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  1. Hard Candy Lollipop question
  2. Toll House Cookies - secret revealed
  3. How can you consistently separate Kefir into curds and whey for cheesemaking?
  4. The Mysterious Substance in the Pantry
  5. Rapeseed oil
  6. Freezing Dinners
  7. Should you refrigerate straight away even when still piping hot?
  8. Recipe for the yoghurt sauce they have in curry houses?
  9. Fast roast silverside?
  10. 1 gallon of cocktail sauce!!!
  11. "Cleanest" type of oil for sautéing?
  12. What's your favorite vinegar?
  13. Bacon in the oven, updated
  14. Left over curry
  15. Something sticky for granola...
  16. Creating variety: How do you spice up your oatmeal?
  17. Artists Cut Raw Food Into 98 Perfect Cubes To Make Perfectionists Hungry
  18. Made something today it came amazing..
  19. Do you ever cook an entree and a dessert in the oven together?
  20. Poll - Got mustard?
  21. The Ultimate Mac & Cheese - What Should I Add?
  22. Cooking for 12 people
  23. Separating Grains
  24. Sea Salt
  25. Multiple servers at a restaurant during one meal
  26. Good batter.
  27. This was fun - apple rose tartlet
  28. What Is It About Grouper?
  29. Just Curious. Recipe Format Question
  30. High heat cooking safety
  31. Need a little help for my cupcake :(
  32. Pearl Jade Rice Discovered
  33. Will Werther's Originals damage a Ninja blender?
  34. Cookery books tell fibs!
  35. Help Save My Beef Stew