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  1. Expiration date for desserts
  2. How to keep Peanut Brittle "brittle" all the time?
  3. Heavy Cream vs Whipping Cream?
  4. Panko Bread Crumbs/Asian Market
  5. Free Recipe Cards
  6. Question for "experienced" bakers about an OLD Ingredient
  7. Why didn't my rice cook?
  8. Culinary School
  9. If a recipe calls for tomato paste...
  10. Salt Iodized verses Non-Iodized
  11. ISO Pickled Garlic
  12. ISO brain gelatin mold
  13. A day in the life of a Chef
  14. Cooking disaster... with a question
  15. Pork Maki?
  16. Beef wontons with habenero teriyaki?
  17. How long to keep once-used oil?
  18. First Cooking Job 16yr old
  19. How do I use gel chafing fuel on a fondue set.
  20. Storing/Saving Duck fat?
  21. ISO Help w Conversions/Recipe
  22. Problem With Pizza Dough
  23. What to part with?
  24. ISO Rice or Wafer Papers
  25. Uses for white miso paste?
  26. Lasagna Cooking Time
  27. Shaggy Meins
  28. ISO REC with grape jelly
  29. Rookie Sushi Eater
  30. Does sushi vinegar spoil?
  31. Homemade Cranberry Sauce?
  32. ISO sausage gravy REC
  33. Help for breakfast ideas
  34. Am I too late to learn!?
  35. Stuffing/Dressing Poll