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Why does the fat in my meat have a blue tinge?

Cornbread

Best method to preserve essence of cherry blossoms?

Issues with kids Kraft Mac and cheese

Pasta buffet for outdoor graduation party

Restaurant egg prep question for blended eggs

Russian satellite linked to space weapon programme appears to malfunction in orbit

Peanut praline

Why should I marinating with oil before frying?

Condensation on plates

Roasting broccoli

Fattening up 90/10 ground beef meatballs with pork

Question about red velvet cookies:

Too much Shallot Flavor:Help

Mirin and Disposable Aluminum Pans

Bluesky restricts access to 72 accounts in Turkey amid government pressure

Peking Ravioli - Confusion

Soaking Zucchini?

McCoy Bean pot on the stove??

When an old recipe calls for “currant jelly”…

Infusing heavy cream before buttering?

Induction cooktop and electric ovens

Using glass lids with cast iron sauce pan?

Cooking with aspartame (Dr. Pepper)

I have 8 cups of frozen crab stock but I lost my bisque recipe

Milk washing tea to go in desserts?

Which dough is best for Bacon Quiche Tarts?

Heel of round/ Pikes Peak roast

Is it okay to saute vegetables with butter and oil?

Forgot to bloom my yeast…

Help! Green plantain problems!

Started red beans for red beans & rice in the slow cooker. Halfway through the cook, realized they were dried red kidney beans. Is there any way to save this?

does fresh bamboo shoot smell like ammonia/urine the way canned ones sometimes do?

What should I do different when cooking fresh from garden vegetables?

Fat Caps: Jaccard or Scoring?

Cooking for a class: how to prep potatoes?

Is there something that acts like meat glue but for fruits?

Carney: 'If the United States does not want to lead, Canada will'

Norway, Ukraine in Talks to Co-Produce New Air Defense Missile

Can i Dry brine with smoked salt?

Help needed with popping Boba