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Emulsifying Solids in Salad Oil? - Food Science

Jun 18, 2010 by tokilicious

2

Icelandic pastry help!

Jun 09, 2010 by mountainmama

3

How to use vanilla beans

Jun 09, 2010 by red dragon

4

Cupcake strategy

Jun 13, 2010 by Susanbnyc

5

Scallion pancakes - crispy outside?

Jun 16, 2010 by nonaggie

11

Grass fed beef hamburgers

Jun 18, 2010 by rcburli

3

Arctic Char Recipes?

Mar 27, 2008 by DishyDiva

26

Rigatoni alla Speranza (a.k.a. Pasta with Vodka Sauce)--for lilmomma :)

Jun 18, 2010 by kattyeyes

1

Experimenting with besan (chickpea flour)

Oct 14, 2008 by greygarious

29

Boba Tea Using Fresh Taro - How?

Feb 10, 2009 by zhongliqiu

10

Does anyone make their own Salami!

Jun 17, 2010 by Chef_Instructor

2

Caesar salad recipe from the NY Times

Jun 17, 2010 by pasuga

0

How to cook a chicken breast

Mar 21, 2007 by sushieat

37

What to do with elderberries?

Jun 16, 2010 by thursday

11

How to make soft bread (moved from Ontario board)

Jun 17, 2010 by gaoya

0

July/(August) Cookbook of the Month Nominations

Jun 10, 2010 by Caitlin McGrath

51

Walnut sauce for pasta?

Feb 16, 2009 by efdee

32

Gelatin/ginger question

Jun 17, 2010 by greygarious

0

Using couverture chocolate when recipe simply says 'dark chocolate'

Jun 16, 2010 by sarah galvin

4

Parboiling chicken bones for soup stock?

Jun 15, 2010 by cynara

8

Can I substitute blood orange syrup for blood orange juice?

Jun 17, 2010 by Cheftiger

3

ISO roasted tomato soup recipe

Jun 17, 2010 by nemo

3

Cinnamon Chrysanthemums

Jun 16, 2010 by eaglelake

5

Different honey flavor profiles...how best to feature them?

Jun 13, 2010 by sommrluv

27

Do NOT read this list if you are craving Louisiana - Style Sandwiches and Breads....

Jun 17, 2010 by alkapal

9
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