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