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  1. Tofu???
  2. If In Tri-state Area-great Show!
  3. ISO help making homemade brown sugar
  4. ISO help/tips "cooking for one"
  5. Electric Roasters - heat and serve wings for 700?
  6. Pancake Throw Down and Pancake week!
  7. Silver dragees?
  8. Champagne Vinegar
  9. I'm 7 weeks into culinary school!
  10. Salad question
  11. Shelf Life of Oat Bran or Wheat Bran
  12. ISO Ideas for using Marsala
  13. Helping the Bus Boy/Server in a Restaurant
  14. What can a newb cook for his wife?
  15. Mama Leone's
  16. Cakes in a Jar
  17. How long to cook 3 pans of Lasagne??
  18. Alternatives to classic pizza toppings
  19. Help with vegetarian "meatballs"
  20. Red Flannel Hash
  21. Burned plastic in microwave
  22. How should I reheat a leg of lamb?
  23. Help too hot!!
  24. Dropped bit of dough in flour bag. Help
  25. ISO non-perishable sandwich ideas
  26. Disposing of cooking oil
  27. Bonding agent?
  28. How do you make smashed potatoes?
  29. Truffles - what are they like?
  30. Hand kneading vs. stand-mixer
  31. Thai/Chinese cooking with bursts of flame and everything
  32. Chicago style pizza recipe
  33. Have you ever tried homestyle bakes from Banquet?
  34. Why cook with wine?
  35. How long does yeast in packets last?