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  1. I just want to say thank you
  2. Substitutions for milk
  3. Are we going to still be able to get Kosher Salt?
  4. Need help w/ measuring equivalents
  5. What should I serve with seared swordfish?
  6. Evaporated Milk Question
  7. Peppery tomato sauce problem
  8. Tonga - What would you take with you?
  9. Shelf Life of Opened Items in refrigerator
  10. Lobster Bisque
  11. Low Country Boil with Lobster?
  12. Basil & Italian Parsley
  13. Open House Help Needed
  14. Sifting flour question
  15. Scallions / Green Onions HOW to prepare?
  16. Substituting Vinegar with Buttermilk
  17. Hi Everyone
  18. Is Cook's Illustrated really the best?
  19. Help quick with measurements
  20. Perfect Breakfast for Mom
  21. Need help ! Chocolate Truffles
  22. I Promised someone this Recipe for her Wedding Picnic
  23. Onion Rings
  24. Flavoring Meat
  25. Piecrust Ingredient Question
  26. Question regarding Shiitake mushroom "gills"
  27. Meatloaf gravy question!
  28. Best nachos?
  29. Ribs not as good as restaurant?
  30. Free Range Eggs vs. Non-Free Range
  31. Vanilla Bean Vs. Vanilla Extract.
  32. Looking for Info!
  33. Turnip - what to do with it
  34. Question regarding potatoes
  35. Question on copying my saved recipes...