Cooking a 5 pound pork sirloin roast
9469
What do I need to know about temperature and food safety?
64696
Baking with oven without bottom heating element
152548
Why are my beef short ribs still chewy after 5 hours?
144280
Homemade double/heavy cream separates after setting in the fridge
141578
How to reduce the heat from peppers in my tomato soup?
74930
What is the most efficient way to prepare (very small) fresh oregano leaves?
84952
Sauerkraut/sourkraut - ratio of grams of salt to grams of raw cabbage?
84330
How warm must dough be in order to rise?
19921
How much water does pasta absorb when it is cooked?
98538
What is the best cut of beef to use for stews?
116614
Are there any recipe ingredients that scale in a non-uniform manner?
130556
Canning in a Pressure Cooker
4713
Is there any truth to the idea that you shouldn't multiply seasonings when multiplying a recipe?
131952
Can I fix a box cake recipe where I added oil instead of water?
97631
Are there reasons to use olive oil when roasting food at high temperatures?
157318
How to achieve a super leavened cake as the Pierre Herme ones?
131644
How can I remove excess fat from stews or soups without refrigerating?