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Wagyu Beef Tallow waste

Measuring spoon's unit conversion

A sincere thanks

want to try a filet mignon butterflied and pittsburghed...

meat braising -- lid on or off in a dutch oven?

scripting lighter use on food..Can I use this?

Need help with substituting

Cutting turkey brining or drying time?

Frying a turkey first time. Marinade? Dry rub? Brine?

This is my first time cooking a "fresh never frozen" turkey and I am confused. (I apologize - I know I'm a few days early for the Thanksgiving thread, but I don't think I'll have time this week to remember to ask.)

Best way to cook "Baked Gluten"?

More at stake now than individual points of US "peace plan" – Zelenskyy

Please help me with my late mother’s cheesecake recipe

Need help perfecting my tiramisu

What’s the chemistry behind that silky carrot soup texture?

At cocktail bars, why aren't all of the drinks pre-mixed? Wouldn't bulk preparation speed up the time to serve cocktails and also cut down on the cost to make them?

Internal temp of chicken thighs after resting

How can I alter this pho recipe with less chicken?

Is the bottom “vein” on shrimp removed in restaurant environments, or ever worth removing?

Canada's Carney faces crucial vote on budget that could trigger election

Finnish president says ceasefire in Ukraine "unlikely before spring"

How do I freeze really small potatoes?

Mashed potatoes for potluck

Multitasking saute pan/wok advice

How long can I marinate cod for?

Russia selling oil at year's record discounts

Quinoa flakes replacement in pumpkin muffins

How to keep vinaigrette from going slack during sevice?

Rubber came off from the metal spout dispenser and is stuck inside the olive oil bottle.

Cooking down impossible meat- before or after cooking onions?

Mac and cheese with sodium citrate, solidifies when cool?

How long is too long to air dry a goose?

Germany’s far-right AfD accused of harbouring Russian ‘sleeper cell’ | The Straits Times

can i use bread flour for banana bread?

How to stop food sticking to the pan?

I love peanut butter, but it's very high calorie. Is there any way to get a strong peanut butter flavor without actually just eating the equivalent amount of peanut butter?

Press Box salad.