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  1. I'm 7 weeks into culinary school!
  2. Salad question
  3. Shelf Life of Oat Bran or Wheat Bran
  4. ISO Ideas for using Marsala
  5. Helping the Bus Boy/Server in a Restaurant
  6. What can a newb cook for his wife?
  7. Mama Leone's
  8. Cakes in a Jar
  9. How long to cook 3 pans of Lasagne??
  10. Alternatives to classic pizza toppings
  11. Help with vegetarian "meatballs"
  12. Red Flannel Hash
  13. Burned plastic in microwave
  14. How should I reheat a leg of lamb?
  15. Help too hot!!
  16. Dropped bit of dough in flour bag. Help
  17. ISO non-perishable sandwich ideas
  18. Disposing of cooking oil
  19. Bonding agent?
  20. How do you make smashed potatoes?
  21. Truffles - what are they like?
  22. Hand kneading vs. stand-mixer
  23. Thai/Chinese cooking with bursts of flame and everything
  24. Chicago style pizza recipe
  25. Have you ever tried homestyle bakes from Banquet?
  26. Why cook with wine?
  27. How long does yeast in packets last?
  28. ISO small, cheap, easy, healthy recipes
  29. ISO El Molino Bread Yeast
  30. Bored of cooking the same things
  31. What are the best wines for wine-tasting?
  32. Ok, how can I tell the difference between dry basil and dry marjoram?
  33. Need to take a dish to a family...
  34. Brats
  35. Not enough Duck