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  1. Skewered Drumsticks
  2. Balsamic Roast
  3. Math problem
  4. Pickled Garden Vegetables
  5. Marinating fish?
  6. Raw Ingredients
  7. Retraining the taste buds
  8. Temps for meats
  9. Help wanted for making hash brown potatoes golden
  10. Meatloaf baked low and slow?
  11. Question for chefs or food experts in properly freezing meats and poultry
  12. The effect of food stylists
  13. Chart re: dry vs. wet weights?
  14. Feedback please!
  15. Insomnia Eats
  16. Perogies
  17. Chili too Sweet - What to do
  18. Do you think the meals we cook today are different to years ago?
  19. Looking for white creamy pasta recipe - don't know what its called, can only describe
  20. ISO Info on Doughnut Pan
  21. Back to basics - hot pan?
  22. Not the Olive Oil - Say It Ain't So
  23. Feedback please about Culinary Arts Institute
  24. My chicken is never good...
  25. ISO - Turkey Salad Recipe
  26. Pics from my Turducken: Better late then never
  27. Sea salt: Is it better?
  28. Chicken pieces question
  29. Whole bone-in pork loin butchering advice please!
  30. Beef Stew Too Winey
  31. Healthy Snacks for Church
  32. SOS -- Gateau de Crepes a la Florentine
  33. Wing sauce won't stick to the wing?
  34. Tofu--can I freeze it?
  35. Canned Cornbeef