safety __label__tomatoes __label__refrigerator Is it safe to store unopened metal cans in the refrigerator?
-__label__substitutions __label__conversion Does this type of frosting have a name?
-__label__baking __label__cake __label__sugar __label__butter Not getting the creamy result beating butter and sugar
-__label__chocolate __label__emulsion Why did my chocolate icing exude its cocoa butter?
-__label__cookies Can I replicate these Cafe Noir cookies?
-__label__popcorn Quick flavour for fresh popcorn
-__label__untagged Ingredients: Danish local specials
-__label__pasta Penne Pasta in bulk
-__label__baking Is lemon rind supposed to feel sticky when being grated?
-__label__mushrooms Edible Mushrooms
-__label__cheese __label__culinary-uses __label__soup What actual effect does a Parmesean rind added to soup have?
-__label__fruit __label__salad Bottling salad dressing with fruit
-__label__baking __label__substitutions Is it okay to use aluminium foil instead of parchment paper while baking cookies?
-__label__baking __label__cookies __label__fats __label__leavening __label__rising How does replacing some butter with shortening affect rising / leavening in cookies (biscuits)?
-__label__bread __label__baking __label__gluten-free What are good techniques for getting gluten free bread to rise?
-__label__baking __label__meat How to bake salmon
-__label__meat __label__food-science __label__marinade __label__vinegar __label__food-processing Why meat gets tough after soaking it in vinegar solution for more than 24 hours?
-__label__storage-method __label__spices __label__organization __label__pantry Recommendations for spice organization strategies
-__label__pressure-cooker Cooking pot with regulable water boiling temperature
-__label__storage-method __label__herbs Parsley storage
-__label__cookware Durability of Hard Andonised metal (Aluminum)
-__label__substitutions __label__cookware How do I make buckwheat pancakes without non-stick cookware?
-__label__substitutions __label__onions __label__allergy What's a good substitute of onion for someone with an onion allergy?
-__label__kefir Frozen Kefir Grains Seem Dead...Any Suggestions?
-__label__food-safety __label__eggs __label__dough __label__pancakes __label__batter Is it safe to store batter/dough that contains eggs?
-__label__indian-cuisine __label__cookbook Cookbook on Odisha cuisine
-__label__vegetables __label__potatoes __label__sweet-potatoes Cooking "purple sweet potatoes" or "purple yams"
-__label__spices What is included in "Spices"
-__label__equipment __label__pan __label__frying-pan Chosing 2 pans - the most versatile solution
-__label__food-safety __label__microwave Is food immediately taken out of the microwave safe to eat?
-__label__food-science __label__beans __label__soaking Does soaking dry beans before cooking prevent flatulence?
-__label__bread __label__dough __label__crumb-crust How can I achieve large bubbles in my bread?
-__label__baking __label__cake How can I extend shelf life of my cakes?
-__label__indian-cuisine Can rasam, a South Indian recipe, be boiled at high temperatures?
-__label__flavor __label__freezing __label__texture Why does frozen food seem to have lost its original taste and texture after reheating?
-__label__vegetables __label__chemistry Does cooking vegetables increase their flavor?
-__label__reheating __label__juice __label__oranges __label__grapes Are there any cons to heating orange and grape juice?
-__label__fish __label__refrigerator __label__raw How long can a wrapped fish stay good outside of the fridge, in a bag full of other groceries?
-__label__storage-method __label__potatoes storing homemade potato chips
-__label__substitutions __label__veal What is a good substitute for ground veal?
-__label__pastry __label__vanilla __label__olive-oil __label__ganache How can I make a stable olive oil and vanilla ganache?
-__label__substitutions __label__coconut Non-coconut substitute for coconut cream?
-__label__food-safety __label__food-preservation __label__reheating Can one preserve food by periodically heating it?
-__label__language __label__japanese-cuisine __label__tofu What is Okinawan "yushi tofu" made from?
-__label__storage-method __label__storage-lifetime __label__chili-peppers __label__spicy-hot How long will my pepper relish last, and how can I stretch it out?
-__label__storage-method __label__fermentation __label__nutrient-composition __label__kombucha How do I control the quality of a kombucha SCOBY?
-__label__pizza __label__herbs __label__mushrooms What kind of mushroom goes well with Tandoori Chicken on a pizza?
-__label__steak __label__sous-vide __label__drying Dry sous vide steak
-__label__coffee Reusing coffee grounds
-__label__equipment __label__cleaning Cleaning Range Ventilation
-__label__garlic __label__smell How do you remove garlic smells from your fingers?
-__label__bread __label__sourdough Sourdough in Bread Maker?
-__label__fish __label__chips Alternative fish for Fish and Chips
-__label__baking __label__cake __label__cookies __label__coloring How to avoid using artificial food coloring in cookie and cake decorating
-__label__baking Using a bundt pan in place of loaf pans
-__label__sugar Cooling melted sugar quickly
-__label__pasta __label__food-science __label__oil Does adding oil to pasta water reduce the tendency to boil over?
-__label__equipment __label__fermentation Why isn't glass ideal for the fermentation of sauerkraut?
-__label__non-stick __label__teflon Normal lifetime of non-stick teflon pans
-__label__equipment __label__oven How do I use the clock on my Ilve oven?
-__label__cookies __label__history What's the origin of the name of the "Chinese Cookie" found in Jewish deli's in the US?
-__label__food-safety __label__storage-method __label__chili-peppers Does chili paste require refrigeration?
-__label__dough __label__pizza Why does my pizza dough rise so inconsistently?
-__label__temperature __label__cooking-time how long to cook stuffed chicken breasts
-__label__popcorn __label__low-fat How do I flavor popcorn with a minimal amount of fat?
-__label__vegetables __label__freezing __label__stir-fry Can I freeze stir-fry vegetables?
-__label__knife-skills What are the advantages of a long knife?
-__label__dessert __label__syrup __label__thermometer Making Pt  bombe without sugar thermometer
-__label__pizza __label__dough __label__yeast What is the importance of letting pizza dough sit?
-__label__cheese Why are cheese curds squeaky?
-__label__sugar __label__beans __label__legumes Are there any naturally sweet legumes?
-__label__beef __label__cut-of-meat __label__german-cuisine Advice on meat cuts for German rouladen
-__label__food-safety __label__cheese Are the white crystals on my American Cheese safe to eat?
-__label__vegetarian __label__vegan __label__tofu Microwaving frozen tofu before marinating
-__label__baking __label__creme-brulee want to know baking time for creme brulee at 225 degrees in the oven
-__label__baking __label__caramelization __label__cheesecake How to get "burned" effect on cheesecake?
-__label__curry __label__thai Is it worth making Thai red curry paste from scratch
-__label__hungarian-cuisine __label__russian-cuisine What's the difference between stroganoff and goulash?
-__label__boiling __label__measurements Is steam lost in boiling negligible?
-__label__fudge Butter usage in fudge
-__label__slow-cooking __label__pork-shoulder What temperature, in degrees, should I set my slow cooker to for a 5-pound pork shoulder?
-__label__storage How to best hold wild rice
-__label__oil __label__wok What is the best oil to use when cooking in a wok?
-__label__eggs __label__flavor __label__cake __label__batter Which part of yellow cake batter gives it the yellow cake flavor?
-__label__cookies __label__mistakes How can I make my Oreos crispy again?
-__label__braising Why are my braised pork chops inconsistent?
-__label__jam Making Pumpkin Preserve
-__label__milk __label__yogurt __label__fermentation __label__sour-cream Why are all sour cream cultures I've found for sale online labeled as direct set? Why can't I reuse like I do yogurt?
-__label__food-safety Covering food while cooling
-__label__utensils Cooking issue with cheap plastic forks
-__label__food-science __label__dessert __label__caramel Why does boiling cream have such a drastic effect on my salted caramel?
-__label__reduction Is it possible to reduce without boiling?
-__label__pie __label__chia Use chia seeds to help thicken a pot pie
-__label__sugar __label__brown-sugar What is a close alternative to Graeffe brown sugar?
-__label__whipped-cream __label__whipper How can I make fat-free whipped "cream" with a whipped cream dispenser?
-__label__substitutions __label__flavor __label__mayonnaise Mayonnaise Substitutes
-__label__equipment What are the different applications for differently shaped wooden spoons?
-__label__cheese How does aging affect Gouda cheese?
-__label__shopping __label__menu-planning How do I skip the planning and shopping?
-__label__food-safety __label__storage-lifetime __label__mold __label__australian-cuisine Are bunya-bunya nuts safe to eat if the shells are moldy?
-__label__equipment __label__cast-iron __label__pan What to do with a Sizzler?
-__label__baking __label__coffee Why do baking recipes call for instant coffee instead of fresh ground coffee?
-__label__meat __label__grilling When does the rule "only flip meat once" not apply?
-__label__cleaning What is a good method to clean stainless steel hot water pot?
-__label__potatoes __label__soy __label__dairy-free How to make lactose free mashed potatoes
-__label__cooking-time How to adjust time for pineapple casserole and pork roast
-__label__cast-iron My cast iron has become flaky, did I damage it?
-__label__reheating __label__oats How can I reheat oats in the minimal time without microwave?
-__label__equipment __label__whipped-cream Why does chilled equipment help when whipping cream?
-__label__baking is it okay to use shredded zucchini that smells a little sour for baking
-__label__equipment Is it a good idea to cook stew in the oven in a stainless steel pot?
-__label__slow-cooking I would really like to go to bed, but the slow cooker isn't done
-__label__eggs __label__italian-cuisine __label__dessert __label__cream Tiramisu tips tricks and variants
-__label__chicken __label__flavor Getting flavor into chicken
-__label__milk __label__cocoa In order to mix the Cocoa powder in water/milk, is it a good idea to put the Cocoa powder in the milk while heating it?
-__label__bread What can I do to prevent big holes in the bottom of bread loaves?
-__label__vegetarian __label__vegan __label__websites Webshop to buy vegetarian/vegan products online delivering in Canada?
-__label__baking __label__food-safety __label__bread __label__greek-cuisine __label__traditional Coins in bread?
-__label__substitutions __label__mint Can I substitute mint tea for fresh mint?
-__label__eggplant __label__lasagna What is the name of this eggplant dish that is similar to lasagna?
-__label__japanese-cuisine __label__sushi How is sushi supposed to be eaten?
-__label__soup __label__blender __label__carrots __label__hand-blender Carrot soup and avoiding the use of a blender?
-__label__baking __label__flour __label__brownies What is the 'best' flour to use for brownies?
-__label__baking __label__bread __label__dough Buying European flours in the United States?
-__label__cake Spice cake has sweet crispy top
-__label__eggs __label__food-science __label__hard-boiled-eggs How can I tell whether an egg has been hard-boiled, through the shell?
-__label__icing Sprinkles on rolled icing
-__label__chicken __label__slow-cooking __label__curry slow cooking chicken thigh in a spice mix
-__label__sausages __label__low-fat Alternative to low calorie spray for frying sausages?
-__label__food-safety __label__cheese __label__refrigerator Is unopened mascarpone cheese still good if not refrigerated?
-__label__sauce __label__gravy __label__salsa __label__chutney What is the difference between a salsa, a sauce, a gravy, and a chutney?
-__label__grilling __label__cast-iron Are these grates okay to cook on?
-__label__food-safety __label__hot-sauce What ingredients can you have in Hot Sauce?
-__label__storage-lifetime __label__sausages Why don't dry aged/hung sausages go bad?
-__label__eggs __label__hard-boiled-eggs What's the right way to hard boil eggs?
-__label__food-safety __label__frying __label__butter __label__mushrooms button mushrooms turned red while frying in butter
-__label__dough __label__pizza How quickly do I have to use my thawed pizza dough?
-__label__alcohol What is the purpose of Whiskey rocks?
-__label__wine Do I need to let wine breathe if I'm cooking with it?
-__label__corned-beef Cooking corned beef brisket for maximum slice-ability
-__label__chicken Are chicken gizzards okay to eat if still pink inside?
-__label__cookies __label__texture What compound can make crunchy biscuits?
-__label__food-safety __label__canning Will botulism growing in my home-canned vegetables pop the lid?
-__label__meat __label__seasoning Seasoning for Ground Meat
-__label__substitutions __label__drinks __label__alcohol __label__cocktails I have difficulty finding "ANGOSTURA" bitters, is there any substitute?
-__label__food-science __label__knife-skills __label__flavor __label__garlic How does the way that I cut my garlic affect the taste of my food?
-__label__food-safety Can an open package of sausage lead to contamination of other foods?
-__label__frying __label__potatoes __label__french-fries The secret to Pringles like potatoes
-__label__oil __label__rice __label__seasoning How are puffed rice cakes flavoured?
-__label__baking __label__cake __label__pumpkin Pumpkin Roll Technique
-__label__substitutions __label__pie __label__coconut Chocolate Cream Pie using coconut cream or Coconut milk?
-__label__storage-method __label__storage-lifetime __label__butter What mechanism causes a butter crock to function better than other options?
-__label__substitutions __label__steak __label__beer A recipe calls for Brown Ale, I didn't want to use beer, are there any substitutions?
-__label__boiling Why wait for water to boil?
-__label__tea What is English Afternoon tea?
-__label__chicken Why does the inside of fried chicken sometimes turn brown?
-__label__wine __label__ingredient-selection __label__carbonation How to recognize fizzy wine?
-__label__bread How to slash bread to let steam out
-__label__please-remove-this-tag __label__vegetables __label__oil __label__measurements __label__sauteing How to tell the proper amount of oil to use when sauting vegetables and meat?
-__label__crust __label__hamburgers Getting some crispiness in Burgers' crust
-__label__baking __label__grilling __label__hamburgers __label__beer How to convert grilled Beer Can Burger recipe to oven baked
-__label__indian-cuisine __label__condiments __label__chutney Xanthan Gum Use in Tamarind Chutney
-__label__juice __label__cranberries What does Cranberry Compound mean?
-__label__pasta __label__salt __label__boiling __label__spaghetti __label__timing Best moment to put salt in spaghetti?
-__label__rice __label__restaurant-mimicry How to make flavoured rice like uncle ben's chinese rice?
-__label__wine __label__vinegar When to use "wine vinegar" vs just wine?
-__label__equipment Can I use a Lid for a glass vessel for cooking in microwave?
-__label__baking __label__cake __label__pan How do I remove a sheet cake from a pan?
-__label__storage-method __label__basil Fresh basil storage
-__label__fish __label__grilling Grilled Fish Kebabs
-__label__potatoes Slightly bitter potatoes or onion
-__label__baking __label__temperature Latest temperature sensing tech?
-__label__bread Could B.Subtilis ssp. mesentericus develop in proofing stage?
-__label__tea Why can I resuse green tea leaves several times, but not black?
-__label__baking __label__chicken __label__deep-frying Baking batter-covered chicken instead of frying?
-__label__bulk-cooking __label__efficiency Ways to make my cooking routine more efficient?
-__label__beans How to reduce gas from eating beans?
-__label__baking __label__yeast __label__water __label__rising What happens when you add warm water to yeast?
-__label__oil __label__olive-oil Can I use sunflower oil to make pesto?
-__label__pasta __label__rice __label__reheating How do I heat up rice and pasta at work?
-__label__offal Does anyone cook/eat bladders?
-__label__pizza __label__dough Prevent thin pizza dough sticking
-__label__dough __label__oven __label__pizza __label__thickening __label__peel Best thickness for shaped pizza dough for good sliding from the peel/tray into the oven
-__label__baking __label__cookies Cookies sticking to plate
-__label__equipment __label__knives What are some suggestions for cooking tools/techniques for people that have arthritis?
-__label__honey Is there any good way to check for honey adulteration besides a lab test?
-__label__apples Cleaning wax and pesticide from apple skin
-__label__fruit What's the difference between black currants and red currants?
-__label__soup __label__salt __label__chinese-cuisine Is there a reason to not add salt when making a soup?
-__label__equipment __label__cleaning __label__knives Is it true that even quality knives with wood handles can warp and be contaminated with bacteria?
-__label__oil __label__butter 4 tablespoons of butter is how many tablespoons of coconut oil
-__label__substitutions can't find croissant dough; what can I substitute
-__label__potatoes __label__deep-frying __label__chips How to make crispy/dry potato chips/crisps?
-__label__bread __label__sourdough __label__starter How can I reduce the amount of hooch my sourdough starter is making?
-__label__equipment __label__coffee Best Office Coffee Solution
-__label__bread What can I do with a failed bread?
-__label__freezing __label__popcorn How to cook popcorn from frozen popcorn kernels?
-__label__cake __label__decorating "Cloth" that's edible (or even better, yummy)?
-__label__thickening __label__texture __label__stuffing gooseberry "turnover" filling very thick
-__label__spices __label__ground-beef __label__chili Is it a good idea to use cardamom in chili?
-__label__coffee __label__nutrient-composition __label__calories Are there any calories in roasted coffee beans? Why is black coffee 0 kcal?
-__label__spices __label__herbs Solubility of herbs and spices
-__label__fruit __label__drying __label__blueberries How do I make dried blueberries?
-__label__asian-cuisine __label__steak __label__language __label__indonesian-cuisine Shredded steak for south east asian dish
-__label__chocolate Dipping Cakepops in Callebaut Callets
-__label__chicken __label__broth __label__chicken-stock Save meat from chicken broth?
-__label__baking __label__substitutions __label__cake __label__cream __label__allergy What is a substitute for half-and-half cream?
-__label__meat __label__hamburgers __label__learning How to cook meat?
-__label__frying __label__fish __label__seafood How can I cook trout without generating horror stories?
-__label__milk __label__vegan __label__dairy-free How is this non-dairy creamer really non-dairy when it has sodium caseinate?
-__label__baking __label__steak How can I estimate the time required to bring a piece of meat to a certain temperature?
-__label__cooking-time __label__slow-cooking __label__risotto Why is the rice in my mushroom risotto always very hard?
-__label__pancakes __label__blender How can I improve the texture of my whole grain pancakes?
-__label__storage-lifetime __label__packaging UK versus US expiration dates on diet sodas
-__label__baking __label__cheese how to create gratin with _thin_ cheese skin
-__label__baking __label__oven __label__temperature __label__cooking-time How to decide the baking temperature when recipe doesn't mention it?
-__label__coffee How to make whole bean blonde Starbucks without machine
-__label__restaurant-mimicry How to make Krave like shells?
-__label__ingredient-selection __label__tea How is jin jun mei (a Chinese tea) made?
-__label__vegetables Cooking old beets
-__label__equipment __label__cleaning Are stainless steel saucepan glass lids dishwasher friendly?
-__label__baking __label__bread How do you get 'ears' when baking bread?
-__label__food-safety __label__storage-method __label__seitan What method for advance prep of seitan prevents deterioration of texture and preserves flavor while protecting from spoilage?
-__label__chocolate __label__melting-chocolate __label__souffle What should the results of my chocolate souffl be like?
-__label__bread __label__storage-method __label__freezing __label__focaccia Can I freeze my selfmade focaccia?
-__label__crumb-crust thick, crunchy, fluffy corn flakes breading
-__label__baking __label__eggs __label__souffle How can I stabilize a souffle?
-__label__substitutions __label__cheese I have a recipe for an asparagus/pasta dish with a goat cheese sauce, Can I substitute Feta?
-__label__menu-planning __label__restaurant Do chefs use customer feedback to improve dishes?
-__label__bread Whole wheat bread recipe not turning out
-__label__oil __label__fats __label__please-remove-this-tag __label__low-carb __label__low-fat Crispy cheesy snacks for dieters
-__label__salad Making my salads a little better
-__label__food-safety __label__sugar __label__food-preservation How long is sugar (mixed with minor ingredients) good for?
-__label__soup __label__beans __label__lentils Why refresh lentils before making lentil soup
-__label__baking __label__cake How do you make a cake lift equally and minimize doming?
-__label__equipment __label__ice-cream What features should I consider when getting an ice cream or gelato machine?
-__label__wine __label__spanish-cuisine What type of sherry is typically used when cooking?
-__label__pork __label__restaurant-mimicry How do cooks prepare belly pork in a restaurant?
-__label__equipment __label__cleaning __label__tea How should I clean my metal mesh tea strainer?
-__label__cheese Is this extremely soft "French raclette" cheese actually meant for raclette?
-__label__baking __label__oven __label__gas Baking in gas oven does not brown the top
-__label__yeast __label__fermentation __label__chemistry How can I find out if yeast or yeast producing are present in foods?
-__label__garlic __label__restaurant __label__chopping How do restaurants chop up garlic?
-__label__french-cuisine __label__omelette Making a pocket-type french omelette without the curd sticking to the pan?
-__label__equipment __label__slow-cooking __label__crockpot Will changing the setting on my Crock Pot reset the timer?
-__label__storage-method __label__milk __label__refrigerator What should I set my refrigerator's temperature control's to keep it coldest?
-__label__wine __label__risotto Can I make risotto without wine?
-__label__coffee __label__sugar __label__alcohol What is the right moment to add sugar to make my own coffee liqueur?
-__label__baking __label__oven __label__temperature How much thermostat "range" in oven temperature is too much?
-__label__dessert __label__pan __label__flan What is a flan pan called?
-__label__flavor __label__soup Doubling a soup recipe with a smaller than necessary pot
-__label__nutrient-composition __label__ramen Does dumping the water from boiling ramen noodles reduce the fat content much?
-__label__indian-cuisine __label__thai-cuisine __label__spicy-hot "Indian Spicy" vs. "Thai Spicy"
-__label__storage-lifetime __label__refrigerator How can I know how long home-cooked food will stay good in fridge?
-__label__storage-method __label__storage-lifetime __label__cream Can heavy cream be frozen?
-__label__food-safety __label__canning __label__pressure-canner Method of canning without pressure canner?
-__label__measurements __label__resources Where to learn what ratios to use in cooking?
-__label__ingredient-selection __label__coconut __label__fresh Shelf life and Validation of Coconut Milk?
-__label__induction Induction interface disk
-__label__rice Brown Basmati rice -- How to prevent mushiness?
-__label__equipment __label__rice __label__rice-cooker __label__pressure-cooker __label__efficiency Pressure cooker rice quality vs high-end rice cooker
-__label__soup How to add missing garlic flavor to cooked soup
-__label__flavor __label__tea __label__drinks __label__beverages Why does tea become bitter if brewed too hot or too long?
-__label__frying __label__food-science __label__noodles Bubbles on the Noodle surface
-__label__rice __label__sushi Why do you have to rinse rice?
-__label__food-safety __label__storage-method __label__storage-lifetime __label__alcohol __label__whiskey Whiskey inside a metal flask for a month. Safe for drinking?
-__label__dough __label__cookies What makes the difference between domed and flat cookies?
-__label__pumpkin Pumpkin pie filling way too thick
-__label__candy __label__gingerbread How do I keep my melted candy windows in my gingerbread house from cracking?
-__label__fruit __label__alcohol __label__drinks __label__mint How can I make fizz free and alcohol free mojito?
-__label__milk __label__boiling __label__storage-lifetime How long can pasteurized milk be refrigerated?
-__label__sauce __label__food-identification Food identification in fajitas - yellow sauce
-__label__chemistry __label__color __label__additives Is there a comprehensive overview of food colors?
-__label__nutrient-composition __label__soy __label__budget-cooking Cheap sources of protein?
-__label__culinary-uses __label__fruit What to do with Pickled Figs
-__label__substitutions __label__vegetarian __label__vegan __label__turkey __label__thanksgiving What is the ideal fake turkey substitute for a vegan Thanksgiving?
-__label__equipment __label__grilling What are some grilling tools that everyone should have?
-__label__coffee __label__culinary-uses What to do with old coffee beans?
-__label__equipment __label__freezing How to choose an upright, self-defrosting freezer?
-__label__baking __label__bread __label__sourdough __label__chemistry How does hydration of a sourdough affect baking features?
-__label__baking __label__bread __label__food-history Why is supermarket bread soft?
-__label__smoking __label__kitchen Smoke alarms go off now that we have a gas stove didn't when we had electric
-__label__storage-method __label__garlic __label__blanching How to store blanched garlic?
-__label__food-safety __label__fish I bought Cod fish on Sunday afternoon and cooked it Tuesday night.... It was a little chewy, was that because it was bad?
-__label__food-safety Safety with vacuum packed food
-__label__ice-cream How do I add guar gum when making ice cream?
-__label__pancakes How to make edges on pancakes be crispy and the inside soft
-__label__equipment Thermometers for high temperature ovens
-__label__storage-method __label__beef __label__microwave __label__bulk-cooking How should I pre-cook a burger to be micrwaveable?
-__label__equipment __label__ice-cream How much overrun do I get with a compressorless home ice cream machine?
-__label__knife-skills __label__goose When to carve a goose - hot or cold
-__label__coffee __label__espresso Espresso tamping technique
-__label__mexican-cuisine __label__utensils __label__american-cuisine Maintaining sizzler plate
-__label__food-safety __label__storage-lifetime __label__milk __label__buttermilk How long does it take for buttermilk to go bad?
-__label__substitutions __label__pie __label__alcohol __label__crust __label__vodka Could you use other liquors than vodka in pie dough?
-__label__sugar When a recipe asks for 1 cup of sugar, should I assume powdered or tiny crystals form?
-__label__meat __label__freezing Freezing meat - whole or in pieces?
-__label__sugar __label__french-cuisine __label__creme-brulee __label__blowtorch Can I save a Creme Brle with a soggy crust?
-__label__equipment __label__mortar __label__pestle is there a downside to using a wood mortar and pestle?
-__label__food-safety __label__food-science __label__food-preservation When do you hear the Ping sound of the lid sealing?
-__label__baking __label__cocoa My cocoa powder won't mix with melted butter
-__label__waffle Eggless Belgian Waffles become unbreakably hard
-__label__sugar __label__coffee __label__caramelization How can I make coffee syrup with caramel taste?
-__label__baking __label__rolling How can I correct this Brandy Snaps disaster?
-__label__pasta cooking fresh pasta
-__label__baking __label__bread __label__temperature __label__chemistry What happens with bread at >= 94C/201F? Or: Is temperature a reliable indicator of doneness?
-__label__substitutions __label__chocolate __label__cocoa Can I substitute cocoa for semisweet chocolate?
-__label__substitutions __label__nutrient-composition Replacement for celery with equivalent nutrients?
-__label__sauce __label__pasta __label__bechamel __label__hot-sauce Bchamel and pomodoro
-__label__oven __label__cleaning Had a small oven fire, how do i get the smoke smell out of the oven?
-__label__cooking-time __label__risotto Why do I need more time and liquid than my risotto recipe calls for?
-__label__food-safety __label__chicken Is a partially frozen chicken safe if not immediately cooked at the proper temperature?
-__label__substitutions __label__mushrooms Substituting Dried Shiitake Mushrooms for Fresh
-__label__language __label__ingredient-selection Culinary term for non-flavor defining ingredients
-__label__substitutions __label__milk __label__half-and-half How to thin half and half to substitute for milk?
-__label__kimchi im doing kimchi but no rice wine available
-__label__sauce __label__butter __label__garlic Garlic butter sauce
-__label__eggs Can apple cider vinegar be substitute when coloring eggs?
-__label__baking __label__butter __label__vanilla __label__caramelization __label__caramel Flavored caramelization
-__label__potatoes __label__packaging Opening potato bags
-__label__baking __label__cookies Spreader cookies
-__label__grilling How can I keep delicate food from sticking to the grill?
-__label__chicken __label__pasta __label__italian-cuisine Where does scarface pasta get its name from?
-__label__storage-method __label__oil Does flaxseed oil need to be refrigerated?
-__label__substitutions __label__indian-cuisine __label__paneer Substitue for paneer? Have low fat milk, plain youghurt, cream cheese and butter
-__label__food-safety Food Safety Question - Refrigerator Temperature
-__label__chicken __label__meatballs Making meat balls in chicken marinade
-__label__flavor __label__classification Does the biological classification of food have a relation to taste?
-__label__gelatin Will agar filtration remove proteases from fruits such as fig, ginger root, guava, kiwi fruit, mango, papaya or pineapple?
-__label__fruit __label__food-preservation __label__jam __label__blueberries Which type of blueberry for making jam?
-__label__sugar __label__food-preservation __label__cocktails __label__syrup How long can you store sugar syrup?
-__label__cake __label__fruit __label__egg-whites How do I keep fruit from sinking to the bottom of my cake?
-__label__baking Can I use Bisquick instead of All Purpose Flour?
-__label__equipment Have a bent frying pan
-__label__food-safety __label__canning What is the minimum processing time for salsas?
-__label__lamb __label__outdoor-cooking Tips for cooking a whole lamb in a fire pit?
-__label__olive-oil Olive oil is extremely bitter - has it gone rancid?
-__label__vegetables __label__roasting What are some good ways to Roast Peppers
-__label__tomatoes Why use chopped tomatoes and tomato paste/puree?
-__label__substitutions __label__candy Substitute for egg yolk in chocolate truffles?
-__label__potatoes When potatoes are part of, say, Bacalao, why aren't they boiled into a mash?
-__label__rice __label__food-processing Is white rice bleached before being processed?
-__label__substitutions __label__spices Difference between ground cloves and clove powder?
-__label__milk __label__steaming __label__espresso Steam "nature" of cappuccino steamers
-__label__frying __label__cleaning __label__deep-frying __label__smell How do I eliminate a lingering smell of fried food?
-__label__venison How much fat should be added to venison when making sausage?
-__label__pasta Can anybody help make homemade pasta foolproof?
-__label__coloring __label__macarons No brown coloring: how to make macaron brown with only red and green coloring powders
-__label__substitutions __label__japanese-cuisine What could I use for this Yakisoba dish instead of cabbage?
-__label__boiling __label__water Does adding salt help water boil faster?
-__label__equipment __label__coffee __label__measurements __label__drinks Should I get the small or large size of a pour over brew device when I'm only brewing one cup? (eg. Hario V60, Woodneck)
-__label__culinary-uses How to prepare Stevia leaves for consumption?
-__label__eggs How do I "fold in" egg whites?
-__label__equipment __label__oven __label__shopping Are there any 27" residential ovens that can accomodate a 3/4 sheet pan?
-__label__baking __label__jam __label__sponge-cake Why boil and cool jam before using it in a cake?
-__label__storage-method __label__storage-lifetime __label__popcorn Is there any way to revive popcorn that is making too many duds?
-__label__meatballs How to keep a meatball round?
-__label__potatoes __label__slow-cooking __label__roasting Slow roasting potatoes
-__label__food-preservation __label__onions Preserving Onions
-__label__potatoes __label__language Difference between Potato Pancake and Hash Browns?
-__label__substitutions __label__chicken What "actually" tastes (and cooks) like chicken?
-__label__nuts What is the best way to toast pecans?
-__label__chicken __label__flavor __label__salt __label__brining Is it advisable to season a chicken with salt after having brined it?
-__label__sugar __label__ratio How much sugar and corn starch is in commercial icing sugar?
-__label__sous-vide Inexpensive vacuum sealer not pulling out air
-__label__storage-method __label__oil __label__organic How to store organic cold press sunflower oil for long term usage?
-__label__cookies Chocolate chip cookies: too much butter
-__label__sauce Device to install on a bottle to only spill drops
-__label__chocolate Substitute for Nestle Semisweet Chocolate Chips in Australia?
-__label__cheese __label__oven __label__pizza __label__drying __label__mozzarella What cheese to use for homemade Sicilian pizza so it does not dry in the oven?
-__label__fruit __label__pumpkin How to deconstruct a pumpkin
-__label__sushi __label__frozen __label__tuna Do frozen ahi tuna steaks need to be seared?
-__label__substitutions __label__syrup Substitute sugar free maple syrup in baking?
-__label__steak __label__kosher-salt Kosher salt vs. Table salt for rib eye steak
-__label__meat __label__sauce __label__flavor __label__consistency __label__greek-cuisine What should the consistency of the meat filling of moussaka be like?
-__label__food-safety __label__butter Is it safe to eat butter after it has crossed its expiration date? Does butter ever spoil in fridge?
-__label__food-safety __label__storage-method __label__sausages __label__convenience-foods Do pickled sausages need to be refrigerated?
-__label__baking __label__cake __label__dough __label__sugar __label__cookies Forgot to put brown and white sugar in cookie dough
-__label__beef __label__marrow What makes a really good marrow bone?
-__label__chicken __label__steaming __label__poaching Is there a difference between poached and steamed chicken?
-__label__candy __label__vanilla __label__caramel __label__fudge Vanilla fudge attempts turn into caramel
-__label__fermentation __label__sauerkraut What is causing my sauerkraut to smell sweet?
-__label__herbs __label__food-preservation __label__drying What are the herbs that "dry" the best?
-__label__baking __label__sugar Why does some cookie recipes both put sugar and brown sugar? Also can we use sweetener like stevia instead of sugar in recipes?
-__label__fats __label__bacon Is bacon fat supposed to congeal at room temperature?
-__label__rice __label__sushi Sushi rice not sticking to each other
-__label__knives Do you hone paring knives?
-__label__food-safety __label__chocolate __label__milk __label__storage-lifetime How long does hot chocolate stay good?
-__label__asian-cuisine __label__ingredient-selection Finding good bamboo shoots
-__label__baking __label__cookware Dry edges on sponge cake, nest 2 sheet pans for insulation?
-__label__baking __label__filling Non-melting fruity filling for cookies
-__label__curry __label__dutch-oven __label__venison Temperature for dutch oven curry with venison
-__label__baking __label__cookies "Banging" cookies half way through baking
-__label__substitutions __label__chicken __label__indian-cuisine Substituting Chicken Breast for Chicken Legs in Korma
-__label__salt Using sal ammoniac (ammonium chloride) for salting fish
-__label__storage-method __label__cleaning Is there any way to remove stains (e.g. from curries and pasta sauces) from plastic containers?
-__label__baking __label__cookies __label__batter __label__gluten-free __label__moisture Flourless cookies form "skin" that seals in moisture
-__label__flavor __label__vegetarian __label__roasting __label__vegan __label__pumpkin Possible Pumpkin Flavors
-__label__frying __label__oil Difference between different brands of same oil
-__label__japanese-cuisine __label__dumplings Should I freeze gyoza before or after cooking?
-__label__baking __label__food-safety __label__cheesecake How long can I leave a freshly baked cheesecake out before it goes in the refrigerator?
-__label__eggs __label__hard-boiled-eggs What causes the green ring between yolk and white when hardboiling an egg?
-__label__substitutions __label__cilantro What's a good substitute for cilantro?
-__label__equipment __label__oven __label__gas __label__induction How do we decide between gas, induction, and electric (ceramic) stoves?
-__label__turkey __label__brining __label__thanksgiving Creating a thanksgiving brine for a 7-8 lb Turkey?
-__label__butter __label__conversion Convert to tablespoons of whipped butter
-__label__beef __label__brisket Brisket: separating the flat from the point prior to smoking
-__label__chocolate How to keep a chocolate cream from getting hard?
-__label__pasta __label__boiling Can I boil pasta in a pasta sauce?
-__label__baking __label__flour __label__bread baking bread with all-purpose flour
-__label__salt __label__nutrient-composition __label__brining __label__sodium How much salt is absorbed by meat during brining?
-__label__salt __label__gammon How to remove the excessive saltiness from gammon?
-__label__nuts __label__chestnuts __label__puree Can I make my own chestnut puree?
-__label__food-safety __label__storage-method __label__cleaning __label__professional __label__restaurant how often is cleaning done in a professional kitchen?
-__label__pumpkin Is there a way to tell if a pumpkin is going to be good for cooking?
-__label__food-safety __label__meat What exactly does cooking meat do as far as sanitation goes?
-__label__bread __label__hot-dog __label__pretzels What would you use to wash pretzel hot dog buns?
-__label__resources TV Programs like Good Eats
-__label__meat __label__potatoes __label__roasting Multitasking with oven ( roast and potatoes)
-__label__reheating Reheating a Pretzel
-__label__waffle Adapting waffle recipe into mix
-__label__pasta How do I keep fettucini from sticking together while boiling it
-__label__asian-cuisine __label__pan __label__wok __label__stir-fry __label__skillet Why do some recipes require or insist on the use of a wok over the use of a skillet / pan?
-__label__substitutions __label__soymilk Can I substitute Soy Milk when a recipe for cooking (not baking) calls for regular (or 2%) milk
-__label__equipment __label__popcorn What, other than popcorn, can be made in a popcorn maker?
-__label__pork __label__slow-cooking Pulled pork cooking time
-__label__rice Rice gets burnt and watery
-__label__ice-cream __label__cocktails Why is  Ice Cream used in Hot Buttered Rum?
-__label__baking __label__bread Chalky smell in bread dough?
-__label__beverages Why is juice from concentrate cheaper?
-__label__oven __label__apples __label__apple-pie How long should I cook apples in the oven?
-__label__food-safety How long are hard boiled eggs safe to eat after peeled bagged & put in fridge?
-__label__baking Why is there liquid at the bottom of my lemon meringue pie?
-__label__sugar __label__candy Boiled sugar disaster?
-__label__frying __label__fish __label__steak __label__salmon How do you prevent salmon from falling apart when frying?
-__label__culinary-uses __label__dough __label__yeast __label__fermentation __label__bread Uses for Old bread dough
-__label__flan How do you make the sauce that is underneath Flan?
-__label__chocolate __label__fondue How to keep a chocolate fondue in a liquid form?
-__label__chicken __label__flour Why use 2 types of flour in this Hooters Hot Wings copycat recipe?
-__label__vegetables __label__roasting Is it ok to let vegetables cool before roasting?
-__label__sushi What is the origin of spam musubi, a Hawaiian dish?
-__label__substitutions __label__oil __label__butter __label__fats __label__olive-oil Replacing butter with olive oil
-__label__refrigerator __label__produce Is unnecessary refrigeration problematic?
-__label__meat __label__color Telling if small pieces of meat are cooked - blind or colour blind chef
-__label__comparisons __label__bacon __label__pancetta What is the difference between pancetta and bacon?
-__label__soup __label__onions Is there any reason against using red onion, or a mixture of red and yellow onions to make an onion soup?
-__label__substitutions __label__soup __label__tomatoes What can I use to replace the tomato juice in gazpacho?
-__label__substitutions __label__cheese __label__pasta __label__lasagna What can I use as a replacement for ricotta or cottage cheese in a lasagna?
-__label__charcuterie __label__pate why did my liverwurst get crumbly?
-__label__baking __label__ice-cream Ice pop recipe using egg yolks by two different ways
-__label__cake __label__acidity __label__rising Malva pudding recipe containing too much bicarb and vinegar?
-__label__ingredient-selection __label__peanuts How can I identify bad peanuts before using them?
-__label__equipment __label__coffee How do you reduce static in a coffee grinder?
-__label__substitutions __label__spanish-cuisine American Potatoes vs. Spanish Potatoes
-__label__equipment __label__pan Can anyone tell me what this is?
-__label__baking __label__cake __label__oven __label__microwave Baking cakes in the Microwave ovens as compared to Electric ovens
-__label__sauce __label__italian-cuisine __label__knife-skills __label__salsa Preparing Salsa Verde fast and fresh
-__label__food-safety Hot crab and Artichoke dip - can it be made in advance?
-__label__fondant How to prevent fondant from crumbling?
-__label__utensils Why aren't glass spoons used for eating?
-__label__baking __label__cake __label__mixing How does the order of mixing ingredients affect the resulting cake?
-__label__bananas __label__raw __label__seeds __label__food-processing __label__nut-butters Mixing a banana with homemade sunflower butter turned into a horrible, leathery substance. Why?
-__label__temperature Thermador Convection Warming Drawer
-__label__grilling __label__smoking What's the difference when smoking in a spherical grill and in a smoker?
-__label__meat __label__smoking __label__cut-of-meat __label__charcoal How do I prevent smoked brisket from being chewy?
-__label__coffee __label__vanilla __label__espresso Flavour espresso with vanilla without adding sugar or other sweetener?
-__label__baking __label__sponge-cake What is the difference between genoise sponge and victoria sponge?
-__label__menu-planning I need help to plan a Menu: 10 people, dinner with lovely friends at home
-__label__rice preserving leftover cooked rice from Chinese takeaway for processing in a cold salad afterwards
-__label__pie __label__restaurant-mimicry How to make an apple pie like KFC/McDonalds?
-__label__food-safety __label__shellfish __label__scallops Is there something wrong with this scallop residue?
-__label__spices __label__curry Forgot to add spices to curry
-__label__vegetables __label__fruit Are there blue foods out there?
-__label__african What are the primary differences between Ethiopian and Eritrean food?
-__label__milk __label__yogurt __label__sponge-cake What's the role of milk or yogurt in sponge cake?
-__label__rice How do you substitute brown rice for white rice in recipes?
-__label__food-safety __label__storage-method __label__food-preservation __label__canning Minimum procedure for sterilizing mason jars for canning
-__label__stock __label__steaming __label__gravy Should steaming water be used for stock/gravy?
-__label__flavor __label__msg How does MSG enhance food flavor?
-__label__flour __label__starch __label__sticky-rice Does glutinous rice flour function differently from regular rice flour as a coating?
-__label__rice __label__italian-cuisine __label__risotto How should I prepare Risotto
-__label__presentation __label__ham Coloring ham green
-__label__pasta How to prevent Italian style rice pasta from sticking to the pot?
-__label__storage-method __label__storage-lifetime __label__garlic What is the shelf life of a garlic bulb, with the "skin" still on, left in the fridge?
-__label__food-safety __label__shopping __label__mushrooms Why are mushrooms safe for everyone to touch at the supermarket?
-__label__equipment __label__tea How to use cast-iron teacup?
-__label__substitutions __label__oil __label__asian-cuisine __label__allergy Substitute for sesame oil (sesame allergy)
-__label__language When is a food considered a delicacy?
-__label__noodles __label__dumplings __label__gnocchi Why is gnocchi a dumpling and not a noodle?
-__label__allergy __label__nuts Why the overlap in peanut and tree nut allergies?
-__label__turkey __label__deep-frying __label__thanksgiving How do I safely deep fry a turkey?
-__label__baking __label__food-safety __label__eggs __label__flavor __label__creme-brulee Can old eggs affect my Creme Brulee?
-__label__frying __label__dough __label__sandwich Sandwich wraps always getting way to crispy
-__label__substitutions __label__chicken __label__spicy-hot What hot sauce should I use for Buffalo wings sauce?
-__label__food-safety __label__japanese-cuisine Konbu discoloration still edible?
-__label__skillet Identify this iron cooking piece for me
-__label__coffee __label__microwave __label__reheating Why does coffee taste awful after reheating it in a microwave oven?
-__label__chili-peppers How should I handle chiles without gloves?
-__label__ice-cream Ice cream technique - what should I mix into what?
-__label__sauce __label__storage-lifetime __label__thai-cuisine __label__mold Can I store fish sauce at room temperature, and how do I know when it's gone bad?
-__label__baking __label__cake __label__storage __label__cupcakes Storing cake batter
-__label__chicken Brining chicken wings
-__label__fruit __label__produce __label__blueberries What's the best way to clean and dry blueberries?
-__label__baking __label__noodles __label__baking-soda __label__ramen Why should I bake baking soda for making ramen noodles?
-__label__food-safety __label__water __label__lemon __label__beverages Lemon juice as drinking water preservative
-__label__baking __label__substitutions __label__pie __label__milk Substituting almond milk for evaporated
-__label__canning Is it safe to remove the rings on jars for long-term storage of home-canned goods?
-__label__equipment Why can't I heat water properly on a new glass cooktop using a stainless steel pot?
-__label__frying __label__pasta __label__boiling __label__noodles Fried Spaghetti
-__label__cake __label__flavor __label__decorating __label__experimental How to make good looking cake pops?
-__label__rice __label__sushi What is the best rice for sushi?
-__label__vinegar __label__chemistry Vinegar in stock
-__label__food-safety __label__tea __label__beverages How can I safely reuse tea?
-__label__equipment Griddle/Grill pan
-__label__food-safety __label__storage-lifetime Does cooking raw meat/poulty extend its shelf life?
-__label__cheese __label__shopping __label__budget-cooking Where can I bulk-buy cheap parmesan?
-__label__vegetables Are frozen onions any good? (And general advice with frozen veg)
-__label__pasta __label__lasagna Can Fresh unboiled egg pasta be used for lasagna?
-__label__pastry Can I make choux pastry with an electric hob?
-__label__stock __label__pantry Do I need to keep white peppercorns on hand for making stock?
-__label__microwave __label__heat __label__moisture Is Microwaving considered dry heat or moist heat and why?
-__label__food-safety Fully cooked ham left out for 10 hours, is it still safe to eat?
-__label__storage-method __label__storage-lifetime __label__butter Can I still use butter that's been left out for 2 days?
-__label__culinary-uses __label__herbs What is maggiorana and how can I use it
-__label__food-safety Is extremely young meat indigestible?
-__label__dutch-oven How do I know if my cast iron dutch oven is preseasoned?
-__label__flavor __label__vegetables __label__sauteing __label__stir-fry Should you ever add aromatic veggies to a dish without sauteing them first?
-__label__recipe-scaling __label__peaches How many cups is 8 whole peaches equivalent to?
-__label__food-safety Sloppy joe mix cooked with hamburger and was left on the counter for 2 hours.....should i throw it away?
-__label__budget-cooking What are some good homemade foods that are the easiest to prepare?
-__label__chinese-cuisine __label__starch __label__root How do you make tapioca from cassava?
-__label__substitutions __label__sugar __label__dessert __label__jelly __label__sugar-free Homemade liquid sweetener from Stevia
-__label__baking Calculate baking time for bread
-__label__rice __label__indian-cuisine Why rinse basmati rice?
-__label__soup __label__brining Why does brining work with dry heat methods and not wet heat methods?
-__label__tea What's the difference between pink tea and other types of tea?
-__label__baking __label__bread __label__flour Is Bisquick used as a standard in recipes for shop-bound products?
-__label__sauce __label__alfredo __label__budget-cooking How can I make cheap, smooth homemade Alfredo sauce?
-__label__cookies Tempered Glass For Cookie Sheet
-__label__moisture how to regain moisture into already made cold rolls/spring rolls
-__label__chocolate __label__roasting __label__nuts Chocolate hazelnut: efficacy of mixing crushed&roasted hazelnuts to sauce
-__label__baking __label__bread How many kilos of bread can I produce with one kilo of flour?
-__label__vegetables __label__chips How many veggies are in Wheat Thins Toasted Chips Veggie?
-__label__pot What is the difference between a Dutch Pot (Dutchie) and a Potjie?
-__label__grilling __label__sausages Slicing bratwurst for quicker, more even grilling
-__label__fruit __label__citrus What is "Zest" - In particular: lime/lemon zest?
-__label__boiling __label__cooking-time __label__corn How To Tell When Corn is Done With Boiling
-__label__equipment __label__wok __label__gas __label__electric-stoves Camping stove to supplement an electric hob
-__label__utensils What is the best way to build a kitchen knife collection?
-__label__food-safety __label__frozen power outage/frozen meat
-__label__frosting __label__filling Filling vs Frosting
-__label__fruit __label__freezing __label__raspberries Can I re-freeze fruit?
-__label__chicken __label__brining Traveling with chicken
-__label__food-safety __label__temperature __label__slow-cooking power failure and a slow cooker
-__label__food-safety Is it safe to re-heat food twice in a short time span?
-__label__storage-method Why do black olives typically come in cans and green olives typically come in jars?
-__label__food-safety Is it ok to store open cans in the fridge?
-__label__dough __label__pancakes __label__waffle Why does waffle dough get dark?
-__label__storage-method __label__coconut How to keep opened coconut safely?
-__label__storage-lifetime __label__onions How long should I keep a cut onion?
-__label__cleaning Boiling Water For Pasta - With Lid On....Do I Have To Wash The Lid?
-__label__flavor How do I cook radicchio to make it taste less bitter?
-__label__coffee __label__grinding How can I grind coffee without a coffee grinder?
-__label__beef __label__oven __label__roasting __label__roast-beef The best way to roast silverside of beef in th oven?
-__label__avocados Heating Avocado
-__label__onions __label__pickling Can I use chopped white onion instead of pearl onion?
-__label__vanilla How to neutralize vanilla flavors
-__label__substitutions How to get clean, dry marshmellows?
-__label__baking __label__bread __label__sourdough __label__rye Oven Spring when first stage of recipe includes a ten hour first rise
-__label__poaching __label__eggs What is the difference between a 63-degree egg and a regular poached egg?
-__label__food-safety __label__flour __label__raw __label__pasteurization Can you pasteurize flour at home?
-__label__dessert __label__pastry __label__middle-eastern-cuisine __label__turkish-cuisine Should syrup or pastry be cooled when pouring on to Baklava?
-__label__cut-of-meat What is the difference between a New York Strip and a Bone-In New York Cut Sirloin?
-__label__storage-method __label__freezing __label__soup __label__pot Can I freeze soup in a pot?
-__label__meat __label__marinade What is the purpose of red wine vinegar in steak marinades?
-__label__learning How should I go about starting cooking?
-__label__eggs __label__sugar __label__poaching What is the effect of adding sugar to the water when poaching eggs?
-__label__bacon __label__smoking __label__curing __label__smoke-flavor __label__pork-belly Curing with smoked salt
-__label__food-safety __label__butter Why is my salted butter weeping? And is it safe to eat?
-__label__substitutions __label__vegan __label__flax Should flax seeds be crushed to be a good egg substitute?
-__label__stainless-steel __label__utensils How do I recognize a silver utensil?
-__label__substitutions __label__meat __label__ground-beef __label__drying How to prevent meatballs from drying out when I substitute a lean meat?
-__label__language Complete list of terms used to describe cooking methods?
-__label__cheese __label__refrigerator Off taste from refrigerating cheese?
-__label__chocolate Is it possible to sweeten chocolate without making it gritty?
-__label__baking __label__cookies How to make softer biscuits?
-__label__butter __label__puff-pastry What to do when too much butter added to my puff pastry dough?
-__label__vinegar __label__fermentation How can I make my own vinegar?
-__label__coffee Pyrex Percolator on stove?
-__label__baking __label__cake Will chocolate cake be edible if I added one cup of water instead of two?
-__label__equipment __label__camping Can I use this dutch oven on a grill or camp fire?
-__label__chicken __label__fats __label__broth Chicken fat solidifies on hot broth
-__label__cocoa What is the difference between more expensive cocoa powder and regular one?
-__label__pasta __label__boiling Pouring cold water on pasta after cooking it
-__label__food-safety Is sealed raw meat left out on counter for 3+ hours safe to cook and eat?
-__label__baking Xanthan Gum for Cinnamon Rolls
-__label__bread __label__pizza __label__italian-cuisine __label__crust How can I make a super-thin, yet strong, calzone crust?
-__label__pasta __label__potatoes __label__italian-cuisine __label__dumplings __label__gnocchi Types of potato for making gnocchi
-__label__cake __label__milk __label__dessert __label__food-identification Help identifying Turkish dessert
-__label__dough __label__pie Why do short pie bases require chilling before baking?
-__label__cookies My cookies are turning out like cakes
-__label__vegetarian __label__language __label__sausages __label__hot-dog What makes a hot dog a hot dog?
-__label__vegetables __label__steaming __label__brussels-sprouts How to cook very large Brussels sprouts?
-__label__evaporated-milk __label__dulce-de-leche Can you make caramel with evaporated milk?
-__label__bread __label__texture __label__breakfast What ingredient or method causes a mixture to be a bread versus cake?
-__label__substitutions __label__rabbit Cooking with ground rabbit
-__label__non-stick __label__seasoning-pans __label__aluminum-cookware Seasoning old non-stick aluminum pan?
-__label__stews __label__flavour-pairings What happens chemically when flavours 'mingle'?
-__label__frying __label__oil Why does food cooked with peanut oil stick less than food cooked with sunflower oil?
-__label__freezing Items in freezer, including ice cubes, taste freezer burnt. Possible causes?
-__label__ribs Spare Ribs: spacing out the soak and the grill
-__label__refrigerator How do I use fridge's super cooling properly?
-__label__chocolate __label__melting-chocolate __label__tempering Why do patterns appear on tempered chocolate?
-__label__vegetables __label__mash cooking vegetables for mashing
-__label__baking __label__recipe-scaling __label__custard Adjusting cooking time and temperature when making smaller portions
-__label__spices __label__drinks __label__cocktails __label__cinnamon Will Cinnamon ever dissolve in a cocktail?
-__label__brownies How do I make a brownie chip?
-__label__mayonnaise Store bought Mayonnaise is too vinegary?
-__label__broiler No broiler - is there a way to fake it?
-__label__seeds Cooking with papaya seeds - what does heating them do?
-__label__freezing freezing roquefort cheesecake cooked or uncooked
-__label__freezing __label__nuts Is it possible to freeze nuts to keep them from going bad?
-__label__food-safety Purchased ham didn't get into the fridge when we got home
-__label__sugar __label__measurements How much brown sugar do I add to one third a cup to make half a cup of brown sugar
-__label__food-safety __label__milk __label__canning How long can milk be stored in the refrigerator after boiled and put in a Ball jar?
-__label__pickling Can you dry out pickle brine to leave a seasoned salt?
-__label__barbecue __label__barbecue-sauce How can I make a BBQ sauce from my dry rub?
-__label__storage-method __label__canning __label__vacuum Vacuum sealer exclusively for canning jars?
-__label__baking __label__cake __label__chocolate __label__melting-chocolate Putting a solid chocolate bar inside cake dough: what's the outcome?
-__label__indian-cuisine __label__asian-cuisine __label__middle-eastern-cuisine Falafel vs onion baji
-__label__meat __label__grilling __label__sausages __label__beer What kind of beer for beer brats?
-__label__mushrooms What are the mushrooms used in this (video) recipe?
-__label__baking __label__substitutions __label__bread __label__milk Is there any way to make whey powder at home?
-__label__souffle __label__leavening Is it possible to make souffles that rise without beating egg whites?
-__label__pie What kind of pie is this?
-__label__pressure-canner Using a Power Pressure Cooker XL for high altitude canning above 6000 ft sea level
-__label__roasting __label__nuts __label__honey __label__almonds How can I achieve perfect consistency with honey-roasted almonds?
-__label__duck __label__measuring-scales Are there accurate meat scales which interface easily with a computer?
-__label__beans __label__nuts __label__seeds __label__grains __label__vocabulary What is the difference between Seed, Grain, Nut, Kernel, Pit, Bean?
-__label__roasting __label__fresh __label__ham Roasting two ham roasts at once
-__label__dehydrating How can I test if a dehydrator is getting to the proper temperature?
-__label__pizza __label__crust How Does a Grocery Store "Self-Rising Crust" Work
-__label__baking __label__pastry How to bake lokum rolls well?
-__label__flavor __label__chili-peppers What preparation is done to banana peppers?
-__label__pasta __label__boiling __label__onions __label__sauteing How well does it work to just throw in all the ingredients and boil?
-__label__baking __label__cake __label__chocolate __label__texture How can I get my chocolate cake to taste less like a brownie?
-__label__substitutions __label__corn __label__tamales Making Tamales using a corn meal alternative
-__label__substitutions __label__shortening Can you add water to shortening to use in place of butter?
-__label__food-safety Botulisum and Food safety
-__label__stove What temperatures do low-medium-high on the stove correspond to?
-__label__turkey __label__brining __label__thanksgiving Dry Brining Turkey
-__label__substitutions __label__candy What are sugar-free sweets actually made from?
-__label__food-safety __label__eggs __label__hard-boiled-eggs Are these eggs safe to eat?
-__label__bread __label__malt Why add malt to bread?
-__label__eggs __label__sauce __label__bacon __label__mayonnaise __label__emulsion How can I prevent bacon mayonnaise from splitting when above fridge temp?
-__label__substitutions Recommended cooking uses for applejack?
-__label__food-safety __label__duck __label__poultry Chewy meat on poultry (duck) bones
-__label__mushrooms What does "crowding mushrooms" mean?
-__label__additives Where do I buy food additives (not in bulk)?
-__label__fish Does resting fish before serving affect its texture or taste?
-__label__rice What ingredients can be used to make fried rice slightly sweet?
-__label__microwave __label__ceramic Microwave-safe cups becoming less safe
-__label__equipment __label__ice-cream How long do I need to freeze the freezer bowl when making the second batch of ice cream?
-__label__food-safety __label__oil __label__food-preservation __label__olive-oil __label__chili-peppers homemade chilli oil
-__label__food-safety Does cooking reset the expiry date of ingredients?
-__label__storage-lifetime __label__salt __label__butter What is the expected shelf life of salted butter?
-__label__sausages __label__chorizo __label__cajun-cuisine Fresh or smoked sausage in Jambalaya?
-__label__food-safety __label__oil Reusing oil containers
-__label__candy vinegar in lollipops
-__label__equipment Smartphone app to guide me with cooking
-__label__steak __label__restaurant Should a rare steak bleed?
-__label__baking __label__cookies How do I "save" my Christmas Cookies (Venetians)?
-__label__indian-cuisine __label__deep-frying __label__yogurt __label__tenderizing Marinating in yogurt
-__label__cake royal icing and candy atop buttercream
-__label__dessert __label__indian-cuisine __label__curry What is an easy-to-make dessert that goes well with Indian food?
-__label__food-safety __label__beef __label__refrigerator __label__slow-cooking Searing stew meat the night before
-__label__coffee __label__french-press What makes coffee grinds sink in a french press?
-__label__food-safety __label__canning __label__maple-syrup Tiny bit of mold on maple syrupcan I still bottle it?
-__label__knife-skills __label__onions How do I cut a blooming onion?
-__label__baking __label__yeast Home made yeast cinnamon rolls deflating?
-__label__beef What is the best USDA rated beef best for stew in a pressure cooker?
-__label__equipment __label__rice __label__rice-cooker How does a typical electric rice cooker work?
-__label__equipment __label__coffee How do I rid my new plastic appliance of its plastic smell?
-__label__spices __label__tea __label__grinding Is there any diminishing return on grinding spices for a "tea"?
-__label__eggs __label__storage-lifetime __label__scrambled-eggs __label__omelette omelettes and scrambled eggs - How long can I store them?
-__label__oil __label__olive-oil Unit price of olive oil: volume versus weight
-__label__chili-peppers __label__hot-sauce __label__pepper Could you smoke a sauce?
-__label__gluten-free __label__moisture Adding moisture to gluten free muffins
-__label__cookware __label__utensils __label__glass __label__ceramic What kind of cookware is suitable for a glass ceramic stovetop?
-__label__food-safety What is the best way to get rid of the ants from the box of clarified butter?
-__label__food-safety What is the thin, colorless film that remains after making oatmeal?
-__label__flavor __label__fish __label__boiling __label__seafood What can I add to this food to make it taste good?
-__label__marshmallow Homemade marshmallows not roasting, just melting
-__label__rice __label__seasoning __label__sushi __label__timing Should I season my sushi rice before or after cooking?
-__label__frying __label__wok How to fry in a wok without burning oil?
-__label__beef Is there a difference in taste between female and male beef?
-__label__chocolate 70% chocolate from 53% and unsweetened
-__label__food-safety __label__meat __label__raw-meat How do you source meat that will be minimally cooked?
-__label__baking __label__dessert __label__cheesecake __label__mistakes Cheesecake Reincarnation
-__label__ice-cream How can I eliminate icicles from homemade ice cream?
-__label__spices __label__indian-cuisine __label__curry __label__thai-cuisine Why is garam masala in many curry paste/powder recipes?
-__label__cookware __label__budget-cooking Disposable cookware
-__label__fermentation Soy kefir that never revitalises in animal milk
-__label__flour How does amount of flour affect cookies?
-__label__sourdough __label__rising Why does my bread rise unevenly or from the bottom in the oven?
-__label__oil __label__nuts __label__dehydrating __label__seeds __label__nut-butters Fixing oily dukkah
-__label__baking __label__cheese Baking a Brie with the outer rind broken
-__label__alcohol __label__strawberries Is there a preferred tequila age for Strawberries Por Mi Amante?
-__label__substitutions __label__potatoes __label__corned-beef Replace the potatoes in a corned beef hash with something that isn't starchy?
-__label__baking __label__dough __label__pie What's the easiest dough for a Lemon Pie that still tastes good?
-__label__tofu Can I leave the okara in when making tofu?
-__label__bread How can I make proper sandwich slices of home-made bread?
-__label__bread Leftover Dough Made to Bread
-__label__food-safety __label__coffee Is old brewed coffee too unsafe to drink?
-__label__food-safety __label__chicken __label__defrosting How to quickly and safely defrost chicken?
-__label__rice __label__cooking-time __label__efficiency Fastest or most efficient way to cook rice in a pot with a lid?
-__label__baking __label__substitutions __label__cake Pineapple upside down cake alteration
-__label__asparagus Cooked white asparagus is stringy
-__label__food-science __label__acidity Is it incorrect when someones says you can lower acidity with sweetness?
-__label__substitutions __label__sauce __label__food-science Lemon dill sauce broke
-__label__duck __label__thanksgiving removing breast before roasting rest of duck?
-__label__storage-method __label__meat __label__freezing __label__reheating How do I properly freeze and reheat a cooked, marinated steak?
-__label__sauce __label__flavor __label__lasagna Off Garlic! Can we fix recipe?
-__label__vegetables Making vegetables (those with leaf) more "crunchy" (bite/tear off easily)
-__label__cinnamon __label__grinding Why buy ground cinnamon instead of cinnamon sticks?
-__label__food-safety __label__milk __label__dairy How to safely handle raw milk?
-__label__cookies __label__flour Cake flour or all-purpose for shortbread?
-__label__substitutions __label__spanish-cuisine What is 'Cooking Chorizo'?
-__label__equipment __label__cleaning __label__cutting-boards What are some recommended methods of cleaning wooden cutting boards?
-__label__spicy-hot __label__soy __label__hot-sauce Does soy sauce counteract hot stuff?
-__label__temperature What does "bring to a simmer" mean?
-__label__grilling __label__barbecue __label__smoking __label__propane-grill __label__charcoal What do I need to get started with American style Barbecue?
-__label__food-safety __label__cleaning At what concentration is sodium bicarbonate a sanitizing solution?
-__label__culinary-uses __label__stock __label__salmon Is there any use to salmon heads and spines?
-__label__sugar __label__tea What difference would using Rock Sugar make in tea?
-__label__equipment __label__butter __label__flour __label__biscuits __label__stand-mixer Cutting cold butter into flour - which mixer attachment should I use?
-__label__turkey __label__brining __label__thanksgiving What is the proper amount of time to thaw + brine a turkey simultaneously?
-__label__equipment How can I clean my peeler?
-__label__stainless-steel White cloudy areas on bottom of new stainless steel skiillet
-__label__storage-method __label__frying __label__indian-cuisine __label__catering Keep Pakoras Crisp
-__label__substitutions __label__oil __label__butter __label__brownies __label__coconut What quantity of coconut oil should be substituted for butter in a brownie mix?
-__label__sauce __label__basics What are the basic kinds of sauces?
-__label__baking __label__cake Sponge cake: excessive cooking time
-__label__equipment __label__brining Equilibrium Brining: how to use a salinity meter?
-__label__freezing __label__stock Can I freeze stock and can later?
-__label__food-safety __label__eggs __label__raw __label__salmonella Can salmonella show up in a raw-egg product once it has already been made?
-__label__food-preservation __label__seafood __label__steaming how to have fresh steamed bluecrabs in the late afternoon that I buy live in the morning
-__label__baking __label__substitutions __label__sugar __label__cookies Is the mixing order important when substituting white sugar + molasses for brown sugar?
-__label__fermentation __label__korean-cuisine __label__kimchi What is this white, non-fuzzy, substance on my kimchi?
-__label__food-science __label__risotto What is the chemical process behind the way you cook a risotto?
-__label__deep-frying Trying to re-create Chinese deep-fryed brown sugar-flour flowers
-__label__onions __label__pickling Why is it recommended to blanch onions before pickling them?
-__label__bread __label__soup Bread used for containing soup
-__label__food-preservation __label__tomatoes How do I preserve a tomato's freshness after it is cut?
-__label__food-safety __label__garlic __label__botulism How to make garlic oil in a safe way...tomorrow
-__label__baking Lemon vs lime in choc chip cookie recipe
-__label__food-science __label__soda Freezing temp of carbonated beverages
-__label__sausages __label__charcuterie What will happen if I substitute beef liver for pork liver in sausage?
-__label__slow-cooking Slow cooker- can I turn up the heat
-__label__flavor Does sesame seed oil taste like toasted sesame seeds?
-__label__food-safety __label__refrigerator __label__onions __label__fats Are my refrigerated pork chops & onions safe to eat?
-__label__soup __label__utensils How to a prevent spoon from falling into soup?
-__label__chicken-wings How to make crispy chicken wings like KFC?
-__label__food-science __label__flour Can we replace wheat flour totally with gluten and other grain flour like bhajra, oats etc?
-__label__equipment __label__maintenance __label__wok __label__seasoning-pans Is there any way to salvage an old rusted wok?
-__label__storage-method What type of bowl is best for a fruit salad?
-__label__temperature __label__milk __label__steaming Can you get sick from milk that's been heated at a high temperature?
-__label__icing __label__cupcakes __label__cream-cheese Cream cheese cupcake icing too sour
-__label__cookbook Uzbek cuisine - Cookbook in English?
-__label__seafood Any methods to make prawns more "crunchy" (bite/tear off easily)
-__label__cocktails How can I smoothly sugar the rim?
-__label__cookies __label__pastry Only recipe I can find for Anacini says "as much as plain flour as the mixture will need"
-__label__oil __label__stove A few basic stove questions
-__label__meat __label__pork Pork loin vs pork roast?
-__label__meat I have a jar of Hannah's Pickled Sausages. What now?
-__label__resources __label__basics __label__websites What are some good recipe resources?
-__label__bones Is there such a thing as a bone cleaver?
-__label__polenta Does polenta 'go off'?
-__label__sugar __label__coconut __label__moisture Can I make sweetened coconut from dried coconut?
-__label__knives __label__sharpening What is the best knife/sharpener setup for an active cook?
-__label__freezing __label__milk __label__fermentation __label__kefir How to properly freeze kefir grains
-__label__food-safety __label__meat __label__defrosting Partially defrosting, then refreezing?
-__label__spices __label__garlic __label__consistency How can I prevent spices from lumping together?
-__label__baking __label__mixing __label__crumble Can I make my crumble topping in a mixer?
-__label__sauce __label__beef __label__garlic __label__liver Improving tomato sauce in beef liver recipe
-__label__roast __label__gravy Making a natural gravy?
-__label__oats What is the difference between quick cook and traditional steel cut oats?
-__label__curing __label__salami How can I control humidity levels when curing salami?
-__label__equipment __label__fondue Can I use a fondue bourguignonne set to make cheese fondue?
-__label__cheese __label__food-processing __label__ratio How much foreign substance can I add to processed cheese?
-__label__ice-cream How to make ice cream without a machine?
-__label__eggs __label__boiling __label__cooking-time How to measure egg boiling time?
-__label__sauce __label__food-science __label__color How can I make a mayo/ketchup-based sauce come out with a consistent color?
-__label__baking __label__bread __label__yeast Yeast Aftertaste
-__label__temperature __label__oven Graphing oven temperature over time
-__label__beef Beef Wellington - how to get it (especially the pastry) right?
-__label__equipment __label__food-safety __label__frying-pan __label__skillet Is it really necessary to wash a skillet that will be heated up again soon?
-__label__apples __label__caramelization __label__caramel __label__apple-pie Why didn't my apples caramelise?
-__label__chicken __label__freezing __label__curry Freezing Indian chicken curry---how to retain texture and flavor?
-__label__cheese __label__microwave __label__heat What's the fluid that comes out from cheese after heating it up?
-__label__meat __label__restaurant How do restaurants store meat/steaks?
-__label__food-history History of eating not fully cooked meat
-__label__milk __label__yogurt __label__lemon __label__fermentation __label__chemistry How come mere water buffalo milk and lemon juice mixture turn into yogurt?
-__label__peanuts Why does roasting add a flavour to the peanuts?
-__label__caramel Turtle Caramel Turns to sugar
-__label__chicken Are there different grades of chicken in the US?
-__label__food-safety uncooked pork left out overnight in original packaging
-__label__flour __label__pastry Rolling shop-bought pastry without flour
-__label__oven __label__gas How to light this type of basic, old fashioned gas-cylinder-powered gas oven?
-__label__baking __label__cake __label__pan __label__glass __label__aluminum-cookware Cooking qualities between Glass and metal pans
-__label__food-safety __label__oil Spilled vegetable oil
-__label__chili-peppers __label__spicy-hot __label__safety Prevent pepper spray effect when cooking raw hot peppers
-__label__mixing what does it mean to incorporate in recipes
-__label__food-safety __label__pork __label__crockpot Food safety after pork loin left in crock pot that was turned off
-__label__pizza __label__dough Shaping thick crust pizza dough
-__label__bread __label__sourdough __label__starter sourdough bread making-without bakers yeast
-__label__vegetables __label__oven Vegetable internal temperature (oven)
-__label__sauce What Side Dish Sauces Should Be Promoted To Their Own Sauce?
-__label__flavor __label__ice-cream __label__sorbet __label__cherries What to do with too-bitter sorbet?
-__label__fruit cooking with cherimoya
-__label__rice What kind of rice can I use in a salt shaker to prevent clumping
-__label__pudding Can I accelerate the prep time for small tapioca pearls?
-__label__pizza How to avoid getting the pizza all watery?
-__label__chicken __label__temperature Best internal temperature for chicken?
-__label__sauce __label__roux __label__ratio What is the thickening power of different types of roux?
-__label__food-safety How long can a can of food be kept in fridge before opening?
-__label__equipment __label__salt What is the point of a salt mill?
-__label__stock Use any part of an animal for making stock/broth?
-__label__barbecue __label__smoking __label__brisket How important is humidity when smoking a brisket?
-__label__baking __label__cake __label__muffins What size cake pan could be substitued in place of muffins?
-__label__candy __label__marshmallow How do you form Marshmallow Ropes?
-__label__baking __label__resources __label__gluten-free What reading materials give in-depth coverage of baking with gluten-free ingredients and techniques?
-__label__flour __label__corn __label__grinding Homemade Corn Flour
-__label__food-safety __label__storage How can I keep food hot for extended periods without an active heat source?
-__label__grilling Do different wood types work better for grilling different meats/fishes?
-__label__vegetables __label__flavor __label__cauliflower __label__brussels-sprouts Why do cauliflower or brussels sprouts sometimes taste bitter, and (how) can I avoid it?
-__label__temperature __label__stock __label__broth Why should a stock be simmered and not boiled?
-__label__eggs __label__freezing __label__omelette Freezing Egg & Cheese Omelet
-__label__storage-lifetime __label__jam Shelf life of commercial jams with no preservatives?
-__label__potatoes Advice on time for cooking potatoes au gratin?
-__label__please-remove-this-tag __label__websites Looking for a recipe generator
-__label__baking __label__substitutions What flavor (besides chocolate) goes well with hazelnut?
-__label__cheese __label__food-science Binder, thickener, emulsifier for parmesan?
-__label__steak __label__dry-aging What is the purpose of dry aging a steak?
-__label__equipment __label__knives How to tell the difference between stamped and forged knives
-__label__mayonnaise __label__color What makes store brand mayo white?
-__label__sauce __label__pasta What makes a pasta shape pair with a sauce?
-__label__cod How to cook cod?
-__label__cream __label__fats How to mix cream to increase its fat percentage?
-__label__barbecue __label__smoking __label__duck Smoking a whole duck - when to remove from heat?
-__label__food-safety What is the shelf-life of home-made tomato sauce?
-__label__blender __label__olive-oil Olive oil gets bitter in blender?
-__label__storage-method __label__storage-lifetime __label__rice __label__sushi How Long Can I Keep Uncooked Sushi Rice?
-__label__stews __label__goat What cut of goat is appropriate for stews?
-__label__salt __label__ice-cream Why don't most ice cream recipes include salt in the base?
-__label__chocolate __label__sugar __label__raw Dissolving xylitol in a raw, home-made chocolate
-__label__dessert __label__microwave __label__frozen Cook a frozen cobbler in a microwave instead of oven
-__label__measurements How much is a "round" of butter? This is in an old pound cake recipe
-__label__macarons Freezing Bouchon Bakery Macarons. Whole cookie or just the halves?
-__label__substitutions __label__food-science __label__thickening __label__jam __label__pectin What alternative gelling agents can I use for jam and marmalade?
-__label__liver __label__offal Why isn't liver bitter?
-__label__convection Use a convection/microwave oven without using the turntable
-__label__baking __label__storage-method __label__cake __label__batter Making batter one day, baking the next
-__label__vegetables __label__juice Are there other ways to extract juice from vegetable beside using a blender?
-__label__food-safety Can you thaw pork chops at room temperature and then refreeze them again?
-__label__seafood __label__steaming __label__catering How many people would a bushel of average sized blue crabs feed?
-__label__baking Why did my pavlova not bake properly?
-__label__temperature __label__poaching __label__offal What temperature(s) should sweetbreads be cooked to?
-__label__eggs Mould in water when making preserved duck eggs
-__label__spicy-hot __label__chili Is there a "safe" way to cook ghost chili?
-__label__cake __label__food-identification Is there a cake similar to Black Forest but made with strawberries/citrus?
-__label__measurements What is a Tin of Tomatoes?
-__label__freezing __label__fish Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces?
-__label__eggs __label__hard-boiled-eggs How do I extract the membrane from an egg?
-__label__cookware __label__gas __label__glass __label__kitchen-safety Pyrex glass round casserole safety in high temperature
-__label__meat __label__pressure-cooker What am I doing wrong with my pressure cooker?
-__label__dough __label__pizza Pizza dough changed from usable to sticky
-__label__baking __label__bread __label__dough __label__pizza Why does my calzone crust lose its crunchiness within minutes of being removed from the oven?
-__label__chicken __label__rice __label__sticky-rice __label__burnt __label__mutton Bottom part of Biryani got burnt , rice always gets sticky .how to prevent?
-__label__food-safety __label__boiling Is it safe to par-boil chicken legs, (unthawed), then finish cooking them later?
-__label__substitutions __label__spinach How would I susbtitute fresh spinach for frozen?
-__label__peeling __label__oranges Is there a quick, easy, mess-free way to peel an orange (or grapefruit)?
-__label__dessert __label__ice-cream __label__cherries How to avoid 'fake tasting' fruit
-__label__chicken __label__cream __label__yogurt Malai Chicken Curry is curdling in the Pan
-__label__stock __label__fats Fat sinking to bottom of stock
-__label__chestnuts Possible to cook chestnuts on a wood burning stove?
-__label__potatoes __label__gnocchi __label__mash Cooking potatoes - baking covered in salt for mashing
-__label__chinese-cuisine __label__ginger Chinese cooking troubleshooting: still biting into pieces of ginger
-__label__cake Can white wine vinegar be used instead of white vinegar?
-__label__flavor __label__milk __label__tea How can I improve rich taste of spiced milk tea?
-__label__oil __label__steak __label__olive-oil Can I use extra virgin olive oil for cooking steak?
-__label__substitutions __label__baking-soda Substitution for baking soda?
-__label__yogurt __label__sponge-cake What are the reasons for cakes collapsing whilst in the oven?
-__label__knives __label__sharpening How can I best select a knife to purchase for learning how to sharpen?
-__label__baking __label__dough __label__pizza __label__kneading What are the impacts of common pizza dough errors?
-__label__potatoes __label__bechamel What's the purpose of nutmeg in mashed potatoes and white sauce?
-__label__meat __label__cooking-time __label__thermometer Will cooking meat with the thermometer in affect the cooking time?
-__label__baking __label__bread __label__yeast __label__fermentation Does using a sponge in a brioche make a difference?
-__label__flowers Are tulips edible?
-__label__coffee Which brewing method extracts more flavors from the coffee bean?
-__label__cheese Cheddar equivalents as far as amount of flavor
-__label__baking __label__sugar __label__butter __label__cookies What is the purpose of creaming butter with sugar in cookie recipes?
-__label__substitutions __label__beef __label__language What is ground beef?
-__label__omelette How can I make omelettes look better?
-__label__brining Can you brine frozen meat?
-__label__butter __label__candy __label__toffee Salted butter in toffee
-__label__thickening __label__curry __label__thai-cuisine How to thicken Thai curry
-__label__french-cuisine __label__shallots Spring onion (green onion/scallion) in coq au vin?
-__label__bread __label__oven __label__gluten-free __label__proofing *Cannot* get that "Oven Spring"
-__label__sous-vide __label__olive-oil __label__infusion Is Sous Vide Oil Infusion with fresh herbs or garlic a practical technique to avoid botulism risk?
-__label__onions Removing pungency from onions
-__label__pudding What is the magic in packaged pudding mixes?
-__label__tea __label__cookware __label__heat Which cookware material should be used to retain the heat of the prepared tea?
-__label__food-safety __label__chicken __label__meat __label__chicken-breast __label__thermometer Could chicken meat ever be safe when pink?
-__label__food-safety __label__chicken __label__dutch-oven Whole chicken in Dutch oven
-__label__duck __label__liver __label__pate Ballotine of Foie Gras - chop or not?
-__label__food-safety Cooking with a cut or burn on my hands
-__label__chicken __label__oven __label__indian-cuisine Correct oven temperature for chicken tikka at home
-__label__food-safety What are the fault tolerances on the FDA food handling guidelines?
-__label__cleaning __label__non-stick non stick presto electric skillet
-__label__baking __label__dessert __label__pie __label__quiche __label__tart Pie VS Tart VS Quiche
-__label__breakfast black residue left at the bottom of bowl after eating honey bunches of oats
-__label__baking __label__chicken What is the 'Steam-Chill-Bake' method of making hot wings?
-__label__potatoes What are "cooked" potatoes?
-__label__baking __label__gluten-free __label__muffins Baking Double Pans of Muffins
-__label__baking __label__bread __label__italian-cuisine how to get a ciabatta with a more uniform shape
-__label__eggs __label__boiling __label__chemistry Dissolving Egg Shell
-__label__grilling __label__ribs Determining cooking time for ribs in the Texas Crutch
-__label__baking Can I fix my Quick bread?
-__label__eggs __label__microwave __label__food-safety Does microwaving eggs kill salmonella?
-__label__frying Beef fat for frying
-__label__baking __label__oven __label__temperature __label__cooking-time Baking Adjustments When Using a Countertop Oven
-__label__baking __label__indian-cuisine __label__flatbread Why doesn't my conventional-oven Naan bread taste authentic?
-__label__flavor __label__budget-cooking __label__vanilla Is there really a difference by throwing the vanilla pod in as well?
-__label__oil __label__raw-meat __label__fondue Best oil for fondue usage
-__label__substitutions __label__asian-cuisine __label__vegetarian __label__japanese-cuisine __label__dashi Is there a substitute for dashi?
-__label__japanese-cuisine __label__raw-meat __label__raw Why do the Japanese eat a lot of raw fish?
-__label__food-safety __label__vegan __label__lasagna How long can baked vegetarian lasagna be left out?
-__label__raw-meat What are some methods to deal with cleanliness when working with raw chicken, pork, etc.?
-__label__pressure-cooker How do I stop the pressure cooker from clogging up when cooking lentils?
-__label__milk __label__kefir Fastest way for cloning Milk Kefir Grains
-__label__baking __label__cookies What can I do if I forgot to cream the butter and sugar in my cookie recipe?
-__label__brussels-sprouts Can I cook Brussels sprouts in a pan?
-__label__meat __label__science Is the grey stuff the thing we make fond out of
-__label__food-safety __label__chicken-stock Pressure canning stock
-__label__steak When cooking steak should the fat inside be cooked?
-__label__food-safety __label__fish A question of Fishmonger basics and fish processing and handling?
-__label__food-safety __label__beef __label__grilling __label__barbecue Is it safe to overcook beef or other meat?
-__label__chicken __label__restaurant-mimicry Making KFC-like chicken
-__label__indian-cuisine __label__olive-oil Is it advisable to use the Extra Virgin Olive oil for Indian cooking, and baking?
-__label__beef __label__spices __label__soup __label__broth __label__barley What can I do to add more flavor into my beef barley soup?
-__label__baking __label__equipment __label__dough __label__pizza Can I double the pizza dough recipe for my bread machine
-__label__eggplant __label__vegetables Preparing eggplant with less oil
-__label__steaming __label__broccoli Is there a way to lessen the unpleasant smell of steamed broccoli?
-__label__pasta __label__vacuum How to package fresh pasta and fresh pasta sauce
-__label__equipment __label__microwave __label__roasting __label__nuts Can I roast nuts in a convection microwave oven?
-__label__sauce __label__pasta __label__pizza __label__tomatoes __label__polenta Which types of tomatoes are good for which dishes?
-__label__eggs __label__cookies __label__raw Eating cookie dough
-__label__equipment __label__bread How to bake low carb bread in a Zojirushi bread machine model #BBCC-x20
-__label__jalapeno How is "nacho sliced" jalapeo different from regular sliced?
-__label__coconut How do I finely strain fresh coconut milk?
-__label__substitutions __label__beef __label__fats Substitution for Suet in Christmas Pudding
-__label__sauce How can I prevent my Barnaise sauce from thickening over night?
-__label__food-safety __label__food-science __label__food-preservation How much citric acid should I use to preserve mayonnaise on a cups/ml ratio?
-__label__spinach Why does frozen spinach have so much less iron than fresh spinach?
-__label__food-safety __label__sushi How often is it safe to eat sushi?
-__label__cream Can I reduce heavy whipping cream for a sauce a day ahead of use?
-__label__baking __label__chicken What makes cooked chicken chewy?
-__label__tofu Is tofu considered a processed food?
-__label__safety __label__blowtorch Where to store my propane torch?
-__label__chickpeas Why did my Chickpea water congeal?
-__label__steaming __label__avocados __label__hard-boiled-eggs Why do steamed avocados taste like eggs?
-__label__equipment __label__meat __label__temperature __label__roasting __label__thermometer Digital meat thermometer that does not cause juice losses
-__label__flavor __label__indian-cuisine __label__curry Why does my curry taste so bland?
-__label__storage-method __label__vegetables __label__food-preservation __label__chemistry Inulin reduction in Jerusalem Artichokes
-__label__resources Ingredients: Icelandic local specials
-__label__beef __label__crockpot How long should I cook a 10lb chuck roast on low in the crock pot?
-__label__slow-cooking __label__curry __label__roux When (and how) do I add a pre-packaged japanese curry to a slow-cooker?
-__label__chocolate __label__dessert Peeling cupcake liner from chocolate mold
-__label__flavor __label__seasoning __label__roast How do I reduce the lime flavor in my Slow Cooker roast?
-__label__fats __label__soy __label__tofu __label__low-carb Why is the nutritional composition of tofu different from soybeans?
-__label__eggs __label__pasta __label__dough Does pasta dough really need to rest?
-__label__coffee What's the difference between latte, mocha, and all the other drinks on a coffee-house menu?
-__label__popcorn How to make round popcorn?
-__label__beef __label__lamb __label__broiler Can a broiler function as a grill substitute when making kebabs?
-__label__baking __label__chocolate __label__brownies Can a semisweet chocolate be substituted with a belgian chocolate?
-__label__deep-frying Fried Chicken Thigh skin always ending up soggy? Why?
-__label__eggplant What do you call the eggplant cultivar commonly found in American grocery stores?
-__label__soup Fix a bad vegetable soup
-__label__spanish-cuisine __label__omelette Can I use boiled potatoes in Spanish omelette?
-__label__candy __label__moisture Moisture of the product
-__label__fish __label__propane-grill __label__tilapia At which temperature and how long should I cook tilapia on the grill?
-__label__equipment __label__salt __label__japanese-cuisine __label__fermentation __label__cabbage What device should I use for pressing/fermenting
-__label__tenderizing __label__squid How to tenderize large squid?
-__label__food-safety __label__meat __label__smoking Is it feasible to smoke meat with spruce needles?
-__label__squash How to preserve squash
-__label__vegan __label__tofu Does dry frying tofu really cause tofu to better soak up a marinade?
-__label__equipment __label__knives How many ceramic knives do I want?
-__label__eggs __label__hard-boiled-eggs What are some of the best ways to shell an egg?
-__label__language What does it mean for something to be broiled?
-__label__ripe __label__bananas How can I speed up banana ripening?
-__label__substitutions __label__salt Substituting table salt or sea salt for kosher salt?
-__label__food-safety __label__freezing Pasteurizing frozen milk
-__label__baking __label__eggs __label__souffle My souffl turned grey
-__label__butter What does butter do in cooking?
-__label__food-safety __label__spoilage licking spoon and putting back in the food
-__label__salt __label__barbecue Why throw salt over a barbecue before cooking?
-__label__soup Split Pea Soup, but peas aren't dissolving
-__label__storage-method __label__freezing __label__juice Does it harm juice if I store it in sub-zero temperatures?
-__label__baking Can I bake 1 round of puff pastry on top of another
-__label__mushrooms __label__truffles Are European white truffles significantly superior in flavour to those from North America?
-__label__substitutions __label__lemon How much dried lemon zest to substitute for "zest of one lemon"?
-__label__cookware __label__cast-iron __label__copper-cookware Cookware, copper or cast iron or just buy the right tool for the job?
-__label__ingredient-selection __label__melon Melon buying tips
-__label__bread __label__cleaning __label__cast-iron How do I clean off bread stuck to a non-flat / patterened cast iron pan?
-__label__baking __label__cookies __label__budget-cooking Can you re-use parchment paper when baking batches of cookies?
-__label__baking __label__dough __label__consistency Should scones dough be sticky?
-__label__eggs __label__poaching How can I prevent scum forming in the water when I poach eggs?
-__label__indian-cuisine __label__texture Remedy for Dry Chicken Yakhni pulao ?
-__label__dough Why is my dough not very stretchy?
-__label__sausages __label__charcuterie __label__dry-aging __label__salami Making saucisson sec from salami at home
-__label__food-safety Cooked chicken boiled in packaged broth for 2 hours; left on the stove for 7 hours. Is it safe?
-__label__equipment What to look for in a mandoline?
-__label__thermometer Reasonable level of inaccuracy in thermometer?
-__label__bread Bread preservation
-__label__smoking How would I go about home smoking a ham joint?
-__label__storage-method __label__storage-lifetime __label__cheese How best to store cheese long term?
-__label__baking Why did my chicken fingers not brown?
-__label__recipe-scaling Are there any recipe ingredients that scale in a non-uniform manner?
-__label__flavor __label__lamb Lamb's Gamey Flavor
-__label__fruit __label__food-preservation __label__juice Does anyone pre-juice their fruit juice for sale?
-__label__baking __label__bacon __label__low-fat Which cooking method gives the leanest bacon?
-__label__equipment __label__pizza __label__barbecue __label__pizza-stone How do you clean a pizza stone?
-__label__rice __label__boiling __label__steaming How long can I hold brown rice between boiling and steaming?
-__label__chicken __label__chinese-cuisine What are East Coast Chinese Chicken Wings marinated in?
-__label__flavor __label__salt __label__seasoning __label__noodles Reducing the saltiness of commercially prepared seasoning
-__label__food-safety __label__venison Is eating road kill a health-hazard?
-__label__sous-vide __label__ribs Cooking ribs weirdly?
-__label__baking __label__ingredient-selection __label__cocoa How can I identify dutch process cocoa?
-__label__pie __label__pastry Non-flaky non-crumble pie crust
-__label__vegetables __label__storage-lifetime __label__storage What is the best way to store prepared raw vegetables
-__label__steak __label__sous-vide How to Sous Vide Filet Mignon to Medium Rare
-__label__baking __label__oil __label__butter __label__shortening What can I substitute for vegetable oil in a recipe?
-__label__sugar __label__gluten-free What ingredients make powdered sugar not gluten-free?
-__label__equipment __label__cast-iron __label__waffle Do you season a cast iron waffle pan before using?
-__label__equipment __label__pizza __label__pan What is the most practical pan for a deep-dish pizza
-__label__chicken __label__sous-vide __label__vacuum How Long Can I Store Seasoned, Vacuum Sealed Chicken
-__label__baking __label__cookies How do I get my chocolate chip cookies to turn out thick and soft?
-__label__food-safety __label__oil __label__garlic Garlic Infused OilSafety
-__label__substitutions __label__fish __label__lemon __label__cod How can I cook cod without lemons?
-__label__tea __label__alcohol __label__extracts __label__chai Can alcohol extraction be used to draw more of the spice flavors out in chai tea concentrate?
-__label__bread __label__dough __label__sourdough How to rise and bake a sourdough loaf in the least amount of time?
-__label__food-safety __label__storage-method __label__salad-dressing How should I store homemade salad dressing?
-__label__storage-method __label__storage-lifetime __label__onions How to store Onion
-__label__food-safety __label__tea __label__hibiscus-tea What is the meaning of the numbers on the back of green tea boxes?
-__label__substitutions __label__eggs __label__cheese __label__microwave __label__omelette Why does my omelet with Velveeta froth up in the microwave?
-__label__garlic __label__smell How can I get rid of garlic breath?
-__label__conversion __label__measurements How do I convert between the various measurements?
-__label__olive Is eating olive pits a problem?
-__label__pizza How to make frozen pizza taste good?
-__label__beef __label__alcohol __label__bacon Can beef bourguignon be halal?
-__label__storage-method __label__storage-lifetime __label__pancakes Storing pancake batter
-__label__coffee Cold Brewing coffee - does it use more beans?
-__label__bread Bread - Liquid proportion in french toast
-__label__italian-cuisine How large is "1 large beef bouillon cube" for risotto?
-__label__meat __label__cast-iron __label__turkey __label__cutting What is a good way to cook Turkey Chops?
-__label__storage-method __label__camping How can I keep ingredients cold while camping?
-__label__meat __label__temperature __label__thermometer In what stage should the temperature of meat be taken?
-__label__substitutions __label__cheese Parmesan regiano substitute
-__label__food-safety __label__quinoa Would cooked quinoa stay overnight?
-__label__dough __label__sourdough __label__focaccia __label__sourdough-starter How can I "cheat" on dough maturation?
-__label__cake __label__storage-lifetime __label__freezing __label__fondant Can Wilton cake fondant be kept in freezer?
-__label__food-preservation __label__broth __label__bones __label__chicken-stock How many times can you reuse bones to make broth?
-__label__baking __label__oven __label__thermometer Where to place the oven thermometer in an oven?
-__label__bacon __label__veal Sourcing Veal bacon
-__label__chicken __label__packaging What are Chicken Paws?
-__label__potatoes What is the fastest/easiest way to prepare potatoes for mashing?
-__label__bread __label__cooking-time How can you know that your bread is done?
-__label__fish __label__microwave __label__resources Resources for reheatable meals, specifically fish?
-__label__oven My Cakes All Sink In The Center
-__label__wine __label__drinks Difference between Spumante & Champagne
-__label__spices __label__chemistry The name or chemical compound responsible for a specific quality of some spices (numbness)
-__label__stews __label__pot __label__braising __label__dutch-oven When braising, how deep should I fill a single pot?
-__label__flavor __label__beans __label__vanilla How to extract the most flavor out of vanilla beans?
-__label__potatoes __label__deep-frying Frying - Straw potatoes in fryer
-__label__chocolate Is there a way to add shine to a chocolate coating after it has hardened?
-__label__cheese __label__melting __label__fondue Why does adding commercial processed cheese to fondue change its consistency?
-__label__dessert __label__custard __label__creme-anglaise How to Make the perfect French Custard?
-__label__spices __label__soup Will paprika taste good in my soup?
-__label__cheese __label__milk __label__boiling Quickest, and safest way, to bring milk to boil
-__label__butter Is it possible to churn butter in a food processor or blender?
-__label__sausages cooking tips for elk sausage?
-__label__cream __label__clotted-cream How to make scalded (clotted) cream?
-__label__asian-cuisine __label__vacuum What is the technique for Vacuum Flask Cooking?
-__label__meat __label__turkey __label__cut-of-meat __label__butchering Is ground upper turkey thighs the same as regular ground turkey?
-__label__baking __label__cookies __label__texture How can I make my crinkles less dry?
-__label__cookies __label__texture what determines the texture of cookies
-__label__coffee __label__espresso Cayenne Latte drink - how to make at home?
-__label__food-safety __label__cooking-time __label__turkey how long to cook a turkey per pound
-__label__gas __label__broiler Can a gas broiler be mounted directly under a gas cooktop?
-__label__baking __label__cake Can I bake 2 small cakes at the same time?
-__label__baking __label__bread __label__salt Low sodium French Bread or Baguette
-__label__fermentation __label__sauerkraut Best container for making sauerkraut
-__label__food-safety __label__beef __label__marinade Does marinading preserve food's freshness
-__label__milk __label__dulce-de-leche Cajeta with powdered goat's milk? Or evaporated? (Experiment Results)
-__label__sauce __label__herbs What is the best way to infuse mint into a tomato sauce?
-__label__boiling __label__water Absorb precipitates when heating water in a microwave?
-__label__meat __label__frozen __label__thawing Can thawing meat too quickly affect its quality?
-__label__baking __label__bread Why does the "almost no knead bread" recipe use beer? Can it be replaced?
-__label__dessert __label__ice-cream __label__alcohol __label__flambe How can I flamb ice cream?
-__label__flour __label__roux Flour in the roux
-__label__flavor __label__chemistry __label__acidity __label__experimental __label__tasting PH and sour / acid taste
-__label__equipment __label__middle-eastern-cuisine __label__grinding How to get a smooth paste from ground chickpeas?
-__label__yogurt __label__texture __label__thickness Making drinkable yogurt
-__label__oven __label__slow-cooking __label__stove __label__stews Stew in the oven or on the stove, does it make a difference?
-__label__chicken __label__food-science __label__breadcrumbs Breading/Crumbing Chicken in their own eggs
-__label__food-safety __label__meat __label__marinade __label__jerky How necessary is it to marinade meat before making jerkies?
-__label__equipment __label__rice __label__rice-cooker How do I keep the rice cooker from boiling over?
-__label__refrigerator Higher or lower fridge temperature
-__label__food-safety __label__seafood Razor clams good or bad?
-__label__crab Shore caught crabs
-__label__chicken __label__rice __label__japanese-cuisine Advice for Rice balls in bulk
-__label__indian-cuisine Can I swap sabji Masala for Tandoori Masala in this recipe?
-__label__olive-oil __label__organic Is there much of a difference between organic vs. regular olive oil?
-__label__frosting What kind of frosting doesn't need to be refrigerated?
-__label__food-safety __label__meat __label__raw-meat Packed meat unrefrigerated storage
-__label__eggs __label__fish __label__smell Eggs smell "fishy"
-__label__pizza Pls help me out with Domino's cheese recipe
-__label__equipment __label__cleaning __label__coffee __label__french-press The best way to clean a French Press coffee maker
-__label__bread __label__cake __label__language What is the difference between quick bread and cake?
-__label__fresh __label__chili-peppers __label__produce How to tell if fresh chilli is off?
-__label__equipment __label__cleaning __label__refrigerator Any cheap ways to clean restaurant stainless steel fridge?
-__label__storage-method __label__sauce __label__cleaning __label__canning Sanitizing bottles/jars for homemade sauce
-__label__beef __label__roasting Roasting this beef
-__label__salt __label__nuts Is there any way to "Salt" unsalted cashew pieces?
-__label__fruit __label__sugar __label__infusion Does dissolved sugar really help to extract fruit flavours?
-__label__roasting __label__gammon Any magic formulas for roasting a gammon joint?
-__label__meat __label__oil __label__spices __label__fish Add spice then oil, or oil then spice?
-__label__breakfast Baking two strata at once
-__label__chicken __label__deep-frying __label__frozen Cause of foam in fried chicken pan?
-__label__storage __label__restaurant __label__containers Is there a specific name for the mise en place containers used in professional kitchens?
-__label__baking __label__meat __label__meatloaf Tips for getting a meat loaf to come out just right?
-__label__substitutions __label__butter __label__grilling __label__steak What can I use instead of butter for Jamie Oliver's steak recipe?
-__label__food-safety __label__tea Hot tea to iced. Safe?
-__label__cheese __label__culinary-uses __label__milk __label__cheese-making What to do with leftover whey from vinegar-based cheese preparation
-__label__middle-eastern-cuisine __label__tahini Some tahini tastes very salty, other tahini does not. Why?
-__label__food-safety __label__pulses __label__refrigerator Soaking pulses overnight: safety vs refrigeration
-__label__substitutions __label__steak __label__cut-of-meat What are the difference between outside and inside skirt steak?
-__label__food-safety __label__microwave Microwave Food started smoking
-__label__baking __label__oven __label__broiler Bake and then Broil instead of flipping?
-__label__butter creaming butter vs adding to flour in cakes
-__label__pizza How do I get a chewy crust from homemade pizza dough?
-__label__substitutions __label__baking __label__honey Can I substitute Molasses for Honey in Baking Recipes?
-__label__storage-method __label__herbs __label__basil When basil gets brown spots, is it still usable?
-__label__wok __label__chinese-cuisine __label__language What is wok hai and how do I get it in my food?
-__label__baking __label__cake __label__butter __label__frosting Frosting kept melting when trying to frost cake
-__label__chips How can I make crispy chips?
-__label__food-safety __label__carrots Are carrots safe to eat after they have turned black?
-__label__japanese-cuisine What is natt supposed to taste like?
-__label__food-safety Delay time in cooking brined meat
-__label__tea Opaque green tea, what is that?
-__label__cheese-making Using cultured buttermilk to introduce cultures to cheese
-__label__sauce __label__tomatoes __label__italian-cuisine __label__garlic How to create thick, hearty garlic marinara sauce?
-__label__safety forgot to turn on crock pot for less than 2 hours
-__label__spices __label__indian-cuisine __label__curry What is the combination of spices for garam masala?
-__label__sugar __label__egg-whites __label__meringue How to prevent Meringue from turning chewy/gummy-like?
-__label__cake __label__sugar __label__food-history Historical recipe for cake before refined sugar
-__label__bread __label__crust Why does baking bread in a closed pot make a good crust?
-__label__chicken How to get breading to stick to chicken?
-__label__equipment __label__knives __label__sharpening How to find a competent knife sharpener
-__label__frying How can you judge when a non-stick pan is the correct temperature for pan frying?
-__label__baking __label__cookies __label__mixing My dough is too brown
-__label__curry How to keep Indian curry made with condensed milk from separating
-__label__microwave __label__reheating __label__steaming Heating up with steam
-__label__eggs __label__frying __label__fats What oil/fat is best for basting sunny-side-up eggs?
-__label__soup __label__japanese-cuisine __label__dashi First time dashi doesn't taste much
-__label__rice __label__toasting How do you properly toast rice?
-__label__baking __label__cake __label__oven Why is the butter gradually melting and only the top of my butter cake done?
-__label__storage-lifetime __label__onions __label__sauteing How long can I keep sauteed onions in the fridge?
-__label__vegetables __label__steaming __label__frozen __label__blanching Homemade/DIY Frozen Vegetables: Can steaming be used instead of blanching?
-__label__fermentation __label__pickling __label__cucumbers Lacto Fermented Vegetables - Off Flavors
-__label__flavor __label__lemon __label__juice __label__oranges __label__lime What is the difference in flavour between the zest of an orange vs lemon vs lime
-__label__tea How is British tea prepared?
-__label__spices __label__measurements Convert seed based measurements to pre-ground?
-__label__wine Effect of wine used for deglazing on dish
-__label__baking __label__bread __label__yeast __label__gluten-free How do I make brown rice bread rise without any wheat flour?
-__label__cheese __label__yogurt __label__cheese-making __label__cream-cheese __label__cultured-food Cream Cheese vs Yogurt Cheese: what / how much difference does the bacteria make?
-__label__equipment __label__shopping __label__blender cheapest blender for hot liquids
-__label__equipment __label__slow-cooking __label__steaming Optimal cooking tool for long-duration steaming
-__label__cake __label__camping Cakes that can be cooked whilst camping?
-__label__steak __label__cut-of-meat What is a lean cut of beef (steak) to use in low calorie recipes?
-__label__food-safety __label__beef Beef dripping - how long can it safely be kept for in the fridge
-__label__sugar __label__coloring How to tint powdered sugar (icing sugar)?
-__label__beef __label__milk __label__dairy __label__experimental Anyone for milk soaked minced beef?
-__label__dough __label__pizza Something wrong with pizza dough - 3rd time in a row
-__label__chicken __label__frozen __label__calories Do they count calories in fried chicken accurately?
-__label__salad __label__dairy-free What's a good nondairy substitute for parmesan/grana padano as a salad-topper?
-__label__dough __label__bread __label__rising What is the easiest way to measure bread's rising?
-__label__boiling Rolling boil has barely any steam?
-__label__basil What part to use from fresh Basil leaves?
-__label__nuts __label__dehydrating __label__nut-butters What is the most cost effective way at home to dehydrate nuts?
-__label__substitutions __label__wasabi How much of "wasabi" is actually wasabi in the United States?
-__label__alcohol __label__alcohol-content Eggnog to Spirit ratio?
-__label__eggs What will happen if I leave out hardboiled eggs in water for four weeks?
-__label__spices Other 'hot' spices
-__label__bread __label__pairing __label__sandwich Are there guidelines for choosing bread for a sandwich?
-__label__baking __label__substitutions __label__batter __label__mayonnaise Mayonnaise substitute in cake batter
-__label__vegetables __label__pizza __label__spinach When should I add spinach to homemade pizza?
-__label__whipper My iSi whipper suddenly has started leaking
-__label__cheese __label__food-preservation How long will a wheel of cheese keep?
-__label__temperature __label__measurements __label__thermometer Can I use meat thermometers to measure room and oven temperature?
-__label__substitutions __label__lemon lemon zest substitute
-__label__vegetables __label__boiling Discolouration when boiling green vegetables with lid on
-__label__storage-method __label__cheese __label__smell __label__pate How to prevent cheese and certain other products from stinking up my fridge?
-__label__knife-skills __label__cranberries Chopping fresh cranberries
-__label__bread __label__spanish-cuisine How to prepare Spanish Migas?
-__label__frying __label__hamburgers How to avoid burned layer on seared hamburger?
-__label__dough __label__dessert __label__deep-frying Fried Dough Balls Too Doughy
-__label__stock My stock is too sweet
-__label__sauce __label__alfredo Alfredo sauce - help adding taste
-__label__wine __label__vinegar __label__grapes Grape vinegar vs wine vinegar
-__label__ceramic __label__casserole Forgot to grease ceramic pan for strata
-__label__coffee __label__restaurant-mimicry How to emulate pike of Starbucks
-__label__utensils __label__olive-oil __label__wood Oiling wood handles
-__label__coffee __label__caffeine Why does instant coffee have less caffeine?
-__label__chicken __label__stock __label__gumbo Submerging chicken carcass twice
-__label__baking Is apple to be grated a wet or dry ingredient?
-__label__cookies Crumbly cookie dough
-__label__baking __label__cake How can I intensify the orange flavour in orange cake?
-__label__brownies milk chocolate brownie turned out hard and very chewy
-__label__spices __label__cilantro How does dried cilantro relate to fresh?
-__label__substitutions Is there a non-alcoholic substitute for rice wine?
-__label__substitutions __label__curry __label__ghee Can I use coconut oil instead of ghee in curry?
-__label__refrigerator __label__mushrooms __label__truffles __label__vacuum How long will vacuum-packed truffle last in the fridge?
-__label__food-safety Why are there white spots appearing on segments of canned tangerines?
-__label__dough __label__noodles __label__kneading Pulled noodle dough: how can you realign the gluten after a failed attempt to pull?
-__label__substitutions __label__eggs __label__vegan What can I substitute for the egg used to seal egg rolls?
-__label__baking __label__cake __label__oven __label__temperature Lowering oven temps
-__label__grilling __label__barbecue How should the smoke appear in the exhaust in a kettle charcoal grill
-__label__crockpot Ceramic crock pot - No cracks, but looks like coating is spotted. Can I fix it?
-__label__chinese-cuisine __label__restaurant-mimicry __label__ribs How do I cook ribs Chinese style?
-__label__equipment __label__microwave Is it safe to use a new microwave if I dropped it on the back corner?
-__label__tomatoes Are these tomatoes San Marzano knockoffs?
-__label__food-safety Reconciling Food Safety Tips: Food vs Water
-__label__storage-method __label__alcohol storing liquor in cabin for the winter--quality loss?
-__label__serving-suggestion __label__condiments Homemade Pepper Sauce - Suggestion for a serving bottle
-__label__yogurt __label__lamb __label__caramelization __label__maillard Cooking protein marinated in yogurt
-__label__meat How flavoursome is Roast Buffalo?
-__label__substitutions __label__meat __label__pasta __label__carbonara What other meat can I use instead of pork in a Spaghetti Carbonara?
-__label__oil __label__fats __label__deep-frying Which type of oil/fat should I use for deep frying?
-__label__oil __label__grilling __label__steak Should I use oil to stop the steaks from sticking to the grill?
-__label__beans When simmering black eyed peas, should the water turn brown?
-__label__dessert __label__chocolate __label__molecular-gastronomy What went wrong with my Chocolate Chantilly (Herv This' recipe)
-__label__curry __label__thai-cuisine Why did my thai curry have a bitter aftertaste?
-__label__chicken __label__cast-iron __label__skillet How to cook chicken cutlets in a cast-iron skillet
-__label__freezing __label__soup Can I freeze hot soup?
-__label__grilling __label__hamburgers What is the difference between grills when frying a burger?
-__label__vegetables How do I properly wash bugs out of green onion?
-__label__pie Key Lime Pie Filling - Thins out after pumping
-__label__fruit __label__seeds __label__melon Are seeds in melons and other fruits good to eat?
-__label__flavor __label__food-science __label__garlic __label__texture roasted garlic vs. raw
-__label__crab How do you prepare Soft Shell Crabs?
-__label__food-safety __label__refrigerator How long can coconut milk last in the fridge?
-__label__food-safety __label__ham Can I re-cook a ham that was left out overnight?
-__label__knives knife advice - good knife and good care
-__label__frying __label__oil __label__cast-iron __label__non-stick __label__seasoning-pans No oil on non-stick pans?
-__label__food-safety __label__maple-syrup What do I do with mildly fermented maple syrup?
-__label__substitutions Canned tomatoes for fresh
-__label__equipment __label__sauce __label__soup __label__bechamel How do I get the best possible texture when making vegetable cream soups?
-__label__sauce __label__flavor __label__citrus How to make a sauce using sugared citrus rinds?
-__label__soymilk __label__bechamel How to include soy milk in bechamel
-__label__bell-peppers __label__pressure-canner Can I pressure can roasted sweet peppers without sugar or vinegar?
-__label__chicken __label__reheating How can I reheat chicken without it getting rubbery or dry?
-__label__resources __label__basics Finding the right cooking classes?
-__label__fire __label__kitchen-safety Is it OK to leave pans unattended on an induction stove that is turned off?
-__label__beef __label__cut-of-meat What cut of beef is "fillet of beef"?
-__label__food-safety I left yogurt on my desk
-__label__storage-method __label__storage-lifetime __label__storage How long can be leftover food kept in fridge if sealed in glass jar with airtight lid?
-__label__equipment __label__meat __label__sausages How do you make homemade sausage without meat grinder/sausage stuffer?
-__label__wok __label__stir-fry Help finding information on Marble coated woks
-__label__equipment Rust in my Moka Coffee Pot
-__label__frying __label__sausages __label__frying-pan How to keep boudin (blood sausage) slices from disintegrating when pan-frying?
-__label__sauce __label__thickening How can I thicken my mushroom sauce?
-__label__flour __label__roux How to estimate amount of all purpose flour for roux?
-__label__baking My bread cuts doesn't expand the way I like
-__label__roasting __label__microwave __label__peanuts __label__convection Can I roast peanuts in convection microwave?
-__label__equipment __label__candy What is a good technique for making candy floss (cotton candy)?
-__label__sous-vide Sous vide - add liquid or no in the bag?
-__label__cleaning __label__juice how to clean ginger residue from my plastic juicer containers?
-__label__substitutions __label__crepe __label__dairy-free Can I subtitute water for milk in crpes?
-__label__grilling __label__smoking __label__propane-grill Gas grill: soaked wood chips vs. dry wood chips
-__label__baking __label__glucose-syrup How to melt glucose?
-__label__meat __label__cooking-time Can I pause halfway through coking boneless shoulder?
-__label__baking __label__thanksgiving Baking time and temperature difference
-__label__milk Can I use dry milk instead of whole milk?
-__label__frying __label__fats __label__bacon Should I pour off the liquified fat while cooking bacon?
-__label__pork __label__cutting __label__pork-shoulder Cutting marbled pork without it falling apart
-__label__meat __label__cake __label__ingredient-selection Looking for meat ingredient suggestions for a Yoghurt Cake recipe
-__label__substitutions __label__pasta Daikon in place of pasta
-__label__oven __label__barbecue __label__brisket Problems cooking Wagyu brisket
-__label__cleaning __label__stove How do I clean my hob?
-__label__eggs __label__recipe-scaling __label__poaching how does the poaching eggs recipe scale for different sizes of egg?
-__label__rice __label__rice-cooker How can I judge the extra amount of water to use if I am cooking rice with extras in in my rice cooker?
-__label__chicken __label__rice How to make central/south american "arroz con pollo"
-__label__chocolate __label__ice-cream What type of chocolate is in chocolate chip ice cream
-__label__asian-cuisine __label__seitan __label__wheat How can I make my seitan a bit firmer?
-__label__baking-soda How to make baking soda
-__label__pasta __label__italian-cuisine __label__presentation __label__lasagna How to layer a Lasagne
-__label__cheese __label__mexican-cuisine __label__restaurant-mimicry issues with mexican restaurant-style white cheesedip
-__label__food-science __label__beans __label__soaking Why should I soak beans before cooking?
-__label__sauce __label__pasta __label__tomatoes __label__italian-cuisine What causes a tomato sauce to have a bitterness and getting rid of it?
-__label__baking __label__crust __label__cheesecake __label__crumb-crust Why did the crust get too hard on my Blueberry Cheesecake?
-__label__baking __label__aluminum-foil Is aluminum foil porous?
-__label__chicken __label__grilling __label__chicken-breast Should I press the chicken breast against the pan when I grill it?
-__label__beans __label__cooking-myth Is it worth checking beans for stones?
-__label__fruit __label__jam Fruit color change
-__label__electric-stoves Cooking on top of hob covers
-__label__chicken __label__cooking-time __label__smoking How long does it take to smoke a chicken?
-__label__spices __label__gravy How do I add spice after cooking gravy?
-__label__learning __label__cookbook Which food writers do you take to bed?
-__label__salad __label__food-identification __label__sandwich What is this sandwich-salad dish?
-__label__food-safety __label__storage What foods are safe to leave in the car over a long period of time?
-__label__food-safety Are insects bought as pet food safe for human consumption?
-__label__please-remove-this-tag __label__classification __label__maple-syrup What are the differences between the grades of maple syrup?
-__label__indian-cuisine __label__lentils Urad dal used whole in thoran/rasam - how to correctly prepare?
-__label__cooking-time __label__chickpeas How should I prepare dried chickpeas?
-__label__equipment __label__hand-blender What are the swirling attachments for on mixers?
-__label__alcohol __label__food-identification Tzaziki: the drink, not the sauce
-__label__stock Cooling and diluting over-reduced stock down with cold water
-__label__equipment How does the heat energy from the sun cook an egg within 5 minutes?
-__label__dehydrating __label__fruit-leather How do I make my fruit leather soft?
-__label__mayonnaise What are the correct ratios for eggless mayonnaise?
-__label__cake __label__vanilla Can i use non stick cooker (futura pressure cooker) for making cake without oven
-__label__temperature __label__knife-skills __label__seasoning Getting better in the kitchen
-__label__stock Why will my dense, concentrated stock not solidify to jelly?
-__label__drinks __label__coffee __label__cold-brew What's the best method for making iced coffee?
-__label__baking __label__cookies Proper Technique for Rolling Sugar Cookies
-__label__wheat How long is wheat good for after harvest?
-__label__baking __label__cake what happens when you whisk sugar with oil?
-__label__flavor __label__salad __label__texture __label__greens What is the difference between a wilted salad and a massaged salad?
-__label__substitutions Crockpot recipes using soda pop
-__label__frying Benefits of Grill Pans
-__label__food-safety __label__bread __label__cookbook Leaving buttermilk out overnight, recipe for food poisoning?
-__label__baking __label__storage-lifetime __label__cookies __label__yogurt What is the shelf life of cookies made with Greek Yogurt?
-__label__baking __label__fish __label__salmon Pan-frying Salmon before baking it
-__label__food-safety __label__garlic Purple garlic color change
-__label__oil __label__grilling Using Pam on a Gas Grill
-__label__marinade __label__japanese-cuisine __label__soy What's the use of onions in teriyaki sauce?
-__label__spoilage How long do raw chestnuts keep?
-__label__yogurt How do I recognize that yogurt has turned bad?
-__label__vegetables How long to cook green onions relative to other vegetables
-__label__food-safety __label__lamb __label__kebab Kebab cooking rules
-__label__frying __label__beef __label__meatballs How to stop meatballs falling apart when frying
-__label__bread Why does my bread have a dip in the center?
-__label__cake __label__corn __label__decorating __label__fondant Does using dark corn syrup instead of light affect the white color I usually get making fondant?
-__label__brownies __label__rising How to make my brownies rise?
-__label__cookware __label__cast-iron __label__stainless-steel __label__stir-fry Stir-fry pan choices
-__label__knives __label__knife-skills How do I learn to cut/chop ingredients?
-__label__sauce __label__bechamel white sauce / bechamel - without lumps
-__label__shellfish Is it possible to extract the allergens from shellfish?
-__label__oven __label__pizza __label__cooking-time __label__temperature Frozen pizza - Understanding time and temperature equivalency
-__label__caffeine How can you measure the caffeine content of a liquid at home?
-__label__food-science __label__chemistry __label__spinach Separating Chlorophyll didn't work
-__label__food-safety __label__chicken Raw chicken 2 hour/4 hour time
-__label__food-preservation __label__jam __label__jelly Jellies and jams: what is most important to preserve the food?
-__label__baking __label__food-safety __label__salt Is it safe to "salt bake" using ice cream rock salt?
-__label__potatoes How much does a "large" potato weigh?
-__label__chicken __label__soup __label__budget-cooking __label__bones How to use Bones in Soups?
-__label__equipment __label__cleaning Good way to prevent grease build up in kitchen?
-__label__muffins What are the benefits of whisking when making muffins?
-__label__yogurt __label__marinade Rinse meat after marinating in yogurt?
-__label__grilling __label__garlic __label__ribs How to roast garlic on low temperature grill
-__label__bread My yeast recipies seem to harden somewhat after baking
-__label__baking __label__cookies __label__french-cuisine __label__macarons What are macaron "feet"?
-__label__food-safety __label__salad-dressing __label__botulism Is storing homeade dressing with garlic powder safe?
-__label__food-identification __label__squash Help Identifying a pale green, spherical squash-y like vegetable
-__label__baking __label__icing __label__decorating __label__frosting How can I attach printed rice paper decorations to cakes / cookies?
-__label__bread __label__asian-cuisine __label__indian-cuisine __label__curry __label__traditional What are the authentic traditional ingredients for Naan bread?
-__label__substitutions __label__brining __label__corned-beef Is there any substitute for saltpeter / sodium nitrate in corned beef brine?
-__label__fish __label__temperature At what temperature should monkfish be prepared?
-__label__sauce __label__dessert __label__toffee What is the difference between butterscotch, caramel, and toffee?
-__label__rice __label__rice-cooker How do I prevent stickiness in a rice cooker?
-__label__gumbo Secrets of Gumbo
-__label__bread __label__starter What is a poolish starter?
-__label__potatoes How do you know when a baked potato is done?
-__label__chicken __label__sugar __label__brining Why do some recipes call for sugar in a brine?
-__label__substitutions __label__ratio Equivalent of dried (ground) pepper when the recipe calls for crushed
-__label__soup __label__crockpot How can I use my crock pot for a stove top soup?
-__label__substitutions __label__milk __label__drinks __label__pineapple What is the name of this drink and is there a substitute for the pineapple?
-__label__substitutions __label__acidity Is it possible to make guacamole without acid?
-__label__meat __label__barbecue __label__propane-grill What cooking techniques can be used on a barbecue?
-__label__equipment __label__cleaning __label__cast-iron Can I clean enameled cast iron with steel wool?
-__label__maintenance __label__cutting-boards What are the dos and don'ts regarding cleaning a bamboo cutting board?
-__label__food-identification Food Identification: Restaurant outside Batu Caves in Malaysia, what did we eat?
-__label__freezing __label__food-preservation What is the best way to preserve oyster stew?
-__label__blender __label__safety Are countertop blenders with plastic jars dangerous?
-__label__sous-vide __label__convection __label__induction Sous-vide without a pump using convection?
-__label__chicken __label__oven __label__roasting Should I flip a roasting chicken in lieu of having a rotisserie?
-__label__resources Resources for cooking for a person with type 2 diabetes
-__label__chocolate How to make hot chocolate drink thicker?
-__label__pork Why did my pork center cut loin turn out tender but tasteless?
-__label__chocolate __label__candy What kind of chocolate should I use to coat homemade turtles?
-__label__equipment __label__temperature __label__tea __label__water What's the best option for water for tea in the office?
-__label__substitutions __label__butter May I use cacao butter in place of coconut butter?
-__label__meat __label__butchering Butchery and guts, could it be dangerous?
-__label__tomatoes __label__alfredo Looks curdled, but it wasn't - my bad alfredo
-__label__baking __label__texture How to keep savory biscotti crunchy?
-__label__espresso Why is there so much crema on my espresso?
-__label__pancakes __label__potatoes How do I make crispy potato pancakes?
-__label__bread bread sticky after baking
-__label__vegetables __label__soup __label__beans Preventing Diced Vegetables Added to Simmering Liquid From Becoming Mushy
-__label__substitutions __label__evaporated-milk Is it possible to make evaporated milk using powdered milk?
-__label__chicken __label__jerky Can you make jerky from stewing chickens?
-__label__food-safety __label__beans __label__soaking Are refried beans supposed to be slimy and nasty smelling?
-__label__eggs __label__yolk What do eggs with two yolks indicate?
-__label__cake __label__almonds __label__filling Rolled marzipan as cake filling?
-__label__egg-noodles How to make Fresh Asian Noodle?
-__label__ice-cream __label__frozen-yogurt Cuisinart frozen yogurt recipes confusing
-__label__alcohol __label__flambe How is flambing different from just adding alcohol?
-__label__food-safety __label__water __label__mushrooms Is it safe to not wash mushrooms?
-__label__deep-frying Can I use a deep fryer instead of a pot with oil?
-__label__food-safety __label__pancakes __label__sourdough-starter Cooking with sourdough starter
-__label__equipment Proper use of induction vessels
-__label__pork __label__butchering Recommendations on how to have a hog butchered?
-__label__meat __label__marinade __label__venison How do I get good results with marinaded venison?
-__label__chicken __label__meat __label__chicken-breast __label__tenderizing How do I pound chicken (or other meat) without making a mess?
-__label__spoilage Used old chicken broth in a stew, but washed it out. Will it be safe to eat?
-__label__oats __label__grains __label__milling __label__porridge Is there a way to properly steel-cut oats yourself?
-__label__baking __label__bread __label__food-science __label__temperature Theoretical: why there's no gradient of doneness in bread?
-__label__slow-cooking __label__raw-meat How can I adapt slow-cooker recipes to allow more pre-preparation?
-__label__food-preservation __label__potatoes __label__onions Storing onions and potatoes in the same cellar
-__label__equipment __label__temperature Are cooking thermometers essential?
-__label__substitutions __label__italian-cuisine What can I substitute for Guanciale?
-__label__broth To lid or not to lid?
-__label__frying __label__lamb __label__stir-fry How to tell if stir fry lamb is done?
-__label__pasta __label__presentation How can I keep pasta shapes intact?
-__label__mushrooms Are Devils Cigar mushrooms poisonous?
-__label__candy How to use lemon or other fruit acid in Brigadeiro without curdling?
-__label__rice __label__cooking-time __label__boiling Boiling rice - drain or boil off water?
-__label__cake __label__flour Any other flour which can be used to replace Maida flour for chewy cakes?
-__label__restaurant-mimicry __label__food-identification __label__balkan-cuisine __label__serbian-cuisine Can you identify this Serbian street food?
-__label__bread __label__dough When making bread, should I add salt early or late? Pros and cons
-__label__garlic __label__chemistry __label__food-safety __label__botulism How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?
-__label__sauce __label__pasta Why add pasta water to pasta sauce?
-__label__baking __label__chicken Trouble with Baked Chicken Wings
-__label__alcohol What is distilled or freeze-concentrated mead called?
-__label__soup __label__pressure-cooker Pressure Cooker to Stovetop conversion?
-__label__grilling __label__barbecue __label__charcoal How to control temperature of a charcoal bbq
-__label__marinade __label__jerky Effect of metal colander on jerky meat post-marinade
-__label__equipment __label__blender __label__smoothie Does it take a special type of blender to make smoothies?
-__label__equipment __label__whipper How much fizz in water carbonated with ISI whipper?
-__label__storage-lifetime __label__apples __label__storage Why do apples, when placed in a cool environment for extended periods of time, form a 'waxy' layer on their skins
-__label__fruit __label__ripe __label__pineapple Do Pineapples Ripen After They Are Picked
-__label__vanilla Why do recipes call for the vanilla to be added last?
-__label__sauce __label__cheese __label__chemistry Why use citric acid and sodium hexametaphosphate in cheese sauce?
-__label__baking __label__flavor __label__cookies How to create fruity or grassy shortbread cookies?
-__label__baking __label__professional How do big companies make sure their product always looks and tastes the same?
-__label__fruit __label__drying Can I infuse my own raisins?
-__label__baking __label__bread A general rule which applies to different types of bread
-__label__pie __label__grapes can i blend up concord grapes seed and all for a pie?
-__label__onions __label__caramelization Why are my caramelized onions dried out?
-__label__pizza __label__italian-cuisine What's the difference between a Stromboli and a Calzone?
-__label__equipment __label__dough __label__pie How to use pie weights?
-__label__vegetables __label__cooking-time __label__pie When should I add diced vegetables to a pie, and how long to cook them for?
-__label__pickling Pickling whole cucumbers
-__label__storage-method __label__fruit __label__refrigerator __label__pomegranate How should pomegranates be stored?
-__label__baking __label__chinese-cuisine Sunken Moon Cakes
-__label__freezing Can I use a whole uncut green pepper that I accidentally froze or is it garbage?
-__label__seasoning __label__popcorn How do I get seasoning to stick to home-popped popcorn?
-__label__baking __label__cookies Incorporate oreo bits in cookie recipe
-__label__egg-whites Will egg whites still whip after being in the fridge overnight?
-__label__food-preservation __label__canning Canning applesauce - water bath after the fact
-__label__substitutions __label__middle-eastern-cuisine __label__turkish-cuisine Substituting cream of tartar in turkish delights?
-__label__eggs __label__beverages Eggnog: After adding egg yolks, does chill time make a difference, before having added the egg whites?
-__label__food-safety __label__temperature __label__slow-cooking __label__smoking __label__ribs When smoking is temperature consistency more important than exact temperature?
-__label__ice-cream __label__emulsion __label__additives GMS and CMC ratios in Ice Cream
-__label__chicken __label__skillet Cooking Chicken in Skillet?
-__label__food-science __label__microwave __label__marshmallow Why do marshmallows poof up so huge when put in the microwave?
-__label__substitutions Substitutions for canned diced tomatoes
-__label__baking __label__pork Pork chops: low and slow or high and fast?
-__label__storage Is Russian Kale suitable for freezing?
-__label__bread __label__hot-sauce What are the most common uses of piri piri sauce (other than with chicken)?
-__label__barbecue __label__hamburgers What is the proper way to cook a hamburger on a Pit Barrel Cooker that doesn't result in fast cooking taste?
-__label__gelatin __label__spanish-cuisine How does gelatin interact with grease (fat)?
-__label__substitutions __label__spices __label__beef __label__pepper How can I spice up ground beef without using pepper?
-__label__oven __label__salmon __label__cedar-plank What are some best practices to cook salmon on a cedar plank in an oven?
-__label__garlic In what situation could we use black garlic?
-__label__tofu __label__almonds Is there such thing as "almond tofu," and if so, is it a misnomer?
-__label__baking __label__food-science __label__butter What's the Effect of Browning Butter
-__label__substitutions __label__vegetarian __label__sausages Is there an edible, vegetarian substitute for sausage casings?
-__label__equipment __label__pan __label__non-stick Is Greenpan safe?
-__label__temperature __label__cookware Foil over cookie sheet over broiling pan?
-__label__storage __label__drying __label__oregano Most efficient way to dried up fresh oregano leaves
-__label__coffee __label__espresso What is the ideal grind for making espresso?
-__label__milk Condensed milk the same as Sweetened Condensed Milk
-__label__food-safety __label__eggs __label__storage-lifetime __label__hard-boiled-eggs Are refrigerated hard boild eggs really unsafe after a week?
-__label__steak when do I tenderize my steak?
-__label__food-safety __label__microwave __label__water __label__kitchen-safety __label__kettle Is it safe to boil water in a microwave?
-__label__chicken __label__vegetables __label__frying __label__boiling __label__pressure-cooker Is it necessary to only boil vegetables (or chicken) or can they be pressure cooked and later be boiled for the flavour to seep in?
-__label__microwave why the magnetron of Microwave is over heating?
-__label__storage-method __label__temperature __label__drinks __label__carbonation Where to store boxes/cases of Carbonated Energy Drinks (Like Red Bull) Fridge or Room?
-__label__bread Baking wheat and dairy-free bread with only dry yeast
-__label__bread __label__milk Is there REALLY a difference in powdered milk brands for baking bread
-__label__substitutions __label__wine White wine substitute in potato leek soup
-__label__chocolate __label__melting-chocolate How to re-melt bitter chocolate?
-__label__gelatin How is gelatine sold in U.S. grocery stores?
-__label__substitutions __label__dessert __label__alcohol Alcohol-optional desserts?
-__label__flavor __label__yogurt __label__frozen-yogurt How to reduce the sourness of homemade frozen yogurt?
-__label__fats __label__acidity __label__pairing Why do fatty foods go with sour ones?
-__label__chocolate __label__melting-chocolate Are commercial chocolate almonds coated with something that prevents melting?
-__label__chocolate How do you make a chocolate chip cookie where the chips remain gooey after baked and cooled?
-__label__substitutions __label__sauce __label__flour __label__thickening Substitution for idealmjl
-__label__storage-method __label__vegetables __label__refrigerator Which vegetables we should not store in the fridge and why?
-__label__seasoning __label__wok Wok patina comes off
-__label__spanish-cuisine Tortilla Espinoza - what is it and how do I make it?
-__label__oil __label__stove __label__dutch-oven When to heat oil in dutch oven?
-__label__induction With what can you maximise energy from an induction stove?
-__label__seafood How to prepare Squid to avoid sperm
-__label__bread __label__microwave Toast bread slices in a convection microwave?
-__label__fudge Which type of fat to make fudge?
-__label__sauce __label__rice __label__beans How can I make my black beans less dry?
-__label__meat __label__chili Chili/Stew - Is it necessary to cook all the meat before adding to the rest of the ingredients?
-__label__beans __label__garlic __label__sauteing How do you get garlic to stick to green beans?
-__label__milk __label__yogurt __label__fermentation __label__cultured-food I've tried to make yougurt but I've got soured milk - what went wrong?
-__label__fruit __label__culinary-uses __label__juicing Uses for juicer pulp
-__label__grilling __label__barbecue __label__meatballs How to make my meatballs more solid
-__label__substitutions __label__eggs __label__ice-cream emulsifier and stabilizer equivalent to one yolk for frozen desserts
-__label__nutrient-composition __label__fermentation What are the nutritional data for water kefir?
-__label__vinegar __label__nutrient-composition __label__spinach Does vinegar increase the iron we can digest from Spinach?
-__label__baking Substituting Lard for Soy Shortening
-__label__baking __label__fats __label__pastry How does fat affect gluten development in strudel/phyllo dough?
-__label__steak NY Steak vs NY Strip Steak
-__label__fish __label__pickling __label__curing Can you cure fish in jar?
-__label__substitutions __label__decorating __label__sprinkles How can i decorate homemade dog biscuits?
-__label__chicken __label__roast Does brining a chicken/turkey before roasting really make a difference?
-__label__food-safety __label__meat __label__utensils __label__cutting-boards Best chopping board material for meat
-__label__food-safety __label__eggs __label__boiling Can I boil eggs in the same pot I'm boiling something else?
-__label__fish __label__milk __label__poaching What is the effect of poaching fish in milk?
-__label__boiling __label__nutrient-composition To what extent is curcumin destroyed by boiling?
-__label__nutrient-composition How can I calculate the affect of cooking my food on its nutrition
-__label__storage-method __label__eggs Can I freeze egg yolks?
-__label__cheese __label__storage-lifetime Safe to eat mac 'n' cheese the next day?
-__label__baking __label__cheesecake Why Did This Cheesecake Catch on Fire?
-__label__eggs Egg yolk sizes changed over the years?
-__label__baking __label__custard __label__quiche Why is my quiche weeping?
-__label__mushrooms __label__truffles What should I look out for when cooking with truffles?
-__label__food-safety __label__storage-lifetime Why is a 4 lb bag of sugar at the grocery store hard as a rock?
-__label__substitutions __label__cookies __label__oats Can I replace rolled oats with instant oats in a cookie recipe?
-__label__stock __label__canning Jar lids popping several times
-__label__spicy-hot Is sambal generally more, or less spicy than the pepper it's made of?
-__label__food-science __label__rice __label__popcorn How to make puffed/popped rice?
-__label__equipment __label__rice What kind of domestic use machine is needed for preparing Brown Rice from Paddy?
-__label__ham __label__curing How long can you safely cure using Morton's Tender Quick?
-__label__meat __label__roasting __label__duck Differences between cooking a whole duck vs chicken or turkey?
-__label__baking __label__bread __label__yeast Is this yeast classed as instant yeast?
-__label__substitutions __label__gluten-free __label__breadcrumbs What would be an appropriate gluten-free substitute for breadcrumbs?
-__label__equipment __label__whipped-cream __label__whipper how to disarm a potentially pressurized whipping siphon?
-__label__cheese What are these little crystals in my Cheese?
-__label__food-safety __label__storage-method Tart Taste to Hot Bath method canned Vegetable soup
-__label__substitutions __label__chicken __label__beef __label__pork __label__stews Substitution for beef (veal) in a stew
-__label__temperature __label__cooking-time __label__tea How long should I let a tea with lemongrass steep?
-__label__flavor __label__pasta __label__italian-cuisine Is there pattern to stack lasagna?
-__label__freezing __label__tomatoes Is it advisable to freeze tomatoes?
-__label__chicken __label__stock Should you strip meat off bones before putting them in a stock?
-__label__sauce What is the difference between enchilada and marinara sauce?
-__label__equipment __label__cookies How to make cookies without using greaseproof paper or a baking tin?
-__label__candy Softening nougat candy
-__label__vegetables __label__curry __label__utensils Difference between cooking vegetable curries in a pressure cooker and a wok?
-__label__baking __label__food-safety __label__ham How dangerous is it to bake food with plastic?
-__label__candy __label__lemon __label__juice Corn syrup alternative
-__label__asian-cuisine __label__chinese-cuisine __label__tofu Dried tofu - does it have another name, and where can I get it in the UK?
-__label__baking What are the coloured pieces inside cupcakes called?
-__label__eggs How to properly poach an egg?
-__label__water __label__baking-soda Create a water + baking soda solution?
-__label__cheese __label__hamburgers How to prevent bursting from cheese stuffed beef patties?
-__label__equipment Removing ramekins from a bain marie
-__label__chicken __label__freezing __label__knife-skills __label__cutting Easy way to trim raw chicken thighs
-__label__dough __label__pizza __label__kneading Windowpane test - Why does my dough fail it, and what is it good for?
-__label__flavor __label__vegan How to add a salty/bacon flavor and texture to vegan collard greens?
-__label__eggs Pasteurized eggs in homemade mayo?
-__label__dough Can I make my dough for dinner rolls ahead in bread maker and refrigerate overnight?
-__label__substitutions __label__mango What's a good substitute for amchur?
-__label__beef Beef parts interchangeability
-__label__cast-iron Is it safe to deglace a cast-iron pan?
-__label__equipment __label__cleaning Dishwasher safety - "top shelf" vs. "bottom shelf"
-__label__food-safety __label__storage-lifetime __label__milk Can condensed milk be safely used after it's 'best before' date?
-__label__food-safety __label__food-preservation __label__utensils Do I need to use sterilized jars straight away?
-__label__learning How to learn to cook?
-__label__spices __label__flavor __label__herbs __label__seasoning What's the best way to learn what each seasoning is?
-__label__freezing __label__vegetables __label__beef __label__onions __label__bell-peppers Can Kebabs be frozen?
-__label__chili-peppers __label__spicy-hot Do chile peppers heat vary depending on the season?
-__label__asian-cuisine How can I tell if soy sauce is of good quality?
-__label__chocolate __label__milk __label__yogurt Is it possible to make homemade yogurt using chocolate milk?
-__label__chicken __label__frying __label__deep-frying __label__brining Questions on frying Chicken breasts
-__label__flour __label__grains __label__milling Is it possible to use Coffee Mill for other grain?
-__label__cream __label__whipped-cream Can ruined whipped cream be rescued?
-__label__turkey __label__menu-planning __label__thanksgiving How much turkey should I plan per person?
-__label__beef __label__oven __label__roasting __label__tenderizing Why did my roast beef turn out chewy and not tender? Where did I go wrong?
-__label__equipment Can I get a haze off of ceramic cooking pans
-__label__spices __label__conversion How to know how many tablespoons of seeds correspond to 1 table spoon of its ground form?
-__label__beans __label__pressure-cooker Pressure cooking beans with salt and spices
-__label__food-safety How can I safely jar up my homemade salad dressing?
-__label__stove How can I stove-cook meals for groups of 6-8 with only one burner?
-__label__slow-cooking how early can I put food into a slow-cooker?
-__label__texture __label__gelling-agents __label__blueberries __label__sorbet How to prevent pureed blueberries from gelling?
-__label__spaghetti __label__bulk-cooking How do I cook and hold pasta for 200 people?
-__label__coffee Is this coffee ratio calculation correct?
-__label__steak __label__brining __label__color Why did my flank steak turn grey when I brined it?
-__label__substitutions __label__mustard Mustard substitute
-__label__food-safety Can grilled steak be eaten next day if refrigerated and the heated in the oven?
-__label__sauce Teryaki sauce becomes viscous after boiled
-__label__milk __label__yogurt How to set yogurt so that it doesn't get watery?
-__label__cake __label__brownies How to turn a brownie mix into a cake?
-__label__nuts __label__food-identification What nut did I find?
-__label__candy __label__drying How do you dry homemade lollipops so that they are no longer sticky?
-__label__equipment __label__wine Opening wine bottle with rounded top using a waiter's friend
-__label__equipment __label__pizza __label__pizza-stone __label__cutting-boards Use the back of a granite chopping board as a pizza stone?
-__label__baking Why can't I use toaster oven instead of real oven?
-__label__equipment __label__cookies What tools are needed for making wafer cookies?
-__label__ice-cream Is it possible to create salty ice cream?
-__label__temperature __label__pot-roast __label__braising If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?
-__label__flour __label__coconut Can I add extra eggs instead of xanthan gum?
-__label__fire __label__flambe What safety precautions should be taken when attempting to flambe at home?
-__label__substitutions __label__sauce What can I use as a substitute for hoisin sauce?
-__label__equipment __label__pan What Kind of Pan is This?
-__label__equipment __label__cheese Do specialty cheese-cutting tools have specific advantages over an ordinary knife?
-__label__spices Homemade Taco seasoning recipes
-__label__food-safety Put two pork roasts in a crockpot overnight and forgot to plug it in
-__label__food-safety __label__chicken __label__slow-cooking Should I continue to cook Chicken which has only started to cook briefly then cooled by mistake
-__label__substitutions __label__frosting How to convert a chocolate fudge frosting recipe to white chocolate?
-__label__meat __label__culinary-uses Uses of Horse Meat
-__label__rice __label__mexican-cuisine __label__drinks Why does my horchata have too much sediment?
-__label__pork __label__pork-shoulder Kassler vs Pork Shoulder vs butt
-__label__baking __label__substitutions __label__cheese __label__cheesecake __label__cream-cheese Can I use yogurt cheese in cheesecake by substituting the cream cheese?
-__label__turkey Cooking turkey breast
-__label__coffee __label__tea Why don't we make coffee in the same way we make tea?
-__label__eggs __label__poaching How to poach an egg without vinegar?
-__label__chocolate compound chocolate vs real chocolate
-__label__storage-method __label__cheese __label__food-transport __label__parmesan At which temperature Parmesan cheese must be transported?
-__label__baking __label__microwave Preheating Onida convection microwave oven
-__label__baking Sticking cake in prepared pans
-__label__substitutions __label__pasta __label__boiling __label__quinoa __label__starch Will adding lemon juice to non-wheat pastas make them starchier?
-__label__cheesecake How do I wrap a spring-form pan in foil so it doesn't leak when I bake in a water bath?
-__label__milk Substuting Fresh Milk for Dry Milk
-__label__coffee __label__cinnamon What does the Cinnamon in my coffee turn into?
-__label__cleaning __label__sous-vide Changing Sous Vide water
-__label__eggs __label__hard-boiled-eggs How to find out if an egg has a cracked shell before boiling it?
-__label__fudge Making Fudge, temperature calculation
-__label__substitutions __label__french-cuisine __label__pepper Au poivre without green pepper, is it good?
-__label__food-preservation __label__ginger How long can I keep pureed root ginger
-__label__baking __label__lasagna How to bake 3 large pans of lasagna in a regular size oven
-__label__grilling __label__pizza __label__oven __label__broiler Convert grill recipe to broiler and/or oven
-__label__steak __label__shopping __label__cost Where can I buy Prime Beef?
-__label__frying __label__potatoes Does the par-boiling first then frying work for sweet potatoes as well?
-__label__food-preservation __label__citrus Can you preserve zest?
-__label__eggs __label__dessert __label__cream __label__ice-cream Beating eggs & sugar when making gelato
-__label__food-safety __label__storage-lifetime __label__syrup What is the shelf life of my syrup?
-__label__grilling __label__barbecue What fuel (burning material) gives the best flavor to meat when barbequing?
-__label__roasting __label__eggplant How do I roast eggplants without a gas stove?
-__label__storage __label__mushrooms Storage options for Oyster mushrooms
-__label__food-safety __label__temperature __label__reheating __label__frozen Why do frozen foods that are fully cooked still need to be heated to the same temperature raw items require?
-__label__resources __label__juice __label__organization __label__websites __label__juicing Juice recipe recommendation engine to give me recipes based on the ingredients I already have?
-__label__oil __label__chocolate __label__melting-chocolate Melted chocolate + olive oil = lumpy mess
-__label__vegetables __label__food-preservation __label__sous-vide __label__canning Can I can vegetables using sous-vide?
-__label__salt Why isnt my salt about 39% Sodium?
-__label__butter __label__cocoa What is milk product in cocoa butter?
-__label__popcorn How to minimize the impact of unpopped kernels and kernel shards in popcorn?
-__label__coffee __label__french-press What is the the best coffee-water ratio?
-__label__storage-method __label__utensils Is it safe/sensible to store utensils above the hob?
-__label__storage-method __label__food-preservation __label__food-safety Can I purify / kill germs in a water to make it drinkable by putting it in a freezer?
-__label__baking __label__food-safety Can baked savory pastries with ham or bacon be left at room temperature?
-__label__storage-method __label__food-science __label__ripe Why does a brown paper bag speed ripening?
-__label__sourdough-starter Can a sour dough starter be too active?
-__label__food-science __label__custard How do I thicken Advocaat without evaporating any alcohol?
-__label__vegetables __label__roasting How can you prepare turnips to make them less bitter?
-__label__meat __label__vegetarian __label__chinese-cuisine __label__soy What is Vegetable Meat?
-__label__yorkshire-puddings Yorkshire Pudding Wraps
-__label__cutting Julienne applications
-__label__resources __label__restaurant Requirements for a Good Chef
-__label__substitutions __label__spices __label__garlic Substitute fresh garlic instead of garlic powder?
-__label__asian-cuisine __label__noodles __label__japanese-cuisine Mysterious Disintegrating Udon noodles
-__label__cooking-time __label__microwave __label__squash Microwave Butternut Squash
-__label__mayonnaise How can I make my own mayonnaise properly?
-__label__egg-noodles How to make curly homemade flat noodles
-__label__equipment __label__thai-cuisine Large wooden mortar and pestle
-__label__flavor __label__coffee Describing the taste of Illy coffee and similar brands
-__label__soup __label__rice What is the best variety of rice or preparation of rice to use in soup?
-__label__food-safety __label__potatoes __label__produce How can I tell if vitelottes/purple potatoes have "green flesh"?
-__label__cookbook Gaul Divided into 3 fats
-__label__food-safety __label__bacon USDA or Food Labeling?
-__label__baking __label__cake __label__temperature Time and Temperature to bake small fruit cakes
-__label__cookies Cookies are soft in the middle, even though the edges are browned
-__label__cheese __label__milk __label__microwave Raw milk curdling in microwave
-__label__herbs __label__garlic __label__please-remove-this-tag Is canned or jarred minced garlic substantially different from fresh garlic?
-__label__chicken __label__turkey __label__texture How do I keep ground turkey or chicken from clumping when I cook it?
-__label__substitutions __label__milk __label__ice-cream Milk substitute for ice cream and others
-__label__baking __label__chia Adding raw chia seeds to baked goods?
-__label__popcorn How do I coat popcorn with flavor?
-__label__salt __label__asian-cuisine __label__food-preservation __label__ramen How can I recreate the flavour of instant ramen without the salt?
-__label__vegetables Are California veggies bigger?
-__label__flavor __label__vanilla What does vanilla extract add to a recipe?
-__label__freezing __label__canning __label__pumpkin How to keep pumpkin fresh for a long time?
-__label__breadcrumbs Crunchier breadcrumbs
-__label__mexican-cuisine How to make the sour cream that some restaurants serve with quesadillas?
-__label__oil __label__shopping What do "virgin" and "extra virgin" mean in regards to olive oil?
-__label__substitutions __label__bacon Non Pork Bacon Alternatives
-__label__food-safety __label__sweet-potatoes dark black furrows in sweet potatoes
-__label__chili-peppers Can I freeze chilli powder?
-__label__measurements __label__lemon __label__lemon-juice How much juice is in a lemon?
-__label__oven __label__dough Dough(s) to hold moist oven dish contents
-__label__baking __label__fruit __label__watermelon Baking watermelon
-__label__steak __label__marinade Guidelines for marinating vs seasoning steak based on grade and/or cut?
-__label__chicken __label__rice __label__mushrooms Condensed cream of mushroom over chicken and rice
-__label__substitutions __label__dough __label__noodles __label__chinese-cuisine Can I substitute baking soda for kansui powder?
-__label__baking Will double-action baking powder lose potency if not baked immediately?
-__label__cake __label__frosting Freezing Buttercream Flowers for later use?
-__label__storage-lifetime __label__storage __label__meringue How long can I store a 'naked' Pavlova?
-__label__tea Tea infused with caffeine
-__label__salt __label__pickling Pickles are really salty (lactic fermenation)
-__label__flavor __label__oil __label__smell __label__color __label__avocados How can I process clear avocado oil with a pleasant scent, and how can I dry it faster?
-__label__barbecue __label__asparagus How long to cook asparagus on a BBQ?
-__label__tea __label__microwave __label__chai How to make a brewed tea at work?
-__label__whipped-cream Whipping-cream will not stay hard or keep its peaks and gets runny
-__label__potatoes What is the conversion ratio from whole potatoes to potato flakes?
-__label__salt Why is it important to add salt during cooking?
-__label__eggs __label__dessert __label__measurements __label__crepe How many eggs in a Mille Crpes Cake?
-__label__substitutions __label__spices __label__indian-cuisine __label__allergy What are the possible substitutions for Cumin in Indian cuisine?
-__label__sauce __label__rice __label__chinese-cuisine __label__restaurant-mimicry How do restaurants make chicken fried rice? What ingredient am I missing?
-__label__storage-method __label__fish Clean an entire fish before or after storing in a freezer?
-__label__alcohol __label__ingredient-selection __label__cocktails __label__rum What's the difference between Santa Cruz Rum and Jamaican Rum?
-__label__equipment __label__coffee Why is my Bunn overflowing?
-__label__equipment __label__bread How do I keep the paddle of a bread machine from damaging the bread upon removal?
-__label__sugar __label__caramel __label__brown-sugar Suggestions for caramel from dark brown (muscovado) sugar?
-__label__sous-vide Where can I find "food safe" glass marbles for sous vide cooking?
-__label__food-safety __label__fish __label__salmon __label__defrosting Am I cooking frozen fish safely?
-__label__japanese-cuisine __label__sushi Sushi tasted like pure seaweed
-__label__cake What happened to my cake?
-__label__food-safety __label__tea Eucalyptus tea: is it safe to drink?
-__label__sauce __label__restaurant-mimicry __label__barbecue-sauce How can I recreate the Montgomery Inn "Cincinnati style" barbeque sauce at home?
-__label__fish __label__brining What is the proper way to brine fish?
-__label__flavor __label__vegetables __label__spinach What helps against astringent mouthfeel from spinach or chard?
-__label__storage-lifetime __label__refrigerator __label__tuna How long will tuna salad stay good refrigerated?
-__label__meat __label__roasting __label__bones why roast marrow bones at 450F?
-__label__flour __label__roux Making Roux when Flour is Missing
-__label__freezing __label__soup Can you freeze soup?
-__label__chicken __label__korean-cuisine How do I replicate the unique crispiness of Korean fried chicken?
-__label__oil __label__deep-frying Should I keep oil in the refrigerator after deep frying?
-__label__knives __label__maintenance __label__sharpening What type of whetstones are you using for sharpening stainless steel knives?
-__label__cheese __label__milk __label__cheese-making __label__dairy __label__mozzarella How to make mozzarella with rennet?
-__label__barbecue __label__ribs What's the best way to cook fall-off-the-bone baby-back ribs
-__label__tomatoes __label__condiments __label__consistency Thinning Tomato paste
-__label__roux __label__gravy How do I lessen the effects of thickening caused by roux?
-__label__gingerbread Molasses - dry vs. wet
-__label__storage-method __label__hollandaise Is there any way to store hollandaise sauce?
-__label__baking __label__cookies Is it possible to make cookies without creaming the butter?
-__label__rice How can I improve my fried rice?
-__label__freezing __label__chocolate __label__refrigerator __label__mousse Removing metal disc ring from chocolate mousse: which method should I use?
-__label__baking __label__substitutions __label__sugar __label__conversion How do I make liquid glucose from powdered glucose
-__label__substitutions __label__chicken __label__greek-cuisine Substitute for rooster
-__label__candy __label__gluten-free __label__middle-eastern-cuisine __label__food-identification What is tamur (ingredients)?
-__label__cake __label__chocolate How to convert normal sponge to chocolate sponge
-__label__frying __label__fats __label__ground-beef How do you properly drain the grease after browning ground beef?
-__label__food-safety __label__salmon Salmon with green back
-__label__fudge Condensed milk versus regular milk in fudge recipes
-__label__bread __label__food-preservation __label__breakfast __label__toasting Which bread keeps the longest?
-__label__middle-eastern-cuisine __label__sour-cream Are curd and sour cream typical middle-eastern food?
-__label__slow-cooking What's the name of this slow cooking technique?
-__label__chilling __label__camping What is a good way to cooldown my food and drink without a fridge?
-__label__chicken __label__knife-skills __label__turkey __label__poultry How to carve poultry?
-__label__garlic Why is my garlic brown and slightly translucent?
-__label__nutrient-composition Looking for an accurate nutrition database
-__label__baking __label__substitutions __label__flour substituting white all purpose flour with wheat all purpose flour
-__label__seafood How to prepare cockles for cooking?
-__label__pork __label__sous-vide __label__chinese-cuisine Sous Vide Pork Butt Char Siew (Chinese BBQ)
-__label__food-safety __label__beans __label__frozen Do frozen Lima Beans contain Cyanide?
-__label__cheese-making How many times can cheesecloth be reused?
-__label__cake __label__batter Cake batter consistency
-__label__pasta How do you Tell if Home Made Pasta is Dry Enough to put through the Cutter?
-__label__sauce __label__tomatoes Making Tomato Sauce from Tomato Paste
-__label__coffee __label__temperature __label__dessert __label__italian-cuisine What is the ideal coffee temperature for tiramisu?
-__label__baking __label__baking-powder Are there any pre-made Baking Powders with Cream of Tartar
-__label__storage-method __label__refrigerator __label__mexican-cuisine __label__salsa How long will homemade Pico de Gallo last in the refrigerator?
-__label__meat __label__restaurant How do smaller but good restaurants keep/reheat roasted meat, particularly Prime Rib?
-__label__fermentation __label__cultured-food How do you create and store bacteria cultures for fermenting?
-__label__temperature __label__lasagna I'm tweaking a Lasagna Bolognese
-__label__oven Oven is leaking steam out the back
-__label__seeds __label__raspberries __label__smoothie How to get raspberry flavor into a smoothie without seeds?
-__label__chocolate __label__chocolate-truffles what size foil squares to wrap chocolate truffles?
-__label__indian-cuisine __label__curry Indian Curry: Frying spices vs marinating the meat in them
-__label__baking __label__frying __label__italian-cuisine __label__meatballs What would be the difference between frying vs baking meatballs?
-__label__sauce __label__oven __label__boiling __label__canning __label__botulism Is this canning method safe to use for spaghetti sauce? (Boiling the sauce in the jars in the oven)
-__label__bread __label__beer Can I use flavored beers in beer bread?
-__label__rice __label__rice-cooker Preparing Brown Rice
-__label__fish __label__sous-vide __label__spanish-cuisine Spanish Codfish with sous-vide
-__label__pasta __label__italian-cuisine Does it matter if I add cornstarch to my sauce instead of pasta water?
-__label__jerky __label__dehydrating marinated vegetables on food dehydrators?
-__label__sauce __label__mint How to make mint sauce
-__label__storage-method __label__onions Storing unused portion of red onion
-__label__baking __label__cake Cake with an impenetrable crust?
-__label__baking __label__gingerbread How to make gingerbread more moist and fluffy?
-__label__equipment How to calibrate Polder instant read thermometer?
-__label__sandwich __label__peanut-butter Why do peanut butter sandwiches become hard and how to prevent that?
-__label__sauce __label__boiling __label__wine How to make red wine sauce?
-__label__oven __label__beef __label__braising Braised short ribs differ in texture when on stove top vs in oven
-__label__food-safety __label__storage-lifetime __label__alcohol Why doesn't Bailey's go bad?
-__label__meat __label__kosher Are products labeled Kosher or Halal generally of a better quality than those that aren't?
-__label__please-remove-this-tag __label__resources __label__history where can I find ancient ages/middle ages recipes and preparation techniques?
-__label__baking __label__butter Butter vs oil in Banana bread and Zucchini bread
-__label__equipment What factors should I consider when buying kitchen tongs?
-__label__food-safety __label__chicken __label__crockpot raw chicken in an "off" crockpot
-__label__equipment __label__cleaning How to clean a big butcher block?
-__label__roasting One oven dinner
-__label__coconut __label__emulsion __label__frozen Does using frozen coconut milk lead to poorer consistency than canned?
-__label__pasta __label__masa Masa Harina and a pasta roller?
-__label__chocolate Why is dark chocolate dark when pure cocoa is light brown?
-__label__chicken __label__brining How Long To Brine Boneless Chicken
-__label__substitutions __label__vegetarian __label__bacon Vegetarian Alternative to Bacon-wrapped Sausages?
-__label__cheese __label__cheese-making Is pressed cottage cheese a different cheese?
-__label__baking __label__oil __label__oven __label__potatoes __label__aluminum-foil Electric tandoor foils, food sticks to the aluminium foil
-__label__potatoes Is is possible to make popped potatoes?
-__label__substitutions __label__cheese __label__vegan What vegan substitutes are available for cheese?
-__label__meat Can I cook ribs by starting them one day and finishing the next?
-__label__steak How to cook a 2-inch thick steak to medium?
-__label__equipment __label__pancakes To what extent are dimpled pans interchangeable?
-__label__baking __label__cake __label__vegan Protein networks in vegan cakes
-__label__food-safety __label__chicken __label__turkey __label__chicken-breast Can I grill a chicken/turkey breast in the night and eat it 12:00 and 18:00?
-__label__beef __label__slow-cooking __label__crockpot __label__pot-roast Best beef joint for slow cooker
-__label__salt __label__dough __label__pizza __label__yeast Does salt interfere with the yeast in the dough swelling process?
-__label__equipment __label__vegetables __label__juice __label__juicing __label__greens How to turn froth into juice?
-__label__alcohol Cumin-flavored vodka
-__label__pickling Pickling without Sterilization - Is It Safe?
-__label__reheating __label__flan Can I salvage undercooked flan
-__label__food-safety __label__freezing Can I freeze left over Shake & Bake coating mix after it's used?
-__label__food-safety __label__pan __label__olive-oil __label__teflon Best pan to use for cooking in olive oil?
-__label__language __label__cultural-difference What are "hog lumps"?
-__label__cookies __label__salt __label__butter __label__recipe-scaling __label__margarine Using I Can't Believe It's Not Butter and salt in a recipe that calls for unsalted butter
-__label__pasta __label__menu-planning Adding Meat to Pasta Caprese
-__label__eggs __label__shopping How to buy eggs to avoid dark specks
-__label__food-safety __label__allergy Comparable ingredients in butter and mayonaise
-__label__caramel __label__toffee What is real caramel?
-__label__substitutions __label__spices What can I substitute fennel pollen with?
-__label__food-safety __label__equipment Food Safe 3D printed Jello Molds
-__label__refrigerator __label__fresh __label__bananas Keeping bananas fresh for longer
-__label__dessert How to do creme brulee 'to go'?
-__label__garlic How much fresh garlic makes how much garlic powder
-__label__bouillon __label__cubes How would I measure Bouillon Cubes compared to the actual powder
-__label__butter __label__herbs __label__ghee How long should I cook herbal ghee?
-__label__beef Is beef 'aged' in vacuum packed bags?
-__label__substitutions __label__coffee __label__vegan __label__soymilk What plant-based (non-dairy) milk do not separate when making caffe latte?
-__label__eggs __label__cast-iron __label__scrambled-eggs Cooking eggs on cast iron
-__label__cheese Is candle wax and cheese wax the same thing?
-__label__yogurt Does repeating freeze -> chill -> freeze -> chill spoil yogurt?
-__label__chocolate __label__history How can I eat or drink chocolate as Montezuma would have consumed it in pre-Colombian Mexico?
-__label__rice __label__flour __label__pizza Pizza dough is way too wet, already in the oven. Fix?
-__label__sauce __label__italian-cuisine Why do you stir italian sauce all day
-__label__beans How long should dry beans be soaked before cooking?
-__label__flavor __label__asian-cuisine Other uses for Korean salted shrimp
-__label__meat __label__freezing __label__thawing What is it in frozen food that makes chefs so mad?
-__label__baking __label__freezing __label__puff-pastry Can I freeze baked puff pastry?
-__label__baking __label__chocolate __label__temperature __label__pie at what temperature should apple-choco pie be prepared?
-__label__baking __label__pie __label__dough __label__cookies __label__crust Can you make pie crust from cookie dough?
-__label__flavor __label__cheese Tasty vs Mild vs Mature Cheddar Cheese
-__label__chicken __label__chicken-breast __label__butchering What is the percentage by weight of meat in a split chicken breast?
-__label__chocolate __label__icing __label__gingerbread Is using chocolate instead of royal icing for a gingerbread house more difficult?
-__label__menu-planning How much prime rib should I plan per person?
-__label__bread How can I keep my freshly baked loaf fresh until the next morning if I bake it at night?
-__label__cutting-boards __label__food-safety When should cutting boards be replaced?
-__label__substitutions Substitute For Cream of Tartar
-__label__baking __label__food-safety __label__storage-method __label__bechamel Is it difficult to make a bchamel sauce for 15 persons?
-__label__grilling __label__kebab Do metal skewers make a considerable different cooking time than wooden?
-__label__substitutions __label__flour __label__cornstarch Is cornstarch and AP flour really a good substiture for cake flour?
-__label__bread __label__flour Searching for a "Dry Goods Starter Mix"
-__label__equipment Blowtorch - hardware store vs kitchen store. Is there a difference?
-__label__beans Beans rated by cooking time
-__label__ice-cream __label__chilling Chilling? How can I quantify that?
-__label__equipment __label__pan __label__frying-pan What type of frying pan does not warp?
-__label__pasta Why does my homemade pasta stick to itself whilst cooking?
-__label__fruit How to eat Rambutan?
-__label__milk __label__pancakes __label__crepe __label__soymilk Substituting soy milk for regular (cow) milk in crepes/pancakes
-__label__food-safety __label__cookware __label__maintenance Stainless steel cookware scratches
-__label__deep-frying __label__turkey Turkey frying oil temperature issues
-__label__chocolate __label__melting Can milk chocolate candy be used as a chocolate substitute in fudge?
-__label__freezing Frozen fresh figs to make jellies
-__label__candy __label__gelling-agents Why did my "Turkish Delight" turn into a horrible goopy mess?
-__label__cheese __label__culinary-uses What can be done with Norwegian brown cheese Brunost other than a sandwich?
-__label__shopping __label__fresh __label__lettuce Is the lettuce inside the wilted outer leaves still good?
-__label__food-safety __label__eggs __label__cooking-time __label__sous-vide Reheating boiled eggs for scotch eggs
-__label__indian-cuisine __label__chili-peppers __label__food-history What was Indian food like before the arrival of the chilli from South America?
-__label__freezing __label__cream __label__dairy __label__half-and-half I accidentally froze a carton of Half and Half. Is it ruined?
-__label__meat __label__freezing __label__food-preservation __label__steak __label__vacuum How to remove individual steaks from a lump I mistakenly froze together?
-__label__sauce __label__flavor __label__oranges __label__citrus __label__reduction How do I concentrate the flavor in orange juice?
-__label__cookware __label__custard __label__stainless-steel __label__ceramic Placing a ceramic bowl over stainless steel saucepan
-__label__substitutions __label__baking __label__sugar Does it matter what kind of sugar is used in baking?
-__label__herbs __label__culinary-uses What can I do with a lot of sage?
-__label__asian-cuisine __label__chinese-cuisine __label__thai-cuisine __label__vietnamese-cuisine Where does the Asian dish "sang choi bow" come from?
-__label__equipment __label__pasta Egg and flour proportion for pasta extruder
-__label__food-safety __label__measurements __label__menu-planning __label__food-identification Creating meal plans
-__label__grilling __label__cleaning What is this black stuff coming off my George Forman grill?
-__label__grilling __label__beef How to make entrecte steaks on a grill?
-__label__freezing __label__fish __label__thawing How do I separate two fish fillets that have been frozen together?
-__label__mexican-cuisine How do you cook nopales while keeping the green color?
-__label__noodles __label__gluten-free How do I keep rice based noodles from sticking together?
-__label__food-safety __label__vacuum __label__mozzarella Shipping Homemade Mozzarella
-__label__sauce __label__pasta How to mix pasta and sauce evenly?
-__label__sauce __label__cheese Why is my cheese sauce sweet?
-__label__soup __label__language __label__stews Difference between soup and stew
-__label__seafood Can I re-cook pre-cooked conch?
-__label__boiling __label__pork How to boil pork knuckle?
-__label__sauce __label__cream __label__mushrooms __label__alfredo Grey mushroom cream sauce - why so dark?
-__label__chicken __label__slow-cooking Stew? Roast? Non-Braised Chicken?
-__label__melting-sugar __label__tahini Why did my halva crumble?
-__label__tea __label__caffeine __label__beverages Bagged or Loose Leaf Tea
-__label__cooking-time __label__seafood __label__shrimp __label__paella __label__mussels How long to cook seafood in paella?
-__label__flavor __label__cleaning __label__utensils How to remove residual flavours from, e.g., a coffee press
-__label__food-safety __label__vegetables __label__spoilage __label__squash Discolored ring in squash
-__label__vegetables __label__fresh __label__mold Strange orange gel on surface of zucchini?
-__label__freezing What makes ice shatter in icecube tray?
-__label__eggs __label__sauce __label__custard What could be used as a savoury custard to serve with a savoury jam roly-poly?
-__label__food-safety __label__frying __label__oil __label__deep-frying How to keep my (deep frying) oil usable as long as possible?
-__label__oven __label__temperature Our oven consistently undercooks food
-__label__candy __label__caramel Why do my caramels turn out hard in the center?
-__label__pork How should I cook pigs cheeks?
-__label__food-science __label__vinegar __label__restaurant-mimicry Why does white vinegar taste better when at restaurants?
-__label__food-preservation __label__refrigerator What is the ideal fridge temperature
-__label__beef __label__tenderizing Cooking beef: how to make it tender?
-__label__stock Dark stock proportions
-__label__substitutions __label__sugar __label__cookies __label__caramelization __label__sugar-free How can I make cookies without any sugar?
-__label__language __label__duck Is there a difference between "magret of duck" and "fillet of duck"?
-__label__eggplant Could a non-bitter eggplant become bitter after cooking?
-__label__organization How do I write a recipe so others (or Google) can translate it well?
-__label__flavor Extract v flavoring
-__label__substitutions Substituting milk with whipping cream
-__label__nutrient-composition __label__beans __label__lentils How does lentils' nutritional profile change in germinating lentils in water?
-__label__cooking-time __label__breakfast __label__oats Fast way to cook steel-cut oats when no microwave is available
-__label__shellfish Where can I buy fresh water prawns?
-__label__sauce __label__italian-cuisine __label__wine __label__sauteing __label__reduction How do I know when my wine is properly reduced?
-__label__meat __label__cooking-time __label__slow-cooking __label__mutton Mutton shoulder versus mutton leg - any difference in length of cooking?
-__label__broth Why do my huge bone broth ice cubes become tiny puddles when melted?
-__label__flavor __label__spices __label__herbs __label__slow-cooking What flavorants stand up to long cooking?
-__label__meat __label__freezing __label__gravy When freezing prepared meats, is it better to freeze the meat separate from the sauce/gravy?
-__label__kefir Cooking with kefir
-__label__grilling __label__polenta How to grill polenta?
-__label__food-science __label__vinegar __label__starter Does accidental vinegar have a culture that I can pass along?
-__label__fruit __label__cutting __label__peeling How to peel, cut and prepare prickly pears without getting the thorns in your skin?
-__label__baking Hardening Homemade Butterscotch into the Consistency of Butterscotch Chips
-__label__storage-lifetime Pasta Salad+Chicken freezer storage for a week?
-__label__measurements __label__vanilla __label__american-cuisine What does an American recipe mean by 1 tablespoon vanilla?
-__label__frying __label__pork __label__honey Is it Safe to Fry Honey?
-__label__microwave salmon + microwave = BLAM, any suggestions?
-__label__charcuterie __label__corned-beef Corned Beef, Cabbage vs. Reuben - Multipurpose?
-__label__chocolate __label__dessert __label__frosting How should I modify my vanilla frosting to convert it into a chocolate frosting?
-__label__vegetables __label__organic How can one test if a vegetable is organic?
-__label__bacon __label__thickening __label__pairing __label__spicy-hot __label__sour-cream What kind of cooling garnish is like ice cream but doesn't melt?
-__label__fish How should swordfish be prepared?
-__label__baking Bake meat then veg dish back to back?
-__label__bread __label__yeast __label__proofing How do I substitute proofed dried active yeast for fresh yeast?
-__label__tomatoes Why do sun-dried tomatoes taste different than fresh tomatoes?
-__label__gelatin __label__gelling-agents Making gelatin from scratch
-__label__chili-peppers __label__hot-sauce Elements of a chilli sauce
-__label__vegan __label__soymilk Is it possible to make soymilk without a "beany" taste?
-__label__nuts __label__grinding how to grind pistachio nuts so that they stay dry
-__label__oven Gas or electric oven with gas stove
-__label__substitutions __label__equipment __label__blender DIY blender lid replacement
-__label__spices __label__salmon My salmon burgers are bland
-__label__substitutions __label__meat A substitution for pork in Swedish Meatballs
-__label__raw __label__lentils how long can you keep uncooked lentils - red and brown
-__label__turkey __label__defrosting __label__thanksgiving What are the options for thawing a frozen turkey?
-__label__language __label__ketchup What is it about boring, normal ketchup that makes it "fancy"?
-__label__cocktails 3 piece Cocktail Shaker Question
-__label__batter Black layer on Dosa batter
-__label__baking __label__lemon __label__blind-baking How do I find tart pans like these?
-__label__substitutions __label__spices Can I use green cardamomm pods and ground cardamom interchangeably?
-__label__baking __label__substitutions __label__extracts Substitution of root beer concentrate for extract
-__label__oven __label__cleaning How do I clean deep burns in my oven?
-__label__cheese __label__grating How can I grate soft cheeses?
-__label__pork __label__smoking Smoking 3lb Pork Butt
-__label__pasta What Old World Europe countries (apart from Germany and Italy) have their own unique pasta traditions?
-__label__substitutions __label__vegetarian Substitute for chicken broth in tomato soup
-__label__sauce __label__hollandaise How can I fix a hollandaise sauce after it has split?
-__label__cheese Overwhelmed by cheese
-__label__fermentation __label__beets Why are my beets not fermenting?
-__label__tea What is a good technique to make Iced Tea?
-__label__microwave Rule of thumb for cooking multiple things in a microwave at the same time?
-__label__culinary-uses __label__wine What can I do with leftover wine?
-__label__substitutions __label__milk __label__cheesecake Replacing whole milk with sweetened condensed milk for cheescake
-__label__cleaning __label__olive-oil How to remove olive oil stains from cotton/wool cloths?
-__label__chocolate Using Milk Chocolate instead of unsweetened chocolate in a pie
-__label__cleaning __label__cookware Burned enameled cast iron stock pot
-__label__chicken __label__meat __label__fats __label__turkey __label__grinding Keep or remove skin when grinding poultry?
-__label__oil __label__pan __label__non-stick __label__flatbread How to cook flatbread without oil?
-__label__please-remove-this-tag __label__pasta __label__broth Saving pasta water
-__label__bread __label__proofing Why proof a baguette seam side up
-__label__garlic __label__sauteing __label__shrimp Should I peel and devein whole shrimps?
-__label__eggs __label__dessert __label__egg-whites __label__meringue How to keep meringue white while baking?
-__label__equipment My Bunn coffeemaker has started overflowing at the funnel
-__label__frying __label__pan __label__frying-pan Where can I buy a transparent frying pan?
-__label__baking __label__dough __label__bread __label__yeast __label__seasonal How to get threads in a yeast dough?
-__label__frying __label__gnocchi How do I make Crispy Gnocchi
-__label__food-safety __label__eggs Shelf life of soft or medium boiled eggs?
-__label__meat __label__stews What is the lowest possible temperature for stewing meat?
-__label__fish __label__grilling How do I flavor fish en papillote?
-__label__bread Do I cover a fermenting a bread starter
-__label__dutch-oven What causes dutch oven flavor?
-__label__substitutions __label__mexican-cuisine What is an alternative to chicken broth for Mexican rice?
-__label__fruit __label__ice-cream How to add fresh fruit chunks to ice cream?
-__label__meat __label__sausages __label__raw-meat Home-made fermented/ cured sausages numbing sensation
-__label__garlic __label__sauteing How long should I saute garlic?
-__label__pasta __label__herbs __label__italian-cuisine What kind of herbs are common in Italian dishes?
-__label__chicken __label__flavor __label__chicken-breast __label__organic Why do US chicken taste "gamey"/rancid in no time despite proper storage?
-__label__sweet-potatoes Can I pre-cut sweet potatoes?
-__label__food-safety __label__meat Is rare pheasant safe?
-__label__cake What kind of paste do I use to form shapes to decorate a cake?
-__label__boiling __label__alcohol Can I get drunk by evaporating steam of alcohol?
-__label__flavor __label__meatballs How can I add flavor to meatballs which taste stale from being frozen too long?
-__label__freezing __label__herbs Can I freeze fresh hyssop?
-__label__food-safety __label__deep-frying __label__turkey Is it safe to deep fry two turkeys in the same oil for Thanksgiving?
-__label__coffee can a person taste the difference between coffee that has been ground 8 hours prior to brew vs 12 hours prior to brew?
-__label__ham __label__casserole Is there a way to make ham in a casserole less salty?
-__label__sandwich __label__jelly __label__containers pb&j taste like soap
-__label__equipment What does the number mean in the specification for a mincer?
-__label__chicken __label__seasoning __label__marinade "Post-marinating"? Is it a real term or do my taste buds deceive me?
-__label__measurements Do cooks in the US measure volume using 'traditional' or 'legal' units?
-__label__sugar __label__nutrient-composition __label__honey What nutritional differences are there between honey and table sugar (sucrose)?
-__label__please-remove-this-tag __label__pie __label__dough __label__basics __label__baking Flaky pie crust for sweet fruit pie: butter, shortening, lard, or combination?
-__label__eggs What is a black, preserved egg called?
-__label__equipment __label__flour __label__gluten-free Gluten tester; simple and fast
-__label__lettuce How to wash lettuce
-__label__chicken __label__meat How old is a chicken when it's time to be cooked?
-__label__tea __label__grinding Should I crush the spice for Chai Tea Latte?
-__label__flavor __label__vegetables __label__soup __label__spices __label__texture Troubleshooting: Kitchen Sink Vegetable Soup
-__label__sauce __label__vinegar White wine vinegar in sweet and sour sauce
-__label__food-safety __label__sauce __label__mold What is this cotton-like stuff growing on my pizza sauce?
-__label__cheese __label__temperature __label__fermentation __label__kefir How can you consistently separate Kefir into curds and whey for cheesemaking?
-__label__baking __label__cookies How to make cake like cookies crispy
-__label__salt __label__potatoes How can I reduce the salt in oversalted potatoes?
-__label__baking __label__flour __label__quickbread problems with buttermilk biscuits
-__label__flavor __label__fish "Odd" flavor in some white fish - how to predict?
-__label__butter __label__popcorn How do I butter popcorn without making it soggy?
-__label__baking __label__cookies Cookies rise nicely in the oven, but then collapse
-__label__cast-iron __label__chili Would a cast iron pot work well for chili? If so, why?
-__label__gas Run gas when outside of home
-__label__substitutions __label__potatoes __label__pumpkin __label__french-fries __label__sweet-potatoes How to make Pumpkin Fries
-__label__chicken __label__seasoning Roasted chicken ends up only salty outside
-__label__baking __label__dessert __label__creme-anglaise What is the difference between crme anglaise and crme ptissire?
-__label__herbs __label__seasoning Is there a secret to flavouring with herbs
-__label__food-safety __label__meat __label__raw-meat __label__packaging What does it mean, when packaged meat depressurizes itself?
-__label__dough __label__pie Making a decent pie crust?
-__label__equipment __label__knives __label__maintenance What regular maintenance is best for a Japanese knife?
-__label__liver How can I Saute Liver & Onions and keep the liver moist?
-__label__rice __label__rice-cooker __label__sticky-rice How do I cook sticky rice/glutinous rice in my rice cooker?
-__label__temperature __label__roast Roasting meat at low temperatures
-__label__cleaning How to efficiently remove the food particles stuck in the scrubbing pad?
-__label__pasta How do I tell if my pasta is molto al dente?
-__label__oil Should vegetables be put in the oil before the oil is heated?
-__label__baking __label__cooking-time __label__pie __label__crust When is is necessary to par bake a pie crust?
-__label__beef __label__broth Was my bone marrow broth boiled too long?
-__label__cake __label__fondant Best way to stabilize wedding cake tiers
-__label__oil Heating Pan & Oil
-__label__baking __label__storage-method __label__cake __label__storage How to store a double iced cake
-__label__storage-lifetime __label__food-preservation __label__milk __label__vegan How can I preserve refrigerated cashew / almond milk by at least 2 months?
-__label__flavor __label__bell-peppers How to remove the bitter taste from green bell pepper?
-__label__oil __label__pan What makes oil stick to the pan so bad that it is so difficult to wash out?
-__label__nutrient-composition Does cooking with solar cookers preserve the nutrients in food?
-__label__chickpeas What is the difference between chickpeas and garbanzo beans?
-__label__vegetables __label__frozen Using older frozen vegetables
-__label__fish __label__knife-skills __label__cutting Correct knife to use for portioning raw salmon?
-__label__bacon Cooking Buffet-style Bacon
-__label__cooking-time __label__thickening __label__jelly __label__pectin __label__cranberries How can I thicken this cranberry-pepper jelly?
-__label__caramel When a recipe calls for 'individually wrapped caramels', are these soft caramels (e.g. Jersey caramels) or hard candies (like werthers cream candies?)
-__label__soy __label__soymilk Soy milk compared to other bean milks
-__label__culinary-uses __label__beets What are some ways to prepare beet greens?
-__label__oil __label__avocados How do I press avocadoes to make avocado oil?
-__label__sauce __label__chinese-cuisine Should I make my own Hoisin Sauce?
-__label__equipment Ball Shaper for Batter
-__label__equipment __label__meat __label__thermometer How do you correctly use a meat thermometer?
-__label__microwave __label__hamburgers How do I cook a frozen hamburger in the microwave?
-__label__sauce __label__steak __label__sous-vide How should I prepare an excellent sauce from sous vide juices?
-__label__food-safety __label__fish __label__pickling Pickling Frozen Fish
-__label__cheese Age between mild and sharp
-__label__flavor __label__juice __label__bananas __label__smoothie __label__strawberries Why is orange juice or apple juice added in a smoothie?
-__label__measurements __label__russian-cuisine __label__measuring-scales Exactly how much is "one glass", in Russian recipes?
-__label__coffee __label__milk Instant coffee with only milk?
-__label__pasta Why is my macaroni salad absorbing all the liquid?
-__label__cheese __label__microwave Why does my Velveeta queso dip get clumpier the longer it stays in the microwave?
-__label__baking __label__bread __label__yeast New bread maker asks: how to make a bread loaf stay 'firm and solid' without a loaf pan?
-__label__baking __label__cookies __label__carob How can I make a carob coating?
-__label__substitutions __label__brown-sugar How can I substitute or make soft brown sugar?
-__label__salt __label__wine __label__chinese-cuisine Questions about shaoxing wine
-__label__beef __label__grilling __label__steak __label__tenderizing How do you cook grass-fed beef so it is not tough?
-__label__cake How to know which pan to use for baking a cake
-__label__coffee __label__grinding __label__french-press How do I remove small grounds when using a french press?
-__label__sauce __label__chips How to make wet fries?
-__label__baking __label__substitutions __label__bread __label__dough Egg replacer for bread dough?
-__label__lamb Suggestions for meal-for-two with one lamb shank
-__label__food-safety __label__onions Is it safe to eat green onion slime?
-__label__substitutions __label__vanilla What is the functional difference between imitation vanilla and true vanilla extract?
-__label__food-safety __label__fish __label__seafood Is Yellow coloring inside a fish normal?
-__label__chicken __label__japanese-cuisine What dish?: Japanese chicken skewer wrapped in a green leaf and sour red sauce
-__label__mayonnaise Homemade mayonnaise difficulties
-__label__convenience-foods Why do my hotpockets always split down the sides?
-__label__food-safety __label__cast-iron __label__maintenance Why are standard cast iron maintenance practices compatible with food safety?
-__label__baking __label__butter __label__cookies How can I tell when my fat is sufficiently creamed?
-__label__canning __label__jam why (Calif.) apricot & peach jam will not set?
-__label__eggs __label__spices __label__herbs __label__omelette Which fresh herbs goes well with an omelette?
-__label__pot __label__dutch-oven How do I pour from a dutch oven without making a mess?
-__label__chicken __label__chicken-breast __label__wok New to cooking - how long to cook chicken breast pieces in a wok?
-__label__vegetables __label__frying __label__cream Is it possible to fry vegetables in cream?
-__label__tea __label__thermometer Are normal cooking thermometers suitable to use as tea thermometers?
-__label__baking __label__cake __label__oven Can these settings bake a cake?
-__label__pan __label__hamburgers Pan-fried hamburgers, what temperature?
-__label__custard Can I use store-bought custard for Portuguese Tarts?
-__label__food-identification What are yellow sushi radishes called?
-__label__chicken __label__camping __label__fire __label__asparagus __label__outdoor-cooking How do I cook chicken and asparagus over an open fire?
-__label__storage-method __label__frozen What exact temperature allows me to store frozen products really long?
-__label__food-science __label__gelatin __label__gelling-agents Why commercial gummies do not melt?
-__label__baking __label__cake __label__vinegar __label__icing Does it make sense for a cake icing recipe to call for vinegar but not baking soda?
-__label__oven __label__microwave __label__convection How do I use a Convection Microwave Oven Hybrid?
-__label__culinary-uses __label__herbs In what kinds of dishes is asafoetida traditionally used?
-__label__equipment __label__cookware What should I look for in a crepe pan?
-__label__rice __label__asian-cuisine __label__chinese-cuisine How can I make perfect sticky rice?
-__label__presentation __label__olive-oil Why do chefs finish with olive oil?
-__label__cast-iron Rodent droppings on cast-iron frying pan
-__label__sausages __label__batter Toads with a flat batter-y
-__label__storage-lifetime __label__bay-leaf "Best by date" true for bay leaves?
-__label__substitutions Can I use low fat greek yogurt to substitute mayo in sauce that is going to be heated up (broiled)?
-__label__peeling __label__skin __label__offal easiest way to peel/skin a tongue?
-__label__food-safety __label__freezing __label__sous-vide Is the rapid ice bath chill post-sous vide actually necessary when putting the meat/fish in the freezer?
-__label__food-safety Mould on top and bottom of white wine vinegar.
-__label__food-safety __label__equipment __label__bones Which tools can be used to safely cut bone?
-__label__dough __label__condiments __label__focaccia How to put stuff inside baked sandwich and bread?
-__label__flavor __label__tea __label__chai Getting flavor to stick in milk tea
-__label__indian-cuisine __label__chutney What is a Chutney?
-__label__onions __label__bulk-cooking Appropriate process for bulk sauteing onions?
-__label__apples __label__additives What is the additive they put in apple juice to change it from cloudy to clear?
-__label__chocolate __label__brownies Can I make white chocolate brownies based on a normal brownie recipe?
-__label__vegetables __label__pasta How to increase flavour intensity in this recipe?
-__label__crust __label__sauteing __label__breadcrumbs How to turn a large piece of meat without losing breading
-__label__flavor Are some flavour pairings known to work better than others (and if so, why)?
-__label__hot-sauce Hot sauce; Remove seeds?
-__label__substitutions __label__coffee __label__milk __label__almond-milk Substituting almond milk for regular milk in coffee without bitterness
-__label__baking __label__food-safety Does spoiled milk make any ingredient?
-__label__vegetables __label__roasting __label__cooking-myth Why cover a pepper after blackening?
-__label__flavor __label__fish __label__lime __label__tilapia Lime on Fish tastes Bitter
-__label__food-safety __label__barbecue __label__mold Curious mold growth in a sealled BBQ, how does one avoid it?
-__label__equipment __label__cookware __label__cast-iron __label__deep-frying __label__dutch-oven Can I deep fry in my Le Creuset dutch oven?
-__label__baking __label__cheese How to keep blintzes closed
-__label__soup __label__asian-cuisine __label__chinese-cuisine __label__stews When should I add meat/vegetables when cooking congee?
-__label__roasting __label__turkey Roasting a turkey in a roaster oven
-__label__tomatoes __label__measurements Cored tomatoes measured before or after coring?
-__label__cookware __label__sandwich What can I use in my own kitchen to fashion a panini press?
-__label__substitutions __label__cookies __label__candy __label__toffee How can I substitute English Toffee in cookies?
-__label__candy __label__history What are these sweets from 16th century?
-__label__coffee __label__espresso Making espresso correctly - rerunning hot water several times through an espresso puck to fill an Americano
-__label__rice __label__seasoning __label__budget-cooking How to make plain white rice less boring?
-__label__wine Can I learn to like wine?
-__label__bread How can I translate my bread machine recipe to using a stand mixer instead?
-__label__seafood __label__frozen __label__scallops Are modifications to a recipe needed to use frozen scallops instead of fresh?
-__label__pasta spaghetti dinner
-__label__equipment __label__rice __label__rice-cooker What are the benefits of "fuzzy logic" in a rice cooker?
-__label__cleaning How do I clean a George Foreman grill?
-__label__salt __label__soup __label__tomatoes __label__garlic __label__spanish-cuisine Why do gazpacho recipes have you put garlic and salt together, then mash with an egg?
-__label__sausages What sausage casing is this?
-__label__ham __label__casserole Heating ham/cooking hashbrown potato casserole in same oven
-__label__baking Right baking temperature
-__label__boiling __label__kitchen-safety Stop my pot splashing me
-__label__cocktails Wild Mustang champagne cocktail
-__label__pan What is this pan called, and what is it used for?
-__label__substitutions __label__allium Substitute for onions and garlic
-__label__yogurt __label__starter __label__cultured-food Do commercial yogurt starters (i.e.: store-bought yogurt) actually degrade over time?
-__label__fish __label__salt How to counteract excessive saltiness in dried fish?
-__label__chicken What is the easiest way to shred chicken?
-__label__chicken __label__meat __label__flavor __label__brining How Can I Tell If Meat Has Been Brined?
-__label__food-safety Meals safe in danger zone
-__label__baking __label__cookies __label__mixing How does your hand/stand mixer's speed effect the texture of your cookies?
-__label__broth How to simmer bone broth safely with an overnight pause?
-__label__steaming __label__lobster How do you tell whether a lobster is cooked?
-__label__pizza __label__dough How to throw a pizza dough?
-__label__bread __label__temperature __label__yeast What temperature of water will kill yeast?
-__label__equipment __label__pan __label__stove Why have all of my quality pans started smoking at once?
-__label__cherries How to make your own glased cherries?
-__label__storage-method __label__freezing __label__flour Is it okay to keep flour in the freezer?
-__label__freezing __label__roasting __label__defrosting __label__scottish-cuisine __label__offal Can I cook my haggis from frozen?
-__label__beef __label__cooking-time __label__slow-cooking __label__stews Maximum cooking time for beef joint in slow cooker?
-__label__stock __label__wine __label__vinegar __label__broth __label__acidity Acid content of wine vs. vinegar?
-__label__microwave __label__caramelization __label__caramel Is there a technique to making Caramel in a Microwave oven?
-__label__culinary-uses __label__dessert __label__honey __label__honeycomb Culinary uses for honeycomb?
-__label__vegetables __label__soup __label__language Keep "soup greens" once done cooking?
-__label__cookware Will a Dutch oven be a good investment in a motor home with a butane gas burner?
-__label__herbs What can I do with verbena leaves?
-__label__cookware __label__glass Can I roast in glass?
-__label__substitutions __label__fondue What's a good fondue alternative that would fit in a social gathering of fondue eaters for someone who dislikes all kinds of cheese?
-__label__food-preservation cooked corned beef, "potted meats". preservation
-__label__flavor __label__spices __label__flavour-pairings How do I save curry with too much cumin?
-__label__baking Can vegetable juices stop bread from rising?
-__label__baking __label__chocolate __label__brownies Bake brownies by 2 different ways, what changes?
-__label__honey __label__raw __label__honeycomb How to extract raw honey from honeycomb?
-__label__storage-method __label__chemistry __label__molecular-gastronomy Storing Transglutaminase once opened
-__label__baking __label__cake __label__language What are these called in english?
-__label__thickening __label__marshmallow How do you thicken a cold filling?
-__label__substitutions __label__italian-cuisine __label__vegetarian __label__carbonara What vegetarian substitute for prosciutto could I use in Carbonara?
-__label__oven __label__bread Making bread dough in the bread maker and baking it in the oven
-__label__cake __label__oven __label__temperature How cooking temperature and oven set up can help prevent cakes from becoming too brown or burnt on top?
-__label__pudding __label__low-fat fat-free pudding
-__label__fish Salt-crust bass tasted really bitter
-__label__seafood __label__squid How to prepare tiny salted squid for cooking?
-__label__salad-dressing Sesame soy vinegarette
-__label__greek-cuisine Chewy Bechamel while making Moussaka
-__label__flour How to make stone ground flour?
-__label__culinary-uses __label__barbecue-sauce What to do with barbecue sauce
-__label__cocktails __label__vodka Is there any difference between cheap and expensive vodka?
-__label__baking __label__brownies __label__cupcakes How would you adapt a brownie recipe to a two-bite cupcake size?
-__label__cake __label__dessert __label__fondant How to make a cover for a molten cake?
-__label__food-science __label__milk __label__soy Why did my soy (Silk) milk suddenly become as viscous as rubber cement?
-__label__brining Are there ingredients I should avoid in a brine?
-__label__cheese __label__sausages Sausage made of cheese and meat?
-__label__milk __label__uht UHT Milk: small white floating stuff?
-__label__equipment __label__cookware __label__cast-iron Cast Iron vs Steel
-__label__measurements When a recipe calls for X cooked amount of something is that before or after it has been cooked?
-__label__food-science __label__marinade __label__wasabi Why does horseradish paste "curdle" when cooked?
-__label__food-identification What is this food "cr of leek and pot 21814"?
-__label__frying __label__onions If you 'caramelize' an onion, does an onion contain sugar?
-__label__frying __label__steak Pan reutilization techniques
-__label__eggs __label__steaming How to know (without a thermometer) whether an egg is cooked when we put a lid on the top of it?
-__label__chinese-cuisine __label__restaurant-mimicry How is congee made?
-__label__equipment __label__grilling __label__budget-cooking Small portable grill for a studio flat?
-__label__popcorn Jaw Shattering popcorn
-__label__dough __label__puff-pastry Is it possible to keep puff pastry dough in the fridge for future use?
-__label__fish __label__soup __label__stock I have a frozen fish head. What should I do with it?
-__label__baking __label__bread __label__casserole How to avoid elephant skin on no-knead bread?
-__label__flavor Why do drinks drunk from a glass instead of a bottle taste differently?
-__label__oven __label__pizza Why is my pizza doughy inside?
-__label__roast-beef __label__sandwich __label__cost Is it cost effective to make your own roast beef sandwich?
-__label__ice-cream __label__oranges Clementine ice cream
-__label__chicken __label__pizza Should chicken be cooked beforehand while making pizza?
-__label__baking __label__dough __label__cake Good techniques for stirring dough
-__label__baking __label__substitutions __label__sugar Can I use granulated sugar instead of demerara sugar
-__label__cake Baking a Cake at the Wrong Temperature
-__label__roasting __label__sweet-potatoes Tips for roasting sweet potato
-__label__food-safety __label__storage-lifetime __label__oil __label__garlic __label__chili-peppers Are spores an issue in sauteed pepper storage when you add garlic?
-__label__sushi How to stop sushi nori tasting too strong?
-__label__equipment __label__knives Can you hone a knife properly by using another knife?
-__label__potatoes __label__deep-frying __label__chips Par-fry potato chips or Par-boil?
-__label__texture Can I make hard / crunchy food without sugar or fat?
-__label__pickling __label__ratio Is there a basic ratio for dill pickle brine which will be safe for any vegetable?
-__label__storage-lifetime __label__spices __label__butter __label__herbs What is the shelf life of herbal ghee: at room temp, fridge, or freezer?
-__label__fruit __label__pineapple How can i tell if a pineapple will be sweet?
-__label__vanilla What is the difference between "vanilla" and "Mexican vanilla"
-__label__conversion __label__basil Convert fresh basil leaves to a dry measurement
-__label__fish __label__sushi __label__shellfish What is redshell sushi or rdskjell sushi?
-__label__chicken __label__freezing Why does my chicken get dry skin in the freezer?
-__label__spices __label__soup How do I keep soup from being bland?
-__label__pie __label__dessert __label__lemon What was wrong with my Ohio Shaker Lemon Pie?
-__label__meat __label__texture __label__pork-belly Pork Belly - served with soft fat
-__label__onions Can you cook pickled onions?
-__label__grilling __label__tofu How to prevent tofu from falling apart on the grill?
-__label__cookies __label__food-identification Can you help me identify these cookies?
-__label__equipment __label__pan __label__stove What are the little sparkly flakes on my black glass cooktop?
-__label__equipment __label__coffee __label__restaurant-mimicry How can I get my Starbucks coffee to taste like the Starbucks store?
-__label__cake __label__cupcakes __label__filling How to "fill" a cake made from a cupcake recipe
-__label__meat __label__storage __label__raw In a restaurants' kitchen in SC, is it DHEC approved to store raw meat next to ready to eat food?
-__label__meatballs What purpose could baking soda and cream of tartar serve in a meatball recipe?
-__label__spices __label__african Harissa and Ras El Hanout (North African staple spice blends)
-__label__seasoning Why season the meat "liberally"?
-__label__dessert Adjusting dessert recipes to accomodate a larger slow cooker
-__label__bread Bread and using a proofer
-__label__substitutions __label__herbs __label__drinks Can sarsaparilla and sassafras be substituted with licorice root?
-__label__substitutions __label__mushrooms __label__gravy Substituting fresh shitake mushrooms for dried
-__label__substitutions __label__flavor __label__candy Flavor difference between marzipan and persipan
-__label__cake __label__coloring Colored cake without food coloring?
-__label__culinary-uses __label__pork What can I do with Pork Butt Trimmings?
-__label__storage-lifetime __label__baking-soda How long does bicarbonate soda (baking soda) keep?
-__label__sauteing Does it matter what order ingredients are sauteed in?
-__label__food-safety __label__beef __label__slow-cooking To sear or not to sear - slow cooking beef dishes
-__label__culinary-uses __label__herbs __label__bay-leaf What can I do with a lot of bay leaves?
-__label__scallops Frozen scallops
-__label__salt __label__greens Is there a way to make leafy green vegetables absorb salt throughout their tissue?
-__label__grinding __label__almonds __label__nut-butters How to make ground almonds creamy?
-__label__souffle Balancing out a good souffle and burnt cheese on top
-__label__baking Can I use a china oven dish to make a sponge cake?
-__label__baking __label__eggs __label__pastry __label__egg-whites __label__mixing How can I make macarons with "feet" in my oven at home?
-__label__potatoes Will potatoes discolor if I pre-make scalloped potatoes?
-__label__baking __label__soda Does one really need to add bicarbonate of soda if one already uses baking powder?
-__label__cleaning __label__cookware __label__silver What precautions should be taken while cleaning silver utensils?
-__label__pie __label__apples How to make apple chunks in apple pie stay intact?
-__label__steak __label__frozen Do I have to wait for frozen steak to defrost?
-__label__equipment __label__stainless-steel __label__pot White stains & muddy deposits in stainless steel pots
-__label__food-safety How can I safely transport cooked food in warm weather?
-__label__flavor __label__pizza Quattro Stagioni pizza comes out unbalanced
-__label__coffee __label__induction How can I use an espresso maker on an induction cooktop?
-__label__substitutions __label__rice Adjusting an instant-rice recipe for regular rice
-__label__wine How to get a synthetic cork back in a wine bottle?
-__label__baking __label__sugar Why is glucose not used in many cake recipes?
-__label__baking __label__cake How can I get my layer cake to cook more evenly/not burned?
-__label__substitutions __label__mushrooms __label__dehydrating Approximating dried mushroom texture without
-__label__shellfish How long will canned cooked clams last in fridge after opened?
-__label__baking __label__sponge-cake Sponge cake batter too runny
-__label__food-preservation Preservative for pickles
-__label__potatoes __label__roasting Roasted potatoes: should they be dry?
-__label__chicken __label__slow-cooking Slow cooked chicken
-__label__roasting __label__stock __label__bones Optimum Bone To Water Ratio For Pork and Beef Stocks
-__label__cheese __label__cheese-making My cheese is too mushy
-__label__food-safety Sealed package beef steaks
-__label__seasoning How can I avoid overpowering my food with cumin flavor?
-__label__microwave How can I keep my salad cold in the microwave?
-__label__substitutions __label__vegetarian What's a good vegetarian substitute for Worcestershire sauce?
-__label__food-safety __label__honey __label__food-processing Are garbage cans food safe, or made of food grade plastic?
-__label__sugar How to turn sugar syrup into sugaring wax?
-__label__temperature Roasting more than 1 meat in using one oven
-__label__baking __label__bread __label__oven __label__pizza-stone domestic bread steaming -> will my stone be okay?
-__label__cast-iron How to re-season only the "high" sides of a cast-iron pan
-__label__oven __label__reheating Cooked Cottage Pie, refrigerated. How to reheat
-__label__middle-eastern-cuisine __label__chickpeas __label__hummus How to reduce the taste of horseradish in hummus?
-__label__baking __label__sugar __label__butter __label__quickbread How to make a proper scone?
-__label__restaurant-mimicry __label__salad-dressing Help me duplicate Potbelly's fat-free vinaigrette
-__label__substitutions __label__sugar What are the advantages of using agave sweetener instead of sugar?
-__label__cake __label__chocolate __label__fondant Chocolate fondant vs. liquid chocolate cake
-__label__baking __label__cookies __label__cooking-myth __label__peanuts __label__nut-butters Is it true that natural peanut butter splits in cookies?
-__label__alcohol __label__drinks __label__mixing How does mixing different kinds of beers/liquors mask the taste of alcohol?
-__label__food-safety __label__slow-cooking Chicken stock in slow cooker - danger zone?
-__label__eggs __label__cheese __label__pasta __label__italian-cuisine Why do stuffed shells recipes include eggs?
-__label__cake __label__batter Chocolate Berry Cake with Berries as main batter ingredient?
-__label__spices __label__texture How do I make sure spice mixes don't make my curry grainy?
-__label__bread __label__additives Why add lupin flour to white bread?
-__label__spices __label__language What is 'Musk' as used in this recipe
-__label__temperature __label__water __label__baking-powder __label__hot-chocolate Why do some powders clump in hot water?
-__label__baking __label__oven __label__convection Multi-step Programmable Comercial Convection Oven
-__label__chocolate From elastic to fragile chocolate
-__label__flavor __label__asian-cuisine What is the black, slightly sweet, flavour in some Asian food?
-__label__food-safety __label__pickling Jar opened once - is it still good for pickling?
-__label__baking __label__equipment What kind of tray or tray coating to use for pretzels?
-__label__food-safety Are there unnoticable effects of cooked food going bad?
-__label__equipment __label__basics __label__stove How do I turn on an auto ignition stove?
-__label__dumplings Dumplings - What happened?
-__label__stainless-steel __label__containers Cracks Developing in Straight-Sided Stainless Steel Vessels
-__label__milk __label__pork __label__mexican-cuisine Sweetened Condensed Milk in Carnitas - What Does it Do?
-__label__cast-iron __label__seasoning-pans Can I season cast iron *without* using an oven?
-__label__freezing __label__pie Are there special considerations for making a pie with the express intention of freezing?
-__label__substitutions __label__breadcrumbs How can I make breadcrumbs without a full, yeast-leavened loaf of bread?
-__label__oil __label__eggplant How to make eggplant less oily?
-__label__drinks __label__fermentation What kind of reaction is this?
-__label__baking __label__acidity __label__baking-powder __label__baking-soda __label__leavening Does acidity negate double-acting baking powder?
-__label__sous-vide Post-marinade (Seasoning?)
-__label__rice-cooker Whats wrong with my rice cooking process in my Zojirushi?
-__label__food-safety __label__beans __label__chemistry preparing lupini beans?
-__label__food-safety __label__rice __label__ratio Is Consumer Reports really correct about 6 parts water to 1 part rice?
-__label__equipment __label__mass-cooking How do I plan a meal without a stove or oven?
-__label__pastry Temperature controlled work surface?
-__label__fruit __label__indian-cuisine __label__food-identification Name the vegetable from Nilgiri hills
-__label__substitutions Alternative to Marsala?
-__label__food-safety __label__pan The bottom of my black cheap pan has worn off and I can now see the metal below where food would go. Is that pan safe to use anymore?
-__label__temperature Cooking too long, or too hot?
-__label__yogurt Why yoghurt comes out different every time?
-__label__coffee Why does making instant coffee in the microwave taste burnt?
-__label__seeds __label__chia How long will soaked chia seeds last?
-__label__sauce __label__italian-cuisine __label__spaghetti Spaghetti sauce consistency / coating noodles
-__label__pie What is the purpose of pie weights?
-__label__cake __label__oven __label__cookware __label__pan Can a disposable aluminium pan be used to bake a cake?
-__label__food-safety __label__meat __label__boiling __label__rice-cooker Will meat cook inside of a rice cooker?
-__label__substitutions What can be substituted for green onions when making crab cakes?
-__label__cake __label__strawberries Will fresh strawberries make a cake soggy?
-__label__equipment __label__eggs __label__scrambled-eggs What qualities should one look for when choosing Egg cooking gear?
-__label__flavor __label__beef __label__texture __label__crockpot __label__stews Should I brown meat for stew?
-__label__bread __label__flavor __label__pairing __label__plating What Sampling Bread to use for Pulled Pork, open faced?
-__label__freezing Freezing a Peanut Butter Chip Pound Cake
-__label__spices __label__indian-cuisine Using kalpasi (which is also known as Black Stone Flower) in a biriyani?
-__label__fats __label__sous-vide __label__blowtorch Blow torching meat after sous vide - add fat or not?
-__label__chicken __label__frying How to prepare a KFC - like coating for fried chicken?
-__label__cleaning __label__pressure-cooker Cleaning pressure cookers advice
-__label__flavor __label__smoothie What are some flavors that have a strong early presence?
-__label__bread How can I create steam in a normal oven to promote bread oven spring?
-__label__flour __label__pizza __label__neapolitan-pizza How can I produce a more soggy Neapolitan pizza crust?
-__label__sauce __label__boiling __label__language What is the term for simmering something in sauce?
-__label__potatoes __label__refrigerator Refrigerating leftover cooked potato
-__label__tea What to use for a matcha whisk?
-__label__baking __label__oven Which kinds of vessels insulate well?
-__label__freezing __label__beer __label__beverages How to chill beer quickly?
-__label__substitutions __label__rice __label__low-carb __label__stir-fry What is a suitable Low carb rice alternative?
-__label__storage-method __label__vegetables __label__freezing How to freeze cabbage?
-__label__bread __label__flavor Adding Pulses (Legumes) in Powder Form to Bread
-__label__baking __label__eggs __label__cake Cooking an eggless cake
-__label__equipment An electronic tool for mixing while the pot is on the fire
-__label__chicken Why did my organic chicken come out like rubber after roasting?
-__label__sugar __label__dessert __label__creme-brulee __label__melting-sugar How to make a smooth crme brle top
-__label__rice __label__italian-cuisine __label__sauteing __label__risotto When making risotto, why fry the rice?
-__label__substitutions __label__asian-cuisine __label__beans Substitute for red bean paste?
-__label__slow-cooking __label__crockpot can a crock pot go bad?
-__label__equipment misto sprayer malfunction
-__label__roux __label__bechamel White sauce without roux
-__label__baking __label__food-science __label__flavor What's causing the metallic aftertaste in my Nutraloaf?
-__label__packaging What are certified synthetic colors?
-__label__food-safety __label__fish Are heads of porgies poisonous?
-__label__sandwich __label__plating Is it a known technique to serve hot crispy-crust sandwiches on edge?
-__label__substitutions __label__alcohol __label__rum Can Rum-balls be made without alcohol?
-__label__dessert __label__sorbet What is the difference between sorbet and sherbet
-__label__candy __label__caramel How do I make soft caramel for homemade Caramel Apples?
-__label__whipped-cream Is it possible my cream was too cold prior to whipping?
-__label__coffee What is it that a filter Coffee maker can do that we can't do in a better or equivalent way at home?
-__label__baking __label__substitutions __label__corn What is the difference between corn flour and corn meal?
-__label__baking __label__dough __label__food-science __label__batter __label__chemistry Why don't other grain proteins behave like gluten?
-__label__cheese-making What is the effect of the fat content of milk when making cottage cheese
-__label__flavor __label__tofu What causes odd off-flavor/smell in tofu?
-__label__eggs __label__freezing __label__culinary-uses What can I do with frozen eggs?
-__label__baking __label__cream __label__dairy __label__creme-fraiche Why did my Crme Fraiche split?
-__label__food-safety __label__chicken __label__salmonella Is marinade safe if it has had incidental contact with meat?
-__label__baking __label__cake __label__decorating how to make shiny figures for cake decoration?
-__label__deep-frying How to cool 8 liters of cooking oil quickly for transport and disposal
-__label__pasta __label__rice Do long-cooked pasta and brown rice lose more minerals than short-cooked types?
-__label__flavor __label__wine Which wines have a strong, bitter flavor?
-__label__asian-cuisine __label__curry __label__shrimp What variety of shrimp paste should I use for Brazilian Vatapa?
-__label__substitutions __label__chocolate How do I use Cacao Nibs in the chocolate making recipe
-__label__safety Is food contaminated with swarf due to polishing metal plates or sharpening knives safe for our body?
-__label__tea Tea taste changes if watered down after steeping
-__label__food-safety __label__freezing Is it ok to freeze miso paste?
-__label__breadcrumbs __label__salmonella using crumbs mixture multiple times [is it safe?]
-__label__vegetables __label__spices __label__chili-peppers __label__chili Suggested edible quantity/scaling of Habanero Pepper per pound of meat
-__label__cookware __label__stock __label__canning __label__spaghetti __label__beverages Stockpot double as beer brewing pot
-__label__temperature __label__tea How can I cool tea quickly?
-__label__chicken __label__frying Crispy fried chicken goes limp: picnic disaster
-__label__tea How much tea is ideal out of one tea bag?
-__label__steak How do you prepare a steak to be rare and very rare (blue)?
-__label__sauce __label__microwave __label__reheating __label__alfredo How can I reheat a roux-based (alfredo) sauce in the microwave without separation?
-__label__drinks __label__gelling-agents How to stop Xanthan Gum from clumping?
-__label__baking __label__oven __label__tart Filling tart with beans/rice for baking
-__label__food-safety Freezing bones for stock
-__label__pork __label__slow-cooking __label__defrosting __label__skin Defrosting approx 3.5kg of pork, and then cooking more than once?
-__label__baking __label__eggs __label__ingredient-selection Shirred eggs elements
-__label__chips Are Twiglets an extruded snack?
-__label__cheese Parmesan rind:  should I use it, or trash it?
-__label__equipment __label__vegetables __label__basics Can you pure without a food processor?
-__label__food-safety __label__bread __label__storage-method __label__temperature __label__food-science Effects of elevated storage temperature on bread quality
-__label__storage-method __label__chocolate Is it better to store chocolate in the fridge or at room temperature?
-__label__chicken __label__slow-cooking __label__boiling __label__crockpot __label__chicken-breast What is the best way to cook chicken for enchiladas?
-__label__soup __label__spanish-cuisine What's the difference between gazpacho and normal soups?
-__label__garlic __label__chili-peppers __label__restaurant-mimicry __label__thai-cuisine __label__spicy-hot Thai lava chili: how could I reproduce this?
-__label__substitutions __label__rice __label__risotto Firm risotto using generic rice. Is it possible?
-__label__cheese __label__pasteurization Is Casu Marzu illegal in the United States?
-__label__substitutions __label__sauce __label__tomatoes need to convert US recipe calling for tomato sauce to equivilant in UK
-__label__corn __label__popcorn Would ground "popcorn meal" differ from regular corn meal?
-__label__food-safety Corned Silverside
-__label__onions __label__refrigerator __label__garlic Can garlic or onion stored in the fridge help to sanitize?
-__label__doughnuts What is the difference between doughnut and krapfen?
-__label__oven How do I recognize if a dish cannot be cooked in a gas oven?
-__label__baking __label__chili-peppers __label__steaming When cooking or baking is it better to steam peppers or add them raw?
-__label__vegetables __label__steaming __label__chili-peppers 3 tier steamer: Will chillies in the bottom tier make veg in the other levels spicy?
-__label__food-safety __label__sous-vide __label__salmon Sous vide whole salmon at what temperature?
-__label__corn Tips for Removing Silk from Corn?
-__label__mushrooms __label__storage Storing cut button mushrooms vs whole button mushrooms
-__label__baking __label__english-cuisine __label__scottish-cuisine How to make softer scones?
-__label__refrigerator __label__storage What is 'adequate' refrigerated space for a single person
-__label__baking __label__batter __label__macarons Can I whisk macaron batter like meringue?
-__label__nutrient-composition __label__beans __label__calories What varieties of beans are high in calories?
-__label__cooking-time __label__stews __label__bulk-cooking Cooking time adjustment for large quantities of stew
-__label__measurements __label__utensils Does 1 tea spoon correspond to half table spoon?
-__label__kitchen-safety First-Aid Kit for Kitchens
-__label__stock __label__broth Should I be worried if my broth or stock has no foam to skim?
-__label__flavor How to clear your palate between different flavored dishes when cooking?
-__label__storage-method __label__sunchokes How should I store sunchokes for 4 months in a hard freeze?
-__label__garlic __label__molecular-gastronomy __label__foam Why was there not enough foam in my garlic foam with soy lecithin?
-__label__pizza __label__italian-cuisine __label__mozzarella What is the most common mozzarella used in Italian pizza
-__label__equipment __label__cream __label__whipped-cream Pros and Cons of cream whippers?
-__label__food-safety Stew in a sealed container left unrefridgerated overnight - OK to eat?
-__label__baking __label__freezing Can I freeze unbaked scones?
-__label__food-safety __label__eggs __label__storage-lifetime __label__food-preservation How long can century eggs last refrigerated and unrefrigerated?
-__label__oven __label__butter __label__puff-pastry Avoid butter in puff pastry dough from melting while baking in the oven
-__label__nutrient-composition __label__cast-iron Can I increase my iron intake by eating food cooked with cast iron?
-__label__cake __label__carrots blackened carrot cake
-__label__tea What's the difference between Yorkshire Tea (red band) and Yorkshire Gold?
-__label__substitutions __label__bread __label__butter __label__shortening Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?
-__label__substitutions __label__chicken __label__syrup __label__korean-cuisine __label__malt What can substitute Korean malt syrup?
-__label__fish Does fresh mackerel have more omega-3 fatty acids than smoked mackerel?
-__label__baking __label__fish How can I fix my tasteless baked flounder?
-__label__temperature __label__deep-frying __label__turkey How to judge temperature and time for deep-fried turkeys?
-__label__temperature __label__beans __label__soaking Is it normal for the Chickpeas to develop white froth after being soaked for 12 hours?
-__label__fruit __label__gelatin __label__pineapple My gelatin didn't gel
-__label__cookies __label__language Cookies called monte cows?
-__label__fish __label__ceviche Is it safe to eat freshwater fish raw?
-__label__canning Can I re-can a batch of salsa that is missing an ingredient?
-__label__nutrient-composition __label__calories How to calculate the calorie content of cooked food?
-__label__pie __label__puff-pastry __label__blind-baking When using puff pastry in the base of a savoury pie, do you need to blind bake it?
-__label__substitutions __label__butter __label__shortening __label__margarine How does substituting Butter for Margarine/Shortening affect the Recipe
-__label__meat __label__italian-cuisine __label__language __label__sausages Are 'sweet' and 'mild' - Italian Sausage - the same thing?
-__label__baking __label__baker-percentage Baking 'Master' Recipes
-__label__pasta __label__rice __label__potatoes Rice vs pasta and potatoes
-__label__fish __label__please-remove-this-tag Pan-frying fish filets with skin on
-__label__toffee __label__honeycomb Why has my honeycomb toffee set in layers?
-__label__baking __label__cookies __label__consistency Why do my cookies fall flat and not cook on the bottom?
-__label__equipment Can microwave with convection replace an actual oven?
-__label__microwave __label__hamburgers Can I cook hamburgers in the microwave oven?
-__label__reheating If I'm reheating things in tins and I don't have enough oven space, can I stack them on top of each other?
-__label__cake __label__cupcakes Adjusting baking time and temp for small cupcakes?
-__label__burnt query on how to prevent burning of dum
-__label__chicken __label__water How to absorb/remove excess water that you've added to a dish?
-__label__coffee __label__espresso Why should one always use the same kind of coffee for an Espresso machine?
-__label__oven __label__popcorn Make microwave popcorn in the oven
-__label__sourdough __label__starter Will a Sourdough starter from one locale change to yeasts of current locale over time?
-__label__flavor __label__spices How to use vanilla beans?
-__label__sauce __label__flavor __label__seasoning __label__reduction When should you season sauce that needs to be reduced?
-__label__food-safety __label__citrus Does wax on citrus fruit make the zest unsafe to eat or compromise its flavor?
-__label__bread __label__culinary-uses Uses for stale bread?
-__label__food-science __label__cookware __label__non-stick __label__seasoning-pans Do pan "pores" exist, what are they, and what are their effects?
-__label__rice __label__sushi __label__asian-cuisine What is the proper way to cool sushi rice after cooking?
-__label__fish Ideas for a pescetarian Turducken (aka a fish in a fish in a fish)
-__label__cream __label__thickening __label__whipped-cream How can I thicken whipping cream?
-__label__cheese __label__dietary-restriction How to tell if cheese is vegetarian?
-__label__candy To what temperature should you take candied citrus peels?
-__label__bread __label__dough __label__coloring When should food colouring be added to part of a batch of bread dough?
-__label__roasting __label__garlic Roasting large quantities of garlic: whole unpeeled heads or peeled cloves?
-__label__meat __label__cut-of-meat What kind of meats are good for quick or cook ahead preparation, and are reasonably priced?
-__label__substitutions __label__chocolate __label__frosting __label__cocoa Can I substitute chocolate chips for cocoa powder in my frosting?
-__label__stews __label__dumplings Is there a "common" ratio for dumplings and added water when adding to a soup/stew recipe?
-__label__rice __label__boiling __label__rice-cooker Stopping water from bubbling over when cooking rice
-__label__pan What kind of pan is this? (photo) How would you use it?
-__label__storage __label__carrots How to properly store cubed carrots?
-__label__baking __label__temperature How do I adjust for a recipe to bake in an oven instead of on a grill?
-__label__pork Roasting 3 Stuffed Pork Loins
-__label__chocolate __label__melting how to coat truffles with chocolate
-__label__equipment __label__food-preservation __label__vacuum Are any retail vacuum-sealing systems worth the expense?
-__label__frying __label__chili-peppers __label__batter __label__fresh __label__jalapeno Jalapeno Poppers and getting a thick crust?
-__label__fish What fish can be used for 'minced fish' in Chinese cooking?
-__label__food-safety __label__seafood __label__steaming Is it safe to eat the clam that didn't open?
-__label__cleaning __label__cast-iron __label__dutch-oven __label__fire Have I over- or under-cleaned my cast iron dutch oven?
-__label__rice __label__mixing Can jasmine rice and basmati rice be cooked together?
-__label__storage-method __label__coffee If you need to keep ground coffee for a long time, will keeping it in the freezer help?
-__label__culinary-uses __label__coffee __label__reheating How can I reheat coffee without imparting bad flavor?
-__label__cake __label__cookware Non-uniformly shaped cake methods
-__label__roux __label__gravy __label__thanksgiving __label__color Why is my gravy opaque?
-__label__sugar __label__kombucha Raw sugar vs. refined sugar in making kombucha
-__label__chicken __label__barbecue __label__poultry __label__basting How do I baste barbecue chicken while grilling?
-__label__potatoes __label__boiling __label__food-identification What are 'boiling potatoes'?
-__label__cookware __label__boiling Is there any pan in which water or liquid shouldn't be boiled?
-__label__pork __label__stock __label__gravy Why not pork stock/gravy?
-__label__substitutions __label__baking-soda __label__baking-powder __label__leavening If I can't find baking soda or baking powder, what should I do?
-__label__chocolate __label__oil __label__coloring Colouring oil - chocolate look alike
-__label__baking __label__eggs __label__cookies How does the number of eggs affect a cookie recipe?
-__label__onions __label__vinegar Vinegar softens the bite of raw onions?
-__label__mexican-cuisine __label__corn __label__tortilla __label__masa Trouble making corn tortillas
-__label__fruit __label__food-identification Who knows what this fruit is called?
-__label__flavor __label__cutting Why did my salsa go bitter?
-__label__candy Making super-sour sweets -- issues with stickiness
-__label__smoking Smoking dried peppers?
-__label__condiments __label__mustard How is mustard made?
-__label__restaurant-mimicry __label__cheesecake What is in a Jamaican Chocolate Cheesecake?
-__label__soup __label__tofu How to reduce bitterness in silken tofu 'cream' soup?
-__label__bread __label__storage-method __label__yeast __label__sourdough Should a sourdough starter be left open/ajar after feeding?
-__label__bread __label__yeast Question on yeast quality?
-__label__sugar __label__candy __label__vinegar __label__water What is the purpose of vinegar in this lollipop recipe?
-__label__substitutions __label__sugar __label__candy __label__caramelization Does Splenda caramelize?
-__label__baking __label__cookies Why don't my cookies flatten?
-__label__indian-cuisine What are these small long narrow yellow things?
-__label__oil __label__chickpeas What's the best replacement for "solid vegetable oil" in pastry recipes?
-__label__pie __label__crust Greasy Pie Crust
-__label__food-safety travelling with cooked chickens
-__label__spaghetti Is there grade/quality for spaghetti selection?
-__label__food-safety __label__oil __label__frying-pan leaving oil on a frying pan for use later
-__label__frying __label__boiling __label__asian-cuisine Bitter watercress
-__label__gluten-free __label__cornstarch Sticky corn starch croquette
-__label__dough __label__yeast __label__cinnamon cinnamon in bread dough
-__label__coffee __label__fresh Freshly ground coffee, how fresh should it be?
-__label__sauce __label__thickening How to thicken a Yoghurt based cold sauce?
-__label__substitutions __label__beef __label__ham What is an alternative in Feijoada to smoked ham or beef?
-__label__baking __label__icing Getting rid of a commercial/plastic taste in icing?
-__label__food-safety Raw meat in washing up water
-__label__food-safety __label__food-preservation __label__asian-cuisine How long does lotus root stay fresh?
-__label__pasta How much water to put in my pasta pot?
-__label__substitutions __label__beef __label__stir-fry __label__jerky Using beef jerky cuts for stir fry?
-__label__equipment Thinning copper-bottomed staninless pot
-__label__food-safety __label__potatoes Soaking potatoes more than 24 hours
-__label__baking __label__cake __label__brownies How to enhance sweetness of a baked chocolate brownie?
-__label__soup Why did my chowder turn out watery?
-__label__beef __label__bones What are the chunks of connective tissue on soup bones? (And can I use them?)
-__label__bread __label__recipe-scaling __label__starter Can I halve the Amish Friendship Bread recipe?
-__label__baking __label__dessert __label__cake Is there a non-penetrative method for checking cake doneness?
-__label__baking __label__substitutions __label__vegan Can I substitute Ener-G Egg Replacer with Orgran No Egg?
-__label__beef __label__roast-beef Roasting sirloin which has already been cut into slices
-__label__vegetables how to use CSA vegetables most efficiently
-__label__culinary-uses __label__seeds What are some different ways of preparing flax seeds?
-__label__culinary-uses __label__herbs Lemon Balm Uses
diff --git a/data/gpt-dataset.txt b/data/gpt-dataset.txt
new file mode 100644
index 0000000..1d0e2c5
--- /dev/null
+++ b/data/gpt-dataset.txt
@@ -0,0 +1,1817 @@
+__label__lab_guide_question What is the atomic weight of mercury?
+__label__virtual_lab_manipulation Set the oven to 300 degrees.
+__label__lab_guide_question Why do mercury atoms exhibit inelastic collisions?
+__label__virtual_lab_manipulation Check the furnace temperature.
+__label__lab_guide_question How do reaction times change with temperature?
+__label__virtual_lab_manipulation Increase the pressure in the reaction chamber.
+__label__lab_guide_question What is the molar mass of sodium chloride?
+__label__virtual_lab_manipulation Adjust the pressure to 2 atmospheres.
+__label__lab_guide_question What factors influence the rate of a chemical reaction?
+__label__virtual_lab_manipulation Set the reaction vessel temperature to 350K.
+__label__lab_guide_question What is the behavior of atoms during an inelastic collision?
+__label__virtual_lab_manipulation Record the pressure readings in the reaction chamber.
+__label__lab_guide_question How does temperature affect atomic motion?
+__label__virtual_lab_manipulation Turn off the heating element.
+__label__lab_guide_question What is the relationship between pressure and volume in a gas?
+__label__virtual_lab_manipulation Increase the power of the laser beam.
+__label__lab_guide_question Why is temperature control important in chemical experiments?
+__label__virtual_lab_manipulation Set the pH level to neutral in the solution.
+__label__lab_guide_question How does the atomic radius change across periods?
+__label__virtual_lab_manipulation Check the VVR display.
+__label__lab_guide_question What is the difference between an endothermic and exothermic reaction?
+__label__virtual_lab_manipulation Find the VVR measurement.
+__label__lab_guide_question What temperature should the reaction vessel be at for optimal results?
+__label__virtual_lab_manipulation Adjust the cooling system to maintain a constant temperature.
+__label__lab_guide_question How does pressure affect the solubility of gases in liquids?
+__label__virtual_lab_manipulation Set the centrifuge speed to 5000 RPM.
+__label__lab_guide_question What happens to a gas when the temperature is lowered?
+__label__virtual_lab_manipulation Check the pressure reading of the reaction chamber.
+__label__lab_guide_question What is the principle behind Boyle's Law?
+__label__virtual_lab_manipulation Increase the concentration of reactants in the solution.
+__label__lab_guide_question How is density calculated in a liquid?
+__label__virtual_lab_manipulation Set the timer for 15 minutes.
+__label__lab_guide_question Why do gases expand when heated?
+__label__virtual_lab_manipulation Check the voltage levels on the circuit.
+__label__lab_guide_question What are the main factors affecting reaction rates?
+__label__virtual_lab_manipulation Set the volume of the flask to 500 ml.
+__label__lab_guide_question What is the definition of an ideal gas?
+__label__virtual_lab_manipulation Observe the color change of the indicator.
+__label__lab_guide_question How does temperature affect reaction rates?
+__label__virtual_lab_manipulation Set the scale of the graph to show the full range.
+__label__lab_guide_question What is the relationship between force and acceleration in Newton's second law?
+__label__virtual_lab_manipulation Set the simulation speed to high.
+__label__lab_guide_question What are the safety precautions for handling volatile chemicals?
+__label__virtual_lab_manipulation Set the furnace to the desired temperature.
+__label__lab_guide_question Why is it necessary to control the pressure in certain reactions?
+__label__virtual_lab_manipulation Increase the intensity of the light source.
+__label__lab_guide_question How does light affect the rate of photosynthesis in plants?
+__label__virtual_lab_manipulation Check the pressure gauge in the reaction vessel.
+__label__lab_guide_question What is the effect of concentration on reaction speed?
+__label__virtual_lab_manipulation Adjust the laser's wavelength to 450 nm.
+__label__lab_guide_question How do catalysts speed up chemical reactions?
+__label__virtual_lab_manipulation Record the final temperature after the experiment.
+__label__lab_guide_question What happens during an endothermic reaction?
+__label__virtual_lab_manipulation Set the pH meter to automatic calibration mode.
+__label__lab_guide_question How can we determine the density of an unknown substance?
+__label__virtual_lab_manipulation Adjust the volume of the liquid in the beaker.
+__label__lab_guide_question What is the significance of a control in an experiment?
+__label__virtual_lab_manipulation Set the microscope to 200x magnification.
+__label__lab_guide_question Why do atoms bond in molecules?
+__label__virtual_lab_manipulation Adjust the airflow in the chamber.
+__label__lab_guide_question How does the atomic model explain chemical reactions?
+__label__virtual_lab_manipulation Measure the liquid's volume using the graduated cylinder.
+__label__lab_guide_question What is the role of electrons in chemical bonding?
+__label__virtual_lab_manipulation Set the experiment timer for 30 minutes.
+__label__lab_guide_question How does changing the concentration affect the reaction rate?
+__label__virtual_lab_manipulation Turn on the vacuum pump in the chamber.
+__label__lab_guide_question What are isotopes and how do they differ from regular atoms?
+__label__virtual_lab_manipulation Set the incubator to 37°C.
+__label__lab_guide_question What is the relationship between temperature and pressure in gases?
+__label__virtual_lab_manipulation Start the virtual reaction simulation.
+__label__lab_guide_question What is the atomic weight of mercury?  
+__label__virtual_lab_manipulation Set the furnace temperature to 250 degrees.  
+__label__lab_guide_question Why do mercury atoms exhibit inelastic collisions?  
+__label__virtual_lab_manipulation Adjust the pressure in the reaction chamber to 2 atm.  
+__label__lab_guide_question How do temperature and pressure affect reaction rates?  
+__label__virtual_lab_manipulation Measure the current in the circuit and report the value.  
+__label__lab_guide_question What is the specific heat capacity of water at room temperature?  
+__label__virtual_lab_manipulation Increase the voltage to 5 volts.  
+__label__lab_guide_question How does increasing temperature influence atomic behavior?  
+__label__virtual_lab_manipulation Turn on the microscope and zoom in on the sample.  
+__label__lab_guide_question What is the chemical formula for sodium chloride?  
+__label__virtual_lab_manipulation Set the pH of the solution to 7.  
+__label__lab_guide_question What are the properties of a gas at low pressures?  
+__label__virtual_lab_manipulation Lower the temperature in the chamber to 50°C.  
+__label__lab_guide_question Why is it important to control the pressure in this experiment?  
+__label__virtual_lab_manipulation Check the pressure gauge on the reaction vessel.  
+__label__lab_guide_question How does light absorption change with atomic structure?  
+__label__virtual_lab_manipulation Adjust the laser intensity to 80%.  
+__label__lab_guide_question What are the characteristics of a first-order reaction?  
+__label__virtual_lab_manipulation Increase the RPM of the stirrer.  
+__label__lab_guide_question What is the mass of an electron in kilograms?  
+__label__virtual_lab_manipulation Turn off the heating element.  
+__label__lab_guide_question How do catalysts affect reaction mechanisms?  
+__label__virtual_lab_manipulation Verify the temperature setting of the incubator.  
+__label__lab_guide_question What factors influence the rate of diffusion in gases?  
+__label__virtual_lab_manipulation Start the spectrometer and record the spectrum.  
+__label__lab_guide_question What is the formula for calculating kinetic energy?  
+__label__virtual_lab_manipulation Adjust the optical density to 0.5.  
+__label__lab_guide_question How do different solvents affect solubility rates?  
+__label__virtual_lab_manipulation Find the ideal voltage for this circuit setup.  
+__label__lab_guide_question What happens during the freezing point depression of a solvent?  
+__label__virtual_lab_manipulation Monitor the gas flow rate for consistency.  
+__label__lab_guide_question What is the relationship between pressure and volume in gases?  
+__label__virtual_lab_manipulation Increase the cooling rate in the system.  
+__label__lab_guide_question How does pressure affect the boiling point of a liquid?  
+__label__virtual_lab_manipulation Change the speed of the motor to 150 RPM.  
+__label__lab_guide_question What are the differences between ionic and covalent bonds?  
+__label__virtual_lab_manipulation Set the timer for 15 minutes.  
+__label__lab_guide_question How can you determine the molar mass of an unknown gas?  
+__label__virtual_lab_manipulation Turn on the vacuum pump to evacuate the chamber.  
+__label__lab_guide_question What is the atomic number of oxygen?  
+__label__virtual_lab_manipulation Reset the system to default values.  
+__label__lab_guide_question How does the concentration of reactants affect the reaction rate?  
+__label__virtual_lab_manipulation Measure the resistance of the wire.  
+__label__lab_guide_question What are the assumptions made in the ideal gas law?  
+__label__virtual_lab_manipulation Adjust the volume of the liquid to 50 mL.  
+__label__lab_guide_question What is the role of enzymes in biological reactions?  
+__label__virtual_lab_manipulation Stop the reaction and log the time.  
+__label__lab_guide_question How does temperature affect the solubility of salts?  
+__label__virtual_lab_manipulation Start the heating element at 100°C.  
+__label__lab_guide_question What happens when an electron absorbs a photon?  
+__label__virtual_lab_manipulation Set the wavelength of the light to 400 nm.  
+__label__lab_guide_question Why is it necessary to maintain constant temperature during a reaction?  
+__label__virtual_lab_manipulation Check the current temperature of the reaction vessel.  
+__label__lab_guide_question What is the effect of ionic strength on the solubility of ionic compounds?  
+__label__virtual_lab_manipulation Reduce the gas pressure to 1 atm.  
+__label__lab_guide_question How is energy transferred during a chemical reaction?  
+__label__virtual_lab_manipulation Increase the laser power to 200 mW.  
+__label__lab_guide_question How does the concentration of a catalyst influence the reaction rate?  
+__label__virtual_lab_manipulation Monitor the pH of the solution continuously.  
+__label__lab_guide_question What is the difference between an open and closed system in thermodynamics?  
+__label__virtual_lab_manipulation Set the chamber humidity to 60%.  
+__label__lab_guide_question How does particle size affect the rate of a reaction?  
+__label__virtual_lab_manipulation Check the fluid level in the reservoir.  
+__label__lab_guide_question What is the relation between the force and displacement in work?  
+__label__virtual_lab_manipulation Set the mixer speed to 1200 RPM.  
+__label__lab_guide_question What factors contribute to the stability of a chemical compound?  
+__label__virtual_lab_manipulation Adjust the focal length of the microscope lens.  
+__label__lab_guide_question What is the difference between an alkane and an alkene?  
+__label__virtual_lab_manipulation Change the magnetic field strength in the experiment.  
+__label__lab_guide_question How does the energy of photons vary with frequency?  
+__label__virtual_lab_manipulation Check the reading on the thermometer in the reaction chamber.  
+__label__lab_guide_question What is the role of activation energy in chemical reactions?  
+__label__virtual_lab_manipulation Change the measurement units to metric.  
+__label__lab_guide_question How can we calculate the rate of reaction experimentally?  
+__label__virtual_lab_manipulation Increase the stirring speed by 200 RPM.  
+__label__lab_guide_question What is the significance of the Arrhenius equation?  
+__label__virtual_lab_manipulation Decrease the chamber's humidity to 30%.  
+__label__lab_guide_question How is the speed of sound affected by temperature?  
+__label__virtual_lab_manipulation Set the centrifuge to 3000 RPM.  
+__label__lab_guide_question How does light intensity affect photosynthesis rates?  
+__label__virtual_lab_manipulation Adjust the power supply to 15V.  
+__label__lab_guide_question What are the factors that determine the boiling point of a substance?  
+__label__virtual_lab_manipulation Stop the experiment after 10 minutes.  
+__label__lab_guide_question What is the difference between a conductor and an insulator?  
+__label__virtual_lab_manipulation Find the density of the material in the sample.  
+__label__lab_guide_question How can I determine the concentration of a solution experimentally?  
+__label__virtual_lab_manipulation Activate the laser and monitor the output.  
+__label__lab_guide_question Why does the solubility of gases decrease with temperature?  
+__label__virtual_lab_manipulation Check the status of the experiment's sensors.  
+__label__lab_guide_question What is the relationship between atomic number and chemical properties?  
+__label__virtual_lab_manipulation Find the melting point of the substance in the chamber.  
+__label__lab_guide_question How does pressure affect the boiling point of liquids?  
+__label__virtual_lab_manipulation Turn off the cooling system.  
+__label__lab_guide_question What is the boiling point of water at sea level?  
+__label__virtual_lab_manipulation Adjust the pressure in the chamber to 1.2 atmospheres.  
+__label__lab_guide_question How does the atomic structure of mercury affect its properties?  
+__label__virtual_lab_manipulation Set the reaction vessel to 100 degrees Celsius.  
+__label__lab_guide_question What is the specific heat capacity of aluminum?  
+__label__virtual_lab_manipulation Increase the volume of gas in the experiment by 50%.  
+__label__lab_guide_question Can you explain the principle of inelastic collisions?  
+__label__virtual_lab_manipulation Monitor the temperature of the furnace for any fluctuations.  
+__label__lab_guide_question What temperature is required for optimal enzyme activity?  
+__label__virtual_lab_manipulation Turn on the spectrometer and set the wavelength to 450 nm.  
+__label__lab_guide_question Why does pressure increase when the volume of a gas decreases?  
+__label__virtual_lab_manipulation Check the pressure reading in the reaction chamber.  
+__label__lab_guide_question What is the half-life of carbon-14?  
+__label__virtual_lab_manipulation Decrease the voltage on the power supply to 5V.  
+__label__lab_guide_question How does the atomic mass of an element relate to its density?  
+__label__virtual_lab_manipulation Adjust the humidity level in the simulation environment.  
+__label__lab_guide_question What is the purpose of a calorimeter in an experiment?  
+__label__virtual_lab_manipulation Reset the gas concentration to zero and start the experiment.  
+__label__lab_guide_question What is the relationship between force and acceleration in Newton's second law?  
+__label__virtual_lab_manipulation Set the pH level of the solution to 7.  
+__label__lab_guide_question How does light intensity affect the rate of photosynthesis?  
+__label__virtual_lab_manipulation Set the timer for 30 minutes for the reaction process.  
+__label__lab_guide_question What is the difference between kinetic and potential energy?  
+__label__virtual_lab_manipulation Increase the laser intensity to 100%.  
+__label__lab_guide_question How do catalysts influence the rate of a chemical reaction?  
+__label__virtual_lab_manipulation Adjust the speed of the stirring motor to 200 rpm.  
+__label__lab_guide_question What factors affect the rate of diffusion?  
+__label__virtual_lab_manipulation Record the temperature every 5 minutes during the trial.  
+__label__lab_guide_question How is a titration used to determine the concentration of a solution?  
+__label__virtual_lab_manipulation Decrease the intensity of the light source by half.  
+__label__lab_guide_question What is the difference between an exothermic and endothermic reaction?  
+__label__virtual_lab_manipulation Increase the vacuum pressure to 0.5 atm.  
+__label__lab_guide_question How do we calculate the molarity of a solution?  
+__label__virtual_lab_manipulation Switch the gas valve to open and check the flow rate.  
+__label__lab_guide_question What is the ideal gas law equation?  
+__label__virtual_lab_manipulation Adjust the centrifuge speed to 3000 rpm.  
+__label__lab_guide_question How does the law of conservation of mass apply in chemical reactions?  
+__label__virtual_lab_manipulation Check the liquid level in the distillation column.  
+__label__lab_guide_question What is the difference between accuracy and precision in measurements?  
+__label__virtual_lab_manipulation Set the simulator to run the test for 1 hour.  
+__label__lab_guide_question How do you calculate the density of an object?  
+__label__virtual_lab_manipulation Turn off the heating element and let the solution cool down.  
+__label__lab_guide_question Why is the reaction rate faster at higher temperatures?  
+__label__virtual_lab_manipulation Increase the rotation speed of the shaker to 1200 rpm.  
+__label__lab_guide_question What factors contribute to the solubility of a substance?  
+__label__virtual_lab_manipulation Set the filter size to 5 microns for this experiment.  
+__label__lab_guide_question What is the principle behind spectrophotometry?  
+__label__virtual_lab_manipulation Check the data logger for any errors in measurement.  
+__label__lab_guide_question What is Boyle's law and how does it apply to gases?  
+__label__virtual_lab_manipulation Increase the temperature in the furnace by 50 degrees.  
+__label__lab_guide_question What is the role of the control group in an experiment?  
+__label__virtual_lab_manipulation Turn on the microscope and adjust the focus.  
+__label__lab_guide_question How do you determine the chemical formula of a compound?  
+__label__virtual_lab_manipulation Reset the equipment and run the simulation again.  
+__label__lab_guide_question What is the difference between a physical change and a chemical change?  
+__label__virtual_lab_manipulation Check the gas chromatograph for any irregular readings.  
+__label__lab_guide_question What is the law of universal gravitation?  
+__label__virtual_lab_manipulation Set the heating rate of the reaction vessel to 5°C per minute.  
+__label__lab_guide_question What is the principle of chromatography?  
+__label__virtual_lab_manipulation Monitor the pH level and adjust if necessary.  
+__label__lab_guide_question How does temperature affect the solubility of gases?  
+__label__virtual_lab_manipulation Check the status of the simulation before proceeding.  
+__label__lab_guide_question What is the difference between a conductor and an insulator?  
+__label__virtual_lab_manipulation Decrease the amount of reagent in the mixture.  
+__label__lab_guide_question What does the term "activation energy" refer to in a reaction?  
+__label__virtual_lab_manipulation Set the rotation speed of the rotor to 1500 rpm.  
+__label__lab_guide_question How do catalysts lower the activation energy of a reaction?  
+__label__virtual_lab_manipulation Record the readings from the thermocouple every minute.  
+__label__lab_guide_question How does pressure affect the volume of a gas at constant temperature?  
+__label__virtual_lab_manipulation Decrease the chamber's pressure to 0.8 atm.  
+__label__lab_guide_question What is the formula for kinetic energy?  
+__label__virtual_lab_manipulation Turn off the electric current and check the circuit.  
+__label__lab_guide_question How does a buffer solution maintain pH stability?  
+__label__lab_guide_question What is the molecular weight of oxygen?  
+__label__virtual_lab_manipulation Set the pressure in the chamber to 1.5 atm.  
+__label__lab_guide_question Why does hydrogen have a low boiling point?  
+__label__virtual_lab_manipulation Adjust the speed of the stirrer to 200 RPM.  
+__label__lab_guide_question What are the chemical properties of sodium?  
+__label__virtual_lab_manipulation Increase the voltage to 5 volts.  
+__label__lab_guide_question How does temperature affect reaction rates?  
+__label__virtual_lab_manipulation Turn off the Bunsen burner.  
+__label__lab_guide_question What is the atomic radius of chlorine?  
+__label__virtual_lab_manipulation Check the pH level of the solution.  
+__label__lab_guide_question What happens during an exothermic reaction?  
+__label__virtual_lab_manipulation Reset the experiment and start again.  
+__label__lab_guide_question How do catalysts speed up reactions?  
+__label__virtual_lab_manipulation Open the control panel for the spectrometer.  
+__label__lab_guide_question What is the principle behind Boyle's Law?  
+__label__virtual_lab_manipulation Set the temperature to 25°C.  
+__label__lab_guide_question Can you explain the concept of activation energy?  
+__label__virtual_lab_manipulation Check the flow rate of the gas.  
+__label__lab_guide_question Why does a gas expand when heated?  
+__label__virtual_lab_manipulation Increase the light intensity by 10%.  
+__label__lab_guide_question What is the ideal gas law equation?  
+__label__virtual_lab_manipulation Decrease the pressure to 0.8 atm.  
+__label__lab_guide_question How does the atomic number relate to an element's properties?  
+__label__virtual_lab_manipulation Monitor the temperature fluctuations in the vessel.  
+__label__lab_guide_question What is the difference between acids and bases?  
+__label__virtual_lab_manipulation Set the timer for 30 minutes.  
+__label__lab_guide_question How do we measure the rate of a chemical reaction?  
+__label__virtual_lab_manipulation Turn on the gas supply.  
+__label__lab_guide_question What is the formula for calculating molarity?  
+__label__virtual_lab_manipulation Change the light wavelength to 450 nm.  
+__label__lab_guide_question Why do some materials conduct electricity?  
+__label__virtual_lab_manipulation Increase the stirrer speed to 500 RPM.  
+__label__lab_guide_question How does pressure affect the volume of a gas?  
+__label__virtual_lab_manipulation Check the viscosity of the solution.  
+__label__lab_guide_question What is the difference between a conductor and an insulator?  
+__label__virtual_lab_manipulation Set the gas pressure to 2 atm.  
+__label__lab_guide_question What is the relationship between frequency and wavelength?  
+__label__virtual_lab_manipulation Measure the voltage across the circuit.  
+__label__lab_guide_question How do you determine the concentration of a solution?  
+__label__virtual_lab_manipulation Adjust the optical lens for clearer readings.  
+__label__lab_guide_question What is an oxidation-reduction reaction?  
+__label__virtual_lab_manipulation Increase the current in the circuit to 10 A.  
+__label__lab_guide_question What factors influence the solubility of a substance?  
+__label__virtual_lab_manipulation Start the heat exchange process.  
+__label__lab_guide_question What are isotopes and how do they differ?  
+__label__virtual_lab_manipulation Set the humidity level to 50%.  
+__label__lab_guide_question Why is water considered a polar molecule?  
+__label__virtual_lab_manipulation Monitor the pressure gauge for any fluctuations.  
+__label__lab_guide_question How does a buffer solution maintain pH levels?  
+__label__virtual_lab_manipulation Open the door to the experiment chamber.  
+__label__lab_guide_question What is the significance of the activation energy in a reaction?  
+__label__virtual_lab_manipulation Decrease the furnace temperature to 200°C.  
+__label__lab_guide_question What is the difference between an endothermic and exothermic reaction?  
+__label__virtual_lab_manipulation Adjust the angle of the microscope lens.  
+__label__lab_guide_question How do we calculate the density of an object?  
+__label__virtual_lab_manipulation Set the barometer to 1000 hPa.  
+__label__lab_guide_question What is the role of enzymes in biological reactions?  
+__label__virtual_lab_manipulation Increase the reaction time by 15 minutes.  
+__label__lab_guide_question What is the boiling point of ethanol?  
+__label__virtual_lab_manipulation Turn off the experiment's light source.  
+__label__lab_guide_question How does an electric current flow in a conductor?  
+__label__virtual_lab_manipulation Adjust the filter settings on the microscope.  
+__label__lab_guide_question What is the purpose of a control group in an experiment?  
+__label__virtual_lab_manipulation Increase the frequency of the signal generator.  
+__label__lab_guide_question How does the presence of a solvent affect the rate of reaction?  
+__label__virtual_lab_manipulation Measure the distance the object has traveled.  
+__label__lab_guide_question Why do some reactions release energy while others absorb it?  
+__label__virtual_lab_manipulation Set the voltage on the power supply to 9V.  
+__label__lab_guide_question How do different catalysts affect reaction rates?  
+__label__virtual_lab_manipulation Open the gas valve slowly.  
+__label__lab_guide_question What is the specific heat capacity of water?  
+__label__virtual_lab_manipulation Record the initial pressure in the system.  
+__label__lab_guide_question Why do some metals conduct heat better than others?  
+__label__virtual_lab_manipulation Set the oven temperature to 400°C.  
+__label__lab_guide_question How do you identify an unknown substance in a lab experiment?  
+__label__virtual_lab_manipulation Turn on the heating element to maximum power.  
+__label__lab_guide_question What factors affect the rate of diffusion in gases?  
+__label__virtual_lab_manipulation Start the centrifuge at 3000 RPM.  
+__label__lab_guide_question How can you measure the energy of a photon?  
+__label__virtual_lab_manipulation Monitor the electrical resistance readings.  _label__virtual_lab_manipulation Set the reaction chamber to a 20% oxygen atmosphere.
+__label__virtual_lab_manipulation adjust the first excitation energy?
+__label__lab_guide_question how can i keithley electrometer?
+__label__lab_guide_question can you describe electron emission?
+__label__virtual_lab_manipulation turn on the electron emission?
+__label__lab_guide_question is it true that cathode temperature?
+__label__lab_guide_question how does the dc power supply?
+__label__virtual_lab_manipulation turn on the mercury vapor pressure?
+__label__virtual_lab_manipulation measure the current through the collection electrode?
+__label__lab_guide_question why is it necessary to anode voltage?
+__label__lab_guide_question how can i thermionic emission?
+__label__virtual_lab_manipulation switch to thermionic emission?
+__label__lab_guide_question what happens when first excitation energy?
+__label__virtual_lab_manipulation switch to thermionic emission?
+__label__lab_guide_question how does the keithley electrometer?
+__label__virtual_lab_manipulation observe the anode voltage?
+__label__virtual_lab_manipulation increase the dc power supply?
+__label__lab_guide_question is it true that current through the collection electrode?
+__label__lab_guide_question what happens when mercury vapor pressure?
+__label__virtual_lab_manipulation increase the keithley electrometer?
+__label__lab_guide_question can you describe thermionic emission?
+__label__lab_guide_question how does the mercury vapor pressure?
+__label__virtual_lab_manipulation adjust the cathode temperature?
+__label__virtual_lab_manipulation turn on the retarding voltage?
+__label__virtual_lab_manipulation increase the first excitation energy?
+__label__lab_guide_question how does the anode voltage?
+__label__lab_guide_question what happens when mercury vapor pressure?
+__label__virtual_lab_manipulation record the anode voltage?
+__label__virtual_lab_manipulation turn on the electron emission?
+__label__virtual_lab_manipulation set the dc power supply?
+__label__lab_guide_question is it true that keithley electrometer?
+__label__lab_guide_question can you describe dc power supply?
+__label__virtual_lab_manipulation switch to dc power supply?
+__label__lab_guide_question what happens when retarding voltage?
+__label__virtual_lab_manipulation set the keithley electrometer?
+__label__virtual_lab_manipulation check the current through the collection electrode?
+__label__lab_guide_question how can i thermionic emission?
+__label__virtual_lab_manipulation observe the anode voltage?
+__label__virtual_lab_manipulation switch to mercury vapor pressure?
+__label__lab_guide_question what's the significance of cathode temperature?
+__label__lab_guide_question how can i anode voltage?
+__label__lab_guide_question what is the thermionic emission?
+__label__lab_guide_question is it true that dc power supply?
+__label__virtual_lab_manipulation turn on the dc power supply?
+__label__lab_guide_question is it true that first excitation energy?
+__label__lab_guide_question explain the purpose of mercury vapor pressure?
+__label__virtual_lab_manipulation measure the dc power supply?
+__label__virtual_lab_manipulation switch to mercury vapor pressure?
+__label__virtual_lab_manipulation measure the current through the collection electrode?
+__label__virtual_lab_manipulation switch to keithley electrometer?
+__label__lab_guide_question what is the first excitation energy?
+__label__virtual_lab_manipulation observe the electron emission?
+__label__lab_guide_question what happens when thermionic emission?
+__label__virtual_lab_manipulation switch to anode voltage?
+__label__virtual_lab_manipulation switch to mercury vapor pressure?
+__label__virtual_lab_manipulation switch to anode voltage?
+__label__virtual_lab_manipulation observe the electron emission?
+__label__virtual_lab_manipulation increase the cathode temperature?
+__label__lab_guide_question is it true that electron emission?
+__label__lab_guide_question how can i current through the collection electrode?
+__label__virtual_lab_manipulation measure the keithley electrometer?
+__label__lab_guide_question is it true that first excitation energy?
+__label__lab_guide_question what's the significance of first excitation energy?
+__label__lab_guide_question what happens when current through the collection electrode?
+__label__virtual_lab_manipulation record the keithley electrometer?
+__label__lab_guide_question why does the cathode temperature?
+__label__lab_guide_question can you describe electron emission?
+__label__virtual_lab_manipulation adjust the dc power supply?
+__label__lab_guide_question what happens when keithley electrometer?
+__label__lab_guide_question why is it necessary to anode voltage?
+__label__lab_guide_question why does the electron emission?
+__label__lab_guide_question can you describe cathode temperature?
+__label__lab_guide_question what is the thermionic emission?
+__label__lab_guide_question what is the anode voltage?
+__label__lab_guide_question what happens when keithley electrometer?
+__label__lab_guide_question why does the thermionic emission?
+__label__virtual_lab_manipulation turn on the electron emission?
+__label__lab_guide_question what's the significance of electron emission?
+__label__lab_guide_question how can i dc power supply?
+__label__virtual_lab_manipulation record the retarding voltage?
+__label__lab_guide_question what's the significance of electron emission?
+__label__lab_guide_question explain the purpose of mercury vapor pressure?
+__label__virtual_lab_manipulation measure the dc power supply?
+__label__virtual_lab_manipulation check the anode voltage?
+__label__virtual_lab_manipulation record the dc power supply?
+__label__lab_guide_question how does the keithley electrometer?
+__label__lab_guide_question explain the purpose of mercury vapor pressure?
+__label__virtual_lab_manipulation increase the first excitation energy?
+__label__lab_guide_question how does the current through the collection electrode?
+__label__virtual_lab_manipulation observe the electron emission?
+__label__virtual_lab_manipulation set the electron emission?
+__label__virtual_lab_manipulation increase the electron emission?
+__label__lab_guide_question how does the mercury vapor pressure?
+__label__virtual_lab_manipulation adjust the anode voltage?
+__label__lab_guide_question why does the dc power supply?
+__label__virtual_lab_manipulation observe the current through the collection electrode?
+__label__virtual_lab_manipulation record the electron emission?
+__label__lab_guide_question is it true that electron emission?
+__label__virtual_lab_manipulation record the anode voltage?
+__label__virtual_lab_manipulation turn on the first excitation energy?
+__label__virtual_lab_manipulation power off the thermionic emission?
+__label__lab_guide_question is it true that electron emission?
+__label__virtual_lab_manipulation observe the first excitation energy?
+__label__virtual_lab_manipulation observe the keithley electrometer?
+__label__virtual_lab_manipulation power off the anode voltage?
+__label__lab_guide_question is it true that anode voltage?
+__label__lab_guide_question explain the purpose of mercury vapor pressure?
+__label__lab_guide_question why does the electron emission?
+__label__virtual_lab_manipulation measure the retarding voltage?
+__label__lab_guide_question why does the retarding voltage?
+__label__lab_guide_question is it true that dc power supply?
+__label__lab_guide_question how can i retarding voltage?
+__label__lab_guide_question is it true that retarding voltage?
+__label__virtual_lab_manipulation measure the mercury vapor pressure?
+__label__lab_guide_question what's the significance of thermionic emission?
+__label__virtual_lab_manipulation measure the thermionic emission?
+__label__lab_guide_question can you describe retarding voltage?
+__label__lab_guide_question what is the cathode temperature?
+__label__lab_guide_question is it true that first excitation energy?
+__label__virtual_lab_manipulation measure the dc power supply?
+__label__virtual_lab_manipulation adjust the dc power supply?
+__label__lab_guide_question is it true that electron emission?
+__label__virtual_lab_manipulation switch to mercury vapor pressure?
+__label__virtual_lab_manipulation record the keithley electrometer?
+__label__virtual_lab_manipulation observe the cathode temperature?
+__label__lab_guide_question how can i thermionic emission?
+__label__virtual_lab_manipulation increase the retarding voltage?
+__label__virtual_lab_manipulation record the electron emission?
+__label__virtual_lab_manipulation measure the first excitation energy?
+__label__lab_guide_question why is it necessary to cathode temperature?
+__label__lab_guide_question what happens when electron emission?
+__label__virtual_lab_manipulation observe the dc power supply?
+__label__lab_guide_question explain the purpose of retarding voltage?
+__label__lab_guide_question why does the first excitation energy?
+__label__lab_guide_question how does the cathode temperature?
+__label__lab_guide_question what happens when keithley electrometer?
+__label__lab_guide_question why does the keithley electrometer?
+__label__lab_guide_question is it true that current through the collection electrode?
+__label__lab_guide_question why is it necessary to keithley electrometer?
+__label__virtual_lab_manipulation measure the thermionic emission?
+__label__lab_guide_question why is it necessary to retarding voltage?
+__label__virtual_lab_manipulation turn on the cathode temperature?
+__label__virtual_lab_manipulation power off the retarding voltage?
+__label__virtual_lab_manipulation increase the cathode temperature?
+__label__lab_guide_question explain the purpose of dc power supply?
+__label__virtual_lab_manipulation power off the dc power supply?
+__label__lab_guide_question explain the purpose of anode voltage?
+__label__virtual_lab_manipulation record the electron emission?
+__label__lab_guide_question how does the cathode temperature?
+__label__virtual_lab_manipulation set the anode voltage?
+__label__virtual_lab_manipulation measure the electron emission?
+__label__virtual_lab_manipulation record the cathode temperature?
+__label__virtual_lab_manipulation record the electron emission?
+__label__lab_guide_question how can i first excitation energy?
+__label__lab_guide_question how can i mercury vapor pressure?
+__label__lab_guide_question why is it necessary to retarding voltage?
+__label__lab_guide_question explain the purpose of keithley electrometer?
+__label__virtual_lab_manipulation measure the thermionic emission?
+__label__virtual_lab_manipulation switch to electron emission?
+__label__virtual_lab_manipulation increase the first excitation energy?
+__label__virtual_lab_manipulation record the first excitation energy?
+__label__lab_guide_question what happens when cathode temperature?
+__label__virtual_lab_manipulation check the anode voltage?
+__label__virtual_lab_manipulation check the thermionic emission?
+__label__lab_guide_question why does the cathode temperature?
+__label__virtual_lab_manipulation record the electron emission?
+__label__virtual_lab_manipulation increase the anode voltage?
+__label__lab_guide_question explain the purpose of mercury vapor pressure?
+__label__virtual_lab_manipulation switch to retarding voltage?
+__label__lab_guide_question what's the significance of keithley electrometer?
+__label__lab_guide_question can you describe retarding voltage?
+__label__lab_guide_question can you describe thermionic emission?
+__label__virtual_lab_manipulation check the cathode temperature?
+__label__lab_guide_question explain the purpose of first excitation energy?
+__label__virtual_lab_manipulation switch to anode voltage?
+__label__virtual_lab_manipulation switch to anode voltage?
+__label__lab_guide_question why does the dc power supply?
+__label__lab_guide_question how does the keithley electrometer?
+__label__virtual_lab_manipulation switch to mercury vapor pressure?
+__label__virtual_lab_manipulation check the electron emission?
+__label__lab_guide_question how can i retarding voltage?
+__label__lab_guide_question what's the significance of thermionic emission?
+__label__lab_guide_question is it true that first excitation energy?
+__label__virtual_lab_manipulation power off the anode voltage?
+__label__virtual_lab_manipulation measure the cathode temperature?
+__label__lab_guide_question why is it necessary to thermionic emission?
+__label__lab_guide_question can you describe keithley electrometer?
+__label__lab_guide_question how can i first excitation energy?
+__label__virtual_lab_manipulation adjust the cathode temperature?
+__label__virtual_lab_manipulation observe the current through the collection electrode?
+__label__virtual_lab_manipulation observe the mercury vapor pressure?
+__label__lab_guide_question why does the electron emission?
+__label__virtual_lab_manipulation set the thermionic emission?
+__label__lab_guide_question can you describe retarding voltage?
+__label__virtual_lab_manipulation set the dc power supply?
+__label__lab_guide_question what happens when keithley electrometer?
+__label__lab_guide_question is it true that mercury vapor pressure?
+__label__virtual_lab_manipulation record the current through the collection electrode?
+__label__lab_guide_question why does the mercury vapor pressure?
+__label__virtual_lab_manipulation power off the current through the collection electrode?
+__label__virtual_lab_manipulation set the electron emission?
+__label__lab_guide_question how does the keithley electrometer?
+__label__virtual_lab_manipulation record the dc power supply?
+__label__virtual_lab_manipulation power off the dc power supply?
+__label__lab_guide_question what is the anode voltage?
+__label__lab_guide_question how can i anode voltage?
+__label__lab_guide_question what is the first excitation energy?
+__label__lab_guide_question why is it necessary to thermionic emission?
+__label__virtual_lab_manipulation measure the keithley electrometer?
+__label__lab_guide_question is it true that electron emission?
+__label__virtual_lab_manipulation set the current through the collection electrode?
+__label__virtual_lab_manipulation switch to electron emission?
+__label__lab_guide_question how does the first excitation energy?
+__label__virtual_lab_manipulation observe the thermionic emission?
+__label__virtual_lab_manipulation adjust the mercury vapor pressure?
+__label__virtual_lab_manipulation power off the mercury vapor pressure?
+__label__virtual_lab_manipulation increase the keithley electrometer?
+__label__virtual_lab_manipulation power off the keithley electrometer?
+__label__lab_guide_question why does the anode voltage?
+__label__virtual_lab_manipulation adjust the cathode temperature?
+__label__virtual_lab_manipulation measure the retarding voltage?
+__label__lab_guide_question what is the current through the collection electrode?
+__label__lab_guide_question why does the dc power supply?
+__label__lab_guide_question how does the first excitation energy?
+__label__lab_guide_question explain the purpose of dc power supply?
+__label__lab_guide_question how does the mercury vapor pressure?
+__label__virtual_lab_manipulation observe the current through the collection electrode?
+__label__virtual_lab_manipulation record the keithley electrometer?
+__label__lab_guide_question why is it necessary to thermionic emission?
+__label__lab_guide_question is it true that dc power supply?
+__label__lab_guide_question what's the significance of current through the collection electrode?
+__label__virtual_lab_manipulation measure the anode voltage?
+__label__lab_guide_question can you describe first excitation energy?
+__label__virtual_lab_manipulation record the first excitation energy?
+__label__virtual_lab_manipulation check the keithley electrometer?
+__label__virtual_lab_manipulation check the anode voltage?
+__label__virtual_lab_manipulation increase the keithley electrometer?
+__label__lab_guide_question why does the keithley electrometer?
+__label__lab_guide_question explain the purpose of electron emission?
+__label__virtual_lab_manipulation observe the dc power supply?
+__label__lab_guide_question how does the keithley electrometer?
+__label__virtual_lab_manipulation measure the electron emission?
+__label__virtual_lab_manipulation increase the electron emission?
+__label__virtual_lab_manipulation increase the cathode temperature?
+__label__lab_guide_question explain the purpose of thermionic emission?
+__label__virtual_lab_manipulation switch to mercury vapor pressure?
+__label__virtual_lab_manipulation observe the anode voltage?
+__label__lab_guide_question how does the cathode temperature?
+__label__virtual_lab_manipulation increase the retarding voltage?
+__label__virtual_lab_manipulation power off the cathode temperature?
+__label__lab_guide_question explain the purpose of thermionic emission?
+__label__virtual_lab_manipulation check the mercury vapor pressure?
+__label__virtual_lab_manipulation turn on the first excitation energy?
+__label__virtual_lab_manipulation set the dc power supply?
+__label__virtual_lab_manipulation measure the first excitation energy?
+__label__lab_guide_question can you describe current through the collection electrode?
+__label__lab_guide_question how can i mercury vapor pressure?
+__label__lab_guide_question what is the cathode temperature?
+__label__virtual_lab_manipulation set the electron emission?
+__label__virtual_lab_manipulation turn on the cathode temperature?
+__label__lab_guide_question is it true that anode voltage?
+__label__virtual_lab_manipulation observe the electron emission?
+__label__virtual_lab_manipulation record the dc power supply?
+__label__lab_guide_question can you describe anode voltage?
+__label__virtual_lab_manipulation record the thermionic emission?
+__label__virtual_lab_manipulation measure the anode voltage?
+__label__virtual_lab_manipulation measure the anode voltage?
+__label__lab_guide_question why does the anode voltage?
+__label__lab_guide_question what is the cathode temperature?
+__label__lab_guide_question why does the keithley electrometer?
+__label__virtual_lab_manipulation turn on the keithley electrometer?
+__label__virtual_lab_manipulation increase the retarding voltage?
+__label__virtual_lab_manipulation power off the current through the collection electrode?
+__label__virtual_lab_manipulation turn on the current through the collection electrode?
+__label__virtual_lab_manipulation check the dc power supply?
+__label__virtual_lab_manipulation turn on the keithley electrometer?
+__label__lab_guide_question what's the significance of cathode temperature?
+__label__lab_guide_question can you describe thermionic emission?
+__label__lab_guide_question is it true that dc power supply?
+__label__lab_guide_question what happens when cathode temperature?
+__label__virtual_lab_manipulation record the retarding voltage?
+__label__virtual_lab_manipulation increase the electron emission?
+__label__virtual_lab_manipulation turn on the current through the collection electrode?
+__label__lab_guide_question explain the purpose of electron emission?
+__label__virtual_lab_manipulation observe the cathode temperature?
+__label__virtual_lab_manipulation increase the cathode temperature?
+__label__lab_guide_question what's the significance of thermionic emission?
+__label__lab_guide_question what is the retarding voltage?
+__label__virtual_lab_manipulation power off the dc power supply?
+__label__virtual_lab_manipulation observe the electron emission?
+__label__virtual_lab_manipulation turn on the first excitation energy?
+__label__virtual_lab_manipulation record the thermionic emission?
+__label__lab_guide_question can you describe dc power supply?
+__label__virtual_lab_manipulation measure the cathode temperature?
+__label__virtual_lab_manipulation power off the mercury vapor pressure?
+__label__lab_guide_question how does the retarding voltage?
+__label__virtual_lab_manipulation check the retarding voltage?
+__label__virtual_lab_manipulation switch to electron emission?
+__label__virtual_lab_manipulation record the thermionic emission?
+__label__lab_guide_question how does the cathode temperature?
+__label__lab_guide_question can you describe current through the collection electrode?
+__label__virtual_lab_manipulation switch to retarding voltage?
+__label__lab_guide_question how does the dc power supply?
+__label__lab_guide_question what is the current through the collection electrode?
+__label__lab_guide_question is it true that thermionic emission?
+__label__virtual_lab_manipulation set the anode voltage?
+__label__lab_guide_question how does the retarding voltage?
+__label__virtual_lab_manipulation adjust the retarding voltage?
+__label__lab_guide_question why does the first excitation energy?
+__label__virtual_lab_manipulation measure the electron emission?
+__label__virtual_lab_manipulation power off the first excitation energy?
+__label__lab_guide_question why does the keithley electrometer?
+__label__virtual_lab_manipulation measure the thermionic emission?
+__label__lab_guide_question can you describe thermionic emission?
+__label__lab_guide_question how can i dc power supply?
+__label__lab_guide_question how does the thermionic emission?
+__label__virtual_lab_manipulation set the first excitation energy?
+__label__virtual_lab_manipulation switch to first excitation energy?
+__label__virtual_lab_manipulation switch to electron emission?
+__label__virtual_lab_manipulation measure the cathode temperature?
+__label__lab_guide_question how does the cathode temperature?
+__label__virtual_lab_manipulation switch to anode voltage?
+__label__lab_guide_question is it true that keithley electrometer?
+__label__virtual_lab_manipulation switch to current through the collection electrode?
+__label__virtual_lab_manipulation measure the cathode temperature?
+__label__virtual_lab_manipulation adjust the thermionic emission?
+__label__lab_guide_question what happens when thermionic emission?
+__label__virtual_lab_manipulation turn on the electron emission?
+__label__lab_guide_question what's the significance of anode voltage?
+__label__lab_guide_question why does the thermionic emission?
+__label__lab_guide_question what happens when keithley electrometer?
+__label__virtual_lab_manipulation power off the cathode temperature?
+__label__lab_guide_question why is it necessary to mercury vapor pressure?
+__label__virtual_lab_manipulation set the electron emission?
+__label__lab_guide_question what's the significance of electron emission?
+__label__lab_guide_question how does the anode voltage?
+__label__lab_guide_question why does the mercury vapor pressure?
+__label__lab_guide_question what happens when cathode temperature?
+__label__lab_guide_question what happens when anode voltage?
+__label__lab_guide_question what happens when cathode temperature?
+__label__lab_guide_question explain the purpose of keithley electrometer?
+__label__lab_guide_question why does the mercury vapor pressure?
+__label__virtual_lab_manipulation turn on the keithley electrometer?
+__label__virtual_lab_manipulation observe the keithley electrometer?
+__label__virtual_lab_manipulation record the current through the collection electrode?
+__label__virtual_lab_manipulation increase the retarding voltage?
+__label__lab_guide_question can you describe cathode temperature?
+__label__lab_guide_question what is the thermionic emission?
+__label__virtual_lab_manipulation observe the retarding voltage?
+__label__virtual_lab_manipulation measure the first excitation energy?
+__label__lab_guide_question how can i current through the collection electrode?
+__label__lab_guide_question what happens when mercury vapor pressure?
+__label__lab_guide_question explain the purpose of retarding voltage?
+__label__virtual_lab_manipulation power off the anode voltage?
+__label__lab_guide_question why does the keithley electrometer?
+__label__virtual_lab_manipulation set the anode voltage?
+__label__virtual_lab_manipulation record the electron emission?
+__label__virtual_lab_manipulation switch to mercury vapor pressure?
+__label__lab_guide_question what happens when electron emission?
+__label__lab_guide_question can you describe dc power supply?
+__label__lab_guide_question what's the significance of current through the collection electrode?
+__label__lab_guide_question what happens when anode voltage?
+__label__virtual_lab_manipulation measure the dc power supply?
+__label__lab_guide_question how does the current through the collection electrode?
+__label__virtual_lab_manipulation record the dc power supply?
+__label__lab_guide_question what's the significance of cathode temperature?
+__label__virtual_lab_manipulation observe the keithley electrometer?
+__label__lab_guide_question how can i first excitation energy?
+__label__lab_guide_question what happens when keithley electrometer?
+__label__virtual_lab_manipulation set the dc power supply?
+__label__virtual_lab_manipulation power off the mercury vapor pressure?
+__label__virtual_lab_manipulation adjust the thermionic emission?
+__label__virtual_lab_manipulation increase the electron emission?
+__label__virtual_lab_manipulation turn on the dc power supply?
+__label__virtual_lab_manipulation observe the dc power supply?
+__label__virtual_lab_manipulation increase the retarding voltage?
+__label__lab_guide_question what's the significance of dc power supply?
+__label__virtual_lab_manipulation power off the anode voltage?
+__label__lab_guide_question can you describe first excitation energy?
+__label__lab_guide_question how does the current through the collection electrode?
+__label__lab_guide_question what is the keithley electrometer?
+__label__lab_guide_question why is it necessary to first excitation energy?
+__label__lab_guide_question what happens when dc power supply?
+__label__virtual_lab_manipulation turn on the electron emission?
+__label__lab_guide_question how does the dc power supply?
+__label__lab_guide_question what is the cathode temperature?
+__label__virtual_lab_manipulation set the keithley electrometer?
+__label__lab_guide_question is it true that mercury vapor pressure?
+__label__lab_guide_question what's the significance of current through the collection electrode?
+__label__virtual_lab_manipulation increase the first excitation energy?
+__label__virtual_lab_manipulation record the anode voltage?
+__label__lab_guide_question how can i retarding voltage?
+__label__virtual_lab_manipulation set the current through the collection electrode?
+__label__virtual_lab_manipulation adjust the first excitation energy?
+__label__lab_guide_question why does the retarding voltage?
+__label__virtual_lab_manipulation check the keithley electrometer?
+__label__lab_guide_question why is it necessary to cathode temperature?
+__label__virtual_lab_manipulation power off the cathode temperature?
+__label__lab_guide_question what happens when mercury vapor pressure?
+__label__lab_guide_question what happens when electron emission?
+__label__lab_guide_question what happens when dc power supply?
+__label__lab_guide_question why is it necessary to current through the collection electrode?
+__label__lab_guide_question is it true that electron emission?
+__label__lab_guide_question what is the retarding voltage?
+__label__virtual_lab_manipulation increase the electron emission?
+__label__virtual_lab_manipulation record the thermionic emission?
+__label__virtual_lab_manipulation adjust the dc power supply?
+__label__lab_guide_question explain the purpose of keithley electrometer?
+__label__lab_guide_question is it true that cathode temperature?
+__label__lab_guide_question why does the anode voltage?
+__label__virtual_lab_manipulation power off the dc power supply?
+__label__virtual_lab_manipulation turn on the current through the collection electrode?
+__label__virtual_lab_manipulation switch to first excitation energy?
+__label__lab_guide_question what is the thermionic emission?
+__label__virtual_lab_manipulation increase the keithley electrometer?
+__label__virtual_lab_manipulation measure the current through the collection electrode?
+__label__virtual_lab_manipulation turn on the current through the collection electrode?
+__label__lab_guide_question is it true that keithley electrometer?
+__label__virtual_lab_manipulation turn on the mercury vapor pressure?
+__label__lab_guide_question why does the current through the collection electrode?
+__label__virtual_lab_manipulation switch to electron emission?
+__label__virtual_lab_manipulation observe the electron emission?
+__label__virtual_lab_manipulation observe the electron emission?
+__label__lab_guide_question what is the cathode temperature?
+__label__lab_guide_question why is it necessary to current through the collection electrode?
+__label__virtual_lab_manipulation set the cathode temperature?
+__label__lab_guide_question how does the anode voltage?
+__label__lab_guide_question can you describe dc power supply?
+__label__lab_guide_question can you describe current through the collection electrode?
+__label__virtual_lab_manipulation turn on the retarding voltage?
+__label__lab_guide_question can you describe cathode temperature?
+__label__virtual_lab_manipulation check the mercury vapor pressure?
+__label__lab_guide_question how does the retarding voltage?
+__label__lab_guide_question what's the significance of dc power supply?
+__label__virtual_lab_manipulation record the mercury vapor pressure?
+__label__virtual_lab_manipulation check the anode voltage?
+__label__lab_guide_question is it true that retarding voltage?
+__label__lab_guide_question what's the significance of anode voltage?
+__label__virtual_lab_manipulation check the cathode temperature?
+__label__lab_guide_question can you describe electron emission?
+__label__lab_guide_question how can i mercury vapor pressure?
+__label__virtual_lab_manipulation record the thermionic emission?
+__label__virtual_lab_manipulation set the current through the collection electrode?
+__label__lab_guide_question why does the current through the collection electrode?
+__label__virtual_lab_manipulation observe the first excitation energy?
+__label__lab_guide_question is it true that current through the collection electrode?
+__label__virtual_lab_manipulation adjust the thermionic emission?
+__label__lab_guide_question why is it necessary to dc power supply?
+__label__virtual_lab_manipulation power off the mercury vapor pressure?
+__label__virtual_lab_manipulation increase the keithley electrometer?
+__label__lab_guide_question what happens when anode voltage?
+__label__lab_guide_question explain the purpose of mercury vapor pressure?
+__label__lab_guide_question why does the retarding voltage?
+__label__virtual_lab_manipulation record the keithley electrometer?
+__label__virtual_lab_manipulation turn on the cathode temperature?
+__label__virtual_lab_manipulation power off the mercury vapor pressure?
+__label__virtual_lab_manipulation observe the first excitation energy?
+__label__virtual_lab_manipulation observe the keithley electrometer?
+__label__virtual_lab_manipulation switch to first excitation energy?
+__label__lab_guide_question why does the dc power supply?
+__label__virtual_lab_manipulation observe the mercury vapor pressure?
+__label__virtual_lab_manipulation observe the electron emission?
+__label__virtual_lab_manipulation increase the electron emission?
+__label__virtual_lab_manipulation adjust the mercury vapor pressure?
+__label__virtual_lab_manipulation record the mercury vapor pressure?
+__label__lab_guide_question how does the anode voltage?
+__label__virtual_lab_manipulation power off the cathode temperature?
+__label__lab_guide_question why does the first excitation energy?
+__label__lab_guide_question is it true that retarding voltage?
+__label__lab_guide_question why does the thermionic emission?
+__label__lab_guide_question what's the significance of keithley electrometer?
+__label__lab_guide_question explain the purpose of keithley electrometer?
+__label__lab_guide_question is it true that keithley electrometer?
+__label__virtual_lab_manipulation set the anode voltage?
+__label__virtual_lab_manipulation check the thermionic emission?
+__label__virtual_lab_manipulation set the electron emission?
+__label__lab_guide_question why does the anode voltage?
+__label__lab_guide_question what is the first excitation energy?
+__label__lab_guide_question what's the significance of dc power supply?
+__label__lab_guide_question what happens when cathode temperature?
+__label__lab_guide_question how can i current through the collection electrode?
+__label__virtual_lab_manipulation adjust the keithley electrometer?
+__label__virtual_lab_manipulation turn on the dc power supply?
+__label__virtual_lab_manipulation increase the retarding voltage?
+__label__virtual_lab_manipulation check the current through the collection electrode?
+__label__lab_guide_question what's the significance of first excitation energy?
+__label__lab_guide_question why does the first excitation energy?
+__label__virtual_lab_manipulation check the electron emission?
+__label__virtual_lab_manipulation set the anode voltage?
+__label__virtual_lab_manipulation adjust the retarding voltage?
+__label__lab_guide_question can you describe anode voltage?
+__label__virtual_lab_manipulation switch to keithley electrometer?
+__label__lab_guide_question what's the significance of keithley electrometer?
+__label__virtual_lab_manipulation record the retarding voltage?
+__label__lab_guide_question how can i keithley electrometer?
+__label__lab_guide_question what happens when anode voltage?
+__label__virtual_lab_manipulation measure the dc power supply?
+__label__virtual_lab_manipulation adjust the retarding voltage?
+__label__lab_guide_question how can i electron emission?
+__label__virtual_lab_manipulation increase the electron emission?
+__label__virtual_lab_manipulation switch to first excitation energy?
+__label__virtual_lab_manipulation turn on the keithley electrometer?
+__label__virtual_lab_manipulation set the thermionic emission?
+__label__virtual_lab_manipulation adjust the electron emission?
+__label__lab_guide_question what happens when dc power supply?
+__label__virtual_lab_manipulation turn on the mercury vapor pressure?
+__label__virtual_lab_manipulation increase the mercury vapor pressure?
+__label__virtual_lab_manipulation switch to dc power supply?
+__label__virtual_lab_manipulation switch to cathode temperature?
+__label__virtual_lab_manipulation adjust the mercury vapor pressure?
+__label__virtual_lab_manipulation switch to retarding voltage?
+__label__lab_guide_question can you describe mercury vapor pressure?
+__label__virtual_lab_manipulation measure the keithley electrometer?
+__label__lab_guide_question how does the current through the collection electrode?
+__label__lab_guide_question what's the significance of cathode temperature?
+__label__virtual_lab_manipulation record the dc power supply?
+__label__lab_guide_question why is it necessary to keithley electrometer?
+__label__lab_guide_question why is it necessary to cathode temperature?
+__label__virtual_lab_manipulation record the retarding voltage?
+__label__lab_guide_question how does the dc power supply?
+__label__lab_guide_question what's the significance of current through the collection electrode?
+__label__virtual_lab_manipulation record the thermionic emission?
+__label__lab_guide_question what happens when dc power supply?
+__label__virtual_lab_manipulation adjust the keithley electrometer?
+__label__virtual_lab_manipulation increase the mercury vapor pressure?
+__label__virtual_lab_manipulation power off the retarding voltage?
+__label__lab_guide_question explain the purpose of dc power supply?
+__label__lab_guide_question what is the cathode temperature?
+__label__lab_guide_question explain the purpose of current through the collection electrode?
+__label__lab_guide_question can you describe keithley electrometer?
+__label__virtual_lab_manipulation power off the thermionic emission?
+__label__virtual_lab_manipulation power off the anode voltage?
+__label__lab_guide_question is it true that first excitation energy?
+__label__lab_guide_question is it true that dc power supply?
+__label__virtual_lab_manipulation set the cathode temperature?
+__label__virtual_lab_manipulation switch to thermionic emission?
+__label__lab_guide_question how can i keithley electrometer?
+__label__lab_guide_question what happens when current through the collection electrode?
+__label__virtual_lab_manipulation adjust the current through the collection electrode?
+__label__lab_guide_question what is the anode voltage?
+__label__lab_guide_question explain the purpose of retarding voltage?
+__label__lab_guide_question explain the purpose of electron emission?
+__label__virtual_lab_manipulation measure the first excitation energy?
+__label__lab_guide_question what is the retarding voltage?
+__label__virtual_lab_manipulation increase the thermionic emission?
+__label__virtual_lab_manipulation check the first excitation energy?
+__label__virtual_lab_manipulation adjust the current through the collection electrode?
+__label__virtual_lab_manipulation power off the dc power supply?
+__label__lab_guide_question what is the electron emission?
+__label__virtual_lab_manipulation increase the anode voltage?
+__label__virtual_lab_manipulation measure the thermionic emission?
+__label__lab_guide_question can you describe thermionic emission?
+__label__lab_guide_question what's the significance of mercury vapor pressure?
+__label__lab_guide_question is it true that dc power supply?
+__label__lab_guide_question why is it necessary to dc power supply?
+__label__lab_guide_question explain the purpose of anode voltage?
+__label__lab_guide_question how does the keithley electrometer?
+__label__lab_guide_question what happens when electron emission?
+__label__virtual_lab_manipulation switch to mercury vapor pressure?
+__label__lab_guide_question is it true that thermionic emission?
+__label__virtual_lab_manipulation turn on the first excitation energy?
+__label__lab_guide_question why does the retarding voltage?
+__label__virtual_lab_manipulation observe the mercury vapor pressure?
+__label__virtual_lab_manipulation power off the current through the collection electrode?
+__label__lab_guide_question is it true that thermionic emission?
+__label__lab_guide_question what is the electron emission?
+__label__virtual_lab_manipulation power off the retarding voltage?
+__label__lab_guide_question why is it necessary to keithley electrometer?
+__label__virtual_lab_manipulation check the keithley electrometer?
+__label__lab_guide_question how does the retarding voltage?
+__label__virtual_lab_manipulation check the retarding voltage?
+__label__virtual_lab_manipulation record the anode voltage?
+__label__virtual_lab_manipulation switch to dc power supply?
+__label__lab_guide_question how does the electron emission?
+__label__lab_guide_question why is it necessary to current through the collection electrode?
+__label__lab_guide_question how can i anode voltage?
+__label__lab_guide_question why is it necessary to dc power supply?
+__label__virtual_lab_manipulation increase the keithley electrometer?
+__label__lab_guide_question what happens when anode voltage?
+__label__virtual_lab_manipulation check the thermionic emission?
+__label__lab_guide_question can you describe cathode temperature?
+__label__virtual_lab_manipulation observe the anode voltage?
+__label__lab_guide_question explain the purpose of mercury vapor pressure?
+__label__virtual_lab_manipulation measure the thermionic emission?
+__label__virtual_lab_manipulation observe the keithley electrometer?
+__label__virtual_lab_manipulation measure the electron emission?
+__label__lab_guide_question is it true that first excitation energy?
+__label__lab_guide_question why is it necessary to electron emission?
+__label__virtual_lab_manipulation turn on the electron emission?
+__label__lab_guide_question what's the significance of cathode temperature?
+__label__virtual_lab_manipulation check the first excitation energy?
+__label__virtual_lab_manipulation set the current through the collection electrode?
+__label__virtual_lab_manipulation turn on the cathode temperature?
+__label__lab_guide_question why does the thermionic emission?
+__label__lab_guide_question explain the purpose of thermionic emission?
+__label__lab_guide_question why is it necessary to cathode temperature?
+__label__virtual_lab_manipulation set the current through the collection electrode?
+__label__lab_guide_question what's the significance of electron emission?
+__label__lab_guide_question what is the dc power supply?
+__label__lab_guide_question what's the significance of current through the collection electrode?
+__label__lab_guide_question how can i retarding voltage?
+__label__virtual_lab_manipulation observe the retarding voltage?
+__label__virtual_lab_manipulation record the dc power supply?
+__label__lab_guide_question explain the purpose of dc power supply?
+__label__virtual_lab_manipulation set the current through the collection electrode?
+__label__lab_guide_question why does the current through the collection electrode?
+__label__virtual_lab_manipulation check the mercury vapor pressure?
+__label__lab_guide_question why does the keithley electrometer?
+__label__lab_guide_question explain the purpose of keithley electrometer?
+__label__virtual_lab_manipulation power off the retarding voltage?
+__label__lab_guide_question what happens when first excitation energy?
+__label__virtual_lab_manipulation adjust the keithley electrometer?
+__label__virtual_lab_manipulation adjust the dc power supply?
+__label__lab_guide_question what's the significance of current through the collection electrode?
+__label__lab_guide_question is it true that first excitation energy?
+__label__virtual_lab_manipulation record the anode voltage?
+__label__lab_guide_question why does the retarding voltage?
+__label__virtual_lab_manipulation switch to electron emission?
+__label__lab_guide_question can you describe anode voltage?
+__label__virtual_lab_manipulation measure the current through the collection electrode?
+__label__virtual_lab_manipulation check the thermionic emission?
+__label__virtual_lab_manipulation set the current through the collection electrode?
+__label__lab_guide_question explain the purpose of electron emission?
+__label__virtual_lab_manipulation turn on the retarding voltage?
+__label__virtual_lab_manipulation measure the first excitation energy?
+__label__virtual_lab_manipulation record the retarding voltage?
+__label__virtual_lab_manipulation set the current through the collection electrode?
+__label__virtual_lab_manipulation switch to current through the collection electrode?
+__label__lab_guide_question can you describe keithley electrometer?
+__label__lab_guide_question what happens when current through the collection electrode?
+__label__lab_guide_question can you describe current through the collection electrode?
+__label__virtual_lab_manipulation power off the mercury vapor pressure?
+__label__lab_guide_question is it true that retarding voltage?
+__label__virtual_lab_manipulation power off the keithley electrometer?
+__label__virtual_lab_manipulation adjust the dc power supply?
+__label__lab_guide_question why is it necessary to cathode temperature?
+__label__lab_guide_question is it true that cathode temperature?
+__label__virtual_lab_manipulation set the current through the collection electrode?
+__label__virtual_lab_manipulation power off the first excitation energy?
+__label__virtual_lab_manipulation turn on the dc power supply?
+__label__lab_guide_question how does the mercury vapor pressure?
+__label__virtual_lab_manipulation set the mercury vapor pressure?
+__label__virtual_lab_manipulation observe the electron emission?
+__label__virtual_lab_manipulation record the mercury vapor pressure?
+__label__virtual_lab_manipulation adjust the keithley electrometer?
+__label__lab_guide_question what's the significance of thermionic emission?
+__label__virtual_lab_manipulation measure the retarding voltage?
+__label__virtual_lab_manipulation measure the cathode temperature?
+__label__virtual_lab_manipulation set the current through the collection electrode?
+__label__virtual_lab_manipulation measure the cathode temperature?
+__label__lab_guide_question why does the keithley electrometer?
+__label__lab_guide_question how does the thermionic emission?
+__label__virtual_lab_manipulation turn on the dc power supply?
+__label__lab_guide_question what's the significance of cathode temperature?
+__label__lab_guide_question why does the thermionic emission?
+__label__lab_guide_question can you describe keithley electrometer?
+__label__lab_guide_question why is it necessary to current through the collection electrode?
+__label__lab_guide_question is it true that current through the collection electrode?
+__label__lab_guide_question how does the thermionic emission?
+__label__lab_guide_question how can i dc power supply?
+__label__lab_guide_question what is the mercury vapor pressure?
+__label__virtual_lab_manipulation power off the mercury vapor pressure?
+__label__virtual_lab_manipulation turn on the current through the collection electrode?
+__label__virtual_lab_manipulation turn on the first excitation energy?
+__label__lab_guide_question why is it necessary to keithley electrometer?
+__label__lab_guide_question how can i electron emission?
+__label__lab_guide_question explain the purpose of retarding voltage?
+__label__lab_guide_question is it true that retarding voltage?
+__label__lab_guide_question what is the anode voltage?
+__label__virtual_lab_manipulation adjust the cathode temperature?
+__label__lab_guide_question what happens when keithley electrometer?
+__label__lab_guide_question is it true that current through the collection electrode?
+__label__lab_guide_question how does the mercury vapor pressure?
+__label__lab_guide_question why is it necessary to dc power supply?
+__label__lab_guide_question why does the first excitation energy?
+__label__virtual_lab_manipulation record the first excitation energy?
+__label__lab_guide_question what is the dc power supply?
+__label__lab_guide_question is it true that cathode temperature?
+__label__lab_guide_question what is the current through the collection electrode?
+__label__virtual_lab_manipulation switch to keithley electrometer?
+__label__lab_guide_question how can i cathode temperature?
+__label__lab_guide_question what is the retarding voltage?
+__label__lab_guide_question what happens when cathode temperature?
+__label__lab_guide_question explain the purpose of electron emission?
+__label__lab_guide_question why is it necessary to retarding voltage?
+__label__virtual_lab_manipulation set the anode voltage?
+__label__lab_guide_question how does the retarding voltage?
+__label__virtual_lab_manipulation set the anode voltage?
+__label__lab_guide_question why does the cathode temperature?
+__label__lab_guide_question can you describe current through the collection electrode?
+__label__virtual_lab_manipulation set the thermionic emission?
+__label__lab_guide_question how does the mercury vapor pressure?
+__label__lab_guide_question is it true that dc power supply?
+__label__virtual_lab_manipulation switch to electron emission?
+__label__virtual_lab_manipulation observe the current through the collection electrode?
+__label__lab_guide_question how does the mercury vapor pressure?
+__label__lab_guide_question is it true that cathode temperature?
+__label__lab_guide_question why does the electron emission?
+__label__virtual_lab_manipulation check the thermionic emission?
+__label__virtual_lab_manipulation set the cathode temperature?
+__label__lab_guide_question what is the cathode temperature?
+__label__virtual_lab_manipulation turn on the cathode temperature?
+__label__virtual_lab_manipulation adjust the mercury vapor pressure?
+__label__virtual_lab_manipulation check the thermionic emission?
+__label__virtual_lab_manipulation record the current through the collection electrode?
+__label__lab_guide_question what's the significance of cathode temperature?
+__label__lab_guide_question how can i current through the collection electrode?
+__label__virtual_lab_manipulation set the cathode temperature?
+__label__lab_guide_question why is it necessary to keithley electrometer?
+__label__lab_guide_question explain the purpose of keithley electrometer?
+__label__virtual_lab_manipulation observe the electron emission?
+__label__lab_guide_question how does the dc power supply?
+__label__lab_guide_question explain the purpose of cathode temperature?
+__label__lab_guide_question why does the keithley electrometer?
+__label__virtual_lab_manipulation observe the electron emission?
+__label__lab_guide_question can you describe electron emission?
+__label__virtual_lab_manipulation turn on the thermionic emission?
+__label__virtual_lab_manipulation record the current through the collection electrode?
+__label__lab_guide_question how can i anode voltage?
+__label__virtual_lab_manipulation turn on the keithley electrometer?
+__label__lab_guide_question how does the mercury vapor pressure?
+__label__virtual_lab_manipulation measure the thermionic emission?
+__label__virtual_lab_manipulation increase the anode voltage?
+__label__lab_guide_question what's the significance of current through the collection electrode?
+__label__virtual_lab_manipulation record the dc power supply?
+__label__lab_guide_question explain the purpose of retarding voltage?
+__label__lab_guide_question what happens when first excitation energy?
+__label__virtual_lab_manipulation turn on the retarding voltage?
+__label__virtual_lab_manipulation increase the retarding voltage?
+__label__virtual_lab_manipulation adjust the dc power supply?
+__label__virtual_lab_manipulation measure the keithley electrometer?
+__label__lab_guide_question what is the anode voltage?
+__label__virtual_lab_manipulation record the keithley electrometer?
+__label__virtual_lab_manipulation adjust the anode voltage?
+__label__lab_guide_question why does the first excitation energy?
+__label__virtual_lab_manipulation set the keithley electrometer?
+__label__lab_guide_question how can i keithley electrometer?
+__label__lab_guide_question what happens when retarding voltage?
+__label__virtual_lab_manipulation turn on the retarding voltage?
+__label__lab_guide_question what happens when thermionic emission?
+__label__lab_guide_question how can i first excitation energy?
+__label__lab_guide_question can you describe anode voltage?
+__label__lab_guide_question explain the purpose of current through the collection electrode?
+__label__virtual_lab_manipulation power off the cathode temperature?
+__label__lab_guide_question how does the cathode temperature?
+__label__lab_guide_question how does the retarding voltage?
+__label__virtual_lab_manipulation check the electron emission?
+__label__virtual_lab_manipulation adjust the electron emission?
+__label__virtual_lab_manipulation power off the cathode temperature?
+__label__lab_guide_question why is it necessary to first excitation energy?
+__label__virtual_lab_manipulation switch to retarding voltage?
+__label__virtual_lab_manipulation set the current through the collection electrode?
+__label__virtual_lab_manipulation measure the cathode temperature?
+__label__virtual_lab_manipulation switch to cathode temperature?
+__label__lab_guide_question why is it necessary to cathode temperature?
+__label__virtual_lab_manipulation record the current through the collection electrode?
+__label__lab_guide_question how does the mercury vapor pressure?
+__label__virtual_lab_manipulation measure the cathode temperature?
+__label__virtual_lab_manipulation check the electron emission?
+__label__virtual_lab_manipulation observe the current through the collection electrode?
+__label__virtual_lab_manipulation record the electron emission?
+__label__virtual_lab_manipulation increase the current through the collection electrode?
+__label__virtual_lab_manipulation check the cathode temperature?
+__label__lab_guide_question explain the purpose of thermionic emission?
+__label__lab_guide_question explain the purpose of thermionic emission?
+__label__virtual_lab_manipulation observe the mercury vapor pressure?
+__label__lab_guide_question what is the dc power supply?
+__label__virtual_lab_manipulation switch to dc power supply?
+__label__virtual_lab_manipulation increase the anode voltage?
+__label__virtual_lab_manipulation switch to electron emission?
+__label__lab_guide_question what's the significance of first excitation energy?
+__label__lab_guide_question why is it necessary to dc power supply?
+__label__virtual_lab_manipulation adjust the retarding voltage?
+__label__virtual_lab_manipulation adjust the mercury vapor pressure?
+__label__lab_guide_question is it true that anode voltage?
+__label__lab_guide_question what happens when keithley electrometer?
+__label__virtual_lab_manipulation check the anode voltage?
+__label__lab_guide_question can you describe dc power supply?
+__label__lab_guide_question what happens when retarding voltage?
+__label__virtual_lab_manipulation measure the thermionic emission?
+__label__virtual_lab_manipulation observe the dc power supply?
+__label__virtual_lab_manipulation set the anode voltage?
+__label__lab_guide_question how does the dc power supply?
+__label__virtual_lab_manipulation increase the cathode temperature?
+__label__virtual_lab_manipulation observe the anode voltage?
+__label__lab_guide_question why is it necessary to electron emission?
+__label__lab_guide_question what is the dc power supply?
+__label__lab_guide_question is it true that current through the collection electrode?
+__label__lab_guide_question why is it necessary to first excitation energy?
+__label__virtual_lab_manipulation adjust the current through the collection electrode?
+__label__virtual_lab_manipulation increase the first excitation energy?
+__label__lab_guide_question why does the electron emission?
+__label__lab_guide_question how does the cathode temperature?
+__label__lab_guide_question what happens when keithley electrometer?
+__label__lab_guide_question what is the cathode temperature?
+__label__lab_guide_question how can i mercury vapor pressure?
+__label__lab_guide_question explain the purpose of anode voltage?
+__label__lab_guide_question how can i first excitation energy?
+__label__virtual_lab_manipulation adjust the retarding voltage?
+__label__virtual_lab_manipulation increase the mercury vapor pressure?
+__label__virtual_lab_manipulation observe the keithley electrometer?
+__label__lab_guide_question how can i mercury vapor pressure?
+__label__lab_guide_question can you describe mercury vapor pressure?
+__label__virtual_lab_manipulation check the electron emission?
+__label__lab_guide_question how does the anode voltage?
+__label__lab_guide_question what's the significance of thermionic emission?
+__label__virtual_lab_manipulation check the keithley electrometer?
+__label__virtual_lab_manipulation set the thermionic emission?
+__label__virtual_lab_manipulation observe the dc power supply?
+__label__lab_guide_question what happens when current through the collection electrode?
+__label__lab_guide_question why does the electron emission?
+__label__lab_guide_question is it true that thermionic emission?
+__label__lab_guide_question why is it necessary to current through the collection electrode?
+__label__lab_guide_question how does the mercury vapor pressure?
+__label__virtual_lab_manipulation measure the thermionic emission?
+__label__virtual_lab_manipulation switch to current through the collection electrode?
+__label__lab_guide_question explain the purpose of electron emission?
+__label__virtual_lab_manipulation record the thermionic emission?
+__label__virtual_lab_manipulation power off the mercury vapor pressure?
+__label__lab_guide_question what is the cathode temperature?
+__label__virtual_lab_manipulation observe the first excitation energy?
+__label__virtual_lab_manipulation observe the first excitation energy?
+__label__virtual_lab_manipulation turn on the electron emission?
+__label__lab_guide_question why is it necessary to thermionic emission?
+__label__lab_guide_question what is the current through the collection electrode?
+__label__virtual_lab_manipulation adjust the anode voltage?
+__label__lab_guide_question what's the significance of dc power supply?
+__label__lab_guide_question what is the mercury vapor pressure?
+__label__lab_guide_question what happens when cathode temperature?
+__label__virtual_lab_manipulation switch to anode voltage?
+__label__virtual_lab_manipulation turn on the anode voltage?
+__label__virtual_lab_manipulation power off the keithley electrometer?
+__label__virtual_lab_manipulation measure the cathode temperature?
+__label__lab_guide_question what's the significance of dc power supply?
+__label__virtual_lab_manipulation power off the thermionic emission?
+__label__lab_guide_question how can i retarding voltage?
+__label__virtual_lab_manipulation measure the electron emission?
+__label__lab_guide_question why is it necessary to current through the collection electrode?
+__label__lab_guide_question why is it necessary to cathode temperature?
+__label__virtual_lab_manipulation adjust the retarding voltage?
+__label__virtual_lab_manipulation turn on the electron emission?
+__label__virtual_lab_manipulation adjust the mercury vapor pressure?
+__label__virtual_lab_manipulation increase the anode voltage?
+__label__virtual_lab_manipulation record the dc power supply?
+__label__lab_guide_question what is the retarding voltage?
+__label__virtual_lab_manipulation check the mercury vapor pressure?
+__label__virtual_lab_manipulation record the mercury vapor pressure?
+__label__lab_guide_question can you describe first excitation energy?
+__label__virtual_lab_manipulation measure the current through the collection electrode?
+__label__lab_guide_question why is it necessary to keithley electrometer?
+__label__lab_guide_question can you describe mercury vapor pressure?
+__label__lab_guide_question is it true that keithley electrometer?
+__label__virtual_lab_manipulation increase the thermionic emission?
+__label__lab_guide_question explain the purpose of cathode temperature?
+__label__virtual_lab_manipulation measure the first excitation energy?
+__label__lab_guide_question explain the purpose of retarding voltage?
+__label__lab_guide_question why is it necessary to first excitation energy?
+__label__virtual_lab_manipulation observe the keithley electrometer?
+__label__virtual_lab_manipulation adjust the dc power supply?
+__label__virtual_lab_manipulation measure the cathode temperature?
+__label__lab_guide_question can you describe retarding voltage?
+__label__lab_guide_question how can i current through the collection electrode?
+__label__lab_guide_question why is it necessary to anode voltage?
+__label__virtual_lab_manipulation turn on the cathode temperature?
+__label__lab_guide_question how does the cathode temperature?
+__label__lab_guide_question what is the dc power supply?
+__label__virtual_lab_manipulation observe the retarding voltage?
+__label__virtual_lab_manipulation switch to keithley electrometer?
+__label__virtual_lab_manipulation measure the retarding voltage?
+__label__virtual_lab_manipulation turn on the retarding voltage?
+__label__virtual_lab_manipulation power off the electron emission?
+__label__virtual_lab_manipulation increase the electron emission?
+__label__lab_guide_question is it true that current through the collection electrode?
+__label__lab_guide_question what's the significance of keithley electrometer?
+__label__virtual_lab_manipulation adjust the electron emission?
+__label__lab_guide_question what's the significance of thermionic emission?
+__label__virtual_lab_manipulation adjust the cathode temperature?
+__label__lab_guide_question why is it necessary to mercury vapor pressure?
+__label__virtual_lab_manipulation power off the cathode temperature?
+__label__lab_guide_question how can i first excitation energy?
+__label__virtual_lab_manipulation record the dc power supply?
+__label__lab_guide_question why is it necessary to electron emission?
+__label__lab_guide_question how can i thermionic emission?
+__label__lab_guide_question what happens when thermionic emission?
+__label__lab_guide_question explain the purpose of first excitation energy?
+__label__lab_guide_question what happens when retarding voltage?
+__label__virtual_lab_manipulation adjust the thermionic emission?
+__label__virtual_lab_manipulation observe the retarding voltage?
+__label__virtual_lab_manipulation switch to keithley electrometer?
+__label__lab_guide_question is it true that electron emission?
+__label__virtual_lab_manipulation set the retarding voltage?
+__label__lab_guide_question what is the dc power supply?
+__label__lab_guide_question how can i mercury vapor pressure?
+__label__virtual_lab_manipulation record the thermionic emission?
+__label__virtual_lab_manipulation set the electron emission?
+__label__virtual_lab_manipulation measure the cathode temperature?
+__label__lab_guide_question what happens when retarding voltage?
+__label__lab_guide_question how can i keithley electrometer?
+__label__virtual_lab_manipulation observe the current through the collection electrode?
+__label__virtual_lab_manipulation increase the first excitation energy?
+__label__virtual_lab_manipulation observe the retarding voltage?
+__label__virtual_lab_manipulation check the keithley electrometer?
+__label__lab_guide_question what's the significance of electron emission?
+__label__lab_guide_question can you describe first excitation energy?
+__label__virtual_lab_manipulation switch to anode voltage?
+__label__lab_guide_question why is it necessary to cathode temperature?
+__label__lab_guide_question what happens when electron emission?
+__label__lab_guide_question why is it necessary to cathode temperature?
+__label__lab_guide_question what is the anode voltage?
+__label__virtual_lab_manipulation switch to dc power supply?
+__label__virtual_lab_manipulation check the keithley electrometer?
+__label__lab_guide_question how does the thermionic emission?
+__label__virtual_lab_manipulation record the first excitation energy?
+__label__lab_guide_question what is the anode voltage?
+__label__lab_guide_question what is the electron emission?
+__label__lab_guide_question how does the mercury vapor pressure?
+__label__lab_guide_question why is it necessary to retarding voltage?
+__label__virtual_lab_manipulation check the dc power supply?
+__label__virtual_lab_manipulation record the retarding voltage?
+__label__lab_guide_question what happens when retarding voltage?
+__label__lab_guide_question what happens when current through the collection electrode?
+__label__virtual_lab_manipulation power off the anode voltage?
+__label__virtual_lab_manipulation increase the thermionic emission?
+__label__virtual_lab_manipulation record the first excitation energy?
+__label__lab_guide_question explain the purpose of electron emission?
+__label__lab_guide_question why is it necessary to current through the collection electrode?
+__label__lab_guide_question how does the thermionic emission?
+__label__virtual_lab_manipulation check the retarding voltage?
+__label__lab_guide_question why is it necessary to electron emission?
+__label__virtual_lab_manipulation adjust the anode voltage?
+__label__lab_guide_question is it true that cathode temperature?
+__label__virtual_lab_manipulation power off the keithley electrometer?
+__label__virtual_lab_manipulation set the retarding voltage?
+__label__virtual_lab_manipulation turn on the mercury vapor pressure?
+__label__virtual_lab_manipulation adjust the dc power supply?
+__label__lab_guide_question what's the significance of cathode temperature?
+__label__virtual_lab_manipulation set the cathode temperature?
+__label__virtual_lab_manipulation check the mercury vapor pressure?
+__label__lab_guide_question what happens when retarding voltage?
+__label__virtual_lab_manipulation check the thermionic emission?
+__label__virtual_lab_manipulation turn on the first excitation energy?
+__label__virtual_lab_manipulation increase the thermionic emission?
+__label__lab_guide_question can you describe electron emission?
+__label__virtual_lab_manipulation check the first excitation energy?
+__label__lab_guide_question why does the retarding voltage?
+__label__virtual_lab_manipulation record the thermionic emission?
+__label__virtual_lab_manipulation increase the first excitation energy?
+__label__virtual_lab_manipulation adjust the electron emission?
+__label__virtual_lab_manipulation observe the anode voltage?
+__label__lab_guide_question what is the keithley electrometer?
+__label__virtual_lab_manipulation set the current through the collection electrode?
+__label__virtual_lab_manipulation turn on the thermionic emission?
+__label__lab_guide_question is it true that anode voltage?
+__label__lab_guide_question how does the anode voltage?
+__label__virtual_lab_manipulation set the dc power supply?
+__label__lab_guide_question how does the electron emission?
+__label__virtual_lab_manipulation measure the anode voltage?
+__label__lab_guide_question what happens when retarding voltage?
+__label__virtual_lab_manipulation switch to thermionic emission?
+__label__lab_guide_question how can i electron emission?
+__label__virtual_lab_manipulation record the electron emission?
+__label__lab_guide_question explain the purpose of cathode temperature?
+__label__virtual_lab_manipulation record the thermionic emission?
+__label__virtual_lab_manipulation switch to cathode temperature?
+__label__lab_guide_question what's the significance of first excitation energy?
+__label__lab_guide_question why is it necessary to electron emission?
+__label__virtual_lab_manipulation observe the first excitation energy?
+__label__virtual_lab_manipulation measure the mercury vapor pressure?
+__label__virtual_lab_manipulation record the cathode temperature?
+__label__lab_guide_question what is the thermionic emission?
+__label__virtual_lab_manipulation increase the current through the collection electrode?
+__label__virtual_lab_manipulation record the dc power supply?
+__label__virtual_lab_manipulation observe the keithley electrometer?
+__label__lab_guide_question what is the dc power supply?
+__label__lab_guide_question why does the electron emission?
+__label__lab_guide_question what is the mercury vapor pressure?
+__label__virtual_lab_manipulation power off the anode voltage?
+__label__lab_guide_question explain the purpose of keithley electrometer?
+__label__virtual_lab_manipulation switch to anode voltage?
+__label__virtual_lab_manipulation set the electron emission?
+__label__lab_guide_question can you describe electron emission?
+__label__virtual_lab_manipulation observe the dc power supply?
+__label__lab_guide_question how can i anode voltage?
+__label__lab_guide_question explain the purpose of electron emission?
+__label__lab_guide_question what happens when electron emission?
+__label__lab_guide_question how can i electron emission?
+__label__lab_guide_question explain the purpose of anode voltage?
+__label__lab_guide_question how does the retarding voltage?
+__label__lab_guide_question how does the cathode temperature?
+__label__lab_guide_question explain the purpose of keithley electrometer?
+__label__lab_guide_question what's the significance of dc power supply?
+__label__lab_guide_question what's the significance of thermionic emission?
+__label__lab_guide_question can you describe keithley electrometer?
+__label__virtual_lab_manipulation set the cathode temperature?
+__label__virtual_lab_manipulation adjust the mercury vapor pressure?
+__label__lab_guide_question how does the cathode temperature?
+__label__lab_guide_question what's the significance of thermionic emission?
+__label__lab_guide_question is it true that dc power supply?
+__label__lab_guide_question can you describe mercury vapor pressure?
+__label__virtual_lab_manipulation check the keithley electrometer?
+__label__lab_guide_question how does the electron emission?
+__label__virtual_lab_manipulation Adjust the filament variac knob.
+__label__virtual_lab_manipulation Turn off the filament.
+__label__virtual_lab_manipulation Adjust the filament variac knob.
+__label__lab_guide_question What does the retarding voltage do?
+__label__lab_guide_question Can you explain the purpose of the Franck-Hertz experiment?
+__label__virtual_lab_manipulation Switch to the DATA camera view.
+__label__lab_guide_question How is the accelerating voltage controlled?
+__label__virtual_lab_manipulation Turn on the DC power supply.
+__label__virtual_lab_manipulation Power up the oven variac.
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__lab_guide_question Can you elaborate on the role of the filament cathode?
+__label__virtual_lab_manipulation Find the VVR measurement.
+__label__virtual_lab_manipulation Adjust the filament variac knob.
+__label__lab_guide_question What are inelastic collisions in the context of this experiment?
+__label__lab_guide_question Why do we need to heat the mercury in the vacuum tube?
+__label__lab_guide_question How does the oven variac control the temperature?
+__label__virtual_lab_manipulation Change the electrometer range to 20 pA.
+__label__lab_guide_question What are the safety precautions for handling mercury?
+__label__virtual_lab_manipulation Turn on the DC power supply.
+__label__virtual_lab_manipulation Reset the electrometer zero check.
+__label__lab_guide_question Why do we need to heat the mercury in the vacuum tube?
+__label__lab_guide_question Why do mercury atoms show inelastic collisions?
+__label__virtual_lab_manipulation Monitor the oven temperature.
+__label__lab_guide_question What are the units of the Keithley electrometer readings?
+__label__virtual_lab_manipulation Turn off the filament.
+__label__virtual_lab_manipulation Switch to the DATA camera view.
+__label__lab_guide_question What is the atomic weight of mercury?
+__label__lab_guide_question Why do mercury atoms show inelastic collisions?
+__label__lab_guide_question What is the atomic weight of mercury?
+__label__lab_guide_question Why do mercury atoms show inelastic collisions?
+__label__lab_guide_question What are inelastic collisions in the context of this experiment?
+__label__lab_guide_question How is the accelerating voltage controlled?
+__label__virtual_lab_manipulation Set the oven to 300 degrees.
+__label__virtual_lab_manipulation Perform the zero correction on the electrometer.
+__label__virtual_lab_manipulation Power up the oven variac.
+__label__virtual_lab_manipulation Switch to the DATA camera view.
+__label__virtual_lab_manipulation Increase the retarding voltage to 1.5 V.
+__label__virtual_lab_manipulation Turn on the DC power supply.
+__label__lab_guide_question What is the significance of quantized energy levels?
+__label__lab_guide_question Why is a vacuum tube used in this setup?
+__label__lab_guide_question What are the units of the Keithley electrometer readings?
+__label__lab_guide_question What temperature should the reaction vessel be?
+__label__virtual_lab_manipulation Adjust the variac for a stable temperature.
+__label__virtual_lab_manipulation Activate the heat camera feed.
+__label__virtual_lab_manipulation Perform the zero correction on the electrometer.
+__label__virtual_lab_manipulation Increase the reaction chamber's pressure.
+__label__lab_guide_question What are inelastic collisions in the context of this experiment?
+__label__lab_guide_question What is the atomic weight of mercury?
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__virtual_lab_manipulation Switch to the DATA camera view.
+__label__virtual_lab_manipulation Switch to the tube camera.
+__label__virtual_lab_manipulation Increase the reaction chamber's pressure.
+__label__lab_guide_question What does the electrometer measure?
+__label__lab_guide_question What is the significance of quantized energy levels?
+__label__virtual_lab_manipulation Perform the zero correction on the electrometer.
+__label__virtual_lab_manipulation Check the temperature of the furnace.
+__label__lab_guide_question Why is mercury used in the Franck-Hertz experiment?
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__lab_guide_question What are the safety precautions for handling mercury?
+__label__lab_guide_question What does the retarding voltage do?
+__label__virtual_lab_manipulation Adjust the filament variac knob.
+__label__lab_guide_question Why is mercury used in the Franck-Hertz experiment?
+__label__virtual_lab_manipulation Turn off the filament.
+__label__lab_guide_question What are the safety precautions for handling mercury?
+__label__lab_guide_question Why do we observe discrete drops in current during the experiment?
+__label__virtual_lab_manipulation Switch to the tube camera.
+__label__virtual_lab_manipulation Find the VVR measurement.
+__label__virtual_lab_manipulation Adjust the filament variac knob.
+__label__virtual_lab_manipulation Switch to the tube camera.
+__label__lab_guide_question Why is mercury used in the Franck-Hertz experiment?
+__label__lab_guide_question What are the units of the Keithley electrometer readings?
+__label__virtual_lab_manipulation Reset the electrometer zero check.
+__label__lab_guide_question Explain the concept of thermionic emission.
+__label__virtual_lab_manipulation Power up the oven variac.
+__label__lab_guide_question How do you measure the first excitation energy of mercury?
+__label__virtual_lab_manipulation Adjust the filament variac knob.
+__label__virtual_lab_manipulation Turn off the filament.
+__label__lab_guide_question What are the safety precautions for handling mercury?
+__label__lab_guide_question Can you elaborate on the role of the filament cathode?
+__label__virtual_lab_manipulation Set the oven to 300 degrees.
+__label__virtual_lab_manipulation Start recording the electrometer current.
+__label__lab_guide_question How does the oven variac control the temperature?
+__label__virtual_lab_manipulation Check the temperature of the furnace.
+__label__virtual_lab_manipulation Turn on the DC power supply.
+__label__virtual_lab_manipulation Reset the electrometer zero check.
+__label__virtual_lab_manipulation Increase the reaction chamber's pressure.
+__label__virtual_lab_manipulation Switch to the DATA camera view.
+__label__lab_guide_question What are the safety precautions for handling mercury?
+__label__lab_guide_question How does the oven variac control the temperature?
+__label__virtual_lab_manipulation Change the electrometer range to 20 pA.
+__label__virtual_lab_manipulation Perform the zero correction on the electrometer.
+__label__lab_guide_question Can you elaborate on the role of the filament cathode?
+__label__lab_guide_question Can you elaborate on the role of the filament cathode?
+__label__virtual_lab_manipulation Power up the oven variac.
+__label__lab_guide_question Why do mercury atoms show inelastic collisions?
+__label__virtual_lab_manipulation Activate the heat camera feed.
+__label__virtual_lab_manipulation Turn off the filament.
+__label__virtual_lab_manipulation Turn on the DC power supply.
+__label__virtual_lab_manipulation Change the electrometer range to 20 pA.
+__label__virtual_lab_manipulation Check the temperature of the furnace.
+__label__lab_guide_question What does the retarding voltage do?
+__label__lab_guide_question What does the retarding voltage do?
+__label__lab_guide_question Why is mercury used in the Franck-Hertz experiment?
+__label__virtual_lab_manipulation Adjust the filament variac knob.
+__label__virtual_lab_manipulation Check the temperature of the furnace.
+__label__virtual_lab_manipulation Activate the heat camera feed.
+__label__virtual_lab_manipulation Monitor the oven temperature.
+__label__lab_guide_question How does the DC power supply affect the experiment?
+__label__lab_guide_question How does the DC power supply affect the experiment?
+__label__lab_guide_question Why is a vacuum tube used in this setup?
+__label__lab_guide_question What does the retarding voltage do?
+__label__virtual_lab_manipulation Power up the oven variac.
+__label__virtual_lab_manipulation Switch to the DATA camera view.
+__label__lab_guide_question Why do mercury atoms show inelastic collisions?
+__label__virtual_lab_manipulation Activate the heat camera feed.
+__label__virtual_lab_manipulation Increase the reaction chamber's pressure.
+__label__virtual_lab_manipulation Rotate the Va potentiometer clockwise.
+__label__lab_guide_question Why is mercury used in the Franck-Hertz experiment?
+__label__lab_guide_question What are the safety precautions for handling mercury?
+__label__lab_guide_question Explain the concept of thermionic emission.
+__label__lab_guide_question What are the safety precautions for handling mercury?
+__label__lab_guide_question How is the accelerating voltage controlled?
+__label__virtual_lab_manipulation Rotate the Va potentiometer clockwise.
+__label__lab_guide_question How is the accelerating voltage controlled?
+__label__virtual_lab_manipulation Check the temperature of the furnace.
+__label__lab_guide_question Why do we observe discrete drops in current during the experiment?
+__label__lab_guide_question How does the DC power supply affect the experiment?
+__label__virtual_lab_manipulation Find the VVR measurement.
+__label__lab_guide_question What are the units of the Keithley electrometer readings?
+__label__lab_guide_question What is the significance of quantized energy levels?
+__label__lab_guide_question How does the oven variac control the temperature?
+__label__virtual_lab_manipulation Increase the retarding voltage to 1.5 V.
+__label__lab_guide_question How does the oven variac control the temperature?
+__label__virtual_lab_manipulation Switch to the DATA camera view.
+__label__lab_guide_question What temperature should the reaction vessel be?
+__label__virtual_lab_manipulation Switch to the tube camera.
+__label__lab_guide_question Why is a vacuum tube used in this setup?
+__label__lab_guide_question What are the units of the Keithley electrometer readings?
+__label__virtual_lab_manipulation Check the temperature of the furnace.
+__label__virtual_lab_manipulation Change the electrometer range to 20 pA.
+__label__lab_guide_question How does the oven variac control the temperature?
+__label__virtual_lab_manipulation Monitor the oven temperature.
+__label__virtual_lab_manipulation Turn off the filament.
+__label__virtual_lab_manipulation Activate the heat camera feed.
+__label__virtual_lab_manipulation Start recording the electrometer current.
+__label__lab_guide_question What are the safety precautions for handling mercury?
+__label__lab_guide_question What does the electrometer measure?
+__label__lab_guide_question Why do we observe discrete drops in current during the experiment?
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__virtual_lab_manipulation Switch to the tube camera.
+__label__lab_guide_question Can you explain the purpose of the Franck-Hertz experiment?
+__label__lab_guide_question What is the significance of quantized energy levels?
+__label__lab_guide_question What is the significance of quantized energy levels?
+__label__virtual_lab_manipulation Reset the electrometer zero check.
+__label__lab_guide_question Why do mercury atoms show inelastic collisions?
+__label__lab_guide_question What does the retarding voltage do?
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__lab_guide_question What does the retarding voltage do?
+__label__virtual_lab_manipulation Turn on the DC power supply.
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__lab_guide_question Can you explain the purpose of the Franck-Hertz experiment?
+__label__lab_guide_question What are the units of the Keithley electrometer readings?
+__label__lab_guide_question Can you elaborate on the role of the filament cathode?
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__virtual_lab_manipulation Start recording the electrometer current.
+__label__virtual_lab_manipulation Turn on the DC power supply.
+__label__virtual_lab_manipulation Turn off the filament.
+__label__lab_guide_question Can you explain the purpose of the Franck-Hertz experiment?
+__label__virtual_lab_manipulation Start recording the electrometer current.
+__label__lab_guide_question What does the electrometer measure?
+__label__virtual_lab_manipulation Power up the oven variac.
+__label__virtual_lab_manipulation Find the VVR measurement.
+__label__lab_guide_question Why do we observe discrete drops in current during the experiment?
+__label__lab_guide_question Can you elaborate on the role of the filament cathode?
+__label__lab_guide_question Can you explain the purpose of the Franck-Hertz experiment?
+__label__virtual_lab_manipulation Adjust the variac for a stable temperature.
+__label__lab_guide_question What does the electrometer measure?
+__label__virtual_lab_manipulation Turn on the DC power supply.
+__label__lab_guide_question How do you measure the first excitation energy of mercury?
+__label__lab_guide_question What are the units of the Keithley electrometer readings?
+__label__lab_guide_question What temperature should the reaction vessel be?
+__label__lab_guide_question How is the accelerating voltage controlled?
+__label__virtual_lab_manipulation Increase the retarding voltage to 1.5 V.
+__label__lab_guide_question What does the electrometer measure?
+__label__lab_guide_question How do you measure the first excitation energy of mercury?
+__label__virtual_lab_manipulation Switch to the tube camera.
+__label__virtual_lab_manipulation Monitor the oven temperature.
+__label__virtual_lab_manipulation Adjust the filament variac knob.
+__label__virtual_lab_manipulation Adjust the variac for a stable temperature.
+__label__virtual_lab_manipulation Monitor the oven temperature.
+__label__lab_guide_question What temperature should the reaction vessel be?
+__label__virtual_lab_manipulation Increase the retarding voltage to 1.5 V.
+__label__lab_guide_question What is the significance of quantized energy levels?
+__label__lab_guide_question Explain the concept of thermionic emission.
+__label__lab_guide_question What are inelastic collisions in the context of this experiment?
+__label__virtual_lab_manipulation Check the temperature of the furnace.
+__label__virtual_lab_manipulation Monitor the oven temperature.
+__label__lab_guide_question What temperature should the reaction vessel be?
+__label__virtual_lab_manipulation Rotate the Va potentiometer clockwise.
+__label__lab_guide_question Why is mercury used in the Franck-Hertz experiment?
+__label__lab_guide_question What is the significance of quantized energy levels?
+__label__virtual_lab_manipulation Find the VVR measurement.
+__label__lab_guide_question Why do mercury atoms show inelastic collisions?
+__label__lab_guide_question Why do we observe discrete drops in current during the experiment?
+__label__virtual_lab_manipulation Find the VVR measurement.
+__label__lab_guide_question What temperature should the reaction vessel be?
+__label__virtual_lab_manipulation Check the temperature of the furnace.
+__label__virtual_lab_manipulation Activate the heat camera feed.
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__virtual_lab_manipulation Perform the zero correction on the electrometer.
+__label__virtual_lab_manipulation Adjust the variac for a stable temperature.
+__label__lab_guide_question What is the atomic weight of mercury?
+__label__virtual_lab_manipulation Start recording the electrometer current.
+__label__virtual_lab_manipulation Perform the zero correction on the electrometer.
+__label__virtual_lab_manipulation Adjust the variac for a stable temperature.
+__label__lab_guide_question What are the safety precautions for handling mercury?
+__label__lab_guide_question What does the retarding voltage do?
+__label__lab_guide_question What are inelastic collisions in the context of this experiment?
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__virtual_lab_manipulation Rotate the Va potentiometer clockwise.
+__label__lab_guide_question What are the safety precautions for handling mercury?
+__label__virtual_lab_manipulation Activate the heat camera feed.
+__label__lab_guide_question How do you measure the first excitation energy of mercury?
+__label__lab_guide_question What is the atomic weight of mercury?
+__label__lab_guide_question What are the units of the Keithley electrometer readings?
+__label__virtual_lab_manipulation Activate the heat camera feed.
+__label__virtual_lab_manipulation Find the VVR measurement.
+__label__lab_guide_question Can you elaborate on the role of the filament cathode?
+__label__virtual_lab_manipulation Perform the zero correction on the electrometer.
+__label__lab_guide_question What does the retarding voltage do?
+__label__lab_guide_question How do you measure the first excitation energy of mercury?
+__label__lab_guide_question Why do we observe discrete drops in current during the experiment?
+__label__virtual_lab_manipulation Switch to the DATA camera view.
+__label__lab_guide_question What are inelastic collisions in the context of this experiment?
+__label__lab_guide_question What are the units of the Keithley electrometer readings?
+__label__lab_guide_question Can you elaborate on the role of the filament cathode?
+__label__lab_guide_question What does the retarding voltage do?
+__label__virtual_lab_manipulation Turn on the DC power supply.
+__label__virtual_lab_manipulation Power up the oven variac.
+__label__lab_guide_question What does the retarding voltage do?
+__label__lab_guide_question Why do we need to heat the mercury in the vacuum tube?
+__label__lab_guide_question Why do we need to heat the mercury in the vacuum tube?
+__label__virtual_lab_manipulation Find the VVR measurement.
+__label__lab_guide_question What are the units of the Keithley electrometer readings?
+__label__virtual_lab_manipulation Switch to the tube camera.
+__label__virtual_lab_manipulation Adjust the variac for a stable temperature.
+__label__virtual_lab_manipulation Set the oven to 300 degrees.
+__label__lab_guide_question Why is a vacuum tube used in this setup?
+__label__lab_guide_question How is the accelerating voltage controlled?
+__label__virtual_lab_manipulation Rotate the Va potentiometer clockwise.
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__virtual_lab_manipulation Start recording the electrometer current.
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__virtual_lab_manipulation Turn off the filament.
+__label__virtual_lab_manipulation Turn off the filament.
+__label__virtual_lab_manipulation Power up the oven variac.
+__label__virtual_lab_manipulation Power up the oven variac.
+__label__virtual_lab_manipulation Power up the oven variac.
+__label__virtual_lab_manipulation Increase the retarding voltage to 1.5 V.
+__label__lab_guide_question What temperature should the reaction vessel be?
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__virtual_lab_manipulation Increase the retarding voltage to 1.5 V.
+__label__lab_guide_question What are the safety precautions for handling mercury?
+__label__virtual_lab_manipulation Increase the retarding voltage to 1.5 V.
+__label__virtual_lab_manipulation Reset the electrometer zero check.
+__label__lab_guide_question Why do mercury atoms show inelastic collisions?
+__label__lab_guide_question How is the accelerating voltage controlled?
+__label__lab_guide_question How do you measure the first excitation energy of mercury?
+__label__lab_guide_question What is the atomic weight of mercury?
+__label__lab_guide_question Why do we need to heat the mercury in the vacuum tube?
+__label__lab_guide_question What is the atomic weight of mercury?
+__label__lab_guide_question Why do we need to heat the mercury in the vacuum tube?
+__label__virtual_lab_manipulation Monitor the oven temperature.
+__label__lab_guide_question What are the units of the Keithley electrometer readings?
+__label__lab_guide_question Why do mercury atoms show inelastic collisions?
+__label__virtual_lab_manipulation Turn on the DC power supply.
+__label__lab_guide_question Can you explain the purpose of the Franck-Hertz experiment?
+__label__virtual_lab_manipulation Monitor the oven temperature.
+__label__virtual_lab_manipulation Start recording the electrometer current.
+__label__lab_guide_question Can you explain the purpose of the Franck-Hertz experiment?
+__label__virtual_lab_manipulation Change the electrometer range to 20 pA.
+__label__virtual_lab_manipulation Switch to the DATA camera view.
+__label__lab_guide_question Why do we observe discrete drops in current during the experiment?
+__label__virtual_lab_manipulation Switch to the DATA camera view.
+__label__lab_guide_question How do you measure the first excitation energy of mercury?
+__label__lab_guide_question How is the accelerating voltage controlled?
+__label__virtual_lab_manipulation Increase the retarding voltage to 1.5 V.
+__label__lab_guide_question How do you measure the first excitation energy of mercury?
+__label__virtual_lab_manipulation Start recording the electrometer current.
+__label__lab_guide_question Why is mercury used in the Franck-Hertz experiment?
+__label__lab_guide_question How is the accelerating voltage controlled?
+__label__virtual_lab_manipulation Increase the retarding voltage to 1.5 V.
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__virtual_lab_manipulation Start recording the electrometer current.
+__label__virtual_lab_manipulation Increase the retarding voltage to 1.5 V.
+__label__lab_guide_question Why is mercury used in the Franck-Hertz experiment?
+__label__virtual_lab_manipulation Reset the electrometer zero check.
+__label__lab_guide_question How does the DC power supply affect the experiment?
+__label__lab_guide_question Can you elaborate on the role of the filament cathode?
+__label__virtual_lab_manipulation Switch to the tube camera.
+__label__virtual_lab_manipulation Turn off the filament.
+__label__virtual_lab_manipulation Turn on the DC power supply.
+__label__lab_guide_question What is the atomic weight of mercury?
+__label__lab_guide_question What does the electrometer measure?
+__label__virtual_lab_manipulation Adjust the variac for a stable temperature.
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__lab_guide_question Why is a vacuum tube used in this setup?
+__label__virtual_lab_manipulation Power up the oven variac.
+__label__lab_guide_question Why is a vacuum tube used in this setup?
+__label__lab_guide_question How is the accelerating voltage controlled?
+__label__lab_guide_question What are inelastic collisions in the context of this experiment?
+__label__virtual_lab_manipulation Adjust the variac for a stable temperature.
+__label__lab_guide_question What does the electrometer measure?
+__label__virtual_lab_manipulation Perform the zero correction on the electrometer.
+__label__virtual_lab_manipulation Adjust the variac for a stable temperature.
+__label__lab_guide_question What are the safety precautions for handling mercury?
+__label__virtual_lab_manipulation Adjust the filament variac knob.
+__label__virtual_lab_manipulation Monitor the oven temperature.
+__label__virtual_lab_manipulation Activate the heat camera feed.
+__label__lab_guide_question How do you measure the first excitation energy of mercury?
+__label__lab_guide_question Why is mercury used in the Franck-Hertz experiment?
+__label__lab_guide_question Explain the concept of thermionic emission.
+__label__virtual_lab_manipulation Increase the reaction chamber's pressure.
+__label__virtual_lab_manipulation Set the oven to 300 degrees.
+__label__lab_guide_question What does the retarding voltage do?
+__label__virtual_lab_manipulation Check the temperature of the furnace.
+__label__lab_guide_question What are inelastic collisions in the context of this experiment?
+__label__virtual_lab_manipulation Turn on the DC power supply.
+__label__lab_guide_question Why do mercury atoms show inelastic collisions?
+__label__lab_guide_question How is the accelerating voltage controlled?
+__label__lab_guide_question Why do mercury atoms show inelastic collisions?
+__label__virtual_lab_manipulation Turn on the DC power supply.
+__label__virtual_lab_manipulation Find the VVR measurement.
+__label__lab_guide_question What are inelastic collisions in the context of this experiment?
+__label__lab_guide_question What are the units of the Keithley electrometer readings?
+__label__virtual_lab_manipulation Switch to the tube camera.
+__label__virtual_lab_manipulation Adjust the filament variac knob.
+__label__lab_guide_question Why do we need to heat the mercury in the vacuum tube?
+__label__virtual_lab_manipulation Monitor the oven temperature.
+__label__virtual_lab_manipulation Increase the reaction chamber's pressure.
+__label__virtual_lab_manipulation Perform the zero correction on the electrometer.
+__label__virtual_lab_manipulation Increase the reaction chamber's pressure.
+__label__virtual_lab_manipulation Set the oven to 300 degrees.
+__label__lab_guide_question How is the accelerating voltage controlled?
+__label__virtual_lab_manipulation Rotate the Va potentiometer clockwise.
+__label__lab_guide_question Why do mercury atoms show inelastic collisions?
+__label__virtual_lab_manipulation Monitor the oven temperature.
+__label__virtual_lab_manipulation Increase the reaction chamber's pressure.
+__label__virtual_lab_manipulation Turn on the DC power supply.
+__label__lab_guide_question Explain the concept of thermionic emission.
+__label__virtual_lab_manipulation Monitor the oven temperature.
+__label__virtual_lab_manipulation Find the VVR measurement.
+__label__lab_guide_question How does the oven variac control the temperature?
+__label__virtual_lab_manipulation Activate the heat camera feed.
+__label__virtual_lab_manipulation Change the electrometer range to 20 pA.
+__label__lab_guide_question What temperature should the reaction vessel be?
+__label__virtual_lab_manipulation Reset the electrometer zero check.
+__label__lab_guide_question What are the safety precautions for handling mercury?
+__label__virtual_lab_manipulation Increase the retarding voltage to 1.5 V.
+__label__lab_guide_question Why do we observe discrete drops in current during the experiment?
+__label__lab_guide_question How does the oven variac control the temperature?
+__label__virtual_lab_manipulation Monitor the oven temperature.
+__label__virtual_lab_manipulation Increase the retarding voltage to 1.5 V.
+__label__lab_guide_question Why do we need to heat the mercury in the vacuum tube?
+__label__virtual_lab_manipulation Turn on the DC power supply.
+__label__virtual_lab_manipulation Change the electrometer range to 20 pA.
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__lab_guide_question What does the electrometer measure?
+__label__virtual_lab_manipulation Increase the retarding voltage to 1.5 V.
+__label__virtual_lab_manipulation Rotate the Va potentiometer clockwise.
+__label__virtual_lab_manipulation Find the VVR measurement.
+__label__virtual_lab_manipulation Monitor the oven temperature.
+__label__virtual_lab_manipulation Change the electrometer range to 20 pA.
+__label__virtual_lab_manipulation Monitor the oven temperature.
+__label__lab_guide_question Why do we observe discrete drops in current during the experiment?
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__virtual_lab_manipulation Find the VVR measurement.
+__label__lab_guide_question What are inelastic collisions in the context of this experiment?
+__label__lab_guide_question What are the safety precautions for handling mercury?
+__label__lab_guide_question Why do we observe discrete drops in current during the experiment?
+__label__lab_guide_question What are the safety precautions for handling mercury?
+__label__lab_guide_question How is the accelerating voltage controlled?
+__label__lab_guide_question Can you elaborate on the role of the filament cathode?
+__label__virtual_lab_manipulation Adjust the variac for a stable temperature.
+__label__lab_guide_question Explain the concept of thermionic emission.
+__label__lab_guide_question Why do mercury atoms show inelastic collisions?
+__label__lab_guide_question What does the retarding voltage do?
+__label__virtual_lab_manipulation Adjust the variac for a stable temperature.
+__label__lab_guide_question What are the units of the Keithley electrometer readings?
+__label__lab_guide_question What are the safety precautions for handling mercury?
+__label__virtual_lab_manipulation Activate the heat camera feed.
+__label__lab_guide_question What is the atomic weight of mercury?
+__label__lab_guide_question Why is a vacuum tube used in this setup?
+__label__lab_guide_question Can you explain the purpose of the Franck-Hertz experiment?
+__label__lab_guide_question Why do mercury atoms show inelastic collisions?
+__label__virtual_lab_manipulation Switch to the tube camera.
+__label__virtual_lab_manipulation Turn off the filament.
+__label__lab_guide_question Why is mercury used in the Franck-Hertz experiment?
+__label__lab_guide_question What are the units of the Keithley electrometer readings?
+__label__virtual_lab_manipulation Change the electrometer range to 20 pA.
+__label__lab_guide_question What temperature should the reaction vessel be?
+__label__virtual_lab_manipulation Monitor the oven temperature.
+__label__lab_guide_question What are inelastic collisions in the context of this experiment?
+__label__virtual_lab_manipulation Activate the heat camera feed.
+__label__virtual_lab_manipulation Rotate the Va potentiometer clockwise.
+__label__lab_guide_question What temperature should the reaction vessel be?
+__label__lab_guide_question How is the accelerating voltage controlled?
+__label__virtual_lab_manipulation Switch to the DATA camera view.
+__label__lab_guide_question Why is mercury used in the Franck-Hertz experiment?
+__label__lab_guide_question What is the significance of quantized energy levels?
+__label__lab_guide_question How is the accelerating voltage controlled?
+__label__lab_guide_question Explain the concept of thermionic emission.
+__label__virtual_lab_manipulation Perform the zero correction on the electrometer.
+__label__virtual_lab_manipulation Perform the zero correction on the electrometer.
+__label__lab_guide_question What are inelastic collisions in the context of this experiment?
+__label__lab_guide_question What temperature should the reaction vessel be?
+__label__lab_guide_question What is the significance of quantized energy levels?
+__label__lab_guide_question What are inelastic collisions in the context of this experiment?
+__label__virtual_lab_manipulation Power up the oven variac.
+__label__lab_guide_question What temperature should the reaction vessel be?
+__label__lab_guide_question Why do we observe discrete drops in current during the experiment?
+__label__virtual_lab_manipulation Activate the heat camera feed.
+__label__lab_guide_question What temperature should the reaction vessel be?
+__label__lab_guide_question How does the oven variac control the temperature?
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__virtual_lab_manipulation Increase the retarding voltage to 1.5 V.
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__virtual_lab_manipulation Monitor the oven temperature.
+__label__lab_guide_question Can you explain the purpose of the Franck-Hertz experiment?
+__label__lab_guide_question Can you explain the purpose of the Franck-Hertz experiment?
+__label__lab_guide_question What temperature should the reaction vessel be?
+__label__virtual_lab_manipulation Perform the zero correction on the electrometer.
+__label__lab_guide_question What are inelastic collisions in the context of this experiment?
+__label__virtual_lab_manipulation Increase the retarding voltage to 1.5 V.
+__label__virtual_lab_manipulation Activate the heat camera feed.
+__label__virtual_lab_manipulation Change the electrometer range to 20 pA.
+__label__virtual_lab_manipulation Activate the heat camera feed.
+__label__lab_guide_question Can you elaborate on the role of the filament cathode?
+__label__lab_guide_question What are the safety precautions for handling mercury?
+__label__lab_guide_question Can you explain the purpose of the Franck-Hertz experiment?
+__label__virtual_lab_manipulation Check the temperature of the furnace.
+__label__virtual_lab_manipulation Reset the electrometer zero check.
+__label__lab_guide_question What are inelastic collisions in the context of this experiment?
+__label__lab_guide_question How is the accelerating voltage controlled?
+__label__virtual_lab_manipulation Adjust the variac for a stable temperature.
+__label__lab_guide_question How is the accelerating voltage controlled?
+__label__virtual_lab_manipulation Adjust the variac for a stable temperature.
+__label__virtual_lab_manipulation Activate the heat camera feed.
+__label__virtual_lab_manipulation Turn on the DC power supply.
+__label__virtual_lab_manipulation Change the electrometer range to 20 pA.
+__label__virtual_lab_manipulation Increase the reaction chamber's pressure.
+__label__virtual_lab_manipulation Check the temperature of the furnace.
+__label__virtual_lab_manipulation Find the VVR measurement.
+__label__virtual_lab_manipulation Reset the electrometer zero check.
+__label__lab_guide_question How do you measure the first excitation energy of mercury?
+__label__virtual_lab_manipulation Start recording the electrometer current.
+__label__lab_guide_question Why do mercury atoms show inelastic collisions?
+__label__lab_guide_question What are the units of the Keithley electrometer readings?
+__label__lab_guide_question What is the atomic weight of mercury?
+__label__virtual_lab_manipulation Turn off the filament.
+__label__lab_guide_question Why do we observe discrete drops in current during the experiment?
+__label__lab_guide_question What are inelastic collisions in the context of this experiment?
+__label__lab_guide_question Can you explain the purpose of the Franck-Hertz experiment?
+__label__virtual_lab_manipulation Start recording the electrometer current.
+__label__virtual_lab_manipulation Turn on the DC power supply.
+__label__lab_guide_question How do you measure the first excitation energy of mercury?
+__label__lab_guide_question How do you measure the first excitation energy of mercury?
+__label__lab_guide_question Why is mercury used in the Franck-Hertz experiment?
+__label__lab_guide_question What is the atomic weight of mercury?
+__label__virtual_lab_manipulation Switch to the DATA camera view.
+__label__lab_guide_question Why do we observe discrete drops in current during the experiment?
+__label__lab_guide_question How does the DC power supply affect the experiment?
+__label__lab_guide_question How do you measure the first excitation energy of mercury?
+__label__virtual_lab_manipulation Check the temperature of the furnace.
+__label__virtual_lab_manipulation Adjust the variac for a stable temperature.
+__label__virtual_lab_manipulation Switch to the DATA camera view.
+__label__lab_guide_question What is the significance of quantized energy levels?
+__label__lab_guide_question Why do mercury atoms show inelastic collisions?
+__label__virtual_lab_manipulation Turn on the DC power supply.
+__label__virtual_lab_manipulation Switch to the tube camera.
+__label__virtual_lab_manipulation Start recording the electrometer current.
+__label__virtual_lab_manipulation Increase the reaction chamber's pressure.
+__label__lab_guide_question How is the accelerating voltage controlled?
+__label__virtual_lab_manipulation Reset the electrometer zero check.
+__label__virtual_lab_manipulation Activate the heat camera feed.
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__virtual_lab_manipulation Rotate the Va potentiometer clockwise.
+__label__virtual_lab_manipulation Set the oven to 300 degrees.
+__label__lab_guide_question What does the electrometer measure?
+__label__virtual_lab_manipulation Adjust the filament variac knob.
+__label__virtual_lab_manipulation Activate the heat camera feed.
+__label__lab_guide_question How is the accelerating voltage controlled?
+__label__virtual_lab_manipulation Perform the zero correction on the electrometer.
+__label__lab_guide_question What does the retarding voltage do?
+__label__virtual_lab_manipulation Monitor the oven temperature.
+__label__lab_guide_question Why do we observe discrete drops in current during the experiment?
+__label__lab_guide_question Can you elaborate on the role of the filament cathode?
+__label__virtual_lab_manipulation Reduce the filament current.
+__label__lab_guide_question Explain the concept of thermionic emission.
diff --git a/data/readme.txt b/data/readme.txt
deleted file mode 100644
index 37dbabf..0000000
--- a/data/readme.txt
+++ /dev/null
@@ -1,17 +0,0 @@
-The data in this archive is derived from the user-contributed content on the
-Cooking Stack Exchange website (https://cooking.stackexchange.com/), used under
-CC-BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0/).
-
-The original data dump can be downloaded from:
-https://archive.org/download/stackexchange/cooking.stackexchange.com.7z
-and details about the dump obtained from:
-https://archive.org/details/stackexchange
-
-We distribute two files, under CC-BY-SA 3.0:
-
- - cooking.stackexchange.txt, which contains all question titles and
-   their associated tags (one question per line, tags are prefixed by
-   the string "__label__") ;
-
- - cooking.stackexchange.id, which contains the corresponding row IDs,
-   from the original data dump.
diff --git a/data/result b/data/result
new file mode 120000
index 0000000..3cb125f
--- /dev/null
+++ b/data/result
@@ -0,0 +1 @@
+/nix/store/x6c1l3x5bgwmczrbkilrjvy6kmzaahnf-lab-intent-classifier-0.1.0
\ No newline at end of file
diff --git a/flake.nix b/flake.nix
index 678634b..9fa4074 100644
--- a/flake.nix
+++ b/flake.nix
@@ -1,5 +1,5 @@
 {
-  description = "Fasttext experiments";
+  description = "Classifying intent of UCSB physics queries";
 
   inputs = {
     nixpkgs.url = "github:nixos/nixpkgs/nixos-unstable";
diff --git a/prompt.txt b/prompt.txt
new file mode 100644
index 0000000..ae93a66
--- /dev/null
+++ b/prompt.txt
@@ -0,0 +1,376 @@
+<Article>
+Generate a large dataset of labeled sentences for training a FastText model to classify two intents: lab_guide_question and virtual_lab_manipulation. Each labeled sentence should represent one of these intents and must vary in structure, vocabulary, and style to ensure robustness in the training data. Follow these guidelines for each intent type:
+
+### **1. lab_guide_question (50%)**
+These sentences should reflect questions typically asked by students about lab guides, scientific concepts, or theoretical aspects of an experiment. Include various phrasings, question structures, and scientific terminology. Example topics include:
+- Chemical properties (e.g., mass of mercury, atomic behavior)
+- Experimental concepts (e.g., inelastic collisions, reaction times)
+- Requirements for lab conditions (e.g., temperature settings, pressure levels)
+
+Examples:
+- "What is the atomic weight of mercury?"
+- "Why do mercury atoms show inelastic collisions?"
+- "What temperature should the reaction vessel be?"
+
+### **2. virtual_lab_manipulation (50%)**
+These sentences should reflect actions or commands that users might give when interacting with a virtual lab simulation. Focus on practical tasks like adjusting settings, observing measurements, or controlling instruments. Vary the style between formal commands and casual inquiries.
+
+Examples:
+- "Set the oven to 300 degrees."
+- "Check the temperature of the furnace."
+- "Increase the reaction chamber's pressure."
+- "Find the VVR measurement."
+
+### **Instructions:**
+1. Ensure that each intent is clearly distinguishable by context and phrasing.
+2. Include a wide range of variations for each example (e.g., formal vs. informal, direct vs. indirect questions).
+3. Avoid using overly repetitive phrases; maintain natural language diversity.
+4. Label each sentence with the appropriate intent in the format: __label__intent sentence.
+
+Example Outputs:
+
+__label__lab_guide_question What is the mass of mercury?
+__label__virtual_lab_manipulation Find the temperature setting for the oven.
+__label__lab_guide_question Why do we observe inelastic collisions in mercury atoms?
+__label__virtual_lab_manipulation Check the VVR display.
+
+
+
+You should generate NOTHING ELSE except the sample data in the example format!
+
+---
+ilg.physics.ucsb.edu
+UCSB Physics
+Website and Manuals designed by Kelly Ann Pawlak, UCSB ILG (c) 2020
+25–31 minutes
+
+The Franck-Hertz Experiment
+Part I: Introduction
+
+When quantum mechanics was first proposed, some physicists wondered if it wasn't just a "trick of the light" because all the phenomena that required quantization for their explanation (i.e., atomic spectra and the photoelectric effect) involved light. That changed when James Franck and Gustav Hertz provided evidence for quantum mechanics that did not involve light. In this lab you will carry out a modern version of the Nobel-prize winning Franck-Hertz experiment.
+Part II: Background
+History
+
+In 1911, James Franck was a 29-year old professor of Physics. Gustav Hertz was a 24-year old gradaute student. Franck and Hertz didn't set out to validate quantum theory. They conceived their experiment well before Niels Bohr proposed his model of the atom. Their goal was to better understand electron conductivity through gases. But by the time they built their experiment, collected their data and reported their results, it was 1914. The Bohr model of the atom was about one year old.
+
+The Franck-Hertz data offered unequivocal evidence that atoms can accept energy only in discrete (i.e., quantized) amounts. It was crucial to the acceptance of quantum theory because, at that time, photons were still somewhat mysterious but electrons were unquestionably real particles whose kinetic energy could be readily determined.
+
+This first-hand account of the historical context surrounding the Franck-Hertz experiment from Gustav Hertz himself is in German, but you can display English subtitles:
+Theory
+
+The Franck-Hertz experiment generates free electrons by heating a cathode inside an evacuated tube (i.e., a vacuum tube). The newly freed electrons accelerate towards an anode because a voltage difference, Va, is imposed between the anode and the cathode. As they move from cathode to anode, the electrons gain kinetic energy eVa, unless they run into something along the way and undergo an inelastic collision.
+
+"But what could the electrons run into?" you ask, "Didn't you just say they are in an evacuated tube?"
+
+Yes, the tube is evacuated, but it is not empty. There is a a small amount of mercury in the tube. Mercury is a liquid at room temperature and pressure. Under vacuum and with a little heat, it becomes a gas. When the tube is heated (in an oven), a low pressure gas of mercury atoms occupies the region between the cathode and anode. So the moving electrons can collide with, and scatter off of, the mercury atoms.
+
+Because the mass of a mercury atom (3×10−22g) is hundreds of thousands of times greater than the mass of an electron (9×10−28g), and because the kinetic energy of a mercury atom at 200∘C (∼0.04 eV) is much, much less than that of an electron that has traveled only a fraction of a millimeter toward the anode, if the two undergo an elastic collision, the electron's kinetic energy will barely change.
+
+If they undergo an inelastic collision, however, the electron could come away with much less kinetic energy.
+
+If Hg atoms could absorb an arbitrary amount of energy, electrons that collide with them would lose energy no matter what the value of Va. But, if Hg atoms can only absorb discrete energies from the electrons, the electrons that collide with them will only lose energy if they have kinetic energy greater than or equal to the smallest amount of energy that the mercury atom can absorb.
+
+The Franck-Hertz experiment involves changing Va and measuring the kinetic energy of the electrons that reach the anode.
+
+In theory, a sudden drop should occur when eVa becomes equal to the smallest amount of energy that a mercury atom can accept, an amount known as "the first excitation energy" of mercury. Let's call the accelerating voltage that satisfies this condition V1. When Va=V1, electrons will only have enough energy to excite mercury once they reach the anode. As Va is increased above V1, electrons will be able to excite mercury further from the anode and so continue to accelerate towards the anode after a collision. When Va>2eV1, it becomes possible for an electron to undergo two inelastic collisions, and again be left with little energy when it reaches the anode. This continues as the voltage is increased further: the average kinetic energy of electrons at the anode drops each time Va exceeds an integer multiple of mercury's first excitation energy.] But, you ask,what if V1<V2<2V1? Couldn't electrons lose eV2 instead of eV1? Yes, in principle. But the electrons are colliding with mercury atoms very frequently. Unless V2≈V1, it is very unlikely that they will manage to reach an energy of eV2 before undergoing an inelastic collision and losing eV1.
+
+There are two complications in the actual experiment. First, it is not easy, or necessary, to directly measure the final kinetic energy of the electrons. It is simpler, and sufficient, to measure how many electrons are above some kinetic energy threshold. This can be done by using a wire mesh for the anode, so the electrons can pass through it, and then placing a third electrode beyond it. If the voltage difference between the anode and the third electrode is negative, the electrons will slow down as they approach it (they will be attracted back toward the anode). We call this voltage difference a retarding voltage, Vr. Only electrons with kinetic energy greater than e(Va−Vr) will reach the third electrode.
+
+Where do the other electrons go?
+
+Measuring the current collected by the third electrode tells us how many electrons have sufficient kinetic energy to reach it. If any electrons lose kinetic energy as they travel from the cathode to the anode, there will be a drop in the current through the "collection electrode".
+
+The second complication is that the electrons don't have exactly zero kinetic energy or even zero potential energy when they leave the cathode. There are small offsets due to the contact potential of the electrodes (the thermionic emission of electrons from the cathode requires a small amount of energy, similar to the work function of the metal that you encountered in measurements of the photoelectric effect.) As a result, the value of Va when the first current drop occurs is not a good measure of V1. However, measuring the difference in voltage between subsequent current drops removes the bias and can be used to determine V1.
+Part III: Instruments
+Vacuum Tube
+
+The apparatus used in this lab consists of a vacuum tube containing (see Figure 1)
+
+    a filament cathode that gets so hot when a current passes through it that it ejects electrons, a phenomenon known as thermionic emission.
+    a wire mesh anode that allows electrons to pass through it,
+    a collection electrode that receives only the most energetic electrons, and
+    a small amount of mercury (Hg) that transforms from liquid to vapor upon heating. Mercury vapor provides a dilute monoatomic gas for the free electrons to interact with.
+
+tube
+
+At left is a snapshot of the entire vacuum tube, as attached to the interior of the oven. Note the droplet of liquid Mercury that has condensed on the glass in the lower half of the tube, just right of center, near the written numeral '1'. At right is an annotated close-up of the key electrical elements.
+Oven
+
+oven The vacuum tube is mounted directly above the heating coils inside the oven
+
+largeVariac A VARIable AC source is just a large transformer with a variable number of windings.
+
+The vacuum tube is housed inside an oven (Figure 2) that is connected to a large variac (Figure 3). The oven consists of a metal casing with windows on two sides and feed-throughs for electrical connections on a third side. A thermometer (not shown) enters the oven from above.
+
+A large variac connects a resistive heating element in the bottom of the oven to the 120V AC wall power. The peak-to-peak AC voltage across the heating element is controlled by rotating the large, black knob, on top of the variac and can be read off the needle gauge on the front of the variac.
+Electronics
+
+A schematic of the tube and its direct electrical connections is shown in Figure 4
+
+Electrical Schematic The central oval represents the vacuum tube. The filament cathode is drawn as a pointed line at the bottom of the tube. The grid anode is represented as a thick, broken line in the upper half of the tube. The collection electrode is a thick, solid line slightly above the grid anode.
+
+A small variac provides power to heat the filament. Like the large variac, the small variac draws a variable amount of 120V AC wall power. However, instead of feeding current directly to the filament, the small variac's electrical connection goes through a second transformer. This way, the electrical potential of the filament can be determined by a different circuit.
+
+A pair of variable resistors – also known as a potentiometers or "pots" – provide adjustable voltages: one between the anode and the cathode to accelerate the electrons (Va). The other between the anode and the collection electrode to hold the collection electrode at a potential slightly below that of the anode (Vr). The latter retards electrons that pass through the anode, so that only the most energetic electrons are detected.
+
+Put a copy of the electrical schematic in your notes. Identify and label:
+
+    the filament
+    the anode
+    the cathode
+    the potentiometer that adjusts Va
+    the voltmeter that measures Va
+    the potentiometer that adjusts Vr
+    the voltmeter that measures Vr
+
+The retarding voltage is provided by a 1.5V D-cell battery (not visible). The accelerating voltage is provided by a DC power supply (Figure 5).
+
+DCpowerSupply
+
+This DC power supply has two channels, each capable of delivering 20 V. The channels can be operated independently or in "Tracking" mode, using the switch in the upper right corner. When in "Tracking" mode, a single knob, centered between the needle gauges that display the voltage (left) and current (right) being delivered, sets the output of both channels to the same value. By wiring the channel outputs in series (as shown in the photo) a maximum of 40 V can be supplied.
+
+Finally, the electrons that make it to the collection electrode are detected by a sensitive electrometer. This instrument can reliably detect mere fractions of a picoampere (1 pA = 10−12A).
+
+Keithley 6514
+
+Click here to access the electrometer user's manual in PDF format.
+
+The electrometer has ten ranges for current measurement, with the full scale values ranging from 20 pA to 20 mA.
+
+    When the range is set to 20 pA full-scale, how many digits after the decimal point are displayed?
+
+    How many electrons per second does a single unit in that smallest decimal place represent? (Recall that 1 Ampere = 1 Coulomb per second and 1 Coulomb =6.2×1018 elementary charges)
+
+Part IV: Remote Lab Instructions
+
+Using the instruments above, you will measure the potential difference between successive minima in the current that arrives at the collection eletrode as you vary the accerating voltage imposed between the anode and the cathode (as explained in the Background section).
+Overview
+
+The web-portal for this experiment enables you to press and turn all the same buttons and knobs as you would in person, and observe the effects of your actions through four different live video feeds, each aimed at the apparatus from a different vantage point. The video feed is displayed at the center of the portal. Controls for the switches, knobs, and buttons are distributed around the video feed, along with links to helpful information. A timer immediately above the video feed (in red) limits your time on the apparatus to three hours. When it runs out, the lab equipment will reset to its initial configuration.
+
+You can switch between different views of the apparatus by clicking on one of the four blue buttons immediately below the timer and above the display. As the display changes, so do the the images and controls that surround it.
+The Heat Camera
+
+The HEAT camera provides a top-down view of the large variac on the right, and of the oven on the left. On top of the oven is the readout dial of a thermometer that reports its internal temperature. Around the live feed you will find a power switch you can click to turn the oven on and off and a pair of green arrows you can click to turn the variac knob clockwise or counter-clockwise. The amount of rotation corresponding to a single click is determined by selecting one of the three radio buttons above the arrows.
+
+ScreenShotHEAT
+The Tube Camera
+
+The TUBE camera that looks inside the oven at the glass tube where the electron emissions and collisions will take place. It has a purplish color because it is an infra-red camera that illuminates the otherwise dark oven with a pair of infra-red lamps. Click on the Franck-Hertz tube icon on the left of live feed to look at the circuit diagram. Click on the tube photograph to the right of the live feed to see a close-up of the tube's components and their names.
+
+ScreenShotTUBE
+The Pots Camera and Potentiometers
+
+The POTS camera looks down on a yellow multimeter that measures Vr, on the right, and a control box, on the left. The control box has a switch and knob that control the filament variac, and, near the bottom of the screen, two potentiometers that control Va and Vr. Surrounding the live feed are: a switch for toggling power to the filament (upper left), arrows for turning the filament variac knob (upper right), arrows for turning the Va pot (lower left) and arrows for turning the Vr pot (lower right). For each set of arrows, there is a set of radio buttons that determine the angular increment of one click.
+
+ScreenShotPOTS
+
+How many full rotations are required to sweep the Va potentiometer through its entire range? How many full rotations are required to sweep the Vr potentiometer through its entire range?
+The Data Camera
+
+The DATA camera looks at the (yellow) multimeter that measures Va and the Keithley electrometer that measures current through the collection electrode. In the lower left you can also see the DC power supply (lower left), the back of the oven variac (upper left) and the bottom half of the side of the oven that has a window in it (upper middle). To the left of the video feed are the arrows for turning the Va pot. To the right are the arrows for turning the filament variac knob.
+
+ScreenShotDATA
+
+Below the video feed are images of the faceplates of the DC power supply (left) and the Keithley electrometer (right). The electrometer faceplate is actually a fully functioning interface! Clicking on a button in the image will cause the device to respond exactly as if you had pressed the that button in person.
+
+The Keithley 6514 electrometer is capable of measuring very small currents with great precision, but that precision requires some careful procedures. In particular, it is helpful to calibrate and correct for any offset currents. This can be done with the Zero Check and Zero Correct functions.
+
+When Zero Check is enabled, the input signal is shorted so that the input amplifier sees only offset currents and voltages that are not part of the input signal and thus should be subtracted. That subtraction can, and should, be done internally using the Zero Correct function, following the procedure below.
+
+    If you haven't already, select the current measuring mode by pressing I.
+
+    Select an appropriate measurement range.
+
+    Press ZCHK to enable Zero Check mode. You should see a "ZC" message appear to the right of the units on the display.
+
+    Press ZCOR to subtract the reading in Zero Check mode from future readings. You should see a "ZZ" message appear in the display.
+
+    Finally, press ZCHK a second time to disable the Zero Check mode. You should see a "CZ" message appear in the display to indicate that the readings are being corrected for any zero point offsets.
+
+    If you ever want to abandon the Zero Correct mode, for example, if you want to check whether it is dramatically affecting your measurement, just press ZCOR a second time.
+
+It is * essential * to repeat the zero correction procedure before making a measurement on a more sensitive scale than the last. The offset currents in the machine depend on the measurement scale. If you correct the offsets at a less sensitive scale and then move to a more sensitive scale without repeating the zero correction procedure, the readings on the more sensitive scale will likley be incorrect because too large of an offest is being subtracted.
+Part V: Measurement
+
+You will measure the potential difference between successive minima in the current that arrives at the collection eletrode as you vary the accerating voltage imposed between the anode and the cathode.
+Prepare the Instruments
+
+The first thing you'll want to do for this experiment is warm up the oven to raise the vapor pressure of the mercury (Hg) in the tube.
+
+    Go to the HEAT view.
+    Click the red switch to power up the oven variac. You should see the switch light up in the live feed.
+    Click the green arrows to turn the variac knob and thereby adjust the power to the oven.
+
+The target temperature is in the 170∘C – 190∘C range, which corresponds to a vapor pressure of Hg of ∼1 kPa. [3]
+
+    Set the knob to about “78” on the variac’s scale, to start.
+
+Note that the thermal response time is large. It may take 10 - 15 minutes to warm up, and adjusting the variac knob will not cause an immediate change. It is best to make small changes and monitor frequently.
+
+    As you work through the lab, monitor the oven temperature regularly and adjust accordingly.
+
+Next, you'll want to turn on all the other instruments, so they have time to warm up.
+
+Most equipment has a "warm up" period. This is simply the time it takes for all the heat production and dissipation mechanisms to come to equilibrium so that the device's components remain at a constant temperature. Variations in temperature can alter operational details of electronics, such as amplifier gains and leakage currents. The electrometer in particular has calibration circuitry that measures and corrects for most temperature dependent effects, but operating at a stable temperature still improves its precision.
+
+    Go to the DATA view and turn on the electrometer.
+
+The Keithley 6514 electrometer is central to your measurement, so you may be curious to understand its operation.
+
+    Click on the manual coverpage above electrometer control panel and skim the user manual's table of contents.
+
+You will notice that the electrometer can be used to measure voltage, current, resistance or charge. When powered on, it defaults to voltage measurement mode. For this lab, current measurement is the only relevant capability.
+
+    Switch to current mode using the front panel button.
+
+The electrometer has ten ranges for current measurement, with the full scale values ranging from 20 pA to 20 mA.
+
+When the range is set to 20 pA full-scale, how many digits after the decimal point are displayed?
+
+How many electrons per second does a single unit in that smallest decimal place represent?
+
+(Recall that 1 Ampere = 1 Coulomb per second and 1 Coulomb =6.2×1018 elementary charges)
+
+    Select an appropriate range for your measurements using the up and down arrows.
+    Set the RATE setting to SLOW
+    Set the DIGIT setting to display 2 or 3 digits after the decimal point.
+
+Displaying more digits provides greater precision, but temporal variations typically limit the usable level of precision.
+
+Once the oven temperature has stabilized at about 180∘C,
+
+    Go to the POTS view and set the retarding potential to 1.3 V.
+
+    Go to the DATA view and turn on the DC power supply by clicking the switch in the upper left hand corner of its faceplate. You should see the needle of the left gauge move to the right in the live feed.
+
+    Still in the DATA view, rotate the Va potentiometer clockwise until the Va meter reads ~40 V.
+
+    Go to the POTS view, make sure the knob on the filament variac is set to zero (fully counter-clockwise), and turn on the filament. You should see a light come on in the live feed.
+
+    Back in the DATA view, slowly increase the power to the filament by turning filament variac knob until you get a current reading on the electrometer that is between 0.75 and 1.0 nA. Try not to go much beyond 1.0 nA and, if you do, reduce the filament power to lower the current to just below 1.0 nA.
+
+As you reduce Va, the current you measure may exceed 1.0 nA, but the current you measure when Va=40 V shouldn't. If you exceed 1 nA before the filament variac knob has been turned more than about halfway, shut the filament off immediately and notify your TA. This could indicate that the filament is overheating.
+
+Now that everything is on and functioning, you can begin making measurements.
+Observe the Current
+
+Now that the temperature of the oven and the current from the filament have stabilized, and the accelerating voltage is at its maximum value (40 V), you are ready to start collecting data. First, take a "coarse" measurement to get a general sense for how the current changes as a function of the accelerating voltage. Don't bother waiting very long for the current to settle to a stable value at each voltage setting. Give it a few seconds and just jot its value down.
+
+    Set Va to the highest value and note the electrometer current, I.
+    Reduce Va by ~1 V. Note the value of Va and the value of I.
+    Repeat a few dozen times, until you reach Va=0 V.
+
+Make sure your data appears in a well-formatted table in your notes.
+
+    Plot I vs Va.
+
+It is NOT necessary to make a well-formatted plot at this stage. A "quick and dirty" plot is all that's is needed.
+
+    What are the most interesting/important features of the data in your plot?
+
+Now that you know roughly what the data will look like, take a "fine" measurement, gathering high resolution data (Va,I) in the most interesting regions as you increase Va back to 40 V.
+
+    Set Va to a value just below the first interesting feature and note the electrometer current, I.
+    Increase Va gradually, let the current stabilize, and note the value of I.
+    If you find you step past the feature of interest, it is ok to go back and collect more points.
+    Move to a Va value just below the next interesting feature and repeat.
+
+Make sure your data appears in a well-formatted table in your notes.
+
+    What features did you focus on and why?
+
+Make the Measurements
+
+    Plot I vs Va. Make this a well-formatted plot.
+
+    How many cycles of current peaks and minima did you see?
+
+Let Vnmax be the nth value of Va at which I goes through a maximum.
+Let Vnmin be the nth value of Va at which I goes through a minimum.
+
+    How will you extract values for the Vnmax and the Vnmin from your data?
+    What values did you get?
+
+Give your answer in a well-formatted table in your notes.
+
+Using the values of Vn you obtained in Activity 5, there are a few different ways you can calculate the first excitation energy of Mercury, E1Hg. You could:
+
+    fit a line to each series of Vn and report the average of their slopes, OR
+    calculate the differences Δ=(Vi−Vj)/(i−j) for all i,j≤n and i≠j and report the average difference, OR
+    come up with, and justify, another way.
+
+Keep in mind that the absolute voltage is biased by potential offsets so, instead of using the voltage values directly, you should use the differences between consecutive peaks or consecutive minima for your measurement.
+
+    What approach will you use to calculate E1Hg?
+
+Whatever your approach, you will end up with a measurement in Volts, which you will have to multiply by the elemental charge, e, to get an energy (in eV).
+
+    Calculate E1Hg based on your data. (Show your work.)
+
+    What value did you use for e?
+
+The quantum structure and energy levels of Mercury's lowest lying excited states are given in the following figure.
+
+HgExcitation
+
+The lowest energy levels of the Mercury atom, labeled in term symbol notation. The four lowest transitions energies are written in bold near their corresponding diagonal lines. The vertical down arrow indicates a radiative transition back to the ground state and is labeled with the wavelength of the corresponding photon.] Rapior, Sengstock and Baev, American Journal of Physics 74, 423 (2006).)
+
+    Predict E1,predictedHg based on the information given in Figure 11.
+    Explain your reasoning.
+
+    How large a fraction of the predicted value is the discrepancy between your measurement and the predicted value?
+
+    Calculate this proportionate discrepancy by taking the difference and dividing it by the accepted value:
+    ∣E1,measured−E1,accepted∣E1,accepted
+
+    Give your answer as a percentage.
+</Article>
+
+<Description>
+Generate a large dataset of labeled sentences for training a FastText model to classify two intents: lab_guide_question and virtual_lab_manipulation. Each labeled sentence should represent one of these intents and must vary in structure, vocabulary, and style to ensure robustness in the training data. Follow these guidelines for each intent type:
+
+### **1. lab_guide_question (50%)**
+These sentences should reflect questions typically asked by students about lab guides, scientific concepts, or theoretical aspects of an experiment. Include various phrasings, question structures, and scientific terminology. They should relate to ideas or objects mentioned in the topics mentioned in the above article.
+
+
+<Examples>
+- "What is the atomic weight of mercury?"
+- "Why do mercury atoms show inelastic collisions?"
+- "What temperature should the reaction vessel be?"
+</Examples>
+
+### **2. virtual_lab_manipulation (50%)**
+These sentences should reflect actions or commands that users might give when interacting with a virtual lab simulation. Focus on practical tasks like adjusting settings, observing measurements, or controlling instruments. Vary the style between formal commands and casual inquiries.
+
+<Examples>
+- "Set the oven to 300 degrees."
+- "Check the temperature of the furnace."
+- "Increase the reaction chamber's pressure."
+- "Find the VVR measurement."
+</Examples>
+
+</Description>
+
+<Instructions>
+1. Ensure that each intent is clearly distinguishable by context and phrasing.
+2. Include a wide range of variations for each example (e.g., formal vs. informal, direct vs. indirect questions, proper grammar vs improper slang).
+3. Avoid using overly repetitive phrases; maintain natural language diversity.
+4. Label each sentence with the appropriate intent in the format: __label__intent sentence.
+</Instructions>
+
+<ExampleOutput>
+
+__label__lab_guide_question What is the mass of mercury?
+__label__virtual_lab_manipulation Find the temperature setting for the oven.
+__label__lab_guide_question Why do we observe inelastic collisions in mercury atoms?
+__label__virtual_lab_manipulation Check the VVR display.
+__label__lab_guide_question how to find thermometer?
+__label__virtual_lab_manipulation go to oven controls
+
+</ExampleOutput>
+
+
+<Constraints>
+You should generate NOTHING ELSE except the sample data in the example format!
+</Constraints>
diff --git a/src/main.rs b/src/main.rs
index e194a88..838229b 100644
--- a/src/main.rs
+++ b/src/main.rs
@@ -1,10 +1,11 @@
+use std::env;
 use std::path::Path;
 
-use fasttext::{Args, FastText, LossName, ModelName};
+use fasttext::{Args, FastText, ModelName};
 
-fn train_cooking_model() -> Result<(), String> {
+fn train_model(out: &Path, dataset: &Path) -> Result<(), String> {
     let mut args = Args::new();
-    args.set_input("../data/cooking.train").unwrap();
+    args.set_input(dataset.to_str().unwrap()).unwrap();
     args.set_model(ModelName::SUP);
     args.set_lr(1.0);
     args.set_epoch(25);
@@ -12,19 +13,34 @@ fn train_cooking_model() -> Result<(), String> {
     let mut ft_model = FastText::new();
     ft_model.train(&args).unwrap();
 
-    ft_model.save_model("../model-out/out.bin")
+    ft_model.save_model(out.to_str().unwrap())
 }
 
-fn test_cooking_model(filename: &Path) -> Vec<fasttext::Prediction> {
+fn test_model(filename: &Path, query: &str) -> Vec<fasttext::Prediction> {
     let mut text = FastText::new();
 
     let _ = text.load_model(filename.to_str().unwrap());
-    text.predict("Safe temperatures to bake cookies at?", 3, 0.2)
-        .unwrap()
+    text.predict(query, 3, 0.3).unwrap()
+}
+
+fn cli() {
+    let pattern = env::args().nth(1).expect("no command given!");
+    match pattern.as_str() {
+        "test" => {
+            let model_path = env::args().nth(2).expect("no path to model given");
+            let query = env::args().nth(3).expect("no query to run");
+
+            println!("{:?}", test_model(Path::new(&model_path), &query));
+        }
+        "train" => {
+            let out_path = env::args().nth(2).expect("no path to model given");
+            let dataset_path = env::args().nth(3).expect("no path to dataset given");
+            train_model(Path::new(&out_path), Path::new(&dataset_path)).unwrap();
+        }
+        _ => panic!("subcommand does not exist"),
+    }
 }
 
 fn main() {
-    //train_cooking_model().unwrap();
-    let result = test_cooking_model(Path::new("../model-out/out.bin"));
-    println!("{:?}", result);
+    cli()
 }