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  1. Some people have way too much time on their hands.
  2. French silk pie weeping a day later
  3. What temperature would be considered medium heat?
  4. What cooking "rules" do you regularly break?
  5. Why Do You Cook?
  6. Hard kidney beans in chili
  7. Help - is it safe?!
  8. Mayo making failure
  9. Heating dairy-based sauces
  10. Having trouble with the sweet & sour sauce recipe
  11. Don't ever make this mistake!
  12. Fun finds at TJ Maxx
  13. Turmeric Spices Found Heavily Contaminated With Lead ( Article)
  14. Olive oil prices soar in Europe because of bad weather
  15. Storing baked beet chips???
  16. Healthy Eating - not!
  17. Question about substitution in baking
  18. Silly little cooking tips
  19. Cool bones :wink: Don't look if you're squeamish
  20. Semi-technical Q regarding choice of fat to cook in
  21. Street food
  22. Om Nom Nom
  23. Just ordered Corn Smut (huitlacoche, cuitlacoche) - Now what??
  24. Potatoes defy cooking
  25. Regular spoon to measured tablespoon conversion
  26. Truffle Storage Question.
  27. Sauce for rotini and chicken?
  28. Why Does My Bread Get Too Brown?
  29. Baked Chicken Sauce
  30. Rye crackers
  31. Uh oh frozen veggie oil...
  32. Beef/Chicken Base
  33. Fry rather than Deep Fry Chicken
  34. What's with bread twist ties?
  35. How to decorate a deviled egg platter?