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  1. Pancake Throw Down and Pancake week!
  2. Silver dragees?
  3. Champagne Vinegar
  4. I'm 7 weeks into culinary school!
  5. Salad question
  6. Shelf Life of Oat Bran or Wheat Bran
  7. ISO Ideas for using Marsala
  8. Helping the Bus Boy/Server in a Restaurant
  9. What can a newb cook for his wife?
  10. Mama Leone's
  11. Cakes in a Jar
  12. How long to cook 3 pans of Lasagne??
  13. Alternatives to classic pizza toppings
  14. Help with vegetarian "meatballs"
  15. Red Flannel Hash
  16. Burned plastic in microwave
  17. How should I reheat a leg of lamb?
  18. Help too hot!!
  19. Dropped bit of dough in flour bag. Help
  20. ISO non-perishable sandwich ideas
  21. Disposing of cooking oil
  22. Bonding agent?
  23. How do you make smashed potatoes?
  24. Truffles - what are they like?
  25. Hand kneading vs. stand-mixer
  26. Thai/Chinese cooking with bursts of flame and everything
  27. Chicago style pizza recipe
  28. Have you ever tried homestyle bakes from Banquet?
  29. Why cook with wine?
  30. How long does yeast in packets last?
  31. ISO small, cheap, easy, healthy recipes
  32. ISO El Molino Bread Yeast
  33. Bored of cooking the same things
  34. What are the best wines for wine-tasting?
  35. Ok, how can I tell the difference between dry basil and dry marjoram?